Happy Monday- and have a sweet week!
Arbor Day is actually one of our oldest holiday started in 1874 in Nebraska. You can read a pretty cool, page turning history - which outlines the origin of the holiday, stresses the value, importance and preservation of our beloved trees. On the first Arbor Day over one million trees were planted and the tradition continues today- to plant at least one tree each and every Arbor Day.
Trees are truly a gift- so consider giving one as a gift, or suggesting them as wedding favours, or having one planted for you. What a beautiful way to celebrate the trees of life!
The New York Times went digital some time ago and the entire paper is available online, everyday. While it's incredibly hard for us paper people to give up our paper...we adore the simple pleasure of a cup of coffee, the paper and a slow morning...you may want to try their 7 day trial digital membership. Consider joining the Times, or your local newspaper online and start by giving up at least one hard copy of the Sunday paper once a month. A guaranteed green compromise that still promises to deliver "All the news that's fit to print"!
And just for fun... a video- Brain Dance chronicles the photo session for the very cool cover which uses dancers from Momix to create the imagery.
Cheers and Happy Earth Day!
A bit more about food...If you are observing Passover you may have a fridge full of Sedar leftovers. While lots of the yummy stuff may be long gone- you are probably wondering what to do with all that horseradish.
I had to buy a huge root and using all but a few bits for the Sedar plate I was hoping to find some alternate uses. So I did what I normally do in these cooking dilemmas- I called my Aunt Dina- the best Jewish cook I know, and a woman of many “did you knows”. Here’s what I found out:
1. You can plant it! The root is just that, a root. Pop it in the ground and next year it will sprout a whole new plant.
2. Shred and sprinkle on fish- it neutralizes the sharpness of the horseradish and add delicious flavor.
3. Make horseradish condiment-but proceed with caution- the fumes and the sauce are HOT!
-Cut into cubes and put in a blender.
-Add a small amount of water and a few crushed ice cubes. Blend.
-Add 1-3 tablespoons of white vinegar. The more vinegar the milder the sauce.
Horseradish also has some great herbal uses for home remedies. To find detailed homeopathic ideas visit Herbal Legacy. Again- be careful this stuff is potent with a capital P.
Around here, we all have been doing really well trying to shop on an as needed basis. And while it's contrary to the "buy in bulk" belief, we are finding that when eating for one or two, it can be the most environmentally conscious method, especially when it comes to lettuce. Lettuce, as it turns out, is the number one wasted food. In Great Britain there is actually a "Soggy Lettuce Report" that states that 61% of all lettuce purchased in a week ends up in the trash! So when it comes to lettuce, we are advocates of buy more often and use it right away. That way you can also try all the different varieties out there (yes - there are varieties!). Arugula, Butter, Red, Watercress, Maiche, Mustard, Dandelion....the list goes on.
In the quest to be greener every day, this also opens up the big "can of worms" on composting. Quite honestly, we have not jumped on that wagon yet, but really would like to. Pushing those greens down the drain was painful!
Living in the city, it's a concern of space and cleanliness. After doing some research and even attending some urban composting seminars, the day is coming soon! The Nature Mill composter seems to be the best option, and a Stainless Steel counter bin is a good budget option. Earth 911 also gives a great guide to get started.
1. Try to purchase lettuce un-packaged, not in plastic wrap or in one of those clamshell plastic container. Take it a step further, and grow your own!
2. Line the refrigerator drawer (bottom and sides) with a layer of paper towels, newspaper or scrap copier paper.
3. Wrap unwashed lettuce in paper towel or a soft cotton dish towel. Remove any plastic wrap before storing (and recycle it!).
4. Place lettuce in prepared drawer and keep shut tightly until ready to use.
5. Wash only the lettuce you will use. Store remaining lettuce in the same fashion as above, unwashed. If the drawer liner your have prepared becomes very moist or soggy replace as needed to keep moisture to a minimum.
6. Whip up your favorite salad dressing and enjoy!
Today our food travels an average of 1500 miles from farm to table. The process of planting, fertilizing, processing, packaging, and transporting our food uses a great deal of energy and contributes to the cause of global warming. Planting a Victory Garden to fight global warming would reduce the amount of pollution your food contributes to global warming. Instead of traveling many miles from farm to table, your food would travel from your own garden to your table.
If you don’t have a yard or any space to plant – you can check out Food Map Design for a pre-made container to plant in the tiniest of spaces. For a more budget-friendly route, try Ready Made’s DIY Salad Bar. Happy planting (and eating)!
Image by Ready Made Magazine and Christopher Silas Neal.
We've been invited to present at the National Stationery Show Daily Demo on Tuesday, May 19.