Ecolocal Summer 09

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On the Cover Larry Schepici of Tosca Grill meets up with the Farmers in Brunswick who supply his restaurant in Troy with fresh produce.

Joanne Tarbox of Tarbox Farms (top photo) has been working with Larry for over 10 years, dedicating more than three forths of her farms production to Larry’s needs. What started as an inquiry about baby swiss chard has developed into a loyal relationship between farmer and chef.

Always on the lookout for the next innovation in local food supplies, Larry recently discovered Bob Haber and his farm, also in Brunswick. Bob is what you might call an experimental farmer. With Larry’s prodding, Bob is pushing the boundries of local produce, cultivating skinless kiwis, super sweet strawberries and raspberries, and specialty tomatoes and onions that lend unique flavor to the dishes at Tosca. Chef Larry’s commitment and dedication to both Joanne and Bob provides them the opportunity to farm creatively, and assures that their valuable farm lands remain productive and vibrant. We are proud to recognize Chef Larry as our eco-Localizer for the Summer of 2009.

INSIDE THIS ISSUE GREEN TEEN Going Green on Vacation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Page 6 TRASH TO TREASURE Artist Finds Creates New Life for Junk. . . . . . . . . . . . . . . . . . Page 7 ECO-FRIENDLY Flooring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 8 SUMMER ECO-LOCALIZER Chef Larry Schepici . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 10 A LITTLE GREEN Can Make Employees and Patients Happier . . . . . . . . . Page 16 WAKING UP the Sleeping Cities . . . . . . . . . . . . . . . . . . . . . . . Page 17 SUSTAINABLE FORESTRY Seeing the Forest for the Trees . . . . . . . . . . . . . . . . . . . . . . . . . Page 20 UP AND OUT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 24 GLOBAL ISSUES, LOCAL SOLUTIONS . . . . . . . . . . . . . . . . . . Page 26 SOLAR POWER - The Local Energy Supply . . . . . . . . . . . . . Page 29

INTRODUCTION The long awaited summer season is upon us. Everybody I talk to is hoping that the months of July and August will pull them out of the economic doldrums of the now global recession. The National Government has thrown trillions of dollars out the door in the hopes of creating “stimulus.” New York State is spending billions in corporate welfare dollars to attract a company to the region that is owned by billionaires - all in the hopes that the money will trickle down to the street level where the average local independent business owner resides.

Gobs of government money will not change the fact that the old economy is dead. We are entering a new economic paradigm, one that has been brewing under the surface for some time and is now emerging from the ashes of global corporatism. It's called the “local living economy,” and it's all about returning value back to the people. The false prosperity of globalism actually extracted value from our communities, laying waste to our once vibrant downtowns.

The new economy of localism, instead, builds value for the people and places within a community. It's a call to support locally owned businesses that don't outsource, don't pack up their businesses and leave on a moment's notice, and who recycle their customers' dollars back into the community.The stimulus for this new paradigm, then, lies not in the hand of government bailouts and subsidies, but lies in our own hands.We can be the agents of change,by simply redirecting the dollars we spend towards local investments.

Fortunately,we live in a region of strong local assets,and the opportunity to strengthen our neighbors is all around us. One such investor of change is Chef Larry Schepici of the Tosca Grille in Troy. With the selfish interest of wanting to provide his restaurant patrons with the freshest, most nutritious food possible, he discovered a couple of farmers in his backyard of Brunswick that could deliver that and more. Chef Larry's investment in these local farmers has allowed them to grow and prosper, and is a testimony of what one person can do to affect positive change. Larry Schepici is the definition of my term “eco-localizer,”and we are proud to feature him as our cover story.

We have in our midst, other champions of localism, and one need not go far to find them. Despite the presence of super-sized grocery chains, there are a handful of small independent grocers who are thriving by providing healthy food options with an emphasis on local sourcing. Personal service and relationship are the hallmarks of these ma and pa operations. If you want to know where your food comes from, then you are in the right place. These grocers know their suppliers on a first name basis; many of their products come from within a 100 mile radius. Your investment in them is also an investment in the farms in our region. Everybody wins.

In the old economy, for every winner there were a multitude of losers. In this new local living economy that you are participating in by reading this magazine, there are no losers.

When we consciously decide to invest in each other, we are all winners. We are local.We are the economy.

We are eco-Local!

BUY LOCAL at Local Grocers . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 30 EARTH FRIENDLY Walls of Beauty and Comfort . . . . . . . . . . . . . . . . . . . . . . . . . . Page 32

- David DeLozier, Publisher

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OUR MISSION To gather and share reliable resources and information which will assist this and future generations to make conscious choices that will lead to healthful, sustainable lifestyles.

To provide benefit to all those who seek a vibrant, living local economy by promoting our neighborhood businesses that are committed to whole ecology thinking and practices, and the healthy food options available by supporting our local farming community SUMMER 2009 • Vol. 2, Issue 4 PUBLISHER / SALES / MARKETING David Delozier 518-858-6866 advertise@EcolocalGuide.com DESIGN / PRODUCTION Centerline Design 518-883-3872 CONTRIBUTORS Stacey Morris, Amy Stock, Persis Granger, Rebecca Drago, Vanessa Baird, Roger Fulton, Mike Carpenter, Jill Yard, Sophie Castro, Dave Verner, Pam Gibbs, Karen McGowen & Tania Prizio ARTICLE / EVENT SUBMISSION submissions@EcolocalGuide.com ADDRESSES 38 Tamarack Trail Saratoga Springs, NY 12286 www.EcolocalGuide.com By reading and supporting Ecolocal you become part of our team - and help the greater community of the Upper Hudson Valley become a healthier place to live, work and play. Please tell our advertisers you saw them here.

We use recycled-content paper and water-based ink.

PLEASE RECYCLE! Ecolocal Guide is published bi-monthly & distributed free of charge to over 300 locations within a 50 mile radius of Saratoga Springs, NY. The Ecolocal Guide does not guarantee nor warranty any products, services, of any advertisers nor will we be party to any legal or civil proceedings to do with any advertisers. We expect advertisers to honor any advertised claims or promises. The Ecolocal Guide will not knowingly accept any advertisement that is deemed misleading or fraudulent. We reserve the right to revise, edit and/or reject any and all advertising with or without issuing a reason or cause. We will not publish any article or advertisement that is contrary to the best interest of this publication.

We reserve the right to edit articles if needed for content, clarity and relevance.

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GREEN TEEN Summer Vacation

I love souvenirs! It's the little keychain that reminds me of my school trip to Philadelphia or the flip flop shaped one that says New Smyrna Beach that my friend brought back for me. This summer vacation I'm going to use a different approach though. I think the best way, and the greener way, to remember a trip goes along with the old saying,“a picture is worth a thousand words�. I have a camera that will now serve as my souvenir maker. I will always be able to look back at the photo of me and my friends standing by the Liberty Bell on our trip to Philly. There is no plastic included, just a piece of paper! Key chains break but a photo can last longer.Another thing I do is buy sweatshirts with the logo of the place I was visiting. I know I will wear the sweatshirt and this way it is a memory and useful. Also unless you are going to China your souvenir should not say China on it. Look for the locally made stuff.

Healthy Green Mommies Green home, beauty and nutrition products Employment Opportunities Let's face it, the economy is changing.

The environment is changing. Our health is changing.

Would you like to see those three things change for the better?

They can.

And it can all start with You. Contact Elizabeth Dean of healthygreenmommies.com for free, no obligation required information ph: 757-321-4973 fx: 757-351-0898 Or learn more at http://www.healthygreenmommies.com

Bikes! Walking! Keep the car parked please! Our family brings and uses our bikes every chance we get. There is a grocery store right around the corner from where we live, so my brother and I bike down to the store when we have forgotten the main ingredient in making pizza or we really need to have a Root beer float with dinner. Yummm! This keeps the car parked and saves gas.One of the other things we do is walk. It's a good way to get some exercise and again it keeps the car parked. When you're on vacation pick the hotel that is right in the middle of your destination.

This way you can walk and bike to a whole day of fun activities. What we usually do is camp with our dogs and then we go on a few hikes a see a few sites walking all the way.

These are just some of my ideas and what my family does.

Let me know what you and your family do over vacation.

Tell me about your green souvenirs too!

About the Author: Vanessa Baird is a local teen living green. She thinks that's just great as long as having a green life doesn't mean giving up 'having a life.'

She'd love to hear what other teens are doing to be green. You can email her at 1greenteen@gmail.com.

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Trash to Treasure Artist Brings New Life to Junk

By Pamela A. Gibbs

Asked if she could be described as a woman with a lot of junk in her trunk, sculptor miChelle Vara hooted with delight.

Several new projects have consumed the past year, one of which is a 20-foot-tall representation of a mother and child.

“You could definitely arrive at that conclusion,” said miChelle, her laughter continuing. “But then again, the stuff really isn't junk to me.”

“It's abstract and simple,” miChelled explained. “But creating it hasn't been so simple. I've been hanging off a frame, moving across an I-beam with trolleys and climbing ladders a lot.”

The “stuff” in her trunk, and all around the grounds of her Wilton studio, includes antique metal tools, pipes and chains, bicycles, long-retired farm equipment, old car bumpers, a huge assortment of keys, and hundreds of other interesting metal objects rescued from a slow death-by-rust and now slated for new relevance in one of the artist's sculptures.

In July, miChelle's sculpture of Henry Hudson and his ship, the Half Moon, will be part of the 400th anniversary of his passage up the Hudson River. The Quadracentennial event will be held at Kingston, with an opening reception on July 4th and exhibitions running through October 26th.

Her piece contains many of her signature elements, which often combine practicality and intentional humor.

Many of her pieces, some of which weigh several tons, have traveled around the country on loan and for exhibitions. “One Bucking Thing After Another,” an 11 foot tall creation of a horse, was exhibited at the Shore Institute of Contemporary Arts in Long Branch, NJ, before finding its way back to its Adirondack pasture.

Last year, a piece commissioned by New York State through the Lakes to Locks Passage program, was installed and dedicated at the Knox Trail Pocket Park in Schuylerville.

Titled “The Train of Artillery,” the 18-foothigh piece depicts Gen. Henry Knox and his oxen. Close inspection of the design elements reveals miChelle's devotion to recycling found objects.

“Using a Model A frame or a '63 Chevy grill is a way to draw the viewer in, a way to get them to contemplate other uses for discarded items,” she said. “And of course, it does a service to the planet.”

Born in New Jersey, miChelle, 45, moved to the area more than a decade ago and kept busy with a growing airbrush and pin striping business while also working with her partner, Chad Wilson, on custom fencing, railings and gates. In her spare time, she created sculptures, dozens of which are on display inside and outside her Ballard Road studio.

Much of her current work is commissioned by individuals seeking a specific design that will be showcased on their property - a process which miChelle said she enjoys most because of the close creative interaction with clients. She said she encourages design input and welcomes clients who stop in at the studio to watch the progress of the work.

“During the design phase, I also spend time at the actual site to study the topography and the interplay of light and shadow that will influence how the piece is seen,” said the artist. “I need to know if the sun will come up on the piece, illuminate it all day or only spotlight it as the sun sets.”

“I made his eyebrows out of bicycle pedals,” miChelle said, “and used nuts and bolts to represent his mind. His eyes are made out of old ship rings that were used to tie off boats, and I have a representation of Hudson's actual map of his passage. I made a hole in the map, to represent the unknown - and also to show that he really didn't know where he was going.”

To view some of miChelle Vara's portfolio, visit www.mvarametalandpaint.com or contact her at 518-587-8706.

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Eco-Friendly Engineered Wood Floors

By Jill Yard, Owner Carpet Network

Innovative engineered construction means these floors can be stapled, glued or floated for the look of real wood, even exotics, anywhere! From an installation standpoint, it doesn't get more flexible than that.

Engineered is one of two main types of wood flooring, the other being the familiar solid plank. Engineered wood flooring comprises many layers of wood tightly bonded together. The top ply is the fashion layer, which can be either thick or thin.

cannot be sanded and refinished, but they can be screened and recoated in the unlikely event the tough topcoat wears away. They, too, can go anywhere in the home.

Engineered flooring is eco-friendly. Because the base of an engineered flooring plank is made of bonded, less valuable, often faster growing wood, more square feet of fashionable hardwood can be squeezed out of each tree. Cross-grain ply construction enhances plank strength and results in greater dimensional stability.

That's why products such as American Splendor, a “thick-sawn” premium engineered wood floor from Shaw can go virtually anywhere in the home including basements and high-moisture places like baths and kitchens, and are ideal for concrete slab and condo construction.

If you're looking to decorate or remodel your home, consider using eco-friendly flooring to minimize your impact on the environment. As sustainability and green building become more popular, eco-friendly materials are becoming cheaper and more widely available, and your selection of materials, finishes and colors is increasing every year. Decide which of the following environmental factors are most important to you, then select a flooring material that addresses that factor while giving your floors a beautiful and lasting finish. Wood flooring produced from sustainable forests is one of the best choices. Why wood?

Wood Floors are: • Affordable • Durable • Fashionable

Wood floors add value to your residence at resale time, not to mention it is a lifetime product. They increase in value as your home does. Hardwood floor products are one of the most sought after hard surface flooring in remolding and new home construction. Fashionable forever, they go with everything.

A FLOOR FOR EVERY SEASON...

AND EVERY ROOM IN YOUR HOME! Brighten a basement space. Put a new look in your kitchen. Engineered wood floors are the wave of the future, guaranteed to make a REAL WOOD fashion statement in any room of your home.

Look for tough finishes like aluminum oxide that protect the hardwood (both thick and thin varieties of engineered hardwood) and let all of the character of the wood show through.

Thicker versions, what are called “thick sawn,” feature a top layer that's the same usable thickness as solid hardwood. You can sand and recoat “thick sawn” wear layer engineered hardwood the same as solid flooring (usually three times) before the wear layer becomes so thin that it weakens the tongue-and-groove. Think of thick-faceveneer engineered wood flooring as the best of both worlds - flexible installation anywhere in your home plus the same look, wear and refinish characteristics of solid wood.

Christy Putman, of Ballston Spa recently had an engineered hardwood floor installed in her kitchen by Carpet Network. “The change is much more than I ever expected.

My home looks warm and cozy,” said Putnam. “It is easy to maintain. We just love the look and feel of the hardwood floor. The people from Carpet Network were professional, knowledgeable and great to work with.”

The other type of engineered wood flooring features a thinner wear layer. It's the same look as thick sawn and solid planks, and the hardwood tree goes even further! Thin types

Just about every treatment found in solid hardwood is featured in quality engineered flooring, from responsibly harvested new species from around the world to the vintage hand-scraped look. Speaking of the wood fashion itself, there are many options for any space in your home, from Brazilian Cherry and Santos Mahogany to Traditional Oak or Rustic Hickory. Choose a style that fits your personality and décor, and you'll enjoy the natural beauty of wood for year to come!

DESIGNER'S TIP Now that the strong Summer sunlight beaming in through the windows, consider move your area rugs around periodically, particularly if they are over a hard surface.

Hard surfaces can change color over time.

“Rotating” them helps your floor, as well as your rug age evenly.

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The Summer Eco-Localizer

Chef Larry Schepici Nurturing A Growing Relationship

By Stacey Morris, Contributing Writer • Photos By David DeLozier

When Larry Schepici moved to Troy from Boston ten years ago, one of the first things he did was hop in his car and check out the farms in his new neighborhood.“Where I come from, I was used to dealing with farmers,” s aid the long-time chef.“It's just part of the restaurant scene in Boston.”

The event is designed to promote various uses of local produce in step-by-step instructionals from area chefs. “We'll be focusing on products that don't get used as much, like rutabaga,white radishes,kohlrabi,and celeriac,” said Schepici.

On a rural stretch of Route 7, Schepici encountered Joanne Tarbox and Bob Haber, who both run family farms.

The first encounter that Tarbox had with Chef Larry was when he stopped by her farm stand,looking for Swiss Chard. “I handed him a bunch with large rumpled leaves, and he said, 'No, I want it this big,' holding his hands about five inches apart.” she said. “I found some baby Swiss Chard for him, and he's been buying from me ever since.” Tarbox Farm now dedicates about eighty percent of its production to Schepici's restaurants.

The demonstrations feature ideas for hot and cold preparation, tastings, and a recipe.

Schepici started the series last month with four consecutive demonstrations. He said that future events will include Chris Tanner from Schenectady County Community College, Paul Dolan from Capital Region BOCES, and chefs Dale Miller, John Mozzarella.

Bob Haber still remembers the day Schepici showed up and asked for a walking tour of his farm.“By the time I showed him some of the bizarre things I was growing (such as the fuzzless Arctic Kiwi from Siberia), Larry was ecstatic,” recalled Haber. The exoticness and the unforgettably sweet flavor of the fruit was just the caliber of ingredient he was looking to gild the menu of Tosca at 200 Broadway.

The chef demonstrations will be year round and include seating so shoppers can sit and watch. “It's almost like we're on stage,” said Schepici.“It's a lot of fun,and it helps promote the products and the chefs.”

Chef Larry isn't stopping with the demonstrations. He plans to trumpet local farms at the market's Sept. 20th Chowderfest. “It will be the only chowder fest in the country where participating chefs are required to use local ingredients,” explained Schepici.

“There are a lot of things you an put in clam chowder besides celery and corn.”

“He asked me if I'd custom-grow produce for him,” recalled Haber, whose family farm dates back to the 1700s. “Back then I didn't know what that meant.”

The two began poring over seed catalogs and selecting items to star on Tosca's menu for the following year - something that has become a tradition for Schepici each winter.

Some of his customgrown favorites include baby yellow carrots, candy-striped beets, and purple asparagus.

“He's a very adventurous chef,” said Haber.

For years, Tosca has been a perennial award winner for its innovative menu and commitment to using local organic food.Now,Schepici has taken his ardor for local food a step further by implementing a chef demonstration pavilion at the Troy Farmers Market on Saturdays.

“If it wasn't for Larry urging us to grow new things, we probably wouldn't,” said Habor.

“We grow squash blossoms for him to stuff with cheeses.He secures the top and deep fries them… I hear they're excellent. This year we're growing popcorn shoots for him. He requested yellow so they come out sweeter, so we'll have to grow them without any light whatsoever.”

Schepici said that keeping a menu that's fresh, creative, and ever-evolving depends implicitly on local farmers. “When a waiter goes to a table and tells customers about elk tenderloin from Creek's Edge Elk Farm near Canajoharie, and fresh ricotta from Dancing Ewe Farm in Granville, they love it. People want to support local farms.It's not a hard sell.

“I change the menu with each season based on what's available.Sometimes a crop doesn't work out for one reason or another, and everything is contingent upon weather. Great chefs have to be adaptable and able to change their menu on a whim.”

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Schepici said that in the last decade he has seen support grow exponentially for Albany-area farmers. “People are getting smarter and want healthier food that doesn't travel on a plane or truck, or sit in a warehouse… and they don't want the pesticide and growth hormones. Troy just opened two new farmers markets: there's a mini farmers market at the monument from 10am to 3pm Wednesdays and 10am to 2pm Saturdays; and from 3 to 6pm Wednesdays in Little Italy.”

One improvement Chef Larry would like to see is more accessible delivery from farm to restaurant.“I'm lucky because I have two farms near my house,” he said.“If there was a way to implement a low-cost delivery system for farmers and restaurants, that would make local food more widely available.”

It seems that Schepici's ideas for propagating local food keep churning. He recently opened Tosca, Etc. next to his restaurant, which offers fresh, organic meals to go for $15 and under. He has rented nearby space to renowned baker Chris Snye of The Placid Baker in Westport who will bake and sell organic breads.

Discover Bountiful New York in Historic Downtown Cohoes

Lining the picture windows of Tosca are herb beds framed by barrels of ripening San Marzano tomatoes.

“It's not enough to yield much of a supply, but we do use them on the menu,” said Schepici.“And it shows we're walking the walk.”

But when it comes to the beauty of local food, the chef doesn't mind doing a bit of talking.“Our Caesar salad is made with Baby Romaine from Littlefield Farms in Argyle, which specializes in lettuce. Then we do a salad with baby red and green romaine, wrapped in long cucumber slices, stand them tall on plate like a little bouquet, and mist with a three-citrus vinaigrette. Such nice greens you don't want to smother with balsamic. Simplicity is beauty.”

"The NYS Exclusive Wine Seller" and "The Bake Shop" Cooking Classes • Educational Seminars Weekly Field Trips • Friday Evening Wine Tastings and much more...

THE COHOES FARMERS' MARKET Remsen Street • Every Friday 4:00-7:00pm June 5th - October 2nd Buy Local - Everyone Wins!

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A River Runs Through It‌ Take a trip east of Saratoga on Route 29 to the Towns and Villages of the Battenkill. Meander along country roads visiting the quaint 18th century villages of Greenwich, Cambridge, Shushan, Salem and Argyle. Step back in time to slower pace, and take in the beauty of the hills and farms along the way.

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Summer Summer Sounds Sounds of of Salem Salem 2009 2009 Schedule Schedule Summer Sounds of Salem, a free outdoor concert series sponsored by the Salem Area Chamber of Commerce, begins June 20th and features an eclectic mix of music from around the world. Concerts are held each Saturday at the gazebo on Main Street from 11:00 am-1:00 pm, during the weekly farmers market. Bring a blanket, a picnic and enjoy music that is fun for the whole family.

Rachel Cuite Trio • June 20th Rich Wirsing • June 27th Bluegrassic Park • July 4th Johnny Hancock • July 11th Al and Kathy Bain • July 18th Dirty Old Strings • July 25th Matt McCabe • August 1st Woodchucks Revenge • August 8th Ramblin Jug Stompers • August 15th Zuela • August 22nd Moe Harrington/White Chapel Band • August 29th

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Biking in the Battenkill Valley

Summer 2009

Thanks in part to a grant from Agriculture and Market the Towns and Villages of the Battenkill Valley will have a s eries of bike tours centered on what makes the Battenkill Valley so great. Our Farms. For dates, times, costs, reservation and add on options please visit the Towns and Villages of the Battenkill Valleys website at www.visitbattenkillvalley.com Each journey can be tailor made to your travel needs. Come for the day or for the weekend our region has a variety of lodging options sure to fit everyone's needs and budget. All rides are easier to moderate and each ride will average 27 miles start to finish.

TOUR DE FARM

Outdoors and lunch at the Georgi with a tour of the Covered Bridge Museum.

Created by the Agricultural Stewardship Association the rides through Washington County's scenic rural landscape will take bikers by protected farms,tour a working dairy and stop at roadside Farm stand and U-pick locations.

Participants will enjoy this special opportunity to see our working landscapes from a bicycle and learn how protecting farmland strengthens our agricultural economy and benefits the entire community by providing fresh food, clean air and water plus beautiful landscapes for all to enjoy.

Tour includes a box lunch and voucher at participating farm stands. A portion of the rides proceeds will go to support the ASA.

CULINARY JOURNEYS

like to call the 'Tuscany of upstate New York' - a Slow Food member made the unsolicited comment that he hasn't seen farms or farmland like this outside of Italy.�

These journeys will have you exploring the farms and fields of Washington County learning first hand from the growers and producers what it takes to producer quality wholesome products.

We will collect ingredients on the way and together make our evening meal.

Local Chefs will teach techniques and

Tours will include a farm cycling tour on Saturday morning, tickets to Al Frescos Dinner*, an AM cycling farm tour to the Al Fresco Sunday brunch* * tickets are based upon availability.

WASHINGTON COUNTY COVERED BRIDGES

AL FRESCO JULY 25-26, 2009 In America the average distance food travels from farm to table is an astounding 1,500 miles. The food at the Al Fresco Dinner - sourced from 26 local farmers and producers - traveled an average farm-to-table distance of only 12.5 miles (not including the olive oil)‌ Regarding our area - which some

It's hard to imagine the early settlers of Washington County, traveling by horse and buggy to and running up against a swollen Battenkill or an ice-jammed Hoosic river. Their solution-the covered bridge-still carries us across the water as we journey through the country side. Built in the Civil War era, four of the county's covered bridges still remain, three of which are still in use Rexleigh, Eagleville and Buskirk. The fourth, in Shushan, has been preserved as a museum. All are listed on the National Register of Historic Places.

Tours will include a visit to the bridges in Washington County, a float down the Batttenill with Battenkill Valley

share secrets on turning farm fresh products into delicious meals. You will learn how to buy at farmers' markets, road side stands and u-picks to create meals, treats and products suitable for freezing and preserving.

Programs will vary based on the season please visit our website for dates and details of these trips.

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Fresh Cups to

Wake up Sleeping Cities

By Tania Prizio • Photos by David DeLozier

“The restaurant is about food but cafes are about people,”says Richard Genest, owner of Moon and River Café in Schenectady.

Tucked away, blocks from Saratoga Springs' main strip, is Caffé Lena, the oldest running coffeehouse in the nation. However,this usually hopping joint is so serene at 3:00 in the afternoon one might not even notice the double wooden doors leading to a second floor legend.

The first step in and Bob Dylan instantly pops into mind. Without knowing the full scope of Caffé Lena's history the aura was already revealing the energy and spirit of music and community. This is the same energy that coffeehouses that follow, whether they know it or not, have tried to recreate for decades.

In 1960 when Lena and Bill Spencer opened Caffé Lena many Saratogians “had never heard of espresso and they had heard of folk music but didn't care much for it,” says Sarah Craig, current manager of Caffé Lena. Lena's shop helped “set the tone of the Saratoga you see now,” Craig adds.

Genest's life work has been the coffeehouse; he has opened ten in nearly forty years including two in the Finger Lakes and four in Albany but this is his first time in Schenectady. Genenst believes his café has created a non-alcoholic and all-ages nightlife for the area.“It's the music that really rocks this joint,” says Genest,“I've hosted every highschool band in a 20 mile radius,”he jests.

Is it possible that half a century later this idea can work for other parts of upstate New York?

There is a hand-full of dedicated entrepreneurs willing to try in Schenectady, Cohoes and Troy. All of which are cities undergoing a cultural revival after post-industrial slumps.

Besides for bringing the youth into the city, Genest also hosts a weekly television show on channel 16 in Schenectady. 'Schenectady Today' is a variety show giving local artists, activists, poets and musicians a chance to showcase their work to the community.

This is an extension of what he hopes to provide Schenectady through Moon and River.

18 Nick Porsia, owner of Troy's Spill'n the Beans, had no idea that a coffeehouse could be that effective in urban redevelopment. Porsia, who had already been roasting his own beans for two years, thought it was time to open his own coffee house. He settled on Troy after driving around the downtown early one Sunday morning and thought,“I can make this work.”

“Ten years ago Remsen St was an empty parking lot,” says Mary BurgessBradt, 20-year Cohoes resident and teacher at Van Schaick Grade School, “and now it's vibrant.” While Bread and Jam plays a small and very new role in this transition there is no doubt to Burgess-Bradt that it has been a positive one.

He is not disillusioned by a romantic idea of a coffee shop's role in society.

In the simplest terms he mostly understands that coffee provides comfort. “Even in a recession, it is not too much to buy a $1.50 coffee to make your self happy,” he says.

Porsia soon saw the role that his café would play for the quaint downtown area he found that morning.

The place became “a central spot for communication,” says Porsia.The classy yet comfortable atmosphere of Spill'n the Beans attracted city council members and business people. In his shop Porsia witnessed a microcosm of a “community effect” that encourages the growth of city, simply by providing a meeting place.

Salvatore Prizio, Chief Financial Officer turned entrepreneur, had a similar experience before opening Bread and Jam Coffeehouse of Cohoes. His heart was originally set on the Saratoga Springs area, his mind was changed while visiting his wife and co-owner, Nicole Prizio's hometown of Cohoes. “I fell in love with Remsen Street,” says Prizio of Cohoes main strip.

Prizio left his Manhattan record industry job one year ago to get back to the roots of music - the music venue and live performance. He moved to Cohoes in order to follow that dream and to open the only venue of its kind on Remsen Street. Now, the coffeehouse is hosting local and touring bands four days a week as well as Cohoes Business Council meetings.

not require uniforms at Ambition Café, “If I have six people working for me I want six different personalities; not one square box,” he says, pointing out that his own uniform for the day includes a Cyndi Lauper t-shirt. It is the character of the place that lures artist and musicians to his shop - he simply showcases them.

Schenectady has also felt the positive side effects of coffeehouse culture.

Marc Renson, owner of Ambition Café on Jay Street, has certainly brought his contribution to a new level by sponsoring Cyndi Lauper and Rosie O'Donnell at Proctors Theatre. Aiding in bringing quality entertainment to the city.

Schenectady has been slowly reviving itself with a farmer's market, new businesses and the most recent 2007 renovations to Proctors Theatre, which included an addition of a new coffee shop and box office.

Renson attributes his own contribution to the personalities of the coffeehouse, the sort of individuality that is lost to chain cafes. For example, he does

While it is easy to glorify a truly romantic image of the coffeehouse as an incubator for social change it is really the community's attitude that changes an area. In their own ways, each cafe plays their small role in the city they are in, whether as a meeting spot, a music venue or a cheap cup-o-joe. The truth is that it is an inspired community that brings light to their cities. Perhaps the role of coffeehouses from legendary Caffé Lena to new-be Bread and Jam provide a minute drop of inspiration to wake up these cities and look towards their futures.

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SUSTAINABLE FORESTRY

Seeing the Forest for the Trees Photos and story by Persis Granger

Six years ago, when Gary Martin was let go from his job, he felt as though he'd been kicked in the gut. After having worked well into his fifties with years of favorable performance reviews, this man found himself suddenly unemployed, with no likely prospects at hand.

What was at hand was his recently purchased portable band saw mill. That, and a dream.

He and his wife, Wini, had often talked about turning this part-time hobby/business at their Thurman home into a fulltime venture when he retired. The pink slip forced them to ask a question: Could they fast forward to their “someday” dream and begin immediately to sustain themselves with what they could produce from their mill? It was now or never, and they dug into the project with fervor.

There was no time to lick the wounds caused by the loss of his job. There were so many things to learn-not only about sawing, but about forestry, business management and marketing, as well. They found workshops and seminars to help them acquire the skills they needed, and discovered all around them people who enthusiastically shared ideas to help them succeed. Family solidarity was the lifeblood of the effort.

Although Gary had worked with wood all his life, sawing boards is a specialized skill that requires training. Over the years he had sawed with Stuart Baker, a long-time sawyer in Thurman, learning the fine points of getting the most usable board feet out of each log. Part of Stuart's mentoring eventually involved stepping back to allow Gary to solo at the job. Gary credits Stuart with helping him to gain the skill and confidence he enjoys today.

The Martins enjoy having visitors stop by their mill at 280 Valley Road, Thurman. If you have time, Gary won't hesitate to shut down his saw and talk history (his fourth great grandfather, Caleb Reynolds, is said to have owned Thurman's first sawmill, just a mile or so up the road), silviculture, milling

grains he finds in these trees, and some oddities that speak of days gone by, like the marks left in a maple by taps hammered into the tree decades ago. He says that each time he loads a new log on the mill it is like Christmas. “You never know what you'll find. We feel privileged to discover the beauty each new log holds. Crotch wood and knurly pieces, especially, have grain and color unique to each sawn board, just waiting to be turned into one-of-a kind pieces.”

or personal philosophy. With Gary, it's all related. He touts the advantages of his band saw mill. “When lumber is cut using this saw, the kerf (the bite the saw takes when it slices through a log) is only one-eighth of an inch, compared to a half inch or more taken by a circular blade. A savings of more board feet and less sawdust might not sound like much, but when you're talking about cutting a thousand board feet of lumber, that amounts to a substantial amount of wood.”

Saving wood on the mill has financial implications, of course, but at Martin's Lumber, which they operate with Wini's brother Bill Good, economy is part of a much larger picture. The Martins are dedicated to sustainable forestry, managing their tree farm, not only so they will be able to continue harvesting timber for the slabs, signs, siding and dimensional lumber they sell, but also so future generations will be able to enjoy, use and pass on thriving woodlands.

Gary and Wini established a Certified Tree Farm, which entailed enlisting the help of foresters in locating the boundaries, identifying the “inventory,” establishing their priorities, building roads that follow contours of the land and disturb the soil just once, and creating a map of it all. They selectively cut, thinning out diseased or injured trees to release growing room around healthy specimens. Gary speaks of the particularly interesting character of the

Waste is a dirty word at Martin's Lumber.

Everything that can be used is used.

Sawdust (except from toxic butternuts or black walnuts) is given away for livestock bedding or mulch. Odds and ends of small pieces are sawed into “stickers,” the strips that allow air to circulate through a lumber pile. Edgewood trimmed off logs before boards are sawn is used for camp wood or fuel for the outdoor furnace that heats the house and domestic hot water.

Safety is the byword. The mill area is continually raked free of small scraps and knots to prevent dangerous falls. Gary, Wini and Bill check each other frequently to prevent accidents, and they never walk on logs, which can roll treacherously. Even the log headers and trails are kept free of slash.

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You don't need to ask the Martins if their bold experiment is working for them. Their enthusiasm continually bubbles to the surface as they discuss their products and their philosophy. Gary points to a stack of milled lumber. “I think people need wood around them in their living space. You need more than metal and plastic.”

They've hardly had time to look back at what might have been. “In the end, things work out for the best. Here we are over five years later, having the best time working together, building our business, meeting new people, learning new skills.”

Gary has always been fascinated by the artistry of black smithing and recently took a workshop from an experienced smith. He has acquired an old anvil and was given a powered bellows from a neighbor. He's made some fireplace tools and can't wait to create his next piece. Wini, too, is passionately creative. Besides designing a hillside rock garden and raised vegetable beds, when she has time off from the mill, she crafts stained glass stepping stones and garden benches from concrete. She also has mastered a technique for making feather-light paper beads that look like porcelain, used for earrings. She calls it “recycling at its best.”

Although the Martins are more than willing to give impromptu demonstrations of the mill and crafts when visitors stop by, or even take them on a woods walk to explain the concept of sustainable forestry, they shine during open houses scheduled during Thurman's March Maple Days and the Columbus Day weekend Fall Farm Tour.

Both adults and kids are encouraged to participate in these activities. The Martins feel we need to invest time in teaching children about the self-renewal of forests and steps we can take to ensure that trees always will grow there. Their own sons, James and Caleb, grew up with those

messages. Caleb, in particular, seems interested in carrying on the milling operation. “If he does, he'll do it his own way, put his own spin on it, just as we have done,” Gary says.

“That's to be expected. And who knows?”

He picks up his grandson, Miles. “Maybe someday this little guy will want to do it, too.”

Learn more about Martin's Lumber and Lucyann's stained glass stepping stones and paper bead earrings at www.PersisGranger.com/Adk_Martins.htm

About the author: Persis (“Perky”) Granger is a thirty-three year resident of Thurman. Author two historical novels and a nonfiction work about Alzheimer's, she presents programs for adults and kids. She also hosts the Adirondack Mountain Writers' Retreat, August 20-23, 2009.

Learn more: www.PersisGranger.com

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By Roger Fulton and Mike Carpenter

WHAT WE FOUND: We found a very tranquil spot on the Hudson to enjoy. Although we went on a beautiful Saturday afternoon in mid-August, there was only one other car in the lot when we arrived (another friendly kayaker who we chatted with for a while.) There wasn't a power boat or jet-ski around - our kind of place!

Too many of us overlook great outdoor activities because they are so close to home that we take them for granted. Or they are just far away enough that we don't even know about them.

Well, we're going to change that for you! In this regular column we will provide you with a fun and seasonal activity, a place to do it and we'll even give you explicit directions on how to get there. Then it's up to you to get your spouse, family or friends to get “up and out”and join you for a great morning, afternoon, or an all day adventure.

SHERMAN ISLAND BOAT LAUNCH ON THE HUDSON RIVER

We went upstream to the dam (about 1.5 miles) and it took us about 45 minutes. Once we took some photos, we turned around and drifted back to the launch site. It took us about 20 minutes for the return trip.There is a very slight current that should not bother you no matter which direction you take from the launch site.

NEAREST TOWN: South Glens Falls, NY A pleasant outing on a tranquil part of the Hudson River GENERAL DESCRIPTION: This is a flat stretch of the Hudson River.The launch site is about 1.5 miles below the Spier Falls Dam and takes you along a scenic stretch of the Hudson River.

WHAT YOU WILL SEE: Tranquility comes to mind. This is a really quiet stretch of the mighty Hudson River.

HOW TO GET THERE: Take Exit 17N off the Northway (I-87). Go north about .6 miles to your first left (Fawn Rd.) Turn onto Fawn Rd. Go about .1 mile to the first intersection. Turn left at the stop sign. Go about 3.1 miles (this road is called both the “Mountain Rd.” or “Spier Falls Road”) and you will see the boat launch sign on your right.

GPS READING LAUNCH SITE: N 43° 13.251' W 073° 46.134' CAUTIONS: There is a power dam about 1.5 miles upstream and another power dam about three miles downstream. However, neither of these should bother you.

SEASON-HOURS-FEES-PARKING: Open dawn to dusk. Parking is free and plentiful. As always, be back to your car well before dusk.

TIME: We traveled about 45 minutes upstream (to the dam) and then it took us about 20 minutes to return to the launch site (with the current). You can go downstream from the launch site for about three miles, if you want.

FACILITIES: Picnic tables and portable toilets are at the launch site.

Also, there are signs for handicapped fishing and handicapped hiking access.

Although we did not go downstream from the launch site on this outing, the friendly kayaker that we mentioned earlier did, and told us that it was just as pretty and tranquil as our trip upstream. Our next outing will be downstream (maybe with our fishing poles).

This mini-adventure is excerpted from the book, 25 Flatwater Kayak & Canoe Trips in the Lake George, NY Region, by Roger Fulton and Mike Carpenter.

“Outdoor books for ordinary people” is their theme for several regional outdoor books for this area, and more on the way.You can access all of their titles at www.RogerFulton.com or www.commonmanbooks.com or ask for them at your local bookstore or other selected area retailers.

25 Mack Brook Farm has recently been certified by Animal Welfare Approved.

The Animal Welfare Approved seal is an assurance to consumers that the cattle at Mack Brook Farm have been treated according to the highest welfare standards and raised on pasture or range.

EARNS ANIMAL WELFARE APPROVED SEAL

Kevin Jablonski was born and raised on the farm his grandfather bought in the 1920s. Today, he and his fiancé, Karen Christensen, raise Angus cattle and direct market the beef from the farm. Situated between the Adirondacks and the Green Mountains of Vermont, Argyle, New York in Washington County, was a Scotch land grant and attracted immigrants from Argyll, Scotland who found the land very similar to their Scottish homeland. To work in concert with nature, raising Angus cattle, native Scottish cattle bred from indigenous wild cattle, made the most sense for Mack Brook Farm. “Why fight against nature with a breed that's not suited for the area, when you can raise cattle that are already adapted to the land and the climate?” Kevin says. “It makes sense from a business perspective and a welfare perspective-our cattle are in the environment that is most comfortable for them.”

One problem the owners ran into when building their herd was the weakened genetics of some Angus cattle. “The grassfed genetics have been bred out of a lot of the Angus,” Kevin says. “So we went looking for a way to get the strong, traditional bloodlines into our herd.” To that end, they acquired a bull that is the grandson of a bull brought over from Aberdeen, Scotland in the 1950s.

“We went as close to the source as we could,” noted Karen, “so that we could get superior genetics.”

Their beef has received accolades from customers and chefs. “Our secret,” says Karen,“is proper genetics, proper feed and minimal transportation.” They count themselves lucky to have a USDA approved processor five miles from their home that welcomed the Animal Welfare Approved inspection team. “Long transport can kill the taste of the meat,” Kevin says. “It reduces the marbling and negatively affects the quality. Our processor is five miles away. A New York City chef once told us he didn't believe our cattle were grassfed because of the wonderful marbling.That's how big of a difference shortened transport can make.”

Mack Brook Farm beef is sold directly from the farm and at local stores. The owners are part of a farm-to-chef program that sells their beef to restaurants in New York City, such as Gramercy Tavern. They are also selling more sides to individuals who have found that buying in bulk directly from the farmer is more cost-effective.

Mack Brook Farm's cattle are born and raised on the farm. They eat only pasture grass and hay grown on the farm. Kevin and Karen decided to apply to the Animal Welfare Approved program when they started researching membership in American Grassfed Association (AGA). “We saw the ad for AGA,” Karen says, “and noticed we could apply for both at once. We went to the Animal Welfare Approved website and found out the program values matched our own we were already doing things the Animal Welfare Approved way. We've been letting people know that we are now Animal Welfare Approved and the feedback has been great. The program has high standards and is up front about its standards and practices, so people trust the label. That's been a big benefit for us.”

Running Mack Brook Farm is a family affair. Kevin's two sons, Jason and Jarid, live on the farm and help out when needed, especially during hay season. Karen's daughter, Gretchen, handles recipes and development from her home in Chicago.

“We're excited to be Animal Welfare Approved,” says Kevin. “We appreciate how the program looks after the welfare of the animals and the farmers. It's great to see the growing demand for grassfed beef.”

The Animal Welfare Approved seal is an assurance to consumers that the cattle at Mack Brook Farm have been treated according to the highest welfare standards. This seal ensures that their animals have been given continuous access to the outdoors, giving them the space and environment they need to express their natural behavior. For more information about Animal Welfare Approved, visit www.AnimalWelfareApproved.org.

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GLOBAL ISSUES Local Solutions

By Rebecca Drago, Skidmore College Student • Photos by David DeLozier

Grassroots initiatives are sprouting up all over the planet as the threat of global warming increases. While the movement is populated with people from all walks of life, Skidmore College demonstrates its significant appeal to the youth sector. For the past year, members of the college's active Environmental Action Club (EAC) have been working on several projects, including instituting a free bike rental program, building a community garden, and a political lobbying group. In addition, one subcommittee of EAC has been working on a national campaign called Cool Cities.

The Cool Cities Campaign was created by the Sierra Club in 2005 in response to the government's refusal to sign onto the Kyoto Protocol. The program works to enact a similar commitment from local governments as the Protocol would have implemented on a global scale. After asking the mayor to commit to lowering Saratoga's overall greenhouse gas emissions, our team of students will work on a detailed plan to actually implement these changes.

By eventually collaborating with Sustainable Saratoga, another local grassroots environmental group, Saratoga will become a Cool

businesses in the downtown Burlington area to commit to personally reducing their carbon emissions by 10% within about a year, the group then worked directly with these stores/restaurants and monitored their progress. This initiative was widely successful, growing to over 70 participants; eventually, a similar group in Keene, New Hampshire enacted the program in their city.

City. As our first initiative within the larger campaign, we decided to engage in Saratoga's Sustainability Challenge. This program is based off of the “10% Challenge,� created by a group in Burlington, Vermont. Asking a few

Adapting to better fit the needs of each business, our sub-committee of the EAC changed the 10% Challenge to the Sustainability Challenge. This enabled us to focus on improving general environmental concerns and building community support around environmental issues as opposed to strictly reducing emissions. The Sustainability Challenge pairs businesses with a few members from our group, working together to reach a set of goals we have set out in collaboration with the owners. The four participants are Virgil's House, Uncommon Grounds, The Winebar, and Esperantos. - Continued on Page 33

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SOLAR POWER: The Local Energy Supply

By David Verner

That leads us to solar. Every minute enough of the Sun's energy that reaches the Earth's surface meets the world's energy demands for a whole year. That's a lot of energy and we can capture some of it with technology. There are several types of solar technology that can be used by the average business or home owner.

Let's face it; energy is something we cannot live without. It powers our homes, businesses and devices. For most of us, that energy is derived from nonrenewable resources taken from hundreds, if not thousands of miles away. But things are changing. The growth of renewable energy interests is skyrocketing. Both the Federal and State governments are supporting this change.

Many types of renewable energy technologies are viable in our region but most have limitations, except solar. We all have access to the sun. You may have a neighbor's garage or a tree in the way, but in general most of us can utilize the sun for clean, free renewable power. Unless you live in a big open cornfield or on top of a mountain, capturing wind is probably not an option for you. For those who have a river running through their property then hydropower is the perfect option. But there probably aren't too many of you who have such a luxury. Geothermal and biomass are options but the systems are very expensive and complicated.

One type of solar technology is solar thermal energy, and is used to heat hot water. The technology is very simple. A solar collector is filled with either water or a heat-transfer fluid; these fluids are heated directly by the sun's rays. Once hot, the fluid is pumped to either a storage tank for direct use or to a heat exchanger where it transfers its heat to a conventional water system. Once the heat-transfer fluid passes off its heat it is then pumped back to the solar collector where it starts the process all over again.

Solar thermal collectors in our region cannot support all of the hot water needs for the average family, though. Backup systems are still needed for winter months.

Another type of solar technology is one where electricity is generated from photovoltaic cells (PV). PV systems are sized to meet all of your electricity usage, or a percentage of usage, and are designed using the terminology Kilowatt (kW). An average residential-sized system would use as low as a 4kW system to over a 10kW system. A commercial application can go up several hundred kWs.

A PV system is a little more complicated than a solar thermal system. A PV system has several components that each play a specific role in generating power. The first and most familiar are the PV panels, or “modules.� These are the thin box-like units that either sit on a roof, are attached to a pole embedded in the ground or are mounted to a ground structure. Many people think that the sun's heat is what creates the electricity but it is actually light rays that interact with the solar cells that create the electricity. Once the light is converted into electricity it is then sent to the next component, which is called an inverter. The inverter turns the electricity from its DC (direct current) state into the AC (alternating current) state. The AC type of electricity is what most appliances like to use for energy. From the inverter, the electricity can either be stored in batteries for systems with battery backup or used to turn your lights on at that moment.

One example that we'll look at is Bill and Jennifer's home in Malta. They live in a 2,100 square foot home and have 2 young children. They use on average 450 kWh per month, and would like to install PVs for their home. In the next edition, we'll discuss how a family like Bill and Jennifer can determine what type of solar system is best for their home, how large of a system they would need to meet their needs and the costs involved.

David Verner is CEO of Adirondack Solar (ADKsolar.com), a solar installation company specializing in all aspects of solar technology including grid-tied battery backup systems and off-grid applications. He can be reached at 1.877.407.3356, dkvener@ADKsolar.com

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Logo created by Kevin Hollowood

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Buying Local at Local Grocers

By Amy Stock, Contributing Writer • Photos by David DeLozier

As an individual, one of the simplest and perhaps most gratifying steps you can take to 'go green' is to buy local grown produce and locally made products. Fortunately in the Capital Region we have plenty of options to access local produce and products, including shopping at local farmer's markets, joining a CSA (Community supported agriculture), buying fresh produce from a local farm stand, or shopping at one of the many locally owned grocers.

WHY BUY LOCAL? Buying local reduces long distance transport, significantly decreasing fuel emissions; supports a more sustainable local economy by keeping money in the hands of local merchandisers and farmers; and cultivates a greater sense of community and security by getting to know your local farmer, grocer or vendor.

Many whole foods or health food stores in the capital district are committed to buying and selling local products whenever possible.

Additionally, these same stores are locally owned, providing a host of other benefits.

SUPPORTING LOCAL FARMERS AND THE LOCAL ECONOMY Simply put, buying local produce and products supports the local economy. During these challenging economic times, creating a strong and vibrant local economy is critical, and more sustainable over the long term.

Margaret Jones, owner of Green Pea Market in Greenwich commented, “I think keeping the money here in the village is really important. I try and sell as many local products as I can.”

Washington County, where Green Pea Market is located, has an abundance of local farmers and producers of other artisan products.

Green Pea Market carries many local products including locally grown vegetables when in season, milk from Battenkill Valley Farm, maple syrup, meats and a variety of locally made cheese.

Jill Lyon, owner of Wild Thyme Whole Foods and Tea Co. in Ballston Spa added, “People are starting to understand they have spending power.” According to Lyon, many people realize they can choose when and where to spend their dollar - and many see the importance of keeping their dollars locally.

Wild Thyme also carries many locally made products and local produce when in season. They have a special veggie box program where they buy all the leftover produce from the local farmers market. Each week this produce, along with any other produce in the store, is listed on their website and customers can purchase a 'box' of five items for $15. According to Lyon, this is the 5th

year for the program and so far it's been successful.

According to Katie Centanni, Front End Manager of the Honest Weight Food Coop in Albany, “People are becoming much more enlightened to how important it is to support local producers. People are becoming more aware, going to farmer's markets, shopping at the coop.” She added,

31 “Many people have realized they have no idea where their food is coming from.

It's become really valuable to know where your food is coming from.”She noted as part of their customer service they will send customers to other small local businesses if they don't have the product for which they are looking.

LOCAL GROCERS A SOURCE FOR EMPLOYMENT The Honest Weight Food Coop has a significant number of employees, with 65-70 paid staff and over 900 working members. A member-owned and operated coop in operation for 32 years, paid staff receive health, dental and vision, plus discounts on purchases.

According to Bjorn Loftfield, co-owner of Moorfield Green Grocer, “we pay our employees a living wage, and therefore, have very low turnover.” He added that most of his employees are well educated and work at the store because they have a passion for sharing their knowledge and interest in health and whole foods.

Grocers like Lyons purchase as much local produce as she can. In the off-season, or for products which simply won't grow in our climate, like bananas, they do purchase produce from Albert's Organics, a northeast regional organic food distribution company.

Fortunately, much of the produce Albert's offers come from growers in Vermont, Massachusetts and New Hampshire.

Green Grocer in Clifton Park also buys local, said owner Bjorn Loftfield, “We get as much local produce as we can.”Loftfield shared the success story of Meadowbrook Farm, a local dairy farmoutside of Albany whose milk they carry. “They are a small family dairy that stuck with the older way of dairy farming, still selling their milk in glass bottles and making deliveries. They have been able to make a living on the quality of their product and reliability.”Most local grocers carry Meadowbrook Farm milk, evident of their success and quality product.

UNIQUE PRODUCTS, SPECIALTY SERVICE & SENSE OF COMMUNITY Much of the popularity and success of local health food stores stems from the unique products they offer as well as individualized customer service.

FRESH, HIGH QUALITY LOCAL PRODUCTS The hallmark of a local health food store is its emphasis on selling fresh, high quality organic produce, especially locally grown.

According to Centanni, most of their customers recognize local produce is generally fresher and better tasting that what is sometimes found at chain super markets. “They can see that greater care has gone into the product.”

Most local grocers try to offer local organic produce whenever possible. However, for many small farmers the cost of the organic certification process is prohibitive. In these cases, local grocers like Jill Lyons, owner of Wild Thyme Whole Food and Tea Co in Ballston Spa, understand the importance of still supporting these farms, “A majority of our produce is organic, and all is pesticide free. But, we also buy from small local farms that have no pesticides but can't go organic due to the cost.”

Rich Frank, owner of Four Seasons health food store in Saratoga Springs emphasized the value customers place on specialized individual attention, “We research and try to bring in products we feel good about, like our vitamins.” He added, “People appreciate the level of discernment we give to our products.”

Bjorn Loftfield shares a similar philosophy, “As a small business we try to be responsive to what people are looking for.”Jill Lyons added, “We offer something the big box stores don't - extremely individualized attention.” She continued, “Our customers see it and feel it. I know my customers and frequently see them elsewhere in the community.

They are an extension of our personal family.”

Four Season's customers keep returning

for the same reason, added Frank, “Some people prefer to come to a small intimate store - where people are going to know you and remember you. It's harder to get that at a super market chain store.”For these local grocers - the quality of their products and service is what matters. Their emphasis on local produce and products and specialized customer service continues to generate strong customer loyalty and a sense of community. And, buying from these local grocers can help everyone get a little “greener.”

HONEST WEIGHT FOOD CO-OP 484 Central Ave., Albany 482-2667 GREEN GROCER 1505 Route 9, Clifton Park 383-1613 WILD THYME WHOLE FOOD & TEA CO. 108 Milton Ave. (Rte 50), Ballston Spa 885-7275 FOUR SEASONS NATURAL FOODS & CAFÉ 33 Phila St., Saratoga Springs 584-4670 GREEN PEA MARKET 70 Main St., Greenwich 692-2103 THE VILLAGE STORE CO-OP 25 East Main St., Cambridge 677-5731

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EARTH FRIENDLY WALLS OF BEAUTY AND COMFORT

with New Products Available Locally

By Sophie Gillet Castro & Karen Totino

Time outdoors in the summer and the beauty of nature may inspire us to beautify our interior. It's a great time to bring into the home colors and textures that will sustain us in the months to come.

It might not be financially sensible however to re-decorate the entire house. So why not focus on wall treatments this summer?

lime plasters. It creates no waste, as you can reuse any excess of it, even after you've mixed it and it's dried - you just break it up and rehydrate it with water. It comes in 43 colors that can be mixed to create many more, and 3 different finishes. 'American Clay' cost approximately $1.50 to $1.70 per square foot.

Another approach to setting a different mood and change the style of a room is by using wallpaper. It is also very useful in concealing unevenness and flaws in walls. Conventional synthetic ones contain toxic solvents and off-gas VOC's. They end polluting land fills. Select a wallpaper that is vinyl-free, uses water-based inks on cellulose paper, and has a water-based glaze (which will tolerate light wiping).

We favor 'Mod Green Pod' and 'Madison & Grow' wallpaper collections, which cost on average $15 per yard.

Walls and ceilings contribute significantly to the mood of a space. They are the largest part of the framework of a room and they affect our overall experience.

When it comes to home renovations, in addition to visual changes one has to consider the impact on one's health. There are now some unusual new materials that offer both aesthetic and earth-friendliness, at quite affordable prices.

Imagine a product for wall application that not only gives texture but also cleans the air. It is called 'American Clay'. A blend of natural clay, recycled aggregates and mineral pigments that is mixed to water, it is applied like a plaster and gives your walls a beautiful warm finish. Once applied, clay produces negative ions that will work as an air filter (fighting off mold growth), and neutralize the effect of electromagnetic field created by computers and appliances.

This product is an environmentally friendly alternative to cement, gypsum, acrylic and

toxins, VOCs, or carcinogens. What is amazing is there is no trade off for performance. 'Mythic' goes on smoothly and is very durable. It has 1200 vibrant colors to choose from, and your choices are endless with the ability to match almost any color. Cost ranges between $43 and $45 per gallon.

A fresh coat of paint is a simple way to enliven your walls. Let yourself be inventive, innovative, daring perhaps. If your walls are a dull unadorned white, break up the monotony by using a different color on the ceiling, and/or one of the walls. If the room feels too dark, lighten it up with a vibrant color. Dare stripes or borders.

And remember to choose a zero VOC's type paint (volatile organic compounds). Why? Because those chemical compounds in regular paints remain toxic for a long time, sometime years; they linger in the air and can become lung, skin, eye irritants, and affect indoor air quality.

One of our favorite non-toxic paint brands is 'Mythic'. This paint has absolutely no

Finally, perhaps all you need in order to carry nature's harmony into your home, is a few panels of Kirei board. Made from reclaimed stalks of

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the sorghum plant and non-toxic adhesive, it is a very attractive substitute to wood. It can be applied as a partial or entire wall paneling, or just used as small size boards to feature art. Prices are more expensive but the effect is dramatic. 'Kirei' board costs approximately $9 per square foot.

Changes and improvements in the home do not have to be unaffordable and out of reach. In fact, all of the products described above can be found right here, downtown Saratoga Springs, in a brand new store.

Green Conscience, located on Church street, carries an array of earth friendly products for the home and the garden: flooring, cabinetry, counter tops, insulation, home accessories, kitchen compost, rain barrels, gifts, etc. Many of these products have LEED credits associated with their use.

Whether you chose to bring a subtle or dramatic change to your interior this summer, may you enjoy contributing to a less toxic

-Continued from Page 26 With Esparantos we are looking to improve the energy intensive (but delicious) pizza cooking system and making various changes within the kitchen, potentially switching the plate ware to cut down on hot water washing. Will, the owner of Esparantos is also testing out different types of energy efficient lighting for the new building, as the town favorite moves next door. Collaborating with Melissa from the Winebar, we will be working on a larger scale with improving the insulation system and air circulation within the chic restaurant.

Serving a selection of organic wine, this restaurant is on its way to a smaller carbon

environment, and may this be a creative and delightful experience.

from ecologically responsible sources. 518306-5196 Karen@green-conscience.com

Sophie Gillet Castro is the founder of DAYAA Design, and provides interior decorating and organizing services. She focuses on space well being, incorporating Feng Shui and Vaastu principles. www.dayaadesign.com 518-744 2287 (member of S.O.S- Saratoga Organizers and Stagers)

We welcome your questions and suggestions. Feel free to email us.

Thank you.

Karen Totino is the owner of Green Conscience Home & Garden, 33 Church Street in Saratoga Springs.

Green Conscience strives to be the leading local source of sustainable building materials, natural products and skilled trades people, and to help customers create healthy and beautiful spaces using products

footprint. Kathleen (the daytime manager / owner) has already jumped on the green bandwagon, as Virgils gets plenty of local food, recycled furniture and recycled paper products for the restaurant. With Virgils we will advertise the many eco-friendly practices they already engage in, educating their customers and creating a green buzz in the homey coffee shop. Uncommon Grounds will be focusing on improving recycling and waste reduction techniques, as well as using more energy efficient lighting to help create the atmosphere we know and love.

A decal displaying these efforts can be seen in the front window of each business, as

well as an informational pamphlet inside that explains the program. Each business has taken a bold step by signing onto the Sustainability Challenge; their participation symbolizes their commitment to combating the effects of global climate change. Taking local action towards global change, these leaders in the community are serving as models for the progressive city of Saratoga.

Rebecca and a group of people from Sustainable Saratoga are beginning work on the Cool Cities initiative for Saratoga Springs. For more information/desire to get involved, contact Rebecca Drago at rdrago@skidmore.edu

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Plants Can Make

Employees Happier and Patients Healthier

Employees who work in offices with live plants rate job satisfaction higher and rate statements relating to bosses, coworkers and their overall nature of work more positively when compared to employees in offices without plants, according to a study at the Texas State University.

Amazingly too, patients with plants in their hospital rooms had significantly more positive health outcomes, experienced shorter hospitalizations and less pain than patients in the control group.

Can plants really do all that? According to several prominent studies, yes!

IN THE OFFICE According to a study by the National Sleep Foundation, the average employed American works a 46-hour work week; 38% of the respondents in their study worked more than 50 hours per week. And with the current levels of layoffs those who remain employed are absorbing additional responsibilities. Those who work under artificial light, in windowless offices, report reduced job satisfaction and increased stress levels in many recent studies on job satisfaction.

So, how can an employer help ease the stress level and increase productivity at the same time? One very simple answer is green plants.

Research by Dr. Tina Marie Cade, Associate Professor of Horticulture in the Department of Agriculture at Texas State University, and Andrea Dravigne of the San Marcos Nature Center ( HortScience, February 2008) set out to investigate what the impact of green plants and window views have on worker satisfaction.

Workers throughout Texas and the Midwest were surveyed about job satisfaction and work environments. They found that people who worked in offices with plants and window views reported that they felt better about their job and the work they preformed compared to those in windowless offices without greenery.

Results supported that 69% of employees with interior plants, but no windows, consider themselves happier and more content, while 60% of those who have windows but not plants felt this way. Additionally 58% of employees that did not have either live plants or windows was the only group that stated they were “dissatisfied” with their quality of life, with .8% reporting they were “miserable”.

“I was really surprised that having a plant in your office appeared to be more beneficial than having a window in your office.

Everybody says, 'I need a window!' but actually it seemed like a plant could be a suitable alternative” Cade said.

While there were no statistically significant differences among the categories of “age”, “ethnicity”, “salary”, education levels” and “position”, males who worked in offices with plants rated their job satisfaction higher than males who worked in offices with no plants.

This study supports previous research demonstrating an increase in worker productivity and positive attitudes related to their jobs as well as the negative effects that adverse environmental conditions can have.

The scientists hope their research may influence employers, architects, and office planners to include plants in their budgets.

“Based on what we've found it needs to be considered in planning,” Cade said. “A lot of these things are seen as luxury items, but this speaks to the importance of trying to keep spaces green, both inside and outside.”

Productive, happy employees keep business thriving so bring in the green!

IN HEALTH CARE Greenery is proving its value in the healthcare setting as well! Seong-Hyun Park's (Kansas State, 2006) work titled Randomized clinical trials evaluating therapeutic influences of indoor plants in hospital rooms on health outcomes of patients recovering from surgery” concludes the following: • Patients in the plant rooms had significantly more positive health outcomes than those in the control group with no plants.

• Patients exposed to plants experienced shorter hospitalizations, fewer intakes of postoperative analgesics, more positive physiological responses, and less pain, anxiety and fatigue than patients in the control group.

• Patients with plants also felt more positively about their rooms and conveyed positive messages of the hospital caring for patients.

Findings of this study confirm the therapeutic value of plants in the hospital environment, increased satisfaction with providers and can be acceptably cost effective as compared to other alternatives. Now that's what being “Green” is all about!

GOING GREEN IS EASY, FUN & HEALTHY Getting green is easier than you think.

There are a whole host of vibrant, lush plants and environmentally sensitive containers that can make your facility a healthful and beautiful place to work.

Local service providers like Faddegon's Nursery can help with initial selection and installation, as well as ongoing maintenance.

It's never been easier or more beneficial to bring the outdoors into your living environment.

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