Mom Goes Green

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.

Last night while having a family dinner on our back patio (in the middle of a discussion of our pending “kids’-back-to-school dread”) my husband and I had the following conversation:

(Husband:) “This dinner is fantastic!”
(MGG:) “Yea, it’s good!”
(Husband:) “No, really.  It’s fantastic!  Is it all organic?”
(MGG:) “Well, of course, honey.”
(Husband:) “No, seriously.  Never buy anything that isn’t organic again!”
(MGG:) “I try not to.  It is good.”
(Husband:) “Honestly, organic food is amazing!”
(MGG:) “I agree!”  (*smile*)

Have you ever found yourself in one of these conversations or at least thought about the same thing yourself?  Well, I have thought about it and, obviously, we’ve discussed it as well, and I couldn’t agree with my husband more.  I DO think it tastes fantastic!

I’ve never seen research that would either prove or disprove our belief, but I can’t help believing it is true.  Not so much with organic grains or more processed foods, but especially with fresh fruits, veggies, meats and dairy.

Somehow I can’t help but believe that when pesticides, herbicides, antibiotics, steroids and growth hormones are left OFF of and OUT of our foods, they are much more “as nature intended”… unaltered, unmodified and, simply, more natural.

Maybe they aren’t more nutritious, but when they taste better and don’t have harmful additives, aren’t they just… well… better?

In the words of my husband… “Really… seriously… honestly?”… what do YOU think?

I’ve really, consciously, tried to put more seafood into regular rotation on our menus around the MGG house… not always easy with little kids, but most of the time they go along with the program!

My biggest concern, however, has always been knowing what to buy.  It’s really not so cut-and-dry and you can’t just memorize all of the do’s and don’ts since it really matters ‘how and where’ it was raised/farmed or caught. Yes, that’s the tricky part.

Luckily, while on vacation, I discovered a fantastic resource that’s the solution to my woes.  My discovery came in the form of a nifty little pocket guide called Seafood Watch, compiled by the Monterey Bay Aquarium.

The guides are broken down by regions of the country based on the seafood most commonly found in those areas.  The intent is to help us purchase healthy seafood from sustainable sources… and THAT puts my mind at ease.

They’re really easy to understand too, because there are three categories “Best/Good/Avoid” and they’re color-coded green, yellow or red (obviously for “Go/Caution/Stop”!).  The recommendations are science-based, peer reviewed and use ecosystem-based criteria… again, another sigh of relief!

All you need to do is go to their Pocket Guide page, choose your region, print a copy and put it in your pocket… then voila!… questions answered. And if you happen to be a sushi lover like me, they have a great Sushi Guide too.

So get moving on those lean proteins and omega-3 fatty acids … with a pocket full of information it will taste much better with a side of “peace of mind” too!

This weekend our family started the morning having breakfast on the patio… we enjoyed each other’s company, ate mounds of fresh organic fruit and eggs, and read the newspaper. Seems enjoyable enough… yes?

Yes! Until I got to an article in the newspaper about urban vegetable gardens and the unknown threat of lead in the soil! Oh for pete’s sake, really?  I had never actually thought about it.

It seems there is an increasing concern for what existed, or still exists, in and around our seemingly healthy organic gardens.  And not just in urban settings, but anywhere.  Do we really know?  Are we all sure of what exists in our soil even if we aren’t adding pesticides and herbicides?

Surprisingly, the problem is not with the lead reaching the produce either.  In fact, according to experts, very little makes its way into the plant and virtually none reaches the produce.  The problem is when we are working and moving the soil, and we cause the lead to go airborne.  It is then that we inhale and essentially ingest the toxin.

Cheery, isn’t it?!?!  No, not at all, but if you do have some concern over your soil, whether it be for a garden or just because you’re curious about what dwells in your yard, there is a rather inexpensive way to find out…

The University of Massachusetts offers a kit to test the soil for only $9!  If you want to find out, make the small investment and order the kit here.

I’m fairly confident about the soil around our house, but around our daughter’s school where we have our veggie garden, I have no idea.  It may be worth it to find out.

Recalled toys made with lead paints have sadly become common place, however, recalling our entire yard?… that would be another problem entirely!

Summertime is the perfect time to enjoy fabulous, fresh produce. Whether you’re raiding your local farmer’s market or buying the usual organics from your grocery store, you want to make sure you get the “most” out of everything you buy.

Sadly, the nutritional content of today’s conventionally-grown produce is believed to be dramatically decreased from 30 years ago (the vitamins, minerals and proteins are dwindling, due in part of the use of synthetic fertilizers that make them grow faster and inhibits the absorption of nutrients!) so this is another little testimonials for “going organic” too.

But whether your produce is conventionally-grown (afterall, the “Clean 15” is often considered) or you go 100% organic, there are a few helpful tips to get the “most” out of your produce:

• “Fresher is better” – all produce begins to lose nutrients are soon as it’s harvested, so consume it as soon as possible after you buy it. The rule of thumb should be one week maximum (plus, you must consider where your produce “originated”), so plan for what you need and don’t overbuy, even if it will “keep”.
• “Bigger isn’t better!” – choose smaller pieces of fruits and vegetables instead of the largest ones in the bunch.  Plants have limited amounts of nutrients to pass on, so if the produce is smaller the nutrients are more concentrated.
• “Keep it together, people!” – while pre-washed, pre-cut, and pre-prepped fruits and veggies may sound appealing (and convenient!), skip them… this causes them to lose nutrients as well.  And don’t do a lot a prep, cleaning, chopping or cutting at home until you actually need to consumer them either… no need to set those nutrients loose!

My kids have always been great eaters when it comes to a variety of fruits and veggies, but whether for us or our kids we all know every bit matters, so use these tips to make the “most” of every precious bite!

While my family and I have been enjoying the weekly produce from our CSA, I have also made my fair share of refrigerator snafus over the weeks.  (Note to self: an overloaded fridge will freeze mustard greens and kaboko cabbage faster than you can SAY mustard greens and kaboko cabbage!)

Besides keeping the door closed as much as possible (unlike this photo!), here are three simple ways to keep it as energy efficient as possible:

1. Keep it filled up but NOT overcrowded (yea, that freezing issue!) – if it starts to look a little empty, a few covered pitchers of water will do wonders.
2. Cover EVERYTHING – anything that is uncovered will release moisture and make the refrigerator work overtime to keep the contents cold.
3. “Give it some space” – while you might be tempted to buy the largest fridge on the planet, it truly needs about 2 inches of space on all sides for proper air circulation and you especially don’t want anything that “heats” (dishwasher, stove, oven, etc.) nearby because it again makes it work harder than it needs to.

There you have it… 1, 2, 3… may your refrigerator runneth over with healthy (unfrozen) produce!

Dinnertime at my house over the summer months gets dramatically easier, because much of the cooking is done via the grill, so it means I can pass along some duties to my husband who proudly takes the roll of “Captain BBQ”!

We’ve always owned a propane grill and never, ever go the route of charcoal or (perish the thought!) lighter fluid!  (EEK!)

To me, the propane choice seems like a no-brainer, but is it really? 

Take a look at the facts:

• Overall, propane grilling creates a smaller carbon footprint than charcoal grilling, by about a third.  (win: propane)
• Charcoal comes from renewable resources, but propane does not.  It comes from non-renewable fossil fuels. (win: charcoal)
• Carbon monoxide levels from charcoal grilling can be as high as 105 times as much as propane grilling.  (BIG win: propane)
• The “burn time” for propane is much less than charcoal.  It only needs to be “on” when you need it.  Charcoal must burn until coals are hot and then you need to wait until it burns out before the cycle is done, and it creates gasses all the while.  (win: propane)
• Charcoal often travels a far, far distance (and creates extra emissions) before it even reaches your grill, but “not so” with propane… it’s most likely local. Plus, producing charcoal creates even more emissions than actually burning it!  (win: propane)
• Lighter fluid for charcoal is a petroleum distillate that emits volatile organic compounds (VOCs) when burned.  (win: propane)

So, I’d say we’ve been making the right decision, especially with that last VOC issue!  But just remember that what you toss on the grill matters too – preferably local organic meats and veggies!  And when it’s time for clean-up, baking soda and warm water does wonders too!

Now, fire up that grill and let’s get the cookout underway! (I’ll be right over!…)

This weekend my family and I happily retrieved some fantastic local produce from our CSA with Fresh Fork Market.  I’m telling you, I’m like a little kid picking-up a bag of sweets at the candy store.  It’s just so exciting to share in the local and organic harvest, fresh from the farm!

This week’s bounty included some fabulous strawberries. Our kids were thrilled because they are bona fide strawberry junkies (and yes, these photos are the “actual” strawberries… yummy, yes?)

Well, if your family has strawberry junkies too, or if you EVER buy strawberries for that matter, this next issue should interest you… (especially since strawberries are on the “dirty dozen” list and they retain a lot of pesticides!)

It seems the state of California, the nation’s largest agricultural producer, is close to approving a potent carcinogenic gas for use on strawberry fields and other food crops.  This chemical pesticide, methyl iodide, is a known neurotoxin that disrupts thyroid function, damages developing fetuses and has caused lung tumors in laboratory animals. Although California already classifies it as a human carcinogen, the EPA approved it for agricultural use in 2007 despite the objections of 50 prominent scientists.

Really?  This just causes me to put my face in my hands and shake my head profusely.

I, for one, do NOT want this applied to anything meant for consumption, but I also shudder to think what this does to the air, water and PEOPLE that work these farms or live in close proximity.

If you agree, you can speak up and voice your disapproval.  CREDO is working hard to get the EPA to reverse this decision.  If you would like to sign the petition, simply go to this link so you can be counted.

In the meanwhile, we’ll be consuming these lovely, local, organic strawberries and hope that the EPA will rethink a decision as rotten as the tainted strawberries they are willing to feed us.

Any trip to the produce department of a grocery store can give you moments of anxiety when you hover between the organic and non-organic section.  In a perfect world, they would be equally priced and you wouldn’t even have to give it a thought, but alas the world isn’t that perfect, is it?

A few of my most read posts detail Environmental Working Group’s lists of the “Clean 15” and the “Dirty Dozen” – the fruits and vegetables that are very low in pesticides (clean) and those that receive and retain an extraordinary amount of pesticides (dirty).

Now I’ve learned that EWG has actually updated these lists for 2010!  I can’t explain the exact reason for some shifts but there have been changes nonetheless.  So here, without further ado, are the lists that you’ll want to know for that next trip to the store.

“The Clean 15” (BEST – this produce is acceptable to buy non-organic)

–  asparagus       –  grapefruit             –  pineapple
–  avocado         –  honeydew melon    –  sweet corn
–  cabbage         –  kiwi                     –  sweet peas
–  cantaloupe      –  mangos                –  sweet potatoes
–  eggplant         –  onion                   –  watermelon

“The Dirty Dozen” (WORST – this produce should always be purchased organic)

–  apples            –  cherries                 –  peaches
–  bell peppers     –  grapes (imported)   -  potatoes
–  blueberries       –  kale                     –  spinach
–  celery             –  nectarines             –  strawberries

In our other non-existent-perfect-world we would all have a local, organic farmer’s market a short walk from our homes that made every fruit and vegetable we want available at a cheap price, but alas… that’s not likely.  So print it, memorize it and when you need to make choices, know that you can make the wisest choices possible.