Yoga; A Bad Backs Best Friend
Posted: November 16, 2011 Filed under: Food and it's Impact on Our Health Leave a comment
Strengthening yoga postures like this Four-Pointed Staff
© Renata Ferraz is pictured in can lend to a healthy back.
Nothing makes you feel older than a stiff back. That’s what I remember thinking as a recent post-grad in my early twenties. It was exhilarating getting my first salary and a gig at a prestigious company– it was debilitating sitting at a desk for eight hours, plunked down another four hours for my daily train commute. I started scheduling bi-weekly chiropractic adjustments to cope. I was just one of countless Americans, "spending $50 billion a year on medications, physical therapy and related costs" for back pain alone as the New York Times‘ Well Blog reports.
That’s until I met yoga. My back pain is nevermore and now science has just corroborated the same. Yoga is a bad back’s best friend.
Start chatting up other yoga practitioners. They’ll likely tell you the same. My yogi boyfriend found himself literally stuck on his back for a month or more after working for an advertising firm. Hours were long, hard and yes, at a desk and in a car commute. He had started practicing yoga earlier but was in a period of intermittency.
The Science of Yoga and Back Care
No, you don’t have to jump ship from your career for the life of an aspiring yogin, but you can jump in and obtain the body-soothing findings from the latest study published in the Archives of Internal Medicine.
228 participants suffering from chronic low back pain were randomized and divided into 12 weekly classes of yoga (92 patients) or conventional stretching exercises (91 patients) or a self-care book (45 patients). After 12 weeks, the patients were given a questionnaire and asked to rate their pain using a numerical scale. The results: yoga practicing patients felt better than those using the self-care book, but conventional stretching methods — when combined with strengthening exercises — were just as effective as yoga.
Skip the Meds! Build a Yogin’s Back
The yoga group was given only 5-11 yoga postures. I’m convinced that if the yoga group were given a more comprehensive practice, they would have outshone the stretching group.
If you’re looking to build a strong iron-clad back through yoga, look for a quality instructor (even better if they’ve had a history of back challenge) or class that’s offering just as much strengthening postures and transitions as it does stretching, and commit to a thorough, consistent practice. It requires discipline, but man is it worth it.
Grand Canyon Abandons Bottled Water Ban, After Meetings With Coca Cola
Posted: November 14, 2011 Filed under: Food and it's Impact on Our Health 1 CommentTHINGS DON’T ALWAYS GO BETTER WITH COKE — Did Corporate Donation Sway Reversal of Grand Canyon Plastic Water Bottle Ban?

Washington, DC — Just days before Grand Canyon National Park instituted a ban on sale of individual plastic water bottles, the ban was indefinitely suspended on orders from the Director of the National Park Service (NPS). After receiving reports that this abrupt about-face was tied to large donations from the Coca Cola Company, which sells bottled water, Public Employees for Environmental Responsibility (PEER) today filed a lawsuit to obtain records on this policy u-turn after NPS declined to surrender them.
Disposable plastic water bottles represent nearly one-third of Grand Canyon’s waste stream. To reduce litter, save money from trash hauling, and shrink its greenhouse gas footprint, in 2010 the park told its concessionaires to prepare to cease all individual-size plastic water bottle sales by January 1, 2011. Both Zion and Hawaii Volcanoes National Parks have already imposed similar bans.
According to documents obtained by PEER from Grand Canyon under the Freedom of Information Act –
- Grand Canyon spent more than $310,000 to build ten new water “filling stations” so that visitors using canteens or other reusable containers would have ample access to high quality water;
- On December 22, 2010, little more than week before it became effective, then-Superintendent Steve Martin informed park concessionaires in a terse letter that the ban is “delayed until further notice. The Director of the National Park Service is supportive of the park’s direction but is reviewing the matter further and will advise us in due time.”; and
- The NPS provided no written explanation to the park of the reasons for Director’s action, no indication of what aspect he is supposedly reviewing or when he expects to be done.
“Why in the world would the Park Service Director swoop down at the last minute to veto a common-sense conservation measure that a park had spent significant taxpayer dollars to implement?” asked PEER Executive Director Jeff Ruch, noting that NPS Director Jon Jarvis often speaks about climate change and how national parks need to “teach us how we relate to the natural world.” “In this agency, when a matter goes under ‘director’s review’ it never reemerges – in other words, the bottle ban is likely dead.”
After hearing from NPS employees that a major gift from Coca Cola to the National Park Foundation (the donation-receiving arm of NPS chaired by Jarvis) was made contingent on lifting the Grand Canyon bottle ban, PEER filed formal requests with both Jarvis and the National Park Foundation this past summer for relevant records. Today, PEER filed a federal Freedom of Information Act lawsuit against both for failing to produce a single document explaining the bottle ban reversal or conditions on Coca Cola contributions.
“It would be outrageous if corporate contributions are influencing national park management decisions,” stated Ruch, noting that Jarvis has called for creation of a billion dollar endowment drawn largely from corporate donors. “As the Park Service expands its dependence on corporate largesse, we need to make doubly sure that no strings that come attached. The circumstances of these gifts and how they are used should be on the public record.”
A commenter said it best:"All this fawning over recycle, while we throw "reduce" and "reuse" under the bus."
Posted: November 8, 2011 Filed under: Going Green; How and Why..., Non-Toxic Choices Leave a commentOr….What You Don’t Want For Christmas: A Single Serve Pod Coffee Maker
Lloyd Alter
Sustainable Product Design
Nestle/Promo image
There are some things that I will never understand, and near the top of the list is pod coffee products like Nespresso and Tassimo. That’s where people buy coffee makers that lock them in to the purchase of pods from the manufacturer at surprisingly high prices. When I first reviewed the Tassimo I called it a design for unsustainability.
Now, instead of having the choice of whatever coffee you want you pay almost a buck per hit of their choice of brand, and a little plastic and paper turd to throw in the garbage after. In the end, in the name of convenience, we have a machine that creates a captive audience for an overpriced coffee system that creates unnecessary waste.
This shopping season, there is a big push to sell them in North America. Why now? According to the Wall Street Journal, it saves people money because it keeps them out of coffee joints:
The onslaught of advertising comes as consumers remain cautious about spending. Single-cup coffee typically costs less than $1 a serving, but consumers have to spend between $100 and $400 on the machines. There are also upscale models that cost well above $500….Still, food companies and analysts say consumers may be more willing to make coffee at home rather than buying it from local cafes.
Edward Tenner at the Atlantic thinks that’s ridiculous.
But does cost saving really explain it? In high-rent Princeton, N.J. Starbucks is still charging only $1.50 plus tax for a cup of drip coffee, slightly more for a single-shot espresso. That makes the $1.00 pods not such a convincing bargain, unless you prefer the taste of pod coffee to coffee house brew. And if you’re willing to do a little grinding you can buy a one-cup filter cone, including travel mug, for under $5.00
It is just another example where convenience trumps economy or concern for the environment; it is just easier. As far as the environment is concerned, people are happy to be greenwashed. In Britain, where they never knew how to make a good cup of coffee, the Nespresso machine is hugely popular. The have sold 26.9 billion coffee capsules and 13 million coffee machines since 1986. They make a huge deal of their ecological performance, building a whole website promoting ecolaboration. They will actually pick up your used pods at your door when they deliver your next batch of pods. Because under the normal recycling system, they are an unrecyclable mix of aluminum and plastic. According to a press release I just received:
Nespresso’s new initiative provides a ‘Doorstep Collection Service’ picking up all used coffee capsules with the home delivery of each new order of Grands Crus coffees direct to Club Members. Furthermore, select Nespresso Boutiques have a collection point in Selfridges stores where used capsules can be deposited and will soon be rolled out across other Nespresso Boutiques.
Coconut Apple Crisp
Posted: November 7, 2011 Filed under: In The Kitchen with Millie- How To's Leave a comment
photo at: Kate in the Kitchen
The topping is browned separately and the apples are cooked stove-top in this recipe. The two are then combined and finished off in the oven.
Apple Filling
2 1/2 pounds Granny Smith apples (about 5 medium)
2 pounds McIntosh apples (about 4 medium)
1/4 cup Demarara sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon table salt
6 tablespoons unsalted butter
3/4 cup golden raisins
1/2 cup coconut cream or buy canned coconut milk, use just the creamy part, after letting the can settle.
Streusel Topping
1 cup Rice flour
1/4 cups Tapioca flour
1/3 cup packed light brown sugar
1/3 cup granulated sugar
3 tablespoon cornmeal
7 tablespoons unsalted butter , melted
1 1/3 cup grated coconut
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
2. For the apple filling: Peel, quarter, and core apples; slice each quarter crosswise into pieces 1/4-inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Stir in raisins; cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.
3. Set large colander over large bowl; transfer cooked apples to colander. Shake colander and toss apples to drain off as much juice as possible. Bring drained juice and coconut cream to boil in now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes. Transfer apples to 8-inch square baking dish; pour reduced juice mixture over and smooth with rubber spatula.
4. For the streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet. Bake streusel until golden brown, about 5 minutes; cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now-empty baking sheet and bake until streusel topping is deep golden brown, about 10 minutes. Cool on wire rack and serve.
Borsari Seasoned Salt
Posted: November 4, 2011 Filed under: Food and it's Impact on Our Health, In The Kitchen with Millie- How To's Leave a commentI generally do not use spice blends, I prefer seasoning with individual spices as I go…but a nutrition client recently gave me seasoned salt she said I just had to try. I poured some of it into another container, added some powdered seaweed for nutrition and use it liberally on eggs, meats and my favorite…in chicken stock to drink or use as soup.m
She was right! Check out these blends at http://www.borsarifoods.com/
Online Hub Could Become the ‘Fresh Direct’ of Locally Grown Food
Posted: November 2, 2011 Filed under: Food and it's Impact on Our Health, Gardening, Going Green; How and Why... Leave a commentBrian Merchant
Via- Treehugger
October 25, 2011
tami.vroma via Flickr/CC BY 2.0
Local Orbit founder Erika Block believes that more restaurants and shops would stock locally-sourced food — if only the process of tracking it down and arranging distribution were easier. As of now, Block says, a chef, shop owner, or determined local eater must maintain many disparate relationships with farmers and producers in order to make sure all of the ingredients they need make it into the kitchen or onto the shelves. Local Orbit, an online hub that streamlines the connections between buyers and growers, seeks to provide the missing link that makes the process easier and much more efficient.
I sat down with Block at this year’s Poptech conference; as a social innovation fellow, she delivered a talk about how Local Orbit could broaden the horizons of possibility for local food markets everywhere. She sat down with me for an interview, and we discussed all of the above:
CLICK HERE to watch the Interview
You CAN Make a Difference!
Posted: September 30, 2011 Filed under: Going Green; How and Why... Leave a commentMorning Glory
Posted: August 26, 2011 Filed under: Gardening Leave a commentI have been planting Morning Glories for two years…they never bloomed. When I moved a few months ago I moved the whole vine that I had by the front door. I had it growing up a chain so it was easy to move.
The morning after I slept in the new house for the first time, while still moving…I woke up to a Morning Glories blooming by my front door! My landlord said it was a sign..a great sign that I was meant to be in my new home. I love it here.
I woke up this morning feeling excited about the storm we were having..Hurricane Irene…figured we’d get some great rain. I looked up and as the sun was coming up it was shining through the front window..and I saw the Morning Glories..
Mac and Cheese- Dairy and Wheat-free and AWESOME!
Posted: August 18, 2011 Filed under: In The Kitchen with Millie- How To's Leave a commentTastes Just Like Kraft Macaroni and Cheese- Gluten and Lactose Free

16 ounces rice macaroni or penne
2 cup blanched almonds
1 small jar of pimentos, use juice and pimentos, do NOT drain.
1 teaspoon garlic powder
2 tablespoons lemon juice
1 tablespoon nutritional yeast flakes, NOT powder
salt and pepper to taste
Place almonds in clean, dry blender. Blend to a very fine powder, stopping a few times and using a butter knife to go under the blades and mix.
Barely cover with water and blend very well, adding in water in very small amounts just to get the mixture to a very smooth consistency. Again, go under the blades with a butter knife and make sure it is blended very smooth.
Then add enough water and blend…doing so slowly until your mixture is as thick as heavy cream.
Add all other ingredients and blend well. Add to cooked pasta and reheat in oven until hot and just getting bubbly. You can add bread crumbs on top if you like.
Serves 4
Fave Garden Sites
Posted: August 17, 2011 Filed under: Gardening Leave a commentHere is a list of my favorite gardening sites I use for info and inspiration…

