An argument for not dusting the house – ever. It might actually make your plants healthier.

New research published in New Phytologist shows that plants can acquire nutrients not only from the soil but also from atmospheric dust that settles and dissolves on their leaves, releasing elements such as phosphorus and iron. This goes against what many plant owners assume: that dusty leaves impair respiration and growth.

In a Mediterranean field study simulating dust events—common during dust storms—dust application increased plant macronutrient and micronutrient concentrations through the plants’ mildly acidic leaves.

By integrating field observations with dust-deposition estimates and soil nutrient data from different regions, investigators found that during dust events, daily nutrient inputs via foliar uptake can match or even exceed soil-derived inputs.

“This suggests a shift from the traditionally soil-centric view of nutrient acquisition toward a vegetation-mediated pathway, where the plant canopy acts as an active interface for capturing and processing atmospheric particles,” said Dr. Anton Lokshin, a postdoctoral researcher at BGU where the research took place. “In nutrient-limited ecosystems, this leaf-based nutrient pathway may represent an important and currently overlooked contribution to plant nutrition and ecosystem functioning.”

The study was conducted by Anton Lokshin in the laboratory of Dr. Avner Gross, in collaboration with Dr. Daniel Palchan (Ariel University), Prof. Marcelo Sternberg (Tel Aviv University), Tom Goren (Bar Ilan University), and Andre (Mahdi) Nakhavali (IIASA).

The post Plants can eat dust and grow – should we stop dusting them? appeared first on Green Prophet.

Maggie Baird, best known as the mother of Billie Eilish and Finneas O’Connell, is stepping into a much larger spotlight, this time as a climate storyteller.

The founder of Support+Feed has partnered with WETA Washington, D.C. to launch a new public television series, Climate Kitchen, set to begin production later this year and air nationwide in 2027. The show will blend cooking, lifestyle, and documentary storytelling to explore how everyday food choices connect to climate change, health, and social equity.

If that sounds like another celebrity cooking show a la Meaghan, it isn’t. The premise is more ambitious: to bring climate action into the most familiar space we have, the kitchen. The book Think Eat Cook Sustainably covers this space. But so much more can be done, from teaching people how to forage, to using time-honored local and seasonal recipes, to learning how to grow our own victory gardens.

“Living a more sustainable, earth-friendly lifestyle can seem… overwhelming,” Baird said in the official announcement. “Climate Kitchen is about embracing progress over perfection… showing how small, simple behavior shifts can build toward lasting difference.”

The series will feature a wide-ranging lineup that reflects where climate conversations are heading, from Indigenous activist Xiye Bastida to oceanographer Sylvia Earle, alongside mainstream figures like Martha Stewart and Baird’s own children, Billie and Finneas. That should be fun. Veganism has definitely grown from being a trend to becoming a movement.

The idea is not to preach but to translate. Climate change, in this framing, isn’t just about policy or technology, it’s about food systems, affordability, and daily habits. Baird has long argued that what we eat is one of the most accessible entry points into climate action, even if it’s not the only solution.

For WETA, the series is part of its broader “Well Beings” initiative, which focuses on public health and societal challenges. Executive producer Tom Chiodo described the goal simply: helping people make a difference “one recipe, one meal… at a time.”

There’s something strategic here. Climate messaging has often struggled to connect with mainstream audiences. But food, personal, cultural, emotional, cuts through.

If Climate Kitchen works, it won’t just teach recipes. It may redefine how climate action is communicated: not as sacrifice, but as something lived daily, one plate at a time.

Want some climate-friendly vegan recipes? Why didn’t you ask? Vegetarian hummus is the best one to start. We picked up this recipe from peacemakers in Haifa.

The post Billie Eilish’s Mom Maggie Baird Launches “Climate Kitchen” on Public TV appeared first on Green Prophet.

If make carrot juice and wonder what to do with all the carrot waste? Maybe turn it into mushrooms? A new study published in ACS’ Journal of Agricultural and Food Chemistry points to a clear opportunity for mushroom growers—commercial and hobby alike: using carrot processing waste as a substrate to grow high-value fungal mycelium for alternative protein.

Researchers investigated whether carrot side streams, generated during the production of natural food colorants, could support edible fungi growth. After screening 106 fungal strains, they identified Pleurotus djamor (pink oyster mushroom) as the most efficient, producing strong biomass growth and high protein content when cultivated on carrot residues.

Rather than growing fruiting bodies, the researchers focused on harvesting mycelium. This approach is especially relevant for growers, as mycelium production typically requires less space, shorter production cycles, and more controlled conditions than traditional mushroom cultivation.

According to the study, the resulting mycelium protein showed biological values comparable to both animal and plant proteins, while remaining low in fat and rich in fiber. As the authors note:

“The biological value of the mycelial protein was comparable to that of animal- and plant-based proteins.”

To test market potential, the mycelium was incorporated into vegan patties and sausages. In blind taste tests, participants consistently preferred products made with 100% mycelium over soy-based alternatives, citing better taste and aroma.

Related: How to make mushroom paper

The researchers emphasize the broader implications for sustainable food production: “Utilizing side streams as substrate for mycelium production reduces environmental impact while adding value and supports food security.”

For mushroom growers, this research highlights a scalable, circular model: low-cost or discarded vegetable side streams become feedstock for a premium protein ingredient. It opens the door to partnerships with food processors, diversification beyond fresh mushroom sales, and entry into the fast-growing alternative protein market—without requiring entirely new cultivation expertise.

As demand rises for sustainable proteins that perform well on taste, mycelium grown on agricultural side streams may offer growers a rare combination of efficiency, profitability, and environmental benefit.

The post Carrot Waste Could Be Your Next Oyster Substrate –– Mycelium Protein Beats Soy in Taste Tests appeared first on Green Prophet.

Body hair is a big issue especially for those who have it. Some cultures adore body hair on women and men, others deny that women actually grow body hair on their arms, legs, face, and even chest. Muslims have a haram and halal guide to body hair, and Jewish women remove theirs every month before they go to the mikva when relations with their husband can resume.

Middle Eastern women can be hairy and those not wanting it use threading and sugar wax or sugaring to remove it. Removing hair, as men who shave daily, know, is a big hassle. Some get it removed permanently but that could be a big mistake as Januhairy and a new body hair trend is coming back stronger than Brooke Shield’s eyebrows in the 80s.

What’s a woman to do? Like Movember when men started growing moustaches for a cause, a new movement called Januhairy is encouraging women to stop removing their body hair. Look at Cypriot-American model Sophia Hadjipanteli and her unibrow. And the TikToker Unibrow Girl. Will you join the movement?

If you look to Takijistan a woman’s beauty is measured by the size of eyebrows. Traditional Tajikistan songs including Bukaran songs by Jewish Tajikis extol women and their large eyebrows. Tajikistan women paint their eyebrows a la Frida Kahlo to appear more attractive.

Egyptians are credited with inventing sugaring, believed to predate shaving. It’s similar to waxing, but uses a sugar-syrup paste that gets spread onto skin. When the mixture cools, it’s quickly peeled off, yanking hair out at the roots. You can eat the sweet pre-product if you use our recipe.

But why bother shaving? Women leading the Januhairy movement like Queen Esie believe that body hair can help a woman reclaim her body and redefine what is beautiful.

She offers some tips, “Most women have shaved and removed their body hair all their life that they don’t know what they look like natural, and feel shame when they body hair slowly starts growing back. If you want to stop be afraid or ashamed of your body hair and slowly start embracing it, here are a few tips:

Tip 1: Accept that you’re a hairy woman & that’s ok ?
Tip 2: Wear clothes that reveal your body hair in the comfort of your home?
Tip 3: Compliment your hairy body in the mirror ☀️
Tip 4: Let your body hair grow during the winter

“Once you get use to seeing body hair on your body you will slowly stop feeling shame.”

If you lived past the 90s and notice some women have bald eyebrows, that’s because women over-removed their eyebrows and they never grew back. Some women, already back then and it’s always been more common in Europe, have stopped removing armpit hair, leg hair, nipple hair and all hair down there.

Say no to a Brazil body wax

What is a Brazilian wax? In a Brazilian wax common in the west pubic hair is removed from around the external genitals, between the upper thighs, and around the anus. Some women can choose to remove all hair in the area or leave a small strip of hair in the front.

For the last 15 years or the Brazil body wax has made it common for women to remove their pubic hair as though they are pre-pubescent women. The Januhairy movement is encouraging women to keep all their growth, personal and down their intact and to embrace one’s body as it is: hairy and beautiful. It starts with a few women but if women of the world unite, you can stop shaving forever. The other option: get married and save yourself the hassle.

“Female body hair challenges not only the world’s status quo on a superficial, visual level but also our deeper stigmas and beliefs surrounding female pleasure and sex,” says Caley Draws, who discusses sex and hair.

Thinking about growing out your hair?

Follow the Januhairy movement.

Thinking, no way, help me out. I got to this page for the wrong reasons: Start here with a simple sugar wax DIY recipe.

The post Grow a unibrow for Januhairy and embrace your body hair appeared first on Green Prophet.

Sheep, goat, and buffalo milk create some of the world’s most flavorful cheeses. And if you are going an extra step and can find it, camel milk cheese might be one to try.

We tend to think of dairy as synonymous with cows, and it’s true that most commercial milk products start there. But cheeses made from the milk of other animals—sheep, goats, and water buffalo—are becoming increasingly common and often easier on digestion. Many people with mild lactose intolerance report they can tolerate these alternatives. If you’re curious about widening your cheese horizons, here’s a starter list of cheese made from non-cow milk. (DairyX makes a stretchy vegan cheese).

Feta

True feta is never cow-based. This classic Greek cheese is traditionally made from sheep’s milk, or a blend of sheep and goat. It’s firm, salty, tangy, and ideal for salads or pastries like spanakopita. Authentic feta is usually sold in blocks, with a crumbly, dry texture full of little fissures. Cow-milk “feta-style” products exist, so check labels if you want the real deal. Here is a feta dish you can make worthy of a Michelin star.

Manchego

This is an iconic Spanish cheese comes exclusively from the milk of Manchega sheep raised in the La Mancha region. It ranges from semi-soft to firm depending on how long it’s aged. A buttery interior and a signature herringbone pattern on the rind signal authenticity, along with the official D.O. (Designation of Origin) marking. Curado (aged 3–6 months) is smooth, slightly sharp, and perfect on sandwiches or a tapas plate.

Buffalo Mozzarella

Mozzarella di bufala is produced from the milk of Italian water buffalo, especially in the provinces of Caserta and Salerno. Its creamy, silky texture is notoriously difficult to replicate with cow’s milk. Real buffalo mozzarella carries protected status in Italy. Counterfeits exist globally, but the authentic version has an unmistakable richness and delicate tang. Loads of TikTok videos suggest how easy it is to make. It’s not. But this salad, a caprese is easy to make after you’ve bought some mozzarella from the deli. Fresh mozzarrela should be floating in water, not hard in a bag like cheddar. The hard stuff will work for pizza but the fresh stuff is a million times tastier.

Labbaneh / Lebbene

Common across Israel and the Mediterranean, labbaneh, labne, or labaney is a soft, tangy yogurt-style cheese made largely from sheep’s milk (though goat versions exist). It’s often shaped into small balls and stored in olive oil, sometimes rolled in herbs like za’atar. It might taste “off” when you first try it but the tang of the cheese grows on your. Spread it on bread, serve with vegetables, or add it to a breakfast mezze. It’s so simple that many home cooks make their own. We take 2 parts labne, 1 part heavy youghurt with a quarter cup of olive oil and wrap it inside laffe bread. Yummy. Here is a recipe for labne here you make from yoghurt.

Humboldt Fog

Created by Cypress Grove in Northern California, Humboldt Fog is an American original made from goat’s milk. Its signature ash line running through the center helps it ripen from the outside inward. The result is a cheese that starts crumbly but becomes increasingly creamy over time, with gentle acidity and a more intense flavor near the rind. It’s excellent on a cheese board or melted over vegetables.

Halloumi

Originating in Cyprus, halloumi is a mixture of sheep and goat milk. Its springy texture and high melting point make it ideal for grilling or frying—so much so that people often mistake grilled halloumi for chicken. Traditionally aged and unpasteurized, it’s now beloved throughout the Eastern Mediterranean and far beyond.

We even have an Amish friend in Ontario, Canada making her own halloumi and selling it in markets in Toronto. It’s texture is a delight and it’s best served fried or grilled. Our friend says that one avoids a strong goat cheese flavor when the goats are kept clean and no urine makes it into the cheese. Reminds us of the expensive cat poop coffee, or argan oil made from nuts that come from a goat’s butt.

Halloumi chews squeaky. Sort of like rubber sneakers in a newly painted mall parking lot floor. It’s kind of neat though, also a bit annoying.

Pecorino

Pecorino simply means “sheep’s milk cheese” in Italian, and it’s a key member of the great Italian cheese families. Pecorino Romano is the version most commonly found outside Italy—salty, sharp, and a great substitute for parmesan. Other regional styles include Pecorino Sardo (Sardinia), Pecorino Siciliano (Sicily), and Pecorino di Filiano (Basilicata). All add depth to pastas, pizzas, and anything deserving a savory kick.

Tzfat Cheese

Produced in the northern Israeli city of Tzfat since the 19th century, this semi-hard cheese was originally made from sheep’s milk. Today you’ll find versions made from goat and cow milk too. The HaMeiri family—descendants of the early cheesemakers—still crafts a traditional sheep-milk variety using free-range animals milked by hand. The small family factory offers tastings and tours. (See also Goat’s With the Wind)

Roquefort

One of France’s most renowned blue cheeses, Roquefort is made from the milk of Lacaune sheep and aged in limestone caves. Legend says a shepherd abandoned his lunch—bread and fresh ewe’s cheese—to chase after a woman. Months later he returned to find the cheese transformed by blue-green mold into what we now call Roquefort. Its veins create a sharp, smoky tang that pairs beautifully with nuts, figs, or crusty bread.

The post Best cheese made without cow milk appeared first on Green Prophet.

I was shopping online for a candle the other day and quickly realized this: candles have gotten very expensive! Soy candles, aromatherapy candles, eco-friendly candles in fancy jars. If only there was a way to create some nice romantic lighting without breaking the bank.

But wait – there is! Introducing the orange peel candle: the solution to expensive candle-buying syndrome. And it’s a guaranteed prize for getting your daily dose of vitamin C from its citrusy contents.

Naturally providing the candle holder from the peel and the wick from the pith, all you need is a little oil and voila – you’ll have yourself a candle in no time!

Related: 5 ways to use orange peels in the kitchen – candied and

Try the fun and easy process for yourself by following along:

1.  First, slice your orange in half. That’s the half with the knobby part on the outside – the one I’m holding in my right hand, in the picture. The pith coming from that knob is stronger and will make for a better wick.

2. Remove the fruit, being careful to leave the thick string of pith that extends up from the center intact. I used a spoon to make a nice clean shave inside the orange peel towards the end of this step.

3. Fill the orange peel with oil of your choice. Here in my kitchen in Greece, where I’m currently living for work, I had only sunflower oil and extra-virgin olive oil. Deciding to save the latter for eating, I went with the sunflower oil. Do not drown the string of pith that extends upward – remember, this is your wick!

4. Light it up! (Optional soundtrack: “Light It Up” by Major Lazer, followed by “(Burn Baby Burn) Disco Inferno” by The Trammps) It took a while for the pith to catch fire; I felt as if I was toasting a marshmallow, watching in eager anticipation. Just be patient, and it will light. Good things come to those who wait!

5. Optional: Create candle covers by cutting shapes into the as-of-yet unused orange peel halves. I chose a crescent moon and a star.

6. Especially optional: Place your candle in a bowl that’s filled with water. Marvel as it floats around, and place a freshly picked flower in the water. You can customize your add-ins; choose your favorite leaf or flower to add an herbal or floral note to the orange scent from the peel. And then – because why not – take a selfie.

A word of caution: I left my orange peel candle out for a couple nights, and when I checked back, I saw that hundreds of fruit flies had come to feast. Most had died in their gluttony, floating in the oil inside the orange peel, but many were lingering above it. So I’d suggest refrigerating your orange peel candles after their first use, if you plan to reuse them later.

What do you do when life hands you oranges? Why, make orange peel candles, of course! If you have grapefruits or lemons, you can also make candles from their peels using this how-to guide.

The post The orange peel candle: A how-to guide appeared first on Green Prophet.

How to Make Mushroom Paper

If you’ve already experimented with making moss graffiti or traditional papermaking, here’s the next level of nature craft: mushroom paper. This activity is perfect for forest schools, Waldorf school families, or DIY crafters who love experimenting with natural materials. Making paper from fungi not only produces unique earthy textures and colors, but it also connects you with the forest in an entirely new way. With seeds or dried flowers added, your creations can even be planted—turning your art into living gifts.

Why Mushrooms?

Unlike plants (which are rich in cellulose), mushrooms are made of chitin, a strong structural polymer. This gives mushroom paper a distinct leathery texture—sometimes even resembling vegan leather, such as that used by iconic fashion designer Stella McCartney, the daughter of the Beatle’s Paul.

While we’ve heard from mycologists that say you can use poisonous mushrooms for paper as well as edible, we;d stay on the safe side and suggest using fungi confirmed by a local expert to be non-poisonous. And stick to woody, tough species you wouldn’t want to eat. Mushrooms like chaga could be curious to try, but the value of them might be better kept as a tea. 

Best Mushrooms for Papermaking

Dry, woody bracket fungi (also called polypores) are the top choice. They are called bracket fungi because they sit on the side of a tree like a shelf or bracket. They are hard to pull off but are removed with a knife or a rock. Experts we’re spoken with from the group UK Wildfood Larder say it is okay to pull all parts of the mushroom out. There is no need to consider leaving the roots since the actual “roots” of the mushroom run deep in the forest as mycelium. Mushroom hunters typically cut the mushrooms clean to avoid dirt and bugs in their edible haul. Below is a list of some bracket fungi you can try as paper. Really any of them will do.

• Artist’s Conk (Ganoderma applanatum)

• Turkey Tail (Trametes versicolor)

• Red-Belted Conk (Fomitopsis pinicola)

• Birch Polypore (Fomitopsis betulina)

• Reishi / Lingzhi (Ganoderma lucidum)

  Chaga (Inonotus obliquus) – though often too valuable as medicine

Mushrooms to Avoid

• Soft fleshy caps (button, portobello, chanterelle, oyster) → too mushy.

• Chicken of the Woods → better eaten than pulped.

• Slimy caps → produce weak, sticky sheets.

Tip from Angela at Foraging with Angela: “It’s best to use a bracket fungus rather than a toadstool. Look for species with visible fibers, leathery feel, and flexibility.”

Materials You’ll Need

• Foraged mushrooms (woody polypores work best) like birch polypores.

• A large tub or tray that is big enough to fit your mould and deckle. (You can make one easily with an old picture frame)

• Blender

• Water (lots!)

• Mould and deckle (or DIY with a picture frame + mesh)

• Absorbent cloths, towels, newspapers, or rags

• Sponge

• Optional: recycled paper scraps, cotton fibers (up to 20%), seeds, dried flowers

Step-by-Step Process for making simple mushroom paper

1. Collect & Soak

Harvest mushrooms and cut up into chunks. Soak them overnight—or longer to soften the fibers. Change the water if you soak for more than a couple of days as it will ferment.

2. Make Pulp

• Chop fungi into smaller pieces.

• Blend with plenty of water until you have a smooth pulp. A good strong blender like a Vitamix can help. The more you blend and liquify, the finer your paper can be.

• Mix in fibers like cotton or recycled paper for strength. Some papermakers suggest 20% paper.

3. Prepare Slurry

• Pour pulp into a tray with extra water.

• Stir so fibers float evenly.

4. Form Sheets

• Submerge mould and deckle.

• Lift smoothly, letting water drain while fibers settle into a sheet. Experiment with concentration of material on the deckle. More will create a thicker paper, less will create a finer, thinner paper. in the video above the maker is using a proper mould and deckle. A picture frame with an added screen instead of glass will do. Pull it up through the slurry and place another screen piece on top and press out water and flip and you will be fine.

• Remove deckle.

5. Couching

• Flip the wet sheet onto a towel or cloth.

• Sponge away water.

• Gently peel off the screen.

6. Drying

• Layer sheets between newspapers/cloths.

• Press under heavy books or iron through fabric.

• Replace damp layers until fully dry.

• Iron dry the sheets on a low setting to keep the sheets flat.

The process is flexible—part craft, part experiment—and every batch yields different textures and tones. We advise you to only use foraged mushrooms and fungus that are confirmed to be non-poisonous by a local mushroom expert. We also suggest you use mushrooms you prefer not to eat because why waste a tasty chicken of the woods when you can use an old dry bracket mushroom instead?

Creative Uses

Mushroom paper varies from pale cream to rich tans, often with an earthy scent. Each sheet is one-of-a-kind. Try it for:

Greeting cards and envelopes

Handmade notebooks

Plantable gift tags (with seeds inside)

Mixed-media art and collage

ewelry (rolled paper beads)

Eco-sculpture or masks

Make it thicker and use the “leather” in alternative fashion or art projects. Like mushroom leather pants?

Making mushroom paper is as much experiment as craft. Every batch turns out a little different, carrying the spirit of the forest (and you) into your art. Whether you’re creating earthy stationery, exploring eco-leather alternatives, or just enjoying the process with kids, this project is a hands-on way to turn fungi into something extraordinary.

In our journey meeting mushroomers, we also heard it’s possible to take some sawdust and inoculate it with mushroom spores to grow a thin flat sheet of mushrooms which can be later dried for “leather”.

Nichola Jane Rodgers: This is my mushroom paper I use a mix of birch polypore and chicken of the woods. 

Angela from Foraging with Angela tells Green Prophet: “I’ve made mushroom leather from a few species, but I’ve found that Oak Maizegill is the one I get the best results from. They grow in my area (Cape Town SA) as an alien. Any bracts that aren’t poisonous should do. You can usually tell the kind of paper/leather you’ll end up with by the feel of the fresh mushroom.

“I didn’t use any glues or binders for the Maizegill paper, their natural fibers are sufficient. It makes a flexible, foldable, leathery paper. I just blend it with lots of water to make the slurry.”

And the paper, she notes, can be “more of a leather. Depending on the species.” See her video below.

Mushroom paper typically ranges from pale cream to deep tan, often carrying a subtle earthy aroma. No two sheets are alike—each piece carries the spirit of the forest into your art.

Inspired by making paper? Check out this Indian-based design firm Anomalia –– they design furniture using mycelium!

And we were suggested to watch this video, about a man who makes hats from mushrooms in the forests as they are. The hats are made from amadou, a material made from Fomes fomentarius mushrooms. This species grows mainly on beech and birch. And a part of the cap called trama can be extended with figers (when cleaned from the spore part and the top layer “skin”.

Primarily this material was used as tinder for fire making in many parts of Europe. Hat making was rarer. And survived only in one village in Transylvania (now a part of Romania) in a place inhabited by Szekler people speaking an ancient dialect of Hungarian.

Only a few families still make a hat, mainly the old people. The video was made with the youngest from the line of Mate hat makers, Karoly Mate. This is the vegen leather of the future and these people steward this knowledge. This process was popularized by the famous ethnomycologist Paul Stamets.

The post How to make mushroom paper appeared first on Green Prophet.

You need to fix a meal, but  it’s too hot to spend time in the kitchen. Let fresh tomatoes come to the rescue. Caprese salad, an Italian mix of tomatoes and mozzarella cheese, is the appetizer you can put together in minutes – the snack to serve with crackers or toasted baguette slices – the side dish for a summery meal like our grilled chicken wings or our vegan garlicky roasted cauliflower.

Caprese salad is seasoned with salt and olive oil, and made lively with basil or aragula. Couldn’t be simpler. If you prefer to dribble some good home-made pesto over the salad, even better. Scatter some olives around the vegetables and gently mix them in – better yet.

Have some dried, ground oregano or za’atar herb handy? Sprinkle a light seasoning of either on the salad, about half a teaspoon. Not traditional, but tasty.

Caprese Salad Ingredients

6-8 servings

Ingredients:

3 cups cherry tomatoes, halved

12 oz. mozzarella cheese balls, halved

A handful of fresh basil or arugula leaves, or 2 tablespoons pesto

Olive oil to dribble over the salad, if not using pesto

Salt and freshly ground black pepper

The post Caprese salad ingredients appeared first on Green Prophet.

As individuals become more aware of their environmental impact, they begin to reconsider the products that they use in their daily lives, including sunscreen. 

Conventional chemical sunscreens normally contain compounds that may harm marine life, especially coral reefs. But here’s the good news: mineral sunscreens are not only safer for your skin but also gentler on the planet. Learn how making the switch can help protect our oceans and contribute to a healthier future.

Which Sunscreens are Eco-Friendly?

Not every sunscreen product is the same, especially when it comes to environmental impact. Ingredients like oxybenzone, octinoxate, and avobenzone, commonly found in chemical sunscreens, have been linked to coral bleaching and harm to marine life.  These chemicals rinse off your skin when you swim or shower, making their way to waterways and weak ecosystems.

In contrast, mineral-based sunscreens use physical blockers like zinc oxide and titanium dioxide to effectively protect against the sun’s UV rays. When formulated correctly (using non-nano particles and without harmful additives), they are a reef-safe method of sun protection. 

Understanding the Ingredients: Zinc Oxide and Titanium Dioxide

So what’s the difference between zinc oxide and titanium dioxide? They are naturally occurring minerals with broad-spectrum UV protection that block both UVA and UVB rays.

Unlike chemical filters, which absorb UV rays and convert them into heat, potentially irritating sensitive skin, mineral filters sit on the skin’s surface and physically block the sun. This makes them especially suitable for sensitive skin types, including children or individuals with conditions like eczema or rosacea.

Notably, reef-safe formulas do not contain nano-sized particles, which can cause danger to the environment. Rather, non-nano mineral-based sunscreens have minimal chances of being consumed by marine creatures or diffusing to the environment.

Beyond the Ocean: Greater Environmental Impact

Being eco-friendly is not just about what is inside the bottle. Many brands are also committed to creating sustainable packaging that uses recyclable or even biodegradable materials. This limits plastic waste and supports the shift to a circular economy.

Some formulas are also biodegradable, meaning they can break down naturally without causing any damage to the environment. These products help you approach sustainability in a comprehensive way, allowing you to take care of your skin while taking care of the environment around you.

Safe for You and The Planet

Mineral sunscreens are one of nature’s most thoughtful solutions. Unlike many chemical options, mineral filters are not absorbed into the bloodstream and are less likely to induce an allergic reaction, making them a smart choice for individuals with sensitive skin, allergies, or autoimmune conditions.

By choosing mineral sunscreen, you’re making a conscious decision that aligns with not only the well-being of the planet, but also your health.

Final Thoughts

You don’t have to choose between protecting your skin and protecting the environment. Mineral-based sunscreens offer effective, reef-safe UV protection while supporting a more sustainable lifestyle. Whether you’re just beginning to explore green skincare or already committed to it, switching to mineral sunscreen is a great place to start.

The post Mineral Sunscreens and the Planet: Sun Protection That Respects the Environment appeared first on Green Prophet.

In the desert heat of Kandahar, Afghanistan, where the asphalt cooks and air conditioners wheeze in surrender, Afghan taxi drivers have taken a cue from Ancient Persia. Temperatures are now over 104 degrees and air con repairs are too expensive. Forget Tesla’s climate control or fancy freon-fueled chillers—these drivers are mounting DIY windcatchers on their car roofs and turning their beat-up Toyotas into eco-cooling machines. The cost? $43.

Call it badgir 2.0: A clever, water-cooled evaporative system rigged from plastic jugs, PVC pipe, swamp-cooler pads, and a 12V pump, all held together by hope and centuries-old wisdom.

These contraptions—locally called “badnivil”—aren’t just a funky roadside gimmick. They’re actually working better than factory-installed AC in dry climates, cooling the entire cab and earning high praise from passengers, who now prefer the “natural AC” over the old mechanical kind.

“With these coolers, you feel the breeze everywhere,” says one driver in a now-viral AFP video. “The AC just blows cold at the front. This is more like nature.”

Related: 5 ways to use air conditioner water

These rooftop air chillers are inspired by windcatchers—tall structures in Persian architecture designed to funnel and cool breezes into homes, often enhanced with water or ice for maximum effect. Combine that principle with a little MacGyver spirit, and you’ve got Kandahar’s answer to climate adaptation on four wheels.

While the world waits for billion-dollar innovations to solve heat resilience, these Afghan tinkerers have already built theirs—for about $15. Afghan opium producers also rely on solar energy to grow poppies.

So… Want to Make Your Own McGyvered air con for your car?

You don’t need to be in Kandahar—or even be particularly handy—to build a mini version for your car. Here’s a stripped-down DIY guide to create your own Afghan-style windcatcher cooler. No tech degree or camel required.

?️ DIY: Afghan-Style Evaporative Car Cooler

What You’ll Need:
Item Notes

20L plastic water tank or jerry can (mounts on roof or trunk)
Swamp cooler pad / burlap / sponge (acts as the cooling surface)
Small 12V submersible pump (available online or at garden shops)
Flexible tubing or hose to circulate water
Ducting or vent hose to channel cooled air inside
Mesh screen keeps bugs out, air in
Basic tools, zip ties, sealant for rigging and mounting
Optional: solar panel to power the pump without draining your battery

How Jerry-rigged AC Works

The pump draws water from the tank and keeps the cooling pad wet.

As the car moves (or from natural breeze), air blows through the wet pad.

Water evaporates, heat disappears, and cool air is piped inside.

Because your AC runs on water and physics—not gasoline.

Build Instructions (simplified)

Mount a plastic box or crate on the car roof with airflow holes on both sides. Stuff it with wet cooling pads, burlap, or even old T-shirts—just keep them moist.

Run tubing from a small water tank (placed nearby) to a pump that trickles water onto the pad.

Connect a duct from the back of the box down into your cabin (through a window or vent).

Power your pump via your car battery or a tiny solar panel.

Enjoy the quiet hum of sustainability while everyone else melts in traffic.

Pro tip: If your city is humid, this won’t work as well—evaporative cooling is most effective in dry desert air. For urban use, pair it with a small fan for airflow boost.

The Afghan windcatcher car cooler isn’t just clever. It’s low-cost climate adaptation. With rising global temperatures and millions of cars still without functioning air con, it’s a design-for-the-rest-of-us moment. A punk rock move in a world of overdesigned heat tech. Plus, it’s deeply sustainable: no refrigerants, no increased fuel use, no carbon guilt. Just water, airflow, and a little DIY spirit.

My friends in the hot and dry Negev Desert own a Desert Cooler mounted on the roof to keep their home cool, and delightfully more humid in the hot, desert and dry sun. Why these have fallen out of fashion is anyone’s guess.

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