The Clean and Green Club, June 2017

Having trouble reading this as e-mail? Please visit to read it comfortably online.
Like Twitter Pinterest GooglePlus LinkedIn Forward
Shel Horowitz’s Clean and Green Marketing Tip, June 2017
Like Twitter Pinterest GooglePlus LinkedIn Forward
This Month’s Tip: Marketing Your Ideas Is 24/7
A famous copywriter known for his grumpy persona posted on Facebook his unhappiness with people who post pictures of their meals. He got an earful from foodies, of course.

But I responded as a marketer. I want people to experience more delicious meals made with local organic ingredients, and by the way, without meat. I’ve been vegetarian for 43 years and see vegetarianism—particularly when based in local, organic foods—as one of the easiest ways to slash your carbon footprint. I don’t preach about it, but I remind myself constantly of Buckminster Fuller’s quote, “You never change things by fighting the existing reality. To change something, build a new model that makes the existing model obsolete.”

This was my comment on his Facebook post:

Here’s why I do it. A lot of my work as a marketer is to foster ideas that make the world better—like the idea that eating locally grown organic foods can be appetizing. I carry these ideas beyond my paid work and see a well-photographed plate with a tasty-sounding description as a part of my activism that uses my marketing skills. I’m selling the sizzle, so to speak. And interestingly enough, many of my food posts get high engagement. It’s not uncommon to get 20 or 30 likes and several comments from people far away wishing they could come share my food. It’s also a vicarious pleasure for many people, just like sharing travel pictures. And finally, since the caricature of social media is the boring “what I had for breakfast” tweet, I want to prove that it’s possible to talk about what you’re eating in an attractive, even seductive manner. But I find Facebook a much better platform that Twitter. Need more room than 140.

Why did I post this, really? Because I am always looking for ways to put my ideas in front of new audiences. On some level, I’m a marketer every waking moment. And I hope you are too.

Marketing can be fun. And we can all learn from each other.

Here are a few examples of my foodie Facebook posts. Let me “focus group” you: do you find these capture your interest? Do they make you want to explore new foods? Am I succeeding as a spokesperson for this idea? Please share on the Comments page and we can all learn from this.

I’ll start with one that contained eight pictures (including the three just below). Obviously, some of the text refers to pics of the garden harvest that I’m not including here.


Who could believe that all these frost-sensitive veggies (1st pic) were still in my garden on October 24? Even a tiny (but absolutely delicious) zucchini. It’s supposed to go down to 34°F tonight, so I harvested everything fragile. In the harvest pic, you can see some of the beans have speckled pods. Those pods were too tough to eat, but the beans inside were great (2nd pic). 3rd pic is probably the last near-100% from-our-garden dish of the year (except I cheated with a bit of organic local shallot grown three miles up the road). Beans in pods, beans removed from the tough pods, tomatoes harvested green last week and now finally ripe, and that itsy-bitsy green non-polka-dot zucchini (I’m dating myself, I know—who gets the reference?) Served it with (local organic) sweet potato and organic (nonlocal) lentil tacos and a green salad, shown here when it was all still from Next Barn or our garden. Later, I added olives and hazelnuts. And while I was waiting for Dina to come home, I sliced up and began drying our remaining supply of home-grown jalapeños, most of which actually got to ripen and turn red on the vine. The ones I picked today were green. #locavore


Another great #locavore dinner: frozen corn and zucchini with dried tomatoes, local cheddar cheese, and salsa; sweet potato, tot soi, shallots, garlic, and ginger in peanut sauce; spinach-arugula-carrot salad with goat gouda, local brie, sunflower seeds, local home-roasted squash seeds flavored with cayenne and salt, and local apple. All the veggies and fruits other than what was in the salsa were local and organic. The zucchini, tomatoes, butternut squash were from our own garden. Two of the three cheeses were local. The peanut butter was locally ground but not locally grown. I don’t think anyone does peanuts around here. But there is a farm that does local organic ginger, and we buy it exclusively.

New on the Blog
Hear and Meet Shel
Proud to be a speaker at Marc Guberti’s Content Marketing Success Summit, June 6-17. Other speakers include Ray Edwards, Ana Hoffman, and Jay Papasan. Take a look at the whole program at — or jump directly to the All-Access Pass s you can listen anytime from now to forever:

The Web Bender, Jack Humphrey, and JV Queen Gina Gaudio-Graves
interview me on Leverage Masters Radio Tuesday, June 27, noon ET/ 9 a.m. PT. Listen by calling 646-478-0823, or listen live online at , or later on replay at

Order your copy of Shel’s newest book, Guerrilla Marketing to Heal the World

Learn how the business world can profit while solving hunger, poverty, war, and catastrophic climate change (hint: they’re all based in resource conflicts). Endorsed by Chicken Soup’s Jack Canfield, business blogger and bestselling author Seth Godin, and many others. Find out more and order from several major booksellers (or get autographed and inscribed copies directly from me).
Download a free sampler with several excerpts, the complete Table of Contents and Index, and all the endorsements.
Another Recommended BookPractical Bliss
Like Twitter Pinterest GooglePlus LinkedIn Forward

Practical Bliss: The Busy Person’s Guide to Happiness by Lisa Broesch-Weeks (InBliss, 2016)

Several times a year, an interviewer asks me, “what was the best decision you ever made?” I always answer, “the decision in my 20s to have a happy life.” That decision influenced everything else from that day forward. I believe it has been the key to my productivity, and the change I’ve made in the world.

Yes, it was a conscious decision. And yes, you can choose that path as well.

My client Lisa Broesch-Weeks can help you get there. She sent me a copy of her book, and as soon as I saw the title, I knew I’d like it. As a busy person, I love the idea of happiness for busy people, and I love the idea that bliss can be practical. She uses “bliss” and “happiness” pretty much interchangeably, seeing bliss as simply a more complete version of happiness (p. 96). I see more of a difference: bliss is more of a temporary high, while happiness, to me, is an ongoing state—but for this review, I’ll accept her near-merging of the terms.

Happy people. Lisa says, have figured out how to advance their purpose—which will be a verb, not a noun (pp. 44-48) and will be widely different for different people—with every part of their lives. And their purpose is not tied to serving one particular individual (p. 58).

They don’t beat themselves up striving for perfection; they’ve replaced stress-inducing words like “search” with power words like “explore” and “uncover” (p. 57). At work, they’re more productive and more engaged. Gallup put the cost of “employee disengagement” at $300 billion per year (p. 18), so there are dollar figures on that engagement. And at home, they enjoy better relationships, better health, and better brain function (pp. 21-24).

A lot of keeping happy is basic self-care: not letting yourself get overstressed…learning to say no to tasks that don’t advance your purpose or to people who deplete your energy…taking time for vacations, exercise, and other self-care (pp. 27-28) …and making space for your passions and pleasures. She reminds us that machines don’t run without time for recharging and maintenance, and neither do people (p. 26).

More stuff doesn’t create more bliss. And neither does running on the “hedonic hamster wheel” (p. 78—what an amazing metaphor!). And certainly you don’t get there by neglecting your passions in favor of something that feels “more important” but usually isn’t (p. 96). She points out that no one else is going to relieve you of your “optional obligations and stressors” and offers strategies to get rid of them in ways that don’t alienate others (p. 104).

Not all stress is avoidable, of course, and she provides help with managing the mandatory stress. As an example, she suggests worrying less about the need to appear constantly busy and more about how to add value (p. 111)—and shows some ways to shift focus from what’s wrong to what’s right, phrasing our goals and accomplishments in ways that the brain can hear and absorb, and act upon (pp. 119-126). Once concept I especially loved was the idea of gratitude for the wonderful future you expect, and not just for a present that may or may not seem fulfilling. She notes that this transformation helped her “put myself in situations where I would make it easier for success to find me” (p. 134). Time in gratitude, she says, is not an expense but an investment.

As the book wraps up, she advises on how to thrive despite happiness “haters” and how to forgive them (pp. 154-156). Though some of her advice may seem obvious, it can be hard to see from the outside, and always worth reminding ourselves: “I have what might be startling news. Living in bliss is a journey, much more than a destination…you may not know when you’ve arrived (p. 141, emphasis in original).

Note: Although I have done some consulting for Lisa, this review is not part of that arrangement and I am not being compensated for it.

Recent Interviews & Guest Articles: 

Shel’s done 22 podcasts recently, ranging from 5 minutes to a full hour. Click here to see descriptions and replay links.
Connect with Shel



Find on Facebook







About Shel & This Newsletter

As a green and social change business profitability/marketing consultant and copywriter…award-winning author of ten books…international speaker and trainer, blogger, syndicated columnist – Shel Horowitz shows how green, ethical, and socially conscious businesses can actually be *more* profitable than your less-green, less-socially-aware competitors. His award-winning 8th book Guerrilla Marketing Goes Green: Winning Strategies to Improve Your Profits and Your Planet was a category bestseller for at least 34 months (and is now available exclusively through Shel), his newest book, Guerrilla Marketing to Heal the World, has already won two awards and is endorsed by Jack Canfield and Seth Godin. Shel also helps authors/ publishers, small businesses, and organizations to market effectively, and turns unpublished writers into well-published authors.

Shel Horowitz’s consulting firm, Going Beyond Sustainability, is the first business ever to earn Green America’s rigorous Gold Certification as a leading green company. He’s an International Platform Association Certified Speaker and was inducted into the National Environmental Hall of Fame in 2011.
He began publishing his monthly newsletter all the way back in 1997, making it one of the oldest marketing e-zines (it’s changed names a few times along the way).
“As always, some of the links in this newsletter earn commissions—because I believe in the products and services enough to promote them (I get asked to endorse lots of other programs I don’t share with you, because I don’t find them worthy).”
Privacy Policy: We Respect Your Privacy

We collect your information solely to let our mailing service send you the information you request. We do not share it with any outside party not involved in mailing our information to you. Of course, you may unsubscribe at any time—but we hope you’ll stick around to keep up with cool developments at the intersections of sustainability, social transformation, and keeping the planet in balance. Each issue of Shel Horowitz’s Clean and Green Newsletter has a how-to or thought-leadership article and a review of a recommended book. We’ve been doing an e-newsletter all the way back to 1997, and some of our readers have been with us the whole time.

Leave a Comment

Name: (Required)

E-mail: (Required)