World Ark Magazine - September/October 2008 - (Page 6)

The Good Life Tips for Better Living TRAVELING WHERE TO STAY LIGHT You already trawled the consumer-review sites to find a cheap, quiet hotel that doesn’t serve stale croissants for breakfast. But what about finding one that recycles its graywater or donates leftover food to charity? The website www.environmentallyfriendlyhotels.com ranks hotels around the world based on eco-friendly practices. The site also features consumer reviews and clear explanations of all its criteria. GETTING THERE And while you’re online booking your flights, check out www.therealcosts.com. It’s a downloadable program for the Firefox browser that plugs in to all the major travel websites, giving an easy-to-read estimate of the carbon emissions for your proposed itinerary. While there are many other factors affecting environmental impact, a program like this is a way to start thinking about the hidden costs of consumption. HARVEST: Winter Squash Just as the rest of the garden’s bounty is fading, the hardy winter squash makes its debut. Not to be confused with summer squash, these hard, colorful vegetables will last well into winter if kept in a cool, dry place. Whether boiled, baked or steamed, winter squash has a creamy texture and a sweet, nutty flavor. GARLIC Goodness Fall is the time to plant homegrown garlic, which is much tastier than storebought and helps repel pests in your garden. Garlic couldn’t be easier to grow—simply plant individual cloves about 2 inches deep in well-tilled soil and forget about them until spring. When their green tops dry out, they’re ready to be harvested. Butternut Squash Soup Buttern 2 pounds butternut squash, peeled and cut into one-inch chunks 1 small onion, chopped, or 1 cup chopped leeks 1 clove garlic, crushed ½ cup cream 3 cups chicken or vegetable stock butter or olive oil salt and pepper to taste optional: 1 apple, peeled, cored and chopped 1-2 teaspoons seasoning: try grated ginger, curry powder, green chilies or sage Sauté onion or leeks and garlic in butter or olive oil in large saucepan until translucent. Add squash and stock (and apple pieces, if desired) and simmer 15-20 minutes. If desired, add ginger, curry powder or sage to taste. When squash is soft, mash it with a fork or remove it by batches to a blender and blend until smooth. Return to pan but remove from heat, and stir in cream. Serve immediately, with a dollop of sour cream or crumbles of sharp cheese on top. 6 September/October 2008 | WORLD ARK www.heifer.org http://www.environmentallyfriendlyhotels.com http://www.therealcosts.com http://www.heifer.org

Table of Contents Feed for the Digital Edition of World Ark Magazine - September/October 2008

World Ark Magazine - September/October 2008 Contents Letters For the Record The Good Life Asked and Answered Digging Up the Past Not a Drop to Drink Facing the Ogres of Progress Mixed Media Heifer Bulletin Heifer Spirit World Ark Market Calendar First Person

World Ark Magazine - September/October 2008

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