Big Green Purse

Organic Vodka & "Green" Gin

If wines and beers aren't your drinks of choice, check out eco-friendly companies like Altitude Spirits in Thornton, Colorado which produces its Vodka 14 (pictured left) using organic corn and rye, along with Rocky Mountain spring water.

Other options?

 Rain Organics Vodka

Square One Organic Vodka 

Sunshine Vodka 

Shadow Spirits Organic Vodka

Maison Jomere's Organic Vodka and Juniper Green London Dry Gin

LOFT Organic Liqueurs (first certified organic liqueur in the U.S.)

4Copas USA produces certified organic tequila made from pure agave. 

Have a favorite that we've missed? Let us know.

And if you need ideas for a perfectly organic -- if somewhat unusual -- concoction, don't miss Organic-Shaken-Stirred: Hip Highballs, Modern Martinis, and Other Totally Green Cocktails.

Sure, it's made from grapes. But does that make wine eco-friendly?

Not unless those grapes are grown organically; and if they're grown locally, even better (Ideal Bite claims that "a local wine always trumps an organic one if it's shipped from far away." In fact, they report that the average wine shipment adds over 3 million pounds of CO2 emissions into the air - that's like 994 round-trip flights from France to Napa!)  

Here's specifically what to look for when shopping for organic or eco-friendly wine:

"USDA-certified organic" means that the wine was produced without herbicides and pesticides and with no added sulfites, preservatives that help wine maintain its color and taste but that can cause serious allergic reactions and headaches in susceptible people. (Sulfites occur naturally, so no wine is sulfite free.)

"Made from organically grown grapes" means grapes were grown without pesticides or chemicals; some sulfites may have been added as a preservative. If you're allergic, read the label carefully.

"Sustainable" may indicate the vineyard practices pesticide-free viticulture, using sheep to suppress weeds and owls to kill rodents. However, "sustainable" is not as meaningful as "organic" unless it is backed up by independent third-party certification.

"Biodynamic" practices rely on viticulture techniques that build healthy soil and keep the vineyard in tune with the cycles of the sun, moon, and planets. When certified by the Demeter Association, it's safe to assume the vineyard met standards for biodynamic production.

Whether you're having a party or just want to enjoy wine with dinner, these organic brands are worth a taste:

Benziger (biodynamic-California; shown in picture above)

Ca'del Solo (biodynamic-California)

Cullen (organic-Western Australia)

Emiliana (organic-Chile)

Four Gates (organic, kosher-California)

Frey Vineyards (organic-California)

Frog's Leap (organic-California)

Grgich Hills (biodynamic-California)

Santa Julia (organic-Argentina)

Sobon Estate (organic-California)

Yarden Chardonnay (organic, kosher-Golan Heights)

But don't forget to look locally first. All 50 states produce wine.

Want more options? Visit  Trade Organic Wine.

Our guide to green party planning guide will help, too.

Enjoy!

Environmental In-Box: Cast Iron Cookware

    For top-notch cooking without the worry generated by non-stick cookware, I turn to cast iron. Here's why:

What I Like:

* You get "non stick" without the nonsense of PFOA, the nasty chemical that makes Teflon easy to clean but also health threatening.

*Once cast iron is seasoned (a simple process), it cooks beautifully. I make lots of sticky stuff in my pans, like omelets, sautes, and stir fry. I use just a little bit of oil to lubricate the surface, then gradually heat the pan. It cooks like a dream.

*The pan can be cleaned with hot water and a scrub brush only. No soap, please - these pans need to remain "seasoned" to work properly, so you never want to try to remove all the oil that bakes into their surface.

*Finally, cast iron really holds the heat. If I'm cooking a soup or stew, I can turn the heat completely off ten minutes early and the heat in the pot will keep the ingredients bubbling along. That also makes it a great serving dish. You won't have to worry about food cooling down once it's put on the table if you serve it in a cast iron pot. NOTE: If you don't like the black hue of cast iron, you can pay a little more for enamel covered iron ware that will look very pretty on your table.

The downside? Cast iron is heavy. You'll need two hands and a little bit of muscle to lift a full cast iron pot. I'm no Amazon and I can manage it, so you probably can, too. Also, to avoid rust you should dry cast iron with a towel, rather than let it air dry.

Product and price comparison:

Lodge is probably the best-known cast iron manufacturer, as well as the cheapest. Several other brands sell enameled cast iron, including Le Creuset. Staub, and Mario Battali Cookware. Here's what several consumers had to say about the various enameled cast iron lines available. If you don't care about the color of the pans, the most economical choice is the plain cast iron from Lodge. Otherwise, shop sales (or ask for the fancier enameled cast iron for a birthday or holiday gift). NOTE: Scanpan now produces Green Tek, a PFOA-free cookware line it claims is environmentally friendly. This looks promising, but the manufacturer's claims have no third-party validation, and I haven't tried it myself yet. Stay tuned.

 How many purses? 

Three. No question.

Top Ten Ways to Support Fair Trade

"Fair Trade" refers to the way products are grown or manufactured. Fair Trade principles ensure that:

* laborers are paid a decent wage for their work

* children have not been forced into abusive labor practices

* farmers use sustainable agricultural practices that minimize pesticide use and promote soil and water conservation, and manufacturers generally reduce use of toxic chemicals and reduce, reuse, and recycle as much as possible

* producers democratically participate in their own enterprises.

That makes sense, right? What's sometimes not so obvious is how you can support Fair Trade in your daily life. These ten tips will get you started.

1) Look for the Fair Trade certified label. The label guarantees that the producer has met meaningful, independent standards set by TransFair USA, the only third-party certifier for Fair Trade products in the U.S. market.

2)  Look for Fair Trade products where you shop. Wegman's, Ben & Jerry's, Whole Foods, Trader Joe's, Starbuck's, Caribou Coffee, Dunkin' Donuts, Costco, Giant, Sam's Club, Safeway, and Target are among the many retailers that offer a variety of Fair Trade certified products. If you don't see Fair Trade, ask for it. Store managers may not be aware that Fair Trade products exist, or that you want to buy Fair Trade. If you don't see Fair Trade products on store shelves, tell the store manager what you're looking for and why. Ask the store manager to give you a date when you can expect to see the product on the shelves.

3) Shop online. Equal Exchange sells delicious chocolate and coffee and other foods that are not only fair trade certified, but certified organic as well.  World of Good is an EBay site that offers a wide variety of fair trade certified products.  Ten Thousand Villages works with over 130 artisans to offer fair trade certified jewelry, home decor, clothing and gifts.

Choose the following Fair Trade products when you shop:

4) Coffee

5) Tea

6) Cocoa and chocolate

7) Rice

8) Bananas

9) Flowers

10) Sugar

 

Here's more information on why certifications are so important.

Don't miss the Big Green Purse shopping principles.

 

By Sophia Bambalis.

Environmental In-Box: Seeds of Change Chocolate

Today begins a new feature on Diane's Big Green Purse: the Environmental In-Box product review.

Every Monday morning, I'll review at least one of the products I've been sent during the previous week. I'll award three green purses to products that merit your consideration, two purses that are almost there, one purse to a product that's on the right track but has a long way to go. Plus, I'll give a "thumbs down" to goods that don't live up to their own claims.

If you're familiar with the product yourself, please leave a comment. If you want me to review your product, please send me an e-mail first - there's no sense mailing me something I might not be interested in. But a note of caution: There's no quid pro quo here. Just because you send a product to review does not mean I will feel obligated to make glowing comments. I particularly abhor unverified claims, even the hint of greenwashing, and superlatives like "best," "greenest," "healthiest," or "first." Let the product speak for itself. And if you can't back up your eco-claims, please go back to the drawing board - or at least check out these labeling standards for some additional guidance.

Here's what's in my In-Box today:

Seeds of Change Chocolate - Seeds of Change built its reputation by preserving heirloom and traditional seed varieties. The company also produces certified organic foods "inspired by cultures and flavors from around the globe." Now they've turned their talents to chocolate. That's a very smart move in my humble opinion, given the environmental impact producing chocolate has -- as well as the fact that, in my household, chocolate is considered its own food group.

The Product: Seeds of Change certified organic chocolate comes in six flavors: organic milk chocolate; organic milk chocolate with puffed grains (like a crisp); organic dark chocolate; organic dark chocolate with cherries and vanilla; organic dark chocolate with coconut; and organic dark chocolate with mango & cashew.

What I like: The plain dark chocolate, with 61% cacao, is scrumptious - a great melt-in-your-mouth texture and full bodied flavor that lasts a long time. The milk chocolate is rich, smooth and creamy.

What could improve?  I wasn't as wild about the bars that had cherries or mangos in them - the fruit pieces are so tiny, they felt gritty between my teeth. Plus, the bits are too small to impart much flavor; I never could taste the mango or cherry, though the coconut flavor comes through just fine. Overall I would have preferred larger pieces of fruit that seemed intentional, rather than an afterthought - think Cadbury's Fruit and Nut bars, where you can taste everything individually, but the flavors then meld into total deliciousness (however, Cadbury's bars aren't organic, a definite negative).

Here's How You Can Afford to Spend 30% More on Organic Food

Clean out your fridge.

But before you toss all the expired or rotted food you find into the trash can, put it on your counter. Now do a rough calculation of how much that 'trash' cost you. Don't be surprised if it amounts to as much as 30% of your weekly household budget. According to the U.S. Department of Agriculture, consumers on average throw away $30 of every $100 they spend - simply by forgetting to eat what they buy. In this economy, that's a lot of money for anyone. But it's especially painful for people who want to buy organic food and feel like they can't afford to pay the premium it costs. 

They can. Here's how.

*  Shop from a list you make in advance. Generate your shopping list from recipes you're likely to cook during the week. You'll buy fewer ingredients overall, but have the ingredients you need, and cook what you buy so you waste less.

* Avoid impulse buys. That fancy mustard on those cute crackers they're handing out as you shop? If you're like me, you'll get the mustard home, slide it on a shelf, and forget about it until you rediscover it months (years?) from now, looking and tasting far less delectable than when you saw it in the store.

* Keep track of what's in your refrigerator. One easy way: put your shopping list (or a list of the week's recipes) on the front of the refrigerator when you get home. It will remind you what you've bought and what's available inside to cook.

* Make a budget.  Before you go shopping, figure out how much money you want to spend, and what "extras" you can afford. Note that, in addition to spending the money you've "saved" by throwing away less food, you can shift spending from items like bottled water to organic milk, or throwaway paper towels to a reusable sponge.

*  Take leftovers for lunch. Invest in a set of reusable containers you can pack with leftovers for work or school. 

* Schedule leftovers for the same night every week. In my house, that night is usually Friday night, since I go grocery shopping Saturday morning. There's always enough food left over from previous meals to pull together a small feast. And the empty refrigerator that results not only inspires me to think ahead to next week's meals. It's much easier to clean!

* Make stock; freeze vegetables and meat. If you're unlikely to eat leftovers in the same week you cook them, freeze them in lunch-size portions for future consumption. Toss vegetables that are still good but just past their prime into a stock pot to make a rich base for future soups and stews.

Water. Use it Wisely.

Did you make a cup of tea or throw in a load of laundry before starting to read this post? You probably could have, given the easy acess most of us have to clean water.

One person of every three on the planet today isn't nearly so fortunate, according to the International Water Management Institute, given their lack of reliable access to fresh water (or, in the case of some 2.6 billion people by World Health Organization estimates, proper latrines). Even here in the U.S., the federal Government Accountability Office reported in 2003 that "water managers in thirty-six states anticipate water shortages locally, regionally, or statewide within the next ten years."

The rest of the world looks equally thirsty. By 2025, worries the Water Management Institute, all of Africa and the Middle East, and almost all of South and Central America and Asia, will either be running out of water or unable to afford its cost.

They'll also be contending with water safety. "Every day more children die from dirty water than HIV-AIDS, malaria, war, and accidents all put together," says Maude Barlow, national chair of the Council of Canadians, a citizens' advocacy group, and coauthor of Blue Gold: The Battle to Stop the Corporate Theft of the World's Water.

According to a 2003 survey by the European Environmental Agency, nitrates, toxins, heavy metals and/or harmful microorganisms contaminate groundwater in nearly every European country and former Soviet republic.

In the U.S., we count on our tap water to be safe, and for the most part it is. The EPA sets standards for approximately ninety contaminants in drinking water. Outbreaks from microbial contamination -- the kind that give you a stomach ache or diarrhea -- are rare, given how many people are serviced by the public drinking water system.

The bigger issue may revolve around chemicals that waste water treatment faciities weren't designed to remove. The common fertilizer ingredient nitrate, for example, can seep into drinking water through runoff from lawns, gardens, and agricultural fields, causing "blue baby syndrome" if it depletes a newborn baby's hemoglobin. Pregnant and nursing women and the elderly should also avoid water that's high in nitrate content.

Meanwhile, as more and more pharmaceuticals get flushed down toilets, fish and other aquatic wildlife are feeling the effects. Smallmouth bass in the Potomac and Shenandoah rivers in the Chesapeake Bay watershed have turned up sporting both male and female sex organs ... on the same fish.

The National Academy of Sciences is worried. Its list of "naturally occurring and man-made contaminants in drinking water (that) are of concern to all of us" includes arsenic, perchlorate (a component of rocket fuel and fireworks), copper and methylmercury, the scourge of parents anxious about learning disabilities and developmental disorders in their kids.

The ocean's misfortune is also our own, for reasons that have to do with some factors we've already discussed, like climate change and chemical pollution. Twenty percent of coral reefs and 35% of mangroves have been lost since 1980, along with their capacity to buffer coastal communities from storms. With nearly half the world's cities located within 50 kilometers of a coast, people are more vulnerable than ever before to extreme wweather events, like the Asian tsunami and hurricane Katrina. over half of the synthetic nitrogen ever used to fertilize American farmland has been applied in the last two decades. As much as 50% of it has run off, creating dead zones in great aquatic cauldrons like the Gulf of Mexico that make short shrift of those shrimp you like to serve for dinner.

What can you do?

* Take these easy and affordable steps to conserve water

* Use make-up, deodorant, shampoo and other personal care products free of polluting ingredients.

* Garden organically and design your landscape to minimize run-off.

* Buy organic food and clothes made from recycled or organic fibers to minimize chemical applications on land that seep into water.

* Get more ideas from Water. Use it Wisely.

Dig Dirt Like Michelle Obama!

  Michelle Obama is planting an organic garden at the White House today. If the nation's first lady can dig dirt, can't you? What better way to get fresh, locally grown, organic vegetables and herbs?

Plus, you can't beat the price. For a couple of dollars in seeds, you can enjoy an entire summer's worth of crops. In fact, gardening can save you hundreds of dollars in food each season you grow your own.

Top Tips

1) Plan your garden - Keep in mind that vegetables need full sun. Flowers span the range of full sun to full shade; check the seed packet or plant catalog for guidance. Once you have your location, consider not just how much space you have, but how much time you have. The larger the plot, the more time it will take to manage. Does your spot drain well, or will you need to build a raised bed so that water can easily move through the soil? Does it have access to water? Know what you're getting into before you plant the first seed.

2) Clear out the weeds - If you're trying to convert a patch of grass or a section of field, you''ll probably need to dig the weeds out, to be sure they're gone. You can also cover the area with a couple of inches of newspaper. Lack of sunlight will kill weeds and grass and make them easier to remove from your garden plot.

3) Add compost and other organic matter - If you're not impatient like me, you can test the soil first (see these handy tips from Lowe's). When you get the results back, you'll know how much nitrogen, phosphorus and/or potassium you'll need to add. You may also need to add an inch of sharp sand if your soil is clay.

4) Rake your soil into beds or rows - Leave paths in between so you can walk through your garden without trampling the dirt. Mulch with shredded pine bark or other organic material, then leave the plot alone for about a month before you plant it.

5) Set up a watering system - If your plot is small, you can probably water by hand with a garden hose. Otherwise, install an inexpensive DIY drip irrigation system so you deliver water directly to plant roots and don't waste it using one of those sprinklers that has such a long spray it sends more water to the sidewalk or driveway than your plants. If your garden is next to a garage or shed, you can set up a rain barrel to catch water coming off the roof.

6) Meanwhile, start a compost pile - Use leaves, grass clippings, other yard debris, and kitchen waste. Making compost at home like this is probably the single most cost-effective way to turn dull-as-dishwater dirt into rich, black earth.

7) Pick your seeds and plants - Consider plants that grow well in your climate; most likely, those will be 'natives' that have evolved to take best advantage of the temperatures, rainfall, and soil conditions you have. Choose disease-resistant species for vegetables as well as ornamental plants. Buy organically raised seeds and seedlings so you're chemical-free from beginning to end.

8) Plant, then watch and weed - Plant your seeds and seedlings to maximize growth. Keep a hoe handy to scratch out weeds before they take over. Keep an eye out for insects and diseases so they don't become a problem.

9) Don't get bugged by bugs - Some gardeners can't stand to see even one little bug on one little leaf in their garden. Hence the continual bombing of their plants with insecticides and herbicides that, by and large, only serve to make the bugs that survive tougher than ever before. Most plants can tolerate a small insect invasion and still produce to abundance. Don't even start gardening if you don't like a few bugs with your plants.

10) Enjoy your garden! - Stroll through your garden every day. Position a chair, stool or bench close by so you can sit peacefully and watch the butterflies and bees enjoy the fruits of your labor! Then get out a basket and start picking.

Want to be "almost" meatless? These cookbooks will help.

My recent post on Ten Reasons Why You Should Eat Less Meat generated a resounding request for recipes.

My favorites come from colorful cookbooks that either eschew meat completely or use it primarily as an accent rather than as a main course.

Super Natural Cooking will get you whipping up meat-free stews, salads, entrees and desserts with such flair your friends and family will think you've gone to "natural" cooking school. Written by Heidi Swanson, the gourmet behind the 101Cookbooks.com website, Super Natural Cooking covers everything from burgers, pancakes and chocolate cookies made with mesquite flour to sweet potato spoon bread and black tea spring rolls.

I'm particularly fond of the "spring minestrone," a light soup made from shallots, garlic, asparagus, snow peas, green peas, medium grain brown rice and vegetable stock. Shop at local farmer's markets, which are just beginning to fill with many of these early-season vegetables, Serve with a loaf of whole grain bread or the seed-crusted amaranth biscuits detailed in the cookbook.

If you're still eating meat, but less, Almost Meatless is the cookbook for you. The Vegetable Ragu Lasagne uses only 6 ounces of ground turkey in a casserole that serves eight. The Grecian Frittata derives its protein from eggs - and its interest from artichoke hearts and kalamata olives (it is "Grecian," after all). Written by Pennsylvania food writers Joy Manning and Tara Mataraza Desmond, the recipes also include seafood and chicken, plus just a smattering of meat for those who want the taste but perhaps not the bulk that meat adds to a meal. Crab Pad Thai, made with the usual rice noodles, roasted peanuts and bean sprouts, gets very yummy when enhanced with lump crab meat.

If neither of these concepts tickles your taste buds, don't despair. Ten Speed Press has published many others you can choose from, divided into categories like "healthy cooking" and "star chefs."

Here are a few more cookbooks I keep in my kitchen. 

Purple Rice? Orange Chocolate? Vanilla Sugar?

If your mouth isn't watering yet, it should be.

These foods, produced by Alter Eco, the Fair Trade food company, are not your run-of-the-mill staples. Their exotic flavors and textures transform mundane meals into delicious dining experiences you'll want to repeat over and over again.

What makes them so special?

Taste, for one. The full natural grains are flavorful and robust. The molasses-infused sugar crystals bring an unexpected richness to cookies and other baked goods. And the chocolate? Each of the bars tickles a different set of taste buds (Just when I decided Dark Velvet was my favorite, I took a bite of Dark Mint. The tie was broken - by the crystalline orange flecks infusing Dark Twist). 

Texture, for another. This is food you feel when you chew. No melt-in-your-mouth M&M types here. It actually feels like you're eating, not just getting through your supper.

And, of course, the color. If you're tired of looking at bland white rice, you'll delight in not just Alter Eco's purple variety, but their coral red jasmine rice and black quinoa, too.

The fact that they're grown on sustainably run co-operatives where workers are paid a decent wage - the foundation for fair trade agriculture - is icing on the cake (made with the company's own sugar, of course).

Thumbs up, Alter Eco!