PosiPlanet: Intriguing News & Commentary

Filtered for August 2012 (remove filter)

Have you ever tasted Japanese Mochi? You should.

Japan is a beautiful, magical place. Their sense of aesthetics runs through everything from clothing to architecture to packaging and food. I remember stopping into a small shop to grab a cheese sandwich and receiving something that looked like an art piece - two perfect triangles with the crust removed. Even the bag the sandwich was placed in was beautiful, sealed with a gold medallion. I never got used to everything as art, but I liked it. Food as an art form is celebrated in the Japanese semi-sweet, chewy rice treats called mochi. Once you try it, you'll want more.

A West Elm Mystery

Posted August 6, 2012

A friend of mine sent me this photo. It's a picture of a women with the following, "Chris Silverston founded Cape Town artist' collective Potter's Workshop in 1991. Trained through apprenticeship, new artists slowly acquire the skills to create the bead-like, textured ceramic patterns the studio is known for."

All Organic milk is the same, right?

Posted August 1, 2012

If a product like milk is labeled organic does it matter where it came from? A small family farm from your state or a giant factory farm? Does it matter how the cows are treated? The employees? For many PosiPair members and the public, the answer is an emphatic "Yes!"

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Featured Product

The kits include the frames, book, a princess cape, and a crown.

Featured Certification

The MSC Chain of Custody standard for seafood traceability ensures that the MSC label is only displayed on seafood from a MSC certified sustainable fishery. If a fishery is certified as meeting the MSC environmental standard for sustainable fishing, use of the MSC ecolabel on seafood products is permitted only where there has been independent verification that the product originated from a certified fishery. An independent certification against the Chain of Custody standard provides this verification. The MSC standard has 3 overarching principles that every fishery must prove that it meets: Principle 1: Sustainable fish stocks. The fishing activity must be at a level which is sustainable for the fish population. Any certified fishery must operate so that fishing can continue indefinitely and is not overexploiting the resources. Principle 2: Minimising environmental impact. Fishing operations should be managed to maintain the structure, productivity, function and diversity of the ecosystem on which the fishery depends. Principle 3: Effective management. The fishery must meet all local, national and international laws and must have a management system in place to respond to changing circumstances and maintain sustainability.
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