Diamond-Cut Life

The following is a guest post by Jim Meyer. Diamond-Cut Life welcomes your topical submissions. If you would like to write a guest post, please contact us.

Let’s get frank about the current pressures on the US lifestyle and environment as it’s been constructed up to now: A lot of people are getting [...]

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The diamond-cut life is about more joy, more integrity and less consumption as we deal with global warming. The food-as-fuel track that the U.S. is on assumes unlimited consumption (driving alone, for instance) with no particular joy or integrity.
What are practical, concrete things we can do? Here is what my household is doing to use [...]

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My post cooking for climate change needs freshening here as sustainability’s body of knowledge keeps growing. As per Michael Specter’s well-researched piece in The New Yorker, it turns out that being a locavore — eating just things grown close to home — does not necessarily reduce our carbon footprint.

Come again? How could two Oregonians (my husband Thor and I) possibly drink wine from Australia and create

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Some folks are familiar with how we heat our home with biodiesel, with real success. The kind we use is made from vegetable oil that had its first life in restaurants, (and is usually discarded in places less funky and sustainable than Oregon). All of which is another reason I love living here.

My understanding had been that traditional (not recycled) biodiesel was not sustainable, i.e. uses so many fossil-fuel

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Bob Herbert’s column in the New York Times this morning questions whether racism in the U.S. has abated enough to elect our first black president. While I hope it has, I have a related but deeper concern.

This human race we all belong to, with all our different skin pigments, beliefs and so forth, is not the only game in town, i.e., on the planet. Think about it. All of this

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My husband Thor and I love to have people over for dinner. At the same time I’m addicted to sociability, I ‘m also passionate about choosing food with the smallest possible carbon footprint (similar to ‘embodied energy’). Our guests keep coming back, so I gather our cooking tastes pretty good.

Here are the major guidelines we use:

• Buying local food lowers carbon footprint more than the ‘organic’ label
  Example: Australian wine doesn’t make

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Last night some friends and I had one of our periodic ‘Green Girls’ dinner parties at my friend Colleen’s house. We had a blast sharing news, laughter, viewpoints and encouragement around sustainability. Colleen’s meatless eggplant mousakka was a hit.

We all eat more than 1,000 meals a year, for a big percentage of our carbon footprint. If we want to lighten our carbon footprint, the principle to embrace is

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For Thanksgiving I’ll suggest (and practice myself) a novel idea: to not eat a great deal. Just a normal-sized meal, with more sociability than usual.

“Unpatriotic!” I can imagine you criticizing me. “Killjoy!” “The economy would nosedive!” “Anti-consumption equals Anti-Christ!” (OK, pardon my drama.)

In truth, I’m very patriotic. I love our forebears. In fact I suggest we be more like them — by not being overweight and

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