Why We Care About Climate Change

Karen warns at Best of Mother Earth that “we can look forward to extreme temperatures, super infectious diseases spread by insects that thrive on warmer temperatures, poor air quality and more. This is frightening!”

Sounds stupid, right? That’s what Beth at My Plastic Free Life thinks, especially after reviewing the film “The Age of Stupid.” “Set in the year 2055, after the effects of global climate change have basically wiped out most of humans and other animals on earth, a lone archivist records a message, illustrating it with a handful of the billions of stories he’s collected in a massive database he calls the Global Archive, before transmitting the entire collection into outer space as a cautionary tale to future civilizations,” reports Beth. “The big question: Why didn’t we save ourselves when we had the chance?”

Lisa of Retro Housewife Goes Green is wondering the same thing, especially since she lives in Oklahoma’s Tornado Alley, that part of the country that has seen a significant uptick in tornadoes and other extreme weather events over the last few years. “Oklahoma was a poster child for extreme weather last year, we had a record drought, broke the state record for most snow to fall in 24 hours, broke the record for coldest day, had the warmest July on record for the whole U.S., record windspeed, record wildfires, the largest earthquake reported in the state, and more.” Writing while facing another possible tornado just a few days ago, Lisa says, “This all hits home with me as I listen to the thunderstorm outside that has rocked the state and even dropped some damaging tornadoes. And I also think back to last year and all of the extreme weather, including the horrible drought that hurt the state so very much and caused me some sleepless nights worrying about the wildfires my dad, a volunteer firefighter, was out fighting.”

On the Big Green Purse blog, I highlight impacts that directly affect my kids – like worsening poison ivy. Most people don’t realize that poison ivy and its nasty cousins poison oak and sumac, are all getting much more dangerous because the plants are growing faster and bigger, and the toxic oil in their leaves is becoming more intense, thanks to hotter global temperatures. I offer some ways to avoid poison ivy and to deal with it once you get it, since in the short-term we’ll have to contend with it showing up more often in our yards and parks.

Lori at Groovy Green Livin’ sounds the alarm on an impact I care about almost as much as poison ivy: the availability of chocolate!

Chocolate is a heat-sensitive crop, Lori’s research shows. Even a small increase in temperature will affect the crops. A report Lori cites shows why there are big problems to come for the cacao tree:

…an expected temperature rise of more than two degrees Celsius by 2050 will render many of the region’s cocoa-producing areas too hot for the plants that bear the fruit from which chocolate is made, says a new study from the Colombia-based International Centre for Tropical Agriculture (CIAT).

“Warming temperatures and changes in the precipitation pattern will mean rapid declines in growing conditions over the coming decades. Not good news for the cacao tree and in turn bad news for chocolate suppliers and lovers on a global level.”

Abbie at Farmer’s Daughter reports on the impact climate change is having on another beloved food: maple syrup. “In my lifetime alone, the maple sugaring season has moved from March to February. Maple sap runs when it’s below freezing at night and warms up during the day. If we wait to tap trees until March we will have missed our chance. It is clear that spring has moved to earlier in the year and we have to adjust, tap early, or risk not being able to make maple syrup for a whole year…It’s a New England tradition, my family’s tradition, and yet I worry that some day we may lose it entirely.” Abbie is especially concerned about projections that indicate we could lose maple trees and maple syrup entirely by 2100.

Chocolate and maple sugar are two foods we may not be able to produce any more if climate change worsens. But what about the impact producing some foods has on making climate change worse? Katy of Non-Toxic Kids and Moms Clean Air Force identifies three significant ways factory farming contributes to global warming and suggests some very simple yet highly effective choices you have that can make a real difference.

Tiffany at Nature Moms loves traveling but worries that climate change could destroy some of our most beloved national parks before her family has a chance to visit them. “Climate change is melting the glaciers that make an appearance in some (national parks), which not only affects the beauty of these areas, it also means less water is making its way down to lower areas. Plants and animal life that rely on this water start to become endangered or extinct. Water sources that hikers need to survive start to dry up, making the area inhospitable. Scenic waterfalls dry up earlier and earlier and may eventually be gone for good. Can you even imagine Yosemite without its grand waterfalls???”

Do you have pets? Ronnie at Moms Clean Air Force does, and she thinks climate change is making them sick. “I’m worried that my pets (two dogs and one cat) are gravely suffering because our planet is getting too warm for them.” Ronnie reviews some of the available scientific research, but her own observations are most convincing. Her dogs are thirstier, hotter, and getting ticks much earlier than usual. She’s pretty sure her cat has contracted feline asthma as a result of the increased air pollution associated with climate change.

Stephanie at Good Girl Gone Green bemoans the impact climate change has on much bigger animals: polar bears. “When I think of polar bears, I picture a piece of ice with one stranded on top,” she writes. “Some might say it is a depressing way to think of them, but what is even more heartbreaking is that polar bears may not be around in 50 years. Extinct. Poof. Gone.”

What can we do?

Given the reluctance of some people to accept that climate change is actually happening, it’s important to be able to explain why it occurs. Dominique Browning’s Moms Clean Air Force interview with climate scientist Dr. Heidi Cullen provides a clear explanation and offers suggestions on how you can deal with so-called climate “deniers.”

Harriet of Climate Mama works with the Climate Reality Project to raise awareness. For Climate Impacts Day, she’s organized family and friends to visit the proposed site of a natural gas pipeline that would carry gas derived through hydraulic fracking through a state park. She and her colleagues are also holding a “teach in” on fracking to raise awareness between this controversial practice and links to earthquakes and water pollution as well as climate change.

Anna at Green Talk admits that in her household, wasting food is one way her family contributes to climate change. She’s not alone. According to the U.S. Environmental Protection Agency, “The amount of food waste generated in the US is huge. It is the third largest waste stream after paper and yard waste. In 2008, about 12.7 percent of the total municipal solid waste (MSW) generated in America was food scraps. Less than three percent of that 32 million tons was recovered and recycled. The rest – 31 million tons – was thrown away into landfills or incinerators.” Why does it matter? “The decomposition of food and other organic waste materials under anaerobic (without oxygen) conditions in landfills produces methane, a greenhouse gas (GHG) 21 times more potent than carbon dioxide. Landfills are the largest human-related source of methane in the United States, accounting for 34 percent of all methane emissions.” Her solution? Only buy what you intend to eat. And compost!!

For more ways to reduce food waste, check out the suggestions in this guest post from Aviva at The Scramble. Making a list and labeling left-overs are two simple steps that can lead to big savings and far fewer throw-aways.

Mary at In Women We Trust acknowledges that, in the face of overcoming a challenge as daunting as stopping climate change, it’s easy to feel like you’ve hit a “great green wall.” Mary is inspired by people in eleven nations in Africa who are working together to stop the Sahara Desert from creeping further south and turning all of Africa into an arid wasteland. “They aren’t doing it to lower Green House Gases,” acknowledges Mary. “They are doing it to survive, but at the same time, it is helping to lower GHG levels. Even the most die-hard denier can’t argue with the saving of a continent – especially when it’s producing such quickly appreciated results.”

At Big Green Purse, I’ve focused on the many ways consumers can use less energy as an important way to generate less carbon dioxide. They range from smart energy-saving driving tips to the top ten ways to save energy and money at home.

Never let it be said that, despite the seriousness of the challenges we face from climate change, we don’t keep our sense of humor! Deanna at The Crunchy Chicken offers a tongue-in-cheek run-down on the top five benefits of climate change. My favorite? #3: “Tropical weather without vacation prices.” Says Deanna wryly, thanks to climate change, we’ll have tropical weather all year long wherever we live – no need to tough out ten months of dreary winter or spend a fortune on a Caribbean vacation in January!”

Finally, thanks to Moms Clean Air Force for this cartoon and reminding us that the carbon emissions from our vehicles contribute significantly to climate change. In case you can’t commute in a toddler-mobile, here are some other ways you can burn less gas!

What impacts worry you? What solutions do you have? Please take a minute to let us know. Thanks!

The post Climate Change Impacts on Our Health, Our Homes, Our Families and Our Future appeared first on Big Green Purse.

I love eggs, but I hate food poisoning more.

I’m betting so do the more than 2,000 people who have been sickened by eating tainted eggs produced by factory chicken farms in Iowa. After all, no one I know enjoys the impact salmonella has on their digestive tract, since it induces vomiting, dizziness, diahrrea, fever, abdominal cramps, blood infections and even death.

Investigators are still trying to understand how this potentially lethal bacterium was able to infect so many eggs in such a short period of time. One possible cause is getting a lot of attention: the way the laying hens were raised. Conventional poultry operations raise millions of chickens at a time, often in confined spaces and under filthy and inhumane conditions that reduce the ability of the animals to fight off germs. When disease hits, it spreads like wildfire. But with a fire you can see the flames coming. With salmonella, you don’t know it’s got you until you’re doubled over in pain or on your way to the emergency room.

For now, eggs in 14 states in the midwest have been recalled. The good news is that this amounts to less than 1 percent of all eggs produced in the U.S. Still, disease outbreaks like these remind all of us to be vigilant about the food we eat. The following precautions will help you stay healthy:

* Check for tainted eggs. Eggs being recalled are packaged under the following brand names: Albertsons, Farm Fresh, James Farms, Glenview, Mountain Dairy, Ralphs, Boomsma, Lund, Kemps and Pacific Coast. Eggs are packed in varying sizes of cartons (6-egg cartons, dozen egg cartons, 18-egg cartons, and loose eggs for institutional use and repackaging) with Julian dates ranging from 136 to 229 and plant numbers 1720 and 1942. If you find any eggs that contain these dates or plant numbers, return them to the store immediately.

* Throwaway cracked or discolored eggs. Even if they’re not tainted with salmonella, they could be harboring other “bugs” that could make you sick. It’s better to be safe than sorry.

* Buy eggs produced locally on small family farms. Small farms generally produce safer food because farmers have fewer animals to police. If an animal does get sick, chances are the farmer will find it and treat it before an entire flock becomes a threat. If the farms are certified organic, so much the better. You can find the nearest family farm here. If you’re interested, take a look at Smith Meadows Farm. I buy their eggs (see their chickens in the picture below) at my local farmers market on Sundays.

* Follow the same steps for preparing raw eggs that you would for raw chicken: handle carefully, cook thoroughly, and wash your hands with hot, soapy water when you’re finished.

* Avoid eating raw eggs in any form. Yes, that means skip the raw cookie dough, the raw cake batter, the raw muffin mix. If making scrambled eggs or french toast, you can tell the egg is cooked through because it won’t look shiny and wet.

* Keep eggs refrigerated until you use them. The U.S. Centers for Disease Control recommends that eggs be kept in a refrigerator cooled to 45 degrees F.

* Raise your own chickens. Believe it or not, raising backyard chickens has become increasingly popular, and not just in rural communities. Many municipalities are re-considering zoning laws to allow people to keep chickens in their backyards; this is even true in dense urban areas like Seattle, Washington and Boston, Massachusetts.

For more information on salmonella, here’s our recap of the salmonella that infected peanut butter last year.

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The deadly disease has started to emerge in the U.S., Canada, Mexico and Hong Kong, worrying public health officials and leading many consumers to wonder how they can stay safe.

Here are some suggestions from the Centers for Disease Control to help you proceed with caution.

What is Swine Flu? Swine flu is a respiratory disease in pigs caused by Type A influenza viruses. Though people do not normally contract swine flu, they can become ill with the disease through contact with pigs. The illness is highly contagious and is easily passed from person to person. However, you cannot get swine flu from eating pork. Writing on Grist, Tom Philpott theorizes that the disease is linked to factory farms in Mexico, where polluted water and air from concentrated animal feed lots expose workers and nearby residents to pigs and their illnesses. Once one person is exposed, it becomes easy for the virus to spread.

How will I recognize Swine Flu if I have it? Symptoms include fever, diahrrea, runny nose, vomiting, dizziness, shortness of breath and irritability.

How serious is the current Swine Flu outbreak? According to the Centers for Disease Control, as of April 27, 40 cases of the illness had been reported in the U.S.: in Kansas, California, Ohio, New York City, and Texas. There have been no deaths in the U.S. to date. Mexican health authorities have confirmed 149 deaths and over 1,600 cases reported. Public health officials around the globe are tracking the disease for signs that it will turn into an epidemic, though for the moment there is no reason for alarm.

How Can I Stay Healthy?

1) Cover your nose and mouth with a tissue when you cough or sneeze. Then throw the tissue away.

2) Wash your hands often with soap and hot water, or an alcohol-based hand sanitizer (not an antibacterial sanitizer, which is ineffective against flu virus).

3) Avoid touching your eyes, nose or mouth, since that is how germs spread more easily through the body.

4) Avoid close contact with someone who appears to be sick (look for symptoms like a runny nose, cough or sneezing, and fever).

5) If you feel like you are getting sick, contact your doctor immediately. Don’t go into the office or emergency room until they are prepared for you, so you will avoid contaminating others. Stay home from work or school.

6) If you are planning to travel to Mexico, check with the CDC, the U.S. State Department or your local doctor. Since the most serious outbreaks of swine flu appear to be in Mexico, you may want to postpone your trip until you can be sure your health will not be jeopardized.

The post Does Factory Farming Cause Swine Flu? appeared first on Big Green Purse.

1.  Save the rainforest. World Wildlife Fund estimates that, every year, an area of the world’s rain forests larger than the state of New York is destroyed to create grazing land. In latin America, says the United Nations, some 70% of forests in the Amazon basin have been cut down to raise cows.

2.  Refresh the air. If you’ve ever driven by a feed lot, you’ve probably had to hold your nose. No wonder. About 1.4 billion metric tons of solid manure are produced by U.S. farm animals each year – 130 times the quantity produced by people.This figure includes pigs and chickens as well as cattle, but cattle are the single largest source.

3. Keep water clean. Two-thirds of the beef cattle raised in the U.S. are fattened up using hormones like steroids, testosterone and progesterone. When the cows pee, they can pollute surface and ground water with all these chemicals, affecting the ability of frogs and fish to reproduce, too.

4. Save water. It takes 600 gallons of water to produce one hamburger patty. Just one.

5. Feed more people. It takes about 2 pounds of grain to produce a quarter-pound of burger meat. Why not convert that grain (and the resources used to grow it) into food more people can eat?

  6. Stop climate change. “Hamburgers are the Hummers of food” when it comes to climate change, say scientists. Switching from steak to salad could cut as much carbon as leaving the car home a couple of days a week. Food is the third largest contributor to the average household’s carbon footprint after driving and utilities. If people simply cut their meat intake from the average 90 kg/year to 53 kg/yr, meat-associated carbon emissions would drop by 44 percent.

7. Be nice. Many livestock and dairy cattle are raised in cruel and inhumane conditions where they must be injected with antibiotics so they’ll fatten up and seem healthy.  The Union of Concerned Scientists reports that about 70% of all antibiotics made in the U.S. are used to fatten up livestock.

8. Avoid drugs. In addition to hormones and antibiotics, conventional meat producers routinely process their products using chemical additives and preservatives like phosphates and sodium nitrites. That makes them pinker, but not necessarily healtheir. Sodium nitrites may react with amino acides to form carvinogenic nitrosamines; various studies have found a link between high processed-meat consumption and colon cancer, possibly attributable to prservatives like sodium nitrite.

9. Live longer. Speaking of health, eating a lot of meat can increase the likelihood of heart attacks and high blood pressure.

10. Save money. Meat is usually the most expensive item you put in your shopping cart. Buy less meat, and shift the savings to organic fruits and vegetables.

Here’s a good rundown on what it costs in water, energy and resources, to eat a hamburger (and fries) at a fast food restaurant.

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