Inspired by the slow food movement, slow blogging is taking hold. Advocates compare today's blogging culture to fast food: quick and ubiquitous but lacking in the qualities that can sustain over the long haul.

-Karen

Beaujolais Nouveau, a wine many look forward to drinking during the holiday season, is definitely not a green choice. The Green Guide elaborates on why Beaujolais Nouveau is not eco-friendly, and to encourage folks to choose a local wine. Even better if it is organic or biodynamic! Add your favorite local winery to the Locallectual directory today.

-Karen

Sarah Zins apparel is eco-friendly due to their use of repurposed and remnant fabrics in their designs, but the designs also display an eye for a great line and attention to detail. If you want to express your artsy and unique side while keeping mother earth in mind, look no further than Sarah Zins. All pieces are made in the USA in San Francisco, California.

-Karen

Okay, I am really getting A LOT of apples in my local food basket these days. My kids are tiring of the constant barrage of apple slices. Luckily, in my mailbox came this interesting recipe for Beet and Apple Soup from The Daily Green which has really piqued my interest. I think I'll give it a try tomorrow!

If a smoother consistency for this colorful soup is your goal, strain the soup through a sieve before serving.

SERVINGS
8

INGREDIENTS
1 tablespoon vegetable oil
6 cups chopped, peeled beets (about 8)
1 cup chopped onions
3 cups chopped Granny Smith apples (about 2 large)
1 1/2 teaspoons salt
1/2 teaspoon fresh-ground pepper
5 cups apple cider
1/2 cup sour cream
1 teaspoon dried mustard

PREPARATION
1. Make the soup: Heat oil in a large saucepan over medium-high heat. Add the beets and onions and cook until onions soften - about 5 minutes. Add the apples and cook for 5 more minutes. Add 1 teaspoon salt, pepper, 4 cups cider, and 4 cups water. Bring soup to a boil, reduce to a simmer, cover, and cook until beets are tender - about 40 minutes. Puree small batches of soup in a blender until smooth, adding remaining cider as necessary to reach desired consistency. Bring soup to room temperature and chill until ready to serve.

2. Make sour-cream mixture: Combine remaining ingredients in a small bowl and serve a tablespoon of the mixture with each serving.

-Karen