Alice Waters has been making waves in the food industry lately, so many that she's appearing on 60 Minutes this Sunday. Along with other prominent foodies, she's strongly urging President Obama to promote local, sustainable eating by petitioning for a White House garden.

To solve the country's obesity crisis, Waters believes, we should plant more gardens, and not just any garden, but schoolyard gardens. If you can teach a child to grow fresh, in-season fruit and vegetables, you'll awaken their senses and teach new skills. Essentially, it will change the way they think about themselves, food, and the world.

This is the concept that Waters eloquently presents in Edible Schoolyard: A Universal Idea ($24.95). The book describes the history of the garden Waters created at Martin Luther King Jr. Middle School, in Berkeley CA. To find out what I thought of it, read more

Great Britain's pubs are in trouble. In the wake of the economic downturn, bars have been closing by the several dozen each week. So do British brewpubs have a future? One expert says yes and predicts technology could be the pub's saving grace.

Future trends analyst Ben Hourahaine tells the UK's Telegraph that, for taverns and pubs, microchips could be the wave of the future. He predicts that by 2259, when a loyal customer walks into his usual bar, a reader above the door will scan the individual's microchip, note the patron's usual order, and deduct a payment automatically. Raising another pint? That could be as easy as placing an order on one of the many touch-sensitive tables at the tavern. Buddy not able to make it? You could simulate enjoying a pint with a pal, thanks to hologram technology. Hourahaine added:

Despite significant developments in bar technology over the past 250 years, the majority of pubs have managed to retain their original character. Exciting technological innovations will only enhance the customer's experience, actively engaging them and inspiring them.

The technology may be years away, but Hourahaine has a point: Technology could be the impetus to keep certain establishments — such as neighborhood pubs — in business. What do you think of Hourahaine's prediction for the pub's future?

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My favorite recipe for chili is loaded with beef, takes several hours to make, and is definitely not a quick, simple weeknight super. This recipe, on the other hand, is ideal for nights when I crave the comfort of a hearty chili but don't have the time to slave at the stove.

Since it uses ground turkey and turkey sausage, it's a healthier variation, too. It's uncomplicated to throw together and great paired with a cold beer. To check out the recipe for this Texas-style (there's no beans) chili, read more

With a few fun flourishes, you can achieve a festive and fabulous St. Patrick's Day decor. Start by covering the table with a printed green cloth. Serve the dip in a glass chip and dip holder and the soup in mini cups. Place the pizza on a large platter.

Set out plenty of beer glasses. Light white candles and stick inside dark green votives. Don't forget the green food coloring. Hang vintage Guinness posters on the walls and arrange a beautiful bouquet of sunny yellow flowers.

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Every Monday through Friday, at 11:30 in the morning, I like to eat a banana. I've been performing this culinary ritual for at least the past two years. I know I'm not the only one who has a food routine: for as long as I can remember, I've watched DearSugar eat a salad every day for lunch. And my brother enjoys a homemade smoothie each morning. As much as I love trying exciting new dishes, I find my daily banana a necessary comfort. How about you? Do you have a culinary routine? What is it?

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