Clear, dark amber with an eggshell head. Sweet caramel malt nose, citrus notes and a hint of woodiness. Zings off the tongue…

I am not going to try and tell you the death of one of our chickens is a painless transition to the next world. Killing an animal sucks. It is not an enjoyable task. Obviously it is worse for the bird than for us.

The incomparable, irrefutable, undeniable Todd Rosenlieb teaches AltDaily Food editor Dana Staves how to make his famous artichoke dip and baked brie.

Rick and Janice Felker talk about organic farming methods, a typical day on the farm, and what makes their tomatoes almost magical.

We spoke to Eric Stevens, co-owner of what will be Ghent’s newest watering hole, The Public House.

Becoming a locavore is more than just stylish, it’s one of the fastest ways to a more sustainable and satisfying life.

If you’re looking to make going vegetarian or vegan your resolution for the year, here are the three big steps that I think will make your transition easy.

In addition to the bi-weekly green perspectives I dish, I’m excited to be able to take your questions or concerns and share my greenie knowledge with you. In this column I address the question of local vs organic, which is better?

I was planning out Thursday’s event calendar to make sure we stayed true to our green roots when I thought that others aspiring to be a little greener this year may want some helpful tips and hints.

So maybe you’re not lazy, but a terrible cook. Maybe the turkey doesn’t turn out right, or maybe a pack of dogs from next door stampede your kitchen and eat all the turkey, as in the holiday classic, A Christmas Story. Here are some back-up plans.

Veg writer Christine Dore talks about doing Thanksgiving cruelty-free (and even doing it Cajun-style). “This year, I beg you…slowly put down the drumstick…and walk away.”

Talking to Just Cupcakes owner Carla Peay Hesseltine about why cupcakes are the perfect food.

Even the cooks don’t hold the secret. The grandparents come in once a week and create the arcane mix of herbs and spices that go into every giant pot, then presumably disappear into an ethereal mist before they return to work their magic again.

Our resident veg Christine Dore tells you where to find the best of the Orient right here in Seven Cities.

Farm wife and food writer Kathleen Fogarty reviews FOOD, INC., which debuted at The Naro with a panel of local farmers and foodies, including her husband, Farmer John Wilson.

PETA’s Christine Doré embarks on a bi-weekly column exploring the local vegetarian scene. This week, she poses and answers the question: “I’m hungry, I’m veg, and I’m fabulous. Where am I supposed to eat?!”

Today and every Tuesday in downtown Norfolk, restaurants and retailers get you more bang for your buck. Plus, get ready for Restaurant Week.

MOTHA’ NATURE’S FINEST Mmmmm. Real food.
MOTHA’ NATURE’S FINEST Mmmmm. Real food.

As often as Kirstie Alley needs to purchase new pants to fit her ever expanding and shrinking waistline, Americans embrace the diet-of-the-moment, searching for the next quick fix.