As Summer storms continue to hit most of the country, Tim Matson, the
author of The Book of Non-Electric Lighting (2008, The Countryman Press)has some tips that are guaranteed to keep the lights on. Tim’s advice follows.

BRIGHT IDEAS FOR BLACKOUTS

Notice how many blackouts we have these days? Blackouts happen with increasing frequency because there are more people, power lines, storms, fires, floods, accidents, and emergencies. Be prepared.

1. Keep a supply of candles handy. Seven day emergency candles come in
   their own protective glass pedestals for stability, drip prevention, and
   wind shielding. Beeswax candles have a honey sweet aroma, burn much longer
   than paraffin candles with no chemical fumes, and they’re made from a
   renewable resource.
2. Kerosene wick lamps are inexpensive and reliable – I recently bought
   one for five bucks at the local hardware store, and it works great. No
   batteries to fade, rechargers to forget, or bulbs to burn out. Try the new
   paraffin fuels for odor free burning.
3. Aladdin mantle lamps are as bright as a 60 watt bulb, and if your heat
   goes off they can be used to help keep a house warm.
4. Outdoor lanterns provide good all-weather lighting for driveways and
   entry paths, and a handle for carrying in the dark. Some of the new
   lanterns have a cooking holder to heat liquids and food, and for added
   safety, a pedestal base with stakes for stability.
5. Wood stoves with fireview windows will keep you well lit and warm when
   the grid fails.
6. Fuel lamps with round or double wicks give you twice the light of a
   single wick lamp.
7. Liquid propane mantle lamps are installed on the wall for the ultimate
   in stability and brightness. Make sure not to install in small poorly
   ventilated cabins or RVs, and use a CO2 alarm.
8. Antique kerosene lamps, Aladdins, and original Dietz lanterns are
   highly valued by collectors. Some lamp companies make collector’s
   editions of lamps and painted glass shades. They make popular wedding and
   anniversary gifts, not to mention adding a special flair to your emergency
   lighting.
9. Renewable non-petroleum illuminants are gaining popularity. In addition
   to beeswax and soy candles, special lamps are made to burn olive oil and
   other vegetable fuels. Enjoy a 100% green blackout!
10. Keep your wicks trimmed and chimneys clean. When the power goes out
    these lights shine.

– Tim Matson

For more “bright ideas,” consult Tim’s new The Book of Non-Electric
Lighting, from The Countryman Press, www.countrymanpress.com.

Posted: June 23rd, 2008 under Sustainable Living.
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We are proud to announce that The EatingWell Diet is the 2008 winner of the James Beard Foundation Award for the Best Cookbook with a Healthy Focus.According to French author, François VI, duc de La Rochefoucauld, “to eat is a necessity, but to eat intelligently is an art.” Providing seven essential steps to healthy eating, this introduction to the VTrim program from Dr. Jean Harvey-Berino, Joyce Hendley, and The Editors of EatingWell brings us one step closer to perfecting this art. Jean Harvey-Berino developed the strategies and tools behind the VTrim plan as the Chair of Nutrition and Food Science at the University of Vermont, where the program was first implemented and its success first proven.

Here’s a peek at the Healthy Diet Recipe Collection:

SIZZLING CITRUS SHRIMP

This super-fast sauté is a lesson in simplicity: all shrimp really needs to dazzle is lots of garlic and a splash of lemon. Serve it with whole-wheat couscous and sugar snap peas, steamed tender-crisp.

MARINADE SHRIMP
3 tablespoons lemon juice
3 tablespoons dry white wine
2 teaspoons extra-virgin olive oil
3 cloves garlic, minced
1 pound medium shrimp (30-40 per pound), peeled and deveined
SAUCE
1 teaspoon extra-virgin olive oil
1 bay leaf
1/4 teaspoon crushed red pepper
1/4 teaspoon salt,
or to taste 2 tablespoons chopped fresh parsley

1. Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally. Drain well, reserving marinade.
2. Heat 1 teaspoon oil in a 12-inch nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Season with salt, sprinkle with parsley and serve immediately.

Makes 4 servings, about 3/4 cup each. For the comprehensive list of the 2008 James Beard Foundation Awards’ nominees and winners, visit the James Beard Foundation website.

Posted: June 13th, 2008 under Cooking, EatingWell.
Comments: 1