The Green Commission meets at 2 p.m. the second Friday of every month in the Coursey Annex. Green Commission Members Christian Hartman Chair Schuyler Denham Tara Hardy Henry Woods Karen Roose Allen Brown Please join us. |
| 311 N. Henson Street Lake City, Colorado 81235-0277 970-944-2225 Toll free 1-877-944-7575 |
The purposes of the Green Commission are to :
1. Assist the bodies of government in Hinsdale County to work in a manner
consistant with the most efficient use, and protection of, our physical
environment.
2. Insure that the bodies of government represented on the Commission are
pro-active in initiating programs for the most efficient use, and protection of,
our environment.
3. Conduct educational programs for the public that promote the most
efficient use, and protection of, our environment.
The Commission is advisory and educational in its scope, and thus has no
regulatory power. Any other actions ( other than advice and education) by
the Commission are under the auspices and direction of the respective
governing bodies.
1. Assist the bodies of government in Hinsdale County to work in a manner
consistant with the most efficient use, and protection of, our physical
environment.
2. Insure that the bodies of government represented on the Commission are
pro-active in initiating programs for the most efficient use, and protection of,
our environment.
3. Conduct educational programs for the public that promote the most
efficient use, and protection of, our environment.
The Commission is advisory and educational in its scope, and thus has no
regulatory power. Any other actions ( other than advice and education) by
the Commission are under the auspices and direction of the respective
governing bodies.
Greening up your kitchen– A few simple tips from your Green Committee
The kitchen is one of our busiest rooms. Many of us spend our mornings and half
the evenings in the kitchen; it should be comfortable, efficient and safe. Modern
science has brought us the materials we use to cook and clean; however, in the
green light of today, many have hidden consequences. A few thoughts from your
county, town and school’s Green Committee follow on how you can ‘green up
the kitchen.
Pots and pans: The favorite iron skillet of old; one can fry in it, grill in it, or bake
in it. Iron remains the best for cooking. Not only can a well-seasoned pan be as
non-stick as Teflon, it has been found to add significantly to the iron requirements
of the body. Yes, cooking in iron gives you more iron; what does that say for
other materials? Aluminum has been found in some studies to add to the overall
risk of Alzheimer’s Disease. Some aluminum cookware has been found to
increase aluminum in the food; however, there are many other environmental
sources of aluminum that can contribute much more to the body and some
scientists will argue that aluminum in the levels we face may not contribute to
health problems. What to do? Hard anodized aluminum pans (ones not just cast or
stamped) have been electrically treated to have a coating of oxidization that
prevents almost all aluminum from escaping into the food. One can also switch to
stainless steel or glassware. Elsewise, avoid salty and acidic foods which add to
the leaching of metal. Dupont Teflon coatings will give off toxic fumes if heated
too much; it can also sent microscopic particles into the air that can cause flu like
problems. Some researchers believe Teflon leads to long-term health problems -
causing birth defects, cancer and increased stroke risk. Consider the other
materials above if you want a greener, safer kitchen.
Utensils and Containers: Again, we find some of materials of the past –glass,
wood, steel – were better for us than we knew. The recent reports of
polycarbonate plastic (#6, it is used in baby bottles and other reusable containers)
warn that heating, scrubbing, washing or aging can cause the release of
chemicals that confuse natural hormone levels. Other plastics may be at risk for
creating health problems, too. Some metals are poor food containers. Copper or
brass leaches into acidic foods – lemonade, tomato sauce – creating a toxic brew.
Galvanized metal is coated with zinc, another worry in higher doses. Ornamental
items made of pewter may be fine to hang on the wall but should never be
actually used for food as they contain lead. Take a little time to think about the
things you put next to the food you eat. Greening your kitchen is an easy enough
way to make healthier meals. Remember, iron, stainless steel, glassware and
crockery are the best alternatives for durability and your well-being.
Schuyler Denham 9 May 2008
Sources available upon request.
The kitchen is one of our busiest rooms. Many of us spend our mornings and half
the evenings in the kitchen; it should be comfortable, efficient and safe. Modern
science has brought us the materials we use to cook and clean; however, in the
green light of today, many have hidden consequences. A few thoughts from your
county, town and school’s Green Committee follow on how you can ‘green up
the kitchen.
Pots and pans: The favorite iron skillet of old; one can fry in it, grill in it, or bake
in it. Iron remains the best for cooking. Not only can a well-seasoned pan be as
non-stick as Teflon, it has been found to add significantly to the iron requirements
of the body. Yes, cooking in iron gives you more iron; what does that say for
other materials? Aluminum has been found in some studies to add to the overall
risk of Alzheimer’s Disease. Some aluminum cookware has been found to
increase aluminum in the food; however, there are many other environmental
sources of aluminum that can contribute much more to the body and some
scientists will argue that aluminum in the levels we face may not contribute to
health problems. What to do? Hard anodized aluminum pans (ones not just cast or
stamped) have been electrically treated to have a coating of oxidization that
prevents almost all aluminum from escaping into the food. One can also switch to
stainless steel or glassware. Elsewise, avoid salty and acidic foods which add to
the leaching of metal. Dupont Teflon coatings will give off toxic fumes if heated
too much; it can also sent microscopic particles into the air that can cause flu like
problems. Some researchers believe Teflon leads to long-term health problems -
causing birth defects, cancer and increased stroke risk. Consider the other
materials above if you want a greener, safer kitchen.
Utensils and Containers: Again, we find some of materials of the past –glass,
wood, steel – were better for us than we knew. The recent reports of
polycarbonate plastic (#6, it is used in baby bottles and other reusable containers)
warn that heating, scrubbing, washing or aging can cause the release of
chemicals that confuse natural hormone levels. Other plastics may be at risk for
creating health problems, too. Some metals are poor food containers. Copper or
brass leaches into acidic foods – lemonade, tomato sauce – creating a toxic brew.
Galvanized metal is coated with zinc, another worry in higher doses. Ornamental
items made of pewter may be fine to hang on the wall but should never be
actually used for food as they contain lead. Take a little time to think about the
things you put next to the food you eat. Greening your kitchen is an easy enough
way to make healthier meals. Remember, iron, stainless steel, glassware and
crockery are the best alternatives for durability and your well-being.
Schuyler Denham 9 May 2008
Sources available upon request.
| WELCOME TO OUR COMMUNITY! We are a Green Community and encourage our citizens and visitors to save energy, resources and to recycle. We’re glad you’ve chosen to spend some time in our community and want you to enjoy your stay. Here’s some information about local regulations and customs that may apply to you during your visit: |
Helpful Link
BE GREEN!!! |
| Thanks for your visit! |
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