editorial calendar
health & wellness plus: health coaches
rethinking heart health plus: stress relief
plus: gluten-free foods APRIL
plus: healthy home MAY
women’s wellness plus: bodywork
JUNE
inspired living plus: men’s wellness
JULY food watch
plus: natural medicine cabinet AUGUST
transformative education plus: children’s health
SEPTEMBER
conscious caretaking plus: yoga
OCTOBER
sustainable communities plus: chiropractic and acupuncture
NOVEMBER
personal empowerment plus: beauty
DECEMBER
awakening humanity plus: holiday themes
Every moment in our lives is a miracle we should enjoy
instead of ignoring. ~Yoko Ono
12 NA Twin Cities Edition
natwincities.com green living MARCH food & garden FEBRUARY
2014 JANUARY
ecotip
Best Weddings Small, Simple, Sustainable
Every couple wants their wedding to reflect their values. Concern for the environment prompts planning that supports eco-friendly local businesses and avoids generating the considerable waste and carbon footprints of tradi- tional events. Veteran green wedding planner
and environmentalist Kate Harrison, author of The Green Bride Guide, who blogs at
GreenBrideGuide.com, assists couples through the process. “I advise couples to look at simple substitutions in line with their style and budget,” says Harrison. “Every choice adds up.” By invitation only. Digital invitations cost just pennies apiece; options like
PaperlessPost.com offer the appearance of a paper invitation, arriving in an envelope that “opens” on the screen. Also consider elegant renditions of more conventional invitations made of recycled, upcycled or organic papers. For the invite that keeps on growing, try seed-studded paper creations that guests can plant in their backyards. Where the guests are. Selecting a location central to most of the guests min- imizes the celebration’s carbon footprint, reduces travel expenses and maximizes attendance. “Consider picking a venue with natural beauty already present, such as a beautiful garden or ballroom,” advises Harrison. “You’ll cut down on the amount and cost of décor you’re buying just for the wedding.” Let them eat cake. Food and flowers are among the most costly components
of a wedding, yet sustainable options can be just a worthy fraction more. A cake made with organic flour, a natural sweetener and local cage-free eggs, for exam- ple, can cost just $5 more. The key is finding a vendor willing to work with the couple’s values, says Harrison. Simple gifts. Americans spend an estimated $20 billion annually on wed- ding gifts, a high-impact opportunity to support local green economies. Harrison recommends establishing registries for experiences, charities and products (select sustainable options like recycled glass dishes or organic linens). Consider a local, seasonable wedding favor that guests can eat or reuse, such as maple syrup for a
fall wedding in Vermont. Generally, keep all elements small, simple and local—and your own—for an occasion that truly cherishes both loved ones and our planet.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32