Published on September 4th, 2009
The Sigg Company recently admitted that its aluminum bottles, long touted as an alternative to chemical leaching plastics, actually contain bisphenol-A (BPA) in their liner. The announcement has left customers around the world outraged. Especially damning is evidence that the company knew as far back as 2006 that the bottle liners contained BPA, yet failed to disclose this fact to consumers.
Though the scientific jury is still out on the effects of BPA, states such as Minnesota and Connecticut have already banned their use in kiddie drinking cups and other bottles. Conscientious consumers have also been leery of BPA, and many have tried to do their best to avoid it. Unfortunately for many people, the alternative to other BPA leeching plastic bottles were the aluminum Sigg bottles they thought were safe.
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Published on August 25th, 2009
Did you know that whole grain products, such as whole grain cereals and popcorn, are extremely healthy and not only for their high fiber content? These common breakfast and snack foods are rich in antioxidant substances, of which fruits and vegetables were generally considered to be our only really significant source until now. These antioxidants, called “polyphenols,” can also be found in wine, tea leaves, coffee, olive oil, walnuts, and chocolate. However, not to the same degree as in fruits, vegetables, and whole grains. These polyphenols may be the leading way to reduce risk of cancer and heart disease.
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Tags:
American Chemical Society,
antioxidants,
cancer,
cereal,
fruits,
grains,
health,
heart disease,
polyphenols,
popcorn,
snacks,
vegetables,
whole grains
Published on August 24th, 2009
In the latest edition of Veg News, there is a small article discussing the quandary a Plant Based eater may face when trying to pair a fabulous wine with a fabulous vegan meal. Unlike our omnivore friends, plant based eaters don’t get to follow the age-old rule of “red is for meat and white is for fish”. So simple for the meat eaters, except it just doesn’t sound quite right when put into veggie terms. Can we really say “red is for seitan or texturized soy protein and white is for tofu and tofurky”? Selecting a wine to pair with your food can make a meal spectacular, or spoil the flavor of both the meal and the wine. Have no fear all you wine loving vegans, Denis Cotter, owner of Café Paridiso, serving seasonal and vegetarian fare in Ireland of all places, has put together some very easy pairings for us to rely on (along with some help of some wine experts). You, my thirsty friend, do not have to be wine expert to get the basics down.
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Published on August 23rd, 2009
If you love milk (from animals or a vegan option) but are tired of drinking it plain or having it with your cereal every morning, you can try to prepare some delicious drinks and frozen desserts from it. Here are a few recipes you can use to enrich your daily diet.
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Tags:
American Indian,
blueberries,
cacao,
drinks,
fruit,
Ice Cream,
latte,
milk,
milkshake,
milkshakes,
Native American,
Native American Indian,
strawberries
Published on August 20th, 2009
Think red bull has it going? Try “purple bull” (i.e. beet juice). Nothing compares to the greater physical endurance beet juice can give you.
Beet juice increases endurance and can help to extend time of excercise by as much as 16%, a new study says. Read the rest of this entry »
Published on August 15th, 2009
Portland, Oregon is a beautiful city, known for its roses, organic food, environmentally conscious citizens, and its beer. It has truly become a destination for Oregonians and travelers alike searching for locally made micro brews and craft beers.
It’s hard to walk two blocks in Portland without encountering a brew pub, ale house, or beer bar, but there’s one that stands out as being truly exceptional. Located in downtown Portland, Bailey’s Taproom is a cozy, modern facility that specializes in Pacific Northwest microbrews and craft brews. They serve up everything in every imaginable style from a “brutally hoppy IPA, a clean lager, a sour Belgian, a thick stout, or a boozy barleywine”.
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Tags:
cask conditioned,
Craft Beer,
draft,
IPA,
lager,
local beer,
microbrew,
oregon,
porter,
Portland,
stout
Published on July 31st, 2009
It’s nearing May in the heart of Japan’s Nishio area, and beneath the cover of carefully arranged netting, row after row of brilliant jade tencha tea plants are gradually hidden from the sun. As the sunlight fades and the plants retreat into the shade, growth of the plants’ leaves slows, allowing the chlorophyll and antioxidant content to increase.
And under this shaded refuge, Japan’s number one organic matcha is tenderly nurtured. Only the newest small leaves are harvested. After undergoing a gentle steaming process, the tiny leaves are kiln-dried and stone-ground into the AOI (Ah-oh-ee) Tea Company’s prized green matcha powder.
Matcha, which can be enjoyed a variety of different ways, offers a wealth of fantastic health benefits, including antibacterial and antiviral properties.
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Published on July 29th, 2009
Occasionally on hot, long drives, I will treat myself to either Peet’s Freddo or a Starbucks Frappuccino. Although I’d prefer to support a local coffee shop, the interstate does not offer many options. Recently, thanks to a friend’s suggestion, I realized I could make these drinks at home. A vegan homemade mocha espresso frozen blended drink is the perfect pick me up on a lazy, hot afternoon and as easy to make as a smoothie.
Homemade Mocha Espresso Frozen Blended Drink
Place in blender: Read the rest of this entry »
Published on July 28th, 2009
I’ve been living in Poland for ten months now. When I first got here, a few food ideas stood out to me that I thought were cool. After ten months, I have picked up a couple more as well. Hope you enjoy the food tips Poland has to share. Read the rest of this entry »
Published on June 8th, 2009
dvGreen designs sustainable events without sacrificing style. They show clients that they can reduce their ecological footprint while still throwing a beautiful party - one that just happens to be Green. By featuring organic food, flowers, and table linens; tree-free paper invitations; donating or composting leftover food; purchasing carbon offsets, and more, dvGreen creates incredible events that you can be proud of forever.
Danielle, founder and CEO of dvGreen spent several years as Event Director and later General Manager of L’Olivier, one of New York’s premiere floral design houses. The driving force in Danielle’s event work has always been her belief that parties are important. They are essential celebrations of life that allow us to freeze time and honor meaningful milestones. If we don’t mark these moments, then they risk going away forever.
It is this belief, coupled with Danielle’s very parallel feeling about the environment (if we don’t take care of it, the planet as we know it will also go away forever), that led her to launch dvGreen in 2006, a company that combines excellence in event design with the latest in sustainable practices.
Here’s is some great advice from dvGreen on how to go green for your next event.
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