First the honeybees (and duh, the honey) and now chocolate is on the decline? Say it ain’t so!!

According to this CNN article on the subject of chocolate extinction, “Yields are declining all across the cocoa plantations of West Africa, where two thirds of the world’s supply is grown, as soils are degraded and the area able to support the crop retreats>”

But wait, there’s a solution!

I only eat fair-trade chocolate made from organic cocoa beans- and you should too! Not only does it taste soooooo much better, it prevents the very situation that’s degrading the land where cocoa beans are grown. The deal is that to make money (and cheap chocolate), farmers in Ghana and other chocolate-growing countries have to take down the rainforest and plant cocoa bean plants in unnatural ways. And what happens when you mess with Mother Nature?

The problem is that cocoa is naturally a rainforest plant that grows in shady conditions surrounded by a high biodiversity, but recently hybrid varieties have been grown on cleared land as mono-cultures and in full sun.

While this will give higher short term yields, the soil quickly becomes degraded and the lifespan of plants can be cut from 75 or 100 years, to 30 or less. When the trees die and the land is exhausted the farmers must move on and clear more rainforest to plant cocoa.

No chocolate (horrors!) AND no rainforest (probably worse-no, I admit, definitely worse).

Three of my favorites are pictured above (and don’t forget, dark chocolate is healthier than milk and because it’s vegan, it has a lower carbon footprint), so stick to organic, fair trade dark chocolates, which support healthy growing conditions for cocoa plants- and for the people that farm them.

TRY: Divine Chocolate (from an awesome worker-owned cooperative, this stuff is AMAZING!)
Green and Black’s (crazy yummy flavors like Ginger)
Trader Joe’s house brand (my fave is with pecans and raisins)

Yes, they are more expensive- chocolate is a treat and should be labor-intensive to grow if done properly. So eat less of it, and enjoy it more! Commercial chocolate tastes like wax flavored with old cocoa beans swept off the floor of a Dickensian factory (probably I’m not far off). Hey, if we don’t save the chocolate, think about what’s left!! CAROB. ‘Nuf said.

This past week a local in my town contacted me to see if I would be interested in discussing the issues surrounding a potential cellular tower that would be constructed within one mile of my house. Some of us from the town had the chance to voice our concerns to the Connecticut Siting Council, which is the governing body that determines zoning for these towers in our state.

Having written about microwave energy and electromagnetic fields a few years ago, I remembered interviewing Carl Blackman, a research scientist in the Environmental Carcinogenesis Division of the EPA, and asking him about cell phones and cellular base stations in relation to electromagnetic fields and the possible health impact. Blackman was one among quite a few scientists and researchers I interviewed who reiterated the same sentiment: “We just don’t know yet. The science is not in.” The fact that the jury is still out on this vast topic, in a field (pardon the pun) that is ever-expanding, is enough, for some, to warrant grassroots action.

The subject is controversial and highly debated, although the issue is one that people are dealing with world-wide. The fear is that without mobile phones and cell towers covering every inch of land, emergency services will be left without connection, leaving us, “with a hole big enough to drive a hearse through…” as I recently read in a concerned citizen’s letter to the NYTimes. One concern is that the proliferation of these towers and devices has gone largely unmonitored, unregulated, and, according to some scientists, could potentially lead to serious health issues.

The World Health Organization has advised that the “precautionary principle” be enacted as a preemptive move before certainty of harm is verified by science. This essentially means that when any new technology is evolving beyond the scope of scientific research, it is advisable to protect oneself through risk management. So, while some still think that those who discuss this topic with seriousness are delusional and should be stuttering through the park, wearing a tinfoil hat, others, including the World Health Organization, the National Institutes of Health, and member countries of the European union feel it is worth serious discussion.

In Europe, some governments have set exposure standards below those of the standardizing agencies, in order to try to protect their citizens. In India, towers were recently banned from school and residential areas to protect people following studies that showed potential harm to the brain. The United States Federal Telecommunications Act of 1996, Section 704(a) removes environmental considerations from the tower siting process, which denies citizens the opportunity to protest based on ecological concerns (zoning) or health issues.

In 2006, the International Association of Firefighters (IAFF,) the largest union of first responders in North America, passed a resolution banning cellular towers from firehouses until more research is done, because firefighters were suffering from ill health. Internationally, the concern regarding the exponential proliferation of wireless devices and base stations to support them has provoked scientific studies and prompted legislators to err on the side of caution when it comes to regulations. Many scientists are discussing the potential impact on DNA, neurological function, and human health while others study migratory birds and the reproduction patterns of all animal populations in the vicinity of strong electromagnetic fields.

In my town, in NW Connecticut, we are currently experiencing the battle. The cellular tower has been proposed to be on Route 7, a scenic highway that runs parallel with the Appalachian Trail. The AT park manager has sent a letter in response to the proposed tower stating that they had no problem with it, so long as Cellco/Verizon makes the tower look like a tree and plants 25 white pines along the trail.

The tower site is also within one mile of two schools and is next door to the largest employer of the town. The site abuts a friend’s property. Both he and his wife are cancer survivors and fear the tower could affect their health. At the public hearing, where town members were allowed to voice their opinions to the siting commission (who ultimately decides whether the tower goes up or not,) people expressed various concerns:
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I’m a big fan of LUSH products, especially the solid shampoos. I have been using ‘Seanik’ for a couple of years now (it’s my summertime fave!) and it gives my normally limp hair lots of body and shine. One of the best things about LUSH solid shampoos is that the only packaging involved is the piece of paper it comes wrapped in. That’s it! You can purchase a cute little tin to keep it in, and it makes traveling a cinch, especially with all the air travel restrictions on liquids.

Even more good news – LUSH has recently eliminated sodium lauryl sulfates (SLS) from many of their solid shampoo formulations. The new and improved formula uses a gentle, natural alternative derived from pure coconut oil.

From the LUSH website:

Sodium coco-sulfate is less irritating than SLS because it removes less moisture from the top layers of skin. For people with sensitive skin (prone to dermatitis, acne, eczema, psoriasis, and chemical sensitivity), the drying property of SLS may cause flare-ups of skin conditions or may worsen existing conditions. Sodium coco-sulfate also leaves hair and skin wonderfully soft and conditioned.

The solid shampoos that are now SLS free are Karma Komba, New!, Seanik, Soak & Float, Squeaky Green and Ultimate Shine. (Now if only they would nix the synthetic perfumes!)

Another thing I love about these solid shampoos is that a little goes a long way and one little bar will last you months on end. Mine usually lasts for up to 3 months of almost daily use. It’s easy to use, too – you can either apply it directly to your wet hair, or wet it and rub it between your hands and then apply the lather to your hair.

Organic Style has some cute baby items, especially their gift baskets. The veggie teething rings are really well made and full of yummy organic cotton to chomp on. My kids have been playing with them for 17 months now and I will still look over and see someone with the green beans or the carrot. I highly recommend them. They also have some really nice receiving blankets (you never think you need those blankies and swaddles but we used them constantly.)

They are offering 20% off for Eco Chick readers. CLICK HERE! (discount automatically applied through 7/31/08)

…….you have so many tote bags that you end up giving the person at the checkout line behind you a couple to keep them from plastic-bagging it. You think that maybe some free reusable bags is all that it will take to convert them.

…….you get crazy dehydrated because you REFUSE to buy water in a plastic bottle and you forgot your Sigg at home. Then you get really mad because the public water fountain seems like an endangered species.

……..you decide to paint your wood floors (hey, it’s trendy at least) because you can’t deal with the refinishing chemicals being in your bedroom, using no-VOC paint of course.

…….you carry around your old cell phone in your bag for weeks because you just KNOW you’ll eventually come across a place to recycle it (and you do)!

Call me a kid, but I love the little-girl-in-a-tunic look that’s so prevalent this summer. I like wearing them over short-shorts since I’m a little tall to rock them purely as a dress, but I’m betting my more petite sisters could definitely get away with it. I like that I can wear these as a cover-up at the beach or as a blouse.

Those below are from Organic Stereo, a company which minds its dyes (all chlorine and pvc-free), it’s fabrics (100% organic cotton) AND even its decorative elements (cute shoulder buttons are made from 70% recycled paper!). If you’re tempted, they are both 25% off, so sail forth!

Marianne Dress

Hanging Garden blouse

This week my husband wanted to take a crack a writing. It is a subject that he is very fond of so I have taken the editor role and he is the writer. Hope you all enjoy.

Ok, I love wine. There I said it. I love it, and have a glass just about every night of the week — partially because one or two glasses of red is good for lowering my cholesterol, and partially because I just love the taste and the warm feeling of it in my belly. I don’t know all that much about wine, but know what I like and what I don’t.

I was really excited when Melissa told me that we had been invited to Wolffer Estates in Sagaponack, NY (The Hamptons) for a private tour and interview with the head winemaker and general manager, Roman Roth. Long Island wines have had a pretty spotty reputation, but a few vineyards are known for a consistent and quality product, and Wolffer is one of them. So needless to say I was psyched; I’d get to taste some really nice wines, and talk with someone who is VERY knowledgeable about winemaking.

Until now, I thought my nightly wine drinking necessitated me breaking my environmental vows. But I discovered from our visit to Wolffer, the vineyard is not only known for their reputation for good wine but for their sustainable wine growing/making practices.

Wine making on Long Island has a relatively short history. On Long Island alone there are more than 43 vineyards (according to the Long Island Wine Council). These winemakers cover nearly 3,000 acres and produce upwards of 4,000 tons of grapes a year. So for a small area, Long Island produces a lot of wine, employs a lot of people, and generates a lot of revenue. Wolffer has two vineyards; one covering 50 acres (which we visited) and another 20 planted on the North Fork of the island. They produce around 15,000 cases of wine a year, and isn’t the most sustainable vineyard on Long Island, (there are 7 others), but it’s among the most vocal in touting its practices.

Before I get to the wine, let me take a moment to explain what sustainable growing practices are or “Sustainable Agriculture”. According to the University of California, Davis:

Sustainable agriculture integrates three main goals–environmental health, economic profitability, and social and economic equity. Sustainability rests on the principle that we must meet the needs of the present without compromising the ability of future generations to meet their own needs. Therefore, stewardship of both natural and human resources is of prime importance. Stewardship of human resources includes consideration of social responsibilities such as working and living conditions of laborers, the needs of rural communities, and consumer health and safety both in the present and the future. Stewardship of land and natural resources involves maintaining or enhancing this vital resource base for the long term.”

While the definition of sustainable agriculture is constant, the method varies from region to region, reflecting differences in soil and crop, climate and management styles. For the grape growers of New York State, it’s a process by which growers choose practices that are environmentally responsible while still maintaining the economic viability of the business. Some methods include efficient use of equipment, maintaining soil health and vine nutrition and managing vines for improved pest control.

Roman told us that Wolffer had not used any insecticides in eight years. This was both due to the fact that there hadn’t been any major outbreaks of bugs in the region and that the vineyard has made a decision to farm sustainably. Pests can kill a crop. Fungus can destroy both a crop and the vines themselves. To protect against fungus, Wolffer doesn’t use industrial fungicides, rather Roman sprays his vines with Stylet-Oil. “Stylet-Oil is a food grade, high purity mineral oil. It has had impurities removed through additional distillation steps involving high pressure and steam, leaving a tech white mineral oil-similar to Johnson’s Baby Oil. Additional ingredients include emulsifying materials blended into the oil allowing it to mix with water,” according to Jeff Symons President of JMS Flower Farms (makers of Stylet-Oil).

While walking between the rows of Chardonnay grapes, Roman showed us the way the vines had been planted. Amazingly Wolffer had been designed to focus not on increasing yield, but rather increasing the viability of the overall vineyard. Every other season, Wolffer field-hands plant mustard and clover plants in between ever other row of vines to help mitigate pests. There are four acres of wildflowers planted to encourage bees to visit the vineyard to assist in pollination.

Well over the course of an hour talking with Roman we discussed Wolffer’s commitment to sustainable farming while sipping some truly nice and memorable wines.

We started off with the Wolffer Rosé from 2007. As we sat outside, on their covered patio, overlooking the vineyard, Melissa and I were treated to a very nice, crisp Rosé with just enough fruit to keep it honest. Neither of us expected to like this refreshing wine, as we both tend to like full-bodied reds to blended, chilled whites. But, it was hot, it had taken us nearly 2 hours (in Hamptons traffic) to get to Wolffer and this Rosé really took the bite off the heat.

I asked Roman if Wolffer had chosen to farm sustainably for economic or marketing reasons. Roman stated quickly that for Wollfer “…this is a decision made from a healthy vineyard perspective. This is the right approach to keeping a healthy vineyard, to keeping it alive with its own bio dynamic.” Roman explained that while it might cost a bit more to farm in this fashion, with a tunnel sprayer to collect the drippings from any sprayed fertilizer or stylet oil to keep fungus outbreaks down, that long-term it made better economic and environmental sense for Wolffer.

As Roman poured us our second glass of wine, a sparkling Brut Cuvee from 2004, the talk turned to whether or not Wolffer was an organic vineyard. Turns out it is not, but this might not be such a bad thing according to Roman, “By keeping very neat rows and open canopies we have less fungus pressure. We are not organic, but we try to do as much as possible. You have to work your way towards organic and sustainable farming. You can’t just do it overnight…well you can, but you’ll make horrible wine, and that’s not in anyone’s best interest.”

In this instance the proof of this fact was in the tasting. This champagne-style wine was excellent – sharp, but not bitter, crisp with a bit of apple taste to it, and very drinkable. Continuing on the discussion of Wolffer’s organic goals, Roman told us it was a possibility but not a guarantee.

After a walk through the rows of vines we went back to the patio for our final glass of wine of the afternoon, a truly impressive Merlot from 2004. Now this was more to our tastes. The wine was bold for a Merlot, with a strong flavor of berries and a smoky, coffee flavor. As the final taste of the afternoon, we settled in to enjoy the sun, the view (Wolffer’s tasting room/patio is one of the most beautiful I’ve been in) and finish our conversation about the value of sustainable viticulture. Roth summarized the entire sustainable winemaking philosophy perfectly, “You have you to be a steward for all of this (the environment), this has to last for hundreds of years, and this sustainable movement is helping us both today, and tomorrow.”

If you are every in the Hamptons, I suggest stopping at Wollfer Estates tasting room. Sit on the patio looking at the beautiful vineyard while drinking some really good wine that has been produced in manner that is not only good for you but the environment.

Baking soda is most often used for deodorizing refrigerators and, of course, baking. This multi-tasker also has medicinal uses, can scrub your tub and – surprise! – can be used to green up your beauty routine.

While some people swear by ditching the shampoo all together and using baking soda instead, my trial of that last year didn’t go so well. I so wanted it to work, so I could really simplify my routine and pare down the number of products I use. Unfortunately, my scalp’s just plain too oily for that.

My favorite use for baking soda is to give my shampoo a little extra oomph on those days when my hair’s gotten so dirty, it needs some super-strong cleansing. Instead of reaching for a clarifying shampoo – which is more than likely loaded with toxins – just pour about a teaspoon of baking soda into your hand, add your usual amount of shampoo and lather up. You’ll find that the lather is extra rich, and helps your shampoo go a little further. Work it into your scalp with your fingers for a soothing massage and extra oil-fighting power.

You can also mix baking soda with your face wash for an exfoliating scrub that will eliminate oil and leave your skin feeling extra clean. Simple, natural, and oh-so-cheap.

Photo credit: Flickr user s-a-m

I was really bummed when I was planning on featuring some of Nau’s new summer fashions on this site and I got to their homepage and learned they were closing shop. But then…..

……they confounded us all by throwing a HUGE summer sale which had ridiculously good deals as part of their liquidation. It just reminded me of why their stuff was so awesome and this time their collection was filled with color! It seemed so sad that just when they had reached some sort of apogee/critical mass, they closed.

But turns out they’re back! Some former Nau employees got a company called Horny Toad to buy the concept and Nau is returning! Rejoice in the ecofashiony goodness of a company that was really trying to change the dominant retail paradigm.

Via: Wend Magazine’s great blog.

I was reading a recent issue of National Geographic’s The Green Guide (Spring 2008) and on the last page of the magazine was an image hundreds of milk cartons lining a street to demonstrate how much milk American’s consume. The image was taken from National Geographic Channel documentary Human Footprint.

According to the movie, America consumes 989,985,594,240 half gallons of milk over the course of a lifetime and it takes more than one trillion kilowatt-hours of energy to produce, ship and landfill the milk cartons. That amount of energy emits 740,674,244 tons of greenhouse gases. Amazingly, only a tiny fraction of the cartons are recycled.

That got me thinking. How many milk cartons does my household go through over a short period of time, say a week? More importantly, why are milk cartons not recycled? They are made of paper aren’t they? Even more puzzling is the fact that on the side of some of the cartons I buy, it says “please recycle”. I want to, but my town will not take them. So I decided to do some research on how to recycle a milk carton, and why my town won’t do it. I thought the information would be readily available. I was wrong.

Initially I was going to save my cartons for one week, assuming this would be plenty of time to get enough information to write on the subject. Well, do a “Google” search on “milk carton recycling” and you will basically come up with… nothing. Four weeks and 30 cartons later, I am finally writing about it.

This is what I discovered…

Milk cartons ARE recyclable, however, according to an EPA report of MSW (Municipal Solid Waste) provided to me by the National Recycling Coalition, in 2006, 510,000 tons of milk cartons were generated in the United States and less than 0.05% (5,000 tons) were recycled.

In 2006, only a little more than 550 towns across the country recycled milk cartons (source: Organic Valley). To put this into perspective, there are 556 municipalities in New Jersey. Doing a non-scientific search on the internet of various towns across the country, I discovered you cannot recycle milk cartons in San Diego, DC, the entire state of Pennsylvania, Los Angeles and Austin but you can in New York City and Boulder, CO.

But why?

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