By Melissa Segrest
Green Right Now

Man-made chemicals that have long made life easier for everyone from cooks to clothiers are getting another round of scientific scrutiny. They may be related to unhealthy levels of cholesterol, a study released Monday suggests.

Jessica Nelson, one of the authors of a new study of chemicals' impact on cholesterol

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By Barbara Kessler
Green Right Now

Halloween is still a few weeks out, but for farm animal advocates, it is time to talk turkey.

Ginnifer Goodwin at the Farm Sanctuary (Photo: Ryan Pfluger)

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By Barbara Kessler
Green Right Now
The Mediterranean diet or style of eating is not just for cultivating healthy arteries anymore. Now researchers say it may reduce the risk of depression.
A dietary pattern of eating plenty of fresh fruits and veggies, whole grains, fish and olive oil appears to help people fend off clinical depression, according [...]

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By Barbara Kessler
Green Right Now

Squint and you can’t see them. Try a standard microscope. They’re still not there.

And yet, they’re everywhere. Nanoparticles are in hundreds, if not thousands, of consumer products, from sunscreen to child car seats to sports socks.

So the EPA has decided to take a closer look at these eensy particles, to investigate their potential to harm humans and the environment.

Nanos, which are about 1/100,000 of the width of a human hair and have been aggregating in consumer goods faster than E coli at a feed lot, have raised concerns among environmentalists, public health officials and others. These guardians of the environment want to know more about how nanos act in water. air and soil, and also whether they can invade and damage human tissue.

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By John DeFore
Green Right Now

Tesla Roadster

Environmentally-sensitive lifestyles and luxury goods would not, to many of us, seem to go together very well. People who own billion-dollar yachts, for instance, aren’t exactly worrying about their carbon footprint.

But plenty of purveyors of high-end goods hope to fight that assumption. Gathering a few steps from Central Park at Manhattan’s Rouge Tomate restaurant Tuesday, a few dozen companies argued that you can have your lush life and save the planet, too.

Fashion models and a celebrity or two mingled with backpack-toting journalists at the event, but (no offense to the models) the sexiest guest never came in the front door: A Tesla Roadster was parked out front, inviting slack-jawed lust from passersby, right in front of a more modest would-be world-changer, the single-seat NmG from Myers Motors.

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By Barbara Kessler
Green Right Now

Here’s a little cautionary tale about how bigger is not always better, and knowing who to blame doesn’t necessarily solve the problem. It’s also about the inter-connectedness of our energy and food systems, and specifically how coal-fired power plants affect your diet.

Say you were camping with friends and caught a really BIG fish. This squirming monster would give you bragging rights for a year. Now say you caught a smaller fish, suitable for pan frying but not Kodak-worthy.

What do you do? If you’re Daniel Boone, you toss the little guy back. But if you’re a post-industrial age sportsman or woman, you will want to consider this: Keep the big hunker and you’ve got more to eat, and disproportionately more mercury contamination.

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By Hosea Sanders

CHICAGO (WLS) — You don’t have to change your life to go green. You can always make small adjustments like switching from plastic to paper — or corn. You might be protecting the planet just by having your next meal — and not even know it. >> Read the full story

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By Barbara Kessler
Green Right Now

It’s recipe time! This week at our house we’re defaulting to our simple school time meals, eating faux hot dogs with local corn on the cob, bean and soy crumble tacos, and broccoli stir fry with tofu, as we strive to keep the protein in our veggie diet and still get the kids to athletic practices and club meetings.

But Diane Hatz, founder of Sustainable Table, has some more sophisticated solutions (but still easy, like goat cheese pizza and garbanzo bean burgers) in her blog, “Eat Less Meat — and enjoy it! — reprinted here:

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Green Right Now Reports

Increasingly we’re hearing about how local, seasonal food is richer in nutrients than canned or out-of-season produce that’s been shipped in from afar.

UT Southwestern Medical Center nutrition experts say we can be even more deliberate with our menu choices by choosing seasonal fruits and veggies that offer specific health benefits.

Their tip today: Eat fresh melons in season — and that means late summer in the US — to get a boost of potassium. That mineral can help athletes and those suffering from high blood pressure.

“Melons like cantaloupe and watermelon are particularly high in potassium,” says Lona Sandon, assistant professor of clinical nutrition at UT Southwestern and spokesperson for the American Dietetic Association. “One fourth a cantaloupe contains 800 to 900 milligrams of potassium, roughly 20 percent of the recommended daily value.”

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By Barbara Kessler
Green Right Now

I can’t improve on the article below by Diane Hatz, founder of Sustainable Table, who urges people to consider eating less meat, for their health and the planet and their budget.

I will say I was shocked at the figure she quotes for how much meat an American eats in a given year – 192 pounds of red meat, poultry and fish?!? Yowzer. If it’s really true that high meat consumption contributes to heart disease and cancer (and it is really true) then meat is the 200-pound elephant in the room.

We’re looking forward to Hatz’s next article.

From Diane Hatz:

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By Hosea Sanders

CHICAGO (WLS) — They say you’re never too young to learn how to take care of the planet. It’s all happening at a child care center in Chicago’s West Loop, where they take the phrase “living green” very seriously. They are making environmentalists out of youngsters who can’t even say the word. In this place, they’re teaching those lessons — almost from birth. >> Read the full story

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By Ashley Phillips
Green Right Now

Some of our nation’s most prominent locations are greening up their dining practices. Restaurant Associates, the operators of eateries inside some of America’s museums and landmarks, has committed to a five year partnership with the Green Restaurant Association.

All current and future cafes within the US House of Representatives, American Museum of Natural History, and the Lincoln Center will become more environmentally friendly.

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