Sarah Laskow

Sarah Laskow is a reporter based in New York City who covers environment, energy, and sustainability issues, among other things.

Living

Wool balls keep your laundry soft, and maaaaybe save energy

When I was taught to do laundry, I was told that a Bounce dryer sheet went into the dryer with every load of wet clothes. But the green-minded among us have come up with a better solution to keeping your clothes static-free and soft (without involving PVC in the process): wool dryer balls. Get a few of these thingies, and you will not need to buy dryer sheets for years. You can even make your own, with minimum craftiness required. The companies that make balls like these claim that they save energy, too, which would be great if it were …

Cities

New perfume lets you smell like New York City, because THAT sounds great

I don’t know about you folks, but when I think of the “essence and spirit” of New York City “in an olfactory memento” … well, if it’s summer, I mostly think of quickly rotting trash. If we’re talking Queens, I’ll give you the smell of Indian spices in Jackson Heights. Brooklyn smells like the sea in some places, though that may just be the roving gangs of artisanal picklers. But never, never would I think of the scene that Gerald Ghislain and Magali Senequier chose for their Scent of Departure fragrance line: A lovely sunny day in the Big Apple …

Food

Heritage wheat could let gluten-sensitive people eat bread again

One of my greatest fears in life is that I’ll find out I’m gluten-intolerant, because there is almost nothing I love to eat more than really good bread. (I know that there is bread made with non-wheat flour, but … it’s just not the same.) But it turns out, according to Pacific Standard, that there’s a strain of heritage wheat that even gluten-sensitive people might be able to digest. It’s nutty-tasting, and it has an excellent name: “einkorn,” which I’m going to roughly translate as The One True Grain. Einkorn was apparently the first cultivated wheat, and it has an …

Welcome to the new Grist. Tell us what you think, or if it's your first time learn about us. Grist is celebrating 15 years. ×