D.I.Y. Cleaning Products

  • Reporter Karen Kelly's daughter making safer cleaning products at home (Photo by Karen Kelly)

Most people probably don’t enjoy cleaning. But we’ve all got to do it. And if you’ve ever looked at the household cleaner aisle in the grocery store, you know there can be some pretty strong chemicals involved. Karen Kelly reports on a cheaper, chemical-free alternative:

Related Links

D.I.Y. Cleaning Products

  • Reporter Karen Kelly's daughter making safer cleaning products at home (Photo by Karen Kelly)

Most people probably don’t enjoy
cleaning. But we’ve all got to do it.
And if you’ve ever looked at the household
cleaner aisle in the grocery store, you
know there can be some pretty strong
chemicals involved. Karen Kelly reports
on a cheaper, chemical-free alternative:

Transcript

Most people probably don’t enjoy
cleaning. But we’ve all got to do it.
And if you’ve ever looked at the household
cleaner aisle in the grocery store, you
know there can be some pretty strong
chemicals involved. Karen Kelly reports
on a cheaper, chemical-free alternative:

(sound of store)

I’ve just arrived at my neighborhood grocery store with a plan: to find what I
need to make my own household cleaners.

I head over to the cleaning aisle and pull out a list of ingredients I got off the
internet.

I see borax and
washing soda on the shelf.
They`re both made from naturally-occuring minerals and cost about five bucks
each for a 4 to 5 pound box.
I look around for soap flakes – to make my own dish soap – and find a big bar I
can grate myself.

The only thing missing is castile soap. It’s a biodegradable soap used in a lot of
these recipes.
I’ll grab that next at the natural foods store.

To be honest, I never paid that much attention to the ingredients in household
cleaner – until I used something with dimethyl benzyl ammonium chloride on
my bathtub. It comes with warnings.

I rinsed it and took a bath. My 4-year-old also took a bath.
And we both ended up with a very itchy skin rash.

That convinced me. I had to find a safer way to clean the tub that, number one,
worked. And number two, wasn’t too expensive.

Which pretty much meant I’d have to make it myself.

We decided to start with the all-purpose cleaner.

Karen Kelly: “Okay. We need borax, which we have, castile soap, hot water.”

Child: “We have that! We can just turn on the sink and make hot water!”

Kelly: “And vinegar.”

Child: “We have, do we have vinegar?”

Kelly: “Yes.”
Child: “And Mom, we have hot water.”

We mix up a recipe I found on the David Suzuki Foundation’s website.

(sound of stirring and banging)

They’ve got a whole bunch of do-it-yourself recipes for bathtub scrubbers,
laundry soap, furniture polish, you name it.

Lindsay Coulter is the person who devised these concoctions.
She says a lot of people forget that you don’t need fancy products to get your
house clean.

“You know, if you talk to your grandmothers or your great-aunts, you’ll find that
they too used things like washing soda, baking soda, white vinegar, and a basic
castile soap. Things like vinegar – it’s acidic and helps lift grease and
deodorizes. A lot of the things you’re cooking with anyways, so you probably
already have it in your kitchen. And the benefit? Just peace of mind that you
know what goes into it.”

But does it work? It’s time to find out.

(sound of spraying)

We spray. We wipe. The bathroom sink shines.

Next, we try the bath tub scrubber. It’s a mix of castile soap, vinegar – which is
a natural disinfectant – baking soda, and water.

(sound of cleaning the tub)

The tub looks great, actually. And you know what? This is a lot cheaper.

Brand name all-purpose cleaning sprays are about 4 bucks a bottle where I live.
It cost me just a dollar – and about 5 minutes – to fill that same bottle with my
own mix.

So it’s cheap, it’s easy to make, and, best of all, I don’t have to worry about chemical reaction after a soak
in the tub.

For The Environment Report, I’m Karen Kelly.

Child: “Is it recording? Okay.”

Related Links

Locally Grown Food Sprouts in Restaurants

  • More people want to get locally grown food. Restaurants are picking up on the trend, but there's a shortage of farmers growing local produce. (Photo by Lester Graham)

One of the hot trends expected in restaurants this year is
the use of locally-grown, seasonal foods. But finding those
products can be challenging for chefs, even in the middle of
farm country. Julie Grant tells the story of one restaurant
that’s closing after years of seeking out local meats and
vegetables:

Transcript

One of the hot trends expected in restaurants this year is
the use of locally-grown, seasonal foods. But finding those
products can be challenging for chefs, even in the middle of
farm country. Julie Grant tells the story of one restaurant
that’s closing after years of seeking out local meats and
vegetables:


All Parker Bosley ever wanted was food that tasted good.
He’s a chef and he wanted his food to be satisfying, but
when he got into the restaurant business more than twenty
years ago he thought something was wrong with the food he
was cooking:


“I thought, there’s something wrong with this business in that
I don’t think my food was that great, even though I’m cooking very well.”


Bosley decided the problem was that he wasn’t starting with
good enough ingredients, and that mediocre ingredients
couldn’t create great-tasting food:


“And I thought about it, and I thought, I don’t have real chickens,
I don’t have good tomatoes, I don’t have good lettuce, and so forth…
it’s coming through a commercial source, so I thought, something’s wrong here.
I used to have wonderful chickens and wonderful tomatoes and strawberries when I was
growing up on a farm in Ohio…what happened to that?”


Bosley is probably Cleveland most highly-renown gourmet, but he decided
to put on his boots and headed home to the farm. Well, it wasn’t exactly his farm, but
he started driving around unnamed country roads. He was looking for small farms and road-side stands.
He’d use the chickens, eggs, tomatoes he brought back to
create dishes at his restaurant, and he liked the results:


“Once I got started and into that and realized, I was right, I was correct
your food cannot be better then the food with
which you begin.”


Bosley built his reputation, his restaurants, and his menu by
building relationships with farmers. And now nearly every
ingredient in almost every dish – from the squash and bacon
soup with hazelnuts, the mixed greens with goat cheese and
honey-thyme dressing, and even the beef medallions with
mushrooms and wine sauce – they all come from local farms.


Parker’s restaurant has been recognized more than once by
Gourmet magazine as one of the top 50 in the country, but
it’s not always easy to gather those ingredients. Sometimes
farmers just don’t have as much as the restaurant needs.
Jeff Jaskiel is Bosley’s business partner:


“We have our little qualifier in our menu, if you read it, it says ‘Sorry, we’re out
of this tonight.’ And we’ve gone through periods where we don’t have chicken on the menu for three
or four days and if you go to a restaurant and couldn’t find chicken on the menu, people would think you’re
a little bit strange.”


So, they get a lot of complaints:


“‘Why are you out of this?’ The later tables come in at 9, 9:30 and we’re out of three or four things
and they’re a little bit disappointed and we were only able to get so much in this week and I think they
try to understand and they do come back so I guess what we’re doing still means something to them.”


It’s starting to mean enough to enough people that the
National Restaurant Association expects local, seasonal
foods to be one of the hottest trends in restaurants this
year.


Lots of restaurants in New York or California already identify
exactly where each ingredient on the menu comes from, what
farm it came from, and how it was produced. But as his long-time passion
becomes hot, Parker’s restaurant is closing.


(Sound of talking)


Today Bosley is standing in the wind and cold, but it’s
still sunny outside. He’s at one of Cleveland’s newly budding farm
markets. It’s set up in the parking lot of a new outdoor
shopping mall and it’s near a new upscale neighborhood. There are
about 20 stands, with things like heritage chickens and turkeys, cheese from grass-fed cows,
and lots with apples. All the products come from nearby farms. Bosley’s call for
local produce was a big part of creating what’s now a
network of markets like this throughout the region:


“I’m doing a lot more than just making good food and maybe buying direct from a farmer. I am
doing the right thing for the environment, I am doing the right thing for rural
communities, I am doing the right thing for urban communities. I never start out, oh, I want to
be an environmentalist, and I’m going to out and hug trees and save the countryside. I just
want good food, which, if you pursue it correctly, you will be
an environmentalist.”


Bosley’s 68 now and he sees the next phase of his career in
encouraging more farmers to grow gourmet mushrooms, make
goat cheese, or build greenhouses so that there’s lettuce other
produce available for the growing market of chefs and other
people who want good local food year round.


For the Environment Report, I’m Julie Grant.

Related Links

Toxins in Antibacterial Soap Found in Fertilizer

An ingredient in many anti-bacterial soaps is ending up in fertilizer for food crops. The ingredient is toxic when ingested and scientists are worried it will migrate from the fertilizer into the food we eat. The GLRC’s Lester Graham reports:

Transcript

An ingredient in many anti-bacterial soaps is ending up in fertilizer for
food crops. The ingredient is toxic when ingested and scientists are
worried it will migrate from the fertilizer into the food we eat. The
GLRC’s Lester Graham reports:


The ingredient, triclocarban, is used in anti-bacterial soaps. It’s washed
down the drain and to the local sewer plant. Most of it is removed from
the wastewater before it flows back into rivers and lakes, but as reported
in the journal Environmental Science and Technology, researchers at
Johns Hopkins found triclocarban does not degrade in the wastewater
treatment and ends up concentrated in the sewer sludge. That sludge is
often hauled away and used as fertilizer for crops.


The researchers noted that the Food and Drug Administration has
determined that regular use of anti-bacterial soap is no more beneficial
than regular soap, but we keep using it.


The researchers say they’ll next test to see of triclocarban is migrating
from the fertilizer into the foods we eat and whether it poses a human
health risk.


For the GLRC, this is Lester Graham.

Related Links

Dupont to Conduct Studies on C-8

Most Americans have a trace amount of the chemical C-8 in their blood, and no one knows where it comes from. But the DuPont Company is going to conduct studies that could solve the mystery as part of a settlement with the U.S. Environmental Protection Agency. The Great Lakes Radio Consortium’s Fred Kight has the story:

Transcript

Most Americans have a trace amount of the chemical C-8 in their blood,
and no one knows where it comes from, but the DuPont Company is
going to conduct studies that could solve the mystery as part of a
settlement with the U.S. Environmental Protection Agency. The Great
Lakes Radio Consortium’s Fred Kight has the story:


DuPont spokesman Cliff Webb says the company will spend five million
dollars to investigate the potential breakdown in the environment of C-8,
a key ingredient in Teflon and other non-stick materials.


“We’ll hire independent third parties to serve as a panel administrator for
peer review and consultation, and then the panel will address any specific
activities and findings they see as a result of the study, and the public
will have an opportunity to nominate also a panel member.”


Webb says the three year study will focus on nine chemicals or products
that could release C-8, but he won’t divulge what they are, explaining
they’re confidential business information.


An EPA advisory group has concluded that C-8 is a “likely carcinogen,”
but DuPont disputes that.


Under the settlement agreement, DuPont also must pay a record fine of
more than 10-million dollars for failing to disclose C-8 data to regulators.


For the GLRC, I’m Fred Kight.

Related Links