It’s almost time to go dashing through the snow in my one horse open sleigh (ok, I lied, there’s no sleigh, but it would certainly come in handy this week) to broadcast Slow Down and Green Up on the radio.
Between 10am and 1pm GMT on Wednesday, I’ll be talking about all the things that have tickled my green bone over the past week and as usual, I’ll be giving away free tickets for the ODEON cinema for you to see a movie of your choice.
The lovely Jon Kelly will be dropping in at midday the Odeon Cinema coming in to talk about the hot and happening movies of the week, the absolute must see’s and we’ll also discuss the new film releases too.
It’s Christmas Eve and following a short trip to London, I’m now home in the bosom of my lovely family and preparing for a few days of non-work related fun!
For the past five months, with the kind assistance of dear Thomas, I’ve delivered a rubbish post-a-day to tantalise you, to tempt, to engage you with a bit of rubbish reduction and I’ve had some great evidence to show it’s worked. But you can have too much a good thing you know 🙂 so I’m taking a firm grip of my work/life balance and signing off until the New Year to enjoy a break with the ones I love.
Or maybe this title should read, ‘Where there’s rubbish, there’s dosh’ – potential dosh anyway.
Respected financial journalist Rob Griffin (yes, there are some) and I have been talking money for a few years. He pens pieces on finance and occasionally I slide in the odd quote from a downshifted perspective.
6. Cook a meal using seasonal, local ingredients, preferably organic
It’s so easy to get to the end of a hard week and say, ‘I’m having that take-away because I have worked hard and I deserve it’. The same motivations can also encourage you to buy ready-made, pre-packed options at the supermarket.
However, in a great many cases, it takes you as long if not longer to heat through these chemically enhanced, over-packed delights, as it does to cook something far more delicious from fresh.
You could save a fortune cooking simple recipes from scratch, using quality, raw ingredients and you don’t have to be a chef to put together a few basic, wholesome meals.
Soups can be really quick to prepare and consider using ‘normally’ shaped vegetables from local farm shops, not the perfectly shaped ones the supermarkets claim we ‘demand’.
Food miles are very important. If it’s been harvested locally, it’s probably fresher and more nutritious than something that has travelled half way around the world.
It all started when we became friends with Tracey & Ray some years back. It was great to have found other people like us who had had enough of the “more-better-best” rat race and who wanted something else out of life. We met up and realised how much we had in common. Tracey & Ray were so much further along the path and we were just taking our first steps.
I was interviewed recently by esteemed journalist Laurel Ives on the subject of downshifting and the piece popped up today in the ‘Body and Soul’ section of ‘The Times‘.
The article was about another of my favourite subjects; downshifting. It’s entitled, ‘How to cope with life in overcrowded cities’ with the subtitle, ‘Daily life on our cramped little island is stressing us out, but there are plenty of ways to beat the crush’.
The story threw up some very interesting statistics that I immediately thought of in terms of the problems we face today with landfill sites and the ultimate disposal of our rubbish.
The article stated, ‘Figures released by the Office for National Statistics show that population density in England is already almost double that of Germany and four times the figure for France. By 2056 our population will have grown from 60 million to 68 million – 1,349 people stuffed into every square mile.’