dcecowomen
- Nov 21, 2020
- 4 min
Essential Food and Agriculture Workers Need Our Support During COVID-19
By: Jes Walton and Charlotte Tate Millions of people throughout our food supply chains, from farms to delivery drivers, are risking their health to ensure food makes it to our tables. Many of these workers lack necessary safety nets even as they face greater risk from COVID-19. Along with these trying times comes the opportunity to reshape a new normal—one where all people are supported, essential workers are treated as essential, and society works for all people and the plan
dcecowomen
- Jul 11, 2020
- 3 min
How the COVID-19 Pandemic Helped Me Rediscover Local Markets
By Kelley Dennings When Virginia’s governor enacted stay-at-home orders I didn’t run out to get toilet paper. Instead I went to the hardware store for all the container-friendly, spring-vegetable starter plants I could find, including celery, leeks, lettuce and broccoli. My motivation was to support my mental health during this time. I wasn’t worried yet about feeding my body. I generally keep a full pantry, and I had five to seven days’ worth of food, which I thought was ple
dcecowomen
- Mar 8, 2020
- 3 min
New research shows Americans are willing to eat more plants
By Sabrina Scull Earth Day Network (EDN) and the Yale Program on Climate Change Communication (YPCCC) recently released a new research report, Climate Change and the American Diet, which looks at Americans’ perceptions and attitudes of plant-based diets and climate change. The research release was hosted at the National Press Club, featuring an engaging panel discussion and a fully plant-based breakfast – an unconventional request of the Club’s caterers, but one that they emb
dcecowomen
- Jan 26, 2020
- 3 min
How to make your kitchen more eco-friendly
By Christy Halvorson Ross We are in a 24/7/365 battle globally and locally to reduce our carbon footprints, reverse climate change, and improve the health of the Earth. There are so many ways to contribute on an individual level to a healthier planet…on the roads, in the grocery store, with your consumer habits, and your recycling practices. You can also make a huge impact on your environmental footprint in your own kitchen. Read on to find out how. Reduce your food packagin
dcecowomen
- Nov 11, 2019
- 3 min
Fight climate change with your fork
The holidays are almost here — which means that the season of eating is about to begin! DC EcoWomen board member Erica Meier shares how you can make a difference for our planet during this holiday season by choosing to eat a plant-based diet. By Erica Meier The international scientific consensus is clear. Report after report paints an alarming yet sobering scene: Global warming is real, it’s happening now and human activities are largely to blame. The forecast is bleak: Worse
dcecowomen
- Oct 28, 2019
- 3 min
A few tricks to green your Halloween treats
By Erica Meier For children and adults alike, Halloween is all about the treats. Fortunately, we’ve got a few tricks to share about how to find delicious eco- and animal-friendly treats. We’ve even got a few ways to turn your pumpkins into treats for everyone to enjoy, including our wildlife friends! Buying healthy treats – for us and our planet This time of year, stores are loaded with Halloween treat options – however, many of them aren’t healthy choices for our bodies or o
dcecowomen
- May 18, 2019
- 3 min
How to Compost in a City
By Maggie Dewane, US Communications Manager at the Marine Stewardship Council A friend recently asked for advice on composting in a city. I was a little embarrassed to tell her that I had no advice to give! My mom composted in our family’s backyard when I was a kid, but since moving out of the house and having only lived in apartments and cities, I assumed it couldn’t be done (easily) without a backyard. Realizing I must have assumed wrongly, I set out to investigate and here
dcecowomen
- Nov 3, 2017
- 5 min
A Dietary Pattern for a Healthier Planet
by Joanna Pustilnik, Bodacious Nutrition A condo building is going up in my neighborhood, and my husband and I were worried it might cause more traffic congestion. We already live by a highway, and I’ve read that can increase the risk of high blood pressure. But then I read the world is going to house 9.6 billion people by the time my baby daughter is thirty, and the condo suddenly seems like a very minor concern. Already, one in nine of us—or about 13 percent of people world
dcecowomen
- Nov 9, 2016
- 4 min
The Benefits of Local Brew
This blog post highlights the benefits of a sustainable local brewery. DC EcoWomen does not endorse any particular organization but does serve as a resource to communicate sustainable efforts made by all. By Megan Devlin Across industries, the consumer trends are clear: people want local. In response to market demands, many companies are shifting business strategy in an effort to be more sustainable and to optimize community impact. While the beer industry isn’t necessarily
dcecowomen
- Mar 25, 2016
- 3 min
My New Year’s Resolution Was a Complete Waste
by Jessica Wilmer I am awful at keeping New Year’s Resolutions. There is something about them that screams, “Make ridiculous requests of yourself, then feel guilty when you can’t live up to your own expectations!” So for 2016, I decided to go with something that seemed more attainable: reduce waste. More specifically, I decided to focus on food waste: both the food itself and related packaging. Six R’s are better than three Waste has weighed on my conscience for many years no
dcecowomen
- May 22, 2015
- 3 min
Crickets…It’s What for Dinner?
By KC Stover There has been increasing attention paid to the role of insects as a protein source for humans in the place of meat. Insects do not create the same climate and human health impacts as livestock and they can be raised on a vegetarian diet. Many cultures around the world enjoy insects as an integral part of their diet. There are over 88 countries where insects are consumed regularly and over 1900 species of edible insects worldwide. Image: Leandra Blei The concept
dcecowomen
- May 14, 2015
- 3 min
A Delicious and Sustainable Spring Salad
By Elizabeth Hubley This salad is everything I love about spring – crisp, tender asparagus; the first juicy vibrant tomatoes of the season, creamy pasture-raised goat cheese, and a light dressing featuring sweet local honey. A satisfying crunch from toasted hazelnuts brings it all together. In each recipe I create, I choose ingredients that are good for you, people, and the planet. I believe that we have the power to support our bodies, strengthen our communities, and live ou
dcecowomen
- Oct 21, 2013
- 3 min
Making The Most Of The Autumn Harvest
How To Pack Your Vegan Lunch Written By DC EcoWoman Katharine Eaton When the air gets cooler and the leaves turn color, we tend to crave heartier meals. Cue the soups and stews! But these can be precarious on your commute and a hot lunch might give you an afternoon slump. The recipes below are easy to pack, store well in the fridge, and do not need to be reheated. In fact, they’re best served at room temperature. They are also healthy, flavorful, protein-rich and gluten-free.
dcecowomen
- Sep 23, 2013
- 1 min
VegFest: A DC festival you don’t want to miss
By DC EcoWoman Dawn Bickett DC Ecowomen take note: Vegfest is just around the corner. Never been? Then you are in for a treat. Or—if you are me—several. DC Vegfest is an annual festival of all things meat- and dairy-free—great for ecowomen who avoid animal products, or just enjoy good food. Next Saturday, you can explore vegan vendors, munch on plant-based foods, and be inspired by speakers and cooking demonstrations all day long (or at least 11am-6pm). And another plus—the f
dcecowomen
- Aug 5, 2013
- 3 min
Making the Most of your Local Veggies
The dinners I remember best are the ones I threw together with odds and ends of ingredients. There was the lentil barley salad made with twelve almonds and one and a half bruised peaches, the pizza whose toppings included roasted cauliflower and eggplant, and the “Great Depression” dinner where some college friends managed to turn a handful of peas, a sweet potato, soy sauce, chickpeas, and leftover lentils (sensing a theme?) into Shepherd’s Pie. During the summer growing sea
dcecowomen
- Jan 28, 2013
- 3 min
Malnutrition in American Women
Is a calorie just a calorie? Obesity is one of the most visible problems in our country. But it may be masking another overarching chronic health problem – malnutrition. We pride food on being inexpensive and convenient above all else – above sustainability, above quality, and above nutritional content. As a result, the grocery aisles have become stuffed with packaged, processed foods designed for low cost and long shelf-life. Unfortunately, the nutritional value of these foo