Our little family can go through a lot of paper towels. A lot. But comparing ourselves to the Jones's, I'd say we use considerably less than the average American household. Yet every time I tear off a square, I feel a bit guilty. Kind of like when I go for that second bowl of ice cream. Catch me in the act and you'd certainly think I was up to no good. I guess it's cause I know that I'm opting for convenience over personal values, and since that's an equation for internal conflict, I'm letting go of my paper towel addiction.

Of course, good design makes it so much easier to go green. PeopleTowels offers reusable, organic, fair trade cotton towels in playful prints and graphic designs. They're small enough to go wherever you go (even if that's just around the kitchen) and dry quickly. They're an earth friendlier choice than paper towels made of recycled materials which have a staggering 100% greater impact on our environment than PeopleTowels. Switch to PeopleTowels and in one year, you will save 1/4 tree, reduce landfill waste by 23 pounds, and conserve 250 gallons of water. *

On my wish list? The 3-pack Peace, Love, and PeopleTowels. The colorful, retro designs are going to make this habit easy to kick.

PeopleTowels
455 Canyon Del Rey Blvd.
Monterey, CA 93940
Tel 1-888-237-2498
comments@peopletowels.com
3-pack Peace, Love, and PeopleTowels, $21
* Fact from PeopleTowels.com

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If ever there was a treat ripe for a makeover, it was the popsicle. Outdated flavors in neon hues made them decidedly retro, but not in a good way (think artificial flavors and colors, and high fructose corn syrup). They were slated to a life of mediocrity until now...

Behold People's Pops. All-natural ice pops (and shaved ice) made from local, sustainably-grown fruits and herbs. The company whips out unorthodox flavors that light up your taste buds---like blackberry and jasmine, watermelon, cucumber and hyssop (wondering what hyssop is?), and rhubarb and spice. But these are pops for the people, so there's something for everyone. Not a foodie? That's okay. There are more traditional flavors just for you like "straight-up raspberry" and organic lemon.

The dynamic trio behind People's Pops are Nathalie Jordi and her partners, David Carrell and Joel Horowitz. What began as a one-time act of benevolence to support a friend's summer market became a catalyst for an ice pop revolution.

Read a bit of their blog, and you'll want them to be your next Facebook friends. They traverse the world of entrepreneurdom with wit, humor, and a sterling attitude despite getting caught up in a mini-legal drama with Unilever (who knew the term 'popsicle' was trademarked?) and breaking down (often) in their company van. They're certainly the underdogs of the ice pop world, so you can't help but root for them. The fact that their pops are so GOOD doesn't hurt either...

People's Pops
Chelsea Market - Arcade
425 W. 25th Street
NY, NY 10001
people@peoplespops.com
Open 10 AM to 8 PM
About $3.00-$3.50 a pop
You can also find them at Brooklyn Flea on the weekends or check out their Twitter feed for updated locations.
  
**Not in or around New York? Whip up your own Blueberries-and-Cream pops (recipe via Tasting Table).**
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Last week I was in the Bay Area thanks to a $9 flight I snagged on JetBlue.  I saw a lot of friends and ate a lot of really good food, but the one thing I can't stop thinking about is a fresh strawberry-filled donut I devoured during lunch at Napa Valley College's Cooking School (NVCCS). And it wasn't even my donut to devour! It was on my friend's plate, but that's another story.

Lunch at NVCCS is like reality TV meets The French Laundry. If you're lucky enough to land a reservation, ask for a seat in the kitchen---really. Bubbling pots, tantalizing aromas, and the energy of a real working kitchen make this experience like none other. There's even a large mirror perfectly angled for watching students plate your next course.

Needless to say, lunch was amazing---I had a shot of a cool cucumber soup, perfectly cooked asparagus with a fresh poached egg, a sardine crostini---the list goes on. After the fourth course (or thereabout) I stopped counting and entered a state of pure food bliss. 

What made this meal a real standout (aside from that blessed donut) is the school's sustainable practices. From day one students are taught about the  environmental impact of their chosen industry. And the school? It endeavors to reduce its carbon footprint by establishing its own biodynamic system. So composting, recycling, caring for a flock of rare and heritage breed hens, and nurturing a rare-seed organic garden? That's all part of the program. Bonus: I hear that the day's leftovers are sent to a local food bank (although I have a hard time believing there are any leftovers).

Napa Valley College Cooking School
1088 College Avenue
St. Helena, CA 94574
Phone: (707) 967-2900
www.napavalley.edu/cookingschool

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You might think it's ludicrous (or ingenious) to have a line item for chocolate in your budget, but after a quick calculation of our household expenses last year, I deemed it appropriate.

But I knew that a budget alone wouldn't do it; what I needed was a plan. Otherwise I might squander all of my chocolate funds early in the year and run the risk of having to drastically curb, or even eliminate, my cocoa consumption in the 4th quarter of 2010.

While the old me would drop a few hard-earned bucks on one delectable bite-sized treat, the new me would have to do without luxury chocolate...or so I thought.

Enter into any Whole Foods-like market and you'll be astounded by the  variety in the chocolate aisle. Gone are the days when you had to choose between a Hershey's bar or Snickers. Thankfully, chocolate has joined the rank of everyday gourmet foods.

On my last shopping excursion, I picked up a bar of The Tea Room's dark chocolate infused with green early grey tea (delicate and herbal) and Dagoba's "xocolatl" made with dark chocolate, chilies and cacao nibs (spicy, hot and exotic).  

Both companies produce only organic chocolates which makes their confections doubly sweet (the cocoa crop is ranked second in pesticide use behind cotton).  

Other all-time favorites are Dagoba's "chai" bar with essences of chai tea and ginger and Theo's organic coconut curry bar (flavors self-explanatory). 

Dagoba Organic Chocolate
601 22nd Street
San Francisco, CA 94107
Phone: 866.972.6879
Fax: 415.401.0087
www.dagobachocolate.com
dagoba@worldpantry.com
Dagoba chocolate bars, $3.45 for a 2 oz. bar
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• Full Circle Sustainability™ - Committed to quality, ecology, equity and community

*Some products are certified Fair Trade

Theo Chocolate
3400 Phinney Avenue North
Seattle, WA 98103
Phone: 206.632.5100
Fax: 206.632.0413
www.theochocolate.com
Theo chocolate bars, $3.25 for a 2 oz. bar
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The Tea Room
110C Mezzetta Court
American Canyon, CA 94503
Phone: 866.515.8855
Fax: 707.561.7081
www.thetearoom.biz
info@thetearoom.biz
The Tea Room chocolate bars, $3.85 for a 1.8 oz. bar
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Looking for someone who loves hot, steamy showers and long soaks in the tub. Pretty, sweet and bubbly. Likes a good lather. Good hygiene is a must.

A friend recently introduced me to Napa Farmhouse 1885's handcrafted, organic soap in their signature scent and I have to say, we're a perfect match.

1) I don't like heavily perfumed products. This soap has a delicate fresh fragrance with hints of meyer lemon, mandarin orange, lavender and rosemary. 2) I have dry skin. This soap is super-moisturizing (I didn't have have to lotion up after showering and it's winter, people!).  3) I hate toxic relationships.  It's handmade from organic and sustainably farmed ingredients grown in bucolic Napa Valley. What's not to love?

But if this relationship doesn't workout, I've also got my eye on their dead sea mineral mud soap and lavender bath soak.

Napa Farmhouse 1885's organic soap in "signature scent"
$7 for a 4.5 oz bar

Napa Farmhouse 1885
www.napafarmhouse1885.com
napafarmhouse1885@gmail.com

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