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The article reports on the detox trend, offering recipes, hotel, spa and food recommendations. Included are the locations of the best raw food restaurants, colonics, spas, and saunas. Celebrity detox-aficionados Gwyneth Paltrow, Billy Joel and Brigitte Singh recommend consultations and treatment from Dr. Joshi, Yefim Shubentsov and M. S. Chauhan. A healthful salad dressing recipe is included, along with recommendation for non-toxic snack foods.

Evaluates food, service and atmosphere at the restaurant Blue Hill at Stone Barns, which is located in Westchester County, New York. Conversion of a barn into an elegant dining room with a high ceiling; Recommended dishes; Focus on the use of freshness of vegetables; Fish menus; Offer of seasonal and local food sourced from sustainable agriculture; Ingredients and preparation techniques used by chef Dan Barber; Reservations.

Lists several restaurants that use organic or naturally raised produce, meats and seafood in New York city. Fast-food service; Wine bars; Dairy-free cooking; Location; Contact information.

The article discusses the growth of the health food, cereal, and granola industry in the U.S. as of 2013, with information on the ingredients in granola such as wild oats, dried fruit, and nuts. Topics include the use of granola in dishes at haute cuisine restaurants, the luxury health food market, and the economic aspects of gourmet granola. INSETS: MY FAVORITE GRANOLA;ROSEMARY AND PISTACHIO GRANOLA;EIGHT-GRAIN GRANOLA.

The article examines the Union Square neighborhood in Manhattan, New York City. Site of the U.S.'s first Labor Day parade in 1882, the park was a haven for drug addicts and prostitution in the 1960s. It has become a center for health food stores, yoga clinics, and other health and spiritual development enterprises which attract visitors from the entire city. Residents cite the 1976 founding of the Square's Greenmarket farmers market as the key to the change.

The article provides information on economic aspects related to Whole Foods Market Inc. including management approach of his founder John Mackey. Topics discussed include national expansion of the firm in food market, decision of merging with electronic commerce firm Amazon.com Inc., and establishment of hedge funds.

The article discusses the organic and natural foods exhibition known as the Natural Products Expo West at the Anaheim Convention Center in Anaheim, California in the first half of March 2016.

The article discusses the rise and fall of the organic goods company Organic Avenue. According to the article, the chain's ten New York City stores closed in mid-October and the company filed for bankruptcy. It examines the popularity of Organic Avenue's products with health-conscious customers from its inception in 2002 and run by entrepreneurs Denise Mari and Doug Evans.

The article presents the author's views on the choice of vegetarian diet inclusive of unhealthy food like refined grains and ice creams while focusing on the adoption of plant-based foods.

The article reports on the price check at supermarket chain Whole Foods Market Inc. in Manhattan, New York in 2017.

The article discusses a trend of increasing amounts of beer and other alcoholic beverage offerings aimed at health-conscious consumers, highlighting alcoholic beverages that emphasize nutritional value and lower alcohol contents. Topics addressed include gluten-free alcoholic beverages, as well as Kombrewcha, a carbonated tea-beer, and other drinks that feature kombucha.

The article focuses on "cleanse" food, an emerging trend at restaurants in southern California. The restaurants' menus offer dishes which are composed of foods containing large amounts of vitamins and anti-oxidants and which are alleged to boost the body's immune system. Crustacean, a Vietnamese restaurant in Beverly Hills, is cited as an example. Nutritionists state there is no scientific evidence to support the restaurants' claims.

The article discusses the announcement by Whole Foods Market of a proposed merger with Wild Oats Markets. Both grocery chains target organic and natural foods. Whole Foods Markets has faced competition from traditional grocery stores as organic foods have begun to move into the mainstream of American shopping.

The article explores the increasing demand for organic foods and local farmers. Health scares, such as the E. coli breakout in September 2006, have led people to purchase regionally grown food. The organic food movement got a boost during the 1990s with the Organic Foods Production Act and has since become the fastest growing sector of the food industry. Some consumers believe that factors such as geography are just as important as nutrition.

Focuses on Hawthorne Valley Farm in Ghent, New York, where animals eat in pastures, not feedlots, a practice that New York City cooks applaud. How the steers' grazing habits keep the pastures vibrant; Popularity of pork, beef and lamb from local pastures; Appeal of local pasture-raised animals; How health is driving the sustainable meat market; Background on the farm; Recipe for Greenmarket Carnitas. INSET: Agribiz It's Not.

Focuses on whole-grain pasta. Improvements in the taste and texture of whole-wheat pasta; Why these better-tasting products are healthier; Content of whole-wheat pasta; How food manufacturers of whole-grain foods are making pasta available in dozens of shapes and sizes, using not only whole wheat, but also spelt, brown rice, buckwheat, kamut and farro; Increase in sales of whole-wheat pasta; Author's experience tasting whole-grain pastas; Suggestions for sauces; Recipe for Linguine with Asparagus, Peas and Prosciutto. INSET: Worthy of Your Best Sauce.

Reports on the factors contributing to a healthy living in New York. Avoidance of eating meat containing lead compounds; Establishment of restaurants serving organic foods; Spending time at farm houses to keep away from pollution in urban areas.

Focuses on the lawsuit brought by Monsanto Company against Oakhurst Dairy, a small milk producer in Portland (Me.), over the labels the company puts on its dairy products. Monsanto's position regarding Oakhurst's labels which seem to disparage the use of artificial growth hormones in cows; Percentage of the cows in the United States using the growth hormone, Posilac, manufactured by Monsanto, who feels Oakhurst's labels are misleading and deceptive advertising; Discussion of the use of artificial growth hormones and resultant consumer activism regarding the safety of such products.

The author discusses the clinical research he conducted with his colleagues which proves the benefits of whole-foods, plant-based diet to reverse the progression of chronic diseases.

The article reports on natural food-based beauty products including coconut shampoo, grapefruit body scrub and cucumber eye-makeup remover, focusing on its impact on eating habits as psychologist Amanda Baten says that such product can be an alternative to bingeing.

The article reports on the 22% increase in income at General Mills Inc. in the second quarter of 2012 in the U.S. The company claims that the addition of Brazilian food company Yoplait Canada and Yoki Alimentos SA has driven the company's success. Meanwhile, it announces its new products and marketing planned for the second half of 2013.

The article focuses on the trends in part-time employment in the U.S. Issues addressed by Shannon Hardin, a part-time worker at grocery chain store Fresh & Easy Neighborhood Market Inc., about her job are highlighted. According to the U.S. Bureau of Labor Statistics, the number of part-time workers increased to 3.1 million in 2010.

The article reports on the move of Jonathan Butler and Eric Demby, founders of Brooklyn Flea and Smorgasburg, the fashionable food fair in Williamsburg, Brooklyn, New York, into the corporate world and in Manhattan, New York. The author states that the two men began a partnership with the food retailer Whole Foods Market Inc. She mentions the commercial renovation of the former Studebaker Service Station made by Butler wherein Goldman Sachs and Co. has invested $25 million.

Cold-brew coffee has become a cult favorite, but making it yourself takes half a day or more of steeping ground coffee in room-temperature water to obtain a concentrated brew that is smoother and less acidic than hot-brewed coffee. Gorilla Coffee, the popular coffee bar and roaster in Park Slope, Brooklyn, has introduced sealed aseptic Tetra Paks of full-bodied coffee from Rwandan and Brazilian beans that is ready to drink without diluting. (It is not a concentrate like regular cold-brew.) Each 11-ounce box yields two servings. The boxes are shelf stable, can be resealed with a screw top, and are especially handy to keep in the refrigerator for iced coffee. For hot coffee, the packages cannot be microwaved; it is best to pour the drink into a mug first, then heat. You can also throw a few packs into the freezer and use them first as chillers for a picnic basket, and then to drink. Gorilla Cold Brew is sold at Gorilla Coffee, 97 Fifth Avenue (Park Place), Park Slope, Brooklyn; at Union Markets in Brooklyn (and soon in Manhattan); and at Whole Foods, $4 to $4.25. From gorillacoffee.com, a case of 12 is $44 plus shipping. [ABSTRACT FROM AUTHOR]

Seattle WHOLE FOODS recently stopped selling fish that are on the ''red lists'' of seafood to avoid, issued by the Monterey Bay Aquarium and the Blue Ocean Institute. Other major food retailers are considering similar measures, under the assumption that because a species is overfished, it is not sustainable. [ABSTRACT FROM PUBLISHER]

NEW HAVEN DENNIS DANAHER is contemplating a wall of cereal boxes at Elm City Market here. ''They still don't have the cereal I like,'' he says, but rather than go elsewhere he chooses another variety. That loyalty should be good news to Mr. Danaher himself, since Elm City is a food co-op and he is one of about 1,600 people who own it. [ABSTRACT FROM AUTHOR]

Sumo is a name that fits this new orange because of its size (it is one of the largest mandarins) and its distinctive topknot, like a sumo wrestler's. But wrestling is not an issue with the Sumo orange because its bumpy skin is so easy to peel. A cross between the mandarin and a California navel orange, it took 30 years to develop in Japan, where it is called Dekopon and highly prized; at a half-pound to a pound, a single fruit sells there for as much as $8. Last year Sumos were first grown in California and sold mainly on the West Coast, but now they are available in the New York area. The easily segmented oranges are sweet, with good texture and no seeds. Sumo Citrus are sold at Whole Foods for $2.99 a pound; Gourmet Garage, $3.99 a pound; Eataly, $5 a pound; and baldorfood.com, $20 for seven, plus shipping. They will be available through March. [ABSTRACT FROM AUTHOR]

If there is no such thing as a healthy hot dog, how do you limit the damage at this weekend's weenie roast? Don't count on the label to help much. Those pricey ''natural'' and ''organic'' hot dogs often contain just as much or more of the cancer-linked preservatives nitrate and nitrite as that old-fashioned Oscar Mayer wiener. [ABSTRACT FROM AUTHOR]

START in Aisle 2, third shelf from the bottom: here is grape juice for your heart. Over to Aisle 4: there are frozen carrots for your eyes. In Aisle 5: vitamin-packed water for your immune system. In the dairy case: probiotic yogurt for your insides and milk for your brain. [ABSTRACT FROM AUTHOR]

This interview with Irwin D. Simon, chairman, president and C.E.O. of the Hain Celestial Group, the natural and organic food and personal care products company, was conducted and condensed by Adam Bryant. [ABSTRACT FROM AUTHOR]

A FEW years ago I noticed something odd at the health food store. There, rubbing elbows with the extra-virgin olive oil and cold-pressed canola oil was virtually the last fat I expected to see in such esteemed company: coconut oil. The last time I checked, coconut oil was supposed to be the devil himself in liquid form, with more poisonous artery-clogging, cholesterol-raising, heart-attack-causing saturated fat than butter, lard or beef tallow. [ABSTRACT FROM AUTHOR]

The Rorschach allure of the dark, leafy shapes have you admiring the crisp kale chips before you nibble. Thin and glazed with various seasonings, they not only are snack worthy and packed with nutrients, but they also can be used for dipping or as a salad topping or a garnish for all sorts of dishes, like baked fish or even soups. Amy Hamberry and Joe Orr make them by dehydrating kale in their Brooklyn plant, where some magic makes than taste fried. They come in three flavors: spicy miso, vegan cheese and, my favorite, Bombay curry, which I would certainly serve with an Indian dinner. New York Naturals Kale Chips are sold at Columbus Natural Foods, Garden of Eden stores, Foragers in Dumbo, Brooklyn, and the Flatbush and Park Slope food co-ops, for $7.49 for 3.5 ounces, and at [ABSTRACT FROM PUBLISHER]

First impressions can be misleading. That's true of New Morning Natural Foods, where incense, an array of designer cookware and vegetarian cookbooks are the first things you will see. Yet for all that, this is very much a food store, specializing (as its name implies) in natural and organic products, often from local sources. This applies particularly to the fruits and vegetables, where many tags indicate the Connecticut farm that grew the produce. Recent highlights were apples from Averill Farm and High Hill Orchard (from $1.49 to $1.79 a pound); organic arugula and kale from Fort Hill Farm ($5 a bag); and onions and fingerling potatoes grown in Bethlehem. [ABSTRACT FROM PUBLISHER]

Kim Zimmer is the marquee attraction in the world premiere of ''Lost Boy Found in Whole Foods.'' Soap opera fans know her as the many-times-married, twice-presumed-dead, chronically criminal Reva Shayne on ''Guiding Light.'' Film noir fans might or might not recognize her as Kathleen Turner's look-alike school-days friend Mary Ann in ''Body Heat.'' Ms. Zimmer is personable and talented, but her character is the least interesting thing in this new comic drama by Tammy Ryan, now being performed at the Zella Fry Theater at Kean University, a co-production of Premiere Stages (the Fry's usual tenant) and Playwrights Theater of New Jersey (based in Madison). [ABSTRACT FROM PUBLISHER]

Lucky Charms. Froot Loops. Cocoa Pebbles. A ConAgra frozen dinner with corn dog and fries. McDonald's Happy Meals. These foods might make a nutritionist cringe, but all of them have been identified by food companies as healthy choices they can advertise to children under a three-year-old initiative by the food industry to fight childhood obesity. [ABSTRACT FROM PUBLISHER]

When Nilsa Rodriguez was growing up in Jersey City, fast food was everywhere, she said. So when Ms. Rodriguez, 46, opened Subia's Organic Market and Cafe there in 2003 with her twin sister, Yvonne, and their brother, Eddie, 50, ''We wanted to show people who eat meat they could have healthy options,'' she said. (Subia is their mother's original name; their parents ran a bodega on the premises for many years.) Natural foods are sold in the small grocery; vegan and vegetarian dishes are served in the cafe. The barbecue riblets and ''chicken'' nuggets are made with soy products. [ABSTRACT FROM PUBLISHER]

The Department of Agriculture said on Friday that it would begin enforcing rules requiring the spot testing of organically grown foods for traces of pesticides, after an auditor exposed major gaps in federal oversight of the organic food industry. Spot testing is required by a 1990 law that established the basis for national organic standards, but in a report released on Thursday by the office of Phyllis K. Fong, the inspector general of agriculture, investigators wrote that regulators never made sure the testing was being carried out. [ABSTRACT FROM PUBLISHER]

It may look like what you'd buy for a bird feeder, but the new organic brittle from Angelica Kitchen is nothing short of addictive. It's the first packaged product made by this vegan restaurant in its 24 years. Organic pumpkin, sunflower and sesame seeds, with bits of organic pecans thrown in for richness, are glazed together with maple and rice syrups and seasoned with vanilla and sea salt. Its taste suggests Middle Eastern sesame candy, without the jaw-breaking texture. It's so delicate that there are sure to be crumbs left in the cellophane package once you are done. But don't scatter them on the windowsill; sprinkle them on yogurt or ice cream. [ABSTRACT FROM PUBLISHER]

DEAR DIARY: Recently on a freezing day, I ran into my tiny local Asian health food store to stock up on a few items after vacation. [ABSTRACT FROM PUBLISHER]

NEW YORK ON LESS: Salad Lover Starts [ABSTRACT FROM PUBLISHER]

GO local. Eat organic. Buy fresh. Those food mantras continue to make waves among environmentally conscious consumers. But -- as is often the case in these climate-conscious times -- if the motivation is to truly make our diets more earth-friendly, then perhaps we need a new mantra: Buy frozen. Several years ago, the three of us -- two ecological economists and one food system researcher -- teamed up in an effort to understand how to develop sustainable food systems to feed a planet of nine billion by 2050. As the focus of our study, we chose salmon, an important source of protein around the world and a food that is available nearly anywhere at any time, regardless of season or local supply. [ABSTRACT FROM PUBLISHER]

AT a recent dinner party at Project One, an art gallery and D.J. lounge in the Potrero Hill design district here, guests were instructed to bring an organic dish to share, along with their own plates. [ABSTRACT FROM PUBLISHER]

Alarmed that genetically engineered crops may be finding their way into organic and natural foods, an industry group has begun a campaign to test products and label those that are largely free of biotech ingredients. With farmers using gene-altered seeds to grow much of North America's corn, soybeans, canola and sugar, ingredients derived from biotech crops have become hard for food companies to avoid. But many makers of organic and natural foods are convinced that their credibility in the marketplace requires them to do so. [ABSTRACT FROM PUBLISHER]

Northwest Corner Co-op and Natural Foods Store, a work in progress since its debut 10 months ago, sells fresh produce and meats that have been raised within 50 miles of Litchfield. Prices to the general public are competitive, and members, who pay $50 annually, receive a 10 percent discount and can also place orders from an extensive catalog. ''We're trying to be a thread in the community, and to leave a very small footprint,'' Richard Grinvalsky said recently while manning the counter. Mr. Grinvalsky, one of 18 volunteers who work in the co-op, owns Spice Bush Hill Farm in nearby Morris. He supplies the co-op with eggs ($3.40 a dozen for natural free range, $4.80 for organic) and organic vegetables in summer. [ABSTRACT FROM PUBLISHER]

AS tens of thousands of people recently strolled among booths of the nation's largest organic and natural foods show here, munching on fair-trade chocolate and sipping organic wine, a few dozen pioneers of the industry sneaked off to an out-of-the-way conference room. [ABSTRACT FROM PUBLISHER]

You may be cooking more these days. But is your cooking healthier? In this economic climate, it's no surprise that more and more people are making their own meals from scratch. Food & Wine magazine says home cooking is the hottest food trend of 2009, and the market-research firm Information Resources says supermarket shoppers are cooking more from scratch and spending more on basic cooking ingredients than on convenient but costly frozen and refrigerated foods. [ABSTRACT FROM PUBLISHER]

Organic foods command premium prices at the supermarket, and wherever there is extra money to be made there is a possibility of fraud. Most organic producers adhere to certification standards, but there is little if any product monitoring at the retail level. So an unscrupulous producer could substitute a conventional food for an organic one. After all, organic milk doesn't look any different from ordinary milk, right? Not to a consumer, perhaps, but to a food scientist there are differences. Now a researcher in Germany has demonstrated the feasibility of laboratory testing to determine whether a carton of organic milk is what it says it is. [ABSTRACT FROM PUBLISHER]

The Health Shoppe in Morristown sells the vitamins and nutritional supplements you might expect, but this natural foods store also has a deli counter with hearty soups, salads and sandwiches and fresh-squeezed juices. There are about 30 sandwiches to choose from; about half are vegetarian or vegan, including the ''unchicken'' salad made with tofu. Others are made with meats that are free of antibiotics and hormones. [ABSTRACT FROM PUBLISHER]

The cantankerous placard on the far wall of the Fairway elevator -- in black and white and olive-oil green -- pretty much says it all: ''This elevator is the pits. We know. Not a damn thing we or Obama can do about it. So stop bellyaching, and read or something.'' The elevator at the store, on Broadway at West 74th Street in Manhattan, is ponderously slow. It is famously cramped. [ABSTRACT FROM PUBLISHER]

WHILE pregnant with her first child last year, Chau Ngo-Rayman found herself worrying about chemicals in the products she was buying. ''I got this 'how to raise your baby green' book, and I guess it kind of freaked me out,'' Ms. Ngo-Rayman said. ''We tried to buy everything that was organic. It kind of became an obsession.'' The Internet was full of tips on how to cook organic food and where to buy organic cotton clothes. When it came to buying a crib mattress, however, Ms. Ngo-Rayman, a teacher at the School of the Future in Manhattan, was lost. [ABSTRACT FROM PUBLISHER]