Tag Archives: garden

7 Ways to Keep Your Old Christmas Tree Out of the Trash

It’s such a waste to trash a Christmas tree after the holidays. It took about 10 or 15 years to grow that tree, and then it’s used for a couple of weeks and tossed out.

Instead, here are 7 ways to put your tree to good use so it doesn’t end up in a landfill.

1) Make potpourri or sachets out of the needles – Snip the needles off the branches and collect them in an 8 oz. jar with a tight-fitting lid. From time to time, transfer a couple of tablespoons of needles into a small decorative bowl, or a small cloth bag sachet that closes tightly with a drawstring. Put the bowl in a dresser or in your bathroom. Squeeze the needles, which will release the oil they contain and emit a nice piney aroma. Put the cloth bag in a dresser drawer or bathroom cabinet, where you can give it a squeeze every now and then to release the pine scent. When the needles dry out, replenish them from the fresh ones in the closed jar. Here are instructions on making the sachet.

2) Use the branches as mulch in your garden or landscape – Use garden shears or, for thicker branches, a small saw. Cut the tree branches one by one. Then, layer the branches under trees and bushes. They make an excellent mulch, and provide shelter for wildlife.

3) Create a bird sanctuary –ThisOldHouse.com recommends placing your tree in its stand outdoors. Fill bird feeders and hang them from the boughs. You can also drape the tree with a swag of pinecones coated with peanut butter.

4) Cut the trunk into pieces and use to edge your garden or for pathways – Cut the trunk into pieces 3 inches thick so they won’t decompose quickly in the elements. Place them flat if you’re creating a path out of them, and on their side if you’re using them as edging.

5) Slice the trunk into coasters – While you have your saw out, cut a section of the trunk into slices about a half inch thick. Leave the outer bark on the wood, but use sandpaper on both sides until they’re smooth. Glue felt to the bottom of the slice. Stain the top of the slice with a water-based stain. You can find the rest of the instructions on Instructables here.

6) Cut the trunk into differing heights to create stands for pots or an interesting winter sculpture – If you’re going to use the trunk as a pot stand, it needs to be made from the thickest part of the trunk, and the bottom needs to be completely flat so it is stable. The top also needs to be flat, so whatever you put on it won’t tip over. There are no rules when it comes to making a sculpture! One option is to make a sculpture out of differently sized pieces of wood. Another is to whittle away pieces of the trunk into a fun and visually interesting design. Do whatever makes you happy!

7) Use it to control erosion –FortCollinsNursery.com reports that many communities use old Christmas trees to shore up eroding beaches and to create windbreaks that help sand dunes rebuild.

If none of these options appeal to you, hopefully, your community will pick up the tree for chipping or composting.

What other ways do you use your old Christmas tree? Please share!

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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7 Ways to Keep Your Old Christmas Tree Out of the Trash

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Chart of the Day: Intriguing New Data on Getting Kids to Eat Their Vegetables

Mother Jones

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Over at Wonkblog, Roberto Ferdman passes along some fascinating new research on the frustrating problem of getting kids to eat their vegetables in school lunches:

It turns out there might be an ingenious solution hiding beneath everyone’s nose.

Researchers at Texas A&M University found there’s at least one variable that tends to affect whether kids eat their broccoli, spinach or green beans more than anything: what else is on the plate. Kids, in short, are much more likely to eat their vegetable portion when it’s paired with a food that isn’t so delicious it gets all the attention. When chicken nuggets and burgers, the most popular items among schoolchildren, are on the menu, for instance, vegetable waste tends to rise significantly. When other less-beloved foods, like deli sliders or baked potatoes, are served, the opposite seems to happen.

So let me get this straight. The way to get kids to eat vegetables is to serve them crappy-tasting food that makes the vegetables seem good by comparison? That’s the ingenious solution?

Yes indeed. So if we just starve the little buggers and then give them a choice of steamed broccoli or vegemite on wheat, they might go ahead and force down the broccoli. And since you are all sophisticated consumers of the latest research, I’m sure you want to see this in chart form. So here it is for veggie dippers (notably, a “vegetable” already disguised with mounds of ranch dressing). As you can see, when paired with yummy Chef Boyardee ravioli, the kids turn up their noses at the dippers. But when the entree is a yucky sunbutter sandwich, kids cave in and sullenly eat more than half of the little devils.

This all comes from “Investigating the Relationship between Food Pairings and Plate Waste from Elementary School Lunches.” However, if you click the link and read the report, you will almost certainly find yourself tormented with yet more questions. I’m here to help:

Q: What the hell is a sunbutter sandwich?

A: According to an exhaustive search of the entire internet, it’s a peanut-free peanut butter sandwich made out of sunflower seed spread.

Q: What vegetable do kids hate the most?

A: Sweet potato fries, which barely edge out green peas. Oddly, sweet potato fries are far more loathed than raw sweet potato sticks. I suppose it’s because the raw sticks are served with some kind of horrific dipping sauce.

Q: What’s the most popular vegetable?

A: Tater tots.

Q: Knock it off. What’s the most popular real vegetable?

A: It’s a little hard to say, but the garden salad with ranch dressing seems to do relatively well.

Q: Is a cheese-stuffed bread stick really considered a proper entree?

A: Apparently so. And as loathsome as it sounds, I suppose it’s not really all that different from a slice of cheese pizza.

Q: Is a whole dill pickle really a “vegetable”?

A: In west Texas, where this study was done, it is.

Q: How about mashed potatoes?

A: Yep.

Q: French fries?

A: Yes indeed.

Q: Seriously?

A: It appears so.

Q: Is one of the authors really from the Alliance for Potato Research and Education?

A: That’s what it says. In fact, they’re the ones who financed this study. I can’t tell if they got their money’s worth or not.

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Chart of the Day: Intriguing New Data on Getting Kids to Eat Their Vegetables

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So now we have beautiful underwater greenhouses. Why? Why not!

deep sea chive

So now we have beautiful underwater greenhouses. Why? Why not!

By on 1 Jul 2015commentsShare

What thrives at 79 degrees and 20 feet below sea level, and tastes like a strawberry?

Actually, it is a strawberry — a salty sea strawberry. OK, fine, it’s just a regular strawberry possessing no marine qualities that we know of, aside from being grown in a submersible greenhouse off the coast of Italy. This berry-infested Atlantis can be found alongside four other biospheres containing basil, lettuce, and beans. And while 20 feet isn’t quite 20,000 leagues, the improbable place is called Nemo’s Garden.

More from the Washington Post:

The balloon-like biospheres take advantage of the sea’s natural properties to grow plants. The underwater temperatures are constant, and the shape of the greenhouses allows for water to constantly evaporate and replenish the plants. What’s more, the high amounts of carbon dioxide act like steroids for the plants, making them grow at very rapid rates. …

Sergio Gamberini, president of Ocean Reef Group, came up with the “crazy” idea of growing plants under the sea while on a summer vacation in Italy. He immediately made a few calls and started experimenting, sinking the transparent biospheres under the ocean and filling them with air.

And, uh, why exactly?

“I try to do something that’s a little different and to show the beauty of the ocean,” Gamberini said. “I hope to do something for the young people and to inspire new dreams.”

Aside from that — and some pesto Gamberini made for a big dinner party — the submarine vegetables haven’t had much in the way of larger purpose. Or at least not yet! Gamberini and co. hope that the five greenhouses might serve as models for a more sustainable food system — one that can produce crops with minimal impact:

In fact, the biospheres are attracting wildlife. Octopuses seem to like taking shelter under the structures, and endangered seahorses have gathered beneath the biospheres to develop nurseries. Crabs have also been known to crawl up the anchors and into the greenhouses.

Just stay away from my salty strawberries, crabs, and we’ve got ourselves a deal.

A beautiful, whimsical deal. See?

Nemo’s GardenNemo’s GardenNemo’s GardenNemo’s GardenSource:
The world’s most beautiful greenhouses are underwater, and growing strawberries

, Washington Post.

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So now we have beautiful underwater greenhouses. Why? Why not!

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Friday Cat Blogging – 3 April 2015

Mother Jones

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They say that no box is complete without a cat on top of it. As you can see, Hilbert agrees.

Catblogging will be a little iffy for the next couple of months, because tomorrow Hilbert and Hopper will be going to my sister’s house to stay for a while. This is for hygienic reasons, since obviously Marian could take care of the cats by herself while I’m gone. However, my transplant doctor told us that although indoor cats probably weren’t a problem even with a compromised immune system, it would be a good idea to board them somewhere else for a couple of weeks before the stem-cell transplant and extending for a few weeks after I get home. So the two furballs will be with Karen for about two months or so. In the interim, catblogging will depend on (a) whatever pictures she sends along, and (b) my ability to post them.

I’ll be off at City of Hope next week starting the stem cell collection, so I thought I’d leave you with more than just catblogging. Spring has sprung, and our garden is full of blooming flowers. So here they are for you to peacefully zen out to. In comments, I expect everyone to figure out exactly which flowers these are.

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Friday Cat Blogging – 3 April 2015

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5 Eco Friendly Gardening Ideas That Will Have You Seeing Green

earth911

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5 Eco Friendly Gardening Ideas That Will Have You Seeing Green

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Advertising: Cascadian Farm ‘Bee Friendlier’ Effort Enlists Public to Help Protect Insects

Cascadian Farm, an organic brand owned by General Mills, is encouraging consumers to plant wildflowers to provide a healthful environment for bees. Read this article: Advertising: Cascadian Farm ‘Bee Friendlier’ Effort Enlists Public to Help Protect Insects

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Advertising: Cascadian Farm ‘Bee Friendlier’ Effort Enlists Public to Help Protect Insects

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IHOP Has Cut Back Its Menu By 30 Items

Mother Jones

Here’s an interesting factoid: in 2008 we apparently reached Peak Menu. That year, the average menu contained 99.7 items. Then the housing bubble burst, we entered the Great Recession, and menus began to shrink. Today’s menus feature a paltry 92.6 items.

Why is this? Cost is one reason: it’s cheaper to support a smaller menu. But Roberto Ferdman writes that there’s more to it:

The biggest impetus for all the menu shrinking going on is likely tied to a change in the country’s food culture: Americans are becoming a bit more refined in their tastes.

“Historically, the size of menus grew significantly because there wasn’t the food culture there is today,” said Maeve Webster, a senior director at Datassential. “People weren’t nearly as focused on the food, or willing to go out of their way to eat specific foods.”

For that reason, as well as the fact that there were fewer restaurants then, there used to be a greater incentive for restaurants to serve as many food options as possible. That way, a customer could would choose a particular restaurant because it was near or convenient, rather than for a specific food craving (which probably wasn’t all that outlandish anyway). But now, given the increasing demand for quality over quantity, a growing appetite for exotic foods and a willingness to seek out specialized cuisines, Americans are more likely to judge a restaurant if its offerings aren’t specific enough.

“The rise of food culture, where consumers are both interested and willing to go to a restaurant that has the best Banh Mi sandwich, or the best burger, or the best trendy item of the moment, means that operators can now create much more focused menus,” said Webster. “It also means that the larger the menu, the more consumers might worry all those things aren’t going to be all that good.”

Hmmm. Let me say, based on precisely no evidence, that I find this unlikely. Have American tastes really gotten more refined since 2008? Color me skeptical. And even if American palates are more discriminating, are we seriously suggesting that this has affected the menu length at IHOP, Tony Roma’s, and Olive Garden—the three examples cited in the article? I hope this isn’t just my inner elitist showing, but I don’t normally associate those fine establishments with a “growing appetite for exotic foods and a willingness to seek out specialized cuisines.”

So, anyway, put me down firmly in the cost-cutting camp. Long menus got too expensive to support, and when the Great Recession hit, casual dining chains needed to cut costs. They did this by lopping off dishes that were either expensive to prep or not very popular or both. Occam’s Razor, my friends, Occam’s Razor.

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IHOP Has Cut Back Its Menu By 30 Items

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Potosi Journal: For Miners, Increasing Risk on a Mountain at the Heart of Bolivia’s Identity

A silver-rich mountain — seen by many Bolivians as a potent national symbol — is caving in after centuries of mining, but many of the men who work on the mountain do not want to move. Source: Potosi Journal: For Miners, Increasing Risk on a Mountain at the Heart of Bolivia’s Identity

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Potosi Journal: For Miners, Increasing Risk on a Mountain at the Heart of Bolivia’s Identity

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Quote of the Day: Salt Your Pasta Water, Capiche?

Mother Jones

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From Starboard Value LP, a private investment firm critical of Olive Garden’s current management:

If you Google “How to cook pasta”, the first step of Pasta 101 is to salt the water. How does the largest Italian dining concept in the world not salt the water for pasta?

Quite so. On the other hand, Starboard refers to Olive Garden as an “Italian dining concept,” which is a strike against them. So I guess I don’t know who to root for in this monumental battle for control of low-quality quasi-Italian food.

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Quote of the Day: Salt Your Pasta Water, Capiche?

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In the Parching West, It’s Beginning to Feel like 1159

To find a similar period of Western drought to the current recent span, you’d have to go back to 1159. View original article – In the Parching West, It’s Beginning to Feel like 1159

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In the Parching West, It’s Beginning to Feel like 1159

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