Samantha Cleaver
Eating Local in Chicago and Beyond
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Green Your Happy Hour Nov 12, 2008
First All-Organic Bar Opens In Manhattan
Gust Organics restaurant in Manhattan’s Greenwich Village is now the world’s first 100% USDA Certified organic bar. Among their sustainable practices: recycling, using wind energy and only wind energy to power the restaurant, solar lighting, biodegradable containers that are printed... more
Eco-Friendly Baby Gifts Nov 11, 2008
Fill Your Baby's Holiday With Adorable Organics
With all the discussion about BPAs in baby’s bottles and dangerous levels of chemicals in toys, expect to see an abundance of organic and natural presents for the younger set this year. So, to start the season off right, here... more
The Economics of Organics Nov 10, 2008
Stretch Your Organic Dollar
After months of bad financial news, it comes as no surprise, the economy is making us second-guess every purchase we make, from a new car to a loaf of bread. As Alternet.org reported, The Nielsen Company found that organic food... more
Mini-Vegetables: A User's Guide Nov 5, 2008
Go Mini With Your Veggies This Thanksgiving
Heading into the Thanksgiving season, mini-vegetables are one way to get some green on the table, while increasing the cute-ness factor. The Detroit News suggests steaming or roasting your mini-veggies (baby squash are especially good sautéed), cutting them up for... more
Wine Redesigned Oct 31, 2008
Ligher Bottles Reduce Environmental Impact
If you’ve ever wondered whether or not the heavy glass bottles that contain your favorite Pinot Noir or Reisling affect the environmental impact of your bottle of wine, check out Fetzer Vineyards. “The earth friendly wine” in Northern California is... more
Halloween Candy Round-Up Oct 31, 2008
Go Green This Halloween
This Halloween, you can hand out the dreaded popcorn balls, my favorite Mary Jane Peanut Butter Kisses, or any combination of mini-candy bars, tiny bag of M&Ms, or an assortment of sugar-loaded candy corn. Or, you can go green. To... more
Sustainable Sushi Guide Oct 24, 2008
New Guide Helps You Order Your Next Maki Roll
If sushi might be on your menu this weekend, consider downloading a sustainable sushi guide to bring along with you. We’ve covered sustainable fish guides, but there’s a new guide out this month, and the guides in general are a... more
See How One Family Raises 6,000 pounds of Food and 350 Veggie Varieties on One-Tenth of an Acre Oct 23, 2008
Check out this Green Screen Documentary
If you want to look at your garden and feel like an underachiever, check out the upcoming documentary, HomeGrown about the Dervaes family in Pasadena, CA. The Dervaeses run an organic farm and are able to produce 6,000 pounds of... more
The Future of Meat Oct 22, 2008
Goat Meat's Grand Introduction
When Bill Niman started Niman Ranch near San Francisco, CA, he had a few head of cattle and a determination to raise them self-sufficiently. The basic idea, is that the better a cow, or any animal, is treated, the better... more
One Steaming Mug at a Time Oct 22, 2008
New Tea Company Aims to Save the World
A new organic tea company is working to save the world one tea bag at a time. Ocean of Tea was recently started by Terry Godier and Bob Liddle in St. Louis, MO. As Eat. Drink. Better. explained, so far... more
Environmental Working Group discovered that developing fetuses are born with an average 200 toxic chemicals inside them (taken from The Revolution Will Not Be Microwaved by Sandor Katz).
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It is really a dream of mine to have my own veggie and herbal garden so anytime I need fresh veggies, I will just pick fresh harvest and cook straight from my garden. This mini vegetables are sure hit to an advocate of only organic and toxic-free food like me. These veggies are very nice to be placed in vegetable hampers. Truly a delight in our eyes.
Although quite some time, the essence of this post is truly inspirational in nature because here lies the beauty of going green, using other safe alternative that will not only benefit the environment but also us, humans. In times of chaotic economy, there is still hope in gearing towards food safety. And since Christmas is just around the corner, fabulous food hampers, and Christmas hampers are nice gift ideas because of its being toxic-free and preservative-free.
Initially, this article brought a smile to my face, as not only do I support avoiding the use of pesticides in crops, but I also happen to be a vegeterian in the true sense of the word; I avoid eating all animal products and therefore feel I make a significiant impact on the environment.
However, when I read this statement: , "And, bonus: once the pigs have solved the beetle problem, Koan plans to sell them as organic pork.", I realized that this was just another article, another idea, that is really just "half green".
Until we realize the full impact of the cycle we are in by producing pigs, chickens, cows, etc, for food, we will never reach "green". Until we stop viewing animals as a commodity, we will never reach "green". And until it sinks in that eating animals and animal products is horrible for our health and the environment, these half green ideas are both offensive and embarrassing.
Granted, animals that are raised humanely are better than factory farmed animals, but eating them offers nothing nutritionally (Dr. John McDougall, "The McDougall Plan" and John Robbins, "Diet for a New America") to humans and only affects the environment marginally, if at all.
It is hard to take anyone seriously who claims they are an environmentalist while continuing to consume animals. I am sure I will get some replies questing whether I wear leather, own a car, etc., however it is our daily food choices that have the most impact on the enviorment on so many levels, hands down.
Truthfully, what I find most disturbing about this article is how little respect is payed to the hard working pigs. Once again, and inevitably, this article is less about the environment than it about human consumption-what we get out of it.
Ironically enough, the less we eat animals, organic or not, the better off our health, and the environment, will be.
-Amanda Consovoy