I was introduced today to Mark Wolk, a partner in Barefoot Construction in Ottawa.  This company specializes in using sustainable techniques and products in their construction methods.  He explained straw bale houses, comparing them to the mainstream way of building – very interesting.  I consider myself a fairly green person, but this brings it to a higher level – thinking about what we are living in, what our houses are made of and how the construction materials used  affect our planet. Besides the green side of these building products, the esthetics are beautiful.  

Have a look at their website  and you will get a taste of what Barefoot Construction is doing to make the world a better place.

 

Thanks

Catherine       

I took a very spontaneous trip to New York City last weekend.  I have wonderful family members who were heading down and they graciously allowed me to infiltrate their road-trip. We had a great time, shopping, laughing, sight-seeing and eating - a sausage on a bun with an iced tea can be perfection if you're with the right people - even if the bun does fall apart!

On our way into the city, we stopped at the Conservatory Garden in Central Park. It was amazing to me that such a lush garden could exist so close to the insanity of Times Square. We parked the car and entered through a set of spectacular gates and proceeded to walk through a magnificent oasis of everything in bloom. Every corner was blessed with a new fragrance, a new calm. 

As we walked through a canopy of flowering trees, my cousin Wendy said "Wait, I have to memorize this moment so when I'm away, I can pull out the memory and come back whenever I want". Wendy works in Grise Fiord three months at a time, so being able to recall warm moments of sunshine and family are important.

We all stopped and memorized the moment. I don't know what memories everyone else took away, but I do know that I am able to summon this memory for an instant sense of calm, and for that I am grateful.

Michelle

Over the weekend, I was reading an interesting article about the consequences of eating meat in the United States. Or in this case if we didn't. I didn't see it coming!!

If everyone went vegetarian just for one day, the U.S. would save:

• 100 billion gallons of water, enough to supply all the homes in New England for almost 4 months;
• 1.5 billion pounds of crops otherwise fed to livestock, enough to feed the state of New Mexico for more than a year;
• 70 million gallons of gas–enough to fuel all the cars of Canada and Mexico combined with plenty to spare;
• 3 million acres of land, an area more than twice the size of Delaware;
• 33 tons of antibiotics.

If everyone went vegetarian just for one day, the U.S. would prevent:

• Greenhouse gas emissions equivalent to 1.2 million tons of CO2, as much as produced by all of France;
• 3 million tons of soil erosion and $70 million in resulting economic damages;
• 4.5 million tons of animal excrement;
• Almost 7 tons of ammonia emissions, a major air pollutant.

Food for thought!!!

 

Rabih

Recipe via family.go.com

Ready In: 20 minutes
Yield: 6 servings

Ingredients
1 pound dried organic pasta shapes  
2 pounds organic tomatoes (around 6 medium) roughly diced
1/2-1 pound fresh, water-packed mozzarella, cubed
1/4 cup balsamic vinegar
1/2 cup olive oil
1 clove garlic, pressed through a garlic press
1/2 teaspoon mayonnaise
1 teaspoon kosher salt (or half as much table salt)
freshly ground black pepper
1 packed cup basil leaves, washed, spun dry, and slivered
1/3 cup toasted pine nuts

Directions

1.     Bring a large pot of water to a boil and salt it heavily (it should taste like seawater), then add the pasta and cook until just done.

2.     Meanwhile, prepare the tomatoes and cheese and put them in a very large bowl. Whisk together the vinegar, olive oil, garlic, mayonnaise, salt, and pepper to taste; the mayo will help keep the oil and vinegar from separating.

3.     Drain the hot pasta and shake it dry (don't rinse it), then add it to the bowl with the cheese and tomatoes and stir with a rubber spatula to combine.

4.     Add about half the dressing, and stir again, then fold in the basil and pine nuts.

5.     Now taste the pasta, and add more dressing, if it needs it, and more salt, which it will almost surely need. If you have time, cover it and let it sit at room temperature for an hour or so to let the flavours blend and to let the pasta absorb some of the juice that will come out of the tomatoes (don't refrigerate it, or the pasta may get tough and the tomatoes may get spongy. Taste just before serving and re-season as necessary.