From rooftop gardening in NYC to stewarding land in the Hudson Valley, Suz shares insights on the joys, lessons, and impact of growing food with care for the planet.

Composting is gaining momentum in NYC, with a citywide curbside program now in place alongside vital community-driven initiatives.

Polar Permaculture Solutions, a pioneering initiative in Longyearbyen, a remote town perched high in Norway’s Svalbard archipelago, has created a zero-waste greenhouse that grows fresh greens and herbs year-round.

Welcome to the easiest way to create the most stunning latkes! This giant sheet pan version is a beauty and can be topped with anything. I’m using some of my favorite winter fruits and veggies.

For centuries, the Indigenous people of Hawaii grew taro using the agricultural system of lo’i, a network of terraced fields irrigated by diverted streams. When settlers stole the land, they repurposed it for other crops, but new generations of Hawaiians are bringing this farming tradition back.

Rooftop apiaries produce hyperlocal honey while offering a habitat for pollinators critical to urban biodiversity. They also provide inspiration and beauty for urban dwellers, from tours to producing sought after honey ripe with a city's terroir.

Edible gardens are sprouting up in schools and their impact goes far beyond the vegetables they produce. These spaces become outdoor classrooms, gathering places, and hubs for connection.

A smokey mezcal margarita made with a simple syrup infused with charred sage, and a zesty lime and sage salt rim. Need anyone say more??!!

This salad is ideal for a crisp fall day when you’re not quite ready to say goodbye to light, fresh flavors. It features shaved Brussels sprouts, hearty farro, tart apple slices, and baked lemon-y almonds combined with a tangy vinaigrette.

Innovative rooftop gardens are transforming urban landscapes and revolutionizing food production. These green spaces offering a practical solution to bring food production into some of the densest places where people live.

Living in a fast-paced city like New York doesn’t leave much time for gardening, but that doesn’t mean you can’t have a thriving, edible garden! Even if your schedule is packed, these simple, low-maintenance garden hacks will help you grow fresh herbs, veggies, and fruits with minimal effort.

Perfume has been enchanting humans for thousands of years—long before the synthetic sprays of today, natural perfumes reigned supreme. The scents weren’t just about smelling good; they were about connecting to nature, culture, and even spirituality.

Pasona Urban Farm is a pioneering fusion of agriculture, sustainability, and architecture. This nine-story office building is home to an extensive urban farm that houses over 200 species of fruits, vegetables, and rice grow, making it the largest urban farm of its kind in Japan.

This twist on Yotam Ottolenghi’s Swiss chard fritters is a perfect way to use up your greens and herbs. It calls for 1-2 large bunches of Swiss chard (depending on how big you’re feeling), and handfuls of dill, parsley, cilantro, or any other fresh herbs you’ve got on hand.

Creating a thriving edible garden goes beyond just growing food—it’s an opportunity to promote biodiversity and create a healthy habitat for people, animals, and beneficial insects alike. Native plants are perfectly adapted to the local climate, resilient, low-maintenance, and do just that.

The Edible House, designed by NLDK Architects, offers more than just a place to live—it's a dynamic space that thrives in harmony with nature, where home and garden grow together, with a design that focuses on the concept of ‘food-and-life unity’.

Gardening is all about learning, and even seasoned gardeners can fall into a few common traps. Whether you’re just starting out or looking to fine-tune your approach, here are five mistakes that often crop up in edible gardening and how to avoid them.

Schav is a traditional dish in Jewish and Slavic cuisine, particularly popular in Poland, Ukraine, and Russia. The soup is known for its tangy, lemony flavor, thanks to the sorrel leaves, which have a naturally tart taste.