That’s right. Shitkickers.

Your go-to shoe, your second-skin shoe, your I’m-feeling-like-I want-to-walk-softly-upon-the-earth-today shoe that reminds you that the weekend is coming.

Do you have a pair?

I love my heels and I love my boots, but sometimes it’s nice not to make such an entrance at the supermarket.

Clip clop clip clop. You know what I’m talkin’ about. Add to that the broken carriage I always get with the squeaky wheel, that I walk hard and fast at almost 5’9″, frequently suffer bad bang days, and therefore some days just want to slip into the natural foods section without notifying the entire store.

Here are some of my very favorites:

The Vegan Fringe Bootie by Manimal, which designer Kristen Lombardi is letting you pre-order at 15% off when you enter the code “ecosalon” at her site.

Denim Booties by Osborn Shoes

The Baskemolla Low by Swedish Hasbeens

Tom’s Habitante Vegan

Main image: SMercury’s98

Are you vegetarian? Not that there’s anything wrong with that. If you are, you might have a high IQ or at least want to be perceived as smart.

A new study in the Social Psychology Quarterly March issue has linked high IQ, or measured intelligence, in adults and adolescents to “increases [in] adult liberalism,” including a tendency to be vegetarian, atheist and approving of same sex marriage.

Previous research had shown an even stronger link between high IQ teens and eventual vegetarianism.

Is this sheer snobbery and biased science? Can’t omnivores wear smartypants, too?

Stories about this study, combined with recent press appearances by and accolades for the novelist turned food writer-activist Jonathan Safran Foer and his book Eating Animals have turned up the volume on the ever raging environmental debate this week.

Safran Foer discussed his decision to make his own plate vegetarian or vegan, and to feed his infant son a vegetarian diet too on The Ellen Degeneres show. On air he quipped, “We continue to believe the meat on our plate comes from these idyllic [farms]. But on a chicken farm, an egg-laying hen farm even, more than 99% of hens live in these enclosed sheds each given about the space about the size of Mariah Carey’s engagement ring.”

A 67-square inch chunk of bling doesn’t exist, not even for the diva. But that’s the real size of living quarters for a beast in a factory farm, and about the size of two pages of a hardcover copy of Eating Animals. Safran Foer mentioned several more horrific sights he witnessed in researching food and farms for his book beyond that, on the show. Responses to his segment ranged from farmers trying to do right by their customers and livestock expressing anger at his generalizations, to kudos and support from vegan activists.

We asked Sandra McLean, a Slow Food New York City chapter leader, committee chair and all around food expert if adopting a vegetarian diet is the only (or the smartest) way to go green. Noting that Slow Food doesn’t take a pro-vegetarian, vegan or omnivore stance, she says: “Any animal that is raised humanely in the manner which is natural to its species is environmentally sensible.”

For omnivores, McLean advises buying and eating beef that comes from grass-fed, grass-finished steers that are raised as “the ruminants that they are,” meaning they should be able to graze for their food, and chickens that are raised in portable henhouses, which she called “a nice example of agricultural synergy.” A portable henhouse is moved about once a week around a field that will be planted with some crops. The birds’ manure fertilizes the field, and the chickens eat grubs and insects that populate it. McLean also suggests limiting meat intake to a 4 oz. portion daily, at most, to decrease the environmental impact of an omnivorous diet.

Above all, McLean says, “A person has a right to choose to eat the types of food that support his or her lifestlye and belief system.” Slow Food’s belief is that food choices should be based upon the credo of “good, clean and fair,” she says meaning good for the eater and the environment (and good tasting), clean as in grown and raised without pesticides, hormones or antibiotics, while being fair to the farmer, the farmworker and the animals.

Basic Reading:

“This study…advances a new theory to explain why people form particular preferences and values. The theory suggests that more intelligent people are more likely than less intelligent people to adopt evolutionarily novel preferences and values, but intelligence does not correlate with preferences and values that are old enough to have been shaped by evolution over millions of years.” – A Science Daily news feature on Kanazawa’s constroversial study of liberal vs. conservative IQ

“[A new] study found that young adults who said they were ‘very conservative’ had an average adolescent IQ of 95, whereas those who said they were ‘very liberal’ averaged 106. Vegetarianism…was shown to be related to intelligence in previous research, [the study’s author] Kanazawa said. None of this means that the human species is evolving toward a future where these traits are the default. Kanazawa said, ‘More intelligent people don’t have more children, so moving away from the trajectory is not going to happen.’” – A CNN Health story by Elizabeth Landau

“Jonathan Safran Foer, a smart Jewish boy from the American east coast has now written a book about what’s wrong with the modern way in which most of the animals we eat are produced. Which is to say, everything: the genetic manipulation of the breeding stock to produce maximum feed-to-meat conversion, regardless of the suffering it causes; the appalling circumstances in which these creatures are then raised, crammed together, the stench of their own shit in their nostrils; the barbarity of the slaughter process, which can result in cattle literally being flayed alive.”-A book review of Jonathan Safran Foer’s Eating Animals in The Guardian Observer

“Adult intelligence predicts adult espousal of liberalism, atheism, and sexual exclusivity for men (but not for women). Childhood intelligence at age 10 significantly increases the probability that individuals become vegetarian as adults.” – A blog post and discussion that asks if the new study is unfair, via Overcoming Bias, by Robin Hanson

Further Resources:

Why It Matters if Liberals Are Much Smarter, a ScienceBlogs post by Razib Kahn

Critical views on Kanazawa’s research and his limited sample of American young adults via BeliefNet

Village Voice blog post by Chantal Martineau talking about the book Eating Animals and its reception outside of the U.S.

PETA’s press release announcing an award for Jonathan Safran Foer, his pro-vegetarian views and his book

Image: Ha-Wee

The great American Southwest is mecca for many to get out of their skins and absorb big sky and red rock. But inspiring enough to start a shoe line?

Yes, my southwestern sister.

After Manimal founder/designer, Kristen Lombardi, took her first trip to the desert (she a native New Englander), she was completely inspired to create shoes capturing the essence of the space.

She says her interest in traditional costumes and animal forms also influences the design of each moccasin and accessory (she has great jewelry and bags too), with her design process “driven by a deep appreciation for the almost forgotten world of artisan crafts and craftsmanship.”

Let’s let it be known that these desert shoes are just as happy in the city (she is based out of Brooklyn, after all), and look great with just about anything.

All pieces are handmade by a team of no more than three craftspeople in Brooklyn, New York, utilizing recycled leather scraps whenever possible. Kristen is also growing the vegan side of her line which is almost as inspiring as all that open southwestern space.

Will they inspire you to smoke peyote and run wild through the sage brush? They just might, tumbleweed.

Leave a comment below to win a pair of these amazingly soft, vegan, Rib Cage Flats. (For complete giveaway info, go here. And for FTC compliance info, here.)

Confession: On a trip to Venice some years back, I literally slept naked in an ankle-length black mink coat a Republican friend had lent me for the week-long trip. Diddy hasn’t had it so good. Talk about texture porn.

There’s a reasonable explanation for how this happened. I accidentally nodded off in the thing the first night, as I am wont to do, and what can I say? I never slept so well, and decided to keep it up for the whole vacation. Why we don’t sleep naked in fur as a matter of nightly course is beyond me. Just try it sometime. No? Oh, well. One woman’s decadent is my yes, please.

Before you comment in horror, consider, my eco babes: why is the knee-jerk reaction to fur one of disgust, while the vast majority of us are rocking leather boots this winter?

Like most people, I can deftly rationalize just about anything if it fills an ego need. As a teen I read Diet for a New America, by John Robbins, and promptly gave up meat/began lecturing my parents daily. Only, I still wore leather all through high school and college, knowing full well that my Steve Maddens were not exactly “making use” of the byproducts of the meat industry, but rather fueling its factory-farming splendor.

Another confession: Possibly the most ironic point in the failure known as my vegetarian career was attending the Farm Sanctuary in Orland, Calif. in the early Noughties with my much more carnivorously pure friend, Dori, an actress who had the sense not to show up to the event in leather clogs. Unlike a certain green editor we won’t mention. Oops!

All this is to say, wearing fur may be more viscerally offensive, but I don’t think it’s any worse than strapping yourself into a leather belt. In fact, it’s possibly better. True, much of the fur industry raises animals in appalling conditions. But do CAFO cows have it any better? Not a chance. It’s completely reasonable to argue that the business of ethically raised animals turned out as fall’s new fur vest still has the moral high ground over a hue-du-jour downer beef belt bought on sale at Nordstrom Rack.

Going further, it’s nearly impossible to separate the issue of animal welfare from environmental principles. Even if you think, as I do, that it’s perfectly acceptable to raise animals for human use (if done in a way that is certifiably humane), there’s still the fact that animal products of any kind – from fur caps to leather bombers to tonight’s dinner – suck the earth’s resources harder than a Hoover.

Ethically, the choices are either vegan products made from synthetic goods, or animal products produced in a way that is deemed to be humane. Environmentally, neither vegan nor animal products are ideal. Nothing is.

When we first started EcoSalon, I was contacted by a woman selling “vegan”, “eco” faux fur rugs. The vegan claim didn’t bother me, since it was true, but her eco claim got my attention – mainly because the rugs actually used “eco” in the brand name. I asked her what could possibly be eco about her petroleum-based rugs, and after a slightly heated exchange, she acknowledged she should probably change the name altogether.

Nothing annoys me more than a vegan…product trying to cop some green cred. Vegan is often touted as being eco-friendly, simply because it sounds more ethical and less energy-intensive than using animals, but sounding all nice ‘n stuff doesn’t make it so. A lot of vegan goods are little more than plastic. Marketing much?

I’d personally rather have recycled leather, which has had years to off-gas those nasty preservatives, sidling up to my skin than plastic, recycled or otherwise, which will never, ever biodegrade and is far more energy-intensive to recycle or reuse than an animal-based good.

I love to tell the fur in Venice story for the reaction it gets, but the bittersweet part of this is that no one ever says a thing about my closet full of giant leather handbags and gussy shoes. Fur is like veal, I guess. It’s off the list – if you’re a good person, you just don’t do it. But crusted fish filets and suede D’orsays are A-OK.

When vegetarianism first garnered Western mainstream notice in the 70s, meat-eaters loved to point out the hypocrisy of vegheads showing up to protests sporting leather loafers. And if we’re being honest, they had a point.

But if we’re still being honest, maybe fur isn’t necessarily so bad. (The fur industry would sure like us to believe so: check out Fur Is Green.)

Let’s be real. Should we only ever wear recycled, vegan products?

More questions:

Would you rather wear recycled or vintage – and therefore eco-friendly – vegan products, or recycled or vintage leather and fur?

How many times have you (privately or openly) judged a woman in fur, while ignoring the hordes of both leather and plastic boots, bags and belts parading past you daily? I know there have been times that I have.

And, do you wear leather but not fur?

Let me have it, ladies.

Image: lanuiop

The gray of winter calls for warm and hearty soups, but what about ones that aren’t made with animal stock? We’ve rounded up some of the best vegetarian soup recipes on the web, full of delicious flavors and packed with great ingredients that are good for your body. They’re sure to warm up your kitchen with wonderful aromas and keep you feeling healthy and full of energy. If you’re feeling extra creative, we even added in some tips on concocting your own veggie soup recipes at the bottom. Bon appetit!

1. Black Bean Soup with Quinoa

If you haven’t discovered the glorious grain that is quinoa, kick off with this soup. Hearty, healthy and full of protein! Adapted from Whole Grain Gourmet.

Ingredients:

2 cups black beans, soaked overnight
2 quarts vegetable broth
1/2 cup diced celery
1/2 cup diced carrots
1 cup diced onion
3 tsp minced garlic
1 cup diced tomatoes
2 Tbsp olive oil
4 tsp chopped cilantro
4 tsp sour cream

Spice blend:

1 1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp ground new mexico chili pepper (if available)
1/2 tsp cumin powder
salt to taste
1/4 tsp black pepper

Preparation:

1. Prepare basic quinoa.
2. Bring 2 quarts water to a boil in a large pot. Add the soaked beans, reduce heat to low and simmer uncovered until tender. Check water level and add more if necessary. (About 1 hour)
3. Strain the beans and reserve 2 cups of the water.
4. In the same pot, with beans removed, sauté onion, garlic, celery, and carrots in olive oil until the onions are translucent. Add the spice blend and sauté for 1 minute.
5. Pour the reserved cooking water, chicken broth, and tomatoes into the pot. Add the beans and simmer for 20 minutes over low heat.
6. Using a hand held blender, puree the soup in the pan until mostly liquid allowing some texture to remain.
7. Serve soup in a bowl over a scoop of quinoa or brown rice. Garnish with 1/2 tsp of cilantro and 1 tsp sour cream.

Serves 4

2. Apple and Butternut Squash Soup

Orangette has been one of my favorite food blogs for a long time, and author Molly Wizenberg has a great collection of soups. Here’s one that’s perfect for winter ingredients.

¼ cup olive oil
1 2-lb butternut squash, peeled, seeded, and cut into 2-inch pieces (about 4 cups)
2 flavorful apples, preferably Gala, peeled, cored, and cut into 2-inch pieces (about 2 cups)
1 large onion, peeled and coarsely chopped (about 1 cup)
¾ tsp curry powder
¾ tsp ground mace
½ tsp ground cardamom
1 cup good-quality apple cider
1 quart vegetable stock
½ tsp salt
¼ freshly ground pepper, preferably white

Preparation:

Heat oil in a large stockpot over medium-low heat. Add the squash, apples, and onion, and stir to coat with oil.

Sauté uncovered, stirring occasionally, for ten to fifteen minutes, or until onion is transparent.

Stir in the mace, curry, and cardamom, and continue cooking until the onion begins to brown.

Add the cider. Bring the mixture to a boil over medium-high heat, and cook for three minutes. Add the stock, lower the heat to medium-low, and simmer the mixture, partially covered, for another 35 minutes, or until squash is tender.

Working in batches, blend mixture in a food processor or blender until smooth (be careful to not overfill, as hot liquid could expand when machine is switched on, making a huge, burning-hot mess). Return soup to the stockpot. Reduce the soup, uncovered, over medium-low heat, to about one-fourth. Stir occasionally. Stir in salt and pepper, and serve hot.

Serves 4-5

3. Celeriac and Sweet Potato Soup with Ginger

For a taste of French flair there’s no better blog than Chocolate and Zucchini. Although the blog isn’t entirely vegetarian it does have some great recipes, like this easy and zesty one that’s sure to spice up a dreary afternoon.

Ingredients:

1 tablespoon olive oil
2 cloves garlic, peeled and minced
One small head celeriac, about 2 pounds, peeled, quartered and sliced
2 pounds sweet potatoes, peeled and sliced
Salt, pepper
a knob of ginger, about the size of your thumb (that’s 2 inches), peeled, and grated or thinly minced
1/3 cup milk

Preparation:

Heat the olive oil over medium heat in a large soup pot or cocotte. Add in the garlic and cook for 2 minutes, stirring regularly, until fragrant. Add in the vegetables, season with salt and a generous amount of pepper, and cook for ten minutes, until they start to get golden. Pour in hot water (or stock) to just cover the vegetables, add in the grated ginger, stir, and bring to a simmer.

Lower the heat to medium-low, cover, and cook for 35 minutes or until the vegetables are cooked through and very soft, stirring from time to time to make sure the vegetables don’t stick to the bottom. Stir in the milk (and a bit more water if the mixture is too thick), puree the soup to the desired smoothness (I like it chunky), and serve immediately, optionally topped with a fresh grind of pepper.

Serves 6

4.Vegetarian Tortilla Soup

101 Cookbooks is the go-to blog for a lot of foodies, and the soup section is huge. I’m a personal fan of the Vegetarian Tortilla Soup; spicy, full-bodied and packed full of flavor. Note: seasoning is very important in this soup, and if it’s not correctly seasoned with salt it will taste flat.

Ingredients:

6-8 corn tortillas, cut in half and then into matchstick-thin strips
a big splash of extra virgin olive oil
fine grain sea salt

20 small yellow or red cherry tomatoes

another splash of extra virgin olive oil
3 cloves garlic, chopped
1 large white onion, chopped
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne or other spicy red chili powder
1 14-ounce can crushed tomatoes
6 cups vegetable broth (or water)

a few sun-dried tomatoes, chopped
1/4 cup of goat cheese, crumbled

Preparation:

Gently toss the tortilla strips with a glug of olive oil and salt. Turn them out onto a baking sheet, arrange them across the pan and bake in a 350F degree oven for 10 minutes or until golden and crispy. Set aside.

Halve (or quarter) the tomatoes lengthwise and put them in a small roasting pan, oven proof dish, or rimmed baking sheet. Toss with a bit of olive oil and a pinch or two of salt. Bake in a 350F degree oven for 40-45 minutes (less time if you use smaller cherry tomatoes), or until the tomatoes are shrunken and golden around the edges. The tomatoes keep nicely in a jar for days (refrigerated), so you can do this part in advance if you like. Set aside.

In a big pot over medium-high heat cook the garlic and onions in a splash of olive oil along with a couple pinches of salt for just a minute or so. Stir in the spices and then the tomatoes. Cook down for about five minutes or so, it should thicken a bit. Remove from heat, add one cup of the broth and puree with a hand blender (or puree in a traditional blender). Add the remaining 5 cups of broth and puree until smooth. Bring the soup back up to a simmer and cook for another 10 minutes.

Serve the individual bowls topped with plenty of tortilla strips, the roasted and sun-dried tomatoes, and some crumbled goat cheese. Alternately, as I mention up above, you can finish with sliced avocado, cilantro, white onions, and a squeeze of lime. If you like a creamier soup base add a splash of half and half, or stir in some extra goat cheese.

Serves 6

5. Creamy Carrot Soup with Coconut

The coconut milk gives this quick and easy vegan soup a creamy consistency as well as an exotic taste.

Ingredients:

2-3 large carrots, chopped small
1 onion, chopped small
1 tsp fresh ginger, minced
1 1/2 tsp curry powder
1 3/4 cup vegetable broth
1 14 ounce can coconut milk
sea salt, to taste

Preparation:

Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.

Allow to cool slightly, and then puree in blender, working in batches if needed.

Return to heat and stir in coconut milk until well combined.

Season generously with sea salt, to taste.

Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.

6. Thai Red Curry Soup

On the vegan train of thought, this is another exotic inspired soup from over at Show Me Vegan, sure to add some flavor to your dinner table. If you like you can switch out the setain for tofu.

Ingredients:

2 Tablespoons vegetable oil
1 large red bell pepper, chopped
6 ounces portobella caps, chopped
8 ounces seitan, chopped
2 Tablespoons vegan red curry paste
1 heaping cup peeled and diced russet potatoes
4 ounces green beans
3 cups unsweetened coconut milk
3 cups vegetable broth
1 Tablespoon tamari
salt and pepper, to taste
heaping 1/4 cup fresh basil, chopped
Sriracha sauce, optional condiment

Preparation:

Heat oil in large pot over medium heat. Saute bell pepper and mushrooms for about 5 minutes. Add seitan and red curry paste. Stir to distribute curry paste, about 2 minutes. Add potatoes and green beans and saute about 1 minute more. Add coconut milk, broth, and tamari. Bring to a boil, then reduce heat. Simmer for about 10 minutes, or until potatoes are done. Add salt and pepper to taste. Stir in fresh basil before serving.

Serves 4-6

7. Lentil Soup with Chipotle Yogurt

Lentils are a vegetarian’s best friend, and the absolutely beautiful blog Sprouted Kitchen has this amazing recipe that combines the legume with other vegetarian favorites like kale and brown rice. Add a dollop of chipotle yogurt and you’ve got a killer combination!

Ingredients:

2 Cups Lentils (French or Black Beluga)
1 Yellow Onion, Diced
1 Fennel Bulb, Diced
1 tbsp. Olive Oil
1 Cup Brown Rice, Cooked (any whole grain will work)
6 Cups Organic, Low Sodium Vegetable Stock
1 tsp. Cumin
1 Large Bunch of Kale, Chard or Combo of Leafy Greens
Salt/ Pepper
1 Lemon

Chipotle Yogurt
1 Cup Plain Greek Yogurt
1 Chipotle Chile in Adobo, Chopped (no more than 2 tsp.)

Preparation:

1. Cook your rice or desired grain and set aside. Boil about four cups water, and boil the lentils for 20 minutes until cooked. Add water as needed. Drain.
2. In a large soup pot, saute the yellow onion and the fennel in the olive oil for about 8 minutes, or until just starting to turn light brown. Add the stock and cumin. Bring the heat back up to a gentle boil, about 10 minutes.
3. Add the lentils and the brown rice and simmer about 10 minutes. While you are waiting, stem your greens and slice them into thin strips. Taste the soup for salt and pepper, add seasoning as desired.
4. Turn off the heat and add in the greens, stir. The greens will wilt in the hot soup, and avoid overcooking this way. Stir in the juice of half the lemon, add more to taste.
5. Mix the greek yogurt with the chipotle chile and stir. Serve the soup with the dollop of the chipotle yogurt. Warning, chipotles are pretty spicy, so start with a small amount of sauce and you can add if you like it hot. If too spicy, add more yogurt.

Serves 6

8. Soupe de Potimarron, au beurre noisette à la sauge – Chestnut pumpkin soup with sage brown butter

We couldn’t complete this list without a soup with a French name, and this one from Chez Pim is just perfect. The chestnut flavor of the Potimarron gives a surprisingly complex flavor, and just like with any other squash soup, the consistency is certainly smooth.

Ingredients:

1 2-3 pounds Potimarron, or Kuri pumpkin, or, you get the picture
1/2 small onion, cut into cubes
3 cups of milk
3 tbsp of crème fraîche, (you can also use yogurt or sour cream)
1 tbsp butter, soft
salt and pepper to taste

For the garnish:
1 cup of croutons (trim and cut stale bread into small cubes and sauté with a little butter until brown)
4 tbsp butter
3 sage leafs

Preparation:

Preheat the oven to 375F.

Cut the Potimarron into quarters, scoop out the seeds, and rub 1/2 tablespoon of the butter all over the exposed surface. Bake the Potimarron quarters in the preheated oven for 45 minutes.

While the Potimarron is baking, cook the cubed onion in a sauté pan with the rest of the butter and a pinch of salt over a very low heat. Let the onion cooked, while stirring every so often, until uniformly brown and caramelized but not burn, for about 20-25 mins.

When the Potimarron is cooked through, take them out of the oven and let cool for a little bit.

While the Potimarron is cooling down, make the sage brown butter. In the smallest pot you own, preferably a small butter warmer, cook the 4 tbsp butter with the sage leafs until completely melted over low heat. The butter will foam up as it cooks, when the foam subsides, let it continue to cook until you can see the bits of milk solids at the bottom of the pot turning brown. Take the pot off the heat immediately and let cool. If you’ve overcook the butter and the brown bits are getting a bit too brown, then strain the butter into a cool bowl immediately. If not, you can leave the butter and sage leafs to macerate in the warm pot until ready to use.

When the Potimarron quarters are cool enough to handle, scoop out the meat with a spoon. The cooked flesh should separate readily from the skin. You should have about 3-3.5 cups of cooked Potimarron.

Add the Potimarron flesh in a medium pot with the three cups of milk, the caramelized onion, a generous handful of salt, and a few turns of the pepper grinder. Let cook on low heat until it comes to a gentle boil. Turn the heat off, then blend the content of the pot into a smooth puree, either with a hand blender or in a stand blender.

If using a stand blender, pour the blended soup back into the pot and let cook gently over low heat. Add the three tablespoons of crème fraîche (or yogurt of sour cream). Keep stirring and scraping the bottom of the pot or it will burn. Add more salt if needed. When the soup comes back to a gentle boil, turn the heat off and serve.

Serve in a warm bowl with a small handful of croutons and a teaspoon -or two, or three, as you wish- of the sage brown butter.

9. Red Lentil and Saffron Soup

Red lentils paired with the distinct flavor of saffron make this a hearty soup with an exotic flair; plus the saffron flower used is much more inexpensive than saffron threads so it’s a gourmet soup that’s gentle on the pocketbook. From the Chubby Vegetarian.

Ingredients:

2 1/2 cups dried red lentils (rinsed)
1 red pepper (seeded and cored)
1 medium red tomato (cored)
1/2 white onion
1 bouillon cube
1 palmful of dried saffron flower (much cheaper and milder than just the saffron threads)
1 tablespoon olive oil
1 tablespoon beet powder (optional)

Preparation:

Over medium heat, melt butter in a medium-sized pot. Place the onion, tomato, & pepper into the food processor, and turn it on. Let the vegetables get chopped very fine until nearly smooth. Add the vegetables to the butter and cook until most of the moisture is absorbed.

Add the lentils, the bouillon, the saffron flower, and enough water to cover by about 1/2 an inch. Bring to a boil and then cover and simmer for about 20 minutes. The red lentils cook that fast. Blend or leave the lentils whole.

10. Winter Vegetable Soup

Everyone has their soup staple, and this one from Martha Stewart is quick and easy.

2 tablespoons butter
1 medium onion, cut into 1/2-inch dice
2 garlic cloves, coarsely chopped
Coarse salt and ground pepper
1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks
1 bunch kale ( 3/4 pound), ribs cut away and discarded, leaves torn
5 1/2 cups (43.5 ounces) low-sodium chicken broth
1 can (14 ounces) cannellini beans, rinsed
3 sprigs thyme
Grated Parmesan, for serving (optional)

Preparation:

In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.

Serves 4

Make Your Own!

After a morning walk through your local farmers market, your basket is certainly filled with plenty of inspiring vegetable waiting to be put to good use. There are no limits to your food creativity, but if you’re attempting to make your own vegetable soup there are some important things to keep in mind, the most crucial being building layers of taste. Here are a couple of excellent tips to make you a vegetable soup maven from Not Derby Pie.

1. Roast or saute vegetables before adding liquid
2. Toasting spices can elevate the flavor of your soup
3. When replacing meat or poultry broth, use a mix of good vegetable stock, water, and, sparingly, wine or juice

Happy soup making!

Photo Credits: gezellig-girl.com, land camera land camera, Chocolate & Zucchini, 101 Cookbooks, norwichnuts, Whole Grain Gourmet, Sprouted Kitchen, Chez Pim, The Chubby Vegetarian, Martha Stewart

Will you be in New York this February for Eco Fashion Week? (And do ya like how we’re slowly turning the tables on you, boring old Fashion Week?) The GreenShows should be your major focal point.

Touted as the only “premiere fashion event exclusively committed to eco-friendly, ethically sound, fair trade fashion in New York City,” the venue, now in its second season, has peeled some serious rubber (not to mention, appealed to some really great talent).

Thieves by Sonja Den Elzen, Spring 2010

This time around, notable designers like Samantha Pleet, Thieves by Sonja Den Elzen, cmarchuska and eight others will debut their Fall 2010 lines to hungry eco-press and audiences hoping for something new from the sustainable front.

Designer Samantha Pleet, photo by Jacqueline Di Millia

This is a challenge when all designers participating in The GreenShows have to abide by a “Designer Criteria” which means they have to include some aspect of the sustainable design industry. In this case it means:

1.    Vegan/Animal Free
2.    Ethically Produced
3.    Fair Trade
4.    Organic Materials
5.    Recycled Materials
6.    Ethically Produced Wool
7.    Natural Dyes
8.    Carbon Footprint Conscious

Let’s hope it also means really well crafted designs that don’t play it too safe.

Main image: The Daily Green

Cheese is my weakness. Camembert and cheddar, stilton and swiss, mozzarella and mascarpone, gouda and goat’s cheese, feta and fresh quark – I love them all. And while it may not be great for my waistline or as environmentally pure as organic lentils, at least I can eat it knowing that it’s a more eco-friendly choice than, say, tucking into a juicy slab of steak. Or can I?

My vegetarian friends certainly seem to think so – many of them seem to subsist on cheese. Trust me, I can understand why – it’s an easy source of protein, calcium, vitamin B12 and other nutrients that omnivores typically get from meat. It’s easier than boiling up lentils from scratch and, let’s face it, for most people cheese just plain tastes good.

These same vegetarians might feel confident, or even a little smug, that they are making good dietary and green lifestyle choices. After all, going vegetarian is better for your health, the welfare of animals and the environment. Isn’t it?

Maybe not. Actually, cheese is pretty much just as bad as meat on all counts. Here’s why.

1. Animals die.

You are drinking the milk of the cow rather than eating its flesh, but all the same animals die. Maybe you already know that most cheese is made with animal rennet and you take care to buy vegetarian cheese. Sorry, but you’re not off the hook!

How do you think the mother cow (or sheep or goat) gets milk? She has babies and since after six months her milk production declines, she needs to keep having babies. What do you think happens to the bull calves? They get killed. And since dairy cattle and beef cattle are generally different breeds and there’s little value in raising the male offspring of dairy cows for meat, this happens when they are still babies.

Often, the calves are slaughtered immediately or just left to die, then added to the farm’s compost heap. Otherwise they may be raised for veal, which is usually a cruel process where they are kept in a confinement in semi-darkness and denied proper food, so their flesh stays white.

However, there are varieties of veal that are more humanely raised, allowing the calves to stay with their mothers and eat grass. Surely the ethically consistent position is either to cut out meat and dairy, or to eat the “humane” veal along with your dairy? Oh and by the way, mama cow will likely only live until she is five to seven years old – instead of the 20 years that is her natural lifespan.

2. Animal cruelty.

Most EcoSalon readers will be familiar with concentrated animal feedlot operations or CAFOs. These factory farms are not just prevalent in the rearing of meat animals but in the dairy industry, as well. The book The Ethics of What We Eat by Peter Singer and Jim Mason cites a Cornell University Study predicting the number of dairy farms in the United States to decline from 105,000 in 2000 to 16,000 in 2020, while the number of cows per farm and the total milk production both increase.

Many cows are confined to a single stall where they are fed and milked for a single year and if they do get to move outside, it’s usually on a dirt lot rather than on pasture.

The modern dairy cow produces three times more milk than its counterpart from 50 years ago, as a result of breeding, and many cows in the United States are injected with bovine somatotrophin (BST), a genetically engineered growth hormone banned in Canada and the European Union. This boosts milk production by 10% but the site of the injection can become swollen and tender and the injections can increase problems with mastitis, a painful udder infection that affects one in six dairy cows in the US.

The natural lifespan of a cow is 20 years but most dairy cows are killed between five and seven years because they cannot withstand the unnaturally high rate of milk production. By “killed”, I don’t mean euthanised – the process of dealing with “downed” animals involves dragging and winching them by the hoof with a tractor and taking them to a truck to deliver it to the slaughterhouse.

3.  Cheese has a huge environmental impact.

Slate had a great article on the environmental impact of cheese, just before Christmas. The truth is that rearing dairy cows or goats is a carbon-intensive process – and for some reason, sheep are even worse. They need to be fed and most dairy cattle are not exclusively grass fed, so that requires grain to be grown and shipped in. If they are kept in CAFOs, there is a huge manure problem that can pollute local waterways. (If the untreated waste doesn’t go directly into streams and rivers, it’s sprayed onto fields through an irrigation system, but often in quantities too great for the soil to absorb, and then in heavy rain it runs off into the creeks).

According to a local environmental group in Michigan, Lake Erie’s new “dead zone” is linked to runoff from livestock waste. Finally, there’s a problem that sounds like a joke but really isn’t – dairy animals are ruminants that fart and burp a lot of greenhouse gases, specifically methane. Scientists are working on reducing this problem by improving the diets of cattle, but it’s a long haul. All this is just to get the milk – to get cheese, it requires further processing and storage at just the right temperature.

4. Cheese isn’t healthy.

I know many people who go vegetarian – or simply cut out red meat – for health reasons. Yet they eat cheese. This makes no sense to me. In what universe is cheese a health food? I want to move there!

I’ve looked up the nutritional statistics on Fitday.com and generic cheese is 27% fat. A whopping 62% of that is saturated fat, while only 22% is protein. Admittedly you do get a decent serving of calcium with your fat, but there are 84 calories and a heart-stopping 20mg of cholesterol in just one slice.

By contrast, a typical cut of beef compares favourably with 26% protein and 20% fat, of which just 39% is saturated fat. You don’t get so much calcium, but that’s more than compensated for by the fact that 20% of your meal is iron, something many women lack. There is also less cholesterol in beef than cheese.

So pound for pound, beef is healthier than most cheese. Unless of course, you are eating low fat cottage cheese, in which case it’s only 1% fat and 12% protein. But then you could be eating healthier meats as well – lean cuts of beef or lamb, low-fat poultry and fish with healthy oils.

All this is not to make anyone feel guilty. But I do think there is little point in going vegetarian and then making up the shortfall with cheese. Sure, you can eat organic dairy in moderation from small family farms with good environmental and animal welfare practices – such as Straus Family Creamery in Northern California – but you can do the same thing for meat. I know plenty of ethically minded omnivores who eat meat and dairy in moderation and source both with equal care.

I believe if you are going to cut out meat, you need to fully embrace cooking with and eating beans and lentils. There are some great recipes – I am a meat-reducing omnivore myself but one of my favourite all-time recipes is vegan – a Lebanese eggplant moussaka with chickpeas that comes to me via Nigella Lawson.

Free-range and organic eggs are another good source of protein in moderation as well, though caged eggs still account for 98% of US egg production. (In Europe it’s a different story – sales of free-range eggs were due to hit two billion eggs a year in 2009 in the UK, exceeding battery egg sales in value terms, while from next year eggs from battery hens will no longer be sold in German supermarkets). You may want to check out Vanessa’s post on how much protein the human body actually needs.

Images: Joi, fklv, smoodysarah, orinzebest, TheBusyBrain

Stella McCartney Spring 2010 RTW

Identifying trends only draws attention to the need for the masses to fall in when comes to uniform chic, despite the artistic license we all have to strut our stuff with individual flair.

Eco-designers are out there, in more ways than one, often pushing the envelope with fabrics and structures, making the term trend less significant than the term evolved. So check out the nearest eco-boutique and find the sustainably designed must-have that best fits you, and your lifestyle.

Looking ahead to 2010 and back over some 2009 trends we predicted, a few fashion gems have stuck while others refreshingly, went away.

Totally Turquoise

While more mainstream neons and jewel tones seem to have usurped last year’s neutral tones, one color stands out most for 2010: turquoise.

Rifle through your jewelry drawer and find those chunky rings, beaded necklaces and vintage blouses with the cool blue hue and you’re sure to be the girl of the moment.

Cynthia Steffe Spring 2010

Corsets Galore

Corsets anyone? Designers love them this season and are pairing them with equally form-fitting bottoms for a tough look and feminine A-line skirts for a bit of romance.

Christian Dior Spring/Summer 2010

Gilded Warrior

Were you going gaga for folk dresses and bohemian tops last year? Well my friend, strangely, we’ve gone from happy-go-lucky flower girls to hardcore warriors who dress like they’re angry about it.

Sass & Bide Spring/Summer 2010

Leather, not Pleather

Vegan? This is the year of the anti-green for you with leather being the skinny everywhere, from form-fitted turtlenecks to biker jackets.

Kate Moss

Any Denim Will Do

I feel ashamed to say anything about denim. I write this with a pair of ripped jeans on (and yes, distressed is still in) but my jeans are five years old and just happened to give way round the knees.

Do I have other pairs? Of course: organic denim leggings for under flowy tops and too short dresses, boot cuts to go over my signature Frye boots and pocketless skinny jeans to erase as much weight as possible off my hips and derriere.

Black, blue, grey, faded and torn are all in my drawers. Hey! I just listed the last 10 years of denim!

Oscar De La Renta Spring/Summer 2010

Play Clothes

Full skirts have been replaced with something even better: Short shorts, jumpsuits and playsuits! Get your Seventies on! (Note: tongue firmly planted in cheek.) Now, before you cringe, consider this romper from Prairie Underground. Of all the shows I’ve attended, this one stood out as a piece that might actually be doable, especially with the leggings underneath.

Prairie Underground’s Romp Around the Clock Spring 2010

Shoulder Pads Go Ultra Mod

Just when you thought the trend of shoulder pads was gone, some designer took acid and decided, “Let’s go Battlestar Galactica and put points on our shoulders,” (see warrior dressing also).

I was at a clothing swap recently and grabbed myself a really cute vintage, black blazer and it just happened to have shoulder pads. I tried to convince myself I could wear it but with broad shoulders I looked like an idiot. Designers, please: stop it with the pads!

From New York Magazine

Color Me Mine

One thing I love for 2010 is that you can fake it – dress like you know something about fashion and get away with knowing nothing.
Mix prints and funky graphics with florals and stripes, throw in some color and a long necklace or two and you’re likely going to be right on trend.

Dries Van Noten Spring 2010

Varsity Girl

One of the strangest trends looking forward is the “I want to be a high school boy in the locker room” look, or more formally, the “Sports Fashion Trend.”

Always wanted to wear a sport bra alone in public? How about football pants? Well, you’re in for some fun.

Raid your son’s football duffel bag for inspiration or go to the nearest tennis court and see how outfits might translate into street fashion. Tomboy cool? No thanks – I don’t need a jock strap to be hip.

Alexander Wang Spring 2010

While some sites carry tried and true lines we’ve been following for years, others are peddling cutting edge sustainable fashion – making conscious consumption more provocative than ever.

Here’s a list of what I consider the top 10 eco boutiques. Have at ‘em!

Beklina

I just can’t convey how much I love this site, from the photos to the clothes. Always clean and easy to navigate, Beklina loves their indie designers and is willing to experiment with styles other boutiques are hesitant to try.

Love the Lina Rennell and Mociun offerings as well as these vegan moccasins by Manimal.

Beklina’s site says “Our fashion is modern organic, reflecting Northern California’s grace and beauty,” says Beklina, who believes clothing and design can be “precious, radical, nurturing, healing and wonderful.”

Guess it’s working cause whenever I go to their site, I’m instantly happy.

Embodies

I met Embodies owner Kenlynn Wilson last year at a trade show in New York. I could tell by the look in her eye she was the real deal when it came to being serious about eco.

She bases her criteria on a few things: What fabrics are used in the clothing, where the items are manufactured (and under what conditions), what types of dyes are used in the clothing as well as the packaging the clothes are being shipped in. Curating with a careful eye, Wilson’s due diligence yields a great stable of fashion-forward eco-designers.

Look for Alabama Chanin, Calleen Cordero cuff bracelets and select Linda Loudermilk.

Greenloop

Besides running a fabulous online boutique, Greenloop owner Aysia Wright is commonly used as a resource for both designers and the eco-community. She’s everywhere.

Having just wrapped up her Project Green Search in L.A., Wright’s returned to her home base of Portland, Oregon where she recently moved the brick and mortar Greenloop inside Seven Planet.

Check out the site for a veritable who’s who of eco-designers including Del Forte denim, Charmone shoes (crazy close-outs on them as I write) and Loomstate.

Arboretum

Guided by William McDonough and Michael Braungart’s Hannover Principles on our inter-dependence on nature, Arboretum owners Kate Morison and Andrea Barrett have created their own eco-study of beautiful designed clothing and accessories to show us.

Both women hail from Sonoma County where, they say a connection with the land is a part of their everyday life.
“From the rugged coastline to the majestic redwoods, we have drawn vast inspiration from our environment. Our inspiration and shared vision led us to build an Arboretum.”

Love their picks of Stewart and Brown, Rag & Bone and Prairie Underground.

Clary Sage Organics

After a busy day wearing my blogger and retailer hats, I want to slip on lounging wear with comfort and ease.

Clary Sage is my go to brand for comfy but stylish yoga pants, camisole tops and my very favorite, Convertible Wrap (feels delicious).

In addition to their own line, they have an “After Yoga” section with easy slip on skirts, tunic t-shirts and go-to hoodies.

Just when you thought you were completely satisfied with their clothing selections, they offer a great range of Lotions and Potions including my favorite body care line, Farmaesthetics and perfumes by Tsi~La (Ylang Ylang is mmm…). Search the site for your own new favorites.

Kaight

Kate Macgregor, the founder and owner of Kaight has carefully edited her boutique for men and women that dig clothing and accessories “thoughtfully designed” with organic and sustainable textiles.

Like most of the eco-boutiques listed here, Kaight specializes in emerging and independent designers who use organic, recycled and sustainable materials.

Love their Ashley Watson bags, Melissa Shoe selection as well as Dream & Awake vintage dresses.

Tobi

In addition to their traditional shopping, Tobi offers an Eco-Tobi site which I hope continues to grow.

If you can’t get to the actual brick and mortar shop in San Francisco, their 1-to-1 shopping experience can be had online which involves live chat with one of the owners to get style advice or sizing questions answered before you buy.

Lots of great natural body and hair care lines including Pangea, Hamadi and Pure Fiji as well as basics from Alternative Apparel and tried and true lines by Edun, Prairie Underground and Stewart and Brown.

Jessa Brinkmeyer, owner of Pivot

Pivot
This Chicago-based online boutique is run by Jessa Brinkmeyer on the premise that being eco doesn’t have to be overwhelming.

Brinkmeyer says “A big part of building an eco-smart wardrobe is finding pieces you can keep and love.”

Very true. By picking even one sustainably designed article of clothing from Pivot, you’ve in fact begun your journey.
You might want to start with a great fitting She-Bible cardigan or Lara Miller sweater that will stylishly last you for years.

Sodafine

Sodafine has got to be one of the sweetest shops going.

Based in Brooklyn, the boutique’s owner Erin Weckerle focuses her buying on “innovative and unique handmade clothing, accessories and gift items.”

Weckerle also carries a selective collection of vintage clothing, (I recently was gifted a beautiful vintage slip from a friend who stopped in there) as well as lines utilizing eco-friendly fabrics and sustainable labor practices.

The site says “Many of the items you’ll find at Sodafine are made by individuals who call themselves artists and see their production of clothing/accessories as just one facet of their artistic process…We are eager to assist young artists and craftspeople with information(and inspiration) for marketing their wares. We intend to provide an interesting model of the intersection of art, craft, and fashion at work in everyday life.”

And they have.

Check out great pieces from Feral Childe, Popomomo as well as Sodafine’s own in-house line.

Kind

Kind states that their boutique is for “Living happy, living gently,” which makes me love them all the more.

Mixing sustainably designed as well as vintage finds with things for your nest, Kind is a one-stop shop with quality pieces, consciously handpicked to really reflect their store.

Check out clothing by Mika Machida and Nixxi as well as shoes by Neuaura and Olsen Haus.

The hard working contributors, columnists and editors at EcoSalon are earning their green stripes, blazing the trails and taking their proven commitment to sustainable living beyond the daily blog. Our strides are so darn exciting, we simply can’t keep them to ourselves.

Ready, set, kvel!

Fashion Editor Amy DuFault has stepped over to the other side, opening her own eco haunt, Shift Boutique. Sure to be the next Hyannis, Mass. hot spot, the store peddles sustainable products by Prairie Underground and Dahl, to name just a few emerging green lines. Amy also hosts events through her lifestyle consulting company, Greenover. If that didn’t keep her busy enough – she is signed up in January to teach eco fashion enrichment at her local middle school, helping 12-year-old girls create recycled fashion to showcase on a catwalk at a fashion show.

Contributor Susan Chaityn Lebovits is developing and implementing ways Boston University can reduce its environmental footprint. Susan is the Communications Specialist for Sustainability at the university, and is working to launch a new website in January that will house everything from research on renewable energy to classes that touch on sustainability and energy-saving building retrofits. The site will even help visitors locate bike racks and recycling stations. Meantime, Susan is producing a 15-stop Green Campus Tour Podcast, which covers locations such as the university’s geothermal building.

Anna Brones, our newest contributor, gets all of our votes as the people’s representative for the UN Climate Change Conference in Copenhagen. HuffPost in conjunction with Hopenhagen is sponsoring the competition and voting ends December 4th, so cast yours as well! If chosen, Anna would report back daily from the conference as a HuffPost citizen journalist. Anna is the co-founder of Under Solen Media, where she develops social media marketing strategies to positively align brands, causes and adventurers. She’s also been busy helping the Save Our Wild Salmon campaign in the ongoing litigation process to come up with a scientifically sound plan for restoring Columbia-Snake River salmon.

Senior Editor Luanne Bradley will soon appear with her husband, Edwin, in a San Francisco Chronicle article on eco power couples. The feature highlights their daily work for green change. Edwin is an environmentalist and lawyer and Luanne writes the column Life in the Green Lane, a humorous look the modern family going green in the city. Luanne continues her green design consulting, having completed a teacher’s lounge with healthy fibers and vintage Mid-Century furniture.

The Green Plate Columnist Vanessa Barrington is on a daily mission to make the small changes that add up, riding her bike everywhere she can, finding “the car is merely a taxi for the dog to go on walks.” She is limiting her meat and processed food consumption and still working to get one hold-out member of her family to see the joy of giving to charity instead of “stuff” for the holidays. Her garbage can is minuscule and she only fills it once a week! She uses bathwater to flush her toilet and when she is cold, she puts on a sweater instead of cranking up the heat. Of course, she can also make a steaming bowl of delicious soup from one of her dozens of dynamite recipes.

EcoMeme Columnist Lora Kolodny is in a holiday mood, trying to knit a gift-scarf out of bamboo yarn, and looking forward to the Green Drinks holiday party Dec. 8th in NYC. She recently convinced a Manhattan restaurant manager to stop serving coffee in disposable cups by default. Now only to-go patrons get the paper. When not writing for EcoSalon and her blog at the New York Times, she also volunteers for God’s Love We Deliver.

Publisher and EIC Sara Ost has been busy building the green community at EcoSalon through Trashless Tuesday on Twitter (a la Meatless Monday), drawing chuckles and questions cruising around the Bay Area in her Smartcar, hosting Treehugger’s Carnival of the Green recently, and turning up as one of Greenopia’s Green Women We Love. Next up is convincing the neighbors they really, really need the Omlet.

Check back soon for more updates on the green goings-on from all our contributors. And don’t forget to follow us on Twitter!