We’ve compiled a pile of our favourite vegan breakfast remedies, hearty, full-of-love, and brimming with fresh, seasonal ingredients.

If these aren’t enough, here are some of other ideas that we’ve compiled over the years:

Easy Spring Soup Side Dishes

Maple Apple Oat Bake

Vegan Pancake Recipes

Even More Vegan Pancakes

Quick Breakfast Ideas

Tofu and Kale Scramble

1 tablespoon extra-virgin olive oil
3 garlic cloves, minced
1 red onion, chopped
1 teaspoon ground turmeric
2 teaspoons freshly grated ginger
1 red bell pepper, thinly sliced
4 cups finely chopped kale
16 ounces firm tofu, pressed, drained and crumbled
1/2 cup finely chopped tender sundried tomatoes
Sea salt and freshly ground pepper to taste

Heat the olive oil in a large skillet over medium heat. Add the garlic, onion, turmeric, and ginger. Cook until the garlic and onion and are tender, about 4 minutes. Stir in the bell pepper. Continue to cook until softened, about 3 more minutes. Add the kale. Cook until tender, about 2 minutes, adding a splash of water if necessary.

Add the tofu and sundried tomatoes. Turn to low heat and cook for 5 additional minutes, adding water if needed until heated through the tofu has absorbed color and is fragrant of the spices. Generously season with salt and pepper.

Baked Hash Brown Patties

3 cups very thin onion slices
2 teaspoons chili powder
5 cups coarsely grated Yukon Gold potatoes (about 2 pounds)
1 teaspoons sea salt
1/4 cup nondairy margarine, melted

Preheat oven to 425 degrees F. Lightly grease a large rimmed nonstick baking sheet. Put the onions in large bowl. Add the chili powder and mix well. Toss the  potatoes with about 1/2 teaspoon of the salt in medium bowl. Let stand 5 minutes. Using your hands, squeeze out all of the excess liquid from the potatoes. Add the potatoes, the remaining salt, and the margarine to the onions. Mix well.

This innovation in television sets will be launched at the International Consumer Electronics Show January 10th through 13th in Las Vegas, Nevada. Every year, this event brings together the innovators on technology’s cutting edge.

LG Electronics is an old favorite at the show, and this year marks their debut of the new 72-inch LZ9700, the world’s largest FULL LED-backlight LCD 3D TV (FULL LED 3D TV). The LZ9700 gives viewers life-sized action with a beautifully crisp picture in both 2D and 3D.

The television is fitted with LG’s innovative FULL LED technology, meaning it runs through an illuminated full panel of LEDs that sit directly behind the screen. This, then, produces pictures as colorful, vivid, and lifelike as an in person viewing or a painting.

“Our objective has always been to actively define and lead emerging display technology markets,” Sang Beom Han, chief executive and executive vice president of LG Display, told the Times of India newspaper.

The extra large, 72-inch FULL LED screen size also makes the picture more expansive than ever. A huge viewing area is available to enable viewers to experience superb picture quality with detailed images as big as, or larger than, real life.

In addition to these key features, the LZ9700 also has comfortable 3D viewing. The combination of the largest FULL LED screen and another level to the depth in its picture, it brings viewers even deeper into the experience.

Another key feature is the TruMotion 400Hz, which delivers a super-fast processing rate for exceptionally smooth 3D images.

“The LZ9700 combines the ultimate in LG’s picture quality with our latest developments in 3D TV,” said Mr. Havis Kwon, President and CEO of LG Home Entertainment Company. “With the LZ9700, LG is poised to take the lead in the TV market with the world’s largest FULL LED screen that delivers a truly outstanding TV viewing experience.”

Han adds, “Although OLED technology is seen as the future of TV display, the technology has been limited to smaller display sizes and by high costs, until now. LG Display’s 55-inch OLED TV panel has overcome these barriers.”

The television is also complete with the use of LG’s signature Smart TV functions. The Home Dashboard helps users engage themselves in premium content from both local and global providers, along with access to LG’s growing collection of TV apps. Like any other apps, these include everything from productivity to language to games to more.

The Magic Motion Remote Control, adds even more to this, working cleanly along with the television with its magic wand-like awesomeness.

The LZ9700 will be available to customers early 2011; additional details to follow in local markets.

Technical specs:
FULL LED-backlight LCD 3D TV
72-inch class
TruMotion 400Hz
Micro Pixel Control (Local Dimming)
Smart TV
Magic Motion Remote Control
Smart Share (DLNA, Media Link, USB, etc.)

Interested in more organic technology? Read more about organic batteries, Fuji EnviroMAX, and FutureRouters.

This recipe is great for that. It can be prepared in two different ways, each delivering delicious flavor to your friends and family, without sacrificing anything at all! Here’s how to prepare it both ways.

Your guests will love it.

Ricotta-Topped Eggplant Bites

This easy, non-vegan appetizer is simple to put together and guaranteed to impress.

Adapted from here (and image credit).

1 medium eggplant
Sea salt
Whole grain flour, for dredging
2 large eggs
3/4 cup whole grain breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons extra- virgin olive oil, divided, plus more as needed
2 large plum tomatoes, diced
2 teaspoons red wine vinegar
1 cup good quality, organic ricotta cheese
Fresh basil, shredded, for topping

Use a sharp knife to thinly slice the eggplant into rounds. Season the rounds with sea salt. Pour some of the whole grain flour into a shallow dish. Crack the two eggs into another shallow dish, and lightly beat. In a third shallow dish, put the breadcrumbs and parmesan cheese. Mix well. Using a single hand, dredge the eggplant in the flour. Dip it into the eggs. Press it into the breadcrumb mixture.

Heat 1 tablespoon of the olive oil in a large skillet set to medium heat. Working in an assembly line of dredging, breading, and frying, cook the eggplant until it is golden in color, about 2 minutes per side, adding oil when necessary.

Put the finished eggplant rounds on paper towels to drain. Season with additional salt.

Once the eggplant is finished, put the tomatoes in a medium bowl. Add an additional tablespoon of olive oil. Mix well, and add the vinegar.

To assemble, put the eggplant on a serving tray. Spoon some of the ricotta cheese onto each eggplant round. Top with the tomato mixture. Sprinkle with basil.

Vegan Eggplant Bites

A twist on the recipe above, this version will satisfy your favorite vegans without avoiding any of the delicious flavor!

1 medium eggplant
Sea salt
Whole grain flour, for dredging
6 tablespoons nondairy milk
2 tablespoons ground flaxseeds
3/4 cup whole grain breadcrumbs
3 tablespoons nutritional yeast flakes
2 tablespoons extra- virgin olive oil, divided, plus more as needed
2 large plum tomatoes, diced
2 teaspoons red wine vinegar
1 cup almond/tofu cheese (below)
Fresh basil, shredded, for topping

Use a sharp knife to thinly slice the eggplant into rounds. Season the rounds with sea salt. Pour some of the whole grain flour into a shallow dish. Heat the nondairy milk briefly on the stovetop or in the microwave, about 30 seconds, until just warm. Add the ground flaxseed and let stand until thickened, about 5 minutes. Pour the mixture in a shallow dish. In a third shallow dish, put the breadcrumbs and nutritional yeast. Mix well. Using a single hand, dredge the eggplant in the flour. Dip it into the flax mixture. Press it into the breadcrumb mixture.

Heat 1 tablespoon of the olive oil in a large skillet set to medium heat. Working in an assembly line of dredging, breading, and frying, cook the eggplant until it is golden in color, about 2 minutes per side, adding oil when necessary.

Put the finished eggplant rounds on paper towels to drain. Season with additional salt.

Once the eggplant is finished, put the tomatoes in a medium bowl. Add an additional tablespoon of olive oil. Mix well, and add the vinegar.

To assemble, put the eggplant on a serving tray. Spoon some of the almond/tofu cheese onto each eggplant round. Top with the tomato mixture. Sprinkle with basil.

To make the almond/tofu cheese, put a block of well-drained, firm or extra-firm tofu in the food processor. Add about 1/3 cup almonds, a bit of lemon juice and salt. Pulse until the mixture is the texture of ricotta cheese. I like using this version better than straight up tofu – the almonds are a nice complement – though you can do it with just tofu if you’d like!

According to Ann-Sofie Johansson, the head of design for H&M, “It’s not just about organic cotton any more, the possibilities for creating a complete fashion statement with eco smarter materials are huge now. By designing recurring Conscious Collections we have the opportunity to show in a variety of ways what’s possible using more sustainable fabrics”.

H&M’s classic, fresh designs combine with their sustainable fabrics, making for the perfect wardrobe for your spring and summer season. The newest trends include neutrals and simplicity, with the little details developed into a chic fashion collection.

However, neutrals doesn’t mean drab. In fact, colour is more important than ever… Along with white, that innocent, pure hueless shade that goes with just about everything.

The collection is made up of flowing dresses, breezy tunics, windy skirts, shorts (mini and midi), and the blazer… Especially with the rolled cuffs. We love the added details, making it just that much more feminine. A touch of lace, a bit of romance, a drop of lingerie; it just makes it that much better.

The menswear line delivers more of a preppy look, embracing the blazer just like the women’s line. The classic white two-button blazer looks great dressed up or a little more casual, and collarless shirts go easily from the office to on the town. T-shirts are a little dressier with a beach-inspired feel, with that classic Henley detailing. Tailoring meets relaxed in the majority of the looks, bringing everything we love together in a single look.

Children’s wear is similarly full of nature’s colour, bringing that classic white in both the wardrobes for girls and boys. Tiered dresses, tops, skirts for the little ladies and t-shirts and jeans for the boys.

Concious materials include:

• Organic cotton: cotton that has been grown without the use of hazardous chemicals.
• Organic linen: linen that has been grown without the use of hazardous chemicals.
• Recycled polyester: polyester made from PET bottles or textile waste.
• Tencel: Silky, renewable material produced with minimal environmental impact.

Source: hm.com

No one.

Regardless of what we plan to spend, giving green is the way to go, whether it is a donation, an eco-friendly gift, a homemade treat or a (still intact) regift.

But if you plan on buying, here are some of our favourites that you can score under $20.

Bambu Bowls

bambuhome.com

$12

Traditional bamboo craftsmanship combines with gorgeous, sustainable design in these bamboo-based bowls. Each bowl is developed through Lacquerware, is hand coiled, shaped, and finished. They use a clever layering process that delivers 18 laters of natural laquer to create a waterproof and durable finish. Suitable for both hot and cold foods, these bowls are available in a variety of colours, among them cayenne, blue corn, green apple and naked.

Available in 4″, 6″ and 11.5″ diameter, made of bamboo and natural lacquer.

Mini Creamers

branchhome.com

$14

Handmade by Lisa Jones and  Pigeon Toe Ceramics in Portland, O, these clay, earth-friendly canisters are finished lead-free glaze and fired in a kiln that’s powered by renewable energy. Perfect for serving cream (or nondairy creamer) at your next coffee/cookie gathering. Available in Yolk, Peacock, and Meadow (green). All glazes are non-toxic and food safe.

Approximately 2.25″ diameter x 2.25″ tall

Wood Print Art

petitcollage.com

$15

Made with water-based inks and printed on chemical-free maple veneer, these prints are beautiful for kids, families, and any room in the house! The veneer is derived from U.S.-grown trees milled by companies that practice sustainable-yield forestry techniques

8″ x 10″ (larger sizes and different types of prints available)

Green Interior Design by Lori Dennis

Amazon.com

$16.20

Award-winning designer and author Lori Dennis shows that interior design can be both stylish and eco-friendly. This easy-to-use, entertaining guide discusses every aspect of interior design—furniture and accessories, window treatments, fabrics, surface materials, appliances, plants, and more—from a green perspective in terms of reducing waste and pollution and turning a home into a healthy, comfortable environment. Readers will learn how to use sustainable materials, the best ways to search thrift shops and antique stores, find the ultimate green products, use local materials, switch to nontoxic products, and become energy efficient.

Hard Drive Case

Amazon.com

$16

We loe BuiltNY for their awesome lunch bags, so why not bring your hard drive around in style, too? The Built NY Hoodie Portable Hard Drive Case is a stylish and helpful way to keep your back up in the best place possible. With a rigid EVA core and an elastic neoprene custom fit, your portable hard drive is sure to stay safe. It looks cool, too.

Fair Trade Fare

tenthousandvillages.com

<$20

There is loads to choose from at Ten Thousand Villages, a nonprofit Fair Trade Organization (FTO), designed to benefit artisans, not to maximize profits. They market products from handicraft and agricultural organizations based in low-income countries, providing consumers with products that have been fairly purchased from sustainable sources. There are plenty around the world–we recommend checking one out near you or shopping online.

Image courtesy of petitcollage.com

He’s put together some great planet-lovin’ options on his website. (Check out more on his green guide here).

Under controlled conditions, the researchers found that these items do not have the health promoting nutrients that once was thought.

The difference between organic and conventional growing is in fertilization and soil fertility. These two factors affect the output of plants, in both taste and (once thought) nutrient content. The topic is clearly up for debate, with past studies showing otherwise.

Just published in the journal Science, the battery research was led by University of Texas at Austin chemists Christopher Bielawski and Jonathan Sessler. The duo discovered that when molecules come together, they form new compounds by exchanging electrons. Molecules that have opposite charges are attracted to each other and can form something new.

Bielawski and Sessler created two molecules that could come together, exchange electrons, but not form the new compound.

“These molecules were effectively spring-loaded to push apart after interacting with each other,” says Bielawski. “After electron transfer occurs, two positively charged molecules are formed which are repelled by each other, much like magnets held in a certain way will repel each other. We also installed a chemical switch that allowed the electron transfer process to proceed in the opposite direction.”

“This is the first time that the forward and backward switching of electron flow has been accomplished via a switching process at the molecular scale,” Sessler added.

Bielawski says this system gives important clues for making an efficient organic battery. The electron transfer processes is the key to providing a way to design the right organic materials .

“I would love it if my iPhone was thinner and lighter, and the battery lasted a month or even a week instead of a day,” says Bielawski. “With an organic battery, it may be possible. We are now starting to get a handle on the fundamental chemistry needed to make this dream a commercial reality.”

Read the full article here.

Image courtesy from sciencedaily.com

We’re quick to broadly label food as being either “healthy” or “unhealthy”.  As an example, the Papaya fruit would most likely get a stamp of approval in the Healthy Food Category. Hawaiian Papayas, however, are now affected by alterations in their genetic composition. While Hawaiian Papayas may have once been considered healthy food in their natural state with the ability to contribute to one’s wellness, they now have the potential to damage it.

A savvy, proactive and concerned populace who recognizes Genetically Modified Foods as a serious health and environmental threat (especially without proper labeling) can avert the rise of preventable diseases and environmental damage for generations to come.

A genetically modified organism (GMO) is produced when genes from one species are inserted into another, in order to obtain a desired characteristic through the process of Genetic Engineering [aka Genetic Modification (GM)].  Those in favor of GM foods claim that this technology will allow decreased pesticide use along with increased food production in an effort to feed the world.

Environmental Damage¹

• Genetically engineered organisms cannot be cleaned up or recalled once released into the environment, unlike chemical and nuclear contamination, which can at least be contained. We cannot isolate and separate Genetic pollution from the environment in which it is spreading
• New species with genetic modifications could develop through birds, insects or wind that carry genetically altered pollen to other lands thereby pollinating plants and arbitrarily creating these new GM species.

¹SustainableTable.org

Health Hazards

• The American Academy of Environmental Medicine (AAEM) calls for a moratorium on GM food as it poses serious health risks in the areas of toxicology, allergy and immune function, reproductive health, and metabolic, physiologic and genetic health without any clear benefit. The AAEM recommends immediate long-term independent safety testing and appropriate labeling requirements, which is essential for the health and safety of consumers.
• The Cancer Prevention Coalition highlights the risk of increased Breast, Colon and Prostate cancer from Genetically-engineered bovine growth hormone (rBGH) in milk.
• The Institute for Responsible Technology released a publication that exposed several health risks, which include allergic reactions, liver problems, reproductive problems and infant mortality, based on laboratory studies in animals.
• Potential for Antibiotic Resistance in humans due to antibiotic-resistant marker genes in GM foods. This poses a great public health threat; as treatment with currently available antibiotics would not be sufficient to cure the infection.

What Can You Do Today?

• Understand the reasons for buying Organic Food, as organic foods are grown in harmony with nature and would not allow Genetic Modification.
• Look for “Non-GMO” labeling. Dairy products should have the label ‘No rBGH or rBST,” or “artificial hormone-free.”
• Download the Non-GMO project Iphone App or print Dr. Mercola’s non-GMO shopping Guide.

Once you’ve understood the importance of eating non-GMO foods in your own life, you can then make a greater impact on a global level (which in turn makes things easier on yourself) by supporting the removal of GMO in the marketplace.

It’s becoming impossible to avoid every environmental and health threat within our food supply.  Imagine eating at a restaurant or going grocery shopping without GM Foods available in the first place. Therefore, advocating on the grassroots level is worthwhile.

Check out the following organizations to get involved: Organic Consumers Association, True Food Network, and Sustainable Table.Org.

Image courtesy of organic-center.org

Released Tuesday, the study delivers a warning that organic pesticides are possibly worse than their synthetic counterparts.

Researchers embarked on a two-year study that compared the performance, effectiveness and environmental impact of two conventional pesticides, two “risk-reduced” synthetic pesticides, and two organic pesticides on soybean aphids.

With a series of field tests, they aimed to discover how well each pesticide worked at killing the vermin, while leaving their predators unharmed.

The study found that the organic pesticides did, indeed, kill off the aphids. However, they also found that it killed the ladybugs that would combat them. They did discover that three out of the four synthetic pesticides caused less impact on the environment, as they were more selective in killing the aphids.

Rebecca Haillet, a University of Guelph professor and one of the researchers in the study, explained that the reason for the toxic effect was due to the fact that when using organic pesticides, a larger amount is required.

Some provinces have already banned the use of these organic and natural pesticides.

The study did not address the safety of traditional pesticides, but instead explored the eco-impact of the natural varieties. They looked ingredients and their toxicity rate on both the environment and wildlife.

The study appears in the current edition of PLoS One.

While my wine knowledge is limited to the fact that I like it, I am constantly seeking out organic food options. We all read labels instead of marketing claims on food products, but what about in our liquor stores?

I always picked up Releaf because it was the only bottle labeled organic. Now, dozens of labels claim a range of buzzwords: organic, natural, biodynamic and sulfite-free. But when it comes to organic wine, what does it all really mean?

Turns out, organic wine is a contentious topic. The USDA’s National Organic Program (NOP) created the certification standards. While the NOP has developed a set of standards, not all winemakers agree that those standards are in the best interest of the wine and many are choosing to not certify despite their organic practices.

Organic wines are made from certified organically-grown grapes. No pesticides, fungicides, herbicides or fertilizers are used. The next part of the definition is a sticking point among winemakers. Sulfites are added to wine to serve as a preservative and stabilizer; however, adding sulfites to wine is adding a chemical. Some winemakers feel that adding sulfites balances the wine and shouldn’t affect its organic status. The sulfite issue is further complicated because the term sulfite-free doesn’t necessarily mean organic. Sulfite-free wine can be made from regular grapes, confusing the matter even more.

And then there’s the issue of production methods, which range from biodynamic (using only the vineyard’s natural resources) to sustainable (striving for organic practices with some use of sprays). What all this boils down to are a few different classifications:

100% Organic

These wines are made from organically-grown grapes and are either sulfite free or don’t have any added sulfites (beyond what occurs naturally).

Organic

At least 95% of the grapes in these wines must be organically grown, and organic means there can be a small amount of added sulfites.

Made with Organic Grapes

These wines are made with organically-grown grapes but have added sulfites.

It turns out my bottle of Releaf falls under the “Made with Organic Grapes” category. Yet, while the wine is produced with healthier agricultural practices, as I sip my Releaf, I have to wonder: Is it fair to call a wine organic or even sustainable when it’s flown from South Africa to the U.S. then trucked to my little supermarket in southern Indiana?

A few North American organic wine producers:

bonterra.com

frogpondfarm.ca

summerhill.bc.ca

badgermtnvineyard.com

Image courtesy of lasplash.com

Yes, it’s rhubarb season, the sneaky vegetable that we often mistaken as a fruit. With a tartness akin to cranberries, it’s the perfect accompaniment to sweet fruits like apples and berries, sprinkled within your favourite pies and tarts.

So what about highlighting it on it’s own? Rhubarb is a great source of fibre, antioxidants and many vitamins (including C and K), and minerals (like calcium).

But it gets even better – really. Simply wrap it in pastry, douse it in sweetness and eat it warm from the oven.

Classic Rhubarb Pie

for the pastry:
2 1/2 cups flour (whole grain, a mixture of your favourites, or gluten-free)
1 teaspoon salt
3/4 cup chilled non-dairy margarine, such as Earth Balance, cut into small pieces
6 tablespoons ice water

for the filling:
1 cup sugar
5 tablespoons flour
4 cups chopped rhubarb
1 tablespoon non-dairy margarine

Preheat oven to 425F.

Start with the crust: whisk together flour and salt. Add non-dairy margarine and, using a pastry blender, mix until the mixture resembles coarse crumbs. Add water slowly, a little at a time, mixing just until the dough comes together. Gather into a ball and divide into two pieces. Flatten, wrap in plastic wrap, and place in the fridge for 20 minutes.

When finished chilling, roll out one piece of dough onto a lightly floured surface into a 12″ round. Transfer to prepared pie plate.

In a medium-sized mixing bowl, whisk together sugar, flour and salt for the filling.  Toss with rhubarb and then transfer into crust. Dot with margarine.

Roll out second dough disk into another 12″ round. Cut into 24 half-inch wide strips, then weave into a lattice. Trim, crimp and seal.

Bake in preheated oven for 10 minutes, then reduce heat to 350F and bake until crust is golden and rhubarb is tender, 35-45 minutes.

Let cool on wire rack for 15 minutes before serving. Enjoy warm or chilled.

Image courtesy of timesonline.co.uk

Like in the past years, the company encourages folks to visit www.odwalla.com/plantatree to help determine where the new trees will be planted.

From Odwalla

Odwalla_® Expands Plant a Tree Program to All 50 States; Doubles Tree Donations in 2010

Half Moon Bay, Calif., May 24, 2010 ­–– All 50 states will be competing for trees this summer when Odwalla launches its third annual Plant a Tree program. The program is a partnership between Odwalla and America’s State Parks to support the environment and help with important reforestation and planting initiatives.

Beginning May 25, visitors to www.odwalla.com/plantatree can click on one of 50 state park systems where they would like to plant a tree, free of charge. Odwalla will double last year’s donation – which went to the 11 participating states – and plant 200,000 trees through the 2010 program. Tree locations will be determined by website visitor designation.

In addition to the Odwalla website, a portion of the trees will be allocated via codes found in the Park Visitor Welcome Kits at participating State Parks. Fans of Odwalla on Facebook also can create their own virtual Microforest by encouraging others to donate trees via the Plant a Tree program.  Fans will get virtual credit when their friends participate in the Plant a Tree program – helping to spread the word about the program. As more friends designate tree donations from Odwalla, the fan will get a virtual forest planted in their name.

“It was great to see the overwhelming response to the Plant a Tree program in its first two years and we’re delighted to be able to expand its reach to all 50 states in 2010,” said Chris Brandt, Odwalla vice president of marketing. “Odwalla began with a simple vision to make great juice, do good things for the community and build a business with heart. The Plant a Tree program is just one of the many ways we are able to recognize this vision today.”

The website portion of the Odwalla Plant a Tree program runs from May 25, 2010 through August 15, 2010. Codes found in the State Park Visitor Welcome Kits can be redeemed through December 31, 2010. The species of trees donated will vary by region and will be planted in fall 2010 and early 2011.  Odwalla has donated 160,000 trees since the program began in 2008.

About America’s State Parks

America’s State Parks brings together the state park systems of all 50 states representing more than 2,000 parks nationally. Our state parks encompass natural and cultural treasures, and provide recreation opportunities for more than 725 million visits each year. Learn more at www.americasstateparks.com.

Odwalla, Inc., the nation’s leading natural health beverage company, delivers nourishment coast to coast with the Odwalla family of juices, juice drinks, soy beverages and nourishing food bars.  Odwalla has been making juices and innovating in the natural health beverage category for 30 years.  Its nourishing beverages and food bars are available in natural food stores, select supermarkets and specialty outlets throughout the country.

To learn more about Odwalla products and Odwalla’s commitment to the environment, please visit  or call 1.800.ODWALLA. Also follow Odwalla on Facebook (www.facebook.com/odwalla) and Twitter (@Odwalla).

From the Rainforest Alliance:

Leaders in Sustainability Honored at Rainforest Alliance Gala

New York – The Rainforest Alliance, an international nonprofit organization focused on sustainable farming, forestry and tourism, names the 2010 honorees for its annual gala on May 12 at the American Museum of Natural History in New York City.  Companies continue to make bold commitments to sustainability, despite an uncertain economic landscape, and these commitments improve livelihoods and conserve biodiversity on the ground.  The annual gala recognizes companies and individuals for their work with the Rainforest Alliance on making sustainable supply chain decisions, or for their longtime support of conservation work.

“Twenty years ago, the Rainforest Alliance had only a handful of companies working with us on their supply chains, and now we have thousands,” said Tensie Whelan, president of the Rainforest Alliance. “The companies and individuals honored during our annual gala are those that show leadership in their efforts to make farms, forests and tourism operations more sustainable so that future generations may also enjoy them.”

The 2010 honorees are:

Sustainable Standard-Setters (recognizing businesses and individuals with strong commitments to sustainability that champion conservation, improve the environment and support local communities):

Pierrick Chouard of Vintage Plantations Chocolates

Columbia Forest Products

Côte d’Or Chocolate

Glenn Jampol and Teresa Osman of Finca Rosa Blanca Coffee Plantation & Inn

JD Wetherspoon

Kenya Tea Development Agency

Willamette Valley Vineyards

2010 Gala Co-chairs:

Luigi Lavazza S.p.A.

Suzano Pulp and Paper

The honorees and co-chairs will come together on May 12 with other business leaders and representatives from the Rainforest Alliance for a day-long workshop on marketing sustainability and certification at a location in downtown Manhattan. Following the workshop, they will join other Rainforest Alliance supporters for an awards dinner, dancing and a silent auction at the American Museum of Natural History. Gala proceeds benefit the Rainforest Alliance’s work in sustainable agriculture, forestry and tourism.

Achievements of the 2010 gala honorees:

Pierrick Chouard of Vintage Plantations Chocolates

In the late 1990s, Pierrick Chouard – at the time, manager of a French chocolate company – paid a visit to the Dominican Republic to research local cocoa farms.  It was an eye-opening experience for Chouard, who was unaware of the depth and complexity of the social, environmental and economic challenges facing cocoa farmers in Latin America and the Caribbean.  Following the trip, Chouard developed a class to introduce cocoa farmers to better farming practices and began contemplating launching his own line of sustainably grown specialty chocolate.  Chouard approached the Rainforest Alliance with a generous donation to jump-start a development project in the Dominican Republic and a desire to identify a sustainable source for his new line of chocolate products. Together, we agreed to connect with potential suppliers in Ecuador, where the Rainforest Alliance was already engaged with a number of farmers. By 2004, Vintage Plantations Arriba chocolate had hit the shelves and become the first-ever cocoa product to bear the Rainforest Alliance Certified™ green frog seal. Today, 100 percent of the cocoa used in Vintage’s delicious chocolates comes from farms that protect the environment and the rights and welfare of local communities.

vintageplantations.com

Columbia Forest Products

In the late 1990’s Columbia Forest Products — North America’s leading producer of hardwood plywood and hardwood veneer — identified certification as an opportunity to differentiate its products in the marketplace.  Soon after, it became the first manufacturer of its kind to secure a Forest Stewardship Council (FSC)/Rainforest Alliance Chain-of-Custody certificate, and more than a decade later it provides the industry’s most comprehensive line of FSC-certified decorative hardwood panel products. Columbia has incorporated other game-changing practices into its operations, too — for example, eliminating the use of urea formaldehyde from its manufacturing process. According to Columbia, working with the Rainforest Alliance’s SmartWood program “positioned us to make substantial changes in the makeup of our product lines and helped our merchandise to resonate with increasingly sophisticated and environmentally-conscious consumers.”

columbiaforestproducts.com

Côte d’Or Chocolate

Thanks to a momentous commitment and pioneering efforts from Kraft Foods, consumers across Europe and North America are experiencing the delicious taste of sustainably grown cocoa. With Côte d’Or premium line of chocolate products now containing at least 30 percent Rainforest Alliance Certified™ cocoa content, Kraft Foods is demonstrating its meaningful investment in sustainability and responsible agriculture.  It’s a commitment that will continue to deepen: by 2012, all of the cocoa in Kraft Foods Côte d’Or and Marabou chocolate products will be sourced from certified farms. For thousands of West African farmers and their families, this means access to health care, safety equipment and education services.

cotedor.com

Glenn Jampol and Teresa Osman of Finca Rosa Blanca Coffee Plantation & Inn

For conservation-conscious tourists and eco-curious coffee lovers, Finca Rosa Blanca is an essential destination. A coffee plantation and inn, it has been awarded a prestigious five green leaves and a perfect 100 percent score from Costa Rica’s Certification for Sustainable Tourism program and Rainforest Alliance certification (plus wide recognition) for sustainable farm management. Finca Rosa Blanca has also

demonstrated a real commitment to the betterment of its local community. For the past 20 years, the inn’s owners have donated five percent of their annual bar and restaurant revenue to community projects, enabling the construction of a new library, dining room and computer center at their local school, developing a community-wide recycling center and providing continuous support to the Children’s Food Bank and Kitchen.

fincarosablanca.com

JD Wetherspoon

With ongoing sustainability initiatives at its 757 pubs and 16 hotels located throughout the UK, JD Wetherspoon has been quietly demonstrating its commitment to ethical business for some time. In 2004, Wetherspoon launched a company-wide recycling initiative and began bringing all of its recycled waste to a national distribution center. In 2009 alone, nearly 5,500 tons of cardboard, used cooking oil, plastic packaging, paper and steel were recycled through the initiative. The company is also working to reduce its energy consumption by 15 percent by the end of 2010 and collaborating with suppliers to minimize packaging. In addition, Wetherspoon has begun adopting responsible sourcing practices and now purchases 100 percent Rainforest Alliance Certified™ coffee for all of its pub locations — a real boon for coffee growing communities, wildlife and the environment.

jdwetherspoon.co.uk

Kenya Tea Development Agency

Producing some 60 percent of Kenya’s tea, the Kenya Tea Development Agency (also known as KTDA) has been working with its farmers to make the case for socially and environmentally responsible agriculture for some time. In 2006, KTDA and one of its main buyers, Unilever — supported by the UK’s Department for International Development — launched a pilot program to demonstrate the value of sustainable agriculture among its small-scale farmers. The project was a resounding success. By the close of 2009, KTDA had achieved Rainforest Alliance certification on more than 38,000 of its smallholder tea farms- a development that has truly benefited the agency, farmers and factory employees. Today, KTDA’s Rainforest Alliance Certified tea is commanding a higher price, workers and farmers have critical safety equipment and employees and farmers now understand the very real value of soil, water and wildlife conservation.

74.63.45.6/cmss4

Willamette Valley Vineyards

If Willamette Valley Vineyards wanted to save $250,000 a year, it could stop using natural cork stoppers and transition to metal screw caps or plastic stoppers. Fortunately, the winemaker understands that that number does not reflect the true cost to the environment, which is why it pays a premium to seal its bottles with cork harvested from Forest Stewardship Council (FSC)/Rainforest Alliance Certified forestlands in the Mediterranean. An overriding commitment to social, environmental and economic sustainability is apparent throughout Willamette Valley Vineyards’ business operations. All of the company’s properties have been certified by LIVE (Low Input Viticulture and Enology) as well as Salmon-Safe. The vineyard also offers ten cents for every wine bottle returned to its tasting room (regardless of origin), uses recycled paper throughout its facilities and recycles all plastic, aluminum, paper and cardboard.

willamettevalleyvineyards.com

Achievements of the 2010 gala co-chairs:

Luigi Lavazza S.p.A.

One of Italy’s oldest and most popular coffee roasters and sellers, Lavazza strives for quality and innovation while maintaining a respect for tradition. Since 2004, the Rainforest Alliance and Lavazza have collaborated on ¡Tierra!, a project to help small coffee growing communities in Honduras, Peru and Colombia improve their living and working conditions and become more competitive and self-sufficient. Through the initiative, farmers have learned to protect wildlife, waterways and forests by using eco-friendly techniques – for example, controlling pests without the use of dangerous agrochemicals and replacing inefficient coffee mills with modern machinery that conserves water and controls pollution. The project has borne fruit: Since 2005, Rainforest Alliance Certified ¡Tierra! Coffee, a 100 percent premium Arabica blend, has been sold in specialty and retail stores in many countries, including the United States, Canada, the United Kingdom, Germany, France and Italy. Soon, Lavazza plans to introduce ¡Tierra! to coffee-growing communities in Tanzania, India and Brazil, as well.

lavazza.com/corporate

Suzano Pulp and Paper

Endangered species like the Juçara palm and the Bahia rosewood thrive on Suzano Pulp and Paper’s responsibly managed forestlands in the states of São Paulo, Espírito Santo, Minas Gerais, Bahia, Maranhão and Piauí. The 86-year-old pulp and paper company – which sells its products in more than 80 countries around the globe – has made environmental stewardship a central part of its business strategy. It’s a commitment that has paid off. One of the ten largest pulp producers in the world, Suzano attributes much of its business success to Forest Stewardship Council (FSC)/Rainforest Alliance certification on its well-managed forestlands. With approximately 40 percent of its 597,000 hectares set aside as reserves — and the rest complying with the FSC’s strict standards for social, environmental and economic sustainability — it’s clear that Suzano’s commitment has been profitable for the environment as well as the company’s bottom line.

suzano.com.br

Gala sponsors: Domtar, Gibson Foundation, Gloria Jean’s Coffees, National Geographic Traveler and Nestlé Nespresso SA

BACKGROUND

Established more than 22 years ago, the Rainforest Alliance seeks to conserve biodiversity through its programs in sustainable forestry, agriculture, tourism and climate in over 76 countries worldwide.  Through third-party certification of forests and farm land and training on sustainable tourism practices, the organization helps promote sustainable livelihoods.  It also works with companies of all sizes on improving the sustainability of their supply chains.  During 2009, the organization saw continued growth in the number of companies buying from Rainforest Alliance Certified™ farms or forests — an increase of 26 percent from the previous year.  In agriculture, the volume of Rainforest Alliance Certified coffee sold in 2009 grew 41 percent from the previous year to 87,583 metric tons. In forestry, the Rainforest Alliance’s SmartWood program certified 22.2 million acres (9 million ha) of forestland, increasing the program’s overall forest management area 18 percent to 145 million acres (59 million ha) worldwide. For its work in tourism, the Rainforest Alliance received a 2009 Travel + Leisure Global Vision Award for upping the ante for sustainability standards in the tourism industry.  The climate initiative has also seen an upsurge in activity, to date validating or verifying 11 forest carbon projects representing 1,897,239 acres (768,113 ha).

The Rainforest Alliance works with people whose livelihoods depend on the land, helping them transform the way they grow food, harvest wood and host travelers. From large multinational corporations to small, community-based cooperatives, businesses and consumers worldwide are involved in the Rainforest Alliance’s efforts to bring responsibly produced goods and services to a global marketplace where the demand for sustainability is growing steadily. For more information, visit www.rainforest-alliance.org.

Image courtesy of fincarosablanca.com

Yet, natural deodorants have a bad reputation for being ineffective.

Determined to find a natural deodorant that worked, I tested five popular products. The bottom line? Though everyone’s body chemistry reacts differently to deodorants, there are some effective, affordable options on the market.

First, a quick word about my testing methods: I wore each deodorant for one week (with one exception). Each deodorant ran the gauntlet of errands, dog walks, a couple workouts, and nights on the town.

Kiss My Face Active Enzyme Fragrance-Free

$5.99, Lavender scent, amazon.com

The Kiss My Face deodorant fell to the bottom of my list. The waxy formula is actually a mix of baking soda and clay. Recently, kitty litter manufacturers have come under eco-fire for using clay as an odor absorber in their products because strip-mining methods are used to collect the clay, and the dust particles produced by clay can cause upper respiratory infections, among other problems. Though the odor-absorbing properties of the deodorant were effective, I’d probably avoid this product due to the clay components.

Tom’s of Maine Natural Long-Lasting

$4.99, amazon.com

I do not have sensitive skin, nor do I have any allergies. In fact, I’ve never even had poison ivy (knock on wood). But the first time I applied this deodorant, my arms broke out in red, itchy bumps. I wiped it off, and tested it again the next day. Same thing. Of the five deodorants I tested, this was the only one I couldn’t wear. Though everyone’s body chemistry is different, after some online research, I discovered that this is a common problem with this particular brand.

Burt’s Bees Herbal

$8.00, amazon.com

The mist application is a simple and refreshing alternative to the typical stick of deodorant, though if you apply it right out of the shower, make sure your underarms are completely dry or else it will run off. There isn’t an unscented version available, and the mist’s fragrance is spicy and strong. The deodorant required several reapplications throughout the day regardless of activity level, so at $8 a pop, this is an extremely expensive option.

Naturally Fresh Crystal Roll-On

$3.99, amazon.com

This deodorant is the lowest-priced option out of the bunch. It’s hypoallergenic and unscented, and it has chamomile added to soothe underarms. Upon application, the liquid deodorant is runny, so you need to allow a couple minutes for it to dry completely. It works well to eliminate odors, though reapplication was necessary after walking the dogs.

JASON Natural Cosmetics Fragrance-Free

$5.99, amazon.com

Of all the natural deodorants I tested, this stick felt the most like a traditional deodorant. The paraben-free formula was gentle enough to use immediately after shaving. Though the stick was labeled fragrance free, I detected a scent that most likely comes from the sage and green tea components. Overall, this deodorant worked extremely well and required fewer reapplications. Of the five deodorants I tested, this was the clear winner for best in show!

Image source here and here

Fast, Fresh & Green

Middleton is no stranger to the kitchen. For many years she was the editor of Fine Cooking magazine with a background highlighting culinary school, restaurant work, recipe developing, food writing, and working for food magazines.

She also has a blog – Sixburnersue.com – devoted to cooking and featuring fresh, wholesome foods. From growing the goods to serving for guests, she loves delicious vegetables, thus leading to Fast, Fresh & Green.

Her goal of the book is to be able to cook these vegetables so everyone will love them; basically forming a guide to delivering a reference chock full of ideas to please the pickiest of eaters.

The book is divided into two parts: Prep and Cook. Prep features stocking your pantry, giving the lowdown on all of Middleton’s favourite flavour influences. Her Cupboard consists  of traditional staples, such as vanilla extract and soy sauce, along with some not-so-traditional must-haves, like dried cherries and chili-garlic sauce. Her Counter holds the garlic, onions, oils and vinegars, among them everything from fruity cider vinegar to Eastern-inspired rice vinegar.

She keeps some alcohol on hand – for cooking, of course – and suggest minibottles if you don’t drink, of rice wine, sherry, vodka and wine.

Her Fridge is filled with varieties of cheese, salty means, aromatics and fresh herbs. Her Spice Cabinet begs for you to take a whiff of cardamom, peppercorns and everything in between.

Part I continues with Chapter 2, detailing what to do with all of your vegetables before you start. From choosing the best selection from the grocery store, to storing and prepping, it’s all in there. And if you didn’t know not to put potatoes in the fridge, now you do.

Part II gets into the recipes, with nine chapters devoted to different cooking styles. Each one features the method, equipment needed, and how to cook it, along with a myriad of recipes to test out the technique. It begins with Quick Roasting, highlight dishes such as Roasted Green Beans and Cremini Mushrooms with Rosemary-Garlic Oil, a simple recipe with seven ingredients and a lot of taste.

The next chapter is Quick-Braising, putting out the technique of making the best Cider-Braised Baby Bok Choy and Golden Apples that you’re guaranteed to ever have.

The other chapters that follow fail to disappoint. Hands on Sauteing, Walk-Away Sauteing, Two-Stepping (not a dance, but instead two-step processes), No Cooking, Stir-Frying, Grilling, and Baking Gratins finish it off.

It doesn’t end with the book, though. Middleton says on her blog that she has an alternative mission: saving the planet. She dubs this alternate-self as Sustainablesue, and pens some great environmentally-driven posts in the Sustain section of her site  on The Huffington Post Green page.

Vegetarians will relish in the recipes, all of which can be adapted to be meat-free. (Most of which already are). Vegans, too, will be pleased to know that the majority of them don’t include animal products, and if they do, it’s an easy swap of milk or butter.

Intriguing? The recipes taste as good as the book sounds – and you can enjoy those and more from her website at Sixburnersue.com.

The book is available from Amazon.com for just $16.47, a bargain for the wealth of information, tasty recipes, and vegetable-cooking-bible that is fit for your cookbook shelves. Get it now: Fast, Fresh & Green.

This four-day event includes a variety of international speakers, including keynote speaker Margaret Webb, a leading Toronto writer and author of ‘Apples to Oysters: A Food Lover’s Tour of Canadian Farms’.

It also includes a variety of seminars and workshops, including topics on genetically engineering, organic certification, climate change, eco-friendly building, food security and more.

For those who might not be able to make time to listen to and explore the presentations, they also a featuring an Organic Expo/Tasting Fair with 160+ exhibitors (including 35 food vendors) on Saturday and Sunday, which is free to the public. And filled with incredible – and delicious – fair-trade, organic products.

Online registration is closed, but you can still register at the door. (Click here for more information).

If you’re heading there, we’d love to get a review on what you think! Drop us an email if you attend.

For more information about the conference, visit guelphorganicconf.ca

They run a sustainable business driven on a philosophy based on respect for the environment, workers, and themselves.

Through this, they’ve developed a line of beautifully-colored, 100% certified organic  cotton tees and tops. Each shirt is hued with low-impact dye, designed with earth-friendly messages about eco-related topics.

All Green Label Organic shirts are:

• 100% Certified Organic, made with soft Ring Spun cotton
• Developed with eco-conscious low impact dyes
• PVC-free
• Void of neck tags and pre-shrunk
• Made in the USA, as locally as possible * Sweatshop Free * Oeko-Tex 100 Certified

There are many designs to choose from, along with plenty of styles to fit the season. Crews, thermals, and long sleeved tops are available for men, women, and baby.

We especially love the eco-messages and simple designs – and know that your friends and family will, too.

Visit them at greenlabel.com to check them all out – and they’re offering free shipping until December 20th!

Mealtime is anything but bleak with over 200 recipes that take advantage of seasonal, local produce. Each recipe features a rainbow of colours, all rich in nutrients, minerals and – most of all – taste.

The book is based upon simplicity of ingredients, drawing out natural flavours from nature’s bounty. More than just a cookbook, Walters delivers you the essential guide to eating well, bringing you closer to the source with points on nutrition and health.

Walters briefs us on her approach to nutrition, and it’s quite simple: plant-based, whole foods is the route to take. She then dives into the details, teaching readers how to get started, eat healthfully, and approach a clean-eating lifestyle.

The next part of the book is the Basics, an extensive section on tools, cooking methods and every ingredient you can think of. From teaching us how to cool legumes, to recommended nuts and seeds, she leaves no room for confusion or questions in adopting this lifestyle.

She also includes information on Oxalic and Phytic Acids, as well as Organic and Conventional choices, to provide readers with every avenue for optimal nutrition.

But the recipes are surely the highlight of the book, with over 230 recipes from organized by season. Starting with Spring, favourites such as asparagus and fennel appear among the many mouth-watering recipes. Some include simple recipes we know and love – like the Traditional Hummus – while others highlight unique combinations, such as the Inca Red Quinoa with Currants.

Summer falls upon us with variations on classic guacamole to pasta salads. Ending summer BBQs will be a breeze, too, with the Peach, Fresh Fig and Bourbon Crisp with Pecan Topping… A definite crowd-pleaser.

Next is Fall, when homey comfort food begins to take over. Warming soups deliver the classic apple/squash combination, as well as worldly shiitakes and chickpeas. riParsnips, squash, potatoes and pears sprinkle the recipes with their seasonal splendor. While vegans will appreciate variations on classic crips and pies, any foodie will devour desserts like the Green Tea Poached Pears with Pomegranate Glaze and Pistachios.

Winter doesn’t disappoint, featuring food fit for the chillier months and holiday entertaining. Olive Tapenade makes the list, along with savory stews, chilis and new favourites, such as the Lentil Apple Walnut Loaf.

Is your mouth watering? It should be.

Each recipe is laid out in an easy to follow spread, with a short anecdote featuring a tip, variation or memory.

We love the combination of good health with good food, and that’s exactly what Walters delivers. Vegans and non-vegans alike will relish in the plethora of palate-pleasing recipes, each dedicated to season, whole foods.

Read more about the author at terryskitchen.net.

Buy Clean Food now at Amazon.