The Outside Institute founder Laura Silverman loves to use plants and herbs she picks herself in home-crafted cocktails.
“It has natural hints of vanilla and coconut that pair beautifully with green juice, lime, and a bit of agave.” One of her favorite cocktail recipes is made with bison grass-infused vodka.
Keep reading to find out how to make a spa water-inspired, bison grass-infused vodka cocktail.
Zubrowka bison grass vodka 4 oz.
green juice 1 oz.
agave nectar or to taste Mint sprigs and small celery stalks for garnish Ice 1.
Fill a shaker with ice and add the vodka, juices, and agave.
Shake until well chilled and pour into a glass.
Prefer to have someone else shake and stir for you?
These are the healthiest drinks to order at a bar.
Mayor targets food waste in London environment plan.
London will be a zero waste city by 2050 as part of a series of ambitious targets laid out in the mayor of London’s new environment strategy.
Food and non-recyclable packaging will be at the heart of the waste strategy in light of data that shows food waste and single-use packaging, like coffee cups and plastic bottles, make up 30% of London’s municipal waste.
Only half of the 7m tonnes of waste produced by London’s homes and businesses each year is currently recycled, and landfill capacity is set to run out by 2026.
The mayor of London, Sadiq Khan, has set a target for no biodegradable or recyclable waste to be sent to landfill by 2026 and for 65% of London’s municipal waste to be recycled by 2030.
As part of a range of actions, the Mayor plans to work with businesses to prevent waste occurring in the first place by designing out food waste and unnecessary packaging, including investigating deposit return or community water refill schemes.
He also intends to cut food waste by 20% by 2025 by running campaigns to make businesses and Londoners aware of how they can waste less food and recycle more.
The strategy brings together approaches to every aspect of London’s environment and aims to deliver immediate improvements in areas such as air pollution, carbon emissions and resource efficiency, whilst laying the groundwork for a 2050 vision where London’s environment supports good health and quality of life.
Nothing beats a sun-ripened tomato picked at the height of the season.
It’s basically the taste of summer.
Daily tomato consumption may reduce the risk of developing skin cancer, a new study suggests.
One theory as to why: Potentially bioactive pigmenting compounds – lycopene, which gives tomatoes their color, or possibly glycoalkaloids, for example — may protect the skin from being damaged by UV light, according to study co-author Jessica Cooperstone, an assistant professor in the departments of Horticulture & Crop Sciences and Food Science & Technology at Ohio State.
Interestingly, the researchers found, female mice fed a tomato diet did not show any significant difference in tumor growth, compared to female mice who did not eat tomatoes.
Male mice have previously been shown to be more prone to tumor growth following UV exposure than female mice — and human males are more likely than women to develop skin cancer as well.
“The reason for this is really still not known.” As for whether the link between tomato consumption and skin-cancer reduction may hold true for humans, as well as mice, she says, the data, at minimum, should spur further investigation.
As part of a balanced and healthy diet, this study, along with others indicates that eating tomatoes may be beneficial.
Amy Reiter is a writer and editor based in New York.
Her work has appeared in publications including The Los Angeles Times, The New York Times, The Washington Post, The Daily Beast, Glamour and Marie Claire, as well as Salon, where she was a longtime editor and senior writer.
Gardening 101: Lemon Verbena.
I really try to grow my own herbs for tea instead of buying them, and one of the herbs I grow is lemon verbena.
Noted for its multiple health benefits and the lovely scent of its leaves, lemon verbena is a plant I highly recommend you grow in your herb garden.
Native to the warmer parts of western South America and brought to Europe by the Spanish and the Portuguese, lemon verbena was mainly cultivated for its oil.
When introduced to England in the 1700 it made a cozy home there.
Apparently, Victorian women would tuck lemon verbena leaves into their handkerchiefs to get relief from the summer heat by inhaling the citrus smell.
Cheat Sheet Sprays of purple or white flowers emerge in late spring and attract beneficials while keeping away mosquitoes and flies.
Use the leaves fresh or dried in tea, and dried in potpourri and culinary uses.
Keep It Alive Frost tender at around 30 degrees Fahrenheit; to avoid death in cold winter areas, plant lemon verbena in a container that you can bring indoors during the winter.
Grows to 6 feet with regular pruning (or this shrub can become leggy).
Philadelphia has released a new action plan for becoming a "zero waste" city by 2035 — and while the goal may be lofty, the steps to get there are more measured.
Unlike other "zero waste" cities that have set benchmarks or targets they may not always hit, Philadelphia's Zero Waste & Litter Cabinet intentionally created a timeline that only looks one year into the future.
This entailed looking at how 1.5 million tons of commercial and residential waste are created in the city each year, why the overall diversion rate for that material has plateaued around 40% and what can be done to start making progress while the feasibility of a larger change is analyzed.
Philadelphia's residential material is collected from 540,000 households by the Streets Department and about 20% of it was diverted in 2014.
For multi-unit and commercial buildings, the diversion rate in 2014 was 45%, with a portion of refuse going to Waste Management's SpecFUEL facility in the city.
The city's goal of 90% diversion by 2035 does allow for the remaining 10% to be processed by WTE facilities.
Tracking the progress of this work will require more data collection.
This new rate will now include diversion from reuse and repair — an area which New York has also begun trying to measure — as well as food recovery and many other categories.
Other approaches will build on existing community strengths.
Next steps By this time next year, the city aims to be well underway with waste audits, certification training, litter indexing and public education.
Whereas 100 years ago, around one third of Americans farmed, only 2 percent of the American population still works in agriculture, with 72 percent of surveyed adults now admitting they know “nothing or very little” about farming.
In collaboration with the Whole Kids Foundation, the organization has just released a new, free tablet app called Starting with Soil, designed to use colorful, interactive experiences to teach kids about our food system’s most fundamental building block, including how soil is formed, the roles animals and people play in keeping it healthy and fertile, and the basics of seeds, pollinators, and organic farming practices.
We asked ourselves, “What is the thing we would most like young learners to experience and understand?” We chose soil because it contains most of the life on earth, and is literally the foundation for everything we eat, and everything that supports our lives and the lives of the beings around us.
We realize that children may come to the app with very little food literacy, so we designed Starting with Soilto be highly interactive.
But much of the content is appropriate for older children, too.
Since school gardens are becoming increasingly common, the hope is that the experiential learning students do in the garden augments classroom science instruction.
And Starting with Soil compliments both.
If families or schools are inspired by the app to start a garden for the first time, does the Center offer any resources?
We also offer Getting Started: A Guide for Creating School Gardens as Outdoor Classrooms.
Parents who are learning to garden will enjoy the sections on nurturing a child’s curiosity and understanding nature’s cycles.
How much protein you should eat in a day — and what happens when you have too much.
Protein is critical for building and maintaining muscle and keeping you feeling full after eating.
In reality, most Americans already get plenty of protein from their diets — beans, eggs, fish, nuts, meat, and tofu are all rich in the stuff.
Sasson said there's a simple equation you can use to find out roughly how much you should be eating every day.
All you have to do is convert your weight into kilograms (divide your weight in pounds by 2.2) and multiply that number by 0.8.
If you don't want to do the math, you can also use this handy tool from the US Department of Agriculture.
(Simply fill in the fields in the gray box, select "protein" under the macronutrients category, and click "submit.")
Going over your standard intake every once in a while is perfectly okay, but when it happens consistently, it may have negative consequences that range from weight gain to digestive issues.
A recent long-term study of more than 7,000 adults published in the Journal of Clinical Nutrition found that those who ate the most protein were significantly more likely to become overweight compared to the people who ate the least.
So if you're considering a protein supplement, take a look at your daily diet first to make sure you're not overdoing it.
For variety, add something different to each meal, like a handful of nuts over your rice, or a drizzle of teriyaki sauce over your veggies.
Instead, make your own trail mix to keep on hand.
Keep a stockpile of nuts, dried fruit, rolled oats, seeds, and beans on hand for Sunday meal prep.
At a make-your-own salad joint, it could be $10 or $11.
Skip those with sauces and seasoning—they’re high in added sugar and salt.
Canned Vegetables Choose low-sodium or no-salt-added for a nutritious, easy way to add veggies to stir-fry or as a side.
Frozen Fruit Just like veggies, you can get nutritious fruit from the freezer aisle.
Canned Fruit Depending on the season, canned may be cheaper than fresh fruit.
), opting to go meatless one night a week can save money (and time!).
Try a veggie omelet one night or make a batch of lentils and toss in a green salad for lunch.
How many glasses of wine a week is actually healthy?.
If pouring a glass of wine after an especially long day of work is what helps you de-stress, you’re in for some good news: The Journal of the American College of Cardiology published a new study in which researchers found light-to-moderate drinking can actually help you live longer.
We can all cheers to that, right?
Those who enjoy an occasional drink are 25 percent to 30 percent less likely to die of cardiovascular disease than completely sober folks.
According to the 333,000-person, eight-year analysis, those who enjoyed an occasional drink—seven or less per week, to be exact—were 20 percent less likely to die of any cause and 25 percent to 30 percent less likely to die of cardiovascular disease than completely sober folks.
But on the other end of the spectrum, heaver drinkers—AKA those who had five-plus drinks a day at least once a week—saw the opposite results and were associated with an increased risk of dying from all causes, specifically cancer.
Basically, this study proves we should all take a cue from our friend Goldilocks when it comes to drinking: Drink just the right amount, and you’ll reap the benefits.
But that rosé-all-day thing could get you into trouble.
How about a nice pinot with dinner tonight?
Or, check out the booze-free drinks that get Tamara Mellon ready for the day.
7 Squashes and Pumpkins to Plant for Autumn.
Some of the best stowaway foods for autumn gardens are squashes and pumpkins.
Generally, pumpkins and squashes take anywhere from 75 to 125 days to mature.
For late summer planting, it’s important to find quicker varieties of squash and probably miniature varieties of pumpkins.
Some Growing Tips Another tip is that this family in general (squashes, pumpkins, and cucumbers) likes to be watered in the morning, but they don’t like to have their leaves watered because their large foliage is susceptible to mildews.
Acorn squash, another very popular variety, is a little bit quicker, reaching a harvestable state in just three months’ time.
Delicata squash is another two-pound variety that is ready within about 90 days.
These are great squashes for cutting in half and baking as is.
More importantly, though, they are great for making pies, as the name suggests, and they are also small, and thus quicker to mature; taking about 105 days.
Store Them for Winter Autumn squashes and pumpkins are delicious.
Gardening 101: Sorrel.
Sorrel is an herb that is easy to grow, produces for multiple seasons, and comes back yearly.
Please read on to be properly introduced to sorrel.
After citrus fruits became popular, sorrel basically became a memory.
Older leaves have more of this acid present; it’s better to cook larger leaves than to eat them raw.
Cheat Sheet From early spring to late fall, sorrel leaves grow quickly from the center to make a clump 2 feet high and wide, making it a long-blooming green.
If left to flower and go to seed, sorrel will re-seed itself around your garden beds.
When thinking of eating sorrel, go by this simplified rule: short leaves, eat raw.
Also, if you don’t have a lemon to make a salad dressing, use sorrel to add tang.
Keep It Alive In the spring after the soil has warmed, you can sow sorrel seeds.
The problem is with chronic inflammation.
However, chronic inflammation has been linked to numerous health conditions including: Depression Obesity Type 2 diabetes Heart disease Cancer Alzheimer’s disease What Causes Chronic Inflammation?
What you do need to know is that there is significant amounts of research which shows that gelatin (specifically the amino acids glycine and proline found in gelatin) stops the inflammation response!
Today, we mostly just eat the muscle meat of animals.
Gelatin Helps Regulate Blood Sugar As I mentioned above, more and more diseases are being linked to inflammation – including high blood sugar and diabetes.
High blood sugar is terrible for our health because our bodies can’t deal with the extra sugar.
Insulin sensitivity doesn’t just mean weight gain and diabetes.
Gelatin Heals Leaky Gut The final – and possibly most important – way that gelatin fights inflammation is by healing the gut.
Leaky gut occurs when the lining of the gut is constantly irritated (food sensitivities are a big culprit here!).
Our immune systems attack these food particles.