7/31/15 by Rebecca Crownover

There is so much criticism towards farmers for polluting the air, the type of crops they are growing, and for raising their crops a certain way, that the positive things farmers do go unrecognized.

9/21/15 by Stacy Simon

While you can’t change some breast cancer risk factors—family history and aging, for example—there are some risk factors that you can control. And while there is no sure way to prevent breast cancer, there are things you can do that may lower your risk. Here are 5 ways to help protect your breast health.

9/8/15 by Stacy Simon

An important way to keep up with your breast health is to be aware of how your breasts normally look and feel, and know what changes to look for.

5/21/15 by Stacy Simon

Have you ever said “no thanks” to a tempting dessert or eaten only salad for lunch because you were trying to cut back? If so, you’re among many women who try every day to protect their health by eating right. 

8/20/14 by Kayla Matthews

Whether you’re a biker, a runner or a yogi, you need a special diet when you’re highly active. It’s important to get enough calories to fuel you through your activities, but it’s also important that you get those calories through high-quality nutrients that will keep you riding/jogging/downward-dogging as long as you like.

7/25/15 by Jamie Duncan

Luxury vegan fashion lovers rejoice, because cruelty-free organic fabrics, vegetable dyes, and upcycled materials can also come with a hearty dose of opulence.

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7/7/15 by Leena Oijala

Women have been the driving force behind sustainable  fashion, and we want to honor some of the industry’s most awesome ladies by highlighting their achievements and undeniable passion for creating a fashion system that serves us all!

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Guest Contributor

Exercising outside and training in a sustainable way has amazing benefits for your physical and mental health as well as the environment. It can help you relax, improve your mood and cognitive function and all while being green.

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6/25/2015 - by Monica Watrous

Fennel, celery and butter may be trending on menus, but the biggest opportunity for restaurant operators and food manufacturers today is not an ingredient or flavor.

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