All Posts for July 2018

Pesticide Action Network (PAN)

Sunday, July 29th, 2018

NOTE: Just received this petition in my email and it is a “prequel” to the information about United Farm Workers, which will post in a couple of days, since many of the fields in which the farmers harvest are sprayed, so they, and perhaps their children, are exposed to deadly pesticides. Consider signing this petition.

EPA, chlorpyrifos has got to go

Former EPA Administrator Scott Pruitt failed to uphold a planned ban of the brain-harming pesticide chlorpyrifos.

But with Pruitt’s resignation, and new administrator Andrew Wheeler at the helm of EPA, there’s another chance to apply pressure and achieve a national ban on chlorpyrifos, once and for all.

Urge EPA Administrator Andrew Wheeler to put children and farm worker health over corporate profits or partisan policies, and ban chlorpyrifos immediately.

Scientists have known for many years that chlorpyrifos damages children’s developing brains — reducing IQs, changing brain architecture and increasing risk of learning disabilities and disorders.

Still, an estimated eight million pounds of this neurotoxic insecticide are used every year in the U.S. Residues are on our food, and drift from agricultural fields puts farm workers at risk and impacts the health of those living, working and playing nearby.

Tell EPA today to follow their own scientists’ recommendation and ban chlorpyrifos.

Thank you for all you do.

Take Action

Pesticide Action Network North America

Berkeley, CA | Minneapolis, MN
510.788.9020 | |
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Coconut Plantains

Friday, July 27th, 2018

Earlier this week I posted an article on plantains. Here is the link to that posting:

In that posting I promised my simple recipe for Coconut Plantains, so here it is for you to try. This is a cooking-by-the-strings-of your-apron recipe that has wiggle room for you to add or subtract ingredients you like or do not like.


Utensils: Cutting board and knife, fry pan, serving bowls
Prep. Time: 10 minutes
Cooking Time: 6-7 minutes
Categories: Vegan, Gluten Free


2 very ripe plantains, as above, peeled and sliced 1/4-1/2 inch thick
1 T. coconut oil or other oil of your choice
1 T. coconut brown sugar
1/4 cup coconut milk or no sugar added juice, such as apple or pear
almond or vanilla extract (optional)
coconut yogurt (or other yogurt of your choice if not a vegan)
almond slivers or other nut of your choice


1. Peel and slice plantains into 1/4-1/2 inch circles.

2. In a medium-sized fry pan, place coconut oil and allow to melt. Add sliced plantains and cook for 2-3 until they start to brown.

3. Sprinkle on coconut sugar and stir into plantains, gently. Cook 2 more minutes.

4. Add juice and cook another 2 minutes, adding almond extract if you wish.

5. Allow to cool a couple of minutes. Place in serving bowls and top with coconut yogurt. Top with almond slivers and serve warm or chilled. Enjoy!

P.S. Trader Joe’s sells baked plantain chips with no sugar. Tasty snack or use for dipping.