RENTACHEFHOME

After years of importing ingredients from all over the world, chefs are going back to basics and staying local. The goal is to limit the human impact on the environment—less flying, driving, and fuel consumption (all of which leaves a smaller "eco-footprint"). Farm-fresh fare is also packed with nutrients, doesn't have to be sprayed with chemicals to protect it for the long haul to the restaurant, and just plain tastes good. Everybody wins, from farmer to chef to diner.

PRETTY COOL

The Internet Is Freaking Out Over This Crazy New Way to Cut a Pineapple This street vendor's method is pretty clever.