A handful of progressive wine makers have figured out what kindergartners have known all along: Drinks can be great when they come in a juicebox.

I can’t understand why restaurants continue to use styrofoam or otherwise landfill-destined packaging for takeout containers, when recyclable, biodegradable, and compostable alternatives are available – and just keep getting nicer to look at. Last night we had dinner at The Kitchen in Boulder, which has been written up nationwide for its commitment to using local and organic ingredients, whenever possible, to craft some amazingly delicious meals.