| and more and more... |
[Jul. 30th, 2006|04:01 pm] |
| [ | Tags | | | climate adaptation, climatemodification, dinosaur fuels, evolution, extreme weather, food, greenfuture, i want one!!!, living machines, my happy place, prts | ] |
global warming is an existential threat that should affect our approach to just about every issue. To take it seriously, we would have to change the way we think about transportation, agriculture, development, water resources, natural disasters, foreign relations and more.
-in today's San Jose Mercury News "High energy prices compelling Americans to care about climate" |
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| Darrien Does raw |
[Jun. 2nd, 2006|04:55 am] |
ok it's one thing for those urban, art gallery-hopping yogarattis in new york, to go and plop $75 down for raw cuisine at pureor hang with the east village hipsters at Bonobos or the Caravan of Dreams, right, before heading down to the 24 hr pilates/colonic joint... and like wise on the left coast, it makes total sense that santa monica home to the coolest (and oneatha greenest) clothiers, would have an overabundance of off-the-wall raw restaus... sure... but it's another thing completely when the sleepy community of Stepfo-- um, Darien Conneticut gets a raw restaurant now that's dope!! |
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| Adapt or Die.. thats what evolutions is all about..... |
[Jun. 1st, 2006|06:35 am] |
US News started talking about something I think is really important. The next battle in the climate-change wars: preparing for and adapting to a warmer climate.
They write: "Even if people everywhere unplugged their appliances, left their cars home, and shuttered their factories today, enough fossil fuel emissions are already in the atmosphere to heat up the planet an additional 1 degree Fahrenheit this century, experts say. In reality, however, emissions are increasing--and scenarios put the likely temperature increases at 2.5 to 8 degrees over the same span. While politicians wrangle over mitigation, i.e., cutting emissions of gases like carbon dioxide and methane, some environmentalists and policymakers are increasingly focusing on the controversial concept of adaptation--preparing for changes increasingly seen as inevitable. Adaptation has long been the third rail of green politics for fear it would pull the focus away from fixing the problem. For many, however, the next debate in the climate-change debate is not why the planet is warming, or if we can stop it. It is this: How do we live with it?" [and in interesting note: our hominoid ancestors evolved every time there was a climate change... it's our cue to get bigger brains, stand upright... and now we need it more than ever]
so: bring on the agribots! bring on the living machines! seed banks!! While it is possible to stop & reverse what has been building since the industrial devolution, it won't happen if we dont have bellies full to actually scrub the CO2, and to deal with ocean circulations, and geoengineering and all the other neato fixes.... |
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| L I V E C U I S I N E ! |
[Apr. 29th, 2006|07:52 am] |
somewhere to eat during the ExtraOrdinary
Technology (free energy machines...)Conference
Might have to take some of the free energy freaks on over to Omar Abou-Ismail and Cara Bracken's Living Cuisine. Just read about the Salt-Lake City place here, and it sounds awesome:
""The people that work here are very loving, and we work to help people, to educate people, to make people aware," Abou-Ismail said. "We are here to do nothing but show complete acceptance with no judgment and complete love no matter who they are." Corbin White, 29, is one of Abou-Ismail's regular customers. He first came to the Living Cuisine in August. "The second I saw it, I just pulled in here and I knew it was for me because at the time I was vegan so I was thinking a little bit more about the way I ate," White said. Abou-Ismail "asked me the first time I was here if I was raw, and I said, 'I am now,' " White said, noting he loves the taste of the food. "His food is absolutely world class. I just decided right then and there that there was no sense in ever destroying my food with heat again." (and the prices? for organic raw food?? $5-15! Wow). ![[info]](http://p-stat.livejournal.com/img/userinfo.gif) greenjenni are you listening?? Go go go! |
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| mmmm raw pizzza in the woods! |
[Apr. 8th, 2006|10:04 am] |
Now u too can dehydrate! You say you want to get more into the live/raw deal, but don't have a dehydrator, and/or even tho excaliburs are now starting at $100, you don't have the money?
Or let's say you live in the woods/are going camping, but really really want a rawfood pizza? Well fret no more! The good folks at The Farm have the soilution (yes The Farm, not the farm... but The Farm, a waykewel place if ever there was one): DIY solar dehydrator! It's easy, made of cardboard, and now you gotta do it! |
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| what would you do with an additional $1,800 a year? |
[Apr. 8th, 2006|09:50 am] |
fresh organic produce on $0.75 a day...
Sure you could go to Wholepaycheque and pay $40 a week or more for all of this stuff, and you'd be eating well! but as Dave from Vegan Cycling so elcoquently shows, you could just as easily grow 'em yourself! |
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| As you can see, I'm really diggin the banner ads today!!! |
[Apr. 7th, 2006|06:31 pm] |
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| first there was supersize, then the tree of life's anti-diabetes movie... now this! |
[Apr. 6th, 2006|05:54 am] |
S U P E R C H A R G E M E
Wow. I was excited to hear about the Gabriel Cousins doc thats in production where a bunch of Diabetes type 2 people get off the insulin by raw foods. But now here's news (Thanks to beautiful RawMan Jay Iversen) about a movie called Supercharge Me!!
Here's what they have to say for themselves: "Jenna longed to be a Las Vegas showgirl for Halloween but when she tried on the costume, she realized she was not in showgirl form. Come along as Jenna takes us on her journey to discover what happens when she goes 100% "raw" for 30 days." Nice.....
(incidentally there is another RAW supercharge flick out there.....) |
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| well, if the New York Times Says So.... |
[Apr. 3rd, 2006|07:18 am] |
"There is that hippie cult crowd," she added,
"but there's a bunch of us that are quite normal."
  
I loveit!!!! check out this article in the New York Times.... it wont (mostly) be anything new for any of my Raw peeps out there (the usual suspects: Roxanne, Juliano, Dona Karen....), but it shows what momentum is building in the raw food world. Oh and additionally this article showcases one more trend-within-the-trend (let's just say movement and cut to the chase) as it focuses on raw food resorts. That's right, evolved nutrition for the jet set. Wooo Hoo! |
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| lets show the WalM a little love, please? |
[Mar. 31st, 2006|02:34 pm] |
Poor Lee Scott.... no matter what the guy does, there's always someone ready to bite at his ankles and call him a Bentonvill thug. And I think he needs a hug.
I've said it before and I will say it again (probably many many more times) but what Scott and WalMart are doing is going to be the biggest thing to ever happen in the marketing of sustainability. Just as he, virtually overnight, got crowned the king of the organic-cotton yoga pants, now he's continuing his battle. And what is the battle? Mr. Scott feels that everyone ought to have access to organic food. Not just the wealthy. And he feels that he has enough power and scale to actually make that happen.
So of course everyone now comes out of the woodwork to say that it is a bad deal for everyone (including the planet? Please...) Even this weeks Business Week has found some organic farmer to interview. The guy is not happy. He has heard all the rumours, and on top of it, he's worried that Walmart will ruin his profit margin. The farmer, by the way, sells to WholeFoods. This is snobbery at it's worse. To begin with, China has new organic standards (that are as good or better than QAI's crap) and can produce more organic produce than all the hippies in California. And the WM does a LOT of business there alreay, right? So they may not want to own every family farm left in America, ya know?
On top of which Mr. Scott is entireley correct! The prices are outlandish for organic food right now and if you happen to be poor you are S.O.L. My last grocery order at WholePaycheque bareley covered anything (and i was raw, so i was buying none of the fancypants Organic Burrito stuffs at all, still two bags were like $75). Now, WFM is the worst offender, tbh, because a similar order from my local coop would have been about $20 lighter (and since i like buying whole foods, i mean real whole foods, like seeds for sprouting and all.... i can actually add that WholeFoods sells less actual whole food than any of the coops i can go to which are smaller but still rock).
I don't mean to bash wholefoods too much, I like that they have made it fun and fashionable to eat organic (and their $80/shares are pretty strong) but i was doing business with them a few years ago and we were a new territory and I saw how they scope out and who they thought was their competitioin, and it was never grandma's hippie organic shop, it was always the most expensive most comfortable more expendable-cash stores around... so um, let them go after the wealthiest top 10% of the pop... and for the rest of us, I say; meet me in a walmart in the organic produce isle, we'll drink fresh smoothies and raise a gladd to good 'ol Lee Scott! |
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| GRA GRA GRA |
[Mar. 31st, 2006|01:34 pm] |
I'm Lovin' It!!!
OK so you wanna not have an impact when you're out wining and dinning? Or say you happen to own a restaurant and you finally want to clean up your act? Well, the Dinegreen.com folks are the place for you!
Not only do they hand-hold restaurant, bar and bakery owners so that they can get all the new green energy saving tools of their trade, but also supplies them with a 30+ point certification process. So at the end of the day the happy consumers can simply go to a listing and see all restaus that are green in their neighbourhood. Now that makes it easy!
Here's a great example of a certified green restaurant in new york city, Candles!
But, just what would the steps look like to green it up, you wonder? and Just what makes a restaurant green? Well wonder no more, below the cut is an example of a restaurant that, well, if it were a building it would have been a platinum LEED (but its not, it's a restaurant).
( Read more... ) |
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| living fresh on the Disco channel |
[Mar. 31st, 2006|02:00 am] |
How have I missed this show? I want to see it!!
That's Sara Snow. She's the host of Living Fresh, a show on the Discovery channel. I'm just blown away (yes I know i have previously made predictions that we are going to see a plethora of green prgraming on TV, "green TV Networks" and that everybody's grandma is going to do a green eco podcast... but still i'm impresed and inspired! Here's how they say it in their PR:
"Americans are living healthy lives. They eat organic food, drive hybrid cars and wear recycled fibers. ( Read more... ) |
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| Paul Nison live! |
[Mar. 2nd, 2006|11:50 am] |
Attn: all you northwest Floridians!! Go to the Sarasota Wholefoods on March 7th! Go see this man and take in his un-cooking lessons:
Yup, Raw food author and chef Paul Nison will be at Wholefoods doing a free raw cooking class. He will not only sway you to the logic inherent in raw living, but will woo you with his pesto pasta and pine-nut pudding! What have you got to loose?
[Bradenton Herald Today] |
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