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I am not going repeat what I already wrote here. A quick synopsis, starting August 1st, 2010 I will publish a picture I take that day everyday for a year (well to be exact I will do this everyday until July 31st, 2011). This is the 134th of those photographs. Also, there is a Flickr collection called “The Awesome Leftovers” where I put the daily shots (if any) that didn’t make the cut.
Lunch in compartments, just the way I like it.
I am not going repeat what I already wrote here. A quick synopsis, starting August 1st, 2010 I will publish a picture I take that day everyday for a year (well to be exact I will do this everyday until July 31st, 2011). This is the 99th of those photographs. Also, there is a Flickr collection called “The Awesome Leftovers” where I put the daily shots (if any) that didn’t make the cut.
I woke up this morning and low and behold the 17th mile of the New York Marathon was outside my window. That was pretty cool. Then off to Soho for some fun and Hampton Chutney. Here are some more fabulous shots, Day 99 – New York Marathon and Hampton Chutney.
I am not going repeat what I already wrote here. A quick synopsis, starting August 1st, 2010 I will publish a picture I take that day everyday for a year (well to be exact I will do this everyday until July 31st, 2011). This is the 89th of those photographs. Also, there is a Flickr collection called “The Awesome Leftovers” where I put the daily shots (if any) that didn’t make the cut.
Picking up a late lunch on the Upper East Side with Angie on a gorgeous Fall day. The rest, Day 89 – The Next Day.
I am not going repeat what I already wrote here. A quick synopsis, starting August 1st, 2010 I will publish a picture I take that day everyday for a year (well to be exact I will do this everyday until July 31st, 2011). This is the 72nd of those photographs. Also, there is a Flickr collection called “The Awesome Leftovers” where I put the daily shots (if any) that didn’t make the cut.
Bringing it back to the 50’s with this one.
I am not going repeat what I already wrote here. A quick synopsis, starting August 1st, 2010 I will publish a picture I take that day everyday for a year (well to be exact I will do this everyday until July 31st, 2011). This is the 62nd of those photographs. Also, there is a Flickr collection called “The Awesome Leftovers” where I put the daily shots (if any) that didn’t make the cut.
Subway stuff and pumpkin love.
22% of New Yorkers have to choose between food and medical care. – City Harvest
Just thought you might want to know.
I am not going repeat what I already wrote here. A quick synopsis, starting August 1st, 2010 I will publish a picture I take that day everyday for a year (well to be exact I will do this everyday until July 31st, 2011). This is the 49th of those photographs. Also, there is a Flickr collection called “The Awesome Leftovers” where I put the daily shots (if any) that didn’t make the cut.
I think this sign says it all. :] I was running around the East Village on a gorgeous Saturday.
This is the only photograph that made the cut today. Enjoy it.
I am not going repeat what I already wrote here. A quick synopsis, starting August 1st, 2010 I will publish a picture I take that day everyday for a year (well to be exact I will do this everyday until July 31st, 2011). This is the 29th of those photographs. Also, there is a Flickr collection called “The Awesome Leftovers” where I put the daily shots that didn’t make the cut.
Glamour Kate and I went out for Sunday brunch, soil shopping and general mayhem around our Upper East Side digs. Here’s the rest of our adventure, Day 29 – Brunch and Stuff.
I am not going repeat what I already wrote here. A quick synopsis, starting August 1st, 2010 I will publish a picture I take that day everyday for a year (well to be exact I will do this everyday until July 31st, 2011). This is the 18th of those photographs. Also, there is a Flickr collection called “The Awesome Leftovers” where I put the daily shots that didn’t make the cut.
We went for lunch today at the Bedouin Tent on Atlantic Avenue in Brooklyn. This is the Pita for their great sandwiches. :]
Here are the extras, Day 18 – Al Leon.
Gay Pride that’s what…but what happens first??? The Veggie Pride Parade, but even before that is the Veggie Prom of 2010!!!! Say what??? :] Here is a little promo for both events, as I think being a vegetarian or vegan is super fresh.
Veggie Prom is 8 p.m. Friday, May 14, 2010. It will be at Littlefield in Park Slope: 622 Degraw Street, Brooklyn, NY 11217.
Click on the prom flyer above for more info. A raffle will benefit Mercy for Animals. They say creative prom attire is encouraged, couple themes welcomed and like as in life, no date required.
Then post prom is the big parade.
NEXT VEGGIE PRIDE PARADE:
SUNDAY, MAY 16, 2010 firstname.lastname@example.org….•….212-242-0011
Go veggies (and fruits)! ;]
That is right I said it, as someone who will be enjoying a delightful, sure to be delicious, vegan Thanksgiving feast at our friend Joanna’s abode today and has had the guilty pleasure of being a stalker of all things Stewart for many a year, this is great news. I know her daughter Alexis is a vegetarian and has helped Martha to see the light that fur is not cool, but still, the classic Martha Turkey Day blow up…vegetarian? That my friend is revolutionary if you wrap your mind around the whole picture.
I have heard about Food Inc as well. It looks like an amazing movie and sounds like a great Christmas (or Yule, Chanukah, Kwanza, Three Kings Day, Day of Ashura, Holiday…) gift! :] I will definitely check it out.
I hope at some point to be the person that does not have to keep watching these types of movies, videos, etc to remember why everything we choose to do is so important. I am very tired of how people can not see what is right in front of them or choose to not be inconvenienced. This show with Martha Stewart promoting this film, Food Inc is inspiring to me as I do not expect someone in Martha’s position to promote something so risky. This coming from someone that was previously set up for a fall just to be taught a lesson…a lesson it seems she thankfully did not learn.
Martha Stewart is a rebel!
I forget sometimes how important buying fair trade is. I don’t want small children working, picking my cocoa beans to survive, and possibly being abused at the same time. I want kids to be kids, to play, laugh and just be. I want a responsible world where people who have the power to make a huge difference do just that. We have the power to, in astronomical numbers, change how companies operate in this world. We can support fair trade products and if they don’t carry them in your local store, ask them to. We live in a world where distributors can get you anything you’d like. It is not much more money to buy fair trade. I would rather pay more and buy fair trade chocolate than to pay a cheaper price to support a company that allows families to not receive a fair wage (i.e. – contributing to the poverty of cocoa farmers) and where children have to work for a living instead of just living.
You can take a minute to take action by sending a letter through Green America to Todd Stitzer, CEO of Cadbury, http://www.greenamericatoday.org/takeaction/cadbury/. Here is a bit from Green America about what is going on with Todd and Cadbury.
England’s leading chocolate bar, Cadbury Dairy Milk, has announced plans to begin using Fair Trade cocoa in summer 2009. The significance of this fantastic news is that Cadbury is the first major chocolate brand to go Fair Trade with one of its main product lines, one of the goals Green America has been striving towards. Cadbury’s announcement proves what Green America has been saying for years: it is viable for a major chocolate bar to go Fair Trade without passing a significant cost increase to consumers. Congratulations on this important victory to all of you who have taken action by buying a Fair Trade Certified™ chocolate bar or writing a letter to bring us to this moment!
The deal, which will bring the Fair Trade label to 15% of the chocolate sold in England, is welcomed by Green America and our allies on both sides of the Atlantic. Increasing the amount of chocolate sold on the Fair Trade market is an important step to improve the lives of farmers around the world.
That doesn’t mean that Cadbury is now a model of sustainability. Here in the US, Cadbury’s chocolates are not Fair Trade Certified™.
By contrast, Green Business Network™ members in the confectionery industry like Sweet Earth Chocolates, Equal Exchange, Alter Eco, and Divine have been pioneering Fair Trade and sustainable practices for decades, and are 100% Fair Trade.
As we all know, it is critical to write companies to pressure them to improve their performance on human rights and the environment. But it is just as important to thank companies when they make a change for the better, so that company executives can bring an outpouring of positive feedback to their boards, shareholders, and employees to sustain their new, responsible practices and promote more change.
Please join Green America and Fair Trade advocacy organizations around the world in generating as many letters as possible to:
* congratulate Cadbury on the Fair Trade certification of their Dairy Milk bar in the UK
* ask Cadbury, Hershey (Cadbury’s US manufacturer) and Green and Black’s Organic (owned by Cadbury) to expand their commitment to Fair Trade in the United States by introducing more Fair Trade Certified products.
Then, commit to seeking out Fair Trade chocolate for special occasions, such as Easter eggs from Green Business leaders like Sweet Earth Organic and Divine Chocolate, instead of buying Cadbury’s Crème Egg.
Here is the form letter below. You may alter it to say what you want as well. This is the link where you are able to send and alter said letter.
Subject: Thank you for your fair trade commitment!
Dear Todd Stitzer, CEO, Cadbury:
As a conscious consumer and as a member of Green America, I would like to congratulate Cadbury on your plans to earn Fair Trade certification for the Dairy Milk bar in the United Kingdom. Thanks to your company for taking the leadership role among major chocolate brands in earning Fair Trade certification for an iconic chocolate bar with wide distribution and broad public recognition.
Through your leadership, Cadbury will transform the lives of cocoa farmers and their families, while contributing to a higher standard for ethical sourcing among major chocolate brands. Grassroots activists have been pressing major chocolate brands for years to become Fair Trade Certified. I regularly purchase chocolate from companies that offer Fair Trade Certified products in the United States because with each pound of Fair Trade cocoa purchased a fair deal is made with small-scale farmers in Ghana and other cocoa-producing countries. I am appalled at the existence of abusive child labor on cocoa farms in West Africa and do not want to buy chocolate picked by one of the hundreds of thousands of children working under “the worst forms of child labor,” as the US State Department reported. I choose to support companies that source Fair Trade because I believe that farmers should earn a price for their cocoa that allows them to meet their basic needs and have the right to participate in democratic organizations to decide the use of community development funds. Cadbury’s Fair Trade certification is a significant leap forward in resolving these issues and is a landmark for corporate social responsibility.
I look forward to the day that I will be able to buy Fair Trade Certified products from Cadbury in the United States. I am pleased that Cadbury Green and Black’s Organic has one Fair Trade bar and I encourage Cadbury to work with Hershey as your US licensee to extend Fair Trade certification to your entire range of Cadbury and Green & Black’s products.
Families in my community seek out Fair Trade Certified chocolate for special occasions like Easter. Expanding Cadbury’s commitment to Fair Trade in the United States by introducing more Fair Trade Certified products, such as Cadbury Creme Easter Eggs, Mini Eggs, Dairy Milk, and multiple types of Green and Black’s bars would give families in my community a reason to purchase more of Cadbury’s products.
I hope that Cadbury will join with communities like mine across the US to denounce forced and child labor, support small farmers and expand the selection of Fair Trade Certified products available in the United States.
Your City and State
I make the commitment to only buy fair trade, organic chocolate.
I said it!
I started a juice fast today. Well, today to start the juice fast I am only eating raw fruits and veggies and then tomorrow will begin the all juice fast. I will get more into it in a later post. This particular post I will focus on one of the many teas I can drink to replace my million cup a day coffee habit. I am not only scared for me, but honestly, I am a little afraid for the world. The first tea I started today with is an organic raspberry leaf, so to make it more interesting I have done some research on said tea. I can say for sure, it does not taste nasty…or bad for that matter, which is good. :]
Species Rubus idaeus, family Rosacaea, raspberry is a relative of the rose, famous for vitamin C in the rose hip. Raspberry leaves (and fruit) are rich in citric acid, malic acid, tartaric acid, citrate, malate and tartarate of iron, potassium and calcium, calcium and potassium chloride, sulphate and phosphate, pectin, fragrine (an alkaloid that tones the tissues), a volatile oil, vitamins A, B, C, E, and fructose. The action is astringent, tonic, refrigerant, parturient, hemostatic, anti-septic, anti-abortient, anti-gonorrheal, anti-leucorrheal and anti-malarial.
If you grow your own raspberries or live where they grow wild you should harvest the raspberry leaves in spring or mid-summer for maximum potency. Use them freshly picked, but if drying them for storage, do so away from light. They dry nicely spread thinly on a cotton sheet hung hammock fashion from the ceiling, according to Norma Whitehead.
For a nice cup of tea using bulk herbs, pour one cup boiling water over a teaspoon of dried leaves and let it steep at least 15 minutes. Raspberry leaves are abundant in potassium (441 ppm), calcium (121 ppm) and magnesium (93 ppm), it is also rich in all important trace minerals such as manganese (.52 ppm), zinc (.35 ppm), iron (.04 ppm) and chromium (.02 ppm). Raspberry leaf tea is a gentle, soothing, nourishing drink – morning, noon and night. Most prefer to take Red raspberry leaves in a tea. It can be drank warm or cold depending on what you like. You can also find it in capsule form.
Red raspberry leaves have been used for many years dating back to the ancient Greeks and Romans. It has also been widely used by and Native American women. Some of the illness they used red raspberry leaves to treat included the flu, gum disease, rubella, upset stomach, hangovers, diarrhea, fevers, vomiting, menstrual problems, and inflammation.
It is also said to tone the uterus and provide many vitamins and minerals to the body. They recommend drinking one cup of the red raspberry leaf tea daily during the first and second trimesters of pregnancy and then increase to two or three cups a day during the last three months. Some say not to use in the first trimester if you have a history of miscarriage it is always best to consult your doctor before starting any type of herbs. Red raspberry tea with red clover (one or more cups daily for several months) promotes fertility in men and women, prevents post-partum depression and hypertension, and with blessed thistle, increases breast- milk production. Remember again, it is always best to consult your doctor before starting any type of herbs.
The red raspberry leaves may change the way the body absorbs medications so if you take any other medicines take the red raspberry at least two hours before hand.
Red raspberry leaves have also been used for a mouth rinse to treat sore throats, thrushes in your mouth (a yeast infection) or canker sores and drinking raspberry tea can soothe the pain they cause.
Raspberry tea reduces the blood flow in females who bleed heavily during their menstrual cycle. It also helps relieve cramps. Later in life, during menopause, it can support the adrenal glands as they try to compensate for the reduced functioning of the ovaries. To regulate a menstrual cycle drink two to three cups of the red raspberry leaf tea a day. After two or three months the menstrual cycle should be right on schedule.
Red raspberry leaves can also be used on the skin as an astringent to relieve irritated skin and it is good for people suffering from acne. It also helps the tissue become firmer and tightens the skin’s upper layers.
Red raspberry leaves have also been found to lower blood sugars in people with diabetes. If taken in large does the red raspberry leaves may cause blood sugar levels to drop too low.
When using the red raspberry leaf to treat diarrhea you will need to drink six cups a day. If the diarrhea continues you should call the doctor.
If you want to treat a cold or flu try drinking only red raspberry leaf tea until the symptoms are gone. Then start back on raw fruits and vegetables. It is important to not eat anything else while fasting on the red raspberry leaf tea or the symptoms of the cold or flu will return.
Men whose bodies have cut down on testosterone production can drink it to help aid adrenal gland performance. It can also help with bed-wetting by toning pelvic muscles.
I read somewhere that it is good in a popsicle form, but I have yet to try that.
That is a lot of good stuff.
Here’s a simple trick for all users of hand soap, dish soap, and all other liquid soaps. When you get to the bottom of the soap vessel and think you are all out of your precious cleaning elixir, this is when you add a little hot water to the remaining soap and voila, you’ll get at least a few more days of washing. Good times.
Waste not, want not.
Why save water?
Of all the water in the world, only 3% is fresh. Less than one third of 1% of this fresh water is available for human use. The rest is frozen in glaciers or polar ice caps, or is deep within the earth, beyond our reach.
To put it another way, if 100 liters represents the world’s water, about half a tablespoon of it is fresh water available for our use.
Remember that our local water supplies are part of a bigger global water cycle.
Fix those dripping faucets. If it drips every second it can waste more than 3,000 gallons per year.
Filling up your tub can require up to 70 gallons of water, where a 5 minute shower uses only 10 to 25 gallons.
When you brush those teeth of yours don’t run the water. That way you save about 8 gallons per day.
Never put water down the drain when there may be another use for it such as watering a plant or garden, or cleaning.
Don’t let water run while shaving or washing your face. It’s just a waste.
Do not use running water to thaw meat or other frozen foods. Defrost food overnight in the refrigerator. You snooze you loose.
I myself save water by never drinking it except in restaurants. ;-]
Just some things to think about.
The first thing to do with ketchup packets is not use them. When you order delivery remember to say, “no condiments” and “no plastic utensils” is also a good way to go. I bet you have ketchup at home and I am sure most people have utensils, so you don’t even need them.
I have a hard time remembering this as I looked at ketchup packets siting on my counter this morning from last nights delivery. I decided I need to look up some information on said ketchup packets that will really push me to remember the little things that make a big difference.
Here’s something I found,
Heinz sells 11 billion single-serve packets of ketchup per year around the world. That’s 2 packets for every person on earth. That means that 11 billion packets are landfill-bound. This is just Heinz packets.
Marine is doing some research for our organic t-shirt business, be nice and sent me this web site, http://actionnetwork.org/. They are a part of Environmental Defense. One of their featured action alerts has to do with humans increasing resistance to antibiotics. Go here to send a message to your Congressperson and Senators.
I, myself have never been a big fan of Western medicine, especially that flu shot. I’ve said it before and I’ll say it again, that flu shot is just the government doing some crazy testing on us or something to that affect. I am sure of it! It is the same way with goldenseal root and penicillin, if you take them for too long or just take too much you become immune to their positive/healing effects. I also think that Western medicine mostly covers up the aches and pains of sickness till you heal, unlike natural vitamins and herbs that act as a preventative measure and heals you rather than covering up the sickness.
Heal naturally when possible.
Living in NYC, it is strange to wrap my mind around all that nature and chimpanzees swinging around everywhere. I think any of those jobs would be cool. The coffee sniffing, the chimpanzees studying and the farming, but maybe not on such a large scale. I’m more of a fire escape gardener than coffee farmer.
I love organic coffee, chimpanzees and fair trade!!!
That’s right a year ago, on January 10th, 2008, “The Day After An Inconvenient Truth” was formed. When I first started this blog it was to have a voice in the world that differs from mainstream television, radio, satellite, newspapers, etc. I was inspired by the movie, “An Inconvenient Truth“, drawn into the meaning of an “inconvenient truth”, the fact that you might not want to hear what the problem is and what can be done to solve said problem, but here is the truth and now that you know, what are you going to do about it?
In the beginning, what I primarily wrote about was eco, environmental “inconvenient truths”, following in the footsteps of the film, but as time went by I began to find “inconvenient truths” in other areas as well, be it the issue of gay rights, human rights, animal rights, freedom of speech, freedom of art, whatever is going on in the world that mass media does not cover or covers up, these were the pieces I exceptionally enjoy writing about. Then there are the “recycle stuff” ones, just there for some information of what extra steps you can take to make a better world, the D.I.Y. projects using recycled materials, or just how to make something green and cool for your everyday life. Throw in a few organic recipes, cool green events, green product reviews, games, petitions, stories of amazing people who inspire me, beautiful photos, and sometimes just a funny video to relax and you have, “The Day After An Inconvenient Truth“. :]
What I am getting at with all this is to say, “The Day After An Inconvenient Truth” has evolved from when I began to where it is at now. I went from doing blog entries everyday from January, 10th, 2008 to October 13th, 2008, right around when I got an official 9-5 job, to now where I may not blog everyday, but no more than a few days go by without me throwing one out there. I needed to find a balance in my life and for now this works for me. I’d rather have good ones than just have ones. :]
I really like writing this blog, even when I can’t think of what to write about, or when I’d rather be playing PlayStation with Ms. Marine or web 2.0 out on the million social networks. This blog makes me more accountable. It is something I started and am still doing a year later (see Tony). Listen, for someone with absolutely no attention span to anything (besides computers and all things tech), I am pretty amazed that “TDAAIT” is still going. What is crazier is when I started this blog I was surprised if I got 10 hits a day, to now where I get on average over 300 unique hits a day from all over the world. Though businesses like MSNBC and other corporations that I do not have any respect for, ask me to place their advertisements on my site, I refuse. I was not working a real job when I started this blog and could have used easy money like that. Instead, I was insulted that they would even ask me, so much so I responded that they obviously had not looked at my blog, because if so they would never have asked me! In retrospect, I am sure they would have asked me anyway. In their minds people are just a herd of non-thinking cows who when they see a blinking ad, inevitably they must click on it. That goes against what I am trying to achieve here. I really hate ads everywhere. I am blessed in many other ways through this blog, so it doesn’t need to monetarily support me as well.
What else have I gotten from writing, “The Day After An Inconvenient Truth”? I have learned about a lot of bad stuff that goes on, and I have learned about good people, things and ideas, living and growing here on this Earth (I liked it when Alice Walker called humans “Earthlings” in this interview.). I maintain hope and an awesome faith that things will only get better if you do good.
Something I keep in the forefront of my mind is, what each of us does affects the other. It is not just the huge things necessarily, even our smallest thoughts affect the world. Also, we can as one person change things; who you touch in turns will touch others. You may not get the gratification of seeing the change you bring to the world directly, but if you do it, you may see the world itself change. I search for happiness and peace, by going inconveniently through its sorrows, untruths, truths, and ugliness. I also keep the faith. Faith is the most important thing, without it you are lost. I guess that is what, “The Day After An Inconvenient Truth” is to me, a way to not lose hope and to maintain my faith during the era that is the beginning of the end.
This year I have learned that humanity is not as bad and hopeless as it seems, so that’s cool.
This faux chicken is so tasty and really simple to make and takes 30 minutes at most to put together.
What You Need
1 10 ounce package frozen organic peas and carrots
1/3 cup organic butter (organic canola oil for a vegan version)
1/3 cup organic flour
1/3 cup chopped organic onion
1/2 teaspoon sea salt
1/4 teaspoon pepper
1 3/4 cup organic vegetable broth
2/3 cup organic milk (organic soy milk for a vegan version)
1 cup cooked favorite organic vegetable, potatoes, green beans or mushrooms
1 1/2 cups organic chicken style seitan
What To Do
Rinse frozen peas and carrots under cold water to separate; drain. Heat butter in 2 quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in vegetables and seitan.
It’s perfect Autumn food and goes great with my organic biscuits. :]
I like to do a shout-out to my city every once in awhile. Today, I am taking it to a more local level, my neighborhood health food store. Well, it’s not in my neighborhood of Spanish Harlem, but it is the closest, super-freshest health store to me, Food For Health.
I really like this place and the familiar faces that keep the store running. They have coupons on their web site, which I just discovered and love! If you are around 3rd Avenue and 92nd you should stop by. They have reasonable prices, a juice bar and solid products.
I feel a bit stuck in a rut with this blog lately and I’ve been thinking about why that is. What I came up with is themes. I think I am over the responsibility of theme days. I am going to just write whatever I feel like writing about each day. It will still be “green” and beyond, just the day’s writings will be whatever I feel like.
Like this one, instead of being about a heroine, it is about me giving up themes. I am, of course open to patterns developing..that’s different. :-) It is also about me finding a bunch of coupons for Organic Valley Farms’ products. :-D
I came up with this sauce using my brain and perusing other peanut sauces on-line. It’s great on cold organic Lo Mein noodles or whatever else you want a cold peanut butter based sauce on.
What You Need
organic Lo Mein noodles (Roland Organic makes some)
1/2 cup organic peanut butter (crunchy or smooth…I myself like it crunchy style…)
1/2 cup of cold water
2 tablespoons Bragg Liquid Aminos
2 tablespoons organic lime juice
1 clove organic garlic, minced
2 teaspoons organic grated ginger
some salt and pepper to taste
What to Do
If you are making the cold Lo Mein noodles, in a large pot of boiling water, cook the noodles, gently separating the strands with a long fork as they soften, until barely tender (about 2 minutes). Drain and rinse under cold running water to stop the cooking; drain well. Dump into a bowl and toss with 1/2 tablespoon of the sesame oil to prevent sticking, cover, put it in the refrigerator.
Take all the above ingredients (except the noodles!) and put them in a mixer or food processor and mix well. Makes about 1 cup.
Depending on how many noodles you make or how saucy you like your noodles is how much of the organic peanut sauce you should use. I like to then put the sauced noodles in covered glass container or a covered ceramic casserole dish and let them sit around for a few hours or until the next day lunch to soak in the flavor.
Do it how you do and enjoy.
These biscuits I have made a million times and never once did they not turn out. In fact, they have turned out delicious every time. You will not be disappointed.
1/2 cup softened organic butter
2 cups all-purpose organic flour
1 tablespoon organic sugar
3 teaspoons organic baking powder
1 teaspoon organic sea salt
3/4 cup organic whole milk with 1 teaspoon vinegar added to it
Heat oven to 450F. Cut butter into flour, sugar, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in milk until dough leaves side of bowl, dough will be soft and sticky. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1 inch thick. Cut with floured 2 1/2 inch round cutter or a glass turned upside down. Place on ungreased cookie sheet and bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet.
Hoof-and-mouth disease is rarely fatal for livestock, but it remains a death sentence just the same. When blisters form on hooves and lips, and growth slows because of fever, economics prescribe execution and incineration. In 2001, Great Britain responded to an outbreak by destroying nearly 6 million mostly healthy cattle, sheep, and pigs at a cost of [U.S.]$9 billion to save its export trade. There were actually only 2,030 known cases of the disease. The rest were exterminated to provide buffers to contain the outbreak.
OK, so right now I am more or less self-employed, but I will probably have a job at some point where I’ll be able to bring my lunch with me. This is a good thing as I love cooking and we always seem to have leftovers, so I’ll eat good food and save money!
I do make lunches most days for my significant other, like today what I did was wrap up a slice of this meatless meatloaf I made last night. Which was soooo good. I found the recipe yesterday on-line [I used organic, free-range eggs, not the vegan version, but I will try it that way as well.]. What inspired me to look was I am attempting to eat more green after writing the green calculator entry on Saturday. Which you know…not only does that mean not eating animal products, but you must also buy food from local farmers/distributors. The best I could do yesterday for jelly was to buy the one non-Italian made product, but for the produce I did alright. I realize I should make it a habit, at least once or twice a week, to go to Union Square Farmer’s Market, Greenmarket, and get my cheese, bread, produce, etc., since I am blessed to have one so conveniently located.
Back to the point, when I put together lunch-to-go today, I wrapped the meatloaf and bread in aluminum, put the mayo in a cleaned, recycled, plastic, delivery container and then put the lunch into a plastic bag that I use to put said lunch in everyday. On Global Stewards’ website they give some tips and information on how to pack a waste-free lunch. Let’s see how I did today….
Pack a Waste-Free Lunch
A waste-free lunch means that you have no packaging to throw away when you’re done – nothing other than apple cores, banana and orange peels, peach or cherry pits. The best way to reduce garbage is to not create it. (source: Environmental Forum of Marin)
Five Simple Ways to Pack a Waste-Free Lunch
REUSABLE carrier (cloth bag, lunch box)
NO throw-away bags
NO plastic wrap, foil or Styrofoam
THERMOS for drinks
NO single-use cartons or cans
CLOTH NAPKIN to wash and re-use
NO paper napkins
SILVERWARE to wash and re-use
NO plastic forks and spoons
Lunch Waste Facts
|ALUMINUM FOIL||More than 20 million Hershey’s kisses are wrapped with 133 square miles of foil every day|
|ALUMINUM AND TIN CANS||In the time it takes you to read this sentence, more than 50,000 12-oz. aluminum cans were made|
|BANANA AND ORANGE PEELS||Food debris in a landfill decompose only 25% in the first 15 years (try composting or vermiculture!)|
|JUICE BOXES||Most inorganic trash retains its weight, volume, and form for at least four decades|
|PAPER BAGS AND NAPKINS||It is estimated that 17 trees are cut down for every ton of non-recycled paper|
|PLASTIC BOTTLES, FORKS, WRAP||U.S. citizens discard 2-1/2 million plastic bottles EVERY HOUR|
|STYROFOAM||U.S. citizens throw away 25 billion Styrofoam cups EVERY YEAR|
My big mistake was the aluminum foil! I always think about that. :) Tupperware is the solution. I realize aluminum seems much easier because you can throw it away with no clean-up, but what a waste for a few minutes of manual labor or a few seconds if you own a dishwasher. Plus for me, I just remembered I have a super-fresh lunch box I got as a gift awhile back, now all I need is a job to go to!!!
My Super-Fresh Lunch Box
Another tip I read somewhere is when you are ordering delivery make sure to tell them you don’t need any disposable utensils. No one ever uses them really and then they end up either in the garbage or in a drawer for a few months until you finally decide to clean that drawer where you keep all your unwanted plastic utensils…or is that just me?
Let’s talk about tofu today. What you put into your body is super serious and if you want to be the best you can be, fuel my friends is très important! Tofu is one of these super foods, even so, a lot of people seem to have issues with it. Maybe it was due to a horrendous first experience or maybe you just hate it on spec. Look, I can accept people not liking tofu, like people who hate strawberries or beans, but hating it after trying it once…well…that is just not acceptable. It may have been that the preparation was not to your liking that first time, but tofu only tastes like how you season it. The texture as well is up to the chef. I mean it is not only super fresh for your brain, body and soul, but extremely versatile. You must love it!!!
Let’s see what wiki has to say on the subject of tofu…
Tofu, also toufu (the Japanese Romaji spelling), doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.
The production of tofu from soy milk is similar to the production of cheese from milk (fermentation), although some tofu is made by processing non-soy products, such as almonds or black beans. Two major byproducts of the process are tofu skin and soy pulp.
Tofu originated in ancient China, but little else is known about the origins of tofu and its method of production. The origin is the source of some speculation and legend, but there is insufficient historical information to support such speculations. Tofu and its production technique were subsequently introduced into Japan in the Nara period (late eighth century) as well as other parts of East Asia. This spread likely coincided with the spread of Buddhism as it is an important source of proteins in the religion’s vegetarian diet.
Tofu is low in calories, contains beneficial amounts of iron (especially important for women of child bearing age) and has no cholesterol. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium (important for bone development and maintenance), and magnesium (especially important for athletes).
One cool thing I learned about cooking tofu is if you want the texture of tofu to be like chicken, buy the extra firm, freeze it for 24 hours, let it defrost, cook it however. You’re welcome. :P There are a million recipes online. I don’t want to give any here because i don’t know what you like, if you like chicken nuggets search for fried tofu recipes, if you like steak teriyaki, search for tofu teriyaki…you get the point.
Plus, tofu is just fun!
Wanna make your own tofu?
150g Dried Soy Beans
2g Calcium Sulfate (aka Gypsum, used for wine/beer making) water
Soak beans in water overnight.
Place the beans in a blender, adding water until they’re covered (about 1″ above the bean level). Blend for two minutes until it’s a smooth liquid.
Using a sack made from two pieces of cotton cloth, squeeze out the soy juice.
Bring the juice to a boil in a saucepan over medium heat, stirring occasionally to avoid burning. Reduce flame to low and simmer for two to four minutes or so.
While the mixture continues to boil, prepare a small dish and dissolve Calcium Sulfate into two to three tablespoons of water.
Using a food thermometer, bring the temperature of the boiling mixture to 176F.
Pour all of the mixture into a dish with the Calcium Sulfate while mixing briskly for three seconds and stop. Wait 10 minutes for the tofu to set. Serve hot right away, chill or squeeze more water with a cotton cloth while it’s still hot for harder tofu.
What is Slow Food USA?
Slow Food USA envisions a future food system that is based on the principles of high quality and taste, environmental sustainability, and social justice – in essence, a food system that is good, clean and fair. We seek to catalyze a broad cultural shift away from the destructive effects of an industrial food system and fast life; toward the regenerative cultural, social and economic benefits of a sustainable food system, regional food traditions, the pleasures of the table, and a slower and more harmonious rhythm of life.
What Does Slow Food USA believe in?
Slow Food is good, clean and fair food. We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work, and that all people should have access to this good and clean food.
We consider ourselves co-producers, not consumers, because by being informed about how our food is produced and actively supporting those who produce it, we become a part of and a partner in the production process.
People respond to the growing movement, and the ideas expressed therein, for many different reasons: some have become tired of eating the same foods wherever they go across the globe; some have noticed the degradation of flavor in our food; some are concerned about the health issues raised by an industrialized food supply; some would like to be environmental stewards of the land through the food choices they make. The beauty of Slow Food is that it provides a welcome home for the food lover, the health seeker, and the environmentalist. With all of these interests in mind, our mission is to create a robust, active movement that protects taste, culture and the environment as universal social values.
Where can you find your local convivium ([Latin] getting together with friends for a meal; it is similar to a symposium; in Latin, it literally means “sharing life together”.)?
What about the Slow Food in New York City?
Slow Food NYC is the New York City convivium (chapter) of Slow Food, a non-profit, member-supported organization founded in 1989 to counteract fast food and fast life. We stand against the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.
Last but not least what is the New York City “Snail of Approval“?
In order to help guide New Yorkers and visitors to food that is good, clean and fair, Slow Food NYC awards the Snail of Approval to those producers, purveyors and artisans who contribute to the Quality, Authenticity and Sustainability of the food we eat and the beverages we drink in the City of New York.
Post Script – Finding this site is thanks to my Ms. Marine. Thank you so very much…good stuff.