How to Make Nitrogen Rich Compost

Can we compost fish? Indeed we can! Fish scraps help us to create nitrogen rich compost to grow healthy vegetable plants. And this saves you money! No need to buy fish emulsion at your local nursery:)

Here are some tips to keep odor, rodents, and pests away from your fishy compost:

To Use an Underground Compost 
  • Dig a hole about 18″ deep.
  • Fill the hole with 6″ of scraps: This should be 3 parts carbon (wood chips, bark, sawdust, etc) to 1 part of your fish scraps.
  • Cover your fish scraps with 12″of soil.
  • Allow your compost to decompose for 1 year.

Plant your vegetables directly on top of the compost, or spread your compost heap around your garden.

To Use an Enclosed Composter

  • Add fish remains in moderation so you have a good mix of soil, vegetable waste, and fish waste.
  • Make sure there is plenty of plant waste directly on top of the fish waste.Enjoy your homemade fish emulsion! And eat raw when you can:)

 

Reduce Waste, Help Your Environment & Curb Climate Change

Use reusable produce bags called Bunch Bags at greenwomanstore.comI think we have all been trying to reduce waste, especially plastic waste for sometime now. Some of our local laws have helped us in this direction by prohibiting grocery outlets handing out free plastic bags that end up in the ocean (and in our seafood), in trees, and in already pushed to the limit landfills.

The awareness of plastic straws is currently in the forefront and we are glad for that education too. I found bamboo straws for sale at our healthy food store. Keeping a few of these in our car will be a big help! Along with glass and ceramic food containers for meals to-go.

Here are more simple ways to reduce waste and help your environment:

  • Reusable Produce Bags
  • Clean Your Plate to Curb Climate Change
  • Use & Store Stainless Steel, Glass or Bamboo Straws
  • Buy in Bulk to Eliminate Packaging
  • Bring Your Own Paper Bags to Your Farmers Markets
  • Keep Cutlery & Containers in Your Purse & Car
  • Bring Your Coffee Mug to Cafes for Refills
  • Reduce Animal Waste & Eat Vegetarian
  • Buy “Ugly” Fruits & Veggies — They are often the tastiest!

 

Agriculture is a major driver of climate change, accounting for more than 20% of overall global greenhouse gas emissions. Between 30 and 40% of food produced around the world is never eaten. It is spoiled after harvest, during transportation, and/or thrown away by food stores and consumers. That’s us! We can help prevent waste and curb climate change by “cleaning our plates,” and buying only what our families will eat each week, deeply reducing food waste and the greenhouse gasses it produces.

Most of us shop weekly either at food stores or farmers markets. This requires us to estimate how much food we ourselves, or our family, will eat in a week. We can make better use of our freezers by packaging the greens that remain in our produce bins into a glass jar for soup the following week. This could include things like onion and garlic peels, veggie stems, etc. All these micro-nutrient rich food stuffs that contribute to “garbage” in landfills and climate change could be contributing to our overall health!

Reduce Animal Waste & Eat Vegetarian. We must also address the environmental impact of factory farming. Did you know that agribusiness, industrial food, and large scale farming systems are the major cause of man-made global warming. Confined Animal Feeding Operations (CAFOs), contribute directly to global warming by releasing vast amounts of greenhouse gases into the atmosphere—more than the entire global transportation industry. The air at some factory farm test sites in the U.S. is dirtier than in America’s most polluted cities.

Freezing in glass jars is easy if you leave the lid on the counter until the contents has frozen. Leaving the jar lid on the counter, in plain sight, helps you to remember to put the lid on the jar in the freezer.later. Better soups, more nutritious broths and sauces, and we feel we are contributing in yet another way to improve our environment and reduce the effects of climate change on our own communities and those around the world.

"Ugly" or misshapen foods are healthy, nutritious, and sometimes more delicious -- especially if a sunspot/sun kissed spot “Ugly” or misshapen foods are healthy, nutritious, and sometimes more delicious — especially if a sunspot/sun kissed spot is what makes it “ugly.” I find this to be true especially with fruits such as apricots, nectarines, apples an plumbs, even grapes. The best tasting are the ones kissed by the sun! Keeping these foods out of landfills is a most important effort being carried out by forward thinking folks around the world. The land, water, and human effort it takes to grow all food is to be respected. Have fun with ugly foods, and teach children to appreciate the efforts it takes to grow nutritious foods.

I’ve noticed that some American women over 90 are holding on to the outdated behavior and belief that “A lady always leaves a bit of food on her plate.” In India this would be an insult to the cook — and indeed an insult to Mother Earth everywhere! It’s time for all of us to shop for, cook, and help ourselves to only as much food as we plan to ingest — and clean our plates — no matter our age!

It snowed in Rome this week. Climate Change is effecting us all, and will take all of us to turn it around.Reducing food waste is not a focus of governments at the moment, so we must pick up this effort as a personal and family ethic. It snowed in Rome this week. Climate Change is effecting us all, and will take all of us to turn it around.

 

Sexism In The Animal Rights Movement

Lisa Kemmerer on Sexism in the animal rights movementWomen are rising up in every nook and cranny of human culture to say #MeToo.

Non-profit organizations are not exempt from sexual harassment despite their honorable efforts in other areas. We spoke this week with author and philosopher-activist, Lisa Kemmerer. She is dedicated to working against oppression on behalf of the environment, animals, and disempowered human beings, and she is Associate Professor of Philosophy and Religions at Montana State University, Billings. Professor Kemmerer says:

“Sexism in the Animal Rights Movement is not new—it’s part of our culture and has been in the movement since women first started working to protect animals! Male privilege and white privilege are connected with human privilege—they are connected with the problem of animal abuse. We need to recognize these interconnections and make the necessary changes in our lives if we want to bring change. Going vegan is critical, but we also have to root out sexism, racism, and other forms of oppression to welcome a world of peace.”

In our conversation with Professor Kemmerer, she explained that it’s naive for us to think that sexism, racism, ableism, ageism do not exist as a very real problem in the Animal Rights Movement. The movement of Animal Liberation is largely white, way too male powered, and that’s creating real sexism and racism in the movement. It is men in power, CEOs, donors, and board members who are the perpetrators.

If You Are A Feminist You Need To Be Vegan

To illustrate the fact that this issue is about power, I share a quote from Lisa’s introduction to Speaking Up for Animals, An Anthology of Women’s Voices:

“The position of most women in patriarchal societies is closer to that of chickens and cows than it is to that of the men who hold power.”

There are solutions to sexism in the animal rights movement. Here are a few solutions Lisa suggests:

  • Hire Women & People of Color as leaders of organizations.
  • No relationships inside organizations.
  • If someone says something is wrong, believe & support them!
  • Have policies in place against harassment and discrimination.
  • Have recurring required education.
  • Don’t let problems within organizations disappear.
  • Get educated about overlapping oppressions: intersectionality.
  • Make sure that in your language and your behavior that you are not contributing to other oppressions. The problem with the white male privileged perpetrators is that they are contributing to other oppressions, oppressions outside the protection of animals. We women don’t want commit the same errors of behavior or intent.
  • Look for non-profits owned and run by women to work for and donate to.

Watch for shake downs in the Animal Rights movement, and who is taking sexism on. Carol Adams, who wrote The Sexual Politics of Meat, has a blog allowing anonymous postings. You can read Carol’s Blog here.  

Sexism in the animal rights movement with lisa kemmererLisa Kemmerer is doing a survey for women who have been sexually assaulted or harassed or discriminated against inside the Animal Rights Movement. Find the survey at CANHAD.org – Coalition Against Nonprofit Harassment & Discrimination. You can submit testimonials here and read others here.

“We can’t save the animals until we get rid of sexism, racism, ableism, ageism, and the destruction of the environment because they are all linked. It’s such a change for me to say it’s not just about the suffering of the animals. It’s a system of oppression. If we are supporting one part, we are not going to get rid of another part.”

More information on Lisa’s work here: Lisa Kemmerer.com

Check out #ARMeToo for women speaking up.

Our Free Podcasts with Lisa Kemmerer:

12/6/17 Podcast with Lisa Kemmerer on Sexism in the Animal Rights Movement here.

2/18/15 Podcast with Lisa Kemmerer on Environmental Ethics & Dietary Choice here.

Books by Lisa Kemmerer

Eating Earth: Environmental Ethics and Dietary Choice 

Sister Species: Women, Animals and Social Justice

Stay tuned for more podcasts on Sexism, and the results of Lisa’s Survey. #MeToo

Grain Free Waffles with Cassava Flour

cassava flour at greenwomanstore.comAre you thinking about going Grain Free? Well, me too:) I have been grain free for a few months now and have experienced a real reduction in inflammation. I lost 8 pounds without trying and I seem to be okay with that. I do love my breakfasts, and have tried several waffle recipes and this one is the best so far.

So, I am sharing it with you here. I’ve given you links for finding most of the ingredients at wholesale prices at Thrive Market online:

Cassava Flour Waffles

Makes 2 1/2 waffles or 10 break off sections.

Preheat  your Waffle Iron.

4 pastured or omega 3 eggs from farmers markets or neighbors or your own backyard

1/2 cup Cassava Flour

1/4 cup extra virgin coconut oil melted or already liquid in your cupboard if it’s hot like mine is right now

1 Tablespoon honey 

1/2 teaspoon aluminium free Baking Soda 

1/4 teaspoon good pink or mineral sea salt

Mix in your small smoothie blender until well blended and foamy, or you can

Wisk eggs, oil and honey by hand and then add the dry ingredients.

Pour 1/4 cup onto waffle your iron. These Cook Quickly, so watch your waffle iron!

 

Here are some handy facts about shopping online at Thrive Market:

Thrive Market at GreenWomanStore.com

Why Eat Organic by Sandi Star

WHY EAT ORGANIC?  

This article is by Sandi Star, Holistic Health Practitioner, Certified Nutritionist, and founder of Karmic-Health.com.

Why Eat Organic – The Inside Scoop with Sandi Star of Karmic-Health.com“By eating organic foods, you limit your exposure to synthetic insecticides, fungicides and herbicides, because organic farming avoids using these chemicals. Additionally, by eating organic foods, you limit your intake of growth hormones and antibiotics, because organic meat and dairy farmers are prohibited from using hormones and antibiotics in organic livestock and dairy production. Finally, by eating organic foods, you limit your intake of GMO (genetically modified) foods because organic farmers cannot raise genetically modified crops or livestock — or use production aids/feeds that are genetically modified.” Sandi J. Star, HHP, CNC, Founder of  KarmicHealth.com

 The Organic Difference

Sandi Star has been eating and recommending organic foods for some time. It’s an important part of her service as a Health Practitioner. She believes it’s  important for us to know why we would go to the store and pay more for our food:

Can we justify our commitment to preventative medicine, which is what food is supposed to be.

We pay for your health now by buying organic and non-GMO food, or we pay later in health care costs. This is what Sandi Star tells her patients. She believes that our food needs to be our medicine because good nutrition is what makes our body thrive. Sandi doesn’t think enough of us are questioning where our food comes from, or that we have a good understanding about the toxic affects that Monsanto’s GMOs have on our diets.

PESTICIDES ARE AN ESTIMATED $35 BILLION INDUSTRY ACCOUNTING FOR MORE THAN 2.5 MILLION TONNES OF CHEMICALS DEPOSITED INTO THE ENVIRONMENT ANNUALLY

EAT ORGANIC – THE INSIDE SCOOP:

When it comes to Monsanto’s RoundUp, remember non-organic animals are fed grains and foods that are sprayed with RoundUp — and we are eating what they ate — RoundUp is present in the muscle of meat. Cows are rapidly fattened up with grain-based feeds, usually made with a base of soy or corn. The conventionally raised cows are often given drugs and hormones to grow faster, as well as antibiotics to survive the unsanitary living conditions. Cows are meant to eat grass which gives them a lot of Omega’s in the meat whereas cows fed grains cause inflammation in our body. Big difference.

There are new antibiotic rules for 2017 you might have seen news about that are worth a further look. Farmers are being required to work with a Veterinarian to treat their livestock with antibiotics. Antibiotics and hormones are a serious issue within the meat industry because farmers are now obtaining antibiotics without a prescription. We have to question the integrity and expertise of each veterinarian working with farmers and hope they use these drugs only when necessary. Remember, antibiotics are prohibited in organic farming. Organic Farmers take care of the environment by allowing the cows to graze in fields as opposed to keeping them confined where disease can easily spread.

The National Organic Program (NOP) develops the rules and regulations for the production, handling, labeling, and enforcement of all USDA organic products. This process, involves input from the National Organic Standards Board (a Federal Advisory Committee made up of fifteen members of the public) and the public.

Why Eat Organic – The Inside Scoop with Sandi Star at Karmic-Health.comThe “organic” food label identifies food grown with sustainable practices that:

Rely on natural biological systems for pest and weed control, synthetic pesticides, herbicides and soil fumigants.

Improves the quality and fertility of our soil

Protects water quality locally, nationally and globally

Reduces soil erosion

Reduces the impact of agriculture on our environment

Produces high quality, nutritious and great tasting food

Does not use genetic engineering

Does not use sewage sludge as fertilizer

WE GET MORE NUTRITION EATING ORGANIC!

Here are some studies:

In a 2002 University of Missouri study, chemists were shocked to discover that smaller, organically grown, oranges delivered 30 percent more vitamin C than the large conventionally grown ones. Certified nutritionist Virginia Worthington found that a serving of organic lettuce, spinach, carrots, potatoes, and cabbage provided the recommended daily intake of vitamin C, but not so for the same veggies grown by conventional farming.

Worthington reported that organically grown fruits and vegetables outpaced their conventional counterparts with as much as 27% more vitamin C, 21% more iron, 29%t more magnesium, 13.6% more phosphorus, and 18% more polyphenols. Polyphenols are a group of plant compounds such as bioflavonoids, flavanols, and pycnogenols. They are anti-inflammatory and have a wide range of health benefits, including protection against allergies, arthritis, heart disease, cancer and more. The organics also showed 15% fewer nitrates and heavy metals than the conventional foods.

Here’s another interesting point. These phytonutrients, such as polyphenols and antioxidants, protect both people and plants. Pesticides — insecticides, herbicides, and fungicides — actually block a plant’s ability to manufacture these important plant compounds. Without them, plants are handicapped and too weak to fight off pests. The organic farmer, on the other hand, builds up these important nutrients by feeding the soil, emboldening the plants to naturally defend themselves against pests and disease.

In a study of antioxidants in organic and conventionally grown fruits, scientists found higher concentrations of valuable vitamin C, vitamin E, and other antioxidants in the organic foods. They theorized that the organically grown fruits developed more antioxidants as a defense and repair mechanism against insects when grown without the use of pesticides.

A 2007 study by researchers at the University of California-Davis, for example, found that organic tomatoes had nearly twice as much flavonoids as industrial tomatoes. Flavonoids such as quercetin, kaempferol, and naringenin have been found to reduce cardiovascular disease. The UC-Davis study suggested that industrial tomatoes may have fewer of the metabolites because they are over-fertilized. When researchers at Washington State University compared organic strawberries and industrial ones, they found that the organic berries had 8.5% higher antioxidant activity, 9.7& more ascorbic acid, and 10.5% more phenolic than industrial berries. Finally, a January 2011 study published in the Journal of Dairy Science found that milk from cows raised organically in the UK had higher levels of beneficial fatty acids.

THE DIRECT TOXICITY OF ROUNDUP/GLYPHOSATE

Glyphosate (the active ingredient in RoundUp) is presented by Monsanto as a benign chemical for weed control which is inactivated in the soil. However, this is far from the case. Glyphosate interferes with enzymes in plants and microbes because of its ability to chelate (bind) trace metals and by its antibiotic action (RoundUp is patented for both). Other chemicals used in formulated products sold to farmers and gardeners enhance RoundUp’s toxic effects.

Commonly claimed to be only present in higher plants for production of essential amino acids, alkaloids etc., WRONG – important – microbiota in soils supports plant growth mineral uptake mammals supports gut organisms,

GLYPHOSATE: A MULTI-FUNCTIONAL BIOLOGICAL MOLECULE :

Kills SOIL bacteria, compromising soil quality and plant growth.

Kills GUT bacteria – compromising digestion, contributing or leading to Leaky Gut/Gut Permeability, Irritable Bowel Syndrome, Crohn’s Disease, Celiac Disease, Gluten Intolerance, Autism, Obesity, Cancer and Endocrine Disruption.

I could go on and on. There is a lot of research showing the toxic effects of RoundUp despite Monsanto’s continuing claims that it is safe. RoundUp is not safe and there are numerous studies that prove it.

ROUNDUP INGREDIENTS:

I looked up the MSDS (Material Data Safety Sheet) on Round Up and found the following:

Active ingredient Potassium salt of N-(phosphonomethyl) glycine; {Potassium salt of glyphosate} Composition COMPONENT CAS No. % by weight (approximate) Potassium salt of glyphosate 70901-12-1 49

Other ingredients 51. The specific chemical identity is being withheld because it is trade secret information of Monsanto Company. Needed to put that in bold!

Now doesn’t every ingredient in everything else that has to do with food legally have to be disclosed? This is interesting because on the MSDS it clearly states Do NOT contaminate water when disposing of rinse waters. That alone would make me nervous to try it on food and one of the obvious reasons to go organic.

It also has a list of ECOLOGICAL information showing the toxic effects on our ecological system. It goes on to say it is “practically nontoxic” to our honey bee. What do they mean by “practically” anyhow? My question would be then why are we losing so many of these bees and what else could possibly be doing it? According to Monsanto’s website they are working with organizations to save the bees which puts out a mixed message. Let’s just stop putting toxic chemicals in the ground to begin with.

Advice to doctors it goes onto say; This product is not an inhibitor of cholinesterase which is basically denying studies that show it inhibits an enzyme from breaking down acetylcholine thereby increasing both the level and duration of action of the neurotransmitter acetylcholine, which as we know can cause neurological concerns.

CONCLUSION

This is a huge area in need of awareness and more research so I invite you to start your own research by questioning where your food comes from for starters. I’ve dedicated many years in creating awareness that will impact our nation’s focus on disease prevention. I am so grateful I had that curiosity years ago, as it changed my life, my health and my appreciation for old school ways of farming. Just as we give our kids the nutrition and support they need to grow into healthy, productive adults with a purpose, we should also support our food systems that fuel them.

SOME GREAT RESOURCES:

CCOF works to level the playing field for California’s organic producers. CCOF members and other supporters came together to help pass the recently enacted California Organic Food and Farming Act (COFFA). COFFA ends duplicative paperwork for CCOF-certified farmers and makes other important reforms to support the next chapter in organic agriculture.

Learn about COFFA and how you can get involved in other CCOF-led campaigns at https://www.ccof.org/advocacy

Oregon Tilth is a leading nonprofit certifier, educator and advocate for organic agriculture and products since 1974. Their mission to make our food system and agriculture biologically sound and socially equitable and find practical ways to tackle big challenges. Their mission is to balance the needs of people and planet through focus on core areas of certification, conservation, social equity, policy and the marketplace.

Learn more about getting involved at https://tilth.org/about

The Agricultural Marketing Service (AMS) administers programs that create domestic and international marketing opportunities for U.S. producers of food, fiber, and specialty crops. AMS also provides the agriculture industry with valuable services to ensure the quality and availability of wholesome food for consumers across the country.

Learn more at https://www.ams.usda.gov/about-ams

SOURCES:

[1] https://www.ams.usda.gov/rules-regulations/organic

[2] http://www.organic.org/articles/showarticle/article-46

[3] http://www.sciencedaily.com/releases/2011/01/110116214603.htm

[4] http://sustainablepulse.com/2014/07/02/uk-parliamentary-meeting-brings-dangers-roundup-public-focus/#.WNAm0W_yuUm

[5] http://www.roundup.ca/_uploads/documents/RT540Liquid-Canada-EN.O15.pdf

[6] https://en.wikipedia.org/wiki/Acetylcholinesterase_inhibitor

Preventing Cancer wIth Sandi Star – Using Food as Medicine LISTEN HERE

Living Gluten Free by Sandi Star New Edition HERE

Nutritional Coaching with Sandi Star HERE

Rebecca Spector at the Center for Food Safety

Rebecca Spector at the Centor for Food Safety InterviewWe interviewed Rebecca Spector, West Coast Director at the Center for Food Safety. Listen and learn about food issues and how to join with her to change our world.

Rebecca ran an organic farm for ten years, and she studied organics and environmental issues in college. California farming showed her the intersection between the environment and farming.

In our interview, Rebecca talked about how we can avoid GMO foods by avoiding 5 specific crops: Corn, Soy, Canola, Cotton, Sugar Beets, and GE Alphalfa mostly used for animal feed.

Myth: 80% of our food is GMO. This myth refers to processed foods. Whole foods that we buy fresh are primarily not GMO. Processed foods like crackers and breads with lots of ingredient or made with corn, soy and canola may very well contain GMOs. We now have the availability of foods with the “No GMO” label. Look for them at your healthy food stores.
popcorn and pesticides video
Hear Rebecca talk about the connection between GMO crops and allergens. GMOs create new allergens by splicing one food into another. This will result in an allergic reaction in the final product if a person is allergic to the food that was spliced in.

Good News! So many countries around the world require GMO labeling, or they have banned GMO crops all together! The numbers increase almost weekly, and you can get involved by joining with Center for Food Safety.

Confused about which fish are safe? Listen to Rebecca’s interview and hear why wild salmon is better, and Pacific vs. Atlantic. She suggests getting the SeaFood Watch APP from the Monterey Bay Aquarium on your cell phone so it is close by when you shop.
Rebecca Spector at the Center for Food Safety

Bees and butterflies are critical to our food supply. Rebecca is working on that too!

Check out the FREE reports, fact sheets, videos, Non-GMO shoppers guide, and a lot more at the Center for Food Safety. Get involved, join their newsletter and receive notices and easy to sign petitions on issues you care about. Let legislators know what you want and make change in how your food is produced.