This may seem like a strange subject, but I learned something totally new a few weeks ago and had to share. I don’t have a lot of spare prescription medications floating around my house, in fact I have none, but many people do. And what happens when you no longer need them? Conventionally the tradition has been to flush them down the toilet, along with carnival goldfish with tragically short lifespans and Calvin’s toy boat.
But flushing medications means that trace amounts of pharmaceuticals end up in our ground water. From Michigan Medical and Veterinary Care Facilities, “Pharmaceutical contamination of water has a negative impact on the aquatic ecosystem, including fish, birds and other wildlife…Experts believe that an increase in anti- biotics in water may lead to antibiotic resistance in pathogenic organisms.” That means more superbugs in our food supply and therefore our bodies!
Look for community programs that take back leftover medications or try a website like www.disposemymeds.org. Another reason not to flush? It can ruin your septic system through buildup!
It may not be totally relevant for all of you, but it is a good reminder to think about how you dispose of anything, not only for the environment’s sake but for your own. We all learn in school that any ecosystem is a cyclical feature, so what we put in is what we get out of it. We want good things to come around back to us, not hazardous medical waste or polluted food supplies.
If you want something good to come back to you, try a new vegetable or preparing your own infused oil. In another variation on the Anatomy of a Salad, I enjoyed this scrumptious, light yet satisfying dinner yesterday.
I bought a bunch of marinated or pickled veggies from the local markets yesterday, some totally unfamiliar. I love to branch out and try new foods anytime, especially when they are allergen-free and super delicious veggies! And it is the preciously short spring fava bean season. I simply shelled and steamed them for a few minutes before tossing them in with the rest of the bunch.
I really enjoyed sitting at the kitchen table, shelling these beans while watching the sunset and listening to a Here on Earth podcast. It is these small moments in the kitchen that really make things worthwhile for me: tranquil, present, with the anticipation of really good food.
I drizzled the cabbage with some homemade garlic oil. You don’t need to buy the fancy bottles at the store (or create more recycling with another glass bottle!). I washed out an old sesame oil bottle and poured in some olive oil. I then added about 5 cloves of garlic, sliced, which needed to be used up before my trip to America. I then stored it in a cool, dry place away from sunlight for 7-10 days. Now it is in my fridge and waiting to be drizzled on salads, fish, roasted veggies, and whatever else I can think of! Maybe some gluten-free pasta or the finishing touch on a soup.
You could also personalize your oil by adding herbs like rosemary, oregano, or thyme, or ginger – really whatever flavor suits you! Sometimes the dead simple things are the best.
So, try something new – be it something at the market, making your own oil, or sharing a green tip with a friend. Or for the best of both worlds, share a green tip AND a meal.