Right now, oil is the hot commodity. But it might not always be that way. Whether or not we have hit peak oil, it’s a finite resource and it won’t last forever. And then the real resource war will start. Because, you see, humans can survive without oil. Our ancestors did so for thousands of years. What humans cannot survive without is water. And water, like oil, is a finite resource. Look around you, and it might seem like there is plenty of water. We live around lakes, rivers, streams and creeks. You probably have a decorative fountain or pool not far away. Water freely flows out of our taps and into our toilets. Well, not literally out of course, that water comes at a cost, both financial and environmental.
Back in early March, I told you about the dangers of eating microwave popcorn, because of a chemical called PFOA. And earlier this month, I told you that the Government of Canada had declared a chemical called triclosan toxic to the environment. Both of these chemicals are things we come into contact with on a regular basis in our daily lives. To find out just how much we’re affected by these and other household chemicals, authors Rick Smith and Bruce Lourie locked themselves in a chemical-laden apartment for a weekend. They tested themselves before and after the experiment, and the results were published in a terrific book called Slow Death by Rubber Duck: How the Toxic Chemistry of Everyday Life Affects Our Health.
Last week, I wrote the first instalment of my green, frugal wedding series by talking about how I was foregoing traditional paper invitations in favour of electronic invites and wedding websites. Today, I’m going to talk about food and drink, another issue where you can either stick to traditions, be green, be frugal or better yet, be both.
As I said last week, being either frugal or environmentally responsible when it comes to weddings often requires you to challenge the status quo or the established wedding traditions, and food is no exception when it comes to this. In our case, we are challenging the established traditions about as much as possible, but I’ll get to that in a second.