Sublime
Sublime, a UK-based magazine that is coming out as the “first international ethical lifestyle magazine” is planning a think-tank session in New York on April 9th at Whole Foods Market. We’re not truly sure who still subscribes to magazines any longer, but they seem to have a pretty hefty staff which…
Walmart Going Ga-Ga with Organics
Pretty soon we’ll see a major push from Walmart going organic. Public relations stint or not, this is BIG news given that they have power across borders. “They have huge potential because it’s not just Walmart we’re talking about, it’s their entire supply chain,” states Jeff Erikson, U.S. director of…
As Green As Green Can Be?
There has been debate here lately about whether we, as “Greenies” should buy anything at all. This is a long-standing issue in the environmental community: Should we shun all consumer products and grow our own food, make our own clothes and educate our own kids (the time that takes tends…
Tuesday Science Times Rehash
Tuesday is has two redeeming qualities; it’s not Monday, and the NYTimes Science section comes out. A couple heartwarming stories from the last edition. Genetically modified produce is a flop, for both consumers and crop yields. And apparently, all that opposition to GM foods has really taken the mickey out…
EU Eco-Label
During my investigations into the greener side of Europe, I have come across an interesting logo. Part flower, part euro and part flag, it symbolizes the EU Eco-label. It is called the “flower logo,” and it was established in 1992. The Web site Eco-label.com describes the eco-label as a…
OBEN is OPEN (in Barcelona)
The 100% recyclable placemat at my table read: “El primer restaurant amb tots els plats 100% ecologics de Barcelona.” For those that don’t speak Catalan, that means: “First 100% organic restaurant in town” Continuing with my series exposing every organic resource available to eco-chicks passing through Barcelona, today I…
Organic in BCN
Spain is the world’s #2 tourist destination following France. In 2003, 51.8 million vacationers descended upon Sunny Spain to bask in the Mediterranean rays and bathe their brains in the best sangria the world has to offer. Not to mention the food — Paella, Jamon Iberico (Iberian Ham), tantalizing tapas,…
Tuesday Science Times Rehash
Tuesday is has two redeeming qualities; it’s not Monday, and the NYTimes Science section comes out. A couple heartwarming stories from the last edition. Genetically modified produce is a flop, for both consumers and crop yields. And apparently, all that opposition to GM foods has really taken the mickey out…
Crazy Capitalist and Enviro in the Same Sentence?
Today’s NYTimes has an interesting article in a section I usually ignore. The front of the Business section has “Saving the Environment, One Quarterly Earnings Report at a Time.” Wal-Mart uses a wind turbine to help provide electricity at a store in Aurora, Colo., as an experiment. If necessary, a…
Ask Chicky: Vermicomposting
Dear Chicky, I went to a dinner party last week and the host had a tiny composter in her apartment’s kitchen; she said there were bugs inside that eat the food she deposits. It sounds gross, but I feel bad tossing all my leftovers in the garbage—how do these things…