Just 300 of these(chemical) plants put a third of Americans at risk.
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Take Action!
Help Greenpeace urge President Obama to prevent chemical disasters! Deadly chemical spills happen way too often and they put many citizens at risk. This could result in thousands of fatalities in a matter of hours.
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>>>CLICK HERE TO SIGN THE PETITION<<<
REDUCE , REUSE , RECYCLE !!
Dear fashionistas,
Are you a go green advocate feeling down about how much energy it takes to produce the clothes that you wear? Are you wondering how to recycle your clothes? Well, go somewhere you can be unique, fashionable and environmentally friendly all at the same time. Go to THRIFT STORES!!
By going to thrift stores you can,
1)REDUCE energy use to make more clothing.
2)REUSE vintage clothing.
3)RECYCLE old materials!
Thifting is the best way to shop eco-friendly. It is all about "supply and demand". The higher the demand is for newer clothing, the more clothing will be supplied/produced. However, with the increase of popularity in "thrifting", the demand could be cut down. Every little bit helps do not ever think that your bit cannot make a difference.
Are you a go green advocate feeling down about how much energy it takes to produce the clothes that you wear? Are you wondering how to recycle your clothes? Well, go somewhere you can be unique, fashionable and environmentally friendly all at the same time. Go to THRIFT STORES!!
By going to thrift stores you can,
1)REDUCE energy use to make more clothing.
2)REUSE vintage clothing.
3)RECYCLE old materials!
Thifting is the best way to shop eco-friendly. It is all about "supply and demand". The higher the demand is for newer clothing, the more clothing will be supplied/produced. However, with the increase of popularity in "thrifting", the demand could be cut down. Every little bit helps do not ever think that your bit cannot make a difference.
Random Acts of Environmentalism
When I can bring awareness to my friends about the environmental issues, I feel as though I am doing my job. So, I love receiving text messages about environmental things they come across. Here is a photo a friend of mine sent to me saying that it reminded her of me. Her coworkers in her office recycled six pretzel containers into pots for plants! How resourceful? 
Winter Fruits and Vegetables
Be environmentally friendly and only eat SEASONAL produce. You can even go a step further and buy from your local farmers markets grown from your very own city!
Here's a list of seasonal winter produce;
BEETS are in season in temperate climates fall through spring, and available from storage most of the year everywhere else. Fresh beets are often sold with their greens still attached.
BELGIAN ENDIVE are mostly "forced" to grow in artificial conditions, and are thus available year-round. Their traditional season (when grown in fields and covered with sand to keep out the light), like that of all chicories, is late fall and winter.
BROCCOLI, like many cruciferous vegetables, can be grown year-round in temperate climates so we've forgotten it even has a season. But, like the rest of its family, it tastes best (that is, more sweet, less bitter and sharp) when harvested in the cooler temperatures of fall in most climates.
BROCCOLI RAABE/RAPINI is a more bitter, leafier vegetable than its cousin, broccoli, but likes similar cool growing conditions.
BRUSSELS SPROUTS grow on a stalk, and if you see them for sale that way snap them up - they'll last quite a bit longer than once they're cut.
CABBAGE is bright and crisp when raw and mellows and sweetens the longer it's cooked. The cooler the weather in grows in, the sweeter it tends to taste (this effect is called "frost kissed").
CARDOONS taste a lot like artichokes; look for firm, heavy-feeling specimens.
CARROTS are available from winter storage from local growers in many areas, and fresh in warmer and temperate regions.
CAULIFLOWER may be grown, harvested, and sold year-round, but it is by nature a cool weather crop and at its best in fall and winter and into early spring.
CELERIAC/CELERY ROOT is at its best in the cooler months of fall, winter, and early spring (except in cold climates, where you'll find it during the summer and early fall).
CELERY is at its best in the fall, with its harvest continuing through winter in warm and temperate climates.
CHICORIES are cool weather crops that come into season in late fall (and last in temperate climates through early spring).
CLEMENTINES are small, sweet orange available from December through the winter.
CURLY ENDIVE/FRISÉE is a chicory at its best in fall and winter.
ESCAROLE is another bitter chicory in season fall and winter.
FENNEL has a natural season from fall through early spring. Like most cool weather crops, the plant bolts and turns bitter in warmer weather.
GRAPEFRUIT from California, Texas, Florida, and Arizona comes into season in January and stays sweet and juicy into early summer.
HERBS (from hothouses in cooler climates)
HORSERADISH is at its best in fall and winter. Like so many other root vegetables, however, it stores well and is often available in decent shape well into spring.
JERUSALEM ARTICHOKES/SUNCHOKES are brown nubs, that look a bit like small pieces of fresh ginger. Look for firm tubers with smooth, tan skins in fall and winter.
KALE is like all hearty cooking greens - cooler weather keeps it sweet.
KIWIS grow on vines and are harvested winter through springing warmer and temperate areas.
KOHLRABI (late fall) comes into season by the end of fall, but stays at its sweet best into winter.
KUMQUATS (late) are teeny tiny citrus fruit that are completely edible – peel and all. Try them out-of-hand or added to salads.
LEEKS more than about 1 1/2 inches wide tend to have tough inner cores. The top green leaves should look fresh - avoid leeks with wilted tops.
LEMONS AND MEYER LEMONS tend to be at their best winter and spring.
MANDARINS are sweet and juicy in winter.
ONIONS (storage)
ORANGES add sunny brightness to winter eating.
PARSNIPS look like white carrots and have a great nutty flavor. Look for thinner parsnips, since fatter ones tend to have a thick, woody core you need to cut out.
PEARS have a season that runs from mid-summer well into winter, depending on the variety and region.
PERSIMMONS are available for a short window in the fall and early winter - look for bright, heavy-feeling fruits.
POMMELOS are large, sunny grapefruit-like fruits.
POTATOES (storage)
RADICCHIO, like all chicories, radicchio is more sweet and less bitter when the weather is cool.
RADISHES (large varieties)
SWEET POTATOES are often sold as "yams." They store very well and so are available from local sources year-round in warmer areas and otherwise from late summer through winter.
TANGERINES are oranges' sweeter, more honeyed cousins. As with all citrus fruit, look for specimens that feel heavy for their size.
TURNIPS have a bad rap they don't deserve. Fresh turnips have a sharp but bright and sweet flavor. Look for turnips that feel heavy for their size.
WINTER SQUASH of all sorts comes into season in early fall and usually last well into winter.
Here's a list of seasonal winter produce;
BEETS are in season in temperate climates fall through spring, and available from storage most of the year everywhere else. Fresh beets are often sold with their greens still attached.
BELGIAN ENDIVE are mostly "forced" to grow in artificial conditions, and are thus available year-round. Their traditional season (when grown in fields and covered with sand to keep out the light), like that of all chicories, is late fall and winter.
BROCCOLI, like many cruciferous vegetables, can be grown year-round in temperate climates so we've forgotten it even has a season. But, like the rest of its family, it tastes best (that is, more sweet, less bitter and sharp) when harvested in the cooler temperatures of fall in most climates.
BROCCOLI RAABE/RAPINI is a more bitter, leafier vegetable than its cousin, broccoli, but likes similar cool growing conditions.
BRUSSELS SPROUTS grow on a stalk, and if you see them for sale that way snap them up - they'll last quite a bit longer than once they're cut.
CABBAGE is bright and crisp when raw and mellows and sweetens the longer it's cooked. The cooler the weather in grows in, the sweeter it tends to taste (this effect is called "frost kissed").
CARDOONS taste a lot like artichokes; look for firm, heavy-feeling specimens.
CARROTS are available from winter storage from local growers in many areas, and fresh in warmer and temperate regions.
CAULIFLOWER may be grown, harvested, and sold year-round, but it is by nature a cool weather crop and at its best in fall and winter and into early spring.
CELERIAC/CELERY ROOT is at its best in the cooler months of fall, winter, and early spring (except in cold climates, where you'll find it during the summer and early fall).
CELERY is at its best in the fall, with its harvest continuing through winter in warm and temperate climates.
CHICORIES are cool weather crops that come into season in late fall (and last in temperate climates through early spring).
CLEMENTINES are small, sweet orange available from December through the winter.
CURLY ENDIVE/FRISÉE is a chicory at its best in fall and winter.
ESCAROLE is another bitter chicory in season fall and winter.
FENNEL has a natural season from fall through early spring. Like most cool weather crops, the plant bolts and turns bitter in warmer weather.
GRAPEFRUIT from California, Texas, Florida, and Arizona comes into season in January and stays sweet and juicy into early summer.
HERBS (from hothouses in cooler climates)
HORSERADISH is at its best in fall and winter. Like so many other root vegetables, however, it stores well and is often available in decent shape well into spring.
JERUSALEM ARTICHOKES/SUNCHOKES are brown nubs, that look a bit like small pieces of fresh ginger. Look for firm tubers with smooth, tan skins in fall and winter.
KALE is like all hearty cooking greens - cooler weather keeps it sweet.
KIWIS grow on vines and are harvested winter through springing warmer and temperate areas.
KOHLRABI (late fall) comes into season by the end of fall, but stays at its sweet best into winter.
KUMQUATS (late) are teeny tiny citrus fruit that are completely edible – peel and all. Try them out-of-hand or added to salads.
LEEKS more than about 1 1/2 inches wide tend to have tough inner cores. The top green leaves should look fresh - avoid leeks with wilted tops.
LEMONS AND MEYER LEMONS tend to be at their best winter and spring.
MANDARINS are sweet and juicy in winter.
ONIONS (storage)
ORANGES add sunny brightness to winter eating.
PARSNIPS look like white carrots and have a great nutty flavor. Look for thinner parsnips, since fatter ones tend to have a thick, woody core you need to cut out.
PEARS have a season that runs from mid-summer well into winter, depending on the variety and region.
PERSIMMONS are available for a short window in the fall and early winter - look for bright, heavy-feeling fruits.
POMMELOS are large, sunny grapefruit-like fruits.
POTATOES (storage)
RADICCHIO, like all chicories, radicchio is more sweet and less bitter when the weather is cool.
RADISHES (large varieties)
SWEET POTATOES are often sold as "yams." They store very well and so are available from local sources year-round in warmer areas and otherwise from late summer through winter.
TANGERINES are oranges' sweeter, more honeyed cousins. As with all citrus fruit, look for specimens that feel heavy for their size.
TURNIPS have a bad rap they don't deserve. Fresh turnips have a sharp but bright and sweet flavor. Look for turnips that feel heavy for their size.
WINTER SQUASH of all sorts comes into season in early fall and usually last well into winter.
Good looking out FedEx :)
My favorite restaurant, BusBoys and Poets in DC has a green menu!
I always pick up the reusable cloth bags from the grocery store. You should too!
I found this baby in my hotel room. Marriott hotels are going green too :)
My favorite restaurant, BusBoys and Poets in DC has a green menu!
I always pick up the reusable cloth bags from the grocery store. You should too!
I found this baby in my hotel room. Marriott hotels are going green too :)
Boxed Water
How amazing is this? Boxed Water.
Check out the facts I pulled from the website;
- The Boxed Water container is far more sustainable than plastic bottled water. About 76% of the box is from a renewable resource, trees.
- The trees used to make our box come from certified, well managed forests. These forests remain healthy and stable through ongoing replanting while removing CO2 from the atmosphere.
- We ship our boxes flat to our filler which is significantly more efficient compared to shipping empty plastic or glass bottles to be filled.
- Our boxes are recyclable where facilities exist. The Carton Council is continuously adding new carton recycling facilities throughout the US. Please visit www.recyclecartons.com to learn more. Also, our box is easily flattened to its original state taking up less space in landfills.
- We really care about the world's water supply. 10% of our profit is donated to world water relief foundations. We feel anyone who consumes our product is in a privileged position and it's important that part of their spending goes to help those who are not as privileged. Just makes sense, doesn't it?
- We really care about the trees. So much so that we donate yet another 10% of our profit to reforestation foundations. So when you're drinking this water, you're helping to plant more trees and protect our forests, strengthening mother nature's lungs.
Unfortunately, Bottled Water is not sold everywhere. The only states they are sold in are California, Michigan, Illinois, Georgia, Florida, Ohio and Wisconsin. Go here to find out exactly whats stores they are sold in in these states.
If you do live in a state selling Bottled Water, I encourage you to make the move in purchasing them. GO GREEN!
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