The Green Life

Daily Roundup: November 6, 2009

Fine Dining: Michelle Obama welcomed the cast of Iron Chef the White House garden to film an episode of the cooking show. The episode will premiere on January 3 on the Food Network. Ecorazzi

Poop Portrait: Artist Sam Mahon created a cow-dung sculpture of New Zealand environment minister Nick Smith to protest Smith's stance on dairy farm pollution. The manure bust sold for $2,220. Associated Press

Let's Work Together: President Obama met with 400 tribal leaders to discuss environmental coordination with the tribal nations. ENS

Underwater Matters: Sweden and Finland approved the construction of a gas pipeline under the Baltic Sea. Environmental groups have expressed concern about the pipeline's impact. Reuters

Less Thirsty: A study by the U.S. Geological Survey found that Americans used less water in 2005 than in 1975. Treehugger

--Della Watson

Daily Roundup: November 3, 2009

A Bug's Life: British conservationists will use GPS technology to locate the nests of hairy northern wood ants before the Forestry Commission removes non-native conifers from a Northumberland forest. Because the rare ants rely on conifer needles to build their nests, selected trees will be left standing. BBC and Treehugger

Fishy Business: An analysis of the environmental impact of salmon farming in Norway, Chile, Canada, and the UK found that Norway's farms were the most efficient. New Scientist

The Danger Zone: The EPA added three hazardous waste sites to the National Priorities List of Superfund sites. New Jersey's Raritan Bay Slag, Utah's U.S. Magnesium, and Virginia's Peck Iron and Metal were all deemed to pose risks to human health and the environment. EPA

Free Pass? The European Union's environment committee approved a list 164 industrial sectors including coal mining, oil and gas drilling, and aluminum production that could potentially receive free five-year carbon emissions permits. AFP

For Peat's Sake: A recent study found that 5.5 percent of global carbon emissions are the result of the draining and burning of peat bogs. Reuters 

--Della Watson

Daily Roundup: October 29, 2009

Autumn Bounty: Michelle Obama and local fifth graders harvested sweet potatoes, carrots, fennel, and red leaf lettuce from the White House garden. Associated Press

Put Up a Parking Lot: The EPA has replaced a 43,000-square-foot section of parking lot at its Edison, New Jersey, facility with three types of permeable pavement and several rain gardens to test pollution-mitigation methods for stormwater runoff. Science Daily

Hands Off: Wyoming governor Dave Freudenthal said that his state will not mandate building efficiency or energy standards for appliances, calling the former a local issue and the latter a federal concern. Green Inc.

Go With the Flow: Argentina's environmental secretary and two local politicians face fines if they don't comply with a judge's orders to clean up a polluted river within 30 days. Associated Press

Sushi No-No: A ban on the trade of Atlantic bluefin tuna has been recommended by scientists from the International Commission for the Conservation of Atlantic Tunas. Greenpeace and AFP

--Della Watson

Book Roundup Wednesday: Books About Cooking Responsibly

Every Wednesday, we review a selection of new and upcoming books addressing a specific aspect of environmentalism. Today we're recommending books about cooking and preparing food with consciousness.

The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat (by Tal Ronnen, $29, William Morrow Cookbooks, Oct. 2009): Chef Tal Ronnen compiles delicious and simple vegan recipes that even devoted carnivores will crave. Think gardein “steak” sandwich with watercress, red pepper, and horseradish mayo. Or a “chicken” salad sandwich or many mouth-watering desserts. Most recipes are paired with pictures, which provide half the fun, and there are also interviews with green restaurateurs and innovative vegetarians, as well as recipes from guest chefs.

Sustainable Food: How to Buy Right and Spend Less (by Elsie McDonough, $8, Chelsea Green, Sept. 2009): This latest installment from Chelsea Green Guides teaches readers the first step in green cooking: how to buy eco-friendly foods. The book is divided by food groups (including beverages) with an introduction that will help anyone new to green living understand sustainable-food vocabulary. This guide is easy to read and small enough to tote in your reusable grocery bag during your market trips.

Canning & Preserving Your Own Harvest (by Carla Emery and Lorene Edwards Forkner, $17, Sasquatch Books, Aug. 2009): If you’ve already learned to grow fruits and vegetables, this book will tell you how to save your fresh produce for the off-season with easy-to-follow directions about how to preserve foods the old-fashioned way: curing, canning, drying, pickling, and freezing. The book's second half contains recipes for jams, purées, cheeses, meats, oils, and more.

Green Your Halloween: Thoughtful Treats

With all the ghouls and goblins that come out for Halloween, the scariest thing by far is still the looming threat of an unsustainable world. This week’s tips are about how to slay your eco-demons on All Hallows’ Eve.

Tip #3: Give Green

Be conscious about what you hand to young trick-or-treaters this year. Opt for organic or vegan candy and chocolate, or to be unique, you can give out quarters (especially if you encounter particularly thoughtful children trick-or-treating for a cause) or small toys bought from Goodwill or a similar used-goods store.

Tell us: What treats will you be handing out this year?

Random Acts of Greenness: Off-the-Grid Evenings

When we do something nice for a stranger without expecting anything in return, we call it a random act of kindness. We think that the same principle can be applied to our quest to live greener lives. This week we'll offer ideas for good deeds that'll make people smile and help the planet.

Tip #3: Leave the Lights Off

Surprise a loved one with an unexpected candlelight dinner. Soy or beeswax candles create a romantic mood without sapping electricity. Spend the evening talking, playing cards, or playing musical instruments--activities that don't require you to plug in your television or computer. You'll conserve less energy and feel more relaxed.

Share your tips: What are your favorite off-the-grid activities?

A Sustained Buzz: 5 Experts Filter Their Favorite Eco-Friendly Coffees

The coffee industry needs to wake up and smell itself. As it profits from the global caffeine jones, many of the biggest producers continue to buy beans from growers who slash rainforests and exploit workers. With that in mind (and steaming cup in hand), Sierra magazine invited top coffee experts to recommend their favorite ethical brands. We imposed two rules: They could only pick growers, importers, or roasters with clear planet-positive practices, and they couldn't push any products in which they have a financial stake.

DOUG WELSH is the chief taster, purchaser, and blender at Peet's Coffee and Tea, a Bay Area–based chain that operates the nation's first gold-certified LEED roasting facility and has been crafting artisan coffee since 1966.

"Sebastopol, California's TAYLOR MAID FARMS uses smokeless, energy-efficient roasting machines, hand-manufactured locally. Its community-funded stores guarantee local investors an 8 percent return and employees a living wage. Their beans come in reusable, recyclable steel cans. Refill one with Don Oswaldo ($10.75 for 10 oz.), a Rainforest Alliance- and organic-certified product from a Colombian farm that boasts a bird-research center. The brew, from heirloom typica beans, is beautifully sweet and balanced with nuanced flavor."

ROHAN MARLEY is Bob Marley's son and the cofounder of Marley Coffee, which sells organic shade-grown coffee from offices in Jamaica, Los Angeles, and Vancouver.

"Vancouver's CUPPAJOE COFFEE is a great model for an ecofriendly company. Their Sumatra Takengon Organic ($15.75 for 16 oz.) city roast from Indonesia is produced by the Gayo Organic Coffee Farmers Association, a multiethnic co-op that has renovated local mosques, developed a savings program, and constructed houses for Javanese refugees. The flavor has a velvety richness and a full body while maintaining a clean, sweet nature. Classic Sumatra earthiness is accompanied by notes of fruit and smoky hints of spice and cocoa."

DANIELE GIOVANNUCCI is one of the world's leading organic-coffee experts. He is a former consultant to the World Bank and a cofounder of the Committee on Sustainability Assessment, a global consortium that evaluates ecological initiatives. He lives near Philadelphia and has written several industry reports, including The State of Sustainable Coffee.

"Coffee should embody a commitment to the environment and social justice. And it should taste great. A current favorite: Serpentes Allegres ($14 for 12 oz.), from a Brazilian farm that converted to organic and started social programs. It's available from an extraordinary group called the ORGANIC COFFEE CARTEL, which gives 51 percent of its profits to charities that support farmers. Nobody takes a salary. The Serpentes Allegres has sweet pipe-tobacco aromatics, allspice notes, a viscous body, and a buttery finish."

Vertical Farms Grow Up

With more than half of the world’s population living in cities, some eco-thinkers have been advocating the idea of  vertical farms. But those ideas have mostly stayed in the wouldn’t-it-be-cool stage of design. Now, England's Paignton Zoo Environmental Park is launching the world’s first working vertical farm to grow food for their animals.

VirtiCrop, the company developing the Paignton farm, says it will grow up to 11,200 plants on 100 square meters, 20 times as many plants as a standard farm can produce. It will also recycle water and use solar power to reduce resource consumption. All that might eventually add up to a more sustainable way to feed the world’s city dwellers. But we can’t imagine giving up on good old-fashioned organic soil for most of our food anytime soon.

--Kyle Boelte / photo courtesy VirtiCrop

Beer for a Rainy Day

Green beer is gaining popularity one storm at a time. In the latest eco-friendly rendition of one of the world’s favorite drinks, Atlanta’s 5 Seasons Brewery teamed up with RainHarvest Systems to create a beer made of 100 percent rainwater.

Claiming it as the only microbrew to be made with pure rainwater, it's meant to please anyone interested in reducing their ecological footprint. The brewery saves money, energy, and water by capturing and filtering water onsite rather than using stream water. The “softer” rainwater, the brewers say, creates a “smooth” taste that normal Atlanta tapwater does not produce.

A brewery going greener is good news for avid beer drinkers, who suffered a psychological blow last month when scientists said that climate change was starting to impact the quality of Pilsner hops. It's also an opportunity to spread the word about rainwater-capture systems, especially for water-stricken areas. Now the phrase “Drink responsibly” can have two connotations.

--Michael Mullaley

Healthy Vending, Prosperous Farmers

While it would be great if all of our meals and snacks were home-cooked, we’ve all been stuck in situations where the only thing available is a vending machine. For anyone who strives to eat healthy, natural foods, that can be a real heart-breaker. But it doesn’t have to be. Some vending machines are actually stocked with healthy foods. Look for Yo-Naturals machines, which offer natural and organic snacks in many schools and workplaces.

And if organic energy bars and natural crackers aren’t for you, maybe farmers in your area will start offering their products in your local vending machines. That’s what one German farm is doing. The vending machines are already in 13 communities, and feature locally produced items like potatoes, milk, and eggs.

Speaking of farmers, October 4 was the annual Farm Aid concert, with performances by Dave Matthews, Neil Young, Jason Mraz, and many other great musicians. Check out the concert online, or watch it this week on Direct TV’s 101 Network, and find out what you can do to help family farms.

--Kyle Boelte