ice cream cone lamps
How do you like these realistic-looking, yummy ice cream cone lamp holders for your eco-friendly CFL bulbs? Gives a fun-twist to the eco-friendly CFL bulbs, which look quite a bit like ice cream seen this way. Found at Mixko Boutique [via Hippy Shopper].
Ice Furniture
Here's a new twist to recyclable furniture - table and chairs carved from ice by University of Wisconsin art student, Hongtao Zhou. "They connect the lake, the land, the air and the people and complete a life cycle with minimum environmental impact," explains Zhou. Not exactly cozy but completely disposable - once the weather warms up. Seen at Core77.
BYO ice cream {insulated portable container}
Wondering how you’re going to keep the ice cream cold for your next picnic in the park?
The Spoon Sisters, a gift company with hip, trendy, classic and functional products has this nifty container to bring your own (BYO) ice cream. Mirroring the properties of heavy-duty coolers, this container features foam-core insulation nestled between its double walls of durable plastic. Plus the insulation isn’t all that protects the ice cream from melting. The freezable gel lid also helps keep the container cold for up to an hour and a half depending on the outside temperature.
With KL's hot days, you may need to keep this insulated ice cream container in a good cooler bag with icepack/s (we recommend Techni Ice, always! :).
Safe Food Handling :: Fighting bacteria by chilling
Foodborne bacteria grow rapidly when food is left out on the counter. Room temperatures fall in the "Danger Zone," between 40 and 140°F/ 4C - 60C, where bacteria grow rapidly. It is estimated that as many as 9,000 deaths and 6.5 to 33 million illnesses yearly are directly linked to foodborne pathogens (bacteria and other microorganisms that cause illness). And many of these illnesses are caused by food that are left out on the counter at room temperature.
Why is Chilling Important?
The reason chilling food is so important is that cold temperatures keep harmful bacteria from growing. Most bacteria and other pathogens grow very slowly, if at all, at refrigerator temperatures. Listeria monocytogenes is one exception. Freezing will stop growth, but does not destroy bacteria.
Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Escherichia coli O157:H7, Salmonella, Streptococcus (Group A), Listeria monocytogenes, Shigella, and Staphylococcus aureus are nine prominent pathogens that concern food safety experts. When ingested on food, they or their toxic products can cause foodborne illness. Pathogenic bacteria can grow in just about any food, but prefer meat, poultry, seafood, eggs, and dairy products, as well as vegetables such as beans, grains, and other low acid foods.
To survive and reproduce, bacteria need time and the right conditions: food, moisture, and a warm temperature. Most pathogens grow rapidly at temperatures above 40°F/4C. The ideal temperature for bacterial growth is between 40 and 140°F/4C and 60C – what FSIS calls the "Danger Zone."
Some bacteria can double their numbers every 20 minutes at temperatures above 40°F/4C. In 2 hours, these bacteria can become so great in number that they may cause an illness or form toxins that cause illness.
Pathogenic bacteria can be found on raw meat and poultry products. If these foods are refrigerated, most of the pathogens do not reproduce, and those that do, grow slowly. They will be destroyed when the product is cooked. If raw products are left out at warmer temperatures, these pathogens can produce a heat-stable toxin that might not be destroyed by cooking.
Pathogenic bacteria do not generally affect the taste, smell, or appearance of a food. In other words, one cannot tell that a food has been mishandled or is dangerous to eat. For example, food that has been left too long on the counter may be dangerous to eat, but could smell and look fine. If a food has been left in the "Danger Zone" for more than 2 hours, discard it, even though it may look and smell good. Never taste a food to see if it is spoiled.
Cold temperatures (below 40°F/4C) can significantly slow down bacterial growth, but only heat (above 140°F/60C) can destroy bacteria.
Campylobacter jejuni, Clostridium botulinum, Clostridium perfringens, Escherichia coli O157:H7, Salmonella, Streptococcus (Group A), Listeria monocytogenes, Shigella, and Staphylococcus aureus are nine prominent pathogens that concern food safety experts. When ingested on food, they or their toxic products can cause foodborne illness. Pathogenic bacteria can grow in just about any food, but prefer meat, poultry, seafood, eggs, and dairy products, as well as vegetables such as beans, grains, and other low acid foods.
To survive and reproduce, bacteria need time and the right conditions: food, moisture, and a warm temperature. Most pathogens grow rapidly at temperatures above 40°F/4C. The ideal temperature for bacterial growth is between 40 and 140°F/4C and 60C – what FSIS calls the "Danger Zone."
Some bacteria can double their numbers every 20 minutes at temperatures above 40°F/4C. In 2 hours, these bacteria can become so great in number that they may cause an illness or form toxins that cause illness.
Pathogenic bacteria can be found on raw meat and poultry products. If these foods are refrigerated, most of the pathogens do not reproduce, and those that do, grow slowly. They will be destroyed when the product is cooked. If raw products are left out at warmer temperatures, these pathogens can produce a heat-stable toxin that might not be destroyed by cooking.
Pathogenic bacteria do not generally affect the taste, smell, or appearance of a food. In other words, one cannot tell that a food has been mishandled or is dangerous to eat. For example, food that has been left too long on the counter may be dangerous to eat, but could smell and look fine. If a food has been left in the "Danger Zone" for more than 2 hours, discard it, even though it may look and smell good. Never taste a food to see if it is spoiled.
Cold temperatures (below 40°F/4C) can significantly slow down bacterial growth, but only heat (above 140°F/60C) can destroy bacteria.
Information via USDA FSIS.
{Ice Pops} Homemade & Essential
Homemade ice pops are icy cold, refreshing for both kids and adults, eco-friendly so they are such a family essential (especially when we have summer all-year round). Ice pop molds come in the most pretty designs now and there are even BPA free ice pop molds for you to choose from.
Why go homemade?
- To save waste - consider the packaging for a box of commercial ice pops!
- To go organic - use up your leftover organic fruits/vegetable: blend, mix, freeze!
- To introduce kids to green - reusable ice pop molds are a fun and practical way to work green lifestyle into your family!
Found via Inhabitots.
If you have never tried making your very own ice pops before, Krystina Castella's book, Pops! Icy treats for everyone, includes more than 100 recipes and also offers innovative techniques for making ice molds from found objects, household items etc. Read more here.
Honeydew Melon Pops
Perfectly ripe honeydew melons are extraordinarily juicy and sweet. For these pops choose melons that have a high water content that are a little overripe. Honeydew is rich in vitamin C and potassium. Try layering the honeydew mixture with the watermelon and cantaloupe variations for beautiful pastel pops.
4 cups diced (1/2-inch cubes) ripe honeydew melon
1/3 cup plain yogurt
Juice of 3 limes
Grated zest of 1 lime
3 teaspoons honey
1. Put 2 cups of the melon, the yogurt, and lime juice and zest in a food processor or blender; process until smooth.
2. Add the honey; process again to combine.
3. Stir in the remaining 2 cups melon.
4. Fill the pop molds with the mixture. Freeze for at least 6 hours.
5. Remove from the freezer. Let stand at room temperature for 5 minutes before removing the pops from the molds. Serve.
Shop :: Eco Mother's Set
Eco Mother's Set is a practical, value-for-money offer comprising:
1 Simple Baby Cooler Bag in red-white checker + 1 Simple Cooler Eco Bag in black with printed logo + 1 Techni Ice HDR.
Retail price is MYR59.90/set only.
Some additional product information:
Simple Baby Cooler Bag- Dimensions: H8" x W8" x D5.5"/ H20cm x W21cm x D14cm
- Exterior: Easy clean microfiber/polyester
- Interior: Grey waterproof lining with 5mm thick insulation foam
- Volume: 6 liters. Fits 4-6 baby bottles or 2 plastic lunch boxes
- Dimensions: H13" x W13" x D9"/ H33cm x W33cm x D27cm
- Exterior: Non-woven fabric
- Interior: Easy clean white plastic. 5mm thick insulation foam
- Volume: 25 liters
- Applications: Versatile and handy for weekend grocery shopping - picnic bag - shopping bag - wet bag - overnight baby/children's bag (just keep all of baby's soiled cloth diapers and zip!)
- High quality alternative ice/heat pack.
- Dimensions: L15" x W11"/ L38cm x 28cm
- Applications:
- when shopping - bring home fresh or frozen seafood, meat, milk, yogurt, ice cream etc without rush;
- mothers in office/around town - maintains EBM at temperatures cold and safe for baby (12 hours and longer!);
- on picnics/outstation trips - keeps foods, drinks and fruits cold and fresh for family;
- in office/school - keeps meals warm and tasty;
- at home/office/school/anywhere - as effective cold/heat therapy to soothe and relieve fever, headache, toothache, minor sprain, bruise, cut, etc;
- occasional - transport temperature sensitive medicines and lab samples well preserved.
