New York sadly missed Spring this year- and the way it's going it seems we might be skipping Summer as well. Boo I say! In the spirit of staying positive... I am grateful for the Union Square Farmer's Market- not only for it's fresh local organic fare, but because it is filled with gorgeous flowers that are a welcomed stark contrast to the gloomy weather.
(Gorgeous Peonies- I think they might be my favorite!)
(I Heart Flowers!)
(Caught in a crazy downpour! It was tres' romantic however...)
The Union Square Farmer's Market is Monday, Wednesday, Friday and Saturday- always busy, even if it's raining. There are more and more organic (everything is local) vendors to choose from all the time. Many follow organic practices, but do not get certified due to the cost. There are also conventional choices - local- yes, but not as favorable as the organic (ie. non-GMO, no chemicals/pesticides/herbicides, etc).
I think everyone should ask. It makes the vendors 1. aware that there are knowledgeable consumers looking for the best kind food they can get and 2. makes them think maybe they should be growing more sustainably as well.
("Pardon me, have these strawberries been doused in chemicals?")
Can you imagine how wonderful it would be if every vendor was required to clearly list if they are certified organic, using organic methods- or what?? It's our right to know... and not just at farmer's markets- but everywhere! Hopefully, in the near future all local producers will be producing and selling only "organic" or "environmentally-friendly" and we won't have to ask anymore. :)
For more information about the local green markets- click HERE.
If you think New York City is a cesspool of unsustainability, then this documentary "From Elegance to Earthworms", will show you otherwise. The "concrete jungle" as some deem New York, is in fact proving to be fertile grounds for green ideas and new innovations. If you dig a little deeper, as Michelle Vey did- you'll find New York to be ironically quite eco-friendly. Vey takes the viewer on a journey of New York's growing eco-consciousness by profiling a collection of seven eco-friendly companies. She was kind enough to tell me a little more about herself and the film, and what she learned. Clips from the movie are below.
Vey was inspired to make this film because she realized she could do more good by supporting those people she admired who are taking larger actions than herself. The inspiration continued throughout her process- Vey was truly impressed and humbled by what she found. “There were many businesses and people willing to make personal and financial sacrifices in order to do things in an innovative and creative new way. They found ways to conserve power and resources to educate and to promote a healthier way of thinking and living!"
1. What did you gain from making this documentary? I gained a great sense of hope for our planet and faith in humanity. I met caring, conscientious people who followed their ideas with commitment and action and the results are very impressive. These are some of the most truly inspiring companies.
2. Tell us about the companies you interviewed featured in the film. Loyale, is an eco-friendly fashion line that bridges the gap between style and sustainability. Founder Jenny Hwa, keeps a strict standard for current trends and exquisite tailoring without sacrificing the environment. Loyale uses fabrics made from bamboo, organic cottons, and low impact dyes. One percent of Loyale's annual sales are donated to Green Corp.
(Jenny Hwa, founder of Loyale)
Bird Bath Bakery spares no expense in keeping their bakery on the cutting edge of green. Their shop is wind-powered and built with reclaimed wood and walls made of wheat. They use a non-polluting rickshaw delivery system, and the ingredients in their amazing baked goods are locally grown and/or organic. Owner Maury Rubin is well known for turning environmentally friendly and delicious food into a successful enterprise.
(Bird Bath Bakery Delivery via a Non-polluting Ricksaw)
Terracycle is an incredible company that turns garbage into a useful commodity! They use recycled plastic bottles and "end run" spray-heads to package their natural plant food made from worm castings. Unlike competing products, this organic fertilizer is safe for pets, children, and the earth. Tom Szaky, the young owner and founder of Terracycle, quit school at Princeton University to pursue his dream of becoming a successful eco-capitalist.
Other companies featured are…
Camilla Boutique, which offers a distinctive collection of eco-friendly fashions for men, women, and children + accessories, gifts and home goods.
Blue Marble Ice Cream serves organic ice cream, baked goods and coffee + tea. They are devoted to small farms and local food producers and hope to introduce their customers to the benefits of eating local- both in terms of quality and environmental impact.
Mean Green Trucking is a full service, earth friendly (sun powered, vegetable oil fueled) interstate moving company that plants a tree with every move. They are in New York and Los Angeles and can move you to the places in-between.
Hawthorne Valley Farm is a diversified Demeter-certified biodynamic farm located in mid-upstate New York. They have been producing high-quality, nutritious food for more than 35 years. Their biodynamic farming practices reflect their commitment to protecting the health of the earth and all who live on it. They have educational and outreach programs which strive to raise awareness of the social, ecological, and economic importance of agriculture in our daily lives.
3. How long did it take to produce the documentary? Because almost everyone involved in the film had a full time job, it took almost a year to complete.
(From the Film... the infamous polar bear with no where to go!)
4. What caused you to become conscious of Climate-Change, it's affects on the environment, and peak oil? My awareness of the harmful effects of pollutants probably really started to take hold when I was in my early twenties, but it was still in the back of my mind. By my late twenties I was very concerned and felt passionate about wanting to make a difference. How that awareness evolved and grew is hard to nail down. Somehow the information seeped in from different sources and stuck.
5. What are you working on now? Or what's next? I have not started any new projects yet… but I would like to make another documentary that deals with similar subject matter. I am continuing to educate myself in the area of sustainability and like to surround myself with as many people as I can that are involved in the green movement.
6. Will you be showing the film again? Yes. The founder of Green Spaces, Jenny Nevins and I are working on putting together a screening on the rooftop of their downtown Brooklyn location some time this summer. There are a few more possible screenings in the works (no details just yet): The Sustainable Planet Film Festival- October 2009, The Solar Powered Film Festival- September 2009, and at the Brooklyn Public Library. There are also a few educators who have shown interest in using the film in their classroom as a teaching tool.
(Animation from the film by Harrison Willett)
7. Has your awareness of the environment shaped your food choices? If so, how? I have always been into healthy food, but now there are so many more issues to be concerned with in the area of what we eat. Our consumption is shaping the planet. For example, fish used to be a healthy choice, but now there is a limited variety of fish that we can eat guilt-free. Our oceans are being over-fished and polluted at a rapid pace. We have to be careful to choose the right fish for our bodies and for the environment.
8. Has anything changed since making the documentary? I am more and more inspired to support sustainable changes.
9. What would your top suggestion be to others trying to lesson their carbon footprint? Take public transportation. Buy Organic products. Eat organic food and limit your meat consumption.
(Animation from the film by Harrison Willett)
10. What do you see for the future of NYC in five? 10 years? In the pass couple of years it seems New Yorkers are starting to get on board with the idea of sustainability. I see signs of it in every area of life, from hybrid taxicabs and architecture, to clothing and food. New York is usually the place that things happen first, and is known for its fast pace and competitive edge. I can only hope it will try to keep up its reputation as a leader and aggressively transform into a cleaner and healthier place to live.
I am not too familiar with, Rev. Dr. Michael Beckwith, who you may know as part of the "The Secret"- a friend had mentioned I would like his message and I found this video. Thought it would be a good time to share since his name has popped up a few times again recently. I think it makes sense- simple and eloquent. Enjoy!
I could not help myself... when I saw this guy carefully transporting his seedlings across town on the subway I just had to take some pictures. Good thing for the iphone cause it helped to be a little under the radar while trying to sneak some good shoots. I think he had squash, tomatoes, and some herbs. I wanted to interview him... but am just happy I got to see this. :)
The Vegetable Orchestra, founded in 1988 in Vienna, designs, creates, and performs music solely on instruments made from fresh vegetables. Their flutes, for example are made from carrots, pumpkins make basses, and leeks make violins.
Aside from, "vegetable", they like to say their music is "influenced by experimental contemporary, electronic music, musique concrete, noise, improvised music, and pop music". The group contains 11 musicians at this time and they are not all vegetarians or vegans and are rather annoyed by this question- as they've been asked "3 million times".
The left over from making the instruments is used to make a vegetable soup which they share with the audience after the concert. The other is either given away or goes into organic waste.
They definitely have a unique sound and story, plus they perform all over the world. For more information and to see their Q & A click HERE.
I am happy to report that bike sharing has come to New York City again (it's 2nd year)- where it is most welcomed and needed. Aside from all of the traffic congestion and pollution from the exhaust, most NYers or city dwellers do not have the space to keep a bike in their apartment and those left on the street -even with the biggest and most heavy duty locks very unfortunately get stolen or vandalized. A bike sharing system is great at helping to reduce the carbon footprint of commuters and enables users to become healthier through exercise.
(Bicing Bike Share in Barcelona- I was so impressed!)
Bike Sharing has been big in Europe for quite some time- most notably in Paris and Barcelona. Paris's Velib' bike sharing program is currently the largest, with a network of 20,000 specially designed bicycles distributed among 1450 stations throughout Paris. Barcelona's bike sharing program, Bicing was launched in 2007 and has approximately 400 stations with 6,000 bicycles. While there this past year I saw many people taking advantage of the service. From what I gather their programs are either free or you pay a minimal fee. There are no attendants but rather a computer station where you check out and return your bike.
(Moving up the West Side Hwy Bike Lane- lots of lovely greenery)
One of the first community bicycle projects in the United States, Yellow Bike Project, was started in Portland, Oregon in 1994, and was very popular, but unsustainable due to theft and vandalism. In August 2008, SmartBike DC was launched in Washington, D.C. It has an annual subscription cost of $40 and consists of 10 rental locations with 100 bikes. Hopefully others will soon follow suite.
(At South Street Seaport- other riders getting their gear)
New York City's program, Bike Around Downtown, is relatively small scale compared to the others... There are only 30 bikes are available, only one pickup location, three drop off locations, and they all are on the edges of the city so it's not as convenient. Plus the wheels are only available in 3 time slots...9:30AM- 12:00PM, 12:30PM-3:00PM and 3:30PM-6:00PM and though the service offers wheels to rider everyday of the week- it ends on September 30th. It is easy to make reservations online, but you do need to fill out a little bit of paperwork when you get there- regardless of your booking online, and it is first come first serve. Being that they are partnered with Bike and Roll there are other bikes available to rent for a fee. All in all it's a good start and it's free. It was made possible by the generous support from Assembly Speaker Sheldon Silver and the partnership between, The Downtown Alliance and Bike and Roll.
How It Works You register online- selecting a user name and password and filling out relevant information about yourself such as your address and credit card (for collateral - if damaged or returned late). Then you can book your "share" online. You pick up your bike at the South Street Seaport kiosk (between the Circle Line ticket office and Water Taxi booths on Fulton and South Streets) and have the option of returning the bikes to A. South Street Seaport (where you picked up your bike B. Pier A in Battery Park (Battery Place and West Street) C. Pier 84 (12th Avenue @ 43rd Street).
(Bike and Roll drop off station Pier 84)
I booked the ride for the next day and was able to book 2 bikes- one for me and one for Anthony. We rode up from South Street Seaport and onto the West Side Highway and returned the bikes at Pier 84. Along the way we made brief stops to check out the new places we haven't seen before and Anthony managed to spot Juneberries a few times along the way. I can't tell you how much we enjoyed the couple of hours we had on the bikes! It made me realize just how much I've missed riding a bike. I definitely plan to take full advantage of this service.
So far, I have not yet ventured onto the city streets, but I am sure I will one of these days. I know I am not alone in my hesitation to ride on the busy streets- with all the crazy drivers and many pedestrians, safety is definitely on the brain (btw... they provided a helmet for free too). I just hope the demand will be recognized, a bigger program will be implemented, we'll get more bikes lanes, and see less cars. Make sure to check it out and happy bike sharing!
I love when you come across something special that makes your heart smile and sing. This site, "Playing for Change" organizes artists from around the world who come together to play music for peace. There are many good videos on this site. Definitely worth checking out. This episode #3- says it all... "One Love".
They ask that you help to spread the word. Please share with your friends. :)
If you didn't know where to look or hadn't heard the buzz of late... "High Line", then you might just miss it. As you can see (from the picture below), other than some trees- it's not really noticeable from street level.
(At the cross of Washington & Little West 12th)
But there is a big buzz about the High Line, because it is truly a wonderful and amazing thing to see, experience, and enjoy. It is even more special for residents of New York City, where public "green" spaces are quite limited. This and other movements toward the re-greening of NYC are very exciting... I know I am not alone in thinking we can more harmoniously mesh concrete living with more greenery and enjoy the best of both worlds.
(Love this!)
(Don't you just love the benches? So cool!)
The High Line features an integrated landscape, which combines meandering concrete pathways with perfectly scattered lush greenery sprinkled with colorful flowers that pull you into it's simplistic movement. Even the benches are perfectly placed into it's flow and there are lovely chaise wooden loungers - perfect for sunbathing and gazing onto the Hudson River, as well as a set of "tiered benches", that over look 10th Avenue for another view of the city.
(Chaise Loungers)
(More COOL Benches)
The High Line was originally constructed in the 1930s, to lift dangerous freight trains off Manhattan's streets. The last train ran on it in 1980 and has been vacant since then. When all sections are complete, the High Line will be a mile-and-a-half-long elevated park, running through the West Side neighborhoods of the Meatpacking District, West Chelsea and Clinton/Hell's Kitchen. All designed by landscape architects James Corner Field Operations, with architects Diller Scofidio + Renfro.
(Tiered seating area- overlooks 10th Avenue)
(Just a tiny view of all the wild flowers)
The High Line offers a truly innovative new public space- offering great views above the city streets. The High Line is open from 7:00 am - 10:00 pm daily. For more information please visit http://thehighline.org/.
Gentle yet persistent is how one might describe Alice Waters, who is the Executive Chef and Owner of the finest restaurants, Chez Panisse (it's 37 years old). It has long been her philosophy that we should be eating fresh, locally grown, organic food. As Stahl reports, "It's not just the cooking that has made her famous: it's the ingredients. She was one of the first to serve antibiotic and hormone free meats and insist on fresh, organic, locally-grown fruits and vegetables". You may also know her as the "Mother of the Slow Food Movement" and the lady that has been pushing for an edible landscape at the White House for years.
Waters has come under criticism for this- some calling her elitist. Her response, "We make decisions everyday about what we're going to eat. And some people want to buy Nike shoes - two pairs, and other people want to eat Bronx grapes, and nourish themselves. I pay a little extra, but this is what I want to do." She also states that, "good food is a right- not a privilege" and everyone to be able to eat organic, pesticide and herbicide free food. The criticisms seems to be lessening these days since her ideas are now resonating with the general public due to the abundance of health problems, which have been equated to our diets.
Her new program, "The Edible Schoolyard", is an effort to bring kids into a new relationship with food. Waters got a local middle school in Berkeley to create a course where kids learn about growing food right on the school grounds. She is teaching children how to have a good healthy garden- they learn about such things as compost and crab grass. They also learn to cook what they've grown. For many kids it's the first time they've had fresh, organic food- not to mention food that they've grown.
It really great to see more and more people becoming aware of the benefits of local, organic foods- not only for ourselves, but also the environment. As Lesley Stahl puts it, when asked what she thinks about Waters' philosophy, "she's right".
I thought this interview was very inspiring! I may not be able to pick my food fresh from my yard everyday, but I do try to eat the freshest food possible... focusing on local and organic. And I consume quite a bit of whole foods- greens, veggies and fruits on a daily basis. I gave up my microwave about 2 years ago and haven't missed it at all. If you really want to - you can do it. Just keep adding in more of the good stuff.
The segment episode is below. You can find "Stahl's Reporter Notebook" HERE and the transcript HERE.
This picture does not do it justice... but maybe after you read the ingredients your mouth might start watering. I used to go to Houston's in Santa Monica to get their veggie burger and oddly enough it popped up in my brain and we went and had them. Still AMAZING (even meat eaters enjoy this one) and quite filling. Our waitress told us they make them fresh every morning. I am not sure if this is the exact recipe, but it seems pretty right on...
Ingredients: 4 tablespoons hickory barbecue sauce 1 tablespoon molasses 1 can (15 ounce size) black beans, drained 2 cups cooked brown rice 1 tablespoon oat bran 2 tablespoons onions, finely chopped 1 tablespoon finely chopped canned beets 1 teaspoon beet juice 1 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon black pepper 1 teaspoon kosher salt 1 tablespoon pickled jalapeno peppers, chopped 1 egg white 2 teaspoons olive oil 4 slices Monterey jack cheese (optional)
Directions: Stir together barbecue sauce and molasses. Set aside.
In a large bowl, mash beans. Stir in 2/3 of the barbecue mixture (reserving remaining for brushing) and remaining ingredients except oil and cheese. Form into 6 oz. patties.
Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter. Another option- perfect for at home and less work is the Sunshine Burgers. My favorite is "southwest". Quite delicious and they are organic, vegan, soy and gluten free!
Ingredients... Organic ground raw sun-flower seeds Organic Brown Rice Organic Bell Peppers Organic Cilantro Organic Garlic Organic Jalepeno Peppers Organic Ground Cumin Seeds Organic Onion Sea Salt
They are in the frozen section of most health food stores. I usually pick them up at Whole Foods, since Trader Joes does not yet have them. They make great burgers (I like to add tomato, avocado, cucumber, onions + lettuce), and have also used them broken up as a topping for salads and in chip dip mix. YUM!
What a great movie! Good story filled with allot of heart, soul, and giggles. The trailer made me chuckle out loud (check it out HERE), and I had to see it. You have the option of seeing it 3D as well and I haven't seen a 3D movie since I was a child and we wore those red and blue lenses- this was far better. Lots of fun!
I have Ted Danson and CNN to thank as we should be celebrating!!! Today, June 8th, 2009 is the first official, "World Oceans Day"! Great article HERE.
Apparently, in April 2009 the U.N. officically designated it so... sixteen years after it was first proposed. The decision came after thousands of supporters of Oceana and other conservation organizations, aquariums, universities, and agencies, signed petitions asking the international body to establish an official day for the oceans. If you are still eating flesh from the sea, aside from being conscientious that you are helping to deplete the oceans (fact: The U.N. reports that 75 percent of seafood species are maxed out or over exploited and catches of nearly a third of these species are less than 10 percent of what they once were. Ninety percent of the big fish -- sharks, tuna, swordfish -- are already gone, according to a 2003 study in Nature), you are also contributing to the amount of "heavy metal" toxicity in your body. Generally, a dead beached whale is considered a "bio-hazard". Why? Given their spot at the top of the marine food chain, they do harbor chemical pollution in their fatty tissue and organs. Now I know most are not eating whales, but many- especially with the popularity of sushi, are eating tuna and swordfish, which have the same effect on you that those small fish have on the whales. It has been found... not only in whales and fish, but also polar bears, sea lions and other marine wildlife have, PCBs, DDT, PBDEs, PFOS and other pollutants in their tissue and blood streams. Those toxic substances weaken immune systems, disrupt and cause reproduction problems, are linked to cancer, and so on.
Just think about it.... what you eat, what's it's eating, etc. We are all connected and it affects each and every one of us.
p.s. Good article in NY Times, "Loving Fish, This Time With the Fish in Mind", about how to eat fish a little more sustainably can be found HERE.
Mark your calendars! This movie is coming mainstream... It opens on June 12, 2009 in New York, Los Angeles and San Francisco, but also opens nationwide beginning on the 19th. Click HERE for the complete schedule.
What's it About? "In Food, Inc., filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, insecticide-resistant soybean seeds, even tomatoes that won't go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults.
Featuring interviews with such experts as Eric Schlosser (Fast Food Nation), Michael Pollan (The Omnivore's Dilemma, In Defense of Food: An Eater's Manifesto) along with forward thinking social entrepreneurs like Stonyfield's Gary Hirshberg and Polyface Farms' Joel Salatin, Food, Inc. reveals surprising—and often shocking truths—about what we eat, how it's produced, who we have become as a nation and where we are going from here."
The site has allot of other good information as well, including a link to sign a petition that supports "healthy food choices in schools". Please visit the site for more information HERE.
(Stokes Spring in Stokes State Forest, New Jersey)
Many people are unaware and/or afraid of natural spring water- direct from the spring. There is some fear around it. I suppose after many years and quite possibly never having to think about where our water comes from, not only do we all take it for granted, but not drinking from the tap or buying bottled water might seem weird. However, if we take a moment to ponder where water comes from... the answer is not "from the tap".
(filling up)
Naturally- water comes from a spring (in French spring means "source"). As Wikipedia puts it... a SPRING is any natural occurrence where water flows onto the surface of the earth from below the surface, and is thus where the aquifer surface meets the ground surface.
Well water and spring water are similar in the sense that they are both produced from natural aquifers located around rock beds and soil. The difference is that spring water continues naturally to the surface and well water is not fully matured (has not gone through the full life cycle).
Our tap water system, I am sure was intended to be a good thing (convenience), but unfortunately it's not the best water to be drinking right now.
WHY?
1. Fluoride
Our water is highly fluoridated. There is that argument that we need fluoride for "healthy teeth"- which is untrue it was actually a conspiracy to fluoridate water. Surprised? Watch these very informative video- one below and another HERE. Also, here are some quick facts.... A. In communities where fluoridation has been discontinued- dental decay has not increased- rather it decreased. B. They do not recommend babies drink fluoridated water. Hmmm... but it's okay for adults? Doesn't make sense. C. Fluoride is a cumulative poison- it goes to your bones and kills brain cells. D. There is much pollution involved with fluoride as well. A wealth of information regarding fluoride can be found on FLUORIDEALERT.ORG and just FYI... these are doctors and scientists saying fluoride is bad.
2. Prescription Drugs
An Associated Press investigation showed that a vast array of pharmaceuticals - including antibiotics, anti-convulsants, mood stabilizers and sex hormones - have been found in the drinking water supplies of at least 41 million Americans. Treatment facilities are not required to test for drugs or filter them out.
3. Dead water
In it's natural form water structures itself and holds information. Tap water has been recycled (via machinery not via nature), and is filled with chemicals to "purify" it from the waste (feces and urine), toilet paper, tampons and what ever else people flush down the toilet and sinks.
4. Treated with Chemicals & Polluted (Chlorine)
Many public water supplies add chlorine for purification, which can make some chemicals or drugs more toxic. You may think that the government, EPA, and other agencies are looking out for this danger, but the fact is- the Safety Water Act, designed for the public's safety, only tests for nitroglycerin and that is because it can be made into explosives. They do not test for any other drugs in tap water. Chlorine is a respiratory irritant. The gas irritates the mucus membranes and the liquid burns the skin. As little as 3.5 ppm can be detected as an odor, and 1000 ppm is likely to be fatal after a few deep breaths. In fact, chlorine was used as a war gas in 1915. More on chlorine HERE.
5. The Pipes/ Plumbing
Brief history... Lead plumbing was common till the end of the 1800s, when they switched to galvanized iron water pipes. For higher durability, and lower cost, pipe systems were made with brass pipes and fittings next. Copper became popular around 1950 and plastic pipes have become increasingly common since about 1970. Plastic water pipes do not keep water as clean as copper and brass piping does. Copper has been linked to ADHD and we already know that plastic off gases and is estrogenic.
Benefits to Drinking Spring Water
Pure and simple... higher health. Then there's the facts... it's au natural- right from the source. It lacks chemicals, waste, has never touched plastic, and it's far better for the environment. At the risk of sounding cheesy, there is also a higher state of consciousness to be gained. We are 80% water... so you will be built starting from the cellular level with highly structured, super clean, and freshly harvested spring water.
If you still have any concerns about spring water - it is always best to do your own "due diligence". A few places to start... 1. Usually a small pipe will be hooked up to the spring. A pipe is a good indicator if it's safe as the town usually takes care of it. If it's not okay they will shut it down. Also, if you see signs- even ones that say "drink at your own risk"- this is to take responsibility off of them and it shows the water has been tested. 2. Temperature of the water. You want the temperature to be around 39 (at this temperature the water is in it's best structure - a hexagon shape) degrees Fahrenheit- anything in the range of 39-55 degrees F should be good. This lets you know the water is coming from deep within the ground. Bacteria, germs, and parasites do not live in "cold" temperatures and cannot thrive. People are more likely to get parasites on the street, petting an animal, or from eating sushi than from spring water. 3. Use a TDS Meter. TDS means total dissolved solids and tests the hardness (mineral content) of the water. When the water is "hard" you have to watch as the minerals accumulate in the body around the bones. A reading of 20-300 is best. 4. Check the PH of the water. You want the PH to be around 6.8-7.9. 5. If you still don't trust it- bring samples to a local lab to get tested.
What about Distilled Water?
Distilled water is pure H2O and goes through a distillation process in which water is boiled until vapor is produced- the resulting water is completely free of additives. Distilled water is perfect for applications where minerals and contaminants would cause problems- such as irons, coolant for car engines, machinery and cleaning products. It is not good to drink distilled water, because it has a tendency to pull minerals out of the bloodstream and other areas. Distilled water is perhaps the cleanest version of bottled water available, but it is not good for human consumption. Bottled Water is Wasteful and Leaches Chemicalsand Xenoestrogens
Bottled water creates allot of waste (ie not environmentally friendly) - 1.5 million barrels of oil in the US alone are used to make water bottles from polyethylene terephthalate, 86% of which are landfilled or incinerated. Often it is shipped long distances, like the 1.4 million bottles of Finnish tap water sent 4,300 kilometers (2,700 miles) to Saudi Arabia, or the popular Fiji water found in the US and Canada. And while the plastic used to bottle beverages is of high quality and in demand by recyclers, over 80 percent of plastic bottles are simply thrown away. Plastic waste is now at such a volume that vast eddies of current-bound plastic trash now spin endlessly in the world’s major oceans. This represents a great risk to marine life, killing birds and fish which mistake our garbage for food.
If you still are not able to make it to a spring regularly, I suggest you...
A. Try a delivery service for spring water such as, Mountain Valley Spring Water (they use glass bottles).
B. Drink glass bottled water from your local grocery and recycle.
C. Get a really good filter such as Aquasana, and chill your water to help re-structure it.
Daniel Vitalis deserves all the credit for making me aware of spring water and it's benefits. Here are some great videos to check out...
Daniel, also did a quick audio interview on welikeitraw.com, which you can listen to HERE. If you are looking for a spring or have a spring you'd like to share, see Daniel's other site... FindASpring.com.
I have been drinking spring water for a few months now and I feel FANTASTIC! We go out to Stokes about once a month and have five- 6 gallons bottles (a mix of glass & Better Bottles)- totaling 30 gallons. We get to spend a day in nature too. The water is really AMAZING... there definitely is a DIFFERENCE. Most mountains or very large hills will have springs, you just have to get out there, start asking around and looking.
It's unfortunate that soy is in practically everything these days. This video is short and very informative. Other than the doctor's "recovering vegetarian" comments- I think she is spot on. Please take a few minutes to check it out.
I was just able to catch a glimpse of this SPECTACULAR film... but wanted to share it with you ASAP. It quite jaw-dropping, majestically beautifully and you might have an AH-HA moment! From the opening I got goose bumps- which I also got while watching the BBC Series: Planet Earth, Gregory Colbert's Ashes & Snow exhibit, and Al Gore's The Inconvenient Truth. It can be viewed for FREE on YouTube- click HERE for the link- till June 14th, 2009... so make sure you check it out. Check out these images- do you need any more enticing? Special thanks to the Fabulous, Dhrumil for sharing.
I am all for online shopping. For me it's fast, efficient, I generally find better prices and receive free shipping. IHerb.com is one of the places I get lots of "healthy" essentials and I wanted to share some of them with you. I don't think I've ever paid for shipping and they have really good prices- trust me I double check them. ;) Plus, for your first order you'll save $5.00 by using the code: GOG211- yeah! Most have heard me rave about Kold Kare- some have received as a gift from me since I like it so much. It's an herb, "andrographis paniculata" and it's good to take at first sign of feeling sick (take 2 in the am, 2 in the pm). If you catch it in time you won't get sick. Apparently the herb attracts the "virus" and pulls it out of your body. If you are already sick, don't take it- it won't hurt you, but it'll be a waste. Another of my staples from iHerb.com is Vitex. Some may recall I mentioned in my acne post. Vitex (agnus-castus or Chaste Tree) is a traditional woman's dietary supplement. Vitex does not actually contain hormones. It appears to increase progesterone by stimulating the release of a hormone called luteinizing hormone from the pituitary gland. It is widely used to promote overall health and balance in a woman's cycle. Oil of Oregano is a great for everyone. I use it when I brush my teeth. Just a little drop as it is STRONG and effective. In all seriousness- the first time you use your mouth will be on FIRE- use a teeny tiny bit. This one is even diluted with olive oil and it's still strong. Great for killing bacteria and germs. Also, if you have a sore throat, feeling like you are getting sick, or are sick- many report they put a few drops in water and drink, and apparently have warded off many colds. Anthony just ordered some Hawaiian Lehua Honey by Garden of Life. It's raw, organic and only harvested once a year from Ohia tress in the remote volcanic mountains of Hawaii. You know how he loves his honey. :) Have you ever tried Teeccino? Teeccino (tea CHEE no), is a nutritious blend of Mediterranean herbs, grains, fruits, and nuts that are roasted and ground to brew and taste like coffee. I had for the first time at Quintessence with cashew mylk. It's soooo good! :) Great substitute for coffee- so much better for you! It's naturally caffeine free, non-acidic, + 75% organic. My favorite one is "mocha". I've had the chocolate mint and another one, which are good too, but mocha is my favorite. It reminds me of those cafe' mochas I used to enjoy from time to time in the afternoons... until I found out how damaging coffee is to your adrenals and I gave them up. I make my teeccino in a french press and then add in some cashew mylk. It's better than the real thing.
IHerb.com also has agave, coconut oil, cacao powder from Navitas, and many other good finds. They ship internationally too. So check them out next time you are looking for some good things and save $5.00! Whoohooo!
New York sadly missed Spring this year- and the way it's going it seems we might be skipping Summer as well. Boo I say! In the spirit of staying positive... I am grateful for the Union Square Farmer's Market- not only for it's fresh local organic fare, but because it is filled with gorgeous flowers that are a welcomed stark contrast to the gloomy weather.
(Gorgeous Peonies- I think they might be my favorite!)
(I Heart Flowers!)
(Caught in a crazy downpour! It was tres' romantic however...)
("Pardon me, have these strawberries been doused in chemicals?")
