b e t w e e n f r i e n d s
^ T h e g r e e n c o n c e p t o f r e d u c e -
r e c y c le -r e u s e h a s n e v e r fe lt
f r e s h e r — o r m a d e m o r e s e n s e .
^
Every month, we include simple steps you
can take to live a little greener. This issue,
in honor of Earth Month, we introduce you
to people who’ve woven green practices
into their everyday lifestyle. Sara Snow-
Discovery Network host and green
advocate-brings her ideas for keep-it-
simple entertaining w ith an eco-twist.
Atlanta-area gardener Wendy Murray shows
how to create a lush garden w ith reduced
watering and pesticides. California mom
Ashley Waltemath shares her family’s
vibrant hom e-a fresh take on traditional
a
couple of years ago, a
small market opened up
near my home and
instantly changed the
way I shop. The shelves
are stocked w ith local
and organic produce,
and the meats labeled w ith their town of
origin. If I time my visits right, I can chat w ith
the farmer who supplies the milk and cream.
Now, it’s where you’ll find me most Saturday
mornings, browsing the aisles and sampling
the flavors. I still go to a regular grocery store,
of course, to stock up on favorites. But when
I’m in the mood for serious cooking, it’s the
fresh ingredients at my small market that
inspire me. Who can resist a dewy, just-
pulled bunch of baby carrots? Or the good
feeling of choosing things grown in earth not
far from your home? The quality and
simplicity of
fresh
are right-now pleasures
that cost little yet feed us well.
This issue is our tribute to fresh: fresh
foods, fresh ideas, and, especially, fresh
thinking about eco-friendly living. The green
concepts of reduce-recycle-reuse have never
made more sense than now, when so many of
us are trying to save money and waste less.
style-and their everyday green practices.
For many of us, a first step into green
is through our foods, as we buy more local
or organic produce. “Vegetable Plates,”
page 156,
brings you five almost-vegetarian
main dishes that take advantage of the crunch,
color, and flavors of spring’s best. Eating more
fresh veggies is a triple w in-good for health,
good for the earth, and just plain good. Learn
how to grow your own,
page 94.
Throughout the issue, look for our
Living Green icon on tips and stories to
help you save money, conserve resources,
or live a little lighter on the earth-and a
little fresher, too.
Gayle Goodson Butler, Editor in Chief
Look for this symbol
for Living Green
tips and stories
throughout this issue.
LETTERS & COMMENTS [email protected] SUBSCRIPTION HELP BHG.com/service WRITE 1716 Locust St., Des Moines, IA 50309-3023
4 APRIL 2009 BETTER HOMES AND GARDENS
