I was seventeen, Shaun was closing in on nineteen when we went to the cabin. The idea wasn’t our own, rather a gentle nudge from a friend who knew we needed that trip more than we realized at the time. I’m thankful for his wisdom. Although we had been dating for nearly a year, I don’t think it was until that trip that we really saw each other. Saw each other’s heart; the joy and pain and the fear that lay tucked beneath the surface, the façade we for different reasons clung to.
There were swings at the cabin, up the hill from lakeshore. It was barely raining that day, and we sat on the swings and let the wind fill the silence between us. We were both confused. I remember starting to cry, feeling that nudge again coming with the rain. Shaun turned to me and said “you’ve got to let me in.”
I attempted to start this post with a question, how many people in your life really see you? Following it with another, now how many people do you really see? I felt stuck — wanting to make a point about how often we go through the weeks and months surrounded by people believing we see them and know them, when in reality we don’t really at all. But that would be the obvious question.
I dropped Shaun off at the airport earlier in the morning and felt a pang of sadness that we will be spending another one of his birthdays apart. The morning was crisp when we hugged goodbye, and the clouds considered a bout of rain. I drove away and thought of the cabin. Five years. It felt like a long time ago. I thought about how far we’ve come as individuals, as a couple. I thought about what today would have been like if we had put off that trip to Alaska and his grandparents cabin.
The better question is this, who do you let see you? Why do you (we) hold back from allowing people to really see us for who we really are? We must work to be present and truly see others, but we must also work to trust that it’s okay to let others see our own true selves too. It’s scary. I know. But we may be seen when we let ourselves be seen. Maybe not always, but when we do, there will be opportunity and occasion for people who do want to see us, and we will not feel alone.
Happy Earth Day, everyone (April 22)! Shaun and I will be spending the afternoon volunteering at the Balboa Park Earth Fair with Plant With Purpose, a non-governmental organization that uses environmental restoration to create sustainable economic development in the third world. Environmental degradation effects everyone, especially the poor. Plant With Purpose believes that restoring the relationship between people and the environment in areas plagued by deforestation and extractive international economic models is key to resolving many of the world’s social, economic, and environmental problems.
While Plant With Purpose’s work is exclusively international, I think their mission applies just as importantly here at home. If we can restore the relationship between the protection of the planet and human well-being then maybe reversing issues like global warming will become more of a priority.
Some of my colleagues in the environmental politics realm tend to look down upon the “little things add up to make a difference” hypothesis. While I agree that the gravity of the world’s fundamental environmental conditions cannot be alleviated by recycling or turning off the water when you brush your teeth, I do believe that these small behavioral changes can lead to greater and more impactful changes into the future. A person who has never run a day in their life isn’t about sign up for a Marathon on a whim, right? I can feel their scathing looks now. Time is running out! I know! But if it’s all or nothing, I’d rather have some than nothing at all.
Because I don’t expect you to sell your car, live without electricity, and forgo showering in the next week… here is a compiled list of things you can realistically start with today and carry on into the future to show your mother Earth you care every time you cook, eat, and clean up the mess you made after.
1. Replace all plastics (cups, tupperware, baggies) with glass or wood. “Two classes of chemicals from plastic are of serious concern for human health: bisphenol-A or BPA, and additives used in the synthesis of plastics, which are known as phthalates. BPA is a basic building block of polycarbonate plastics, such as those used for bottled water, food packaging and other items. BPA is a synthetic estrogen and commonly used to strengthen plastic and line food cans.” Scientists have linked it, though not conclusively, to everything from breast cancer to obesity, from attention deficit disorder to genital abnormalities in boys and girls alike. I love mason jars for their versatility and ease of cleaning.
2. Ditch your non-stick cookware. According to tests commissioned by Environmental Working Group, in the two to five minutes that cookware coated with Teflon is heating on a conventional stovetop, temperatures can exceed to the point that the coating breaks apart and emits toxic particles and gases. At various temperatures these coatings can release at least six toxic gases, including two carcinogens.
3. Replace toxic chemical cleaners with natural alternatives. Ingesting ammonia, bleach, chlorine… no thank you. Check out Real Simple’s 66 All-Natural Cleaning Solutions article for more on how to use lemon, baking soda, vinegar, even vodka(!) to clean and disinfect.
4. BYOB: Bring Your Own Bag. Preaching to the choir on this one I’m sure. But wait! I know those Whole Foods bags designed by Sheryl Crow are pretty, but recent research shows that after multiple uses, resuable bags have become breeding grounds for bacteria and food-borne illness. Use canvas and throw them in a hot wash with your dish towels every week.
5. Look for the “9.” Check the numbered stickers on fruits and veggies. If they start with #9, your produce is organic, meaning it’s grown pesticide-free. Producing and distributing takes 5.5 gallons of fossil fuels per acre.
6. Better yet, BUY LOCAL! Supporting local farmers is one of the best things you can do for the community, and your health. Knowing where your food comes from and who it’s cultivated by connects you to the earth and the way you approach food in a whole new way. Conventional food production and distribution requires a tremendous amount of energy— yet for all the energy we put into our food system, we don’t get very much out. A 2002 study from the John Hopkins Bloomberg School of Public Health estimated that, using our current system, three calories of energy were needed to create one calorie of edible food. Studies that include transporting food estimates that it takes an average of seven to ten calories of input energy to produce one calorie of food. Yikes! Check out my “8 reasons to eat local” here.
7. Fill your freezer with newspaper or frozen water bottles, and wait until leftovers are completely cooled before saving in the fridge. This reduces stress on the freezer to maintain a cold climate and reduces energy costs. Allowing leftovers to cool before putting them in the fridge also reduces energy use.
8. Reduce, Reuse, Recycle, and get creative. Overall reduction to the consumption of disposable goods means less trash in landfills and oceans, and more money for meaningful activities with friends and family. If you’re addicted to almond butter, think of all the glass jars you’d have to store leftovers, flours, and grains. Check with your local health food store if they’ll let you bring them into the store and fill with items from the bulk aisle. Have fun with it!
Here’s my go-to take on the infamous green smoothie. Perfect for mornings on the run and after a good workout. Green, green, green… just in time for Earth Day. I play around with a variety of protein/spectrum powders. I like MediClear Plus, Nutribiotic, and Amazing Grass. What are your favorites?
2-3 cups packed spinach or kale
1 cup of frozen strawberries
1/4 cup banana
3/4 cup of plain pumpkin puree
1 serving of protein/vitamin supplement
Almond milk or filtered water until you reach your desired consistency
Blend. Pour. Enjoy.
Be kind to the earth, be kind to your body, love, forgive, and be happy.
All the credit for these goes to the amazing woman and cook, Laurie Boyte. I requested a scone recipe, and boy did she deliver. I put a little of my own spin on them, adding the berries, some ground flax and using coconut oil. Honestly, I will never turn to another recipe ever again because these are so nutrient dense and moist without any of the guilt of most scones. Blueberry Scones
1 cup gluten free flour blend
1 1/2 cup gluten free oats
1/3 cup raw sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
3 tbsp coconut oil
1 cup pumpkin puree
3 tbsp orange zest
2 heaping tbsp. ground flax seeds
1 package fresh organic blueberries
Mix together flour, oatmeal, sugar, spices, flax, baking soda, baking powder, salt and orange zest. In a separate bowl, whisk together oil, egg and pumpkin. Pour over dry mixture, and stir to thoroughly coat. Toss in package of blueberries (or two, if you’re greedy like me), careful not to mash! Mix by hand until dough forms ball. Press into a circle on a good cookie sheet. Cut with knife into 8 wedges. Sprinkle with sugar and bake at 325 for 20-25 minutes.