Posts Tagged ‘organic local foods’
- 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!
US Organic Standards
- Land on which organic food or fibers are grown must not have had prohibited substances applied (such as toxic and persistent chemical pesticides and fertilizers) for three years prior to certification.
- Farmers and processors must keep detailed records of methods and materials used in growing or processing organic products.
- A third party certifier, approved by the USDA must inspect methods and materials annually.
- All handlers and farmers are required to maintain an Organic Handling Plan detailing their management practices.
Did you know?
The United States makes up only 5% of the world’s population, but we consume 30% of the world’s resources and create 30% of the world’s waste. If other nations were to consume at the rate of the U.S., we would need five planets… but, we only have this one!
By making simple changes in our everyday lives, we can make significant strides to improve the planet we all share.
Today is a wake-up call to enlighten and energize environmentally aware citizens to get involved.
Now is the time to take even a small step.
Take action: Reduce, Reuse, Recycle and take a stand for the environment with your consumer dollars.
Make wiser and healthier choices for you and your family by supporting natural and organic options.
Simple ideas for a better environment:
- Walk, bike or use public transportation instead of using personal cars.
- Start recycling basic everyday items, such as paper, plastic and metal products.
- Eat organic food.
- Support organic and green production.
- Save water in every opportunity. (Especially in the bathroom where families waste the most.)
- Don’t let hot water run continuously when you shave. Close the drain and fill the basin with water instead.
- Try to run your dishwasher only once a day or when fully loaded and use the shortest cycle that will clean the dishes.
- Wash only full loads of laundry.
- Try to avoid hot water in the washing machine (Cold water is often better for your clothes.)
- Use only the necessary lights and get into the habit of turning off those that are not in use.
- Use compact fluorescent light bulb or LED.
- Try energy efficient products.
- Unplug appliances and other electronics when not in use.
- Switch to renewable energy (Most likely your energy supplier can do it for you upon request.)
- Support local businesses like farming, production systems, services, etc.
- Bring your own cloth or fabric bags when you shop.
- Bring your own mug to work for coffee.
- Stop buying new bottles of water. Reuse existing bottles.
- Print only what is necessary.
- Use lighter weight paper when printing.
- Try to copy on both sides of the paper.
- Consider purchasing eco envelopes for mailing.
- Use your e-mail and other tech-savvy alternatives whenever possible.
- Save trees by stopping unsolicited junk mail. (More than 100 million trees are destroyed each year to produce junk mail. 42% of timber harvested nationwide becomes pulpwood for paper).
- Switch to paperless statements for credit cards, bank statements, etc.
- Support recycled paper products.
- Avoid requesting catalogs that are not needed.
- Purchase products made with recycled materials.
- Try natural cleaners.
- Use natural body care products.
- Consider buying a hybrid for your next car purchase.
- Consider stop buying things you don’t really need.
Please lead by the example!
Source: Gustorganics
Other than the ubiquitous fast food hamburger or fried chicken, it seems to me that the majority of take-out foods come from cuisines other than American. Pulling together the material for this post made my wonder why that is. Do we order Chinese food because we don’t normally have the ingredients for it in our pantries? Do we order Indian food because it’s too foreign to cook it ourselves? Do we take-out fried chicken because we are afraid to deep fry something?
Well, if it’s fear that drives you to the telephone, then help is here. We’ve got 25 delicious take-out favourites that you can make in your own home, often in the same amount of time—and fraction of the cost—that it takes to have it delivered. There are green benefits to making your own dinner rather than ordering in. You don’t have someone driving through the streets to bring your food, but perhaps most importantly you aren’t awash in a ridiculous amount of packaging that is used for half an hour and then goes straight into the garbage. Not only that, but cooking at home is healthier for you when you can control the amount of fat and salt in each dish.
And of course, the other fabulous benefit of making your own take-out food is keeping more of your hard earned money in your pocket. Making your own food is always going to be cheaper than ordering in. If my husband and I order a pizza it costs about $20.00 and if I make it myself I figure it costs me about $12.00 in ingredients and we usually get two meals out of it. The butter chicken my husband loves so much costs $12.00 for two people at our local Indian restaurant. I just made it last week for eight people and it cost me $30.00
WATCH VIDEO: Less Take-Out = Lower Footprint
A Chinese Banquet
My husband is mad for Chinese food and we eat quite a bit of it. A lot of Chinese food is cooked at the last minute, so doing all the prep work first is important. Once you have all of your ingredients chopped and ready, it’s often just a matter of a quick stir fry and making a sauce right in the wok once the food is cooked. If you need a refresher on what ingredients you’ll need you can go to Stocking Your Kitchen Part Two: Chinese.
Those of you who have eaten in Chinese restaurants know that the delivery of the dishes is a bit staggered. You get the chance to taste the first dish and a few minutes later the next one comes to your table. My kids and I did that once. We made about 6 different dishes and we’d take turns cooking one while everyone was else was eating. We spent hours cooking and eating and it was a huge amount of fun.
Appetizers: Doesn’t everyone start out a Chinese dinner with Spring Rolls? You can buy the wrappers for spring rolls in any grocery store now. The trick is to get the oil to the right temperature. Too hot and the wrappers blister and burn, not hot enough and they are greasy. Drop a little piece of wrapper into the oil to test it first.
 |
 |
 |
| 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
Mexican Food Take-Out Recipes
Thai Food Take-Out Recipes
Other Worldly Delights
American Classics
|
|
Fill up on a robust chili that’s richly seasoned with chorizo, smoky chipotle chiles and fire roasted tomatoes.
Ingredients
Preparation Directions
|
||||||||||||||||||||||||||||||||||||
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
Transition To Green Bi Monthly Community Event – Burbank / Toluca Lake
| Date: | Sat March 27 2010 to Sat March 27 2010 Saturday, 2 pm – 4 pm |
| Where: | Mo’s Restaurant 4301 W Riverside Dr Burbank California, 91505 [ Map it!] |
| Event Type: | Other(see description) |
| Web Site: | www.transitiontogreen.org |
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
Food Fight – The LA Premiere
| Date: | Wed March 24 2010 to Wed March 24 2010 Wednesday, 7:30 pm |
| Where: | Crest Theater 1262 Westwood Blvd Westwood (LA) California, 90024 [ Map it!] |
| Event Type: | Film/Video Showings |
| Web Site: | www.foodfightthedoc.com/ |
| The multiple-award-winning food documentary, FOOD FIGHT, will be screening at the Crest Theater on March 24th. There will be a Q&A panel afterwards with James Beard Award-Winning chef Suzanne Goin (of Tavern, Lucques, AOC, and Hungry Cat), Evan Kleiman (host of KCRW’s “Good Food”), Russ Parsons (author and Food Editor of the LA Times), director Chris Taylor, and organic farmer Thetis Sammons.
FOOD FIGHT tells the story of how American agricultural policy and food culture developed in the 20th century, and how the California food movement rebelled against big agribusiness to launch the local organic food movement. The film stars Alice Waters, Michael Pollan, Marion Nestle, Wolfgang Puck, Suzanne Goin, MacArthur Genius Grant Winner Will Allen, and 20 other interviews. Uniquely among food films currently in release, FOOD FIGHT is a positive celebration of the relationship of farmers, chefs, consumers, and activists in the economics of how our food is grown. VARIETY called the film “well-intentioned and informative…with an abundance of personality.” LA WEEKLY said “Chris Taylor’s cheeky documentary serves up the history and politics of how America eats in a breezy, amusing way.” Tickets for the screening can be bought ahead of time at the event website: www.indiedocs.net or at the theatre box office on Wednesday. FOOD FIGHT is screening as part of the “Something to Talk About” documentary film screening series, a unique independent series of films that are meant to provoke conversation about positive change in society. The films will screen monthly at the Crest Theater in Westwood. The next film in the series will be “Revolution Green” in April. Crest Theater: 310-474-7824 |
Last night I had dinner at my favorite and perhaps one of the most well known vegan restaurants in New York City, Angelica’s Kitchen. When I dine there and I am by myself I like to sit at the “community table” where I have met some very curious and delightful individuals. Angelica’s has daily specials that are usually so enticing that I rarely order from their regular menu. As was the case last night- I had the Saag Paneer, healthy & delicious. Supporting a business like Angelica’s is a pleasure because they have a great product and a philosophy of kindness and sustainability. Angelica’s Kitchen is truly an example of a green restaurant on a mission to help our planet and promote mindful eating and organic foods.
Not only is Angelica’s devoted to serving clean fresh and local foods, but they maintain direct relationships with the farmers and customers who support their business. Angelica’s Kitchen believes in fair trade and makes sure that it’s ingredients are purchased from vendors who use renewable sources of energy. They are active participants in the food donation program City Harvest, which collects food from restaurants throughout the NYC area and redistributes it to the homeless.
Visit them at http://www.angelicakitchen.com/
This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They’ll cook in the sauce.
Directions
1. To make Filling: Preheat oven to 375°F. Heat oil in skillet over medium-high heat. Sauté onions and garlic in oil 4 to 5 minutes, or until golden. Add spinach, and cook 2 to 3 minutes, or until wilted. Transfer spinach mixture to bowl of food processor. Add tofu, cream cheese, basil, and nutritional yeast, and purée until mixture is thick and smooth. Season with salt and pepper, if desired.
2. Spread one-quarter of Speedy Red Sauce recipe on bottom of 13- x 9-inch baking dish. Cover with one-third of noodles (4 or 5 noodles), then half of Filling, and ladle on another one-quarter of sauce. Repeat layer of noodles and remaining Filling. Spread sausage evenly over top, and top with one-quarter of sauce. Finish with final layer of noodles and remaining sauce. Sprinkle with shredded cheese.
3. Cover lasagna with foil, and bake 30 minutes, or until bubbling hot. Uncover, and bake 15 to 20 minutes more, or until noodles are tender and topping is melted. Remove from oven, and let stand 10 minutes before serving.
ingredient list-
Serves 8
Filling – Try to find organic and local versions of all ingredients for a greener version of recipe.
- 2 tsp. olive oil
- 2 medium onions, chopped (2 cups)
- 3 cloves garlic, minced (1 Tbs.)
- 1 10-oz. bag fresh baby spinach
- 2 12-oz. pkgs. firm tofu, drained
- 1 8-oz. pkg. vegan cream cheese
- ½ cup chopped fresh basil
- ¼ cup nutritional yeast
Lasagna
- 5 ½ cups Speedy Red Sauce
- 12 uncooked whole-wheat lasagna noodles
- 12 oz. vegan Italian sausage links, cut into thin rounds, or soy sausage crumbles, broken apart
- 1 cup shredded mozzarella flavor rice or soy cheese (3 oz.)
Nutritional Information
Per :
| Calories | 508 |
| Protein | 33g |
| Total Fat | 19g |
| Saturated Fat | 3g |
| Carbs | 60g |
| Sodium | 817mg |
| Fiber | 13g |
| Sugar | 10g |
Source: Vegetarian Times
1. Trim consumption of animal fats
When you’re pregnant, it’s more important than ever to choose lean cuts of meat, trim away fat and opt for fat-free dairy products. Here’s why: Some toxins linked to prenatal nervous system and hormonal damage are stored in fatty tissue. These include polychlorinated biphenyls (PCBs), which pose risks of reduced intelligence to the developing fetus; brominated fire retardants; dioxins and other pollutants that persist in our air and water.
2. Put a stop to insecticides in your home and office
Organophosphates are a family of insecticides that attack the nervous system. In two New York City studies conducted last year, babies of women who had been most exposed to two organophosphates, chlorpyrifos (Dursban and Lorsban) and diazinon (Spectracide), had significantly lower birth weights. Fortunately, these insecticides were phased out of residential and school use by the EPA in 2001-03. However, other organophosphates are still in circulation, as are similar compounds called pyrethroids. Pesticides also release inhalable volatile organic compounds (see below).
What to do instead? Researchers at the Columbia Center for Children’s Environmental Health (CCCEH) recommend that pregnant women switch to sticky traps and other bait stations, “which are safer, last longer and are more effective,” while keeping surfaces clean of food residue, removing trash and treating cracks with boric acid, classified by the EPA as of low toxicity, then sealing with caulk. (Keep boric acid and baits out of the reach of children and pets.)
3. Select foods to minimize pesticide residues
Chlorpyrifos and diazinon (see above), along with many related toxic pesticides, are still used widely on food crops. Prioritize your grocery list to allow for the purchase of the following organic fruits and vegetables that, when conventionally grown, tend to harbor the most pesticide residue: apples, bell peppers, celery, nectarines, peaches, pears, potatoes, spinach, strawberries and peppers.
4. Pass on high-mercury fish
Mercury is a potent neurotoxin that can harm a developing fetus. Say “no” to high-mercury fish such as fresh tuna, canned albacore, wild bass, swordfish and tilefish. (One meal of moderate-mercury fish, such as canned light tuna, can be eaten once a month.) Eat up: low-mercury “yes” fish such as sardines, wild salmon and farmed striped bass.
5. Let Old Paint Lie
Since lead has been banned from gasoline (in 1996) and paint (in 1978), most exposures now come from old lead-based paint. This heavy metal, which can also contaminate water and soil, can interfere with nearly every aspect of fetal development, causing brain and kidney damage, according to the CCHE. If your old house has lead paint in good condition, cover it with fresh paint rather than removing it, which releases lead dust into the air. To test paint for lead, see www.epa.gov/lead or call the EPA’s lead hot line at 800-426-4791.
6. Make sure your water is safe to drink
Your local utility must by law provide you with an annual “Right to Know” report listing the EPA-recognized pollutants that exist in your water at potentially unsafe levels. Trihalomethanes, for instance, can increase the risk of miscarriage. See Green Guide #101 for contaminants to avoid and best filters. If you suspect there’s lead in your pipes, allow the tap to run for 30 seconds to clear them before using water. Find lead-testing services at http://www.epa.gov/safewater/labs/index.html.
7. Avoid the VOCs that offgas from paints, glues, air fresheners
Toxic volatile organic compounds (VOCs) can evaporate from many conventional building, decorating and other household products, including air freshener sprays. Exposure to air fresheners during pregnancy and within the first six months of life was associated with diarrhea and earache in infants and headaches and depression in mothers, according to a study published in the October 2003 Archives of Environmental Health.
If exposed to fumes at work, speak up: Thirty-two children exposed in utero to organic solvents had lower scores on language and other developmental tests, according to a study published in the October 2004 Archives of Pediatric and Adolescent Medicine. In the workplace, their mothers had come into contact with such solvents as toluene, xylene, mineral spirits, isopropyl alcohol and trichloroethylene.
8. Steer clear of vehicular and smokestack emissions
Research conducted by Columbia University links “combustion-related” chemicals called polycyclic aromatic hydrocarbons (PAHs) with shorter gestation periods for pregnant women, resulting in smaller babies. PAHs are in car or bus exhaust and emissions from residential heating and power generation. Before exercising outdoors, check the EPA’s Air Quality Index at epa.gov/airnow. Keep windows closed during peak traffic hours.
9. Stay away from phthalates in vinyl, personal-care and cleaning products
Chemicals called phthalates, known hormone-system disruptors that have caused birth defects in lab animals, are widely used as plasticizers in nail polishes and vinyl and as solvents in synthetic fragrances. Avoid soft vinyl products and cosmetics containing “Fragrance.”
10. Get rid of those crumbling foam cushions, already!
The latest chemicals found to be approaching possibly unsafe levels in American women’s breast milk, as well as umbilical-cord blood, are fire retardants known as polybrominated diphenyl ethers, or PBDEs. Furniture foam tends to release PBDEs into house dust when it breaks down.
How do you picture a wonderfully unique dining experience in the city of New York? A place to unwind at an organic juice bar, where you can casually read your papers and sip on a cool glass of freshly prepared fruit smoothie. Become infused with raw energy. Take pleasure in a conversation with friends or neighbors at the community table over delectable morsels of quick bites. Relax and take in the scents of exotic food and spices. Watch an open kitchen come to life as invigorating music and warmth surround you. Celebrate the joy of eating with a nutritious meal from the innovative vegetarian menu, complemented by a fine glass of organic wine. Hear the sounds of laughter and delight as you are being treated like family.
Intrigued? These sensuous adventures and more are waiting for you at GOBO where everyone is brought together in a cozy setting, reminiscent of a country kitchen that embodies big city life. It is a country kitchen with flair. From the eclectic West Village, the doors of GOBO restaurant open into a stylish, comfortable and vibrant space serving exciting vegetarian global cuisine that conveys the diversity of the neighborhood. An extension of New York in which your five senses enjoy constant stimulation, GOBO is an inviting scene for all people to share in the spiritual experience of healthy vegetarian dining. Take a journey to the GOBO country kitchen to discover “food for the five senses”. Leave with an awakening of both your body and mind!
