Did you know that ounce for ounce, salmon delivers more omega-3 fatty acids than most types of fish?
Health Canada recommends eating fish — especially oily fish such as char, herring, mackerel, salmon, sardines and trout — at least twice a week for its heart-protective benefits. Many of these fish are also good choices from a sustainability perspective, according to SeaChoice.
Omega-3 fatty acids can be destroyed by excessive heat when cooking. Baking, broiling, steaming and poaching is the best way to keep them. Smoked salmon is smoked at a low temperature and is usually higher in omega-3 fatty acids than cooked salmon.
Other oily fish that are in the most sustainable "green" category include: Arctic char, Atlantic mackerel, Pacific sardine and some species of farmed trout.
The revamped WildSalmonRecipes.com website highlights wild salmon recipes from some of the West Coast's most celebrated chefs.
Except for nuclear and geothermal, all energy we use comes from the sun in one form or another. As sunlight reaches the Earth's surface, it powers heat transfers that move air and ocean currents, used for wind and tidal power. The sun evaporates water, contributing to the hydrologic cycle that fills reservoirs for hydroelectricity.Continue reading »
My attempts to avoid hormone-disrupting and cancer-causing ingredients AND protect fish and other wildlife from harmful toxics did a lot for my sanity... but not much for my hair.
What was I missing?
Why worry about pH?
Hair care requires both alkaline (slightly higher pH) and acidic (lower pH) treatment. Formulating shampoo and conditioner is about balance. Hair needs to be cleaned without stripping its natural oils and acid mantle.Continue reading »
With the December Paris climate agreement, leaders and experts from around the world showed they overwhelmingly accept that human-caused climate change is real and, because the world has continued to increase fossil fuel use, the need to curb and reduce emissions is urgent.Continue reading »
January, 2016 will go down as the "great Canadian cauliflower crisis" due to the cascading Canadian dollar, tumbling oil prices and California's drought.
Maybe you're immune to the hysteria because:
- You prefer local, seasonal produce
- Your household is already saving about $700 per year by not wasting food
- You willingly pay higher prices for organic, local and fair trade
High food prices are likely here to stay. In fact, Canadians should expect to spend $345 more this year on food. Where will that extra dough come from?
A hard-core solution: join the Bathurst family of New Brunswick — start homesteading. (They're so brave!)
A soft-core solution: Create an "Eat-me-first" bin or basket for the fridge.Continue reading »
My grandparents came here from Japan at the beginning of the 20th century. Although it would be a one-way trip, the perilous journey across the Pacific was worth the risk. They left behind extreme poverty for a wealth of opportunity.Continue reading »
In 2012, I "greened" The Smiths.
So I designed a distributed leadership initiative to share that good feeling and support more Canadians to embrace small steps (and so I don't have to go house to house). I had a hunch there were many Queens of Green out there from coast to coast to coast!
My hunch was right.
Four years later, 130 Queen of Green Coaches have learned about trust theory, self-compassion, personal ecology, how do deal with apathy AND helped some 700 families find out things like where to get a rain barrel in their cities.Continue reading »