November Total: There is no away

-7 Chip Bags
-5 Mesh Bags
-1 Organic Cane Sugar Bag
-12 oz Coffee Bag
-1 Padded Envelope
-1 Decrepit, Reusable Grocery Bag
-3 Almond Milks
-1 Orange Juice Container
-12 oz Sparkling Water
-2 Thin Plastic Packaging (bread, TP)
-3 Dog Biscuit Bags
-2 Noodle Bags
-Frozen Pea Bag
-5 Bread Bags
-2 Gallon Ziplocks
-Miscellaneous Film
-1 Pretzel Stick Bag
-1 Computer Mouse Packaging
-2 Cranberry Bags
-6 Cheese Bags
-1 Organic Condensed Milk Container
-1 Shredded Cheese Container
-1 Basil Container
-18 Lids
-2 Single Use Coffee Lids
-1 4oz. Saline Solution Bottle
-2 Styrofoam Plates
-1 Polypropylene Food Bowl
-1 Pill Container
-1 Toothpaste
-2 Condiment Cups
-1 Pen
-1 Fork
-4 Vegetable Ties
-1 Vitamin Package
-1 Bread Tab
-2 Bar Straws
…and a smorgasborg of other bits and pieces

This month I investigated where “away” is when I throw items in a local trash bin.  It turns out that they get trucked to the Southeastern Massachusetts Resource Recovery Facility SEMASS waste-to-energy facility in West Wareham run by Covanta Energy.

SEMASS Waste to Energy Facility

SEMASS Waste to Energy Facility

On November 22, 2013 I met Patti Howard to get a private tour of the SEMASS facility. Patti greeted me with a firm handshake and a big smile. She has been working at SEMASS for 20 years, first as an accountant and now, because she is a “people person”, as a MSP program coordinator giving tours and presentations about the benefits of incineration. As she gave me an introduction to the facility it was obvious that we were getting into controversial territory. A woman clearly accustomed to conflict, Patti started by admitting that waste to energy facilities are not popular with everyone, but she stressed that people need to “have all the facts” before making judgments about it. She consistently tended towards defensiveness and chose her words deliberately throughout the tour.  She spoke with a firm conviction that we need to reduce our waste coupled with a harsh realism about the amount of trash we currently produce. She said that they Covanta sees trash as a resource and that it is much better to incinerate it than put it in a landfill. When my trash arrives at SEMASS it is dumped onto the “tipping floor”, an expansive room that holds mountains of trash that are inspected for hazardous materials (like propane tanks) and where most ferrous metals are removed with magnets to be recycled. At this point Patti noted with pride that SEMASS is the “largest recycler of metal in Massachusetts”, recovering nearly 40,000 tons of ferrous and non ferrous metals every year

The Tipping Floor

The Tipping Floor

SEMASS currently combusts over a million tons of waste a year, providing 25% of the “renewable energy” in Massachusetts. The facility qualifies as a Class II renewable energy source, giving 50% of its renewable energy credit value to boost local recycling programs. They are able to produce just under 600,000 megawats a year, or enough to power 75,000 homes. But is this the “clean, renewable energy” that Covanta claims it to be?
One of the challenges of incineration is pollution. Even the fanciest modern incinerators send CO2 and supertoxins like dioxins and furans into the air. They liberate toxins bound up in our industrial and municipal waste and release them into the air and water. This inevitably includes chemicals that have been linked to cancer, birth defects, and developmental, endocrinological, neurological, circularoty and reproductive problems. Combustion can even create new toxins that were not in the original waste, like dioxins that are created when items containing chlorine are burned. Globally, incinerators are the leading source of dioxins.
Incinerating does not make waste disappear, it produces ash. “In general, for every 3 tons of waste one shoves into an incinerator we get one ton of ash that requires landfilling” (Annie Leonard The Story of Stuff, 2010, p. 424). The ash is more toxic than the original waste, containing concentrated heavy metals and pollutants. About 1/3 of the SEAMASS facility is devoted to processing the ash, and their emissions of heavy metals and other pollutants consistently measure 60-90% below EPA limits. To avoid groundwater contamination SEMASS collects rainwater in three onsite ponds and has a water treatment plant on site. They also utilize local landfill leachate to meet almost 30% of its water needs and conserve roughly 40 million gallons per year of groundwater resources.

Boiler Aggregate Ash

Boiler Aggregate Ash

Covanta boasts that this ash can be used as landfill cover and does not emit methane like decomposing landfill waste. It has potential to be used as a building material but has not been approved by the state of Massachusetts. It sounded like regulations on incinerators in Massachusetts are stringent and that Covanta was making a sizable effort to “green” their business, but as my nostrils protested the nauseating decomposition and chemical smells throughout the facility I thought it was a stretch to call this energy “clean”. When I asked Patti if the workers at SEAMASS showed physical effects from working at SEAMASS she assured me that HEPA masks were used when appropriate and that high risk workers were tested multiple times a year for negative health effects. If our communities were to shift our focus away from toxin releasing incinerators and towards zero waste programs we could create more jobs. “For every dollar invested in recycling ad zero waste programs, we get ten times as many jobs as in incineration” (Annie Leonard, The Story of Stuff, 2010, p. 429). Not only are there more jobs, these jobs are also cleaner and safer jobs that help conserve resources and create a more long-term solution.
I also think that it is a stretch to call this energy renewable. Ultimately, they depend on fossil fuels and trees for much of their fuel. Recoverable energy could be a more appropriate term. At least 15% of what they combust is food waste that could instead be composted and reused as fertilizer. They burn valuable resources and I can’t help but think that we could produce more energy by conserving rather than combusting. It is like choosing between pulling the plug or turning off the faucet to lower the water level in a bath tub. Turning off the faucet has a less immediate effect, but the tub will never really be empty if you leave it on.  I would much rather see comprehensive composting and reduction initiatives in my town than an incinerator. Until we change our minds over to a reusable mindset, this incinerator will keep on burning. Visiting this incinerator made me more proud than ever of the efforts we have taken this year to reduce our waste!

Sources:
Annie Leonard: The Story of Stuff
Susan Freinkel: Plastic a Toxic Love Story
Charles Moore: Plastic Ocean
SEMASS website and personal communication with P. Howard

A Day in the Life of a Plastiphobe :OD

No place is more plasticized that the supermarket.  These days everything seems shrink-wrapped, encased, prepared, and packaged.  Over the past couple years Brandon and I have created and adopted many ways to reduce our plastic waste.  Today, on my early morning trip to Whole Foods, I thought I would take you along with me, and show you what we do to keep plastic our of our kitchen.

Here is what came home with me today:

We are what we eat: healthy!

We are what we eat: healthy!

Yum! (and if you look closely in the back you can see Shadow’s fuzzy face wondering what the heck I’m doing)

Here are my rules for shopping:

1. BYOB: Bring your own bags!  This includes produce bags folks.  I have been known to pass up produce because I ran out of bags, or stuff multiple veggies into the same bag to avoid waste.  I also always  go back to my car when I forget my bags in it.  No excuses!  With a little planning you can train yourself to remember.  (See our week 1 post for websites that sell reusable produce bags)

2. Plan ahead.  Going to the grocery store with a plan of what to make for the week can result in a lot less food waste.  This week’s bounty will become:

-Bulgar, arugula, and cannellini salad.
-Baked wild-caught Alaskan salmon with cornmeal-masala roasted brussels sprouts.
-Chickpea cutlets.
-Spicy peanut and eggplant soup.
-Parsnip chips.
-Cauliflower and mushroom pot pie with kalamata olive crust.
-Almond quinoa muffins with currants.
-Fresh carrot juice.
-Vegan jelly donut cupcakes.

Of course, there are bound to be impulse items. For example: how could you resist these beets?? Seriously, they might be the sexiest beets I’ve ever seen!

3. Avoid anything with ingredients you can’t pronounce.  As you can probably tell from the photo above, we make most of what we eat from scratch.  It helps that both of us love to spend time in the kitchen.  In fact, cooking together is one of our favorite ways to spend our evenings.  Our love of food and cooking not only brings joy to our lives, it also has given us more energy and stronger, healthier bodies.  As they say, you are what you eat.  We are not high fructose corn syrup, sodium benzoate, dextrin, and yellow #5.  No!  We are carrots, mushrooms, arugula, and tomatoes!!!

4. Buy local whenever possible.  Local food supports your neighbors rather than big corporations.  Local food reduces your carbon footprint by avoiding the massive amounts of fuel necessary to ship food around the country (and sometimes globe).  It doesn’t get more local than your own garden.  We are so excited to set our seedlings in the coming months!  Another thing I am excited about = farmers markets!  This year we might not need them since we just bought a small CSA share from Rustic Roots Farm.  We will be getting fresh, organic produce delivered to my workplace for about 4 months!  Never heard of CSAs before? Read this!

5. Buy organic whenever possible.  Organic foods are better for the environment because they avoid chemical pesticides and synthetic fertilizers.  Organic foods are better for your body because they are grown from healthy soils and contain appreciatively higher levels of antioxidants, flavonoids and vitamins than their conventionally grown counterparts.

Here are some tips to avoid plastic:

1. PRODUCE PRODUCE PRODUCE! Nuff said.

2. Use the bulk isle!  This week I bought peanuts and dried garbanzo beans using my homemade produce bags.  You can also use your own container, like a mason jar, and they can weigh it for you before you shop and tare it when you check out.

3. Whole foods has a great butcher/seafood station that will also allow you to use your own container.  If you lack a container they wrap the meat in paper with a small plastic lining, which in my mind is much better than the foam plate-shrink wrap combo around conventional meat.  Their seafood counter is committed to selling only sustainable seafood, although NPR recently did a 3 part series questioning the validity of sustainable fisheries that is worth a listen.  The butcher provides a rating system to let you know how the animals were raised and treated.  All in all, it seems like a better way to buy meat.

Is our refrigerator truly plastic free?

Nope.  But it’s better than average!  Most of our condiments are in jars, but all those pesky lids are plastic.  I broke down this week and bought almond milk, but we get all of our juice in glass jars or we just make it ourself with our juicer (best kitchen appliance I ever bought!).  You can revisit our previous post for my recipe for hommeade soy milk, it’s so easy I am kicking myself for buying the almond milk this week!  We always leave shelf space for some good bottled beer, supporting microbreweries and avoiding the plastic lining in cans.  We store our leftovers in mason jars and glass Tupperware.  The cauliflower was our only plasticized produce this week.  Can’t seem to get the dang vegetable without it!  Sigh.  The most obvious pieces of plastic this week housed the garbanzo flour and almond meal that I bought for baking.  There was no other way… Our freezer is largely unused besides some frozen fruit, ice racks (I am saving up for some stainless steel ones as I type) and a bag of corn that has been used to ice sore joints and muscles for years.

So there you have it!  A shopping trip in true Plastiphobian style!  If you want to learn more about healthy food choices and great recipes here are my favorite resources:

Anything by Michael Pollen (The Omnivores Dilemma, In Defense of Food).  This man’s writing changed my life is so many wonderful ways.

Fast Food Nation by Eric Schlosser. (It is also a movie if you are not into the whole reading thing)

Animal, Vegetable, Miracle by Barbara Kingsolver

-Anything, and I mean ANYTHING by Isa Chandra Moskowitz (Veganomicon, Vegan with a Vengeance, Vegan Cupcakes Take Over the World).  She also has some recipes available online at the Post Punk Kitchen.

-Any cookbook with Molly Katzen’s name on it (The new Moosewood Cookbook, Moosewood Restaurant Cooking for Health, etc).  You can browse some online recipes here.

Buzzed for 1000 Years

Week 7:

-4 Bread Bags
-1 Produce Bag
-1 Vegan Marshmellow Bag
-1 Motzarella Cheese Container
-1 Earth Balance Container
-1 Feta Cheese Container
-2 Frozen Fruit Packages
-1 Vegan Sausage Package
-1 Chapstick
-1 Swiffer Mop Container (and this will be our last)
-1 Blueberry Package
-1 Razor Refill Package
-3 Plastic Films
-1 Nut Package
-1 Tempeh Package
-1 Toilet Paper Package
-2 Dog Treat Packages
-1 Mesh Garlic Bag
-4 Safety Seals
-1 Chocolate Wrapper
-1 Chip Bag
-1 Pair of Contacts
-1 Rosemary Package
-1 Salt Grinder Top
-1 Dog Medicine Package

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One piece of plastic you will never see in our pile is a coffee cup.  This week we wanted to explain why and how we avoid such waste:

Coffee is a delight unto which many people give themselves, each and every day. It has integrated into our culture with coffee shops around every corner and numberous varieties of beans and roasts. I personally enjoy waking up to a hot cup of freshly pressed coffee on cold mornings, enjoying one over a conversation and especially when relaxing and reading a book. Indeed, coffee is an aromatically fantastic beverage that I can see at my side as I move forward. So where does coffee go wrong, and how is it effecting our environment in a negative way?

Just like with meat production, over time a rising demand for coffee has caused some farmers to change their growing methods in order to boost production.  Traditional, shade grown coffee takes longer to ripen, but it offers great soil stability, habitat for wildlife, and maintains a cool, damp microclimate under the canopy that is perfect for water-loving coffee plants.  The newer sun-cultivation method causes the coffee plants to ripen faster and increases yields.  Yet it promotes deforestation and the destruction of wildlife habitat, destabilizes soil and increases erosion and requires more fertilizers, pesticides, and water. As consumers in America our product choices matter.  We import coffee from around the world, driving the market through demand.  If your coffee is not marked organic or shade grown you are probably buying coffee grown through sun-cultivation methods.  You have the power to demand change through what you choose to buy.  For some great options check out Equal Exchange.  (Their chocolate is also top notch!)

K-CUP PYRAMID

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These 31 Plastic K-Cups are the result of an afternoon at my workplace. Being conservative, I’d say my workplace goes through 50 of these each day. Like most plastics we have discussed over the past weeks, these things will not degrade, they will end up in a landfill and last for years and years. Just imagine! Someone casually has a cup of coffee that is made in 20 seconds, drinks it in 3-5 minutes and creates a piece of waste that lasts for centuries. People do it every day, multiple times a day. And, as you may know… there are a lot of people in the world.

Waste… waste… waste! Why so much waste!? Not only are K-Cups wasteful, they are low-quality and could only dream of actually possessing the richness of fresh ground, freshly steeped coffee beans. But unlike a true, delicious cup of coffee, K-Cups produce a slug of caffeine in under 30 seconds, all at the press of a button. It certainly fits the mindset – convenient, no effort, instant reward. How much do people enjoy the ease and convenience of K-Cups? 2.5 Million K-Cups are consumed in America each day, according to a report by Keurig. 😦 How many a year? You do the math… it’s alarming.

In Keurigs defense, they do support socially and environmentally responsible practices.  Yet, within this wordy webpage, they admit that their product is a challenge to recycle.  And they fail to address the fact that their product promotes the mindless production of plastic waste.  If they really care about the environment they would fully endorse their reusable K cup, and phase out the single use disposables.  No matter how much they write about supporting fair trade farmers on their website, their company is in no way environmentally responsible.  There are so many more responsible ways to brew a cup of joe!

EXCESS, SQUARED

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If you live in New England, you have inevitably seen this horrible image. What is it, you may ask, that makes this so horrible? See what sleeps within!

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You have seen correct – it is styrofoam (plastic) housing another piece of plastic, with a plastic straw. These beverages on average tend to last under 10 minutes, many even faster because it is iced, and people drink iced cause it goes down quick and easy.

Styrofoam is a great environmental enemy. It takes a long time to break down, takes up copious space in a landfill, is made from dangerous chemicals and is virtually un-recyclable. How un-recyclable? Roughly 25 Billion Styrofoam cups every year get thrown away into landfills. If you love your Dunkin Donuts iced coffee, and you also love the climate, shelter, and food this planet provides you, train yourself to bring your own reusable cup.

And for what! For an accessible, convenient beverage? I recommend to anyone who cannot take their thoughts off their Dunkin Donuts iced coffee to realize there is a better option, and it starts when you wake up in the morning. Not only is is tastier and more satisfying, it is waste free and could potentially support the people who need it most.

ITS YOU, BREWING AT HOME!

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Fair Trade Coffee Beans and a handy grinder!

Stainless Steel French Press!

Stainless Steel French Press!

It couldn’t be easier to make your own fantastic coffee at home. I have found that going through these motions is a great way to get my groggy brain moving in the morning.  And it feels good to know I am making smart choices for the environment.

1. Buy some beans! We refilled this container from the bulk isle at the Equal Exchange Cafe near North Station in Boston. Most grocery stores also have bulk coffee. So grab a mason jar and fill it up with your favorite!
2. Grind Beans on Coarse Setting. Our Black and Decker Grinder cost me less than $30, and you coffee tastes much more flavorful when freshly ground.
2. Bring Water to a near Boil
3. Place ground beans and water into the french press and stir.
4. Wait 4 minutes.
5. Stir once more, press and voila! You have delicious coffee!  Our Bodum french press makes the perfect amount for 2, but they also sell smaller presses if you are drinking solo.
6. Compost those coffee grounds :O) We dump ours right in our garden.  Turns out that mushrooms love them too. Back to the Roots sells mushroom kits at Whole Foods that lets you grow a pound and a half of gourmet mushrooms out of coffee grounds right in your kitchen!

And if your really feeling sustainable and supportive, get your own set of hand made local pottery to drink em up!  We bought these beauties in Portland, Me.IMG_5393

Trés belle, non? Now wake up and get brewing, waste free!

Week 5: Bring Bamboo to Lunch!

Rejected!

Rejected!

Week 5:

-5 Lids

-3 food containers (1 hummus, 2 take out indian food)

-2 Container Seals (from hummus and earth balance? It becomes hard to tell)

-3 Films

-2 Frozen Fruit Bags

-2 Toothbrushes

-2 Toothbrush packages

-1 Graham Cracker Wrapper

-1 Bubble Wrap Envelope

-1 Simply Orange Juice Bottle

-1 Chocolate Wrapper

-1 Hair Brush Package

-1 Potato Bag (the only way we could buy organic…)

-1 Tortilla Bag

-1 Bread Bag

-1 Brown Sugar Bag

-1 Large Tetra Pak (almond milk)

-1 Tempeh Package

-1 Dehydrated Dog Food Bag

-1 Spice Lid

-Film seal from Hummus Package

-Pill Package

-Seal from Nyquil

Another week, another pile.  This one looks smaller than average, a promising start to our second month.   Yet this pile, however small, is adding up to a big realization of how extensive our footprint is on this planet. We find ourselves thinking much more about our consumer choices knowing that we have to keep it with us until the end of the year.  We are no longer making excuses for the things we buy (Ok, we excused the OJ this week because Brandon was sick… there are still excuses, but we recognize them for what they are: areas for improvement).  If it is wrapped in plastic, we hem and haw over the pros and cons to buying it.  We know we cannot live without plastic, nor do we plan to or want to, but these plastic piles are making us think long and hard about what plastics we could be avoiding.

This week we want to feature one of our favorite plastic-reducing tools: To-Go-Ware Utensils!

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Easy to carry and beautiful to boot, these utensils make a great lightweight addition to any lunch bag, purse, or backpack. Each set of utensils comes with a fork, spoon, knife and chopsticks. They are made from a high-quality sustainable bamboo, which is very durable and doesn’t stain or absorb flavors. They also have a food-safe oil finish so they can look sleek without any chemical additives.

If carrying around your own place-setting seems a bit odd, the company does you a favor and puts them all in an easy to carry case with a handy carabiner. Even the utensil package sports a sustainable drive, being made from recycled PET bottles itself! Indeed, when it comes down to lunch time nothing turns more heads in curiosity then when you whip out a bamboo spoon before you dive into soup in a mason jar.

Ready to go!

Ready to go!

However these utensils serve a great purpose than turning heads and starting conversations – they are a symbol of sustainability and another grand step away from single use disposable plastics.  From backyard barbecues to take-out orders, we see plastic ‘silverware’ floating about everywhere.  They are a sign of our disposable living, of people who are too busy to make a proper lunch, of marketing that seduces us with convenience.  These utensil wait for us to use them that one time, that one bite, that one sample of ice cream. We use these plastics and throw them out, their life seemingly not lasting even a minute.  Yet these plastics live on, in landfills and in the environment.  Worldcentric.org estimates that at least 40 billion plastic utensils are used every year in the US alone.  Just imagine all those forks!

I can no longer be satisfied tasting anything if by doing so I produce and therein promote waste. There is a better way! As one adage goes, Reduce, Reuse, Recycle — There is a reason why REDUCE comes first.  It is the most effective way to solve the problem.  Well, we all gotta eat, so let it be with our hands, or with our bamboo! So treat yourself to a To Go Ware bamboo utensil set.  I’m also willing to bet that if you start to avoid the places that serve you plastic utensils, you will not only be making better choices for the environment, but also healthier choices for your body.

Plastic Free Recipe: Soy Milk!

At first glance these cartons seem destined for paperboard recycling

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Think again! What you’re looking at is are Tetra Pak aseptic bricks, featuring 6 super-thin layers of low density polyethylene (plastic), paper, and aluminum foil.  Lightweight, airtight and strong these are a miracle of  food engineering allowing storage for over a year.  These rectangular bricks stack side by side in boxes meaning no wasted space during shipping (take that jugs!)

Any trip to the grocery store will feature various non dairy milks, juices, and pre-made soups sealed in these wondrous cartons.  Production for this Swedish company is soaring, exceeding 167 BILLION cartons last year!  They are now operative in 170 countries with over 22,000 employees.

If you visit Tetra Pak’s website the majority of it is devoted to boasting the sustainability of their products.  It paints a happy picture, and I do appreciate their effort, but I think they gloss over the real consequences of our wasteful habits.  Last year they posted that 35 billion of their containers were recycled.  If you do the math that is 20% of their product.  In what logical mind is 20% something to boast about? Would you feel pride if you got a 20 on an exam?  We need to make sure we don’t get seduced by the idea of recycling.  It is a great idea, but it is not a solution to our waste problem.  It still drives consumption and has its limitations. This recycling figure means that 132 billion cartons were NOT recycled.  If you want to recycle them it is extremely difficult to find a recycling center to take them (to see if your town will accept them click here).  The 6 layers of paper, plastic, and aluminum have to be separated and sorted to make recycling an option.  Not many places have the capacity to do that (my town doesn’t).  Also, in some cases the paper layer is removed and recycled and the rest is thrown away.

I don’t want to totally bash Tetra Pak’s here, if fact I am thoroughly pleased that their website provides craft ideas of how to reuse your Tetra Paks (check them out here!) We are still bound to buy some throughout the year and we will be experimenting with ways to reuse them (window basil planter??).  I think they are an intelligent innovation, but we need to consume them intelligently.  We need to realize we are one of over 7 billion humans, so we cannot consume mindlessly, assuming that recycling will fix everything.  With a little effort we can reduce the amount of Tetra Pak waste we produce throughout the year.  Can you get milk locally and support local dairy farmers?  Do you know of any farmers markets that sell milk? Can we design a system where local farmers recollect used glass milk bottles, wash them, and refill them rather than a couple milk monopolies mass producing milk from animals existing in deplorable conditions to be shipped across vast distances resulting in a dramatic carbon footprint? Yes, I want to see a resurgence of the milkman!

Or you can be your own milkman and follow these simple steps to make your own lactose free soy milk!

Step 1: Before you go to work throw 1/2 cup of soy beans in some water to soak.  Leave in on your kitchen counter and go about your day as usual

Step 1: Before you go to work throw 1/2 cup of soy beans in some water to soak. Leave in on your kitchen counter and go about your day as usual

When you get home this is what you need: A blender, medium pot, fine mesh strainer, liquid measuring cup, stirring spoon, and a container to hold your milk!

Step 2: Gather your materials: A blender, medium pot, fine mesh strainer, liquid measuring cup, stirring spoon, and a container to hold your milk!

Step 3: Dump the beans and water in your blender.  Ad another cup of water.

Step 3: Dump the beans and water in your blender. Ad another cup of water.

Step 4: Puree it until it's delightfully fomy!

Step 4: Puree it until it’s delightfully foamy!

Step 5: Pour the whole foamy mess into your strainer (make sure to hold it over your pot of course).  Mush the beans around with a spoon to press out the liquid.

Step 5: Pour the whole foamy mess into your strainer (make sure to hold it over your pot of course). Mush the beans around with a spoon to press out the liquid.

Step 6: Return the bean puree to the blender and add a couple cups of water. Puree again!

Step 6: Return the bean puree to the blender and add a couple cups of water. Puree again!

Step 7: Repeat the straining process.  You now have a pot full of raw soy milk!

Step 7: Repeat the straining process. You now have a pot full of raw soy milk!

Step 8: Put your pot over medium-high heat and bring it to a boil.  Boiling the soy milk eliminates potental harmful bacteria.  Boil for 2-3 minutes then remove from heat.  Make sure you pay attention to the pot and stir frequently, the milk can get VERY foamy and overflow if you're not careful!

Step 8: Put your pot over medium-high heat and bring it to a boil. Boiling the soy milk eliminates potental harmful bacteria. Boil for 2-3 minutes then remove from heat. Make sure you pay attention to the pot and stir frequently, the milk can get VERY foamy and overflow if you’re not careful!

Step 9: Add some sweetness.  I added about 1/8 cup of sugar. Honey is also an option.  I also added a teaspoon on vanilla extract to jazz it up. Ta da! Toss it in the fridge and let it chill :O)

Step 9: Add some sweetness. I added about 1/8 cup of sugar. Honey is also an option. I also added a teaspoon of vanilla extract to jazz it up. Ta da! Toss it in the fridge and let it chill :O)