Thanks to everybody who gave me such great support in the comments of my “Return to Simplicity” post. It really meant a lot to me, I’ll be thinking about what you guys said for a while.

I’m not intentionally ignoring The Scoop, lest you think I’ve given up entirely. I’m traveling to a wedding in Mexico tomorrow morning, so these past couple of weeks have been dedicated to finishing up some work before I go. I’ll return to posting regularly sometime next week, once I’m home safe and sound.

Thanks again for all of your support, I’ll be back soon!

I don’t know about all of you, but I thought Kerry’s last post about the green noise was excellent and something we all have to keep in our minds. The line in the NY Times article that really struck me was from Paul Hawken, when he said, “even people inside the movement have the same feeling — burnout.” I think there is some truth to this - especially as we notice more and more stuff coming into the marketplace that really seems to push the envelope of actually being green. For those of us who have been trying our best to really do the right thing, it can get annoying to see so many conflicting messages that are really just a new marketing spin. One blog I read described it as “the same old crap sold with a thin layer of green paint”. Perfect. Example in point - the 5800 pound GM Hybrid Tahoe that gets a “revolutionary” 21 MPG and is a steal at $50k. I can get a 1991 Honda Accord for $750 and get 38 MPG - I guess some of us see progress a little differently.

While I agree with Kerry that getting back to basics is the most important thing right now, I also think it is important to keep yourself tuned in. Sometimes that takes doing something you wouldn’t normally do - you know - splurging a little. For me, the overall outlook in our country right now is making everyone feel pretty heavy. The economy, energy prices, and politicians only loyal to money and power - make us all feel a little helpless. Sometimes it can feel like all of the efforts you make are for naught, and why bother. When I get like this, I need something to snap me out of it, and remember why we are so committed to actually greening our planet.

Normally for me I will read an article, watch a movie, etc and reconnect to that deep feeling inside of living the values I know to be best for our family and our planet. This month, however, that wasn’t the case. I decided to swim against the greenwash and do something really bad. Something so unsustainable, I would force myself to think about my actions. Here is my story:

A few weeks ago I was in New York City and I had a bagel at H&H Bagels, which if you haven’t had one is almost worth getting on a plane right this second and flying there to have one. While I didn’t do this - I hate humidity - I did the next best thing and ordered a package via overnight shipping so that Kerry and I could have one with our morning Mate. Now, normally I would not approve of this kind of thing - sort of insane to think of all the resources it takes to fly me a bagel all the way across the country - but in this instance, I didn’t care. It was time, and I have been thinking about that bagel ever since I left. The local bagels just aren’t the same. Let me tell you folks, it was fantastic! I even used conventional cream cheese. What a gloriously sinful morning it was. The only bummer was UPS was late - nothing new there - so we had an 11am bagel and an extra cup of maté.

While I was sitting there enjoying my roughly hand sized ring of dough, I reconnected with the feeling of why we NEED to be sustainable, not just why we should. Everyday, all over the world, we do stuff like this and don’t even think about it. There is no sustainability police - I think Berkeley might be working on - or even anyone to question our actions. As long as you can pay, you can do it. This is how the world goes around. As long as the economics work out, there really isn’t any other factor one needs to consider.

Don’t get me wrong, much good has come out of the green movement. In many ways, I think the feelings that live in many of us are actually promoting some of the best change the world has ever seen. Just think about it, a few years ago you would have been laughed out of the Walmart for even asking for an organic product. We just have to keep going - keep living those ideals - and really, actually trying to make a difference even when it doesn’t feel like it matters.

In the meantime, I would encourage you to have your own little moment to reconnect with all of this. I am not saying you have to do something bad - that’s just how I found myself - but in whatever way is appropriate for you.

Now if you excuse me, I am going to eat my sandwich that Kerry just brought me — ON A BAGEL FLOWN IN FROM EFFIN NEW YORK CITY!!!!

I’ve been finding it difficult lately to write here on The Scoop. It’s partly due to my somewhat broken keyboard, and partly because of the weird hand cramp that makes my right hand spasm whenever I type. But mostly, it’s because I recently started wondering if what I’m writing here is really making any ind of difference. Sometimes it feels like there are so many “green” products on the market now, but nobody’s offering a real solution. And, rather unhelpfully, there is so much conflicting advice out there about how to live sustainably. Take this post about short hair versus long hair. I wrote it as sort of a silly Friday post, but it got a serious response from you guys. I think it shows how many different opinions there are about how to be “sustainable” in your everyday life, and how strongly people react to those opinions.

Yesterday the NY Times had an article about what’s being called “green noise.” The article points out the landslide of information that consumers have to weed through in order to make the best decision, which may not actually be the best move for the environment. One good example from the article is, should you buy a used car, or get a new Prius? While the hybrid would have been seen as the correct choice a few years ago, information is now being passed around that says that the energy and carbon dioxide required to create the hybrid battery cancel out its gas-saving qualities. So, do you buy a used car instead? Or are the facts about battery manufacturing coming from dubious sources, such as large American car companies who can’t (or won’t) make cars that compete with Japanese imports in terms of fuel efficiency?

Therein lies the problem. While many people from within the “green movement,” myself included, have the best intentions in the recommendations they make, everything gets so clouded when Big Business comes into the picture. I’m a big believer in the power of business to do great things for both people and the environment; I started this site for the very purpose of pointing out the businesses that really do make a difference. So, there are no anti-business sentiments here. But what can’t be ignored are the thousands upon thousands of companies who are trying to capitalize on the so-called “green movement,” rushing to develop and release products that take advantage of consumers’ good intentions without really making much of a difference. I receive countless press releases every month about these products: books about how which celebrities drive a Prius, organic products for dogs and babies, recyclable clothes hangers, green home listings, and tons of natural and organic drinks… You name it, there’s a PR company pushing it. Some of these products are good, it’s true, and I try my best to write about all of the products and companies that I thin you guys will be interested in. But there are SO MANY crappy products out there! Everyone’s got a “green” product for sale these days, and consumers are burdened with the task of figuring out which ones are legit and which ones aren’t. Where the problem a few decades ago was that there weren’t enough alternatives, today’s problem is that there are too many of dubious quality obscuring the viable alternatives. Add to that the hundreds of causes and non-profits out there, and you’ve got that “green noise” the NY Times was talking about.

In this kind of world, I question whether what I’m doing is actually helping, or if I’m just adding to that noise. When The Sustainable Scoop began two years ago, I was so excited to write about things like organic toaster pastries and hair products. But now, when it’s become obvious to me that those kinds of products are just stop-gap measures, band-aids on the wounds of a seriously sick system, that enthusiasm has waned. Organic products are surely a step in the right direction, and I don’t intend to discount their value. But in order to buy those organic products, you still have to buy into a system that involves manufacturing, pacing, shipping, distributing, and consuming. Our consumption hasn’t waned, it’s just shifted.

In response to these thoughts and emotions about our future, I’ve responded by having my own little backlash of sorts. I’ve been trying to stay away from packaged goods when it’s possible, though this has made me realize just how reliant upon packaged goods I am. One recent example from my life is the fruit on our loquat tree. (If you don’t know what a loquat is, just roll with it.) The tree is bursting with fruit, which is delicious raw, spiced, or in preserves. I recently had the idea that we would preserve our loquats so we could enjoy them throughout the year, so I set out to find some canning supplies. But I realized that someone had to manufacture the jar lifters, pan insert, and lidded jars that I was going to buy. The wax that would seal my loquat preserves was made somewhere, and it was distributed to the store where I was going to purchase it. So, making my own preserves suddenly felt a whole lot less “sustainable” than I originally thought.

But I can’t just revert to living in a yurt and growing my own food. Well, I certainly could, but I’m not at all prepared to do that. I make a living by being a graphic designer, creating digital and printed media for my clients. That involves manufactured electronics and software, processed paper goods, and lots of electricity. I’m not willing to give up my profession, so I’m reliant upon modern manufacturing and power systems for my livelihood. I’m also not yet willing to give up other manufactured products I love, and I’m certainly not willing to give up my modern life.

I recently too a trip to Ecology Action, a fantastic biointensive garden and research organization in Northern California. The day involved a basic tour of the garden and several short but intense mini-classes on things like compost building, seed propagation, and double-digging. We also got a brief synopsis of garden planning, and I loved the mini-class where we got to listen to John Jeavons talk about crop “personalities,” or the properties of what to grow where and when and how based on his own hard-won experience. But the part of the experience that affected me the most was the first hour of the day. Seated in a small classroom where the walls are covered in things like posters about the caloric outputs of various crops, our small group sat along with the Ecology Action interns and listened to Mr. Jeavons relate several scientific facts about where our world is headed. He didn’t do so to scare us, or to shock us into action. Rather, he presented the information in a calm and assured way, more like a scientist than an activist. I took copious notes while he spoke, and here are a handful of the information presented that morning.

In the United States, only 15% of the chemical nitrogen fertilizer applied to commercial farm fields is absorbed by crops; the rest goes into the air or down into the groundwater.

Per pound of conventionally farmed food consume din the U.S., six pounds of topsoil is lost due to erosion and wind. In California, it’s 24 pounds; and in organic farming, it’s still somewhere between 3.5 and 5 pounds of topsoil lost per pound of food eaten (This is mostly due to the importation of good soil from another site, thus depleting that site.) Topsoil takes 500 years to create in nature.

In just a handful of years, American farmers will be literally farming for nothing, unable to make any money using the current methods.

Across the world, 80% of water use goes toward agriculture. In America, most of our agricultural land is used to grow food for animal feed.

There is an estimated 32 to 56 years left of farmable soil in the world.

These predominantly agricultural facts may not seem connected to the products in your pantry, but they are in fact inextricably connected. Those organic toaster pastries I once loved are made from refined flour, sugar, and fruit, which, though raised organically and without pesticides, still contribute to the loss of topsoil. And, when you take into account the fuel needed to produce those crops and process them into toaster pastries, plus the materials required for the packaging, not to mention the shipping and distribution of those toaster pastries… Suddenly the reality of those organic toaster pastries becomes all too real. We tend to think of being “sustainable” in American terms, meaning that we limit our thinking to include only those things that we can change while still allowing us to live our big, costly American lives. I know I’m guilty of this. So, the question I’ve been asking myself is, how do I respond?

Like I said, I’m not quite ready to give up my modern American life. We live in a house within city limits and use city water, electricity, and gas. We go to the market to buy products and produce shipped using a vast system of trains and trucks, and our trash is removed every week by whichever refuse company has won the contract with our city at any given time. Our life is thoroughly modern, in the broad sense of the word. We do buy recycled paper goods, and organic food, and local produce, and shower with products that don’t contain chemicals that are polluting and damaging our waterways. But, it’s hard to just stop at those measures when I know we could be doing so much more.

I find myself in this conundrum, and my quandary is certainly not being helped by all that “green noise” buzzing in my ears everywhere I go. To alleviate this building pressure, and since I’m not willing to live in a yurt yet, I think my best answer is to consume less and live more simply. We’re canceling our cable TV. I’m going to take up playing the piano again. I’m adding additional square footage to our current garden. I’m waling as much as I possibly can, and simply driving less. I’ve been reading more. We’ve been eating more whole grains, things like pearl barley and amaranth. And we’ve significantly cut back on the amount of meat we consume, which in turn reduces the amount of represented topsoil lost every time we eat. None of these things will change the world, it’s true. One compost pile will not solve the growing water crisis or empty the world’s landfills. But these actions will at least allow me to live a modern life while being less of a hypocrite. Until I’m willing (or forced by necessity) to go live in a yurt and grow all my own food, this is really the best I can do.

I think a return to simplicity is what we really need. Doesn’t sound fun, does it? But the real question is, how happy have our modern lives really made us? I’m much more satisfied after spending a few hours in the garden than I am after watching a few hours of television. I can’t tell if I’m just having a knee-jerk reaction to my experience at Ecology Action, or if I’m starting down the path to something more meaningful. I really don’t know. But I’ll keep you updated on how I progress or regress, because even though I’m not sure what the future will hold, I’m pretty sure that most of you are feeling what I’m feeling. So let’s get started.

I know I haven’t posted yet this week, it’s mainly because my keyboard is on strike. The “o” button barely works, and the comma key is failing too. I need to get it fixed, but I have so much design work to do that I just can’t take it in at the moment… So, for now, I’ll have to use my iPhone, which isn’t exactly the fastest way to write. Problems!

After last week’s skin care and beauty routines, I received a lot of great feedback. Most of you wanted to share which products you use, and some of you asked questions about products we’d listed or for recommendations. But one piece of feedback got me thinking, and it was about the lack of consideration for so-called “mature” skin. Mature skin is thinner and more sensitive than younger skin, so it requires special consideration. At twenty-eight years old, I don’t yet have mature skin, though I will someday. So, with this lack of experience, here’s my best attempt to give recommendations for sustainable skin care for those of you with mature skin. (As always, please feel free to leave a comment if you think I missed something, or if you have something to add.)

The number one thing I’d recommend is coconut oil. While younger people use it on their skin because of its anti-microbial and anti-viral properties (to fight acne), my favorite thing about coconut oil is how incredibly hydrating it is. To get scientific for a minute, coconut oil is absorbed deeply by your skin, beneath the subcutaneous layer of skin tissue (read: really deep). Most moisturizers and lotions are only absorbed into the top layers of skin, which is why they make your skin sticky when you sweat in the summer. Coconut oil may take longer to absorb because, well, it’s oil. But you can be assured that once it’s absorbed, it’s really absorbed. It’s also very gentle, and it has a nice, light smell. If you’d like to add a little scent, you can add essential oils to your coconut oil, though my favorite way to spruce up a jar of coconut oil is to add flowers or herbs directly to the oil. Let it sit in the sun for a day or two, and then remove the plant bits. Try things like rosemary, cinnamon sticks, or hibiscus flowers.

For tender skin in the eye area, Suki makes a great eye tissue repair product. The company also recommends using it around the lips, where wrinkles may exist. I’ve started using a mixture of shea butter and red palm oil under my eyes and at the corners of my mouth. Shea butter is very high in Vitamin E, and red palm oil is high in both Vitamin E and Vitamin A, the latter of which gives the oil its vibrant red hue. This oil mixture is slightly yellowish when it goes on, but it absorbs well and the color will go away.

For cleansing mature, dry skin, it’s important to avoid any harsh cleansers with abrasive ingredients. My favorite gentle cleansers are Suki’s cleansing lotion and Pangea’s facial cleanser. Both products have a creamy consistency, and they remove makeup while cleansing. They both leave my face feeling moisturized and soft, which would be good for mature skin.

I have a couple of recommendations for masks and other treatments. Pangea has a face mask that contains extracts of green tea, goji berries, and acai, which are all known for their antioxidant (and anti-aging) properties. But this product has its downfalls, one of which is the $35 price tag. While some of the products I’ve recommended here and elsewhere are also pricey, the problem with this mask is that it just doesn’t last that long. It’s gone after a few applications, which makes it seem hardly worth the price. Plus, if I’m being honest, it stinks. Literally. This mask smells like rotting leaves in mud. Who wants to pay big bucks for that? It’s worth a shot, though, if you don’t kind the price (or the smell).

My favorite overall mask is made by Aubrey Organics. Their Green Tea & Green Clay Rejuvenating Mask is great for gently purifying pores. It has a light scent to it, and the green clay is incredibly gentle. It never really dries completely, so you don’t get that stinging, tight sensation that some other clay masks can give you. Plus, it warms slightly over time, which is really relaxing. Of course, you can always make your own masks and treatments and home. Mix some yogurt with raw honey, or some mushed avocado with green tea powder, and voila! You’ve got an organic, hydrating mask. For red skin, add some aloe vera gel, or grow your own aloe vera in a pot (I do).

My best advice for those of you with mature skin is to avoid products with long ingredient lists full of unpronounceable chemical names. For example, Alba has a new product line called Alba Ceranade coming out soon. These products have all sorts of claims, such as their intense hydrating properties or the ability to repair deep damage. I can’t speak to whether these claims are true, but I can say that their ingredients aren’t clean. They are free of parabens and petrochemicals, though, so it’s up to you. Other product lines, such as Burt’s Bees Naturally Ageless line, are a mixed bag. Their repair serum looks basically decent, but the other three products in the line contain a few chemicals here and there.

There is a school of thinking in the beauty industry that skin with special needs (mature, dry, sensitive, etc.) needs products with special chemicals. Many of these chemicals are made in labs, and some of them have been extracted from natural ingredients in the same labs. We are constantly inundated with ads in magazines and on TV that make us feel inadequate, and the only cure is to buy the products these companies are selling (and at a ridiculously high profit margin, I might add). To me, it sounds like they’re trying to create a market for the products they want to sell, not the other way around. I’ve always been a big believer in nature, and skin care is no different. When it comes to dry mature skin, slathering your face with “scientific” products full of chemicals just doesn’t feel right. It furthers the idea that we have to “fight” nature in order to be beautiful, but I think that we can work with the natural world to be even more beautiful.

Nature has been so kind as to provide us with healing and soothing ingredients that already exist; why pay hundreds of dollars to buy a product that attempts to recreate those properties out of their natural context, which only serves to further line the pockets of chemical companies? The best thing you can do, besides using healthy products and making your own at home, is to start from the inside out. If you eat well, it will show on your skin. Drink lots of water, eat a wide variety of fruits and vegetables, cook with life-giving healthy fats, and try to reduce stress in your life. These practices will show in your skin, and you’ll be healthier and happier for it.

*Note: I wrote this Monthly Meal over the weekend, and for some reason I thought that I’d scheduled it to post on Tuesday. But, ha ha, I accidentally didn’t. Whoops! So here is May’s Monthly Meal, in all its glory. This is one of my favorite meals, I’m giving away serious family secrets here. I hope you enjoy it!

My mother-in-law’s spaghetti is practically legendary. I first tried her spaghetti eight years ago, and it was insanely delicious. I’ve added a few things here and there, but the credit goes to her. (Thanks, Emily!) It’s important to use grass-fed beef, if you can find it. Grass-fed beef is higher in Omega-3 fats and lower in saturated fats than corn-fed beef. And it’s delicious. Grass-fed beef is a little more expensive than corn-fed beef, so we reserve it for special occasions. Isn’t that how meat should be best enjoyed, anyway?

This recipe is easily converted into a vegetarian meal by omitting the beef and replacing it with one zucchini, sliced lengthwise and chopped, and 1/2 cup of sliced mushrooms. Add the mushrooms at the point where beef is added in the recipe below, and reserve the chopped zucchini for the last five minutes or so of cooking.

This recipe serves four, or two with leftovers.

MAIN DISH

Spaghetti with Meat Sauce

INGREDIENTS
-2 Tbsp. red palm oil
-1/2 medium yellow onion, chopped (about a half of a cup’s worth)
-3 cloves garlic, minced
-1 Tbsp. fresh herbs, chopped
-pinch of sea salt
-1/3 c. dry red wine
-1 lb. grass-fed ground beef
-1/2 tsp. sea salt
-1 24-oz. jar of marinara sauce (I like Amy’s Family Style Marinara)
-1 16-oz. package of spaghetti (I use Whole Foods’ 365 Organic Spaghetti)
-1/4 - 1/2 cup water

DIRECTIONS
Heat a large cast iron skillet over medium heat. Add the oil and heat for a few minutes until hot; add onions and cook for about eight minutes, until almost clear. Add chopped garlic, herbs, and sea salt and cook for a few more minutes. When onions are clear and the herbs have released their oils, add the beef and red wine. Sprinkle with sea salt and use a wooden spoon to “chop” the beef, mushing it into smaller and smaller chunks as it cooks.

When the beef is finished cooking and all the wine has been absorbed, add the marinara sauce. Pour a little water into the jar, swish it around, and then add it to the sauce; this will keep it from drying out while it cooks down. Heat until bubbling, then reduce heat until sauce is simmering.

I’m always starting the sauce late, so I use about 1/4 cup of water because we’re all hungry and don’t want to wait. On these nights, I only cook the sauce for about half an hour. But pasta sauce is best when it’s been allowed to simmer for a while, when it’s “old.” If you can plan ahead and allow time for the sauce to cook for a while, add about 1/2 cup of water and simmer over very low heat for an hour or two.

SIDE DISH

Butter Lettuce Salad

I love a simple salad with spaghetti. Wash and dry some butter lettuce leaves, enough to serve all your guests, and tear into large bite-sized pieces. Using a carrot peeler, peel the outside skin from a carrot, then make short pieces of carrot about two inches long and add them to the salad. For dressing, do what you like, but I like a mixture of macadamia nut oil, apple cider vinegar, lemon juice, Italian herbs, and sea salt. Sometimes I leave out the lemon juice and instead use Dijon mustard. The basic rule is, two parts oil to one part vinegar, though I like a little less vinegar in my dressing. The rest is to taste.

SIDE DISH

Roasted Garlic

This will take about 20 minutes, so plan appropriately. Preheat oven to 425ºF. Choose a bulb of garlic with few flaws, so it will cook evenly. Slice the top off of the bulb, just enough to expose the tops of most of the cloves inside. Brush the garlic bulb lightly with red palm oil and sprinkle it with sea salt. Wrap the bulb in foil, keeping it upright.

Bake for 20 minutes and serve with bread and butter.

DESSERT

Yellow Cupcakes with Chocolate Frosting

My friends know that I am obsessed with cupcakes. I was into cupcakes WAY before Magnolia Bakery made them hip. I affectionately call them “cuppycakes,” which is kind of juvenile, but that’s the joy of a personal-sized cake that comes in a crimped paper wrapper. I used to be obsessed with white cupcakes topped with pink frosting, but I’ve since moved on to my current love, yellow cuppycakes with chocolate frosting. Cupcakes are portable, so they’re good for when you want to give away some baked goods to friends and neighbors, and they’re adorable. Another great thing about cupcakes is that they’re already portion-sized, so you can have greater control over how much you eat. That is, of course, if you can keep yourself from eating more than one.

There are several good recipes out there for yellow cake, many of which are really involved and laborious, involving special flours and lots of sifting. These recipes may produce a better cake, but here I’m going for ease of preparation. The frosting recipe I’ve chosen is a little more work, so I figured I’d keep the cake part simple. Plus, it’s pretty darn good. And the frosting recipe below is nothing short of amazing; I can promise that it’s worth the effort.

This recipe makes between two and three dozen cupcakes. You’ll probably have some leftover frosting, which I’m sure you’ll appreciate.

CUPCAKE INGREDIENTS
-2 1/4 c. all-purpose flour
-1 1/2 c. sugar
-1/2 c. shortening (I use vegan shortening from Jungle Products, but you can use coconut oil or butter instead)
-1 1/4 c. milk
-3 1/2 tsp. baking powder
-1 tsp. salt
-1 tsp. vanilla
-3 large eggs

CUPCAKE DIRECTIONS
Preheat your oven to 350ºF. Line muffin tins with baking cups (I like the waxed paper ones from If You Care — they work well and they’re environmentally friendly).

In a large bowl, beat all ingredients with an electric mixer on low speed for 30 seconds. Pause mixer and scrape the sides of the bowl; then beat on high speed for three minutes, scraping the bowl a couple of times. To get the batter into the baking cups, here’s a tip I learned from Ina Garten, a.k.a. the Barefoot Contessa: use an ice cream scoop. It keeps things relatively tidy, and it ensures that your cupcakes will all be about the same size. Fill the cups until almost full, allowing some room for the cupcakes to rise while baking. I fill my baking cups about three quarters full.

Bake cupcakes for about 22 minutes, checking for doneness by inserting a toothpick into the center of a cupcake. When it comes out clean, they’re done. If you only have one muffin tin, keep the remaining better covered while you wait for the first batch to finish baking. When the cupcakes are done, remove the pan from the oven. You can pull the cupcakes out of the tin right away, but be careful not to burn your hands. Place the cupcakes on a cooling rack, and frost when cool.

FROSTING INGREDIENTS
-4 oz. unsweetened chocolate (I like Valhrona’s darkest chocolate, but that’s expensive; use another kind, if you’d like)
-2 Tbsp. butter
-2/3 c. milk (and more, if necessary)
-4 c. powdered sugar
-2 tsp. vanilla

FROSTING DIRECTIONS
In a double boiler, melt the chocolate, butter, and milk together over slowly simmering water. (If you don’t have a double boiler, use a short saucepan in a taller saucepan with a little water in the bottom.) When melted, cool mixture to lukewarm, and then stir in the sugar and vanilla. Beat until it’s thick enough to spread. If you think the frosting is too thick, you can add a little milk, but add a tiny amount at a time. You can always add more, but if you add too much at once you’ll have chocolate soup instead of frosting.

I like a thicker frosting for cupcakes, so I make sure I frost them while the frosting is still slightly warm, but not soupy. The frosting hardens a little when it’s completely cool, which I like. But this requires patience while you’re waiting for the frosting to cool on top of the cupcakes, so this technique isn’t for everybody. Like, say, my husband. But since you probably have some extra frosting, you can placate the swarming masses with it while you wait.

MUSIC

Album: Feist, The Reminder

Yeah, yeah, I know, this album is played out. But the thing is, I’m not sick of it yet. The Reminder came out more than a year ago, but I can still listen to “1234″ over and over and over again. The song that’s getting the most rotation on my playlists right now is “I Feel it All,” which just feels right for this time of year. The weather is amazing, the crickets chirp all day, the ocean breeze is… breezing, and everything is right in the world. To me, this is the perfect album for a good late spring/early summer meal, especially one that involves cupcakes.

My preferred method of exercise is hiking, and I do a lot of walking (having high-energy dogs in the house will do that to you). As a result, I’m constantly carrying water with me. I despise plastic water bottles, so I use non-leaching metal water bottles for toting around my H2O. Though I haven’t used every version on the market, I do have experience in two particular brands: EnviroProducts and Sigg. The following reviews of each contain my experience with each bottle, as well as a letter grade.

I bought my EnviroProducts water bottle at a local community market last year. It was relatively lightweight (I can’t seem to find the weight anywhere), and it wasn’t flashy.I think I paid something like twenty bucks for it, which seemed pricey, but I was in need of a replacement for my old, gross, plastic Nalgene bottle (which has since been recycled, thank you). I really wanter to like this bottle, since the stainless steel bottle doesn’t have a coating on the interior; but, sadly, it has a couple of issues. When unscrewing the cap, the ridges cause the bottle to make an awful squeaking noise that sounds like fingernails on a chalkboard. I hate it. Another problem is that, one year after its purchase, the bottle has started to make my water taste like rust. Adding lemon juice or herbal tea to the water doesn’t make a difference. As a result of these two issues, I only use the EnviroProducts bottle when I really, absolutely need to. GRADE: C-

I got my SIGG water bottle from Ted after he received it at a conference. It’s a smaller bottle, so I can’t really compare the weight of the bottle (a 32-oz. SIGG bottle weights 5 ounces), but I will say that the SIGG doesn’t make that god-awful noise when you unscrew the cap. In fact, it’s nearly silent. Once the cap has been smoothly opened, the water doesn’t have any weird taste or anything. All in all, it’s an efficient, pretty little bottle that carries good-tasting water. But, I have a couple of concerns about it. SIGG bottles have an enamel coating on the inside that’s been baked on, and the company swears that it won’t ever leach into the water. Enamel is glass-based, but I don’t know what other things are contained in SIGG’s particular enamel. I’ll probably email the company for clarification, but I guess I’m just paranoid about any kind of coating touching my water, even if it is considered safe. SIGG water bottles are a little pricier than the EnviroProducts bottle, and people who like the wide array of designs they can choose from probably won’t mind. But I don’t like designs on my water bottles, preferring a plain one instead, so the extra few bucks don’t really seem worth it. Annoylingly, the designs on SIGG bottles even have names, like “Orient Awakens,” “Cloud Dragon,” and “Mahadshra.” Still, my SIGG bottle is the easiest to use, so it’s the one I regularly keep in my backpack or bag. GRADE: B+

There is another option that I haven’t tried, which are bottles from Klean Kanteen. They’re sold at REI, . But the 40 oz. size weighs 10 ounces, which seems like a lot, and the reviewers at REI said the cap makes that awful noise when its unscrewed. And at $25, maybe I’ll just stick with my SIGG. I suppose I can get over the designs on the bottles and work up the nerve to buy a larger version of my current bottle, which is really only large enough for short hikes and quick walks. (Note: I categorize “short” and “quick” as being three miles or half an hour, respectively.) Who knows maybe I’ll even find a design I can live with. I still think that SIGG bottles are expensive, but as long as it turns out that the enamel coating on the interior is truly as safe as they say, then at least I’ll know that I’m buying a bottle that works really, really well.

Last week I posted two roll-call entries asking you, dear readers, what your skin care and beauty routines are. And you answered! I loved reading your comments; I got some great new ideas for products to try, and I learned that I’m not the only one who uses the occasional conventional product here and there. I’m still re-reading the comments, because there’s a lot to absorb. Thanks, everyone!

In other news: May saw this site’s highest number of page views since it began. Yay! I want to thank you all for continuing to read The Scoop, your readership is what keeps me excited to write entries. I love the little community we have going, and I hope I can continue to write about things you’ll find relevant for a long time to come. Thanks for all your support!

Yesterday we posted about our skin care routines, and many of you shared yours as well. So today, Jenni and I decided to ‘fess up to which beauty products we carry in our makeup bags. Some of them are fairly clean, and some of them are downright dirty. It’s probably safe to say that cosmetics are the final frontier for good organic products, and there are several great ones on the market today from which we can choose. But until we get to do more research and testing, here’s what we’re using.

CONCEALER

KERRY: Mineral Fusion Concealer Duo in Neutral.
JENNI: Maybelline Cover Stick in fair.

FOUNDATION

KERRY: None.
JENNI: Almay Line-Smoothing compact makeup in ivory.

POWDER

KERRY: Jane Iredale Pressed Minerals SPF 20 in Neutral. I apply it with the company’s Handi brush.
JENNI: Dr. Hauschka translucent loose powder. This stuff is pricey, but it works perfectly and smells heavenly.

EYE SHADOW/LINER?

KERRY: I don’t use shadow, but for special occasions I use M.A.C.’s Eyeliner Pencil in Ebony. I know I should find a cleaner version, but I wore this stuff at my wedding, and even though I cried during the entire ceremony, it didn’t run. It’s amazing, though it makes me wonder what’s in it.
JENNI: N/A.

MASCARA

KERRY: I use MAX Factor’s 2000 Calorie Mascara in Rich Black (the curved brush version). However, I keep trying to make Suki’s Rich Pigment mascara in Black Velvet to work for me, but I can’t seem to keep it from smearing under my eyes after just a couple of hours of wear.
JENNI: Maybelline Great Lash in brown/black (curved brush). However, I want to know if anyone has found a good, truly natural mascara? [Hey, I hear that Glo Minerals’ GloVolumizing mascara is pretty good. -Kerry]

CHEEKS

KERRY: I’m a long-time fan of Benefit’s Benetint cheek stain. I’ve confessed my unholy love for this product before.
JENNI: I don’t use blush, but I really, really ought to. Suggestions?

LIP COLOR/BALM

KERRY: I live and die for Weleda’s Everon lip balm. I also like the lip balms from Hugo Naturals.
JENNI: My typical lip color is Alba TerraTints in blaze, but I also use Hemp Organics and PeaceKeeper lipsticks, too. As for lip balm, I’ve got an impressive collection, but my favorites are Weleda Everon lip balm and Pangea Organics in Egyptian Fennel w/grapefruit & orange.

FRAGRANCE

KERRY: I don’t typically use perfumes or fragrances, but if I did, I’d use Aubrey Organics Spring Floral perfume.
JENNI: For fragrance, Tropical Traditions Baby Silk moisturizing lotion is just about perfect, but I sometimes dab on a little amber oil or Indigo Wild frankincense & myrrh roll-on perfume. Or, Desert Essence Organics vanilla chai lotion is amazing as well.

ANYTHING ELSE?

KERRY: I invested some dough in a Shu Uemura eyelash curler and some good Tweezerman slant tweezers a couple of years ago, and I couldn’t be happier. Also, here’s a tip: after applying mascara, I use a toothbrush (purchased for this purpose only) to separate my lashes. It works wonders.
JENNI: The Indigo Wild Zum Lab pimple stick WORKS. Oil blotting papers rule - either by Clean & Clear or Burt’s Bees, although I don’t think Burt’s makes ‘em anymore.

Many of you are making strides in your efforts to replace chemical-laden products in your bathroom with more health- and eco-conscious versions. For a couple of years now I’ve been fielding questions from readers about the different products I use for my skin, hair, teeth, and so forth. I love sharing my routine with people who are looking for good organic products, and I’ve discovered that Jenni and Ted share that passion as well. So, below is a collective list of the stuff we’re all currently using on our skin and in our hair. We’re not all perfect, as you can tell by reading the Conventional Confessions, so we’ve put it all out there for you to see. We’ll keep making adjustments as we try new things and replace more conventional products in our showers and medicine cabinets, but for now, here’s what we’re all using:

FACE WASH

KERRY: Pangea Organics Facial Cleanser.
JENNI: Burt’s Bees Orange Essence facial cleanser.
TED: I just use water or Dr. Bronner’s lavender liquid soap.

FACE LOTION/CREAM

KERRY: I use Pangea’s Mandarin & Rose Facial Cream in the morning, and a mixture of coconut oil (Jungle Products) and shea butter (Alaffia) at night.
JENNI: Tropical Traditions Unscented moisturizing lotion or Pangea Organics Italian Red Mandarin w/Roses facial cream. I like to use Burt’s Bees Repair Serum around my eyes, mouth, etc.
TED: Pangea Chilean Red Clover lotion, Organic Apoteke Citrus body oil, or coconut oil from Jungle Products.

FACE MASK

KERRY: I don’t usually use masks, though sometimes I leave a thick layer of Jungle Products Red Palm oil on my skin for an hour or so.
JENNI: I don’t use one enough, but I love Burt’s Bees Pore Refining mask.
TED: Nope.

DEODORANT

KERRY: Aubrey Organics Men’s Stock Herbal Pine deodorant (though I do admit to occasionally reverting to using Dove, for shame).
JENNI: Tropical Traditions organic roll-on in frankincense (around the house or exercising), or Almay fragrance-free clear gel (for nicer situations where I’d prefer not to have sweat rings).
TED: Aubrey Organic Men’s Stock Herbal Pine deodorant.

SHAVING CREAM

KERRY: Alba Botanica Sea Mist Foam Shave.
JENNI: Aveeno Therapeutic Shave Gel.
TED: Aubrey Organics Men’s Stock North Woods Shave Cream.

SOAP/BODYWASH

KERRY: Juniper Ridge California Bay Laurel soap.
JENNI: Dr. Bronner’s liquid soap in tea tree oil or almond.
TED: Juniper Ridge Coastal Sage soap.

TOOTHPASTE

KERRY: Uncle Harry’s children’s toothpaste.
JENNI: Spry fluoride-free w/xylitol and aloe. I also use Young Living Thieves mouthwash.
TED: Dessert Essence Tea Tree toothpaste.

AFTERSHAVE

KERRY: I don’t use aftershave, but I do always use Jungle Products Coconut Oil on my legs post-shave.
JENNI: N/A.
TED: Jungle Products Coconut Oil.

SHAMPOO/CONDITIONER

KERRY: Aubrey’s GPB shampoo and Honeysuckle Rose conditioner.
JENNI: I alternate between Avalon Organics Biotin B-complex shampoo and ShiKai volumizing shampoo. I use Avalon Organics tea tree conditioner.
TED: Aubrey Men’s Stock Ginseng Biotin, no conditioner.

STYLING PRODUCT FOR HAIR

KERRY: Sadly, I still use Kiehl’s Styling Cream with Silk Groom.
JENNI: After I use lotion on my hands, I gently smooth down hair frizz.
TED: Nada.

ANYTHING ELSE?

KERRY: For cooking burns I apply Jungle Products Red Palm oil, and I also love Boiron’s Arnicare Gel for injuries and sore spots.
JENNI: I love Tropical Traditions Baby Silk moisturizing lotion for all-over body use. It makes my skin very soft and I love the scent (a combination of essential oils). I also use Burt’s Bees Citrus facial scrub 1-2 times per week. Oh - Pangea Organics Rosemary w/Sweet Orange facial toner is amazing - it smells SO GOOD.
TED: Sometimes I use Shea butter from Alaffia when I can steal it off of Kerry’s nightstand. I also use Boiron Arnicare Gel after traveling.

Now it’s your turn: What do you use for the above? Email us or leave a comment!

A week ago there was an article in the NY Times about how to cook your vegetables. Most of us were taught to steam all veggies, all the time. Right? Apparently, wrong. The Times article goes into the scientific arguments for cooking particular vegetables in particular ways; for example, the lycopene in cooked tomatoes is more bioavailable than in raw tomatoes, but you should eat spinach raw. Oh, and also, you should boil you carrots and broccoli, not steam them. And before you consume your anything yellow, you should first turn clockwise three times, hit yourself with a rolled up newspaper, and recite the lyrics to your favorite Journey song.

Seriously, though, I’m sure there are several truths to the research presented in the article. I’m particularly stoked about the benefits of avocado in salad, which has always been a favorite of mine. But the reality is that far too few Americans eat enough vegetables as it is, so why add all the rules and regulations to our veggie burden? I’m a big believer in variety, so sometimes I eat vegetables raw, and sometimes I cook them. I like roasted vegetables, fresh crispy vegetables, veggies in sauces, yummy salads, vegetable sautés, and a whole host of other methods for preparing plant-based dishes. For my own personal sanity, I’d rather just focus on eating a diverse roster of vegetables prepared in lots of different ways. This keeps it interesting, and I’m sure that my scientific vitamin and mineral needs are being fulfilled somewhere along the way.

The one exception is canned foods. Canned vegetables lose a vast amount of their nutritional value, so try to avoid them if you can. (If you live somewhere where that’s impossible, like, say, the frosty upper reaches of Canada, then take what you can get.) As a general rule, canned vegetables aren’t nearly as good for you as fresh ones. Even frozen vegetables aren’t as good as once thought, which will come as a blow to those of you who live and die by bags of frozen veggie mixes. Basically, eat fresh vegetables all the time, and prepare them in as many ways as you’d like. If you want to follow some of the rules, go right ahead. I’ll stick with variety as the best policy, and maybe the best medicine.

Note: Photo above is a work by Saxton Freymann, co-author of Play With Your Food and several other books. You can see more images here.

I received an email yesterday from Karen Schiff, one of the co-founders of Ecobunga!. She described Ecobunga! as a “brand new directory that lists hundreds of eco-friendly giveaways and deals – everything from sweepstakes for hybrid cars to coupons for organic foods.” Schiff and Jennifer Hastings started Ecobunga! when they read a study that said that the biggest reason people don’t try to live more sustainably is because of cost. (Ah, the good old “Whole Paycheck” excuse.) So, the two women started the site to provide consumers with access to coupons, deals, giveaways, and other money savers on green products. To read more about how Ecobunga! defines “green” products, go to their FAQ page.

I love the idea of having a go-to directory for finding ways to save money on good products. It definitely seems like Ecobunga! has a good selection of stuff; they’ve totally earned their exclamation point. Just browsing through their archives, I found a deal on Endangered Species Chocolate, a place to get used cardboard boxes, a sale on heirloom tomato seeds, some coupons for Stonyfield Farms Yogurt, a way to get a free t-shirt from Pixie Maté, and coupons for Organic Valley products. They even have information about how to get a free ride on the L in Chicago.

Ecobunga! is a valuable resource for those of us who would like to save a little money while we spend our dollars to support the best companies and products. Check it out, because being thrifty and being green don’t have to be mutually exclusive.

Hey guys, I was accepted into the Delightful Blogs directory. Yay!

Remember when I told you guys about my unfortunate Dove deodorant habit? Well, I’ve finally kicked it, thanks to Aubrey’s Mens Stock North Woods Deodorant. Ted already reviewed the line, and in the post he points out that it smells like lumberjack. Well, that’s kinda true, but I’ve found that once the deodorant sits on my skin for a while, it smells much less masculine. My body chemistry makes it smell like girly pine, if there even is such a thing.

In all honesty, I must admit to still occasionally using my Dove deodorant, especially if I’m going on a hike with other people or doing any other activity during which I don’t want to be offensive. But this past week in California it was uncharacteristically hot for May, nearly 100ºF, and Aubrey’s Herbal Pine wonder was all I used. It didn’t repel the stink entirely, but when it’s that hot I haven’t found any single way to keep from getting ripe, my Dove included. The most effective way I’ve found of dealing with extreme heat is to shower once in the morning, and then a second time in the late afternoon. I make sure to keep both showers short to conserve water.

The only problem with this deodorant is that when I apply it after a shower, it burns like hell. As a woman who wouldn’t be caught dead with underarm hair a la hippie, I shave my underarms every day. As a result, the alcohol in many alternative deodorants burns my pits when I spray it on. This isn’t that big of a problem, though; I think of it now as aftershave. I just figured I should warn you before you try it. (Note: if you’re a dude, there’s no burning involved. Well, unless you also shave your underarms.)

I’ve finally found a natural deodorant that works for me, and I couldn’t be happier that it’s an Aubrey product. I could be a little bit happier about the price, though: one four-ounce bottle costs about $9. That’s not that bad, really, and it’s totally worth it; but when compared to my $3 stick of Dove, it feels pricey. But then again, you get what you pay for. Here are the ingredients for the Aubrey deodorant:

INGREDIENTS: Natural Grain Alcohol, Witch Hazel (natural herbal extract), Arnica Flower Extract, Calamine, Vitamin E, Calendula Oil, Pine Needle Oil.

Amazing. And here are the ingredients from my old Dove deodorant stick:

ACTIVE INGREDIENTS: Aluminum Zirconium Tetrachlorohydrex Gly (18.5%) (Anti-Perspirant)

INACTIVE INGREDIENTS: CyclopentaSiloxane, Stearyl Alcohol, PPG 14 Butyl Ether, Dimethicone, C12-15 Alkyl Benzoate, Hydrogenated Castor Oil, Talc, Helianthus Annuus Seed Oil (Sunflower), Fragrance (Parfum), Steareth 100, Vegetable Oil (Olus), Glyceryl Oleate, Glycerin, Propylene Glycol, TBHQ, BHT, Citric Acid

Boy, am I glad I made the switch.

It’s been over 100º here in California, which is very uncharacteristic for May. Our house doesn’t have central air, a fact you might remember from my post about that fateful day when we broke down and bought a window unit. Our house is old and has terrible circulation, which makes it intolerable when the weather gets hot. It’s really difficult to force myself to sit down in front of a warm laptop and type when it’s all I can do to resist sitting in my air-conditioned car for hours at a time.

I’ve been trying to find things to do that are good diversions from the heat, like going to the river with my dogs or riding my well-loved bike. (Have I ever told you about my bike?) Tomorrow I’m going to the Sonoma County farmer’s market, which is relatively small but has lots of good produce and great eggs. I don’t go to the farmer’s market all the time, maybe just a few times a season. But it gives me a great sense of what’s in season at any given time, which is helpful knowledge when I’m in a grocery store.

If you don’t have a nearby farmer’s market to impart seasonal knowledge to you, check out EatTheSeasons.com. The site isn’t that thorough, it just has a US version and a UK version, but it’s a good place to start learning about which foods to eat in spring. (For my British readers: what are john dory?) There is also a comprehensive list of various foods and their correlating seasons, but according to the chart key they’re all in season, which isn’t right.

On second thought, maybe just go to a farmer’s market.