by Samantha Javier @ 9:26 am 1 comment »
Gardens are one of the best ways to take a step towards being sustainable and green. Nature’s Path promotes the belief that “everyone has the right to fresh, organic, and chemical-free food“.
In order to encourage organic gardening further, Nature’s Path has its Gardens for Good Grant competition, which has recently ended and the winners have been announced! The winners are: the Michigan Urban Farming Initiative, Tri-Isle Resource Conservation & Development Council, Inc., and rare Charitable Research Reserve!
Each of the winners will do their part by providing organic food for the communities that really need it. And of course Nature’s Path is happy to partner with Organic Gardening magazine to contribute a $15,000 grant to each of the winners to improve and continue their programs. The winners worked their way to the top of 153 entries and 9 finalists through online votes as well as their inspirational ways they described their project, the feasibility to establish and maintain the garden, and those that demonstrated community need.
- The Michigan Urban Farming Initiative will transform vacant land plots and buildings into “agriculture-based resources from education programing to large-scale community gardens.” With their newly won grant they can now get the buildings going and start making immense progress!
- The Tri-Isle Resource Conservation & Development Council, Inc. is working in Maui to build a self-sufficient community in regards to food through educating locals and maintaining a garden. Their Goodwill Garden grows produce for weekly donations to organizations that feed the hungry!
- Finally, the rare Charitable Research Reserve is a 900+ acre nature reserve in southern Ontario. They have community gardens allowing people of all ages to participate and grow their own food, a great sustainable initiative.
Sunday, December 1, 2013
by Samantha Javier @ 4:07 pm post a comment »
’tis the season … If you’re like me and you love to try new things, especially regarding cooking, Seasonal Spices may be just the thing for you. Launched on Kickstarter, and having received full funding, they will begin delivering its dried spices this month.
After all, variety is the spice of life … but there are so many spices out there. And it’s always difficult to choose which ones to try — whether you’re at the store or your local farmer’s market, but Seasonal Spices makes that process much simpler in a unique way.
If you sign on, each month you will receive a package with a set of freshly ground spices in small, pre-measured quantities, along with recipes to use them in and information about the spices themselves! Whether it is because of the season or just to give you something new to try, this little package of spices can sure come in handy to those who like to cook.
Eco perks: It not only saves you time, it also cuts back on toxic emissions as you won’t have to use gas or create carbon dioxide on your way to a store — just to stand in front of the spice rack wondering what to get! Also, you won’t waste the bottles and jars or space the spices come in and take up because Seasonal Spices come in a small, smart recyclable zip-lock and cardboard container.
The costs are low: you can buy a 3-month supply for $18 and a 6-month supply for $36, which means it’s $6 a month to get spices delivered right to your door. It’s very convenient and the dried spices available for the next few months are listed on the Kickstarter Project page for you to peruse. The brainchild of Brooklyn-based Tara Susan, I highly recommend checking out this unique, new service …
By the way, since the project received funding, you can also check out their Facebook page.
Wednesday, November 27, 2013
by Maureen O'Connor @ 11:33 am 1 comment »
Have a fabulous Thanksgiving! Here are a few easy tips to make your Turkey Day a more earth-friendly celebration.
- If you’re driving to Grandma’s use the cruise control and avoid those quick stops and starts – you’ll save on gas and emissions and you may not spill the gravy…and by all means carpool.
- Spring for a free range bird – you’ll be rewarded with good karma and a healthier, tastier meal…
- Avoid all disposable utensils, plates and paper goods (save those trees and avoid that landfill). Use reusable napkins, china, utensils and glassware.
- Dirty dish patrol – spare the younguns’ (do kids still do dishes?) and use the dishwasher – it actually saves H2O.
- Donate some of your excess chow to a local soup kitchen or family in need.
- Make the family participate in a board game or group activity for a little quality time – no computers, smartphones or video games. The family that plays together, stays together…
- If you’re going to shop go local and think small – stay out of the big box stores…
- Weather permitting, get outside and enjoy the fall. Compost some leaves, clean up the beach, or just go for an invigorating walk.
related: more green tips on alternativeConsumer.com
Monday, November 25, 2013
by Jennifer Hui @ 4:48 pm post a comment »
Are you thinking of going cold turkey on well, turkey, this year? Well, just because you’re going meatless doesn’t mean your Thanksgiving dinner won’t be any less satisfying.
Every year, The New York Times composes a comprehensive Vegetarian Thanksgiving guide, accompanied by recipes and endless options to ensure a hearty meal. You can search by ingredient or just scroll through the page and click on whatever catches your eye. It is a wonderful tool to use for inspiration in preparing gluten-free or vegan variations as well as tasty left-overs. Below, I chose some potential dishes for a fabulous meatless Thanksgiving.
- Mini Brie & Apple Quiches (above)
- Spiced Almonds
- Butternut Squash Cannoli
- Roasted Eggplant and Chickpeas With Cinnamon-Tinged Tomato Sauce and Feta
- Harvest-Stuffed Portobello Mushrooms
- Skillet Macaroni and Broccoli and Mushrooms and Cheese
- Chugging Pumpkin Soup
- Pumpkin Cheesecake Pie
- Old Fashioned Chocolate Pudding Pie (above) (more…)
Tuesday, November 19, 2013
by Samantha Javier @ 9:03 am post a comment »
Have you ever wondered if the seafood you’ve been eating is sustainable and eco-friendly? Well, if you haven’t, you definitely should. With the problem of overfishing and the tragedy of the commons in our fisheries, sustainable harvesting of seafood is a big concern today. Now there’s an easy solution: the Seafood Watch App for Android and iPhone. Instead of meticulously searching on the Internet to see if what you’re eating is wild-caught or sustainably harvested, now you can access the information immediately on your phone. (more…)
Wednesday, November 13, 2013
by Katherine Shi @ 2:06 pm post a comment »
Mercury is accumulated in streams and oceans through the burning of fossil fuels and industrial pollution, mostly through rainfall. Methylmercury is the chemical that is harmful to humans, and comes from mercury.
The fish with the most mercury are usually larger fish as they accumulate mercury by eating smaller fish (the food chain plays a huge part in this), and live longer. That being said, the FDA, (Food and Drug Administration), highly encourages people (especially children and pregnant woman as their nervous systems are not fully yet developed) to avoid eating the following fish: shark, swordfish, King Mackerel, White Snapper, and tuna because their mean PPM (how much mercury in them) is 1.45-0.96.
Almost every type of fish or shellfish has some trace of mercury, it just depends on how much. Amongst the smaller fish, trout, North American lobster, and grouper (Mycteroperca) should be avoided because they have a mean PPM from 0.43-0.27.
Fish (especially wild-caught Pacific salmon) and shellfish are still an essential part to keeping a healthy diet because it is high in protein, low in saturated fat, and contains omega-3 fatty acids. The FDA recommends people consume up to 12 ounces of fish that contains a low amount of mercury per week. So the next time you eat fish, remember which ones to avoid.
More info on mercury in seafood: FDA guidelines
related: The Good, the Bad and the Ugly of Canned Tuna
photo: school of tuna photo via shutterstock.com