SUMMER 2011
Bringing self-sufficiency and sustainability home
Grow
Your Life
How to nurture your garden, your finances and your spirit
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staff
Publisher, Stewart Sallo Editor, Pamela White Director of Sales & Marketing, Dave Grimsland Director of Operations/Controller, Benecia Beyer Circulation Manager, Cal Winn Editorial Managing Editor, Jefferson Dodge Special Editions Editor, Katherine Creel Associate Editors, David Accomazzo, Quibian Salazar-Moreno Sales Retail Sales Manager, Allen Carmichael Inside Sales Manager, Jay Jacoby Account Executives, Mike Cutler, David Hasson, Andrea Craven Production Production Manager, Dave Kirby Art Director, Susan France Graphic Designer, Mark Goodman General & Administrative Marketing Manager & Heiress, Julia Sallo Office Manager/Advertising Assistant, David Hamlin Circulation Team Dave Hastie, Dan Hill, George LaRoe, Jeffrey Lohrius, Elizabeth Ouslie, Rick Slama 11-Year-Old, Mia Rose Sallo
contents Food & Garden 6 Sustainability 16 Business 25 Health 33
What green means to you
W
e hear the phrase “go green” so often it has become a cliché. But what does it mean to be “green”? What are we really talking about when we talk about sustainability? And what would a truly self-sufficient community look like? In the rush to take action, to be “environmentally friendly,” these fundamental questions sometimes get glossed over. After all, everybody knows what green means. Right? Maybe. But if you ask five people what a sustainable lifestyle would look like, chances are good that
Boulder Weekly Boulderganic Summer ’11
you’ll get five different answers. For some, it would mean doing the same things we’re used to (two cars for every family, meat with every meal), but in a new way (hybrid cars, organic beef). But for others, it’s a more radical shift — doing more for ourselves, living more like our grandparents and great-grandparents did, and maybe even giving up some of the things we’re used to. One thing is clear, though: Sustainability, in any form, starts with self-sufficiency. Instead of relying on factory farms on the other side of the world or financial institutions
on the other side of the country, we can all make choices that strengthen our local community. We can grow more of our own food, bank with local credit unions, support local businesses. In short, we can keep our choices — and our lives — closer to home. In this issue of Boulderganic, we take a close look at some of the many issues surrounding sustainability, offer some possible answers from local experts, and invite you to consider what green means to you. Respond: info@boulderganic.com June 16, 2011 5
Plowing a new field Owners of Leaf, Aji take to farming to bring fresh produce to your table by Clay Fong
A
t his father’s urging, Aji Latin American Restaurant, Boulder Lenny Martinelli began his culinary calling as a teenage dishwasher at Pearl Street’s now-defunct New York Deli. After working this job for a while, he asked his Dad for his weekly allowance. His father pointed out that since the younger Martinelli was now more financially self-sufficient, he no longer required his dad’s cash. While he may have lost his allowance, Lenny gained something more valuable, namely the roots of an enduring restaurant career. “We’ve never had a plan,” says Martinelli, a former architecture student, regarding restaurant strategy. But the story of Three Leaf Concepts, the collection of eateries owned by to their restaurants. While Lenny freely admits Lenny and wife Sara, is rife with examples of “there’s nothing sensible about starting a farm,” an things serendipitously falling into place. Selfassessment of the Martinellis’ history makes this taught painter Lenny met Sara, also an artist, in move seem logical, if not inevitable. the early ’90s when both worked at the Boulder In the beginning, buying fruits and vegetables Broker before they took the reins of Naropa for the Naropa Café was a straightforward task. University’s cafe. Martinelli made regular runs down to Denver and A few years later, they won the contract to run filled his pickup with $50 worth of produce from the Dushanbe Tea House, in part because Naropa’s the Denargo Market, basing the menu on what president was a fan who sat on that landmark’s he brought back. However, the Denargo Market oversight committee. Today, their portfolio also closed, and the Martinellis’ growing restaurant includes the Latin American Aji and vegetarian Leaf family inevitably demanded bringing on more local in Boulder as well as “funky country” favorite The food suppliers. Huckleberry and Zucca Italian Ristorante in downFor example, you’ll see that Zucca features town Louisville. gnocchi paired with local sausage, while bread from Currently, the Martinellis are chasing after a nearby Udi’s appears at Huckleberry. Leaf, which new field. They’ve started their own organic farm in fulfilled Lenny’s dream of opening a vegetarian resEast Boulder County to supply their own produce taurant, features a wine list spotlighting biodynamic, 6 June 16, 2011
sustainable and organic wines, including Colorado Western Slope vintages. But serving local ingredients isn’t necessarily good enough for Martinelli. He cites many advantages to do-it-yourself farming. Growing their own food helps keep their restaurant prices down, and there’s real value in having a deeper, more respectful connection to ingredients. But perhaps an equally important driver is his contagious relish to take on new challenges. “You can’t tell me I can’t do something,” he says. “My nature is to grow it, build it myself. I want to grow my own food.” The Martinellis recently began working their 10-acre spread near the intersection of Highway 287 and South Public Road. A former dairy, it now produces Russian kale, spinach, tomatoes, peppers and zucchini. Zucchini finds its way onto Three Leaf menus as fritters, the star of a parmigiana, or as part of a Naropa Café combination plate. Farm microgreens find their way into all the restaurants, and the Martinellis’ arugula is a salad staple. Braising greens, such as mustard, chard and baby bok choy, are another part of the bounty, and you’re likely to find these leafy vegetables as a side accompanying Zucca’s poultry entrees. Future plans for the farm include planting greenhouse greens that can take root in cold weather months. Extending the growing season with winter squash, beets and potatoes is also an option. For now, Martinelli is rolling up his sleeves performing such critical work as picking up fertil-
Boulderganic Summer ’11 Boulder Weekly
The Huckleberry, Louisville
izer, a task echoing his past produce runs, and amending the clay and sand-laden soil. Compost from the restaurants is valuable in addressing this issue. The Martinellis use their Louisville home garden as a test bed for their farm techniques. Lenny recalls how certified herbalist Sara warned him there was something out in the yard one night. Martinelli ventured outside to discover that the ground was vibrating, a disconcerting sight. Upon closer examination, he realized the soil was teeming with earthworms experiencing a population surge nourished by the
Zucca Italian Ristorante, Louisville
rich restaurant compost. Getting others interested in the farm is a priority. In addition to creating a buzz among restaurant employees about this new
venture, the Martinellis are also involving family. For example, their 11-year-old daughter helps out with the planting and harvesting of microgreens at home. One
suspects that her allowance will soon run out, as father and daughter discover together that planting the greens close together yields more produce while requiring less water. After getting the growing operations dialed in, there are many long-term possibilities for the farm. Perhaps they’ll be a farmto-table restaurant and perhaps even an event. Whatever happens, it’ll fit in with Lenny’s philosophy. “We’re interested in doing food at a good, fresh and exciting level,” he says. Respond: info@boulderganic.com
The organic oenophile
I
t’s easy to sample natural, organic and biodynamic wines. Cardene Otsuka, Liquor Mart’s wine manager, recommends the following from the Boulder store’s selection of vintages crafted using more environmentally friendly grapes and methods than those of conventionally produced wines:
the glass. One would never guess that Riesling and Gewurztraminer from Piedmont could exhibit such finesse acidity, balance and complexity. The wine has a perfect medium weight that screams to be paired to the perfect dish, and glides down with that gorgeous Riesling texture that is hard to get ‘just right.’”
San Fereolo Coste di Riavolo Bianco $28.99 “Spending 24 months in oak, the wine takes on a canarytowards-sunset-gold appearance in
Poggio Trevvalle Santippe $16.99 “This beautiful expression of Sangiovese hails to us from southern Tuscany in the Region
Boulder Weekly Boulderganic Summer ’11
of Maremma. The Valle brothers’ choose this valley and decided to farm organically to truly express the region’s terroir and beauty of warmer-climate Sangiovese. Not too heavy, this is the perfect red for the summer.” Santa Julia Organic Malbec $8.99 “Not too dry, fuller-bodied and tons of cherry blackberry fruits, with a hint of savory spices on the finish. This is the perfect red for hanging out on the porch.” Respond: info@boulderganic.com June 16, 2011 7
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Boulderganic Summer ’11 Boulder Weekly
food Yes or no to GMOs? Boulder County on the brink of decision by Elizabeth Miller
G
enetically modified organisms (GMOs) drew a fierce response in 2009, when a group of sugar beet farmers wanted permission to grow genetically modified crops on Boulder County land. That proposal was withdrawn after a strong public reaction, but the question of whether the county would permit or ban these groups was never fully resolved. In early 2011, the Cropland Policy Advisory Group convened to address the issues of agriculture in Boulder County, with a goal of making the county a leader in sustainable farming. In bimonthly conversations, they’re working their way through tough subjects like water policy, soil health and agricultural markets. Up next on the group’s agenda is the issue of agricultural inputs: pesticides, fertility treatments, and genetically modified crops. The problem with GMOs, to some, has been that so much is unknown. Michael Brownlee was a member of the Boulder County Food and Agriculture Policy Council when the issue of genetically modified sugar beets first appeared and says that after reading the literature and discussing the issue with people, he decided to decline the sugar beet farmers’ request and went so far as to suggest banning genetically modified crops in all of Boulder. “The science that’s available is fairly inconclusive. Most of the science that’s pro-GMO was paid for by the big agricultural industry, the biotech industry, so those studies are suspect,” Brownlee says. “There have been very few independent studies that have been done, but many of those that have been done have raised questions about the safety and long term viability of using GMOs in crops.” The economic arguments in favor of GMO crops factor in government subsidies, which offer little assistance for alternatives, like organic farming, he says. Because the decision to use genetically modified crops could endanger the health of people, the soil and the long-term sustainability of agriculture, Brownlee says, he’s chosen to lean toward cautiousness about GMOs. Recently released reports suggest that there could be health impacts on humans who consume genetically modified crops or animals that were fed genetically modified crops. “I would just say that it’s a very complex issue, and we, as citizens, need to take responsibility to become very informed about this issue because it will have a huge long term impact on our health, the health of our children and on the health of the plan-
et as well,” Brownlee says. He co-founded Transition Colorado, which promotes local food movements, and has planned a one-day event on GMOs during this year’s Eat Local Week, Aug. 27 to Sept. 4. It will include a debate between anti- and pro-GMO scientists. “Our goal is not to take a public stand one way or another, but to create a forum where the issues can be publicly discussed,” Brownlee says. “We think there’s a need for just an open, old-fashioned debate about the issue, to allow the public to ask questions and respond to the issue.” “There are folks who have very strong feelings about genetically engineered crops and we respect that. We want there to be a discussion about genetically engineered crops,” says Jesse Rounds, resource manager for Boulder County Parks and Open Space. He is overseeing the Cropland Policy Advisory Group, which is drafting suggested policies for the Boulder County commissioners that will guide them in supporting sustainable agriculture. Boulder County Parks and Open Spaces manages 25,000 acres of agricultural land, 18,000 of which is worked as cropland or irrigated pastureland. Farmers who have leased and are working that land receive input from Parks and Open Spaces officials on being good stewards of that land. The advisory group has nine members, most of whom are working farmers or ranchers, both organic and conventional. “Really our goal is to have a sustainable agricultural system in Boulder County, and our goal statement for the whole system is to be leaders in the sustainable farming,” Rounds says. Public attendance at the meetings is welcomed, but the meetings aren’t intended to be a public
Boulder Weekly Boulderganic Summer ’11
forum. “It’s really the nine people who are in the group talking and having an open discussion, and while we invite the public to come and listen, we ask that they don’t get involved in the discussion,” Rounds says. “This group of residents, these nine people, are not making policy, they’re advising us, and we want them to have the space to really explore and discuss without the pressures of opinions from the outside.” Discussions at the advisory group will turn to focus on agricultural inputs, including genetically modified crops, in a series of meetings beginning June 15. “We’re expecting it to be a hot-button issue. We’re expecting it to come up at any forum we have, and we want to talk about it,” Rounds says. The issue will be revisited July 6 and July 20. A draft of the policies will be available at a Parks and Open Spaces open house on Oct. 19, and the county’s policy on GMOs is expected to be part of that presentation. “I don’t even want to begin to wonder what it will be because we haven’t begun to hear from [the advisory group],” Rounds says. “We’ll hear from them, and then we’ll come out with what we, in our professional opinion, feel is the best thing for Boulder County.” Drafted policies will be reviewed by several committees and will be open to public comment as the county considers them. “We know there are a lot of sort of sensitive issues surrounding agriculture,” Rounds says. “We knew that this was going to be a bigger issue, so we decided to slow the process down and really dig into the questions that are out there.” Parks and Open Spaces has run a series of forums to discuss local farming and sustainable agriculture, and offered public tours of farms on county land. “It was really helpful for the public to hear how the farmers work on their land and how we work with the farmers,” Rounds says. Farm tours will be available again this year on June 21 and Aug. 9. Farms will also be open to visits during the harvest, around October. Policy advisory group meetings run from 5:30 p.m. to 7:30 p.m. the first and third Wednesdays every month through September at the Parks and Open Spaces headquarters in Longmont. For more information on Transition Colorado, visit transitioncolorado.ning.com. Respond: info@boulderganic.com June 16, 2011 9
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food How to plan what to plant Getting started gardening is easier than you think by Cory O’Brien
I
t can be an overwhelming proposition for a novice grower to start gardening in Boulder. In a city full of transplants whose idea of gardening is putting a few seeds in the ground and letting nature take its course, the frequent droughts, low humidity and extreme weather changes can prove to be a daunting challenge. But Ramona Clark, executive director for Growing Gardens, a Boulder-based community gardens organization, offers up some good advice for burgeoning green thumbs that could probably translate into other parts of their lives as well — just dive right in. “I tell first-time gardeners to try everything and try a lot of it,” Clark says. “The things that don’t do well will be saved by the fact that you have a bunch of plants that will do well.” Clark says there are also practical advantages to growing a full, varied garden. In addition to offering greater opportunities for success, a full garden provides natural cover for plants. It also makes weeding much easier, as there are fewer bare spaces in a full garden. Plus, Clark reminds us, gardeners can always Boulder Weekly Boulderganic Summer ’11
thin down their patch if the plants start to get a little unruly. For those of us not quite ready to make a full garden commitment, Clark recommends veggies that have large seeds as the easiest to start growing. Squash, cucumbers and other gourds make for easy-to-grow, tasty vegetables that are perfect for firsttimers. Additionally, squash does well in the low humidity of Colorado, as it mitigates the potential for bacteria and fungal diseases to form on the plant. Squash and cucumbers are susceptible to frost damage, so it’s a good idea to wait until after the danger of night frost has passed to begin growing. Both are relatively quick growers, especially in hot weather, so a well-timed sowing of the seeds should be able to avoid both spring and autumn frosts, even with the unpredictable Colorado weather. While it is true that patience is a virtue, parents who are gardening with children and those of us who demand instant gratification in our lives might want to plant seeds with faster sprouting times. Beans are perfect for
children, as they have large seeds that are easy to handle, and they begin sprouting within a few days. In addition to that magical fruit, basil is also a quick-grower that is ideal for children or lazy men who want to impress their girlfriends with their earthiness without getting their hands dirty. Basil does well both potted and in the garden, thrives in the summer and is an easy grow due to the fact that the seeds don’t have to be thinned. Sprouts start showing in a couple of days, making basil a great low-maintenance, quick-reward plant perfect for those looking to get their feet wet in the gardening world. Ultimately, the key to a successful garden lies not in the plants you choose but how you treat them. Clark warns against over- or under-watering your plants, stresses the importance of good soil and reminds us all not to get discouraged if a harvest doesn’t reap exactly what you sowed. “Gardening is a life-long learning experience,” Clark says. “It’s best to just go out there and try everything you can just to figure out what works and what doesn’t.” Respond: info@boulderganic.com June 16, 2011 11
food Better when wet Why hydroponics is growing on us by Elizabeth Miller
I
f you ever need to grow food for your space station, hydroponics will be the way to go. Closer to planet Earth, if you are looking to grow a roof-top garden, want to harvest tomatoes by the closet-full, or are just cramped for space and looking for a way to boost plant yield, make broader use of your patio, or perhaps even prepare for the apocalypse, hydroponics advocates will throw their plant-growing kits your way. Hydroponic setups can be big enough to turn a basement into a vegetable garden, or small enough for a window-ledge set of fresh herbs. Many of the systems can be automated, requiring less attention, and
12 June 16, 2011
can be far less complicated than their use by NASA suggests. “There’s just some people that hydroponics just sounds too scientific or scary for them, and they have the connotation it’s only for growing pot,” says Christine Hubbard, manager of Boulder Hydroponic Center. Watching a seed sprout still spouts a child-like “It’s magic!” response from her, says Hubbard, who has been in the business for nearly 20 years. “You could really set up a garden anywhere you want,” says Christopher Coats, manager of the Boulder Way to Grow store. “It’s not that difficult,” Hubbard says. “I
feel like if I can do it, anybody can do it. All it takes is somebody just showing a few little rules that you need to follow.” Hydroponics gardening still relies on the basics, like light, water and nutrients, but those nutrients come in a liquid form, sometimes even a “compost tea,” housed at the Boulder Hydroponic Center in a tank of swirling microbes. “People think that, ‘Oh, you’re growing with fake stuff.’ You’re not. A lot of these hydroponic nutrients are actually mined minerals,” Hubbard says. “They’re not something that’s produced in some scary see HYDROPONICS Page 14
Boulderganic Summer ’11 Boulder Weekly
HYDROPONICS from Page 12
Frankenstein laboratory.” Both Hubbard and Coats say they’ve seen hydroponics systems boost crop yields. Hydroponics systems can also help focus moisture distribution. In a drought year, when lawn watering is prohibited but garden watering is approved, lawns can suck moisture away from the garden. But gardening in contain-
14 June 16, 2011
ers helps isolate the moisture with the garden plants. “In terms of food production, you can produce 10 times the food out of the same amount of space, and the plants actually get better nutrients when you’re growing in places where you don’t have good soil conditions,” Hubbard says. Commercial growers can get 65,000 pounds of tomatoes out of an acre of soil, but 650,000 pounds when growing hydroponically, she says. Hydroponics systems allow for growing plants close together without concern over them com-
peting for nutrients, but the plants themselves also produce more because their access to nutrients is so easy, Hubbard says. The continuous access to nutrient-enriched water lets plants put less energy into rooting into the ground for nutrients and more into growing and producing vegetables, fruit or blossoms. For example, in a gravity feed system, which runs without a pump, a reservoir of nutrient-enriched water slowly drains into a tray containing the root systems of plants. Those systems can also be a good solution for absent-minded or frequently absentee gardeners. “There’s usually less user interaction because you can set things up and they’re automated,” says Coats. Because the water access is so focused, gardeners can use less water — down to a tenth of what would be used to grow the same plant in soil, according to Hubbard. And because the system is isolated, there are no weeds, sparing the need for herbicides. But hydroponically grown plants are still subject to problems with pests. Natural pest repellants, including neem oil and chrysanthemums, work, as do “beneficial bugs” like lady bugs and praying mantises. Hubbard advises using a multi-faceted approach to keep pests from developing a resistance to a treatment. Hydroponics systems can also be expensive in terms of set-up and ongoing supplies of the nutrients needed, though Hubbard points out that it’s a complete nutrient system, so gardeners know their plants are getting every nutrient they need to produce good fruits and vegetables. Gardeners looking to get started often purchase soil-grown plants at a garden center, then take a cutting from that plant and start it in water. Removing soil from a root system is stressful both for the plant and the gardener attempting this difficult task. “Do your research before you dive into it,” Coats says. “Some people can get themselves in a situation that they can’t necessarily handle.” Some systems can require a lot of maintenance and cleaning. “Keep it simple,” Coats advises. “Every situation’s going to be different. Figure out what kind of space you’re working with, what your climate is like.” Set-ups can run from $50 to $500, according to Coats. Respond: info@boulderganic.com Boulderganic Summer ’11 Boulder Weekly
food A little bit of everything Downtown dining tours offer variety, knowledge and more by Katherine Creel
W
here do you want to eat tonight? In a town like Boulder, with more than its fair share of top-rated, nationally known restaurants, that can be a tough question to answer. Locally sourced bistro The Kitchen? Vegetarian superstar Leaf? Everchanging, dynamic The Black Cat? Instead of agonizing over picking just one — a nearly impossible task — diners can call up Megan Bucholz and take part in one of her Local Table Tours. Bucholz, the mind behind the Bolder Table food blog, jumped on the chance to launch a gourmet dining tour when she realized Boulder didn’t have anything like it. “A friend of mine went on a food tour in another city and came back to Boulder and was like, ‘Wow, there’s this thing called a food tour. It’s so cool, and I can’t believe we don’t have one in town.’ So it was an obvious next step for me, being that I was already interested in food, to just create food tours,” Bucholz says. It’s not just the variety of dishes that attracts tour-goers. According to Bucholz, participants also enjoy the opportunity to talk with chefs and the chance to sample special items that aren’t on the regular menu. “You get to taste food that the chef feels like preparing, so you don’t order something, per se.You’re presented with what they want to highlight that particular day,” Bucholz explains. “You get a chef interaction or you Boulder Weekly Boulderganic Summer ’11
talk with the manager, you walk away from the restaurant with a much greater understanding of that restaurant than if you just go there for a standard dinner where you order off the menu.” And because the dinner tours take place at 2:30 or 3 p.m., depending on the day, the atmosphere is more relaxed and intimate as well. “The restaurant is often totally empty around 3 o’clock, yet there’s something warm and inviting about having places set already waiting for [tour participants],” she says. Bucholz offers four kinds of tours. The Downtown Dining Tours, held year-round on Fridays and some Saturdays, stop at three restaurants plus a dessert destination. As the name says, these are dining, not sampling, tours, so it’s best to come with an appetite. Diners on the regularly scheduled tours find out which restaurants they’ll be visiting at the start of the tour. For private events, which can be arranged just about any time during the week, guests can pick the restaurants they’d like to stop at. On Wednesdays during the Boulder Farmers’ Market season, Bucholz leads Market to Table tours, which offer a slightly lighter, farm-to-table dining experience, as well as the chance to talk with local producers at the farmers’ market. The Friday morning Coffee & Pastry tours stop at some of the best independently owned coffee shops in town, giving participants the chance to find their favorite cuppa.
The tour, which starts at 10 a.m., includes coffee samples and a light breakfast. And for a new way to experience the spirits of Boulder, weekly Cocktail Tours on Thursdays hit some of the highlights of the city’s watering holes. Participants learn about different kinds spirits and the history of “mixology,” and also get a chance to mix some of their own creations. The list of participating restaurants is a Who’s Who of downtown establishments. Q’s Restaurant, The Pinyon, The Corner Bar, Tee & Cakes, The Cup and Salt are just some of the possible stops on the various tours. “I choose only the best downtown restaurants. We have so many great places to eat downtown,” Bucholz says. “The most important thing for me is, ‘Is it locally owned? Is it an independent restaurant?’” You can see a full list on the Table Tours website, and Bucholz says she is still adding new bistros and restaurants. Bucholz is also planning to include “ride and dine” tours, where participants bicycle between different restaurants, which she says will happen this summer. And no matter which tour you choose, you can be sure the experience will be an adventure. “I just love doing it, I have a great time,” she says. “I just want to make sure everyone else has a great time.” For more information, visit www.localtabletours.com. Respond: info@boulderganic.com June 16, 2011 15
More than a buzzword Local experts pin down the real meaning of the term ‘sustainability’ by Jefferson Dodge
P
eople throw the term “sustainability” around a lot, especially in Boulder County. But how many of us really know what that word means and are familiar with the controversies surrounding it? The Merriam-Webster Dictionary’s definitions of the term “sustain” include “to supply with sustenance, nourish,” as well as to “keep up, prolong.” So the natural question emerges, what are we talking about sustaining and for how long? How long can we keep up our current lifestyle without making profound changes? Many in Boulder County make themselves feel sustainable by recycling, by biking to work, by putting solar panels on their roof, but being truly sustainable takes more than that. And before long, we may be forced into a much more radical form of sustainable living whether we like it or not. Michael Brownlee, co-founder of Transition Colorado, says that if we continue on our current path of putting consumption and economic growth first, a shift to sustainability will be inevitable. And he says the most controversial aspect of the conversation is
16 June 16, 2011
the idea that we might have to put economic growth on hold, a concept that very few of our elected leaders want to discuss. “Our way of life, as Dick Cheney once said, is not negotiable,” Brownlee says, adding that even former presidential candidate Al Gore, when discussing renewable energy, doesn’t bring up reducing consumption or energy use. The discussion is always about maintaining our current way of life.
Brownlee acknowledges that the idea of halting economic growth is “heresy in classic economics,” but is inevitable from an environmental point of view if we want to achieve sustainability. “Growing economically is detrimental to human and all other life,” Brownlee says, “and that discussion is essentially taboo.” Unfortunately, he says, our American way of life revolves around fossil fuels and the almighty dollar in “an economy of extraction and debt.” But before long, the decision will be made for us, Brownlee says. We will run out of energy if it continues to be produced by traditional means. The idea of relocalization, which his organization focuses on, is based on the “realization that we’re on the brink of a global energy crisis,” he explains. According to Brownlee, to be sustainable we need to reduce our dependence on global systems, whether it’s food, banking or energy. If a community like Boulder County can become more self-reliant, more resilient, and is better able to withstand the changes that are bound to come, we can increase our chances of not just surviving, but thriving. Boulderganic Summer ’11 Boulder Weekly
“What we have learned is that the way humans are living on the planet is unsustainable,” he says. “If the conversation doesn’t start with that recognition, it’s rearranging chairs on the Titanic.” And he aims high when he talks about sustainability. Instead of maintaining the status quo, halting practices that damage the natural environment, and leaving our soils, forests, oceans and waterways in their current state, “the real goal is to regenerate what has been lost and destroyed,” Brownlee says. “If we were able to stop all greenhouse gas right now, we’d still have tremendous work to regenerate the planet.” We’re just now feeling the effects of greenhouse gases emitted 40 years ago, he says, which is pretty scary. “What’s even scarier is that in the U.S., people don’t want to talk about it,” Brownlee says. Jason Gerhardt, a local permaculture instructor and designer, agrees that the emphasis should be on regeneration. “I think that if we speak of sustaining our current way of life, we are accepting a degraded condition,” he says. “Whether you look at the environment, watersheds or the economy, they are all in a degraded condition, a non-optimally functioning condition. “In my work, I focus more on the word regenerative instead of sustainable.” When asked how long we can realistically expect to sustain our species, Brownlee points out that we are actually still in the early stages of life on this planet, in the grand scheme of things. Humans are a relatively recent addition when one looks at the history of the earth. But we may end up cutting our time here short. “We are on the endangered species list,” he says. Earth is losing 200 species a day, and we’re in the midst of the sixth-largest extinction of life our planet has seen, according to Brownlee. A sustainable population for the earth might be in the neighborhood of 1 billion to 2 billion people, he says, but we’re at 7 billion and still growing. That level of population growth can be sustained for a while, but some experts say climate change alone will require us to reduce our population by 80 percent to 90 percent by the end of the century if we want to survive, he says. Despite the doom and gloom, Brownlee believes we haven’t crossed the point of no return yet — he still holds out hope that we can reverse
our current trajectory. “We may not have much choice on that, because the oil supply is dwindling,” he says. “Some say nothing is going to change until we hit a major crisis. I would like to think that we’ll wake up before that happens.” Gerhardt says the term “sustainability” has lost a lot of its meaning because it has been co-opted by mega-corporations like Monsanto. “When two opposing entities use the same term — say one is Monsanto and the other is a local organic produce farm — it is hard to see a mutually agreeable point where the two meet in the middle,” he says. “This just points out that the word has begun to mean whatever the people using it want it to mean.” While “sustain” means to uphold something for a certain amount of time, the sticking points are what that something is, and how long it is upheld, according to Gerhardt. “Monsanto is trying to sustain their unique version of agriculture,” he says. “Local organic farmers are trying to sustain their own unique version of agriculture. In this sense, the word can be used by anyone trying to keep something going, but the real issue is whether what is attempting to be sustained is in line with the forces of the natural world, and therefore can actually be sustained. … The base of natural resources makes that decision, not human might.”
Boulder Weekly Boulderganic Summer ’11
Given the natural ebb and flow of life, it is unrealistic to think that human civilization can be sustained forever, Gerhardt says. “The point is, ‘sustainable’ is a perfectly useful term if what is attempting to be sustained is made clear and the time scale is explicit,” he explains. “Otherwise, it is a marketing ploy, no matter who is using it.” Adam Reed, a research faculty member in the Renewable and Sustainable Energy Institute at the University of Colorado, says the term “sustainability” is best known by how it was defined by the Brundtland Commission in 1987: “Sustainable development is development that meets the needs of the present without compromising the ability of future generations to meet their own needs.” Reed echoes Brownlee’s concerns about consumption. “Our entire economy is based on the idea that we can keep producing more and better things, and that these things make people happier and happier,” he says. “The gestalt of consumerism has even absorbed the green movement — you can now go consume ‘green’ automobiles, ‘green’ homes, ‘green’ clothing, the list goes on and on. Are these products really reducing demand for energy and resources? They are better than their non-green counterparts — if they aren’t lying or greenwashing — but we’re still consuming an awful lot at the end of the day.” Reed says trying not to burden future generations — as the definition of sustainability directs — comes down to who has the political power. “Those who will be most harmed by our failure to live sustainably today do not have a political voice, because they haven’t been born yet,” he says. According to Reed, our current materialistic, consumption-based system that links happiness to rising gross domestic product needs to undergo a transformation. “What is needed is a reassessment, at a massive scale, of what makes life worth living,” he concludes. “And that’s a question that goes beyond clean energy technologies, ‘greening’ supply chains, or buying organic Patagonia T-shirts. The core of sustainability is Aristotle’s notion of eudaimonia, or ‘human flourishing.’ To get to a sustainable society, we must re-examine what makes ‘the good life,’ and choose wisely.” Michael Brownlee will be a featured speaker at Boulderganic After Hours on Thursday, June 23, from 5:30 to 8:30 p.m. at the Dairy Center for the Arts, 2590 Walnut St., in Boulder. Respond: info@boulderganic.com June 16, 2011 17
sustainability David Accomazzo
Quint Redmond examines seedlings at Agriburbia headquarters in Golden.
Living off your land Agriburbia movement turns neighborhoods into farms by David Accomazzo Photo courtesy of Agriburbia
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he world has only 39 growing seasons until its farms have to feed a population of 9 billion. In the future, dwindling fuel supplies and increased demand will drive food prices higher, causing major problems for the world’s food supply. Those are the problems of the future as described by developer Quint Redmond of the Golden-based design firm The TSR Group. And Redmond has a solution, which he describes as “Amish in its idea and Steve Jobs in its execution.” It’s called Agriburbia, and Redmond explains that it is a radical, ground-up redesign of suburbia, where instead of front lawns, homes have gardens run by sophisticated and efficient drip irrigation systems, produce is sold to local buyers or consumed onsite, and the expense of maintaining a turf lawn becomes the profit of raising crops. Professional farmers employed by Agriburbia will regularly make their rounds through the neighborhood, maintaining the crops, and the residents will enjoy the benefit of fresh, local food — or cash from selling it. It’s all about maximizing every square foot of land, Redmond says, and with his model, every house is productive. It’s a stark
Organic basil is like “gold,” says Quint Redmond.
Boulder Weekly Boulderganic Summer ’11
June 16, 2011 19
Photo by http://kirstenboyerphotography.blogspot.com/
• Annuals, Perennials & Herbs • Organic Fertilizers • Natural Pest Control Products
Longmont Market: Saturdays: May 7- November 5, 2011 8am - 2pm Boulder County Fairgrounds - Hover & Boston Rd. Boulder Market: Saturdays: April 2 - November 19, 2011 8am - 2pm Wednesdays: May 4 - October 5, 2011 4pm - 8pm 20 June 16, 2011
contrast to how suburbs operate today, which is based on a model that assumes there is lots of available land. “Land was the bling of the 18th century,” Redmond says. “[Europeans] came across the ocean to the U.S., and they put a house in the middle of a quarter-acre. That’s a big piece of land. In Europe, you wouldn’t dream of having a quarteracre, unless you were farming it. “We’ve set up these communities for years now, and everything about them is consumptive. You buy the house, you pay the energy bill, you pay the water bill, you don’t produce anything.” Redmond’s solution is to maximize every square inch of land and use it for food production. He gives an example of an Agriburbia community called “Platte River Village” that his firm designed for construction in Milliken. (The community is plotted and designed yet unbuilt, because, as Redmond says, banks are still hesitant to give loans for housing projects.) Oil and gas wells dot the neighborhood, and laws prevent houses from being built within 150 feet of them. But there’s no law against planting crops on them. In other parts of the community, instead of lawns and other open spaces, you plant crops. The neighborhood homeowners association or a private entity would manage the farmland on the public areas of the neighborhood, which Redmond says would create jobs, and homeowners would be responsible for managing their own lots. “It’s the economic manifestation of sustainability,” Redmond says. “Getting our food locally, creating, actually living in a community again instead of buying a house and hoping the food comes from King Soopers.” Redmond says people from all over the country have approached the company ever since they hatched the idea of Agriburbia. The idea has become so popular that the
Agriburbia side of their business now produces about half of The TSR Group’s revenue. “But it won’t be that way long,” Redmond says. “There’s not that much else to do. … We went from it being a funny idea to pretty much taking over the business.” Until Redmond can realize his dream of an agriculturally sustainable development, his company will offer two models to homeowners willing to make the initial investment into the infrastructure necessary to turn their homes into minifarms. The investment isn’t cheap — $30,000 for the first acre, and $5,000 for each subsequent acre — but Redmond says that once the system is operational, the land could produce as much as $5,000 an acre. In the first model, Redmond’s company will own the produce grown on the land. At no additional cost to the landowner after the initial investment, Agriburbia will take care of the crops and sell them to local restaurants and stores and then cut a check to the landowner at the end of the year. In the second model, if you have a use for all that produce, you can hire Agriburbia as farmhands. They’ll take care of the crops and deliver them to your door. For example, Denver Public Schools hires Agriburbia to take care of three acres of converted farmland that produce food for school cafeterias. “The DPS thing is really cool. Instead of having to pay and spray all that ground, they get revenue for it,” Redmond says. “The maintenance side of DPS basically pays us to farm it, and the food side of DPS, all the food buyers, buy the produce from themselves. They buy it from the maintenance department. The money never leaves the school system, and they get fresh food.” The overarching goal is sustainability and preparing for a world marked by fewer natural resources and increasing demand for them. Agriburbia is just one idea with which to tackle the problems of the future. “How far away you live from the calories you consume is going to be a big deal in the future,” Redmond says. Respond: info@boulderganic.com
Boulderganic Summer ’11 Boulder Weekly
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Boulderganic After Hours Join Boulder Weekly and guest speakers for some food for thought by Katherine Creel challenges: climate change and the end of cheap, abundant oil. Instead of focusing on technological fixes to maintain our current way of life, Transition Initiatives are designed to achieve relocalization of food, goods and services at the community level. Doing so helps build stronger, more resilient communities that can withstand these two challenges. For more about Michael Brownlee, visit the website www. transitionamerica.com. Also speaking will be Matthew “Quint” Redmond of the TSR Group, the minds behind the Agriburbia model of urban and suburban development. The Agriburbia model is based on the idea that land can be used more efficiently and that by using yards and other “under-utilized” land, we can grow more of our food literally in our own backyard. Doing so not only cuts down on the miles food must travel from the farm to our tables, but gives us more control of what we eat and how it is grown. In addition to these speakers, Boulderganic After Hours will feature a sampling of local, organic food provided by Chef Martinelli, along with a selection of organic and sustainably produced alcohol provided by Liquor Mart of Boulder. The event is free and open to the public. For more information, call 303-494-5511. Respond: info@boulderganic.com.
Boulder Weekly Boulderganic Summer ’11
Don’t just recycle…
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“
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o celebrate the release of the 2011 summer edition of Boulderganic, Boulder Weekly is hosting a reception at The Dairy Center for the Arts on Thursday, June 23, at 5:30 p.m. Chef Lenny Martinelli, co-owner of Three Leaf Concepts, will be the keynote speaker. Three Leaf Concepts operates Leaf Vegetarian Restaurant, Dushanbe Teahouse, Zucca, Aji Latin American Restaurant, the Naropa Café and the Huckleberry in Louisville. A veteran of the restaurant industry, Chef Martinelli and his wife Sara have managed the Naropa University café since 1994, and went on to work with the City of Boulder to open the Boulder Dushanbe Teahouse. Martinelli will talk about the importance of farm-to-table cuisine, and his new farm, Three Leaf Farm. The farm grows produce solely to provide the Three Leaf restaurants with fresh, organic fare and will allow Martinelli and his chefs to offer local, seasonal dishes based on what is available at the farm. The farm’s first planting was in the spring of this year. Michael Brownlee, co-founder of Transition Colorado, will also speak. The Transition Initiatives movement began in England in 2006, and Transition Colorado became the first official Transition Initiative in North America in May 2008. The movement focuses on two
®
Take your unusual, hard-to-recycle materials for recycling and reuse at the CHaRM in Boulder!
ITEMS ACCEPTED INCLUDE: electronics #6 white block foam #2 & #4 plastic bags
bicycles & bike parts porcelain toilets & sinks cooking oil
yoga mats textiles books
Visit www.ecocycle.org/charm or call 303.444.6634 for a full list of materials, guidelines and prices. June 16, 2011 21
sustainability Beat the heat — and the bills — with EnergySmart There are programs that can help your home and your business by Beth Beckel
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h, summer. Time to snuggle up with a cozy blanket. Crazy? Not at all. Insulation, which acts like a blanket for your house, might seem like a winter-time project, but in fact, proper air sealing and insulation can help you stay comfy and cool this summer. By thoroughly sealing air leaks and insulating your home, you can slow the sun’s heat from sneaking in and stop your cool indoor air from leaking out. More than 60 percent of Boulder County homes are unor under-insulated — even some built in the past 10 years. And right now there are oncein-a-lifetime incentives to help every home and business in Boulder County reach new levels of comfort and energy savings. Insulation makes good financial and environmental sense. As much as half of a home’s energy goes toward heating and cooling, and according to the EPA, proper sealing and insulating can save up to 20 percent off a home’s heating and cooling costs. And all that monetary savings also means less of a drain on natural resources like oil and natural gas. Boulder County’s new EnergySmart service makes efficiency easier and more affordable by pairing homeowners or business owners with an Energy Advisor who will act as a personal consultant on tedious or confusing steps of the process, such as filling out rebate forms. ENERGYSMART AT HOME The EnergySmart process starts with a technical home energy assessment to help pinpoint hidden leaks and energy wasters. For only $120, the Energy Advisor helps start cutting waste by install-
ing free energy-saving light bulbs, showerheads and water pipe insulation. If you’re already set on a project, you can get rebate assistance and quick installs for only $30. And if you have had an audit recently, your energy advisor service is free. After the assessment, the advisor will review all of the energy-saving opportunities with you and help make a plan to reach your goals. He or she will help you find a qualified contractor to do the work, help you review bids and match you with all of the eligible rebates and incentives, making projects cheaper than ever. In addition to these services, EnergySmart is adding rebates of up to $1,000 on top of all other rebates — but only for projects completed by July 31, so homeowners need to act soon. For those who are worried about the cost of home improvements, EnergySmart also offers “microloans,” small loans of between $500 and $5,000 at 2.5 percent interest to help homeowners finance their projects.
Boulder Weekly Boulderganic Summer ’11
ENERGYSMART AT WORK Energy waste could be dipping into the cash drawer at work. EnergySmart can also help your business find energy wasters and pay for efficiency upgrades. Your expert commercial Energy Advisor offers: • Free energy assessment — find energy wasters in your mechanical systems, refrigeration, lighting and more • Free installation of quick energy-saving items, including light bulbs, faucet aerators and LED exit signs • Expert assistance to interpret your assessment report, choose the best fixes, find a qualified contractor and find all your eligible rebates. There is no obligation, and EnergySmart business customers are eligible for up to $10,000 in rebates per parcel. But funds are first-come-firstserve. More than 2,100 Boulder County homes and 500 Boulder County businesses have already enrolled. For more information on residential programs, call 303-544-1000. For business programs, call 877505-6722. You can also visit www.EnergySmartYES. com for more information. EnergySmart services are available to all Boulder County businesses and homes. EnergySmart is funded by the American Recovery and Reinvestment Act (ARRA) through the Department of Energy’s BetterBuildings Program and sponsored in partnership with Boulder County, the City of Boulder, the City of Longmont and Xcel Energy. Beth Beckel is an energy efficiency and sustainability specialist with Boulder County. Respond: info@boulderganic.com. June 16, 2011 23
THINK GLOBAL! SHOP LOCAL!
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24 June 16, 2011
Boulderganic Summer ’11 Boulder Weekly
Saying ‘no thanks’ to big banks Why credit unions and small banks have more by Katherine Creel
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hen most people think about supporting their local economy, they think about shopping locally, maybe buying produce from the farmers’ market or purchasing art from a local artist. Far fewer of us think about where we deposit our paycheck or keep our savings. To help change this, and to get more people investing their money locally, the Boulder Independent Business Alliance (BIBA) is participating in the Move Your Money campaign. Moving money from where to where? From the large, national banks to locally owned, independent banks and credit unions, such as Boulder Valley Credit Union or Elevations Credit Union. Before getting to the how of changing where you bank, you might be wondering, “Why bother?” One of the most important reasons is to support local economies. According to BIBA, local banks and credit unions invest more in local businesses, proportional to their size, than larger banks. Small businesses, in turn, employ more than 60 percent of the nation’s workers. So instead of depositing your money with large banks that invest in everything from oil companies to cigarette manufacturers, you can keep your money closer to home and help local businesses get the loans they need at the same time. Credit unions can be an especially attractive alternative to the larger banks. But what makes them different? Just about everything, according to Steve Carr, public relations and education specialist with Boulder Valley Credit Union.
“Credit unions are different from banks in their philosophy,” he says. “Banks are in business to make a profit. Credit unions are not in business to make a profit. In fact, we are considered not-for-profit, and we are in business to serve our members and serve the best interest of our members.” That “people over profits” philosophy manifests in different ways, from smaller — and fewer — service fees to a board of directors staffed solely by volunteers. “We have to make some sort of margin to keep the employees paid and things like that, but all of the extra money that we make goes back to our members,” Carr says. Most banks, on the other hand, operate a little differently. “The stockholders invest in the bank, and they want to maximize their profits,” he says. “They’re the bank owners, and they go to board meetings each month and say, ‘What can we do to maximize our profits?’ And how do you think they maximize them? Raising fees and charging more on loans and so forth, by and large. And that’s their goal.” As for the fear that deposits aren’t FDIC insured, that’s true — sort of. Federally charted credit unions are insured by the National Credit Union Share Insurance Fund (NCUSIF), which, like the FDIC, is backed by the full faith and credit of the United States government. With so many reasons to switch, why haven’t more customers left banks in droves? One reason people have been slow to make the change is a lack of knowledge. Carr says that many people don’t realize that credit unions
Boulder Weekly Boulderganic Summer ’11
offer the same services as banks, from loans to secure online banking to nationwide services. And just because credit unions are local, members don’t have to worry about accessing their money when they travel, either. Because credit unions nationwide operate on a cooperative model, credit union members can make withdrawals or deposits just about anywhere in the United States. BVCU and Elevations members have access to more than 4,000 credit union service centers nationwide, including more than 25 in Boulder. And the credit union network of ATMs is vast — members of many credit unions, including BVCU, have access to more than 28,000 surcharge-free ATMs nationwide, including more than 90 in Boulder. Another possible reason that people stick with their bank, even though they might not be satisfied, is the fear that the switch will be difficult. True, it won’t be as fun as hiking Bear Peak or strolling the farmers’ market, but moving your money from a bank to a credit union is easier than it seems. If you’re ready to switch your account, BIBA and Boulder Valley Credit Union have partnered up to make a “switch kit,” a quick, online form that lets you create all the necessary forms to print and send to make the switch. Check it out at www.boulderindependentbusiness.org and look under the Move Your Money section. If you want to make the switch yourself, the New Rules Project, part of the Institute for Local Self-Reliance, outlines six steps you should follow: 1. Open your new account. 2. Order new checks and an ATM/ debit card.
3. Ask your employer to reroute your direct deposit — When you open your new account, ask the bank or credit union for a direct deposit authorization form. Give this form to your employer and anyone else who makes direct deposits to your account. It might take one or more pay cycles for the change to be made, so keep your old checking account open and watch for the switch. 4. Contact companies that direct-debit your account — Using your last bank statement, make a list of any businesses that you’ve authorized to directly debit your account. Ask your new bank or credit union for an automatic payments authorization form that includes your new account information. Send this to the businesses on your list. 5. Set up online bill paying — And don’t forget to stop any automatic, recurring payments you have established through your old account. 6. Close your old account — Once you have started receiving direct deposits into your new account and are sure that there are no outstanding checks or automatic debits that need to clear, close your old account. Remember: Do not just withdraw the last dollar and assume the account will fade away on its own. Your old bank might start charging you fees for having an empty or inactive checking account. Instead, follow the bank’s procedure for closing out the account. So if you’ve been complaining about high fees, unreasonable terms or extravagant executive salaries, think about letting your money do the talking and switch your money to a local bank or credit union. Respond: info@boulderganic.com June 16, 2011 25
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business
‘Old’ is the new ‘new’ Setting up house doesn’t have to break the bank by Elizabeth Miller
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live with a kitchen stocked with 12 forks, three methods for making coffee and two corkscrews (priorities, right?), but no cheese grater, vegetable peeler or functioning blender. Essentially, I’ve got no more advanced cookware than a basic skillet. I haven’t had a steady mailing address since last year, and during my time in and out of apartments, on and off the continent, there’s been some serious paring down of property. Ditto for my boyfriend. We’re combining households now and discovering that we’ve got some strange surpluses and some serious shortages. But my boyfriend has a growing interest in all things culinary and has started to inquire after all manners of specialized cooking tools: pastry tubes, a food processor, a metate (an American Indian corn-grinding tool). While I want him to cook the kind of elaborate feasts that occasionally require specialized equipment, so that I can eat those elaborate feasts, I’m hesitant to buy all of those products new. Buying second-hand goods spares those resold items from being dumped in landfills. Goodwill Industries estimates it saves two billion pounds of clothing and furniture from landfills. Buying used can also cut down on the consumption of virgin materials and petroleum use, and spare the gasoline of shipping new goods from factories out of state or off of the continent. Fortunately, there’s a long list of thrift stores and online trading groups for acquiring used goods in Boulder. Here are a few of Boulder Weekly Boulderganic Summer ’11
your options. Much of the Flatirons ReStore has your basic thrift store feel — a little chaos in the stocking, a random and sometimes surprising selection, and lots of fluorescent lighting. The feel-good of shopping at the ReStore comes from knowing all sales benefit local Habitat for Humanity housing projects. Flatirons Habitat for Humanity has built 159 homes locally and abroad since 1993 and has five homes under construction. Electronics at the store are labeled with a “Worked when tested” sticker, so you know that $20 blender is likely to work when you get it home. In addition to the basics of coffee pots, board games, clothing and books for less than $1, the ReStore also stocks second-hand and overstock home appliances, including refrigerators and dishwashers, and furnishings like windows, doors, light fixtures and tile, all for discounted prices. A used bathroom sink can run as little as $5, a kitchen sink including faucets $55, or a
double-wall oven with microwave, $1,000. The stock has some surprises, like a matched 12-piece dinner place setting that sells for $2,000 and an antique piano, also on sale for $2,000. But, no metates. For a request that specific, and a chance to participate in the used market’s equivalent of online shopping, we could check out the local chapter of ReUseIt Network, www.reuseitnetwork.org, or Boulder Freecycle, groups.freecycle. org/BoulderFreecycle. Both groups allow members to post ads for what they want and what they want to give away. They place requirements on how often users post requests, but their main rule is everything has to be given away for free. Farther from the kitchen, the Boulder area has some more specialized stores for reusable goods. Recycled Audio, in Longmont, sells used stereo equipment. They keep a detailed inventory online, but you’ll need to know what you’re looking for by name, since that’s how the inventory is listed. They provide a 90-day parts and labor warranty with everything they sell and a one-year trade-up policy. The Boulder Sports Recycler stocks season-appropriate gear and parts sold on a consignment basis. They list a sample inventory online, but to know what’s really there, you’ve got to go into the store, browse, and tap into the knowledge of the gearhounds who’ve been doing this for decades. Respond: info@boulderganic.com June 16, 2011 27
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Landscaping in our arid climate doesn’t have to be a challenge. There are many beautiful plants that require little water and do well in Boulder’s clay soils. Put a few of these species together and you’ve created a beautiful xeriscape, or water-wise landscape. Rebates are also available to help you conserve water both indoors and out. To learn about water-wise programs and rebate information, please visit
BoulderSavesWater.net 303-413-7407 or email us at: bouldersaveswater@bouldercolorado.gov
28 June 16, 2011
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ea can be more than just a beverage or a business. For some people it’s a tradition, a ceremony and representation of a lifelong dedication to the social promotion of wellness. The Tea Spot began as a retail location but now operates as an exclusively wholesale business. The company sells loose-leaf tea and Steepware, innovative filters the company designs to steep tea leaves. Maria Uspenski started the business after tea aided in her recovery from ovarian cancer. “I wouldn’t be in this business if I hadn’t gotten better from my illness, and I feel that tea had a lot to do with it,” Uspenski says. The company follows a unique business model that dedicates 10 percent of every sale to cancer wellness programs in the community through donations of tea and Steepware. “That’s what we can afford to do, and that’s the whole point, putting tea in people’s hands,” she says. Uspenski says this provides a good opportunity for introducing products to large audiences.
“We make sure that when we do donations that it is something that benefits us to get into a new person’s hands,” she says. Steepware is an example of unique product that The Tea Spot seeks to distribute through these donations. Steepware is designed to make loose-leaf tea more accessible to consumers. “Loose-leaf tea kind of lacked the tools in the U.S. to make it really easily, and Americans are all about convenience,” she says. The Tea Spot has four main channels of wholesale distribution: online stores, natural foods markets, small businesses and large chain stores, all of which buy tea or Steepware from the company, Uspenski says. A complete list of vendors can be found on the Tea Spot’s website at http:// theteaspot.com. The Boulder Army Store is a local business that sells The Tea Spot’s Tuffy tea steeper, a siliconbased and collapsible infuser. “They’re small. They’re compact and easy to use,” says Lenny Enloe, the Boulder Army Store’s manager and buyer. “We sell probably four or five different things that will do the
Boulderganic Summer ’11 Boulder Weekly
exact same thing, but, you know, it’s a local company. I figure I’ve got to buy one and check it out.” Enloe says he owns one and that they also sell pretty well in the store. The Tea Spot’s most recent innovation is designed for drinking tea on the go. The product is a compostable and biodegradable tea steeper designed to easily fit in recyclable to-go cups. It was developed with the aid of a grant from the U.S. Department of Agriculture and will be released this month, Uspenski says. “There are compostable tea bags, but this would be sort of the most premium presentation of a compostable tea product,” she says. “It really would give the leaves a lot of room to open up, and it’s certainly the biggest volume infuser that you would ever find in a to-go cup at this point.” Uspenski says that ideally the tea and Steepware are used together, but she is happy to sell the products separately. “Most natural food stores would have the tea and no Steepware, and Sur La Table has the Tuffy steeper, and not our teas,” she says. Some consumers might expect the unique qualities of the company’s Steepware to overshadow the tea, but Uspenski says sales volumes on tea and Steepware are fairly similar. “Our tea business has grown a lot more aggressively than I would have expected, because there are a lot of tea providers out there and not a lot of Steepware providers out there, but our teas are really good,” she says. “We’ve really paid attention to making sure we have good blends, and so our tea business continues to grow.” Local café Amante Coffee is one shop currently selling tea blended by The Tea Spot. Merrilee Tobin, the assistant manager for Amante’s Walnut Street location, says the entire staff drinks the tea. “I think it’s really high quality,” Tobin says. “So we sell it loose-leaf. It is the best when you use the instructions you are given exactly, and it turns out really well. The green and white teas don’t have a lot of bitterness if you prepare them properly. The Green Roasted Mint has a really good, earthy roasted flavor.”
Jessica Burtenshaw is the director of product marketing and development for The Tea Spot, where she sources and blends the ingredients for the teas. “I sought out working for the company,” Burtenshaw says. “I wanted to get into tea in particular, and I have a background in research and just a personal passion in tea.” At The Tea Spot, a lot of research goes into sourcing and blending high-quality organic certified tea. Uspenski says the company sources internationally, looking for teas, herbals and florals that fulfill the company’s standards for flavor, aroma, appearance and the bottom line. They are then hand-crafted at The Tea Spot. “Our chamomile comes from Egypt. Our rosebuds come from Morocco, but our mint comes from the U.S. Our matte comes from Brazil, and then our teas come mostly from China, Japan, India, Sri Lanka,” she says. Burtenshaw explains that employees taste batches of blends and come to a consensus before a tea blend is finalized. She says the freedom to implement new ideas is her favorite aspect of working for a small business like The Tea Spot and that the company is unique because it offers all the materials necessary for an enriching tea-drinking experience. “Probably one unique thing, if you look at other tea companies or Steepware companies, is that we do both. We do the tea as well as the Steepware, and so offering that full spectrum — here’s the great teas, and here’s what you need to steep them — is something that a lot of other companies haven’t done.” The Tea Spot has a booth at the Boulder Farmers’ Market and invites the community to stop by to learn more about the health benefits of drinking loose-leaf tea. Respond: info@boulderganic.com
Boulder Weekly Boulderganic Summer ’11
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business Helping others get renewable Company provides wind power without the windmill by Quibian Salazar-Moreno
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his year Renewable Choice Energy will be celebrating 10 years of helping people and businesses improve their environmental footprint in the world — and there’s no slowing them down. The company began in 2001 when founder Quayle Hodek and his colleagues saw a gap between the developers and producers of renewable energy and the consumer. Wind power and solar power are the major alternatives to coal-based and gas-fired electricity, and Renewable Choice Energy’s purpose is to get that clean energy into people’s homes and businesses. “What we saw back in 2001 was that no one was bridging this gap here between the renewable developers and the end consumers,” Hodek says. “At that point in time there were only about 10 or 12 utilities in the United States, Xcel being one of them, that offered its customers a renewable option. We thought that was a little ridiculous. We thought that there was a lot of demand out there from both individuals and companies to be buying clean electricity, so we started meeting with a number of wind developers — folks down at NREL, the EPA and the Department of Energy — and the developers all kind of told us the same story, which is, ‘Hey, we’d love to get new projects built as long as we could find buyers for the electricity. If we can find buyers for this we can double our projects.’ So that’s really the whole idea behind Renewable Choice Energy, it’s finding customers to buy the electricity from renewable projects so we can get more projects built.” As the company grew, so did its list of clients. Renewable Choice Energy works with 50 of the Fortune 500 companies, and in the past decade, has completed more than 1,500 LEED-certified green building projects. In the process of helping the customers and businesses get clean energy, Boulder Weekly Boulderganic Summer ’11
there was also a demand from their clients to help them realize their company’s impact on the environment and to help reduce it. “With those companies they say, ‘Hey, can you help us do a greenhouse gas emissions footprint analysis?’” Hodek says. “They ask, ‘Can you look at our electric use, the sources that are currently providing that electricity, and help us understand what the environmental impact is and what our options are to reduce that?’ Typically when we look at the needs of clients, they fall into a few different categories: there’s the measure side and them getting a handle on what their impact is to start with, and there’s the reduction and efficiency side. So we really help companies look at their
energy-efficiency options and propose ways for them to upgrade their system or to switch out lighting systems to reduce their overall energy use, and they can also do that through employee behavior change programs.” To help with this “auditing” of a company’s environmental impact, Renewable Choice Energy developed an enterprise carbon management and accounting software platform called Mosaic that helps companies track their carbon emissions from their worldwide shipping fleet to their local transit. The software helps customers find opportunities for energy efficiency, which is Renewable Choice Energy’s overall goal. “The last piece that we help a lot of companies with is communicating what they’re doing with sustainability and renewable to their various groups of stakeholders,” Hodek says. “So whether that’s customers, employees, whether that’s shareholders or just other members of the community, they want people to understand that, ‘Hey, we understand these issues. We’re taking climate change and other environmental challenges seriously, and here are some of the steps we’re taking as a business to reduce it.’” With prices coming down for renewable energy every year, it’s becoming more accessible for the general public and small businesses to participate in. And that’s something that Hodek and company are looking forward to. “Overall, when we look out at these markets, you really have to make it easy for businesses and individuals to get involved with renewables and to help us get to a sustainable future,” he says. “Obviously the renewable energy piece isn’t by itself going to solve our environmental crisis, but it’s a very important piece of the solution.” Respond: info@boulderganic.com June 16, 2011 31
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Boulderganic Summer ’11 Boulder Weekly
The best things in life are free Caring for your body doesn’t have to cost an arm and a leg by P.J. Nutting
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our body has an amazing ability to keep itself healthy. Despite your best efforts, it continues to function as you strap it down to office chairs and feed it lessthan-premium fuel. Simply considering how much soda an average American drinks in her lifetime, it’s surprising your body doesn’t cry out in tears of high-fructose corn syrup. It’s amazing what you can put yourself through, but health is more than surviving your lifestyle. It goes far beyond being “not sick” or “not injured,” or in other words, it isn’t relatively based on not being something. You might be conditioned to think that being healthy simply feels OK, but it’s your right as a human being to make it the most amazing feeling of your life. And superb health isn’t dictated by money, or even time; it’s an easy radiance that the most expensive vitamin supplement can’t put into a pill capsule. Want proof? No matter where you are reading this, there are three things you can do — right now — that will leave you feeling better about being alive. The first is easy: drink a glass of water. Dehydration is one of the many unseen ways we can stress out our bodies — and in a way that hinders just about every function. You are probably a lot thirstier than you ever realize. Water makes up almost three-quarters of your body, required to flush out the day’s toxins, lubricate your joints and muscles, and form the foundation for that mostimportant organ, the brain. Your temperature, your appetite, your energy, your mood and that nagging headache can all be improved with some of nature’s sweetest nectar. Losing 1 or 2 percent of your body weight in fluid is the beginning of “acute” dehydration; 5 percent is serious, and 10 percent is fatal. So before you
reach for caffeine to perk yourself up, consider that a simple glass of water may be the jolt your body was really hoping for. Did we mention you can get it for free from just about anywhere? It’s about as free as the air we breathe, which brings up our next point. Take a long, healthy drag of oxygen like the Marlboro Man pulls on a robust cigarette. The effects of a deep breath are even more immediate than a glass of water — breathing is the primary way your body releases both toxins and tension, two things that promote illness and disease when your body can’t cleanse itself of them. There are no problems that taking a few deep breaths can’t soothe. Health is mental as well as physical, and a little oxygen boost will have you thinking as well as feeling better. When spirals of chaos flood your life, return to your breathing and concern yourself with nothing else. Mr. Miyagi said it in The Karate Kid, so it must be true. So take an easy breath. Then, monitor where you feel tension, and let those areas expand
Boulder Weekly Boulderganic Summer ’11
with your next breath. Finally, relax your midsection and allow your body to breathe itself; breathe out, and watch and enjoy as you fill back up. You can practically give yourself a fullbody massage if you can practice breathing in this way (it’s not like you do it every second of every day, right?). Maybe you work at a job that offers five kinds of in-office massage therapy, and maybe you don’t; your body is the only thing you need to loosen up. Flexibility is perhaps the most under-recognized and under-utilized aspect of fitness, far behind cardio and strength training at the gym. It can be a workout in itself and helps to ease your daily movement, increases circulation and reduces small injuries. More importantly, it’s cheap and available everywhere. “The human body was conditioned by thousands of years of manual labor, not stationary work,” says Shane Fishbein, Boulder chiropractor and owner of Cafe of Life. Sitting for extended periods, he says, causes unnatural tension in your lower back, tightens your core and leg muscles, and visibly destroys your posture, which works against natural breathing. “Sitting against a wall is a great barometer for your posture,” he says. “With your back flat, your shoulder blades should be touching the wall. If that feels awkward to you, you’re doing something wrong — you look more normal than it might feel.” Fishbein adds, “Your life is limited by your body.” Thankfully, taking care of your body is not limited by your wallet. A glass of water, a yawn, and a stretch go a long way toward keeping the doctor away. Well, that and an apple or two. Respond: info@boulderganic.com June 16, 2011 33
health & wellness Take control of your health If you want to get fit, kick these common habits by Kaely Moore
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ike most paths in life, the road to living a healthy lifestyle is not always clear of obstacles. Habits, routines and dependencies can hold people back from truly doing things for themselves and living sustainably. Luckily, however, many of these obstacles are fairly easy to overcome. Here are a few habits to kick in order to start your summer, and the rest of your life, out on the right foot. Nix caffeine and sugar So the high from this morning’s three cups of coffee and two doughnuts feels pretty spectacular. The throbbing headache, increasing drowsiness, and overall desire to escape the world that comes with the caffeine and sugar crash, however … not so much. Sue Van Raes, nutritional therapist at Boulder Nutrition, says that caffeine and sugar are merely false sources of energy. They provide short bursts of activity before resulting in an inevitable crash. To circumvent this crash, she says, caffeine or sugar addicts should try to find more substantial, natural sources of energy. Van Raes says that getting more sleep is a good way to reduce the dependency on caffeine and sugar. She says that several clients she has worked with tended to feel better, and more energized, once they stopped relying on these stimulants. Rachel Summers, executive director at QuickFit Boulder, suggests a detoxifying liver cleanse to remove the biochemical dependence on substances like caffeine and sugar. This cleanse, she says, can help create a greater awareness for why certain cravings happen. People can then give the body what it needs so that it stops craving what it doesn’t. Many people don’t necessarily want to give up caffeine or sugar completely. For those looking to cut back a bit, Van Raes suggests turning to a few substitutions, such as less caffeinated coffees or teas and natural sweeteners like agave and stevia. 34 June 16, 2011
Van Raes says that emotional eaters can also benefit from limiting distraction and slowing down because it gives them the opportunity to become more in tune with their bodies and experience their feelings as something separate from hunger. Some foods,Van Raes says, are more likely to promote overconsumption. Products like refined carbohydrates — including breads and pastas — can delay the sensation of feeling full. She says that proteins and whole-food-based carbohydrates like brown rice can help people avoid binging on meals. Van Raes suggests that people need to listen to their bodies and learn to understand what their health and wellness truly craves — quantity or quality?
She also says that artificial sweeteners — manufactured using chemicals — can be extremely bad for overall health. Eat less, eat better While overeating can often be chalked up to larger portion sizes at restaurants and a general perception that more is better, the issue — which can lead to health problems related to weight gain and low energy levels — is not always so simple. Van Raes says that a common cause of overeating is eating too quickly. When people don’t stop to pay attention to what their body is telling them, they have a tendency to ignore what it really needs. “When we eat really fast, our body cues are not as easily heard,” Van Raes says. This is often amplified, she says, when people are met with distractions during meals. By eliminating certain technological distractions, such as watching television or surfing the Internet, people can create a space where they are more mindful of what and how they eat.
Get more sleep Yawning at the desk again? Couldn’t stay away from those late-night re-runs of Glee? Maybe coffee will keep this day afloat. Or maybe it’s time to ease up on the espresso overdose and get some much-needed sleep. Rem Sleep Medicine’s Mark Hickey, M.D., who is board-certified and fellowship-trained in sleep therapy, says sleep deprivation can lead to several issues that impact daily activities. Not getting enough sleep can affect memory and emotional state, increase stress and impair focus, reaction time and judgment. If the brain doesn’t get rest, Hickey says, it doesn’t function as well the next day. Sleep times vary from person to person; some people need more, while others get by on less. Many, however, don’t realize when they aren’t getting enough. “People in general aren’t really good at judging when they are deprived of sleep,” Hickey says. One indicator of sleep deprivation, he says, is drowsiness in low stimulation situations. Dozing off while reading or watching TV in the middle of the day can be a sign that a person simply needs more sleep. Hickey says that it is important to practice good sleep hygiene. Consistency is key to maintaining a sleep schedule, especially when it comes down to a
Boulderganic Summer ’11 Boulder Weekly
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daily wake time. Exercise and activity during the day can help promote restfulness at night. And, he says, limiting the use of the bed to sleep and sexual activity can work to program the brain into understanding that a bed should be associated with falling asleep. Hickey also recommends avoiding light at night — such as the light from a computer screen — as it can simulate daylight and deter sleeping. Walk, don’t sit It is finally summertime in Colorado, and as we ease away from dreary days into clear blue skies, it is also the perfect time to get up from that well-worn spot on the couch and do something. Rachel Summers says that one of the most common reasons for inactivity or lack of exercise she hears from her clients is that they just don’t have the time. Work, school, family and social activities can become dominating factors in daily life, and it is sometimes difficult to schedule in physical exercise. For those determined to fit in a good structured workout, Summers says that it helps to make more efficient use of the time spent exercising. There are some workouts, such as those offered at QuickFit, that require roughly 15 to 20 minutes, three days a week, to produce optimal results. Summers also says that, when it comes to being active, the little things add up. People can get exercise simply by taking the stairs instead of the elevator, or by walking from a more distant parking spot rather than madly searching for one closest to the door. And let’s face it — this is Boulder County. It isn’t hard to find some way to enhance the elements of daily life in a healthy, active way.Whether it’s a family hike at Chautauqua, or a sunny afternoon spent wandering the Pearl Street Mall with some friends, there is always an opportunity to get up and get out. Summers’ last bit of advice: “Stay away from the dumb box, and go walk your dog.” Quit the cancer sticks These days, it’s pretty much common knowledge that using tobacco is
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one of the worst things people can do to their bodies. It’s a fact that has been drilled into the population with anti-smoking advertisements, raised tobacco taxes and staggering statistics. So … why aren’t more people quitting? According to a 2010 Surgeon General’s report, cigarettes cause approximately 443,000 deaths in the United States each year. Smoking is currently the largest cause for preventable illness and death in the country. Worldwide, the World Health Organization has estimated that 6 million people per year suffer tobaccorelated deaths. If left unchecked, this number could rise to 8 million by 2030. Every year, more than 600,000 nonsmokers die from exposure to tobacco smoke. OK. So maybe it’s time to forget the numbers for a second, drop the scary commercials filled with body bags, and just think about the simple facts. Tobacco is a harmful substance, no matter what form it is in. Using it results in an unnecessary dependency on something that does nothing but deteriorate health. Ultimately, smoking just isn’t sustainable. The present state of the economy doesn’t mesh well with the high price of cigarettes. Right now is a time to prioritize. Save that paycheck for a rainy day? Or flush it down the toilet for something that will only make that rainy day turn into a full-on thunderstorm? One other fact to consider is that quitting smoking is not a light issue — it can be very difficult to do. There are several resources around town that offer support for those looking to take the first step toward quitting. One place to start might be the Colorado QuitLine at 1-800-8669 or www.coquitline.org. Trash the pack. Stop coughing. Maybe save up for a trip to Fiji with all that extra cash lying around. And breathe the fresh air. Respond: info@boulderganic.com
Boulder Weekly Boulderganic Summer ’11
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n the world we live in, stress is a given. And it does more than just suck. Left unchecked, longterm stress can do more than merely stress you out — your mental state of mind can wreak devastating physical consequences on your body, resulting in illness and possibly even death. When talking about stress, says University of Colorado Boulder integrative physiology Professor Bob Mazzeo, you have to differentiate between different types of stress. There’s acute stress — narrowly avoiding a car accident, for example — and chronic stress, such as wear and tear at work, that lasts a long time. It’s chronic stress that is usually
the more dangerous, Mazzeo says. “Basically, there are hormonal responses to those types of stressors. There are immunological responses to those types of stressors,” he says. “Other stressors, like work-related stress, can elevate blood pressure, heart rate, chances of heart disease, type 2 diabetes.” That’s right — chronic stress, which is essentially a perception in which a person feels they have no control over a situation in their lives — starts mentally and ends physically. Essentially, Mazzeo explains, certain specific areas of the brain react to fear and anxiety and release hormones that can affect bodily functions.
Boulderganic Summer ’11 Boulder Weekly
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ative effects of stress. But the easiest, lowest-hanging fruit with regards to stress is something we all know we should do more of: exercise. Both aerobic and resistance training can go a long way in improving mood. The Center for Disease Control and Prevention recommends adults get 150 minutes of moderate aerobic activity in addition to two days of weight training each week in order to be healthy, and that amount of exercise can drastically help reduce the negative effects of stress. As the Mayo Center points out, exercise produces the body’s natural happiness drug, endorphins, which can alleviate bad moods. Exercise can also provide a valuable respite from the day’s problems, as the mind stops focusing on everything but the repetitive motion of the exercise. A healthy lifestyle can also boost your immune system, which get weaken when a person is dealing with chronic stress. “[Exercise] will increase your immune response,” Mazzeo says. “A lot of times with stress, your immune system gets suppressed, and it gets significantly less suppressed if you’re in better shape.” But the biggest benefit of exercise might be that it’s simply a distraction. For whatever reason, the feeling of not being in control, which causes chronic stress in the first place, is lessened after exercise. “It’s an emotional outlet where people can take better control and regulation of their life,” Mazzeo says. “It gives them some self-assurance and confidence in that regard.” Respond: info@boulderganic.com
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“[Some] centers in the brain … will convert the mental stress into electrical signals in the brain, which activate key endocrine glands and nervous system pathways that release these neurochemicals that have these physiological effects peripheral to the brain. And they can affect everything, including blood flow, blood pressure, heart rate and immune function,” Mazzeo says. There are many different triggers for stress, and each person reacts to the same event differently. Cultivating an awareness of what stresses you out is the first step to successful stress management. One method of measuring stress, the Holmes and Rahe Stress Scale, lists about 50 events in life that provide varying degrees of stress, from family reunions and vacations to trouble with the boss, illness in the family, personal injury and even a change in sleeping habits. The more stressful events in your life, the higher the likelihood you’ll become ill. The consequences of chronic stress are nothing to sneeze at, either. Headaches, backaches, upset stomachs, insomnia, anxiety, depression, aggression, mood swings, even high blood pressure and type 2 diabetes can be linked to stress. Luckily, there are a few easy fixes that can easily help reduce the negative effects of stress in your life. Certain activities, like meditation, yoga and certain hobbies, can dramatically reduce stress levels. Sleep deprivation is also a major cause of stress, so simply ensuring you get a full seven or eight hours of sleep every night will put you on the right path towards reducing stress. Eating healthy foods and controlling your diet also help reduce stress and build up your body’s resistance to the neg-
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The Rule of Seven Breaths Recognizing life’s inherent simplicities by P.J. Nutting
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ne Christmas many years ago, my most cherished gift was an abridged copy of the Hagakure, also known as The Book of the Samurai. Written by Yamamoto Tsunetomo, a samurai living without a master in 18th-century Japan, it is like a coffee table book of advice that ranges from how to arrange a tea ceremony to effective decapitation methods. It goes without saying that the latter is what drew me in — the book had a visceral value you don’t often find in a Christmas present. But as I read into the lessons and anecdotes, I found that a samurai’s philosophy about purpose and dedication ran deep. One quote in particular affected my life immediately. In short, it reads as such: “When your mind is going hither and thither, discrimination will never be brought to a conclusion. With an intense, fresh and undelaying spirit, 38 June 16, 2011
one will make his judgements within the space of seven breaths. It is a matter of being determined and having the spirit to break through to the other side.” I decided that seven breaths should be the deadline for every question. What should I eat for lunch? One… two… sushi! What movie should I watch? One… two… But once all of the easy and Japanese-biased questions were out of the way, I found that this advice guided me through the more difficult crossroads of life. What should I study in college? Should I stay with my girlfriend after I graduate? What is my true gift to the world? Questions that should have been agonizing became clear within a moment of fierce focus. It was an accidental introduction into mindful living. Concentration, observance of observance, release … the “seven breath” rule was a physical and mental exercise that embod-
Boulderganic Summer ’11 Boulder Weekly
ied mindfulness entirely. Samurai spent their lives cultivating mindfulness — losing focus in battle, if only for a moment, could spell death, dishonor and disservice to those they protected, the end of their life’s work. Even in matters of sushi, practice makes perfect. The Hagakure also says this: “If it were not for men who demonstrate valor on the tatami (at home), one could not find them on the battlefield, either.” Seven is not a magical number, and eight breaths are surely no different. The point is that decisions through this method are made in the moment. You are forced into slow and thoughtful breath, which is a gateway into mindful thought. You begin each challenge with the end clearly in sight, using each breath as a stepping stone from one insight to its complementary question until you realize you have arrived at your answer. Just as the samurai did with everything, it’s important to be deadly serious while practicing this exercise. In this way, when you reach breath six and the answer still isn’t clear, breath seven will bring forward your most natural impulse. Limiting yourself to seven breaths enforces
the idea that no question is too complicated to answer in some way. One might hold their breath forever if it were possible in order to crack a tough question, but the urgency of breath makes this exactly the point. No problem in your life should be worried about for longer than seven breaths, so long as you pay attention to each one. It may seem reckless to do this, especially when the counsel of family and friends is important to you. But believe me, an answer will come to you. The answer is always within you. If it wasn’t, how would you ever recognize the right answer? Asking advice from others can be helpful, but in most cases, it only reaffirms what was already known to be true. Perhaps one of the greatest mindful quotes ever spoken came from Socrates, who said, “Know thyself.” The practice of “Seven Breaths” is a quick way to get to know yourself and great assurance that you are capable enough to confront difficulty. Give your mindfulness a test with this exercise. Take the first question that comes to mind, and unhesitatingly, reveal the answer from yourself. One … two … Respond: info@boulderganic.com
Boulder Weekly Boulderganic Summer ’11
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June 16, 2011 39
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