Eco-Chick · The modern girl's guide to living green & fabulous.

Eco-Chic Decor from Bacchus-Inspired Aesthetics

Guest post by Shireen Quodosi

What comes more easily in this economy than an assortment of empty wine bottles after you’ve just thrown a smashing get-together? With the preference being on sourcing cheap entertaining ideas, most people now see staying at home with a good meal and great wine as a viable alternative to spending money on restaurants and clubs.

Wine Bottle Ideas:

There are a number of ways to reuse wine bottles. Among the more common ideas are reusing them as water pitchers, votive vases, torches, and flower bed liners. However, there are dozens of other smart options that are rarely explored.

Rewined Recycled Glassware – Get uniquely hued wine bottle glassware made from orphaned bottles left behind at local restaurants and bars.

Water Feeders – On a very hot day or when you’re away, fill the bottles of water and stick them into the pot or soil near your plant. The water will slowly percolate from the bottle and into the soil.

Wine Bottle Chandeliers – In addition to the popular row lighting and pendant lighting, Pottery Barn put together an interesting chandelier with wine bottles strung around it. Even though four dozen other people will likely have the same statement piece, at least you know it’s a unique sustainable element in your home. Plus it catches the light beautifully during the day and especially at sunset.

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How Sustainable is Your Favorite Wine? Greenopia Rates 25 Wineries

Greenopia has just rated 25 wineries for their environmental impact. Here’s why:

Any oenophile worth her spitting glass has heard the dire stories about how global warming will affect wineries, altering the very microclimates that make it possible to grow champagne in Champagne, France and enable growers to eke out a Pinot Noir under a very precise set of conditions. Wine production is a multibillion dollar-a-year industry in the United States, and wine-growing regions are set to migrate northward (or shrink- by up to 80%- disappear altogether) as warm days with moderating sea breezes shift with the increased temperatures, and general local and worldwide climate disruption alters the conditions and locales where grapes have been growing for hundreds of years.

So it makes sense that the wine industry (and vino lovers) would take action against climate change and environmental degradation.

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Eco Chick Third Birthday and Book Party: Fun for All (Species)!!

Eco Chick is three years old! To celebrate her growing up (there are over 900 posts!) as well as the launch of my book, based on the blog, The Eco Chick Guide to Life: How to Be Fabulously Green, called for a kid’s themed party of course!

Eco Chick Founder and Editor, Starre Vartan, with Eco Chick Writer Kim Jordan Allen

I didn’t know how I was going to pull it together, but in just two days, the fabulous Kate McGregor, owner of Kaight, my favorite ecoboutique, and Arina Vikdorchik (AKA Arina Greenaholic for her eco party-planning fabulousness) offered me a venue, and some extra time and hands to help, and I HAD to go for it!

Kate McGregor and friend, and party guests!

I will, of course, be FOREVER indebted to Kate McGregegor of Kaight, for not only helping me dress fabulously, as well as GREENly but giving me such an amazing space to have my party. Thank you, thank you, thank you Kate! You are an honorary Eco Chick!

Singer/songwriter LiliAna Rose and art director for The Daily Green, Gloria Dawson

Soon, 360 vodka and Wolaver’s organic beer (both of which I buy, drink at home and serve when I entertain!) hopped on board as sponsors, which made me very happy since I consider them ‘my’ fave brands. Natura organic wines joined in with a delicious Sauvignon Blanc donation, and though I’d hadn’t heard of them yet, I was so glad they came to my party (with their wine!).

Ama the Bartender, and one of the many pooch attendees

Thanks soooo much to 360, Wolaver’s and Natura! A party without booze is no party at all (unless it’s a tea party, but this wasn’t).

Starre Vartan and Seth Leitman, author of Build Your Own Electric Vehicle, and Tiffany, Tatiana Gelfand and friend.

I am SO proud to say that all my food sponsors come from AMAZING women-owned businesses! Babycakes, which couldn’t be MORE local (it is about 3/4 of a block around the corner from Kaight) made up pretty purple and green vegan cupcakes, vegan and gluten-free banana bread, and brownie bites. They were so amazingly tasty I walked around with the box at one point but was just mostly eating them myself, hee hee. (I am NOT the kind of girl to skip eating awesome treats at my own party!) Babycakes was founded by the retro-cool Erin McKenna- thanks to Erin and her nice-as-could-be staff!

Brian Clark Howard, editor at The Daily Green, AKA DJ SocialPyramid

One of my favorite snacks, Laura’s Wholesome Junkfood, also supplied sweet vegan treats (their oatmeal raisin bitelettes are my fave low-guilt dessert when I’m at home of an evening). Laura’s is such a cool company, started by a doctor (named Laura!) who started her own good-for-you food biz. Thanks Dr. Laura!

Bonnie Hulkower and Emma Grady of Treehugger, and Boho Magazine‘s assistant editor Ashley Kittelsen and Boho fashion editor Margo Helliwell

SweetRiot, whose founder, Sarah Endline, I met years ago at NYC GreenDrinks holiday party, gave us lots of their directly-sourced, fair-trade, dark chocolate covered cocoa nibs in lovely martini glasses (I was so afraid there wouldn’t be enough chocolate!). And they were even nice enough to give me extras to take home after the party in their cute (recyclable, and original art-covered) tins. Thanks Sarah!

Guest, Elizabeth Harrington of Greenopia, and freelance writer Beatrice Aranow

Continuing with the women’s-owned theme, publisher and ecofabulista Gina LaMorte gave us a stack of Boho Magazines for our goody bags (My book is reviewed in the current issue-yay!!); the bags themselves were donated by Whole Foods (where I shop so much I feel like I practically earned those free bags, haha!). The bags are the cool new reusable Sheryl Crowe shoppers and so pretty! John Masters Organics, who makes my fave new haircare products, offered up samples for the goody bags (thanks!)

Arina Vikdorchik and Starre Vartan

I couldn’t have done this without the dogged persistence and unflagging energy of Arina Vikdorchik, who pulled all the nonsense together and made it make sense. Some unvarnished PR- use Arina next time you want to plan a party, green or not!!!

From left to right, Glenn Michael Gordon, Brook Wilensky-Lanford, Christina Rumpf and Rachel Carter, all of Columbia University’s MFA writing program.

From left to right, a friend, Josh Garrett-Davis, and Rob Verger, Columbia nonfiction MFAers

Thanks too, to all of you who came, including the incredibly supportive and loving cast of characters (I mean colleagues!) from Columbia’s University’s School of the Arts nonfiction (and fiction too!) writing program, my agent, Mary Ann Naples (didn’t get a snap of her, darn!!) of The Creative Culture, my publicity team, Emily Fry and Stephen Lee of St. Martin’s (who do a lot with very little!), Brian Clark Howard, my friend, DJ, proofreader for the book, and URTH Guy, my amazing girlfriend Cara Joy, who started off her day at her farm in Vermont gathering eggs and ended up at a book and blog party in the LES, and was indispensible the day-of, helping everything get done, and of course, Danelle Marqui Brown and Kim Jordan Allen, long-time Eco Chick writers, supporters, and fabulous, amazing, inspiring women all-around.

Shane McQuade, CEO of Voltaic systems and Margaret Lydecker, founder of NYC Greendrinks, and Meiling Chen, ecofashion designer

A big shout-out to my friends and colleagues at Greenopia, who are mostly on the West Coast, and whose NYC guidebook (and online listings) are indespensible for navigating this growing green world.

Arina Vikdorchik and Danelle Marqui Brown, Eco Chick writer

Starre Vartan, Michelle Legro, producer and host of Storyville and nonfiction MFA student at Columbia U. and James Yeh, fiction MFA student at Columbia.

Two people who could not attend but to whom I owe debts of gratitude are Dan “Mobius” Sieradski, Eco Chick’s webmaster, who’s single-handedly kept the site running all these years, and my Dad, who has supported the site since its inception, given me great ideas on how to promote it, and encouraged me to keep going with my ideas and aspirations.

Emily Fry and Stephen Lee of St. Martin’s, and Michael Schwarz, writer and animal advocate

Party Guests and a Pooch, and Starre Vartan and ecofashion designer Christine Marchuska in one of her own designs

Party Guests!

5 Ways to Warm Up & Relax After a Cold Winter Day

There’s something really satisfying about warming up and unwinding after a cold day out and about – whether you were hitting the ski slopes or just walking from store to store while holiday shopping. We all have our favorite ways to do it: curling up on a blanket in front of a roaring fire, drinking a cup of hot cocoa, taking a hot bath or getting cozy in some soft and warm pajamas. Here are 7 eco-friendly cold-weather comforts to enjoy when the weather outside is frightful (and as a group, they’d make a great gift basket!).

Peppermint shower steamers – These aromatherapy shower steamers are seriously little balls of absolute heaven, especially when you don’t have time to take a bath. You just place one on your shower floor just outside the stream of water and it slowly releases a relaxing minty aroma. Perfect for when you want some quick pampering or when you feel like you’re getting sick. (They also come in lavender, citrus and eucalyptus scents!)

Cozy organic robe – The unisex organic cotton terry hooded robe from EcoBodyWear is the perfect thing to wrap yourself in after getting out of the bath or shower. It’s made from certified organically grown, dye-free cotton and reaches to the mid-calf.

Organic fair trade spicy hot cocoa – On cold days, there’s just nothing more satisfying than a big mug of piping hot cocoa. It’s a must-have. Cocoa is combined with cinnamon and a kick of cayenne in this spicy fair trade offering from Equal Exchange.

Arnica muscle balm – After a long day of winter activities like skiing, snowboarding or ice skating, your muscles are bound to be a bit sore.  I love this all natural arnica muscle rub from FaerieMade, which features arnica flowers infused in pure olive oil, unrefined shea butter, cocoa butter and beeswax. Menthol, lavender and peppermint essential oils give it a heavenly smell and add to the pain-relieving effects.

Mulled wine – Make yourself a big punch bowl full of organic mulled wine with your favorite bottle of red wine and some organic spices like cinnamon sticks, whole cloves, vanilla beans and cardamom pods. You can find a pre-packaged mulled wine spice sachet at your local health food store or just get all the ingredients from the bulk section, along with a reusable cotton tea bag.  Epicurious has easy instructions.

Wolffer Estates: Sustainable Wine on Long Island

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.