TryPeas

The safety and preservation of our planet has become a growing concern for people all around the world. Try Peas is a blog dedicated to providing news, views, and information on ways that we can help try to save the environment. We appreciate hearing from you, so feel free to join the conversation!

Karen has been a travel enthusiast since she was a young child. It has always been a dream of hers to see as much of the world as possible. Last year, while she was sailing transatlantic on the Queen Mary 2, a gentleman expressed an interest in publishing a detailed journal she’d kept of her 7 week European vacation. This inspired her to start an Ezine of her own, and combine her passion for traveling with her passion for saving the planet. She hopes you enjoy reading about her experiences around the world as much as she enjoys writing about them.

Marla is an an avid reader and self-described news junkie. She has both Bachelors and Masters degrees in English and has always had a passion for writing. She has never hesitated to express her opinion about anything. Marla attributes her interest in environmental issues to her Breast Cancer diagnosis 17 years ago. She makes it a point to keep an eye on current news and events that impact our environment and global health.

Andrea has a passion for product specification in the construction, renovation and development of commercial and residential real estate projects. Over the last several years, she has become fascinated with how the construction industry and other businesses related to it are developing and utilizing more eco-friendly, renewable, and sustainable products. This is happening in many other industries as well. In this column, she invites you to share in her discoveries as she explores the “greening” of business. Andrea Goldman holds a bachelors degree in Sociology from SUNY at Albany and a Juris Doctor from Hofstra University Law School.

Mar

Tour de France… New York Style

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by Karen R. Last night I had the pleasure of dining at Café D’Alsace on the upper east side of Manhattan. My mother sat in the back seat of my car, eyes shut, hands clutching anything she could find that didn’t move, as I drove her into the city in the pouring rain to enjoy dinner with her grandchildren. It was well worth it! My son selected this restaurant, one of his neighborhood favorites. The food is fresh and delicious. All the desserts, including the ice cream and sorbets, are prepared in their kitchen. Café D’Alsace is one of nine restaurants that make up the Tour de France Restaurant Group. All the restaurants in the group have been certified by the Green Restaurant Association, a U.S. non-profit organization that provides services in research, consulting, education, marketing and community organizing. The GRA provides a convenient and cost-effective way for restaurants, manufacturers, distributors, and consumers to become more environmentally responsible. Certified green restaurants must achieve points in the following categories: Water Efficiency, [...]

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Jan

Primates Run Free at Florida’s Monkey Jungle

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by Karen R. Joseph DuMond, an animal behaviorist, released six monkeys into the wilds of dense South Florida in 1933, never realizing his endeavors would help shape the attitudes of many in the primatological and zoological fields. What he did over seventy five years ago signified the beginning of the larger thriving group of primates that runs free at Monkey Jungle today. Monkey Jungle is a primate “biopark” – a place where monkeys and apes thrive; conservationists study, train and conduct projects; and where visitors can explore and learn. Situated off of U.S. 1 in South Dade County, Monkey Jungle was an innovator of many of the concepts currently seen in the design of zoological parks. It is home to nearly 400 primates, most running free on a 30 acre reserve. It is one of the few protected habitats for endangered primates in the United States and the only one that the general public can explore. Visitors are greeted by the Java monkey troop, now numbering in the 80’s. The [...]

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Aug

GIFT FAIR EXHIBITORS AWARDED HIGHEST “SUSTAINABILITY” STATUS

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By Karen R. “Green” was a big winner at the summer 2011 New York International Gift Fair (NYIGF.) Of some 200 participants in the “SustainAbility: design for a better world®” display, seven have been designated as achieving SustainAbility3 – the highest level of sustainability for their products, production processes and business practices. Launched in 2007, NYIGF’s SustainAbility: design for a better world showcases global gift and home industry suppliers whose products or production processes are eco-friendly, as well as companies whose business practices are socially responsible, philanthropic or fair-trade oriented. A zero-tolerance policy was enacted in 2010 for any products with VOC; lead (for baby, children and food-related products); aniline dyes, formaldehyde and chlorine (for textiles); and PVC, without recommendation for use and disposal. NYIGF’s “Degrees of SustainAbility” initiative outlines industry-specific criteria for identification of green products and producers. A three-tiered ranking indicates the extent to which a product/producer/manufacturer complies with these standards. Ilene Shaw of Shaw&Co!Productions curates the exhibit and designates each participants’ ranking. She has devoted her 20-year [...]

Mar

A Healthy and Tasty Treat From Japan

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By Karen R. Kobayashi Noodle Company, Ltd. is manufacturing the industry’s first gluten-free 100% brown rice “fettuccine” style noodles. Other varieties include white rice “fettuccine” style noodles, and both brown and white rice “angel-hair” pasta. They are all natural, gluten and chemical free. Packed fresh, simply drop in boiling water and they are ready to eat in just three minutes! The pastas are steamed and sterilized after packaging, giving them a twelve month shelf life. I spent some time in Manhattan with Satoru Inukai, the Assistant Manager of Kobayashi Noodle Company. He enjoys working with this Japanese product that he believes in, and has the confidence to represent. Toshio Kobayashi owns the company, which is more than 70 years old. Their main products are Ramen noodles and fresh wheat pasta. Grown in Gifu Prefecture, about 2 ½ hours from Tokyo, this farming region is known for excellent rice production. In 2006, Toshio Kobayashi, inspired by a friend who is a Celiac, decided to create a gluten-free, more health conscious line [...]