Blog Archives

Don't despair: setbacks can happen when gardening

4/30/2023

When things have not gone according to plan in your garden, remember you are not alone; no one stops learning in a garden.

Even the most experienced gardener will have failures and feel despairing at times. This is unavoidable in the plant world. Look for the learning opportunity in it or simply move on. There is no rush to get everything right.

Read more here:

--https://www.treehugger.com/tips-for-demoralized-gardeners-7483046?hid=5cca5cc09cf857f7c3ce2406e7447b3b9236437e&did=8939077-20230424&utm_source=treehugger&utm_medium=email&utm_campaign=treehugger-daily_newsletter&utm_content=042423&lctg=5cca5cc09cf857f7c3ce2406e7447b3b9236437e

Photo by Susan O'Donnell

Use washcloths instead of disposable wet wipes

4/21/2023

Billions of disposable wet wipes are being added to the waste stream each year, clogging sewage systems and washing up on beaches, choking wildlife that attempt to consume them. Antibacterial chemicals in wipes in particular can be harmful to human health directly and by promoting the growth of antibiotic resistant bacteria. Reduce your own expenditures by using washcloths instead. See our green tip for Swedish dishcloths for a durable reusable alternative.

For more information on wet wipes, see this article in The Guardian.

Photo by Susan O'Donnell

Microwave is more efficient than a gas stovetop for reheating small amounts of food

4/14/2023

Stovetop burners waste a fair amount of energy. Although microwave ovens use a large burst of energy, they are more efficient for heating small amounts of food. An article from Sierraclub.org cites an EPA estimate that “the microwave uses 80 percent less energy when heating up relatively small amounts.”

Other suggestions for energy efficient cooking from the Department of Energy include matching pot size with burner size and using a lid on pots, when recipes allow, to retain more heat. Using an electric kettle is also a more efficient way to boil water.
See also this article in Scientific American.

Make a difference by becoming a Reducetarian: Eat less meat, poultry, seafood, eggs and dairy

4/7/2023

Reducetarianism, as defined by the Reducetarian Foundation website, “is the practice of eating less meat - red meat, poultry, and seafood - as well as less dairy and fewer eggs, regardless of the degree or motivation. This concept is appealing because not everyone is willing to follow an "all-or-nothing" diet. However, reducetarianism is still inclusive of vegans, vegetarians, and anyone else who reduces the amount of animal products in their diet” Livestock contribute to greenhouse gases directly by emitting methane as a product of their digestion as well as indirectly due to land use practices for raising livestock. Just by cutting back on the amount of meat that you normally eat reduces your carbon footprint. The Reducetarian Foundation suggests several strategies for gradually reducing your meat consumption:

Weekday vegetarian (just eat meat on the weekends)
Vegetarian Before Six (strict vegetarian before 6PM)
Meatless Monday (or day of your choosing)
Veganuary (vegan for January )

Don't despair: setbacks can happen when gardening

Use washcloths instead of disposable wet wipes

Microwave is more efficient than a gas stovetop for reheating small amounts of food

Make a difference by becoming a Reducetarian: Eat less meat, poultry, seafood, eggs and dairy

Categories

Archives