Preparation & Cooking of Dried Beans

Sort through beans to look for any small stones. Rinse the beans, cover completely with water and soak overnight. Drain the soaking water, rinse the beans under running water and then put in a saucepan with plenty of fresh water. Add a stick of kombu (sea vegetable) or a generous pinch of hing (asafoetida) , to reduce possible post digestive gas. When the beans are finished cooking the kombu can be eaten. It is nice to chop it up into smaller pieces and add to the dish that is being prepared.

Below is a list of various legumes and recommended soaking and cooking times. Cooking times for beans vary depending on the variety and the size. Beans are ready when a fork easily mashes the bean. 

Bring the water to a boil, reduce to a simmer and skim off any foam that accumulates at the top during cooking. Cook the beans slowly. Use the cooking water for the storing and freezing of your prepared legumes. The hydrated beans need to remain within water to stay hydrated.

It is recommended to cook a good amount of beans at one time. Extras can be stored in the freezer in glass jars. Be careful when freezing the room temperature beans. Ensure that the lid of the jar is only loosely in place, until the beans are completely frozen. Then the lid can be put firmly in place. Also leave a good bit of space at the top for the water to expand when it turns to ice!

Frozen beans are then ready to be used in place of tinned beans. They cost a fraction of the price of tinned beans, they are prepared under your supervision to aid digestion (kombu or hing), they reduce your potential exposure to BPA (see June 2010 Newsletter), and they reduce the energy used to create, transport and recycle tinned products.

The frozen beans can thaw during the day on the counter. If a last minute decision calls for immediate beans, then thaw the beans directly in your dish that you are cooking (upside down), or thaw in a saucepan, upside down on a low temperature. We are not recommending the use of microwave ovens for any foods.

                                 Recommended Cooking Times

Type of Legume                                                          Cooking Time 

Adzuki Beans                                                               1-1 ½ hours

Black Beans                                                                 1 ½ - 2 hours

Black-Eyed Peas                                                          1 ½ hours

Chick Peas (Garbanzo Beans)                                     2 ½ - 3 hours

Kidney Beans                                                               1 ½ hours

Lentils – Red (no soaking)                                           20 minutes

-          Brown / Green                                           40 minutes

Lima Beans                                                                 1 ½ - 2 hours

Navy Beans                                                                 1 ½ - 2 hours

Pinto Beans                                                                 2 – 2 ½ hours

Split Peas (soak for a few hours or not at all)                 40 minutes

Soy Beans                                                                    4 – 5 hours

Salt added to the water during cooking of the beans makes them tough.

Use plenty of water. Check during cooking to ensure that beans are completely covered with water. Let beans cool down in cooking water.

Namaste,

Sydney

Simple Sensational Spinach Soup

I large onion, chopped (can even use a Spanish onion)

1 T ghee (clarified) butter or olive oil

1 sweet potato, washed and diced, skin on

½ t dried thyme

¼ t freshly grated nutmeg

Salt

2 cups vegetable stock (recipe in "Tips" on this website)

1 bunch fresh spinach, washed, stems removed

Dice the onion, put in a saucepan with the butter over a medium heat. Stir, cover with a saucepan lid. Cook the onions for about 10 minutes, until they are translucent and soft. The lid will keep in moisture, reducing the need for extra fats to cook the onion. Once the onion is cooked add the diced sweet potato, herb and spice. Stir around for a moment, then add the vegetable stock and a large pinch of salt. Bring to the boil and simmer covered until the potato is completely cooked. Remove from the heat.

Add the prepared spinach to the pot in bunches, returning the lid to let the spinach steam, and turning it in amongst the cooked vegetables and stock. Once all of the spinach has been added and has shrunk then puree the soup in a blender. A glass blender is preferable when pureeing a hot item.

Return the puree to the saucepan, adjust the seasoning and add more water or stock to reach desired consistency.

The quantities given are rough estimates. Each onion, sweet potato and bunch of spinach will be somewhat different, making each soup its own unique creation.

This soup is best eaten right away. Food loses nutrients and vitality with time, and refrigeration.

This quantity serves 4.

Enjoy!

T=Tablespoon

t=teaspoon

Namaste,

Sydney

Eggless Chocolate Chip Cookies

Ingredients

¼ cup shredded coconut

½ cup unsalted butter

½ cup sucanat

2 T turbinado sugar

Egg replacement - mashed banana or applesauce equivalent (¼ cup)

½ t vanilla

1/3 cup rolled oats

½ cup whole wheat flour

¼ cup white flour

½ cup chopped walnuts

1 scant cup chocolate chipits

½ t baking soda

¼ t salt

Cream butter with the sugars until it is soft. Add the egg replacer and the vanilla. Cream together again. Add all remaining ingredients at one time. Mix on low only until the flour disappears.

Drop by spoonful onto baking sheets. Bake at 350F for 8-10 minutes. Let the cookies cool on the baking tray for a couple of moments before moving to wire racks. Cool completely before eating, if you can wait that long!

Makes 24 cookies

Plastics are Forever

It is supposed to make our lives easier. It's sturdy. It's pliable. It's portable. It's an electrical insulator. It's disposable...? Plastic has been a popular material in the mainstream for over 50 years. The first plastic sandwich bags were introduced in 1957, while department stores began distributing them in the late 70s. And finally, in the early 1980s, supermarkets began asking that dreaded question- paper or plastic?

Undoubtedly, plastic has been a major part of our lives as consumers. We have used and produced more plastic in the last 10 years than we did in the previous 40 years since the birth of plastic. But, its convenience is also its downfall. It may seem easy to simply throw away or recycle your plastic- out of sight, out of mind. However, once the bottles, bags, Tupperware, utensils, and cups are in the landfill, they may be gone from our lives, but they are far from gone. Plastic does not decompose like organic matter, or even fibrous material. Plastic simply breaks down into smaller and smaller pieces over time. It lasts in the landfill and the ocean forever and is never completely gone.

There has been great changes in mainstream culture, where bringing reusable bags like cotton to haul groceries is trendy and even a fashion statement. This is a great shift for society to go for, but people need to think about transferring this trend into other aspects of consumer life. Understanding the reasoning behind why cotton bags are beneficial is important in getting people to phase plastic out. Take plastic water bottles, for instance. The idea seems almost preposterous. Let's take something that most of the western world has at the turn of a tap and use mass amounts of energy to bottle, package, and distribute it. According to the Pacific Institute, it's estimated that in 2006 bottling water produced more than 2.5 million tons of carbon dioxide, the leading contributer to global warming.  Also, producing bottles for just American consumption alone required the equivalent of over 17 million barrels of oil, and that's not even taking into consideration energy for transportation. Finally, by distributing one of the world's most precious resources, it takes three times as much water to create the bottled water than is actually contained in the bottle itself- 3 liters for every 1 liter bottled. While finding plastic alternatives should be the ultimate goal for consumers, there are people that are looking for ways to quickly break down the existing plastic in landfills. A Waterloo high school student discovered a way to get plastic bags to degrade in as little as three months. Winning the Canada-Wide Science Fair, Daniel Burd had the idea to put plastic eating microorganisms in an optimal environment and then watched them eat it away. Ultimately, plastic plays too large of a role in our industrialized, fast-paced society. People need to be aware of the harm it does when it builds up in landfills and in the oceans. It's harmful to wildlife and manufacturing it takes up great amounts of energy. mothering Mother offers creative ways to transition away from plastic to more reusable and biodegradable materials. Please take a couple minutes to view this trailer for a documentary that offers necessary information in regards to the horrors of plastic. Bag It Movie

Air Quality in the Home

We are not all fortunate enough to have a career where we get to work outside. With 90% of our time spent indoors, it is important to get some fresh air. It can be difficult if your 9 to 5 only allows you an hour lunch break, but there certain plants that can help bring fresher oxygen to your work place, bedroom, or entire household! It's extraordinary how many chemicals are in the air we breathe on a daily basis. A study conducted in homes in Arizona revealed that there are an astounding 500 different chemicals in household air. Remnants of the now banned pesticide DDT were detected in over 90% of homes. Moreover, there were at least 120 different chemicals that could not even be identified by chemists! Most of these had molecular structures similar to those of artificial fragrances. Additional contaminants that are prominent in households are biological contaminants like mold and pollen, along with volatile organic compounds. These VOCs are emitted as gases from certain liquids and solids. Household cleaners, paints, varnishes, pesticides, aerosol sprays, air fresheners, and even conventionally dry-cleaned clothing can contain these harmful chemicals. Some health risks caused by VOCs include headaches, nausea, as well as eye, nose and throat irritation. There are a number of different air purifiers on the market, but those contribute to the electricity bill when they have to be plugged in all the time. Alternatively, there are certain houseplants that can be used to purify your indoor air by producing oodles of oxygen. This is not to say that these plants will rid your home of the aforementioned chemicals, but they will certainly improve the air quality. - Areca Palm: This plant produces lots of oxygen during the day and is great to put in the living room. 4 shoulder-high plants per person is optimal -Mother-In-Law's Tongue or Snake Plant: Great for the bedroom! This plant produces its oxygen at night and 6-8 waist high plants are recommended per person. - "Money Plant": This plant acts as a filter that removes formaldehyde and other VOCs from the air. Now, if the quantity of these plants is turning you off, fear not. Even if you don't want to house a small jungle so that your family of 5 can breathe comfortably in your living room, any number of these plants will improve the quality of your air somewhat. For more information about chemicals in the home and how you can lower their presence, visit the mothering Mother at Home section of our website.

For a Greener Holiday: Just Do Less!

The most wonderful time of the year is also the worst time of the year when it comes to landfills. During the December holiday period there is a reported 25% increase in waste. That's an additional million tons of trash in U.S. landfills! This year it's time to add some green to your holiday, more than just that tree in your living room. Just do less! Think about the quality time spent over the holidays with your loved ones, rather than the quantity of things you have to do to get into the "holiday spirit"  First off, who doesn't love the multitude of holiday feast that seem to occupy every weekend after Thanksgiving? But, a lot of that food goes to waste. If you are hosting your own gathering, trim 20% of the groceries off your list or just one dish off of your menu. Your guests won't notice, and you will be contributing less to the wastefulness. If you are bringing a dish to another party, stick to locally grown produce that's in season. Squash, brussel sprouts, turnips, and beets are great options for hearty vegetarian dishes that are sure to bring about the holiday cheer! Try this hearty and wholesome spinach soup, sure to warm the heart and the belly. Then there is the age-old virgin wrapping paper dilemma. If you insist upon using new wrapping paper, go for the paper that's made from 100% recycled waste. Also, make an effort not to rip the wrapping upon opening gifts, so that the paper can be saved and used for wrapping next year! Try something ne w this year by wrapping presents in used paper bags, old maps, newspaper, crossword puzzles, comics, or scraps of holiday cloth. Add your own artistic touch if you desire. If you need to mail gifts, use recycled package material and stay away from Styrofoam packing peanuts! In terms of gift giving, purchasing services or experiences, rather than actual material goods, eliminates the energy needed to construct, package, and ship the gifts. Experiences are more memorable and require fewer natural resources in most cases. Massages, wine tastings, music lessons, gym memberships, tickets to a concert or sporting events, or even a garden plot in a community garden are great gifts. And, above all, they show that you took the time to think about something that would really bring joy to the recipient. When it comes to decorations, there's certainly no need to cause rolling blackouts in order to siphon enough electricity to light up your Griswold-family-Christmas display of lights. New LED lights use 10% less energy than the older incandescent lights, so opt for those. They can be used inside as well as outdoors, bringing bright holiday cheer to passersby without using as an excessive amount of energy. These lights will also keep your electric bill at bay. Cards during the holiday season are always a nice way to send your loved ones joy and warmth. While you may not think the few cards you send out have an impact, multiply that by everyone else sending cards and the number of envelopes they require, and the amount of paper used is enormous. E-mail greetings require no paper at all, and those can be personalized quite easily nowadays. Otherwise, opt for cards made from recycled materials, or cards that don't require envelopes to be mailed.     These tips are sure to make your holidays greener and to give you the invaluable gift of protecting our planet. Namaste, Sydney

Alternative Grain Tabouli

Ingredients
½ cup quinoa
1 cup water
pinch of salt
1 tomato
1 cucumber
large bunch of parsley
Optional: several mint leaves, chopped finely




Dressing
Olive oil
Juice of ½ lemon
Salt, pepper




Rinse the quinoa well under running water. Roast in a pan to dry the grains, then add the required amount of water and salt. Bring to the boil, reduce to a gentle simmer, cover and let cook for 15 minutes.


Turn off the heat but leave the quinoa to sit in the pan for a further 5 minutes. Turn the cooked grains out into a non-metallic bowl. As the grains cool off chop the tomato, cucumber and parsley (and mint if using this). Combine the ingredients for the dressing.


When the quinoa is at room temperature add all of the remaining ingredients, including the dressing. Stir well to mix everything together. Cover and refrigerate for at least 30 minutes. Adjust seasoning if necessary.


And that is it! Enjoy the simplicity of each taste!


Makes 3-4 servings.

Pinto Bean Soup

Ingredients

1 yellow onion, diced

1-2T olive oil or ghee butter

1/2t chili powder

1/2t cumin, preferably freshly ground

1 carrot, diced

1/2 yellow, orange or red pepper, diced

1/2 cup sweet potato, diced

1 tomato, diced

1/4 cup rice, rinsed

1 t salt

3 cups vegetable stock or water

1 cup cooked pinto beans

1/2 cup fresh yellow beans, sliced into 1/2" lengths

Fresh cilantro, chopped

t=teaspoon T=tablespoon

On medium heat, saute the onions and oil or butter in the soup pot. When the onions begin to soften, add the spices and cook for another 2 minutes. Add the vegetables: carrot, pepper, potato, tomato and rice and cook for a couple of minutes. This helps to let the flavor of the spices infuse into the vegetables. Add the stock and bring to the boil. Gently simmer for 10 minutes, then add the salt, pinto beans and yellow beans. Continue to cook until the vegetables are soft and the rise is cooked. Add the cilantro at the last, or simply add to individual soup servings. This is the general format for soup. Why did I choose these vegetables? Mostly because they are the ones that I had on hand at home when making the soup! Use your own ingredients, and your own creativity.

Namaste,

Sydney

In our home we use the word "fast" for many situations. During the school year the boys are on an "Archie fast", no Archie magazines until school is out. They can then break the fast (hence the word breakfast, breaking the overnight fast) and indulge for the summer.


In May I embarked on a new fast for me. It was a shower fast!

Does that sound crazy, anti-social, unhealthy?! Perhaps it is all of the above. But I decided to try out life without the process of showering. I had been noticing for some time how dry I was after showering. Even when I eliminated soap (see Tips) I would come out of the shower feeling tight, feeling as though my skin had shrunk on my body. Then I would start the moisturizing process! So I wanted to see what would happen if I changed this vicious cycle.

Well, almost 5 months later I have managed to maintain my personal relationships! Each day, depending on the amount of time available, I have a brief "sponge bath". Sometimes it starts with a dry brush, sometimes it is followed with light oiling, and the hair is washed when necessary. All gels and mousses have been replaced with a salt water rinse.

I am writing about this because it has been such a success! No more tight skin, no dryness, less water consumption, less gas consumption (to heat the water) and a pleasurable knowing that all of this is the result of a simple change in habit. Simple living can bring benefits beyond the obvious. How long will I "fast"? Until nature calls me back to the shower.

Examine your own life, your own habits and expose yourself to increased awareness by retreating from an aspect of your routine and venturing to a new place in your day! In your life!

Namaste,

Sydney

Preserving Food and Memories

Before the time of mechanized food production and corporate agriculture, people had to rely on the bounty of the harvest to last them through the winter. The gifts Mother Earth provides us with during the warm months were sustained through the cold ones by preserving and canning. Nowadays, the practices are not nearly as prevalent as they once were; however, that does not mean they are obsolete. Growing and preserving your own food is very rewarding because you know the source of the produce as well as the methods and ingredients used.   Canning can be used to preserve a variety of fruits and vegetables. Tomatoes, applesauce, peaches, pickles, jams, and beans are popular. Here's an overview of the basic canning process, but you should refer to the Ball Blue Book to find out the proper way for a specific fruit or vegetable. There are different methods depending on whether the produce is high in acidity or low. And these methods do require special equipment such as a jar rack, tongs, and a large, deep saucepot with a  lid (large enough so that it can be filled with enough water to completely submerge the jars by 1 to 2 inches of water). High-acidity foods like tomatoes, apples, cherries, jams, peaches, and cucumbers require the water bath canning method in which the jars and lids are completely submerged in boiling water. First off, the jars and lids must be heated until ready for use. This can be done using by submerging both the jars and lids (in separate pots) in simmering water. It's important not to let the water boil, as this will activate the sealant prior to when it's actually needed. In the deep saucepot, prepare the water canner by filling the pot half-full with water and putting the jar rack and jars in the bottom. Keep the water at a simmer. Now follow the recipe for your favorite preserved food and fill each warm jar after emptying the excess water. Be sure to leave the recommended amount of room at the top of the jar. Once each jar is filled apply the hot lids on to the jars and make sure that each sealing compound is making contact with the jar rim. Once lids are secure, put the filled and sealed jars back into the rack and submerge them into the water in the saucepan. Bring the water to a raging boil. Boil the jars according to your recipe. When time is up, turn of the heat and allow the jars to rest for 5 minutes. Next, remove jars from saucepan, and allow them to sit for up to 24 hours undisturbed, to finalize the preserving process.  Voila- spaghetti sauce, pickles, and jam straight from your garden to your cupboard until you decide to use them!   Low acidity foods such as soups, beans, and vegetables require the use of a pressure canning method. You will need a pressure cooker for this method. The jars and lids are heated in water in this method as well, but instead of being completely submerged in water, a small amount of water generates steam and that pressure within the pot seals the lids.  The steps are essentially the same in this method, except when it comes time to securing the lids; the pressure cooker is not filled with water, but rather with 2 or 3 inches of water. Follow the recipe directions and take care to regulate the number of pounds of pressure applied. With low-acidity foods it's important to keep the foods at about 240 degrees Fahrenheit to prevent the presence of botulism. The bacteria do not grow in the high-acidity foods, so there is less risk when canning those. Canning and preserving your own foods is not only healthier, as you get to control the sodium levels, ingredients, and ultimately customize the flavors to your preferences, it is also more sustainable. You are utilizing the homegrown goodness of your garden and minimizing your need to purchase factory-packaged foods that require shipping. Additionally, the whole family can get involved with the process- planting, picking, cooking, canning, and ultimately enjoying the fruits of your labors. Journey back to times of old, and start a new tradition, furnished by mother nature.

Grow. Harvest. Serve.

It's obvious why the thought of school lunches evokes disgust and horror. Mounds of powdered mashed potatoes with brown gravy running down the sides; burgers that bounced off the walls; vegetables that appear to have never actually come from the ground; a nutritionist and parent's worst nightmare. School lunches seems to be taking a turn for the better, and with Michelle Obama's new campaign against childhood obesity, the prospects are looking up! Some schools are able to utilize produce from their local farmers or even from an onsite garden or greenhouse cared for by students. California is one of the states that is at the forefront of this movement. A middle school in Berkeley incorporates education into its lunches. Students learn about agriculture, sustainability, geography, culinary skills, and healthy eating, while they go about the process of planting, harvesting, cooking, and eventually serving the food at their lunch period. Children develop habits at an early age. Therefore, eating healthy and wholesome food while learning about sustainability is very promising for future generations. It also provides hopeful prospects for the future of our planet and its capacity to provide us with necessary resources. If it seems like your child's school won't be growing and serving its own produce anytime soon, there's always the old reliable method of sending your child with a lunch from home. A wholesome and sustainable meal is worth the five minutes of extra effort. Use the sealed bulk bags instead of wasteful plastic sandwich bags. The minis are great for packing snacks, while the medium size houses a sandwich perfectly. Visit sustainabletable.org/schools to learn about nutritious and sustainable lunch programs and how to start one in your district.

The Peels on the Bus...

"Food desert" is a new term coined for inner city areas that lack access to wholesome foods. The closest supermarket is over a mile away, and it takes a lot of effort for people to make the trek. It's much more convenient to go to the corner store and pick up some bread, milk, and maybe canned corn. Fresh produce is not readily available.   In response to these arid food regions, Richmond, VA farmer Mark Lily has fixed up an old school bus to bring foods from his and other farms into urban areas. Once occupied by seats, the bus now hosts bushels of fresh produce. Apples, rutabagas, even locally made natural cheese and milk products are driven through the city, a mobile farmer's market, providing people with garden-fresh and affordable nutritious foods. Lily even donates food to local homeless shelters, and promotes healthy diets by providing shoppers with cooking instructions and their children with seeds to plant at home. Healthy eating does not have to be expensive. It should be accessible to everyone, and Mark Lily is certainly doing his part to spread the goodness.  Namaste, Sydney

Marinated Grilled Tofu

1 t sucanat (natural sugar)

1 t freshly grated ginger

1 clove garlic

¼ t black pepper

1 T sesame oil

2 T water

2 T tamari (low-sodium)

1 block extra firm tofu

¼ cup sesame seeds

Rinse the tofu under running water. Shake off excess water and wrap the tofu loosely in a kitchen towel. Drain the tofu of extra water by placing it on a wooden board and putting a plate on the top. Add weight to the plate to add pressure for the tofu to give off water. Sometimes the item on the plate falls onto the counter so choose something shatterproof! Let drain for 20-30 minutes.

Slice the tofu in large lengthwise pieces that will not slip down from the grill. Mix together the marinade ingredients and pour over the prepared and cut tofu. Cover all of the tofu. Marinate for 8 hours, turning from time to time. Keep in the refrigerator.

Grill prepared tofu and enjoy! Sprinkle lightly toasted sesame seeds over the tofu to add texture and flavor.

Namaste,

Sydney

A Bagful of Benefits

Buying bulk has traditionally been associated with stores like Costco, BJ's Wholesale Club, and Sam's Club; however, bulk is entirely different outside of 10 lb bags of marshmallows and towering packages of toilet paper. Found mostly in health food stores, buying bulk allows for consumers to portion out foods like flour, rice, beans, nuts, dried fruits, granola, oil, laundry detergent, maple syrup, nut butters and so much more into their own containers.  Yes, their own containers! How? By bringing it with them to the store - their own bags, jars, bottles and plastic containers. The satisfaction of bulk buying increases and excess packaging is reduced or eliminated. Consumers are able to purchase the amount of food needed. As well, this is more efficient on the production side of things, as not as much energy goes into packaging. Furthermore, distributing a large box of product is much easier than distributing tons of tiny boxes; therefore, fewer fossil fuels go into the shipping. Here is another bonus - buying bulk is less expensive because the costs of packaging and shipping that are usually incorporated into individually packaged items are eliminated. That's one discount Mother Nature certainly embraces! The mothering Mother Sealed Bulk Bags come in mini, medium, and large sizes. Use the mini bags for herbs and spices, or for a quick and sustainable snack! Medium bags are great for grains, granola, or nuts, while the larger bags work well for stocking up or even for fresh baked goods. **Celebrate the switch to buying bulk by purchasing some dried chickpeas and trying your hand at this delicious homeade hummus!!

Dancing to the Beat of a Different Drum

As a follow up to last month's feature article, the Transition Movement  poses a realistic way for modern communities to do their part in decreasing their environmental impact. There are places, however, where instead of merely decreasing, the community's environmental impacts are eliminated. These self-sufficient ecovillages are popping up across the US. Dancing Rabbit Ecovillage, located in northeastern Missouri, is one of them. A work in progress, the community began in 1997 after 280 acres of hills were purchased by the local land trust. Thirteen years later, the community offers its residents social and economic needs while maintaining a sustainable lifestyle. There is an internal economy based off of bartering and their own form of currency. Each resident agrees to follow sustainability guidelines. Shelter, energy, and food are all provided on site using sustainable methods. Straw bales and cob construct the houses. Biodiesel, solar, and wind power the buildings and communal cars. And local, organic, primarily home-grown foods are consumed. Aside from being a home for the most avid Earth stewards, Dancing Rabbit strives to spread their message of social and environmental change through outreach and education programs. They offer tours and work exchange programs, allowing the main stream to explore their way of life. It is a reminder of how much the Earth has to offer and that we can live simply and happily.

A Home Away from  Home- for your Bike

Bicycles are certainly a popular and convenient form of transportation in most major cities at least during the summer months. Commuters are utilizing bikes and public transportation to get to work. This is great news when it comes to reducing the carbon emissions of the vehicular alternative. There is, however, the always-popular excuse of being sweaty and disheveled upon arriving at work after a commute on bike.  Fear no more! BikeLodging is a new, fast-growing, industry that caters to the needs of bike commuters. Now present in ten countries, these bike boutiques provide riders with showers, lockers, and a place to store their bike. The Bike Park in Melbourne, Australia even offers hair straighteners, ironing boards, and a tune up shop. Located a mere 300 meters from the main city train station, it's extremely convenient for the estimated 7,000 bikers that come into the city daily.   Namaste, Sydney

Some discuss the existence of a universal hum, the first sound vibration from which the world was created. With the heat wave that is persisting in the Northeast right now, there is an earthly hum, a sound vibration created by machines.

As it gets hotter and hotter outside, we are retreating further and further into our man created zones. Air conditioners are creating a hum in our neighborhood. It is quiet outside, no one walking unless it is an animal that needs some relief. No one is sitting on a porch, on steps, on a deck. Last night when my husband and I sat outside talking, he remarked that there was no concern of anyone overhearing our conversation. Everyone was locked safely away! Everyone is scuttling from the AC in the home to the AC in the car. Even when someone drives by who I know, there is only a wave, windows are tightly sealed.

When I am asked, "How do you remember to take your bags to the store?" I have to draw within and ask the question of myself. Perfection does not exist here, and there is much room for continued growth of awareness in my connection with Mother Nature. It is in the little moments, in the little actions, that I cultivate a connection. "Rome wasn't built in a day," give us all time and space to evolve. 


So, when the heat is on outside, switch the thinking. Instead of running and retreating from Mother Nature, embrace and experience. With the heat outside, allow yourself to slow down, wear light clothing, take frequent cold water rinses, sweat, rest, eat lightly. The Mother is speaking to us, are we listening, are we turning away, are we running away?


The ease with which the shopping bags are in your arms as you walk into the store will be a reflection of your moment to moment actions. Mother Nature is beautiful when we have her on our terms, can we find some beauty in all experiences? As we sat outside last night, at the front of our home where it was cooler, with just a candle burning, we invited a universal moment into our being, talking freely, looking at the stars, and feeling the slightly cooler evening air. Invite, invoke, enjoy!

Namaste,

Sydney

Transitiontown, USA

It doesn't take a scientist to realize that our planet is changing. Globalization has brought the world together with trade, transportation, and diplomacy. While this projects the image of a unified, accessible world, what is the true cost? Modern western society has lost a connectivity with the land that our ancestors once experienced. To us, food comes from a grocery store, a drive-thru, or a factory.  Local food is practically a novelty. This mindset is understandable because the majority of food we consume comes from another region, another country, or even another continent. There is a definite disconnect when it comes to consumption, not only with food, but with resources as well. If we don't see the effects of our impact immediately, we believe it doesn't exist. Out of sight, out of mind! The emissions from our vehicles end up as acid rain in the Amazon, or the plastic bags we get at the grocery store find their way to the stomachs of seabirds. Not only have these "forgotten" impacts contributed to climate and wildlife change, but also they have perpetuated our addiction to petroleum and propelled us towards reaching, or, at this point, even surpassing Peak Oil. Peak Oil is the concept that we are running out of the cheap oil that our world runs on. Peak Oil is the point of no return, after which the rate of petroleum production enters terminal decline because the method used to extract the distant oil supply will be too expensive. In response to the recent BP oil leak, President Obama addressed the nation. He spoke of the need for a transition to alternative energy, not only as a preventative method against future atrocities like the one in the Gulf, but as a realistic and necessary progression towards a sustainable way of life. Beginning in the United Kingdom, the "Transition Movement", has begun to make its way into American communities. It is a "vibrant, international movement that builds community resilience in response to the challenges of Peak Oil, climate change, and the economic crisis" (transitionus.org). Recognizing that these challenges stem from unsustainable practices, the Transition Movement seeks to revolutionize and localize modern living. The main goal behind the Transition Movement is to initiate a downward slope of energy use from the peak at which we as modern society have adopted. Through our own creativity we can create ways to live in harmony with the Earth. Furthermore, deep Earth stewardship can assuage the plaguing environmental predicament by creating an understanding that all life is equally respected. Establishing a community with food, water, transportation, government, energy, art, and recreation on a much smaller, communal scale can reinstate the homegrown essence that is lacking today. Food from a neighbor's farm and energy from a windmill are balanced out by another's intellect and keen problem solving skills as a part of the local government. It's a more communal way of life. If we are directly active in our community, we are more likely to care about the impact of our actions and of our neighbors' as well. There are currently over 70 Transition Towns in the US, and even more internationally. A transition is a process, and an extremely gradual one. The first step to curing an addiction is acceptance. Accept that oil will not be around forever, and there is no time better than now to skip out at the gas pump and hop on a more viable form of transit - a Transition. For more information please look to transitionus.org

Two Wheels to Freedom

Summer is a great time to escape the vehicular four-wheel holding cell in your garage. Find yourself there more often than not? Next time, make your one phone call from the "car prison" to your bicycle. She will be more than happy to bail you out. For those able, a bike is a great companion when the weather is sunny and your errands are minimal. A trip to the grocery store, park, or beach is a great opportunity to get outside and be active. Also, there are great accessories that can make your bike trips both fun and productive. Try attaching a rack and milk crate above the back wheel to carry cargo acquired from a quick shopping trip. The back of the bike is more suitable to carry weight. Or, for those who want a fun new way to exercise with your pooch, check out attachments that clip onto your dog's leash so he can run alongside you as you ride. Not only are these fun ways to enjoy nature, but they also minimize your carbon emissions and eliminate your need to hit the gym!

Homegrown Goodness

Even if you are not up for tending to your own vegetable garden this summer, there are ways to harvest edible fauna from the outdoors. Edible flowers and weeds are a great way to spice up any salad or picnic. That is not to say that you can just go munching on anything with a leaf or blossom. It's important to know which are okay to eat, and it is also important to know which are the tastiest! For flowers, nasturtium, violets, and marigolds work well in salads, providing great bursts of color atop a sea of green. The flavors range from tangy to peppery, and marigolds can also be used as a more carbon friendly and economical substitute for saffron. How about those pesky weeds? How about eating them out of the garden?!  Dandelion greens are quite bitter in taste and have great medicinal value. They can be cooked down like spinach or eaten raw. Purslane is a succulent herb that contains a great deal of Omega-3 fatty acid. It can be eaten raw or cooked and has a nice peppery flavor. Searching for edible flowers and weeds in the outdoors can be fun and the reward can be yummy and fresh! Be careful not to eat plants that have been exposed to car exhaust fumes like those on the side of the road, or that have had pesticide exposure. mothering Mother cotton bags are great accessories for picking these plants. Take advantage of these gifts Mother Earth provides. No cost, no trip to the store, and not to mention locally grown! Namaste, Sydney