by Kate Heyhoe

Chill out. Hard times can lead to stress, but they can also illuminate the best in us, like compassion and empathy. People will understand if you can’t afford that over the top birthday or Christmas present. This year, my resolutions come with a proactive tint of green compassion.

1. Share Your Harvest: Free Up Your Fruits and Fields

Got fruit or nut trees in your yard? Or a bountiful garden or field of crops? When the time is ripe for the pickin’, you probably have way more fruit, veggies or nuts than you can use.

Solutions: Don’t let the harvest rot: find a way to match it with people (or animals) who need it. Invite families or schools to harvest by hand. Let the boy and girl scouts harvest the food and take it to the local food bank (many food banks now accept fresh food). Invite the 4H Club to harvest suitable fruits and other foods for rescued livestock, including horses. In downtimes and when global warming impacts grain prices, many farmers can’t afford feed for their animals. In my local area, after the row crops are harvested mechanically, there’s still lots of food in and on the ground; some farmers open their gates to people in need, to let them harvest by hand what would otherwise be plowed under. With imagination and a few phone calls, you can probably find plenty of ways to put your bountiful excess to use.

2. Opt for Re-Useable Over Recyclable

Ironically, goods manufactured from recycled materials can actually cost a few cents more to make than ones made from virgin raw materials. And with the economic crisis, the demand for all goods is down, including recycled ones. So these days, even if you recycle, your best intentions may be piling up in landfills. We’ve simply got more recycled materials than demand for them.

Solutions: Instead of using plastic wrap, store leftovers in glass containers with lids (Pyrex and other brands make ones, and they glassware can be heated in ovens and microwaves, too.) In the bulk aisle, bring your own bags, jars and bottles. Instead of disposable plates, cups, and forks made from recyclable materials, use the real thing: you can pick up cheap, sturdy plates and other eating-ware at thrift shops. Reuse, reuse, reuse.

3. Cook Fresh, from Scratch: Share Cooking Skills

Fast food, prepared meals and frozen foods save time, but they’re not the greenest choices. Stop adding to packaging waste, and greenhouse gases from frozen foods and their transport, by cooking at home, preferably with fresh, local, and organic ingredients. Knowing how to cook should be a life skill as important as driving or working the Web. (By the time you’re old enough to drive a car, you should at least be able to feed yourself, and not by cruising the drive-thru lane.)

Solutions: If you’re a skilled cook, share your knowledge and teach your kids or cooking novices of any age the basics. Encourage them to adopt fresh food habits, good for their health and the planet’s. If you don’t know how to cook, dive in; you’ve got resources everywhere, from cookbooks to TV and websites. Ask a friend to show you how to make their favorite home cooked dish. The bonus: A tasty meal and a good time.

4. Commit to Cooking with Less Fuel

My book Cooking Green shows hot to conserve fuel in the kitchen, and still cook your favorite meals. It’s a whole new approach to the basics. The biggest step is to scale back oven use. Ovens waste up to 94 percent of the fuel they burn.

Solutions: Instead of oven braising, you can save fuel by cooking in a heavy pot on the stovetop. Or in a Crock-Pot. Or in a pressure cooker. And stretch the fuel by cooking in larger batches, freezing portions, and enjoying them another day.

5. Try a New Fresh, Local Food

Crop failure happens. With climate change comes drought, extreme heat and cold, and crop damage. So familiar fresh food options may be limited. Or not.

Solutions: Get acquainted with what’s plentiful and sustainable. If you’ve never eaten turnips before, and they’re local and plentiful, buy them and test them in a simple recipe. Try unfamiliar fish that’s sustainable, too, and avoid species that aren’t. Open wide to open doors.

6. Drive Less: Stay Committed

Whoopee! Gas has dropped to below $2 per gallon. But don’t turn that ignition over just yet. With gas prices falling, you may be tempted to drive more miles. Don’t do it! The environmental costs of fossil fuels don’t change, even if the price at the pump does.

Solutions: We all found ways to conserve fuel when it was $4 a gallon, now let’s stick to that plan, until better options come along. (Chances are these low prices won’t last long, either.)

Find more ways to shrink your cookprint in Kate Heyhoe’s book:

Cooking Green: Reducing Your Carbon Footprint in the Kitchen—the New Green Basics Way (Hundreds of tips and over 50 energy- and time-saving recipes to shrink your “cookprint”)

by Kate Heyhoe

Adopt one new green habit once a month, and keep it going all year long.

“You must be the change you want to see in the world,” said Mahatma Ghandi. Even if the journey starts with baby steps, walk forward. Both Obama and McCain ran on platforms of “change.” If change is what you really want, take ownership: start making changes at home and in your own life.

Sound tough? Rethink your strategy, reduce it to something manageable. “Pick battles big enough to matter, small enough to win” is an oft-quoted bit of wisdom from author and educator, Jonathan Kozol.

Living green isn’t something occasional. It’s something to do every day. Try adapting month by month, like this:

January: Eat less meat. If you’re not a vegetarian, switch to meatless meals several times a week. If you’re already a vegetarian, invite your carnivorous friends to meat-free meals, and let them help make them.

February: Improve water heater efficiency. Insulate the pipes from heater to tap. Adjust the water heater thermometer to a low or medium setting (the high setting is usually overkill).

March: Plant seeds or trees. Preferably with edible benefits, like produce, nuts and fruits. Tend to them organically.

April: Capture water. Keep a jug by the tap, to water your garden. (Think of all the water you waste just waiting for hot water to reach the tap.)

May: Switch to low-impact brands. These are ones with less packaging or less water. If you drink Gatorade, for instance, buy the powdered version. Bottled versions require more fuel to transport. Ditto for laundry detergent: powder beats liquids in the good green race.

June: Skip the electric rush-hour. Run dishwashers and laundry machines late at night, or at times of off-peak consumption (avoid 5:00 to 8:00 PM.)

July: Dispense with disposables. Pack re-usable plates, cutlery and cups for picnics and barbecues.

August: Run ceiling fans. They use less electricity than air conditioners, and generate fewer greenhouse gases.

September: Hold an appliance swap. Or organize a rummage sale for charity. Let someone else make use of what you no longer want or need. Every appliance you reuse saves another unwanted appliance from entering this world.

October: Clean with vinegar. Instead of dangerous chemicals, use white vinegar. Never use anti-bacterial products, which kill the good bacteria with the bad.

November: Redistribute the freebies. Grocery specials can include 2-for-1 or buy-this/get-this-free deals, especially around the holidays. Even if you don’t want the freebie, accept it and donate it to a food bank.

December: Do good. Buy holiday gifts from charities, or choose a service or donation as your gift to others. One gift idea: Enrollment in a CSA, Community Sponsored Agriculture, program where recipients get a box of fresh, locally grown produce every month or week.

Find more ways to go green gradually in Kate Heyhoe’s book:

Cooking Green: Reducing Your Carbon Footprint in the Kitchen—the New Green Basics Way (Hundreds of tips and over 50 energy- and time-saving recipes to shrink your “cookprint”)

Stephen Doyle and Zack Zavislak have created a visual article (they call it an “atlas”) for Wired Magazine (Issue 16.11) that illustrates possible “green” solutions to the world’s future food shortages. Charts describe topics like Global Crop Yield, Corn, Beef Steer, Future Farming, and Catfish.

“Demand for food is rising, and the world’s farmers are struggling to keep up. It’s time for a new green revolution.

“Forty years ago, we defused the the Population Bomb with the Green Revolution. Modern fertilizers, pesticides, and herbicides boosted crop yield and fed an expanding population. But now the chemical age of agriculture is running out of juice. Yields—production per acre—have gone flat while demand is rising faster than ever…”

The full article appears on the Wired website at The Future of Food.

This year I’ve picked gifts with either a green sheen or a very practical profile—from stocking stuffers to big family gifts, including handy tools for Thanksgiving and holiday parties. For more ideas: The Global Gourmet Store and the New Green Shopper are filled with tasty treats, great tools and green gifts. Cookbook Profiles and I Love Desserts feature sample recipes from the year’s best books. And come back for more new picks in December, including sweet treats and dessert tools (our past holiday picks may also include products that are just as perfect today, but somehow Santa skipped).

Happy holidays, part one!
Kate Heyhoe

Calphalon LX Series 15-piece Knife Set

Sometimes labels help. I know I’m not the first cook to pluck the wrong knife out of the block, then fish around until I got the right one. Calphalon’s LX set was made with me in mind: the bottom of the handles identify the knife, with handy but unobtrusive etchings like 8″ Chef” or 3″ Paring. But user-friendly ID’s would be meaningless if the knives didn’t perform. I’m not saying you need to break out the band-aids for this set, but cooks who appreciate sharp knives will find these babies do the job right. Use these knives with care: they’re sharp! And according to Calphalon, they hold their edge longer than stainless because they’re made of German high-steel carbon with Molybdenum and Vanadium, forged in a single piece (blade, bolster and tang). The ergonomic handles feel good, with enough weight to aid chopping but without causing fatigue. The snazzy black block holds the full set of an 8″ chef’s knife, 5″ santoku, 3.5″ parer, 8″ bread knife, 4.5″ tomato (serrated), 6″ utility knife, and a sharpening steel, shears and 6 steak knives.

Buy a Calphalon LX Series 15-piece Knife Set

Dual Thermometer Tests Food and Oven Temp

CDN’s Dual-Sensing Probe Thermometer/Timer (DSP1) measures both the temperature of the oven and the internal temperature of the food being cooked. My book Cooking Green (March 2009) contains oven-fuel saving tips, including cooking several items at the same time, or skipping preheating. This dual-sensing device tells you if the oven’s cranking at the proper heat, especially handy whenever you cook simultaneously, or after you’ve opened the door to take one dish out, or shut the oven off early so foods cook passively. Instant read-outs of both the internal food temperature and ambient oven temperature help you adjust your oven as needed. You can also program desired settings for both the food and the oven temperature: it chimes one sound when the oven temperature is reached, and another sound when the food is done. It also features a digital timer, and an overtime alert signals when food is left in the oven too long.

Other Features: A 39-inch high-heat resistant sensor cable. The stainless steel probe is 6-3/4 inches long. Registers from 32 to 573 degrees F (0 to 300 degrees C). USDA recommended temperatures for food safety are printed on the thermometer. Can be mounted by magnet or stand. The timer counts in minutes and seconds up to 10 hours. Once the set time has been reached, the timer counts up from zero to indicate how much additional time passes. It runs on one AAA battery (included). Visit www.cdn-timeandtemp.com for where to buy, and information on How to Recalibrate Your Thermometer, Thermometer Technology and 25 Tips for Food Safety.

Buy a CDN Dual-Sensing Probe Thermometer/Timer

Designer Porcelain-Bamboo Mortar & Pestle Set

You really connect with your ingredients when you grind or crush them by hand. A mortar and pestle is the most effective tool for releasing the oils and essences of herbs and spices, and it also comes in handy for times when you need to grind medicines for people or pets. The Kuhn Rikon Mortar & Pestle set has details that make this functional, low-tech tool even better. Besides the porcelain pestle, it features two mortars: a porcelain one that nests inside an earth-friendly bamboo mortar and stand. Designed by award-winning Swiss designer, Philipp Beyeler, the set is featured in the Museum of Modern Art’s catalog, and features added functionality in clean, crisp design, including:

• A pouring spout on the coarse porcelain bowl, handy for grinding fresh herbs and spices with wet ingredients as pastes for dressings or marinating.
• A 6×6-inch bamboo base for grinding dry spices such as peppercorns, cardamom and mustard seed, or for homemade curry blends.
• A porcelain pestle with a small hole in the handle to strip leaves off herb stems, and which stores compactly inside the porcelain bowl.

Suggested retail price $50; at specialty and online retailers including Museum of Modern Art catalog (www.momastore.org) or factorydirect2you.com.

2-in-1 Serving Knife Acts as Spatula

Multitasking meets kitchen tool. Kuhn Rikon’s Serving Knife slices like a serrated knife and serves like a spatula. I like to serve at table, but two tools can be awkward and messy; either the knife or the server falls into the casserole or onto the table. Not so with this handy tool; simply slice, twist the wrist, slide it under the food and serve. It’s not as complete as a Swiss Army knife, but it’s got that same Swiss logic. For instance, it features nonstick coating and an offset handle to make slicing and serving even easier, and prevents slipping back into the pan. A protective sheath keeps the knife secure for safe storage and transport, so you can take it to potlucks or tailgate parties. In Red or Metallic Silver, in two sizes: 10-inch knife at $14 msrp, and 12-inch knife at $16 msrp. At specialty and online retailers including factorydirect2you.com.

Versatile Potato Ricer Delivers Two Textures

Never mash potatoes with a food processor: they’ll get gummy. Hand mashing’s okay, but you’ll get the fluffiest results with a potato ricer, especially the Kuhn Rikon Potato Ricer. It’s a handy low-tech tool for all sorts of vegetables and even baby food. The ergonomic design eases leverage, so with a simple squeeze of the handle, light strands of potatoes extrude through the ricer. You can rice one large or two medium sized potatoes at a time, and a handy pull-out clip lets the ricer rest on the rim of a pot or bowl. It comes with two stainless steel disks: larger holes for mashed spuds, and smaller holes for making puree. (Store the extra disk in the ricer’s built-in compartment.) Go beyond the standard mash to create potato pancakes, gnocchi, lefse and spaetzle. What else can it rice or puree? Berry sauce for desserts, tomato puree, parsnips, carrots, baby food and blanched greens. Dishwasher safe, in black or white.

Buy a Kuhn Rikon Potato Ricer

Capresso H2O Plus Water Kettle

This electric tea kettle always makes my list of functional green appliances: It boils water with less fuel than a cooktop, shuts off automatically, and you can use the hot water for more than just tea. This model boils water faster than on a stove, keeps the kitchen cooler, and it’s handy when you want to rehydrate dried mushrooms, dried tomatoes, and powdered soups; or to jumpstart a pot of water for pasta, steamed vegetables, or potatoes. The Capresso H2O sports a glass carafe, so you can see the progress without lifting the lid (and it’s fun to watch the bubbles: like an aquarium without the fish). It holds a manageable amount, letting you boil from 2 to 6 cups. It’s one of my handiest kitchen appliances, in its snazzy black and silver design, and makes a great gift for almost everyone, even non-cooks.

Buy a Capresso H2O Plus Water Kettle

More New Green Basics product reviews include:

• Cuisinart Green Gourmet Cookware
• Hotpan Thermal Cookware
• Kuhn Rikon Pressure Cooker Skillet
• Architec Cork Cutting Boards
• Epicurean Cutting Boards
• Equal Exchange Roasted Nuts and Berries
• Caldrea Scented Cleansers

by Kate Heyhoe

If high food prices are cramping your wallet, then pay attention to what the candidates are saying about one key issue: oil and energy. Oil is tied to everything—and it may be the single most important issue of the election. To understand rising food costs, let’s look at the issue of oil and where the candidates stand.

First, prices for grains, meats, dairy and vegetables always fluctuate, though usually it’s because of environmental conditions, like drought or pest infestation. Today’s high food prices are artificial in the sense that they’re controllable: if you take away the inflated oil prices, the price of food would plummet. And so would the price of everything else you buy.

Oil’s impact on food costs start with bringing feed grains to farms, and then continue mile-by-mile via truck, air, ocean liner, and by your own car, to move food from farm to factory or fridge. This fuel-price impact has gone far beyond squeezing out little luxuries. It hurts basic family nutrition, meals-on-wheels, and school lunch programs. When budgets are stretched, putting food on the table often becomes more important than going to the doctor, or sending kids to college. Some schools are cutting pack on sports, books, and teachers—just to pay for school buses, heating, and cooling expenses. That’s just not right.

On the other hand, when some schools recently switched to electric-powered buses, their fuel-savings quickly paid for the new equipment, and the clean engines don’t submit kids and drivers to choking fumes. As alternative-fuel cars become more in demand, and competitive industries kick into action, everyone can win. If we vote to make it happen. Which brings us back to oil.

Foreign oil and Wall Street speculators are only part of the fuel-cost equation. If you paid more at the pump after the recent Texas-Louisiana hurricanes, you know that price fluctuations were blamed on the shut-down of domestic oil production. So whether oil comes from inside or outside the United States, as long as oil dominates all other fuels, it will always control our economy and our freedoms, nationally and individually.

We will always have hurricanes, broken pipelines, and terrorist threats as justification for punching up the price of oil at any given moment (and then leaving it there as consumers adjust).

In other words: Whether it comes from inside or outside the U.S., oil straps us to a future of dependence on an industry so awash in profits, there’s no motivation for them to ever drop prices again. Big oil can’t be controlled by government, because it’s already more powerful than politicians. Even if oil was unlimited, there’s way too much profit to be made by keeping demand high and supply low (witness the Exxon mega-profits).

Solution: Open up competition through other sources of fuel, and the oil monopoly starts to crumble. Building our nation’s strength on renewable resources makes far more sense than the rallying cry of “drill, baby, drill.”

Obama’s plan is to reduce foreign and domestic oil with other forms of energy, while McCain’s number one strategy is to increase offshore drilling at home (continuing our oil dependence). Through the development of alternative energy, Obama’s plan seriously cuts our total oil consumption by 35 percent, or 10 million barrels per day, by 2030—sufficient to offset the projected amount of OPEC-imported oil and reduce domestically produced oil at the same time.

McCain’s fallacy lies in his belief that “the sudden shocks and ever-rising prices…come with our dependence on foreign oil.” But our own Big Oil controls the market, and even if you take foreign oil out of the equation, you still have a country dependent on a single form of fuel, owned by a handful of corporations. McCain’s policy is stuck on increased drilling; it’s not a solution. It’s not even a good band-aid: it’s applied too late and it doesn’t stick. Prolonging our dependence has no good benefits anymore: oil and its emissions pollute the environment, while they simultaneously ramp up the cost of every little thing whenever there’s a hiccup in the supply system or a bump by Wall Street speculators, or a decision by oil companies to raise prices.

Obama sees offshore oil drilling as the band-aid that it is, and incorporates it only as part of a broader plan that opens the doors to overall economic solutions. More jobs, better futures, new industries, foreign independence, financial security, and stabilized economies don’t come from oil; they come from multiple new sources of renewable energy at home.

It’s true that both Obama and McCain support alternative energy technologies, but they have totally different ideas on specifics. Obama wants to tax the profits of oil companies, McCain does not. Obama sees energy as something vital, and part of the government’s leadership responsibility. McCain walks away from direct involvement.

McCain’s plan might make sense if there was no viable alternative, but that’s where his vision falls short: we already have clear solutions of benefit to consumers, industry, the economy, and the environment. So what’s keeping these solutions from becoming widespread and affordable? Big oil and the reticence of policy-makers like McCain to forge a national problem into a productive solution. He says he supports an all-of-the-above strategy (using conventional and alternative fuels), but if you’re a homeowner looking for some solar tax credits, you can’t count on McCain; he’s never voted for them. If you’re an oil company, McCain stands against taxing windfall profits, so like Exxon, you’re free to keep making as much profit as you can get away with. McCain believes such a tax would hamper domestic oil production. Which is another good argument against our dire dependence on domestic oil.

Greening Both Parties

Here’s the rub: Even if gas prices were to drop to $2 a gallon, and food prices were to drop with them, oil dependence (foreign or domestic) will never improve our lives, but new energy investment would. Alternative, renewable energies, and the competition that comes with them, open up a future of jobs, building, manufacturing—strong arms for the economy to pull itself up with and powerful legs on which to take great strides. New energies mean growth at home, not abroad. And it will take forceful policies to combat the push-back from Big Oil.

Both candidates say it’s time for change. But more importantly, it’s time for choice—McCain’s core policies sound good, but in practice his plans don’t advance the economy, while Obama’s choice is to rapidly increase the momentum of diverse energy industries and use them to galvanize the rest of the economy and the infrastructure. Obama’s forceful commitment to move away from oil and push alternative energies to the top of the agenda is the only logical direction. In the short and long run, it’s the one that will shrink food prices, carbon footprints, and economic dependence. You may disagree with the candidates on other issues, but when it comes to feeding our future, the energy plan that’s got real meat to it wins.

But don’t listen to me. Make your own choice: Whether you lean toward Obama or McCain, take a moment to read a well-researched perspective on why energy is the most critical issue of our times. The New York Times columnist Thomas Friedman has written a number of articles and bestselling books on the issue. He says in part:

Well, I want to rename “green.” I want to rename it geostrategic, geoeconomic, capitalistic and patriotic. I want to do that because I think that living, working, designing, manufacturing and projecting America in a green way can be the basis of a new unifying political movement for the 21st century. A redefined, broader and more muscular green ideology is not meant to trump the traditional Republican and Democratic agendas but rather to bridge them when it comes to addressing the three major issues facing every American today: jobs, temperature and terrorism…

Because a new green ideology, properly defined, has the power to mobilize liberals and conservatives, evangelicals and atheists, big business and environmentalists around an agenda that can both pull us together and propel us forward. That’s why I say: We don’t just need the first black president. We need the first green president. We don’t just need the first woman president. We need the first environmental president. We don’t just need a president who has been toughened by years as a prisoner of war but a president who is tough enough to level with the American people about the profound economic, geopolitical and climate threats posed by our addiction to oil—and to offer a real plan to reduce our dependence on fossil fuels.

Before deciding on who to vote for, please read Friedman’s complete article. You need to become a member of www.nytimes.com but membership is free. Here’s the link to the article:

•   The Power of Green, by Thomas Friedman

And in case you don’t finish the article, I’ll cut to the chase:

Equally important, presidential candidates need to help Americans understand that green is not about cutting back. It’s about creating a new cornucopia of abundance for the next generation by inventing a whole new industry. It’s about getting our best brains out of hedge funds and into innovations that will not only give us the clean-power industrial assets to preserve our American dream but also give us the technologies that billions of others need to realize their own dreams without destroying the planet. It’s about making America safer by breaking our addiction to a fuel that is powering regimes deeply hostile to our values.

Amen. May the best green candidate win.

More links to Obama and McCain energy policies:

• Drilling Down on McCain, Obama Energy Plans (CNET News, Sept. 3, 2008)
• CNN Election Center: Energy
• CNN Commentary: Obama’s Green Gold Rush (by Robert F. Kennedy, Jr.)
• McCain’s Carbon Policy Increases Profits for Biggest Polluters (The Guardian, Sept. 8, 2008)

Halloween 2008 is First Since Failure to Meet International Child Labor Deadline on Cocoa Production; Push Focuses on Child Labor Abuses in Cocoa Fields, Poverty, Enviro Damage.

Thousands of children across the US and Canada are turning the traditional Halloween ritual on its head: They are the ones handing out the chocolate. Reversing the trick or treat model, these youths will give away more than a quarter million pieces of Fair Trade Certified chocolates. Now in its second year, the “reverse trick or treating” program is involving many more schools and partners than when it first kicked off for Halloween 2007.

The campaign is designed to raise awareness of the extensive use of exploited child labor in the cocoa fields of countries like Cote D’Ivoire, which produces 40 percent of the world’s cocoa; the persistent problems of poverty in cocoa-growing communities; and environmental damage from unsustainable farming practices used to raise cocoa. This Halloween is the first since the industry’s failure to meet the July 1, 2008 self-imposed deadline of the 2001 Harkin-Engel Protocol to end to abusive child labor in cocoa production.

How big a problem is the North American sweet tooth for chocolate from suspect sources? The US State Department estimates that 284,000 children work in abusive conditions on cocoa farms in West Africa—and that 64 percent of those children are under 14 years old. U.S. consumers eat 2.8 billion pounds of chocolate annually, representing nearly half of the world’s supply.

Among the growing list of organizations helping to spread the word about how Fair Trade Certified chocolate provides a solution to these problems are Global Exchange, International Labor Rights Forum, Co-op America, and the Fair Trade Federation, Fair Trade companies Equal Exchange, La Siembra and Alter Eco.

Hundreds of schools, congregations and youth groups across North America are helping to raise awareness about the impact of consumer’s choices in the chocolate industry. By giving out Fair Trade Certified chocolates, children know that farmers abide by international labor laws that prohibit illegal child labor while also ensuring farmers receive a fair, stable price and that environmentally sustainable farming practices are applied.

Co-op America Fair Trade Program Coordinator Yochanan Zakai said: “It has been seven years since signatories to the 2001 Harkin-Engel Protocol acknowledged that child labor exists in the cocoa industry. They pledged to stop it then and it is unconscionable that these child labor abuses continue to this very day. As Americans, we can play a role in creating a more responsible chocolate market by choosing Fair Trade Certified? chocolate year round.”

“Chocolate connects the millions of Americans who eat it daily to the growers around the world who depend on cocoa for their livelihoods,” says Adrienne Fitch-Frankel, director, Global Exchange’s Fair Trade Campaign. “It is unthinkable that our children are eating chocolate made with illegal child labor or slave labor, especially when a viable solution, Fair Trade Certified chocolate, exists right now.”

This Halloween, the distribution of Fair Trade Certified chocolate is intended to demonstrate that there already exists at least one reliable, transparent tool that the cocoa and chocolate companies may adopt to fight poverty in cocoa growing communities. It also seeks to raise the profile of chocolate made available by companies who have committed to using only Fair Trade Certified cocoa and put public pressure on large chocolate companies to follow suit.

For more information, including a statement released by 47 organizations and fair trade companies around the world: “Commitment to Ethical Cocoa Sourcing: Abolishing Unfair Labor Practices and Addressing Their Root Causes,” visit www.reversetrickortreating.org.

About the Reverse Trick-or-Treating Campaign

The Reverse Trick-or-Treating campaign was crafted by human rights advocacy group Global Exchange, which has a long track record of successfully encouraging major corporations to adopt new business practices.

The 225,000 Fair Trade Chocolates and informational cards have been provided in the United States by Equal Exchange and Alter Eco, and in Canada by La Siembra.

Co-op America is the leading green economy organization. Founded in 1982, Co-op America provides the economic strategies, organizing power and practical tools for businesses and individuals to solve today’s social and environmental problems.

Other organizations with a lead role in Reverse Trick-or-Treating are Americans for Informed Democracy, Fair Trade Federation, International Labor Rights Forum, Oasis, Slow Food, Unitarian Universalist Service Committee, United Students for Fair Trade, and United Methodist Committee on Relief.

Recently, BPA’s been making headlines, but often with incomplete information. BPA, or bisphenol A, is a widely used chemical that can leach from packaging into foods and liquids.

As canned and frozen packaged foods go, BPA presents a real dilemma. It’s so ubiquitous, it’s even in soda cans. From Con-Agra to Carnation, Annie’s Naturals to Whole Foods, and conventional to organic, we’ve been eating products with BPA-packaging for more than fifty years.

The Center for Science in the Public Interest stops short of putting all BPA-lined containers (including cans) on the do-not-use list. But it does note that pregnant women, fetuses, infants and children are more at risk than the general population because BPA mimics estrogen, a hormone that affects brain development.

In early 2008, the Food and Drug Administration concluded that BPA-packaged products “are safe and that exposure levels to BPA from food contact materials, including for infants and children, are below those that may cause health effects…At this time, FDA is not recommending that anyone discontinue using products that contain BPA while we continue our risk assessment process. However, concerned consumers should know that several alternatives to polycarbonate baby bottles exist, including glass baby bottles.”

But in September 2008, a study published in the Journal of the American Medical Association and released before federal hearings linked exposure to bisphenol A with cardiovascular disease, type 2 diabetes and liver-enzyme abnormalities in adults.

Other studies suggest that as BPA leaches into ground water, it may harm fish and plants over time. (BPA does have a short half-life, chemically speaking, but it’s everywhere; as a polycarbonate component, it’s found in everything from CDs to medical equipment to fire retardant.)

The food safety issues are really just opening up. Things you should know about BPA include:

• If you see #7 in the recycling symbol on a plastic bottle or frozen food container, it may contain BPA. But #7 is a catch-all category, so it also includes both BPA and non-BPA containers.
• PVC containers marked as #3 can contain BPA in their plasticizers, but not all do.
• Any container of hard, clear plastic is likely to contain BPA, unless otherwise noted.
• BPA leaches out 55 times faster when exposed to hot liquids.

The good news is that non-BPA alternatives do exist. They’re either not widespread or not promoted as BPA-free. For instance:

• Eden-brand uses non-BPA cans for their beans (but not for their tomatoes).
• Aseptic containers (as with tomatoes) and pouched packages (as with tuna) are non-BPA alternatives to cans.
• For non-BPA plastic soda and water bottles, look for recycling symbols with 1 (PETE).
• Stainless steel and glass make good alternatives to hard plastic, polycarbonate bottles.

With increased consumer demand, more manufacturers will get the BPA out. You’ll probably never see labels stating the package contains BPA, but the brands that voluntarily go BPA-free will be smart to let us know.

Brown bag lunches, wrapping up turkey leftovers, fall potlucks and festive tailgatings ramp up our use of plastic wrap, storage bags, trash bags, and paper products—all of which have greener options these days. But some can be pricey. Natural Value makes a full line of planet-friendly products at affordable prices, including plastic wrap and storage bags with no plasticizers or PVCs, unbleached recycled lunch bags, unbleached waxed paper bags, recycled paper products, home-compostable plates, and a full line of detergents, scrubbers, baby wipes, and trash bags with eco-positive aspects. They even make unbleached parchment paper (gourmet cooks listen up!). The Natural Value brand sells organic foods ranging from coconut milk from pasta to popcorn; some are also kosher. Got cats? Their cat food contains no preservatives, byproducts or coloring. Check out these products:

Buy Natural Value Plastic Wrap

Buy Natural Value Cat Food

Buy Natural Value Walnut Scrubber Sponge

Natural Value website

I’ve always thought the typical process of plastic recycling was more labor and resource intensive than it needs to be. Apparently, some brilliant students at Princeton thought the same thing and in 2001 launched a poster-child for zero-carbon eco-businesses, known as TerraCycle.

Essentially, they pay consumers and school groups for used bottles or other containers, repurposing the containers without breaking them down. They fill plastic soda bottles, for instance, with natural worm-enhanced fertilizer, stick a colorful sleeve over the bottle as a label, and sell the products online and at stores as diverse as Home Depot, Gardener’s Supply and Whole Foods.

They’ve totally nailed the business dynamics down: they’re truly eco-friendly, low-impact and low-cost, true recyclers, and their inventory has expanded to include rain barrels and composters made from oak wine casks; fashion bags, totes and backpacks from drink pouches; spray cleaners, bird feeders, and deer repellent (again in plastic soda bottles); and potting soil, seed starters, and tomato food, all happy and active with “worm poop” generated from organic waste.

The backstory behind the business is too cool to pass up (the guys won a million dollar business contest, but turned the prize down because they didn’t like the constraints it came with.) Check out Tom Szaky and Jon Beyer’s story in the video at TerraCycle’s website. And we’re big fans: The Global Gourmet’s garden blooms big and happy with TerraCycle Plant Food.

Buy Terracycle Ready-to-Use Liquid Food

Buy TerraCycle All-Purpose Plant Food

Here is a selection of vegetarian cookbooks with sample recipes that have appeared recently on the Global Gourmet website.

• 100 Best Vegetarian Recipes
  • Baba Ghanoush
  • Frijoles
  • Szechuan Shredded Vegetables
         with Pressed Tofu

• V Cuisine: The Art of New Vegan Cooking
  • Superior Spring Rolls
  • Colorful Black Thai Rice
  • Panko-Stuffed Portobello Caps

• Vegetarian Times Fast and Easy
  • Cheese Beignets
  • Edamame Succotash
  • Tempeh Triangles with Piccata Sauce

• The New Vegetarian Grill
  • Quick-Rise Pizza Dough
  • Grilled Chakchouka
  • Eggplant Steaks

Full List of Vegetarian Cookbooks

• Great Reasons To Go Vegetarian
• Vegetarian Classics Tips
• Tips For Busy Vegetarian Cooks
• Vegetarianism and the Original Mediteranean Diet