EARTH DAY, EVERY DAY: Making a Difference – Pick Your Project for Climate Change


I just finished listening to Swedish teenager Greta Thunberg speak about climate justice on You Tube from a talk she gave some time ago. She came to the U.S. recently and spoke at the UN. I will listen to that speech as well.

In the mid-1990s I was a briefing leader for The Hunger Project, an incredible organization that taught me that hunger exists; it doesn’t need to; and each person can make a difference.

Greta is one of the young persons who IS making a difference with her commitment to REPAIR our world to make it safely inhabitable for our children, grandchildren, and all future generations. Like Malala, who survived being shot while on her way to school, and spoke up about education for women, she was one person making a huge difference for women’s education.

What I suggest is that each of you picks one thing* that you think is important for reversing or reducing climate change. For me, it is being a vegetarian and eating lower on the food chain. And because I eat lots of fruits and veggies, I have lots of compost. I deposit my compost at Whole Foods or Mom’s Organic, even if it means putting the compost wrapped in a biodegradable bag in the freezer until I make it back to the store.

When I visited Nova Scotia last week, I found something quite interesting regarding compost. There were recycling bins in several places, but instead of only the three groupings of paper, plastic, and non-food garbage, there was a fourth bin for compost (called organic). Just think, if I lived in Nova Scotia, I could deposit my compost in lots of places that have these four bins and not worry about putting it in the freezer! I plan to go to Borough Hall tomorrow to find out how we can get composting bins added to the other recycling bins in public places.


Note: The fourth bin on the right says organics, which mean you can throw in banana peels, apple cores, etc. that will be composted and returned to Mother Earth.


* At my weekly Full Circle meeting at the local senior center, one of the participants is adamant about the “flagrant” use of plastic straws, so this could be his one way to make a difference, that is, reminding friends and even strangers that plastic straws add up to garbage in the environment. Someone else may emphasize using stainless steel water bottles, or tackle replanting more trees, or walking instead of driving to a close by destination.

Choose your “making a difference project” and email me at or in the comment box so I know what difference you are making towards a safer planet. Thanx! ellensue

Organic Fruit Salad

During the past 12 years of posting on Menupause, I have made many fruit salad recipes. To see the list, you can click on Kitchen Nutrition with Recipes on my HomePage or just use this link:  Scroll down the page to fruit recipes and take your pick!

My purpose for today’s posting has a slightly different focus, because I want to emphasize:

1. Organic fruit only– All the fruit is organic in this photo.
2. Composting– Use an old bucket or pot lined with biodegradable plastic
3. Cooking by the strings of your apron: Feel free to use other organic fruits in season:
apricots,  peaches, plums, grapes, etc.

This is the fruit salad before placing in a colorful bowl and sprinkled with dried coconut.

Utensils: Cutting board and knives (grapefruit knife for pineapple, paring, large serrated), bowl for mixing and bowl for serving, strainer
Prep. Time: 15 minutes
Cooking Time: None!
Categories: Gluten Free (GF), Vegan (V) , No Sugar Added (NSA)


6 oz. organic blueberries, washed and strained
6 oz. organic blackberries, washed and strained
6 oz. organic raspberries, washed and strained
1 box organic strawberries, washed, strained and stems removed
2 organic kiwis, washed and peeled
one organic mango, washed and peeled and cut into small pieces+
1/2 organic pineapple, washed, peeled, and cut into small chunks++
1/2 cup organic, unsweetened apple juice or other juice of choice
toppings: organic dried and shredded coconut (or organic sliced almonds)

1. Prepare fruit as listed above, placing in a large mixing bowl. (+See special instructions below.)
2. Add 1/2 cup juice and toss gently. Top with coconut and serve chilled.

Yield: 6 one cup servings or 12 half-cup servings.

+To prepare mango: Score organic, washed mango and score the skin lengthwise into four pieces.Peel away the skin to expose flesh. Then cut away the flesh from the pit and recut into smaller pieces.

++To prepare pineapple: Wash organic pineapple. Remove top stem. Cut in half lengthwise. Then using a grapefruit knife, cut along the bottom, curved edge of the pineapple and release the flesh. Cut this large section in half length wise and then these two halves into smaller chunks. Save unused half for another meal, or use it all, depending on the size of your pineapple.

Finally, if you can, find a store such as Mom’s Organic, that has composting bins. I use a pot that I line with biodegradable plastic bags from Mom’s produce section and fill up a few pots worth to take every week, storing bags in the freezer. If you have a yard, you can make your own, personal composting space. Lucky you!


Note: Because of the triple nature of this recipe, I am posting it on the HomePage, in Kitchen Nutrition with Recipes, and Earth Day Every Day.  ENJOY!

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