My vipassana meditation retreat experience

I went to a five-day forest meditation retreat under Ajahn Cagino's guidance. It has not been easy decision when I have finally signed up for the first ever long retreat as I need to be completely away from home and work. This mind is full of attachment.

This is a journey to spiritual awakening. Chained to our attachments, we perceive the world through our ideas, our thoughts , our mental constructs, taking these concepts to be the reality itself. The first three days was extremely intense as I was not used to sit for long hours and with no meals after lunch. I was aware of the boredom, hunger, defilement and cravings arises from time to time.

By the fourth day, I was able to sit longer hour with little pain. Pain is created by our mind as I have been told. We are told to investigate right here. Meditation is generally not well understood. When our mind is quiet during meditation, then we can see how things really are. Enlightenment is not something to get, it's something to realize.

I'm glad to have the chance to develop the practice to recognizing the contents of our mind. The Buddha taught us to see them just as they are. May all beings be well and happy.

What is the real meaning of success?

Life Moment: Green Biker

Because the love of the earth and nature, he open vegetarian sushi kitchen and joined cycling adventure to promote the care for environment. Great inspiration indeed!

The Future is Bright, The Future is Lohas

From www.lohas.com


Arianna Huffington recently said at Urban Zen NYC's Conversations on Sustainable Wellness series: "If there's one thing the world is starving for it's wisdom, and health is connected to wisdom."

We couldn’t agree with her more, as we need wise and productive change now! The world is in turmoil and, until we can come together in a healthy way, life will be even more challenging than it need be. Amidst the confusion, there is a crucial need to bring business leaders to this same understanding, as they are in a position to make lasting and effective differences. Which is the very purpose of LOHAS, aka Lifestyles of Health and Sustainability.

As we are all well aware, times have changed. What we were talking about three years ago is now happening: bringing bags to the grocery store, using CFL light bulbs, driving a hybrid car – thankfully, these are all accepted as normal. We’ve got the green bit going, got recycling sorted, so now it’s about ensuring green assets are fully sustainable so that everyone participates. We need to be inspired. It may be the right thing to do but it has to be worth it to turn computers off at night or refit a whole office with recyclable materials.

LOHAS is a wonderful and innovated global phenomena bigger in Asia than even in the west. In Chinese LOHAS translates as ‘happy living’ and has spread like wildfire. The concept wraps traditional values of Asian believes, philosophy and cultural understanding in with a cool western packaging, which is very attractive to the younger generation. There are LOHAS department stores, energy bars, and restaurants, to name a few. Amazingly, director Ted Ning has conducted LOHAS tours of Boulder, Colorado, for Japanese businessmen who are fascinated to see what healthy and sustainable lifestyle looks like in a living environment. 

As change is where it’s at, the theme of this year’s forum is the Future of Possibility. “If we took a snapshot of how everyone is right now, there’s a real frantic energy,” believes Ted Ning. “Everyone seems to be on the run going everywhere and anywhere, busily trying to make things happen. Two words that reflect the world this year could be instability and uncertainty. If we look at Japan, the Middle East, the weather, everything is changing and is really uncertain and no one knows what’s going to happen next.”

Doom and gloom can be depressing, but the upside means there are many possibilities ahead. Out of the mud comes new growth, such as a beautiful lotus flower.

The Future of Possibilities is at the cutting edge. Among many speakers is brilliant futurist Jean Houston, founder of the Mystery School and author of many new thought books, talking on “Understanding the Great Mystery;” and Dan Millman, bestselling author of The Peaceful Warrior and The Four Purposes of Life, talking on “The Business of Living — on Purpose.” 

“We must find the way that speaks to our innate capacity for knowing, for being, for entering into those wisdom states that give us the intuitive knowledge of what we are and what we must do in this most important time, for what we do now will most profoundly make a difference to our future.” -- Jean Houston, from our book Be The Change

Also speaking is Chris Kilham, named by CNN ‘the Indiana Jones of Natural Medicine,’ who will tell “Tales From The Medicine Trail,” while John Peterson, founder of the Arlington Institute, will talk on “2012: The Shift We have Been Waiting For.” 

And to top it all, the former keyboardist for Santana, Freddie Ravel, will be headlining the closing in a “Tune Up for Success.”

Participants come looking for meaning and value-based purposes. That’s why LOHAS is a beacon showing how business can be profitable, even in these difficult times. Yogis and successful ‘green’ companies will be rubbing shoulders with Coca Cola, Walmart, a Russian trade association, as well as prominent Chinese and Japanese business leaders, as they share new ways of thinking and sustainable practices. 

‘Lifestyles of Health and Sustainability’ describes a marketplace focused on health, the environment, social justice, personal development and sustainable living. One in four Americans is part of this group—nearly 41 million people. They are the future of business and also the future of progressive social, environmental and economic change. 

We will be at this exciting event as we have been for the past few years, for you never know who you will meet —last year we found business cards made from elephant pooh while Ed overdosed on delicious organic chocolate! 

The LOHAS Forum is June 22-24th in Boulder, Colorado. It provides a cross section of thoughtful and progressive executives, and is known for fantastic networking with decision makers who are involved in LOHAS business. There will also be a special regional event on May 12th in Minneapolis, MN

What can you do to make life more healthy or sustainable in your world? 

Fifth Malaysian Organic and Natural Products Exhibition

Courtesy of Cetdem and The Star Online


The Centre for Environment, Technology and Development Malaysia (Cetdem) and Slow Food Klang Valley Convivium with the support of Department of Agriculture and the Kuala Lumpur and Selangor Chinese Assembly Hall are organising the 5th Malaysian Organic and Natural Products Exhibition from Sept 18–20 at the Kuala Lumpur and Selangor Chinese Assembly Hall, No 1, Jalan Maharajalela, Kuala Lumpur

Entrance to the three-day exhibition and forum is free. The exhibition is open to the public from 10am to 8pm.

For information on the exhibition and public forum, contact Cetdem at 03-7875 7767; 016 6414883 or email of@cetdem.org.my.

Characteristics of Lohasian/ Cultural Creatives

Reference from Wikipedia

Ray and Anderson created a questionnaire to identify Cultural Creatives in Western society. The below characteristics were identified as qualities of a Cultural Creative. Agreement with 10 or more indicates status as a Cultural Creative.

• love of nature and deep caring about its preservation, and its natural balance.
• strong awareness of the planet-wide issues (i.e. global warming, poverty, overpopulation, etc.) and a desire to see more action on them
• being active themselves as well (e.g. cradle2cradle principle)
• willingness to pay higher taxes or spend more money for goods if that money went to improving the environment
• heavy emphasis on the importance of developing and maintaining relationships
• heavy emphasis on the importance of helping others and developing their unique gifts
• volunteer with one or more good causes
• intense interest in spiritual and psychological development
• see spirituality as an important aspect of life, but worry about religious fundamentalism
• desire equity for women/men in business, life and politics
• concern and support of the wellbeing (oa. freedom) of all women and children
• want politics and government to spend more money on education, community programs and the support of a more ecologically sustainable future
• are unhappy with the left and right in politics
• optimism towards the future
• want to be involved in creating a new and better way of life
• are concerned with big business and the means they use to generate profits, including destroying the environment and exploiting poorer countries
• unlikely to overspend or be in heavy debt
• dislike the emphasis of modern cultures on "making it" and "success", on consuming and making money
• like people, places and things that are different or exotic

Busting the organic myth

Courtesy  of The Star Online

While there’s little doubt that organic food makes a healthier diet, it has attained a stigma of its own and many shy away believing that it is not worth its salt.

AT the mention of “organic food” what are the other words that come to mind? If you are thinking “bland”, “tasteless”, “expensive” or “sick”, you’re not alone. Many others will be thinking along the same line.

This seems to be the general opinion of organic food now but a couple of years ago, the perception was generally positive. Dozens of “organic” restaurants were opened and though they were serving brown rice and wheatgrass juice (which must have seemed foreign to a population accustomed to nasi lemak and teh tarik), people were curiously receptive.

Creative: Sherene Soong and Wong Kai Yuen, the husbandand- wife team behind the EcoGreen Organic outfit.

It also helped that several big-name celebrities such as Angelina Jolie and Gwyneth Paltrow were openly touting the benefits of their respective organic and macrobiotics diet.

However, after the initial buzz, many of these restaurants have since closed and we’re left wondering why. Wasn’t there enough demand to sustain them? Are Malaysians really sticklers for their Hokkien mee? Or is organic fare simply not good enough to appeal to our taste buds?

Furthermore, there are many myths surrounding organic food that are hardly going to help jack up its popularity. But does organic food deserve its reputation as “rabbit food”, as one friend puts it?

One myth is that organic food is expensive. This, unfortunately, is true and a visit to a supermarket with a section for organic food will reveal just how much. To give an idea, organic broccoli costs RM20 per kg, which is RM1.10 more than conventional broccoli. This difference is negligible but in other instances, it can easily cost a few hundred percent more. Organic potatoes, for example, cost RM10.90 per kg while non-organic ones cost only RM2.90. In a restaurant, the higher ingredient cost will definitely be transferred to the fare that is served.

According to the Food and Agriculture Organisation (FAO), certified organic food is more expensive because of several reasons. These include limited supply and higher production costs due to greater labour inputs and post-harvest handling. Additionally, the price of organic food also includes costs involved in organic farming, which takes the environment and animal welfare into bigger consideration.

This relates to what Sherene Soong and Wong Kai Yuen, the husband-and-wife team behind the EcoGreen Organic outfit, refer to as “value”.

“People who go for industrially produced food is baited by the concept of cheap. Sure, they may eat more but are they getting enough nutrition for their well-being?” Wong asks.

Although he concedes that organic food is not within the reach of the poor, he believes it is within reach of average families.

“Looking at the amount people spend on smoking, or even on entertainment, I don’t feel that spending an additional RM200 to provide the family with better quality food is too much,” says Wong.

Another enduring myth about organic food is that it is only for sick people.

One way to ensure you’re purchasing genuine organic food is to look out for certifications.

Au Tai Hon, co-owner of Yogitree restaurant in The Gardens shopping mall, Kuala Lumpur, was mildly amused as to how this perception came about.

“One hundred to 150 years ago, this ‘organic’ method was how things were done. Food was fresh and procured locally; it was natural.”

Then, he rues, came the industrialisation and commercialisation of food, which affected a change in palates.

“Chain restaurants and instant food trained us to expect things that are fast, convenient, cheap and artificially flavoured.

“We want chickens that are ready for consumption in one month, rather than the three or four that is naturally required,” says Au.

With this line of reasoning, he makes a strong case that organic food and restaurants serving them are how things were supposed to be before food went into the domain of corporations.

Thus, the perception surrounding organic food – that it belongs in the realm of alternative lifestyle – ought to change, he stresses.

“It is for everybody, not just the sick,” he says.

There are some who feel that paying a premium for organic food allows unscrupulous parties to profit by labelling a non-organic product as organic. Herein comes the perception that “some of them are fake”.

Macrobiotics for Life author and proprietor of Woods Macrobiotics, on organic restaurant in Bangsar, June Ka Lim admits that this is a concern but points out that the main culprits are chemical flavourings that are sold as healthy flavourings, coloured food and the presence of GMOs (genetically modified organisms).

Guaranteed organic: Yogitree serves homemade ice cream at RM8 per scoop.

To avoid being deceived, EcoGreen’s Wong suggests two strategies. One is to look out for certification. This includes the local certification standard called the Malaysian Organic Scheme (SOM) under the purview of the Agriculture Department. Other known certifications include Australia’s NASAA and Italy’s ICEA.

Another approach would be to build consumer-producer relationships, Wong says.

Speaking as a restaurant owner, he explains: “Although it’s not always possible, in terms of proximity, consumers or patrons should get to know the restaurant and the people who run it. This way, you get to know their personalities and characters, enabling you to make an informed decision if this person is someone who would sell you inferior goods.”

Calling this the “cultural approach”, Wong believes that it’s easy enough to investigate a producer’s reputation and credentials.

“There are no certifications for restaurants and most of the time, no one really knows what happens in a kitchen anyway. Even conventional certifications for farms are not infallible,” he adds.

One reason often cited for the closing down of organic restaurants is lack of demand. But Woods’ Ka Lim dismisses this, saying that from her experience as a pioneer in the organic food industry, the market is growing at a steady rate of at least 20% a year.

The reason a lot of new organic restaurants close down, she explains, is because most newcomers jump onto the bandwagon without any experience or in-depth knowledge on organic or healthy cooking.

“The menu is not creative enough and food is not well-combined for a nutritional balance, with most of the ideas copied from here and there,” she says. “Some of our dishes have been copied elsewhere but they failed to turn out well because different ingredients were used.”

Yogitree’s Au, on the other hand, opines that a lot of these organic restaurants were probably not received well because they were too vegetarian-based.

The pesto and Portobello mushroom with organic pasta is also tossed with rocket and pine nuts

“Of course, a sustainable bottom line is important and this can be achieved not by targeting a particular market, which can be small, but to gear the restaurant towards entertaining,” he says.

There is a market for organic food, and this is evident by the availability of organic food in supermarkets, he stresses.

“There used to be a limited selection but some supermarkets stock whole sections with organic products now.”

To the average food-loving Malaysian who is willing to drive a few hundred kilometres for a taste of the best char kuay teow or assam laksa, the idea that organic food is tasteless and bland could be one of the most important factors to give it a miss.

EcoGreen’s Soong, who is also the restaurant’s head chef, smiles knowingly when she hears this. “Here, we manage to surprise.

“Creativity is key,” she states.

As an example, she says she creams her curry gravy with nuts and oats instead of santan and it provides a similar richness in taste and texture.

Yogitree’s Au says that organic and natural food cannot go wrong in the taste department because it is fresh.

The best meal he has ever had, he relates, was at the house of a padi farmer in Kedah. There, he had chicken curry that was light yet wholesome but without the “heavy taste” that is found in the city.

That, he says, is “unforgettable”.

Learn how to grow your veggies organically as part of a healthy diet

Courtesy to ANUSHA K. from NST

A WALK through the vegetable aisles in a supermarket nowadays have shelves of organic vegetables.

This surge in all things organic over the last few years is because many individuals are opting for a healthier diet.

But how do you differentiate between organically-grown vegetables and those conventionally-farmed? Well, organic vegetables don’t require the use of synthetic chemicals like pesticides and fertilisers.

They only rely on compost, mulch, green manure, inter-cropping and crop rotation to build soil fertility, and using biological methods to control weeds and pests.

By growing your organic vegetables, you’re also doing your part to save the environment by reducing dependence on non-renewable resources.

Recycling by-products like kitchen waste, grass, tree leaves, livestock manure, rice husks and palm oil residue eliminates wastage in households.

Not only is growing your own vegetables organically ensures that they’re pesticide-free, but vegetables straight from your garden are also fresher, tastier and cheaper than those in the market.

Starting your organic garden Growing your own veggies is relatively easy provided you have the right ingredients.

Some vegetables need to be germinated in seed boxes, bags or in nursery beds first before being transplanted as seedlings to the garden beds when they’re two to three weeks old.

Certain vegetables can be planted directly in the garden.

Climbing plants need support structures, which should be built 10 to 14 days after planting.

If the frames are put in later, they will disturb the roots of the plants. It is also important to water the seedlings before transplanting and ensure minimum damage to the roots.

“Passion, persistence and faith will also help yield a better harvest,” said Tan Siew Luang, organic farming project co-ordinator of the Centre for Environment, Technology and Development (Cetdem).

She also emphasised that soil should always have enough nutrients to produce flourishing plants. You can add liquid fertiliser (as a supplement) to the plants.

To learn more, read books about organic farming and interact with vegetable gardeners to gain more experience.

So, as you go along, you’ll eventually be a hands-on expert. Don’t follow short-cuts. Rather, learn by observing how the plants grow on a daily basis.

What is compost? One of the vital components of organic farming is compost, which houses micro-organisms (fungi and bacteria) and small animals which live and get energy by decomposing their food, that is, dead leaves, grass, trees and animals. It’s a humus-like substance. (Humus is partially decomposed organic matter.) It also makes the soil fertile and alive. Crop and vegetable production using compost enables plants to flourish with the least amount of agricultural chemicals.

When the soil is rich with natural nutrients and alive with micro-organisms and small animals, the plants are healthy and little pesticides are needed.

To make compost, use recycled products such as kitchen waste (wet material), weeded grass, livestock manure, rice husks, etc.

To produce good compost, it’s best to mix “dry” and “wet” matter with soil in order to provide the micro-organisms (which help decomposition) an optimum medium in which to thrive.

The appropriate ratio should be 6 (dry matter): 3 (wet matter): 1 (soil).

Dry material has little water content and usually high carbon/nitrogen (C/N), which decomposes slowly.

Examples are rice straw, other crop residues, sugar cane, banana leaves, rice husk and tree leaves.

Kuntan’s made from rice husks smoked by a fire underneath a tin. It’s used as a source of soil minerals like phosphate, potash and calcium. Its alkalinity reduces soil acidity.

The truth behind Food

Bento Delight #1

I used mostly fruits and brown rice for my first ever bento creation. You can view some of the pictures here 

Ain't they cute. I love the toothpick the most

Body Biological Clock

When is our body biological clock?


4am - 12pm
Detoxification periods, our body does detoxification during this time


12pm - 8pm
Nutrient absorption periods, best time for our body to absorb nutrients, so we eat food during this period of time. Prevent from having dinner after 8.00pm


11pm - 1am
Body cells rebuilding/ replenish periods. This is the time for our body to rest and our body will do the rebuilding of body cells and actively perform the metabolism process. The best is to sleep before 11pm

EARTH HOUR 2010

Mind Makes One Sick Mind Can Also Heal

One evening, a man was invited to the home of a friend. As he was about to drink a cup of tea that was offered to him, he thought he saw a baby snake in the cup. He did not want to embarass his hostess. So, he gathered his courage and swallowed the tea in one gulp. When the man returned home later that night, he began to feel severe pains in his stomach.

By the next day, the pains had grown worse. He consulted several doctors and tried many cured but none worked. The man who was then seriously ill thought he was about to die. Hearing of his condition, his friend invited him to visit her again. Sitting in the same place, he accepted another cup of tea. As the sick man lifted his cup to drink, he suddenly saw the snake again. This time he decided to speak up and draw his hostess's attention to it. Without a word, she pointed to the ceiling above her guest. He looked up. There, just above him, hanging from a beam, was a length of rope. The sick man realized all at once that what he had thought was a baby snake was simply the reflection of a rop. The two friends looked at each other and laughed. The pain of the sick man vanished instantly and he recovered perfect health.

Guide to Prevent Cancer

Eat more than 7 servings a day of grains, legumes, root and tubers

Eat 5 or more servings a day of variety of vegetables and fruits

Limit Intake of refined sugar and avoid all processed foods

Stay away from alcohol and tobacco

Reduce intake of red and charred meats, fatty foods, salted foods and salt

Exercise vigorously for a total of a least 1 hour a week.

When Going Green Isn't About Marketing

In a brutal economic slump it might be expected that going green would take a back seat to earning green. After all, many entrepreneurs these days are focused more on merely surviving a protracted recession rather than on saving the planet. But it turns out many business owners have figured out ways to do both.

Consolidated Printing's Green Push

 

Since 1973, Marilyn Jones, owner of Chicago's Consolidated Printing, has been on a mission: to eliminate all toxic chemicals from her operation. "Printing is one of the top 10 most toxic businesses," says Jones. "My whole goal has been to make this a safe place for employees."

 

It hasn't been easy, but several notable improvements over the past three years have allowed her to claim success for her 14-person, $2 million company. To clean some printing tools, she uses reprocessed restaurant grease instead of petroleum-based solvents. Her inks are now free of heavy metals. (Most vegetable-based inks aren't metal-free.) She also bought a digital prepress system modified to work without potentially dangerous chemicals.

Read more here

Turning a Green Business Into Gold

The timing couldn't be better for those contemplating a leap into green business. The $787 billion federal stimulus bill will make funding available for everything from green construction to alternative fuels, and consumer demand for green products continues to rise. But keeping an eye on the (triple) bottom-line: people, the planet, and profits, is a necessary step to success.



Meet the Green Teams


It doesn’t get greener than algae--literally. So when Riggs Eckelberry launched OriginOil in 2007, he says he already had an investor group poised to provide seed funding. The company’s main challenge however, has been educating consumers and investors alike on this breakthrough green technology. In his case, transforming algae into a competitor of petroleum gained traction when Exxon Mobil announced their intent to invest billions of dollars in algae as an alternative fuel.


Although OriginOil is the new kid on the block, using his brother’s unique technology for microbubbles has helped Eckelberry to position OriginOil against such big players as Exxon Mobil. Additionally he believes the algae fuel industry is so wide open, no one producer will ever dominate. “It calls for a network approach, where we help bring about an industry with OEMs, producers, channel partners, third party application developers, and the full gamut of design-build-manage services,” he says.


Patented technology aimed at cleaning up the planet helped launch BlueFire Ethanol in 2007. The concept was originally inspired by a World War II era textbook, though the company likens its acid hydrolysis process to the one used by Doctor Emmett Brown in the film “Back to the Future 2.”


The idea to transform bags of garbage into an alternative fuel--let alone a company to do it--didn’t happen overnight. BlueFire’s CEO, Arnold Klann, had 30 years experience in the traditional energy industry -specifically in petroleum coke and coal-fired power plants, launched three companies and spearheaded research and development before commercializing the Arkenol technology, licensed exclusively with BlueFire Ethanol in North America.


For Barrett Taylor, triathlete and CEO of ECOwatercraft, a zero emission jet ski was as necessary as breathing. “Heavy fumes were disturbing many of the athletes during the swim portion of the race and I was curious whether electric technology could be implemented into watercraft,” he explains.


Taylor did extensive research on electric vehicles while in medical school, but a collaboration with Electric Motorsport Inc., producers of the first freeway legal electric motorcycle in the world, got the idea to market.


Like OriginOil, ECOwatercraft still has to work to educate consumers. To those concerned about mixing electricity and water he says “electric boats have been around before gasoline powered boats.” To others who fear getting stranded he responds, “gas jet skis run out of fuel all the time. ECOwatercraft is developing a solar lily pad to recharge.”

Pioneers of a different sort are at work at TS Designs. Founded in 1977, the T-shirt manufacturing and screen printing business turned green when NAFTA passed. “While that may not seem as sexy as a tracking solar array or biodiesel, we have a passion for making the best damn shirt you’ve ever worn,” says Eric Henry, president. TS Designs has focused on the triple bottom line since 1993; from using water-based inks on their shirts to employing an array of alternative energies to light and heat their facility. What’s more, the company landscapes with native plants and produces biodiesel on site to fuel the truck that carries shirts from the main plant to the dye house.


John Ivanko, who with Lisa Kivirist co-authored the award-winning book, ECOpreneuring believes it’s possible for green business owners to prosper despite the challenging economic environment because “triple bottom line enterprises have operations that are both conservation-minded and efficient.”


If the business grows quickly, there is the temptation “to turn a buck quicker,” Ivanko says and he reminds ‘ecopreneurs,’ “Green is not to be confused with greed.”


How They Snagged the Green


Funding is necessary for any new enterprise, sustainable or not. Ivanko and Kivirist have seen people start companies on next to nothing; then grow by reinvesting profits into their business.



ECOwatercraft started on a shoestring. Though he continues to search for major funding, Taylor says, “For the initial startup, my wife and I sold all of our possessions including her car and jewelry, and put the entire project on our backs financially through credit cards, loans, and whatever we had in our bank account.”

Ivanko cautions, “Launching a business without encumbering the enterprise with thousands (or millions) of dollars of interest payments can go a long way towards thriving without excessive debt.”


He also encourages creative leveraging of resources, much like community supported agriculture (CSA). “Thanks to the Internet, sophisticated software programs, and the ability to create private label products, it's possible to operate without owning a factory or storefront, or any physical inventory by using drop-ship terms with various manufacturers eager to develop an unpaid marketing team,” Ivanko says.


Having creative solutions can also give an edge when it comes to funding. Greg Hilton, senior project manager with Sagacious Partners in South Carolina who also works with EngenuitySC and the USC-Columbia Fuel Cell Collaborative says channels are currently cluttered with many new players. “Firms, organizations, and governments will gravitate to those providers who show a clear understanding of the issues and how their products and services will provide solutions,” he says.


Standing out from the crowd may be as simple as obtaining a patent for your technology. Tim Williams, shareholder with Dority & Manning, a law firm that specializes in patents, trademarks and copyrights, says entrepreneurs would do well to investigate the playing field before making the investment to apply for one. With applications starting at $6,000 for a simple mechanical case (not including attorney’s or government fees) Williams recommends checking the patent and trademark office website first.


Startups may soon be able to tap into e3bank, a newly-established financial institution that promises to be a sustainable lender. Other finance options include a focused investor such as Cleantech Group, LLC or Green Solar Finance.


“One of the only investors that still has the availability of capital and is willing to put it to work is Uncle Sam. Depending on what problem you are solving, look for funding opportunities from the Department of Energy, Department of Defense, or perhaps the USDA,” says Christopher Scott, CFO of BlueFire Ethanol. BlueFire was recently awarded funds from the DOE for a second planned ethanol production facility.


When applying for government funding, Scott believes now more than ever, startups need a bulletproof execution plan. “If there are any holes, they will be discovered more quickly than in other times, and instead of getting terms that may be less beneficial, you may not get funded,” he says.


But above all, Ivanko reminds would-be green businesses, “Operate in every way possible like a healthy, diversified ecological system. Use nature as the model, both for the enterprise as well as the product or service. In nature, there is no waste.”

Read more here

Chicken or duck

This is a short story that I love dearly written by Ajahn Brahm who is the abbot of a monastery in Australia. In his book, “opening the door of your heart”, Ajahn Brahm relates wise teachings from his saint-like and renowned teacher, Ajahn Chah. I hope Ajahn Brahm don’t mind I put his story of timeless wisdom here.

This was a favourite story of Ajahn Brahm teacher, Ajahn Chah of northest Thailand. The title is named “The chicken and the duck”. A newly married couple went for a walk together in a wood, one fine summer’s evening after dinner. They were having such a wonderful time being together until they heard a sound in the distance: ‘Quack! Quack!’

‘Listen,’said the wife, ‘That must be a chicken.’
‘No,no. That was a duck,’ said the husband.
‘No, I’m sure that was a chicken,’ she said.
‘Impossible. Chicken go “Cock-a-doodle-doo”, ducks go “Quack! Quack!” That’s a duck, darling,’ he said, with the first signs of irritation.
‘Quack! Quack!” it went again.
‘See! It’s a duck,’ he said.
‘No dear. That’s a chicken. I’m positive,’ she asserted, digging in her heels.
‘Listen wife! That….is….a…duck. D-U-C-K, duck! Got it?’ he said angrily.
‘But it’s a chicken,’ she protested.
‘It’s a blooming duck, you,you….’
And it went ‘Quack! Quack!’ again before he said something he oughtn’t.
The wife was almost in tears. ‘But it’s a chicken.’
The husband saw the tears welling up in his wife’s eyes and, at last, remembered why he had married her. His face softened and he said gently, ‘Sorry, darling. I think you must be right. This is a chicken.’
‘Thank you, darling.’ She said and she squeezed his hand.
‘Quack! Quack!’ came the sound through the woods, as they continued their walk together in love.

The point of the story that the husband finally awakened to was, who cares whether it is a chicken or a duck? What was much more important was their harmony together , that they could enjoy their walkl on such a fine summer’s evening. How many marriages are broken over the unimportant matters? How many divorces cite ‘chicken or duck’ stuff.

When we understand this story, we will remember our priorities. The marriage is more important than being right about whether it is a chicken or a duck. Anyway, how many times have we been absolutely, certainly and positively convinced we are right, only to find out we were wrong later/ Who knows? That could have been genetically modified chicken made to sound like a duck!

( For the sake of gender equality and a peaceful life as a monk, each time Ajahn Brahm tell the story he usually swithch around the one who says it’s a chicken and the one who say’s it’s a duck)

From this story, I always remind myself not to spoil any relationship because ‘chicken or duck stuff’. The lesson from this timeless teaching can apply in us from all walks of life….

LOHAS consumer

“LOHAS” refers to a new group of consumers that exists after SOHO and BOBO. LOHAS consumers are not only concern about their lifestyle being environmental friendly, but also support saving the planet’s environment. Today, high expenses and materialistic lifestyle being environmental friendly, but also support saving the planet’s environment. Today, high expenses and materialistic lifestyle do not bring high quality living to all human races. On the contrary, it causes air and water pollution, health problems and food pollutions; human civilization destroys the balance of nature; our planet is sick, the world will come to an end.

LOHAS consumers have grown to be a group of powerful voice. They emphasize a lifestyle of environmental friendly, promote organic food, physical, and mental health, care for others and protect the planet. One-third of the populations in Europe, America and Japan are LOHAS, the number is increasing every year. LOHAS markets are growing, for example: environmental friendly building, recycled energy, environmental friendly furniture, second-hand products, organic food, and health food, alternative remedy, self improvement program (e.g. yoga, spiritual uplifting programs). These are getting more and more popular in recent years. As a result, big organizations in many developed countries have invested huge amount of money in environmental friendly products and services.

Through promoting of LOHAS lifestyle, you will discover that the idea of environmental friendly is just so simple! Healthy organic food can be so tasty! Enjoy the happiness of simplicity being a LOHAS consumer.

Uh, what is lohas again?

'A Transformational Lifestyle Concept huh? What does it means actually? LOHAS??? Never heard of it?' Aha...Do you have the same questions or doubts like this about lohas? I bet you do because the Lohas concept is quite unknown in Malaysia. But in Japan, the term has taken on a life of its own. Do you know about organic food, yoga, meditation,eco-tourism, and so on? Does it hit the nail on your head!!! Do you favor coffee shops whose beans are bought from grower-owned coops? Yearn for yoga or have a penchant for Pilates? Alternative spirituality, anyone? Even scanning the labels on groceries, clothes or other household products for words such as (organic) can make you a “LOHAS consumer.”

The LOHAS concept is the brainchild of US sociologist Paul Ray and psychologist Sherry Anderson, co-authors of The Cultural Creatives: How 50 Million People are Changing the World. The Lohas market sectors include:

-Sustainable economy

-Healthy lifestyles

-Ecological lifestyles

-Alternative healthcare

-Personal development

Join me in the movement and mission......to save our planet and to be a better human-being