Showing results by author "Sophie Egan" in All Categories

To eat consciously is not about diets, fads, or hard-and-fast rules. It’s about having straightforward, accurate information to make smart, thoughtful choices amid the chaos of conflicting news and marketing hype. An expert on food’s impact on human and environmental health, Sophie Egan organizes the book into four categories—stuff that comes from the ground, stuff that comes from animals, stuff that comes from factories, and stuff that’s made in restaurant kitchens. This practical guide offers bottom-line answers to your most top-of-mind questions about what to eat.

"Since Milk Is White, Why Is Butter Yellow?" is from the October 17, 2016 Science section of The New York Times. It was written by Sophie Egan and narrated by Corey M. Snow.

Are hydroponic vegetables as nutritious as those grown in soil?

"Ask Well: Is Day-Old Kale Salad Less Nutritious than Fresher Kale?" is from the Health section of The New York Times. It was written by Sophie Egan and narrated by Fleet Cooper.