VEGGIE PRIDE PARADE:
SUNDAY, MAY 16, 2010 info@vivavegie.org….•….212-242-0011

• Eat healthier and tastier foods with more nutrients and vitamins.
• Avoid chemicals, hormones, artificial additives and genetically modified organisms.
• Help the environment by promoting better farming practices.
• Support organic farmers and enable them to continue farming in this environmentally safe manner.
• Organically raised animals are in conditions which limit stress and promote health. They are humanely treated and are fed naturally, without drugs.
• Organic farming reduces soil erosion and ground-water pollution, significantly reducing the impact on wildlife.
• Organic food production uses less energy than conventional food production.
• Organic farming practices maintain and enhance seed, crop and ecological biodiversity.
• Consuming organic products helps protect future generations.

Spread the organic word!

Choosing modern technology can reduce our use of fossil fuels and help protect the planet. These ten steps will help curb global warming, save you money, and create a safer environment for the future.

Drive Smart!
A well-tuned car with properly inflated tires burns less gasoline—cutting pollution and saving you money at the pump. If you have two cars, drive the one with better gas mileage whenever possible. Better yet, skip the drive and take public transit, walk, or bicycle when you can.

Buy Local and Organic
Did you know the average American meal travels more than 1,500 miles from the farm to your plate? Think of all the energy wasted and pollution added to the atmosphere—not to mention all the pesticides and chemicals used to grow most produce! So go to your local organic farmer to get your fruits and veggies.

Support clean, renewable energy.
Renewable energy solutions, such as wind and solar power, can reduce our reliance on coal-burning power plants, the largest source of global warming pollution in the United States. Call your local utility and sign up for renewable energy. If they don’t offer it, ask them why not?

Replace incandescent light bulbs with compact fluorescent bulbs.
Especially those that burn the longest each day. Compact fluorescents produce the same amount of light as normal bulbs, but use about a quarter of the electricity and last ten times as long. Each switch you make helps clean the air today, curb global warming, and save you money on your electricity bill.

Saving energy at home is good for the environment and for your wallet.
Start with caulking and weather-stripping on doorways and windows. Then adjust your thermostat and start saving. For each degree you lower your thermostat in the winter, you can cut your energy bills by three percent. Finally, ask your utility company to do a free energy audit of your home to show you how to save even more money.

Become a smart water consumer.
Install low-flow showerheads and faucets and you’ll use half the water without decreasing performance. Then turn your hot water heater down to 120°F and see hot-water costs go down by as much as 50 percent.

Buy energy-efficient electronics and appliances.
Replacing an old refrigerator or an air conditioner with an energy-efficient model will save you money on your electricity bill and cut global warming pollution. Look for the Energy Star label on new appliances or visit their website at www.energystar.gov to find the most energy-efficient products.

Plant a Tree, protect a forest.
Protecting forests is a big step on the road to curbing global warming. Trees “breathe in” carbon dioxide, but slash-and-burn farming practices, intensive livestock production, and logging have destroyed 90 percent of the native forests in the United States. And you can take action in your own backyard—planting shade trees around your house will absorb CO2, and slash your summer air-conditioning bills.

Reduce! Reuse! Recycle!
Producing new paper, glass, and metal products from recycled materials saves 70 to 90 percent of the energy and pollution, including CO2, that would result if the product came from virgin materials. Recycling a stack of newspapers only four feet high will save a good-sized tree. Please… buy recycled products!

Mount a local campaign against global warming.
Educate your community about how it can cut global warming pollution. Support measures at the national, state, and local level that:

• Make automobiles go further on a gallon of gas;
• Accelerate the use of clean, renewable energy sources, such as solar and wind;
• Increase energy efficiency and conservation; and
• Preserve forests around the world.

Interested in helping your city become a “cool city”? It’s easy! Click here for details and you’ll be on your way to helping your city be Cool!

Spring Rolls	General Tsao’s	Mushroom Cabbage Soup

Whenever my husband is in Chinatown in downtown Toronto he stops at the same Chinese bakery to get himself a Steamed Pork Bun. The bakery has been there since the 1960′s and still has the original hand painted windows in Chinese script. He was distraught a few weeks ago to discover that they are closing to renovate. Luckily he happened by on their very last day before closing and got his pork bun, because nothing is ever the same once you renovate.

Soup: I love Hot and Sour Soup and it seems to me that there are as many recipes as there are Chinese restaurants. I’ve tried a few different recipes in my time, and I like this one.

Main Course: The most ordered main course may well be General Tso’s Chicken. This recipe isn’t as sweet as some, which I personally prefer. This recipe works equally well with tofu if you want a vegetarian dish.
Another big favourite is Emeril’s Beef and Broccoli. I haven’t tried this recipe myself, but it has all of the classic ingredients for a fantastic dish.

My mother-in-law isn’t kosher, but she doesn’t normally eat pork. But one dish which often tempts her is Chinese ribs. Here’s Emeril’s take with Asian Style Ribs.

Noodle dishes are also popular and you can try Emeril’s Cabbage Lo Mein. This is a vegetarian dish as well.

Tofu is incredibly versatile because it has no particular taste on it’s own. It soaks up the flavour of whatever sauce you choose to cook it in.Tofu is one of those foods that people seem to love or hate. The people who don’t like it most often complain about the texture, but you can buy it in a variety of textures from silken to extra firm. If you have problems with a soft texture, give this Crispy Tofu dish a try.

If you want to have some fun making a bunch of little dishes, then make some Dim Sum. This summer at the cottage I made some pot stickers for a pot luck dinner I was attending. My daughter had a bunch of friends over so I doubled the recipe and made some for them as well. They were a huge hit and were gone in minutes.

Beef and Broccoli	Crispy Tofu	Dim Sum

An Indian Feast

 
Shortly after we were married my husband gave me a copy of Classic Indian Cooking by Julie Sawni. I found it a bit daunting with the huge lists of ingredients that I’d never heard of. I didn’t even know how to begin to find some of them. Now, I love Indian cooking, and once you have the spices, it really isn’t difficult at all.

Appetizers: What more can I say than Onion Bahji? I loved this recipe and the taste of the fried onions melting in your mouth is spectacular.

Main Course: Probably two of the most popular take-out Indian dishes are Chicken Tikka Masala and Butter Chicken. As with General Tso’s Chicken there are many recipes out there for these Indian favourites. I’ve made both of these dishes for pot luck dinners with great success. You can easily substitute tofu in either of these recipes.

There are lots of fantastic vegetarian recipes in Indian cooking, and no feast is complete without an Indian Dal.

Onion Bhaji	Dal	Butter Chicken

A Mexican Meal

 
Mexican cooking is a new interest for me. I’ve been trying out a number of traditional styled dishes, rather than the Tex-Mex variety that you get in fast food joints. I love the earthy flavour of Mexican cooking and I’m planning to do more of it in the new year.

Appetizers: I’ve never made Empanadas before, but Emeril’s version of Sweet Potato Empanadas looks like something I’m going to have to make. I like the smokey taste that chipotle chilies give to the Chipotle Black Bean Burritos, although I never know, do you pick them up and eat them with your hands, or do you use a knife and fork. When I pick up a burrito it just seems to end up disintigrating.

My son’s girlfriend Becca taught me how to make Tortillas, and she does a much better job of it than I do. Once you’ve got those tortillas made you can go ahead and make some Quesadillas with them, which is an incredibly versatile dish. You can pack pretty much anything into a quesadilla that you like, and you can change it every time you make it.

If you want a healthy Tex-Mex fix, try these vegan Nachos.

Black Bean Burritos	Tortilla Chips	Nachos

Try a Thai Meal

 
A number of years ago there was a sudden surge of interest in Thai food and there were Thai restaurants opening all over Toronto. I can walk to about 4 of them. Lemongrass, galangel, fish sauce and other exotic ingredients suddenly started appearing on menus, and now you can get them anywhere and have them in your pantry.

Soup: When I was growing up, one of the things I really disliked was any dessert made with coconut. As an adult, I discovered that I love the taste of coconut milk in dishes, especially in this fabulous Thai Mushroom Coconut Soup.

Main Course: Probably the most frequently ordered Thai dish is Pad Thai. This is a vegetarian version that is quite delicious.

Mushroom Coconut Soup	Vegetarian Pad Thai

A Trip Around the World for Some Other Dishes

 
My neighbourhood has a huge Jamaican population and you can go into any corner store and buy yourself a Jamaican patty. This is a vegan version. I have to admit I have never purchased a Jamaican patty, but my daughter tells me that this tastes just like the real thing. In any case, I thought it was pretty tasty.

Whenever I’m out for dinner, my husband, who doesn’t cook, takes himself over the the local Vietnamese Pho joint for his meal. This recipe is pretty close to the what he gets there.

Jamaican Patties	Pho

And Back Home Again

 
One of the problems with American take-out food is that it is often fast food full of preservatives, fat and salt. That is, of course, why people love it. So when my husband was out of town and unable to disapprove of any unhealthy eating, I made onion rings for my daughter and her best friend Julia.They were, in a word, fabulous.

I’m totally uninterested in take-out fried chicken, but real home cooked fried chicken is another matter. If you want to have a healthier version, try Emeril’s (Oven) Fried Chicken, which is actually baked in the oven. I’ve made chicken fingers this way for years and it’s delicious.

Onion Rings

But What About the Pizza?: Is there any more beloved or more frequently ordered take-out food than pizza? I have to confess that we have a fabulous mom and pop Italian restaurant a few blocks from us and sometimes I order pizza from them rather than making it myself because it is just so delicious. Even so, making pizza yourself is quite easy, and also delicious. If you like, try some really easy Individual Flat Bread Pizzas on your grill.

So there you have it: A bit of an overview of some wonderful and delicious recipes for take-out food that you can make in your own home. Here’s all the recipes we have here, for easy clicking:

Pizza	Naan Pizza

All 25 Take-Out Recipes

Chinese Food Take-Out Recipes

• Spring Rolls
• Steamed Pork Bun
• Hot and Sour Soup
• General Tso’s Chicken
• Emeril’s Beef and Broccoli
• Emeril’s Asian Style Ribs
• Cabbage Lo Mein
• Crispy Tofu
• Dim Sum

Indian Food Take-Out Recipes

• Chicken Tikka Masala
• Onion Bhaji
• Butter Chicken
• Indian Dal

Mexican Food Take-Out Recipes

• Sweet Potato Empanadas
• Chipotle Black Bean Burritos
• Quesadillas
• Nachos
• Tortillas

Thai Food Take-Out Recipes

• Mushroom Coconut Soup
• Pad Thai

Other Worldly Delights

• Jamaican patty
• Vietnamese Pho

American Classics

• Onion rings
• Emeril’s (Oven) Fried Chicken
• Pizza
• Individual Flat Bread Pizzas

Green Products and Ideas on April 21 will offer Central New Yorkers a chance to look at and ride in a GM fuel cell vehicle, expert advice on green-living tax credits and incentives, and much more. The Sustainability Fair will run 4 to 8 p.m. April 21 in SUNY Oswego’s Campus Center arena. It is free and open to the public, and parking will be available.

The one-day exposition will feature exhibitors displaying, discussing and demonstrating green products and services to enhance sustainable solutions for home, property and life. The Sustainability Fair will run 4 to 8 p.m. April 21 in SUNY Oswego’s Campus Center arena. It is free and open to the public, and parking will be available.

Among the features:
- General Motors will provide a fuel cell vehicle. GM reported last fall that its Chevrolet Equinox hydrogen-to-electricity vehicles have passed a million miles in testing, emitting only wisps of water vapor from the tailpipe. A GM representative will be on hand to answer questions and give rides.
- Chris Carrick of the state Energy Research and Development Authority will promote a range of environmentally responsible initiatives NYSERDA has in the works, and will provide information about home energy efficiency and tax incentives.
- SUNY Oswego’s Office of Facilities will display information about the new apartment complex, The Village, rapidly rising next to Glimmerglass Lagoon on campus, and all the components qualifying it for LEED Gold, a top U.S. Green Building Council certification for building design and environmental sustainability.
- A variety of vendors will have exhibits and information on such green services and products as wind and solar contracting, community farming and gardening, green cleaning, and much more.

The event is sponsored by SUNY Oswego as a part of the Quest Day of Research and Creativity. Underwriting is provided by the American Chemical Society and SUNY-Oswego’s Auxiliary Services. For more information about the fair, visit http://www.oswego.edu/sustainabilityfair or contact Thad Mantaro at 312-3492 or thaddeus.mantaro@oswego.edu. For vendor registration information, contact Thad Mantaro.

The best way to ensure clean and safe drinking water is to protect our watersheds, which act as natural filters absorbing chemicals, pollutants and sediments. In the meantime, a temporary solution is to filter the water in your home.

Always select filters certified by the National Sanitation Foundation (NSF), which tests products to ensure that they remove what the manufacturers say they do. NSF has an extensive searchable database on their website, www.nsf.org/Certified/dwtu/.

No filter will remove every contaminant of concern, but here are the most common types and the major contaminants they can handle.

Carbon-filter models include carafes (pitchers), faucet-mounted models, undersink models (usually require a permanent connection to an existing pipe) and whole-house or point-of-entry systems (usually installed in the basement or outside). Carbon, a porous material, absorbs impurities as the water passes through.

What they remove: lead, PCBs, chlorine byproducts (chloramines and trihalomethanes), certain parasites, radon, pesticides and herbicides, the gasoline additive MTBE, the dry-cleaning solvent trichloroethylene, some volatile organic compounds, some levels of bacteria (such as Cryptosporidium and Giardia) and a small number of pharmaceuticals.

Reverse-osmosis systems push water through a semi-permeable membrane, which acts as an extremely fine filter, and they’re often used in conjunction with carbon filters. However, they waste four to nine gallons of water for every gallon filtered.

What they remove: perchlorate, sulfates, fluoride, industrial chemicals, heavy metals (including lead), chlorine byproducts, chlorides (which make water taste salty) and pharmaceuticals.

Ultraviolet light disinfects water, killing bacteria. Countertop units can be found for under $100, but most whole-house units cost $700 and up for NSF-certified models.

What they remove: bacteria; use with carbon filter to remove other contaminants.

Distillers, probably the least practical home method, boil and condense water. While countertop units are available, distillers use lots of electricity, generate excess heat and require regular cleaning. Explore filters or other alternatives to remove your contaminant, or, in a pinch, buy distilled water.

What they remove: heavy metals (including lead), particles, total dissolved solids, microbes, fluoride, lead and mercury.

Source: The Green Guide

Myth: The science of global warming is too uncertain to act on.

Fact: There is no debate among scientists about the basic facts of global warming.

The most respected scientific bodies have stated unequivocally that global warming is occurring, and people are causing it by burning fossil fuels (like coal, oil and natural gas) and cutting down forests.

The U.S. National Academy of Sciences, which in 2005 the White House called “the gold standard of objective scientific assessment,” issued a joint statement with 10 other National Academies of Science saying:

“the scientific understanding of climate change is now sufficiently clear to justify nations taking prompt action. It is vital that all nations identify cost-effective steps that they can take now, to contribute to substantial and long-term reduction in net global greenhouse gas emissions.” (Joint Statement of Science Academies, 2005)

The only debate in the science community about global warming is about how much and how fast warming will continue as a result of heat-trapping emissions. Scientists have given a clear warning about global warming, and we have more than enough facts — about causes and fixes — to implement solutions right now.

Myth: Even if global warming is a problem, addressing it will hurt American industry and workers.

Fact: A well designed trading program will harness American ingenuity to decrease heat-trapping pollution cost-effectively, jumpstarting a new carbon economy.

Claims that fighting global warming will cripple the economy and cost hundreds of thousands of jobs are unfounded. In fact, companies that are already reducing their heat-trapping emissions have discovered that cutting pollution can save money.

The cost of a comprehensive national greenhouse gas reduction program will depend on the precise emissions targets, the timing for the reductions and the means of implementation. An independent MIT study found that a modest cap-and-trade system would cost less than $20 per household annually and have no negative impact on employment.

Experience has shown that properly designed emissions trading programs can reduce compliance costs significantly compared with other regulatory approaches. For example, the U.S. acid rain program reduced sulfur dioxide emissions by more than 30 percent from 1990 levels and cost industry a fraction of what the government originally estimated, according to EPA. Furthermore, a mandatory cap on emissions could spur technological innovation that could create jobs and wealth.

Letting global warming continue until we are forced to address it on an emergency basis could disrupt and severely damage our economy. It is far wiser and more cost-effective to act now.

Myth: Water vapor is the most important, abundant greenhouse gas. So if we’re going to control a greenhouse gas, why don’t we control it instead of carbon dioxide (CO₂)?

Fact: Although water vapor traps more heat than CO₂, because of the relationships among CO₂, water vapor and climate, to fight global warming nations must focus on controlling CO₂.

Atmospheric levels of CO₂ are determined by how much coal, natural gas and oil we burn and how many trees we cut down, as well as by natural processes like plant growth.

Atmospheric levels of water vapor, on the other hand, cannot be directly controlled by people; rather, they are determined by temperatures. The warmer the atmosphere, the more water vapor it can hold. As a result, water vapor is part of an amplifying effect.

Greenhouse gases like CO₂ warm the air, which in turn adds to the stock of water vapor, which in turn traps more heat and accelerates warming. Scientists know this because of satellite measurements documenting a rise in water vapor concentrations as the globe has warmed.

The best way to lower temperature and thus reduce water vapor levels is to reduce CO₂ emissions.

Myth: Global warming and extra CO₂ will actually be beneficial — they reduce cold-related deaths and stimulate crop growth.

Fact: Any beneficial effects will be far outweighed by damage and disruption.

Even a warming in just the middle range of scientific projections would have devastating impacts on many sectors of the economy. Rising seas would inundate coastal communities, contaminate water supplies with salt and increase the risk of flooding by storm surge, affecting tens of millions of people globally. 

Moreover, extreme weather events, including heat waves, droughts and floods, are predicted to increase in frequency and intensity, causing loss of lives and property and throwing agriculture into turmoil.

Even though higher levels of CO₂ can act as a plant fertilizer under some conditions, scientists now think that the “CO₂ fertilization” effect on crops has been overstated; in natural ecosystems, the fertilization effect can diminish after a few years as plants acclimate. Furthermore, increased CO₂ may benefit undesirable, weedy species more than desirable species.

Higher levels of CO₂ have already caused ocean acidification, and scientists are warning of potentially devastating effects on marine life and fisheries. Moreover, higher levels of regional ozone (smog), a result of warmer temperatures, could worsen respiratory illnesses. Less developed countries and natural ecosystems may not have the capacity to adapt.

The notion that there will be regional “winners” and “losers” in global warming is based on a world-view from the 1950’s. We live in a global community. Never mind the moral implications — when an environmental catastrophe creates millions of refugees half-way around the world, Americans are affected.

Myth: Global warming is just part of a natural cycle. The Arctic has warmed up in the past.

Fact: The global warming we are experiencing is not natural. People are causing it.

People are causing global warming by burning fossil fuels (like oil, coal and natural gas) and cutting down forests. Scientists have shown that these activities are pumping far more CO₂ into the atmosphere than was ever released in hundreds of thousands of years. This buildup of CO₂ is the biggest cause of global warming.

Since 1895, scientists have known that CO₂ and other greenhouse gases trap heat and warm the earth. As the warming has intensified over the past three decades, scientific scrutiny has increased along with it. Scientists have considered and ruled out other, natural explanations such as sunlight, volcanic eruptions and cosmic rays. (IPCC 2001)

Though natural amounts of CO₂ have varied from 180 to 300 parts per million (ppm), today’s CO₂ levels are around 380 ppm. That’s 25% more than the highest natural levels over the past 650,000 years. Increased CO₂ levels have contributed to periods of higher average temperatures throughout that long record. (Boden, Carbon Dioxide Information Analysis Center)

As for previous Arctic warming, it is true that there were stretches of warm periods over the Arctic earlier in the 20th century. The limited records available for that time period indicate that the warmth did not affect as many areas or persist from year to year as much as the current warmth. But that episode, however warm it was, is not relevant to the issue at hand. Why? For one, a brief regional trend does not discount a longer global phenomenon.

We know that the planet has been warming over the past several decades and Arctic ice has been melting persistently. And unlike the earlier periods of Arctic warmth, there is no expectation that the current upward trend in Arctic temperatures will reverse; the rising concentrations of greenhouse gases will prevent that from happening.

In North America this time of year, when not much else is in season, winter squash is an easy vegetable to come by and prepare in an variety of different ways. You can steam, roast and bake them. You can enjoy winter squash in soups, salads, entrees or just all by itself, freshly baked right out of the oven — like this recipe.

Equipment
Rimmed cookie-sheet, unbleached parchment paper.

Ingredients
2 medium size butternut squashes.

Instructions
1. Pre-heat oven to 350 F, line cookie-sheet with parchment paper.
2. Wash and dry squashes, and trim off top stem along with a little skin.
2. Cut in half lengthwise and scoop out seeds and membranes with spoon.
3. Arrange halves on cookie-sheet cut-side down.
4. The time it takes to bake varies from 20 to 60 minutes depending on size, but begin checking after 20 minutes for smaller squashes, 30 for medium and 40 for large. Brown spots on the skin indicate it’s fully baked.

Notes
Bake squash until it has some brown spots on the skin when intended to eat right out of the oven or as puree for another dish, such as pumpkin pie.

Bake 10 to 15 minutes less when intended to be used in salads, so it can be peeled and diced into cubes. Poke skin with fork for doneness. The fork should poke trough somewhat easily.

Source: Vegetarian Organic Life

Mark your calendars! The theme for for TToG’s next bimonthly meeting on March 27th is Spring Cleaning and Organizing.

We will learn about the difference between toxic and non-toxic cleaners and the effects on your health and home. Plus we will have a professional organizer from Under The Clutter come in and speak about cleaning, de-cluttering and organizing your home. We will also have someone from Got Junk? to help figure out what to with all the stuff you cleaned, organized and de-cluttered!

Let’s get together to learn, meet one another, play some games & win some prizes. TToG will pay for your refillable type beverages only. You may order & buy food if you are hungry. If you are a vegan or a vegetarian Mo’s has a great salad selection. The management is interested in learning more about making a transition to green, so let’s help them out. Remember your first meeting is free.

Transition To Green is a non-profit organization and all dues collected help cover expenses of the meetings.

We look forward to seeing you there!

For more information, see website linked above, or www.meetup.com/Transition-To-Green-Community-Clubs/calendar/ 12659088/

**

The “Transition To Green” Community Club’s mission is to educate and help people to become more aware of all the green alternatives that exist in the marketplace today. To effect real change, we need to effect the supply and demand in favor of eco-friendly products. Our dollar votes going towards those choices will create a demand for manufacturers to switch out their practices and come on board faster. Individual transitions to green can happen over a period of weeks, while businesses and corporations tend to lag behind for years. So the sooner we make the changes in our lives, the sooner the rest of our economy will follow.

Source: Ecopalooza

What to Look For:

Plastics are classified by their “resin identification code”—a number from #1 to #7 that represents a different type of resin. That number is usually imprinted on the bottom of your container; flip it upside down, and you’ll see a recycling triangle with the number in the middle.

Here’s a quick breakdown of plastic resin types:

#1 polyethylene terephthalate (PET or PETE)
Examples: Disposable soft drink and water bottles

#2 high density polyethylene (HDPE)/
Examples: Milk jugs, liquid detergent bottles, shampoo bottles

#3 polyvinyl chloride (V or PVC)
Examples: Meat wrap, cooking oil bottles, plumbing pipes

#4 low density polyethylene (LDPE)
Examples: Cling wrap, grocery bags, sandwich bags

#5 polypropylene (PP)
Examples: Cloudy plastic water bottles, yogurt cups/tubs

#6 polystyrene (PS)
Examples: Disposable coffee cups, clam-shell take-out containers

#7 other (plastics invented after 1987; includes polycarbonate, or PC, and polylactide, or PLA, plastics made from renewable resources as well as newer plastics labeled “BPA-Free”)
Examples: Baby bottles, some reusable water bottles, stain-resistant food-storage containers

What To Buy:

#2 HDPE, #4 LDPE and #5 PP: These three types of plastic are your best choices. They transmit no known chemicals into your food and they’re generally recyclable; #2 is very commonly accepted by municipal recycling programs, but you may have a more difficult time finding someone to recycle your #4 and #5 containers.

#1 PET: Fine for single use and widely accepted by municipal recyclers; avoid reusing #1 water and soda bottles, as they’re hard to clean, and because plastic is porous, these bottles absorb flavors and bacteria that you can’t get rid of.

PLA: plastics made from renewable resources such as corn, potatoes and sugar cane and anything else with a high starch content; although you can’t recycle these plant-based plastics, you can compost them in a municipal composter or in your backyard compost heap.

Plastics to Avoid:

#3 PVC: Used frequently in cling wraps for meat, PVC contains softeners called phthalates that interfere with hormonal development, and its manufacture and incineration release dioxin, a potent carcinogen and hormone disruptor.

#6 PS: Polystyrene-foam cups and clear plastic take-out containers can leach styrene, a possible human carcinogen, into food.

#7 PC: The only plastic made with bisphenol A, polycarbonate is used in baby bottles, 5-gallon water-cooler bottles and the epoxy linings of tin food cans. Bisphenol A has been linked to a wide variety of problems such as heart disease and obesity.

Shopping Tips
Plastics are classified by their “resin identification code”—a number from #1 to #7 that represents a different type of resin. That number is usually imprinted on the bottom of your container; flip it upside down, and you’ll see a recycling triangle with the number in the middle.

When purchasing cling-wrapped food from the supermarket or deli, slice off a thin layer where the food came into contact with the plastic and store the rest in a glass or ceramic container or wrap it in non-PVC cling wrap.

Usage Tips
Avoid storing fatty foods, such as meat and cheese, in plastic containers or plastic wrap.

Hand-wash reusable containers gently with a nonabrasive soap; dishwashers and harsh detergents can scratch plastic, making hospitable homes for bacteria.

A “microwave-safe” or “microwavable” label on a plastic container only means that it shouldn’t melt, crack or fall apart when used in the microwave. The label is no guarantee that containers don’t leach chemicals into foods when heated. Use glass or ceramic containers instead.

Source: The Green Guide