You are planning for your big, beautiful, loved-filled-day: the highly anticipated day you and your partner solidify your vows of commitment in front of the people closest to you. But cut the daydream short for a moment: What are you going to wear?!

Brides spend countless hours browsing the web and magazines in search for the perfect dress to say yes to. And in an age of fast fashion, yes, even wedding dresses are made with cheap, polluting fabrics and sewn by women (and maybe even children) not paid a fair wage. Yet the price you pay is far from cheap.

So how can you look lovely and support better working and environmental conditions as you prepare for your big day?

The demand for eco-friendly wedding dresses is on the rise. Hundreds of wedding dress designers around the world are using upcycled and sustainable fabrics to make wedding dresses, as well as local or in-house production, and fair-trade practices. We’ve rounded up some of our favorite eco-wedding dress designers here, and how their practices are sustainable. Dream away…

Minna creates ethical, handmade wedding dresses out of vintage and certified organic fibers.  Using sustainable techniques like zero waste cutting and local manufacturing, Minna’s Eco-Luxe wedding dress designs have been featured in Vogue, Elle and Brides magazines. Choose from readymade designs, or create your own custom dress.

Celia Grace dresses are made from eco, handwoven silk and dyed using safe nontoxic formulas.  The makers of each dress are paid fair wages, work in safe and fair conditions and are given benefits such as paid maternity leave.  The company is currently applying for fair trade recognition.  Plus, for every dress sold a water filter is donated to a family in need in Cambodia.

Tammam’s traditional atelier style production, knew from the start they wanted a strong footing dedicated to ethical and sustainable production.  The dress pictured above is made with soft eri (vegetarian) silk and interlined with organic cotton. Eri silk, a type of vegetarian silk, allows the moths to emerge before harvesting the fiber.  All dresses are custom made to fit the wishes of the bride.

Morgan Boszilkov, based in Atlanta Georgia, uses eco-friendly fabrics, and local “made with love” USA production to create wedding gowns and accessories. Designer Boszilkov donates 5% of all sale to environemmtal chariries in the US.

Deborah Lindquist mixes upcycled, organic fabrics with embellishments of vintage stones to create beautiful couture wedding dresses all American made. This Dana dress is made using organic linen and vintage fabrics.

Sanyukta Shrestha
Currently based in England, hailing from Nepal, Sanyukta creates beautiful, classic wedding gowns with sustainable fabrics like organic cotton, silk, and bamboo. Through her dedication to quality and her roots, she works with artisans in Nepal and sources from certified ethical and fair trade manufacturers in England.

Nicole Lenzen, based in Brooklyn, works closely with clients throughout the design process from start to finish.  Tailoring exactly to their needs and body shapes, Lenzen using sustainable and fair trade fabrics on all gowns.  All garments are made in her studio in Brooklyn, NY.

Loup Charmant, although not a wedding dress designer, we propose you sometimes look outside the box: A wedding dress doesn’t have to be called one to be worn.  This Loup Charmant Gathered Gauze Maxi Dress, made with GOTS certified organic cotton gauze, manufactured in New York City, is as romantic and elegant as any wedding dress with an unmatched simplicity.

Related on Eco-Chick:

Budget Conscious Bride: Gorgeous Used Wedding Dresses Available Online

The post 8 Eco-Friendly Wedding Dress Designers You Should Know appeared first on Eco-Chick.

Even though most of us are hearing a lot about 3D printing in the last year or so, it’s actually been around for much longer (albeit only available to large companies with huge machines capable of it); Dutch designer Dirk Vander Kooij is creating furniture inspired by the form that came from a three-decade-old 3D printer.

“Older machines were less precise, which means thicker lines but also very little waste of material,” Vander Kooij told Dwell magazine. The designer came up with the idea for the Endless chairs as part of his graduation project from the Design Academy in Eindhoven.

According to Vander Kooij’s site: “The title ‘Endless’ indicates an infinite loop of plastic and the endless possibilities. He has developed an old industrial robot reused and programmed so that furniture ‘print’ was possible. In a seemingly endless movement the robot extrudes recycled plastic into chairs or other furniture.”

We aren’t the only ones to take notice of this cool chair and process; last year the Museum of Modern Art bought Endless pieces for their collection.

Check out the supercool video of the robot making the chair below:

The post Dirk Vander Kooij: Groovy 3D Print-Inspired Recycled Plastic Chairs appeared first on Eco-Chick.

Granola is one of my favorite foods as it’s incredibly versatile. Lately I find myself eating granola either for a snack, sprinkling some on my yogurt parfait, smoothie, or ice cream.

A friend recommended I check out Bear Naked Granola as the cereal comes in various flavors and is filled with wholesome natural ingredients (it’s also local to me in New York, since it’s made in Connecticut!). According to the nutrition label, the granola is made with whole grain oats, fruit, and nuts. The cereal also has no artificial flavors, cholesterol, hydrogenated oils, high fructose corn syrup, and preservatives. I tried three flavors: Heavenly Chocolate, Vanilla Almond Crunch, and Triple Berry Crunch.

The Heavenly Chocolate is perfect for either dessert or topped with ice cream as it is filled with chocolate covered clusters. The granola reminds me of a healthy alternative to eating a chocolate bar as it satisfies a sweet tooth.

As the weather gets warmer, I tend to make fruit smoothies which taste great with granola. The Vanilla Almond Crunch was by far my favorite to throw in the blender, because it tasted like a vanilla sugar cookie, and who doesn’t like vanilla?

The Triple Berry Crunch was the perfect blend of fruit and cereal. The cereal contains real chunks of fruit as opposed to berry flakes. I sprinkled the granola onto plain greek yogurt, which added plenty of flavor.

Bear Naked Granola (You can buy it here) will remain on my grocery list from now on as it reminds me of the granola my mom used to make for me. Both taste wholesome and contain natural ingredients.

If you would like to make your own granol cereal check out my favorite recipe listed below, which comes from Whole Foods.

WHOLE-GRAIN ALMOND GRANOLA WITH CRANBERRIES

Ingredients: 

• 1/4 cup honey

• 2 tablespoons expeller-pressed canola oil

• 1 teaspoon pure vanilla extract

• 1 cup old-fashioned rolled oats

• 1 cup rye flakes

• 1/2 cup amaranth grain

• 1/2 cup slivered almonds

• 1 cup dried cranberries

Method: 

Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper.

In a large bowl, whisk together honey, oil and vanilla. Stir in oats, rye flakes, amaranth and almonds until evenly coated. Spread on prepared baking sheet.

Bake about 30 minutes or until golden.

Stir in cranberries and let cool completely. Store in an airtight container.

The post Great Granola Taste-Off and Whole Grain Almond Cranberry Granola Recipe appeared first on Eco-Chick.

I met Ethnobotanist Dr. Selena Ahmed at a tea and climate change event Eco-Chick attended in the fall of 2012. Selena eloquently spoke about her work and the book she co-authored with Michael Freeman: “Tea Horse Road: China’s Ancient Trade with Tibet.” 

Selena is currently a NIH TEACRS Post-doctoral Fellow at Tufts University. During the 2012-2013 academic year, she was a visiting faculty member at Dartmouth College’s Environmental Studies Program and Northeastern University’s Department of Earth and Environmental Studies. This past year, Selena was also a Visiting Fellow at the Arnold Arboretum of Harvard University and a Foreign Expert at Minzu University of China. Starting this August, she’ll serve as an Assistant Professor of Sustainable Food Systems at Montana State University.

Selena’s work has taken her on a journey all over the world, and she finds her field research both inspiring and humbling.

It should come as no surprise that Selena agreed to do this interview from Yunnan, China where she is currently sampling the monsoon onset effects on tea. Her internet connection was at times spotty, but we were able to overcome tech obstacles to discuss her fascinating life and tremendous body of work.

Eco-Chick.com: You’ve traveled the world conducting research in forest-dwelling communities like the Venezuelan Amazon, Indian Himalaya, Belize, Dominican Republic, Anti-Atlas Mountains of Morocco and southwestern China. How have these travels changed you? And how have they inspired your work?

Selena: I am continuously inspired by the lives and landscapes that I encounter during my field research. These experiences on examining human interactions with the environment have broadened my perspective and made me revaluate what I think I know. My hands-on field research has highlighted to me the complexity of global environmental issues. Most valuably, I have been presented insightful lessons on sustainability.

Each field experience in someway takes me out of my comfort zone, grounds me, enables me to identify patterns, and energizes me to further explore. Travel has shaped my life since childhood. My parents raised my sisters and I to observe and learn from different cultural and environmental contexts and, to try to make connections – much like the ethnographic fieldwork I conduct now.

I am particularly inspired by the immense ecological knowledge of some of the individuals in the forest-dwelling communities that I work that links them to the natural world. I am fascinated by trying to understand the socio-economic and political factors that variably influence these links to the natural world and, what we can learn as a society towards a sustainable planet. The direction of my research is ultimately shaped by what I learn from the communities I work with and the changing dynamics of their lives and environment.

Selena conducting ecological sampling in a tea forest. There are over a handful of species here that are closely related to tea that local communities use for their varied medicinal and sensory profiles.

Eco-Chick: What drew you to focus on tea?

Selena: Tea is an intriguing lens by which to examine human-environmental interactions. Is global tea production ecologically sustainable? Can we identify alternative agro-ecosystem models for producing tea that is better for both human and environmental health compared to the dominating intensified model? These are the research questions that drew my interest on tea.

I came upon tea as a study system while searching for a topic for my doctoral research. I was looking to examine a globally and culturally relevant plant system that humans have an extensive history of managing in variable ways. I was also interested in studying a plant that has health benefits for humans. Of course the system needed to have some interesting research gaps that I could work to address and make a scholarly contribution towards.

The process of finding a doctoral research topic felt like identifying a “research soul mate.” I started looking for a study system in the Amazon because this landscape is so bioculturally diverse and awesome. One early autumn day in 2006 I was drinking a cup of tea with my doctoral advisor, Chuck Peters at the New York Botanical Garden. He described tea trees that he observed during his research in Burma that grow deep in the forest and soar up to 15 meters in height. The conversation shifted to the indigenous tea agro-forests of China’s Yunnan Province. I began to wonder whether tea agro-forests could provide an alternative model to the dominating intensified tea production model and for sustainable food systems in general.

Tea is the most widely consumed beverage in the world but there was this research gap on the multiple dimensions of biocultural diversity of tea agro-forests and, how management and global environmental change impact these systems. Research on tea has felt a perfect match. I feel incredibly privileged to have received a PhD studying tea in the motherland of the tea plant. The more I learn about this system, the more research questions arise.

Eco-Chick: Why do you find tea’s relationship with people and the earth so fascinating and complex?

Selena: I find tea’s relationship with people and the environment fascinating because it is so varied depending on context and is continuously in flux with multiple feedback loops. It is a neat a process of co-evolution. In addition, I find this relationship fascinating because it touches upon multiple issues that intellectually stimulate me – biodiversity, cultural diversity, health, livelihoods, ritual, natural resource management, plant domestication, agriculture, trade, taste…..

This dynamism makes it complex and often hard for me to make general statements on because it is extremely context specific – culturally, spatially and temporally. For example, one of the questions that I am asked the most regarding tea is, “What is the healthiest type of tea”? There are numerous variables involved in the production, storage and preparation of tea that muddle this response. Two samples purchased from the market of the exact same tea type can yield significantly different concentrations of antioxidant compounds – the prized health compounds many consumers seek in tea drinking. This may be because of the terroir of leaf sourcing, storage and preparation. We can make some generalizations on the basis of scientific evidence, but with some clauses.

Selena processing manioc in the Venezuela Amazonas during an ethnographic survey on food and medicinal plants used by local Piaroah communities. The purpose of this manioc processing is to remove the plant toxins to transform this inedible plant to a dietary staple.

Eco-Chick: How has climate change impacted tea production? What are associated farmer perceptions?

Selena: We are finding evidence that climate change is impacting the functional and sensory quality of tea. Tea plants and the antioxidant profiles of their leaves are impacted by climate variation including precipitation, temperature and solar radiation. Meteorological findings show that these climate variables have changed over the past fifty years in tea producing areas. The farmers that I am working with in southwestern China perceive that the climate has changed over their lifetimes and has impacted their tea. I am working with a team of collaborators at Tufts University, University of Florida and Minzu University of China to further elucidate patterns at a wider geographic scale. Our preliminary findings have notable implications for consumer health as well as for farmers whose livelihoods are linked to the quality of their crops. I am particularly focused on working to identify management practices and adaptations that enhance resilience to forecasted climate change.

Eco-Chick: Talk to us about your book “Tea Horse Road: China’s Ancient Trade with Tibet.” How did you weave in issues such as biodiversity, livelihoods, organic farming, globalization, health, and antioxidants into the book? What was the journey like co-authoring this book with Michael Freeman?

Selena: While doing research on tea in southwestern China, I came to learn of the integral role that the Tea Horse Road played in the ancient world, economically, politically and culturally. The Tea Horse Road is about lives and landscapes experienced through the production, exchange and consumption of tea.  It is a journey along the world’s oldest tea trade routes from the birthplace of the tea plant in the montane forests of southwestern China to Tibet. Along the way, we explore the rich cultural practices and biological diversity of the communities the Tea Horse Road passes.

The Tea Horse Road tells the incredible story of human adaptation and of connecting cultures through the exchange of a botanical. It is a story about the upland tea farmers that cultivate tea plants. It is also a story of the caravan traders that traversed some of the world’s highest terrain to bring tea to their communities. Tea became a central component of the Tibetan diet for its stimulant properties and for providing the body with essential elements that maintain well-being. However, tea can not grow in the Tibetan territory because of the extreme altitudes and temperatures. Thus, tea has remained an imported item from tropical and sub-tropical areas in China’s Yunnan and Sichuan provinces. The adoption of tea by Tibetan communities can be viewed as a lifestyle adaptation to reduce the oxidative stress of high altitudes and, as a dietary supplement in an environment limited in fruit and vegetable production.

The Tibetan demand for tea fueled the creation of a network of trails extending more than 3,000 kilometres through forests and mountains that came to be known as the Cha Ma Dao, or Tea Horse Road. Tea was one side of the trade equation. The other was China’s demand for warhorses to protect its northern frontiers, thereby starting the two-way exchange of tea and horses.

Since the Tea Horse Road touches upon so many societal aspects, it was conducive to weave in many of the issues that are central to my research such as biodiversity, livelihoods, organic farming, globalization, health, and antioxidants. I worked on the writing for this book as I was wrapping up my doctoral dissertation. I wanted to present the themes of my doctoral dissertation to a general audience and the story of the Tea Horse Road lend itself well to an integration of these topics.

I found it extremely rewarding working with Michael Freeman to present the Tea Horse Road. Michael takes beautiful photographs that very effectively capture the spectacular journey that is the Tea Horse Road. The journey was fun, breathtaking and a huge learning experience for me. It was an honor to learn about book production from Michael. This is my first book and it was his one hundred and something!

Eco-Chick: Why are women underrepresented in STEM careers? How can we overcome this hurdle?

Selena: I think a huge aspect of why women are underrepresented in STEM careers is the way in which STEM disciplines are presented in the educational system. STEM disciplines may not always be accessible or attractive to women in the way in which they are presented. We can work to overcome this hurdle by providing children and young women with inspiring role models who they can identify with. I think we also need to provide more professional development to teachers and professors at all levels of education on how to make STEM more inclusive to women including curriculum content, the way this curriculum is presented, and assessment that takes into account multiple intelligencies. Professional development is also needed at the career level on providing more supportive working environments for women.  More recruiting for women in STEM would likely be beneficial.

Eco-Chick: What’s the best piece of advice you’ve ever received?

Selena: One of the best pieces of advice I have received is to always live with passion – to truly listen to your heart and to act on this. A friend offered me this piece of advise in 2001 upon graduating from Barnard College with a BA in Economics and starting a financial analyst position. It was an unsought piece of advice and confusing at the time because I was happy with the track I had chosen.

Ultimately, it was this piece of advice that helped propel my career as a research scientist. I found myself conducting ethnobotany field research in the mountains of Morocco two years later, extremely stimulated by the work I was doing.

Living passionately is an essential aspect of taking care of yourself – and self care is a key component of sustainability. A healthy self is better positioned to take care of the community, the environment, the planet!

As a part of the Neutrogena Blogger Ambassador network, Neutrogena helped me to bring this interview to life. None of what is said in this article reflect the viewpoints of the Neutrogena Brand.

The post Heroines for the Planet: Tea Expert and Climate Change Scientist Selena Ahmed appeared first on Eco-Chick.

Dear EarthTalk: Now that hot weather is coming, I want to upgrade my home’s A/C. Which are the most energy-saving models and should I go central air or window units?
– Jackie Smith, Cary, NC

According to the American Council for an Energy Efficient Economy (ACEEE), energy consumption for home air conditioning units accounts for more than eight percent of all the electricity produced in the U.S., at a cost to homeowners of $15 billion annually. Besides the cost, all this cooling leads to annual emissions of about 195 million tons of CO2—or two tons per year for each American home with A/C.

Of course, foregoing A/C entirely is the most energy- and cost-efficient way to go, but some of us need a little cooling for comfort, especially in warmer climates. If A/C is a must, buying the most efficient model is the way to save money and pollute less. Fortunately, a new generation of much more efficient room and central A/C units means that upgrading will likely pay for itself in energy savings within just a few years.

The main factors to consider in choosing a new model are cooling capacity (measured in British Thermal Units, or BTUs) and Energy-Efficiency Ratio, or EER. To determine the correct BTU rating for a given space, multiply the square footage by 10 and then add 4,000. Meanwhile, a given unit’s EER is the ratio of cooling output divided by power consumption—the higher the EER, the more efficient the air conditioner.

According to the U.S. Department of Energy, national appliance standards require room air conditioners to have an EER of 8.0 to 9.8 or more, depending on type and capacity. Units with an EER rating of 10 or above typically qualify for the federal government’s ENERGY STAR label, which appears on especially energy-efficient appliances. Check out the ENERGY STAR website for lists of qualifying A/C models.

The Association of Home Appliance Manufacturers (AHAM) says that the average EER of room A/C units rose 47 percent from 1972 to 1991. To wit, replacing an older room unit with an EER of five with a new model with an EER of 10) would result in a 50 percent energy cost savings associated with A/C.

As to whether room units or central A/C makes more sense, it depends. Room units, which only cost a few hundred dollars each, will suffice for renters or those who only need to keep one or two rooms cool at a time. Meanwhile, central A/C is more efficient overall at keeping a whole house cool, and will also do a better job at reducing household humidity than even several individual room units—and will save more money faster on electricity bills. But with a starting price of around $4,000 for the condenser and initial set-up (plus any duct work needed to distribute cool air around a home), central A/C isn’t for everyone.

ACEEE points out that there are ways to keep indoor space cooler without A/C: improving insulation, sealing air gaps, getting rid of old appliances and light bulbs that give off lots of heat, running fans, using cooler colors on exterior roofing and paint, and other strategies. Those in particularly arid climates might also consider installing a swamp cooler (which cools outside air by running it over cold water) as a
cheaper alternative to A/C. By following these suggestions and upgrading conscientiously, we can all stay a little more comfortable in our warming world without exacerbating the problem too much.

CONTACTS: ACEEE, www.aceee.org; ENERGY STAR, www.energystar.gov; AHAM, www.aham.org; Database of State Incentives for Renewables and Efficiency, www.dsireusa.org.

EarthTalk® is written and edited by Roddy Scheer and Doug Moss and is a registered trademark of E – The Environmental Magazine (www.emagazine.com). Send questions to:earthtalk@emagazine.com. Subscribe: www.emagazine.com/subscribe. Free Trial Issue:www.emagazine.com/trial

Photo Credit: adonis hunter / ahptical

The post What’s the Most Energy Efficient Home A/C Unit? appeared first on Eco-Chick.

Join Manufacture NY as it toasts it’s new factory space in style – with live music, ice-cold PBRs (FREE while they last!), cash bar, food truck and a photobooth. Hosted in their brand new, raw factory space at Industry City, this party promises a wild night of DJs and drinks. Revel with the MNY team and all of our designers + Indiegogo supporters in our new warehouse operation and experience the inception of the next wave of fashion.

Tweet us @manufactureny and follow along at #mnyfactorybash

WHEN:
Saturday, May 18, 2013
8:00pm until 12:00am

WHERE:
220 36th Street, Brooklyn, NY 11232
Industry City, Brooklyn is located only 2 stops from Manhattan on the 36th Street N/D Express Lines!

BUY TICKETS HERE (and support Made in NYC)!

SPONSORED by

Pabst Blue Ribbon
Colson Patisserie (our neighbors in Industry City!)
Krrb.com

FOOD TRUCK by

KORILLA BBQ (seriously, just check out the menu…this is IT!)

LIVE PERFORMANCE by

No Way Josie

DJ SET by

Dirtyfinger (Conrad Carlson)

PHOTOBOOTH by

Bibi Booth

The post Party Time! Support Manufacture NY’s New Space and Made in NYC This Weekend appeared first on Eco-Chick.

Today the average cost of a wedding is $28,400, so many brides are looking to save money in all kinds of creative ways. Surprising as it may seem to the producers of “Say Yes to the Dress,” not everyone wants to blow their entire wedding budget on a dress that will only be worn once (our advice; spend cash on the photographer, since it’s the pictures that you’ll probably enjoy the most!). One way to cut back on splurging for the big day is with gently used or preowned gowns (some of which have never been worn, but were bought and then put in the back of a closet when a bride found a dress she liked even better).

And if you think these dresses are going to be cheap or tacky, think again. Websites like Tradesy.com and Preownedweddingdresses.com sell designer dresses like Vera Wang and Monique Lhuillier (which retail at up to $15,000) for half price, and sometimes even less.

Galina Dress (Original $599) (Discount $410)

Think you’ll be wading through zillions of dresses? Not with both these sites’ easy-to-use search systems. PreOwned Wedding Dresses allows you to navigate your search by the following categories: new this week; designer; size; and best deals. The site also carries accessories such as jewelry, shoes, veils, slips, purses, and tiaras. Tradesy carries wedding gifts, invitations, decorations, groomsmen accessories and clothing in addition to wedding dresses and bridal accessories. The site also allows you to search for a wedding dress by current wedding trends.

Check out some of my favorite picks below from these sites, proving that pre-owned is easy on the wallet, and the eye—as well as the environment.

Jim Hjelm Strapless Dress (Original Price $3,312) (Discount Price $2,500)

Monique Lhullier Sunday Rose Dress-Worn by Heidi Montag! (Original Price $9,500) (Discount Price $4,500)

Reem Acra Angel Hair Dress (Original $2000) (Discount $999)

Jasmine Dress (Original $1000) (Discount $300)

David’s Bridal Wedding Dress (Original $600) (Discount $500)

The post Budget Conscious Bride? Gorgeous Used Wedding Dresses Available Online appeared first on Eco-Chick.

Hair extensions are a tough topic to tackle when it comes to environmental and ethical responsibility. Consisting of human or synthetic hair sewed into strips, hair extensions can provide volume, length or both for the follicularly challenged. As their popularity has grown, they’ve become readily available online and in beauty supply stores. But where, exactly, does that hair come from? Depending on where you make your purchase, it can be hard to tell – and that’s a problem.

Vague Sourcing? It’s Worse Than You Think

If you’re picturing Fantine in Les Miserables shaving her head to sell yet another part of her body just in order to survive, you’re close to the disturbing truth. Most hair is sourced from poverty-stricken communities in nations like India, China, Brazil, Russia and Eastern Europe. Many women voluntarily sell their hair to make extra money – but sometimes, it’s not voluntary at all. There have been reports of gangs holding women down to cut their hair off, and of husbands pressuring their wives to sell this often-treasured personal asset to help feed their families. And the amount they get in return can be insultingly low.

It gets worse. According to The Guardian, not only is some of the hair eventually made into extensions forcibly shaved from the heads of unwilling Russian and Eastern European prisoners, it’s also occasionally ‘harvested’ from corpses. If the idea that the human hair that you’re using to supplement your own might have come from a dead body doesn’t stop you from ordering extensions from a random company on eBay, nothing will.

Finding Ethically Sourced Hair Extensions

There’s nothing wrong with supplementing what nature gave you, and sometimes, we want a more glamorous look than we’re able to achieve on our own. But it’s important to be conscious of the environmental and social impacts of such frivolous purchases.

Great Lengths is one company offering guaranteed ethical sourcing, ensuring that every strand has been donated willingly with the full consent of the donor, and that donors were given a fair and reasonable price. The company sources its hair from temples in India where devotees have their hair tonsured, or ritually shaved. The Tirumala temple reportedly made over $33 million in 2011 through the sale of human hair. Great Lengths states that this money is funneled back into the local community for medical aid, education and other crucial needs.

There are a number of other companies making similar claims about ethical sourcing, but they’re more vague about who supplies the hair. The market remains highly unregulated, so it’s hard to know who to trust. Before you go into your salon to have extensions installed, talk to them about where their hair comes from. Do your homework. Hair branded ‘European’ was likely sourced in India or China, but processed in Europe.

What about synthetics? Made of very fine plastic filaments, synthetic hair has gotten much more realistic-looking in recent years. But it’s a bit of a trade-off. It’s typically made of PET plastic (mono-fiber) or PVC (kanekalon), both of which have troubling environmental impacts. But on the other hand, a decent synthetic wig or set of extensions will last a long time, and is often heat-resistant, so it can be styled.

What do you think – is a more luscious head of hair worth the concerns about sourcing?

Photo: Great Lengths

The post Ethical Hair Extensions: Green Beauty for Drag Queens & Makeup Fiends appeared first on Eco-Chick.

In Morocco, tanneries remain virtually unchanged since the middle-ages sit nestled into the Medina.

“Modern leather tanneries and the leather they make are frighteningly toxic. So toxic, that there are more tanneries than any other business on the Environmental Protection Agency’s (EPA) Superfund list, the list that identifies the priority environmental cleanups in the U.S. So toxic, that 95% of U.S. tanneries have moved their operations overseas to avoid environmental oversight penalties. So toxic, that many old tannery sites can’t be used for agriculture or built on or even sold.” Rowan Gabrielle, from “Leather for life” White Paper.

Que the picturesque rugged Cowboy riding into the dusk, the fearless motorcyclist cruising down an endless ribbon of deserted road, and the sultry S&M posing like the lovechild of Betty Page and Edward Scissorhands. Can you guess the thread, or textile, connecting them all? Yup, leather.

Leather’s rugged, almost everlasting, durability is not for the dainty. Its toughness is built to last and protect us through life’s toughest journeys. But what is behind the durable fabric? How is it made?  In this piece we highlight the leather production process—both new and old, designers who are aiming to make it better, and how you can purchase smarter, more sustainable leather products.

Leather is (usually) made from cows, though sometimes exotic skins like ostrich, stingray and crocodile hides are high street luxuries, and on the lower monetary end, PETA cites countries like China often use dog or cat skin for leather.  Regardless, all animal skins can be used to create leather, and humans have done so hundreds of years.

The first known leather was created by rubbing animal fat onto the dried skins. But with today’s technological advances, and the diminishing use of artisan traditions, leather production is far more complicated than rubbing on some animal fat. In order for leather to transform from skin to textile, there are many steps along the way. It’s a precise and complicated process that’s energy, water and resource-intensive, typically with highly toxic chemicals used in each step.

Photo Credit: Lukas Vermeer

How Leather Is Made

First the leather must be treated to shape, soften and preserve it. The animal skins arrive to the tannery preserved in salts, and almost immediately, pieces are cut and separated into portions of sides, butts and shoulders. They are then soaked in lime to remove the hair and flesh, and then the skins become rawhide.

Enter bath two: the tanning process. Tanning softens the rawhide and preserves it from decomposition. In modern production, this is where most of the pollution in generated.

Ninety percent of the world’s tanneries use chromium, a toxic chemical, to tan cheaply and efficiently. Chromium leaves the water a pale blue color, known in the industry as ‘wet blue.’ Widespread since the 1890s, chromium softens the leather in a matter of hours. In countries with little to no environmental regulations, where much of the global leather is produced (China and India), the highly toxic effluent water is often dumped directly into rivers— it harms both tannery workers and local communities. 

Once the leather undergoes the tanning process, it is crusted, meaning the skin is thinned, and finally colored and lubricated.

Vegetable Tanning

With increased consumer awareness and demand for a more ethical product, many companies are reviving traditional methods of leather production by cutting out the use of toxic chemicals like chromium. Known as vegetable tanning, the leather is soaked in a bath of tannins from bark and fruits for several weeks, instead of the above-mentioned chemicals. Although a slower process than chrome-tanning, the naturally occurring ingredients drastically reduce toxic pollution into water waste often to none at all. Currently, no certification exists for “naturally tanned leather”, but the USDA National Organic Program (NOP) ensures animals are raised organically and leather is tanned in a certified organic tannery.

Conventional Leather Alternatives

So what are the best options if you like the look and feel (and durability) of leather?

1. Vegetable tanning: This method is much lower-impact (see above). Look for a label or information that says “vegetable tanned” or sometimes “naturally tanned.”

2. Recycled or upcycled leather: Because it is such a tough fabric, leather can be easily reused—think a cheesy leather jacket converted into a cool handbag, or a cool vintage leather couch made into belts. Usually these pieces will indicate that they are made with used leathers.

3. Vegan substitutes: These items can be made from any of a number of materials that look like leather, but are created from human-made materials. The upside is that animals weren’t harmed in the making of them. The downside is that oftentimes the non-leather fabrics are just as toxic as the leather (not always, some vegan designers look for ethically produced materials), and often they don’t last as long as leather. Usually marked or labelled with ‘man-made materials’ or specifics about what is used.

Many designers are stepping up to the consumer demand for cruelty-free and mindful leather, or products made with no animal skins at all. Some of our favorite companies leading the industry forward are:

Organic Leather 

Takes on a whole system approach to leather production by looking beyond the manufacturing process into ethical animal husbandry. The company also uses natural vegetable tanning.

Vaute

A sophisticated clothing label that eliminates the use of animal products completely (vegan) as well as using eco-friendly fabrics in their leather-like pieces.

The Sway

Gorgeous bags made from leather scraps, once discarded as waste from a motorcycle accessory facility in Pakistan.

Deepmello

Blends old world tradition with new technologies to create leather products tanned with rhubarb root, a native and abundant plant within the region of production.

A friend once watched a television special on the horrible conditions workers, especially children in less developed countries with little to no environmental regulation, are exposed to from working in tanneries. She said, “It’s so unfair.  It’s going to take the world a long time to change.” It struck me, “It might take the world a long time to change its patterns, but how long is it going to take you?”

Related on Eco-Chick:

Is Tencel (aka Lyocell) a Sustainable Fabric? The Textile Test Series Investigates

The post Is Leather Sustainable? The Textile Test Series Investigates appeared first on Eco-Chick.

On my most recent trips to Whole Foods, I noticed flax seeds and chia seeds everywhere, from packaged foods like healthy “chips” and mixed into smoothies and artisan breads alike. But what are the nutritional differences (and benefits) of these two seeds?

Chia Seeds: Mineral-rich fiber Yum-bombs

When the word chia comes to mind, people immediately think of the awesome 80′s chia pet. But chia, AKA “salvia hispanica” comes from a Latin American plant. Why is it such a great food? First, it’s fiber-rich; fiber plays an integral role in the body detox process and it’s also filling, which can lead to weight loss (the fiber helps you feel satisfied by slowing down the digestion process, which reduces cravings throughout the day).

A high mineral content is an additional plus found in chia seeds; they contain phosphorus, calcium, magnesium, iron, zinc, and copper. Chia seeds are also high in antioxidants and they contain omega-3 fatty acids, which prevent inflammation (like arthritis and blood clots). Omega-3 fatty acids also help sustain a healthy brain and nervous system function. A few teaspoons of chia daily—added to yogurt, cereal, smoothies, and juices—can deliver these benefits. Did I mention that Chia is super-tasty?

We love this recipe from Peanut Butter Fingers

Chia Seed Smoothie Bowl
Perfect for a hot summer day, this smoothie bowl includes both fruit and vegetables, all under the guise of a creamy, cold chocolate treat.



Ingredients:

Serves One

1 1/4 c. almond milk (or milk of choice)

1 scoop chocolate protein powder

1 c. frozen strawberries

1/2 frozen banana

1 tbsp. cocoa powder

1 tsp. xanthan gum (optional – adds thickness)

1 tbsp. chia seeds (plus more for garnish)

1 large handful fresh spinach



Directions:

Pour almond milk into blender and top with remaining ingredients. Blend on high until smooth, thick texture is achieved. Pour into a bowl, garnish with chia seeds and enjoy.

Flaxseeds: Protein powerhouses

Like chia, flaxseeds are filled with healthy diet essentials; fatty acids, fiber, and protein. Omega- 3 fatty acids are vital to immune health since it decreases inflammation, and lowers high blood pressure and cholesterol.Flax seeds also contain plenty of fiber; both soluble and insoluble, which helps regulate the digestive system and prevent diseases. One tablespoon of flaxseeds equals two grams of fiber.

Flaxseeds also contain high levels of protein, which is uncommon for plant-based foods, so they are great for those with a vegetarian or diet. One ounce of flax seeds equals 5.1 grams of protein.

Flaxseeds can be added to soups, smoothies, cereals, stews and casseroles. When baking flaxseeds can be added to cookies, muffins, and breads. Healthy cookbook author Martha Rose Shulman told the New York Times, “Flaxseeds are harder than sesame seeds, so it’s a good idea to grind them — coarse or fine, depending on the recipe. That way, too, all the nutrition in flaxseeds is more readily available to the body. Keep what you don’t use in the refrigerator or freezer, as the oils in flaxseeds, like those in most nuts and seeds, will oxidize if not kept cold.”

Shulman adapted this recipe for the NYTimes:

Granola Bars with Chocolate

Most granola bars are too sweet for my taste, so I wasn’t much of a fan until I made these. They’re inspired by a recipe from “Good to the Grain,” by Kim Boyce, but I’ve cut down on the honey and added chocolate.

Ingredients:
3 tablespoons unsalted butter or canola oil, plus additional for the pan and for your hands
2 cups mixed flaked grain cereal or rolled oats
1/2 cup flaxseed meal
1/2 teaspoon cinnamon
1/4 teaspoon salt (optional)
1/3 cup honey or agave syrup
2 tablespoons brown sugar
1 teaspoon vanilla
1/2 cup chopped bittersweet chocolate or chocolate chips

Directions:

1. Preheat the oven to 300 degrees. Generously butter or oil a 9-by-9-inch metal or glass baking pan.

2. Melt the butter over medium heat in a wide saucepan. Add the flaked grains or oats. Stir over medium heat until the grains are lightly toasted, taking care not to let them burn. Stir until they are beginning to smell toasty and have slightly darkened, six to seven minutes. Remove from the heat, and transfer to a bowl. Add the flaxseed meal, the cinnamon and the salt. Wipe the pan clean.

3. Combine the honey, vanilla and brown sugar in the pan in which you toasted the oats. Bring to a boil over medium heat. Boil five minutes. Pour over the oat mixture, and stir until it is evenly distributed over the mixture. Allow to cool for five minutes, then stir in the chocolate pieces.

4. Scrape into the pan, and spread evenly. Place in the oven for 20 minutes. Do not allow to brown or the bars will be hard instead of chewy. Remove from the heat, and allow to cool. Cut into 16 to 20 pieces, and store in an airtight container.

Yield: Fifteen to 20 pieces.

Advance preparation: The bars will keep for a few weeks in an airtight container.

Nutritional information per serving (15 pieces): 131 calories; 3 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 6 milligrams cholesterol; 19 grams carbohydrates; 2 grams dietary fiber; 23 milligrams sodium (does not include salt to taste); 2 grams protein

The post Flaxseeds Vs. Chia Seeds: Which is Better? (And Recipes for Both) appeared first on Eco-Chick.