In this world of carbon counting, it turns out that the smallest feet can have the biggest footprint. The thought dawned on me recently as I watched a friend wrap up her child’s used diaper and place it in a trashcan, already half-filled with shiny, plastic lumps. Her sink brimmed with miniature glass jars she’d washed and planned to recycle. I thought about how much waste a single meal had made: the most basic elements of a baby’s life–food and poop–are generating billions of units of waste each year.

If I spent my life juggling a baby, a washcloth, a bottle, diapers and a job, I’d surely want to make things as easy as possible. In fact, disposable diapers and pre-made baby food are rightly credited with helping to liberate the modern woman. Fortunately, some of those products have advanced beyond mere convenience, making it possible to raise children and enjoy a career without leaving a heap of dirty Luvs and single-use jars or bottles in the wake of such success.

I have stumbled upon two products that can fundamentally change the ‘ins and outs’ of an infant’s environmental impact. Let’s begin with the in–food. Clearly, breastfeeding is the most natural, ecological choice for your child… up to a point. Until recently, it seemed that there were two options for mobile mothers: to puree fruits and veggies and cart them along in cumbersome containers, or to purchase pre-pureed baby food in small (but surprisingly dense) glass jars.

More likely than not, most parents won’t choose to rely on baby food of their own making at all times–Women’s Lib aside. Yet the glass-jar option seems egregious: few moms or dads I know enjoy the prospect of carrying a 10-20 pound child on one hip and an equally dense bag of baby food jars on the other. Even more incredible is that in mere minutes, each of those glass and tin bottles will end up in the garbage or recycling bin.

I did some research and discovered a company that was at once inspiring and enviable: a concept so simple, I wondered why I wasn’t the one who’d invented it. NurturMe dehydrates some of the best foods for babies and presents them in serving-sized pouches that weigh virtually nothing. In fact, a box of 8 packets weighs less than a single glass jar of baby food. All a mom or dad has to do is add water, breast milk or formula and stir. The contents become a delicious, concentrated puree of organic fruits or vegetables. How do I know this? I tried it. Yes, I actually procured some NurturMe and tasted it myself (with water) before I started recommending them to friends, or friends’ babies, as it were.

On the other end of the spectrum are recently introduced biodegradable diapers called gDiapers. Traditional disposable diapers can take up to 300 years to decompose, while these take only 50-150 days. Without getting too much into the obvious inconveniences of cloth diapers, I’ll say that their environmental impact is pretty menacing as well: the amount of water it takes to really get each one clean is enough to render them wasteful. And let’s not forget the fact that virtually no parent wants to clean refuse twice: first from the skin, then from the cloth. Disposable diapers are a quintessential part of the advancement of our society and should be embraced–as long as they dispose of themselves.

The gDiaper is a middle ground: a diaper that is part re-useable; part disposable. gDiapers come with several insert options that can be flushed down the toilet, where human waste is designed to go. The remainder of the diaper is used again and again, so that only a small piece is ever thrown away. In fact, the gDiaper inserts break down so naturally that they can be composted and used to fertilize non-edible plants. (But only when wet.) Not surprisingly, they are made without plastic, elemental chlorine, latex or perfume.

Many modern mothers and fathers have added ecological responsibility to their list of accomplishments. Unlike some industries that create convenience at a stunning ecological cost, there are baby products out there that can maximize a parent’s efficiency, while minimizing his or her impact on the environment. NurturMe and gDiaper are two businesses that set the stage for an ecologically-minded millennial generation. Hopefully they’ll figure out what to do with all of those Huggies bobbing in the sea…

Last Friday was especially perfect for this type of stay-at-home date, as there was record rainfall accompanied by severe thunder claps and lightening white-outs. High levels of risk were involved in braving the commute and so, naturally, there was considerable excitement. The house was our ultimate destination: we were like heroes getting home.

But once we got home, there was a penetrating lull. The world of roads and traffic lights and office printers ceased to exist, and it was just the two of us, perched in our little gray house, hoping we wouldn’t be washed away. Before Christopher got home, I listened to Steve Inskeep drone the day’s final news while doing some mise en place, when all of a sudden—MEEEDDIIIIDIIIDUUUMMMDUMP. The high-pitched storm warning reminded me that things were serious outside, but that I was safe at my counter top, chopping herbs.

Christopher called shortly thereafter, to tell me about a puddle on Richmond Avenue that went up to the doors of his truck. I waited for him to get home while Lupe tried to maintain close contact to both of my calves as I hobbled through the kitchen gathering ingredients for our salad. She’s great at scooting between the ankles and staying there, despite the risks it poses to those of us heating skillets and opening bottles of wine. Christopher’s arrival was more celebratory than usual, and rivers of wine seemed to flow through the entire night. I wish it would rain like that more often.

Generally, on these Fridays, I handle the plant parts, and Christopher deals with the animals. Last week, he used a grill pan to cook up some trout he’d blackened with a generous coating of curries, peppers and other pungent dusts. Meanwhile, I sliced a few tomatoes (yellow, orange, red) into discs about the size of a silky mozzarella ball, alternating the two between slices of prosciutto and basil. I wanted more herbs, but neither Christopher nor I could brave the moat that had developed between our back stoop and our garden bed.

I wanted more herbs for my salad, too, and indeed the original recipe called for parsley and mint, both of which I had to do without. It would have frustrated me—especially since maneuvering the refrigerator door with a dog between your feet can be quite maddening—except that such extraordinary weather was inspiring some girlish nerves… would the power go out?… would we have to eat our dinner to a dim flame?… I promptly forgot about the mint. As it turns out, our lights stayed on, which was a good thing, because my feet were eager to cut the Sisal.

The salad you see now is a reproduction: I had some leftover peas, pistachios and a bit of Pecorino, and I made this again the very next day—when the sun came out and the birds took baths in sidewalk puddles.  It was just as delicious under clear skies.

Pea, Pecorino and Pistachio Salad

Adapted from Food and Wine

Serves 4-6

1 T freshly squeezed lemon juice
1 T honey
1 large egg yolk
3 T cup extra-virgin olive oil
Salt and freshly ground pepper
5 ounces baby arugula
1 large head frisée, chopped
1 tablespoon chopped mint
1 tablespoon chopped flat-leaf parsley
1 cup frozen baby peas, thawed
½ cup pistachios, roasted in a skillet and salted (or pre-roasted)
1 cup shaved Pecorino Romano cheese (3 ounces)
__

In the bottom of your salad bowl, whisk lemon juice, honey and egg yolk.
Drizzle in olive oil until emulsified, adding more if you prefer an oilier dressing.
Season with salt and pepper and place arugula, frisée and herbs over the dressing—do not coat.
In the meantime, prepare your other ingredients.
Just before serving, toss the leaves then gently add remaining ingredients.
(You can toss to incorporate, although I preferred to serve mine with the nuts and cheese on top.)

Pea Soup for the Sunday Soul:

Dice 1 yellow onion and 3 cloves of garlic; sauté them with olive oil and a teaspoon of oregano plus salt and pepper until translucent, about 10 to 15 minutes in an 8 quart stockpot. * Add 4 chopped carrots; 6 chopped boiling potatoes (mini red are my favorite); ¾ lb. dried green split peas (reserve ¼ lb from a one pound bag); 64 oz chicken stock and 2 c water to the pot. * Bring to a boil. * Reduce heat and simmer 30 minutes. * Add remaining ¼ pound of green beans, and more water or stock if the soup is too thick. * Simmer for another 30 minutes, or until peas are soft. * Salt and pepper to taste. * You can serve this with diced, smoky bacon for a bit more flavor.