Newsletter #46

You cannot get through a single day without having an impact on the world around you. What you do makes a difference, and you have to decide what kind of difference you want to make. ~Dr. Jane Goodall

Hello Friends!

I remember in April 2014, Dr. Jane Goodall was in California celebrating her 80th birthday. One of the celebration events took place at the Google Headquarters in San Fransisco. She went live online and was being wished Happy Birthday from various locations around the world. The love and admiration for her from so many people was as you can imagine, huge. She was given a moment to accept a question or two submitted by someone online. I thought, why not send in a question myself. This is something I had never done before and to my extreme surprise (and horror!) , mine was chosen out of the thousands that were sent in. My question was: what can we do every day that makes the biggest difference? Her answer was very close to the quote above.

Welcome to issue #46 of my newsletter and to all new subscribers! A big thank you to all paid subscribers, who will also receive an extra special list that has been 11 years in the making. In this issue, learn or/and be reminded of the heath benefits of including Seeds in your diet; why I am excited about NOTPLA; Learn the latest about Goodwill; why we should all support the EWG and their fight against a nasty insecticide and who the Seed Guardians are. Onwards!

#1- Eat Seeds

This past summer, I grew flaxseed for the first time. It’s a delicate looking plant which blooms with small blue flowers, that eventually turn into flaxseed pods. Each pod contains the tiny flaxseeds. I will definitely not be able to grow enough flaxseed to support the amount that my household eats! I now have a first hand experience which has given me a newfound respect for organic flaxseed growers.

Most pathetic amount of flaxseeds I harvested from several beds full of plants!

Did you know that seeds are nutritional powerhouses? All seeds are good sources of protein, fiber, healthy fats, and antioxidants. Sunflower seeds have the highest protein and fat content, whereas pumpkin seeds have the highest moisture content as well as higher amounts of potassium—and watermelon seeds have the greatest amount of calcium.

Since each seed contains stored nutrients that can later form a future plant, those nutrients are very concentrated because seeds contain very little water and so pack a lot of nutrients into a very small space.

Here are seven of the most widely eaten seeds, with information on how you can incorporate them regularly in your diet.

Chia seed

Chia seeds originated in Central America, where they were part of the ancient Aztecs diet. They serve up a hefty dose of protein, unsaturated fats, calcium, and zinc, as well as lots of alpha-linolenic acid (ALA, a plant-based omega-3 fatty acid) and fiber. Chia seeds are high in soluble and insoluble fiber, which helps reduce high blood pressure and cholesterol. You can sprinkle the seeds on salads, yogurt, on hot or cold cereal, or blend them into smoothies, salad dressings, or batter for muffins or bread. Also, I occasionally make delicious chia seed pudding with coconut milk and a spoonful of pureed berries.

Flaxseeds

These tiny seeds have been consumed in various forms for more than 5,000 years. Traditionally used as flaxseed oil in Egyptian cuisine, flaxseeds are filled with fiber, and they’re good sources of protein, calcium, iron, magnesium, potassium, selenium, folate, and vitamin K. They also contain ALA and antioxidants such as lutein and zeaxanthin, which are good for vision. Flaxseeds do have a husk that the human digestive system will not process unless they’re ground up. Once they’re ground, they look like wheat germ and can be added to smoothies, oatmeal, plant-based burger, and other foods, adding a dash of earthy flavor and a bit of crunch. Once I have ground up half a cup of flaxseeds, I store it in a freezer safe glass jar, which keeps it fresh and still full of nutrients.

Hemp Seeds

Originally from central Asia, hemp seeds are high in protein, as well as potassium, iron, magnesium, manganese, zinc, folate, and ALA. They are softer in texture than most seeds, and can be used in smoothie bowls, grain, bean, or rice dishes, muffins, cereals, or pancakes.

Poppy seeds

Poppy seeds are loaded with protein, fiber, calcium, magnesium, potassium, zinc, selenium, vitamin E, and other nutrients. Add them to hot cereals, muffins, casseroles, breads and salad.

Pumpkin seeds

Raw pumpkin seeds, aka pepitas, originated in Mexico many thousands of years ago. They are protein powerhouses, with 20 grams in each ½ cup, and also contain fiber, iron, magnesium, potassium, zinc, and selenium. Add them to a homemade trail mix, sprinkle them on butternut squash soup or yogurt, or add them to kale salads. I love them roasted as well.

Sesame seeds

Used to make tahini, a Mediterranean condiment, sesame seeds are a good source of protein, fiber, calcium, iron, magnesium, potassium, zinc, selenium, ALA, and antioxidants. Their nutty flavor—toasting or roasting them really brings it out—is well suited to marinades, stir fries, or rice dishes; black sesame seeds can be used as breading for fish or poultry.

Some people are allergic to sesame seeds, which is why in January 2023 the Food and Drug Administration began requiring manufacturers of packaged foods to label sesame as an allergen on products that contain it.

Sunflower seeds

A good source of fiber and protein, sunflower seeds also contain iron, calcium, magnesium, potassium, zinc, and selenium, among other micronutrients. They’re also a rich source of vitamin E and folate. Add sunflower seeds to yogurt, oatmeal, or salads. Because of their healthy-fat content, these seeds can spoil more quickly than you might expect. Store them in the refrigerator to prolong their shelf life.

I carry several of my favorite seeds in my Amazon store: Chia, Flax, Poppy and Sesame

(as an Amazon associate I earn from qualifying purchases)

#2- Notpla

They/this gives me hope regarding reducing & eliminating new plastic waste in the future. There are viable alternatives that could and should be fully implemented on a large scale.

Prince William paying a visit to the Notpla founders offices in London

London-based 2014 start-up Notpla, founded by Pierre Paslier and Rodrigo Garcia Gonzalez, winners of the 2022 Earthshot Prize Build a Waste-Free World, have developed a product similar to plastic in every way but one: it is compostable and dissolvable.

Notpla is an alternative to plastic made from seaweed and plants, is totally natural and entirely biodegradable, and can be used to create a range of packaging products, such as a bubble to hold liquids, a coating for food containers, and a paper for the cosmetic and fashion industry. Where conventional containers have petrol-based coatings that stick around forever, this one has a 100% natural seaweed coating. Once finished, the whole package can be composted and disappears without a trace—just like a fruit peel.

Notpla’s impact is wide and varied. Seaweed farmed for its production captures carbon twenty-times faster than trees, addressing one of the key causes of the climate crisis. Seaweed as a sustainable material doesn’t compete with anything on land.

 The packaging itself means less plastic clogging our seas, reducing ocean waste. Meanwhile, farms boost fish population and seaweed farming creates new opportunities for fishing communities.

Notpla is just at the beginning of its journey, with new materials in development that could one day replace single-use plastic packaging applications across various industries and at a global scale. Other products available are seaweed paper, food containers, dissolvable laundry sachets, food oil pipette and paper.

And in development are spice sachets, sunscreen pipettes, bath oil sachets, rigid cutlery, toothpaste pearls, and rigid cosmetic and product shells.

Learn more about Notpla here and you can also follow them on Instagram for all their news.

#3- Goodwill

Are you wondering why I included Goodwill in this newsletter…Did you know that Goodwill has launched Goodwillfinds? GoodwillFinds sources donated items from a number of Goodwill stores around the country, and makes them available to browse and purchase online.

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Also, by supporting Goodwill from donations to shopping there, GoodwillFinds directly transforms local communities by providing jobs and skills training to those in need of opportunity, by diverting billions of pounds of goods from landfills globally, and by collecting and selling your donated goods, Goodwillfinds extends the life of usable items while providing recycling and reuse options for non-biodegradable items.

Every year, Goodwill recovers more than 3 billion pounds of used goods, diverting them from landfills!

Did you know that Goodwill was founded in 1902 in Boston by Rev. Edgar J. Helms, a Methodist minister and early social innovator. Helms collected used household goods and clothing in wealthier areas of the city, then trained and hired those who were poor to mend and repair used goods. The goods were then resold or were given to the people who repaired them.

Thrifting is more than just a trend; it's a conscious choice with far-reaching environmental implications. By embracing thrift shopping and second-hand buying, you're actively participating in the reduction of waste, conservation of resources, and mitigation of environmental impact.

Goodwillfinds

#4- Support EWG’s Ban against Chlorpyrifos

  When I lived in Los Angeles, I had the privilege of hosting EWG founder Ken Cook, at my home for a talk. One of the thing we talked about that day was how important it is that we are educated consumers able to make informed and healthy choices about the products we buy and the companies we support.

Not only is the EWG’s mission to empower people to live healthier lives in a healthier environment but they also stand up for the public’s health when government and industry won’t.

Currently, the EWG is behind a campaign to ban chlorpyrifos.

You might have heard that last week, a federal appeals court OVERRULED the EPA’s recent ban on chlorpyrifos, a pesticide linked to brain damage in children.

A plethora of studies show that chlorpyrifos is a neurotoxin that can cause harm to children’s developing brains, even at small doses. This brain-damaging pesticide is so harmful that the EPA attempted to ban not only its use on American crops but on imported crops as well.

The U.S. lags behind much of the world in regulating pesticides like chlorpyrifos, which has already been banned in Europe. After years of advocacy work from environmental organizations, including EWG, and over 95,000 petition signatures from EWG supporters like you, the EPA finally banned chlorpyrifos last year – but all it took was one court ruling for that work to be put in jeopardy.

Fortunately, this decision does not preclude the EPA from reinstating the ban, so EWG is resolved to continue this fight until all our food is free from chlorpyrifos. 

What is chlorpyrifos? Chlorpyrifos is an organophosphate insecticide. It has a slightly skunky odor, like rotten eggs or garlic. Chlorpyrifos is used to control many different kinds of pests, including termites, mosquitoes, and roundworms. Chlorpyrifos was first registered as an insecticide in 1965 and the United States Environmental Protection Agency (US EPA) re-registered it in 2006. The only legal indoor use for chlorpyrifos is in containers with treated baits.

What are some products that contain chlorpyrifos? They may be used on golf courses, and to control fire ants and mosquitoes for public health purposes. Products containing chlorpyrifos are also used to treat wood fences and utility poles.

Chlorpyrifos is no longer used on food and animal feed crops since 2022, although products may be used on non-bearing fruit or nut trees that will not bear fruit or nuts within a year. The U.S. EPA determined that risks of dietary exposure to chlorpyrifos, especially for children, were too high.

How does chlorpyrifos work? Chlorpyrifos can be harmful if it is touched, inhaled, or eaten. Chlorpyrifos works by blocking an enzyme which controls messages that travel between nerve cells. When the enzyme is blocked, the nervous system can't send normal signals. This causes the nervous system to malfunction and this is how it eventually kills the pest.

Read more about chlorpyrifos here and also here

Please join me in supporting the EWG’s fight to ban chlorpyrifos.

#5- Seed Guardians

Have you heard about the seed guardians of Peru, who are trying to save the potato, where it was domesticated in the Andes about 8,000 years ago?

Since many of our favorite foods like potatoes and quinoa, are at risk from threats like climate change and disease, the "seed guardians" of Potato Park in the Andes are hoping to change that.

Potatoes that grow in the Andes of South America are far more than a starchy staple of the local diet. They are a rich part of the culture, where 1,300 varieties are found growing in the mountains of the Andes.

Their potatoes are not the smooth-skinned russets that can be found on supermarket shelves in Europe and the US. Instead, they come in shades of purple, pink, red, and black, as well as white and yellow. Some have many lumps and bumps, while others require special methods of preparation. There are some that have to be freeze-dried (using one of two different methods for doing so), some that should only be cooked whole, and those that can be peeled and cut up for cooking. These vegetables have a new and vital role to play – helping to ensure potato crops can adapt to the challenges of climate change.

Potato Park is located near the Peruvian town of Pisac, and was founded by six indigenous communities in 2002 to preserve the genetic diversity of potatoes grown in the region, as well as the cultural heritage of the people that grow them. Other native Andean crops grow here, too, from maize to quinoa. The agricultural methods used in the park have been developed over thousands of years, and resilience to extreme weather, such as that caused by El Niño, is built in. Farmers also vary planting locations within the almost 38 square miles reserve, and harvest at multiple times across the year.

As well as preserving many varieties of potatoes that might otherwise be lost – along with the agricultural knowledge and traditions involved in growing potatoes at high altitude – farmers are testing which of the existing varieties can best adapt to the kind of extreme conditions that are expected to become more common as the global climate changes.  

The work taking place at Potato Park is part of a much larger effort to find ways of preserving and adapting valuable food plants around the world as they face threats from climate change, habitat destruction, pollution and plain old neglect.

Source: this is an excerpt from a longer piece written by Kelly Oakes and featured on BBC.com

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Be well in all ways and see you again in 2 weeks,

Priscilla