DEPLASTICIZE MY LIFE – BEGIN IN THE KITCHEN, PLEASE!

Plastic is a petroleum product that's part of oil extraction industries. It's everywhere and it's long-term effects are incalculably bad. If you've been reading almost anything current, you’ve heard that our continuous exposure to plastic lowers our immune defenses setting us up for infections and even cancers. And it’s not just in our homes.  Plastics from litter and landfills have fouled up our water where they act as carcinogens and artificial estrogens.  Leached plastic is killing all forms of life in our lakes and oceans. And when marine animals are being poisoned, so are we when we eat any of it.

The plastics industry spends a lot of effort telling us that plastics are OK - that they're recyclable. But that’s a theoretical statement. The reality is that only a fraction of them are recyclable. And most of those that could be reused don't make it to the right place. Also, plastic recycling is energy intensive and, therefore expensive. Beyond that, even after you use the recyclable stuff as a car bumper or a lumber substitute, when it's over, it's over. The next step is the landfill or directly into some river, lake or ocean bottom.

Luckily there are some ways to reduce plastic use – beginning in the home.  And that’s the main reason for my impassioned plea – “DEPLASTICIZE MY LIFE!” Obviously, no one is going to do it for me. I have to do it myself. And it’s not easy and is taking me many weeks. Summing up the deplasticizing strategy: * STOP THE PLASTIC PLAGUE BY REFUSING TO BUY THE STUFF.*  

So, here’s a bit more about my progress, and I’m sharing this to raise awareness (and anger, why not?) about plastic exposure in the home and point out some practical ways that we can reduce that exposure.

There’s even a blog about a woman who spent a whole year without using plastic.  Maybe you and I aren't ready for that yet. But we can minimize our plastic use – beginning today - and redoubling our efforts ASAP.

Beginning my kitchen deplasticizing saga

A year or so ago, I began my deplasticizing saga on a small scale. My new campaign redoublea my efforts. I've begun with the easiest steps and am tackling the harder ones as the days go by. As of now, absolutely, no more plastic shopping bags are brought in. I take my cloth shopping bags with me with a small one where I put all the produce items, together. They have to sort them out at the market check-out counter. But that’s their problem. If they provided small paper bags for those things, they wouldn’t have to do the extra work. I also don't buy products that are wrapped in plastic whenever there is an alternative. Farmers’ markets usually sell their products plastic free, so I do a lot of my shopping, there.

Currently, my kitchen is 80% plastic free. Of course, I may never reach  an absolute of 100% free because there are plastics lids on a lot of things – like, for example, my stainless steel pans and the lid and base of my blender. I wouldn't know where to begin to replace them right now. And, of course, I'm not ready yet to get rid of all electric kitchen items – although I've thought about it – at least for the foreseeable future. I've got an electric refrigerator and stove, all of which have plastic components. 

While I’m almost sure that it doesn't make sense to try to eliminate plastics entirely – even in the kitchen - I'm doing what I can to reduce our food’s exposure to plastic.  It’s a question of a redo organization in the kitchen!  I've read that the most healthy and safest canisters and refrigerator containers for food are glass or stainless steel. So, there’s where I began. All my storage containers now have a glass base. Some still have plastic tops, for now.

New steps on my deplasticizing campaign

After the initial efforts that I just outlined, I began to look around in my kitchen cabinets, drawers and on the counters. Some plastic could be found in all those places. What to do? The first thing I decided to do was to buy absolutely *NO NEW PLASTIC ITEMS*. The heaviest weight stuff  – melamine plates and bowls – the ones that I use frequently, I’m keeping right now. They are still useful for cold lunch items and salads. All the hot stuff and food to be stored is always placed in glass containers.

I also have recently changed out my cooking utensils and the salt, pepper, and spice shakers for stainless steel and glass. It didn't cost me a fortune to do. I shopped around and came up with low-cost substitute items, all for less than five dollars, each.

As for more expensive purchases, I've had to take my time – only one per month. Just last month, I changed out my non-stick (plastic) rice cooker for a stainless steel one. The non-stick pizza maker is next on my list for removal – probably by buying a new countertop oven that accommodates 12-inch pizzas. I need a new one, anyway, and that way I’ll be able to use just one electric product instead of two.

Well, soon, my kitchen may be deplasticized to my satisfaction. But, I'll not stop there and be looking around at other areas of the house that also need a redo. I've already got a start on that. I’ve done away with most plastic containers in other areas of the house – all but, for now, the large storage boxes in the closet. I’m not sure what I could be using – except for, maybe, metal trunks. That would be expensive. So, I'll have to pause on that issue – at least, for now. Finding substitutes for my laundry basket and the waste cans shouldn't be very difficult.

Trade out plastic for stainless steel items.

At the present time, I’ve given up on plastic throwaway pens, pencils, and feminine razors. I use the refillable metal ones and an electric razor. What’s more, all my personal and cleaning products are made from coconut oil, sea salt, vinegar, baking soda, cornstarch, and borax. The dry stuff comes in cardboard boxes and the other usually can be found in glass. If I can’t find something I need except in plastic and it’s in sufficient bulk and not expensive, I may choose it.  With these products, what I'm more concerned with is the use of non-toxic substances. Still, I transfer as much of these as I can to smaller glass containers. I currently buy a non-toxic bath soap bar, but I’d like to make my own soap bars sometime soon.

As you can see, deplasticizing is an adventure. It took us (people on this planet) less than 70 years – post 1950 – to get to this terrible state of affairs. But, I've challenged myself that before this year is out, my home will be 90% plastic free. Will you join me in this campaign?

CHOOSING TEA OVER COFFEE: ONE HUMBLE EXAMPLE OF VOLUNTARY SIMPLICITY.

When, a few months ago, my husband and I began to discuss voluntary simplicity, we knew we had a lot of not-so-comfortable decisions to make. This adventure was one that I had been slowly making over the past few years and it was one that I, personally, wholly embraced.  So, when we recently decided to challenge ourselves in new simple ways, we should have known that it was to be a long, strung out adventure, loaded with starts and fits. Unlearning so many things and relearning others is not for the feint-hearted. And, as many posts in this blog attest to, I've had more than a few stumbling efforts toward a more simple life. Yet, yearning for less stress in our lives and more time to enjoy simple pleasures, we continue to travel the rocky road.

Tea gets us off to a good start in the morning.

Luckily, all is going well – so far - and we don’t, even a bit, regret our dedication to a more simple lifestyle. It's the road that allows us to celebrate the joys of gratefulness and appreciation for the NOW of life. So here’s an example of another one of those "everyday" simple choices: we parted from the commonly held belief that coffee is an essential part of a healthy/enjoyable breakfast. And, yes, we were ardent coffee drinkers in the a.m. On the other hand, we tended to drink tea later in the day. 

Beyond that, concern for our health was nudging us to buy better quality products and organic foods, whenever possible. But, what with high food costs, we didn’t have a budget large enough for both good coffee and good tea. As a result, we had been drinking very regular to poor quality tea and coffee. It finally dawned on us that drinking just one of those beverages and eliminating the other was the answer. A quick review of online reports helped us see that tea was the healthier product. We were also aware that tea was a more earth-friendly option as compared to coffee. For example, one source points out that a mug of coffee takes about four times more water in its production than does a mug of tea. (Of course, plain water is a very healthy choice and, by far, the greenest possible beverage. But water, for most of us, doesn't offer the pick-me-up power that coffee and tea do.) 

So, here I’m sharing what I consider to be some more advantages of tea over coffee and why it's our simple choice. 

First, of all, tea has high levels of potent antioxidants and is helpful in preventing heart disease, cancer, diabetes, and osteoporosis. Arguably, coffee has some of these benefits but studies conclude that it has much less than tea. And tea is more relaxing and useful in lowering stress levels while coffee tends to speed up the mind, often adding to stress.

Second, regular tea drinking helps reduce cholesterol levels, relaxing blood vessels and impeding the formation of blood clots. Studies show that drinking three or more cups of tea each day reduce the risk of stroke by more than 20%.

Furthermore, tea tends to be more hydrating to the body than coffee. And tea, relative to coffee, is better for your teeth. Coffee is notorious for discoloration in teeth, while tea is to a lesser extent. Tea even helps prevent of cavities as a result of its powerful antioxidants and serves to fight off many kinds of bacterial and fungal infections.

So, to follow this up, I'll make a plea for organic tea over the non-organic type. It turns out that the huge tea plantations, common in Asia and elsewhere, are among the most environmentally devastating crops. That’s because the chemicals – industrial fertilizers and pesticides - applied to these farms damage the local ecosystem and run down the mountains and to pollute other farmland, rivers and finally to faraway oceans.

The choice of organic teas favors small farmers and small farms over agribusiness. Small farms, often have natural grasses and weeds as ground cover, work better in harmony with nature to manage various pests and usually do not grow tea as a monoculture. In the long-term, industrial fertilizers deplete the soil, making it more difficult for the tea plants to grow without stronger chemicals. This kind of chemical dependence becomes a vicious cycle that harms the tea plants, the farm workers, and the environment.

Finally, as you might imagine, organic tea is better for you because there are remnants of all those chemicals that stay in the leaf structure after processing. And those will be ingested - by you and your family - after the tea is boiled up for drinking.  Some of the negative side effects that people feel from drinking too much tea (such as jitters and sleeplessness) may not be a direct result of the caffeine in tea, but from the chemicals used in conventional tea production.

As you have probably read elsewhere, not all teas - - black, white, green, etc. - are created equal. My husband and I choose green tea, almost exclusively as our daily pick-up beverage. We’ve made the choice of green tea, rather than two or three different types of tea, because we believe it's healthier  - and, again, mostly for simplicity reasons. We also buy bulk tea, thus avoiding higher costs than the small individual envelops and, with less packaging, is the greener option. We enjoy a cup of coffee only when we go out. It tends to make coffee-drinking something special, a treat to be savored, rather than a regular habit. 

 

Here's a parting word to the wise - keep your tea drinking cool. Repeatedly drinking of very hot beverages increases the risk of esophageal cancer. So, let your tea cool off for several minutes before sipping.

And, now, all this midmorning writing is making me thirsty. So, I’m off to brew up a batch of the good stuff — and enjoy what, today, will make my third cup of tea.

COOKING OIL SPRAYS: ANOTHER THING TO THROW AWAY - FOR GOOD.

A lot of foodie-consumer-products are touted to be natural-like and more convenient for you. And some of them are supposed to help you cut calories. The reality is that most of that is just BIG-FOOD manufacturers' hype. Less costly natural ingredients are almost always more healthy and don't have to seriously add to food preparation time. The case in point, here, concerns commercial cooking sprays in aerosol cans. They contain oils, an emulsifier and a propellant to create a fine mist of oil onto a surface making it nonstick for cooking. The sprays are expensive relative to regular cooking oils. They also use many more natural resources - particularly, the aluminum cans.

This post urges you to toss out the oil spray can and get cooking in a healthier way. And, if you still need convincing, here is some more bad news about aerosol cooking sprays.

Unhealthy additives.
The aerosols in use in these sprays tend to be toxic chemicals and, even in tiny amounts, can't be good for your health. Just one glance at the ingredients and you'll know that it isn't pure or natural. Yeah. Ugly things like soy lecithin, mono and diglycerides, dimethylpolysiloxane, dimethyl silicone, and artificial flavors. The long-term effects of eating these chemicals on a regular basis are not well known but can't be good. As to lawful half-truths in advertising, some have simply listed a "propellant" as ingredient. Needless to say, they don't want to have to spell out what substances are in there. But word has it that the usual propellants are petroleum gas, propane, and butane. (Anyone in their right mind would want to avoid propellants.)

Genetically modified foods (GMO’s)
Most of the soy, corn, or rapeseed/canola commercialized in the US is GMO. (And that's as much as 90 percent according to some sources.) For years, scientific studies have shown that GMOs create health risks such as infertility, auto-immune disorders, diabetes, and changes in the gastrointestinal system. GMO foods also contain higher levels of pesticides than conventional crops.

Damage to the lungs
Because the aerosol particles are so tiny, you just can't stand back far enough to get away from them when you spray. So the cook - and any one else nearby in the kitchen - is always breathing in some part of the spray when they are in use. Over time, that kind of chemical exposure is a serious risk for respiratory disease.

Bad for the environment
Most cooking sprays contain propellants, all of which are greenhouse gases. That can't be good for the earth.  And the nitrous oxide, used in some, is particularly bad in that it doesn’t break down easily. That means they create environmental damage for many decades.

Unnecessary packaging
The manufacture of aluminum cans represents huge amounts of resources. Then, after use, most of the spray cans end up in landfills. Only a small fraction get recycled. But those also require a recycling, a process that involves a great deal of heat and electricity.

Help solve the oil spray can problem by not participating in it.
Don’t look to BIG-FOOD manufacturers to do you favors. Now that you know more about them, do you actually want to use cooking sprays? And the same can be said for many other foodie-consumer-products. Real food, in the form of fruits and veggies, lean proteins, whole grains, and good grade oils, bought as fresh as possible and prepared in the kitchen is what's best for you.

You can always do just what has been done for centuries by carefully using the right amount of oil for each type of food preparation. I remember that as a young girl, we used measuring spoons to add the oil. We also spread out the oil with our fingers onto the baking sheets. But, now-a-days, we tend to do our best to avoid such direct contact with the gooey oils. Fortunately, there are at least a couple of good ways to do spread out the oil without skin contact.

Solutions to the cooking spray can dilemma.
If you think you can't live without cooking sprays, there are some really good options to the commercial ones. And these alternative are less costly in the long run, more earth-friendly, and healthier.

First, you can always buy a hand-pump mister bottle at a big box store and fill it with your favorite cooking oil. But these misters tend to clog up and need a lot of unstopping. (I tried them a while back and decided it just wasn't worth all the fuss.) 

 

Second, you can do what I do now to avoid the use of commercial sprays. I dispense my regular cooking oils - sunflower, coconut and olive oil - with a drip pour spout. I drizzle a few drops of oil into the pan or skillet. If I need a more uniform way of spreading it out - like for baking tins - I use a small silicon spatula to baste the oil onto the cooking surface. I use two bottles - one for regular cooking oil and another for olive oil. The color-coded caps keep me from grabbing the wrong one in a rush.

The little bottles with drip spouts are recycled soy sauce containers. I bought the spatula at a big box store. They work well and clean up perfectly with warm water and regular dish washing suds.
 

HOMEMADE LAUNDRY DETERGENT IS A NO-BRAINER

Making homemade laundry products seems to be easy enough and a lot of blogs talk about ways to go about it. But, like me, you probably wondered if any of that really works? Will the clothes actually be as clean or cleaner than what we buy in those big, colorful boxes on the laundry product isle? 

I decided to find out.

For a while, I’d been collecting recipes for homemade laundry detergent but kept it on the “back-burner” until now. I liked the idea of knowing – for a fact – that what is in my detergent is 100% non-toxic and biodegradable. I was also impressed by the need to save some money on wash days, whenever possible. So, making my own detergent has been on list of things-to-do for a while. And this week, I put it to the test. And, here I am, reporting back from my experiment. 

With just 3 ingredients, you'll have a great wash day product.

What I made was the simplest recipe for laundry detergent I found. It has only 3 ingredients: Borax, Washing Soda, and Laundry bar soap flakes. This mixture washes well with cold or warm water and doesn't tend to form suds or bubbles. It can be used in any kind of automatic washer.

Here are the ingredients and how they work to create a super effective laundry detergent.

Borax, a natural mineral compound cleans and disinfects by converting some water molecules into hydrogen peroxide.

Washing Soda, a high alkaline powder that acts as a solvent to remove stains without causing loss of color.

Laundry Soap, that's the kind of soap that is used to hand wash clothes. When you grate up this soap, it helps eliminate tough, including oil-based, stains.

With the combination of all three ingredients working together, this detergent has great cleaning power. I've tried it, now, on both colored and white clothes and love the results. Best of all, there are no phosphates in this detergent to go down the drain and poison our water supplies. And you can bet that I’m not going back to commercial products.

Want to make some? Here’s what you need.

Box of Borax

Box of  Super Washing Soda

Big bar of laundry soap, grated or flaked (Can use a cheese grater or, easier yet, look for the flakes version at the store.) 

All of these ingredients were found in the detergent isle of our local Big Box store. And good news, the cost for all three products, together, for about 8 dollars. (I estimate that there is a savings of at least 50% when compared to commercial products.

For the 2 quart plastic bucket that I had on hand, I used 3 cups of borax and soda, each, and 3/4-cup of soap flakes.

Mix the ingredients well and store the detergent in a container with a top.

When using the detergent, start up the washing machine and fill it with a some water. Then, add 1/3 cup of detergent for regular wash. It’s a concentrated product so just a little does a fine job of getting clothes clean.

Really, this homemade product is a no-brainer, and I recommend it wholeheartedly  for all eco-friendly people who also don't mind saving some dollars.

HEALTHY MEALS BEGIN WITH SAFE COOKWARE

As you may remember, I gave away my microwave oven a couple of months ago. Some time before that, I had already recycled (in favor of Pyrex) all those plastic pans that were supposedly micro-safe, but aren't at all. So, those were my first steps in having less toxic meal preparation. And just this past month, I decided to throw out the last Teflon skillet that I had continued to use long after I swore to myself that it had to go. All my other pots are now stainless steel and an enamel stockpot. And I have one large iron skillet.

To make life even more confusing, recently, I heard that all my aluminum baking sheets and tins aren't trustworthy either. So there’s another step that I’ll have to consider, very soon.

Even though, I can’t spend a lot of cash - at any one time - for expensive cookware, I've decided to completely revamp my kitchen with healthier cookware. You’ll want to, too, after you hear how dangerous those late 20th century pots and pans are for you.

Just how bad is it?
Non-stick cookware
Nonstick/Teflon cookware is the most popular cookware in the US. These kinds of pots and pans pose health risks. Names for this cookware include: Teflon (round since 1946), Silverstone, Tefal, Anolon, Circulon, Caphalon and others. The Environmental Working Group, reports that nonstick coatings can “reach 700 degrees Fahrenheit in as little as 3-5 minutes, releasing 15 toxic gases and chemicals, including two carcinogens (fluoropolymers).”

Want more health-related statistics? Over 90% of US people tested have been shown to have significant levels of toxic chemicals in their blood directly related to the nonstick coating used in cheap cookware. And newborns at birth already have measurable levels, too. At high heat the nonstick finishes release various toxic fumes, including cancer causing ones that are also associated with increase cholesterol and birth defects. When overheated, the nonstick finishes release fumes that cause illness in humans and are known to kill birds. Manufacturers have been forced to warn against use of these pans in homes with pet birds. It is also known that these substances cause tumors in rats and increased cancer rates in exposed workers.

Aluminum cookware
All those aluminum pans -some may be in your kitchen - are made from toxic heavy metals. Aluminum is a highly reactive metal that can leach into food, especially when you are cooking acidic foods. The metal-food reaction can form aluminum salts that are associated with impaired visual motor coordination and Alzheimer’s disease.

While improvements have been made in aluminum cookware with the advent of anodized aluminum (a process that covers the aluminum with less toxic substances on the surface of the pan). On the other hand, there are still environmental and worker health problems related to the mining and processing of aluminum.

Wood utensils help protect cookware surfaces.

Copper cookware
While not as interactive as aluminum, copper cookware may also cause metal migration into your food (especially with highly acidic foods). Beyond that, there are sometimes other metals fused with the copper. So, all in all, it's best to avoid possible risk in copper pots and pans.

Thank Heaven, there is some safe cookware. 

Yes, there is safe cookware and you'd do yourself a favor in using it. Here is an overview of the basic materials that make for kitchenware safe.

Stainless steel
With stainless steel, the cooking surface includes less risky materials (iron, chromium, and manganese). It is also less prone to leaching. The exception would be stainless steel pots and pans that have been damaged by harsh scouring with an abrasive material like steel wool. If you keep the cooking surfaces intact, stainless steel is an excellent choice.

Cast iron
Cast iron is versatile and easy care. It works on the stove top or in the oven and requires no detergent for cleaning. It can be used – literally - for centuries. Well-seasoned cast iron cookware has a coating of polymerized fat that creates a non-stick surface and serves as a barrier between the iron and your food. That means little or no leaching under normal use. But to be safer, avoid the cooking and storage of acidic foods in cast iron. Enamel coated cast iron has the added advantage of both naturally non-stick and non-porous surfaces that allow for the preparation and storing of acid foods.

Glass, ceramic and enameled cookware 
All of these allow for safe, non-toxic use. And depending on the quality and size, they can serve multiple functions. Breakage and cracking are the main problems. Cracking will often lead to metal leaching in ceramic and enameled pots.

Take the leap.
Now, that you've likely as not, decided to toss out all that old, toxic cookware, it’s best to choose wisely what pieces are going to replace it. Sets are expensive and for the most of us that’s an obstacle. Picking and choosing well thought-out individual pots and pans over time helps avoid unnecessary costs. Just get what you really need.

A few saucepans or pots with lids
Quality stainless steel is non-reactive with most everything except the highly acidic things cooked at high temperatures. So, for those things, you might like at least one that's ceramic, enameled or glass. With an enamel-coated Dutch oven, you can make do with just a couple of stainless pans.

A big stockpot
Every working kitchen needs a big stockpot. It’s a necessity for making stews and broth, and you’ll also use it for spaghetti and for all kinds of other home-cooked foods.

A couple of skillets 
For most of my skillet usage, a cast iron pan fits the bill. An 8” or 10-incher will do nicely for most everything. A 14" ceramic-covered, stainless skillet gets a big workout for most everyday stove top casseroles and serves as a fry pan. Skillet lids are essential.

Bake ware
You want to avoid bake ware with non-stick coating. Regular aluminum isn't good, either. So, keep that in mind and make plans to purchase stainless steel or ceramic baking pans. In the meantime, you don’t have to toss your aluminum. Parchment paper and paper baking cups (unbleached paper, please) can keep your bake goods away from the metals. Pyrex glass dishes are great bake ware. Some even come with lids. Those with lids do double duty as storage containers - a real plus in small kitchens..

GOING VEGAN - ALL THE WAY OR SOMETHING LESS THAN THAT.

Just a few months ago, I decided to adopt a vegan diet. Now, I’d read quite a bit on the subject and already considered myself a vegetarian – that for many years. But, at the time, I was still eating eggs, dairy, and some fish. So, to motivate myself for change,  I read books and watched documentaries that told me about all the wonderful benefits of the vegan diet. These sources emphasized that I would have more energy, lose some weight, and that my general health and skin tone would be better. All that sounded great. And, important for me, was the moral part – being kind to animals, living sustainably, and eating in an Earth-friendly way.

And so it began, there I was going VEGAN (or trying to go about it) – but still fussing around including a bit of cheese, some eggs and once a week fish in my diet. So, I launched my vegan adventure after that (and now, at this posting) having cut out all dairy and still eating 2 eggs a week and fish, once a week. (See note below.) And, unwilling to eat only at home, I’m not able to rule out occasional small amounts of eggs or dairy in breads and pastries, purchased in the street. On that score, for my general sanity,  I follow the: “Don’t Ask” policy.

Happily, it turns out that vegan meal planning is a lot easier than I thought, and there are quite a few  benefits. And some advantages have appeared that I only hoped to see when I began this challenge. The first was a change for the better in my skin that had been oily with a touch of acne. (Yes, even old ladies like me sometimes have skin problems.) It seems that kicking the dairy habit helped improve my skin. The next benefit I discovered was that I never have indigestion and can sleep for longer amounts of time in the night without waking up. For me, that’s a real plus because I often felt tired in the morning after too many internal wake up calls at night. Also I've lost a few pounds. The weight loss is slow but I have reason to think that it will steadily go down. This turns out to be the answer to a prayer – having been somewhat overweight for a good part of my adult life. And my blood pressure has moved from occasional pre-hypertensive into the solid normal range.

One thing that kept me from trying this sort of diet before was a fear of not getting full. I’m happy to say that's not an issue, as I now eat fairly tasty meals in the same quantity that I ate before.  It turns out that the vegan diet is a culinary adventure. And I get to experiment with meal planning, figuring out how to change over old recipes to conform to the vegan challenge. So, it wasn't so much like giving up something as it was the happy discovery of a new foods and food combinations.

Vegan diet is healthy

So, all  in all, changing to a vegan diet seems to open up a whole new level of health for many people - and now for me. This results from consuming more vitamins and minerals, more fiber, and fewer toxins.  Many of these same benefits are available to vegetarians but the vegan lifestyle seems to be even better – since the dairy and eggs are also often the cause allergies and general inflammation in the body.

Here are some of the improvements that have been documented.
- Mood improvements
 - Symptom relief of psoriasis and other skin ailments
 - Reduced incidence of adult diabetes
 - Lower risk of cataract development
 - Reduced risk of cardiovascular disease
 - Lower cholesterol levels
 - Less risk of stroke and obesity

Now, what about eating out?

As I began my vegan quest, I wondered if it was even possible for vegans to go to restaurants. Now, I know from personal experience that it is possible.  That is, of course, if you don’t obsess on the possibility of consuming tiny amounts of animal products that lie hidden away in otherwise vegan appearing menu items.

And you can always ask the chef – via the waiter – to make some changes in the food items so that the end result will be animal and dairy free. And it helps to plan ahead and look up the restaurant menu online or call restaurants for options. If all else fails, ask if they have any vegetarian entrees or get creative with sides.

Sometimes vegetarian menu items can be made vegan quite easily by just replacing the butter for oil and leaving off the cheese. And there are almost always green salads and baked potatoes on the menu. You can ask for olive oil instead of butter.

Above all, don’t sweat it too much. Some restaurants are going to be less than veggie-friendly. So, it’s best to focus on the experience itself – the pleasing ambiance and, hopefully, good flavors. Make your best choices and relax. It’s not going to make a huge difference in the great scheme of things.

So what about a part-time vegan option?

If you’re still not sure that you ready for the total switch, you can become a VEGAN PART-TIMER. That allows for an easy transition that lessens the amount of animal products you eat. And, maybe after that, you'll convince yourself that being a vegan is a worthwhile venture.

Give it a try. Vegan part-timing is something like Meatless Mondays - only you do it more thoughtfully and for more days of the week. That still leaves you with a couple of days  (say, weekends) to eat other things you want.

Anyway, you've got a lot of vegan choices, what with:
Meat alternatives: usually tofu, quinoa, beans, grains in general, and nuts.
Drinks: milk alternatives, veggie/fruit juices, tea, coffee, and water.
Fats: Flax seed oil, extra virgin olive oil and coconut oil.
Vegetables: most all. Soybeans, black eyed peas, artichokes, potatoes, beets are all high in iron, a mineral that tends to be low in a strict vegan diet.
Fruits: most all.

Try taking a break from your usual meat and dairy over-reliance. Begin by cutting out meat and dairy from your meals a few times a week and see how it goes. You’ll do yourself a favor as you lessen your risk for some dangerous diseases and disabilities. Also, you’ll reduce your fat intake, and that should help you shed a few pounds without the effort and effects of unhealthy crash or fad diets. With the part-time vegan diet, you’ll be pleasantly surprised by how much better you feel and know that you’re doing a pro-animal protection and Earth-friendly thing.

A day’s menu
Here’s my menu today. I’m quite content eating meals like these. And I don’t feel like I’m dieting at all.

A good tasting and filling vegan lunch.

Breakfast

Small grapefruit, organic raisin bran with  small banana and a handful of walnuts with coconut milk, a thick slice of toasted bread with soy-base cheese substitute and coffee.

Lunch (shown in the picture):

Corn fritters (a little soy flour adds some more protein), nopales and greens salad, boiled potatoes with margarine, and tea.

Dinner
White rice, mixed veggie entree with lentils, a bread slice, and a glass of water.

Snacks

Piece of vegan coffee cake, a few nuts, and cultured coconut yogurt with fruit.

Note: I guess I'm still, at this posting, a vegan wannabee. My downfall is sush/maki - something that I still like to eat once a week. For me, part of the joy of maki involves fish. Also, about once a week, I eat out for breakfast, and, in those moments of weakness, I usually order eggs or waffles.

FOUR EASY THINGS TO DO TO MAKE YOUR WASH DAY MORE EARTH-FRIENDLY

You can lower your wash day energy use and your carbon footprint, beginning today, by doing these four Earth-friendly things. And, the best part is that  you won't have to face any big struggle. I've done all this for months and years with great results. And I'm sure my laundry chores don't take much longer or more sweat than those of other people who follow the philosophy: “ I'm doing-what's-easiest-for me.” 

Stop using small to medium-sized plastic detergent bottles

One of the worst things that we've done to ourselves is to embrace the plastic age as if it were some miracle. It's not a miracle. It's a world-wide nightmare producing destruction of wildlife habitats and slowly poisoning everyone of us. The situation is really grave. Some studies show that there’s more plastic than plankton in parts of our oceans. So, reduction of our use of all kinds of plastic is an absolute necessity for both health and the ecology. And one of the worst plastic items that you can buy for home use is the detergent bottle.

Many people are buying small and medium plastic laundry soap containers several times a month. If plastic bags are a bad idea – which they are, those heavier plastic bottles are even worse. What's more, the liquid detergent in those bottles doesn't wash any better than the dry products and takes up a more space, on a wash-by-wash basis. Changing out from plastic detergent bottles to cardboard boxes or large plastic containers is a good place to start. You'll be doing Mother Nature, your own family, and generations-to-come a favor by refusing to buy small, plastic laundry bottles and keeping those items out of the trash, once and for all. And, if you want to, you can buy good laundry detergents in small or medium cardboard boxes. But, if you do industrial-sized laundry during the month, go ahead and buy the largest container - cardboard boxed or plastic - that you can find at the big box store. 

The plastic detergent bottles that you have right now can be easily recycled at home or given away to someone who'll use them. Recycle those huge plastic buckets  for use as a storage container for non-food items like for garden or barbecue tools. If you have some regular-sized plastic detergent bottles, recycle them as clothes pin holders or put small amounts of dry detergent in them so you won't have to carry about or dip into those larger detergent containers for every wash.

Hang some clothes on a line

Line-dried clothes smell better 

There's a big problem with tumble dryers that use electricity to generate heat. They require a lot of electricity and create a huge carbon footprint. How big are we talking about? More than you would imagine. One source says a tumble-dried load produces more than 5 pounds of CO 2 emissions when washed at 40°C. (That, of course, includes the major part that happened at the electric plant.) And, while gas dryers produce somewhat less carbon, the very best thing that can be done is line drying. And line-drying is doable most anywhere on a line or clothes rack. Not ready to hang up all the laundry? Then, start hanging up some part of it. It is super easy to hang up the towels and bed linen on a clothes line. Just doing this faithfully will eliminate several rounds of machine drying and save a lot on energy bills.

And, of course, with the mild to hot weather these days, the very best place is outdoors where the summer sun will dry them fast and leave them with a heavenly meadow-fresh odor. I hang up just about everything in the summer months, eliminating a lot of energy costs and enjoying the sweet smells of of line-dried laundry. Maybe, for some reason, you can't leave clothes hanging outside now or at other times of the year. Even so, you can hang up some lines, in the basement, in the garage or a breezeway and make good use of them. With a little ingenuity, even apartment dwellers can find space to line dry a part of their laundry.

Years ago, when we were kids and the family lived in an apartment, my Mom hung up the linens and towels all winter long in the kitchen to dry overnight. She had Dad hang the lines in such a way that we could walk around the clothes, if necessary. The small items were hung on a wood dowel drying rack near the gas stove in the living room. Most of the time, the laundry did dry by breakfast time. If not, she left them a few more hours. Slightly damp towels could be rehung in the bathroom, awaiting use there. 

While, these days, I don't need to follow closely the steps my Mom took to dry our laundry, I still swear by line drying. Thankfully, now, I have a nice outdoor area where I can hang up clothes and good drying weather almost year-round.

Wash the clothes with cold water

As you can imagine, the higher the water temperature of the wash, the more electricity you'll use. And, hot water wash is not good for clothes or for the ecology. The U.S. Department of Energy says that, in a conventional washer, more than 80% of the energy used for laundry  goes to heat up the water. So, save yourself some money and lower your carbon emission footprint at the same time. It turns out that cold water works great for regular loads. When you have oily or other stubborn stains, try a pre-soak with stronger detergent or stain remover and then use warm water wash.

There are plenty of special, cold water laundry detergents available that can wash your clothes beautifully without hot water. And most modern detergents, including the cheaper ones, work equally well on regular laundry – even if they don't say they're cold water products.

Run the washing machine to its full capacity

You'll get higher wash day efficiency if you load the machine to capacity rather than with just a few clothes. Fill your machine to its limits. For regular loads, you can use your eye to judge when the machine is full. Heavier weight stuff might need to be weighed – to know for sure. Remember, just one large load takes a lot less energy than washing two loads on a lower setting. If you need socks or underwear or a particular shirt for the next morning, wash it out by hand and hang it up somewhere where the air will get to it. It doesn't take long to do.

When I was a child, it was considered “good hygiene” to wash out your own underwear, socks, and handkerchief in the bathroom sink when you prepared for bed. I routinely did this and left the hand wrung-out clothes on a hanger on the back of my bedroom door. They could stay there as long as necessary to finish drying. Our towels were also hung on a towel bar on the back of our doors. Back then, it was considered unsightly to hang a lot of stuff around in the bath room. Although I don't do all of that, today, with just my husband and me at home, I think those habits were more than justified. When I visit in the homes of other people, I continue to do these simple things. And, if my hosts haven't put up hooks on the bedroom door, I hang up my towel and washed out underwear in the closet space that they've left for me. It keeps down on bathroom clutter and helps save on washing machine loads.

I GAVE AWAY MY MICROWAVE OVEN - WHYS AND WHEREFORES.

You may think that the microwave oven is your best friend in the kitchen. But, there's a dark side to your supposed friend. It's something like the Trojan horse of Greek history that looked like a gift, but brought tragic, unforeseen consequences. Here's the story.

Domestic microwave oven models were first offered in 1967. It didn't take too long before it became another item that brought "prestige" to consumer households who could pay what was initially a high price tag. Over the past decades, the much publicized microwave oven became much more affordable, and this led almost all U.S. householders to buy and use large and small units. And the younger generation probably believes that it's impossible to run any kitchen adequately without one. Hundreds of specialized cookbooks have added to the popularity of these ovens. It all seems to make sense – preparing and reheating food - in just a few seconds. It appears to be something that no "right-minded" man or woman would want to do without. But think again.

Big problems with microwave ovens.
First of all, it's been shown that microwave cooking breaks up proteins, vitamins, and minerals into much smaller molecules that the human body can't use as well for nutritional purposes. And its radiation effects create decomposed compounds that pose risks for cancer, reduced immune function, and impaired memory.

One study found disturbing changes in the blood of individuals consuming microwaved milk and vegetables for a few weeks. Study subjects ate combinations of the same foods cooked different ways. Those who ate foods processed through microwave ovens, compared with the controls, showed hemoglobin levels decreases and over all white cell levels and cholesterol levels increases. They also had important increases in leukocytes – signs of poisoning and cell damage - with the microwaved foods.

Second, these microwave ovens make up a substantial part of the cumulative problem of so much electromagnetic radiation in our homes, offices, and schools. It's the electromagnetic radiation that agitates the molecules generating an internal heat that "cooks" the food. At the same time, an unknown amount of the same radiation is escaping from the oven and going into the surroundings. That's why people with a pace-maker and pregnant women are supposed to stay aways from these ovens. The radiation leaks out of all of them – to some extent.

Another concern had to do with the fact that you shouldn't be using any type of plastic in these ovens. Plastic contains BPA and other substances that are released into the food with all that super heat. When the manufacturer says that it's microwave safe, that only means that it won't dissolve in the oven, not that it won't bleed toxic substances into your food.

 

The real deal - you really don't need it
Here, I'd like to tell you my experience and how I stopped being a convinced fan of  microwave cooking. Some months ago, my husband and I visited a friend for a few days. We cooked our food in her apartment. And with the first breakfast that we made, I noticed that the coffee was getting cold. I asked where the microwave was. She said she didn't have one. Well, I knew that my friend kept a rather Spartan apartment and had virtually eliminated all unnecessary items in it. But, I was amazed that she had no microwave. She told me about the negative health effects of having a radiation box in the home and that, microwaved food had a bad taste when compared with food cooked in a conventional way. More importantly, that it wasn't good for you, nutritionally. And that microwaving causes changes in the molecular structure of food, so that you don't get the same kind of nourishment from it as you would eating food cooked on a regular stove. While I was impressed by what she said, I didn't think enough about it, at the time, to stop using my microwave oven at home.

Some time later, I began to read about the negative effects of microwaves and that microwave cooked food was a health hazard. And after a time, I made a decision. I  gave away my microwave oven and bought a small, cabinet-top toaster oven to replace it. Now, several months have passed – sans microwave –and I'm satisfied that I did the right thing. Also the general quality and taste of our meals have improved – at least my husband tells me that. And, while, it may be due to any number of healthier changes in our lives, we both feel better, too.

Your chance to protect your family and the environment
You, too, can get along without that big monster hovering over your stove or hogging limited kitchen counter space. After all, those meals that you’re preparing for loved ones should be done in the best way you can. And, yes, things can get busy in the kitchen with everybody already hungry. But there are any number of ways that you can simplify your menus. Food can be served as salads or vegetables quickly steamed, in the conventional manner, during those hectic times. Tell your family that, yes, you're having to spend ten to fifteen minutes more in food prep time but that they're avoiding health risks and getting more nutrition in the process. Surely, they'll thank you for the extra effort made on their behalf.

And, why contribute to so many environmental problems created by the need for more and more electronic products? Just remember most families trade out out those big items - like microwave ovens - every few years or so. Our consumer-buying frenzy creates too much use of natural resources and leads to deadly levels of industrial smog. And it doesn't matter that the large part of that smog falls over Asian cities. It all comes back in the form of global ecological destruction - through acid rain and worldwide climate change.

Here's something that you can do right away. Take out your microwave and put it in the garage or in a closet for one month. Switch over to a toaster oven for warming your cooked food and heat up liquids in pots on the stove. Try this simple exercise. If it works for you, at the end of the month, I'm sure you'll be more than happy to give or throw away your microwave oven. At any rate, you will know that it's not such a good idea to use it and, if it reappears in the kitchen, your use will surely be less frequent.  

SOON YOU MIGHT FIND YOURSELF IN A “PAY-IT-FORWARD” CHAIN.

Most of us, happily or begrudgingly, according to our mood and the specific message, have forwarded an email or Facebook (FB) post as part of a chain. That's one kind of chain. But there’s a new chain happening - from heart-to-heart -that's growing right now. It's the Pay-it-forward (PIFO) chain. And the links binding this chain give surprising results. When someone starts up a PIFO, they don’t know – exactly – who the recipients will be. That means that you do something or another person does something nice for you without expecting anything at all in return. A PIFO doesn’t have to be same thing that was done before, either. It can be a little or a big gesture but it's one that comes from the heart. And it’s part of the new spirit of loving gifts that express how people feel to be living in 2013. We're now in the Year of the Snake – a time for change. And that change is seen as highly positive for the Earth and for all the people on this planet.

And this idea isn't something dreamed up just recently. It was Ben Franklin who mentioned it in 1784 in a letter he wrote to a friend when he lent him some money. Ben Franklin didn't want to be repaid directly. He asked his friend to pass some money along when he could to someone else who was in need. The same  concept was popularized in a book from the 1950’s, ”Between Planets” by Robert A. Heinlein. Later (2000) there was a Hollywood movie titled “Pay It Forward”. In the movie, a young boy has a school assignment that asks him to come up with an idea that could change the world for the better. He decides to promote the PIFO concept by his own example. In so doing, he creates a long chain of good deeds.

I had only heard about this idea a week ago at my meditation group. It was introduced at our regular  meeting with a short video. (Actually, I’m not 100% sure that’s the very same video but it’s clearly the same idea.) The PIFO in the video involved paying for another person’s tab before leaving a coffee shop. After showing the video, a young woman from our group told us that the PIFO idea would work at a movie show, a toll both, a parking garage, or a restaurant. Summing it up, she described paying forward in the following way. A PIFO relates to doing something kind for someone else in response to having received something good or to a loving feeling that you happen to have. When you pay forward, you’re not “repaying” the person who did something nice for you. Instead, you do something nice for a third person. For example, if someone helps you pick up the groceries that you dropped as you got out of the car, you might “repay” this kind act by taking a homemade casserole to an elderly neighbor who has a hard time getting around.

Accepting Pay -Forward means that you'll do a kindness, too.

Then the young woman held up the PIFO-SMILE card. The business-size card had a big smile face on the front and words saying something like: “SMILE - you just received a Pay-it-forward gift. Be sure to do a nice favor for someone else just as soon as you can.” On the back of the card, there was mention of a website for more information on the pay forward concept. It also said that the very same card should be passed on from beneficiary to beneficiary, thereby forming a loving chain of kindnesses.

Just a couple of days ago, I saw that a FB friend of mine was offering a PIFO. It was sent out as a post to what must be a very large group of friends. The first 5 to comment on her PIFO offer would receive a small gift in 2013. As I remember, it read something like this (my own variation): "Participating in a 2013 Pay-forward chain: 1st five people to comment on this post will receive from me in 2013, a special surprise giftie. The exact date of gift giving is up to me. To be eligible for a gift, then you must be willing to make the same offer to five other people in a FB post and promise to deliver all gifties during 2013."

I liked the idea a lot and quickly commented on her post. When I found out that I was one of the lucky first five, I immediately sent out a PIFO offer to all my FB friends. Five quickly accepted. Now, a couple of days later, I see that the same chain has been continued by others. So, that’s just great. Optimally, we will have gone from one originator to five to 25 to 625, and so on, and all happening in just 48 hours.

OK. You might still be skeptical about the value of the PIFO idea. But, there's reason to believe that acts of love – even little ones – brighten the hearts of givers and receivers. When hearts are bright, they shine on many people around them. Beyond that, there’s reason to believe smiling faces and warm heart feelings extend beyond us to our surroundings. These loving chains benefit our communities. And crazy optimists, like Grandma Susan and many of her friends, believe that the entire natural world and Earth, herself, respond with SMILES when many people are busy doing kind deeds.

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EGGS FROM HEALTHY HENS – WHAT DOES IT MATTER?

Most of us eggs eaters, like to think that eggs are “lifeless” – sort of like eating cheese, or potatoes or spinach. Of course, our conscious minds know the difference. When we eat eggs we are eating what was once a living being - in the fetal stage. The main difference of the egg from other meat-protein sources is that it never was a living, breathing bird. Still, the hen that produced that egg definitely is or was, and her conditions might mean something to you. And, if you have any heart at all, you don’t want to think that you’re eating something that’s a product of endless suffering, injury and disease.

Several huge salmonella outbreaks at egg production factories seemed to capture public attention on the safety of eggs and the conditions that surround the poultry living there. A New York Times article focused on how the U.S. egg industry treats the over 300 million chickens in phases of annual production and marketing. 97 percent of all US eggs live their entire lives with tens of thousands of other birds, crammed  in filthy and inhumane production units. Certainly no compassionate person could watch the videos taken in these places without being physically ill.


Make a chicken's life a little better and eat healthier eggs, too.

Among the horrors of the conventional battery-cages are total darkness – that means blindness and barely able to move in indoor pens as long as football fields. Birds can’t even stretch their wings and routinely injure and kill others just looking for enough space to stand up. They are routinely de-beaked. The waste that's generated on these gigantic farms causes terrible odors for miles around and pollutes local water supplies.

Any male chicks born in the commercial egg  industry get thrown onto conveyor belts where they are suffocated or pushed alive into chicken meal grinding machines. Any hens that survive their egg-laying life – up to about 2 years, are then near death from stress and nutrient starvation. Then, they suffer “forced molting", a grotesque operation that deprives them of food and water for up to 2 weeks, a final stressing that tends to increase their waning egg-laying frequency.At this point they are thrown together one over another in truck cages where they go to the chicken slaughterhouses where further nightmare conditions lead them to a painful death. There they end up on people’s table, unlabeled as to their ordeal, and sold as “regular” farm-raised poultry.

While it seems logical that the battery cages and other abuses of the egg industry should be outlawed, there is no major push to end these conditions by US consumers. News from the European Union shows that there is a grass-roots move to ban this means of production throughout the region, and some countries have already signed on.

Commercial choices aren’t all that good
Given this situation, some people now regularly buy cage-free or free-range eggs. According to the same Times article, 2% of our commercial eggs are from cage-free hens and 1% is from free-range birds. Of course, just being caged-free or free range, by label, does not mean that the birds are actually living out happy, healthy lives. Many of them don't have access to the outdoors, and aren’t fed optimum food and may be medicated on antibiotics. Also the majority of even the so-called “free-range” birds don’t get much time free from their cages because the doors to the outside pens are too small, relative to the total number of birds. Sadly, the same Times article reported that many "cage-free" and "free-range" eggs come from the very same farms that produce battery-cage eggs. It’s simply an industry ploy to capture well-meaning consumers who will pay more money for eggs that come from somewhat better poultry production conditions.

While the real conditions vary considerable, clearly these 3% are better off than their battery-caged cousins. They are, at least, able to scratch and spread their wings and, sometimes, according to their individual luck, be involved in healthy chicken pastimes. And the eggs they produce taste better and are healthier for you from a nutritional standpoint - with more vitamin E and more total omega-3 fatty acids.

For my choice, I'm trying to be a vegetarian. I eat mostly vegetables and grains. Now, I’m not so strict at that, and I also eat a small amount of  fish during any given week. Also, away from home, when served it, I will eat poultry. But, to get some animal protein on a regular basis,  I eat cheese and eggs. I'm just anxious to find the best eggs I can from chickens that haven’t been brutally abused. The options, unfortunately, aren’t so clear. My personal decision has been to buy only cage-free eggs, even though I pay up to 2 dollars more per dozen. I’d rather eat fewer eggs per week than accept the conditions of battery-caged hens. But, I’m poised to take further action….

Raising chickens may be the solution
Unless you’re ready to accept the high price of eggs from (hopefully) more humanely raised hens, you might consider having a few chickens in your yard. Anyone who has ever been around chickens knows they exhibit many complex and entertaining behaviors. They appear to be sensitive and intelligent animals, and it’s a crying shame that so many of them are forced to lead such terrible lives.

The answer may be easier than you think. Hens, it turns out, are easy to care for and, when treated right, each will provide 4-5 good quality eggs per week. That means that, with an investment of a few cents and a little care, as few as 3 hens can give you at least 12-15 eggs a week. That’s quite a savings over commercial prices. Home-raised eggs are indisputably better in flavor, texture and nutritional value. Your hens also keep down the weeds and eat harmful insects. Their needs are simple - a shelter at night, a watering can and a feed trough. They can get sunlight, insects (their favorite meal) and exercise on their own.

If you’re in a place where you could possibly keep some chickens, you should seriously consider this option. While local residential zoning may differ, most cities allow hens to be kept for eggs  for home consumption.

THINGS TO DOWNSIZE RIGHT AWAY: CASE #1 – LARGE, FLUFFY BATH TOWELS

Even if you haven’t gone through some major economic emergency that has forced you to reduce your former household size, you probably have some kind of plan to downsize and/or take the clutter out of your house. You know - in your heart of hearts - that having all those possessions is getting to be a burden and your soul longs for a lighter material life.

Downsizing seems to be about people's stuff, but it's really about their attitudes and values. And nobody says the process is easy. In fact, many people report a lot of emotional baggage around letting go. We, understandably, tend to identify with our possessions, so downsizing, for any reason, means a confrontation with who we think we are – our very identity. For example, many people with shelves and shelves (and walls) of books say that all those books mean something to them. Can that possibly be true? Of course, not. But their own identity is tied up with trying to be that person who would read all that (and more). You have to let go of that fantasy self and find a new one who says: “I’m only going to live so many more years, and the chances I read or need to look up something in all of these books is close to zero."

It’s the person that has to change. And, beside books, here's a list of other "sticky" possessions that most people find it hard to part with:

Collections of photos, mementos, and family "treasures"

Antiques and favored furniture

Clothing and other “creature comforts”

Stuff they thought they’d use in the future

On the brighter side, and if I’m reading correctly a lot of blog posts, many people report both happiness and relief when they get rid of clutter and downsize. Here's the nitty-gritty  - we all know that it isn’t good to hold on so much to the past, and things are a lot of our past. Too much energy is involved in maintaining all that baggage. And, properly done, we can let go of what we no longer need and create a better future for ourselves. So, I'm challenging you to take that step and make a healthy commitment to look ahead – instead of behind.

At any rate, it isn’t necessary to begin downsizing and reducing clutter with our very most treasured possessions. We can begin elsewhere. There’s a lot to choose from. In this post, I propose just one change that you can do today to declutter and downsize. And it doesn’t have to affect your identity or your creature comfort.

Case # 1 - The Large, Fluffy Bath Towel

Here, I talk about a creature comfort – the bath towel – and how I changed my attitude toward it over the years.

When I was a child, we didn’t have “nice” towels in the bathroom at our house. Well, most of what we had to dry ourselves with after bathing were called bath towels but, clearly, they were leftover items from years of use. My Mom, true to her past in the Great Depression and WWI, was thrifty and didn’t throw towels away until they were literally rags. Then, she used them for rags.

Tending to be small – just big enough for the purpose that they were intended for - our towels were thoroughly wet when you got through drying. That was a fact of life, and, as far as I could tell, no one seemed to worry themselves about it.  The towel, one for each of us, was hung up in the bathroom and used for a week – drying out in the approximate 24 hours between baths. We didn’t have a shower back then. When hair was washed, a second towel, often the dirty one from the week before that was still in the hamper, was brought into action.

Back in those days, regular people - those who weren’t "rich" - made no effort to put out matching towels and wash cloths. Maybe, in the living room or the bedroom, but the idea of bathroom décor just wasn’t heard of.

So, as a child and teenager, I had made comparisons and felt somewhat left out, seeing that our better-off relatives and friends had newer looking and comfier towels. Later, I saw sets of large towels with matching wash cloths in magazines and on the TV. They were ever so large and fluffy. That spelled out luxury to me.  I vowed that, someday, I would have sets of plush  towels and wash cloths that would grace my (dreamed of) large linen closet. And that they would be the heavy, fluffy type. I guess I bought in, big-time, to the media hype of having the "boutique hotel experience."

So, what happened over the years? Well, my husband and I finally got good paying jobs and the cost of cotton items got cheaper, due to foreign trade. Yes, and, for a long time, I prided myself on buying and using large, fluffy bath towels.

Years, later, came a life-changing set of crises – children then on their own, thankfully. At the end of all that, my husband and I were forced to move across country and downsize our living quarters. In the condo that we gave up – the one that I thought would be our retirement home for the rest of our lives - there was a sizeable linen closet and nice bath. So, bathroom decor, including nice towels, was, if not a priority, at least a possibility.

But, from there, my husband and I went to live in just one room in the house of a friend - along with a shared bathroom. So, a lot of downsizing went on. No furniture was taken with us, and only clothing and some personal items made it that far. Of course, I hadn't gotten rid of all of my beloved “creature comforts.” Yes, I had traveled cross-country with four of my largest and most plush bath towels along with matching wash cloths.

Also, at about that time, I began to adopt greener alternatives and started blogging about Earth-friendliness. So, a lot of things came under scrutiny. Those included washing procedures – energy-related things - like always filling up the machine to capacity, using cold water, choosing less harmful detergents, etc. I also found out that cotton, although the products are available to us fairly cheap, have a huge impact on water use and that the people who collect cotton and make the towels do so under terrible working conditions with wages that don’t even feed them well.

That’s about the time I began to look at my fluffy bath towels differently. They took up a lot of space in the closet. They took up too much room in the washer. They didn’t dry as fast as other clothes in the dryer. Also, I had, over the years, lost a lot of my former interest in matching towel sets. Bathroom décor no longer was a priority in my life.

That’s when I decided to change out my old bath towels for smaller, light-weight ones and give my old ones to a local charity. I found a couple of "downsized" towels at the thrift store and purchased another two - half the length and one-quarter the the weight of the older ones. To my surprise the new ones worked fine, and I’m happy enough using them - no regrets. So, now, I’ve solved one volume–related, material problem surrounding bath towels use. And, oh, I'm still working on some of the social and ecological ones.

By the way, I’ve yet to convince my husband. He still has his old towels. Anyway, he’s not likely to buy himself any new towels, and so eventually his towels will be lighter by wear, if not by intent. My pledge is that I’m not buying any larger, fluffy towels for me or for him.

So, this is my take on bath towels. You can get along very well without all those large, fluffy towels. Get rid of them and buy smaller, lighter versions. If you balk at buying more stuff when you already have towels, here’s an idea. Cut those big towels in half and make a pretty crochet edging around the “new” towels. I’ve wanted to that with my husbands’ towels and made my intentions known.  So far, he hasn’t let me do that.

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