Not So Green Sins

Since Friday was my 100th post, we missed the weekly shopping entry, so thank you Monday, for picking up Friday’s slack.

Sometimes I commit sins against green. It is true I still sin. One example of said sinning is my desire to dry the counters with clean, pristine, white, recycled [:)] paper towels. I have a sponge for the counters, but it always seems to get dirty so fast, that I can’t bear to “clean” anything with it. Thus, the paper towel dilemma.

I decided to research this issue of mine and find a solution. Here is what I will try, the European Sponge Cloth. I think it might be a winner. I will let you know, and if anyone reading this has tried it, please review as I am curious.

Second sin…composting. I’ve done tons of research on composting…for whatever reasons, I will not get into now. Nevertheless, with all I know of what makes what type of compost, and what to do to keep out the bugs, how to make it not smell, plenty of room on my fire escape, food byproducts everyday, plants that need to be re-potted and fed…I still don’t compost. What I will do is buy these BioBags [100% biodegradable and 100% compostable bags and films made from the material, Mater-Bi. All of our products contain GMO free starch, biodegradable polymer and other renewable resources. No polyethylene is used in the production process. BioBag products meet ASTM D6400 specifications and California SB 1749 requirements.] and line this old wooden wine box

and compost away. Again, I’ll let you know…

And last but not least, to begin to make up for all the paper and whatever else I have done, I will give to The Arbor Day Foundation’s, Rain Forest Rescue Program.

I like having “to-do” lists.

-Cara

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Reason 66 from, 101 Reasons Why I Am Vegetarian:
The meat industry doesn’t treat the causes of its problems, only the symptoms. When it imprisons massive numbers of animals in cramped stress-inducing cages, it provides the perfect breeding ground for deadly bacteria, which later infect the meat. Technologies to kill meat pathogens are now very big business. We have acidic-solution carcass misting, alkaline-solution sprays, steam/vacuum technology, high-temperature carcass washes, steam pasteurization, and chlorine applications, etc., ad nauseam. Some bug-fighting methods, such as food irradiation and sprays of antidotal viruses and probiotic bacteria, pose risks in themselves. And in the end, the meat still isn’t safe