Mom Goes Green

Okay, another “confession”… until recently, I had no idea either!  I’m talking about the little stickers on the produce we purchase.  They’re actually called PLUs, (“Product {or Price} Look-Up” labels), and would you believe the numbers actually mean something?… they aren’t just random numbers.

(*Insert a look of surprise from me too!*)

The important number is actually the first digit and they can tell you a whole lot about the produce you purchase.  It tells you exactly how it was grown.

Here are the digits you need to remember:

• 3 or 4 – indicates conventionally grown produce (grown with pesticides, herbicides & fertilizers)

• 8 – indicates genetically-modified (GMO) or genetically-engineered (GE) produce

• 9 – indicates that the produce is ORGANIC

The next time you pick up a piece of produce: (1) look at the first digit of the PLU label, (2) remember these numbers, (3) know what you’re buying and then (4) rest assured that they’ll tell you everything you want to know about the food you’re buying for (and serving to) your family.

(*Yes, continue that look of surprise from me too!…*)

Yes, I know the snow is still flying for some of us, but my friends, it is NOT too soon to think “summer CSA”.  It’s just the right time, in fact, because many CSAs have already opened up reservations for summer participation.

But first things first!… you know about CSAs, right?

If not, here’s a little bit of explanation:  CSAs, or community supported agriculture, are the best way to share in the bounty of the freshest, organic, locally-grown produce and foods.  It’s a partnership between farms and community individuals who support the growing and production of food.  Members “purchase” a share of the harvest and are usually on a system of weekly delivery or pick-up of fruits and vegetables (and sometimes even dairy, meats and grains).

It’s the perfect scenario… you get fresh and organic foods, support local growers and farms, AND avoid the CO2 emissions created to bring your food from other parts of the country… or world, for that matter!

Last year we participated in a CSA with Fresh Fork Market.  If you’re lucky enough to be in Cleveland, take a look because… yes, they’re taking reservations NOW!  Last year, during the 22 weeks of summer, our CSA participants sampled over 350 different products from 62 local farmers.  At year’s end, Fresh Fork proudly spent over $300K with local farmers! THAT gives me the warm fuzzies!  Not only was I serving my family fabulous, organic food but we ALSO helped generously support local farmers and the local economy.  Everyone wins in that scenario!

If you aren’t in Cleveland but want to find a CSA in your area check out Local Harvest or Biodynamics to put you in the right direction.

Get on board, sign-up, eat organic and support your farmers… I promise, you won’t regret it!

(These are our strawberries from last year… NO methyl iodide included!) 

Product labels can be tricky… in fact, they can be a bit deceptive.

My recent post about knowing the difference between “Unscented and Fragrance-Free” got some surprised comments.  I hadn’t even known the difference until I uncovered that tidbit and got a little schooling of my own!

Another label that can often cause confusion is the organic label.  It’s easy to be misled about what’s contained in the product and tricky labeling doesn’t help.

Here is one thing you should know… the difference between Certified Organic and Organic Ingredients.  These are the facts:

• “Certified Organic” – this means that all ingredients contained are 100% organic.  Simple as that. This is the label you WANT to see.

• “Organic Ingredients” – this actually means that only 70% of the ingredients are actually organic.  The other 30% is not.  Even a label saying “100% Organic Ingredients” is misleading. While that 70% is 100% organic, you still have that 30% that is not organic at all.

• (By the way, if it says “Contains Organic Ingredients” that means less than 70% is organic, and you have no idea what that organic percentage might be!)

Tricky, tricky labels.  But if you know what the labels mean, you’ll never be misled.

For me, that time is NOW! I’m embarrassed to say that I have yet to replace all of my cookware that is in DESPERATE need of replacing.  There are many pots and pans that have taken up permanent residence in my cabinet but I never use them.  I see them, and I know I wouldn’t dream of cooking with them but, there they sit.

The reason I don’t cook with them?… they’re non-stick and some of them are looking a bit unhealthy.  They have scrapes on the surface and I worry that their coating will end up in our food.  In actuality, the flakes are inert, but those non-stick pans can actually omit toxic fumes when they get too hot.

These aluminum pans, coated in polytetrafluoroetheylene (PTFE – also known as Teflon), emit fumes when subjected to high heat. Inhaling these fumes can actually cause flu-like symptoms. And although the long-term effects haven’t been studied, we do know that exposure to PTFE can create problems like low birth-weight babies, thyroid and liver issues, as well as weakened immune systems.

The better options for cookwares are actually stainless steel for stove-top cooking and glass bakeware for the oven.  Cast iron is another choice. I know there are more and more “green cookwares” becoming available and those will definitely be on my list of things to research too.

In the meanwhile, if you feel “stuck with your non-stick cookware”, there are a few tips to lessen your exposure to the fumes:

• Cook at lower temperatures and don’t pre-heat your pans at high temps.  It may take a little extra time, but it’s worth it.

• Never bake at over 500 degrees.

• Use your exhaust fan.

• (A little side note too:  these fumes are highly toxic to birds, so keep your feathered friends far from the kitchen.)

Over the holidays, my family gifted me with more “cash than prizes”… and I think it’s due time Mom Goes Green uses that cash, makes good on her self-promise and kicks that nasty cookware to the curb!

(BTW… if you have recommendations, I would looove to hear them!)

Refrigerators happen to be a home appliance that MUST consume energy at all times.  In fact, they contribute an average of 8-10% to our monthly energy bill, and that is unavoidable.

I’ve shared my simple “1-2-3” tips for ways to make your refrigerator as efficient as possible, but sometimes the energy loss has nothing to do what you’re doing… it can have a lot to do with what your refrigerator isn’t doing:  holding the cold!

Poorly sealing door gaskets may be the problem and (just like my recent tip to check water waste from your toilets) there is a simple way to find out if your fridge is failing you!:

• Close a dollar bill (half-in/half-out) between the door gaskets. The bill should be difficult to remove.  If it slips out easily, your door isn’t sealing properly and you’re likely losing cold air… the gasket may need to be replaced.  Do this test for your freezer too.

I seem to be on a home maintenance kick, but my husband wouldn’t be surprise… he’s quite “un-handy” and dubbed me Mrs. MacGyver (while he’s more like MacGruber)!

Anyhow!… give the test a try. If your refrigerator keeps running and running… well, you better go catch it!

To me, Thanksgiving has always felt like the holiday with the greatest “green potential”. There are no gifts, costumes, candy or extra, elaborate frills.  It’s simply about family gatherings, feasting on the bounty of the season and giving thanks for everything we have.  There are so many ways to avoid over-abundance… (well, with the exception of over-eating!)

Everything from the decorations, to the food, to the clean-up can be exceptionally green.

Here are the things to keep in mind:

1. Invitations – forgo the paper invitations and send Evites instead.  You’ve probably already handled this task, but this rule goes for any gathering!  And if you do need to mail invitations, look for those made of recycled paper.
2. Decorations – in many cases, you need only walk into your own backyard: leaves, acorns and twigs can be turned into amazing arrangements. Combine them with colorful gourds, indian corn, squash and apples and you’ve just captured the season!  Afterward, compost or add them back to nature.
3. Food – visit your local farmer’s market for all of the most amazing produce.  Go organic.  Think acorn squash, sweet potatoes, corn, green beans, apple and pumpkin pie! And seek out an organic, hormone-free, steroid-free turkey (if it will be a part of your feast).
4. Drinks – serve organic drinks or consider a local brew… or, if you’re lucky (like me!) and surrounded by local wineries, a local wine!
5. Tableware and serveware – stop saving “the good dishes” and silverware!  Use them!  Glasses, cups and stemware?  Get them out! Forget the disposable “anything”.  You can even score inexpensive cloth napkins and table coverings at any dollar store.
6. Consider the temperature – ovens heat a house quite quickly… and so do lots of people… so turn down the thermostat or, in warmer climates, keep ceiling fans circulating or windows open to keep the indoors comfortable.
7. Recycle – that should go without saying, but just remember to make it happen.  Cans, jars, containers, bottles, anything and everything possible.
8. Don’t waste leftovers – keep only what you know your family will eat.  Send the rest home with your guests.  Start thinking about containers now (no styrofoam plates or plastic-wrap, please!).  You can even ask guests to bring their own glass or ceramic dishware… why not?! And if you compost, toss in those food scraps.
9. Clean-up – use your dishwasher, but make sure you fill it first.  For the big jobs, you’ll need to use some elbow-grease, but be sure not to leave the tap running endlessly.  And get out your green cleaners.  You can get back to “shiny & clean” without harsh chemicals.
10. Although it has nothing to do with being green… give thanks. Ask everyone at your table to share a thought. It will certainly put happiness in the air, and that’s absolutely free!

Now, if you need some of those ‘leaf, acorn and twig’ decorations I mentioned, email me… and then back up a truck… I have enough in my own backyard to supply your whole neighborhood!

About eight months ago I wrote a post about palm oil, the destruction of crucial rainforests to make way for these plantations and the devastating effect on wildlife.  (Palm oil is commonly being used as an ingredient in everyday products including margarine, shortening, baked foods, cookies, candies and even soaps, candles and personal care products. Its main purpose, aside from its “binding properties”, is to replace trans fat that we’re all trying to avoid.) Before that post, I truly didn’t know a lot about palm oil, but now my eyes are wide open.

If you’d like to read the original post, click here, but in a nutshell, this is the concern:

• Rainforests are being cleared at alarming rates to make way for palm plantations and to keep up with the demand for the product.
• Malaysia and Indonesia account for 83% of the production and 89% of the export of palm oil.  Within these countries the threat is enormous for endangered species including orangutans, tigers, elephants and rhinoceroses.
• The threat is the greatest for the orangutans, as they live ONLY in these areas that are being cleared to make way for the palm oil plantations.  The occurrence of hunting and poaching these poor animals has dramatically increased as well, and it is estimated that 50 orangutan are being killed each week.  At this rate, their existence is limited.
• When this deforestation occurs and the rainforests are burned, they release decades of stored carbon back into the atmosphere, contributing to the tragedy of global warming.
• All this considered, the demand for palm oil is expected to double in the next 10 years.

During a recent trip to our beloved Cleveland Metroparks Zoo I noticed a sign on one of their food carts.  It read:  “We use only sustainable palm oil products.”  I respected the fact that they’re taking responsibility and using only palm oil from plantations established on land that was not recently deforested and has been well-managed with good environmental, social and economic standards.

I also found their online resource for understanding the use, and misuse, of palm oil.  And as we “label readers” find more and more products containing palm oil, they’ve also assembled a fabulous list of responsible companies (that have committed to using only sustainable palm oil in their products) to help us make wise choices.

Hopefully, if you haven’t noticed it before, you’ll notice it now and decide that unless you see “Made from Sustainable Palm Oil” on the label, you’ll set it back down and walk away.

Food seems to be a hot topic for Mom Goes Green lately, but again it seems there’s good reason… food producers continue to want to alter our foods to make it more profitable for them, but are they risking our health in the process?

Quite frankly, genetically modified food scares me.  When you mess with nature, it seems obvious that it opens the floodgates for unknown risks.  I want no part of that.

The latest concern?  Salmon.  It seems the FDA is on the verge of approving AquaBounty Technologies’s request to create mutant Atlantic salmon by artificially combining growth hormone genes from a Pacific salmon with DNA from an eelpout. This will make the salmon mature in 17 months (as opposed to 30 months) in “farm” settings (Note: this does not apply to wild-caught salmon).

Just as alarming is the fact that the FDA will NOT do its own testing but will rely on information provided by none other than AquaBounty Technologies themselves… the company that wants approval!!!  Adding insult to injury, this genetically modified salmon will NOT have to be labeled and identified as modified, so you will have no idea what you are consuming.

Change.org has posted a petition to speak out against this pending approval from the FDA… if you feel compelled to add your signature, please click here.

My recent post about the Seafood Watch Guide already indicated that our best choice (for both health and environmental concerns) is Wild Alaskan Salmon, but more than anything, I’m telling this story so my readers can be aware.  KNOW where your salmon comes from because, yes, … something smells fishy…

I’ve long since concluded that I believe organic foods are all-around better for us.  I’m also a firm believer that they tastes better as well.  And whether you buy all organic or stick to the “Dirty Dozen/Clean 15” list to select what you buy, we’re all likely spending good, hard-earned money on good, nutritious food…

But sometimes a dilemma looms… how do you get the kids to actually EAT IT???

Well, Mom Goes Green has a fun little set-up that I use to encourage my kids to snack better and it’s well worth sharing.  This came to me by way of my Juice Plus+ rep and she swore by it… now, I swear by it too.

The trick:  a muffin pan

No, I’m not kidding.  Each day, I serve up a muffin pan filled with all of the best snacks and I “serve the rainbow!” I fill each compartment with colorful, healthy snacks – everything from fruits (fresh and dried), to veggies, to healthy snack crackers, pretzels and nuts, to cheeses and cereals.  Certainly the “snacky” things seem to go first, but they’re excited to see what is served each time, and when it’s gone, it’s gone.  Inevitably, the fruits and veggies get consumed too, because they know that those are the snacks of the day and if they want to snack, that’s what’s offered.

There’s a saying that “you can lead a horse to water but you can’t make him drink”, but when you give them a fun rainbow of choices, the odds might get a bit better!

We’ve been exclusively organic milk drinkers since our daughter was old enough to drink milk (8+ years and counting!).  I’ve written about milk numerous times on topics that include the benefits of organic milk, comparing organic to natural milk, as well as reading beyond the organic label.

While I believe that the benefits of organic milk are indisputable, I recently learned that there is yet another side of the story.  Do you ever wonder how ethical those organic dairy farms are (in terms of everything from how they treat their milk producing cows, to how they acquire the milk, to their overall business practices)?

Well, The Cornucopia Institute set out to find the answers.  I was surprised to learn that our “former” milk of choice (Horizon) chose not to participate (hmm?), but I was happy to learn that our current milk of choice (Organic Valley) rated “four cows” out of a possible five.  It’s great to know that while we’re consuming our organic milk, we’ve also made a smart choice in supporting a trustworthy brand that rates high on the “cow scorecard”.

Want to know how your organic milk rates? You can find the scorecard by clicking here (best to worst, or alphabetically).  If you want a full explanation about the ratings you can find more information by clicking here.

I hope you’re not disappointed by what you find, but if you are, now you know how to truly find a happy cow farm!

Got milk?… well, now you can GET MILK with peace of mind.