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Meet the

Organic Life Magazine - February/March 2013

g n i t t Se ul

f g n i n Mea

Sprout People Green Building:

Blue Building How Water Figures into

s l a o G for an Amazing Life

Green Architecture

Shannon Hayes

The Big C

You’re Weird!

It’s Not What

You Think

Helping Kids Grow up Confident and Strong Outside of Mainstream Consumer Culture

Magazine Our magazine was created with both new and experienced organic consumers in mind. We strive to provide you with current information about the organic industry, products and lifestyle. We will include videos and traditional articles and links straight to our contributors and advertisers. We write from experience living and organic life. We encourage you to contact us with article suggestions and comments. This magazine is for YOU!

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Table Of Contents Note From The Editor 05 Letters From Readers 07 Time For New Stories 11 By Shannon Hayes

Can We Eat Meat In An Ecological 13 And Economic Crisis? Yes. By Shannon Hayes

20 Homeopathic Remedies That 17 Every Home Should Not Be Without By Amy L. Lansky, PhD

19 Wonderful Ways 21 To Use Lemons By Annie B. Bond

Don’t Eat That! Eat This Instead! 25 Organic Fair, Trade Chocolate

But it’s Green! 27 By Debby Reelitz

Valentine’s Day 30 Chocolates and Flowers


Table Of Contents

31 Comforting Food

for the Cold Days of Winter

36 Meet The Sprout People 38 Worthy Ideal and Setting Goals By Eric Noel

40 “The Big C” Stands for Courage! By Randy Peyser

43 Rainwater Catchment & Blue Archtecture 101 By Marilyn Crenshaw

45 Renovation: Dream or Nightmare?

By Michael White-Ryan & Pamela Edwards

49 Planning Your Garden Smart Gardener

50 Gardening Starting Seeds

51 Minding The Forest

By Cheryl Cesario, VOF Certification Staff

Note from the Editor buy organic food too. I know careful shoppers with lists who are reading labels, choosing items on sale, shopping for the fresh, real food with which to assemble meals. On the flip side, I’ve observed people filling up their grocery carts with junk food, opening their car doors only to have fast food bags and wrappers fall out. They have the biggest flat screen TV in their living rooms with soda bottles scattered all over their houses.


ear Readers,

I usually like to keep my letter to you light and personal. I enjoy sharing parts of my life with you and hope to inspire you in one way or another. In this letter I take on a more serious tone, because I feel so strongly about the topic. I believe in my soul that individuals can make a difference with their choices, and when we band together real, lasting change can happen. A world renowned health guru really ruffled my feathers in December… Dr. Oz rocked the boat calling organic food consumers “elitists” “snooty” and “snobs” in a recent article for TIME magazine. His comments riled up quite a few organic food proponents including me. I am an organic food consumer, and I don’t consider myself elitist, snooty or a snob. I know that I’m in a great position here on a farm to make my family’s access to organic food easier. We grow our own meats, eggs, vegetables. We can buy fresh, organic milk from our neighbor (legal in Vermont!) I have friends on limited budgets finding ways to


Note from the Editor

I know it takes time to plan. It takes time to make meals from scratch. It takes time to pack your kids’ lunch. It takes reworking of priorities sometimes to put high-quality, healthy...and yes, at the top of your list. Here are some luxuries that some people release in the name of clean food: • Satellite and cable tv • vacations • new clothes with the tags on • brand new cars with payments and higher insurance • processed food • fast food • eating out often • manicures and pedicures

What they do instead: • play games and read and write • take time off at home or close by • shop at thrift stores, rummage sales and accept hand-me-downs

• buy solid used cars that have been wellmaintained • cook from scratch at home • pack meals for on-the-go times • do their own nails or keep them nice and clean and short (better for cooking a lot) Here’s the thing - the truth is that there is a food crisis in this country. Organic food is not yet accessible to everyone. There are too many people without access to clean food. There are too many people without food choices. As a teenager, I remember when times were lean...$20 a week for food - for four people. We ate a lot of pasta with just butter. I know that there are people now in that predicament and worse. I listened to an interview on NPR recently with Roshi Joan Halifax. One thing she said that really struck a chord with me was, "The more aware we become, the more responsible we recognize we are for what is and what will be." What this means to me in this situation, is that those of us with access, with knowledge, with buying power have the responsibility to fight for change. Fight for clean food for all. Make it a priority to buy organic and drive demand. Make it a priority to give to food access fundraisers. Make it a priority to grow your own food and more to give away to those who haven’t found their way to good, clean food.

Food Consumers’ Bill of Rights 1. We have the right to access to clean, healthy food whoever we are, wherever we live. 2. We have a right to safe food. 3. We have the right to know what we are eating. We have the right to better labeling laws to ensure we know what we are putting in our bodies. 4. We have the right to food choice.

Clean food is not a privilege. It is a right. We must fight for it!

Hannah Noel is a cancer survivor and an organic farmer living in Vermont with her husband of twelve years and their two children, Madeleine, 8, and Calvin, 5. She has a passion for clean organic living and for helping others learn how to live that way wherever they are on their journey and whatever they do.


Note from the Editor

If the Earth Were Your


When asked to share the green, organic pieces of their lives, this is what our readers had to say:

From our Facebook Friends: A sweet treat for Lover’s Day? Well it’s not green in color, but it can be in design. Organically red: Red Velvet Cupcakes minus the food coloring. Just substitute with beet puree (roast, cool, peel and puree). Choose your ingredients wisely: can you purchase local flour, eggs and milk? Can you get them organically? Always ask the producer about their practices. You will find that many hobby farms, dairies and gardeners raise their “goods” organically yet do not advertise that way or label them as organic. For me and my family of nine, we choose homegrown, local, organic and, all natural because we only get one shot at this life and our bodies house our souls. You really are what you eat. Who do you want to be? Maggie, Good Steward Living, Whitefish MT The biggest impact for me on wanting to lead an organic lifestyle was seeing how our food system really operates. The way our government allows treatment of livestock we are to consume is frightening & most all of the major food manufacturers use a lot of harmful ingredients in their products!! Going organic seems like a safer and more intelligent option. Not to mention that the food tastes a lot better. Andrew from Connecticut


I call my current lifestyle ‘light green’ - checking labels for artifical coloring or sweeteners, recyling everything I can, taking steps to increase energy efficiency at home, maintaining a small garden with plans to grow and use own compost, buying organic foods some of the time and supporting my favorite farmstand. I recently joined Shaklee to start replacing toxic cleaners and beauty supplies in my home, as well as using pure and potent nutritional supplements. I’ve always cared about my health, the health of loved ones and about the environment we live in, but never really made any major changes in my lifestyle to reflect those concerns until 4 years ago with the birth of my first child. The changes I’ve made have been small and sometimes fleeting, especially when it came to diet. I am still learning a lot about organic and healthier choices and I am happy to know there are so many great local resources to help in this effort.” Jenn Martin from Vermont

“I try to carry a bandana in my purse for drying my hands in public restrooms.” Becky in Colorado

The biggest thing for me, beyond my pescaterianism (I do eat fish when I go out, try to be earth-friendly in the kinds) and focus on whole-grains, is a minimalist use of paper products. I try to carry a bandana in my purse for drying my hands in public restrooms, I have small swatches of worn out cotton clothes for kleenexes and cotton balls. While they do add to laundry, they certainly don’t increase the number of loads. And given our dry climate in Colorado, I hang my clothes up as a rule. In the winter, it’s a great humidifier, in the summer outdoors it takes less than 3 hours! Oh, I also try to bring a glass or mug to any public event (holiday parties and potlucks). One less plastic cup! I got a lot of these from *No-impact Man*, which has its limits, but through it, I became VERY AWARE of how much public life depends on disposability. Rebecca from Colorado

Living organic has allowed me to feel much more in touch with the world around me and understand from where the items I use and consume come. From the ground up, I am able to appreciate everything natural to a greater degree. Serving in the Peace Corps, I was able to help West African farmers come to a similar understanding and an appreciation of the advantages their traditional lifestyles hold over many modern practices. -Eric Noel, Fairfield, CT

“We use Freecycle to obtain and get rid of some stuff to prevent them from going into the landfill.” Peter in Vermont 8|

“Always use the clothes rack to dry my clothes, never the dryer. Never use the microwave. Purhcase energy efficient lighting and turn off lights as much as possible when not needed. Mostly use safe “green” products to clean my home. Recycle and reuse as much as possible. Mostly buy organic, all natural, do read labels more and more as there are lots of tricky ways advertisers will try to fool you. Try to purchase my meats from local farmers. And this year going to have my own garden and hope to freeze and store as much as possible. Sometimes will harvest wild edibles. Always willing to learn about more ways to go green (er):)” Sarah from Vermont

“Looked at an anti-Monsanto post yesterday, told people what to boycott. We haven’t purchased ANY of those brands for YEARS.” James from Massachusetts

“Try to buy organic when can, recycle a lot, use compost, use cloth diapers instead of disposable, use cloth wipes instead of disposable, use wool dryer balls instead of dryer sheets, line dry a portion of cloth diapers, have an un-paper kitchen, purchase energy efficient light bulbs. Oh and how can I forget---reusable bags. I have a bunch of Envirosax which I love (keep one in my purse always). Plastic bags are banned in Seattle anyway. Oh and of course you can use my name” Audrey in Washington

I am an old bird and recycled before they had the word green. Would like to have more recipes for family dinners gluten free etc. that taste good. So my men won’t even know what happened, all they can say I want more. Alana in Vermont

I am about 90% organic with all foods now (produce, dairy, cereals, breads, etc) and about 95% preservative- and artificial-free. I buy local beef and pork - from my own town - and eggs, and I get local bottled milk from the next town over. I did a garden share last summer. All of my house cleaning and body cleaning supplies are natural - shampoo, conditioner, bar soap, shave gel, hair products, lotions, all cleaners - I also use mostly baking soda and vinegar for cleaning. Reduce, reuse, recycle always. I have a small garden and freeze most things. I dabbled in canning last year but find I don’t have time with a baby so I tend to freeze everything. Keep lights and running water to a minimum. Wood stove. (BTW, I love the site 100 Days of Real Food - great resources for eating real, preservative-free, simple foods - do you know of it?) I Love your site too!! 3 hours later… Some more - cloth diapers and cloth wipes when I have my act together, otherwise I use Earth’s Best diapers and wipes. I have a completely waste-free lunch system for my kids - all re-usable containers. I rarely use paper towels (wash cloths instead) and switched over to cloth napkins. I use re-usable sandwich wraps and bags, I don’t use plastic baggies anymore except for freezing. I compost, and I have biodegradable poopy-diaper bags, and I have re-usable mesh bags for produce at the grocery store so I use less of the plastic ones. The next day… I’m trying to eliminate plastics from our home too. I use ceramic or glass storage dishes, with a plate on top instead of plastic wrap. Kids use grown up dishes and the baby uses stainless steel. If I do have to use plastic dishes (like cups for picnics/playdates outside) I got new BPA-free ones. I have a goal to produce as little trash as possible so everything gets processed and recycled (for example, I remove tags/packaging materials and sort out all the little cardboard tags/labels to recycle, and I bring ALL plastic wrapping to the grocery store bins. I also try to buy local items as much as possible. Along the same lines, I think, I try to parent holistically. Outside time, free/down time, very little


TV, NO video games or computer games (basically no screens), toys that are challenging and develop their minds, tons of reading and creative play. I think it’s all hand-in-hand. Jesse in Massachusetts Following an organic lifestyle kind of fell into our laps. We started out just changing our food habits to eliminate packaged foods to reduce food costs. Then we realized how much STUFF was really in the food we ate and how much better we felt after making changes. It was clear that we needed to look at more than just our grocery bill. Simple changes like using cloth diapers and making our own green household products were the things that were easy to do. Once these became routine we were more specific in our food choices, what companies we gave our money to and how we lived our lives in general. Having a child with food allergies, the best option for our family was to eat clean, whole and organic, or natural at least, foods. We certainly got a few odd looks at first but now have helped friends and family make better choices for their families. We received lots of resources and info from friends that helped support this decision, one that we have never regretted. We still have lots to learn but now we have a starting place and a way to teach our children so they will grow up learning what’s the best and healthiest way to live your life. Carrie in Springfield, MO

“All of my house cleaning and body cleaning supplies are natural…” Jesse in Massachusetts As a college student it can be difficult sometimes to justify buying organic food, clothing and health care products when they are significantly more expensive than the cheapest items available. But the price tag on products does not reflect their true cost- cheap items usually mean someone pays a price. Workers are treated poorly, we suffer heath problems, and our environment is degraded in the process. I buy organic because I know that our dollar is our most effective method to show the government and big corporations that our environment demands respect. I try to buy food that I can trace back to a farm that I know uses good practices, and buy products that do not have harmful chemicals in them. I make conscious decisions to support companies that do not dump waste into our waterways or cut down our forests, because I want to see earth persevere in its beauty for as long as possible. Gaby Waldman-Fried, New York, NY

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We recycle paper, plastic etc. We compost, We use Freecycle to obtain and get rid of some stuff to prevent them from going into the landfill. We keep a large garden, and freeze produce. We have a lot of CFL bulbs throughout the house. Peter in Vermont I strive to live an organic and holistic lifestyle as much as possible. From my food to my clothing and everything in between. I am a strong advocate of wearing organic natural fiber clothing as it has a direct correlation to our inner health. Being that our skin is the largest organ of our body, it is important to know that what you put on your body is just as important as what you put in your body. Michelle in California

“Living organic has allowed me to feel much more in touch with the world around me…” Eric in Connecticut

Time For New

Stories by Shannon Hayes

Sheila Says We’re Weird by Ruth Ann Smalley


’m here at the PASA conference in State College, PA, surrounded by a few thousand amazing souls. While leading a Radical Homemakers workshop yesterday, the question arose about how I am helping my daughters to make sense of the life they are living in our radical homemaking household, when it is so contrary to our mainstream consumer culture. One of the things Bob and I have done is to write a collection of short stories chronicling the adventures of two fictitious girls who have a LOT in common with Saoirse and Ula. We are always adding to the vignettes, and the collection is called The Adventures of Sasha and Luna, Sapphire Ridge Mountain Girls. I write the stories, Bob illustrates them. We’ve found this to be a very helpful way to enable

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Saoirse and Ula to examine their lives, and to talk about ways that we might be different. I’ve also discovered that they find the stories very comforting; they serve as a reminder of the good times they’ve had, and a harbinger of the fun things to come. Saoirse and Ula’s lives are different from the characters in many of their other favorite books, but by having their own book, they realize they are equally engaging and fun. Another terrific resource I discovered while on this path was a picture book written by RuthAnn Smalley, called Sheila Says We’re Weird, about some kids growing up in a radical homemaking lifestyle in an urban residential area. The illustrations vividly capture all the nitty gritty details of that life – mending clothes, keeping the air conditioner off, back-

yard gardening, vermiculture, composting, cooking from scratch, and places it in a story line where the rh-kids explain their life to Sheila, a neighbor who doesn’t understand why they do things the way they do. This is a favorite in our house, and for the first three months after we got it, Ula asked me to read it to her daily. We’ve moved on to other favorites since, but the book is often referred to by the girls as they encounter different elements of a consumer culture life and make sense of their own. With both resources, I see them hold their heads up high, and simply acknowledge that “we’re different.” Saoirse, who is 8, is able to articulate a number of the reasons, and I’ll hear her saying things, like, “we

care about the earth, and we want to do what we can to protect it;” or “we want to make sure that the food we eat is healthy and clean.” I believe, however, that we need more literature depicting this way of life. We need new stories that help our children (and grown ups) make sense of their experiences and empower them to explore the struggles and witness the beauty in a life path that is in harmony with the planet. Non-fiction “how to live off the grid” books are helpful, but stories ignite the imagination, opening our minds and hearts up to visioning the world we must create.

Shannon Hayes works with her family on Sap Bush Hollow Farm raising grassfed meat in Upstate New York. She is the author of The Grassfed Gourmet, The Farmer and the Grill, and Radical Homemakers. Her newest book, Long Way on a Little: An Earth Lovers’ Companion for Enjoying Meat, Pinching Pennies and Living Deliciously, is due out in September 2012. To be notified of the book’s release, or to receive her Grassfed Cooking articles, sign up for the Grassfed Cooking Newsletter, a free service for grassfed farmers and meat lovers. Copies of her books can be purchased through at both retail and wholesale prices.

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Can We Eat Meat in an ecological and economic crisis?


By Shannon Hayes From snout to tail, to the bones, the skin, the fat and the organ meats, there is plenty for all.

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hirty-plus years as grassfed meat farmers has taught my family to anticipate unpredictability. One minute we’re in floods. The next, drought. One minute livestock farmers are accused of being cruel animal abusers. The next, we’re saints. One minute our product is considered unhealthy. The next, it’s the best possible medicine for the body. Lately, the debate framing whether or not to keep meat in the American diet has taken a different turn. Concerns about ecological sustainability have many experts proponing that Americans should be dramatically reducing their meat consumption. Even the grassfed products. (I happen to think these claims are made on misguided information. You can read an excerpt from my newest book which delves into this here). Concern about the economic crunch has many Americans willing to play along. A steak or a burger on the plate every night isn’t as affordable as it once seemed. What raises my ire in our national discussion about meat is the black and white nature of the debate: we should be eating meat, we shouldn’t be eating meat. If there is a gray area, then it is merely “we should be eating less meat.” As a farmer who has spent the last several years working in a cutting room, watching meat waste pile up on the compost heap, a mother who must prepare meals in a family coping with type-1 diabetes where insulin costs several hundred dollars a month, and a family financial manager who needs to stretch the household income as far as possible, I would argue that this country has lost its way in the meat debate. Sure, grassfed and local is better. That helps. But if our aim as a country is to move toward a sustainable food system that can nourish our local communities while ensuring a fair wage for the farmers and an affordable diet for all our neighbors, then we need to think beyond if we should be eating meat. We need to ask how we’re doing it. Our current practices of assuming that a“meat-based diet” is a 3-4 ounce portion of boneless protein on the plate every night is highly problematic. I don’t think sustainable grass-based farmers could generate enough food to satisfy that level of consumption; and if we were fairly compensated for our la-

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bors, I don’t think many ordinary Americans could afford it. But we can still have a “meat-based” diet. We simply have to change how we’re doing it.

Make full use of what is there.

Six years ago, my family built an on-farm cutting facility so we could process our own meats. I was awarded the job of overseeing cut fabrication. My pride in having an ecologically sustainable farm was shattered when I observed that 20-30% of every animal that moves through our cutting room goes to waste, because our customers will not make use of the bones and the fat. Piles of bone and suet were sent to the compost heap, to the delight of the local coyotes, because we could only manage to sell chops and roasts. But animal fats, when rendered, are cheaper than butter and olive oil, and perform better in the kitchen for frying, sautéing and baking. They are far superior to the loathsome hydrogenated oils associated with heart disease. Bones, boiled into broth, are less expensive than canned broth or wine for braising, taste great as a filling warm beverage for breakfast or as a snack or light meal, and can form the base of an infinite number of inexpensive stews, soups and casseroles.

Increase the nutrient density of our food.

The prevailing habit in this county, when eating on the cheap, is to select foods that are inexpensive that we can use to fill our plates. Rice. Pasta. Legumes. Potatoes. Grains. In our family, we certainly enjoy our carbs, but one of us has type-1 diabetes and carries around a glucometer and insulin pen at all times. We see the numbers every time we eat. Rice, pasta, legumes, potatoes and grains make a serious demand for insulin. And if you can’t make it yourself, insulin is pretty costly to buy. These high carb foods are cheap on the grocery store shelf, but they can certainly drive up the pharmaceutical bills (which is what appears to be happening with our nation’s type II diabetes epidemic). Instead of “eating cheap” by using cheap foods, our family eats cheap by increasing the nutrient density of our meals. And the key to increasing the nutrient density lies in those lovely under-utilized resources I mentioned above: the bones and the fat

(organ meats are good, too, although there are less of them). The animal fats are more satiating, and they are sources of the fat-soluble vitamins, which enable our bodies to make more effective use of the minerals we ingest. Bone broth is high in proteinaceous gelatin, minerals and electrolytes. This makes it an especially healing food with hydrophilic colloids that attract your stomach’s digestive juices to the surface of cooked food particles, aiding in digestion. The gelatin in the broth also helps the body make more efficient use of protein. Thus, if you can’t afford to buy a lot of meat, broth helps to maximize the nutritional benefit of any protein you can get. By using these ingredients to increase the nutritional density of our foods, our bodies are satisfied on less. We are able to go a long way on less food. That keeps our food prices down, our pharmaceutical prices down, and it helps to make sure that the existing local food resources can be stretched to accommodate a whole lot more people.

Re-use the food, recycle the nutrients.

Those little bits of hamburger left on my daughters’ plates taste great when added to broth with some vegetables for a soup. The tiny amount of leftover chicken will be just the right amount when added to a frittata. The leftover veggies can either be add-

ed to soup or added to the broth pot, along with the carrot tops, kale ribs, and onion skins that can be saved up from a week’s worth of cooking. Food waste is more than just a carbon emissions and a landfill problem. It is an economic problem as too many families discard valuable nutrients, then repeatedly spend money on fresh ingredients. By sending food to a landfill and failing to compost whatever scraps remain, we also fail to replenish our soils. When our soils are nutritionally deficient, so is our food. When our food is nutritionally deficient, we aren’t sated, our food costs go up, and our health care costs go up. Whatever is left on the plate after a meal should go toward another meal. If it cannot be re-used, it needs to be turned back into soil. A meat-based diet is possible in times of ecological and economic crisis. But it is not the same meatbased diet that our conventional culture has grown accustomed to. It is one that our grandparents might have been more familiar with, anchored in frugality, health, resourcefulness, and an abundance of flavor. And with it, we will grow stronger and healthier children, lead vibrant lives, nourish our farms and communities, and live deliciously.

The information for this story was taken from Shannon Hayes’ newly released book: Long Way on a Little: An Earth Lover’s Companion for Enjoying Meat, Pinching Pennies and Living Deliciously. Hayes works with her family on Sap Bush Hollow Farm in upstate New York, hosts, blogs for Yes! Magazine and at, and is the author of three other books, including the controversial best seller, Radical Homemakers: Reclaiming Domesticity from a Consumer Culture.

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20 Homeopathic Remedies That Every Home Should Not Be Without By Amy L. Lansky, PhD

(For more information about homeopathy, visit


f you are interested in trying out homeopathy for your family, I recommend the twenty remedies listed below as an excellent start for your home remedy kit. The 30c potency is the probably the best all-purpose potency to buy initially. You can find all of these remedies in any health food store. Many online homeopathic pharmacies also offer cost-effective starter kits. Visit the web site of the National Center for Homeopathy (NCH)— www.nationalcenterforhomeopathy.

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org—for a list of pharmacies and other homeopathic resources. By joining the NCH, you will also have online and print access to its invaluable magazine, Homeopathy Today, which includes countless articles loaded with self-treatment tips. The NCH website also includes complete information about each of these remedies in its “Remedies & Symptoms Database” (accessible to members only). The following books also provide excellent guidance as you get started in your homeopathic journey:

Self Help (How-To).

Impossible Cure: The Promise of Homeopathy, by Amy Lansky. Best-selling general introduction to homeopathy that includes history, philosophy, how to prepare for appointments, what to expect from treatment, scientific studies, and dozens of first-person testimonials from around the world.

General Introduction For each remedy listed below, I have given brief, general indications for use. I recommend consulting one of the Self-Help books listed above, or other articles and information provided on the NCH site, for more complete information. Also please note that any homeopathic remedy can be used in a wide array of contexts. Thus, a useful acute remedy like Aconite can have broader constitutional use for a wide variety of diseases; or a broad constitutional remedy like Sulphur can be useful in an acute situation. Learning a little homeopathy can go a long way and the more you study, the more skilled you will become! However, the best homeopathic treatment is usually found under the guidance of a trained homeopath.

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First Aid Remedies 1. Arnica. Number one remedy for accidents, shock, injuries, and bruising. Patient has a fear of being touched and may say they are “all right� when they clearly are not. Other applications include pain after dental work and jet lag. 2. Calendula. Number one remedy for healing wounds. Useful as a topical cream in low potency. Quickly seals wounds, so make sure wound is completely clean before use. 3. Hypericum. Number one remedy for injuries to nerves. Pains are sharp and shooting. Useful for pain after dental injection. 4. Apis. Number one remedy for bites and stings. Helps with redness, pain, and swelling. 5. Ledum. Number one remedy for puncture wounds. Also useful for animal and insect bites. Along with Hypericum, a useful remedy for tetanus. An important remedy for Lyme disease. Pain is better from cold application, worse from heat.

Remedies for Specific Situations and Acute Illnesses 6. Kali-bichromicum. Number one remedy for sinus infections. 7. Chamomilla. Number one remedy for teething. 8. Ignatia. Number one remedy for acute grief or emotional shock. 9. Belladonna. Number one remedy for high fever. 10. Aconite. Number one remedy for nipping a cold in the bud, especially if onset is precipitated by a cold, dry wind, or a fright or shock. Useful when illness comes on very suddenly. 11. Gelsemium. Number one remedy for the flu. Extreme prostration and weakness, shivering up and down the spine, trembling, aching

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muscles, heaviness of head and eyes. 12. Eupatorium. Another important flu remedy, especially if characterized by extreme aching in the bones, as if they were broken. 13. Arsenicum Album. Number one remedy for food poisoning. Also useful for the flu. Patient is anxious and restless and does not want to be left alone. Fear of death. Worse between midnight and 3am. Thirst for frequent sips of water.

Common Remedies for General Constitutional Use In addition to the above remedies, the following commonly used remedies have frequent application to many illnesses and chronic conditions. 14. Pulsatilla. Number one remedy for childhood ear infections. Patients are clingy and tearful, are thirstless, feel better when outside, and tend to have thick yellow-green discharges. Can be a useful remedy for stomach upset after eating fatty foods. 15. Nux-Vomica. Number one remedy for hangovers and overindulgence in food. Patients tend to be ambitious, angry, tense, and irritable. Sensitive to light and noise. Like to be warm in bed. 16. Natrum-Muriaticum. Number one remedy for cold sores. Patients tend to be closed and sensitive. Silent grief. Craves salt. 17. Sulphur. An important remedy for itchy skin problems that are worse from warmth. Patients tend to be warm-blooded, and like to kick the covers off in bed. Hungry at 11am. Loves sweet and spicy foods. Intellectual or philosophically-minded individuals. 18. Lycopodium. The insecure bully. Anxious and lacking in self-confidence, but can be aggressive toward others. Fearful when trying to do something new. Complaints tend to be rightsided. Flatulence and bloating. Worse from 4-8pm.

19. Lachesis. An important remedy for left-sided tonsillitis. Patients are talkative and amusing, but also suspicious and jealous. An important woman’s remedy, especially around menopause. Left-sided complaints. Craving for alcohol.

20. Phosphorus. An important remedy for tickling coughs, worse from laughing and speaking. Patients are bubbly and outgoing, but with poor boundaries. Fearful and anxious. Fear of thunderstorms. Thirsty.

Amy L. Lansky, PhD was a Silicon Valley computer scientist when her life was transformed by the miraculous homeopathic cure of her son’s autism. In April 2003 she published Impossible Cure: The Promise of Homeopathy, one of the best-selling introductory books on homeopathy worldwide ( Amy speaks and writes internationally about homeopathy, hosts a monthly radio show on Autism One Radio (, and was an executive board member of the National Center for Homeopathy from 2004-2011. Her second book, on meditation and developing one’s innate ability to evolve and transform the world, was published in September 2011 -- Active Consciousness: Awakening the Power Within (

Juice Plus+®

Enjoy the benefits of whole food based nutrition. The next best thing to fruits & vegetables. Good nutrition takes time and planning. Clinically proven Juice Plus+® helps you bridge the gap between the 7 to 13 servings of fruits and vegetables recommended by The United States Department of Agriculture (USDA) and the nutrition you actually get with your busy schedule.

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19 Wonderful Ways

to Use Lemons By Annie B. Bond


he citrus tree is a small evergreen tree that can produce as many as 1,500 lemons a year. Much of lemon’s gift is that it is an acid, even more, it is an alpha-hydroxy acid, making it great for the skin. It smells much fresher

than vinegar, which is fermented, and adds aromatherapy benefits such as for boosting moods and thinking skills. As an acid, lemon juice provides the benefits of vinegar, such as being a very good antiseptic killer of mold, germs, and bacteria.

Health 1. Alkalizing Although this sounds contradictory, lemon is very alkalizing. A wedge in a glass of water a few times a day can do wonders for your health if you are chronically acidic. In this way lemon fights toxicity and disease. 2. Aniviral The essential oil of lemon is very antiviral making it a great choice to use for colds and flu. When sick, add 10 drops to a hot bath, or to a spray bottle filled with 2 cups of water and spray around a room. 3. Aromatherapy Known to calm fears and lift depression, adding a few drops of pure lemon oil to a diffuser is considered to be a good tip for when someone is experiencing these symptoms. 4. Vitamin C Rich Used to prevent scurvy on long ocean voyages because of its vitamin C content, the lemon was also used to fight infection and toxicity. 5. Lymphatic Decongestant Add lemon juice to water and foods to hel with obesity, cellulite, heart disease, and high blood pressure.

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Housekeeping 6. Furniture Polish Lemon oil is renowned as being very lubricating, which is why it is so often used on furniture. 7. Antiseptic/Deodorizer Lemon juice is a great choice for deodorizing counters, cutting boards, and more. The acid in lemon juice kills mold, bacteria, and germs. While not a 100 percent kill rate, you can’t sterilize your house anyway, so if you look at lemon juice as a solidly good deodorizer you will turn to it when you aren’t needing a hospitallevel disinfectant job. 8. Garbage Disposal Using leftover lemon and lime rinds in the garbage disposal is a great way to deodorize this apparatus, which so often can give off an odor. 9. Glass and China Cleaner The acid in lemon juice will break down the alkaline minerals found in hard water. It will also work on stains. Make a solution of ½ water and ½ lemon juice and place in the glass, letting the solution set there for a few hours before washing as usual. 10.Air Freshener Simmer sliced lemons in water. I like to use 2-3 lemons to about 4 cups of water. Simmer for a few hours, replacing water as needed. 11. Microwave Cleaner Just put a slice or two of lemon in a cup of water and put in the microwave for 30 seconds on high. Use a cloth to clean dry. You can substitute a tablespoon or so of lemon juice with water. 12. Metal Cleaner An acid like lemon juice works wonders for cleaning metals such as chrome, copper, and brass. There are myriad ways to get the lemon juice onto the metal, from simply rubbing the metal with a cut lemon (use the majority of the juice for a salad dressing), to mixing lemon juice with salt for a bit of an abrasive. 13. Whitener Lemon juice and the sun combined proves to whiten clothes, hair, and more. I like to soak grey clothes in some water and lemon juice (add ½ a cup of lemon juice to a small load of laundry and let it soak, agitating occasionally, before rinsing and hanging on the line on sunny days). 14. Soap Scum/Shower Stalls Soap is very alkaline and when it combines with hard water minerals it tends to form soap scum that can then coat shower stalls, bathtubs, and sinks. Acids cut through this soap scum. I’d suggest using lemon juice straight on a sponge and wash it onto the soap scum, let set for a few hours, and then rinse. 15. Mineral Buildup/Scale Minerals are very alkaline and the acid of lemon juice cuts through and dissolves the minerals. Known as scale, mineral buildup frequently gets hard and in particular resides around faucets. Pour straight lemon juice on a washcloth or clean cloth. Lay the cloth over the scale and let set for a few hours before rinsing and cleaning the area.

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Personal Care 16. Alpha Hydroxy Acid Freshly squeezed lemon juice on my face is one of the best facials I have ever given myself. Lemon is a natural alpha hydroxyl acid and works like a charm to remove dead skin cells. Add some carrot juice for some vitamin A and you have something as good as found in any spa! 17. Hairspray The solvents in most commercial hairspray could light your hair on fire if you were ever near an open flame, so I recommend you make this lemon-based natural hair spray at home, instead! 18. Hair Lightener How many Saturdays I spent on the front lawn in the summer, my hair rinsed full of lemon juice, lying in the sun for a few hours, hoping to lighten my brown tresses. Squeeze ½ cup of lemon juice into a container with a spout, pour on your hair, work it through, and set in the sun until it is fully dry and then wash as usual. Make sure not to get the lemon juice in your eyes! 19. Skin Lightener Dab freshly squeezed, straight lemon juice on dark spots like “liver spots” that you want to remove. Let it fully dry and then rinse. Originally appeared in Green Chi Café By Annie B. Bond, author of Better Basics for the Home and four other books. The best-selling author of five green living books and (literally) thousands of other articles, and a Huffington Post blogger, I’ve been called “the foremost expert on green living” by Body & Soul magazine. Others call me the “godmother of green.” I bring over 20 years of experience as a writer and editor about the connections between the environment, personal health and well-being. With an expert eye for hidden pollutants (honed by my own experience with chemical poisoning), I work to offer us a healthy and timeless way of life that is in harmony with the earth. I am the founder and CEO of, a site for connecting the spheres of consciousness, community and global transformation. I also edit, a site that reflects my more personal world of green and spiritual living——a site that I started with my daughter, Lily. Since the summer of 2010 I’ve co-authored a blog called Spiritual Solutions with Deepak Chopra. Currently I am editor-in-chief of My first book, Clean and Green (1990-) was a bestseller, reflecting the needs of a world hungry for healthy, non-toxic alternatives to everyday products. Since then, I have written The Green Kitchen Handbook (1996), Better Basics for the Home (Three Rivers Press, 1999), and Home Enlightenment (Rodale 2005), a comprehensive guide to establishing a naturally, healthy sanctuary within your home. My latest book is True Food (National Geographic, 2010) and will be out on January 1st, 2010. I field over 100 media requests a year and am a frequent speaker at national and regional conferences; many of the events are keynotes. From 1999- 2008 I was the executive editor of the Healthy & Green Living part of, one of the largest online sites in the green space. Prior to that I was the founding editor of two green magazines – one of which was bought by National Geographic.

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Don't Eat That! Regular Commercial Non-Organic Chocolate Why you ask? Well, that's easy: 1. Slavery (often child slavery) 2. Child labor using dangerous tools (and no schooling) 3. Workers' exposure to toxic chemicals 4. Unsustainable farming practices For more information, read Slavery in the Chocolate Industry. Scroll to the bottom for links to the sources used for Slavery in the Chocolate Industry.

Eat This Instead Organic, Fair Trade Chocolate

Look for the following symbols on the package to be sure that the chocolate is certified organic and following strict rules for certification, is Fair Trade certified ensuring that the chocolate farms have policies in place that protect their workers’ rights and welfare, or is Rainforest Alliance Certified (farms must be able to demonstrate their sustainability in relation to water and soil quality and workers’ rights and welfare).

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Sources of Certified Organic, Fair Trade Chocolate: For more excellent chocolate brands, take a look at this article on The Daily Green.

s c i P s ’ Editor

Taza Chocolate

Newman’s Own Organics

Find Out More

Equal Exchange Find Out More

Green and Blacks

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Dagoba Chocolate

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Find Out More

But it’s Green! Getting Past the Yuck Face When Serving Kale


ale is awesome. It’s a nutritional powerhouse. Calcium. Sulforaphane (a chemical with potent anti-cancer properties). Beta carotene. Vitamin K. Vitamin A. Vitamin K—to name a few. But, even for those of us who have already jumped on the kale bandwagon, we all probably know of someone who hasn’t joined the kale party yet. So, here’s a few tips to help yourself or loved ones fall in love with this green stuff. 1. Sweeten the dish. It’s winter. If you have a winter farmers market and your climate is cold. Get some local kale to try! Cold weather turns the kale sweet. 2. Use the surprise element. You may already be eating kale and didn’t know it! Many salad mixes in the grocery stores have started to

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include baby kale. You may even be able to buy a bag of baby kale. It is tender and sweet with a mild flavor, perfect for hiding amongst other accepted green food items. 3. Buy kale as fresh as possible. Not a surprising recommendation, but with all foods, local and fresh tastes best. The great thing about kale is that its growing season is most of the year so you don’t have to wait for a small seasonal window for the best kale. 4. Once you’ve bought it, keep it fresh! Place the kale stems in a pitcher or bowl of water and stick it in the fridge. Yes, it takes up a chunk of room, but it’s worth it—the kale stays crisp, and so long as the kale isn’t too wilted, this will revive even a droopy bunch of kale. 5. Start small. I mean this in two ways.

When they ask, “What is the green stuff?” turn the question around and ask, “what do you think it is?”

Here’s a favorite in our house that primarily utilizes tricks 5 & 7:

Sausage and Kale Risotto

a.Just use a leaf or two when first starting out. No need to use the whole bunch and scare everyone off. A small quantity can be put into all sorts of recipes. Soups. Risotto. Mashed potatoes. Rice. Meatloaf. Etc. b.Blend the kale or chop it up—A LOT. The idea is to make it superfine. I get the least resistance from my kids when it is blended up. I throw the kale in the blender with some water and puree it. That way there is no chewy bits of green. I have some family members who are picky about texture, and the blending eliminates the texture of large bits of kale. The bonus? The green is so small it cannot be extracted from the dish. 6. Bluff. When they ask, “What is the green stuff?” turn the question around and ask, “what do you think it is?”. Let them eat it. An answer may bias them. Or, don’t answer until after they’ve eaten the meal. Or, give half an answer. Blend in some parsley with the kale and when they ask, tell them, “Parsley.”

Serves 4 Prep time: 35-45 minutes 1 Onion, chopped 1 T olive oil ½ lb of sausage (without corn syrup if possible) 2 C Arborio rice 2 C broth (or mix MSG-free bouillon into water) 4 C water (approximately, add as necessary) 2 tsp of Italian seasonings pepper to taste Cut up green beans or peas (optional) Kale, pureed in a blender, 2 leaves if just starting out Fresh parsley (optional) ½ C parmesan or Romano cheese


7. The sure fire way to get them to eat kale… cook it with sausage or bacon. Not many can resist that.

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1. Sauté chopped onion until translucent. The more you sauté, the sweeter it gets. Medium heat works great. We’ll even go so far as to add a little water to the onion to let it cook longer without burning and allows the onion to caramelize and get to a golden brown. While the onion cooks, I prepare the other ingredients. 2. Add sausage to onion. Cook just until the pink is gone. While cooking, break it up into small pieces.

“…we all probably know of someone who hasn’t joined the kale party yet.” 3. Add Arborio rice to the onion and sausage. Allow the rice to warm up, this will only take a minute or so. 4. The key to risotto is add only some of the liquid, let it cook and absorb, then add more. Don’t stir it constantly but don’t ignore it either. I start off by adding 2 C of broth or water. Stir from the bottom to make sure the risotto is not sticking and flatten the top after stirring to get all the rice grains into the liquid. 5. Once that batch of water or broth is absorbed, add another 1 ½ to 2 cups of water. Stir again from the bottom. Resist the urge to continually stir it. Adjust the heat if it is cooking too fast or too slow. Repeat the steps of adding water and cooking, until the rice is the texture you prefer. Some like the risotto al dente, our house likes it cooked further.

6. You’ll eventually learn when you are about 10 minutes away from the finish. That’s when you want to puree the kale and possibly parsley in some water and add the green liquid to the risotto. Let it cook for 3-5 minutes. 7. Stir in the cheese and turn off heat. Notes for adding Green Beans or Peas: Regardless if the green beans or peas are frozen or fresh, they need time to either thaw or cook. It will take some guesswork at the beginning but midway through the cooking of the rice, add the green beans and peas. For my kids, the smaller the green bean pieces the better. Experiment, enjoy!

Debby Reelitz has discovered the joys of sneaking green into her family’s diet and being powered by kale. Calligraphic artist and creator of Fun Organic Shirts. www.

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Valentine’s Day

Chocolates and Flowers Organic Life Style

Celebrate Valentine’s Day with Equal Exchange! My Fair Valentine Cards & Candy Set includes fairly traded organic chocolate minis and colorful cards with illustrated animals and cute messages. Plus, each set comes with a fun and informative bookmark exploring where fairly traded chocolate comes from! Each box includes: •

24 Valentine’s Day Cards

24 fairly traded organic chocolate minis

Select either Milk Chocolate with a hint of hazelnut (41% cacao content) or Dark Chocolate (55% cacao content).

Eco-Friendly Flowers

Our beautiful, sustainably grown, certified flowers are an excellent choice whenever you want flowers delivered. Organic Bouquet is committed to sending flowers that not only offer the finest, most brilliant blooms, but are affordable and eco-friendly, too.

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Comforting Food

for the Cold Days of Winter


ooking from scratch doesn’t have to be difficult or time-consuming. It allows for a lot of creativity in your cooking. The more you practice making meals from scratch with fresh seasonal ingredients, the better you get at making substitutions as you go as the seasons change. In that spirit, here are recipes and tips for dishes and ingredients that are very versatile. Recipes and topics include: • Cooking dry beans (instead of buying canned beans) • Freezing cooked dry beans • Chili con Carne • Vegetarian Chili • Corn bread • Almost Gluten-free and dairy-free corn bread (for those with a sensitivity NOT an allergy) • Nachos (meat and vegetarian) Use certified organic ingredients whenever possible.

Cooking Dry Beans (Quick method) Tip: Double or triple this recipe to have enough to freeze. 2 cups dry beans 4 cups cold filtered water

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1. Place beans and water in 3-quart sauce pan. Bring to a boil. Boil for two minutes. Remove from heat and cover. Let beans sit at room temperature for at least two hours. 2. Drain liquid. Add fresh water to several inches above the beans. Bring to a boil. Cover and reduce heat. Simmer until beans are tender, stirring occasionally watching that liquid doesn’t evaporate completely. Add water as needed. Most beans should be tender with about 30 minutes cooking time. 3. Use in your chili with cooking liquid or freeze for later use.

Freezing Cooked Beans Place beans in wide mouth jar or used quart-sized yogurt container leaving at least an inch of head room. Cover, label and place in freezer. When ready to use, remove from freezer the night before and place in refrigerator to thaw. Or thaw on the kitchen counter the day of use on a towel or in a bowl.

Chili con Carne Tips: The vegetables you add to this stew can change with the seasons. Carrots and greens are available year-round. During the summer months try adding snap beans, bok choy, fresh herbs, summer squash and zucchini. Use certified organic ingredients whenever possible. Make this dinner a one-potmeal. Double this recipe to freeze or for making nachos the next day.

Ingredients: 1 pound grass-fed organic ground beef, fresh or thawed 1 medium red onion, chopped 4-6 medium tomatoes, diced (2 cups) 2 cups cooked dry beans with cooking liquid (instructions above) 2 carrots, peeled and cut into bite-size chunks 1-2 cups chopped fresh greens of your choice (kale, Swiss chard or spinach) 2 cloves garlic, minced 1 Tablespoon chili powder 1 teaspoon dried oregano (1 Tablespoon fresh oregano) 1 teaspoon ground cumin 1 teaspoon cocoa powder (unsweetened) 1/2 teaspoon sea salt Directions: 1. Cook beef, onion and garlic in 3-quart sauce pan until beef is brown. (You may drain if you wish. I never do.) 2. Stir in remaining ingredients except beans and greens. Heat to boiling. Reduce heat to low. Cover and simmer 1 hour stirring occasionally. (Watch that liquid doesn’t get too low. Add water or broth as needed to keep desired consistency.) 3. Add beans and greens. Heat to boiling again. Reduce heat to low. Simmer uncovered another 15-20 minutes stirring occasionally until chili is desired thickness. Serve with shredded raw cheddar cheese and corn bread with butter. Also great with a dollop of sour cream or plain yogurt.

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Vegetarian chili Tips: You want to load this version up with vegetables. Use whatever is in season to make this a satisfying and unique dish every time. Double this recipe to freeze or for making nachos the next day.

Ingredients: 4 cups cooked dry beans with cooking liquid (instructions above) 1 medium onion, chopped 1 tablespoon cooking oil of your choice 4-6 medium tomatoes, diced (2 cups) 2 carrots, peeled and cut into bite-size chunks 1-2 cups chopped fresh greens of your choice (kale, Swiss chard or spinach) 2 cloves garlic, minced 1 Tablespoon chili powder 1 teaspoon dried oregano (1 Tablespoon fresh oregano) 1 teaspoon ground cumin 1 teaspoon cocoa powder (unsweetened) 1/2 teaspoon sea salt Directions: 1. Heat oil in 3-quart sauce pan. Add onions. Cook until tender. Add garlic. Cook another 1 minute, stirring constantly. 2. Add all remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer until vegetables are tender, stirring occasionally, 20-30 minutes. 3. Uncover and continue to simmer until chili is desired thickness. Serve with shredded raw cheddar cheese and corn bread (recipe below) with butter. Also great with a dollop of sour cream or plain yogurt.

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Corn Bread

1 cup raw milk, if available 1/4 cup butter, melted (or 1/4 cup sunflower oil or 1/4 cup plain yogurt)

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Low-Gluten, Dairy-free, Soy-free Corn Bread

1 cup cold, filtered water 1/4 cup sunflower oil

1 large organic pasture-raised egg

1 large organic pasture-raised egg

1 1/4 cup all-purpose or whole wheat bread flour

1 1/4 cup spelt flour

1 cup corn meal

1 cup corn meal

1/4 cup evaporated cane juice (raw sugar)

1/4 cup evaporated cane juice (raw sugar)

1 tablespoon baking powder

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon salt



1. Preheat oven to 400 degrees F. Grease bottom and side of cast iron skillet (9 or 10 inch) or glass pie plate (9 inch) with butter or oil.

1. Preheat oven to 400 degrees F. Grease bottom and side of cast iron skillet (9 or 10 inch) or glass pie plate (9 inch) with oil.

2. Beat milk, butter and egg in a large bowl with whisk. Whisk in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.

2. Beat water, sunflower oil and egg in a large bowl with whisk. Whisk in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.

3. Bake 20-25 minutes or until golden brown and toothpick or knife inserted in center comes out clean.

3. Bake 20-25 minutes or until golden brown and toothpick or knife inserted in center comes out clean.

4. Cut into wedges and serve warm with butter.

4. Cut into wedges and serve warm.


This makes a great next-day lunch after having chili. 1 bag organic corn chips or two packages sprouted corn tortillas left-over meat or vegetarian chili 1/2 pound raw cheddar cheese, shredded Directions: 1. Preheat oven to 425 degrees F. 2. Line large cookie sheet with parchment paper. Layer chips (or tortillas), chili and cheese up to two layers each ending with cheese on top. Place in oven and heat until cheese is melted and just starting to lightly brown. Remove from oven and serve with salsa and sour cream (or plain whole milk yogurt).

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Meet the

Sprout People

Sprouting Information Center

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Worthy Ideal and Setting Goals By Eric Noel Finding your purpose “Worthy Ideal”

When setting goals, what it all boils down to is, “Do you really know what you want?”. Do you have that worthy ideal (your purpose) to shoot for. If you don’t, it should be your first action item to complete on the way to your goals. If you don’t know what your destination is, you will not have any reason to set goals because you have missed the first step in identifying what you are setting goals towards. So, number one is to figure out what you truly want. Don’t worry about how you will achieve your ideal, just figure out what it is that you truly want. I always ask myself “What would I do if money were not a worry? What would I do with my time? What, if I were able to do it every day, would make me truly happy?” Really drill down and search your soul to find what really charges you up and keeps you going. Once you have your worthy ideal figured out and on paper written to see, read it out loud and write it every day. This programs your subconscious to accept it as truth and moves you in the direction of your ideal. It magnetizes people, things and events to you and your ideal.

“I am so happy and grateful now…” not a wish, this is not a prayer, this is not a belief. THIS IS A KNOWING that what you desire is coming to you. Your worthy ideal is to be stated in such a way that it indicates you already have it. It is not “I will believe it when I see it”. No, no. It is “When I know in my heart and in my mind and I’m open to receive it, it will be given to me in abundance”. You have to remove all doubt and preconceptions from your mind and focus on that which you desire to manifest. You do this by writing down your worthy ideal. You start your statement with “I am so happy and grateful now that I have or I am…” This declares to the universe that you know you are or you possess what you desire already and that you are open to receiving. Write your worthy ideal down on a 3”x5” card and keep it on your person and look at it and read it to yourself and out loud at least once a day preferably three times daily. Also, in the morning as you are getting ready for the day write

“Really drill down and search your soul to find what really charges you up and keeps you going.” Programming your subconscious

Once you have your worthy ideal (your core purpose) down on paper, the next step is to program it into your subconscious mind which transmits it out to the universe, God, the all knowing. This is

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your worthy ideal down in a notebook or journal, without looking at what you wrote the day before. These techniques will burn your purpose into your subconscious mind and continue to transmit it out to the universe.

“This is not a wish, this is not a prayer, this is not a belief. THIS IS A KNOWING that what you desire is coming to you.” Okay. Are you still with me?! This is some pretty deep stuff, but all it is, is the universal law. This is how the greats manifested amazing things whether or not they knew what they were doing. Next step: it’s time to plan.

Make a plan and take action

Now that you have your worthy ideal and have been programming it into your subconscious, the next step is to chunk it down into actionable steps. What actions can you do today and in subsequent days that will lead you to the attainment of your worthy ideal. Let’s take a step back here. I can hear some of you saying “What? ! You mean we actually have to do something to get what we want?” That’s right. The secret is to give everything you have and focus it on your worthy ideal until it gains enough momentum that it takes less effort to get the same result. A rocket uses a majority of its fuel just getting off the ground. Once in space, it takes only quick,

small bursts to course correct. The same goes for you and your worthy ideal. So, break down your worthy ideal into goals small enough that you can check some off as complete every day until you have what you desire. The more focused you are, the quicker the results.

Monitor your plan and adjust

Your plan as written in the daily goals are dynamic. You next have to monitor how things are going for you and keep yourself on course. When a plane is on auto-pilot the computer is constantly checking if the plane is on course and constantly correcting its path to get it to the destination. You have to be that computer or have an accountability partner that will help you and keep you on course. Be adaptable and dynamic yourself. Nothing is set in stone. You will have the answers you need when you need them. Trust yourself. Find your purpose, program your subconscious, make a plan, take action, monitor progress, and re-plan when and if necessary. Life is dynamic. Everything is in a constant state of motion. The big key is to be aware of these laws of the universe, let them guide you to receive what you deserve and desire and to give from your purpose to humanity.

Eric Noel is a high performance coach, unlocking the mental power already in people so they can perform their absolute best and get the results they really want. During three seasons in the IndyCar Series as a professional pit crew mechanic, Eric was driven to acute awareness of using one’s full potential, physically and mentally. There’s just hundredths of a second between the winner and second place, and Eric learned to focus, motivate, execute goals, and GET results! If you can think it, you can do it! As a high performance coach, Eric will show you how to commit to the twists and turns of life at full throttle on your journey to getting the results you are driving for. After IndyCar success, Eric came from behind in the race to transition the family farm in Vermont. Steering it from a conventional crop and dairy farm to a high performing operation, he gained recognition for his certified organic diversified, grass-fed beef and vegetable farm. Tuning into the infinite wisdom, drawing on proven techniques from around the world and stacking them together, he transformed the soil and himself in record time. The farm grew to serve hundreds of families the highest quality, most nutrient dense fresh food available. It takes a team focused on a goal to win. Put Eric in your pit crew and supercharge your awareness so you can reach your true potential. Let Eric help you tune-up and learn the power of your fertile mind. To contact Eric and set up your 30 minute complimentary consultation, email or call (802) 868-5083 TODAY.

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“The Big C”

Stands for Courage! By Randy Peyser


his past year, I became an involuntary member of the Pink Sisterhood. Wait a minute. Cancer is supposed to happen to other people – not to me!

There is nothing scarier in life than receiving a cancer diagnosis. Well, perhaps the only thing that is scarier than receiving a cancer diagnosis is having to live with all that the cancer experience entails. At first, I had to make a decision as to whether or not I wanted to come out of the “Chemo Closet”. Should I tell people or not? I decided to tell people and gather as much support and prayers as I could. But here’s what happened when I made my Big C announcement: I was bombarded with advice from well-meaning friends and family: “Don’t do western medicine! Western medicine = cut/poison/burn!” or…“Forget alternative medicine. Do chemo and radiation or you’ll die!” Oy vey! What’s a frightened little Bambi to do? I wanted to supplement my choice of traditional treatment with natural healing. But the two modalities are in direct opposition to one another. Natural methods are intended to boost the immune system. Chemo is designed to weaken the immune system as far as it can in order to destroy cancer cells. Which was better? Which would save my life? The truth is that no one knew what was best for me… including the doctors and the alternative practitioners. For example, I had 5 oncologists

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tell me at different times when medical decisions needed to be made: “You know, it’s a gray zone. You’ve got to trust your gut. Trust my gut? Now that is something I’d expect to hear from an alternative practitioner; that is not something I’d expect to hear from 5 different oncologists! However, it turned out that I had to figure things out for myself through every step of the process. So, here is how I figured things out. (Perhaps this information will be helpful to you or to someone you know who is going through the cancer experience): In weighing the alternatives, I noticed which options brought me anxiety and which ones made me feel peaceful. It was a simple equation, but it took me time to figure this simple method out. For example, the idea of radiation terrified me, until the radiation oncologist mentioned that I could radiate the breast and not the lymph, or the lymph and not the breast, or both, or neither. When I thought about radiating the breast I felt calm. When I thought about radiating the lymph, I felt terror. So I chose to radiate the breast and not the lymph. Did I make the right choice? I sure hope so! The truth is I live every day with the knowledge of not knowing. But I am alive! And I continue to make decisions based on whether or not they bring me greater anxiety or leave me feeling at peace. Discovering how to make decisions, and feel

good about the decisions I made, was but one of many lessons I learned through the most terrifying experience of my life. If you, or someone you know, are going through the cancer experience, consider making your decisions based on whether or not

they bring you greater anxiety or leave you feeling peaceful! I wish you well on your journey!

Randy Peyser is a breast cancer survivor who empowers people who are going through the cancer experience. She is the author of: •

The Power of Miracle Thinking

The Write-a-Book Program

Crappy to Happy as featured in the movie, “EAT PRAY LOVE”

The Mind, Body, Spirit Speakers Directory

Randy is also the CEO of, where she performs “Book Appendectomies” to get the book inside of you out. She edits books and pitches books to literary agents and publishers. Her work is featured in: Healing the Heart of the World, IPPY Award, “Best Inspirational Book; The Marriage of Sex and Spirit, National Book Award, “Best Spirituality Book”; Visionary Women Inspiring the World; Secrets of Shameless Self-Promoters; Book Marketing from A-Z; Dojo Wisdom for Writers; and Networking Magic, national bestseller.

Randy Peyser speaks for organizations

supporting cancer patients. In her lively presentation, she shares how to

“TRIM THE F.A.T. (Fear. Anxiety. Terror.) of a Cancer Diagnosis”. Her talk is perfect for cancer patients and their loved ones, as well as medical practitioners who treat cancer patients. Please contact Randy Peyser at, (831) 726-3153, to discuss how Randy can empower your audience. 41 |

Magazine Organic Life Magazine

Debut Issue

Fashion, health, gardening, raising kids, home care, and more! Learn about fermenting vegetables and grab a healthy doughnut recipe!

Organic Life Magazine

Issue 2

Holiday Traditions gone organic, homemade gifts, recipe guide, sustainable clothing guide, instructional videos, hear from two organic farmers. PLUS exclusive and comprehensive organic food locator for the US, Canada and the UK.

Rainwater Catchment & Blue Archtecture 101 By Marilyn Crenshaw


s the human population continues to grow along with individual water usage, the natural underground aquifers in the United States are being depleted an average of 3-5 feet per year. As the aquifers become increasingly shallow, the arsenic underneath the bottom layer of the aquifers becomes slurped up by wells, potentially poisoning and toxifying the different wells that are drilled down to reach the aquifers. The main reasons we want to harvest water, by catching it off of roofs, storing it in tanks, and collecting additional water that lands on our property, is to recharge natural underground aquifers and reduce our usage of city water and well water. The urban populations of the world are using far more water than the aquifers can bear and it is becoming absolutely critical to use our water in a more conscious and sustainable manner. We can also get cleaner water by harvesting and reusing it ourselves. Nitrates, chemicals, toxins, mercury, and other scary elements are common in city water, which is generally taken indirectly from either reservoirs or dams. Many municipalities have allowable levels of pathogens, chemicals, and bacteria (measured in parts per million). If you are harvesting water from your roof, it’s simply not exposed to the same level of toxins. Depending on the type of roof and home filtration system, you can safely remove all viruses, particulates, and bacteria from harvested rainwater.

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Generally, a four step filtration system with 20-micron, 5-micron, charcoal, and ultraviolet filters will do the job. Only 10% of residential water needs to be run through such an elaborate filtration system (called domestic potable), the water we use to wash our food and dishes with, along with the water we use to bathe and brush our teeth with. The other 90% of the water in your collection cistern does not need to be run through a filtration system. Even if it contains minute levels of bacteria, you can use it to wash your clothes. The gray water left over from the washing machine, along with your dishwasher, kitchen sink, bathtub, and shower can be collected and used again immediately to nourish your garden or fruit trees, or reused to fill your toilet. You can even make it potable again by running it through a simple waste water biocell. Xeriscape landscaping, which is designed specifically for areas that are susceptible to drought or for properties where water conservation is practiced, is a way to drastically minimize water use on your property. Additionally, if you collect water and detain it as long as possible (along with using your gray water), you can grow your own vegetable garden, a variety of medicinal healing herbs, and even lush fruit trees. People are also now filtering their toilet water, known as black water. Most people psychologically do not trust black water, but if run through either proprietary black water systems or elaborate biocell filtration systems it’s safe to re-use on both

ornamental flowers and fruit trees. By the time the water nourishes the trees and the fruit reaches maturity, any pathogenic bacteria will have no effect on the edible fruit. Part of the reason we want to detain the water on our site, percolate it, and recharge the aquifers is that when the water drains through the dirt and mycological mats below, there is beneficial bacteria that naturally cleanses and filters the water before it returns to the aquifers. This is preferable to watershed systems, which allow water to wash down the driveways, streets, and sidewalks of our neighborhoods, flowing down the storm sewers

to a catch basin that deposits the water to a creek, swamp, river, lake, or ocean. Unfortunately, the runoff collects all the motor oil, antifreeze, toxic chemicals, conventional fertilizers, and plastic estrogens from the neighborhood and puts it back into natural waterways, thereby greatly deteriorating the health of the ecosystem and all of the animals who live there. If we can catch, retain, reuse and percolate as much water on site as possible, the impact on the environment will be reduced and the depletion of our natural aquifers minimized.

My specialty is Integrated Water Management inventorying all water uses, sources, & demands on site to include: rainwater harvesting, storm water collection off of ground/landscape/ paving, gray water re-use, black water reclamation re-use, general reclamation for food production & irrigation on site, filters, water storage, micro hydro power from water cisterns down-flow drainage, water security, net zero water, closed water loops, grid optional, water-energy nexus optimization for conservation of resources, extreme green, passive solar, & global. I design complete architectural projects from beginning to end, eco development, fluent in all green building rating systems, entitlements, and hybrid pre-fab-modular site adaptation, super beautiful and creative design, & architectural art installations.

Water Videos

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Dream or Nightmare? By Michael White-Ryan


t’s great to have an imagination and this time of year is ripe for change and new directions. Let’s take the example of how to update the home, renovate, change that spare bedroom into something useable or just redecorate for the hell of it and have some fun. Yes! Yes! Yes! Maybe the garage or shed will be the object of focus: “finally I will have my art studio!” Lucky you, if you are in this position! Now what about the design? Maybe you’re considering a Feng Shui design, the oldest organic green process alive today supporting people sustainability? If you are like my last project, 10 years of ideas sitting around waiting for the fuel to get motivated, the question here could be “is your lifestyle/business still holding you prisoner?” So where do you begin? With your many collected thoughts, or do we bring in an outside person to freshen up the pot, create clarity and shift the ideas box into new and fresh creative territory?

How do you best go about the existing potentials available to you?

feng shui

noun \ˈfəŋ-ˈshwē, -ˈshwā\ a Chinese geomantic practice in which a structure or site is chosen or configured so as to harmonize with the spiritual forces that inhabit it; also: orientation, placement, or arrangement according to the precepts of feng shui Firstly write down your ideas for they will most certainly change as new thoughts run through the mind like a train out of control in the next ensuing days and nights. It’s a good thing really, as we do not want to jump in and discover half way through the project that we want to change the whole direction of the project. Did you know the old idea of ground breaking applies to the start of all projects? The choice of timing happens for many reasons, a bit like playing eeny meeny miny moe. Timing is an important conceptual moment within the universe, the outcome being one of three results: moving forward=asset, going backwards=liability or neutral=blocked. So sit quietly and discover a starting time that aligns with you energetically, as opposed to the practical or available fitting in space between other commitments.

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Rededicating a Space

My last project converted storage space into an office and small seminar room. Previously the office and everything else was the dinning table. By dedicating the space to a new, particular use gives meaning and a new way of functioning within the home. I am constantly amazed at the change in relationship behavior between the occupants within the home or business. Change to allow change for the better.

“ Others will add their versions of what you should do which may lead to confusion if you listen. Best to allow your own creative juices flow.” Dollars

Now the cost enters the equation of how far do you go with this conversion, and is it possible to save by doing it yourself or part thereof? Paint is cheap compared to what the finished result has to offer. Sometimes I personally will add a mix directly to the wall first. This adds highlights and gives texture to the walls for those who are tactile by nature.

Where to Look For Design

The existing home décor will already suggest the direction of design, color, function, and furniture. But not always! Open up to new ideas. It will depend on acceptable variations due to contrasts that remain complementary and compatible. It is entirely up to your creative talents, latent they may be. A hint here is not all spaces are open to just any function. Look at the larger picture and foresee the final product. A word of caution here: Others will add their versions of what you should do which may lead to confusion if you listen. Best to allow your own creative juices flow.

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HOW DOES ONE DEFINE FENG SHUI I have been asked this question many times, and it is the same as asking “how does the universe work.” There is no doubt that it is about harmony, synchronicity, balance, the alignment of energy forms and you. Where you are positioned in relationship with the existing surrounding energy forces and their short and long term influences on you as an energy form. And does that outcome become a liability or asset to you in your journey in life. There are many explanations as to what Feng Shui is, so the question to be defined may be, how does one define an energetic web of constant movement into a fixed definition. My understanding you can only do this at a superficial level. After all we are talking about defining the combinations of Metaphysics and Quantum Science in some fixed stationary idea. Well good luck on that one. Question: Why is Feng Shui used in those top 1% of successful business, for what reason? Because they need to spend money or could it be, they know something that is not common knowledge and therefore understand just how powerful this ancient science when correctly applied. In the next article I will explain / define Feng Shui so that you will have a greater understanding of what it really is all about.

Allow Plenty of Time

Next, give yourself TIME to do the project and allow for any additional time necessary due to delays regarding weather or commitments elsewhere - but keep going until the finish. The rewards are exciting, immeasurable and a personal gift to one’s ability and perseverance. It is important to note here that some costly changes - electrical, furniture, builder, etcetera, may occur unexpectedly. If so, set them up to happen in progressive stages so as not to interrupt the continual flow of the project. This may also keep the emotions below sea level especially if there is a duo team!!!

What’s Next?

Now that you are up and running. The idea is in place. By now you have dragged your friends into help. You have collected the 65 samples of paint, found all the best places to access the cheapest furniture, collected all the pictures from magazines, chopped and changed the original ideas. So what’s next?

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“…give yourself TIME to do the project and allow for any additional time necessary…- but keep going until the finish.” • Put the money you calculated aside and a little extra, but please do not hold yourself to ransom by an exact amount. It will inhibit your ability to follow your instincts. Remember, in the end you have to live with your results, so do not short change the process for the sake of a few dollars. Find a solution. • In the meantime, set the starting date and collect everything necessary so as to be prepared drop sheets, tools, fittings, nails, and screws. The last thing you want to be doing is wasting time,

running off to the hardware store every day for some minor piece of equipment.

the path of an individual’s evolution in creativity and the physical progressive work in progress.

• A one day Feng Shui class or personal consultation to discover the relationship connections between humans and the building structures that supports them and their family. This will add information on the progressive alignment of design and desired functionality, reducing the unwanted pebbles that appear as road blocks in

Whatever you do, go with your flow and make this adventure as enjoyable as possible. Remember, your purpose is to experience and have more experiences, so have fun! After all, it is only a game in one’s ability to step up to the next challenge of who you are. Enjoy 2013!

Michael White-Ryan, President Australia Michael’s expertise began in the construction industry in the 60’s fabricating high rise buildings to custom homes. Michael has worked as an Environmental Landscape Designer where he earned awards. After a number of years he went on to develop a large Alternative Medical Center. In time he developed his own brand of communication courses and lectured at a number of Colleges. He has spent many years teaching and training under a variety of Masters, in the science of Traditional, Classical, Imperial Feng Shui and Environmental Design. He has a Diploma in Construction and Design. He was the director of a Feng Shui College for 5 years, and is considered a Specialist Practitioner today. Michael holds a BA in Environmental Design. Pamela Edwards, Language of Space CEO Los Angeles / Santa Rosa One of the elite in an international field, Pamela Edwards is a Master Practitioner of Classical Feng Shui with more than 25 years of business experience, owning and operating design related businesses. She is currently a member (invitation only) of a global alliance of Feng Shui consultants. Pamela’s educational background includes 10 years of extensive experience in the science of Business Feng Shui. During that time she was hand selected for advanced mentorship by the most respected world class Feng Shui Master. She has a BFA Degree in Environmental Design. As CEO of Language of Space, Pamelas Business Skills, Design and expertise in Environmental Feng Shui, combines a unique portfolio of skills and insights to increase her clients outcome.

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Planning Your

Garden Today is the perfect day to start planning your garden!

Try this FREE online planning tool.

Smart Gardener

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Starting Seeds B

elieve it or not, it’s time to start thinking about your seed order! I’ve always ordered from High Mowing Organic Seeds in Wolcott, VT. They have a terrific variety of certified organic seeds, and their website is packed with information to help you figure out how far the seed goes and how much you need for your garden.

Don’t get too over-excited about starting seeds yet though! Look at your calendar and start from the date you will plant your seedlings in the garden/field and count backwards to find the date you should start those seeds. Most seed packets tell you to plant indoors a certain number of weeks before your transplant date. For example, most tomatoes should be started 6-8 weeks before the planting date. Start too early and you’ll have stringy, leggy plants. High Mowing Organic Seeds website is loaded with information by seed to get you started. Check out their video below for the basics of seed starting.

Madeleine Noël proudly showing her seedlings

Seed Starting How-To from High Mowing Organic Seeds

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Go to for more information and to order your seeds today!

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Minding The Forest Maple Production at Shannon Sugar Shack By Cheryl Cesario, VOF Certification Staff


he town of Pittsford is a quaintlittle place located halfway betweenBrandon and Rutland. During mapleseason, you may detect the sweetsmell of boiling sap emanating fromthe heart of town. That is becausejust behind the school, across theplayground, a small gray garage doublesas a sugarhouse for a few shortweeks every year. This is the ShannonSugar Shack, where John and SusanShannon produce their maple syrup. John and Susan now live in whatwas his greatgrandmother’s home inPittsford. Although John

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left Vermontfor a period of time, he maintained hisconnection to Vermont over the years,traveling home each sugaring seasonto make syrup. The couple was livingin separate states out West Susan inColorado, John in New Mexico. Ona visit to Vermont together in early2009, John proposed to Susan in thesugarbush. By May of that year, theymoved to Vermont, which allowedthem to give year-round attention tomaple production. Their 25-acre sugarbush is just sevenmiles away in Brandon. John has beenleasing this parcel for twelve years,but in 2009, living nearby meant

thathe could focus on the woods. Fivemonths were spent overhauling theoperation – cleaning up in the woods,figuring how to better route the sapto collection tanks and honing hisskills. John attended classes and visitedother sugarmakers to observe theirsystems. This allowed him to designa system that worked best for the operation.For all their hard work, Johnsays, “We were rewarded for it, it wasour biggest season ever.” John loves to be in the woods. He says,“I love to be out there by the trees.Even if I’m satisfied, I’ll always be outthere looking for something.” Susanadds, “John has a fine-tuned sense tothe subtleties of how those trees arechanging.” As far as all of the componentsof making syrup, she says, “It’ssecond nature for him.” Susan is an accomplished potter andshe creates beautiful pieces that areboth simple and elegant. The garagethat is the sugarhouse, doubles as herstudio. However, the pottery mustbe moved out when sugaring seasonarrives. The 2010 season was Susan’sfirst. “I learned how to boil,” she says. Although John and his brother Tomfigure out the daily logistics, Susanfills in where needed. “I’m the trucker,the cleaner, the packager, and the gofer.”Although, she adds, “John didmost of the 3:00 am sap runs.” The Shannon’s say that their woodsare not classified as a ‘premium sugarbush’.That is, it has not been groomedfor maximum maple production.Rather, it is a forest that has grown upfrom old pastureland and this dictateshow the forest is managed. For example,John says, “Our [tree] crownsare very small. We get a lot of summerlight.” Therefore, more

“I love to be out there by the trees. Even if I’m satisfied, I’ll always be out there looking for something.” John Shannon 52 |

“…the taste of real maple syrup is evident and behind the delicious flavor is the care and effort of a sugaring season in Vermont.” attentionmust be paid to the forest floor, wherethere is more first-stage growth. Theunderstory can, if not carefully managed,establish very quickly withoutthe shade given by larger tree crowns. John must control the undergrowthor his trees will struggle for growth.There are no roads or paths throughthe woods that typically are used foraccess by snowmobile or four-wheeler.Staying on town roads eliminates issueswith erosion of fragile forest soiland also eliminates tree root damagefrom the vehicles. There are some issueswith squirrel damage, but hawkshave come in, serving as natural controlof these sometime pests. It is clear that for the Shannons, thereis a respect for the forest and a consciouseffort to care for the trees ina way that will sustain them for thelong term. John explains, “It’s not justabout the maple tree, it’s about everytree we can care for. A diversifiedforest is the best thing a sugarmakercould have. Anything that comesalong, whether it’s insect infestationor blight, it won’t wipe that forestout.” In this way, John’s philosophyparallels the organic guidelines. Thecouple agrees that organic certification,which they obtained in 2010,was an easy fit for the operation. “Itwas like a piece of the puzzle comingtogether,” John states. Currently, the Shannons use approximately1,000 taps on this 25-acre lot.They have been experimenting overthe last two seasons with using one tapper tree. Some producers may use twoor more taps per tree, but the multipletap holes can put stress on the tree.Each year, new holes must be drilledand these holes can multiply quickly.Ideally the new tap holes are put intoareas of healthy white wood, meaningso many inches from the old

tap holes.John explains that one tap per tree isless invasive and gives him better taplocation, better wood to tap into everyyear, and he finds his old tap holesheal more quickly. Ultimately, withthis system, he has found his sap yieldper tree is larger. Susan summarizes,“ We are holding the longevity of thewhole forest in view.” Tubing is used to carry the sap tocollection tanks. Sap is transportedby truck to the home sugarhouse inPittsford. There, John has modernequipment for boiling, such as a reverseosmosis machine, which removessome of the water from the sap,making for more efficient boiling thatuses less fuel. He has a new evaporatorand new finishing pan ready to gofor the 2011 season, which are bothstainless steel. He’s also using the new‘check valve adapter’ developed by theUVM Proctor Research Center. “It’ssuperior to anything else out there,”John says. He says he’s also glad tosee the phase out of galvanized equipmentand the move to stainless steel.He states, “I don’t think there shouldbe containers out there that are outdated.”Galvanized equipment andbarrels have come under scrutiny dueto the lead soldering used in the seamsand therefore the potential for lead toleach into the syrup. John embracesthese changes and advancementswithin his industry and says he’s happyto see that the market is asking forbetter syrup. However, maple sugaring is not withoutits trials. John explains, “If youcan go a day without something goingsouth on you, you’re lucky. Thereare lots of components between thewoods and the sugarhouse to get inorder. If we have a non-eventful dayin sugaring, that’s perfect.” John

usesthe analogy that, “Sugaring is like asnowflake – it is always different everyseason. I take notes each year but I’venever been able to compare much.” When the season is over, John says heimmediately takes all the taps out of thetrees, and gets all the tanks and equipmentout of the woods. He says it’s notworth it to push the season to the bitterend and that his philosophy is ‘respectthe tree.’ After thelong days of sugaring, theShannon’s have a productthat they are proudof. Their syrup tends tolean towards the darkergrades, yielding primarilyDark Amber and GradeB. John states, “We get agreat table grade syrup.” Some of the Shannon’ssyrup, about 100 gallons,is sold directlyto the customer at theMiddlebury Farmers’Market, where their stand is a mixof lovely pottery in various hues andrichly colored syrup in Mason jars andjugs. However, most of the Shannon’ssyrup is marketed in an unexpectedway. A friend of John’s operates atraveling French toast stand calledthe ‘Sugar Shack’. The ‘Shack’ sets upshop at music festivals up and downthe east coast from spring through fall.Of course, maple syrup is needed tocover all that toast, and that is wherethe Shannons come in. With this creativesales outlet, the Shannon’s syrupreaches thousands of customers, farand wide. With one bite, the taste ofreal maple syrup is evident and behindthe delicious flavor is the care and effortof a sugaring season in Vermont. Maple syrup from the ShannonSugar Shack and pottery from Su ChiPottery are available at the MiddleburyFarmers’ Market.

Cheryl Cesario is a Grazing Outreach Specialist with the University of Vermont Extension Service. She prepares grazing plans for beef, dairy and other livestock producers, helping these farms to be as profitable as possible while utilizing one of Vermont’s best crops - pasture. Cheryl and her husband Marc own and operate Meeting Place Pastures in Cornwall, Vermont where they graze beef and dairy cows, pigs, and chickens on their 160 acre farm. They direct market their pasture-raised meats and eggs to families and restaurants across New England. Find them at

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31st annual Winter ConferenCe

High Mowing Organic Seeds

NOFA Vermont's

Generations of


February 16 &17, 2013 • University of Vermont, Burlington

Mimi Arnstein, Wellspring Farm

65+ workshops, TED-inspired talks, roundtables, & networking for commercial growers, gardeners, homesteaders, and organic consumers. Great food, seed swap, collective art project, dancing, & celebration! Learn more, register, & meet our exhibitors and sponsors at

54 | 802-434-4122

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Organic Life Magazine Issue 3  

Organic Life Magazine Issue 3 - This issue is loaded! More recipes, stories from people like YOU, eating fresh greens year-round with the Sp...

Organic Life Magazine Issue 3  

Organic Life Magazine Issue 3 - This issue is loaded! More recipes, stories from people like YOU, eating fresh greens year-round with the Sp...