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Safe, natural cosmetics and bath product recommendations?
I've had a growing interest in switching over my current beauty products, to those that do not contain harmful chemicals. I figure that if I can find something that works well then why use something that is linked to cancer, hormones, etc? Now and again I mull through the information at EWG's Skin Deep website, but so many of the brands that are "safe" are ones I have never heard of.Mascaras- paraben free
List of mascaras I've found that don't contain parabens, and often many other unwanted chemicals. Now I'd like to know which ones work best!
A new effort to help shoppers stay healthy: Country of Origin Labeling
A new effort to help shoppers stay healthy http://www.pressofatlanticcity.com/113/story/277025.html Published: Monday, October 06, 2008 Press and wire reports WASHINGTON - No more wondering where your hamburger came from, or where your lettuce and tomatoes were grown: Shoppers can now see lots more foods labeled with the country of origin. It's a law years in the making but timely, as China's milk scandal and the recent salmonella-tainted Mexican peppers prompt growing concern over the safety of imported foods. Still, hold the import-bashing: Numerous outbreaks in recent years have come from U.S.-produced foods, like spinach grown in California.New safety study: Mobile phone use 'raises children's risk of brain cancer fivefold'
(My personal commnent.... my 12-year-old son wants a cell phone, and I have not given him one yet. Now, I have an extra reason to say "No!!!!") ************************************************************************** Mobile phone use 'raises children's risk of brain cancer fivefold' Alarming new research from Sweden on the effects of radiation raises fears that today's youngsters face an epidemic of the disease in later life By Geoffrey Lean, Environment Editor Sunday, 21 September 2008 Children and teenagers are five times more likely to get brain cancer if they use mobile phones, startling new research indicates.A Locally Grown Diet With Fuss but No Muss
A Locally Grown Diet With Fuss but No Muss By KIM SEVERSON, NY Times Published: July 22, 2008 http://www.nytimes.com/2008/07/22/dining/22local.html?th&emc=th Eating locally raised food is a growing trend. But who has time to get to the farmer’s market, let alone plant a garden? That is where Trevor Paque comes in.Mays Landing woman gets 'Green funeral' in Estell Manor, New Jersey
I saw this article below, and I have given some thought about this. My grandfather was a funeral director before he retired, and I am concerned about "green issues", so this struck me. Personally, I want to be cremated...Energy Efficiency Initiative Launched by New York State
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If I ever have to give a quip on what’s the most effective way to solve our collective energy problems, I often answer with “We have to do more with less, and doing with less, period.” It may not be the flashy high tech answer people seem to want to hear but in my opinion seems to be the most sound way to reduce our dependence on fossil fuels and increase the ability of renewable energy to have an impact.
A new announcement today by the State of New York Public Service Commission shows that they too have gotten this message. The Energy Efficiency Portfolio Standard (EEPS) is an energy efficiency program which hopes to reduce energy usage by 15% of projected levels by 2015.
Salad Days for the Internet: Use the Internet to order locally grown produce
Great article in the NY Times: Salad Days for the Internet http://www.nytimes.com/2008/06/05/fashion/05cyber.html?ref=fashion By MICHELLE SLATALLA Published: June 5, 2008 THE other afternoon, my husband and I were drinking beer on the front porch and already feeling a little dirty about what we planned to do later — grill a big fat steak brushed with butter. Then a terrible thing happened. We saw a registered dietitian power-walking down the block.Raspberry Jam
Pillsbury Get jammin' with this super-easy fruit spread! Try it with fresh, organic ingredients... INGREDIENTSINGREDIENTS 2 pints (4 cups) red or golden raspberries, crushed (2 cups) 5 1/4 cups sugar 1/2 teaspoon grated lemon peel 1 tablespoon lemon juice 3/4 cup water 1 package (1 3/4 oz) powdered fruit pectin DIRECTIONS1.Classic Pesto
Pillsbury http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=36142&WT.mc_id=Newsletter_Pillsbury_04_22_2008This is three recipes in one, and all are equally good! Keep pesto on hand to toss with pasta, spread on sandwiches, mix into salads or to top hot meats or vegetables. Use fresh, organic ingredients to make it healthier!Top Brands
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