How big are your shoes?

I am loving the carbon footprint calculator at Eco Hatchery. I did a quick calculation and let it pick "national averages" for me, but I am definitely going to return and try it again with non-estimated answers to get a more accurate result. Based on my peliminary results (below) it looks like we're not doing too badly.



It only takes a few moments - try it and let me know how you do! (One caveat - it is geared towards the US, so my Canadian peeps will have to pick their closest state. I'm pretending to be in North Dakota!)

Always forgive your enemies; nothing annoys them so much. ~ Oscar Wilde

Neccos can't be beet!

As a response to consumer demand for all-natural products, Necco Wafers, have recently undergone a “make-under”. Artificial colours that had been previously used have been replaced with plant-based colourants such as beet juice, purple cabbage, turmeric, cocoa powder and paprika; while natural extracts of lemon, orange, clove, wintergreen, cinnamon and licorice replace artificial flavours. Ironically, the only flavour that couldn’t be “greened” was lime, as the green colour was too difficult to duplicate. There are now seven flavours in the classic assortment and four varieties of chocolate – white, milk, dark and mocha.

I have yet to sample the new and improved Neccos, but according to the company they are apparently a bit paler in colour and a bit stronger in taste. I think this is a fair trade for doing away with artificial ingredients, though, and I can’t wait to try them for myself.

Did you know…?
- Necco is an acronym for New England Confectionery Company, which is the oldest multi-line candy company in the United States.
- The iconic wafers have been in production since 1847.
- This year, roughly 4 billion sweet and chalky wafers will roll off the line.

Friday Faves - Mondragon

My Friday Fave this week is one of our favourite places to grab a bite. Part bookstore, part organic market and part restaurant, Mondragon is the perfect if you like your vegan nibbles served in a coffeehouse setting with a side of anarchy. (And who doesn't?)

The menu is eclectic, casual and completely vegan. They also have organic, fairly-traded coffee, gluten-free items and yummy daily specials. On our last visit, the mascot and I shared a couple slices of vegan pizza (veggie & sausage/onion) and a plate of Southern Fried Tofu, which is actually shake'n'baked tofu triangles served with a creamy-sweet dill dip. Yum! I've also sampled their salads, the veggie burger (which was HUGE and excellent) and more than one of their amazing chocolate chip cookies.

The left-leaning bookstore carries a large selection of vegetarian and animal rights books, magazines and T-shirts. Organic veggies, groceries and pantry items are available in the market. I can never leave without grabbing a bag of organic popping corn and a medjool date (or two).


Kid tested, mother approved! The Mascot @ Mondragon - Sept 2009

Everything Has a Story

It has been said (ahem, Emily and Ruth) that I have a story for everything. The antique, channel-back tub chair in my living room? I discovered it hidden under a blanket at a yard sale, talked the owner into selling it to me for $20 (it wasn't for sale) and reupholstered it as my final project in Upholstery class at RRCC. The rusty railway spike on the bookshelf? Jake carted it around in his backpack for a year before it was found (after an exhaustive search) by airport security in Bellingham, Washington. It’s no wonder that I have such an emotional attachment to my stuff!

That’s why the concept of the Tokyo-based "Pass the Baton" store caught my attention. Unlike other second-hand stores, Pass the Baton ensures that an item's pedigree isn't lost when it finds a new home. The story is literally passed along...get it?

I think it's brilliant; buyers not only get a cool, "new-to-me" item, but they learn a little bit about the objects’ past owner and an anecdote or two about the item itself. Then, in turn, when asked about their find, they can say more than “Oh, I bought that second-hand. I don’t know where it came from…”

On a personal note, story or no story, I am beyond covetous of the picture blocks that they currently have on their site. Exactly how much is 2,800 yen?



I love this quote from the Pass the Baton website. “…there is simply too much. Too much unwanted excess and too much regretful loss. Why not eliminate borders and corporations, and discover the value of personal culture? Cultivated carefully over the years, it’s something to be treasured and shared. Creating something new is a wonderful thing, but taking good care of an object that is already there can be magical. Old ways, current personal values, and future treasures for someone new.”

Friday Faves - Gardein Garden Protein

In our house, the ultimate test of a new recipe or food product is "the mascot test". If it passes muster with the kid, it goes into regular rotation. The Dijon Breasts by Gardein (part of my Thanksgiving plate of goodness, above) are the latest to get the mascot's 2 thumbs up.

I am pretty choosy when it comes to "convenience foods", but these are perfect for those rare nights where we have to get dinner on the table AND they meet all my criteria: healthy, healthy, healthy and delicious. The marinated, meat-free breasts are low in fat, cholesterol free and a good source of both protein and fibre. Plus, they are generous in size and cook up in a flash. (In fact, it took me longer to boil the water for my tea than it did to heat up 2 pieces of "fick'n", as the mascot has dubbed it.)

Gardein makes a full range of meatless substitutes for chicken, beef and pork. I have also tried the chick'n strips and thought they were excellent. See the Gardein website for more info, recipes and a list of retailers.




As it is World Food Day, I thought I would share this message from the Gardein website: global food demand will grow 50% by 2030 and there will be significant need for more protein. we think gardein™ is part of the solution. we believe eating more plant-based foods builds good health and is good for our planet too. it’s part of the reason why we like to say, goodness grows.

World Food Day 2009

Today is World Food Day. The day was founded 30 years ago with the intent of drawing public awareness to worldwide hunger, poverty and malnutrition. The date, October 16th, was chosen to mark the founding of the Food and Agriculture Organization (FAO) in 1945.

This is an excellent article from Ann Veneman, the Executive Director of UNICEF. To learn more about UNICEF programs and World Food Day, visit www.unicef.org.