Southwestern Pizza

Prep time: 8 minutes
Cook time: 10 minutes
Makes: 3 servings

Ingredients
Nonstick cooking spray
1 12-inch 100% whole wheat pizza crust
1 cup prepared tomato salsa
1 1/4 cups shredded reduced-fat 2 percent mozzarella
1 1/3 cups canned black beans, drained and rinsed
1 small sweet red pepper, seeded and thinly sliced (about 2/3 cup)
2 scallions, trimmed and thinly sliced
1/4 cup cilantro leaves for garnish (optional)
Directions
1. Heat the oven to 450 degrees. Coat a baking sheet with cooking spray. Place crust on sheet and top with salsa, 1 cup mozzarella, beans, sliced red pepper, and scallions. Top with remaining 1/4 cup cheese.
2. Place pizza in oven and bake 8 to 10 minutes or until mozzarella is melted. Remove from oven and garnish with cilantro if desired. Cut into six slices and serve.
Nutrition facts per serving (2 slices): 488 calories, 28g protein, 72g carbohydrate, 12g fat (5.4g saturated), 16g fiber
Pie Pointers
It's easy to turn an otherwise healthy pie into a calorie bomb. Keep things waistline-friendly with these tasty tips from Janel Ovrut, RD, a dietitian in Boston.
Add flavor. Spice up a jar of pizza sauce by adding herbs like basil, oregano, and rosemary.
Choose the right cheese. Instead of mild mozzarella, try Asiago, Parmesan, or sharp cheddar, which have stronger flavors.
Bulk it up. Pile your pizza high with "meaty" vegetables to create a heartier slice. Eggplant, artichokes, and zucchini are packed with fiber.

Zucchini Ribbon Pasta with Creamy Lemon-Basil Sauce

Recipe by Our Best Bites
Ingredients
½ lb (or 8 oz) fettuccine
1 medium zucchini
2 tsp olive oil, divided
10 ounces grape tomatoes (about 2 cups)
kosher salt
black pepper
3-4 cloves finely minced garlic
1 cup low sodium chicken broth
3 ounces fat-free cream cheese
1 cup very loosely packed basil, chopped
1 tablespoon fresh squeezed lemon juice, more if desired
Instructions
Prepare a pot of water and cook pasta according to package instructions. Cut ends off zucchini and slice along the long direction, cutting the zucchini into about ⅛ inch slices. Cut each of those slices into long pieces, about the same size as the fettuccine. Set zucchini aside.
Heat a medium size skillet to medium heat. When hot, add 1 teaspoon olive oil. Add tomatoes and give them a little sprinkle of kosher salt and a few cracks of black pepper. Cook, stirring frequently, for about 3-4 minutes. Just until they start to burst and look blistered. Remove tomatoes from pan and place in a small dish, covered, and set aside.
Add another 1 teaspoon olive oil to the empty pan and add garlic. Stir constantly on medium-low heat for about 30-60 seconds. Add chicken broth. Bring to a simmer and use a spatula to scrape any browned bits off the bottom of the pan. Simmer for 1-2 minutes and then reduce heat to low.
Place cream cheese in a microwave-safe bowl and soften for 20-30 seconds, until it can be easily stirred smooth. Ladle in a couple spoonfuls of the chicken broth mixture into the cream cheese and stir to combine. Once the mixture is smooth, add it to the pan with the remaining broth mixture and whisk until smooth and creamy. Add chopped basil and lemon juice and stir to combine. Taste sauce and season with salt and pepper to taste. (Lemon lovers can also squeeze in extra lemon juice at this point.)
When pasta is just about done, add zucchini strips to pot (so they’re cooking with the pasta). Boil for about 2 minutes, or until tender. Drain zucchini and pasta and combine with sauce. Gently toss in tomatoes, or simply add them on top of each serving. Garnish with additional basil if desired.
Serves 4 generous main dish servings, or 8 sides.
Nutrition Facts (for main dish, ¼ of recipe): 286 calories, 5 grams fat.
http://www.ourbestbites.com/2012/07/zucchini-ribbon-pasta-with-light-creamy-lemon-basil-sauce/#

Get to Know Your Greens

By Sharon Liao

If you think escarole refers to Jay-Z's SUV, it's time for a veg-ucation. Get to know seven produce powerhouses that deserve a spot in your crisper.

Collard Greens

"Most people use the same rotation of lettuce and spinach," says Andrea Giancoli, RD, a spokesperson for the Academy of Nutrition and Dietetics, "so they miss out on some of the tastiest, most nutritious vegetables." Our greens guide is here to help.

Collard Greens

This mild staple of Southern cuisine may be better at lowering artery-clogging cholesterol than broccoli or spinach, research has shown.

Fresh ideas: Try a lighter take on collards, which are traditionally cooked with pork fat: Remove the stems and slice the leaves into two-inch pieces; meanwhile, fry turkey bacon in olive oil. Crumble bacon and sauté it with the collards and garlic. Add enough chicken stock to just cover the greens, reduce the heat to low, and simmer for an hour, or until tender. "Cooking collards for a long time breaks down the tough fibers," says Aliza Green, a chef in Philadelphia and the author of Field Guide to Produce. Finish the dish with a splash of apple cider vinegar and red pepper flakes.

Collards resemble wide, flat cabbage leaves. Look for a deep green hue.

Kale

Curly kale, shown here, is deep green with ruffled edges. Tuscan kale, aka dinosaur or black kale, has bumpy blue-green leaves.

This earthy, bitter green is sweeter in winter, but it's packed with nutrients year-round. Just one cup of raw kale supplies a day's worth of vitamins A and C and six times the daily requirement of bone-boosting vitamin K.

Fresh ideas: Make chips by stripping the leaves off the tough, inedible stems and tearing them into one-and-a-half-inch pieces. Toss with olive oil and salt and bake at 350 degrees for 10 to 15 minutes, or until crispy. For a simple no-cook side dish, slice kale into one-inch ribbons, add a tablespoon each of olive oil and lemon juice and a dash of salt; then gently massage with your fingertips until the leaves are wilted. Top with freshly ground black pepper, nuts or seeds for crunch, and either avocado slices or a sprinkle of pecorino.

Turnips

Avoid leaves that are wilted or yellow or have slick dark green patches.

When you cook turnips, don't throw out the tops, which have a strong flavor and cabbagelike texture. "They're loaded with fiber and vitamin K," says Maggie Moon, RD, a nutritionist for the New York City-based online grocer FreshDirect. One cup of the cooked greens fulfills 20 percent of the daily requirement for vitamin B6.

Fresh ideas: "Blanch turnip greens to soften their bite," Green says. "Then sauté them in olive oil with garlic and finish with a little lemon juice or apple cider vinegar." Or sauté garlic, onion, and lemon zest in olive oil; add turnip greens and white wine and simmer until soft. Then puree in a blender and serve as a dip with crusty bread.

Bok Choy

Choose thick, firm stalks and bright leaves. Bok choy is also called Chinese cabbage or pak choi.

This mild, slightly sweet cousin of cabbage is a super source of calcium because it's low in oxalate, a compound in many greens that blocks absorption of the mineral. The veggie also has 25 kinds of cancer-fighting antioxidants called polyphenols, one study found.

Fresh ideas: Small, tender baby bok choy is great in stir-fries or tossed with oil, salt, and black pepper and roasted at 400 degrees for five minutes. If you're cooking the regular-size kind, make a side dish by chopping the stalks and sautéing them in oil with garlic, ginger, and reduced-sodium soy sauce for three to four minutes. "Then add the greens a few minutes before serving, so that the stalks are tender and the leaves are just wilted," Moon suggests.

Watercress

The small, oval-shaped leaves should smell peppery.

Watercress packs a healthy punch of vision-protecting carotenoids and compounds that may inhibit the growth of breast cancer tumors.

Fresh ideas: Trim the stems, then add the leaves to sandwiches, frittatas, and salads. "Pair watercress with a sweet balsamic vinaigrette," Giancoli says. Or transform a simple supper into  dinner party fare by using fresh leaves as a bed for roast chicken or beef. To make soup, sauté a cubed potato and a diced onion, then simmer them in two cups each of low-fat milk and chicken stock for 10 minutes, or until tender. Add two cups of watercress (leaves and stems), cook five minutes more, and puree until smooth. Garnish with fresh watercress leaves and low-fat sour cream.

Swiss Chard

Eye-popping red, yellow, orange, or white stalks signal freshness.

This somewhat salty relative of the beet is a top source of vitamins A and C. And one cup of cooked Swiss chard delivers more than 20 percent of your daily quota for iron.

Fresh ideas: "The stalks and the leaves are edible," Green says. To soften the leaves, blanch them by immersing in boiling salted water for a few minutes; then sauté with olive oil and garlic and toss with golden raisins. Or wrap seasoned fish fillets in the blanched leaves and bake. For a side dish, cook the stalks: Chop each into three or four pieces and boil in water with a squeeze of lemon juice for five minutes. Toss with olive oil and Parmesan; then broil for 10 minutes.

Escarole

Seek out tightly packed unblemished leaves.

It looks like romaine, but escarole's firm texture, paler color, and slightly bittersweet taste set it apart. At just eight calories per uncooked cup, this nutrition superstar supplies fiber and heart-healthy folate, along with vitamins A, C, and K.

Fresh ideas: "The inner leaves are sweet and mild, so they work well in salads," says Julia Sullivan, the chef at Haven's Kitchen, a cooking school and specialty food shop in New York City. To prep, use a paring knife to cut off a thin slice on the stem end, then remove the core. "Toss with olive oil, lemon juice, salt, and pepper and top with shaved Parmesan," she says. Add the outer leaves to minestrone and turkey chili for texture and flavor.

Prep School

When you get home from the supermarket or farmers' market, use this plan of action to make leaves last.

STEP 1: Trim

Chop off the stems or slice out the core, if there is one, and tear apart the leaves, discarding any that are brown or bruised.

STEP 2: Wash

To remove sand from sturdy greens, such as kale and collards, put them in a large bowl or clean sink filled with cold water. Swish vigorously to loosen grit, then scoop out the leaves; dirt will sink to the bottom. For delicate leaves, like watercress or bok choy, simply rinse carefully under running water.

STEP 3: Dry

Use a salad spinner, or spread a single layer of leaves on a clean towel. You want them only slightly damp, or they'll wilt.

STEP 4: Refrigerate

Roll up the towel and place it in a plastic produce bag from the grocery store; if you used a spinner, put dry leaves directly in the bag. Store greens in the crisper drawer, away from fruit. Certain fruits, like apples, pears, and avocados, emit ethylene, a gas that can hasten spoilage.

STEP 5: Revive

Although greens should last up to a week in the fridge, they may wilt. To perk them up, place them in a bowl of ice water for 15 minutes

10 Diet Tips from Olympic Nutritionists

By Lindsey Emery

If you want to perform like a pro athlete (and who doesn't, really?), news flash: It's not all about the training. You are what you eat, too. "The intensity of women's training has increased, and with that, the need to refuel correctly is more vital than ever before," says sports nutritionist Dawn Scott, a fitness coach for the U.S. Women's National Soccer Team. So we asked the experts to serve up some of their favorite nutrition advice to help you get stronger, faster, and fitter than ever before, no matter what you're trying to master.

Don't Skip Breakfast!

"One of the biggest mistakes athletes make is heading out for a run in the morning without eating anything first," says Dan Benardot, PhD, RD, director of the Laboratory for Elite Athlete Performance at Georgia State University in Atlanta, who works with Olympic distance runners (10,000m and up) and oversees the nutrition program for U.S. Figure Skating. Your blood sugar is already low when you wake up, so you should have something carb-laden to eat, like half a bagel or some toast, as soon as you get out of bed. That way, 30 to 45 minutes will have passed before you actually head out the door. If you're not used to eating in the morning, start small, says Benardot. Drink a glass of apple juice before your workouts until your stomach adjusts, and then add in a piece of toast. Mixing in protein (cream  cheese, peanut butter, yogurt, etc.) is fine, but it slows down your gastric emptying rate, so you'll need more time between when you eat and when you hit the road.

Stay Hydrated 24/7

Drinking water while you work out is great, but if you start your race on empty, you're never going to finish as strong as you want. Athletes should be consuming .5 to 1 ounce of H2O per pound of body weight every day, says Amanda Carlson-Phillips, vice president of nutrition and research for Athletes' Performance in Phoenix, Arizona, who regularly consults with Olympic contenders and pros. You also shouldn't wait until race day to see how your body responds to whatever beverage they're handing out along the course, says Benardot. Sip on the same beverage during your training runs to stay hydrated and save yourself from any future tummy troubles.

Boost Your Immunity

One of the best things you can do to better your performance is to stay healthy, which means that you need a good amount of antioxidants and superfoods in your diet. Beth Duryea, head soigneur for the Specialized-lululemon women's cycling team, says she encourages all of the riders, including Olympic contenders Evelyn Stevens and Amber Neben, to incorporate whole-grain carbs, lean proteins, and colorful fruits and veggies into their snacks and meals every day. The more color on your plate, the better, she says. Duryea also recommends taking a daily multivitamin, such as First Endurance Multi-V ($49.99, firstendurance.com), which is designed specifically for endurance athletes. Carlson-Phillips also suggests stocking up on Greek yogurt, which is high in probiotics, as another stay-healthy tool. Sprinkle some walnuts and fruit or flax seeds on top for a bonus antioxidant boost.

Lift Some Iron

According to experts, it's quite common for female athletes (yup, even the pros) to be deficient in iron, which could slow you down and increase your risk of injury in any sport. So be sure to include plenty of iron-packed products, such as oatmeal, fortified cereals, red meat, and spinach, into your meals, says Scott.

Plan Ahead

Olympic athletes have to travel all over the world to compete, and being on the go makes it tough to maintain a routine. They have to do a lot of planning to stay in shape, says sports dietitian Alicia Kendig, athlete performance lab coordinator at the U.S. Olympic Training Center in Colorado Springs, Colorado. Kendig, who works with all of the athletes who come in and out of the training center but spends a lot of time with members of the USA Triathlon team, including Sarah Haskins and Gwen Jorgensen, recommends you do your weekly meal prep on Sundays. Put together some healthy snacks and meals that you can easily grab throughout the week. And keep an individual-sized blender, such as the Cuisinart Compact-Smoothie Blender ($70, crateandbarrel.com), around so that you can prepare high-protein recovery drinks whenever you want.

Don't Diet

"The biggest nutrition mistake I see female athletes make is reducing and/or limiting their caloric intake in an attempt to be lean," says Scott. "This causes reduced stores of carbohydrates in your body, which are essential for training and performing, and can then lead to muscle breakdown, as your body eventually starts to use protein as an alternative fuel source."

Crank Up the Carbs

If you wait until the day before your race to carbo-load, you're too late, says Carlson-Phillips. "You need to focus on your nutrition every day, and then the night before is a good time to simply top off your fuel stores," she says. Plus, notes Benardot, when you consume too many carbs at once, your body can't use it all, so it stores any excess as fat, which will do you no good come race day. To ensure you're not eating too much the night before, simply replace one protein or veggie portion of your plate with another serving of carbs.
For race morning (if your event lasts more than an hour), have a high-carb, low-protein breakfast, like a bowl of cereal with a little milk or half a bagel, a couple of hours before the start, says Kendig. (Note: Now is not the time to try anything new!) Continue to drink fluids, like water and electrolyte drinks, until about 15 minutes before go-time.

Finish Strong

Refuel during your race to finish as fast (or faster) than you started. Depending on your event, you should be taking in about 30 to 60g of carbs per hour to replenish your glycogen stores and continuously consume fluids. "I see a lot of triathletes overdo it on calories and underestimate the value of hydration," says Kendig. "But if you're not hydrating along with those calories, then it will lead to an upset stomach."

Recover Right

Immediately after you finish a high-intensity and/or endurance activity (within 30 minutes), you should consume something made with a mix of protein and carbs, like a glass of chocolate milk or a whey protein shake. "This will help reduce muscle soreness and aid in your muscle recovery," says Benardot. Duryea says that the members of team Specialized-lululemon have a solid, post-race recovery routine to kick start the restoration of their muscle glycogen stores and prep for their next session: Within five minutes of finishing, they will have had water or an electrolyte drink. Within 15 to 20 minutes of finishing, they've consumed a recovery drink that contains 20g of a high-quality protein blend and at least 60g carbs. And within one hour of finishing, they've consumed a whole-grain sandwich with lean meat or egg, cheese, and salad filling. "Even when you're not racing, you should be making choices that will help your body recover faster," says Carlson-Phillips. Avoid processed carbs, which increase inflammation, and opt for anti-inflammatory foods, like cherries, walnuts, and kale, instead.

A Day in the Eating Life of an Olympic Cyclist

"The long kilometers and hours of training undertaken by elite cyclists call for a high-energy diet -- one rich in protein, vitamins, minerals, and carbohydrates. They generally consume more than 3,300 calories per day," says Duryea.
On an average training day (3-4 hours), this would include:
Breakfast: Muesli or Oats with bananas and milk
Training: Eating 30-60g of carbs per hour, plus drinking one bottle of water or electrolyte drink per hour
Post-training: Carb-filled meal with some protein, such as brown rice with tuna, or a whole-grain sandwich with lean meat and lettuce, tomato, etc.
Snacks: Fresh fruit, fresh vegetable juice, nuts
Dinner: Lean red meat, chicken, or fish, with lots of vegetables or salad, and some brown rice or quinoa

Chili Roasted Salmon with Cilantro Cream

Makes: 4 servings
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients
Nonstick cooking spray
4 tablespoons fresh lime juice
4 garlic cloves, smashed
2 teaspoons chili powder
2 teaspoons ground cumin
3 teaspoons olive oil
4 5-ounce skinless salmon fillets
1 1/2 cups frozen corn kernels, thawed
1 red bell pepper, thinly sliced
1 poblano pepper, thinly sliced
1/2 small red onion, thinly sliced
Salt
Freshly ground black pepper
1/3 cup light sour cream
2 tablespoons chopped fresh cilantro
Directions
1. Preheat the oven to 425 degrees. Mist 2 large baking sheets with cooking spray. In a small baking dish, mix together 2 tablespoons lime juice with garlic, chili powder, cumin, and 1 teaspoon olive oil. Add salmon and turn to coat; let sit.
2. In a medium bowl, toss corn, bell pepper, poblano pepper, and onion with remaining 2 teaspoons olive oil. Transfer corn mixture to one of the baking sheets; spread into a single layer.
3. Remove salmon from marinade and arrange on second baking sheet. Drizzle corn mixture with remaining salmon marinade. Season salmon and corn with salt and black pepper to taste and roast 8 to 10 minutes, until fish is just cooked through and vegetables are tender.
4. Mix together sour cream, cilantro, and remaining lime juice. Season with salt to taste. Spoon corn onto plates and add salmon. Drizzle cream over fish.
Nutrition facts per serving: 444 calories, 33g protein, 22g carbohydrate, 25g fat (5.9g saturated), 3g fiber

Lemon Fusilli with Chicken, Zucchini, and Pine Nuts

Prep time: 5 minutes
Cook time: 15 minutes
Makes: 4 servings

Ingredients
3 teaspoons salt
8 ounces whole wheat fusilli
2 tablespoons olive oil
2 slender zucchini, halved lengthwise, sliced into 1/4-inch thick pieces
5 scallions, chopped
1/4 cup pine nuts
1 lemon, rind peeled in strips
Small pinch red pepper flakes
12 ounces boneless, skinless chicken breasts, cut into bite-size pieces
5 large basil leaves, sliced
1/4 cup grated Parmesan (optional)
Directions
1. Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente.
2. Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.
3. Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.
4. Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes.
5. Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.

Recycling Centers

This site will help you find the nearest recycling centers for different items:

http://search.earth911.com/

Protect Your Skin From Sun Damage With This Herb

Today's health advice comes in the form of an herbal cream. Calendula, or pot marigold, is a hardy annual herb. These plants have brightly colored flowers and you are likely familiar with them. They are a staple in many front-yard gardens. The petals of the flowers are actually edible and can be used either fresh or dry to add color to rice and salads.
Medicinally, calendula has been used since the 16th century. Today, the herb is often used in ointments and creams as a skin remedy. To create calendula ointment, an oil based infusion is produced from the flower petals and then mixed with a base. The essential oil is thought to have wound-healing and anti-inflammatory properties. In addition, it contains carotenoids, which are thought to help regenerate skin cells.
Researchers at Bhagwant University in India performed a study to investigate the sunscreen activity of a calendula herbal formulation. They noted that there have been no studies conducted to prove the evidence of a sun protection factor (SPF) in the essential oil of calendula flowers. They therefore conducted a study to investigate the in-vitro SPF of calendula flower oil in a cream formulation.
The research team first isolated the calendula oil and chemically identified all of its components. Then, they measured the SPF of the cream in vitro by using an instrument called a spectrophotometer. They were able to determine that the SPF of calendula cream exhibited good activity. Calendula could help fight free radical damage and play a significant role in protecting against skin cancer. The researchers concluded that calendula cream could be used to protect the skin from ultraviolet (UV) radiation.
Keep in mind that calendula ointment is also useful for treating skin wounds and inflammation, as well as frostbite. However, because of oil content, it's not generally recommended as a treatment for burns -- in this case, try aloe vera instead. You can find calendula ointment in most natural pharmacies. You can also make your own calendula ointment: look online for a simple recipe that's easy to follow.

Recycling

WHY SHOULD I RECYCLE?
Recycling is a simple way that you, as a consumer, can help preserve earth's natural resources.
Making products with recycled materials slows the depletion of non-renewable resources such as metal, oil and natural gas.
It takes less energy to make products with recycled materials than virgin materials. For example, it takes 20 times more energy to make aluminum from bauxite ore than using recycled aluminum. Recycling one aluminum can saves enough energy to power a computer for 3 minutes.
Because most energy in the United States is generated by burning fossil fuels, using less energy means generating fewer greenhouse gases that cause climate change.
Recycling isn't just good for the environment, it's good for business. By recycling you are supporting a growing industry in the United States. Recycling protects and expands U.S. Manufacturing jobs ans increases U.S. competitiveness.
Recycling is incredibly easy - but make sure to learn how to recycle properly!

WHY CAN'T I RECYCLE PIZZA BOXES?
In general,  food is the worst contaminant for a recycling stream. You can't recycle any type of paper (pizza boxes, paper plates, paper cups, etc.) that have been contaminated with food (water is ok) because the grease from the pizza, food, etc. seeps into the paper or cardboard which makes it unrecyclable. Water is used at the paper pulping plant to separate the paper fibers so that they can be made into new paper, if oil or other food seeps into the paper it makes this separation process impossible.
Take a look at your pizza box, paper plate, etc. If the paper or cardboard is clean, go ahead and recycle it, if it's greasy or covered in food please put it in the trash.

HOW DO I RECYCLE MY PLASTIC BAGS?
New plastic bag recycling bins are being placed in some of the residential buildings around campus - soon they will be in all of the residential buildings. The machines that sort out of single stream recycling are unable to successfully separate out the plastic bags - that is why they can't go in the regular bins. But after you dump your recyclables be sure to put any plastic bags in the plastic bag bin and when they are full the bins will be shipped out to a supplier who will correctly recycle them.

DO CANS AND BOTTLES NEED TO BE RINSED OUT BEFORE BEING RECYCLED?
Yes - cans, bottles, shampoo containers, yogurt cups etc. should be rinsed or emptied thoroughly before being placed in a recycling bin. This is extremely important because one full soda can could leak onto all the other recyclables and deem the whole batch useless. Recyclables don't have to be spotless, its just important that they aren't going to leak everywhere.
If you're recycling on the go and rinsing your cans isn't an option - no worries just try to dump liquids if you can!

WHAT ARE THE DIFFERENT NUMBERS IN THE RECYCLING SIGN ON MY PLASTICS?
#1 PET (POLYETHYLENE TEREPHTHALATE)

This type of plastic is found in: soft drink, water and beer bottles, peanut butter containers, salad dressings, microwavable food trays, etc. It is most common because it is inexpensive and lightweight. There is little risk of leakage from the breakdown of products.

Recycled into: Polar fleece, fiber, tote bags, furniture, new containers, carpet
#2 HDPE (HIGH DENSITY POLYETHYLENE)
This type of plastic is found in: milk jugs, bleach and detergent bottles, occasionally trash and shopping bags, cereal box liners. There is low risk of leakage and is a very versatile plastic; it can be recycled into many goods.
Recycled into: Laundry detergent bottles, pens, drainage pipe, floor tile, doghouses, picnic tables, fencing, lumber
#3 V (VINYL) OR PVC
This plastic can be found in: wire jacketing, medical equipment, clear food packaging, piping, shampoo bottles. This plastic is tough and is therefore commonly used in piping, siding and similar applications. PVC contains chlorine which means that its manufacture can release highly dangerous dioxins. Burning PVC releases toxins and if you must cook with it, do not let the plastic touch the food!
Recycled into: Desks, paneling, mudflaps, roadway gutters, speed bumps
#4 LDPE (LOW DENSITY POLYETHYLENE)
This plastic can be found in: squeezable bottles, bread, dry cleaning and frozen food bags, clothing, furniture and carpeting. This plastic is found widespread because it is a flexible plastic with many applications
Recycled into: Compost bins, shipping envelopes, landscaping tiles, trash can liners and cans, floor tile
#5 PP (POLYPROPYLENE)
This plastic is found in: yogurt containers, syrup bottles, ketchup bottles, medicine bottles, straws, bottle caps. Because of its high melting point it is often used for containers that deal with hotter liquids.
Recycled into: Signal lights, battery cables, brooms, brushes, auto battery cases, ice scrapers, bicycle racks, rakes, bins, pallets, trays, landscape borders
#6 PS (POLYSTYRENE)
This can be found in: disposable cups and plates, meat trays, egg cartons, Tylenol and aspirin bottles, clear CD cases, take-out containers. This is the plastic of which Styrofoam is made out of - it also makes many other foam or rigid products. There is some evidence that suggests that #6 plastic leaches potential toxins into foods. It is difficult to recycle.
Recycled into: Egg cartons, rules, foam packaging, insulation
#7 MISCELLANEOUS
These plastics can be found in: three- and five-gallon water bottles, "bullet proof" material, sunglasses, DVDs, iPods and computer cases, signs and displays, certain food containers and nylon. This category contains all different types of plastic resins that cannot be categorized under any of the other numbers. Some are even made of plants and are compostable. The hard plastic that has caused a stir as of lately is known as "polycarbonate" and is found in hard plastics. It has shown to leach some potential hormone disruptor.
Recycled into: Plastic lumber, custom-made products

HOW CAN I PUT AN END TO ALL OF MY UNWANTED JUNK MAIL?
To start - be smart about where you give your address and email address to. A lot of websites offering freebies are spam and will sell your mailing address out to other companies for money - don't give it to them! If it's too late and you're already getting tons of unwanted mail, there are a number of ways to "opt-out." Visit our Reduce, Reuse, Recycle page for some quick links that can help combat the never-ending stream of unsolicited mail!
some helpful links to removing your home address fromjunk mail: www.redplum.com and www.dmachoice.org.

HOW CAN I GET A RECYCLING BIN?
If you work in the corporate office, your cubicle should be provided with one small ("desk-side") recycling bin. Should your office or cubicle be missing a recycling bin please contact Shelly.Kinckiner@cementation.us to request one for your office.

WHY SHOULD I RECYCLE IF OUR TRASH IS BEING USED TO GENERATE ENERGY?
Despite the benefits of the waste-to-energy process, recycling is still found to have far greater net energy savings than waste-to-energy processes. Research shows that taken together, the manufacture of products from recycled materials plus the processes of recycling, use considerably less energy than the manufacture of new products from virgin sources, plus the incineration of those products in a waste-to-energy facility.
The energy savings are due mostly to the substantial reduction in energy use associated with manufacturing products from recycled materials, relative to manufacturing products from virgin materials.

http://www.bentley.edu/offices/sustainability/faq