environmental policy & green living













3 Really Good Reasons to Use Your Thanksgiving Leftovers
Martha Stewart, November 2017.  The sheer wonderfulness of eating leftover turkey sandwiches is just one of them.

This Williamsburg Restaurant Is Working Toward a Zero-Waste Kitchen
Edible Brooklyn, November 2017.  In the airy dining room of Williamsburg’s Reynard, servers glide between tables setting down dishes: Kabocha squash with pumpkin seeds and whipped butter here, heritage pork chops with mushrooms and roasted pear over there. Cooks work around a coal hearth in the bustling kitchen to push out those dishes with a pleasant smoky taste, but at the same time, they’re also saving as much by-product and scraps as possible to be fermented, dried and used in other dishes. You wouldn’t know it from the dining room, but Reynard wastes as little as possible and is working toward an ambitious goal: reduce the kitchen’s waste to zero.

To Save the World, Eat Insects
Martha Stewart, September 2017.  Find a bowl of slightly roasted crickets as part of the spread at your friend’s backyard barbecue and chances are you’ll be looking for a new squad.

Tom Colicchio-Backed Bowery Grows in New Jersey
Edible Manhattan, March 2017.  My nose tingles as I chew. An aftershock of wasabi finishes the sharp, tangy bite. Wasabi arugula isn’t something you’d usually consider local or in season on a February afternoon but thanks to start-up Bowery both those things are true.

To Reduce Waste Fleishers Turns Leftovers Into Dog Food
Edible Brooklyn, December 2016. Beef liver, heart and tongue might night be your first choices from your neighborhood butcher shop but some Fleishers Craft Butchery customers can’t get enough of them.

This Nonprofit Gets Restaurant Leftovers to Those Who Need Them Most
Edible Manhattan, November 2016. Rescuing Leftover Cuisine accepts any amount of food and, with a simple tech, connects and mobilizes volunteers willing to pick up and drop off donations.

The Rise of the Flexitarian Diet
Beyond Words Magazine, October 2016. From Meatless Mondays to vegetarian dishes at your favorite restaurant, making or ordering a meal sans meat has never been easier or more acceptable. Once the stuff of vegetarians, vegans, and hippies, more and more carnivore-loving Americans are enjoying not eating meat. At least some of the time.

The New Green Trend Says Goodbye to Packaging in Zero Waster Grocery Stores
Beyond Words Magazine, May 2016. Imagine a supermarket where there is no disposable packaging. There are no shelves lined with single use boxes or plastic containers. Instead shelves hold products ready for dispensing into reusable containers.

How a Former NBA Basketball Player is Changing the Food System
Beyond Words Magazine, March 2016. Twenty plus years ago, a farmer by the name of Will Allen bought three acres of land in Milwaukee, Wisconsin for what he says were selfish reasons.

“I wanted to sell my produce,” Allen said. The former professional basketball player and retired Proctor & Gamble employee had recently taken over a farm run by his wife’s family, but he needed more space.

Simple Rules For Buying Local Seafood
Long Island Pulse, July 2015. Fruits, dairy and vegetables are words often associated with buying local and sustainable food on Long Island, but what about seafood? The waters off our coasts are an abundance of choices, ones that are often left out of the locavore and farm-to-table trend that has become almost passé.

Why the Dwindling Lobster Population Matters
Long Island Pulse, July 2015. Eating lobster is so much more than a meal. Cracking open the lobster, dipping the tender meat into butter, biting into deliciousness. Whether at a clambake with toes in the sand, watching the boats while dining at a seafood shack or simply on your back deck, lobster dishes are summertime staples. Nostalgic. Tradition.
But what happens if the lobsters go away?

Why We Should Care About Bees
Long Island Pulse, June 2015. Simply put, bees are priceless. Yes, I’m talking about those 15-millimeter long, light brown things that buzz around. They’re responsible for pollinating more than 90 varieties of fruits and vegetables worldwide, not to mention the desserts their honey helps make.

What would Nick & Toni’s chocolate honey cake be without honey? Or the almond torte, or tartufo?

Seaweed Gets Tangled in Global Warming, Pollution
HellaWella, June 2012. Sunscreen mixing with salt water and sand creates a smell that can only mean summertime at the beach. But those who live and work near the ocean know that sometimes the beach stinks.

6 Eco-Friendly Summer Must-haves
HellaWella, May 2012. Beach bum or 5 a.m. surfer, HellaWella has your guide to some of the best eco-friendly summer products.

The Buzz On Natural Sting Remedies
HellaWella, March 2012. The hot, sharp, stabbing unexpected sensation of a bee sting can quickly ruin a lovely spring afternoon.

Save The Environment By Thrift Store Shopping
HellaWella, March 2012. For those who love to shop there may be nothing better then browsing through the mall and snatching up a pair of Manolo Blahniks.

In Mystic Bikes Are Meant For Sharing
Patch.com, April 2011.There’s no reason to drive around Mystic and Stonington when you can explore by bike.

Local Farming In Stonington And Connecticut
HellaWella, April 2011. Nestled along Al Harvey Road in Stonington is a farm that doubles as an educational program.

Blue Bins And Yellow Bags Help Green Stonington
HellaWella, January 2011. Reduce, reuse, recycle—it’s the motto of environmentalists everywhere and one Stonington residents seem to be embracing.

Proposed New Trolley System and Mobility Hubs Put Mystic Beyond the Space Age
Patch.com, December 2010. Mystic Mobility Study takes a new spin on an old concept.

More Bad News about BPA
The Green Fork, February 2009. As if eating right wasn’t hard enough, a new study has found that anyone who was ever concerned about storing food in plastic containers had good reason to worry.

Getting Dirty
OZOlife, November 2008. People have their “Aha!” moments. Dutch designer Marieke Staps had hers when she fantasized about her lights running on “free and environmentally-friendly energy forever and ever.

Load ’em Up
OZOlife, November 2008 “Laundry will probably never be completely fun until they figure out how to make it clean itself.”