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A great new website, Local Dirt (www.localdirt.com/), is a place that brings sellers and buyers of local food together.  Here in Los Angeles, I’m spoiled by Farmers Markets that happen all over the city, multiple times a week. So as a test, I used my hometown zip code from NY. Voila! A ton of Farmers Markets close by.  

A viable question that people often have about the local movement is – ‘where do I start,’ and, ‘how are local products doable during winter months?’ …Start at Local Dirt, type in your zip, and see what pops up. While your local Farmers Markets typically won’t have summer fruits like strawberries in the fall and winter, you’ll find some other interesting produce/products.

The best part of buying local foods is the interesting stuff you discover. I’ve cooked some amazing, unexpected dishes with stuff I find there that I’ve never cooked before (gigantic eggplants, varieties of peppers I’ve never heard of, kale, new types of mushrooms, etc…). If you go to your local Farmers Market this weekend, pick up a butternut squash and make “Rebecca’s Butternut Squash Soup” featured on the site. Have fun!

I’m a big fan of reading up on diets and different types of food lifestyles. It’s kind of a geeky hobby.  My personal take on food is that I try to avoid the processed stuff and stick to local, organic foods as much as I can  (unless there’s a special occasion, like Halloween, where I needed sour patch kids). I’m about moderation, so it’s not about being so strict, but rather learning from different diets and incorporating them into my own every now and then for health benefits. Raw food is a perfect example — I have a blast going to these cool raw food restaurants in Santa Monica and Venice.

I wanted to learn a bit more about the Macrobiotic diet to see if there’s anything I can incorporate into my own diet. I found this great article on oprah.com that outlines what it’s about. I also plan on perusing the book the article mentions: “The Hip Chick’s Guide to Macrobiotics.” Enjoy!

Eating Your Way to Better Health
By Erin J. Shea
Following a Macrobiotic Diet

The word macrobiotic comes from “macro,” which means large, and “bio,” which means “life.” Practitioners of a macrobiotic diet generally seek a way of eating that incorporates physical and spiritual health. Rich in soy and phytoestrogens, which are a diverse group of nonsteroidal plant compounds found in food such as nuts, oilseeds and flaxseed, the macrobiotic diet is predominately vegetarian and emphasizes whole grains and vegetables.

“The real spirit of macrobiotics is about freedom,” says Jessica Porter, author of The Hip Chick’s Guide to Macrobiotics. “One eats healthy foods most of the time so that one can eat more extreme foods some of the time. People in good health can go out and play, having a glass of wine or a piece of chocolate cake. They return to their regular macro foods in order to maintain their health and eventually play again.”

Porter says the philosophy in macrobiotic thinking is explained through the lens of yin and yang. “We eat foods that are whole, local and in season [so] that our bodies get perfect yin-ness and yang-ness needed for the natural environment in which we live. When we harmonize with nature, we experience strength, flexibility, freedom and happiness.” For example, she says those who live in New York City and eat what she calls “yin foods” like bananas, yogurt and sugar on a daily basis become weakened and lose touch with the natural world.

Cooking macrobiotic food takes time. Porter suggest people start by cooking and eating whole grains on a daily basis, which can take up to an hour to cook. “Just make some brown rice and chew it well,” she says. “In my experience, after people begin to eat whole grains daily, [they'll] want to cook an hour a day.”

Though it can be expensive, Porter says certain items such as sea vegetables and miso last a long time and the elimination of meat and dairy in exchange for grains and beans balances out any high costs on a grocery bill.

“These days, with muffins, cappuccinos and microwave dinners making up our daily fare, we’re eating in a way that weakens our bodies and minds over time,” Porter says. “When we end up depressed or anxiety-ridden, we’re told it’s all in our heads, when very often, it’s all on our plates.”

I love to have people over – small gatherings, large gatherings, whatever. I’m always looking for new ideas when it comes to serving food and drinks. But let’s face it: it’s hard to stick to organic products when it comes to serving drinks. Where would I even start shopping for organic alcholic beverages? What could I make?

Paul Abercrombie’s engaging, colorful book , “Organic, Shaken and Stirred” is a great way to learn about making organic cocktails, and not stuff you’d expect (organic rum and cola), but really interesting drinks (ever hear of a Saffron Margarita? I hadn’t!)

 He first takes you through all types of organic alcholic drinks and where to buy them (vodka, tequila, rum, wine, spirits, etc.) as well as mixers and the tools you’ll need (glassware, etc.) He then provides tons of cool recipes – stuff I’ve certainly never heard of, but would be proud to serve my friends at a party, like the aformentioned Saffron Margarita, Blackberry Mojito, Lavendar Lemon Drop, Elderflower Fizz, and the list could go on and on.

So, for the creative, organic and even flat out bored hosts/hostesses who’d like to try something new, check out “Organic, Shaken and Stirred” for a fun and useful read.

I looked in my closet yesterday and realized I had some old, now dinosour-like electronics (remember how big the first generation ipods were?) Anyway, now that ipods, laptops, cell phones and other electronics have been on the market for a long time (that old ipod was purchased 5 years ago already!), there’s a lot of waste. People need a solution for throwing out their old electronics responsibly.

This is where ecoATM comes in, a company that has created an ‘eCycling’ station for pricing and buy-back of used consumer electronics and mobile phones for trade-in/trade-up and recycling. While ecoATM won’t give you cash for an old device, it will offer money off something in the store it’s installed in, or let you choose from various gift cards. eco ATM’s are expected to roll out in stores in San Diego (where they’re based), Boston, Dallas and Seattle.

Check out this smart company here: http://www.ecoatm.com/

Shireen Qudosi of air-n-water.com is my very first guest blogger. As the holiday season approaches and there’s lots of opportunities for hosting parties, here are her insights on eco-friendly entertaining. Happy Halloween!

Find out how you can be the talk of the town by throwing a chic eco-friendly party

Get off on the right foot - First thing’s first: the invites. Make sure you use invites made from recycled paper. Contrary to ecologically-challenged perceptions, recycled paper can look and feel just like high grade paper, but minus the guilty conscience. If ordering them from a professional, ask whether they use recycled paper.

Faux Flowers – Gone are the days of deplorable fake flowers you could spot a mile away – usually collecting dust in some over-crowded knick-knack filled nook and cranny in your grandmother’s house.  These days, if you know where to look, fake flowers can pass for the real thing.

Aside from standard silk flowers (which are still using silk worms), there’s the option of clay flowers.  Deco Clay flowers are absolutely gorgeous and look just like the real thing – except that they cost a fraction of the price, are environmentally safe, and last forever.

The even better upside is they’re reusable so you’ll save money in the long run, plus you’re not contributing to flower butchery nor the very unsustainable flower industry, which has to shower flowers with pesticides – a factor that’s damaging to both you and the environment.

However, if faux is not your thing, then get flowers from the local farmers market.  You can even get great arrangements and settings out of potted plants and flowers.  A personal favorite is the clever use of moss as decorative center pieces. Moss is not only cheap, sustainable, and uber chic, but it can also be planted afterwards with next to no effort. 

Lighting and Décor – One big aspect of party planning is how the party will look. You want your guests to be dazzled, “oohs and ahhs” should be pouring out, compliments gushing.

When done right, the atmosphere that lighting and decorations can create will provoke that response. But rather than choosing blazing electric lights to illuminate the event, try choose more environmentally friendly lighting. Candles are the perfect choice, as they are both lovely and economical – not to mention they don’t require any energy to run.

As for the décor, you don’t have to spend hundreds of dollars when home made paper goods will be far cheaper and far more interesting.  Consider making paper mobiles, such as the popular origami crane mobiles. You can hang them lined up on a string, as a collective, or individually from just about anywhere.  You can even use left over ones as decoration pieces on the dinner table – plus making them out of scrap paper makes good use out of something that was just going in the bin anyway.

Eco-Friendly Wine – Because it’s not just about what you’re using, but what you’re consuming, try switching out your wine for one that is more Earth friendly.  There are three categories of eco-friendly wines: sustainable, organic, and biodynamic.

“Sustainable” means that grapes were grown with few to no chemical, fertilizers, pesticides, or herbicides.  This method nurtures the soil naturally, whereas “organic” wines are grown in organically certified vineyards and are made without added sulfites.

On the other hand, “biodynamic” winemaking goes way beyond organics. With biodynamics, the farm is viewed as a living system. The soil is treated with complex compost preparations (of course without chemicals or pesticides), including quartz, yarrow flowers, stinging nettle, and more.

Biodynamic winemakers claim to have noted stronger, clearer, more vibrant tastes in their wines, as taste test conducted by Fortune confirmed. Now all you have to do switch out bulky refrigerators for portable wine coolers, an energy efficient way to chill your wine.

Sustainable Serving – If you consider the glasses, dishes, knives, forks, bowls, and all the other little items used to create a smash hit setting, you quickly start to realize how much goes into entertaining. 

In order to host not only your guests, but a more eco-friendly lifestyle, consider purchasing tableware made out of recycled materials.  You don’t even have to trade in your luxe taste. In a green-conscious corporate world, companies across the board are all offering unique yet refined dining options, including dishes made out of recycled glass.

Target, for example, has recycled glass goblets great for a Sunday brunch; whereas Macy’s cobalt blue stemless wineglasses offer an element of sophistication.  These stunning little gems, made with 30% recycled glass, are a striking visual for an evening dinner.

However, if you’re opting for something even more sustainable, try compostable cornware tableware, biodegradable sugarcane plates, or even biodegradable bambooware.  These serving alternatives are not only green but far cheaper than buying 50 sets of “real” dishes to accommodate larger gatherings. On the other hand, if you insist on using “real dishes”, then I suggest using what you have rather than buying more. If done right, mixing and matching dishes (and even seating) can offer an eccentric look that’s sure to catch your guests’ eyes.

Set the Stage – The real drama at any party is at the dinner table. The visual centerpiece of the evening should reflect the mood you want to create.  Whatever your choice, make sure that you set your table using eco-friendly items.  In addition to naturally available plants and flowers, as well as sustainable dishes, you can get organic table cloths, runners, and napkins; you can even make sure the lamp shades and curtains are eco-wary items.  Setting the stage doesn’t have to be limited to just the table – your whole environment can reflect your eco-chic taste.

Ice Goes Eco – There’s no point in wasting time, gas, paper and plastic by going to the store to purchase ice for your party.  Rather, a sleek compact portable ice maker will quickly plunk down cube upon cube to keep drinks nice and cool.  Plus, nothing kills a party like someone announcing “We’re out of ice.”

Leave Them Wide-Eyed and Wondered – One of the most important elements of any party, large or small, is how your guests feel when they leave. Out of the many ways to send your guests off, the most beautiful and memorable has to be a sky lantern send off.

Lanterns (lights) are very popular in South Asian and Asian cultures, where lights represent both spirituality and hope. It’s a spirited feeling to stand there gathered with friends, lighting and releasing lanterns that ascend as golden orbs set against a dark night’s sky. 

Made out of recycled paper and bamboo, sky lanterns are also eco-friendly.  For added measure, have your guests write messages on each lantern before sending them off.

Hostess Gifts - And any chic eco-hostess knows to lead by example even when attending other parties. When attending another bash, swap out your normal hostess gift for one that is earth-friendly.  The same goes for others who obey the rule of “do not go empty handed” – simply swap out the routine bouquet of flowers or dessert with something eco-chic that shows of your cleverness and commitment to the environment.

There are a ton of options for sustainable gifts.  There’s even a growing trend of green toys if it’s a child’s birthday you happen to be attending. But more importantly, there’s no reason to give green gifts just as a hostess gift; swap out Christmas and birthday presents for the same. 

But above all, here’s the simplest rule for eco-entertaining: “Use what you have, and borrow what you don’t”, and remember that at the end of the day, a great party is about who you’re with and not what you have.  

Eco-Friendly Entertaining is brought to you by Shireen Qudosi.  Shireen http://www.air-n-water.com to help them share an eco-minded philosophy with consumers.  To contact her, email Shireen@air-n-water.com  

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In a previous blog, I had mentioned that I was taking a trip to Maui. Well, I’m back from my vacation, living and working and blogging once again. My take on Maui? It was incredible — and exceeded every expectation that I had going into it.

It’s the most naturally beautiful place I’ve ever seen. Not just the gorgeous beaches, but the rainforests, the rocky coastlines, the black sand beaches, the waterfalls and the rainbows (yes, we saw a full-arched rainbow, framed by a picket fence), and the culture…the spirit of  aloha.  The cows happily grazing on grass, hanging out in their little cow-families on rolling hills. The lavender fields. The shave ice. The Old Lahaina Luau. The Road To Hana. The waterfalls, complete with natural swimming pools beneath them. The way that locals wave at you as your drive by in Hana. The most incredible part of it? Sunrise at the Haleakala Crater. If I can swing it, I’m going to try to go back in winter when the Humpback Whales are there (yes, even whales love Maui).

I was also really impressed with how green Maui is. As Lonely Planet puts it, “Green is also a way of thinking and living on this island, where people spend most of their waking hours outdoors, communing with each other and with nature…nearly everyone on Maui feels a close connection to the land and the sea.”

People from Maui have been locavores for as long as people have lived there, for obvious reasons: Maui is an island. Most of the restaurants specified where the vegetables and meat were from. At Mama’s Fish House, a beautiful seafood restaurant on the North Shore, the menu even specified where the fish was caught, and who caught it (that day, of course).

So, on my continuing quest to eat locally (I’m striving to only eat stuff from California, when I’m here), Maui is an absolute inspiration.

And now, sitting back at my desk at work, I can immediately de-stress by thinking back to that full-arched rainbow, and of course, the beautiful spirit of Maui.

We saw this rainbow in upcountry and were amazed. The picture below is one that I took at the Haleakala Crater at sunrise.

All right, I’m on a bit of a local kick this week. I’m just feeling really inspired by the whole movement, which is not only about what you eat, but what you wear. When I found out about jeans company Raleigh Denim, I had to blog about them. They’re a North Carolina company whose jeans are 98 percent local, including of course, the thread and denim, which is produced within 200 miles of its workshop.

To produce the denim, the company uses the Cone Mills’ White Oak Plant, a 100-year-old local mill that weaves the fabric on the only original shuttle looms still working in the U.S. today. Pretty cool. All of Raleigh Denim’s design, pattern-making, cutting, sewing, washing and finishing are done by hand in the company’s Raleigh workshop (the designer prefers to incorporate traditional construction methods and vintage sewing machines).

Raleigh Denim jeans are now carried in major retail stores across the US, including Barneys New York and Steven Alan, and are becoming really popular. They’re priced from roughly $215 to $285. On the expensive side? Yes. But in my opinion, its worth investing in companies with positive and ethical business practices.

Check out Raleigh Denim’s site to find stores in your area that carry them: http://www.raleighdenim.com/

Remember when everyone started using the word organic? When it went from something reserved for the faux-hippies and the wealthy, to mainstream, main-street America? (e.g., you can buy organic anywhere, from Costco to your local chain grocery store). The movement that’s going to be mainstream pretty soon is the local movement, with “Locavores” springing up everywhere. As a follow-up to the post on Organic versus Local foods, and as I become more knowledgeable about this stuff from the book: Animal, Vegetable, Miracle: A Year of Food for Life, I wanted to chat more about it.

The local food movement is all about eating foods that come from your regional area to support the local economy and businesses (e.g., family farms), reduce environmental side effects from food that travels far, and of course, enjoy fresher, seasonal and better tasting-food (tomatos that actually taste like…tomatos!)

I’m a big fan of the Local movement. Here are some tips to start integrating this movement into your life. I’m all about small, reasonable changes – so even making one small change will be great.

Visit a farmers’ market. Farmers’ markets keep small farms in business through direct sales.

Choose 5 foods in your house that you can buy locally. This is definitely more reasonable for people that don’t live near Farmers Markets. Rather than trying to source everything locally all at once, try swapping out just 5 local foods. Fruits and vegetables that can be grown throughout the continental U.S. include apples, root vegetables, lettuce, herbs and greens. In most areas, it’s also possible to find meat, poultry, eggs, milk, and cheese—all grown, harvested and produced close to your home.

Find out what restaurants in your area support local farmers. You can do this by asking the restaurants about their ingredients directly. Frequent the businesses that support your farmers.

Ask questions and read labels. Ask your supermarket manager where your meat, produce and dairy is coming from. Also, check the labels to see where your food is coming from. If you can’t get local, the next best thing is to support a family-owned business. For example, if it’s Kraft cheese (corporate conglomerate) versus Cabot cheese (a family-owned farm in Vermont), then go with Cabot.

Buy from local vendors. Can’t find locally grown? How about locally produced? Many areas have locally produced jams, jellies and breads as well as locally roasted coffee and locally created confections. While these businesses may not always use strictly local ingredients in their products, by purchasing them you are supporting the local economy.

For more tips, here’s a great blog about the local movement: http://www.lifebeginsat30.com/jen/

For my LA readers who are looking for another great lunch place to add to their repertoire, I recommend Café Flourish on Wilshire Blvd along the Miracle Mile. They serve amazing organic plant-based (e.g., vegan) cuisine. Some people hear ‘vegan’ and they get scared away. Well, this place has got it down right — (and I’m not even a vegan).

I had the‘Hooray for burritos’ dish there (meat/dairy free burrito) – and honestly, you could have swapped it with something from a taco place and have not known the difference…except this burrito is actually good for you! This place would turn meat-eaters into believers. An added bonus? A locally-owned business with really cool people who work there.

Check it out: www.cafeflourish.com

While it’s not feeling like fall here in Southern California (it hit 90 degrees today!) I love the sights and smells of autumn. Here’s a recipe for a great pumpkin mask I found in Self Magazine that will give your skin a healthy dose of antioxidants like vitamins A and C…perfect for recovering your skin from all the sun it was exposed to over the Summer (in my case, every day!) and to help keep your skin looking young.

Mix together:

• ½ cup canned pumpkin
• ¼ cup bentonite clay (available at health food stores)
• 1 tbsp honey
• 2 tbsp water
• 1 tbsp almond oil
• 2 tsp cinnamon

Apply evenly to your face or anywhere else you’d like to smooth. Leave on 10 minutes before rinsing with cool water.  Why does it work? Almond oil moisturizes, clay draws out impurities, honey replaces collagen and cinnamon improves circulation. Enjoy this mask while saving some $ on a store bought one!