DLD toxic free talk radio

Meet the People Who Are
Making the World Toxic Free

Each weekday I do interviews with everyday heroes who are working to make our world a safer place to live. From authors and manufacturers to healthcare providers and cooks, we explore how innovators are transforming their own lives, their businesses, and the world. Read more about Toxic Free Talk Radio…

 

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Monday – Friday 12:00 noon – 1:00 pm Eastern

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LISTEN TO ARCHIVED SHOWS

 

THIS WEEK’S GUESTS

 

Monday, October 13

On Mondays and Fridays I replay a selection from the archives of past shows.

For the Love of Linen

listen to archives

My guest today is Tricia Rose, Founder of Rough Linen, where she makes hand sewn bedding and other household items from exceptional linen fabrics. We’ll be talking about linen as a natural fiber, making things by hand, and living with elegant simplicity. “I didn’t find linen,” Tricia told me, “It came to me. I found this homespun, hand sewn linen pillow slip while I was clearing my grandmother’s cottage in Scotland. It was made by her great-grandmother, in 1840, and was in regular use for three generations. When it came to me I used it to store lavender. Years later, by good fortune, I found a natural linen with the same wonderful texture and feel, and I decided to make bedding in this simple, elemental tradition. I wanted the feeling of connection, appreciation of good materials and handiwork which is part of my heritage as part of my everyday life.” www.roughlinen.com

 

Tuesday, October 14

Extending Seasons in the Garden to Grow Food All Year Long

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My guest today is Diann Dirks. She is a seasoned organic gardener in the foothills region of the Blue Ridge Mountains of Georgia. With over 45 years experience growing food and herbs she grows food and medicinals all year long. How she does this is the subject of the show today. Having grown gardens in Michigan, California, and Georgia, extending the growing season with several techniques can increase garden yield and make things available otherwise out of season. Passionate about giving people the tools to survive and flourish despite pressures of big corporate food control with chemicals and genetically modified and engineered foods, increasing one’s ability to grow safe, chemical free, heritage and heirloom varieties of fruits and vegetables may mean health versus deteriorating health. Simple techniques to keep growing even if it’s snowing or very hot can make the difference between success and failure, small yield or abundance. www.thegardenladyofga.wordpress.com

 

Wednesday, October 15

GOTS Certification for Organic Fabrics

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Today my guest is Karlin Warner, the Textile Certification Specialist for OneCert, Inc., an organic certification company in Lincoln, Nebraska. We’ll be talking about the GOTS certification program for organic textiles, so we can all understand what the standard is and how it is certified when we see the certification seal on a label. Karlin received her B.S. in 2007 and M.S. in 2009 from the University of Nebraska-Lincoln in Textile Science, with a minor in Chemistry. While working on her thesis project, testing an eco-friendly wrinkle resistant finish for silk, she found she had a fascination with the more sustainable side of the textile industry. Starting at OneCert while finishing her degree, Karlin has now worked to certify organic textiles for nearly six years. Her work at OneCert includes reviewing and inspecting applicants to the increasingly popular Global Organic Textile Standards (GOTS), as well as Textile Exchange’s Organic Content Standards (OCS). She likes to travel to work by bike, but also enjoys running, reading, travelling and spending time with her husband and two dogs. www.onecert.com.

Thursday, October 16

Make Your Own Fermented Foods for Nature’s Probiotics

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My guest today is fermentation revivalist Sandor Ellix Katz. I became aware of him when I read his first book Wild Fermentation, which I consider to be the basic book on the subject that everyone should have. His books and the hundreds of fermentation workshops he has taught have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” His latest book, The Art of Fermentation (2012), received a James Beard award. Sandor teaches fermentation workshops around the world. www.wildfermentation.com.

Friday, October 17

On Mondays and Fridays I replay a selection from the archives of past shows.

How Smoke From Fireplaces, Wood Stoves, BBQs and More Contribute to Outdoor Air Pollution and Affect Our Health

My guest today is Mary Rozenberg, Co-Founder of the Burning Issues website, a project of the nonprofit organization Clean Air Revival. We’ll be talking about particulate pollution in outdoor air, how you are contributing to it, and how it is affecting your own health and the health of others. Since 1987, Mary and members have been working tirelessly to improve ambient outdoor air quality through the reduction of Fine Particulate Pollution. The most common sources of deadly Fine Particulate Pollution are residential wood burning (RWB), restaurant wood burning, coal burning, forest fires and agriculture burning, and diesel and auto exhaust. It is estimated that 72,000 people die annually in the United States from the effects of these fine particles. Once emitted they are impossible to clean up. More than half of the fine particulate is caused by fewer than 10% of the population using the dirtiest fuels for recreation and heating. Their principal activity is public education, including the collection and dissemination of the latest science information regarding health effects, economic impacts, and individual actions to reduce and stop solid fuel combustion. Burning Issues also actively does particulate monitoring and has published the results. burningissues.org

 


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If you would like to submit a topic for the show, recommend a guest, be a guest, run a commercial, just say hello, or communicate anything else to me regarding Toxic Free Talk Radio, please use the form below.

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Thursday, October 16

Make Your Own Fermented Foods for Nature’s Probiotics

My guest today is fermentation revivalist Sandor Ellix Katz. I became aware of him when I read his first book Wild Fermentation, which I consider to be the basic book on the subject that everyone should have. His books and the hundreds of fermentation workshops he has taught have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” His latest book, The Art of Fermentation (2012), received a James Beard award. Sandor teaches fermentation workshops around the world. www.wildfermentation.com.

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