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Blake Jones of NamastĂŠ Solar poses with an electric Tesla Roadster

Blake Jones of NamastĂŠ Solar poses with an electric Tesla Roadster

staff Publisher,

Stewart Sallo Editor, Pamela White Managing Editor, Jefferson Dodge Special Editions Editor, Katherine Creel Associate Editors, David Accomazzo, Quibian Salazar-Moreno Art Director, Susan France Graphic Designer, Mark Goodman Production interns, Alex Martineau, Richard Anthony Cortes Circulation Manager, Cal Winn Inside Sales Manager, Dayna Copeland Associate Director of Sales & Marketing, Dave Grimsland Senior Advertising Executive, Allen Carmichael Account Executives,

Get ready for spring growing

Rich Blitz, Francie Swidler, Joe Miller Circulation Team, Hakla Brunerova, Dave Hastie, Dan Hill, Alan Jones, George LaRoe, Jeffrey Lohrius, Elizabeth Ousley, Lowell Schaefer, Karl Schleinig Assistant to the Publisher & Heiress, Julia Sallo 10-Year-Old, Mia Rose Sallo

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by April Charmaine he time is coming. The frost will soon be but a faint memory — and the light, oh yes, the

light, and the warmth, are soon to return, and with that the power to cre-

cover photo: Susan France

ate your own haven of food, herbs and

CONTENTS

flowers. And just think, so much of it

FOOD 2

can all begin inside, right about now.

SUSTAINABILITY 15 LOCAL BUSINESS 25 HEALTH & WELLNESS 31 ALTERNATIVE MEDICINE 38 2 March 25, 2010

So what to plant, oh, what to plant?

“Things like tomatoes, hot and sweet peppers, cabbage, cauliflower, broccoli, brussel sprouts. Also for plants that you just want to give an extra chance to that are tropical or just have a harder time in our cli-

mate like melons, leeks, basil,” suggests Faatma Mehrmanesh, farm operations coordinator at Delaney Community Farm and leader of the Eastside Grower’s Collective.

Starting plants inside may seem a bit intimidating, but it’s so empowering to experience a live plant being nurtured from seed to leaf to food in the mouth, all from one’s intentions of planting a garden that shall grow, grow, grow.

As soon as the outdoor soil is workable — meaning no mud balls or patties can be made and it’s not too crumbly, like sand — some other produce to consider getting started during the spring include: peas, beets, lettuce, onions, radishes, spinach and turnips.

Something as simple as gathering seeds, good soil, and a few egg cartons can do the trick of creating the mechanism for a grand spring garden. Egg cartons can be a great foundation because they are biodegradable and you can place individual plant cells directly in the ground when it is time to transplant.

Mehrmanesh begins her indoor garden by getting an organic soil mix, compacting it gently and simply following the directions on a given seed pack. “I don’t use

Boulderganic ’10 Boulder Weekly

a lamp because I get good light in my kitchen, so they sit on the window ledge in the kitchen.

“Some people will place a stick in the center of the egg carton and then wrap the whole structure in plastic wrap to create a greenhouse effect,” Mehrmanesh says.

Others may go to elaborate lengths to make sure that their indoor seedlings are getting enough light and set up special growing areas in their homes while the seasons are in the midst of changing. Make it simple or complex; go with natural or synthetic light — the great thing is that early planting is all about personal decisions, conceiving and a little bit of timing. Kind of like your own little plant babies.

“I think once you get the hang of starting seeds, you’ll find for our temperamental seasons it can be

great for most things,” says Mehrmanesh, who grows food professionally and personally on an annual basis.

“Melons and cucumbers are things that you don’t have to start indoors, but it can be helpful and can give them a better germination

rate.”

Plans can be made for early spring, summer and fall gardens now. Think about what types of produce or flowers you wish to see throughout the entire growing season and then plan accordingly.

Whether creating a backyard farm,

community garden or a simple herb/flower garden, start looking through seed catalogs, visit a local greenhouse, and keep your eyes open for seed giveaways. Begin a collection and start mapping out your personal produce dreams.

Gardening experts suggest transplanting indoor plants directly into the ground as soon as the last frost has passed, usually sometime at the end of April or early May. With frigid temperatures dissipating with the arrival of spring, all those grand visions of beanstalks and round, bright purple cabbages can now be put to good use. Simple rewards gained from a little insightful preplanning starting now have the potential to keep you fed ever so well throughout this growing season and beyond.

Respond: info@boulderganic.com

Plant your way to better health

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reaming of patches of wildflowers and herbs? Great!

There are so many possibilities for your success and enjoyment.

Perennials are actually a good choice to begin inside, as they will gain a better chance at life. Exotic flowers will tend to do better in pots, and native flowers will do best outdoors. Flowers such as iris, columbines, dahlias, lupines, lilies, alliums, poppies, bellflowers, gas plant and coral bells are safe to plant in spring after the final frost.

Growing an array of herbs will also be a great addition to any garden.

“I would focus on herbs that are both easy to grow in our climate, have multiple

Boulder Weekly Boulderganic ’10

Spring herb

uses and are generally recognized as being safe for home use,” says Dr. Caitlin O’Connor, Naturopathic doctor and owner of All Families Natural Health.

“Some examples would be calendula,

chamomile, horehound, fennel, lemon balm, yarrow or catnip,” says Dr. O’Connor.

She suggests starting early by planning to grow an assortment of herbs for healing and function. “If you want immediate gratification, plant herbs that have their medicinal properties concentrated in the leaf and flowers; that way you can harvest them in the first year and start making your own medicine.”

“Once we remember how to grow and use herbs, it not only strengthens our relationship to the earth,” she says, “but it also strengthens and deepens our relationship to our own health and the health of our family and friends.”

Respond: info@boulderganic.com

March 25, 2010 3

Boulder’s backyard hen movement Raising chickens is easier than it looks

by Marissa Hermanson

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he urban-meets-agriculture movement is becoming more and more prominent, and people with little to no agricultural experience are starting to raise hens in their backyards.

About a year ago, Boulder resident Ellie Goldberg and her husband, Ben Kamark, started raising chickens and now care for three hens at their home in Martin Acres.

Goldberg worked at the kids’ camp at Cure Organic Farm and became familiar with chickens; she then realized that raising chickens in her backyard was doable.

Goldberg says that raising chickens isn’t just for people with an agricultural background. She works part-time at Cultiva and is a beginning gardener who is new to the agricultural scene. Hens don’t take very much maintenance — you just have to be handy to build the coop, be informed and do some research.

“I think there’s a lot of work up front with building the coop, because there are lots of predators around,” says Goldberg.

“You need to have a pretty secure area for them to be in. We have a little wooden house that they can go into, but they also have a huge cage.”

Goldberg and her husband built a chicken coop out of salvaged materials.

The coop has three levels of security: a coop, an enclosed eight-foot tall, 10x10-foot cage over the coop and a six-foot fence encircling it.

Half of the yard is encompassed in the six-foot fence so that the chickens can have free reign of the yard without flying over the fence. At night she cages them for protection from predators.

Goldberg says that people should do research before buying chicks — reading up on how to house them and on their possible health problems.

“You have to be prepared to raise them, if you’re buying them as chicks,” says Goldberg.

“You have to set up a place for them to be until they are old enough to go outside — basically, when all their feathers are in and when it’s warm outside. Ours didn’t go out until April or May.” Goldberg and her husband bought six chicks from Murdoch’s Ranch & Home Supply in

Boulder Weekly Boulderganic ’10

Longmont last February. They kept them in a large Tupperware container with shavings and a heat lamp. When they got bigger, Goldberg kept them in a baby pool in the basement. And finally, when the weather warmed up, she and her husband moved them out to the coop.

Goldberg now has three of the six chickens.

One went missing (Goldberg suspects a predator), one died from shock, and another died from hemorrhaging from a burst blood vessel.

Goldberg says that chickens are prone to respiratory diseases. If your chicken is sick, she suggests that you isolate it to prevent spreading the disease to other chickens. Take it to a specialist, like Dr. Greg Hayes of Arapahoe Animal Hospital, who treats chickens, as well as exotic birds and falcons.

“When they are chicks, they can get different

diseases, and it’s a product of overcrowding and unsanitary conditions, [like] not changing their bedding,” says Goldberg.

“For the home chicken raiser, it’s not a big issue.”

Goldberg says she and her husband did a little research beforehand to be familiar with chickens and certain issues that come along with raising them. “Most of the research we’ve done as things have come up,” she says. For instance, at one point, a raspy sound began coming from one hen’s throat.

When Goldberg lets her chickens have the run of the yard, she says they typically forage for seeds and bugs.

“And greens, they love. I work at the gardens, so all summer I was bringing them radicchio, arugula — anything that wasn’t fit to sell. They really love bitter greens.

They’ll eat anything,” she says, laughing.

“They eat mice. So gross. They’ll swallow them whole.”

Goldberg feeds them greens a couple times a day. They also like sour dairy like cream and yogurt, or any dairy that has gone bad. Goldberg feeds and waters her chickens twice a day. Chickens need constant access to clean water, so she fills large metal water dispensing pails. During the winter you have to check to make sure that their water doesn’t freeze.

Also in the winter, you sometimes have to provide heat for them, unless they’re a hearty breed. Goldberg’s three hens are a Rhode Island Red, Buff Orpington and Black Sex Link, which all survived the winter with no artificial heat and are good egg layers to boot.

Goldberg says each hen started consistently laying an egg a day at around 6 months old. The hens continued laying that frequently until early fall, and then, as the temperature dropped, their laying slowed. Goldberg’s chickens stop laying in the winter since she doesn’t give them artificial light. Now, as warmer weeks approach, she is getting about an egg or two a week out of all three of her hens. Chickens typically lay eggs consistently for three to four years, according to Goldberg.

Respond: info@boulderganic.com March 25, 2010 5

Cheryl Namowicz, Bob D’Alessandro and Cindy Torres with Boulder County Farmers Market

What about Bob?

Farmers’ Market welcomes a new executive director

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elcome Bob D’Alessandro, Boulder County Farmers’ Markets’ new executive director. We checked in to see what kind of agricultural background he has, what he has planned for the upcoming year and whether he plans on making any changes for BCFM. BW: Prior to heading up the Boulder County Farmers’ Markets, what were you doing?

Bob D’Alessandro: Since moving to Boulder in 1977, I have founded two not-for-profit organizations and have served either as executive director or on the board of directors of several others.

Mostly these organizations have focused on preventing destructive behaviors/promoting healthy development of children and adolescents — two sides of the same coin. Between April 2000 and June 2003, I served as the executive director of Chautauqua [the Colorado Chautauqua Association]. After leaving Chautauqua, I took on various consulting jobs focused on adolescent drug abuse prevention, working from a home office so that my wife could work and I could be the stayat-home parent to our 2-year-old son. Once my son started elementary school, and also because my in-laws moved to Boulder, I began looking for something that was community-focused and matched my interests in healthy, sustainable living and/or preserving our environment at the local level to which I could apply my skills in not-for-profit planning and management. Fortunately for both of us, the Boulder County Farmers’ Markets were looking for the very same values and skills around the same time.

BW: What background do you have in agriculture/farming?

BD: From my answer to the first question, you would think I had no previous background in agriculture. As it turns out, prior to moving to Colorado, I was involved in the start-up and management of one of New York City’s early organic foods co-ops. Shortly thereafter, I left NYC and purchased a 30-acre farm in upstate New York, where I failed abysmally as an organic farmer. My one success was in raising a couple of pigs. If I try real hard, I can still smell their nitrite-free bacon frying on the wood-stove. It was this snowy, cloudy central New York farm experience that led to my relocation to Colorado’s 300 days of sunshine.

BW: What will BCFM be doing differently in 2010?

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BD: BCFM will be mostly doing the same things it has done in the past, while allowing me to accumulate hands-on experience at both the Boulder and Longmont markets.

Getting a new executive director is enough change for one year. One thing I’ve learned over the years is to not come into an organization and make changes before I have a thorough understanding of its history and operations. BCFM will be 24 years old this summer, so there’s a lot of history for me to absorb.

BW: Are there any exciting changes to look forward to at BCFM in the upcoming year?

BD: The gift and the curse of any farm operation, and therefore farmers’ market, is that they are almost totally dependent upon nature. Last year we had lots of spring snow and related crop damage, and our honey producers continued to face challenges. On top of that, the economy placed additional strain on local farmers who already struggle to earn a yearly income in seven months. Regardless, our farmers managed to broaden their selection of fresh, locally grown vegetables. Depending upon what Mother Nature serves up this season, I would expect to see the same quality produce with the possible addition of a few new varietals.

We have also received a record number of proposals from valueadded food producers who would like to participate in the market.

Space permitting, expect to see some new and different prepared food products available in both Boulder and Longmont.

BW: How does BCFM plan on competing with the healthy chain grocery stores (Iike Sprouts, Sunflower, Whole Foods) in the area?

BD: We don’t. The Boulder and Longmont Farmers’ Markets provide a unique marketplace for local growers who sell their freshly picked, mostly organic or natural, produce to the community. As a growers-only market, we do not allow our members to buy and resell produce. The majority of our grower members live and farm in Boulder County and are part of the local economy. We do allow growers from other Colorado counties to sell fruits, meats and eggs, and in some cases vegetables,

at our markets, but they, too, must grow/produce what they sell. Our customers get to talk directly to the person who grew or produced their food, an invaluable exchange for both parties. Whole Foods, Sprouts and Sunflower markets provide a valuable service and contribute greatly to the natural and organic foods sector. They are, however, not farmers’ markets and, therefore, we do not view them as competitors.

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March 25, 2010 7

Greenbriar Inn: restaurant, garden paradise

by Lauren Duncan

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hefs have a pretty nice life at the Greenbriar Inn and Restaurant.

Nestled at the base of Left Hand Canyon, the longtime Boulder landmark boasts 6,000 square feet of produce gardens that directly source the restaurant’s kitchen.

“The chefs go out and pick the vegetables and come in and cook something,” says proprietor Philip Goddard. “They get to go outside instead of into some back alley somewhere. It’s a pretty unique experience.”

Perhaps it’s this uniqueness that has solidified the Greenbriar as a Boulder standby for so long. The site began as a general store and post office in 1873, was transformed into a gas station in the early 1900s and finally, in 1967, became a spot for fine dining. When Goddard purchased the restaurant in 1995, he immediately set to work planting produce for use in the kitchen.

“It started out as a very large herb garden,” Goddard says. During the growing season, typically from early May through September, the restaurant serves up plates laden with produce grown in its own backyard.

“In the middle of the summer, as much as 80 percent of our greens come from the garden, 90 percent of our herbs and about 40 to 50 percent of produce,” Goddard says. During the off-season, the restaurant uses its dried herbs in oils and pesto and keeps squash fresh in sheds that act as root cellars.

Shifting seasons dictate menu changes six to eight times a year. Garden ingredients serve most-

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ly as supplements to the menu, such as seasonal side dishes that accompany filet mignon or chicken breast, and daily specials feature more fresh produce.

“We even have a vegetarian entrée that completely highlights things from the garden,” Goddard says.

Nowadays, a number of local chefs have incorporated gardening into their restaurant models.

Yet for Goddard, the motive came not because it was a trend — the ’90s saw little in the way of farm-to-table projects — but because it was his passion.

“I love having my hands in the dirt and seeing the fruits of our labor come up,” he says. “One of the reasons I started the garden more than anything else was that it’s a good excuse to be outside.”

The garden, which lies on part of the

Greenbriar’s 20 acres of land, offers customers an opportunity to spend time in a natural environment. There are flowers, some of which are used in salads, and ladybugs that thrive alongside the plants.

“It’s a beautiful kind of a balancing act that goes on,” Goddard says.

The backyard garden is just one of the features that makes Greenbriar unique. Goddard attributes the restaurant’s longtime success to its careful attention to quality and customer care. “[Greenbriar] has always been run by people who are passionate chefs and owners,” he says. “It’s really about taking care of the customer.”

Yet the success of any restaurant usually boils down to the food, and Greenbriar’s garden ensures top quality in its produce.

“It’s more vibrant and it has more flavor,” Goddard says of produce grown in-house as opposed to those ordered from a third party.

“Even when you buy fresh [produce], it’s not the same as when you bring it in from the garden.”

On-site production of ingredients is also much more cost-effective.

Dealing with nature does have its drawbacks, however, as Goddard experienced last year when a hailstorm took out some of his tomatoes and peppers. Yet he’s willing to take that risk for the enormous benefit his gardens bring Greenbriar.

“You don’t always get the perfect round tomato,” he says, “but it’s more natural. It’s just nature doing its own thing.”

Respond: info@boulderganic.com

A farm-to-table education

tudents at the Culinary School of the Rockies (CSR) get their hands dirty — and not just in the kitchen. The school’s farm-to-table program allows students following the six-month culinary arts curriculum to gain handson experience with local farms and use the fresh produce they gather in their cooking.

Students spend five weeks of their schooling immersed in the program; one week is spent on farms in Boulder, two weeks at farms in Paonia, and nine days in a restaurant apprenticeship some-

Boulder Weekly Boulderganic ’10

by Lauren Duncan where in Colorado. At the farms, students pick produce, prepare fruits and vegetables for the farmers market and learn farming skills like seeding and rowing.

“They learn how the ingredients get from the ground to the kitchen to the table,” says Carrie Wunsch, marketing director at CSR. “It’s a great experience for students.”

While in Paonia, students have the option to help slaughter a lamb, which they then prepare for

a harvest feast. Wunsch says this experience is incredibly grounding, since it garners an appreciation for the animal and drives home the eye-opening fact that animals “don’t just come from a supermarket in a plastic container.” The two-week stay in Paonia culminates in the creation of a multicourse feast for 100 guests.

The best thing about the farmto-table program, Wunsch says, is the opportunity for students to gain knowledge of where food

comes from. Many students begin their schooling at CSR without ever having been exposed to farm life, and many aren’t aware of the process food goes through before it arrives on a plate. The program is simply an extension of the school’s values, which encompass sustainable living.

“We’re glad to help the growing movement in sustainability,” Wunsch says. “We feel like we’re producing a new group of students who are going to be innovators in regards to the farm-to-table movement.”

Respond: info@boulderganic.com March 25, 2010 9

Quick, healthy food

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by Ryan Casey

oulder: where even the fast food is healthy. Actually, don’t call it “fast food.” These guys prefer “quick-serve,” “quick casual,” or even “fast-ish.” Just not “fast food.”

Modmarket, Larkburger and V.G. Burgers, three local restaurants that serve food in a quick manner, are on the leading edge of an emerging trend: healthy food, fast.

“I never thought that fast food had to be bad food,” says Anthony Pigliacampo, one of the founders of Modmarket. “We thought a lot about what types of food you could serve in a faster setting that could still meet the requirements that we had: food, made from scratch, from simple whole ingredients, that you could eat every day.”

Adds Tim Gargiulo, founder of V.G. Burger, “It seems to almost take away from the value of what we do to kind of put ourselves in that ‘fast food’ box.”

Though all three restaurants are relatively new in town — V.G. Burgers was founded in 2006, followed by Larkburger (2007) and Modmarket (last September) — the response has been overwhelming.

“I think that Boulder is definitely receptive to a little bit more of a progressive restaurant,” says Adam Baker, one of the founders of Larkburger.

For each, the approach starts with ingredients.

“The kind of foods we have, you can eat here every day and not worry about it,” Pigliacampo says. “The goal is to make real food, not health food.”

Modmarket uses whole ingredients and is designed in a way so that the kitchen is visible to customers, meaning the food is prepared and cooked in plain view.

“It shows our commitment to the fact that we’re not hiding anything from people,” Pigliacampo says. “We’re not embarrassed by what’s in our food.”

The restaurant even prints nutritional information on its receipts.

“Our idea was, ‘Why not just show people?’” Pigliacampo says. “It’s right there. You kind of just start the conversation about it.

“Our stuff is definitely not the lowest calorie in town,” he adds, “but we’re not trying to be.

“It’s good, because I think most people have no clue of what lunch, calorically, should be, and it just kind of starts the conversation. It just 10 March 25, 2010

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Organic/Local Produce • Colorado Pork/Lamb/Bison • Vegetarian/Vegan/Gluten Free Choices

helps to educate people.”

Larkburger, the spawn of a hamburger on the menu at Larksbur, a fine-dining restaurant in Vail, prides itself on wholesome food.

“There’s nothing funny about what we’re doing,” Baker says. “It’s all real food that you could replicate in your own kitchen — if I gave you the ingredients.”

Larkburger also focuses on keeping portion sizes down. When the restaurant was founded, “this was around the time when super-sizing everything was still going crazy, and everyone was over-eating,” Baker says. “So we wanted to be responsible … with our portion sizes.”

V.G. Burgers has a vegetarian menu. All of its ingredients are organic, and the restaurant works closely with local farmers.

“We try to really do our best to make sure that we’re providing our highest-quality foods and bringing them from as close as possible,” Gargiulo says.

The store has made a big effort to make sure that its organic ingredients don’t lead to an over-priced menu.

“One of the things that I’m really out to redefine is kind of the notion that organic foods need to be really expensive, and that people are pretty much priced out of being organic,” Gargiulo says, adding that prices range from $3-$10. “For the starving students or the millionaire yoga mom, we’ve pretty much got everybody covered.”

All three restaurants make a major point of being eco-friendly.

Everything Larkburger puts on its trays is compostable, and the store even recycles the canola oil it uses for fries as automotive fuel. The paneling inside the restaurant comes from reclaimed timber.

“As we get bigger and as we can have more influence and more buying power, we’ll continue to add responsible elements to what we’re doing,” Baker says.

V.G. Burgers prides itself on being zero-waste. Part of that philosophy includes sending behind-the-counter food waste to local animal rescue efforts, including a sanctuary in Coal Creek Canyon.

“We’ve got llamas up there eating old French fries,” Gargiulo says.

“It’s pretty cool.”

The combination of healthy menus and environmental friendliness — what Baker calls “being responsible” — have led to Modmarket, Larkburger and V.G. Burgers finding a niche.

“You serve pretty healthy food at pretty reasonable prices,” Pigliacampo says, “and I think it strikes a chord with most people.”

Respond: info@boulderganic.com Boulder Weekly Boulderganic ’10

Arugula is the perfect Italian bistro.

– Gabby Gourmet Restaurant Guide 2010 Arugula manages to deliver delicious food in a thoroughly distraction-free setting.

– 5280 Magazine 2009 Simple flavours done right.

– Boulder Weekly 2009 Best new restaurant in Boulder 2009 – Yellow Scene Magazine

2785 Iris Ave. Boulder, CO 80304 (NW corner 28th & Iris)

303.443.5100

happy hour: m-th 4:30-6 lunch: m-f 11-2:30 dinner: m-th 4:30-9:30 f-sat 4:30-10 closed sunday

www.arugularistorante.com

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Earthfest 2010

Central Park – Downtown Boulder www.earthfestboulder.net

Earthfest Boulder is a complete celebration of sustainability and community on Sunday, April 25, in Central Park in downtown Boulder. Earthfest is a combination of activities including the 5th Annual Dirt Day Adventure Challenge, Expo and live music.

In addition, there are hands-on family activities, such as: leaveno-trace clinics, renewable energy demos, live music, fly fishing and climbing classes, and plenty of good local organic food! Celebrating the 40th Anniversary of Earth Day Sunday, April 25th.

Bauman College

800-987-7530 or 707-795-1284 www.baumanco lege.org Bauman College aims to create a sustainable culture of wellness in individuals and the community by promoting a comprehensive and integrative approach to holistic nutrition and the culinary arts. Through our training programs, we prepare individuals for successful careers as nutrition consultants and natural chefs and encourage all people to participate in an earth-friendly paradigm shift that supports a natural, chemical-free culture. Call 800-9877530, or visit www.baumancollege.org for a free catalog.

McGuckin Hardware

2525 Arapahoe Ave., Boulder 303-443-1822 www.mcguckin.com Whatever you’re looking for to make your home more “green,” eco-friendly and organic, chances are we can be of service because we’re more than a Hardware Store!

Whether it’s the odd-sized CFL bulb, new plumbing accessories to save water or supplies for your organic garden, come see us. We stock nearly three times as many items as “other stores” (more than 200,000 items, in fact).

McGuckin Hardware has become famous for having obscure specialty items in stock that are unavailable anywhere else.

7WEST Pizzeria & Pub 526 Main St Longmont, CO 303-678WEST (9378) 7West has been serving phenomenal pizza to Boulder County for 3 years. We open daily at 11 a.m. and our menu offers appetizers, soups, salads, pastas, sandwiches, desserts and a full bar with 12 beers on tap! We have daily lunch specials, happy hour from 3 to 7 Monday thru Friday as well as our Sunday brunch from 9 a.m. to 1 p.m.

Not just a pizzeria!

Boulder/Denver Hydroponic & Organic Center

1630 63rd St., #5, Boulder 303-415-0045 6810-D Broadway, Denver 303-650-0091 Christine@bhocenter.com Boulder and Denver Hydroponic & Organic Centers provide the knowledge, tools and service allowing our customers to grow food and any type of plant-life throughout all seasons.

Our mission is to teach people to accomplish their growing goals in the most efficient and productive manner. We provide world-class customer service with utmost integrity to all who walk through our doors.

Thorne Natural Science School 1466 N. 63rd St., Boulder 303-499-3647 info@thorne-eco.org www.thorne-eco.org

Culinary School of the Rockies 637 South Broadway Street Boulder, CO 80305-5961 (303) 494-7988 www.culinaryschoolrockies.com

Culinary School of the Rockies (CSR) is committed to the sustainability of the earth, and purchases 20 percent of its ingredients from local artisans, farmers and producers. We recycle and compost everything, including plastic wrap and cooking oil that is used for bio diesel.

CSR is the only culinary school in the country to offer a Farm to Table Externship, immersing students in Colorado’s burgeoning farming and organic food industry. Learn more about our programs and classes at www.culinaryschoolrockies.com.

Spend the summer catching frogs, getting muddy, biking down mountain trails and exploring Colorado’s wild places with the Thorne Natural Science School! TNSS offers fun, hands-on environmental camps for children aged 3-15 in two stunning locations: Waterton Canyon in Littleton, and in Boulder.

Our experienced, CPR and first-aid trained instructors help facilitate student learning and appreciation for the outdoors while keeping them safe. Students complete the program with a newfound respect and awe of nature, increased understanding of the environment, and a desire to get back outside!

Madifine Mercantile Gifts with a Twist!

347 Main Street, Longmont 720-436-3308 www.madifinemercantile.com Madifine Mercantile is the best place to shop for unique, clever, and fun gifts and greeting cards. We offer a wide selection of gift ideas from Bungalow 360 sustainably made handbags to The Big Lebowski action figures. Seltzer cards, made from 100 percent recycled paper, are the perfect finishing touch. We take pride in offering great customer service and gifts that you cannot find anywhere else. Located in historic downtown Longmont, just 20 minutes from Boulder.

Front Range Precast Concrete

melissa beckwith designs Friends’ School

5465 Pennsylvania Ave., Boulder 303-499-1999 Preschool through 5th Grade Summer Program June 14 through July 30 Friends’ School encourages better stewardship of the earth. Teachers, staff, students and parents work together to lessen our environmental impact and nurture the health of our planet.

Friends’ School is a supportive, dynamic community committed to educating the whole child — head, hand and heart. Our students acquire a strong academic foundation while developing creative expression, social responsibility and respect for diversity and the individual. We challenge students and teachers to reach their full potential as engaged, lifelong learners.

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Melissa Beckwith Designs office: 303.248.3538 cell: 970.331.9854 www.melissabeckwith.com

Melissa Beckwith Designs offers an array of graphic design services including logo design, business cards, brochures, catalog layout, wedding invitations, book design, marketing materials and web site design. Melissa Beckwith Designs offers aesthetically pleasing images that offer a blend of simple and harmonious designs. We provide creative, eye-catching graphics to market your organization or business. Favorite clients are small businesses and non-profit organizations. Favorite projects include botanical illustrations and organic, natural designs. Visit us at www.melissabeckwith.com.

5439 N. Foothills Highway, Boulder (303) 442-3207 (303) 442-3209 (fax) Chad@flxx.com Now it’s legal for rural residents to capture rainwater!

Flxx® Rainwater Harvesting Systems offers a full line of storage tanks and harvesting equipment, and offers a free site inspection and design services to help you determine what suits you best. There’s no obligation, just information, and once you have your system installed, you’re ready to capture rain and recapture your investment in your rainwater harvesting system. Call today!

(800) 783-3207 or visit us at www.flxxrainwater.com.

Rocky Mountain Sustainable Living Association

11th Sustainable Living Fair September 18-19, 2010 970-224-3247 www.SustainableLivingFair.org The Rocky Mountain Sustainable Living Association is a non-profit organization dedicated to educating people and communities in the Rocky Mountain region to make healthy, sustainable choices. For the past decade we have been committed to applying our vision and expertise toward a sustainable future for all.

Boulderganic ’10 Boulder Weekly

Boulder Weekly Boulderganic ’10

March 25, 2010 13

Q&A with Blake Jones, president of Namasté Solar

B

lake Jones, president and co-founder of Namasté Solar here in Boulder, just returned from the oneyear anniversary celebration of the American Reinvestment and Recovery Act (ARRA) at the White House with President Obama. Jones is paving the way for solar energy in Boulder County and is influencing the nation’s agenda with alternative energy.

Jones told Boulder Weekly all about hanging at the White House, the benefits of being an employee-owned company,, and how Namasté is involved locally and nationally.

BW: What is your background with alternative energy?

Blake: I actually got my start as a civil engineer working in the oil and gas industry for Halliburton.

Six years later, after a life-changing epiphany, I moved to Nepal and worked there for three years implementing solar, hydro, wind and electric vehicle technologies. I learned an amazing amount about different types of renewable energy, particularly solar electricity, and then brought my newfound knowledge back to the USA in late 2004 to co-found Namasté Solar.

BW: Has it always been employee-owned?

Blake: Yes, we’ve always been 100 percent employee-owned, and hopefully we always will be.

When we started the company, the three co-founders all shared the same vision for creating a new type of company — one that was managed democratically, maintained 100 percent transparency with all of its information and operations, and provided all employees with an equal opportunity to purchase stock in the company. We currently have 47 employee-owners with no majority owner and no external investors.

BW: Why is Namasté employee-owned? What are the benefits of this?

Blake: We believe in sharing the entire experience of small business ownership — not just the rewards and control, but also the responsibility and accountability. When everyone thinks and acts like an owner, amazing things happen. The quality of our work, the pride and passion we inject into everything we do and the sincere care and concern that we provide to our customers are a testament to how well employee-ownership works. We think that our employee-owned business model is the secret to our success, and we believe that our competitors simply can’t match what a group of dedicated people who all feel true ownership for their company

Boulder Weekly Boulderganic ’10

by Marissa Hermanson

can do. Not only can our customers see the difference, but we have an employee-owner retention rate of more than 97 percent, which is impressive in the rapidly expanding and adolescent solar industry, where veterans are rare, valuable and coveted ... and where employee pirating is rampant as a result.

BW: How is Namasté paving the way for alternative energy — specifically solar energy — in Boulder County and nationally?

Blake: We’ve been actively involved in two important areas: education and policy. Our relatively small business is unique in that we have multiple team members whose full-time roles are dedicated to these two areas. Many people still don’t understand how solar energy works or how accessible it is for them. We’re helping to increase public awareness by putting solar right in the spotlight at center stage. We’re also actively involved in promoting solar-friendly policies at the local, state and national level, as this is the only way we’ll overcome our addiction to subsidized fossil fuels and get to where we need to go — to the greener pastures of the future, where we have a balanced energy portfolio fueled by renewable energy.

BW: Boulder County is situated for growth in the solar energy industry. What does that mean for Namasté?

Blake: I think it means that our white-knuckling roller coaster ride is only just beginning! We’ve been growing so fast — we were ranked as the 56th fastest growing private company in the country by Inc magazine in 2009, for having grown more than 2,250 percent over the previous four years — and I expect this kind of growth to continue. Solar energy still provides far less than one percent of our nation’s energy needs, so we’ve truly only scratched the surface.

BW: What sectors does Namasté provide solar power for — industrial? Commercial? Residential?

What projects around Boulder County has Namasté been involved in?

Blake: We design and install solar electric systems for residential, commercial, government and nonprofit customers, and I’d say that about half of our work last year was residential. We’ve been involved in some high-profile, ground-breaking and very fun projects with prominent partners throughout Boulder County. (See www.namastesolar. com to view Namasté’s Boulder Country projects.)

BW: Are you involved with ClimateSmart?

Blake: We were among the many dedicated citizens and organizations that helped work on House Bill 1350 in 2008, which allowed counties to implement their own Property Assessed Clean Energy (PACE) programs. We also participated in the “Yes1A Campaign Committee” to help pass the Yes1A initiative in November 2008, which made the ClimateSmart Loan program possible.

Today, we continue to be participants in ClimateSmart — or continue to be beneficiaries is more accurate — because many of our residential customers have been able to purchase solar PV systems from us as a direct result of the ClimateSmart Loan Program.

BW: When was your trip to D.C. to visit President Obama? Why were you invited and what was the purpose of the visit? What was discussed?

Blake: I was honored to be invited by the President to come to the White House last month to help celebrate the one-year anniversary of the American Reinvestment and Recovery Act (ARRA).

He invited me because, one year prior, I got to introduce the president before he signed the ARRA. I also got to give him and the vice president a tour of the solar electric system we installed at the Denver Museum of Nature and Science, where the event was held. It was great to meet him again and thank him for his leadership in helping to make renewable and clean energy technologies a national priority.

BW: Was this your first trip to the White House?

Blake: Actually, this was my second trip, but it was just as fun and exciting as the first trip. Last year, just a few weeks after the ARRA-signing event in Denver, the First Lady invited me to attend the president’s first speech to joint Congress with her.

When I found out I was invited to come to the White House again this year, my wife jokingly said, “Wow, you’re getting to have a once-in-a-lifetime opportunity for the second time!” And she was right — both visits were unforgettable.

March 25, 2010 15

The Tesla Roadster: Zero to 60 in 3.7 seconds, with no tailpipe emissions

by Ryan Casey

N

Susan France

o tailpipe emissions, no oil changes.

No spark plugs, pistons, radiators, alternators or clutches.

Twice as energy-efficient as the Toyota Prius. Oh, and zero-to-60 in 3.7 seconds, all starting at $101,500.

There’s literally nothing else on the road like the Tesla Roadster, the only highway-capable electric car available for sale in the U.S. “Tesla’s goal with the Roadster was to design a groundbreaking vehicle that pushes the boundaries of The Tesla Roadster engineering and will allow has a 288-horsepower us to create increasingly induction motor efficient and affordable premium electric cars,” says Khobi Brooklyn, a spokeswoman for Tesla. “The Roadster is proof of the concept that drivers don’t have to compromise design and performance when making a clean or ‘green’ decision. The Roadster is the most energy-efficient car on the road right now. It’s the best choice for drivers wanting a clean conscience.”

Being the only highway-capable electric car is a source of pride for Tesla, but the company’s goal “is to get as many electric cars on the road, period,” Brooklyn says.

“Our goal is to relentlessly drive down the cost of electric vehicles and make them more and more available for the masses,” she adds.

“We hope to see more car companies put electric cars on the road and support all of those companies working towards the same goal as us.”

The battery pack, composed of 6,831 lithium-ion cells — the same ones found in laptops and camcorders — can take the Roadster 244 miles, and is one of the four main parts to the power train.

The power electronics controls the car, and is home to the firmware. It’s also where DC energy is converted to AC, and where the charger resides.

The rear-wheel drive Roadster has a single-speed transmission.

“There is no shifting or clutch work involved,” Brooklyn says.

The AC induction motor offers 288 horsepower. It’s based on the work of famed physicist and engineer Nikola Tesla.

“This system contains far fewer moving pieces than an internal combustion engine,” Brooklyn says. “Thanks to the system’s simplicity and unique torque characteristic, the Roadster is uniquely energy-efficient and suffers far less power and energy loss than in a typical gaspowered vehicle.”

The car uses three different types of chargers — the home charger,

16 March 25, 2010

Boulderganic ’10 Boulder Weekly

Susan France

Namasté President Blake Jones with the Tesla Roadster

with a four-hour charge ($1,950), a universal mobile connector, with a six-hour charge (used for road trips; $1,500), and the spare mobile connector (for “topping off”; $600). All can be plugged into existing outlets, though an electrician must install the home charger.

Tesla estimates that its drivers save an average of $131 a month by not having to pay for gas (based on driving roughly 830 miles per month).

“At Tesla we have a passion for the future and in preserving the environment for the future,” Brooklyn says. “We make cars that have zero emissions. Electricity may be just one answer for driving clean or ‘being green,’ but it’s an especially desirable one. As the universal currency of energy, it can be generated from coal, solar, wind, hydro and nuclear sources — or a combination of all of them.”

Recently, Tesla Motors delivered its 1,000th Roadster. A year ago, the company celebrated delivering its 150th.

“Roadster sales enable us to continue working towards producing lower-priced, mass-market [electric vehicles],” Brooklyn says. “The more Roadsters we deliver, the better.”

In 2012, Tesla is set to begin production on the seven-passenger Model S, which will carry a $49,900 price tag after U.S. tax credit. It has a planned range of more than 300 miles, and will be able to accelerate from zero to 60 miles per hour in 5.6 seconds.

“The Model S is designed for optimal performance without sacrificing efficiency,” Brooklyn says.

Tesla Motors has 11 stores nationwide — one of which is at the intersection of Ninth and Pearl streets in Boulder.

“We have seen interest grow very quickly within the Boulder community and have continued success selling cars here,” Brooklyn says. “We are interested in making Roadsters available in as many markets as possible, and Boulder is a great market for us because the community here is very forward-thinking and passionate about the environment and technology.”

In February, the company announced a leasing program for the Roadster, offering a three-year, 30,000-mile lease for $12,453 due at signing, and $1,658 each month thereafter.

“We want as many people as possible to experience the Roadster, but we recognize that purchasing a new car, even a revolutionary one, is a big decision,” Brookyln says. “We began the leasing program to help make that easier.”

Respond: info@boulderganic.com Boulder Weekly Boulderganic ’10

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March 25, 2010 17

Chemicals on campus

CU handles hazardous materials with care, concrete

U

by Jefferson Dodge Jefferson Dodge

nbeknownst to many, the University of Colorado at Boulder is harboring hazardous and radioactive materials on campus.

But before you start picturing glowing ooze on the loose, you should probably know that this involves a fortified bunker with walls that are 24 inches thick in some places.

CU was actually ahead of the times in 1995 when it built a facility on the east end of campus for temporarily storing hazardous materials.

Colorado State University and CU’s Anschutz Medical Campus in Denver have recently built similar facilities.

Ralph Bogle, a chemical treatment specialist, says CU’s treatment storage and disposal (TSD) facility was built to military specifications, like an airplane hangar. “You could hit this thing with a 500-pound bomb,” he says proudly.

The 4,000-square-foot room is filled with sealed 55-gallon drums that are grouped according to the type of material they hold. Each section of the floor on which they sit is circled by grated trenches that would capture any spill, keeping it from spreading to other areas, and possibly reacting with other chemicals.

There is a dedicated “oxidizer

A

CU hazardous materials specialist Chris Quattrociocchi consults his clipboard in the university’s treatment storage and disposal facility.

room,” circled by similar trenches, that separates oxidizers from the flammables, since mixing the two with a spark could create a fire that would not stop burning for a long time, according to Hazardous Materials Program Manager Mark Lapham.

The building was constructed with its utility lines in the ceiling, and the concrete floor is sealed with epoxy, both of which would prevent the spread of a leak or reaction.

Lapham says that having a permit for a TSD allows CU to store materials for up to one year instead of only 90 days. This saves the university thousands of dollars, because it allows workers to gradually fill up the large drums and store them over a longer period of time, only scheduling special removal trucks to pick up

CU helps professionals get greener

sustainability management program launched this spring by the University of Colorado at Boulder gives professionals a way to “green” up their resume by earning a certificate in as little as six months.

The program, which is only the most recent step by CU’s continuing education division to increase coursework in sustainability, involves 10 one-day seminars — but some of those can be done online over the course of a month.

Geoffrey Rubinstein, program director, and Jim Wentworth, academic coordinator, say the new certificate joins the division’s existing building and energy certificate under the umbrella of “Sustainable Practices” (see http://conted.colora18 March 25, 2010

shipments about three times a year.

He estimates that CU spends $60,000 to $70,000 a year on removal, whereas that amount is at least twice as much at peer universities.

Much of the hazardous material comes from experiments conducted in CU science departments, in fields like chemistry, physics and biology.

“The cure for cancer takes a lot of experimentation, and there are leftovers,” Bogle says.

There are also a lot of photography chemicals that need to be disposed of properly, and that is Bogle’s department. One might think that fixer and stopper chemicals would no longer be needed in the age of Adobe Photoshop, and Bogle says that while he has seen a decrease in the volume, there are still art and photo depart-

ments that use the old-fashioned way of developing film and prints.

In a separate room, Bogle’s job is to extract the silver out of the chemicals so that it doesn’t end up contaminating groundwater. He uses a squat machine that he fondly refers to as “R2-D2” to conduct a chemical process that essentially exchanges ions of silver for ions of iron, so that the silver can be reused for other purposes, like electronics.

Radioactive materials are kept in still another room, where they are categorized according to half-life and allowed to decay in sealed drums.

Michelle Law, the radiation safety officer, says radioactive materials with short and medium half-lives can sit in the drums until they are decayed, and then they can be sent to the landfill, whereas material with a long half-life is shipped away for burial, primarily to a site near Hanford, Wash.

Law and the other handlers agree that while the public envisions green globs when terms like “hazardous waste” are used, such materials are common, and they are found in everything from aerosols to smoke detectors to rocks around the Flatirons.

“It’s even in your old, brightorange Fiestaware,” Law says. “It’s safe to eat on, just don’t chip away at it. It has uranium in it.”

by Jefferson Dodge do.edu/programs/sustainable-practices).

They say the new certificate has proven popular with professionals — not just with those in a sustainability industry, but with those in fields ranging from aviation to medicine who want to work sustainability into their job descriptions.

In fact, Rubinstein says one of the most popular courses so far was led by Boulder Community Hospital Sustainability Coordinator Kai Abelkis.

And the program is not just about solar panels. It’s about the triple bottom line: people, profit and planet. Social justice, workplace well-being and the eventual cost savings that can be generated by

going green are also covered in the coursework.

Wentworth acknowledges that there has been a misperception in the corporate mindset that adopting environmental practices increases costs. Sustainability might have some upfront costs, he says, but the long-term savings offset those costs more quickly than some might think.

Rubinstein, who served on an environmental advisory board for the city of Lafayette, says an audit of sustainability improvements proposed for that city showed that the timeframe of paying off the upfront cost was as little as six months.

CU will host the third annual Boulder County Green Building Conference on April 26. More information on that event is available at www. bgbg.org/conference.

Boulderganic ’10 Boulder Weekly

Boulder County leads way in sustainable energy

by Adrienne Saia Isaac

T

o see what’s been accomplished in Copenhagen, Denmark, at the COP15 conference, you don’t need to look farther than your own backyard.

Boulder County has committed to reducing its carbon footprint and energy use, as well as implementing sustainable forms of energy to run its daily operations. The plans implemented locally have made an impact on the international climate change community, serving as both an example and a living experiment of what is possible in small, but concerned, communities.

Scientists from the University of Colorado and city workers attended the COP15 conference. David Driskell, Boulder’s deputy executive director of community planning, relayed his experience in Denmark to a group of Boulderites in late January.

“Local governments are where the rubber hits the road,” said Driskell. “We can’t do it on our own, but [national governments] can’t sign these global treaties unless they’re working with local residents and taking action.”

Driskell commented that the European media extensively covered Boulder’s sustainable energy efforts.

“Every French person I met knew about what we were doing,” he said.

An audience member quipped that Driskell probably gets more recognition across the pond than he does in his own city. Driskell demurred, downplaying his relative celebrity in Copenhagen, and explained that the popularity of Boulder’s initiatives went beyond the key players in the climate change movement.

“It wasn’t just people on the panels,” he said.

“It was the woman at the table where you find out what room your meeting is in.

“That was shocking to me.”

Boulder deserves this international recognition. The county has implemented its own aggressive plan for carbon reduction, something that the federal government has not been able to do.

The Sustainable Energy Plan (SEP), adopted in 2008 by every county municipality except for Erie, outlines 35 actions designed to cut energy usage and carbon emissions in residential, commercial and industrial sectors of the community.

The overall goals are to reduce greenhouse gas emissions 11 percent below 1990 levels by 2020, which means reducing emissions by 3.6 million metric tons. That means that emissions will be reduced by 40 percent of 2005 levels, doubling the state Climate Action goal outlined by Gov. Bill Ritter. SEP estimates annual energy cost sav-

20 March 25, 2010

ings in 2020 of $445 million.

SEP also calls for community education about waste reduction and energy conservation, the refurbishment of buildings to become more energy-efficient and a holistic approach to improving economic conditions while focusing on sustainability.

“The real value is that we accomplish multiple goals at the same time,” said County Commissioner Ben Pearlman. “We’re really building local businesses.”

Ann Livingston, sustainability coordinator for Boulder County, confirmed the holistic approach of the SEP plan, saying that she views the pro-

[

“Every French person I met knew about what we were doing.”

—David Driskell

]

gram as not only an environmental program, but an economic program, as well.

“A number of private companies see a real benefit to the program. They’ve been marketing the program as it relates to their individual trades,” Livingston said.

Driskell agreed on the importance of the economic platform of sustainability.

“There was a lot of discussion about the economic argument for climate action [in Copenhagen],” he said.

“Building a clean energy economy is going to create jobs, and I think that’s where Boulder is very strongly positioned,” Driskell said. He also noted that he has seen a lot of economic success locally from businesses that have embraced green principles.

“We can show that Boulder’s actually succeeding,” he said.

Pearlman and Livingston also believe that local governments lead the way for such energy programs.

“I was surprised for the most part how quickly it came together,” Pearlman said. He attributed the swift adoption of the SEP plan to local elected officials and their strong advocacy for environmental issues.

Driskell saw evidence of local government

support at the COP15 conference, as well.

“The thing that was clear going in and much clearer coming out,” he said, “was that it’s going to be the cities that are leading the way in terms of making things happen.

“Local government officials are in touch with people,” Driskell continued. “They know this is a priority for their residents, and they’re willing to then take on the difficult task of doing something.”

In keeping with this trailblazing mentality, the county has adopted many of the provisions outlined in the SEP plan. The county generates nearly a kilowatt of energy through its solar panels.

Pearlman can see them from his office’s window.

“The money we’ll save every year will grow,” he said.

The county has also invested in hybrid vehicles. The fleet includes hybrid electric Priuses that will soon be able to return unused energy to the grid. Livingston said that the vehicles get about 100 miles to the gallon with this enhanced electric hybrid system.

The county has also turned an environmental scourge — the pine beetle epidemic — into a useful way of converting dead trees to energy sources at one of the county’s biomass facilities.

“Because of the state of our forests, we have a very large, long-term supply of biomass that if we don’t use, it just returns to the world,” Pearlman said. “There’s some real value in recognizing the kinds of resources you have and using them.”

All three officials emphasized the importance of coalition-building, not only with local businesses and community members, but with other communities implementing plans as well as the state and federal government.

“It was great to connect with the other early adopter cities [in Copenhagen],” Driskell said.

“I think in some ways it’s easier to get a smaller government to set concrete goals and make changes and implement programs necessary to meet the goals,” Pearlman said.

“And that’s what you’re seeing all across the country — local governments are all trying different things so we can figure out what works best,” he said.

Both the city and county have implemented changes that promote energy conservation and sustainability. Attending COP15 seems to have reinforced existing strategies and solidified the resolve of local officials to reach the aggressive goals set forth in the Sustainable Energy Plan.

Respond: info@boulderganic.com

Boulderganic ’10 Boulder Weekly

New Belgium continues trend of sustainability with new solar panels

S

by Ryan Casey

ince its founding in 1991, New Belgium Brewing Company has been a leader in sustainability. This year, with brand new solar panels adorning its packaging hall, that trend has continued.

“For us, we’re really fortunate in that our founders decided when they first started selling beer that [sustainability] was important to the company,” says Jenn Orgolini, New Belgium’s director of sustainability. “Before they even sold their first bottle of beer back in 1991, they knew that they wanted to operate in a way that was environmentally sustainable.

“So we’ve been trying since the very beginning to, in our production processes and in our design and in our cultural practices, do it in a way that is environmentally and socially sustainable.”

New Belgium, based in Fort Collins, had originally looked at installing the panels back when the 50,000-square-foot packaging hall was built in 2007, but “we just couldn’t make an economic case for it,” Orgolini says.

Then, a year later, the company started participating in a Department of Energy grant, which eventually helped fund the new solar array. The new power source will lead to a reduction in peak load for New Belgium.

It’s just the latest example of environmentally friendliness from your friendly neighborhood brewery.

“It’s just part of our culture,” Orgolini says. “Every decision, we try and figure out how to do it better.”

When the packaging hall was in the works a few years ago, “we wanted to design a building with the most sustainable materials,” Orgolini says.

“One of the pieces [to sustainability] is to source locally … and then another piece to that is to use things that are going to waste,” she adds.

Completed in 2007, the packaging hall now has interior walls built from beetle-kill pine — all of which came from Colorado — and all the granite in the building is made from scraps. Even the corrugated metal is recycled.

“We try throughout to use sustainable materials,” Orgolini says.

New Belgium has also installed an experimental kettle, which helps reduce the loss of water, and allows the heat from one batch to be stored over for use in the next.

The company also creates electricity by treating its wastewater on site before sending it to the city. The first stage of that treatment involves an anaerobic digester, which breaks down carbohydrates and proteins, thereby producing methane, Orgolini says. That methane is captured and stored and then piped to an engine in the brewery for use during peak times.

In 1998, New Belgium switched to wind power after a unanimous vote by employee owners. Suddenly, the company found itself as the first wind-powered brewery in the United States. The brewery’s 10-year commitment to buy wind power led to Fort Collins being able to finance an additional turbine.

“We do it because it’s the right thing to do, and it’s who we are,” Orgolini says.

Included in plans this year is a $100,000 pledge to help the Colorado River. This Earth Day, New Belgium is kicking off its Save The Colorado River campaign along with seven other partners, including the likes of Patagonia and Teva. Efforts will focus on water conservation in major cities that get Colorado River water, including Denver, Las Vegas, Phoenix, Tucson, San Diego and Los Angeles; enhancing river flow is another major focus.

For more information, visit savethecolorado.org.

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303-770-2572 (that’s 303-972-9393 right, before it303-805-4714 became popular).

Our focus is building a Zero Waste community in order to conserve our valuable — and finite — natural resources. Check out www.ecocycle.org for our groundbreaking research on the climate change/waste connection and the tools to make reducing, reusing, eco-purchasing, recycling and composting a part of your daily life.

Colorado Environmental Coalition 1536 Wynkoop Street #5C Denver, CO 80202 303.405.6703 Www.ourcolora do.com On Wednesday, June 9th, CEC will be honoring our 2010 Rebel With a Cause: Terry Tempest Williams. Terry is an author, naturalist and environmental activist, and she is a passionate advocate for the preservation of the American Western Wilderness. The Gala will begin at 5:30 pm and will be held in the Seawell Grand Ballroom of the Denver Center for the Performing Arts at 1101 13th Street in Denver. Please visit www. ourcolorado.org for information on how to attend.

Cornerstone Farm

4255 Nelson Road, Longmont 303-828-9040 www.cornerstone farminc.com

Join us for one of our popular week-long Summer Camps! We offer Introductory, Beginner 2 and Advanced Camps during June to August. Whether you’re just getting started or returning to the saddle, we have a program to fit your needs. Cornerstone Farm’s “School of Horsemanship and Riding” offers a wellrounded program with relaxed, fun and professional instructors. Cornerstone’s school horses are trustworthy and kind and come in a variety of sizes and ability levels. These horses know their job and can safely teach you how to ride.

Women Who Paint

Eco Green Office E.G.O.

2969 Baseline Rd. 303-443-9780 Contact@ecogreenoffice.com www.ecogreenoffice.com EcoGreenOffice (EGO) is the nation’s fastestgrowing provider of eco-friendly office supplies. Founded in Boulder, EGO successfully takes its partners down a green path without costing more, and we provide a value-added experience the traditional office suppliers do not. This one-stop shop has an entire range of products that any business can use in its daily operations, and we also offer eco-friendly home goods. Since our inception more than two years ago, EcoGreenOffice continues to establish partnerships with both large and small businesses.

1200 Diamond Circle, Unit G, Lafayette 303.549.3133 or 303-666-8745 Kristol@womenwhopaint.com www.womenwhopaint.com We are proud to be a woman owned and operated painting business that goes beyond basic painting services. Providing superior quality and attention to detail are our top priorities. We love to paint! Seeing the transformation that occurs, from color selection to final strokes is what inspires us.

It‘s exciting to see a great color palette and design plan change the entire feel of an environment. We have over 12 years painting experience and offer the newest techniques and decorative finishes. We proudly use Benjamin Moore’s VOC Eco-Friendly and Conscious Paints. We also recycle all of our paint cans. If you would like more information or to receive a bid for painting, please contact us. We would be glad to meet with you and provide color consulting, basic painting or faux and decorative services.

Way to Grow

6395 Gunpark Drive 303-473-4769, Boulder 301 East 57th Street 303-296-7900, Denver 3201 Mullberry Street 970-484-4769, Fort Collins Way to Grow is Colorado’s Premier Source for Organic & Hydroponic Gardening Supplies. Stop by and see our showroom and speak with our friendly sales and customer service staff. See why we are the “Best of Boulder” year after year. With three convenient locations in Boulder, Denver and Fort Collins, we’re here to serve all your organic and hydroponic growing needs.

Boulderganic ’10 Boulder Weekly

Boulder Weekly Boulderganic ’10

March 25, 2010 23

Boulder’s nature boy

D

r. Oakleigh Thorne II wants you to pet a cockroach. Or taste the salt left behind after marsh water has evaporated, help band a cliff swallow or listen to swallow song. Whatever it is you choose, he wants you to get in touch with nature.

In an age of iPods, cell phones and chat rooms, that might seem like a tough challenge, but luckily, Dr. Thorne has a passion for nature and a way of getting things — lots of things — done. The Thorne Ecological Institute, which has been connecting kids to the environment for more than 55 years, is only one of his many notable contributions to the Boulder community.

Located just off Arapahoe Avenue, on the dead-end side of 63rd Street, the 44-acre Sombrero Marsh is just the place to make that kind of connection. The City of Boulder bought the grassy salt marsh, once a dumping ground for anything from junked cars to old appliances, from the Boulder Valley School District in 2000, with the agreement that the Thorne Ecological Institute, founded by Dr. Thorne in 1954, would call a one-acre corner of it “home.”

The Institute’s single building, built in 2001, boasts an array of solar panels and a 40-foot wind turbine on the outside, and a classroom and learning laboratory on the inside.

“Kids need to get over their fear of creepy crawlies,” Thorne says, holding the insect gently so that a visitor could pet it. He places the insect back into its plastic cage, and, leading the way to the classroom, explains how he got over any such fear long ago.

“I was lucky,” he says. “I grew up on Long Island, on 80 acres of land that had woods and streams and a lake. I was just a nature boy.”

That was before World War II, before interstates and parkways crisscrossed the island. Every day after school, he says, he would explore the wilderness around him. He began taking pictures of birds when he was only 8, and banded his first one about five years later.

He was lucky not only in his natural environment, but also in his educational one. At Millbrook High School, in Millbrook, N.Y., biology teacher Frank Trevor brought nature to the classroom or his students to nature.

It was in the summer of 1953, during the summer between his first and second years of graduate school at Yale, that Dr. Thorne had his first encounter with nonprofit, and it turned out to be an pivotal one.

Boulder Weekly Boulderganic ’10

by Katherine Creel Dr. Oakleigh Thorne II and friend

As part of his summer project, he helped Dr. Richard Pough of the New York Museum raise money to save the “Sunken Forest” on Fire Island from looming commercial development. He started pounding the pavement and soon had his first donation: a $15,000 grant from the Old Dominion Foundation. The money, however, could only be given to a tax-exempt, nonprofit organization, and in 1953, establishing an organization as a nonprofit took two years. The trees couldn’t wait that long.

Fortunately for the Sunken Forest, Dr. Pough had set up his own nonprofit group almost exactly two years earlier, and that $15,000 donation became the first grant given to The Nature Conservancy, now an international organization with more than one million members.

“I learned the value of a nonprofit,” he says.

When he graduated a year later and came out West, he served as The Nature Conservancy’s first Colorado representative.

He did quite a few things when he got to Boulder, actually. At the same time he was setting up Thorne Ecological Institute, he bought two old fraternity houses and opened Thorne Films Inc. which at one point employed 40 people. The roughly 800 films that came out of that studio covered topics as varied as one-celled organisms, artistic techniques and the Klondike gold rush —

using original footage shot by Thomas Edison.

The company logo, a picture of the head of a long-eared owl, inspired the name of the record company he opened a few years later as an outgrowth of running a film studio. The company produced albums of almost all kinds, including recordings of a Hungarian string quartet that was in residence at the University of Colorado, and four albums of steam engine recordings.

Unfortunately, both Owl Records and Thorne Films Inc. closed in 1974, a result, Thorne says, of President Nixon vetoing the health, education and welfare bill that provided much of the funding for schools. The Thorne Ecological Institute, however, has thrived over the past 56 years, and its home on the Sombrero Marsh now helps achieve its goals of education and appreciation.

Under the leadership of Dr. Betty Willard, the institute’s first executive director, Thorne Institute played a major role in setting up the Colorado field office of The Nature Conservancy, the Audubon Society of Greater Denver, the Aspen Center for Environmental Sciences (ACES), the Keystone Science Center, and the Colorado Open Space Coordinating Council.

Through its Seminars on Environmental Arts and Sciences, held from 1967 through 1984, the Institute also actively taught the principles of ecology and the cost of environmental mismanagement to businesses and government leaders.

“We invited the enemy,” Thorne says. “Power companies, oil companies, anyone who was affecting the environment.”

As a result, in 1960, the Institute helped draft the first-ever environmental assessment, a document he says became the model for later Environmental Impact Statement requirements under the National Environmental Protection Act. Not content to merely teach children and adults about nature and the environment, Dr. Thorne also helped ensure that there would be enough nature left for kids to experience. With University of Colorado professors Bob McKelvey and Al Bartlett, he helped found PLAN-Boulder in 1959, a citizens group dedicated to developing sound environmental policy.

Nature and education have been at the heart of almost all of Dr. Thorne’s pursuits, and now the Long Island nature boy is the teacher, sharing with children the same kind of experiences he grew up on.

“I banded my first bird when I was 13,” he says, “and now here I am teaching 12- and 13-year-olds to do the same thing.”

March 25, 2010 25

BIBA helps local businesses thrive

E

leven years ago, Boulder entrepreneurs started the Boulder Independent Business Alliance, the first independent business alliance in the United States. More than a decade later, BIBA is still helping locally owned independent businesses thrive with Buy Local campaigns and discount cards. Boulder Weekly spoke with BIBA’s executive director, Jennifer Johnson, and her colleagues to ask about BIBA’s new Buy Local discount card and how the organization deals with new “buy local” organizations that aren’t locally owned.

BW: What does BIBA offer people who choose to shop locally?

BIBA: Our BIBA discount card, which offers great deals at participating BIBA member businesses. We also teach people how shopping at locally owned independent businesses benefits them, strengthens the local economy, and supports us socially and culturally.

BW: How is BIBA linked to AMIBA (American Independent Business Alliance)? Is it true that BIBA helped launch AMIBA? BIBA: BIBA is a member affiliate of AMIBA. BIBA’s first executive director, Jeff Milchen, co-founded AMIBA (along with Jennifer Rockne), and he is its outreach director. BIBA was the first independent business alliance in the USA. BW: When will BIBA’s new card be available for locals to use? What is new and different about it?

BIBA: We expect it will be available by Memorial Day weekend. It is the only card that offers benefits from BIBA’s membership, which comprises 150 of some of the most well-known and unique Boulder businesses, including Liquor Mart, McGuckin Hardware, Boulder Bookstore, Advantage Bank, Boulder Army Store, Boulder Beer, and The Kitchen Café.

BW: What is BIBA doing to get the word out about the BIBA card and other BIBA events and promotions?

BIBA: We have an intern from CU who is serving as our project manager to promote card sales. We plan to distribute 50,000 cards at the Boulder Creek Festival. Additionally, we are launching a new version of our website in a couple of weeks and will be driving more traffic to purchase the card online. Member businesses will be able to keep their coupons and incentives fresh (as often as they like). Our advertising efforts will be more focused on promoting the discount card and its benefits to both our locally owned independent businesses and the community. Our Buy Local Campaign includes the BIBA Discount Card program, our second annual LocalFest and BIBA Expo, third annual Cornucopia of Local and other events. We plan to utilize more social media campaigns to help get the word out and hope to find a BIBA member to help steer those efforts BW: How is BIBA reacting to other organizations, such as Buy Local Boulder, that are selling local marketing opportunities even though they themselves are not locally owned?

BIBA: We are offering the only discount card and education campaign that promotes the vitality of Boulder’s locally owned (not just “local”) and independent (not a chain or franchise) businesses. We think businesses and community residents will recognize the difference.

BW: What is BIBA doing to get new members (businesses)?

BIBA: Board members, a sales rep and a committee of BIBA members are contacting prospective member businesses. Our media members are running large ads in many issues of their publications: Nexus, Boulder Weekly and Boulder Magazine. Additionally, our discount card efforts will be a major motivator for new businesses to join and participate in the Buy Local Campaign.

BW: How can businesses get involved with BIBA? BIBA: Join BIBA and list their profile and incentives on our website member directory; sell the BIBA discount card to customers; and participate in our events. Businesses can also get involved at our BIBA table at the Farmers Markets and the Boulder Creek Festival.

For more information on BIBA, visit www.boulder-iba.org.

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Boulderganic ’10 Boulder Weekly

Local market offerings

by Katherine Creel

L

ocally owned groceries throughout Boulder County have something that their chain-store counterparts don’t. What that “something” is depends on the store.

Since 1976, Herb’s Meats has been carving up all natural beef, poultry, lamb and pork. After 33 years in Boulder, the specialty meat market has closed the doors of its Boulder shop.

Fortunately for loyal customers, however, the shop is only moving, and not too far at that. In April, Herb’s will reopen in Broomfield, where coowners Richard and Kristine Grass live, and continue serving up some of the best cuts in the area.

Locally owned and operated since 2002, Lucky’s Market in Boulder offers organic and locally grown food, and their butcher’s knives carve only natural meat. None of the offerings in Lucky’s 32-foot deli case have been raised with antibiotics, steroids or hormones.

And if you need to do a little shopping at, say, three in the morning, Lolita’s is downtown Boulder’s only full-service market and deli, located on the west end of Pearl Street. First opened in 1985 in one of Boulder’s 20 oldest buildings, now a historical landmark, the shop is open 24 hours a day, every day of the week.

There’s Asian Seafood Market, owned and operated for more than 20 years by Maria Nguyen. Located on 28th Street in Boulder, the well-stocked shelves hold everything from curry pastes to quail eggs and can take care of most of your Chinese, Thai, Japanese, or Vietnamese cooking needs.

And soon there will be a new local favorite in town. Allen Jones, owner of Front Porch Organics, recently signed a lease in Lafayette’s Atlas Valley shopping center, at the corner of 95th Street and Arapahoe Ave., to open an organic-minded “mom and pop” type neighborhood store. Keep an eye out for their grand opening in May. Whether they specialize in a certain product, like fresh meat, or a whole category of food, like organics, locally owned groceries give customers just what they want — and sometimes more.

Respond: info@boulderganic.com

Boulder Weekly Boulderganic ’10

Brill Electric Reel Mower

Best selection of 2-wheeled electric vehicles in Boulder County!

Sanyo Synergetic Eneloop Bike

Pedego Comfort Cruiser Electric Bike

724 Main St., Longmont 303.532.2879 www.smallplanetevehicles.com The Rocky Mountain Region’s Eco-Friendly Transportation Specialty Store since 2006

March 25, 2010 27

HARLEQUIN’S GARDENS

Personal Family Farmers

4795 26th St. - Boulder 303-939-9403 Harlequin’s Gardens is a local family nursery and garden center located in North Boulder.

Since 1992, they have been dedicated to natural, organic and sustainable gardening. Rather than struggling against nature, they recommend joining nature with a more educated, friendly and realistic approach. To help you to be more successful and enjoy your gardening, they select plants that are welladapted and thrifty; they thrive in Colorado conditions with less water, less fuss and without toxic chemicals.

www.PersonalFamilyFarmers.com PersonalFamilyFarmers@gmail.com 720-495-7154 Personal Family Farmers intends to start as many people as possible growing organic vegetables at their home or balcony, using Square Foot Gardening. It is EASY. These raised beds require 20percent of the space, 15 percent of the water, very little weeding, no fertilizing or tilling, while reaping 100 percent of the harvest. PFF offers FREE seeds and plants with each box.

By design, PFF’s services cause people to become conscious of their green thumb.

Bodywork Bistro

Boulder Massage & NeuroMuscular Therapy

3400 Table Mesa Dr., Suite 203 Boulder

Boulder Massage & NeuroMuscular Therapy is South Boulder’s solution for all your massage needs.

Although our exceptionally trained and skilled therapists specialize in massage techniques designed to treat your pain issues, recent and chronic, we are all also skilled at delivering that mind-altering, body-numbing relaxing massage you long for. We are reasonably priced and convenient. Multiple treatment packages and gift certificates are available.

Schedule online at www.bouldermassageclinic. com or by phone at 303-499-9892.

Two locations in Boulder County 303-440-1992 www.bodywork bistro.com Bodywork Bistro is taking massage to a whole new level! We are located just off the Pearl Street Mall (1100 Spruce St.) and inside of Whole Foods in Boulder (2905 Pearl St.). The Bodywork Bistro’s massage therapists are some of the best around, and there is no appointment needed. They offer both clothed table and chair massages ranging from a quick 10-minute pick-me-up to a full 90 minutes of relaxation on a table. And now, due to popular demand, they offer private massage sessions in the new Bistro Loft space upstairs at the Spruce Street location.

Leaf Vegetarian Restaurant 2010 16th St. 303-442-1485

www.leafvegetari anrestaurant.com

Leaf Vegetarian Restaurant is wholly dedicated to creating a superb vegetarian dining experience in a tranquil, sophisticated environment. Leaf strives to use the finest organic, seasonal ingredients in providing a vegetarian global cuisine and health-conscious dining option for herbivores and omnivores alike. Leaf also provides a full bar highlighted by an enviro-friendly wine list, Boulder’s own organic Vodka 14 martinis, fresh juices and smoothies, and specialty loose teas and coffees. Please join us soon.

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Sutherlands

3390 Valmont Rd., Boulder 303-443-8891 www.sutherlands.com

Sutherlands has been providing building and homeimprovement goods to the Boulder community for more than 30 years and is excited to have a part in the green building industry. Our goal is to help provide the community with environmentally conscious building and home-improvement products, while still offering our friendly service and extensive know-how. We are always looking for new green building products and are committed to providing the best products at a competitive price.

Boulderganic ’10 Boulder Weekly

Harvest Moon Adirondack Furniture Company

705 Coral St., Broomfield 303-469-6925 www.harvestmoonadirondack.com

Harvest Moon Adirondack Furniture Company specializes in individually handcrafted garden furniture. The furniture is made from 5/4 appearance grade Western Red Cedar, which has varying colors and a very interesting grain pattern, which people find quite appealling. Customer feedback: “This is the most comfortable garden furniture I have ever experienced.”

Keystone Resort

People’s Choice Wellness Center

1634 North 63rd St., Suite 1 Boulder, Colorado 80304 www.PeoplesChoiceWellnessCenter.com Quality, Value, Service!!

We are professional and knowledgeable caregivers who share a passion to provide the best care and the finest and widest variety of medical cannabis, edibles, gourmet food, drinks, tea, tinctures and more. Our products include organic, gluten-free and sugar-free edibles. Regardless of your age or health condition, our caregivers shall provide a comfortable environment and excellent care for your wellness. Enjoy a relaxing, therapeutic massage and other therapeutic services. Our mission is to assure your good health. We offer outstanding member benefits. Weekly specials and no city sales tax. You are encouraged to call upon us at your convenience.

Keystone, Colorado 877-625-1538 www.keystone festivals.com

The ‘lazy days of summer’ is a relative term at Keystone.

Experience what the Rocky Mountains have to offer all in one place — Keystone, Colo. Two award-winning golf courses; nearly 60 miles of trails providing some of the best mountain biking in the country, and then, of course, there’s all the hiking, horseback riding, fly-fishing, whitewater rafting, festivals, films, concerts, and so much more to do. It’s a good thing we have 300 days of sunshine each year. With everything there is to do at Keystone, you’ll need it.

High Grade Alternatives

Cannabis, Edibles, Accessories 3370 Arapahoe Rd., Boulder 303-449-1905 www.highgradealternatives.com We have Colorado’s best selection of Medical Cannabis, with more than 40 premium strains as well as hash, edibles, tinctures and accessories. Our friendly and knowledgeable staff will help you with your selection to ensure you get the best results with Medical Cannabis.

Come by and see what makes us different from all the rest.

Celestial Seasonings

4600 Sleepytime Dr., Boulder 303-581-1202 www.celestialseasonings.com

We offer FREE tours every day (except major holidays), and in addition to seeing the world’s most advanced tea production plant, you’ll have the chance to enjoy the extensive display of original artwork in our gallery and enjoy free samples of all our tea flavors. After your tour, we invite you to visit the Tea Shop. Please also enjoy a bite to eat in the Celestial Café.

Breakfast and lunch are available weekdays.

Tours depart hourly: Call for reservations for groups of 8+.

Sensorielle

303-247-9932 www.sensoriellespa.com Sensorielle is the only green, sustainably built, natural and organic day spa in downtown Boulder, Colo. Our spa is a luxurious oasis focused in the complete care, nourishment and beauty of the “being” with massage therapy, acutonics, ayurveda, detoxifying treatments, prenatal treatments, craniosacral therapy, reiki, reflexology, body treatments, facials, acupuncture (facial renewal, OB/GYN, pediatric, fertility and constitutional treatments), waxing and tinting. Experience bliss at our tropical sanctuary in the heart of downtown Boulder. http://www.sensoriellespa.com

Boulder Weekly Boulderganic ’10

March 25, 2010 29

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Boulderganic ’10 Boulder Weekly

The new yoga

by Marissa Hermanson

Y

ogis flock to Boulder from all corners of the Earth to take yoga teacher trainings and be inspired by yoga instructors who aid in the evolution of the practice. We checked in with three Boulder yoga instructors who are leading the way in their yoga niche — anjali, yin and partner yoga.

Almost all yin poses are done seated or lying on the floor, and focus on internal forces.

“This is about slowing down and releasing tension … floating down the river instead of climbing up,” says Kupperman.

Kupperman says that as people age, their lower body gets stiff and the upper body gets weak, causing us to lose our range of motion and circulation. Yin helps to keep the body supple and flexible.

“In a successful yin yoga practice, you should come out feeling a little softer, more vulnerable.”

For more information on yin yoga and Laura, visit www.laurakupperman.com.

Anjali restorative yoga with Shannon Paige Schneider Shannon Paige Schneider, owner of öm time yoga studio, started practicing yoga in 1996 when she was diagnosed with cancer.

Her doctor at the time recommended that she try a yoga class that was taught by a nurse.

During her bouts with cancer, Schneider practiced yoga once a week. “It was the only place I was going to feel well. The experience of being in a space of that regard is actually what I felt was most helpful,” says Schneider.

Though the class incorporated only basic poses, the most important aspect was the positive atmosphere. “The poses we did were not nearly as helpful as the affirmation I received from her that we were all engaging a pattern of wellness in the battle of our illness,” says Schneider.

Schneider felt like she couldn’t have survived without yoga because it gave her hope and created a pattern of wellness for her.

“It made me feel, feel and feel. I learned to feel for hope in my body. Hope as an idea is not nearly as helpful as knowing that how you are engaging yourself, skin, muscles and bones and weaving the movement into the breath to participate with the healing process.”

Schneider started teaching restorative yoga in 2003, and by 2004, she had created a form of yoga called anjali, meaning soft or malleable. Her 90-minute classes involve nine poses that encourage rest, lengthen the spine and support the health of the central axis of the body. “From the center, health and ease radiate,” Schneider says.

Students lie on the floor and explore a sequence of resting poses, including supported back bends, side bends, twists and child’s pose.

Guided meditations accompany the poses.

The instructor narrates with myth and imagery, evoking scenes for the practitioner to follow. The story is the hallmark of anjali yoga.

Boulder Weekly Boulderganic ’10

Partner yoga with Elysabeth Williamson Schneider says anjali is great for people who are trying to get away from depression and antianxiety drugs.

“You are teaching yourself to rest and relax in a world that is so tightly wound,” says Schneider.

For more information about öm time and anjali yoga, visit www.omtime.com.

Yin yoga with Laura Kupperman Laura Kupperman teaches yin yoga, a form of restorative yoga, at Corepower Yoga. Kupperman has been practicing yoga since 1995, and teaching yoga since 2002.

Kupperman started studying yin yoga as therapy with cancer survivors, and at the time, she began sneaking some yin poses into her classes.

For the past five years she has been teaching some form of yin, but in the past year has been teaching dedicated yin classes.

In yin yoga, students hold poses for three to five minutes. Yang, by contrast, is a more active and dynamic form of yoga, like Vinyasa, which focuses on stretching muscles and building strength. Yin focuses on joints and bones and the connecting tissue in our bodies.

“The goal is to keep tissues in the body as supple as you can, especially tissues that make your joints get tight,” says Kupperman.

“Your bones are yin,” she says. “So think of getting braces on your teeth. If you wanted to move your teeth you wouldn’t yank them back and forth to put them into place. Instead you put braces on. Time and gravity cause the change.”

In partner yoga, two people complement and support one another through a series of poses.

Partner yoga uses the same form and principles of individual poses, but adds another person to deepen the impact of the pose.

Elysabeth Williamson, instructor of principlebased partner yoga and author of The Pleasures and Principles of Partner Yoga, has been teaching yoga for 25 years, and partner yoga for 15 years.

“What I do is really geared towards everyone — touch, nurturing, restorative positions,” says Williamson.

This type of yoga helps people cultivate relationships by using themes like trust, compassion and surrender to create a connection between two people. Williamson adds that it embraces all forms of relationships — mothers and daughters, friends, life partners and even acquaintances.

“It really potentially could be for anyone,” says Williamson. “It deals with the universal aspects of humans. We are in relationships from the time we are born to the time we die.”

Some poses use inversions, which are for people who have more yoga experience or athletic training. Others cater to the novice.

Williamson says she developed partner yoga because she didn’t feel skillful and conscious in her own relationships.

“Yoga means union — the transcendence of unity,” says Williamson. “Partner yoga is a very direct metaphor that we are not separate, and it’s a way to experience that — that we all are part of this pervading unity.”

To learn more about partner yoga, visit Elysabeth’s website at www.PartnerYoga.net.

March 25, 2010 31

Spring detox tips

by Starrene Rhett

S

pring is a rejuvenating period for the Earth, characterized by warmer weather, budding trees and growing plants.

Animals shed their winter coats and change their diets instinctively. Human beings, however, sometimes need help when it comes to promoting cell turnover and rely on herbal detoxification to help drop excess weight and increase energy.

“Spring detoxing is very traditional, because you certainly need more meat on your bones in the colder months,” says Rebecca Luna, owner of Rebecca’s Apothecary in Boulder.

The most common spring tonics are those that cleanse the liver, kidneys and colon, and they can be eaten or consumed in various tea blends specific to certain needs.

“There’s this old herbal saying: When in doubt, nettles,” affirms Luna, who is fond of drinking tea for detox support. “And that’s just because nettles are so full of nutrition.”

Nettles are good for hair, skin and nails because of their protein content, but they’re also used as a liver cleanser, along with burdock root, red clover blossoms and dandelion roots and leaves. People who are more interested in colon cleanses can benefit from chamomile, fennel and marshmallow root (not to be confused with “mellow”) because of their soothing and cleansing properties to the digestive tract.

“This is a great example of herbs shining in a way that I’ve never seen pharmaceuticals be able to do — actually healing the digestive lining,” says Luna.

When the body has the full complement of minerals, it begins to do house cleaning, which slowly removes the waste and clears the stage for rebuilding and repairing the body at a cellular level, according to clinical nutritionist Holly Wheeler’s website, Hollysdream.com.

Releasing toxins from the organs increases vibrancy in the body, mind and skin cells, but it’s important to be properly nourished.

“I wouldn’t eat a ton of sugars and I wouldn’t eat any processed foods, and in general I don’t think a bunch of wheat and dairy would be helpful either,” adds Luna. “I would pretty much say that anyone who wants to really clean out should drink lots of water and eat lots of great whole vegetables.”

Luna emphasized that every herbalist and nutritionist will have different opinions about how to detox, and that people interested in rejuvenating their systems should find what’s best for them. However, as an herbal tea enthusiast, she doesn’t think detoxing should be complicated and offered a simple suggestion.

“I believe it is your birthright to know how to use medicinal herbs, so maybe you just fall in love with chamomile and you drink chamomile 32 March 25, 2010

Boulderganic ’10 Boulder Weekly

every day.�

Tips For Detox Support: Rest Eat more fruits and vegetables Drink more water Exercise/induce sweat Common Root/Herb Functions: Alfalfa is often called the father of all plants because its roots plunge deeper in the Earth than most plant roots, giving it access to more vitamins and minerals and making it ideal for detox support. Alfalfa sprouts are often eaten in salads and are a good source of beta-carotene, vitamin C, thiamine, riboflavin, niacin, B6, folate, calcium, iron, magnesium, phosphorus, potassium, manganese, copper and zinc.

Nettles are often used as a diuretic in tea and help the body get rid of excess fluid. They also treat dermatologic conditions and contain vitamin D, vitamins C and A, and minerals, including iron, calcium, phosphorus and magnesium.

Red clover is often used to treat and prevent sickness. It stimulates the immune system and is also used to treat coughs and respiratory system congestion.

Chamomile is an ideal choice for those with ulcers or other stomach problems aggravated by anxiety because of its calming effects on the body, which aids pain relief. It is also antibacterial.

The marshmallow root family includes the hibiscus and hollyhocks. Mallows are used to help heal skin, wounds and internal tissues.

The bladder responds well to mallow preparations. With the help of a skilled herbalist, many people may improve chronic bladder infections and avoid repeated antibiotic therapy. Mallow also may be used for stomach irritation and ulcers, sore throats, coughs and bronchitis.

Onions, garlic, parsley and chives get rid of toxins, increase circulation and digestion and strengthen the immune system. Onions and parsley are also known to be helpful with spring allergies.

Berries (raspberries, blueberries and strawberries) are good liver and blood detoxifiers and are rich in antioxidants.

Respond: info@boulderganic.com Boulder Weekly Boulderganic ’10

March 25, 2010 33

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Boulderganic ’10 Boulder Weekly

Keeping your dog healthy

by Marissa Hermanson

B

oulder County dogs have it pretty easy, spending their time carelessly romping around Chautauqua, chasing squirrels and splashing through Boulder Creek. But all this time spent outside can cause health problems for your dog: ice melt cracks paws, the Colorado air dries out their skin and coat, and swimming leads to ear infections. Here are some suggestions on how to keep your dog healthy from digestion to skin and coat, ears and paws.

Digestion A high-quality dog food is the foundation for your dog’s digestion. Dry and canned dog foods are processed at high temperatures, burning away essential nutrients that your dog needs, according to Carol Kuzdek, Whole Pets owner.

Kuzdek recommends feeding Fido raw dog food, which has more nutrients and is easier to digest.

She recommends Primal and Nature’s Variety, which are client favorites. Raw dog foods have raw meat with bone for calcium, and vegetables and fruits for antioxidants, which dry and canned foods lack.

If you feed your dog dry or canned dog food, Kuzdek recommends adding digestive enzymes like Opta-Gest, a tasteless powder, which is made by a company called In Clover.

“The processing [of dog] food destroys the enzymes that are crucial for optimal digestion and nutrient absorption,” says Meghan Hawkins, community relations coordinator at Only Natural Pet Store. “It is easy to supplement these enzymes with products such as Only Natural Pet Vital Digest, an all-natural digestive enzyme product made from a combination of four natural plant-derived enzymes — lipase, amylase, protease and cellulase. Along with a high-quality diet and healthy probiotics, this is one of the best ways to ensure your furry friends are getting the nutrients they need.”

Boulder Weekly Boulderganic ’10

like Natural Balance, Only Natural Pet EasyRaw and frozen raw foods are great steps towards exploring and eliminating allergens from your dog’s diet.”

Ears Dogs are prone to ear infections from swimming and food allergies, according to Kuzdek. And it’s more likely to find infections in our floppyeared friends. Kuzdek suggests cleaning and drying out your dog's ears after swimming. Her shop carries Halo Ear Wash, which she recommends to her

Skin and coat “Fish oils are a great way to support a lush, healthy coat for dogs or cats, especially in Colorado,” says Hawkins. “Because of the long, dry winters and overall lack of humidity in Colorado, animals are prone to dry, flaky skin.

Fish oil, like Only Natural Pet Pure Icelandic Cod Liver Oil, is one of the easiest and healthiest ways to combat this common problem, especially for animals on a dry food diet whose moisture intake is already low.”

Kuzdek says that omega 3s and 6s are important for not only your dog’s skin and coat, but heart as well. Dogs can only absorb 10 percent of vegetable oils like flaxseed oil and olive oil, so she recommends fish oils, like salmon, cod liver or sardine oil instead. Also, to keep your dog’s skin and coat from drying out, avoid bathing your dog frequently, using people shampoo and blowing your dog’s hair dry on the hot setting.

“Keep in mind that itchy and irritated skin can also be a sign of food allergies, so fish oil may not solve the problem if your animal is still being exposed to allergens,” says Hawkins.

“Dogs often develop allergies to foods they’ve eaten for a long time because repeated exposure to the same foods can create sensitivities to various ingredients. Minimal ingredient diets

clients.

“Maintaining healthy eyes and ears is, from my perspective, part of the overall health of your animal,” says Hawkins. “Any immune deficiencies or allergies can tax the immune system and can manifest as irritations, infections and discharges in the eyes and ears. Chronic ear infections and yeast problems are frequently a sign of allergies to common food ingredients like corn, wheat, soy or other grains. Diet, digestive enzymes, probiotics and essential fatty acids are the basics for treating allergies and chronic ear/eye problems from the inside out.”

Paws Between the harsh winter weather and romping around on open space, your pup’s paws can get quite a beating. Ice melt is terrible for paws, causing drying and cracking, so Kuzdek suggests sprinkling Safe Paw, a non-saltbased ice melt on your front walk (beware saltbased ice melt because dogs also can ingest them). Hawkins suggests Mutt Luks and RuffWear Grip Trex, which are protective dog booties for the snow. Other products: Musher’s Secret is an oil-based rub to prevent cracking, and Only Natural Pet Soothe & Shield Paw Balm to protect pads from hot streets, sidewalks, gravel, salt and ice.

Respond: info@boulderganic.com

March 25, 2010 35

Boulder Green Building Guild

Freaky’s GARDEN CENTER

1720 15th St., Boulder www.bgbg.org e-mail: info@ bgbg.org

The Boulder Green Building Guild (BGBG) is an association of building professionals dedicated to promoting healthier, resource-efficient homes and workplaces. We strive to advance the craft of green building, support our members’ environmentally responsible endeavors, provide effective volunteer opportunities and be the focal point for communication on green building.

Our vision is to empower people to build healthy, resource-efficient communities.

1135 Broadway 303-413-0420 www.freakys. com All your indoor gardening needs.

We carry everything you need to begin your own indoor garden, from lights to soil to chemicals to meters to every single little part you will need! We also feature the best section of pipes and smoking accessories in Boulder. Stop by our new location on the Hill in Boulder.

Denver Merchandise Mart, Expo Building Sri Sri Sri Shivabalayogi www.shivabalamahayogi.com www.shivabalayogi.ca

“To be with Sri Swamiji is to experience the reality of divine spiritual presence.” Sri Shivabalayogi, lovingly called Swamiji by thousands of devotees around the world, is a true Yogi, a God-realized master from India. Sri Swamiji has come to help us on the path of meditation. He does not give lectures. He silently teaches the practice of Dhyan meditation. His gift of meditation is given as a friend without obligation. His blessings serve to deepen whatever spiritual path one has undertaken.

Sri Swamiji’s programs are always free and open to all. They include an introduction, one hour of meditation, singing traditional Indian spiritual songs called bhajans, arthi, and an opportunity to speak with Sri Swamiji individually and receive his blessings and guidance. For upcoming Colorado Meditation Programs, please contact Pola at 303-504-6067 or Wade & Adela at 303-679-1102

Watershed Outreach Program e-mail: rosatoc@bouldercolorado.gov www.boulderwater.net 4049 N 75th St., 303-413-7365

451 E. 58th Ave., Denver 970-4168700 www.earth works2010. com The 4th annual EarthWorks Expo is Denver’s biggest, most informative and empowering green-living event of the year, offering 150 or more Colorado-based exhibitors in renewable energy, green building and home improvement, green transportation, and Earth-friendly products and services for home and business; plus 45 workshops, world-class speakers, special programs for children, low ticket prices, free parking and more.

Small Planet Electric Vehicles

We drink it, bathe in it, flush it, swim in it and more. Water is an integral part of our everyday life.

Learn about the Boulder Creek Watershed and how you can help protect our local waters. The City of Boulder Watershed Outreach Program gives students and community members a way to be actively involved in caring for their water resources.

The program includes: * An interactive school-based education program. * A community-based education outreach program.

724 Main St., Longmont 303-532-2879 www.smallplanetevehi cles.com Why go ‘E’? Whether you use an electric bike, electric scooter or electric car to augment your transportation, electric transportation will save you a tremendous amount of money.

Choosing to use an Electric Vehicle will reduce your carbon footprint, mitigate pollution and global warming and will keep you in great shape, too. E-Bikes and E-Scooters are not only more fun and a lot healthier, but even quicker than a car for short errands.

Visit our website to learn more about ways you can get involved in protecting and conserving our local waters.

36 March 25, 2010

Boulderganic ’10 Boulder Weekly

New Belgium Brewing Company 500 Linden St., Ft. Collins 970-221-0524

EcoScape Environmental Design, LLC 303-447-2282 www.EcoscapeDesign.com Bill@Ecoscapedesign.com

Caring for Your Land ... Naturally! Certified sustainable landscape company offering complete landscape design, build and maintenance programs for all of your desires! Our work focuses on native xeriscapes and edible landscapes that are attuned to our local climate. Our permaculture design and educational programs will allow you to live more sustainably, while our organic approach enhances and heals the properties that you care for. Call today for a FREE consultation!

At New Belgium Brewing Company, we believe that in order to be environmental stewards, we need to: 1. Lovingly care for the planet that sustains us.

2. Honor natural resources by closing the loops between waste and input.

3. Minimize the environmental impact of shipping our beer.

4. Reduce our dependence on coal-fired electricity.

5. Protect our precious Rocky Mountain water resources.

6. Focus on conservation and efficiency.

7. Support innovative technology.

8. Model joyful environmentalism through our commitment to relationships, continuous improvement, and the camaraderie and cheer of beer. www.newbelgium.com

Boulder County Farmers’ Markets P.O. Box 18745 Boulder, CO 80308 Ph. 303-910-2236 Fax 303-444-1319

Twenty-four years ago a handful of local farmers drove their trucks onto 13th Street in downtown Boulder and began selling freshly picked, local produce directly to the public. Little did they know they were launching a Boulder institution that would be acclaimed as one of the top 10 farmers’ markets in the United States. At a “Growers Only” market, shoppers are guaranteed the best selection of locally grown, seasonal produce, eggs, meats, cheeses, herbs, flowers, wines and gourmet food products available in Boulder County.

Come shop where Boulder chefs shop and taste the difference.

Boulder: Saturdays: 8 a.m.-2 p.m., April 3 through Nov. 6 Wednesdays: Market and Beer & Wine Garden 4-8 p.m., May 1 through Oct. 30 Longmont: Saturdays: 8 a.m.-2 p.m., May 1 through Oct. 30

Resolution Energy 303-887-2884

Resolution Energy designs and installs high-efficiency heating and cooling systems all along the Front Range. We provide superior comfort compared to traditional home mechanical systems. Our detail-oriented staff will guide you through the design process, system commissioning and proper maintenance procedures.

The variety of high-efficiency projects include: solar space heating, pool heating, domestic hot water, radiant space heating, mod/con boilers, dual fuel and traditional heat pumps, high SEER air conditioning and evaporative cooling solutions.

AlterMeds

Parity Solar

1942 Broadway, Suite 314 Boulder, CO 303-442-0378 www.paritysolar.com Generate your own renewable energy without burning fossil fuels — install a Solar PV System. Parity Solar installs grid-tied solar photovoltaic systems to commercial and residential buildings. These systems generate electrical power during the day, drawing energy from the sun, which is then converted into electricity. Take advantage of government tax credits, renewable energy rebates and 100 percent financing. Visit paritysolar.com, or call 303-442-0378 for a free solar evaluation.

1156 W. Dillon Rd., #3, Louisville 720-389-6313 www.altermeds.com AlterMeds is a medical marijuana dispensary in Louisville, Colo. We aim to be the nicest, cleanest and safest dispensary in the Front Range community. We have great meds, the best edibles and a convenient and secure location with full ADA accessibility.

AlterMeds makes access to a compassionate doctor easy and affordable. If you have any questions, or if you are curious about Medical Marijuana, please contact us.

Boulder Weekly Boulderganic ’10

March 25, 2010 37

How green is your grass?

by Katherine Creel

T

he grass isn’t always greener on the other side. When it comes to marijuana, what’s being grown in Boulder’s own backyard is often the greenest of all.

Dispensaries around Boulder County are growing their own plants — or buying close to home — to help keep their patients and the local economy healthy.

Unlike apples and bananas, marijuana can’t officially get Uncle Sam’s “USDA Certified Organic” stamp. But, according to employees at Village Green Society in Boulder, that doesn’t matter to many customers who just want a good-quality strain grown the way they like, be it naturally in soil, a bit more scientifically in nutrient solutions, or somewhere in between. And when you buy local, they said, you can be sure of what you’re getting, a major advantage over buying from out-of-state (or country) bulk suppliers.

For some customers, knowing what they’re getting is the same as getting what they know: the same strain at about the same potency as WELL Dispensary Boulder 303-993-7932

what they’ve been using for years.

For others, especially first-time customers, buying local product from a locally owned dispensary means that they can ask questions, get expert advice and get medical marijuana tailored to meet their specific needs. That’s not the kind of service you get in the “Wal-Mart version” of dispensaries.

Like a lot of other plants and produce, local and organic go hand in hand when growing marijuana.

Brooke Wise, of the Boulder Wellness Center, explains that growers who have a relationship

with their customers naturally put more care into their plants, and more care in the beginning means less need for chemicals and pesticides down the road. Locally grown marijuana also requires less transportation and gets passed through fewer hands, leaving a smaller carbon footprint on the Earth and a fresher product with the customer.

It’s the difference between picking a tomato from your neighborhood garden or having one shipped hundreds of miles from California.

Wise says there are even more benefits to buying medical marijuana

A sampling of local dispensaries The Med Shed Boulder 303-635-6481

Village Green Society Boulder 720-726-9064

The Bud Boulder 303-565-4019

Flower of Life Healing Arts Center Boulder 303-444-1183

Crossroads Wellness Center Boulder 720-379-6046

Zen Farmacy Longmont 303-774-1936

Colorado Patients First Longmont 303-449-1170

Dr. Reefer Boulder 303-727-0711

New Options Wellness Boulder 720-266-9967

Medicine on the Hill Boulder 303-440-3911

Colorado Care Boulder 303-953-2996

Helping Hands Herbals Boulder 303-444-1564

38 March 25, 2010

locally. Like any small business, one of Boulder Wellness’s priorities is keeping jobs in the economy.

That’s why Boulder Wellness is part of the group Growing Boulder, which is working to keep marijuana plants and dispensaries — and the jobs they create — local. Members of Growing Boulder want to help the city craft regulations that encourage local dispensaries to open up shop in Boulder, regulations that are strict, but not punitive.

“They’re treating [medical marijuana] like a nuisance business,” Wise says of current ordinances.

Fortunately, city leaders seem willing to listen to input from groups like Growing Colorado and individual business owners like Andy Odoski, who spoke at a recent city council meeting “We grow our own tomatoes, we grow our own kale,” Wise says.

“Why shouldn’t we grow our own headache medicine?”

As the medical marijuana industry continues to grow, whether Boulder benefits or suffers depends at least in part on how close to home businesses stay.

Respond: info@boulderganic.com

Altermeds Louisville 720-389-6313

Greenleaf Farm Boulder 303-440-1323 High Grade Alternatives Boulder 303-449-1905 Lyons Compassionate Care Lyons 303-325-3313 People’s Choice Wellness Center

Boulder 720-366-6615

Boulder Medical Marijuana Dispensary Boulder 303-449-2663 Boulder Kind Care Boulder 720-235-4232 Boulder Wellness Center Boulder 303-442-2565

Boulderganic ’10 Boulder Weekly

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Boulder Weekly Boulderganic ’10

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March 25, 2010 39

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Saturday April 24 / 9am to 4pm

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900 Arapahoe Ave., Boulder, CO 80302 • 303.817.7424

BCoStar.com

luminary emporium our little house is brimming with the inspiring creations of over 130 local artists now with healing therapy room! support your neighbours, nourish your soul www.luminaryemporium.com 924 Main St, Louisville 720 890 9204

40 March 25, 2010

Boulderganic ’10 Boulder Weekly

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BOULdER’S FINEST SELECTION OF ORGANIC, GLUTEN-FREE ANd SUGAR-FREE EdIBLES

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