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EDITOR’S NOTE

IT’S NOT A COLOR, IT’S A LIFESTYLE

gent of Change, anyone? They are among us. Near or far, we just need to notice them. That was the idea behind the latest edition of “Coachella Valley Going Green Lifestyle.” We wanted to shine the spotlight on some of the locals and establishments in the region whose work makes a positive difference in the community. As you can image, there is no shortage of passionate souls on the environmental front here. Take Chris Pardo and Peter Karpinski. The two men turned heads earlier this year after giving birth to the environmentally-savvy hotel ARRIVE, which opened in

Palm Springs. Their 32-room hotel/restaurant endeavor has clearly paid off. We tell you why. (See page 12.) And then there’s Michael Beckman, the chef and owner of Workshop Kitchen + Bar. The popular Palm Springs restaurant inspires us with its farm-to-table approach to dining. But so have other venues and we look into what’s unfolding with an impressive culinary posse striving to also be impactful. (See page 8.) One of the more inspiring projects happening around the country is the “greening” of music festivals. Enter: Coachella Valley Music and Arts Festival and many of of its offshoots. You may

be surprised at how inventive the creatives behind the scenes have been in keeping things harmonious and “green.” (See page 16.) There’s plenty more in between, so peruse the issue and then venture forth. Make your own difference, And what the heck: Look around. You may be inspired by how “green” the valley actually is—and by how many local agents of change there are who are willing to carry the environmental torch. Until next time ... Greg Archer Editor

CONTENTS 3

GREEN BITS Ready to thrive in the office? Five ways businesses can go green and actually save money.

BATTERY MASTER Ready to launch your environmentally–friendly revolution right in your own backyard.

WITH TESLOOP, WHO NEEDS THE TRAIN? Tesla–style rides from L.A. to Orange County to Palm Springs? Sign us up.

WHAT A TRIP! Why environmentalists have begun using virtual Reality (VR) to further their cause.

BEYOND MEAT How seafood can transform traditional dishes.

ROCKIN’ IT GREEN Get the lowdown on how music fests around the country—Coachella, too— have embraced environmental sustainability.

FORGET WHITE. MAKE YOUR CHRISTMAS GREEN Behold: The many ways to green the upcoming holiday season.

GREEN REELS The best environmental films of the season and why they need to be in your queue.

X FACTOR Inside Xeriscape and the rise of “beautiful, sustainable landscapes.”

THE VEEPS WEIGH IN ABOUT THE ENVIRONMENT The vice presidential nominees and where they stand in terms of their environmental track record.

TRACING THE ORIGINS All the 411 about the evolution of Climate Change.

THE Q&A REV’s Director of Sales Delves chats sustainability fueled by coal.

FARM TO TABLE Meet a culinary posse paving the way toward sustainability.

GMO MUCH? Debates continue over Genetically Modefied Crops. Learn more about “clean” food sources.

READY TO ARRIVE? The valley’s hottest new hotel turns heads. Learn why.

GOING GREEN LIFESTYLE

AIR APPARENT Don’t blow it! You want to learn as much as you can about wind energy and book a local windmill tour.

SEPTEMBER 2016

GREEN BITS

TIPS AND TIDBITS

FIVE WAYS BUSINESSES CAN CUT ENERGY AND SAVE MONEY

ompanies across the nation are looking for ways to become more energy efficient, and small and medium-sized businesses (SMBs) are no exception. Reducing energy consumption is one of the top areas where SMB leaders need more guidance - up 14 percent from the previous year, according to the Cox Conserves Sustainability Survey. Energy costs are among the largest business expenses for any company. Simple conservation efforts will go a long way to lower the power costs of your current operations. “More companies than ever have said they want information on sustainability,” says Cox Enterprises Executive Vice President Alex Taylor. “Our survey showed that some SMBs often find it difficult to make or justify the investment in sustainability programs or prioritize them over other demands and initiatives. From our own experience with the Cox Conserves program, I can confirm that sustainability is as good for our business as it is for the environment.” The following quick tips may help any sized business improve efficiency and cost savings. 1. KNOW YOUR BASELINE Your utility company can provide detailed usage records that show usage and cost totals, as well as helpful details like peak usage times. This data helps you measure your progress. 2. TAKE ADVANTAGE OF SAVINGS Government agencies offer a variety of tax credits, rebates and other incentives to support energy efficiency. Visit energy.gov/savings to find programs that may be available to your business. 3. PAY ATTENTION Take note of the natural energy sources specific to your geographic location. Sun or wind energy technologies may be great moneysaving solutions. If the sun sufficiently lights your office or meeting room, make a point of keeping the blinds open and the electric lights off. 4. LOOK AT LIGHTING Lighting retrofits are a simple and effective solution that do not interrupt regular operations and often offer a short return on investment. 5. ENCOURAGE EMPLOYEES Turning off computers and other office equipment when not in use is an easy way employees can make an impact. These tips can start your business on an eco-friendly journey. The benefits start at protecting the earth and extend to enhancing the bottom line.

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HOW GREEN IS YOUR VALLEY? VERY.

hey are all dynamos when it comes to the environment. Take note of five local entities impacting the valley in a positive way this season. THE PALM SPRINGS IHUB This local and innovative incubator provides programs, services, and incentives to start-up businesses focused on clean tech and renewable energy. It’s one of 16 hubs in the state, and delivers qualified companies office space, conference areas, and admin support ... all for the sake of spurring further growth. Learn more at cvep.com. GREEN COLLAR VETS Talk about empowering. Vet in need of a post-military career boost benefit here, but one of the organization’s main thrusts is to shepherd transitions into the green industry. Education and employment services are key. Visit greencollarvets.org. RENOVA SOLAR That it’s the largest local, full-service solar power plant builder for the area’s homes and businesses is a great thing. But it also wins points design, engineering, financing, installation, and ongoing solar system services. Better still, the company, spearheaded by founder Vincent Battaglia, loves to give back to the community. This year, Renova Solar

pledged to donate $1,000 to AIDS Assistance Program (AAP) for every new Renova client that installs solar panels at their residence or commercial building. (Through Oct. 1, 2016.) All that any Coachella Valley Southern California Edison homeowner needs to do is mention AIDS Assistance Program as their referral source. Learn more at renovasolar.com. GREEN PALM SPRINGS RENTALS Boutique, eco vacation homes, and other green luxuries in Greater Palm Springs take the spotlight here. (Sign us up.) Indulge in style—and spare the environment at the same time. Visit greenpalmspringsrentals.com. MARK NICHOLS, INTERIOR DESIGNER The man dedicates his creative talents to designing modern, beautiful, and sustainable interiors, but what Nichols does just by utilizing natural surroundings is something to behold. His contemporary designs utilize up-to-date techniques and ecologically responsible materials. Nichols’ sustainable building practices come with creds—LEED AP ID+C from the USGBC (United States Green Building Council.) Learn more about his work and explore his creativity and sustainability at marknicholsinteriors.com.

GOING GREEN LIFESTYLE

GREEN BITS

ENVIRONMENTALISTS START USING VIRTUAL REALITY (VR) TO FURTHER THEIR CAUSE

irtual Reality (VR) is no doubt the hottest thing in electronics and entertainment today, with “immersive” 360-degree experiences increasingly available via the click of a mouse or tap of a screen. And while it’s hardly a replacement for getting out into nature and experiencing life itself, environmental advocates are starting to use VR as a tool to help everyday people appreciate the natural world around them and the environmental challenges we face as global citizens. One of this trend’s leading lights is Stanford University’s Virtual Human Interaction Lab (VHIL), which works to “design, test and distribute virtual reality interventions that teach the concept of empathy.” “Virtual reality can give everyone, regardless of where they live, the kind of experience needed to generate the urgency required to prevent environmental calamity,” Stanford professor Jeremy Bailenson told “Yale Environment 360,” adding that “one of the greatest challenges to

GOING GREEN LIFESTYLE

staving off irrevocable climate change isn’t simply getting buy-in from skeptical politicians—it’s getting people to visualize how driving a gasguzzling car or living in an energy inefficient home is contributing to a problem that may only manifest itself completely in future decades.” Earlier this year the lab unveiled a short VR documentary and interactive VR game to help explain ocean acidification, a slow-motion and hard-to-explain process whereby excess carbon dioxide in the atmosphere dissolves in the ocean, upping acidity levels and altering marine habitats accordingly. Google Expeditions, a VR educational program from the Internet giant, has shared sections of VHIL’s ocean acidification documentary with over a million school children around the world as part of its beta release, and will likely reach many more as the program is rolled out to new audiences in coming months. One of VHIL’s earlier experiments asked participants to either read a

SEPTEMBER 2016

GREEN BITS

‘Yale Environment 360’ reports that VR is also now being used more often in academic circles and to support policy initiatives, such as to create 3D representations of pollution or other human impacts. description of the experience of cutting down a tree, or to chop down a virtual tree using VR. “In following tests, those that took part in the VR simulation reduced their usage of paper products by 20 percent in comparison to those who did not,” reports the Triple Pundit blog. “In another experiment, test subjects were asked to virtually eat coal while bathing in order to fully understand the amount of resources they require to enjoy a hot shower.” “Yale Environment 360” reports that VR is also now being used more often in academic circles and to support policy initiatives, such as to create 3D representations of pollution or other human impacts.

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Not to be outdone, famed nature filmmaker David Attenborough has kicked off a new series of VR nature films by documenting a recent dive expedition into Australia’s Great Barrier Reef in VR. Attenborough hopes to spark interest in protecting nature and wildlife by producing and distributing VR experiences that entertain and educate viewers through immersing them in some of the world’s most iconic environments. Given the popularity of VR and the increasingly lower costs of producing content, we can expect to see many more immersive experiences to stir up enthusiasm for reducing our environmental impact and protecting vanishing nature and wildlife.

GOING GREEN LIFESTYLE

SPOTLIGHT

SWAP MEAT

HOW SEAFOOD CAN TRANSFORM TRADITIONAL DISHES

ow more than ever, food choices matter. People want healthy, environmentally-friendly foods without sacrificing flavor. Substituting the traditional protein in your favorite dishes with seafood is one deliciously smart way to satisfy these demands. Seafood offers numerous health benefits. In fact, because seafood is high in protein, omega-3 fatty acids and essential vitamins and minerals, but low in saturated fat and calories, several health organizations recommend two servings per week. When it comes to the environment, seafood offers an advantage as well - it’s the most environmentally friendly of all the animal proteins. In a comparison of environmental costs, wildcapture fisheries have a miniscule cost compared to foods such as beef, chicken, pork and dairy. Changing up traditional meals to incorporate the goodness of seafood is easier than you may think. Just pick a non-seafood protein dish that you regularly enjoy, and replace the protein with one of Alaska’s many species of seafood. For example, replace veal in veal parmesan with delicious Alaska cod or the chicken in chicken Marsala with flavorful Alaska salmon. Find more easy, meatless recipes and inspiration at wildalaskaseafood.com.

GOING GREEN LIFESTYLE

Cod Parmesan with Zucchini Noodles Serves: 4 Prep time: 15 minutes Cook time: 20 minutes • 2 medium zucchini (5-6 ounces each), thinly sliced • 1 tablespoon unsalted butter • 1 teaspoon olive oil salt and pepper, to taste • 1/4 cup freshly grated Parmesan cheese • 1 1/2 tablespoons mayonnaise • 1 teaspoon lemon juice • 1/8 teaspoon dried basil • 1/8 teaspoon dried oregano • 1/8 teaspoon onion powder • 4 Alaska cod fillets (4-6 ounces each) • 2 tablespoons shredded Parmesan cheese, divided In nonstick skillet, saute zucchini slices in butter and oil just until soft. Add salt and pepper, to taste. Keep warm. Heat oven to broil setting. Mix grated Parmesan cheese, mayonnaise, lemon juice, basil, oregano and onion powder together. Add salt and pepper, to taste. Divide and spread topping onto the top of each fillet. Place fillets on foil-lined broiler pan. Broil

5-7 inches from broiler element for 3 minutes, or until top is browned and bubbly. Reduce heat to 300 F and cook 3-5 more minutes. Cook until fish is opaque throughout. To serve, place 1/4 of zucchini on each plate. Top with cod fillet and garnish with 1/2 tablespoon shredded cheese.

Smothered Cod or Pollock Serves: 4 Prep time: 15 minutes Cook time: 20 minutes • 1/4 cup olive oil • 1/2 cup red onion • 2 teaspoons garlic, chopped • 1/2 cup red bell pepper, diced • 1/2 cup green bell pepper, diced • salt and pepper, to taste • 4 tablespoons flour • 2 cups chicken stock • 1/2 cup tomato, seeded and chopped • 2 teaspoons fresh thyme • 4 wild Alaska cod or pollock fillets (4-6 ounces each) • 2 cups mashed potatoes, warmed • 4 fresh thyme sprigs, for garnish

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In hot saute pan, cook olive oil, onion and garlic for 1 minute. Add both peppers and salt and pepper, and saute 2 minutes. Add flour and stir until flour turns light brown. Add chicken stock and stir until liquid smooths and starts to thicken. Add tomato and thyme. Season fish with salt and pepper, to taste, and place into simmering sauce and cover. Cook 3-4 minutes, carefully turn, cover and continue to cook until done, 3-4 minutes. To serve, place 1/2 cup of mashed potatoes on 4 serving plates. Carefully remove each piece of fish and place on top of mashed potatoes. Evenly divide sauce over each piece of fish. Garnish each plate with 1 sprig of fresh thyme, if desired.

Salmon Marsala Serves: 4 Prep time: 10 minutes Cook time: 20 minutes • 4 Alaska salmon fillets (4-6 ounces each) • salt and pepper, to taste • 2 cups flour • 1/2 cup olive oil • 1 cup Marsala wine • 2 cups mushrooms, sliced • 2 cups chicken stock • 2 teaspoons fresh thyme • 2 tablespoons cold butter • 4 fresh thyme sprigs, for garnish

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When it comes to the environment, seafood offers an advantage as well—it’s the most environmentally-friendly of all the animal proteins.

Season salmon fillets with salt and pepper, to taste. On plate, season flour with salt and pepper, to taste. Dredge both sides of each salmon fillet in seasoned flour, shaking off excess. Heat large saute pan and add olive oil then place each piece of salmon in pan. Cook for 2-4 minutes, turn fillets over and cook until almost done. Remove fillets from pan; set aside. Off heat, add wine to pan, scraping bits off the bottom. Return pan to heat and add mushrooms. Season with salt and pepper, to taste, and cook for 1 minute. Add stock and thyme, and let liquid reduce by half. Return salmon fillets to pan. Cook, while basting fish, until fillets are heated through. Remove fillets to 4 serving plates. Return pan to heat, add cold butter and swirl until incorporated and sauce slightly thickens. Remove from heat and divide sauce evenly over salmon fillets. Garnish each plate with 1 thyme sprig, if desired.

WHAT’S IN A NAME?

For many ingredients, substitutions are no problem. For example, pollock, which is a member of the cod family and shares many of its attributes, including a firm texture, mild flavor and snow-white fillets loaded with lean protein, works in any recipe calling for cod. However, at the fish counter it pays to pay attention to names because the Food & Drug Administration regulates what foods sold in the United States are called. This allows consumers to know more about their origin and be confident in the safety and environmental standards used to raise or harvest the product. Recently, the FDA made a change regarding pollock. Alaska pollock was previously a species name, which meant pollock from Russia or China could be sold as Alaska pollock. To clear up the confusion and help ensure consumers know the source of their food, now only pollock from Alaska can be called Alaska pollock.

GOING GREEN LIFESTYLE

SPOTLIGHT

LOCAL CRAVINGS GET AN ENVIRONMENTAL BOOST. THE PLACES YOU SHOULD KNOW. BY ALISON ELSNER

GOING GREEN LIFESTYLE

PHOTO CREDIT: MELISSA KASEMAN

Can You Say ‘Fresh?’ You may not have to Just eat that way locally.

orty-five years ago, Chez Panisse restaurant launched a new kind of culinary revolution when it emerged in Berkeley, California. Chef-owner Alice Waters—heralded as the leader of what is today referred to as the “farm-to-table” movement—along with a handful of her more progressive peers, introduced diners and fellow chefs to the idea of locally sourced, fresh, organic ingredients. By the 2000s, farm-to-table had grown dramatically, far surpassing the trend stage. In recent years, restaurant patrons and critics alike not only appreciate the practice, but also downright expect it. Farm-to-table refers to the concept of using the freshest ingredients for food selections, rendering establishments as environmentally sensitive, supportive of the local economy and community-minded. Proprietors often partner with local farmers and producers, including wineries, breweries, ranches and fisheries. Some even grow their own gardens for sustainable consumption onsite at their restaurants. Ingredients primarily emphasize fresh fruits and vegetables, dairy, poultry, fish and meats. Bottom line: This is about as “green” as you can get. Using locally sourced food reduces the carbon footprint. And, in light of reports about animal viruses, contamination and other food safety scares, people want to know, “Where did my food come from?” Farm-to-table and other environmentally sound restaurants want to provide clear answers, whether printed on the menu or displayed on premises. Other pioneers in the farm-totable movement in the 1970s, along with Waters and Chez Panisse, included Herbfarm in Woodinville, Wash., Bon Appétit Management Company in Palo Alto, Ca., and The Kitchen in Boulder, Co. By 2008, establishments around the country had stepped up. Today, highly rated farm-to-table restaurants can be found in all 50 states, according to “Travel + Leisure” magazine. Notables include: Founding Farmers in Washington D.C., with ingredients ranging from the flourmill to the fruit orchard and whose profits go directly back to the producers; and Farm Spirit in Portland, Ore., which offers a plant-based tasting menu with novelties such as parsnip soup and a candystick squash tart. The farm-to-table initiative gained solid ground in the Coachella Val-

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SPOTLIGHT

ley several years ago. Today, there are literally dozens of restaurants and chefs who celebrate freshness, nutrition, simplicity, color and creativity, which makes perfect sense given the preponderance of local and regional farms and producers. This new age of preparing food and offering one-of-a-kind dining experiences represents a cultural shift towards environmental responsibility, enhanced nutrition and unabashed enjoyment of diverse flavors. Michael Beckman, chef and owner of the popular Workshop Kitchen + Bar in Palm Springs, sums it up nicely: “I have friends visit from all over the world, and I truly believe we have some of the best fruits and vegetables anywhere. We’re spoiled with the California sun and the state’s focus on agriculture as a whole. It’s an exciting time and place to be chef.”

Workshop Kitchen + Bar

Workshop collaborates with a dozen local farms, many within an hour of the Coachella Valley, to secure fresh ingredients for their rotating menu. Beckman’s menu draws from local hen eggs, honey, dates, olives, citrus, and even mangos from Wong Farms near the Salton Sea. Beckman says he looks to local farmers’ markets to cue him on menu changes. “We’re always looking for what’s fresh, local and peak in season, and we’ll tweak our menu offerings to highlight them,” he notes. “The result is that we’re a produce-driven concept and creativity remains a focus.” He also points out that chefs have been cooking in this fashion for a long time. “It’s nothing new, but it is relatively new to the desert,” he says. “The management at our Palm Spring’s Certified Farmer’s Market has done so much to advance our culture on this front. When I moved back to the desert, they were my first stop, and I was so happy to have that resource.” Favorite selections items include market veggie enchiladas and slow-roasted lamb tajine.

Considered a standard bearer, the popular portal opened in 2011 in the heart of Palm Spring’s chic Uptown District. Chef and owner Michael Beckman uses seasonal produce to create contemporary American cuisine, served both individually and communal-style.

Dinner: 5-10 p.m. Monday-Thursday, Sunday; 5-11 p.m. Friday and Saturday; Sunday brunch from 10 a.m. to 2 p.m. 800 N. Palm Canyon Drive, Palm Springs, (760) 459 3451, workshoppalmsprings.com.

LOCAL FARM-TO-TABLE TITANS

Cheeky’s Also in the Uptown Design district in Palm Springs, Cheeky’s has been on the scene since 2008. It is well known for its breakfast, brunch and light fare. Visitors often line up around the corner waiting for its doors to open. Every Wednesday, Chef Tara Lazar debuts a new menu, incorporating the freshest local produce and seasonal ingredients into contemporary dishes, sourced from bountiful suppliers, such as Sage Mountain Farm, County Line, Drake Family, Blue Heron, Gone Straw, Murakana, Scarborough and Temecula Valley Olive farms. At Cheeky’s Bacon Bar, diners can order by the slice or opt for a bacon flight that comes with a slice each of Nodines, Applewood, Garden Rosemary, Jalapeno, Beeler Apple Cinnamon and Bloody Mary. The custard cheesy scramble is served with maple sage sausage and Deb’s cheddar scone. 8 a.m. to 2 p.m. Thursday-Monday; closed Tuesday and Wednesday 622 N. Palm Canyon Drive Palm Springs, (760) 327-7595, cheekysps.com.

COURTESEY WORKSHOP KITCHEN + BAR

CAN YOU SAY INDULGE? Don’t say it. Just do it at Workshop Kitchen + Bar.

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GOING GREEN LIFESTYLE

SPOTLIGHT

DIG IN Variety and commitment to creating the most inventive culinary creations come into play at Workshop Kitchen + Bar. Teamwork, too.

COURTESEY WORKSHOP KITCHEN + BAR

Catalan Mediterranean Cuisine The meals and tastes from coastal Spain, Italy and California are spotlighted with aplomb here. Father-son owners, Mark and Drew Davis, have embraced the farm-to-table philosophy by supporting local farmers and fisherman whenever possible. The restaurant offers natural Kobe beef from Snake River Farm, Berkshire pork from Salmon Creek Farm and organic ,free-range Jidori chicken as well as Spanish-imported ingredients for authentic tapas and the establishment’s signature dish, Paella Mixta. There is a major emphasis here on all things seasonal and while discussing the frequent menu rotation, director of administration, Cynthia Davis, says, “That is Spanish cuisine. It is very, very simple, but you do have to be very subtle with the way you handle the flavors.” Consider the Lemoncello. It is housemade. Dinner: 5-10 p.m. Wednesday–Saturday; closed Sunday-Tuesday. 70-026 Highway 111, Rancho Mirage, (760) 770-9508, catalanrestaurant.com.

Luscious Lorraine’s Owner Lorraine Ornelas was ahead of her time when she opened her popular juice and lunch hot spot that serves wholesome foods while supporting sustainable agriculture. “I sat down one day 17 years ago and wrote out a menu,” she says. “That menu is more popular now than ever!” Lorraine shops at the local farmer’s markets, but she actually has her own quarter-acre

GOING GREEN LIFESTYLE

farm. Menu items such as the famous “green drink,” chicken wrap and organic turkey chipotle sandwich likely have lettuce, fresh kale, celery, cucumber, green apple and lemon juice that are minutes out of the ground. “For me, farm-to-table is knowing where my food is coming from and how it is being grown,” she says. “It’s a connection. So many people are disconnected from their food. In my restaurant, I put you together with the farmer, and I contact you with the food. My food is live and beautiful. I believe you are what you eat.” Open 9 a.m. to 4 p.m. Monday-Saturday; closed Sundays. 73-910 Highway 111, Suite E (inside Harvest Health Foods), Palm Desert, (760) 8621911, lusciouslorraines.com.

La Spiga Ristorante Italiano’s Upon entry of this popular establishment, it feels as if you’ve entered an enchanting Tuscan-style villa, surrounded by rose gardens, herb beds and fruit trees. Its farm-fresh cuisine is sourced directly from the onsite vegetable garden, directed by Sicilian-born chef Vince Cultaro who boasts one of the freshest menus in the desert. Each evening’s menu items depend on which produce is ripe for picking in the 5,000 feet of groves and gardens. Dishes include veal with porcini mushrooms, burrata salad and authentic tiramisu. La Spiga also uses produce and meats from local farms to ensure there will be no hormones

or antibiotics. Fish is always wild and line caught. Hours through Sept. 30 include dinner 5:30-9 p.m. Tuesday-Saturday, closed Sundays. From Oct.1May 31: dinner 5:30-9 p.m. Tuesday-Saturday; closed Sundays. Lunch available upon request for parties of 40 of more. 72-557 Highway 111, Palm Desert, (760) 340-9318, laspigapalmdesert.com.

Morgan’s in the Desert This farm-to-table creation of James Beardaward winning chef Jimmy Schmidt of Rattlesnake Club fame is housed within the historic La Quinta Resort and Spa in La Quinta. Morgan’s features seasonal menus that incorporate fresh produce from the Coachella Valley and beyond, including local artichokes and Temecula olives. Sourcing the best local products grown and raised responsibly, the chef focuses on traditional cooking methods, such as open grilling, slow-roasting, braising, pickling and curing, to create simple, rustic and healthful dishes like pan-roasted maple leaf duck breast, two peach salad and beef Carpaccio. Chef Schmidt says, “We like to celebrate all of the great ingredients that local ranchers and farmers produce, like Meyer lemons for one.” Dinner: 6-10 p.m, (cocktails 5:30-11 p.m.) Tuesday–Saturday. 49-499 Eisenhower Drive, La Quinta, (760) 564-7600, morgansinthedesert.com.

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SPOTLIGHT

KEEP IT GREEN

Debates continue over genetically modified crops, so when it comes to ‘clean’ food sources, best to go GMO-free

nless you only buy foods that are certified organic or marked as “GMOfree,” odds are that a great deal of the food you eat contains genetically modified organisms (GMOs). But are you risking your health and damaging the environment by eating GMOs? Not according to Monsanto, the agricultural biotechnology company that is a leading producer of GM seed. Monsanto contends that GMOs are safe to eat and that seeds with GM traits have been tested more than any other crops in the history of agriculture—with no credible evidence of harm to humans or animals. The company also points to studies that have positively assessed the safety of GMOs, including the 2010 European Commission report summarizing the results of 50 research projects

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addressing the safety of GMOs for the environment as well as for animal and human health. In announcing the report, the Commission stated that “there is, as of today, no scientific evidence associating GMOs with higher risks for the environment or for food and feed safety than conventional plants.” Of course, not everyone agrees. (Many hereAccording to the non-profit Non-GMO Project, genetically modified crops and food items can contaminate conventional crops and foods through cross-pollination and/or contamination. Also, since many GM crops are designed to be immune to herbicides and pesticides, farmers have increased their use of various weed and bug killing chemicals to keep competition for their cash crops at bay. The resulting overuse of

these chemicals has led to a rapid evolution of “super weeds” and “super bugs” that can quickly take over unmaintained or wild lands. Given the prevalence of GMOs in our food supply already, the non-profit Just Label It believes labeling everything that contains GMOs would be a start so at least consumers can choose on their own what they put in their bodies. Some 64 countries around the world—including China, Japan, Australia, Brazil, Russia and 28 nations in the European Union—currently require labeling on foods created with GMOs. Just Label It is one of many activist voices calling on the United States to follow suit. The group has created an online petition so everyday Americans can let the U.S. Food & Drug Administration (FDA) know that they have the right to know what’s in their food, especially when it comes to GMOs. But until we have federal rules in place requiring labeling, concerned consumers will have to take matters into their own hands when it comes to ferreting out the GMO content of what they eat. Luckily the Non-GMO Project is helping make it easier by offering verified products the opportunity to display its “Non-GMO” symbol on their labels.

GOING GREEN LIFESTYLE

SPOTLIGHT

GOING GREEN LIFESTYLE

GREEN AND TOTALLY IN YOUR NEWSFEED You may have seen them on social media but the story behind architect Chris Pardo (left) and Facebook’s intrepid Ezra Callahan, and the genesis of ARRIVE, should garner a lot of “likes.”

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SPOTLIGHT

PLAN OF STEEL Two words: Corten Steel. It’s the thing that helps keep ARRIVE ever so “green.”

hen a hotel’s website includes a “Palm Springs Field Guide” and instructions to check-in at the bar, you realize you’re not about to book an outing at an ordinary hotel. You get the sense you’ll be in good hands in regards to environmental sustainability and, perhaps having a memorable time. ARRIVE, located on north end of Palm Canyon Drive, near the chic Uptown District, opened its doors in early 2016. The 32-room hotel was designed by Chris Pardo and Peter Karpinski with green considerations for humans, and flora and fauna alike. The partners originally intended to renovate The Palm Grove Hotel but after a fortuitous meeting with Facebook millionaire Ezra Callahan, the project took a much more ambitious trajectory. The result is a streamlined and straightforward structure that creates a sophisticated yet unpretentious experience. The nine buildings of the property reflect the adjacent mountain ridges and signature midcentury modern roofs — “butterfly a la the Alexander Construction Company; “folded-plate’ from architect Donald Wexler.” Natural palettes of rusted steel, wood and concrete accented with splashes of color define the décor, and the retail and restaurant areas of the hotel line the sidewalk to reinforce a communal vibe. The green scheme of ARRIVE is evident in its construction, dining and guest amenities. The project is built to high levels of energy efficiency and sustainability.

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According to Chantel Pae, marketing manager for ARRIVE Hotels and Restaurants, the entire complex is sided in Corten Steel, a naturally weathering metal that creates a superficial layer of rust which, over time, protects the steel. “The material eliminates toxins and the need for long term maintenance,” Pae notes. “The Corten will age naturally over the years and won’t require yearly repainting and pressure washing. Similarly, the concrete and block that

were used were left natural reducing the long term environmental footprint of the materials.” Installation of solar panels is being planned on a custom carport west of the hotel. The carport is designed to mimic the undulating rooflines of the main buildings. The parking area’s design is similar to the pool area, with low water consumption plants and droughttolerant landscaping.

GOING GREEN LIFESTYLE

SPOTLIGHT

Green Check-ins Take note of several other environtally savvy portals in Coachella Valley: ACE HOTEL 701 E. Palm Canyon Drive, Palm Springs, (760) 325-9900, acehotel.com/palmsprings. Green Features: Food waste recycling system which processes daily kitchen prep and dining room scraps into mulch (diverts over 22 tons of food waste per year from landfill to fertilizer used at local farms), on-premises dog park with waste receptacles. THE WESTIN MISSION HILLS RESORT 71333 Dinah Shore Drive, Rancho Mirage, (760) 328-5955, westinmissionhills.com

SOURCE MATERIAL Locals appreciate the amount of room—inside and out—at Reservoir Restaurant at ARRIVE.

Green Features: Optional housekeeping and linen change, low-flow shower heads, composting, recycling un-used soap to third party vendor, recycling kitchen fryer oil supplies for conversion to biodiesel fuel or other sustainable process, elimination of threatened seafood species from menus. J.W. MARRIOTT DESERT SPRINGS RESORT & SPA 74855 Country Club Drive, Palm Desert, (760) 341-2211, marriott.com/hotels Green Features: Aromatherapy Associates line of toiletries made with all natural ingredients, gondolas which provide ecofriendly transportation to and from the onsite dining facilities. HYATT REGENCY INDIAN WELLS RESORT AND SPA 44600 Indian Wells Lane, Indian Wells, (760) 776-1234, indianwells.regency.hyatt. com.

Reservoir restaurant and its bar area also incorporate plenty of green components. The seating area’s design allows for 90 percent outdoor space not requiring air conditioning to limit electrical and HVAC usage. The space uses lots of natural light and, Pae adds, “is mostly cooled through wind and a Big Ass Fan”—in case you were wondering, that’s the fan’s brand name. Guest rooms feature refillable amenity containers instead of plastic bottles, and complimentary water is provided in reusable glass bottles. Tranquil private patios are achieved through succulent gardens and Modfire fireplaces. “The hotel itself was the design equivalent to

GOING GREEN LIFESTYLE

LEED gold,” says Pardo, ARRIVE’s co-founder and Chief Design Officer. “We used certified lumber, highly insulated, natural materials selected to reduce paint and maintenance and we monitored and limited waste during construction.” The property also uses drought-tolerant, low-water landscaping and limited impervious surface. ARRIVE at 1551 North Palm Canyon Drive, Palm Springs. For more information, visit arrivehotels. com, call (760) 507-1650, or email palmsprings@ arrivehotels.com. Follow ARRIVE at Twitter @arrivepalmsprings.

Green Features: Reduction of food waste, LED lighting, use of all cotton linens to improve air quality by reducing VOC emissions, using repurposed materials for kids at Camp Hyatt, guest amenity products wrapped in cornstarch paper, shampoo has no cellophane neck wrap. MIRAMONTE 45000 Indian Wells Lane, Indian Wells, (760) 341-2200, miramonteresort.com. Green Features: Recycling bins in guest rooms and throughout property and offices; use of reclaimed water; herb garden for onsite restaurants; motion sensor air conditioning; and lights in guest rooms.

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SPOTLIGHT

n March 31, 2016, millions of people from around the world watched Elon Musk unveil the Tesla Model 3. Touted as the first consumer-grade electric car, the Model 3 represents significant advances in battery-powered technology that allows drivers to both recharge their battery faster and go further on a single charge. Though not yet available for purchase, there’s little doubt that Tesla’s Model 3 is a big step in the what might be dubbed “the batterypowered” revolution. Future companies and engineers will build off its pioneering technology to create even more efficient and sophisticated automobiles. But while much of this excitement has centered on the possibilities of electric cars, this move from gas-powered to battery-powered motors is taking place all around us, and some of the most practical innovations are available right now.

A MORE PEACEFUL NEIGHBORHOOD Airplane noise, the buzz of traffic or rumble of trains—people try to avoid these kinds of nois-

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es when they move into a new neighborhood. But even in the quietest areas, the roar of lawn mowers and leaf blowers can disturb a perfectly peaceful day. Even though maintaining a yard is a way to maintain the neighborhood, the gas-powered engines on lawn mowers, leaf blowers and trimmers are just plain noisy and manage to annoy others. Electric lawn equipment has been around for years, but there has nonetheless persisted a misconception that it lacked the power and reliability of gas engines. But just as advances in battery technology are revolutionizing the automotive world, similar technology is doing the same with outdoor lawn-care equipment. The Tesla of this industry is Husqvarna, a company that developed an entire line of battery-powered chainsaws, trimmers, and hedge trimmers that are much quieter, more efficient and just as powerful as their gas-powered counterparts. Take for example the 136LiL, Husqvarna’s goto battery-powered trimmer for homeowners. A single charge allows for up to an hour of trimming, and it has the power to cut through deep-

er, tougher grass if it needs to. Its lightweight design, coupled with a low vibration rate, means people can use it longer with less fatigue. Like all these battery-powered tools, the significant difference your neighbors will certainly notice is how quiet it runs. This means you can do your yard work whenever it’s convenient for you.

BATTERIES One of the biggest annoyances smartphone owners have is finding the right chord to charge their phone with. Similarly, it can be confusing to have to keep track of the different kinds of batteries certain devices require. Husqvarna designed its equipment to avoid this common problem. Customers can swap batteries between products, making it easy to go from trimmer to chainsaw without having to own two individual batteries. These innovations in battery-powered equipment will certainly continue, and it will be exciting to see how they contribute to making a greener, quieter world.

GOING GREEN LIFESTYLE

SPOTLIGHT

erhaps you have heard the murmurs— that the music industry has come under fire in recent years for the huge amount of plastic waste it generates at outdoor concerts and festivals each summer. The 2015 Bonnaroo Music and Arts Festival, for one, generated some 679 tons of waste over just four days. Aside from their irresponsible disposal after the fact, these single-use plastics are also fossil fuelintensive to produce to begin with. But recent acknowledgement of this issue by the industry has resulted in actions by fans, bands and entire festivals. Musician Jack Johnson has led the charge on this initiative, championing the elimination of disposable plastics on his tour, as well as partnering with several environmental groups to found the Sustainable Concerts Working Group. This organization created a blueprint for making tours more sustainable, listing actions to take by both the band and the fans. Their website has a long list of goals, followed

GOING GREEN LIFESTYLE

by specific actions to achieve them—for example, reducing carbon dioxide (CO2) emissions by switching to renewable energy sources, more efficient lighting and biofuel-powered transportation. Many other musicians are also working to green up their industry. The Dave Matthews Band has taken significant steps to neutralize its environmental impact via its Bama Green Project, which educates fans around the world about paths toward sustainability. Like icons Willie Nelson and Bonnie Raitt before them, the band travels in a biodiesel tour bus and eats locally. Pop icon Adele has publicly championed the charity, Drop4Drop, which provides local, clean water to impoverished areas of the world. Rock band Phish founded the group WaterWheel in 1997 to focus on clean water and urban gardening. Meanwhile, U2 has worked closely with Greenpeace since the 1990s, helping them with protest campaigns from nuclear reprocessing in England to the destruction of

forests in Russia. And punk rockers Green Day live up to their name by partnering with the Natural Resources defense Council (NRDC) to raise awareness about American dependence on foreign oil. While individual musicians have found success in mitigating environmental impact, some have also taken larger-scale actions. Dave Matthews, Maroon 5, Willie Nelson, The Roots, Sheryl Crow and others founded the Green Music Group (GMG) in 2004 to help change the industry as a whole. The group has four core principles with which they hope to incur a paradigm shift: create a community of environmentally conscious musicians and fans; facilitate “largescale greening” of the music industry through touring, development and public service campaigns; give environmental nonprofits a megaphone for their cause; and position musical leaders as voices for change. GMG has already made 80 major tours sustainable while reaching over 10 million fans in just over 10 years.

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MUSIC TO OUR EARS Dave Matthews and Jack Johnson (pictured) get into the groove nationally. Meanwhile, folks at Coachella Valley Music and Arts Festival find Inventive ways to help the environment.

Music festivals are also starting to follow suit. Bonnaroo recently partnered with the Plastic Pollution Coalition to encourage attendees to bring their own reusable containers, rather than giving out thousands of plastic cups. The Outside Lands Music Festival only uses biodegradable containers. Locally, Coachella Valley Music and Arts Festival stands out significantly. The beloved fest has earned praise for its partnership with the organization the prominent environmental group, Global Inheritance. The fruits of their collaboration are eco-juicy, to say the least. Not that we needed another reason to buy tickets for the revered spring music bash, but understanding more about the ways it implements environmental sustainability is enough to make you want slip into something more comfortable, slide into some flip-flops and just go there with an empty plastic bottle and see what you will experience. Bottom line: CVMAF has made environmen-

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tal sustainability fun. Global Inheritance’s original project was the “TRASHed: Art of Recycling” campaign. It challenged local artists to design and recycling bins that were then placed across the festival grounds. Then there came “Carpoolchella,” which launched in 2007 and rewarded festivalgoers who carpooled in groups of four or more—basically, they were instructed to display the word “Carpoolchella” on their cars and were entered into a drawing to for VIP tickets for life. (Imagine!) Through 2014, the program attracted 140,000 participants and more than 70 lifetime festival pass winners. Another inventive program, which was created in 2007, found Coachella and Global Inheritance initiating a 10-for-1 recycling program—anyone who collects 10 empty water bottles receives a free full one. By 2009, the festival introduced $10 refillable water bottles—purchasers refill them at water stations inside the festival and/ or the campgrounds.

Something fun: Solar-powered DJ booths and colorful seesaws specifically designed to charge mobile phones. And if that’s not enough to inspire you, take note of the 600 staffers who collect litter. And few people may be aware that after resources are sorted individually onsite, they are taken to local landfills and recycling centers. Back in 2013, reports indicated that the staff thwarted more than 5.7 million pounds of materials—36,860 tons of aluminum cans, 105,000 tons of cardboard, 65,360 tons of PET plastic, 47,040 tons of scrap metal, and 34,600 tons of glass. Other festivals have completely eliminated the use of plastics; instead offering discounted products in return for reusable stainless steel containers. With this trend gaining momentum every year, music fans around the world can be optimistic that the music industry will continue on this road to sustainability. Learn more about 2017’s fest at coachella.com.

GOING GREEN LIFESTYLE

SPOTLIGHT

ENVIRONMENTAL FILMS HOPE TO RAISE AWARENESS AND SPARK CHANGE

hile potent in its day as the film that put climate change on the public radar, “An Inconvenient Truth,” now a decade old, is hardly the last word in green documentaries anymore. Perhaps that honor will go to “Disobedience,” a 35-minute paean to how grassroots activism can be the lever that finally topples the dominance of fossil fuels. The film’s producers hope to spark new interest in fighting global warming. Released on April 30 via hundreds of selforganized watch-parties and dozens of independent cinemas—while hundreds of thousands more viewers stream it for free

GOING GREEN LIFESTYLE

online—“Disobedience” includes interviews with some of the most renowned voices in the global discourse around social movements and climate change. Conversations with environmental luminaries including author/activist Bill McKibben and filmmaker and globalization critic Naomi Klein are interwoven with riveting verité footage of everyday people organizing and fighting for a livable climate. Another new climate-oriented doc is “The Cross of the Moment,” which producers describe as “a deep-green, deep-time discussion of the environmental crisis … that attempts to connect the dots between Fermi’s Paradox, climate change, capitalism and collapse.” The

80-minute film, available for free streaming on Vimeo, features interviews with top scientists and public intellectuals woven together into a narrative that critics praise as “challenging, exhausting and unflinching.” A host of experts such as doomsday climatologist Guy McPherson and Beat poet and bioregionalism guru Gary Snyder discuss humanity’s prospects for surviving catastrophic climate change. Another solid choice is last year’s “Revolution,” an epic adventure into the evolution of life on Earth and the revolution to save it. Director Rob Stewart, best known for his awardwinning 2008 doc “Sharkwater,” spent four years and travelled to 15 different countries to

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SPOTLIGHT

produce “Revolution,” which brings viewers face-to-face with sharks, lemurs, seahorses and cuttlefish among other amazing creatures. Through it all, Stewart stays positive and showcases activists and individuals around the world who are winning the battle to save the ecosystems we all depend on for survival. Still others include: “Fossil Free,” which chronicles the mission of impassioned climate activists around the world; “Our Rising Oceans,” where scientists in Antarctica show us how climate change is already spawning dire consequences; “Fractured

Earth,” in which everyday Pennsylvanians take on Big Oil in trying to keep fracking off their land; and “Oil and Water,” an examination of the uneasy alliance between the fishing and oil and gas industries in coastal Louisiana. Meanwhile, a new breed of YouTube-savvy filmmakers is calling into question whether long-form documentaries are still relevant, given viewers’ shorter attention spans and ability to click away in a flash to something more engaging. To wit, activist, artist and filmmaker Jordan Brown (AKA Jore) has released a series of short

films on YouTube that focus on the interface between the dominant culture and the real impact on people, society and the environment. His 11-minute piece, “Forget Shorter Showers,” for instance, lays out the case for why people need to do much more than just take individual actions if they want to save themselves and the planet. Jore argues that only through organizing and working together can we directly challenge the industrial systems leading us down the path to planetary destruction.

eanwhile, here’s our list of must-see environment documentaries to place in your queue. An Inconvenient Truth Al Gore’s memorable if not haunting look at climate change. Goodbye Gauley Mountain A refreshingly candid and person documentary about one woman’s return to her southern home and her quest to combat Mountaintop Removal. The 11th Hour Actor/activist Leonardo DiCaprio’s homage to Planet Earth and her environment peril. Chasing Ice Watch as an Extreme Ice Survey assemble a multiyear chronicle of Earth’s rapidly melting glaciers. Trashed Some of the world’s most beautiful locations are tainted by pollution. Jeremy Irons travels around and discovers them. Bag It A regular American guy vow to stop using plastic bags at the grocery store. His life completely changes. Tapped A sobering look at the financial and ecological impact of the bottled water industry, including the toxic byproducts of manufacturing plastic water bottles. Cowspiracy The effects of cattle on the environment are explored in this thought-provoking romp. The Age of Stupid Oscar-nominated actor Pete Postlethwaite (The Usual Suspects, Brassed Off) plays a man living in the devastated future world of 2055. He looks back at old footage from our time and asks: “Why didn’t we stop climate change when we had the chance?” Earth Days From triumphs to failures, this wide-ranging documentary looks at both aspects of the American environmental movement.

SEPTEMBER 2016

GOING GREEN LIFESTYLE

SPOTLIGHT

et’s talk about grass, shall we? The kind you mow, that is. You can’t eat it or feed it to livestock. You can’t weave it into cloth or mulch it or use it as a building material. Considering that NASA refers to it as “the most irrigated crop in the United States,” and that Americans spend tens of billions of dollars each year to water it, feed it, edge it, rake it, weed it, mow it, haul it away and dump it in landfills, shouldn’t a grass lawn offer at least one uniquely practical feature? Historically, it was circa 1600 when nobles in Western Europe began cultivating grassy expanses that didn’t produce a crop or graze an animal. It was a kind of boast, really; a way to display riches so unimaginable, common folk could only marvel. As Europe migrated to America, the grass lawn as idyllic construct came with it. American millionaires on the East Coast originated lawns here but, as the middle class grew and sprinkler systems and mowers were invented and perfected, lawn wars between neighbors snagged a toehold in the American Dream. As we moved westward, so did this fascination with the “green, green grass of home”—a nostalgic tie to birthplaces and kin left behind that might never be seen again. But the rainy climes of the Eastern seaboard often gave way to arid territories where even cacti had a tough time surviving. The lack of precipitation represented an obstacle to be overcome as sand dunes and creosote bushes made way for tract homes and their emerald, outdoor carpets. Hey—water was cheap and seemed to be in abundant and accessible supply. No problem. Now let’s step into the 21st Century. Climate change is a fact. The EPA tells us that more than half of U.S. rivers and streams are in “poor condition” and/or “unsafe to drink.” Tree ring and sedimentation studies conducted by UCLA in conjunction with Arizona State University show us that, over the

GOING GREEN LIFESTYLE

SEPTEMBER 2016

SPOTLIGHT

past 11,000 years, 30-60-year droughts were not unusual in this area and 150-year droughts were not uncommon. Some western states are currently experiencing drought year five and Lake Mead is at its lowest elevation since the Hoover Dam was built. What might drought year 105 look like? Maybe it’s time to redefine the term “beautiful landscape.” The Southern Nevada Water Authority (SNWA) literally wrote the book on the efficacy of replacing grass turf with water wise plants, trees and shrubs. During the most exhaustive study ever done on this subject, SNWA proved

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that replacing grass with Xeriscape (from the Greek word “xeri” meaning “dry”) saved their customers about 55.8 gallons of water per square foot per year. Of course, due to Las Vegas’ higher altitude, it has cooler temperatures and more annual rainfall than we do — which means our H2O savings would be much greater than theirs. You might mistake Zeroscape – rocks or gravel with a cactus or two – for colorful, lush, fragrant, artistic, flowing Xeriscape but really, there is no comparison. Appropriate plants come from other arid zones around the world and your local water district or master gardener group should have a list of those that

work well here that are not considered “invasive.” Also, most water districts will “buy back” grass to assist in the cost of retrofitting. While many landscapers are conversant with Xeriscape, many aren’t and oh yeah, don’t forget to include outdoor art in your final product. It serves as eye candy all year-round and requires no water at all. Learn more about Xeriscape here in the valley at: Desert Water Agency, dwa.org/Xeriscape Water Wise Landscaping, waterwiselandscape.net Sanchos Landscaping, sanchoslandscape.com

GOING GREEN LIFESTYLE

SPOTLIGHT

AIR APPARENT WHY WIND ENERGY IS ONE OF COACHELLA VALLEY’S BEST ACHIEVEMENTS BY ALISON ELSNER

he approach to Palm Springs and Coachella Valley from the I-10 announces its presence with the emergence of approximately 4,000 wind turbines nestled among and peeking out from behind rolling hills. Some stand in repose while others gently wave their three blades in unison as a friendly greeting. This iconic landscape scene in the San Gorgonio pass signifies one of California’s three primary areas of wind energy generation, along with Tehachapi near Bakersfield in Kern County and Altamont Pass near Livermore in San Joaquin County. That’s 95 percent of all of California’s wind generating capacity and

GOING GREEN LIFESTYLE

output. Many other locations throughout the state also produce wind energy. Harnessing wind has become a significant source of the world’s energy production, especially in conjunction with solar and natural gas. A viable alternative to burning fossil fuels, wind energy is considered “clean” and produces virtually no pollution of air, water or soil through greenhouse gas emissions. Wind energy is renewable, which means it cannot be depleted. There is enough potential wind energy in the U.S. to power the entire country. Wind power plants are comprised of turbines which use the energy in the motion of the wind to make mechanical energy, which is then con-

verted to electrical energy. The main components of a “wind farm” include wind turbines (sometimes called windmills), an underground power transmission system, control and maintenance facilities and a substation that connects the farm with the utility power grid. As of 2015, Denmark generated 40 percent of its electricity from wind, and at least 83 other countries around the world are now using wind power to supply their electricity grids. Yearly wind energy production is growing rapidly and has reached around 4 percent worldwide, up to 11.4 percent in Europe. Currently, 40 states in America operate wind energy projects, contributing to 4 percent of

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SPOTLIGHT GREEN BITES

BLOW BY BLOW

Y TURN BABY, TURN What would you do at 420 feet? Feel the wind and generate energy.

the U.S. power grid. The Electric Power Research Institute has shown that the cost of producing wind energy has decreased nearly four-fold since 1980. According to the Wind Energy Foundation, the wind energy industry employs about 50,000 per year in the United States.

BEHOLD: WIND FARM TOURS A local company, Palm Springs Windmill Tours, gives visitors an up-close look at sustainable wind and solar energy development, normally inaccessible to the public, as well as a natural gas power plant at a working wind farm adjacent to the I-10 freeway. For two hours, tour-goers will: • Learn why the San Gorgonio pass is considered to be among the best places for sustainable wind energy development, generating 1,822 gigawatts annually (equivalent to consumption by 180,000 American homes per year); • Tour an outdoor exhibit of windmills, ranging from 105 feet to 420 feet and producing from 65 kilowatts to 3 megawatts, that have been installed over the last 35 years, including insights into failures and successes; • View a gallery of photographic history of the wind industry’s development in Palm Springs. A memorable experience in that it covers all the

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bases—from the moment you walk into the office to the engaging, informative van tour itself. Along the way, guests not only experience some downright amazing eye candy, but receive an education on the various types of wind turbines and how they actually operate—they have the ability to turn themselves on and off, for instance, and can rotate depending on the direction and force of the wind. And yes, you do get to stand directly underneath several wind turbines—quite remarkable. Take note: The experience offers some of the most scenic views in all of Coachella Valley and the tour even makes a pitstop at a longtime local hub, The Windmill Market (7080 N Indian Canyon Dr, North Palm Springs). Let’s just say the shakes and tour are somewhat mind-blowing. (Pardon the pun.) To schedule a tour, call (760) 770-2701 or visit windmilltours.com. The location in north Palm Springs is top-secret but will be provided upon payment and confirmation of each tour, which runs $49 per person for group tours and $500 for private tours. (Discounts for children, military and family packages.) **Additional reporting by Desert Entertainer staff.

ou see them but how much of the backstory you know about the area’s Wind Turbines Things to know: • Shortly after Thomas Edison created the incandescent light bulb, Scottish academic, Professor James Blyth entered the picture with the creation of a cloth-sailed wind turbine that he built in his garden. • Blyth used the electricity the turbine produced to charge accumulators, which he used to power the lights in a cottage. • Later, in the late 1800s, renowned American inventor Charles F Brush built the first automatically operated wind turbine for electricity production in Cleveland, Ohio. (Pictured.) • By 1920, 1 to 3 kilowatt wind generators we used prominently in rural areas of the Great Plains. But with the launch of electric grids, the need for windmills sank. They were all but abandoned until … the fall of 1941 when ... • The first megawatt-class wind turbine entered the scene. The good news? It was synchronized to a utility grid in Vermont by Smith-Putnam. The bad news? It only ran for 1,100 hours before it ceased operating efficiently. It would have been repaired however, materials were in short supply due to the war. • Hello 1982. Take note of the year— and what was happening during those Reagan years. One hundred years after Professor Blyth erected his cherished cloth-sailed turbines, Palm Springs became home to the first wind farm — in the Palm Springs flats of the San Gorgonio Pass. * In 2016, the wind farm contains more than 4,000 separate windmills situated in a 70-square-mile area. Best of all? It generates enough electricity to power Palm Springs and the entire Coachella Valley.

GOING GREEN LIFESTYLE

INNOVATIONS

an a new rideshare service co-created by an inspiring teenager encourage travelers from Los Angeles and Orange County to visit and experience Palm Springs more often? That’s the idea behind Tesloop, a deluxe one-way or round-trip ride service in a Tesla Model X. Sixteen year-old Haydn Sonnad, who co-founded Tesloop with his tech savvy and startup guru father Rahul, says, “Our goal is to create the best mass transit system in the world, while providing travelers an alternative to burning fossil fuels and creating air pollution.” That’s a bold endeavor but it comes with plenty of perks. The imaginative city-to-city travel service takes place in semi-autonomous electric vehicles that come equipped with free Wi-Fi, phone-charging, snacks and beverages, curated musical selections, noise-cancelling headphones and a choice of—get this!—comfy napping pillows. It’s all designed to make travel to the Coachella Valley convenient, economical and sustainable. Each Tesla vehicle departs the Fox Hills Tesla Super Charging Station in Culver City. Los

GOING GREEN LIFESTYLE

Angeles pick-up and drop off stations include downtown, Culver City, East L.A., Redondo Beach, Hawthorn and Lakewood. Orange County pick-up locations include Anaheim, Costa Mesa, Irvine and Yorba Linda. More than a dozen pick-up locations exist locally. Since each ride accommodates up to four people, Coachella Valley drop off locations are flexible, including hotels, coffee shops and charging stations. Two rides in each direction are currently offered, with more planned. Scott White, President and CEO, Greater Palm Springs Convention & Visitors Bureau, says, “Greater Palm Springs is enjoying a renaissance, and, with that, we are attracting an audience that is more concerned about the environment. Having a sustainable service like Tesloop is important to our destination and visitors. Many of our hotels and cities are integrating charging stations to meet the growing demand.” One-way tickets for Tesloop range from $39-$69, depending on availability. Travel on Tesloop can be booked at tesloop.com or call (818) 330-6446. For more information, contact (760) 969-1327.

eady For That Tesla Ride, Coachella Valley? Greater Palm Springs Tesloop pick-up stations include:

• Desert Hills Outlets in Cabazon • Palm Springs Convention Center • Hilton Palm Springs • Hyatt Palm Springs • Renaissance Palm Springs Hotel • Palm Springs Visitor Center • Hard Rock Hotel Palm Springs • The Parker Palm Springs • The Palm Springs Air Museum • Two Bunch Palms in Desert Hot Springs • Greater Palm Springs Convention & Visitors Bureau • The Westin Mission Hills Resort & Villas • Hyatt Regency Indian Wells Resort & Spa • Starbucks at Highway 111 and Jefferson Avenue • Starbucks at the Indio Tesla Super Charger • Fantasy Springs Resort Casino and Spotlight 29 Casino.

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INNOVATIONS

DREAMING OF A GREEN CHRISTMAS

Don’t freak out. It’s closer than you think but there are many ways we can green our celebrations

ipping eggnog, listening to carols by the fire and enjoying the beauty of colorfully decorated homes are all warm memories the holiday season conjures. Yet with the rising popularity of Black Friday and Cyber Monday, millions of people are now increasingly absorbed in the season’s commercialism. The National Retail Federation estimates that holiday sales this year will add up to $630.5 billion. All of this shopping generates a lot of trash. According to the U.S. Environmental Protection

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Agency (EPA), Americans throw away approximately one million extra tons of trash between Thanksgiving and New Year’s Day. “Simplify the Holidays,” an e-booklet from the Center for a New American Dream (CNAD), reports that nine in 10 Americans believe holidays should be more about family and caring for others, not giving and receiving gifts, yet the average U.S. consumer plans to spend more this year—about $805—on holiday shopping than last year. To help provide meaningful

ways to have fun with less stuff this season, “Simplify the Holidays” includes ideas for simple gifts, low-waste wrapping, ways to connect with your children during the holidays, and more. Readers are asked to “consider creating holidays that instill more meaning into the season and encourage more sharing, laughter, creativity and personal renewal.”

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GOING GREEN LIFESTYLE

CURRENT EVENTS

REPUBLICAN Mike Pence

DEMOCRAT Tim Kaine

THE GREENING OF THE VEEPS WHERE DO VICE PRESIDENTIAL NOMINEES TIM KAINE AND MIKE PENCE STAND IN TERMS OF ENVIRONMENTAL TRACK RECORD AND COMMITMENT?

ot surprisingly given the current political climate, the respective Vice Presidential candidates differ on most of the issues, including their policies on the environment and energy. On the Democratic side, Hillary Clinton’s VP choice Tim Kaine has opposed big oil companies since his career as Virginia State Senator. He first endorsed a “25 percent renewables by 2025” goal back in 2007, and has continued his staunch support ever since. He has been a champion of diversifying America’s energy portfolio. “We’re not going to drill our way out

GOING GREEN LIFESTYLE

of the long-term energy crisis facing this nation and the world ... we can’t keep relying oil,” said Kaine back in 2008. He reinforced this position again in his 2012 Senate race by arguing against tax subsidies for major oil companies. As far as environmental protection, he has not shown much of a track record in support or against. In May of 2013, he did vote affirmatively on a bill to protect ocean, coastal and Great Lakes ecosystems. The League of Conservation Voters (LCV), which puts out an annual national environmental scorecard for politicians, has attributed a 91 percent lifetime score

to Kaine, clearly naming him as one of our nation’s leading politicians. More recently, in late 2015, Kaine voted against a bill that attacked Environmental Protection Agency (EPA) carbon pollution limits. Of course, a Republican dominated Congress passed the bill anyway, although President Obama quickly vetoed it to maintain stricter limits on carbon pollution. Across the aisle, Donald Trump’s VP selection, Mike Pence, lacks any sort of environmental agenda in his political career. The LCV gives him a lifetime score of only four percent. Pence, who served in the U.S. House of Repre-

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CURRENT EVENTS

sentatives from 2001-2013 when he assumed the Indiana governorship, voted against a “Cash for Clunkers” recycling program in 2009 and also voted no on a bill improving public transportation in 2008. Meanwhile, he voted affirmatively for deauthorizing critical habitat zones and approving forest thinning projects in 2005 and 2003, respectively. As for energy policy, Pence supported the “25 percent renewable energy ...” goal in 2007 like his opponent Kaine. However, since then, he has supported offshore drilling, opposed EPA regulation of greenhouse gases and voted without any environmental conscience. He

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voted against incentives for alternative fuels, for the construction of new oil refineries, and against criminalizing oil cartels such as OPEC. “I think the science is very mixed on the subject of global warming,” Pence stated in 2009. His record of the environment since then reflects his continued skepticism toward environmental protection efforts. For environmentalists, Kaine is the obvious choice over Pence, which is no surprise given the Presidential candidates who selected each of them as running mates. While Hillary Clinton may have focused more attention on other political issues over her career, she has contin-

uously supported environmental protection and the transition away from fossil fuels. Donald Trump has fought environmental restrictions on his ability to operate his real estate empire and recently told reporters he would consider reneging on U.S. commitments to reduce greenhouse gases made at the recent Paris climate summit. Courtesy of EarthTalk®, by Roddy Scheer and Doug Moss, a registered trademark of the nonprofit Earth Action Network.

GOING GREEN LIFESTYLE

CURRENT EVENTS

TRACING THE ORIGINS OF CLIMATE CHANGE T

he Earth’s climate is continually changing. Since the planet was born some 4.5 billion years ago, it has undergone ice ages and warm periods due to natural changes in its orbit around the sun and other factors on its surface. But since the Industrial Revolution, humans have been the main factor in the Earth’s warming. Since pre-industrial times, the Earth’s surface has warmed some 1.5 degrees celsius. And with 2.4 million pounds of carbon dioxide (CO2) being

GOING GREEN LIFESTYLE

released into the air every second, we are on track to get a lot warmer still. So when did we realize climate change was happening and who is responsible? The science behind climate change was first understood by Swedish chemist Svante Arrhenius in 1896; he thought the results would be positive for humans. Arrhenius realized that burning fossil fuels would have a greenhouse effect on the planet and would likely warm the planet by several degrees. Throughout the

20th century, the planet’s human population increased by more than 280 percent and CO2 production increased by more than 1160 percent. As the climate warmed, more and more scientists started to realize that human activity must be to blame. By 1959, worry among the scientific community increased as some scientists projected that CO2 would increase with potentially “radical” effects on climate. But it wasn’t until 1995 that the Intergovernmental Panel on Climate Change gave a de-

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CURRENT EVENTS finitive statement that humans are responsible for post-industrial global warming. As of 2010, there was a 97 percent consensus among scientists that climate change was caused by humans. So why haven’t we fixed the situation? The answer may partially lie in the part large energy corporations played in swaying public opinion. As InsideClimate News reports, ExxonMobil was aware that anthropogenic climate change was likely as early as 1977. Since then, ExxonMobil has spent more than $30 million on think tanks that promote climate denial. While it can perhaps be pardoned for opposing climate change research when the science was still inconclusive, ExxonMobil continued funding climate change denial groups as late as 2009—well after our carbon emissions were established as the cause of climate change. ExxonMobil even helped found the “Global Climate Coalition,” a lobbying group that prevented the U.S. from taking action against limiting greenhouse gas emissions. And ExxonMobil isn’t alone. Koch Industries, a Kansas-based multinational with big investments in oil and other fossil fuels, has donated over $88 million to climate change denial. Chevron, BP and others also fund such

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efforts. The actions of these companies have had a profound impact on public opinion. According to a recent survey by the Pew Research Center, the U.S. has the highest carbon emissions per capita in the world but “is among the least concerned about climate change and its potential impact.” Confronting ExxonMobil and other corporations that give misleading information to the public is important because this issue affects all of us. Non-profits like Greenpeace are trying to make sure oil companies stop obfuscating the truth and start promoting cleaner energy. Regardless, our commitments at the Paris climate

accord have the U.S. and the rest of the world on the right path toward reducing emissions, no matter what the oil companies say about it. Get involved. Contact: the Intergovernmental Panel on Climate Change, www.ipcc. ch; ExxonMobil, corporate.exxonmobil.com; Koch Industries, www.kochind.com; Greenpeace, www.greenpeace.org; Pew Research Center, www.pewresearch.org. Courtesy of EarthTalk®, produced by Roddy Scheer & Doug Moss, and a registered trademark of the nonprofit Earth Action Network.

GOING GREEN LIFESTYLE

REV’S DIRECTOR OF SALES DELVES INTO SUSTAINABILITY FUELED BY COAL

INSIDE DAVID GATCHA 30

GOING GREEN LIFESTYLE

THE Q&A

The 1959 Knox Mine Disaster, where 12 men died and local municipalities used railway boxcars and cement to plug the breach in the river floor, effectively killed most of the coal mining operations in the area. Nothing has ever replaced the industry, leaving generations of families employed and in economic despair. Between 1850 and 1950 an average of three miners died every week in Pennsylvania. Both of my grandfathers worked in the mines. A cave in and skull fracture claimed the life of my paternal grandfather in 1942. My dad was still an infant. The coal company put my grandfather’s body in a pine box, rang my grandmother’s doorbell, and dropped the body on the porch. Then they walked away.

hose of us who advocate for sustainability and work to find solutions to address the challenges of climate change come from backgrounds as diverse as humanity itself. Some are driven by a belief in the power of technology. Others by more personal reasons—a desire to ensure a healthy future for their children perhaps or right past wrongs. David Gatcha, REV’s director of sales for Orange & Riverside Counties, may fall into the latter. Gatcha shares his personal story here, from the coalmines of Pennsylvania to helping establish an electric car infrastructure and guiding businesses toward a more sustainable future. What’s your relationship with the coal industry? I grew up halfway between Philadelphia and New York City, in anthracite coal country in northeast Pennsylvania. Anthracite was prized because it is harder and burns “cleaner” and longer than bituminous coal (which is mined in Ohio, Kentucky, and West Virginia). I have seen firsthand the effects of strip and underground coal mining on the local families, environment, economic opportunities, and quality of life. We had piles of shale and rock the size of mountains strewn across the Wyoming Valley in Pennsylvania. They were called culm banks. It was all the stuff that wouldn’t burn. My dad remembers picking through these piles to find pieces of shinier coal to use for heating and cooking. The Susquehanna River is still poisoned with mercury, acid mine runoff, benzene and other mining contaminants.

My maternal grandfather started working in the mines at age 12 as a miner’s apprentice. In later years, he suffered from black lung so badly that he was unable to climb a flight of stairs without gasping for air. My interest in sustainability, fossil fuel alternatives, energy efficiency, and green technologies has therefore been a lifelong passion and pursuit. It is my dream to get people to walk away from coal like coal walked away from my grandmother. How did you become involved in sustainability? I joined REV after working as an Account Executive with Healthy Buildings. I specialized in LEED project management, building commissioning, and commercial water/energy audits. Prior to that, I placed more than 450 electric vehicle-charging stations around southern California. Done in conjunction with the U.S. Department of Energy, the EV Project was the largest rollout of electric vehicle charging infrastructure to date. I have facilitated projects ranging from ASHRAE energy audits to Title-24/fundamental/retro commissioning, Energy Star, LEED Certification, indoor air quality monitoring, corporate sustainability, and energy modeling. I graduated with BAs in History and Organizational Behavior & Management from Brown University where I was named an All-Ivy League Defensive End. Later I earned an MBA locally in Organizational Leadership from Ashford University in Rancho Bernardo. What is it about working with REV that motivates you? I love both the sustainability and the educational components of the Sustainability Circle program. While I have my own reasons for being sustainable, I like to see the ways in which different organizations utilize the information we provide, and

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THE Q&A

the ideas they come up with. In one recent San Diego Circle, I saw an aeronautical company give great sustainable recommendations to a restaurant. Looking at a problem with a fresh set of eyes can be very surprising and beneficial.

ents, grandparents, and neighbors. A majority of the most stressful jobs involve fossil fuel production and extraction. However, I don’t care why organizations become sustainable. As long as they do. It is a win-win situation regardless.

Why do you think it’s particularly important for businesses and communities to focus on sustainability?

What kind of future do you see?

It’s more than just saving the world. A large number of Americans don’t believe in climate change or anything with the words “green” or “environmental” in them. That is fine. There are many more reasons why this is imperative for organizations. Attracting millennials, retaining tenants or employees, lower stress, increased productivity and employee engagement, and reduced absenteeism, energy, and waste are some of those reasons. And there are of course many more. Have you run into any surprises? I was surprised that so many organizations can save so much money doing this. Sustainability is not always some developmental or emerging technology. I always say that 80 percent of what I do is the same thing my parents told me when I was young. Close the door to the refrigerator. Shut the lights off when you leave the room. Shut the front door when the heat or air conditioning is on. These concepts still resonate with organizations. No one wants to overspend or waste resources. Businesses exist to make money, not throw it out the window. Again, I have my own reasons why I believe in sustainability. Fossil fuel production had extremely adverse effects on the lives of my par-

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The future is very promising. Changing from dirty and dangerous sources of energy to clean and renewable energy is not an easy task. I use a whale oil analogy. Whale oil lamps worked well to provide light. However, they also destroyed an entire ecosystem, resulted in poor health due to indoor air quality, and caused numerous fires. It took 40 years for 40 percent of America to get electricity. But that doesn’t mean that it shouldn’t have been done because it was too difficult. Last year a bill requiring California’s state pension funds (Calpers and CalSTRS) to sell their investments in coal companies passed the state legislature. Also there are currently more workers in the solar industry than those mining coal, so the jobs argument doesn’t hold water anymore. Americans are tough, hardworking, and resourceful. They can adapt to change like they did with electric light over whale oil. Renewable energy production has built a better mousetrap, and the job numbers prove it. It is time to leave the coal where it belongs and work in safer, cleaner industries that honor the triple bottom line. To learn more about David’s work with REV, email davidg@revsustainability.com or call (760) 6429829.

THE 411 ON REV

t all began with something sweet— literally. Forty years ago, REV CEO Elliot Hoffman launched Just Desserts at a time when there was a new movement toward socially responsible business practices. Just Desert’s success, along with Ben & Jerry’s, Stonyfield Farm, and Seventh Generation, did more than just fuel efforts to marry social responsibility and sustainability. It also made good business sense. Hoffman’s background and experience as co-founder of the business advocacy group, New Voice of Business, sparked other ideas, and Hoffman piloted the first Sustainability Circle in 2010. Since that time, more than 300 companies in California and the Midwest have participated in Sustainability Circles. At REV, Hoffman’s team integrates the stellar sustainability with behavior change to accelerate business impact. By providing an impressive mix of education, resources, and individualized consulting that empower organizations, many municipalities and institutions are able to create positive change in their business and broader community. The ripple effects enhance employee engagement, save money and resources, reduce risk, and also build resiliency.

GOING GREEN LIFESTYLE

INNOVATIONS

<<< CONTINUES FROM PAGE 25 “It’s not about depriving yourself of things during the holiday season,” Wen Lee, director of online media and engagement with CNAD, emphasizes. “It’s about refocusing on things that really matter, and reducing stress.” Additional easy, stress-free ways to respect the environment during the holidays include carrying reusable totes when shopping for gifts, and using LED lights, which last 20-30 years and require 1/50th the electricity of conventional lights for decorating your tree or home. According to CalRecycle, the 2.6 billion holiday cards sold each year could fill a football field 10 stories high—fortunately, the multitude of e-cards available on the web today provide a no-waste alternative. Further, the 33 million Christmas trees the U.S. Environmental Protection Agency (EPA) estimates are sold in North America each year don’t have to end up in landfills—some areas have recycling programs that turn Christmas trees into wood chips and mulch, and some companies will home-deliver full-size, potted live trees and pick them up after New Year’s and re-plant them. And

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with nearly 60 percent of Americans admitting they receive unwanted gifts during the holidays, asking friends and family what gifts they really need or want is an easy way to save waste and minimize time-consuming returns. Greening your holiday season certainly helps the environment, but research shows it is also good for personal and family well-being. The 2002 study, “What Makes for a Merry Christmas?” by psychologists Tim Kasser and Kennon Sheldon concluded that “family and religion provided the greatest benefit to holiday well-being.” Kasser recently told the American Psychological Association (APA): “[Our study] found that to the extent people focused their holiday season around materialistic aims like spending and receiving, the less they were focused on spiritual aims…we also found people reported ‘merrier’ Christmases when spirituality was a large part of their holiday, but reported lower Christmas well-being to the extent that the holiday was dominated by materialistic aspects.” For more information, visit newdream.org, epa.gov or apa.org. Courtesy of EarthTalk®, produced by Doug Moss and Roddy Scheer.

GOING GREEN LIFESTYLE