It’s safe to say that everyone is aware of breast milk being used for nursing, but it seems many people don’t realize that breast milk has a number of uses beyond nourishment. There are also a number of medicinal and cosmetic uses for breast milk.

Medicinal Uses

Ear Infections—According to NY Times Best-Selling Author, Dr. Joseph Mercola, “The simple solution (to middle ear infections) is to put a few drops of breast milk in the ear canal every few hours. This usually works to clear up the infection within 24-48 hours and is far safer, less expensive and a better solution than putting the child on antibiotics. If the mother is not breastfeeding, it is likely she knows someone who is. All that is required for the treatment is about one half ounce of breast milk, so obtaining that from a friend will work just as well.”

Diaper Rash—If your baby is suffering from a diaper rash, before heading to the store to buy a diaper cream, you can give breast milk a try. Simply pat your baby’s bottom with breast milk, applying liberally to the areas that are red. Allow the baby’s bottom to air dry before putting a diaper on.

Insect Bites—Mothering published an article that says rubbing breast milk on insect bites helps stop the itching.

Conjunctivitis (Pink Eye)— According to the website About Kids Health (and moms everywhere), breast milk is a great cure for viral eye infections and clogged tear ducts. You simply squirt the breast milk directly into the corner of the infected eye.

Congestion— Parenting reports that putting breast milk in a dropper and squirting two drops in each nostril and then using an aspirator to suck out the mucus will help alleviate nasal congestion.

Cosmetic Uses

Acne—According to an April 27, 2010 article in the Daily Mail, a student at the University of California “discovered that the lauric acid in breast milk reduces irritation and spots, and has developed an acne cream that is undergoing clinical trials.” My research has shown mixed reviews on using straight breast milk to treat acne. Some suggest washing your face with water and then spreading a breast milk-soaked cotton ball across your face will help alleviate acne.

Contact Lens Solution—If you ever find yourself in a pinch where you need to rinse your contact lenses but don’t have any contact lens solution, then you can use some breast milk to rinse your lenses. Since it is sterile and has moisturizing properties, it is a great alternative.

Red, Puffy Eyes—Anyone with a new baby can certainly relate to red, puffy eyes. Alas, you don’t need cucumber slices to look like your pre-baby, well-rested self. Soaking two cotton balls in breast milk and then placing them over your eyes will help alleviate puffiness.

These are only a few of the alternate uses for breast milk. I’ve also heard of people using breast milk to treat sunburns, cradle cap, cuts, scrapes, rashes, sore throats and an array of other ailments. Based on my research, I’m actually starting to wonder what breast milk CAN’T be used for.

1. What is your name (and age)?
My name is Matthew Modine. Although I would prefer to be named, Abraham. For no other reason than because I love the name. As for my age, well, I’m as young as my tongue and older than my teeth.

2. What is your occupation?
I am an artist. I write, make movies, act in the theater and on film.

3. Do you have a “green” memory growing up?
I grew up in the west and witnessed the disappearance of open land. The disappearance of small family farms in communities. Witnessed first hand the industrialization and creation of factory farms and GMO foods.

4. What’s your favorite meal?
Beans and rice

5. Who/What inspires you to be more “green” in your life?
My wife. She talks the talk and walks the walk. She continues to make me a better person everyday.

6. Where on the “green scale” do you fall?
I didn’t know there was a scale! I have green blood. I don’t want to be a hypocrite. I’d no doubt ride my bike to the Oscars.

7. What are the most rewarding and most challenging parts of your job?
The rewards of my profession are too many to list. The challenges too painful to mention.

8. Where’s your “green-spot”:
Love a sandy beach with waves to surf. I Love a deep dark woods with thousands of hundred year old pines.

9. Where do you turn for your news?
The NYT’s

10. What is one environmental change you vow to make in the next year?
I have a new project called the DO-ONE CAMPAIGN. The goal is to DO ONE thing everyday to reduce your carbon foot print and consumption of precious earth resources. There are hundreds of things each of us can do. The campaign explains how in simple, beautiful 30 PSA’s.

11. If you could trade places with one person from any time in history (past or present) for one day—who would it be and why?
Abraham Lincoln. Because he had to make really hard moral decisions.

12. You have a meeting with the leader of every country in the world. You have 30 seconds to tell them anything you want. Go!
War is over. If you want it. The important, simple, part of this statement is DO YOU?

13. You have the chance to send one tweet to all the tweeps in the world. Let’s hear it in 140 characters, or less!
WAR IS OVER. IF YOU WANT IT. John and Yoko. FORGIVE.

14. If there was one industry/product that you could make more eco-friendly, what would it be?
Dish washing and laundry detergents.

15. Where in the world would you most like to be right now?
The beach, surfing.

16. What is the best book you have read recently?
Marcus Aurelius MEDITATIONS (re-reading)

17. What makes you cringe?
Cruelty

18. What do you want your legacy to be?
That I did what I could to leave this world in better shape than the way I came into it.

Courtesy of McKay Savage

My prior article was about women entrepreneurs steeped in natural and eco-friendly businesses and their accomplishments. This article showcases several organizations that support women who want to be able to sustain themselves and their families by becoming entrepreneurs and those who help them through microfinancing.

The Financial Women’s Association states that to most, microfinance means providing very poor families with very small loans to help them engage in productive activities or grow their very small businesses. They stated that there are some 500 million low-income entrepreneurs in the world and about 5% have access to financial services. The financial services available to the poor often have serious limitations in terms of cost, risk, convenience and typical banking services.

Wikipedia lists the positive impact microfinance has had on developing countries:

1. Increases personal income
2. Empowers women
3. Improves nutrition
4. Increases education of the borrower’s children
5. Accesses clean water
6. Increases access to medicine

Below is just a glimpse of the organizations that support the area of microfinancing in a variety of ways.

Kiva -A non-profit organization located in San Francisco, whose mission it is to connect people through lending to alleviate poverty. They leverage the Internet and a worldwide network of microfinance institutions. Kiva lets individuals lend as little as $25 to help create opportunity around the world. You can view the person or persons requesting a loan online and choose to support their business. What a terrific business model!

Calvert Foundation – Based in Bethesda, MD, the Foundation’s goal as a non-profit is to maximize the flow of capital to disadvantaged communities and create a more sustainable society. They create innovative financial products and services for everyday people to use which directly serve their communities. Their goal is to lift people out of poverty through an investment, which also earns a financial return.

Interesting to note that currently, Calvert Foundation has nearly $200 million invested in 250 community organizations in all 50 states and over 100 countries. They invest in social causes and innovations, including affordable housing, microfinance, Fair Trade coffee, small business development, and the establishment of essential community facilities such as charter schools, daycare centers and rehabilitation clinics.

Women Investing in Women - Created by the Calvert Foundation, The Women Investing in Women Initiative (WIN-WIN) was created to raise $20 million from women – and from those who care about women – to invest in organizations and projects that create opportunities for women around the world.

Grameen Foundation - According to the Grameen Foundation in D.C., they help the world’s poorest, especially women, improve their lives and escape poverty by providing them with access to small loans, essential information, and viable business opportunities. Through two of the most effective tools which they believe is small loans and the mobile phone. Using a mobile phone, a farmer can find where to get the most competitive price for her crops or learn how to combat a specific crop disease, for example. They describe those without a phone as information poverty! Very innovative.

Women Advancing MicroFinancing (WAM)- Launched in 2003, the mission of WAM International is to advance and support women working in microfinance and micro enterprise development through education and training. They promote leadership opportunities and ncrease visibility of women’s participation and talent while maintaining a work/life balance.

Women’s World Banking (WWB)- They are focused on ensuring women have access to micro loans. Customers use these loans to purchase a bicycle to transport vegetables to a market, or use the money to buy raw materials, buy fertilizer for their crops, or a sewing machine to start a tailoring business. Many are able to send their kids to school for the first time, eat three meals a day or make seemingly small home improvements that can  have a significant effect on the household such as move from a mud floor home to a cement floor. WWB helps microfinance institutions move away from a strictly credit-led approach toward providing a broader array of financial products and services,

There are many wonderful stories about the women these companies serve and how a small amount of money can make a big difference for a sustainable future.

Check out one success story from KIVA. Flaura: Serial Entrepreneur who so far has run 5 businesses.

“When you’re responsible, you have to think of different ways to help your family. “These are hardly the words one would expect to hear from your typical 22 year-old university student. But Flaura Ingabire is hardly your typical 22 year-old. At just 16 years old, Flaura began supporting her family with her first business: a small bar in her village that she ran while home from boarding school over the holidays, but which closed when she was at school. She supplemented the income from the bar by riding a bicycle to local markets on market-days and selling pieces of fabric (that’s her second business).
In 2005, Flaura received her first loan from Vision Finance Company, a Kiva Field Partner, in the form of a Village Phone (her third business). VFC leases Village Phones to its clients so that the clients may generate income as customers pay to make calls, and is an important service between rural parts of the world that lack mobile phone service and centers of commerce.
When Flaura finished secondary school, she moved to Byumba town, away from her small village, to pursue her bachelor’s degree in management and accounting. For the first year of university, she remained in her village during the week to operate the bar and went to Byumba only on the weekends to attend classes. After one year of commuting, she closed the bar and used the profits from her bar and Village Phone businesses to open a small shop in Byumba (that’s her fourth business!). She operated the shop every day, attending classes in the evening.
In October 2008, Flaura received her first Kiva loan. She had already opened a small canteen at her university where she sells drinks to students and professors (that’s her fifth business!). With her loan of $750 along with approximately $600 that she had saved in order to buy a photocopy machine, she expanded her canteen and began making photocopies for her classmates. Here, professors do not have enough copies of handouts for every student, so Flaura’s photocopier has provided all students with access to the day’s lessons. The photocopier purchased with her Kiva loan has enabled her to earn approximately $40 in profit each week, in addition to the $40 per month that her canteen was previously earning and the $40 per month that her shop in Byumba town earns. With her profits, Flaura is able to pay her mother’s frequent hospital bills, her sister’s school fees, and her own university fees. She is also saving as much as possible which she will use to further expand her business.

Born in a village near Byumba, Rwanda in 1986, Flaura inherited the responsibility of supporting her family after the Genocide in 1994. Though the Genocide began in April, in some regions violence broke out in the first three months of 1994, and Flaura’s home was one of the targets of the early violence and was attacked in March of that year. Her father was killed during the attack and her mother was beaten until the genocidaires thought she was dead. Her mother was later found in the house and taken to the hospital. She survived, but with severe injuries that continue to debilitate her, prevent her from working, and continually send her to the hospital.

Flaura, her brother and sister survived the attack because they fled to the bush before the massacre took place. They hid there for 3 days before returning to their home. A month later, once the Genocide began in earnest, Flaura and her siblings again fled to the bush. They stayed in hiding for three weeks before the Rwandan Patriotic Front (RPF) troops came in from Uganda and ended the killings in the north of the country, where Byumba is located. She considers herself lucky that her hometown is so close to the border with Uganda, noting that in other parts of the country it took much longer for the RPF to arrive and stop the genocidaires.

Flaura is poised to become the first university graduate in her family. She is also an employer of two people, and an exemplary client of Vision Finance Company, the first international microfinance institution in Rwanda to introduce voluntary savings, individual loans, and Village Phones. Even when discussing her painful past or the weight of her responsibility, Flaura does not reveal a hint of self-pity or bitterness and spends no time lamenting the circumstances that have determined her life.
This spring, Flaura hopes to take out a loan of $2,000 from VFC in order to expand her canteen into a full-fledged cafeteria and to buy computers with internet access for the students to use. There are currently no computers on her university’s campus, nor is there any establishment that sells food.

Image Source FadderUri flikr/CC Liscense

Warm weather, family, friends and the big world begging to be explored are the perfect ingredients to push you to make summer vacation plans. Where ever you decide to venture this summer going in an eco-friendly fashion might be a little easier than you think. Below are a few tips to help make your trip eco-friendly and possibly save you some green.

1)    Leave Out the Lay Overs – Take a direct flight – If you can catch a direct flight you will be traveling less miles and cutting down on the amount of times you are taking off and landing.  Almost 50% of a plane’s carbon emissions are released during take off and landing! Cutting down on the amount of stops will start and end your trip in an eco-friendly way.

2)    Check in Online – When it comes to checking in with on an airline, bus or train most companies have a paperless or print your own ticket option. Taking advantage of these options will allow you to control the waste that your ticket creates. Most airline tickets are made with a chemical coating that cannot be recycled. On Delta they offer a mobile ticket option that is entirely paperless. All you have to do is request an e-boarding pass during the online check-in process. A ticket is then sent to your e-mail as a QR code and is your official ticket at security and the ticket counter.

3)    Pack Light – Whether you’re taking it on a plane, train or automobile moving heavy luggage always requires more energy. If it’s possible to do without that extra outfit leave it behind. Packing less will also help you save some green by avoiding oversized luggage fees.

4)    Bring a Luggage Scale – To go with tip number 2, you never know what you’re going to buy when you are on vacation but it all still needs to fit in the bag you brought. In order to avoid guessing your luggage weight, know before you get to the counter with a portable luggage scale. One of the best luggage scales on the market now is the Balanzza Mini Scale. It’s easy to use, light and will help find out if you have room for that extra souvenir.

5)    Pump Up Those Tires - If you’re hitting the road, start your journey by make sure your tires are inflated and that all parts of your vehicle are in good working condition. Damaged parts and flat tires are the first culprits for bad gas mileage. Using less gas with help you reduce your carbon footprint and reduce the cost of the trip with rising gas prices over the summer.

6)    Keep the Amount of Left Hand Turns to a Minimum – This tip might seem a little impractical and ridiculous, but it could make for a fun road trip game. Left hand turns create more gas emissions because of the need to sit idle at a traffic light or corner to make a turn. If possible try and find a route that uses the least amount of left hand turns. To cut back on costs, UPS has been doing this for years! In 2007 the company reduced their CO2 emissions by 31,000 metric tons and reduced their travel distance by 28.5 million miles.

7)    Use a Green Map – Before hitting the road or walking around on the town check out http://www.greenmap.org/ for directions. The maps on this website pinpoint eco-friendly areas such as organic farmers markets, playgrounds, National Parks, Wi-Fi locations (which makes all the difference when you are looking for directions in a foreign country) and land mark restaurants.

8)    Plan a Trip to a National Park or Forest – Spending time outdoors is a great way to conserve energy while on vacation. There are plenty of naturally beautiful places to chose from in the United States and abroad that have low entry fees and amazing scenery. For a few ideas check out Forbes Magazine’s list of “The Worlds Most Beautiful National Parks”.

9)    Don’t Go Too Far Off the Beaten Path – If you chose to go on a vacation and have the opportunity to hike, definitely take advantage of the great outdoors. The only rules to keep in mind are to be respectful of nature and STAY ON THE TRAIL. The trails are made for a reason and may meander hikers in certain directions to protect endangered spices of plants, animal habitats or dangerous areas for hikers. If everyone wandered off the trail the natural scenery that we love and enjoy might not last much longer.

10) Trade in the rental car for a two wheeler – Whether you’ve decided to take a city, beach or country side vacation bikes are always a great way to travel and take in the scenery. Taking this mode of transportation might take little longer but you will be out in the fresh air with more time to observe all that’s around you. The health benefits of biking are endless and the amount of energy you can conserve will make you the ultimate green traveler.

11) Explore with Public Transportation – This tip maybe more realistic on a vacation to a major city or tourist area, but looking into public transportation at your destination is always a good idea. Usually public transportation systems have stops or shuttles that will take you to main attractions. One website that is helpful for traveling in North America is HopStop.com (an app is also available for your mobile device). This website will give you point to point instructions on how to travel in most major cities in US, Canada and select European countries.

12) Stay in a Green Hotel – Sustainable construction and eco friendly practices are being embraced in every industry, hospitality included. When planning your trip look into hotels and resorts that support sustainable efforts or are built to be green. Some websites that will help you find eco-friendly hotel options are travelocity.com, ichotelsgroup.com and istaygreen.org. For other green hotel tips, Eco18 writer Alana will be sharing the top green hotels on Eco18 later this month.

13) Housekeeping?… No Thank You – The luxuries of house keeping are very nice on vacation however they are not completely necessary. Cutting down on the amount of times you allow house keeping in your room will reduce the use of clean chemicals and the electricity that would be used during the process.

14) Eat Local. – This tip is not only for those who would like an eco friendly vacation, but for any traveler looking to experience local culture. No matter where you travel, there is always that edible treat that is “the best” or is well known for something that you have to try. It may take a little research or asking a friendly local where the best places are  however the reward will come shortly after. Once you get there your taste buds, stomach and carbon footprint will all thank you. When you eat local or food that is grown in a nearby region, you are reducing the amount of gas emissions used during transportation.

15)  Split Meals with a Travel Buddy – Often times, especially in the good old USA, portions at restaurants are a lot larger than they need to be. If you and a friend are thinking of getting the same thing, consider splitting the meal if the portion size allows. If you were at home you might be able to take the left overs and reheat them for lunch the next day, but on vacation that might not be an option. Hopefully after splitting a meal there will not be any food left behind and enough money in your pocket for you to split dessert.

16) BYOB – Bring Your Own (water) Bottle – This should be a habit that we all get into, but when away from home we forget the little things, like how we often get thirsty. Stopping by up local convenience store for a bottle of water is the usual move when you’re on vacation. In order to make quenching your thirst a little more green, pack a reusable water bottle. You will improve your carbon footprint by reducing plastic waste.

17) Research Before You Arrive – Research! Research! Research! Once the flight is booked and your hotel accommodations are made, learn a little bit about your destination. Look up information on travel websites, rent books from the library and ask friends. The more you research, you will be able to find easier and greener ways to have wonderful vacation.

18) There’s an app for that – In a world of smartphones and tablets there is an app for almost anything. Using apps will cut down on the amount of print outs that you bring and travel books that you buy. All in all apps will make the bag lighter, reduce paper waste and give you a data base of information. Below are a few must have apps for the green traveler:

TripIt – This app organizes confirmation numbers, maps and other traveler information to help your trip go as smoothly as possible. All you have to do is forward the confirmation e-mails and information to your TripIt account. After that, you will be able to review your itinerary anywhere in the world. http://www.tripit.com/uhp/mobile

TripAdvisor – The TripAdvisor website is a great resource for any traveler. The site provides reviews of local attractions, forums with traveler questions, guides and lists of must see attractions in cities around the world. To have this tool on the go is a little easier and greener than dragging around travel books.

Google Translate – For our passport-stamping traveler, Google Translate is a great app to help you ditch the “1001 Sayings You Need to Know” book and communicate with the locals. This app allows you to translate via text or voice (with an upgraded plan)

This recipe produces 6-8 servings

4c        onions chopped

1           stick butter

64fl.oz chicken stock

2lbs     asparagus

1/2c    heavy cream for serving (optional)

1tsp     lemon oil for serving (optional)

salt and pepper to taste

Melt butter in large pot and simmer onions until soft and golden—about 25 minutes, stir often. Add chicken stock and bring to the boil. Trim the tips from the asparagus and reserve, chop the asparagus into ½” pieces and add to the pot. Cover and simmer for 45 minutes. Cool then puree in a blender working in batches. Return to the pot and add asparagus spears and simmer 5-10 minutes till tender. Add salt and pepper and it’s ready to serve hot.

If serving chilled, let the soup cool and then refrigerate for at least 2-3 hours before serving. I like to put the soup into the individual serving bowls and swirl in the cream then drizzle with lemon oil. Home made croutons and chopped lemon balm on-the-side are a great addition.

Gust Organics

519 Avenue of the Americas, New York, New York 10011

http://www.gustorganics.com

Opening its doors in 2008, Gust Organics was the first USDA certified organic restaurant, featuring 100% organic ingredients and foods on its menu. The restaurant works with local farmers to obtain local ingredients that are in season to complement its Latin inspired fare. The menu changes daily based on what fresh produce is available and has smaller portions, aiming to cut down on waste. Apart from the food, the restaurant also incorporates recycled and biodegradable take out containers, all organic uniforms and low energy appliances.

Green Truck

Serving San Diego, Los Angeles and New York City

http://www.greentruckonthego.com

Food trucks have gained a lot of momentum over the past few years for serving up some seriously delicious food to the masses. Since 2006, Greek Truck has been creating classic American dishes with a sustainable twist – using only certified organic ingredients in all of its menu offerings. The truck runs on vegetable oil and features a solar-powered kitchen commissary. If you’re in the LA, NYC or San Diego area, stop by to try their Mother Truckin’ Burger, a handmade vegan, gluten-free veggie burger that is a fan favorite.

Taco Truck

62 Newark Street, Hoboken, NJ 07030

http://www.thetacotruck.com

Who doesn’t love tacos? What started out as a food truck offering delicious and organic Mexican street food has since expanded to include a restaurant in Hoboken, NJ and food trucks in New Jersey, Boston as well as one in New York opening this month. The Taco Truck serves beef, chicken and pork from local farmers that are raised on vegetarian diets with no hormones or antibiotics. In addition, their restaurant is LEED certified and the owners make sure to compost all food waste and to-go containers.

SliceTruck Restaurant

2012 Sawtelle Blvd in West L.A.

http://www.slicetruck.com/

SliceTruck has been serving the LA-area with their pizza truck since 2009, but as of April 2012, they have upgraded both their location–now with a restaurant in addition to the truck–and their pies.  All of the SliceTruck pizzas are made with organic ingredients, including the crust, which is made with KAMUT(R) Brand wheat–and organic, heirloom grain that is always grown non-GMO. Best of all, many find that the KAMUT(R) Wheat is easier to digest, leaving you feeling less lethargic and full. And we here at eco18.com can tell you it’s the best pizza we’ve had!

Angelica Kitchen

300 East 12^th Street, New York, NY 10003

http://www.angelicakitchen.com

Angelica Kitchen’s menu is plant-based cuisine that features a wide range of Asian inspired vegan dishes. You won’t find refined sugars, preservatives, dairy, eggs or any animal by-products on the menu, which changes day to day based on what’s available and the chef’s creativity. Having been around for over 25 years, it’s become a staple for vegetarians and health conscious people in the area. The restaurant makes it a priority to cut down on waste by not serving any bottled beverages and offering food donations through City Harvest. A must have at this organic eatery is the Walnut Lentil Pate or the Dragon Bowls.

Urban Farmer Modern Steakhouse

525 SW Morrison Street, Portland, OR 97204

http://www.urbanfarmerrestaurant.com

This fresh take on a steakhouse offers its guests delicious food with organic ingredients and simple presentations. Whether it’s a tasty rib eye steak your looking for or king crab legs, Urban Farmer has it all and gets its from organic, local farmers. In addition to tasty food, the restaurant also offers a wine list featuring 350 bottles, cocktails and beer, all locally sourced from the Oregon area. People can sit back, relax and enjoy the country chic décor of this restaurant that’s a mixture between modern designs and farmhouse flair.

Nana Organic

3267 S Halsted Street, Chicago, IL 60608

http://nanaorganic.com

Nana Organic opened its doors in 2009 as the first organic restaurant in the Bridgeport area. This family owned and operated eatery combines American, Latin and Southern flavors to produce quality dishes that feature organic ingredients. The owners work with 30 local farmers, producers and other vendors that all align with the USDA National Program standards. Nana Organic first became popular for its delicious breakfast menu offerings; try their take on the Huevos Rancheros!

Years ago, childbirth was completely natural—no medication, no doctors and no cesarean sections. In colonial times women delivered their babies with the assistance of a midwife. Something interesting I learned a few years ago while attending a program for OB/GYN residents at SUNY Stonybrook Medical School was that the incidence of infant mortality initially rose when women switched from home childbirth with a midwife to hospital childbirth by a physician. The doctor who was telling the story explained that in the early 1900s, physicians would tend to sick patients and then deliver a baby without so much as washing their hands leading to an increase in infant deaths. An article on Our Bodies Ourselves supports this, “A scholar who conducted an intensive study concluded that the 41 percent increase in infant mortality due to birth injuries between 1915 and 1929 was due to obstetrical interference in birth.”

Fast-forward to present time and it seems that more and more women are having their labor induced, and many women are having their babies delivered via C-section. According to the Centers for Disease Control, in 2009 32.9% of babies were delivered via C-section. From 1990 to 2006, The American College of Obstetrics and Gynecology reported a steep rise in induced labor—from 10% in 1990 to 22% in 2006. Since approximately 50% of induced labors end up in C-section, this could be a major contributing factor in the rising number of C-sections.

INDUCING VS. LETTING NATURE TAKE ITS COURSE

When I was pregnant with my son, I went one week past my due date. My doctors told me if I went a week late, then they would induce me. I of course, was so excited to meet my new baby that anything that might get that little person out sounded good to me. My mother, the voice of reason kept cautioning me not to let them induce. Everyone who we knew who was induced ended up delivering by C-section. I still opted for the induction. Shortly after Pitocin was administered, I felt the worst most excruciating contraction imaginable. I quickly called for my epidural, and the rest was pain-free. The only way I knew when to push was by looking at the monitor. My labor progressed so quickly that the Pitocin didn’t wear off in time. While I was still able to deliver vaginally, the Pitocin and Epidural were not without their caveats. I felt horrible after my delivery. I had a fever and I could not stand, much less walk without getting dizzy and fainting. A nurse used smelling salts to bring me to. I also had pain for several weeks following the birth of my son. I’m not sure if any of this would have been the case if I had let nature take its course.

Two years later I was 39 weeks pregnant with my daughter when I went into labor at midnight—this time without the help of modern medicine. I wasn’t sure if it was labor at first because it really didn’t hurt very much. Within an hour of the first contraction they were three minutes apart. I went to the hospital, where I was examined in the triage section of labor and delivery. My water broke while in triage. By the time I got to my labor and delivery room, I was already dilated nine centimeters—still no medications. At this point, an epidural was not an option, and I won’t lie, I was scared. I was consumed by the memory of that one contraction I had with Pitocin during my first delivery and I kept waiting for it to feel like that. It never did. Every contraction I had with my daughter combined, was not nearly as bad as one contraction with Pitocin. My delivery was a breeze. My daughter was out in one push. I was up walking within a half an hour of her birth. My experience made me realize that childbirth is a truly natural thing and while there may be a place for extraordinary measures, one week overdue is not reason enough for an induction.

There are some natural ways to induce labor, but whether they actually work is still up for debate. The first method is walking. I can honestly say this method had no effect on me. I walked regularly throughout both pregnancies, and even a rigorous two-hour walk did not bring on labor. Many experts suggest sex could bring on labor. According to WhatToExpect.com, sperm contains prostaglandins which are hormones that help ready the cervix for delivery. In addition, orgasms release the chemical oxytocin which can trigger contractions. Acupuncture is another method, and according to WebMD a small study out of the University of North Carolina indicated that 70% of women went into labor after acupuncture compared to 50% who did not receive acupuncture. Many midwives swear by the use of Evening Primrose to naturally induce labor, according to an article on eHow. Like sperm, Evening Primrose is high in prostaglandins.

When deciding to induce labor, the most important thing to keep in mind is whether it’s truly necessary. If you’re being induced solely because your baby is a few days overdue, then in hindsight, I would consider waiting. According to the American College of Obstetricians and Gynecologists (ACOG), “labor should be induced only when it is more risky for the baby to remain inside the mother’s uterus than to be born.” The American Pregnancy Association lists the medical reasons for when inducing labor is appropriate: when a complication like hypertension, preeclampsia, heart disease, gestational diabetes or bleeding during pregnancy develops; the baby is in danger of not getting enough oxygen and nutrients; the amniotic sac has ruptured and labor hasn’t started within 24 hours; or there is an infection inside the uterus.

VBAC

Many women will have a c-section for a child and may like to try vaginal birth for subsequent pregnancies. VBAC (Vaginal Birth After Cesarean) can be a difficult option, since not all Obstetricians are willing to perform one. If this is something you feel strongly about, then you need to find a physician who listens to your concerns and will be open to a VBAC. VBAC Community is a great resource for women who want to have a vaginal birth after cesarean. From offering lists of VBAC-friendly doctors to support groups, this site offers valuable insight into VBAC and reminds women they are not alone, and that VBACs are usually considered a safe option.

When asked about why she created the site, founder Kristine Contento-Angell explained, “I was surprised at how isolating the experience of facing a VBAC was. Family and friends didn’t quite understand the complexity of the emotions involved.” She went on to say, “I encourage women to keep searching for support groups and doctors, which is why I created the VBAC Community website.”

VBACs are a great option for many reasons. With vaginal births women can often have many more children. As with any surgery, C-sections are generally riskier than vaginal births (of course there are circumstances when this is not the case). According to WebMD, some of the benefits of a VBAC compared to a subsequent C-section include: avoiding another scar on your uterus, which is important for future pregnancies. The more scars on your uterus, then the greater the chance of complications with future pregnancies; less pain after delivery; a lower risk of infection; and a more active role for mother and her partner in the birth of the baby. If VBAC is something you’re serious about, then it’s important you find a doctor who will respect your wishes and do his/her best to help you reach that outcome.

Whatever way you deliver your baby, remember that you’re bringing a wonderful new life into the world. If it doesn’t go the way you planned, that’s okay. Consider it the first of many things that won’t go as planned when dealing with children. The best thing you can do is be as educated as possible about your options and try to do things as natural as possible. Don’t rush your baby into the world. He’ll come when he’s ready, and you’ll be happy you waited, even though I’m sure you’ll be anxious to meet the newest little person in your life.

Thinking about Mother’s Day—and as I’m cleaning up the mess in my kitchen that I created by not securing the top on the blender while rushing to finish some asparagus soup—my grandmother’s voice comes into my head as it so often does, “More haste, less speed”, I hear her say to me.

My grandmother (nan was what I called her), was not the world’s greatest cook, neither was my mother. Both cooked because they had to put food on the table, not because they loved it. The irony of this is my mother eventually became an industrial cook, heading up a school kitchen that prepared meals for three surrounding schools in the locality—hundreds of typical English school dinners every day. Being English, I bristle at criticism leveled at English food, but if I look back on my childhood, I do remember some pretty overcooked, soggy meals, not to mention everything on toast (England runs on toast!).

I started to develop an interest in cooking around my early teens. The grammar school I attended still had domestic science classes. It was an all girls school in the sixties, so this was considered normal, nothing sexist or shocking about girls being taught how to iron a shirt, remove stains and make cakes and pastry by hand—no electrical gadgets to make life easy then. As a consequence I took it upon myself to bake a cake every Sunday for tea. Sunday lunch was the traditional roast with all the trimmings, no matter what the temperature was, the oven went on at 10:00 and stayed on until the potatoes were roasted to a crisp, as was the joint of beef or lamb. In our house rare meat was a rarity, something that only occurred when the cook hadn’t cooked it properly, or the gas ran out and we had forgotten to save the two shilling pieces needed to feed the gas meter every hour or so. At that time, we lived in a council house and you paid as you went for utilities.

This heavy, midday feast was followed by collective napping, and around 5:00 in the afternoon it was teatime. So as the family napped I baked. Victoria sponges, Bakewell tarts, jam tarts, scones, fruit cake….whatever was in the pantry that day. My mother never shopped for anything special for my Sunday baking ritual. The rule was, you want to bake, make do with what we have. I worked from a 1950’s recipe book, which I wish I had kept, and for the most part everything I needed was at hand. If not, too bad, I improvised.

What stayed with me from that time was how satisfying it was to take something out of the oven that I had created from scratch, and even more satisfying was the “Yum…. that’s good,” from my family as they ate my very basic baking attempts.

Cooking for me is all about the YUM!

So back to the asparagus soup. The kitchen has been cleaned up and the soup is sitting there cooling.  I love making soups. My early days baking taught me that there are two kinds of cooks—the disciplined ones who follow every step in a recipe religiously—the bakers, and then, there’s the improvisers. The cooks that start with a recipe and add their own spin, that’s me! Baking for me is too regimented, and requires a lot of patience of which I have none. Once in a while I will bake. I do make really good pastry, and fabulous brownies (the YUM factor again!), but cakes and cookies are not my thing. I leave these to my really good friend Lucille—she should be selling her baked goods, they are stellar!

For the past ten years I have been coming up to Catskill mountains and finally have a kitchen larger than my NYC postage stamp in which to cook. The local farmers markets have been a wonderful inspiration and soups—hot and cold have become a bit of a specialty of mine. With asparagus just coming into season, hummers coming back to the feeders, and pansies in the planters, it had to be asparagus soup this weekend.

I use a really simple, utterly foolproof recipe that is equally delicious hot or cold, my preference is chilled as it heralds the start of the summer season for me. Summer weekends up in the mountains are a wonderful time of year. Fresh produce, chilled wine and outdoor dining, there’s nothing better. It can only be topped by the appearance of the deer at dusk and hoards of fireflies twinkling as the sky darkens—that’s magical!

It seems that the Liquor Control Board of Ontario (LCBO), one of the largest buyers of wine in the world (I thought I was), announced that wines selling for less than $15 must be in glass bottles that weigh less than 420g, 20% lighter than the current traditional wine bottle. This will start as of January 1, 2013. Why wines less than $15 I don’t know but I can only assume the sale of lower priced wines have a higher volume.

It seems that manufacturers and retailers around the world that are environmentally conscious see reducing their carbon footprint with lighter bottles will be a significant right step in maintaining the health of the environment and having an economic benefit at the same time. They feel that there will be little resistance by the consumer to the lighter bottle, rather just he opposite since the up and coming younger consumer is more conscious about environmental issues. The consumer will feel they are contributing to a greener life style and the manufacturer will have a positive marketing tool in promoting its product.

There have been other packaging changes to wine like the bag in the box with mild success. However, keeping the packaging the same, in glass, just lighter, still keeps the perception of a quality wine while changing its carbon footprint. Wine has also been bottled in plastic PVC in New Zealand, the U.S. and France with the advantages of less weight, breakage prevention, recyclability and having the same appearance of glass.  However, the bottle is smaller, not in volume, but in how it looks causing difficulty in consumer acceptance.

A company called Wine Innovations based in the UK, however, is using PVC. They created the Tulip, a single serve pre-filled wine glass with a peal-off foil lid that can be used for outdoor events and with a shelf life of 1 year. At least in a drinking glass form, volume appearance is not an issue.  A company spokesman feels with the Olympics in London this year, their company will have a gold medal year.

So if you need an excuse to drink more wine, as if you really need one, this is it. Have a glass of red or white for a greener earth.