This is the first check-in about my progress on the trail to living a sustainable life. These are the changes that I have pledged to make so far and this is how well I’ve been keeping with them.
My "green canteen" isn't the only stainless steel container in the house. My aunt and uncle purchased these because before all they were using was plastic bottles and eventually they decided to get away from leaching plastics.
No more plastic bottles:
I have been doing good on this front. Soon after taking on the challenge I realized that I didn’t buy that many water bottles anyway, my family is a different story. Ultimately I decided to swear off all plastic bottles in general. Recently it’s come to my notice that instead of going with plastic when I stop into a 7-11 what my hands end up latching onto is usually a can or glass bottles. I’m going to have to do a little research to find out if this is actually progress towards reducing my impact on the earth, or if I’d have to give up glass and aluminum to make a real difference.
Watch labels and avoid foods with the chemicals calcium chloride and calcium disodium EDTA.
When I came up with this step I was having severe stomach problems and starting to move towards an sustainably farmed food diet. Both of these chemicals are known to be associated with stomach problems in high doses and they are both preservatives, like arsenic used to be.
I have started to read labels due to a gluten allergy I recently found out I have, but I have slipped more then a couple of times on eating calcium disodium EDTA and calcium chloride which sneaks into more foods then you’d suspect. Tonight I ate Calcium disodium EDTA in Italian salad dressing. I didn’t read the label until after eating. The horseradish sauce from Arby’s also contains the chemical.
No Coffee from large chain stores:
So far I have been able to accomplish this goal completely. In the town I’m currently there are no coffee shops, just diners. In downtown Knoxville I have discovered a few coffee shops that are locally owned and on the farm everything we drink is made from grounds bought at Ingles. I’m stilling sipping down the coffee purchased from Calypso Coffee in Coeur d’Alene Idaho. It still taste like sweet nectar in comparison to anything I’ve been able to drink since. To ensure that coffee stays fresh you can put it in the freezer until grinding and when you brew it up, it will be almost as good as it was when you left the shop.
Planting a garden:
A radish eye's view of the garden.
I’m still in the process of starting my garden but proactive steps are being taken. The garden I planted earlier this year is being managed by my mom back in Oregon until I get back. Out here the lettuce and arugula aren’t making but radishes and spinach have survived the scorching sun and are living well. Today we purchased a flat of peppers from the feed store in town for $1. These are all healthy plants. When we went in to buy feed, the owner said we could get em for half off. Shortly after that he changed his mind, and said we could take the whole bunch for a buck, he wanted to get rid of them. This is another reason why I like to shop at locally owned businesses. If someone made this type of deal for us at Lowe’s or Home Depot they would be fired, but locally owned shops give you a personal experience with the owners and often this deal works out in everyone’s favors.
New step towards sustainability for the week: Learn to can food.
I’m actually really excited about this step. Canning my own food has been something I’ve wanted to do for some time now and I’m finally at a place where it’s possible. After shopping around a bit I was able to find out where to get the cheapest canning supplies in town. In my quest for finding the cheapest canning supplies I searched the nearby Farmers CO-OP, K-Mart, a local hardware store and Ingles. Between all the shops prices ranged from $8.49 to 9.99 for pints and $8.99-10.99. The ultimate winner in the battle of the prices was Ingles with Pints at $8.49 and quarts at $8.99.
My aunt started canning last year and this year I have already made a few attempts but none have been what I would call completely successful. What I’ve learned is that canning is a safe business when precautions are taken. If corners are cut too short though consequences can be deadly.
Our recent forray into the world of canning involved packing 14 quarts of pickles. Unfortunately all the lids didn't seal, so we're going to be eating a lot of pickles this week.
Canning becomes a sustainable concept because durring in many areas the options of local food drops off. If buying food locally and seasonally, canning can extend the time your eating home grown green beans from a couple months to year-round. Not only is canning a good choice to keep healthy, local food around but after you get past the start-up costs canning is as expensive as buy jar lids.
Storing food isn’t only for the individual looking to spend hours in the kitchen, however.
One simple way to keep cucumbers fresh for a long time is to wait until a jar of pickles runs out but keep this juice and container. If you add a new batch of cucumbers to the brine and leave the mix in the fridge after about a week you’ll find another batch of crisp fresh pickles just waiting to be consumed.