It’s the first day of October, and that means the start of all things pumpkin. If your family is planning a trip to the local u-pick patch this weekend, consider some of these pumpkin picking tips from Spigola Ristorante in Hamilton Township, NJ:

• Selecting. You’ll know you’re picking a mature pumpkin if the outside is firm (check by pressing with your fingernail—it shouldn’t be able to leave a scratch) and has a bright orange color. Avoid pumpkins with scars or cracks.
• Storing. If you’re not planning on using your pumpkin right away, it will keep for at least a month if held in a cool, dry place. Want to hold onto it even longer for cooking or baking? Remove the skin from the flesh and freeze or can.
• Using. In addition to carving for a jack-o-lantern, pumpkins can be baked whole in a 325 degree oven (time varies with size, but be sure to poke holes in the skin!). What’s more, you can scoop out the seeds and roast on a baking sheet for 12-15 minutes at 250 degrees.
• Discarding. Try composting! If that’s not an option, find out about donating your pumpkin to a local animal farm.

-Marygrace, KIWI staffer

Recently, there’s been a lot of buzz regarding San Francisco’s pending recycling legislation, which would make the practice (as well as composting) mandatory in the progressive California city. Today, SF mayor Gavin Newsom announced that he will be signing the bill into law, making it the first of its kind that will require residents to recycle, plus businesses to compost their food scraps. The new law is part of San Francisco’s larger goal to achieve zero-waste status by 2020.

The fine for not recycling? Up to $1,000.

While most people see recycling and composting as a good thing, some are uncomfortable with such a  law, fearing that legislation like this will only snowball. Will people start being fined if they don’t feed their children organic food, for instance? If they drive their car instead of walking, bicycling, or using public transportation? [Read more →]