Celebrate Earth Day Wednesday, April 22

 

 

Earth Day is a time when people from all over the world unite to celebrate the earth and appreciate its beauty. Founded in 1970, Earth Day was first organized in “to promote ecology and respect for life on the planet as well as to encourage awareness of the growing problems of air, water and soil pollution.”  Much progress has been made over these last 45 years, but there is lots more to do.

 

What will you do to celebrate? You can…..

 

– Plant a tree – it’s spring!

– Sow some seeds for your garden

– Visit a local farm

– Change a conventional light bulb to an energy-saving compact fluorescent or LED

– Pick up litter on the beach

– Take part in a trash pick-up

– Use a travel mug rather than a styrofoam cup for your coffee-to-go

– Drink from a reusable, BPA-free water bottle

– Recycle newspapers, bottles and cans

– Start a compost bin in your backyard for kitchen waste

– Make a commitment to drive less and carpool or walk more

– Take public transportation

– Shorten your shower by one minute

– Shut down your computer for one hour

– Pick up roadside trash

– Attend an Earth Day event in your area or volunteer

– Include your kids and grandkids and teach them about the importance of protecting our beautiful earth

– Serve an Earth dinner with local, organic ingredients; use candlelight

 

Coincidentally, I will be moving into our just built, energy-efficient, healthy green home, which after several years of designing, permitting, living in rentals and dealing with the headaches of building, is at last ready. I can’t think of a better way to celebrate Earth Day!

More blogs to come about what makes our new home green. Stay tuned…..

 

Some information compiled from: http://www.timanddate.com/

 

For more green tips, visit greenwithbetsy.com.

 

Preventing Lyme Disease

Mark your calendars for an engaging evening with Captain Richard Phillips presented by Lyme Awareness of Cape Cod  on April 18 @ 6:00pm.  He’ll be speaking at the Barnstable High School Performing Arts Center on Cape Cod about his life experiences and the dangers he faced on the high seas with Somali pirates.  Following the talk is a dinner at the Yarmouth House along with a meet and greet and book signing by Capt. Phillips of his book “A Captains Duty: Somali Pirates, Navy SEALS,and Dangerous Days at Sea”.  Tickets for talk only are $25.00 and available on-line at www.lymeticks.org or at the Brewster Book Store, $30.00 at the door.  

 

Watch out -deer ticks are here!  My cousins and I were enjoying a beautiful Easter walk in the woods and near the marshes on Cape Cod when we discovered several deer ticks.  Already? Yes!

According to the Centers for Disease Control and Prevention, Lyme disease is one of the fastest spreading infectious diseases in the United States.

English: National Lyme disease risk map with 4...

English: National Lyme disease risk map with 4 categories of risk. (Photo credit: Wikipedia)

Deer ticks in the Northeast carry the illness, where 90% of all US cases are reported.  Lyme disease has become more prevalent partly because suburban neighborhoods have expanded into wooded areas where ticks thrive.  Deer, mice and pets carry deer ticks, about the size of a poppy seed. If a tick bites you, remove it right away, identify it and have it tested if you suspect a deer tick. One in four nymphal deer ticks can infect you with some kind of disease if they feed for more than 24 hours.  (Some sources say they only have to  be attached for as little as two hours to transmit the disease.)

Ticks

Ticks (Photo credit: Kriatyrr)

 

I had Lyme disease a few year ago and was the sickest I had ever been with a severe headache, joint pain, high fever and flu-like symptoms.  I was one of the lucky ones however, with a defining bull’s eye rash and was able to get on antibiotics right away, which cured it.  But many people don’t get the rash and it’s easy to confuse body aches and fevers with other diseases. The blood tests are often inaccurate too; you can still have Lyme disease even with a negative blood test.

English: Erythematous rash in the pattern of a...

English: Erythematous rash in the pattern of a “bull’s-eye” from Lyme disease (Photo credit: Wikipedia)

 

As with anything else, prevention is your best medicine.

What you can do to reduce your risk of getting Lyme disease:

  • Avoid being bitten by a tick, which is most plentiful where woodlands transition into fields, meadows or yards.
  • Avoid tall grasses.
  • Avoid deer paths in the woods, which are usually loaded with ticks.
  • Avoid places where mice are abundant like leaf litter, woodpiles, mulch beds, gardens, rock walls.
  • When you are in high tick area, wear light-colored clothing to spot them easier.
  • Wear long-sleeved shirts and long pants with your pants tucked into your socks when working outside or hiking in tick-infested areas.
  • Use insect repellant; clothes can be sprayed directly.
  • Walk in the center of trails.
  • Always do tick checks after being outside in a high deer tick area.  Magnifying glasses help with spotting deer ticks.
  • Shower after being in a tick-infested area.
  • Putting your clothes in a dryer at high heat for 35 minutes will kill ticks.  Most ticks are very sensitive to heat.
  • Take garlic supplements daily to help repel insects and ticks.
  • Treat pets to minimize risk. Pets can get Lyme disease too and bring ticks into the house.

Cultural Practices you can do in your yard to help eliminate ticks:

  • Mow along boundary lines of your yard.
  • Treat your yard with a professional spray or do it yourself.
  • Keep grass mowed regularly.
  • Install a low brick wall where your yard ends and woods begin.
  • In high tick areas, get guinea hens – they eat deer tick.

Visit Lyme Awareness of Cape Cod for more detailed  information.  The University of Rhode Island has a comprehensive website as well.   tickencounter.org

Lyme disease is a dreadful disease which left untreated can cause chronic major problems seriously affecting your health.  Early diagnosis and proper treatment can help cure you.

Be vigilant and don’t let ticks ruin your summer!

 

For more green living tips, visit greenwithbetsy.com.

Eco-Friendly Easter Eggs

 

 

 

Dyeing Easter eggs with children or grandchildren is a special tradition.  Rather than expose you and your children to the artificial colors and chemical dyes of the traditional Paas egg dyeing kits, however, this year try an eco-friendly approach.

Vegetables like beets, cabbage, red onion, carrot tops, or fruits like blueberries, and spices like turmeric are perfect for making homemade dyes. Even coffee works. Beets and turmeric are especially good. Think what they do to your hands and cutting boards when cooking with them.

Listed below are some simple recipes for making red, yellow and blue dye, which you can then combine to make other colors.

For red dye: Roughly chop 1 to 2 beets (about 3/4 pound). Combine with 1 quart water, 1 tablespoon vinegar, and 1 tablespoon salt in a saucepan. Bring to a boil, then cover and simmer for 30 minutes. Strain, reserving the liquid for dyeing.

For yellow dye: Heat 1 quart water, 1 tablespoon vinegar, and 1 tablespoon salt in a saucepan. Add 6 tablespoons ground turmeric and stir well. Simmer for just a few minutes until the turmeric dissolves.

For blue dye: Shred 1 large red cabbage (about 1 pound). Combine in a saucepan with 1 quart water, 1 tablespoon vinegar, and 1 tablespoon salt. Bring to a boil, then cover and simmer 30 minutes. Strain, reserving the liquid for dyeing.

Many countries use vegetables to dye their eggs. The Greeks for example, use red onionskins to make their traditional red Easter eggs. The Easter tradition in some countries involves wrapping the eggs in onionskins and sometimes adding bits of dill, rice, grass or leaves for a tie-dyed, mottled look. Experiment – the possibilities are endless.

If you find yourself short on time, Eco-eggs makes an egg dyeing kit using natural ingredients from 100% pure plant, fruit and vegetable extracts.

Have fun and Happy Easter!!!

 

Information compiled from: http://www.seriouseats.com/

For more green living tips, visit greenwithbetsy.com.

 

Straws and Waste

One doesn’t think of straws as particularly wasteful. After all, they don’t take up much space in the trash. In fact, they actually are because of the sheer volume used every day. According to ecocycle.org, the average person sips through 38,000 or more straws in their lifetime. We use 500 million straws every day, or enough disposable straws to fill over 46,400 large school buses per year. Rarely do they get recycled or reused, so all these straws, plus their plastic or paper wrap, end up in the landfill.

 

 

One also doesn’t think of straws as unhealthy either, but as I always say, food (or drink) and plastic don’t go together, and the majority of straws are plastic.

Some people prefer using a straw in restaurants to insure cleanliness. And some states require restaurants to serve straws with open beverages. But when you don’t want a straw, simply asking a server not to give you one will help reduce waste as well as send a message to the restaurant.

As with most products, there are several eco-friendly alternatives you might not know about. Reusable glass straws that come with a cleaning brush, biodegradeable and compostable ones made from plant-based plastic, and paper straws are much healthier choices for you and the environment.

 

 

 

 

 

 

 

Simple steps that make a difference……..

 

 

 

 

 

Straw manufacturers provided the above statistics. Some environmental groups think these statistics are low since they don’t include straws attached to juice boxes and milk cartons.

For more green living tips, visit greenwithbetsy.com.

Information compiled from: http://www.ecocycle.org/bestrawfree and http://www.simplystraws.com.

 

 

Food Waste/Food Loss/Solutions – Part 2

 

Food Loss

Food loss occurs during the production, post harvest and processing of food. I was shocked to learn that in California’s Salinas Valley where so much of our produce is grown, improperly filled, labeled, sealed or damaged food containers are thrown into the landfill, even though the food itself is fine. According to the National Geographic article, One Third of Food is Lost or Wasted: What Can Be Done?, “Between April and November, the Salinas Valley Solid Waste Authority landfills between four and eight million pounds of vegetables fresh from the fields. And that’s just one transfer station out of the many that serve California’s agricultural valleys.”

In developing nations, often without adequate food storage facilities and transportation, food loss is even greater. The National Geographic article states that in Africa, they lose 10 to 20 percent of the continent’s sub-Saharan grains, which is about four billion dollars’ worth of food or enough to feed 48 million people for a year. India loses an estimated 35 to 40 percent of its fruits and vegetables. Similar loss exists in other developing nations.

Solutions

When you think about all the hungry people in the world, these facts are all the more shocking, but governmental agencies,  environmental and service organizations are working to solve this staggering problem. The Food Waste Reduction Alliance for one is working with supermarket chains to reduce waste by clarifying expiration dates, donating more food and making changes in manufacturing processes to reduce the amount of wasted food.  These groups also work with large restaurant chains to reduce portion size; many small restaurants already offer small and large portions. Orchardists are working with juice companies and packers to develop more secondary markets for ugly or less-than-perfect fruit. One group called The Pig Idea is pressing the EU to allow feeding food waste to swine and other livestock.

These are good solutions, but as with most problems, the best solution is to prevent food waste and food loss in the first place.

Information compiled from http://news.nationalgeographic.com/One-Third of Food Is Lost or Wasted: What Can Be Done and http://www.nytimes.com/2015/02/26/us/food-waste-is-becoming-serious-economic-and-environmental-issue-report-says.html?mabReward=A4&action=clic

 

For more green living tips, visit greenwithbetsy.com.

Food Waste/Food Loss/Solutions

As a child, I was required to clean my plate. “Think about all the starving children in Africa.” my mother repeatedly said. And so I gobbled up my dinner. Even though that philosophy changed when I was raising my kids, “Keep mealtime happy; they take what they need.”, I still hated wasting food.

According to a National Geographic article, “One-Third of Our Food is Lost or Wasted: What Can Be Done”, more than 30 percent of the food we grow, valued at $162 billion annually, isn’t eaten. Globally it is rising to 50% as developing nations struggle with spoilage and Western nations simply throw food away. In general, “the richer the nation, the higher its per capita rate of waste.”

Think about your restaurant dining experiences. Restaurants usually serve overly large portions, which most people don’t eat. They either leave the food or ask for a doggy bag. Doggy bags make sense except the food, along with other leftovers, is often thrown away. So then is the doggy bag packaging, usually made from non-biodegradable Styrofoam. With elaborate buffets in restaurants and on cruises, consumers help themselves to excessive and unhealthy portions often not eaten. At the end of the buffet, the leftover food is dumped.

The National Geographic article states that food retailers usually have in-store losses of 43 billion pounds of food a year. They over order to avoid running out of a particular product and potentially losing customers. Consumers over buy because food is relatively cheap and designed to be seductively packaged.

Consumers also take the “use by” date literally (brainwashed?), even though the stamps were “designed to communicate peak freshness and have nothing to do with food safety.” Again, out goes the food and back to the store to buy more.

Uneaten food goes beyond the obvious waste.  It also wastes exorbitant amounts of fuel, agricultural chemicals, water, land, and labor needed to produce and transport the uneaten food. Those wasted toxic chemicals used to produce food seep into our waterways and deplete the soil of beneficial nutrients. And if that’s not bad enough, food waste is the number one material taking up landfill space where it generates methane, a greenhouse gas far more potent than carbon dioxide.

Yikes – It’s time to go back to the era of cleaning our plates!

Next week’s blog – Food Loss/Solutions

 

Information compiled from http://news.nationalgeographic.com/One-Third of Food Is Lost or Wasted: What Can Be Done” and http://modernfarmer.com/2013/09/next-food-revolution-youre-eating/

For more green living tips, visit greenwithbetsy.com.

Thieves Oil To The Rescue!

After speaking with one of my teacher friends who was frustrated at getting one cold after another from her students despite taking every precaution to keep germs from spreading, including Clorox wipes, I decided to repost my entry about Thieves Oil, an amazing non-toxic germ-killing spray! It is that time of year!     

Thieves Oil is a powerful blend of germ-killing essential oils – clove, lemon, cinnamon bark, eucalyptus and rosemary – that help eliminate airborne bacteria and boost the immune system. Research conducted at Weber State University, as well as other documented research, shows that most viruses, fungi, and bacteria cannot live in the presence of many essential oils. When bacteria cultures were sprayed in an enclosed area, Thieves Oil had a 99.96% success rate against airborne bacteria.

The name comes from the legend of four thieves who were captured and charged with robbing dead and dying victims during the bubonic plague, which killed millions of people in Europe and Asia for about 600 years. In exchange for leniency, the magistrate wanted to know how the thieves escaped from contracting the plague.  They confessed to rubbing themselves with a special concoction of aromatic herbs, including garlic, cloves and rosemary.  Hence, the name Thieves Oil.

There are a variety of Thieves® antiseptic products such as household cleaners, soaps, hand sanitizers, toothpaste, and mouthwash. All are formulated from the essential oils mentioned in the legend that help fight against bacteria, fungi and viruses and ward off disease.

As germs become more virulent and antibiotic resistant, it’s more important than ever to support your immune system and ward off bugs, and anything is worth a try! Do so with Thieves® products, especially during cold and flu season. Keep some in your natural medicine cabinet, at your office, in your car, and at school. I use it, my kids use it, and I can tell you it works. And the spray smells great…….

Information compiled http://www.secretofthieves.com.

For more green living tips, visit greenwithbetsy.com.

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