Tuesday, September 21, 2010

GREEN EVENT: Beyond Green Jobs - A Lecture by Van Jones

For immediate release: September 15, 2010
Media contact: Jennifer Loessy, jloessy@princeton.edu, (609) 258-3216

Former White House advisor Van Jones will speak at Princeton, Sept. 27

Former White House advisor Van Jones will give a lecture titled "Beyond Green Jobs: The Next American Economy and The Politics of Hope" at 4:30 p.m. Monday, Sept. 27, in McCosh Hall, Room 50, on the Princeton University campus. The talk is free and open to the public.

Jones holds a joint appointment at Princeton as a distinguished visiting fellow in the Center for African American Studies and as a visiting lecturer in the Program in Science, Technology and Environmental Policy at the Woodrow Wilson School of Public and International Affairs.

"We live in a time of both ecological and economic crisis; jobs prospects are going down and global temperatures are going up. The economy that failed us was characterized by consumption, excessive credit and ecological destruction," Jones said. "The next American economy should be characterized by production, thrift and ecological restoration. But can our political system meet the challenge of helping America transition to a green economy? Or will a politics of fear ultimately derail the politics of hope?"

Jones will discuss the prospects for putting America back to work -- and pulling America back together -- by making clean energy innovation the cornerstone for our national renewal.

An expert in human rights and the clean-energy economy, Jones is a co-founder of three non-profit organizations: the Ella Baker Center for Human Rights, Color of Change and Green For All. He also is the author of the book "The Green-Collar Economy." He served as the green jobs advisor in the White House in 2009.

Jones currently is a senior fellow at the Center For American Progress and a senior policy advisor at Green For All.

For information regarding this event, please contact Jennifer Loessy at the Center for African American Studies at jloessy@princeton.edu or (609) 258-3216.

*Media interested in attending the lecture must contact Jennifer Loessy at the Center for African American Studies by emailing jloessy@princeton.edu no later than 5 p.m. Sept. 23.

Wednesday, August 25, 2010

GREEN EATS: Kale the Super Greens

I've been eating kale since I was a kid, but it wasn't until after college when I embarked on a vegetarian diet that I realized the "power" of kale. The nutritional value of kale is what makes it a super green. Kale greens are loaded with Vitamin A, Vitamin C, Iron, fiber, Potassium, Calcium and other necessary minerals. Not everyone likes to or knows how to prepare kale. It's one of the heartier greens that doesn't soften up quickly like spinach, during cooking. For years I washed my bunches of "curly" kale and just dropped them in a pot of water, along with onions and garlic powder. Now I like to "activate" the good taste and nutrition of the greens by either eating them raw (along with chopped onions, carrots and garlic) or sauteeing them lightly. Tonight, my greens of choice for dinner was lacinto kale. Lacinto kale, also known as "dinosaur" kale has a more bumby, textured leaf and is usually a deeper, darker green than curly kale.

Here is a simple, yet yummy recipe for lacinto kale that I prepared tonight.

Luscious Lacinto Kale
Makes 1-2 servings

5 lacinto kale leaves (washed)
1/4 cup water
1 tbs apple cider vinegar ( I use Braggs)
1 garlic clove
1 tsp EV olive oil
1 tsp Mrs. Dash table blend (or other unsalted seasoning blend)

Wash and rinse lacinto kale leaves. Cut the stems. Chiffonade your kale greens (stack the leaves, roll them up, then cut them into long, thin strips). Place greens in a skillet on stovetop. Add 1/4 cup water followed by 1 tbs apple cider vinegar. Chop 1 garlic clove and sprinkle over greens. Season greens with Mrs. Dash table blend or other unsalted seasoning blend. Turn stove on to low. Cook greens on low heat. As your greens begin to cook, add 1 tsp olive oil (if you prefer, you can add the oil after the greens have cooked). With your cooking utensil, mix and saute greens for 3-4 minutes. Do not overcook. Greens should still have a slight crunchiness, yet be well immersed in the apple cider, olive oil and water mix. Serve warm. Enjoy!

Monday, July 12, 2010

GREEN BODY: De-bug naturally with chemical free repellant

Want to stay bug-free while basking in the sun and participating in your favorite outdoor activities? Here are several products that may keep the bug bites away without all of the harsh chemicals:

Burt's Bees Herbal Insect Repellant is a spray that combines Rosemary, Lemongrass, and Citronella oils.

BiteBlocker® Herbal Insect Repellent Spray formula protects against bites from mosquitoes and black flies.

Terrain Herbal Armor Natural Insect Repellent Pump Spray is biodegradable, cruelty - free, and contains no petrochemicals or animal byproducts.

Quit Bugging Me Insect Repellant Spray made by Jason Natural Products is DEET, PABA and paraben free and contains natural oils to repel bugs.

Kiss My Face Obsessively Natural SwyFlotter Tick & Insect Repellent with Lemon Eucalyptus is DEET and paraben free and also safe for kids. The product contains citronella, pennyroyal and tansy.

GREEN EATS: Raw Beet Salad

I love beets because they have a sweet, earthy taste. I like to buy them in bunches. You can store them for weeks in your refrigerator and they won't go bad. This is one of the veggies that can stain your hands a bit, but the nutrients you'll get from eating them is well worth it! Here's a great recipe!

Thursday, July 1, 2010

RECYLE: What to do with those old cell phones and computers

Have you ever wondered how you should *responsibly* recycle old, broken and otherwise unwanted cell phones, printers, computers, and other electronics? I've been waiting to find the nearest place to drop off such items. Over the years I've accumulated four cell phones that I no longer use, and yes I've been saving them for the day that I finally recycle them. Not to mention, the old printer I have that no longer works, and tons of old CDs, DVDs and a broken digital camera. My precious greenies, there's hope for those of us who continue to save these old items, resulting in unneccessary clutter in our homes. It's time to do the right (green) thing and recyle them!

If you're in the NYC area, you can drop off the above items for recycling on July 10th at the Electronics Recyling Event at TekServe. If you live in a different area, by all means, go online search "recycling cell phones and computers" for the nearest drop off point.

Tuesday, June 29, 2010

GREEN BEAUTY: PeaceKeeper Yum Glazes & Lip Balm

PeaceKeeper's new YUM Glazes are USDA-certified 95% organic, making them FOOD-GRADE. Made with real organic fruit flavors (Citrus, Raspberry, Strawberry, and Blueberry), they create a delicious fruity, glossy glaze on your lips--perfect for wearing over lipstick for a little extra shine or on their own for a gorgeous fresh-faced look!

Mega Balms are almost double the size of PeaceKeeper regular balms (0.25 oz versus our regular 0.15)! They are made with organic flavors such as Spearmint, Chocolate, RoseBerry and organic stevia, an all-natural, long-lasting sweetener from the and Stevia plant that’s an amazing sugar substitute. They’re extra-tasty and extra-eco-friendly, and guaranteed to keep your lips moist, smooth, and nurtured—even in the Summer heat!

GREEN EATS: Top Green Eating Tips From *Planet Green*

Top Green Eating Tips

  1. Indulge in the Big O
    When you eat organic, don’t just picture the healthy food you are putting in your body, picture the healthy ecosystems which produced that food, the workers who are safer from chemicals, the land, water, and air that is being protected, and the wildlife that is being allowed to thrive. Organic vegetables, fruits, grains, juice, dairy, eggs, and meat (and don’t forget the organic wine and beer), are grown and processed in ways that support healthy people and a healthy planet. (While you may not be able to find or afford organic options for everything you need, certain fruits and vegetables are more pesticidy than others.) For details on the meaning of organic, see the USDA Organics homepage.

  2. Feast on Fair Trade fare
    Fair trade certified food ensures a proper wage and working conditions for those who harvest and handle it. But fair trade is green for the environment as well. TransFair, the only fair trade certifier in the U.S., has strong environmental standards built into its certification process that protect watersheds and virgin forests, help prevent erosion, promote natural soil fertility and water conservation, and prohibit GMOs and many synthetic chemicals. TransFair claims that their environmental standards are the most stringent in the industry, second only to USDA organic certification.

  3. Go local
    Buying seasonal, local food is a boon for the environment for a lot of reasons. Since most food travels many miles to reach your table (1,500 miles, on average), locally sourced food cuts back on the climate-change impacts of transportation. Local food also generally uses less packaging, is fresher and tastier, and comes in more varieties. It also supports small local growers and lets them get more for their produce by not having to spend so much on packing, processing, refrigeration, marketing, and shipping. The best way to track down local food is at farmers markets or through community supported agriculture (CSA), which often offer home delivery.

  4. Don’t follow the pack
    Instead of buying foods that come in extensive packaging (most of which is petroleum-based plastics) look for unpackaged or minimally packaged foods, experiment with bringing your own containers and buying in bulk, or pick brands that use bio-based plastic packing. And of course try and recycle or reuse any packaging you end up with. [Trader Joe, we love you but it’s a packaging nightmare in there]

  5. Compost the leftovers
    Greening your meals isn’t just about the food that winds up on the plate—it’s the entire process, the whole lifecycle shebang. Composting leftovers will ease the burden on the landfill, give you great soil, and keep your kitchen waste basket from smelling. Apartment dwellers and yardless wonders can do it too! And yes, a composting toilet can be part of the miraculous cycle as well. (see below for more resources)

  6. Grow your own
    In the garden, in the greenhouse, in the window box, or something fancier. Even urbanites can get quite a bit of good eats from not much space.

  7. To and from
    Just as buying locally grown food cuts on “miles per calorie,” buying from local sellers cuts back on emissions, fuel consumption, and unnecessary traffic.

  8. Just enough
    Put some extra planning into the amount of food you cook will cut back on waste. If it’s something that will spoil quickly, try to avoid making more than you or your family can eat. If you’ve got extra, make a friend happy with a home cooked surprise. If it’s a bigger affair, give the leftovers to those who may need it more.

  9. Eat it Raw
    Many people swear by the benefits of eating raw. Whatever the health advantages may be, preparing raw food consumes less energy and because raw food is usually fresh by definition, it is more likely to be locally grown.

  10. Ease up on the meat
    Meat is the most resource-intensive food on the table and eating less of it can be the single most green move a person makes. Producing meat requires huge amounts of water, grain, land, and other inputs including hormones and antibiotics, and leads to pollution of soil, air, and water. A pound of beef requires around 12,000 gallons of water to produce, compared to 60 gallons for a pound of potatoes. If you’re a meat eater, for starters, try cutting out a serving of meat each week. Going vegetarian or vegan is a profoundly meaningful environmental choice, and it’s done wonders for Chris Martin and Prince.