New cleaners hit the market with advertising pitches like "with the added power of baking soda!" Why not just use the baking soda?

Our kitchen cabinets, the areas under our sinks, and bathroom cabinets are filled with cleaners labeled "Do not swallow," "If swallowed call a poison control center immediately," and "Do not allow contact with skin." The lists of ingredients on the bottles are barely pronouncable. The fumes are barely tolerable. We label things with poison stickers and use child saftey latches on our cabinets. But why?

Remember the wonderful smells of onions frying, eggs cooking, and gravy on the stove along with biscuits in the oven coming from Grandma's kitchen? What wonderful childhood memories... those heavy black iron skillets that Grandma used to cook in -- how was she ever able to lift them?

Today we live in the land of expensive, brightly colored telfon coating, non-stick skillets, and shiny stainless steel pans. Does anyone use cast iron anymore? Old-timers haven't given them up! And the younger generations should consider what makes these skillets so loved.

Why You Should Go No 'Poo

By Christi Colvin

Almost three months ago, I was introduced to the idea of no longer
using shampoo. I was intrigued. After looking into it, I figured I
didn’t have anything to lose. So I picked up some baking soda and apple
cider vinegar and then took the plunge.