Glass is Greener.

Via Abigail Wick
on Oct 14, 2010
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As much as possible, I maintain a disposable- and paper-free kitchen.

The glass is always greener...
The glass is always greener...

It’s mindless to clean counter tops with paper towels; it amounts to nothing more than throwing trees in the kitchen trash. Instead, I use a dish cloth that I wring out and dry on the clothesline. Lately, I’m also feeling a sense of urgency to eliminate my kitchen plastics. It seems I’ve been too self-congratulatory for bringing my own coffee mug to the cafe or carrying lunch to work in a reusable plastic container.

The cause of my concern is BPAs (Bisphenol A). A component of plastics production, BPAs are receiving a recent surge of media coverage, and the news is grim. BPAs are in everything from plastic water bottles to the lining of canned foods. It’s attractive for being durable, lightweight and neither absorbing nor changing the flavor of food.

But it turns out that BPAs leach into food and liquid. Scientific evidence indicates that BPAs can disrupt the hormonal system, cause early-onset puberty, increase the incidence of cancer, diabetes, and heart disease—not to mention that it affects neural and behavioral development in fetuses and children. Gross. It’s evidence enough to cut out canned food and find a different conveyance for my workday lunch.

Enter an under-acknowledged hero, the mighty glass Ball Jar. Around since the mid-1800s, Ball Jars are the perfect vessel for toting to work or saving leftovers from some of my autumnal favorites—like roasted root vegetables and pumpkin soup. When transporting, I wrap the jar in a dish towel and store it in my backpack. Punky plastics, be gone.

Most delightful of all, it makes a fantastic pitcher for my recent forays into homemade sangria. Effervescence and ripe fruit are the perfect antidote to cheap white wine. Cheers!


About Abigail Wick

Interested in glamor and good food? San Francisco-based writer and editor Abigail Wick is the creator of Eating with Abs, a cool resource that encourages innovative, intuitive, plant-based meals. It’s about DIY sophistication and culinary art on a budget. You're invited!


5 Responses to “Glass is Greener.”

  1. elephantjournal says:

    i often opt for products in store packaged in glass over can or plastic just so i wil;l have the reuseable glass to use as replacement for the old ''tupperware'' storage items

  2. Diane R. says:

    I reuse my jars for dry and fridge food. It still leaves me no choice but plastic for freezing liquids or soft foods that simply cannot be wrapped in paper. Any suggestions?

  3. Jeff says:


    Don't Kerr Corp/Ball Corp jars all contain BPA in their lids? I realise the food does not touch the lid, but isn't BPA used in the liner to prevent the lid from rusting and create the seal when canning?

    I think there are likely better options that Kerr/Ball for canning given their continued use of BPA?

    Worried! Thank you, Jeff

  4. Howard says:

    Clearly Ball corp is still an issue, from their website, they are criminals:


    Scientific evidence evaluated by regulatory agencies worldwide has consistently shown that human exposure to Bisphenol-A (BPA) from epoxy can coatings is well below safe exposure limits. However, a debate continues over BPA. We are working with coating suppliers and others to find non-epoxy coatings that can consistently meet the needs of our customers and consumers.

    They are still using BPA in their lids:

    So much for home canning. Be careful of chemical companies disguised as food companies.