Sunday, 05 May 2013 16:45
Since every life ends in death, isn't dying consciously a way to take conscious living to the limit? And if mindful living, for you, includes minding your carbon footprint every step of the way, why not keep it as low as possible when you make your exit? Do you want your body reduced to ashes in an energy-guzzling process that sends pollutants into the air (as in the process of cremation — typically thought of as the best of available choices)? Do you want to have it pumped full of toxic preserving chemicals and stashed in a predominantly metal coffin, which then goes into a concrete or metal vault (the system used in most burial grounds to keep the earth from sinking)? Imagine this: your body could simply be returned to the earth — your final composting effort, as it were — in a place that doesn't rob land from nature and even provides protected space for wildlife, with a simple field stone for a marker, engraved, perhaps, but neither cut nor polished.
I had a long and truly inspiring conversation with Joel Rabinowitz, the director of Greensprings Natural Cemetery Preserve, to learn all about it. The cemetery that became operational in May of 2006 had its genesis when two women from Corning, Jennifer Johnson and Susan Thomas, got it into their earth-loving heads at the beginning of 2000 (right on January 1st!) that a local natural option should exist. The natural burial movement was just getting going then. The Green Burial Council, which provides eco-certification for cemeteries and funeral homes, currently lists 37 certified natural burial grounds in the United States, with more in existence operating without certification. Obviously, they're far outnumbered by conventional cemeteries. But note that conventional doesn't equal traditional: advocates of natural burial are quick to point out that current practices only began in the past couple of centuries. Factor in sustainability, and it's a no-brainer to go back to the old way.
Sunday, 05 May 2013 17:02
Time flies like an arrow. Fruit flies like a banana.
— Groucho Marx
By Joe Romano,
For years now we have seen futuristic kitchens of all description — "smart kitchens," with appliances that can be controlled with our phones, hidden kitchens that disappear like a Murphy bed, minimalist kitchens, outdoor kitchens, automated kitchens, and even kitchens made of recycled paper.
These are modern cookzones equipped with computers, lasers, glass cooktops, induction plates, invisible burners, automated stirrers, turbo ovens, vaporizers, heating spoons, flash freezers, extruders, ozonizers, ultraviolet ray lamps, electrolyzers, colloidal mills, autoclaves, dialyzers, stills, and of course, half of them will talk to you.
Traditional housewares have been replaced with digital readout measuring cups, rollup toasters, musical salt shakers, and milk jugs that can call you to tell you that the milk has gone bad.
The Qumi, a cooking device shaped like a crystal ball, can be used for heating, frying, and steaming and can only be controlled through your mobile device. I'd keep my eye on that one.
By Lisa Marsella,
Garden of Life offers raw, vegan, and soy-free protein powder, on sale during the month of May.
There's a growing demand for plant-based protein powders without soy. When demand rises, so does supply. Many companies will jump on the protein bandwagon, and I'm sure we'll see protein added to everything from cereal to bottled drinks. But all protein p...