What can you do?

I found this great site that has a plethora of information on all things green, including latest environmental updates and articles, and a whole schmattering of things you can do to help change your world for the better.
"WorldChanging.com works from a simple premise: that the tools, models and ideas for building a better future lie all around us."

All-natural? Organic? Soap?

Maybe, but more likely not! I was shocked and heart-broken after watching this video that made me question my favorite Nature's Gate Shampoo and Conditioner. This is one of my favorite brands, yet they are seemingly using petroleum products in their soap?


I'm officially saddened.

Wanna check out your soap (or other body products)? Visit the Environmental Working Groups Skin Deep website to measure the toxicity of your body and beauty products.

Mmm..., Strawberry Soup

from a recipe by Shuna Fish Lydon, pastry chef, featured in "edible San Francisco"

Serves 6

Ingredients:
1 (750-mL) bottle chardonnay, rose, or ice wine
2 generous cups cold water
4 cups sugar
Juice of 1 lemon
6 pints organic strawberries

In a large, stainless steel pot, bring wine to boil over high heat.
Add water and sugar.

Lower heat to medium-high and bring to boil again.
Remove from heat and stir in lemon juice.
Set aside and let coll to room temperature.

If strawberries are overly dirty, wash with a brief blast of cold water. Set aside 16 to 20 of the best looking berries for garnish.
Stem the remaining berries by hand.

Using a blender, puree the strawberries in small batches with 1/2 cup of the wine sauce and 1/4 cup filtered water.
Add more or less sauce or water according to taste.
Strain puree in a fine-meshed sieve. Stir in more wine sauce or more water, 1/2 cup at a time, until a thick, sauce-like consistency is reached.

cover and chill the soup for one hour in refrigerator before serving.
Garnish with reserved strawberries.

Strawberry soup will keep for one week refrigerated in a nonreactive, tightly covered container.