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Community best sustainable autumn life  exercise  food  lifestyle  | Newsletter Lifestyle

Best Sustainable Autumn Life: Exercise, Food, Lifestyle

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by: Brian Williams
best sustainable autumn life  exercise  food  lifestyle  | Newsletter

Autumn is an exciting time, and it’s great for cycling and running. Cycling and running all year round is great but there’s something special about lacing up for a run when the ground is covered in crunchy brown leaves and the sky is a hazy grey.

Cycling, Running, Food And Photo's! Tips & Tricks

Now is also the perfect time for snuggling up, all warm and cosy indoors with some comforting food. Comfort food doesn’t have to be unhealthy though! In fact, the wonderful array of foods in season at the moment are just right for cooking delicious, healthy and comforting meals. We present you some of the healthy foods that autumn has to offer and some delicious, healthy recipe ideas to use them in.

For photographers, autumn is the most photogenic of seasons: once-uniformly green trees turn a thousand shades of red, brown and yellow; misty mornings give landscapes an eerie, otherworldly feel; nature is at its most spectacular as animals make last-minute preparations for hibernation or put on dramatic displays. 

So lets start cycling and running in a beautiful coloured autumn. Treat yourself on a delicious meal while enjoying the photo’s you just made during your activities outside.

young couple cycling in forest

Autumn Is The Perfect Time To Start Commuting By Bicycle

You have places to go

While you likely move around quite frequently year-round to the office, school, social events and to run errands, after summer life can feel a little busier. With a lot going on, it may seem intimidating to change the way you get around. Don’t let that stop you. Instead, use it as motivation to ride your bike consistently so you get everywhere you need to be in a timely manner energized and feeling great.

You’ve gotten into a routine

More commitments with school, work and family can mean you fall into an autumn routine quite quickly after the fluidity of the summer months. You can use that structure to your advantage to form a routine of commuting. You already know a lot of your schedule making it easier to slot in time for your bike commuting. You can even find yourself saving time because on some trips, taking your bike may be faster than walking or public transportation.

The weather is cooler

A big hurdle for commuting by bike for some people is arriving at your destination sweaty and a little dishevelled. Cooler temperatures mean you won’t sweat as much on your commute. Ride with a change of clothes to make sure you are able to freshen up upon arriving at your destination.

The roads and public transportation networks are busy

The academic year is in full swing and everyone is back in the city after their summer vacations. You may have noticed the roads are jammed with traffic and the public transportation networks are operating at full capacity. Use this as motivation to get on your bike finding a means of transportation that can be extremely rewarding mentally and physically. Getting out in fresh air and getting some exercise is a great way to start your day leaving the stress of congestion behind.

Staying active is tough when you are busy with school/work

If you are feeling staying active has fallen by the wayside because of your busy schedule, commuting by bike may just be the solution you are looking for. While it will depend on the length of the commutes you need to make, any exercise when you aren’t getting a lot is a good start that can start build positive momentum. Exersice and time outside is so important to your happiness and mental health. Cycling can be a big part of improving your headspace.

Recommended: Bicycles Without Battery: We Just Forgot They Are Cleanest




                                                                              Top 5 | 2020 Mountain Bikes

Health In Autumn

Amazing Benefits Of Running In Autumn

Autumn is for many the favourite time of the year. The leaves are brown, the sky is grey, the air is crisp, and it’s time for harvest. The nights get dark quicker, and the temperature drops.

The temperature is just right

Running in Autumn is not too hot or too cold. It’s just right. In some countries we sometimes (if we’re lucky) have a boiling hot summer which can make running difficult. Not only is your risk of dehydration and sunburn higher, but the increased humidity and temperatures also makes running a sweaty and challenging ordeal. On the other side of the spectrum, running in early Spring or Winter can be extremely freezing and uncomfortable. Autumn is in the middle of hot and cold. With this comfortable temperature, you’ll be able to start the run without shivering, but you won’t get too hot when you get going. A great benefit of running in Autumn.

Your favourite routes are less busy

Summer is the peak time for tourist activity in most places. During Summer, scenic running routes are often populated by holidaymakers or visitors looking to enjoy themselves. There’s nothing wrong with people enjoying themselves, but lots of people make running routes chaotic and difficult to manoeuvre. In the summer, favourite routes are local parks and trails and they are often filled with tourists. Sidesteps have to be made to avoid picnics, dodge ice-cream vans, and keep a look out so I’m not in the path of a game of frisbee.
Autumn grants a break from these hectic scenes. Most probably, the routes will be less busy, and you’ll have some peace and quiet to get on with our Autumn running.

Autumn is a beautiful time of year

trees seen from under

Those who love taking pictures of the environment on route (for Instagram, WhatsOrb and Facebook) know that Autumn is a photogenic season. It’s a beautiful time of year. The leaves turn colour and fall off trees, birds (like nightingales and cuckoos) migrate to warmer climates, fruits and seeds start to produce tasty fruits, farmers harvest their food, and lots of fungi appear. It’s nature central in Autumn, and being a runner is a great way to experience this wonderful season.
Go for a run through your favourite trail to see what wonders Autumn has brought to it. Workout by the river and breath in the crisp morning air. Run through a local park and watch for birds in the sky. Stop and take a moment to get some photos, if you like. Autumn runs are wonderful memories to cherish forever.

Autumn has fewer distractions

If Summer is known for one thing, it’s how social of a season it is. Parties, weddings, holidays, get-togethers, night outs and festivals, all make Summer a busy and chaotic season. There’s nothing wrong with all this activity, and it’s important to enjoy ourselves and make memories with our loved ones. However, amidst all the fun it can be difficult to find time for running.
Autumn is when everyone’s social calendar tends to quieten down. The kids go back to school (or university), fewer events are on, and you have some free weekends. Something which rarely happens during the Summer. Take advantage of the free time you have in Autumn and get your running game on.

Train for race season

Spring and the end of Winter is the busiest time of year for races, like marathons and half marathons. If you want to run a personal best in a race, it’s a great idea to get into training mode during Spring. Get into the zone, focus on your game, and enjoy some proper training. Heading into the new year with a decent level of fitness will mean you’re ready to ace upcoming races and set new personal bests. It’s better to train before race season than to start training when you get to race season. Use Autumn as a training window for race season. You’ll establish strong foundations and set yourself up for fast times.

You’re more likely to run in the morning

Though some don’t mind, lots of runners prefer to run in the light rather than in the dark. For this reason, people choose to wake up early and run in the morning during the Autumn months which has a tonne of benefits.
Benefits of morning running include enhanced productivity for the day, firing up your metabolism, building discipline, enjoying peace and quiet, improved mood and sleeping better, to name a few. When you start running in the morning instead of night during Autumn, you will see your quality of life improving and choose to become a morning runner from that point onwards.

Recommended: Smart Sustainable Lifestyle Changing Tips & Tricks For 2019

bottom shoes person running autumn

Enjoy Post-Run Comforts Like Hot Drinks, Showers And Your Bed

Let’s be honest, who doesn’t love post-run comforts? These are little things we enjoy doing after an exhausting run to reward our efforts. A lovely coffee, tea, hot chocolate or a delicious meal after a run in the crisp cold that Autumn can bring, will make you feel rewarded. Alternatively, hop in the shower (or the bath if you’re lucky enough to have one) and go for a hot soak to relax your muscles and increase blood flow. If your run has made you sleepy, get into your duvet and snuggle up for some sleep.

Beautiful Autumn Recipes

Mushrooms On Toast

Mushroom on toast 2 plates

Of an occasional Sunday evening, Dad would make the most delicious mushrooms on toast. Well, actually, he didn’t make toast; rather, he would make the most delicious, perfect squares of immaculately fried bread. It seems obvious when you think about it, for however well-toasted is a slice of bread – even the most accommodating of crusty sourdough – it will, inevitably, begin to slightly sog about halfway through munching. But a nicely thick slice of fried bread will hold its own until the last mouthful. Always the thoughtful and considered cook, my dear old dad.

His mother, not the most inspired, kitchen-wise, would have simply opened a can of Chesswood creamed mushrooms and warmed them through on the Aga. But she did fry the bread … though possibly not as well as did her son. His trick was to lightly spread each surface with a smear of good dripping, then fry it on each side in a dry frying pan until super-crisp. His mushrooms were always button, cut in half, stewed in butter, a dusting of flour added and then milk stirred in until a smooth, thick-ish sauce was achieved; if there was some cream (or top-of-milk) in the fridge, a spoonful or two of that to finish. I have always believed he wanted to recreate that can of Chesswood’s but simply because our mother would never have countenanced such slovenly convenience, he made them his own.

Serves 2

  • dried morels 20g (the tinier, the finer)
  • boiled water 150g
  • butter a thick slice
  • salt and pepper
  • white bread 2 thick-ish slices, crustless
  • butter
  • medium sherry 50g
  • dry vermouth 50g
  • shallot 1 small, chopped
  • garlic a scrap, crushed
  • flour 1 tsp
  • whipping cream 100g
  • lemon juice a healthy squeeze
  • chives ½ tbsp, snipped

Put the morels into a bowl, cover with the boiling water and leave to soak for at least 30 minutes. Lift out with a slotted spoon into a small saucepan, pop in the butter and add a little seasoning. Put to cook over a very low light, stirring together until the butter has melted and allow to stew for about 10 minutes, covered, really slowly.

Sparsely spread the white bread with duck fat (or butter) and quietly fry on each side until golden and crisp. Strain the morel-soaking liquid, using a tea strainer, into another small saucepan and add the sherry, vermouth, shallot and garlic. Simmer until reduced by about two-thirds.

Add the flour to the morels, stir around for a minute or 2, then strain in the reduced morel liquor. Simmer till thickened, then stir in the cream. Continue to simmer, uncovered, for a few minutes until the sauce is nicely clinging to the morels and is of a lovely ivory colour. Stir in the lemon juice and chives, then carefully spoon over the fried bread; sprinkle over a few extra chives, if you wish, just to pretty the thing. Eat at once.

Maple Toffee Apple And Pear Crisp

Mapple toffee apple peer crisp plate and pan

This is everything I want in an autumn pudding. Melting orchard fruits spiked with ginger and cardamom and a topping that’s half crisp and half crumble, which reminds me of oatmeal cookies. I eat this with thick Greek yogurt mixed with a little honey and vanilla or, if it’s really cold, good hot vanilla custard.

Serves 4-6

  • apples 3
  • pears 3
  • maple syrup 2 tbsp
  • prunes 75g
  • dried figs 50g
  • candied ginger, 2 pieces, finely chopped
  • unwaxed lemon 1
  • vanilla pod 1, seeds scraped (or 1 tsp vanilla paste)
  • ground cinnamon ½ tsp
  • ground cardamom ½ tsp
  • For the topping
  • rolled oats 100g
  • ground almonds 50g
  • butter or coconut oil 100g
  • light brown sugar 75g
  • white spelt flour 100g
  • salt a small pinch

To serve

Greek or coconut yogurt whipped with a little vanilla and honey

Preheat your oven to 200C/gas mark 6.

Peel the apples and pears and roughly slice them. Toss them with the maple syrup in a roasting tray and cover the tray with foil. Roast for 15 minutes in the hot oven, then remove the foil and roast for a further 10 minutes until the edges catch and caramelise.

Meanwhile, roughly chop 50g of the prunes and all the figs, finely chop the ginger, and place the whole lot into the bottom of a 24cm round (or equivalently sized) baking dish. Grate over the lemon zest and add the juice of ½ the lemon, add the vanilla and spices and mix everything together. Cover the dish with a clean tea towel and leave to one side.

Make the topping by rubbing the oats, almonds, butter, sugar, flour and salt together with your fingers. It will feel wetter than a crumble topping and you’ll be left with larger pieces of butter, but you should have a very rough crumbly dough after about 4 minutes. Chop the remaining prunes roughly and mix them through too. When your apples are ready, mix them with the fruit and spices in the baking dish, then sprinkle over the topping. Bake in the oven for 25 minutes, until deep golden.

You can serve it with some Greek or coconut yogurt, whipped with a little vanilla and honey.

Tagliatelle With White Truffles

Tagliatelle truffles, 2 bowls, 2 spoons, 1 scale

Piedmontese tagliatelle, called tajarin, with butter and parmesan are one of the best ways to enjoy a white truffle because they do not interfere with its sensational aroma. The Piedmontese white truffles are the most prized and extremely expensive. They must be used very fresh as they lose their aroma at an accelerating pace – their season is between the end of September and mid-January – or preserved in jars or tins, which are not quite as scented as fresh ones.

Serves 4

  • white truffle 1 small
  • unsalted butter 125g
  • parmesan 40g, grated
  • salt and freshly ground black pepper
  • nutmeg a grating
  • tagliatelle 300g, or fettuccine

Truffles are generally exported already cleaned. If you need to clean your white truffle, scrub it with a stiff brush and rub it with a moist cloth. Melt the butter and add the grated parmesan and a little salt, pepper and nutmeg. Boil the tagliatelle or fettuccine until al dente, drain quickly and serve immediately, tossed with the melted butter mixture. Shave a little white truffle over each serving with a mandolin or a potato peeler.

Variation

Black summer truffles from Umbria are relatively cheap – you can buy them fresh in season from October to March – and they are available preserved in jars in some British supermarkets. Their flavour is not as sensational as that of white truffles but it is distinctive and delicate. For 2 small portions of Umbrian tagliatelle con tartufi nerri, cook 100g tagliatelle and prepare the sauce at the same time: bring to the boil 200ml double cream with a few drops of truffle oil (to taste), 2 tablespoons freshly grated parmesan, a little salt and a finely grated small black truffle. When the tagliatelle are al dente, drain and mix them in the pan with the truffle sauce.

Red Lentil And Squash Soup With Za’atar Croutons

Blue, yellow plate with lentils and fork

Za’atar is a Palestinian spice mix made from wild thyme, sesame and sumac that has an affinity with sweet root vegetables. Here it is used to make crunchy, tangy croutons to adorn an aromatic soup of roasted butternut squash and spiced lentils. Roasting the squash intensifies its flavour and sweetness, and gives the soup a glorious silky texture that perfectly contrasts with the crispy croutons.

Serves 4

  • butternut squash 1kg, peeled, deseeded and cut into 3cm pieces
  • light olive oil
  • onions 2, finely chopped
  • garlic 4 cloves, crushed
  • cumin seeds ¾ tsp
  • coriander seeds ¾ tsp
  • ground cinnamon ½ tsp
  • red lentils 160g, rinsed
  • vegetable or chicken stock 750ml
  • lemon juice of ½
  • sea salt and freshly ground black pepper

For the toppings

  • stale bread 2 slices (I like to use sourdough for taste and texture)
  • za’atar 2 tbsp
  • extra virgin olive oil
  • parsley or coriander leaves chopped

Preheat the oven to 200C/gas mark 6.

Place the butternut squash on a baking tray and drizzle with light olive oil. Toss the chunks so they are evenly coated in the oil, then roast for 20-30 minutes, until they are soft. Heat 3 tablespoons light olive oil in a large saucepan, add the onions and fry for 10 minutes over a medium heat. Add the garlic, reduce the heat and cook for another few minutes.

Meanwhile, toast the cumin and coriander seeds by stirring them in a dry pan over a low heat for a minute until their aromas are released. Grind the seeds in a mortar and pestle or a spice grinder, then add them and the cinnamon to the saucepan with the softened onions. Fry the spices for a few minutes. Add the lentils and 1 litre of just-boiled water. Cover and simmer the soup for 10 minutes. Once the lentils have softened, add the squash, stock, lemon juice, 1 teaspoon salt and ½ teaspoon pepper. Leave to simmer for another 10 minutes. Once the lentils are fully cooked, take the pan off the heat and blend the soup with a hand-held blender. Taste and adjust the seasoning to your preference.

To make the croutons, roughly chop the bread into 3cm chunks. Heat 3 tablespoons light olive oil in a frying pan and, once it is very hot, add the bread and sprinkle over the za’atar. Fry the bread, stirring frequently, until it is toasted and crunchy. Place the croutons on some kitchen paper to soak up any excess oil. To serve, ladle the soup into warmed bowls, top with the croutons and finish with a drizzle of extra virgin olive oil and a sprinkling of chopped herbs.

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Autumn Photography

Tips for capturing colorful autumn photos

As summer gives way to autumn, as the days get shorter and nights get longer, and as T-shirts are exchanged for scarves and coats, many people begin to long for balmier days to come around again far too quickly. So wrap up warm and get out among the elements with your camera. Here are ten ideas for easy autumn photography projects…

Stag silhouettes

Autumn sees one of nature’s greatest spectacles – the rut. Stags lock antlers in ferocious battles as they compete for females in the September to November breeding season. Shoot from a distance – more so for safety as to avoid scaring the deer off – as the creatures are pumped full of testosterone and attacks on humans are not unheard of. A long telephoto lens paired with a wide aperture helps separate deer from their background. Another classic shot is to shoot into the light on an early, misty morning, exposing for the brighter sky so that the deer itself is in silhouette.

Autumn portraits

For an autumnal portrait you can’t beat a model well-wrapped against the elements surrounded with russet-colored leaves. With a low sun in the sky, you’ll be able to get a well-lit shot without the need for flash or reflectors up until late morning or from early afternoon, by simply facing your models into the sun. Throwing or kicking leaves up into the air adds a sense of fun and movement to the shot, it also gives people something to do, helping avoid a stilted pose. Set Aperture Priority mode on your camera and use a fairly shallow aperture – around f/4 – to ensure the model’s facial features are in sharp focus but to give a layered effect, so that leaves in the foreground and background become progressively out of focus. 

woman throwing autumn leaves for her face

Shooting from further back and zooming in with a short telephoto lens will further accentuate the effect. In autumn sunlight this should result in a fast enough shutter speed around 1/200sec to freeze the falling leaves, though a little bit of motion blur can add a sense of dynamism to the shot, too. Take lots of shots as you’re bound to have plenty of duffers – with leaves in front of faces and so on – so set continuous drive mode and shoot in bursts. Pre-focus on the model’s face, but then switch to manual focus, or use the back-button focus technique, to prevent the camera inadvertently switching focus to a nearby leaf. 

Luscious landscapes

The golden hour – directly after sunrise or just before sunset – is a favourite time for photographers as light is blessed with a wonderful soft, warm quality as it’s filtered by particles in the atmosphere. The downside is that you have to get up at the crack of dawn to make the most of it…
But the great thing about autumn time is that sunrise gets later and later, particularly when the clocks go back at the end of October, so dragging yourself out of bed isn’t such a chore as it is in the summer months. The sun stays lower in the sky for longer too, meaning the ‘hour’ lasts a little longer. Shoot with the sun behind you to light up the landscape, to the side to capture elongated shadows, or into the sun for dramatic sunrises. A set of ND grad filters comes in handy, as the sky will be far brighter than the land below, leading to exposure problems.
Cild sitting on the ground falling leaves

Seasonal wildlife

Autumn can be a busy time for animals as they prepare for the winter months ahead when food is scarce. The trick is to learn the habits of your target species – at what time of day and where are they most active? With this established, it’s essential not to get too close – and that means a big telephoto lens of at least 300mm. A fast lens (eg f/2.8 or f/4) is a benefit for more skittish subjects too, and when you need to shoot in low light. 

Generally, you’ll be shooting with your lens close to wide open to maximize the light, and to separate your subject from its background. It’s also important to get down to the eye level of your subject, for a far more intimate portrait, and to reduce empty foreground in your shots.  You can increase your success rate by encouraging hungry animals to come to you; set up a feeding station and resort to bribery by leaving food out.

Morning mist

In early autumn, cold nights are often followed by warm days, and this big variation in temperature provides the ideal conditions for creating mist and fog; as night air cools, moisture in it condenses and then forms low-lying pockets of ground-hugging mist as the temperature rises. 

All the same, it’s hard to predict with any certainty when the conditions will be just right for mist to form, and exactly where and how thick it will be. A cold, still night followed by a warm morning, with visibility dropping overnight, is a good indicator of mist forming.  

Mist is at its most atmospheric around sunrise – and soon begins to evaporate and disperse, so your window of opportunity is limited. You’ll need to be at an elevated position; shooting into a valley, with trees or castle ruins poking out of the mist works well, as does shooting across low-lying fields, with foliage and distant hills breaking through the fog. Mist often forms over large bodies of water, so shooting over lakes is another good option. 

You’ll need a tripod as you’ll be shooting at slow shutter speeds in the low dawn light. A long lens, such as a 70-200mm telephoto, compresses perspective and emphasizes the layered effect of mist. The relatively bright mist is likely to fool your metering system into underexposing, so check your histogram and apply around +1 stop of exposure compensation, as required.

Reflections

Make the most of the abundant color in the landscape by doubling the rich autumn palette. You’ll need a high vantage point to shoot down to a lake to reflect as much of the scene as possible. 

Ideal conditions are a calm windless day, so the surface of the water is as still as possible for a mirror-like reflection. Shoot with your back to the sun so that the landscape is illuminated to maximize the reflected color. If there’s an attractive blue sky, shoot wide to capture the shape of the mountaintops in the scene, but if it’s overcast then zoom in to focus on the landscape and foliage – and these conditions are handy for avoiding problems of glare bouncing off the water.

As you’re shooting from a distance, a mid-range aperture, around f/8, will give plenty of depth of field. A long exposure will smooth out any ripples, so use an ND filter. Plus, putting your camera on a tripod will keep it perfectly still over a long exposure, and aids in fine-tuning your composition, too.

Color in close-up

As leaves fall they turn beautiful multicolored shades and reveal their delicate structure of veins, making them perfect for close-up photography. For larger-than-life detail, a macro lens is capable of projecting an image onto the sensor at actual size, though this will only project a portion of the leaf, so any lens capable of focusing reasonably close up will do to photograph a leaf in its entirety – or group of leaves.

Pop your camera on a tripod pointing straight down – a pivoting centre column is useful here – so that the plane of focus is as flat-on to the leaf as possible. Use Live View and Manual focus, and zoom in to 5x or 10x view and twist the focus ring until you achieve optimum focus. Shooting up close reduces depth of field significantly, and even when shooting flat, lumps and bumps could fall out of focus. A mid-range aperture of f/8 to f/11 not only not only minimizes this, but your lens is likely to be at its sharpest too, vital for bringing out detail.

Still life

When the weather becomes so intolerable that even the most intrepid photographer has second thoughts about venturing outside, how about an autumn-themed still life shoot? Set up a makeshift studio on your kitchen table. The best thing about still life is you’re completely in charge; you can position your subjects as you like, and have total control over lighting.   
Set your camera on tripod and use Live View. This way you can fine tune your composition until it’s bang on. A narrow aperture ensures your whole scene is in focus, or try a shallow depth of field so that only the main subject of your scene is in focus; this is particularly effective when photographing food. 

Pumpkins on a table

Contre-jour

One of the first lessons we learn in photography is to shoot with the sun over one shoulder so it illuminates the subject, but the lower and weaker autumn light lends itself to doing just the opposite. 
‘Contre jour’ is French for ‘against daylight’ and involves shooting with subjects backlit against the sun’s rays. It’s particularly effective with autumnal leaves; as they turn colour they also become more translucent, so the sunlight reveals their structure. Alternatively a wider shot of the woods, the sunlight filtering through the tree trunks, can work well too. Or how about getting down low and shooting toadstools so the sun creates an attractive rim light that wraps around the edges of the subject.  

You’ll need to shoot in the morning or afternoon but when the sun is fairly high to provide strong backlighting. It’s usually best to make sure that the sun itself is at least partially blocked by the subject to avoid it being completely burnt out. Use Photoshop after to reveal detail in shadows and highlights. 

We hope you enjoy Autumn as much as we do! The colours, the holidays, the changes it's all so magical to us. Every year it's similar, but every year feels like you experiencing it for the first time. 

Before you go!

Recommended: Getting Healthier By Eating Sustainable Food And Taking Exercise

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In our world, WhatsOrb refuses to turn away from the changes in our society and environment which succeeds each other at a rapid pace.

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At this turbulent time for ‘all’ species and our planet, we are determined to inform readers about threats, consequences and solutions based on facts, not on political prejudice or business interests.

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profileimage

Breaking News, as the world changes…

In our world, WhatsOrb refuses to turn away from the changes in our society and environment which succeeds each other at a rapid pace.

For WhatsOrb, publishing on the environment is a priority. We give reporting on climate, nature, waste, lifestyle and sustainable solutions the prominence it deserves.

At this turbulent time for ‘all’ species and our planet, we are determined to inform readers about threats, consequences and solutions based on facts, not on political prejudice or business interests.

WhatsOrb Breaking News will be published as soon as urgent events from around the world and startling sustainable innovations reach us.

If there is anything we should know and publish about, please send a note to: [email protected] or write your own story on: www.whatsorb.comthe only news site which gives you a ‘sustainable voice!’

Best Sustainable Autumn Life: Exercise, Food, Lifestyle

Autumn is an exciting time, and it’s great for cycling and running. Cycling and r unning all year round is great but there’s something special about lacing up for a run when the ground is covered in crunchy brown leaves and the sky is a hazy grey. Cycling, Running, Food And Photo's! Tips & Tricks Now is also the perfect time for snuggling up, all warm and cosy indoors with some comforting food . Comfort food doesn’t have to be unhealthy though! In fact, the wonderful array of foods in season at the moment are just right for cooking delicious, healthy and comforting meals. We present you some of the healthy foods that autumn has to offer and some delicious, healthy recipe ideas to use them in. For photographers, autumn is the most photogenic of seasons : once-uniformly green trees turn a thousand shades of red, brown and yellow; misty mornings give landscapes an eerie, otherworldly feel; nature is at its most spectacular as animals make last-minute preparations for hibernation or put on dramatic displays.  So lets start cycling and running in a beautiful coloured autumn. Treat yourself on a delicious meal while enjoying the photo’s you just made during your activities outside. Autumn Is The Perfect Time To Start Commuting By Bicycle You have places to go While you likely move around quite frequently year-round to the office, school, social events and to run errands, after summer life can feel a little busier. With a lot going on, it may seem intimidating to change the way you get around. Don’t let that stop you. Instead, use it as motivation to ride your bike consistently so you get everywhere you need to be in a timely manner energized and feeling great. You’ve gotten into a routine More commitments with school, work and family can mean you fall into an autumn routine quite quickly after the fluidity of the summer months. You can use that structure to your advantage to form a routine of commuting. You already know a lot of your schedule making it easier to slot in time for your bike commuting. You can even find yourself saving time because on some trips, taking your bike may be faster than walking or public transportation. The weather is cooler A big hurdle for commuting by bike for some people is arriving at your destination sweaty and a little dishevelled. Cooler temperatures mean you won’t sweat as much on your commute. Ride with a change of clothes to make sure you are able to freshen up upon arriving at your destination. The roads and public transportation networks are busy The academic year is in full swing and everyone is back in the city after their summer vacations. You may have noticed the roads are jammed with traffic and the public transportation networks are operating at full capacity. Use this as motivation to get on your bike finding a means of transportation that can be extremely rewarding mentally and physically. Getting out in fresh air and getting some exercise is a great way to start your day leaving the stress of congestion behind. Staying active is tough when you are busy with school/work If you are feeling staying active has fallen by the wayside because of your busy schedule, commuting by bike may just be the solution you are looking for. While it will depend on the length of the commutes you need to make, any exercise when you aren’t getting a lot is a good start that can start build positive momentum. Exersice and time outside is so important to your happiness and mental health. Cycling can be a big part of improving your headspace. Recommended:  Bicycles Without Battery: We Just Forgot They Are Cleanest {youtube}                                                                               Top 5 | 2020 Mountain Bikes Health In Autumn Amazing Benefits Of Running In Autumn Autumn is for many the favourite time of the year. The leaves are brown, the sky is grey, the air is crisp, and it’s time for harvest. The nights get dark quicker, and the temperature drops. The temperature is just right Running in Autumn is not too hot or too cold. It’s just right. In some countries we sometimes (if we’re lucky) have a boiling hot summer which can make running difficult. Not only is your risk of dehydration and sunburn higher, but the increased humidity and temperatures also makes running a sweaty and challenging ordeal. On the other side of the spectrum, running in early Spring or Winter can be extremely freezing and uncomfortable. Autumn is in the middle of hot and cold. With this comfortable temperature, you’ll be able to start the run without shivering, but you won’t get too hot when you get going. A great benefit of running in Autumn. Your favourite routes are less busy Summer is the peak time for tourist activity in most places. During Summer, scenic running routes are often populated by holidaymakers or visitors looking to enjoy themselves. There’s nothing wrong with people enjoying themselves, but lots of people make running routes chaotic and difficult to manoeuvre. In the summer, favourite routes are local parks and trails and they are often filled with tourists. Sidesteps have to be made to avoid picnics, dodge ice-cream vans, and keep a look out so I’m not in the path of a game of frisbee. Autumn grants a break from these hectic scenes. Most probably, the routes will be less busy, and you’ll have some peace and quiet to get on with our Autumn running. Autumn is a beautiful time of year Those who love taking pictures of the environment on route (for Instagram, WhatsOrb and Facebook) know that Autumn is a photogenic season. It’s a beautiful time of year. The leaves turn colour and fall off trees, birds (like nightingales and cuckoos) migrate to warmer climates, fruits and seeds start to produce tasty fruits, farmers harvest their food, and lots of fungi appear. It’s nature central in Autumn, and being a runner is a great way to experience this wonderful season. Go for a run through your favourite trail to see what wonders Autumn has brought to it. Workout by the river and breath in the crisp morning air. Run through a local park and watch for birds in the sky. Stop and take a moment to get some photos, if you like. Autumn runs are wonderful memories to cherish forever. Autumn has fewer distractions If Summer is known for one thing, it’s how social of a season it is. Parties, weddings, holidays, get-togethers, night outs and festivals, all make Summer a busy and chaotic season. There’s nothing wrong with all this activity, and it’s important to enjoy ourselves and make memories with our loved ones. However, amidst all the fun it can be difficult to find time for running. Autumn is when everyone’s social calendar tends to quieten down. The kids go back to school (or university), fewer events are on, and you have some free weekends. Something which rarely happens during the Summer. Take advantage of the free time you have in Autumn and get your running game on. Train for race season Spring and the end of Winter is the busiest time of year for races, like marathons and half marathons. If you want to run a personal best in a race, it’s a great idea to get into training mode during Spring. Get into the zone, focus on your game, and enjoy some proper training. Heading into the new year with a decent level of fitness will mean you’re ready to ace upcoming races and set new personal bests. It’s better to train before race season than to start training when you get to race season. Use Autumn as a training window for race season. You’ll establish strong foundations and set yourself up for fast times. You’re more likely to run in the morning Though some don’t mind, lots of runners prefer to run in the light rather than in the dark. For this reason, people choose to wake up early and run in the morning during the Autumn months which has a tonne of benefits. Benefits of morning running include enhanced productivity for the day, firing up your metabolism, building discipline, enjoying peace and quiet, improved mood and sleeping better, to name a few. When you start running in the morning instead of night during Autumn, you will see your quality of life improving and choose to become a morning runner from that point onwards. Recommended:  Smart Sustainable Lifestyle Changing Tips & Tricks For 2019 Enjoy Post-Run Comforts Like Hot Drinks, Showers And Your Bed Let’s be honest, who doesn’t love post-run comforts? These are little things we enjoy doing after an exhausting run to reward our efforts. A lovely coffee, tea, hot chocolate or a delicious meal after a run in the crisp cold that Autumn can bring, will make you feel rewarded. Alternatively, hop in the shower (or the bath if you’re lucky enough to have one) and go for a hot soak to relax your muscles and increase blood flow. If your run has made you sleepy, get into your duvet and snuggle up for some sleep. Beautiful Autumn Recipes Mushrooms On Toast Of an occasional Sunday evening, Dad would make the most delicious mushrooms on toast. Well, actually, he didn’t make toast; rather, he would make the most delicious, perfect squares of immaculately fried bread. It seems obvious when you think about it, for however well-toasted is a slice of bread – even the most accommodating of crusty sourdough – it will, inevitably, begin to slightly sog about halfway through munching. But a nicely thick slice of fried bread will hold its own until the last mouthful. Always the thoughtful and considered cook, my dear old dad. His mother, not the most inspired, kitchen-wise, would have simply opened a can of Chesswood creamed mushrooms and warmed them through on the Aga. But she did fry the bread … though possibly not as well as did her son. His trick was to lightly spread each surface with a smear of good dripping, then fry it on each side in a dry frying pan until super-crisp. His mushrooms were always button, cut in half, stewed in butter, a dusting of flour added and then milk stirred in until a smooth, thick-ish sauce was achieved; if there was some cream (or top-of-milk) in the fridge, a spoonful or two of that to finish. I have always believed he wanted to recreate that can of Chesswood’s but simply because our mother would never have countenanced such slovenly convenience, he made them his own. Serves 2 dried morels 20g (the tinier, the finer) boiled water 150g butter a thick slice salt and pepper white bread 2 thick-ish slices, crustless butter medium sherry 50g dry vermouth 50g shallot 1 small, chopped garlic a scrap, crushed flour 1 tsp whipping cream 100g lemon juice a healthy squeeze chives ½ tbsp, snipped Put the morels into a bowl, cover with the boiling water and leave to soak for at least 30 minutes. Lift out with a slotted spoon into a small saucepan, pop in the butter and add a little seasoning. Put to cook over a very low light, stirring together until the butter has melted and allow to stew for about 10 minutes, covered, really slowly. Sparsely spread the white bread with duck fat (or butter) and quietly fry on each side until golden and crisp. Strain the morel-soaking liquid, using a tea strainer, into another small saucepan and add the sherry, vermouth, shallot and garlic. Simmer until reduced by about two-thirds. Add the flour to the morels, stir around for a minute or 2, then strain in the reduced morel liquor. Simmer till thickened, then stir in the cream. Continue to simmer, uncovered, for a few minutes until the sauce is nicely clinging to the morels and is of a lovely ivory colour. Stir in the lemon juice and chives, then carefully spoon over the fried bread; sprinkle over a few extra chives, if you wish, just to pretty the thing. Eat at once. Maple Toffee Apple And Pear Crisp This is everything I want in an autumn pudding. Melting orchard fruits spiked with ginger and cardamom and a topping that’s half crisp and half crumble, which reminds me of oatmeal cookies. I eat this with thick Greek yogurt mixed with a little honey and vanilla or, if it’s really cold, good hot vanilla custard. Serves 4-6 apples 3 pears 3 maple syrup 2 tbsp prunes 75g dried figs 50g candied ginger, 2 pieces, finely chopped unwaxed lemon 1 vanilla pod 1, seeds scraped (or 1 tsp vanilla paste) ground cinnamon ½ tsp ground cardamom ½ tsp For the topping rolled oats 100g ground almonds 50g butter or coconut oil 100g light brown sugar 75g white spelt flour 100g salt a small pinch To serve Greek or coconut yogurt whipped with a little vanilla and honey Preheat your oven to 200C/gas mark 6. Peel the apples and pears and roughly slice them. Toss them with the maple syrup in a roasting tray and cover the tray with foil. Roast for 15 minutes in the hot oven, then remove the foil and roast for a further 10 minutes until the edges catch and caramelise. Meanwhile, roughly chop 50g of the prunes and all the figs, finely chop the ginger, and place the whole lot into the bottom of a 24cm round (or equivalently sized) baking dish. Grate over the lemon zest and add the juice of ½ the lemon, add the vanilla and spices and mix everything together. Cover the dish with a clean tea towel and leave to one side. Make the topping by rubbing the oats, almonds, butter, sugar, flour and salt together with your fingers. It will feel wetter than a crumble topping and you’ll be left with larger pieces of butter, but you should have a very rough crumbly dough after about 4 minutes. Chop the remaining prunes roughly and mix them through too. When your apples are ready, mix them with the fruit and spices in the baking dish, then sprinkle over the topping. Bake in the oven for 25 minutes, until deep golden. You can serve it with some Greek or coconut yogurt, whipped with a little vanilla and honey. Tagliatelle With White Truffles Piedmontese tagliatelle, called tajarin, with butter and parmesan are one of the best ways to enjoy a white truffle because they do not interfere with its sensational aroma. The Piedmontese white truffles are the most prized and extremely expensive. They must be used very fresh as they lose their aroma at an accelerating pace – their season is between the end of September and mid-January – or preserved in jars or tins, which are not quite as scented as fresh ones. Serves 4 white truffle 1 small unsalted butter 125g parmesan 40g, grated salt and freshly ground black pepper nutmeg a grating tagliatelle 300g, or fettuccine Truffles are generally exported already cleaned. If you need to clean your white truffle, scrub it with a stiff brush and rub it with a moist cloth. Melt the butter and add the grated parmesan and a little salt, pepper and nutmeg. Boil the tagliatelle or fettuccine until al dente, drain quickly and serve immediately, tossed with the melted butter mixture. Shave a little white truffle over each serving with a mandolin or a potato peeler. Variation Black summer truffles from Umbria are relatively cheap – you can buy them fresh in season from October to March – and they are available preserved in jars in some British supermarkets. Their flavour is not as sensational as that of white truffles but it is distinctive and delicate. For 2 small portions of Umbrian tagliatelle con tartufi nerri, cook 100g tagliatelle and prepare the sauce at the same time: bring to the boil 200ml double cream with a few drops of truffle oil (to taste), 2 tablespoons freshly grated parmesan, a little salt and a finely grated small black truffle. When the tagliatelle are al dente, drain and mix them in the pan with the truffle sauce. Red Lentil And Squash Soup With Za’atar Croutons Za’atar is a Palestinian spice mix made from wild thyme, sesame and sumac that has an affinity with sweet root vegetables. Here it is used to make crunchy, tangy croutons to adorn an aromatic soup of roasted butternut squash and spiced lentils. Roasting the squash intensifies its flavour and sweetness, and gives the soup a glorious silky texture that perfectly contrasts with the crispy croutons. Serves 4 butternut squash 1kg, peeled, deseeded and cut into 3cm pieces light olive oil onions 2, finely chopped garlic 4 cloves, crushed cumin seeds ¾ tsp coriander seeds ¾ tsp ground cinnamon ½ tsp red lentils 160g, rinsed vegetable or chicken stock 750ml lemon juice of ½ sea salt and freshly ground black pepper For the toppings stale bread 2 slices (I like to use sourdough for taste and texture) za’atar 2 tbsp extra virgin olive oil parsley or coriander leaves chopped Preheat the oven to 200C/gas mark 6. Place the butternut squash on a baking tray and drizzle with light olive oil. Toss the chunks so they are evenly coated in the oil, then roast for 20-30 minutes, until they are soft. Heat 3 tablespoons light olive oil in a large saucepan, add the onions and fry for 10 minutes over a medium heat. Add the garlic, reduce the heat and cook for another few minutes. Meanwhile, toast the cumin and coriander seeds by stirring them in a dry pan over a low heat for a minute until their aromas are released. Grind the seeds in a mortar and pestle or a spice grinder, then add them and the cinnamon to the saucepan with the softened onions. Fry the spices for a few minutes. Add the lentils and 1 litre of just-boiled water. Cover and simmer the soup for 10 minutes. Once the lentils have softened, add the squash, stock, lemon juice, 1 teaspoon salt and ½ teaspoon pepper. Leave to simmer for another 10 minutes. Once the lentils are fully cooked, take the pan off the heat and blend the soup with a hand-held blender. Taste and adjust the seasoning to your preference. To make the croutons, roughly chop the bread into 3cm chunks. Heat 3 tablespoons light olive oil in a frying pan and, once it is very hot, add the bread and sprinkle over the za’atar. Fry the bread, stirring frequently, until it is toasted and crunchy. Place the croutons on some kitchen paper to soak up any excess oil. To serve, ladle the soup into warmed bowls, top with the croutons and finish with a drizzle of extra virgin olive oil and a sprinkling of chopped herbs. Recommended:  Vegan Food You Need To Develop Your Muscles: Protein Power Autumn Photography Tips for capturing colorful autumn photos As summer gives way to autumn, as the days get shorter and nights get longer, and as T-shirts are exchanged for scarves and coats, many people begin to long for balmier days to come around again far too quickly. So wrap up warm and get out among the elements with your camera. Here are ten ideas for easy autumn photography projects… Stag silhouettes Autumn sees one of nature’s greatest spectacles – the rut. Stags lock antlers in ferocious battles as they compete for females in the September to November breeding season. Shoot from a distance – more so for safety as to avoid scaring the deer off – as the creatures are pumped full of testosterone and attacks on humans are not unheard of. A long telephoto lens paired with a wide aperture helps separate deer from their background. Another classic shot is to shoot into the light on an early, misty morning, exposing for the brighter sky so that the deer itself is in silhouette. Autumn portraits For an autumnal portrait you can’t beat a model well-wrapped against the elements surrounded with russet-colored leaves. With a low sun in the sky, you’ll be able to get a well-lit shot without the need for flash or reflectors up until late morning or from early afternoon, by simply facing your models into the sun. Throwing or kicking leaves up into the air adds a sense of fun and movement to the shot, it also gives people something to do, helping avoid a stilted pose. Set Aperture Priority mode on your camera and use a fairly shallow aperture – around f/4 – to ensure the model’s facial features are in sharp focus but to give a layered effect, so that leaves in the foreground and background become progressively out of focus.  Shooting from further back and zooming in with a short telephoto lens will further accentuate the effect. In autumn sunlight this should result in a fast enough shutter speed around 1/200sec to freeze the falling leaves, though a little bit of motion blur can add a sense of dynamism to the shot, too. Take lots of shots as you’re bound to have plenty of duffers – with leaves in front of faces and so on – so set continuous drive mode and shoot in bursts. Pre-focus on the model’s face, but then switch to manual focus, or use the back-button focus technique, to prevent the camera inadvertently switching focus to a nearby leaf.  Luscious landscapes The golden hour – directly after sunrise or just before sunset – is a favourite time for photographers as light is blessed with a wonderful soft, warm quality as it’s filtered by particles in the atmosphere. The downside is that you have to get up at the crack of dawn to make the most of it… But the great thing about autumn time is that sunrise gets later and later, particularly when the clocks go back at the end of October, so dragging yourself out of bed isn’t such a chore as it is in the summer months. The sun stays lower in the sky for longer too, meaning the ‘hour’ lasts a little longer. Shoot with the sun behind you to light up the landscape, to the side to capture elongated shadows, or into the sun for dramatic sunrises. A set of ND grad filters comes in handy, as the sky will be far brighter than the land below, leading to exposure problems. Seasonal wildlife Autumn can be a busy time for animals as they prepare for the winter months ahead when food is scarce. The trick is to learn the habits of your target species – at what time of day and where are they most active? With this established, it’s essential not to get too close – and that means a big telephoto lens of at least 300mm. A fast lens (eg f/2.8 or f/4) is a benefit for more skittish subjects too, and when you need to shoot in low light.  Generally, you’ll be shooting with your lens close to wide open to maximize the light, and to separate your subject from its background. It’s also important to get down to the eye level of your subject, for a far more intimate portrait, and to reduce empty foreground in your shots.  You can increase your success rate by encouraging hungry animals to come to you; set up a feeding station and resort to bribery by leaving food out. Morning mist In early autumn, cold nights are often followed by warm days, and this big variation in temperature provides the ideal conditions for creating mist and fog; as night air cools, moisture in it condenses and then forms low-lying pockets of ground-hugging mist as the temperature rises.  All the same, it’s hard to predict with any certainty when the conditions will be just right for mist to form, and exactly where and how thick it will be. A cold, still night followed by a warm morning, with visibility dropping overnight, is a good indicator of mist forming.   Mist is at its most atmospheric around sunrise – and soon begins to evaporate and disperse, so your window of opportunity is limited. You’ll need to be at an elevated position; shooting into a valley, with trees or castle ruins poking out of the mist works well, as does shooting across low-lying fields, with foliage and distant hills breaking through the fog. Mist often forms over large bodies of water, so shooting over lakes is another good option.  You’ll need a tripod as you’ll be shooting at slow shutter speeds in the low dawn light. A long lens, such as a 70-200mm telephoto, compresses perspective and emphasizes the layered effect of mist. The relatively bright mist is likely to fool your metering system into underexposing, so check your histogram and apply around +1 stop of exposure compensation, as required. Reflections Make the most of the abundant color in the landscape by doubling the rich autumn palette. You’ll need a high vantage point to shoot down to a lake to reflect as much of the scene as possible.  Ideal conditions are a calm windless day, so the surface of the water is as still as possible for a mirror-like reflection. Shoot with your back to the sun so that the landscape is illuminated to maximize the reflected color. If there’s an attractive blue sky, shoot wide to capture the shape of the mountaintops in the scene, but if it’s overcast then zoom in to focus on the landscape and foliage – and these conditions are handy for avoiding problems of glare bouncing off the water. As you’re shooting from a distance, a mid-range aperture, around f/8, will give plenty of depth of field. A long exposure will smooth out any ripples, so use an ND filter. Plus, putting your camera on a tripod will keep it perfectly still over a long exposure, and aids in fine-tuning your composition, too. Color in close-up As leaves fall they turn beautiful multicolored shades and reveal their delicate structure of veins, making them perfect for close-up photography. For larger-than-life detail, a macro lens is capable of projecting an image onto the sensor at actual size, though this will only project a portion of the leaf, so any lens capable of focusing reasonably close up will do to photograph a leaf in its entirety – or group of leaves. Pop your camera on a tripod pointing straight down – a pivoting centre column is useful here – so that the plane of focus is as flat-on to the leaf as possible. Use Live View and Manual focus, and zoom in to 5x or 10x view and twist the focus ring until you achieve optimum focus. Shooting up close reduces depth of field significantly, and even when shooting flat, lumps and bumps could fall out of focus. A mid-range aperture of f/8 to f/11 not only not only minimizes this, but your lens is likely to be at its sharpest too, vital for bringing out detail. Still life When the weather becomes so intolerable that even the most intrepid photographer has second thoughts about venturing outside, how about an autumn-themed still life shoot? Set up a makeshift studio on your kitchen table. The best thing about still life is you’re completely in charge; you can position your subjects as you like, and have total control over lighting.    Set your camera on tripod and use Live View. This way you can fine tune your composition until it’s bang on. A narrow aperture ensures your whole scene is in focus, or try a shallow depth of field so that only the main subject of your scene is in focus; this is particularly effective when photographing food.  Contre-jour One of the first lessons we learn in photography is to shoot with the sun over one shoulder so it illuminates the subject, but the lower and weaker autumn light lends itself to doing just the opposite.  ‘Contre jour’ is French for ‘against daylight’ and involves shooting with subjects backlit against the sun’s rays. It’s particularly effective with autumnal leaves; as they turn colour they also become more translucent, so the sunlight reveals their structure. Alternatively a wider shot of the woods, the sunlight filtering through the tree trunks, can work well too. Or how about getting down low and shooting toadstools so the sun creates an attractive rim light that wraps around the edges of the subject.   You’ll need to shoot in the morning or afternoon but when the sun is fairly high to provide strong backlighting. It’s usually best to make sure that the sun itself is at least partially blocked by the subject to avoid it being completely burnt out. Use Photoshop after to reveal detail in shadows and highlights.  We hope you enjoy Autumn as much as we do! The colours, the holidays, the changes it's all so magical to us. Every year it's similar, but every year feels like you experiencing it for the first time.  Before you go! Recommended:  Getting Healthier By Eating Sustainable Food And Taking Exercise Did you find this an interesting article or do you have a question or remark? Leave a comment below. We try to respond the same day. Like to write your own article about sustainability? 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