Where I live beet greens are just about the first local ingredients to be found at the markets (after fiddleheads, that is). Make a meal of these tasty greens with this delicious pasta recipe.
Pasta with greens (beet greens or Swiss chard)
1/3 cup currants
Juice of 1 lemon
1 onion, diced
3 cloves of garlic, crushed
1 large bunch of beet greens or Swiss chard
Zest of 1 lemon
5 oz of goat’s cheese or feta
¼ cup toasted pine nuts (or almonds or walnuts)
Sea salt and pepper
¾ lb pasta (penne works well)
-Set pasta water to boil in a covered pot.
-In a small bowl, squeeze the juice of one lemon over the currants and set aside.
-Remove stems from greens and chop into 1 cm pieces. Roughly chop the leaves.
-Over medium heat saute the onion in olive oil until soft. Add garlic & cook one minute. Add chopped stems to the onion mixture cover and cook for 5 minutes. Stir and add the chopped leaves. Cook until soft (about 5 minutes).
-When pasta is cooked drain and return to the pot. Add greens mixture, lemon zest, currants and lemon juice, and cheese. Toss, season with salt and pepper and serve immediately, with pine nuts sprinkled over.
Thursday, June 3, 2010
Monday, May 31, 2010
Eco-friendly mowers
I love the smell of fresh-cut grass but don’t care for all that goes along with it: the noise, the exhaust fumes, the smell of spilled gasoline.
Gas-powered mowers pollute way beyond their worth. An hour of mowing with a traditional gas-powered mower pollutes as much as driving 320 kilometers in a typical car. So throughout the mowing season obsessive mowers could be polluting the equivalent of a 4,000 km road trip while never leaving the yard. Environment Canada estimates emissions from off-road engines (lawn mowers included) make up about 9% of Canada’s total greenhouse gas emissions. On top of this, millions of gallons of gas are spilled each year by owners refilling their mowers.
I agree that mowing is a necessary evil but there are less evil ways to cut the grass. A goat would be my preferred but for all sorts of practical reasons that solution doesn’t suit our household (or neighbourhood).
For several years we used a reel mower – one of those old-fashioned-looking push mowers. The new versions are much lighter than the tank I recall in the corner of our basement when I was little. A reel mower is great for biceps, and offers a practical solution for nice flat lawns that aren’t too big. They’re quiet enough for early morning mowing and don’t pollute. Ours however became too much work for our large bumpy yard. Based on observation (I don’t mow, I garden) lawn mowing as an athletic workout for my husband lost its charm after five summers of pushing.
Figuring we needed a new, but still eco-friendly, way to mow he did a little research on rechargeable mowers and just this week came home with an Earthwise cordless electric mower. Electric mowers are great for many reasons. They’re quieter than gas-powered mowers, reduce pollution from mowing by about 90% and use only as much power as a toaster. Over the summer an electric mower will use roughly $5 worth of power.
I was inspired to give ours a try and was impressed. What I love about this new mower is that it’s easy to start; you just insert a key and pull a lever (no yanking on a cord). I found it heavy but not too heavy to push comfortably (ours has a 20” cutting path so is on the bigger side). It cut easily through thick grass and mulches the clippings so they’re left to nourish the lawn. Best of all I wasn’t walking through a path of smog that is typical for gas-powered mowers.
The battery lasts an hour, which is about enough mowing for me and recharges overnight. If you’re in the market for a mower there are several cordless options to choose from. We bought ours at Kent Building Supplies but Home Depot carries several brands too. If you’d prefer to try a reel mower they’re easy to find. I have even noticed a few promoted in hardware store flyers recently.
Figuring we needed a new, but still eco-friendly, way to mow he did a little research on rechargeable mowers and just this week came home with an Earthwise cordless electric mower. Electric mowers are great for many reasons. They’re quieter than gas-powered mowers, reduce pollution from mowing by about 90% and use only as much power as a toaster. Over the summer an electric mower will use roughly $5 worth of power.
I was inspired to give ours a try and was impressed. What I love about this new mower is that it’s easy to start; you just insert a key and pull a lever (no yanking on a cord). I found it heavy but not too heavy to push comfortably (ours has a 20” cutting path so is on the bigger side). It cut easily through thick grass and mulches the clippings so they’re left to nourish the lawn. Best of all I wasn’t walking through a path of smog that is typical for gas-powered mowers.
The battery lasts an hour, which is about enough mowing for me and recharges overnight. If you’re in the market for a mower there are several cordless options to choose from. We bought ours at Kent Building Supplies but Home Depot carries several brands too. If you’d prefer to try a reel mower they’re easy to find. I have even noticed a few promoted in hardware store flyers recently.
Tuesday, May 4, 2010
Bringing Michael Pollan's "Food Rules" to your table
Fresh cut shoestring fries
The key to making these oven-baked fries crispy is to cut them as thinly as possible
One sweet potato
3 medium potatoes
2 T olive oil
Sea salt and pepper
Peel potatoes or just give them a good scrub if they’re thin skinned. (Sweet potato will have to be peeled).
Slice them as thinly as possible and toss in a bowl with oil and salt and pepper.
Spread in a single layer on a parchment paper-lined baking sheet. (Oil the sheet lightly if you don’t have parchment paper).
Bake at 450 for about half an hour (or until they’re crisp to your liking), moving them around the baking sheet every 10 minutes or so.
Remove from oven and serve at once.
Great variation:
In addition to the salt and pepper toss with ¼ t Chili powder and ¼ t oregano.
Quinoa salad with peppers and peas
This grain cooks quickly, has a wonderful texture and is especially nutritious. This recipe works well with rice, barley and bulgar too.
1 ½ cups quinoa
3 cups water or broth
1 red pepper, finely diced
1 cup frozen peas, boiled for one minute
2 T (or to taste) of whatever fresh herb you have on hand.
Dressing:
Juice & zest of one lemon
5 T olive oil
1 T honey or maple syrup
Sea salt & pepper
Put quinoa and water in a medium pot. Cover and bring to a boil, reduce heat to medium low and cook until water is absorbed (about 20 minutes). Remove from heat and fluff with a fork. Scrape into a bowl.
Meanwhile, scrub the pepper well before dicing.
Add the pepper and peas to the quinoa and toss with dressing (you won’t need the whole batch).
Season with salt and pepper.
Variations:
Shave red cabbage overtop before serving (very pretty).
Add finely diced mango instead of the peas and use lime juice in the dressing
Add chopped baby spinach or arugula
Speedy salmon burgers
My kids devour these like they're cookies.
1 lb raw salmon or trout
1 large potato, boiled and mashed
1 egg, beaten
½ cup panko or dry breadcrumbs
1 T plain yogurt
Salt & pepper
3 T fresh herbs (Chives, dill or tarragon) or 1 t dried
Good squeeze of lemon
Chop the fish and mix with remaining ingredients.
Form into 3” mini burgers and fry in oil until cooked, flipping halfway through.
Variation:
Works with other fish too.
Try patting in panko (Japanese breadcrumbs) before frying.
The key to making these oven-baked fries crispy is to cut them as thinly as possible
One sweet potato
3 medium potatoes
2 T olive oil
Sea salt and pepper
Peel potatoes or just give them a good scrub if they’re thin skinned. (Sweet potato will have to be peeled).
Slice them as thinly as possible and toss in a bowl with oil and salt and pepper.
Spread in a single layer on a parchment paper-lined baking sheet. (Oil the sheet lightly if you don’t have parchment paper).
Bake at 450 for about half an hour (or until they’re crisp to your liking), moving them around the baking sheet every 10 minutes or so.
Remove from oven and serve at once.
Great variation:
In addition to the salt and pepper toss with ¼ t Chili powder and ¼ t oregano.
Quinoa salad with peppers and peas
This grain cooks quickly, has a wonderful texture and is especially nutritious. This recipe works well with rice, barley and bulgar too.
1 ½ cups quinoa
3 cups water or broth
1 red pepper, finely diced
1 cup frozen peas, boiled for one minute
2 T (or to taste) of whatever fresh herb you have on hand.
Dressing:
Juice & zest of one lemon
5 T olive oil
1 T honey or maple syrup
Sea salt & pepper
Put quinoa and water in a medium pot. Cover and bring to a boil, reduce heat to medium low and cook until water is absorbed (about 20 minutes). Remove from heat and fluff with a fork. Scrape into a bowl.
Meanwhile, scrub the pepper well before dicing.
Add the pepper and peas to the quinoa and toss with dressing (you won’t need the whole batch).
Season with salt and pepper.
Variations:
Shave red cabbage overtop before serving (very pretty).
Add finely diced mango instead of the peas and use lime juice in the dressing
Add chopped baby spinach or arugula
Speedy salmon burgers
My kids devour these like they're cookies.
1 lb raw salmon or trout
1 large potato, boiled and mashed
1 egg, beaten
½ cup panko or dry breadcrumbs
1 T plain yogurt
Salt & pepper
3 T fresh herbs (Chives, dill or tarragon) or 1 t dried
Good squeeze of lemon
Chop the fish and mix with remaining ingredients.
Form into 3” mini burgers and fry in oil until cooked, flipping halfway through.
Variation:
Works with other fish too.
Try patting in panko (Japanese breadcrumbs) before frying.
Greening-up your diet just got easier
If you’re on a mission to green-up your diet and are looking for some quick guidance you’re in luck, Michael Pollan has a new book that proves it really isn’t that complicated to adopt a diet that’s healthier for you and the planet. Titled Food Rules, it’s a 140-page paperback that can be read in an hour but you might want to read it more than once and may be leave it on the counter as a reminder.
Pollan has written a couple of great books on how to eat but in this new book he has distilled his key ideas into dozens of easy-to-understand (some highly amusing) statements about what and how to eat. If ever there was a Coles Notes for eating well (in the green sense of the word) this book is it.
As I have mentioned before, I often get asked for green eating guidance. I only wish I was as clever and concise with my advice as Pollan. He’s the guy who summed up his food philosophy in seven words: “Eat food. Mostly plants. Not too much.” By this he means eat whole food that you have prepared yourself, rather than prepackaged, highly processed edibles. He recommends that everyone eat more vegetables and treat meat more like a condiment. And in the context of these first two principles he recommends that we spend more on quality ingredients and eat less overall.
If you’re wondering where to begin with greening your diet the format of Pollan’s book works really well. He offers 64 starting points (what he calls rules) that make perfect sense and are so memorable that they’ll be running through your head at the grocery store just like a catchy tune.
Here are a few of my favourites:
-Avoid food products containing ingredients that a third-grader cannot pronounce.
-It’s not food if it arrives through the window of your car.
-Avoid foods that you see advertised on television.
-Shop the peripheries of the supermarket and stay out of the middle.
-Eat all the junk food you want as long as you cook it yourself.
-Spend as much time enjoying the meal as it took to prepare it.
-Cook.
Pollan is tough on highly processed foods, calling them “edible foodlike substances” and he backs up his criticism with a mix of facts and opinion that might have you feeling a little sheepish, depending on how you feel about your current diet. But he does end with the rule “Break the rules once in a while” because eating well most of the time is what we all need.
If you’re looking for more ways to green-up your diet I’ll be speaking about food at the Maritime Green Living Expo at the Trade & Convention Centre on Sunday, May 30. http://www.maritimegreenexpo.com/
Tuesday, April 27, 2010
Be choosey about the toothpaste you use
Have you ever read the warning label on a tube of toothpaste? Are you alarmed that toothpaste even has a warning label? I’ll guess that few people have bothered to read the safe use instructions on the package, including not swallowing the toothpaste and, on some popular brands, “Recommended for adults and children over 12 years.”
Why should we all be concerned about this? Because most people haven’t a clue what’s in toothpaste and digging up a list of ingredients takes more than a little effort.
You might be surprised to discover that conventional toothpaste contains the artificial sweetener Saccharin. Health Canada banned the use of Saccharin in food 30 years ago due to animal studies that linked consumption to an increased risk of bladder cancer. (They are currently rethinking that ban, due to heavy lobbying from the diet-food industry, but many scientists continue to recommend against lifting the ban.)
Most brands also contain Triclosan as an antibacterial agent. The EPA considers Triclosan a pesticide and part of a class of chemicals that is thought to cause cancer in humans. Most whitening toothpaste also contains lye, considered a poison by the FDA
Then there is the controversy around fluoride. It’s not that fluoride is bad it’s just that we may be getting too much of it. When you combine toothpaste, fluoridated drinking water in some communities (not Rothesay or Quispamsis) and the consumption of all sorts of processed foods that are made with municipal water that is fluoridated, some health experts are worried that we’re ingesting too much fluoride. It builds up in our bones and among other things is linked to increasing rates of bone cancer in young boys.
Children under the age of two shouldn’t use toothpaste with fluoride and all children should be supervised while brushing to prevent swallowing. Not that it helps. The commercial brands for kids are formulated to taste just like candy and putting a toothbrush spread with children’s toothpaste in a child’s mouth is like giving them a lollypop and telling them not to swallow.
Now that you know some ingredients you might like to avoid, there are several alternatives to conventional drug store toothpaste, including options for children.
Tom’s of Maine gets a good rating since it’s saccharin-free, Triclosan-free and offers several options without fluoride, as do Natures Gate, Jason and Green Beaver (made in Canada). All carry a great variety of flavours. My children won’t budge from Tom’s of Maine Apricot and I prefer Nature’s Gate Fennel.
These brands are more expensive than convention brands but keep in mind you only need a small amount to do the job. For a little extra whitening power (minus the lye) keep a little pot of baking soda by the sink and brush with that a few times a week. Combined with proper flossing you won’t be compromising your dental health for the sake of overall wellness.
Why should we all be concerned about this? Because most people haven’t a clue what’s in toothpaste and digging up a list of ingredients takes more than a little effort.
You might be surprised to discover that conventional toothpaste contains the artificial sweetener Saccharin. Health Canada banned the use of Saccharin in food 30 years ago due to animal studies that linked consumption to an increased risk of bladder cancer. (They are currently rethinking that ban, due to heavy lobbying from the diet-food industry, but many scientists continue to recommend against lifting the ban.)
Most brands also contain Triclosan as an antibacterial agent. The EPA considers Triclosan a pesticide and part of a class of chemicals that is thought to cause cancer in humans. Most whitening toothpaste also contains lye, considered a poison by the FDA
Then there is the controversy around fluoride. It’s not that fluoride is bad it’s just that we may be getting too much of it. When you combine toothpaste, fluoridated drinking water in some communities (not Rothesay or Quispamsis) and the consumption of all sorts of processed foods that are made with municipal water that is fluoridated, some health experts are worried that we’re ingesting too much fluoride. It builds up in our bones and among other things is linked to increasing rates of bone cancer in young boys.
Children under the age of two shouldn’t use toothpaste with fluoride and all children should be supervised while brushing to prevent swallowing. Not that it helps. The commercial brands for kids are formulated to taste just like candy and putting a toothbrush spread with children’s toothpaste in a child’s mouth is like giving them a lollypop and telling them not to swallow.
Now that you know some ingredients you might like to avoid, there are several alternatives to conventional drug store toothpaste, including options for children.
Tom’s of Maine gets a good rating since it’s saccharin-free, Triclosan-free and offers several options without fluoride, as do Natures Gate, Jason and Green Beaver (made in Canada). All carry a great variety of flavours. My children won’t budge from Tom’s of Maine Apricot and I prefer Nature’s Gate Fennel.
These brands are more expensive than convention brands but keep in mind you only need a small amount to do the job. For a little extra whitening power (minus the lye) keep a little pot of baking soda by the sink and brush with that a few times a week. Combined with proper flossing you won’t be compromising your dental health for the sake of overall wellness.
Monday, April 12, 2010
Do you colour your hair? Switch to eco-friendly (and less toxic) alternatives
In my life, the last thing to go green was my hair. Chemically-speaking I was taking much better care of my lawn than I was my own hair…which probably sounds ridiculous but the truth is that for the longest time I ignored the fact that covering up my grey hair was a toxic habit.
I doubt anyone would be truly surprised that hair colour is toxic, considering the eye-watering smell. Almost all hair colourant (temporary, semi-permanent, and permanent), contains a laundry list of petrochemicals and other toxins. In particular hair dye contains ammonia and p-Phenylenediamine (PPD for short) and although there are concerns associated with both of these chemicals it appears that PPD is the most worrisome. PPD is on Health Canada’s “Hot List” (Health Canada’s term, not mine) a list of prohibited and restricted cosmetic ingredients and as such manufacturers are required to list warnings on both the inside and the outside of the packaging.
There is a lot of research to back up worries about hair dye. A number of studies link higher instances of multiple myeloma and non-Hodgkin’s lymphoma to prolonged use of hair dye, particularly deeper colours. According to another study, those who use permanent hair dye are twice as likely to develop bladder cancer as those who don’t and yet another study links long-term use of hair dye with ovarian cancer. Allergic reactions to PPD are also well documented.
Permanent dye is more toxic than semi-permanent and darker tints are more toxic than lighter tints. If you’re someone who lightens their hair you still need to worry, just not as much.
The truly green thing to do would be to let my hair go grey at its own pace. But since I’m not ready for that I went looking for a less toxic dye that wouldn’t keep me up at night with worry and would keep my hair its previously natural colour.
I have found two salon brands that are ammonia-free with lower concentrations of PPD. So far I have tried a Schwarkopf product called Essensity that has no odor and covers my grey just fine. Next I’ll try Aveda hair colour. They offer a range of products that are 93% to 99% plant-based.
If you prefer the do-it-yourself kits, experiment with some alternatives to mainstream brands that contain lower concentration of the worst chemicals. Try a less-toxic brand like Herbatint permanent or semi-permanent hair dye. Both are ammonia-free, the permanent has low concentrations of PPD and the semi-permanent is PPD-free. Naturcolor is another brand to look for.
Then there is always henna. Made from the leaves of a desert shrub you can’t get more natural and non-toxic than that.
If you’re going to stick with your regular brand be sure to heed the warning label, including the safe-use instructions, don’t leave the hair dye on any longer than directed by the package, always wear gloves when you apply hair dye, rinse your scalp well (and cross your fingers).
I doubt anyone would be truly surprised that hair colour is toxic, considering the eye-watering smell. Almost all hair colourant (temporary, semi-permanent, and permanent), contains a laundry list of petrochemicals and other toxins. In particular hair dye contains ammonia and p-Phenylenediamine (PPD for short) and although there are concerns associated with both of these chemicals it appears that PPD is the most worrisome. PPD is on Health Canada’s “Hot List” (Health Canada’s term, not mine) a list of prohibited and restricted cosmetic ingredients and as such manufacturers are required to list warnings on both the inside and the outside of the packaging.
There is a lot of research to back up worries about hair dye. A number of studies link higher instances of multiple myeloma and non-Hodgkin’s lymphoma to prolonged use of hair dye, particularly deeper colours. According to another study, those who use permanent hair dye are twice as likely to develop bladder cancer as those who don’t and yet another study links long-term use of hair dye with ovarian cancer. Allergic reactions to PPD are also well documented.
Permanent dye is more toxic than semi-permanent and darker tints are more toxic than lighter tints. If you’re someone who lightens their hair you still need to worry, just not as much.
The truly green thing to do would be to let my hair go grey at its own pace. But since I’m not ready for that I went looking for a less toxic dye that wouldn’t keep me up at night with worry and would keep my hair its previously natural colour.
I have found two salon brands that are ammonia-free with lower concentrations of PPD. So far I have tried a Schwarkopf product called Essensity that has no odor and covers my grey just fine. Next I’ll try Aveda hair colour. They offer a range of products that are 93% to 99% plant-based.
If you prefer the do-it-yourself kits, experiment with some alternatives to mainstream brands that contain lower concentration of the worst chemicals. Try a less-toxic brand like Herbatint permanent or semi-permanent hair dye. Both are ammonia-free, the permanent has low concentrations of PPD and the semi-permanent is PPD-free. Naturcolor is another brand to look for.
Then there is always henna. Made from the leaves of a desert shrub you can’t get more natural and non-toxic than that.
If you’re going to stick with your regular brand be sure to heed the warning label, including the safe-use instructions, don’t leave the hair dye on any longer than directed by the package, always wear gloves when you apply hair dye, rinse your scalp well (and cross your fingers).
Sunday, April 4, 2010
Eco-friendly furniture
Who among us doesn’t have a favourite chair to lounge in at home? I know I do. Mine is a comfy red armchair that came from my mom and dad’s house, and my great aunt’s before that. It’s sturdy and elegant and just the place I like to sit with my coffee each morning.
It’s hard to believe that something as simple as a stuffed chair or couch could be rife with environmental issues. Here’s the problem: Since the late 1980’s the foam and fabric in furniture has been treated with flame retardants, which is a great concept except that they’re highly toxic and have been linked to liver and thyroid problems. Flame retardants build up in our fatty tissue and stay there forever. Even Environment Canada considers them toxic but the government has only phased out two of the tree most worrisome ones.
So what can you do about your existing furniture or what if you’re shopping for new?
If the foam in your existing furniture is showing wear then consider having it replaced with eco-friendly foam (soy-based foam is becoming more common). Worn out foam creates nasty dust that you don’t want to be breathing. It’s good to be in the habit of dusting and vacuuming often too (note to self). If you’re having furniture reupholstered choose natural fabrics (they don’t need to be treated) or inquire if your fabric of choice has been treated.
If you want something brand new there are eco-friendly options available. IKEA is a good choice since they banned the flame retardants in question in 2000. La-Z-Boy has a new line of environmentally conscious furniture that has soy-based cushions and fabrics made from recycled water bottles (although they don’t say how the fabric is treated). DeBoer’s everGreen line is healthy choice with eco-friendly fabric like wool, organic cotton, hemp, flax, and linen and natural latex foam cushions. If these don’t appeal to you ask for foam and fabric options when you’re buying new, so you can avoid the worst flame retardants. (The polybrominated family, also know as PBDE, is what you want to steer clear of).
There are many more ways to green your furniture. Before you buy anything brand new think about other options. My favourite way to revive tired furniture is to have it slip covered or reupholstered (and re-stuffed if necessary). That avoids the chain reaction of having something end up in the landfill. I also love secondhand furniture. If it’s solidly constructed (and the old stuff usually is) and has great lines then it’s worthwhile to have a piece refurbished. Check kijiji or local second hand stores for bargain finds and then put your money into buying just the fabric you want.
One more thing you need to know, stain guard fabric treatments do not offer peace of mind. They’re formaldehyde or Teflon-based so highly toxic and prone to off-gassing. To avoid stain guards (and hopefully stains too) try to keep food and drink away from your furniture and treat spills and splotches immediately.
It’s hard to believe that something as simple as a stuffed chair or couch could be rife with environmental issues. Here’s the problem: Since the late 1980’s the foam and fabric in furniture has been treated with flame retardants, which is a great concept except that they’re highly toxic and have been linked to liver and thyroid problems. Flame retardants build up in our fatty tissue and stay there forever. Even Environment Canada considers them toxic but the government has only phased out two of the tree most worrisome ones.
So what can you do about your existing furniture or what if you’re shopping for new?
If the foam in your existing furniture is showing wear then consider having it replaced with eco-friendly foam (soy-based foam is becoming more common). Worn out foam creates nasty dust that you don’t want to be breathing. It’s good to be in the habit of dusting and vacuuming often too (note to self). If you’re having furniture reupholstered choose natural fabrics (they don’t need to be treated) or inquire if your fabric of choice has been treated.
If you want something brand new there are eco-friendly options available. IKEA is a good choice since they banned the flame retardants in question in 2000. La-Z-Boy has a new line of environmentally conscious furniture that has soy-based cushions and fabrics made from recycled water bottles (although they don’t say how the fabric is treated). DeBoer’s everGreen line is healthy choice with eco-friendly fabric like wool, organic cotton, hemp, flax, and linen and natural latex foam cushions. If these don’t appeal to you ask for foam and fabric options when you’re buying new, so you can avoid the worst flame retardants. (The polybrominated family, also know as PBDE, is what you want to steer clear of).
There are many more ways to green your furniture. Before you buy anything brand new think about other options. My favourite way to revive tired furniture is to have it slip covered or reupholstered (and re-stuffed if necessary). That avoids the chain reaction of having something end up in the landfill. I also love secondhand furniture. If it’s solidly constructed (and the old stuff usually is) and has great lines then it’s worthwhile to have a piece refurbished. Check kijiji or local second hand stores for bargain finds and then put your money into buying just the fabric you want.
One more thing you need to know, stain guard fabric treatments do not offer peace of mind. They’re formaldehyde or Teflon-based so highly toxic and prone to off-gassing. To avoid stain guards (and hopefully stains too) try to keep food and drink away from your furniture and treat spills and splotches immediately.
Thursday, March 25, 2010
Celebrate Earth Hour, Saturday, March 27 (8:30-9:30)
Saturday March 27, from 8:30 to 9:30, is Earth Hour, a global event that invites you to have fun in the dark as a way to speak out against climate change.
Earth Hour started as a single event in Sydney Australia in 2007. In that first year 2.2 million residents and businesses took part by turning out their lights for an hour on one coordinated evening. The result was a 10 per cent reduction in power draw on the grid which prevented 25,000 tones of carbon dioxide emissions.
Last year Earth Hour grew to one billion participants worldwide, ten million of which were Canadians. Who would have thought that a 60 minute event could change the world?
You can consider Earth Hour a global political movement, a convincing statement that we think the environment is important. No wise politician (and I’m not being facetious) would ignore it: More than half of Canadian adults took part in Earth Hour in 2009 and this year, on the heels of the UN Climate Change Conference in Copenhagen, organizers are expecting participation to be even greater.
I’m all for the political agenda of the event but I think the potential of Earth Hour goes beyond politics. It’s proof that the world doesn’t stop when the power goes out and that there are a lot of fun, off-grid things to do in an evening. (Wouldn’t it be great if we were a little less dependent on the power grid for our evening’s entertainment?)
Earth Hour can be as fun as a childhood power outage with all the convenience of a well-planned party. (A meal can be cooked and ready to serve. No stumbling in the dark looking for flashlights.) I have fond childhood memories of the Groundhog Gale and a Christmas Day power outage where everything but the already-cooked turkey was prepared on the woodstove. My mom may have been near heart failure but it was like a grand adventure for us kids.
Why not recreate the adventure by planning your own celebration with family and friends:
- If you have an outdoor fireplace, invite your neighbours over for a chat by the fire. Toast marshmallows or make s’mores.
- Share a candlelit meal with family or friends, or just you and someone special. You can be intrepid and cook the meal on the woodstove, or make a fondu, to reduce your evening’s carbon footprint even more.
- Play cards or a board game by candlelight.
- Stargaze.
- Sit by the fire and chat
- Bundle up and go for a walk
- Read outloud by candlelight
Give it a try and you’ll discover that togetherness feels different when the power is out. We engage more with one another without the distractions of television or the computer and I think we listen better in the dark.
However you choose to celebrate consider registering your participation on the Earth Hour website so you’ll be counted (http://www.earthhourcanada.org/). The site will also provide real-time updates on the event across Canada and around the world.
Earth Hour started as a single event in Sydney Australia in 2007. In that first year 2.2 million residents and businesses took part by turning out their lights for an hour on one coordinated evening. The result was a 10 per cent reduction in power draw on the grid which prevented 25,000 tones of carbon dioxide emissions.
Last year Earth Hour grew to one billion participants worldwide, ten million of which were Canadians. Who would have thought that a 60 minute event could change the world?
You can consider Earth Hour a global political movement, a convincing statement that we think the environment is important. No wise politician (and I’m not being facetious) would ignore it: More than half of Canadian adults took part in Earth Hour in 2009 and this year, on the heels of the UN Climate Change Conference in Copenhagen, organizers are expecting participation to be even greater.
I’m all for the political agenda of the event but I think the potential of Earth Hour goes beyond politics. It’s proof that the world doesn’t stop when the power goes out and that there are a lot of fun, off-grid things to do in an evening. (Wouldn’t it be great if we were a little less dependent on the power grid for our evening’s entertainment?)
Earth Hour can be as fun as a childhood power outage with all the convenience of a well-planned party. (A meal can be cooked and ready to serve. No stumbling in the dark looking for flashlights.) I have fond childhood memories of the Groundhog Gale and a Christmas Day power outage where everything but the already-cooked turkey was prepared on the woodstove. My mom may have been near heart failure but it was like a grand adventure for us kids.
Why not recreate the adventure by planning your own celebration with family and friends:
- If you have an outdoor fireplace, invite your neighbours over for a chat by the fire. Toast marshmallows or make s’mores.
- Share a candlelit meal with family or friends, or just you and someone special. You can be intrepid and cook the meal on the woodstove, or make a fondu, to reduce your evening’s carbon footprint even more.
- Play cards or a board game by candlelight.
- Stargaze.
- Sit by the fire and chat
- Bundle up and go for a walk
- Read outloud by candlelight
Give it a try and you’ll discover that togetherness feels different when the power is out. We engage more with one another without the distractions of television or the computer and I think we listen better in the dark.
However you choose to celebrate consider registering your participation on the Earth Hour website so you’ll be counted (http://www.earthhourcanada.org/). The site will also provide real-time updates on the event across Canada and around the world.
Saturday, March 13, 2010
Who needs meat when great vegetarian recipes abound?
Moroccan Chickpea Stew
Ingredients:
- 2 tsp. paprika
- 1/2 tsp. smoked paprika
- 1 tsp. cumin
- 1 onion, diced
- 2 cloves garlic, pressed (or more, if you like)
- 2 carrots, diced
- 1 head cauliflower, cut into small florets
- 2-3 good tomatoes, diced
- 1 cup broth (or water)
- Pinch of saffron
- 2 cups cooked chickpeas
- Sea salt & pepper
- Good squeeze of lemon
- Fresh cilantro or mint
- 2 Tbsp. diced preserved lemon (optional)
- Heat the oil over medium heat in a large pot. When warmed to shimmering add the paprika and cumin. Swirl around for a minute and add onions and garlic. Cook until soft.
- Add carrots and cauliflower. Stir and cover. Steam for about 5 minutes, stirring a few times.
- When vegetables lose their crispness add the tomatoes. Cook until bubbling.
- Add the chickpeas and broth, along with the saffron and preserved lemon. Cook until vegetables are tender.
- Season with salt & pepper and lemon juice. Stir in your herb of choice.
This is also great with green or black olives added. Feel free to increase the quantity of spices, and look for smoked paprika: it adds a wonderful dimension to the flavour. You can also toss in a 1 inch piece of cinnamon stick in to the mixture, or ¼ t of cinnamon when you add the other spices.
Black bean fajitas
1 onion, diced
1 clove garlic
2 t chili powder (or more)
2 tomatoes, diced
1 cup cooked black beans
Squeeze of lime
Zest of 1/2 a lime
Sea salt & pepper
Saute onion and garlic until soft. Add chili powder and cook for a minute. Add tomatoes and black beans. Cook until heated through and thickened. Season with salt & pepper. Add lime juice and zest.
Serve with warmed tortilla shells and a selection of garnishes. Our favourites are avocado slices, slivers of red pepper, salsa, and carrot cabbage slaw.
It’s important to give the red pepper a good scrub in hot soapy water and rinse well since bell peppers are known to have high pesticide residue.
The best thing for the environment? Eat less meat.
For years health care practitioners have been telling us that if we ate less meat we’d all be a lot healthier. The average North American eats twice as much meat today as we did fifty years ago and it’s taking a toll on our collective health. Is it any surprise that our voracious appetite for meat is taking its toll on the environment too? The environmental impact of meat production (we’re talking mostly the large factory farms) is so extensive that the Union of Concerned Scientists suggests that the best thing you can do for the environment is to eat less meat.
To put it in perspective, the Canada Food Guide says a serving of meat (or fish or poultry) should be about 2.5 to 3 oz. and as little as 1 oz. for a child. A quick search of restaurant websites shows a lot of 8 oz. and 10 oz. steaks on menus, a serving that could feed a family of four.
What does that mean for the environment?
According to a UN study, the mass production of meat today accounts for 18% of green house gas emissions world wide. That’s more than the combined emissions from planes, trains and automobiles.
Deforestation to create pasture land and to grow crops to feed livestock is another issue. An acre of trees disappears every eight seconds (including rain forest) to create pasture and crop land. Since trees absorb carbon dioxide the impact on global warming is significant.
Factory farms, the source of most meat, pollute a lot. Manure run off can seep into waterways, a problem that is thought to be behind the deadly E. coli outbreak in Walkerton several years ago that killed six people.
If E. coli in our drinking water worries you consider this: 50% of antibiotics used in Canada are fed to livestock. Cramped quarters in factory farms means diseases are rampant so live stock is fed a steady diet of antibiotics to keep the animals from getting ill.
I could go on and on (ethical issues surrounding the treatment of animals on factory farms, pollution from meat processing plants) but suffice to say that cutting back even a bit on meat consumption could help the earth in many ways. (If Americans ate 10% less meat there would be enough grain left over to feed 60 million people. So in simplified terms there really is a solution to world hunger.)
If reducing the amount of meat you consume poses a challenge in your household here are a few tips to get you started:
Look for organic or naturally-raised meat. Livestock fed a natural, organic diet are happier, healthier and more nutritious. To find local producers check out these websites: www.acornorganic.org, http://kuinshoeve.ca, www.buylocalnb.ca.
Reduce the portion size when you do eat meat and load up on more whole grains and vegetables.
Try eating one less meat-based meal each week. Substitute meat alternatives like beans for the meat in some of your favourite recipes.
To put it in perspective, the Canada Food Guide says a serving of meat (or fish or poultry) should be about 2.5 to 3 oz. and as little as 1 oz. for a child. A quick search of restaurant websites shows a lot of 8 oz. and 10 oz. steaks on menus, a serving that could feed a family of four.
What does that mean for the environment?
According to a UN study, the mass production of meat today accounts for 18% of green house gas emissions world wide. That’s more than the combined emissions from planes, trains and automobiles.
Deforestation to create pasture land and to grow crops to feed livestock is another issue. An acre of trees disappears every eight seconds (including rain forest) to create pasture and crop land. Since trees absorb carbon dioxide the impact on global warming is significant.
Factory farms, the source of most meat, pollute a lot. Manure run off can seep into waterways, a problem that is thought to be behind the deadly E. coli outbreak in Walkerton several years ago that killed six people.
If E. coli in our drinking water worries you consider this: 50% of antibiotics used in Canada are fed to livestock. Cramped quarters in factory farms means diseases are rampant so live stock is fed a steady diet of antibiotics to keep the animals from getting ill.
I could go on and on (ethical issues surrounding the treatment of animals on factory farms, pollution from meat processing plants) but suffice to say that cutting back even a bit on meat consumption could help the earth in many ways. (If Americans ate 10% less meat there would be enough grain left over to feed 60 million people. So in simplified terms there really is a solution to world hunger.)
If reducing the amount of meat you consume poses a challenge in your household here are a few tips to get you started:
Look for organic or naturally-raised meat. Livestock fed a natural, organic diet are happier, healthier and more nutritious. To find local producers check out these websites: www.acornorganic.org, http://kuinshoeve.ca, www.buylocalnb.ca.
Reduce the portion size when you do eat meat and load up on more whole grains and vegetables.
Try eating one less meat-based meal each week. Substitute meat alternatives like beans for the meat in some of your favourite recipes.
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