This post is the fifth in the series “Homemade Mother of the Week.” If you know a woman who is thoughtfully sharing her passion for the planet,  families or the well-being of others, please nominate her for this special recognition.  Send an email with all the details to maureen@homemademothering.com

Reading magazines is one of my favorite things to do when I have a (rare) few minutes to myself. The short articles are all I have time for, and I like learning about a few things in the same sitting.  My favorite news magazine is The Week, for personal care I like Whole Living and for info on keeping my kids safe and happy I like Kiwi and Green Child Magazine.

The great thing about Green Child Magazine is that it is on-line, saving lots of trees and making it super easy to read whenever its convenient for me.  It has been around for only a few months, and its fourth issue was recently published.  I recently spoke to the editor, Amber Maxwell, about how she manages a career in the green world while raising three young children.  With all that she manages, she is definitely a Homemade Mother of the Week!

Homemade Mothering: Hi Amber! Welcome to Homemade Mothering!  How did you end up as editor of Green Child Magazine?

Amber Maxwell: I guess you could say I was in the right place at the right time.  I had just wrapped up a business and happened to see that Green Child Magazine was looking for a blog manager for their site.  I sent over an email to the publisher about working as the blog manager and we seemed to hit it off.  They let me know that they were recently in need of an Editor as well and thought I might be a good fit for that position.  It seemed like a great opportunity…so I said “I would love to!”

HM: As editor, what is your biggest daily challenge?

AM: Reading and answering all the emails! Even if I don’t reply to everyone’s emails, I do personally read them.

HM: Your biggest reward?

AM: The knowledge share.  I love to learn and share with friends and family.  There are so many great resources that I would not be exposed to if I were not in this position.

HM: Any tips for balancing work and motherhood?

AM: A schedule is key.  I schedule work and playtime as if they were doctor appointments.  It holds me accountable.

HM: What are some easy green-living tips you think everyone can adopt?

AM: Wow! There are so many.  Let me see…recycle, don’t buy things you don’t need, “Meatless Monday,” and using reusable items more like bags, cups, plates, and napkins.

HM: What are some of your favorite eco-friendly products?

AM: I have had so many through the years.  I love Planet Wise reusable wet bags, Kiss My Face shampoo and sunscreen, Piggy Paint for my daughter, Seventh Generation cleaners and I really can’t live without my BabyHawk Mei Tai carrier.

HM: Is your family supportive of living a green lifestyle, or can it be a challenge at times?

AM: Oh they are supportive.  It is difficult to deny a less wasteful way of living.  It is good for our family, our pocket book and the Earth.

HM: Green Child Magazine profiles children looking to be adopted by their forever families. Why did your magazine decide to add this feature to your magazine?

AM: With so many children in waiting, it seemed like a no-brainer.  These kids need forever families.  My heart goes out to each and every child who is in foster care.  Our magazine at its core is about compassion.  This applies to society and well as Mother Earth.

HM: Have any children been placed as a result of your efforts?

AM: Six!

HM: My readers love trying out new recipes.  Can you share one of your family’s favorite recipes?

AM: My family cannot get enough of this corn bread recipe from the “Sophie-Safe Cooking” cookbook by Emily Hendrix…and it is vegan!  I make it at least once a week.

1 1/4 cups organic corn meal
1 1/4 cups organic flour
1/2 cup organic sugar
2 tsp. aluminum-free baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 cup rice milk
3 Tbsp. oil
1 Tbsp. apple cider vinegar

Mix all of the dry ingredients.  Add rice milk, oil, and vinegar and mix well.  Pour into a greased 8×8 pan.

Bake at 400F for 25 minutes. Serves 9