C O N T E N T S Community • Making the grade: I.U. Bloomington’s environmental report card . . . . . . . . . . . . 12
energy
publisher Lynn Jenkins Lynn@IndianaLivingGreen.com (317) 769-3456
• Budget fixes for cold-weather energy savings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
EDITOR Betsy Sheldon Editor@IndianaLivingGreen.com
nat u r e
C O N T RIBU T O RS Megan Fernandez L. Mark Finch Wendell Fowler Judy Kenninger
Jesse Kharbanda Helen W. O’Guinn Maria Smietana Jerry Williams
S A LES Sales@IndianaLivingGreen.com (317) 769-3456 graphic design Paul Wilson, Wilson Design, LLC e - n e w s l e tt e r Ed i to r April Perkins Web Design Margaret Hsu Stout Greenway Consulting, LLC
ad v i s o r y b oa r d Hugh Baker John Hazelett Bill Brown Grant Jenkins Jeff Echols Jesse Kharbanda Liz Ellis Glenn Livers Deb Ellman Greg Martz Bert Gilbert Ellen Michel Carey Hamilton p r i nt i n g The Papers – Milford, Indiana s u b s c r i p t i on s $18, six issues Indiana Living Green 1730 S. 950 E. Zionsville, IN 46077 Sign up for our e-newsletter online www.IndianaLivingGreen.com
F a m i l y / Ho m e • Bright ideas for choosing eco-friendly candles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 • For the Birds: making your yard a welcoming place in winter . . . . . . . . . . . . . . . . . . 6
food • Holiday menus starring local chefs and local ingredients . . . . . . . . . . . . . . . . . . . . 16
con s u m e r i s m • No-gift gifting: 10 ways to give without generating waste . . . . . . . . . . . . . . . . . . . 20 • Upcycled style: locally made totes feature repurposed material . . . . . . . . . . . . . . . 23
f e at u r e s • • • • • • • •
Business Service Directory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Eat Right Now with Wendell Fowler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Footprints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Green, Greener, Greenest . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Green Greetings from the Publisher . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Green Marketplace . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Hoosier Environment with Jesse Kharbanda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 The Last Row . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Advertise With Us Take your message to our 60,000 readers who want to know more about sustainable living. ILG RE A D ERS Gender: 30% Male and 70% Female Age: 80% over 35 Homes: 70% Own their homes Income: 68% ≥ Over $60,000 30% Over $100,000 Education: 90% College 47% Post Grad Contact your Account Executive or call 317.769.3456 Sales@IndianaLivingGreen.com
JInanuary Our Next Issue february Need-to-know guide to maintaining or updating your heating system It’s seed-catalog time! Ready to try seed sprouting? 10 surefire signs of a “green” restaurant
INDIANA LIVING GREEN is published bimonthly and is printed on recycled paper with soy-based inks.
© 2010 by Indiana Living Green, Inc. Reproduction without permission is prohibited.
ON THE COVER: From the herb-roasted leg of lamb to his hallmark persimmon sugar cream pie, Chef Thom England turns to local sources for all the key ingredients in his holiday feasts. © Photo by Julie King
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GREEN
GREENER Greenest!
Indiana Living Green offers ways for you to make a difference.
G ree n 1. Avoid buying “stuff” just to have a gift to give. Give a sincere and joyful greeting instead of a mindless gift. 2. Eat seasonal. Pass up the summer fruits and vegetables brought in from South America. 3. Start with easy steps to save energy and money: Change out all your light bulbs to CFLs or LED lights; turn down your water heater to 120 degrees; close curtains/blinds at night, but open on sunny days for some passive solar heat.
G ree n er 1. Take time to re-visit your gift list to see how you might “green” it up a bit. 2. When dining out, ask the staff if foods are locally raised and/or grass-fed, pastured, or organic. 3. Small tasks and simple investments can return big rewards: Wrap your water heater if it’s an older model; add a wool blanket or down comforter to your bed for extra warmth; install a programmable thermostat.
G ree n est 1. Invest time and talent rather than money on your holiday gifts. Give something you make: food, crafts, music, or a unique service you provide. 2. For gatherings and celebrations, visit restaurants or hire caterers that support a local, seasonal, and sustainable food economy. 3. Have an energy audit and make sure your home is prepared for this winter’s expected colder-than-normal temperatures.
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green greetings
FROM PUBLISHER
LY N N
J ENK INS
Celebrate Together in Community Joy. Peace. Love. These are words that usually define the winter holiday season, regardless of faith or cultural tradition. Another word is also important in celebration: community. Whether family, neighborhood, work, worship, organization, or principle, the connection to others is a defining characteristic of our species. It is vital to our well-being. Belonging to a community provides us security and hope, and fulfills the social needs of our nature. But belonging is only the start. Participating in community will bring greater realization of the heart and soul of our humanness. Connecting actively with like-minded others does more than just satisfy our own needs. It also helps other individuals and, ultimately, the “community” to which we belong. There are plain and simple groups with down-to-earth gatherings, as well as highly structured organizations. For green-focused groups, consider Green Drinks (seven groups in Indiana, www. greendrinks.org), the U.S. Green Building Council with five statewide chapters, Slow Food (chapters in Indy and Bloomington, with new ones forming in Muncie and Evansville). Environmental groups such as the Hoosier Environmental Council and Indiana Recycling Coalition always appreciate more active members. Groups encouraging renewable energy include the statewide Indiana Renewable Energy Association and Southern Indiana Renewable Energy Network in Bloomington. Green transportation advocacy groups for both mass transit (Indiana Citizens Alliance for Transit) and bicycling (INDYCOG), are eager for your support. And organizations such as the Indiana Organic Gardeners Association and the Bloomington Organic Gardeners also welcome you. There’s even a Green Singles website to connect with other green Hoosiers. You might even find green community in your own backyard. Neighborhood groups such as Irvington Green Initiative in Indianapolis and Green Acres in Bloomington are just two examples of the growing number of grassroots efforts to create sustainable communities on a block-by-block basis. Opportunities abound to be part of some green community this holiday season! Indiana Living Green wishes everyone a warm connection to their own community and encourages all to participate as fully as you are able. The rewards are great for you, your community, and our Earth. n
SUBMISSIONS: Letters@IndianaLivingGreen.com • Fax: (317) 251-8545 Indiana Living Green 1730 S. 950 E., Zionsville, IN 46077
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rants& raves Comments from our readers Dear ILG, I would like to thank Betsy Sheldon for the very nice article that recently appeared in your magazine. GreenCycle has been recycling in Indianapolis and the surrounding area since 1992. We appreciate having a little bit of nice publicity. I am not sure that many of our mulch and compost customers realize that all of our products are recycled. We make it easy to be green. Caroline Repenning President, GreenCycle of Indiana, Zionsville Dear ILG, Please cancel the hard copy I receive at my home address. I just discovered that I can read it online. I receive it as part of my WFYI membership, and would like to access it online to save a tree or two or three. Today is the first time I have looked at your website—what a treasure of information! I’ll enjoy reading it online. Thank you, Marilyn Smith, Crawfordsville
Response: We are so glad you enjoy our online “treasure,” which includes the magazine as a full flip-page version. We love the WFYI subscribers who have found us on the Pledge Drive. We also appreciate the support from readers who pay us for a subscription.
Dear ILG, Thanks for your thoughtful review and kind words about my new book, The Cheapskate Next Door. BTW, quite a number of the stories and people in the book are Hoosiers, including various Amish families in the northern part of the state. If you’re interested in learning more about “fiscal fasting,” I wrote a lot about that topic in my first book, The Ultimate Cheapskate’s Road Map to True Riches, which is also widely available at public libraries. Thanks again for your interest, and... stay cheap! Jeff Yeager, author 5
By L. Mark Finch
Birds
For
the Photos courtesy Mark Finch
How to play the perfect host for the real snowbirds — the ones that don’t fly south for the winter
Feeding wild birds has become a popular pastime and a multibilliondollar industry in the United States. And no wonder: Birds eat a lot. Most birds eat one-quarter to one-half their weight daily, and those that stick around in the winter have to increase their intake to stay warm when it’s cold out. In the absence of tasty insects and fruiting plants, food is more difficult for them to find, particularly when there’s a snow cover. Fortunately for them, bird food is easy for humans to find at pet stores, groceries, garden centers, and specialty shops such as Wild Birds Unlimited, with locations around the state, and Backyard Birds in Broad Ripple.
Seeds: get the good stuff It usually pays to spring for the better quality seeds. Inexpensive mixes may cost less per pound, but they may also contain more chaff and other inedible plant parts that birds will ignore. For most birds, black oil sunflower seeds are the best choice because they have a high meat-to-shell ratio, lots of fat, and are
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easy for small species to crack and eat. Before you fill your feeders, make sure they’re clean. Dirty feeders can spread avian diseases and cause seed to spoil faster. After removing old seed, mold, bird droppings and other gunk, rinse with vinegar or a 1:9 solution of bleach and water, rinse thoroughly with water, and let dry. The Audubon Society recommends cleaning feeders every two weeks. Birds will eat plenty of other things besides birdseeds, including bread spread with peanut butter and sprinkled with seeds. But bear in mind that you’ll need to break those things into birdsized servings. Some birds also like fruits: Blueberries, and raisins soaked in water until plumped are good choices. Some birds like suet, particularly woodpeckers, flickers, nuthatches, and chickadees. You can buy suet—or make your own cakes by rendering beef fat or bacon grease and freezing it into patties. An easy way to give a treat to creeping birds is to simply spread peanut butter on a tree trunk.
Location, location, location Give careful consideration to the placement of your feeders. Don’t put them too close to bushes, thickets, or www. Indiana L iving Green.com
Photos courtesy Mark Finch
hoosier environment
other places where predators can hide. To help discourage squirrels, place feeders at least 8 feet away from tree trunks or other jumping-off places, preferably mounted on metal posts. In the event that birds of prey or larger mammals start hanging around your feeders, discontinue feeding in that area and wait a few days until they’ve moved on before resuming. Don’t worry about breaking continuity—your birds will be back. Make water available for your birds, too. Position a birdbath or watering station far enough from your feeders that it won’t get seed in it, again bearing in mind where any potential predators could hide. In freezing weather, you’ll need to replace the water daily. If you’re up to doing a little landscaping, trees beneficial to birds include hackberry, mulberry, mountain ash, maples, black cherry, hawthorn, and oaks; as well as food-bearing shrubs include serviceberry, dogwoods, chokecherry, blackberry, raspberry, blueberry, wild rose, and gooseberry. Before planting any trees or shrubs, do a little research first—some are messy and, while the birds may like them, you might not.
Give ‘em shelter To provide winter shelter for birds, plant evergreens—cedar, spruce, or hemlock. Common juniper is also a good shelter plant, and its berries provide food for some species. Feeding wild birds can offer a great deal of entertainment in exchange for relatively little effort or expense. And once you get settled into your bird-watching station with your bird book, binoculars, and camera (and your seed catalog), winter might be a little more bearable. n Mark Finch learned about birds (and lots of other things) from his mother, Virginia, who was a volunteer naturalist at Eagle Creek Park for 40 years.
BY J e s s e K h a r b anda
Untreated CAFO Waste Fouls Indiana Waters Earlier this year, more than a half-billion eggs were recalled, most of which—stunningly—were traced to two poorly run industrial livestock operations in Iowa. That incident illustrates how a few bad eggs can have far-reaching food safety implications. Industrial livestock operations dot the Indiana landscape, numbering more than 3,000, according to state figures. Nearly 80 percent are of the largest size—Concentrated Animal Feeding Operations (CAFOs)—with thousands of hogs or tens of thousands of chickens in a single facility. From 2002 HEC and its partners to 2007, Indiana experienced a tripling of total livestock, according to the Indiana Business Research are actively involved in Center. Poorly managed industrial livestock operations shaping the development can be a major risk to the environment. U.S. CAFOs produce approximately 300 million tons of manure of new waste policy. every year, roughly twice that of the human population. But in contrast to human waste, animal manure from CAFOs is by and large not treated. Full of nitrates, phosphates, and pathogens, the waste is generally applied to or irrigated back onto farmland. In the absence of effective state oversight, some CAFO operators have improperly applied their untreated manure, and other operators have let their waste lagoons fill up with manure beyond the designed limits. Both situations can lead to contamination of rivers and groundwater. Just this summer, an industrial livestock operator over-applied 200,000 gallons of manure onto a 60-acre space, which is alleged to have contributed to the death of more than 100,000 fish in just a few days. HEC and its partners are actively involved in shaping the development of new waste policy by the Indiana Department of Environmental Management (IDEM) and the Indiana State Chemist Office. While these rules will better protect Indiana’s waterways, many gaps in environmental and health safeguards will likely remain. The State Chemist Office is, for example, not going to require mandatory pathogen testing as part of its new manure hauler certification program. Indiana is unlikely to require that operators have the financial resources to properly and safely close their manure pits. And the new rules are unlikely to create reasonable distances between industrial livestock operations and waterways, or simplify the process whereby local governments have the authority to regulate manure management. Buying dairy, meat, and eggs from locally owned, free-range farms is a step that readers can take. But you can multiply your impact by getting involved at an even broader level: Give your voice to upcoming legislation in 2011 that will safeguard our rivers, groundwater, and ultimately our health. To learn more, email us at comments@hecweb.org with the subject heading, “CAFOs.” n Jesse Kharbanda is the executive director of the Hoosier Environmental Council. Learn more about renewable standards and the organization’s work at www.hecweb.org
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Budget Fixes for Cold-Weather Energy Savings By Helen W. O’Guinn We Hoosiers gobble up energy at a prodigious rate, ranking us the 10th-highest per capita consumer of energy among the 50 states, according to EnergyTrends.org, a website that tracks energy consumption and is funded by the Lexington Institute. Don Soifer, executive vice president of the institute, says, “Residential use of coal was a big part of the picture in Indiana.” He notes that we don’t yet use a lot of renewable fuels, such as solar and wind. That, though, squares with much of the country. “As a nation, we talk about solar and wind, but we don’t use very much of it. We are a long way from having those be a big part of our Illustration Courtesy of the US Environmental Protection Agency, ENERGY STAR Program usage.” 1. Do it yourself. Although many In the meantime, the Old Farmer’s sites on the Internet tell you how Almanac is predicting a colder-than-norto perform your own energy audit, mal winter for our region. With not only you can’t do any better than the U.S. the environment at issue but also your Department of Energy’s site, www. pocketbook, what can you do now to energysavers.gov. It’s easy to underprep your home for winter both inexpenstand, thorough, and thoughtful. sively and effectively? 2. Turn to your power company. IPL, Audit your energy usage Duke, and Vectren offer online tools to help customers analyze energy us Start by figuring out where you’re age. Duke spokesman Lew Middleton losing heat. An audit will help you find says that his company also offers free the answers. There are three routes: 8
on-site energy auditing. He hastens to explain, “Customers can’t call up and request an audit. We will notify customers when their zip code comes up and then they can sign up.” Duke contracts with independent energy auditors, but the service is free. IPL’s website notes a similar service, also free. 3. Use a professional energy auditor. Albert Schinazi of Home Chek explains that he can do different kinds of audits. He can spot many issues by simply walking through your home. His most comprehensive audit involves bringing in diagnostic equipment, analyzing the results, and sending you a full written report. An audit can range from $200 to $800, depending upon the scope of the project and the size of the house. An energy auditor will not only pinpoint air leakage but also check carbon-dioxide levels in the home, ensuring that toxic-gas levels don’t increase when you plug leaks.
Little things make a difference Because heating accounts for the largest portion of homeenergy usage in winter, according to IPL, reducing the rate of air exchange can significantly lower your bill. It’s not likely, however, to pay back an investment in a new furnace or low-E, argonfilled, double-paned windows for quite a while. But there are lots of budgetfriendly steps you can take immediately. 1. Put weather stripping around doors and caulk around windows. 2. If you live in an old home, insulate outside wall electrical outlets and switches as well. (Those in newer homes should already be insulated.) 3. Close the curtains! Even cellular blinds help block cold air—heavy draperies even more so. 4. Wrap windows in plastic. Inexpensive insulation kits from the hardware store, a hairdryer, and scissors are all www. Indiana L iving Green.com
you need to “laminate” windows until spring. 5. If you haven’t already, insulate your attic—it’s not nearly as expensive as whole-house insulation. 6. Replace incandescent bulbs with fluorescents. With fewer hours of daylight in the winter, you’ll have lights on more often. 7. For a reasonable investment, a dual-action ceiling fan with a reverse switch pushes warm air down. 8. Blanket your water heater in insulation. 9. And don’t forget the easiest and leastexpensive fix: Turn down the thermostat, pull on a sweater, and toss an extra blanket on the bed. n Helen W. O’Guinn, an Indianapolis writer and editor, will greet this winter with a cozy cardigan, down duvet, and fluffy slippers.
A little stimulus for you For more expensive fixes, you may be able to get some help from the government. Until the end of 2010, you can take a 30-percent tax deduction up to $1,500 on the some furnaces, window and door replacement, roofs, and water heaters. In addition, there are state incentives (www.in.gov/oed/2379. htm), and some utilities offer their own programs—go to this site for details: www.dsireusa.org/incentives/
Resources: Area energy companies Duke Energy, 800.521.2232 www.duke-energy.com/Indiana.asp Indianapolis Power & Light Company 800.261.8222, www.iplpower.com Vectren Corporation, 800.227.1376 www.vectren.com Energy auditors EnergyChek, 317.259.0759 www.energyhomechek.com Thermo-Scan, 800.846.4655 www.thermo-scan.com Information Dasolar.com, www.dasolar.com Residential Energy Services Network www.resnet.us Energy Star, www.energystar.gov November/ D e c e m b e r 2 0 1 0
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eat right now
BY W e nde l l Fow l e r
In Winter, Dwell Within In spring, summer, and fall, friends and neighbors engage in affable communion. With its arrival, cinereal winter evokes a sacred privacy that no other season presents. Only during the austerity of winter can you take pleasure in lengthy, hushed stretches to savor what’s truly significant. In winter there’s so little to do, you can permit yourself the luxury of fertile contemplation while percolating earthly lessons. As the garden peacefully slumbers, enumerable activities occur deep within the musky soil. Just like humans, gardens use this time to process and stow away knowledge from previous seasonal experiences, to rebuild, to reinforce In winter there’s root systems, and to restore cosmic vitality. Emerging seekers yet to blossom may still live in comso little to do, you plete disconnect from the adverse impacts of their daily can permit yourself choices and activities on the third star from the sun. the luxury of fertile Our collective minds harbor blind spots to the fallout contemplation from Big Food and our dietary support of agribusiness eco-terrorists; a crisis of culture that has a gargantuan while percolating impact. Happily, many developing greenies are growing earthly lessons. more conscious as to how their behavior affects life to the far corners of the earth. By the commencement of the 21st century, society had lost touch with what may be the singular sensibility fundamental to our survival as a species: a green, reverent, sustainable culture. Might winter be the time to consider how modern life has diminished our innate, heavenly skills and wisdom? As the temperature drops, the days get shorter; animals, insects, and plants have gone to sleep; the sun appears low in the sky. In peace-filled darkness, we become more conscious of the wondrous unknowns of life, loss, death, rebirth, and the natural rhythms of the Earth. Stoke a warming fire, sit next to the summer plant you brought inside for the winter, reflect on how our species threatens to consume and befoul the natural world at a rate far exceeding our planet’s carrying capacity. Scrutinize your habits as you continue the voyage of greening your life and home. Before the Industrial Revolution, our lives were intimately tied to the seasons, and we developed traditions to express these transitional times in unique ways. Each season had its own customs, represented in symbols and celebrations; spring was about the rebirth of life on Earth, summer about cultivation and fruitfulness, autumn about harvest and spiritual attunement, and winter about the return of light in the midst of darkness. Dig into the reserves you accumulated during the year, a perfect occasion to bask in the glow of your imagination. Grab grandmother’s afghan and curl up with your Kindle, drift off to your favorite tunes, or journal your reflections, perchance to discover your soul overflowing with clarity, like stars painted onto the infinite, cobalt, frost-polished heavens. n Chef Wendell Fowler (www.chefwendell.com) has been a vegan vegetarian for 20 years, prompted by his near-death from terminal viral heart disease. He lost 100 pounds and overcame alcohol, cigarettes, and fast food. Death can be rather motivating.
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www. Indiana L iving Green.com
footprints
R e c e i v e
Shawndra Miller Photo courtesy Judy Hostetler
Cooking up community spirit
Indiana Living Green
Two summers ago, when a couple of sweltering kitchen sessions pitched oven heat against air-conditioning, Shawndra Miller decided to take her bread-baking outside. Using a solar cooker seemed a good solution. Since then, she’s successfully cooked up lentil casseroles, whole grain dishes, fruit cobblers, stews—even a chicken. Unfortunately, she didn’t have much luck with the bread. But that’s the only downside to Miller’s experience with sun-powered food prep. In fact, as part of Spirit & Place Festival in November, she and partner Judy Hostetler will demonstrate the joys of solar cooking on Sunday, November 7 during Irvington’s SkillShare “Feast”ival. Driven by a “waste-not, want-not” ethic, Miller says that her upbringing as a Mennonite has contributed to her focus on conservation and seeking out ways to use less and save more. “I’ve always had a passion for nature, and waste has always bothered me. It’s definitely contributed to how I think and act today.” One of those acts has been to build a relationship with “place.” In 2007, she and neighbor Laura Hildreth co-founded the Irvington Green Initiative as a community clearinghouse of information via a bimonthly newsletter and frequent gatherings. Since then, the organization “has taken on a life of its own.” From the initiative came the Irvington Development Organization. Neighbors get together for Green Hour once a month. IGI sponsors film screenings. It has created a teaching rain garden. The close-knit group operates—says Miller—on a net-zero budget. “We do this all on our own love of neighborhood and commitment to sustainability.” SkillShare is one of the biggest project IGI has tackled, Miller says of the Spirit & Place event that she is heading up. The “Feast”ival is an afternoon of demonstrations, allowing Irvington folks to share their expertise in a range of areas of self-reliance: food canning, cold-frame gardening, beekeeping, beer brewing, composting, and—of course—solar cooking. Attendees are likely to learn how easy and inexpensive it is to build a solar cooker. Miller reports that Hostetler put together the device using two boxes, aluminum foil, some insulation, duct tape, a piece of glass, and a few more items for an investment of $10 to $15. Miller is not expecting the workshop to change the world—yet. But she knows how ideas spread: one person at a time. “It’s not something that a lot of people would do, but if half a dozen people got excited enough to build their own solar cooker, that’s cool.” n
a t
h o m e !
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o Sign me up for the monthly Indiana Living Green newsletter.
By Betsy Sheldon
B y B e t s y S h e l don
grade
Making the
Photo courtesy of Indiana University Office of Sustainability.
I.U. Bloomington is on an accelerated track to improve its environmental report card.
D-plus. That’s a grade that might compel most students to reconsider their field of study. When Indiana University Bloomington received such a mark from the College Sustainability Report Card in 2007, however, campus activist organizations only continued their hard work. As of 2010, I.U. has pulled the grade up 12
to a B-minus, and appears determined to transform the school with a 40,000 population into an A-plus Big Ten of Green. The achievement is in no small part due to longtime commitment from students, faculty, and administration, but was certainly bolstered by the Indiana University Task Force on Campus Sustainability just prior to 2007. The group developed a long-term plan—which included the creation of the Indiana University Office of Sustainability (IUOS). Enter Bill Brown. In February 2009, he assumed directorship of the office. The I.U. alumnus brings impressive credentials to the job: An architect, he was on the steering group that created the AIA National Committee on the Environment, and participated in the Greening of the White House in 1993. He’s been active in the U.S. Green Building Council at a state and national level. He is a recipient of several awards, including two national AIA Presidential Awards and, most recently, the Lugar Energy Patriot award. www. Indiana L iving G reen.com
Photo courtesy of Indiana University Office of Sustainability.
Brown recognized that many of the existing I.U. green initiatives were slowed or stalled because of communication barriers between different departments and factions. So, leveraging his staff of two and a dozen or so interns to be the conduit to advance sustainability, he settled on the most effective strategy: building community. “There’s not very much that we do by ourselves,” says Brown. “We’re really trying as an office to be a catalyst for collaboration and connect various factions: operations, faculty, and students.”
Themester credits One example of such a collaborative effort is the 2010 Themester, the annual semester-long study program through the College of Arts and Sciences. “Sustain. ability: Thriving on a Small Planet,” is this year’s theme, supported by a tuitionfree curriculum of lectures, films, and discussions, running from September through mid-December. Brown ticks off a just a few forward actions on campus: E-waste Days, saving
more than 1 million pounds of tossed computers and peripherals in a two-year period; Zipcar and Zimride service, allowing cheap car rentals for occasional driving needs and an online rideshare board; student gardening, promoting use of local food in dining halls, and investigating university-wide composting; a student sustainability website incorporating blogs and podcasts; the greening of the Indiana Memorial Union; a formal commitment to seek LEED certification on all new building projects; and an integrated energy master plan that projects a $15 million investment to upgrade 23 building and increase the tree canopy from 20 percent to 40 percent.
Student power The focus on collaboration and community is a driver at the student level, as well. Director of the Student Sustainability Council Jacob Bowers-Bir sees the role of SSC as similar to that of IUOS. “We have several niche organizations dedicated to one aspect of sustainability. Then we have the large bodies
November/ D e c e m b e r 2 0 1 0
Photo courtesy of Indiana University Office of Sustainability.
such as the IU Student Association. The Student Sustainability Council provides the structure where broad and niche organizations can communicate with one another.” Some of the most far-reaching campus initiatives are student-driven. The Energy Challenge competition to conserve electricity and water has, in its third spring, saved 2.5 million gallons of water and 1 million kilowatt hours of — Continued on page 14 13
— Continued from page 13
energy—enough to avoid CO2 emissions of 1.6 million pounds and save the university nearly $70,000. The first-ever fall competition runs through October this year, and has expanded to include 10 residence halls, 18 fraternities and sororities, and 12 academic buildings. The challenge represents a tremendous level of cooperation among different bodies, says McKenzie Beverage, who directs the initiative. But, she says, the bottom line is based on small steps. “Our goal is greater awareness about the impact that small behavioral changes can have: turning off lights, choosing not to take the elevator, turning off the computer at the end of the day.”
Small steps toward big changes Persuading students that little steps are important is not always an easy task. Notes Beverage, “When you’re reaching 40,000 people, you’re going to find different reactions: Some really embrace it, some see it as an everyday fact of life, some are ambivalent, and some dislike it.” But, she concedes, the culture is shifting. “Green is becoming a very accepted way of life here. It’s not just a niche interest. It’s becoming mainstream.” As the topic becomes more mainstream, so does the need for higher learning in that realm. IUOS seeks to expand degree opportunities. In his fact-gathering for Themester, Brown was heartened to find that more than 240 courses relating to sustainability are offered through Indiana University. No reason to stop there: A degree program is in development and Brown introduced, just last year, a new class on sustainable communities. He notes that fellowships, scholarships, internships, and other tools are available to support students seeking experience—and that much of the research that’s helped to guide the IUOS activities has come from these students’ work.
Seeking a national standard A recent 20/20 vision retreat, says Brown, resulted in a defining mission: to position Indiana University as a national leader in campus sustainability. But by
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www. Indiana L iving Green.com
Photo courtesy of Indiana University Office of Sustainability.
whose standard? “There are a lot of rankings out there,” Brown reflects. “But we’re moving toward a national standard.” And that measure is the Sustainability Tracking, Assessment & Rating—STARS—from the Association for the Advancement of Sustainable Higher Education. “We’ve signed on as a charter member.” Bower-Birs, however, advises that campus activists not get too tied up in grades, as such ranking systems are often misused. “Sometimes these ratings only grade what looks to be happening. I.U. has done a lot—what we fail to do is publicize what we do,” he says. “We’re going to do a better job of getting people to recognize all the good things that we’re doing.” Indeed, everyone seems to be on the bandwagon to do just that. What’s critical now, says Brown, is keeping the various components connected and synergistic in order to maintain progress. “We’re facing really complex, unprecedented issues. The way to make progress is through a large flexible organization that can respond quickly and effectively. Things are really taking off—it’s nearly impossible to keep track of everything that’s going on.” That’s the perspective of Bower-Birs, too. “I.U. has the commitment, the minds, and the effort. Soon, people will associate sustainability with I.U. I’m not just optimistic about that. I’m very optimistic.” n
Resources: Indiana University Office of Sustainability: www.indiana.edu/~sustain/home.html Association for the Advancement of Sustainable Higher Education: www.aashe.org. Themester: www.themester.indiana.edu Energy Challenge: www.Energychallenge.Indiana.edu November/ D e c e m b e r 2 0 1 0
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Indiana
Cooks
At the end of August, it’s easy for Indiana residents to embrace eating local. Tomatoes, peppers, zucchini, eggplants, and melons fill farmers markets and grocery shelves, and apples, pumpkins, and winter squash are just beginning to make an appearance. But by the time Thanksgiving arrives, many food enthusiasts give up on their efforts. And when confronted with holiday entertainment, they revert to produce shipped from Chile and New Zealand, or rely on boxed, bagged, or frozen products from the aisles of the chain supermarket. There’s no arguing that eating local is more of a challenge once the fields freeze over in Indiana. But there are plenty of ways to bring Hoosier-produced foods
to the table: Winter farmers markets are growing in number and expanding in offerings. Indiana-based providers with foresight are preserving summer surplus, from raspberry jam to canned tomatoes. And local meats, eggs, and dairy products remain available year-round. We asked a host of Indiana-based chefs and caterers to suggest a holiday menu based on local offerings. While the dishes aren’t exclusively from local ingredients, local contributions dominate each menu. And many of the “invisible” ingredients—flour, butter, eggs, milk— are sourced within Indiana, as well. With a little research and a lot of ingenuity, our culinary contributors raided their root cellars, searched their pantries, scoured the farmers markets, and visited
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Photo courtesy of Trader’s Point Creamery
Locally sourced holiday meals from Indy’s greenest chefs
Top, Thom England’s autumn harvest soup showcases pumpkin and butternut squash, both plentiful at farmers markets in late fall. Above, a frittata with Gouda and potatoes features cheese from Trader’s Point Creamery.
their favorite suppliers to present this cornucopia of mouthwatering masterpieces. The meals reflect a variety of festive occasions from a Thanksgiving banquet to a hearty New Year’s brunch. The chefs share their suggestions here. You can find the recipes at www.IndianaLivingGreen.com. www. Indiana L iving Green.com
Photo courtesy of Julie King
A Thanksgiving banquet from Green B.E.A.N. Delivery Most people know Green B.E.A.N. Delivery (formerly Farm Fresh Delivery) as a farm-to-kitchen delivery company. The company also offers a catering service, ably driven by chefs Elizabeth Blessing and Brandon Hamilton. The two have their fingers on the pulse of the local and regional food industry—after all it’s the bread and butter of the family-owned company.
Thanksgiving
Roasted winter squash with chorizo and goat cheese crema on crostini Persimmon and spinach salad with roasted onion vinaigrette Turkey with herb glaze and chardonnay gravy
Pumpkin apple pie
Bloomingfoods’ Thanksgiving vegan-style The great thing about the menu proposed by chefs Kai Bookwalter and Alan Simmerman? You can get every last local ingredient—from cornmeal to canned fruit—from Bloomingfoods’ Market and Deli in Bloomington. Another plus: The spread is a hearty alternative for vegans who crave the depth of traditional festive meals. It’s easily adapted to a carnivore’s palate by simply adding a turkey (which the store carries, too).
Vegan Thanksgiving
Walnut loaf and mushroom gravy Wild rice salad Cornbread stuffing Glazed yams Berry pie made with preserved summer berries
Hanukkuh
Couscous with lamb and squash Zucchini latkes Applesauce
Sufganyot (jam-filled pastries)
Sharon Mishkin’s Hanukkah supper Sharon Mishkin directs food preparation for events at Congregation Beth El Zedeck in Indianapolis. In keeping with Jewish dietary laws, she must take care about ingredients. Her recipe for traditional Hanukkah sufganyot, for example, replaces milk with a nondairy substitute, because it’s not kosher to mix milk and meat at the same meal. Foods cooked in oil are a Hanukkah hallmark, harking to the Miracle of Lights, when one small portion of lamp oil lasted for eight nights.
Jennifer Laughner’s winter solstice repast Former chef for Earth House in Indianapolis, Chef Jenxie has established a private catering service, but she hasn’t deserted her culinary roots: downto-earth ingredients. “I love the fresh flavors of Indiana produce and products. My favorite winter meal can be made using all local fare.” The following menu is a perfect reflection of the spirit of winter solstice.
Photo courtesy of Julie King
Thom England’s Christmas dinner Indiana food traditions is a favorite topic of Thom England, culinary arts instructor at IVY Tech and active member of Slow Food Indy. Serving up tidbits of culinary heritage, he points to polenta, a historic staple of Indiana. And nothing says Hoosier, he notes, like a persimmon-based dessert. His holiday menu features dishes that win blue ribbons at the State Fair and yield a hearty, filling repast.
e sag Solstice ith sau Winter sour cabbage w ips d n n s r a a t p e and Swe tatoes o p d p e u r Whipp aple sy les in m p p a d Frie ead r b in k Pump
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— Continued on page 18
Christmas Herb-roasted leg of lamb Autumn harvest soup with squash Sauteed Indiana brussels sprouts Goat cheese polenta Persimmon sugar cream pie
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New Year’s brunch from Trader’s Point Creamery
Photo courtesy of Trader’s Point Creamery
— Continued from page 17
Source of award-winning yogurt and site of a farmers market that runs in summer and winter, Trader’s Point Creamery in Zionsville also features some satisfying dining in its loft. Delectable dishes are worth celebrating, especially at holidays. A farm-hearty brunch, showcasing eggs, cheese, and yogurt from the Creamery is a great way to get the year off to a good start.
New Year‘s Brunch Frittata with Gouda and potatoes Crispy bacon English muffins Yogurt panna cotta with candied pecans and honey apples Trader’s Point eggnog Yogurt panna cotta from The Loft Restaurant at Trader’s Point Creamery
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www. Indiana L iving Green.com
Resources:
Skillington Farms, Lebanon www.skillingtonfarms.com, winter market IWFM
Local Folks Foods, condiments, sauces, jams, and salsas, Sheridan www.localfolks.food
By no means a comprehensive list, the following reflects the sources of ingredients included by our cooks. For more information about where to find local foods, visit the following sites: • www.localharvest.org • www.goinglocal-info.com • www.indyfoodfarmfamily.org
Traders Point Creamery, Zionsville www.tpforganics.com
Nicole Taylor’s, vinegar, pasta, sauces, found at farmers markets
Meat Goose the Market, Indianapolis www.goosethemarket.com Gunthorp Farms, LaGrange www.gunthorpfarms.com Moody Meats, Avon, Zionsville, Ladoga www.moodymeats.com Skillington Farms, Lebanon www.skillingtonfarms.com, winter market IWFM Viking Lamb, Morristown www.vikinglamb.com/meat Dairy and eggs Capriole Farmstead, Greenville www.capriolegoatcheese.com
Produce Beasley’s Orchard, Danville www.beasleys-orchard.com
Scholar’s Inn Bakehouse, www.scholarsinn.com
FDK Growers, garlic, onions, by special order or through delivery service, Orleans
Stores that carry an abundance of local products Bloomingfoods Market and Deli, Bloomington www.bloomingfoods.coop
Stout’s Melody Acres, Indianapolis Winter Market, Bloomington Winter Market
Good Earth, 6350, Guilford Ave., Indianapolis www.good-earth.com
Valentine Hill Farms, Zionsville www.valentinehillfarm.com
Goose the Market, 2503 N. Delaware St., Indianapolis, www.goosethemarket.com
Other Clabber Girl, cornstarch, baking powder, Terre Haute, www.clabbergirl-store.com
Winter farmers markets Indy Winter Market, 530 E. Ohio St. www.indywinterfarmersmarket.org
Easley Winery, Indianapolis www.easelywinery.com
Traders Point Creamery, 9101 Moore Rd. Zionsville, www.tpforganics.com
Fields of Agape, flour, grains, Carthage www.fieldsofagape.com Heartland Distillers, Indianapolis www.heartlanddistillers.com
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Winter Farmers Market, 909 E. 2nd St. Bloomington, www.wintermarket@localgrowers.org
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Down With
Presenttense By Judy Kenninger
10 ways to dodge shopping stress, give without generating waste, and reclaim the holidays this year
Anyone who doubts the insanity of our modern holidays should drive through any subdivision on the first trash day after December 25. The debris spilling from rubbish cans attests to the rampant consumption that has come to define holiday celebrations. In response, the Reverend Billy, a New York City-based performance artist, has started the Church of Life After Shopping. A high holy day for this group is Buy Nothing Day, on its liturgical calendar as the Friday after Thanksgiving. Sharing the inspiration, Adbusters, an anti-consumerism activist group, is promoting the Buy Nothing Christmas. “’Tis the season to reclaim our year-end celebrations and make them our own again,” says the Adbusters website. Both groups urge us to think about how we really want to live and to actively incorporate those goals into 20
the holidays. A major plus is that finding the true meaning of the holidays is easier when you’re not spending every spare moment at the mall. If you’re ready to stop the insanity, check out these prescriptions for happier gift-giving this year.
The perfect gift
The Buy-Nothing Strategy
Ray Woodcock, student, Bloomington
Not a thing in a box, but something personal and meaningful. An invitation, perhaps: to an outing, to dinner . . . really, to just sit and talk.
Unilateral disarmament in the gift war without negotiating a treaty first may not be easy. Try to set expectations and obtain cooperation from co-workers, grandmothers, siblings, and friends. You may find they welcome a no-gift policy. The buy-nothing holiday doesn’t have to mean a no-gift holiday. A fun activity is the white elephant gift exchange party. Everyone brings something they own but don’t need. (Wrap presents in old newspapers, shopping bags, or pillowcases.) After the first person opens a gift, the next person can take that gift or choose one from the pile. Each gift can only change hands once per round.
www. Indiana L iving Green.com
The perfect gift
Jeff Echols, architect, member of Irvington Green Initiative
2 You can also make gifts from things around your home. The only limit is your imagination. • • • • • • •
Make cuttings from houseplants Can vegetables from your garden Repair and refinish an old chair, picture frame, or table Build a garden cold frame out of an old window and some bricks Put together a book of family recipes Record a DVD of your child singing holiday songs for a far-away grandparent Pack a suitcase filled with old clothes and jewelry for a child dress-up trunk.
Memberships. Museums, parks, and dues-paying organizations. The Indiana State Museum’s TITANIC: The Artifact Exhibition runs through Jan. 16, 2011, and members receive a $10 discount on tickets.
5 Classes. Art, photography, swimming, upholstery, tennis. For how-to possibilities, check out the Indianapolis Art Center, IUPUI’s Community Learning Network, and the JCC ACE classes for everything from glass-blowing to blues harmonica.
The perfect gift
A couple of years ago my piano teacher, local artist and composer Becky Archibald, wrote a piano piece and dedicated it to me, because I teach her on Sunday. Doris Jane Conway, sustainability activist Indianapolis
A helpful service. The Residential Energy Services Network has a search engine for certified home-energy auditors. Over time, this gift could save the recipient hundreds of dollars, plus help save the planet. Other ideas: hot meals delivered to an elderly relative, housekeeping services, a massage, and a portrait session with a photographer.
The No-Object Lesson If buying nothing is too extreme, try for an object-free approach and give the gift of experience. Event tickets. Ballet, theater, music, movies. After all the hype, everyone is curious to see the new Palladium concert hall opening at Carmel’s Center for the Performing Arts on January 29.
Photo courtesy of the Indianapolis Art Center
Membership to the Indy Food Coop.
— Continued on page 22
The perfect gift
I like to give massages—I am not the one performing the massage: Usually I go to a local place like Heal Thy Self and purchase a massage for someone. Neal Bennett, president Green Broad Ripple, Indianapolis
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— Continued from page 21
The gift of giving Adopt a polar bear, snow leopard, or giant panda through the World Wildlife Fund; A llama, pig, bees, and more through Heifer International; through Oxfam, school supplies or mosquito netting to protect young children in malaria-ridden countries. Most such donations are transacted online and the recipient gets an e-certificate (a great choice for last-minute shoppers).
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The perfect gift
I’ve done Heifer several times and a new favorite is The Smile Train. I love the idea of one of these children having a beautiful, new smile. Michael Ryan, yoga instructor, Indianapolis
The Home-grown approach If you simply must shop, consider items that are recycled or made locally. Gifts from nearby farms, orchards, and manufacturers reduce the energy costs of shipping.
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• At Trader’s Point Creamery, find a gift box of three locally made artisan cheeses.
•
Fair trade Endangered Species chocolates are made by an Indianapolis-based chocolatier; Peace Leaf Tea— its signature Mellow Morning Blend is made with lavender from Willowfield Lavender Farm in Mooresville.
•
At Beasley’s Orchard, custom-create your gift box, adding nuts and candy to your specifications. Most other orchards have similar programs.
•
Both Half-Price Books (locations around the city) and Half.com offer a wide selection of used books. Personalize your gift with an inscription.
•
Herbal Art in Fishers has skincare products and candles made from thyme, lavender, and other natural ingredients. They even have a dog shampoo, Boo’s Shampoo, for $13, so Fido doesn’t feel left out.
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— Continued on page 24 www. Indiana L ivingG reen.com
By Megan Fernandez
Upcycled Style
—In the Bag
Locally made from recycled materials, these totes make perfect gifts for the woman who can never have too many purses. Thank goodness for the explosion of clutches, totes, and shoulder bags made from reclaimed materials. And when you buy a creation made by a local entrepreneur, even better. In fact, treating someone on your gift list to one of these fabulous finds is more than acceptable; it’s the responsible thing to do! So go ahead—get carried away.
ReFind Originals It used to be a…bomber jacket Anita Hopper bought a buttery-soft men’s leather jacket at Goodwill for $9.99, sewed it into a purse—and it was so pretty and polished, someone bought it. That was at least 1,000 bags ago. Her line, ReFind Originals, is sold in several local boutiques and on her own website. Styles include smart shoulder bags and clutches with ruffles, a large leather flower, or jacket-pocket detail. Hopper will also re-imagine a piece hanging in your closet. “I might use someone’s shirt as a lining,” she says. “They become keepsake bags.”
Felt Sew Good It used to be a…wool sweater Cheryl Patterson says she was the “nerdy kid who liked home ec” before she became a professional graphic designer. She’s putting both craftsmanship and visual savvy to good use now as the creator of Felt Sew Good, a collection of stylish felted-wool bags. The process starts with shrinking old sweaters in the washing machine, which melds the fibers together so they don’t unravel. Patterson then irons the wool and gives it new life as a stunning purse. Her 12 styles mix colors and prints, and jazz up the design with other sturdy fabrics such as herringbone from a man’s jacket—and the pockets remain functional.
Eco Billboard Bags It use to be a… roadside advertisement
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Even the tackiest highway billboard becomes a thing of beauty in the hands of Cynthia England and Jeanne Shirley. They tested the colorful toteables at a cocktail party. More than 150 bags sold. Every billboard has enough material to cut and stitch 20 to 80 bags. Usually, the design yields a variety of swatches for completely one-of-a-kind totes—a bold geometric shape, a colorful abstract image, or huge initials. Eco Billboard bags come in five styles, from a cosmetics case to a large beach tote. Boxy, slightly stiff, and unfussy, these are utility bags that send a message.
RCA Dome Bags It used to be a…stadium roof Much of the fabric roof of the RCA Dome was rescued by a nonprofit called People for Urban Progress to be fashioned into shade shelters for public spaces. To fund the project, some of the fabric was turned into a line of accessories called Dome Bags. They even customized a bag for each member of the Obama family. Only a few Dome Bags remain, but People for Urban Progress recently released another line made from a smoother part of the roof. Urban Hobos are smaller shoulder bags with simple decorative stitching. Roof-covered journals called Noteables have hit shelves, too.
where to buy: ReFind Originals. $75-$300. Basile History Market at the Indiana History Center, 450 W. Ohio St., Enroute Spa, Indianapolis International Airport. For other locations and online sales: www.refindoriginals.com Felt Sew Good. $24-$54. Online sales only: www.etsy.com/shop/feltsewgood. Eco Billboard Bags. $20-$45. Gardener’s Market, 7501 Westfield Blvd., Posh Petals, 1134 E. 54th St. #L. Online sales: www.ecobillboardbags.com RCA Dome Bags. $80-$160 for Dome Bags, $65 for Urban Hobos. Noteables are $24-$55. Silver in the City, 434 Massachusetts Ave., Info: www.peopleup.org 23
— Continued from page 23
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The perfect gift
A CD of tunes that you think the person would enjoy. This was a favorite gift from my daughter. Kim Ort, nature photographer, Indianapolis
The perfect gift
Gift certificate/card from a favorite nursery or garden—or for a load of compost, mulch or planter’s mix from a landscape supplier next spring. Jo Ellen Meyers Sharp, garden expert, Indianapolis
Fair share While it doesn’t feature locally made goods, Global Gifts, with locations in Indianapolis and Bloomington, offers fair trade items made from recycled materials in addition to a world sampling of handmade crafts. A recent visit found a portfolio made from recycled videotapes in India and tote bags made from used fish food bags in Cambodia.
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The perfect gift
I have a few friends I exchange Heifer International gifts with. Mark Finch, writer, Indianapolis
Resources: For a transportation-free shopping spree, the Internet is the way to go. Following are resources mentioned in this article: Local finds Beasley’s Orchard, www.beasleys-orchard.com Trader’s Point Creamery, www.tpforganics.com Global Gifts, www.globalgiftsindy.com Half Price Books, www.halfpricebooks.com Memberships, activities, and services Indiana State Museum, www.indianamuseum.org Indianapolis Art Center, www.indplsartcenter.org IUPUI’s Community Learning Network, www.cln.iupui.edu
www. I ndiana L iving Green.com
The perfect gift
Rink tickets for ice-skating— I would like that! Katherine Finch, photographer, Indianapolis
Carmel’s Center for the Performing Arts, www.thecenterfortheperformingarts.org Residential Energy Services Network, www.resnet.us JCC ACE classes, www.jccindy.org Donations Heifer International, www.heifer.org Oxfam, www.oxfamunwrapped.com World Wildlife Fund, www.worldwildlife.org/ogc/ Anti-consumer organizations Reverend Billy, www.revbilly.com Adbusters Buy-Nothing Christmas, www.adbusters.org/campaigns/bnd
Stick to soy, beeswax, and palm Another factor to consider is the content of the candle wax itself. To avoid the petroleum connection, choose candles made from renewable resources: beeswax or vegetable-based oils such as soy or palm. Tajuana Common, candle-maker and proprietor of Essence of Green, chooses soy as the base for the products she sells. “First, because I also eat and drink soy,” she says. “And I know we grow soybeans here in Indiana.” Author of Tenaciously Green: 10 Ways to Go Green in 41 Areas of Your Life, Common says the Indiana-based company she purchases her materials from uses beans harvested in the Midwest. In addition to the local link, Common notes that soy candles—like palm and beeswax candles—last longer and burn cleaner than conventional paraffin candles.
Holidays OF Light Photo courtesy of Julie King
By Betsy Sheldon
Bright ideas for choosing eco-friendly candles ’Tis the season to light candles. Ah, but those traditions that warm the heart may also be doing harm to the environment, and your own indoor air quality. Conventional candles are made of paraffin, which comes from petroleum— the same nonrenewable fossil fuel that’s in gasoline, lubricants, fuel oil, plastics, asphalt, and other materials whose manufacture generates greenhouse gas emissions. In addition, candle-burning produces smoke and soot and may release other substances that can cause irritation—or worse if you have respiratory problems.
Lights with no scents
Getting the lead out Until 2003, consumers were endangered by another aspect of conventional candles: lead-core wicks. When burned, the lead converts to vapors that enter airways, and settle onto walls, furnishings, and carpet. Breathe a sigh of relief: The U.S. Consumer Product Safety Commission (CSPC) banned the manufacture, import, and sale of candles with lead-core wicks in 2003. In theory that threat is eliminated, but there have been cases in which imported candles containing lead have made their way onto the shelves of American stores.
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Those pluses, she says, are in addition to these materials’ lower health risk: Some studies indicate that petroleum-based candles emit more irritant particulates and toxic substances than vegetable-based or beeswax candles. Toxins linked to paraffin emissions are toluene, benzene, and other of the same byproducts found in diesel fuel. But paraffin-free products may still be a source of indoor air pollution—if they’re scented. Fragrances may include ingredients that can trigger reactions for anyone with allergies, asthma, emphysema—even a common cold, according to Katie Lorenz, communications manager at the American Lung Association in Greater Chicago. Other sources note that synthetic scents may contain ingredients such as phthalates, which have been linked to other health risks.
No such thing as soot-free While they may burn “cleaner,” soy, palm, and beeswax candles still emit some soot and smoke, more or less, depending on disturbance of the flame. www. Indiana L iving Green.com
The following tips from Common help to minimize the problem. • Keep wicks cut short—no more than a quarter-inch. A long wick creates a larger flame, which produces more soot. • Position candles away from air movement, which causes a jumpy flame and blows the soot and smoke around, where it can get into ventilation ductwork and discolor ceilings and walls. • Place candles in a stable spot—on a solid piece of furniture where they won’t be bumped and jostled. • After extinguishing, bend the wick into the liquid wax, and pull up immediately. This keeps the wick burning cleaner when it is re-lit. Alas, nonparaffin-content candles tend to cost more. But factoring in the longer burning time, assurance of lower health risk, and good karma from reducing greenhouse gas emissions, it may be extra change well-spent.
Resources: Essence of Green Candles available online at www.essenceofgreen.com Country Heart Soy Candles Order online candles scented with natural oils and made from a special soy blend developed at Purdue University. www.maximumscented.com Beth El Zedeck Gallery of Judaica Find boxes of beeswax Hanukkah candles in a range of prices. 600 W. 70th Street, Indianapolis, www.bezgallery.org Herbal Art Soy-Lite Candles Special holiday scents at the store in Fishers (11650 N. Lantern Rd., Ste. 205) or order online, www.herbalartonline.com Bloomingfoods Find a selection of soy candles year-round as well as seasonal candles at three locations in Bloomington, www.bloomingfoods.com
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the last row
BY m a r ia s m i etana
Seeing Red While Giving Green It was early December last year, and I had just encouraged the vendors at my farmers market to think more creatively about turning the offerings of their fields and kitchens into gifts that our holiday shoppers would die to buy. If we were going to get folks to part with a bit of their money in the second winter of a deep recession, I figured at least we should entice them with things that were local and natural. I had to set an example, of course, and hit on evergreen centerpieces as my contribution to the farm-based gifting array. Never mind that it had been years since I’d made a natural centerpiece of any kind, let alone one with evergreens as the major component. The greens, I hoped, would come mostly from my land or its environs, which meant they were free. Better yet, customers could enjoy the centerpieces for a few weeks and then dispatch the dried remains as fireplace kindling shortly after the last champagne of New Year’s had been sipped. Finding no useful evergreens on our own farm, I did what all country folks do under these circumstances—I headed down the lane to the neighbors to borrow what I needed. Heather was happy to let me trim out the unruly branches from the gangly spruce that threatened to engulf her front yard. Joe was equally generous with his treasure trove of white pine, blue spruce, and the two tidy boxwood bushes beside his front door. My last stop was along the main road, where a tight grove of staghorn sumac bore a riotous collection of the brick-red, horn-shaped seed heads that give the tree its name. My garden clippers made quick work of removing a basketful of the horns before my fingers froze. Meanwhile, my Steadfast Spouse had chain-sawed a dead limb in our
© Illustration courtesy Jerry Williams
woods to perfect inch-thick disks that would serve as bases for my ensuing handiwork. Back in my garage, I laid out my collected treasures. I soon caught on that bailing wire wrapped around the wooden disks made a dandy frame with which to hold the greens in place. Symmetry was critical, I realized as I worked, tucking a sumac head here, twisting a pine twig there. The finished centerpiece had to look good from every angle, yet be random enough to have an air of serendipity, as if the pieces had
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blown in and self-assembled on the wooden base. Each centerpiece was topped with a pair of beeswax tapers or a fat little pillar candle, and bows from my big box of salvaged ribbon scraps—a red satin one here, a sheer red and gold flecked one there—gave the final touch. At market the next day, it turned out I had made only one mistake, but it was a big one. In my zeal to think outside the holiday box, I had used candles in every color imaginable. A few centerpieces sported red candles to be sure, but many had candles in royal blue, purple, even aquamarine. After all, the Christmas decor I saw in the trendy magazines had gone way beyond the traditional colors. Turned out my customers didn’t care about what was trendy. They wanted red candles. In the year since, I’ve given up on décor, been extra nice to my neighbors, and made a deal with Santa: He only has to bring me one thing this year, but I’ll need a whole boxful. And he has to deliver by early December. n
Maria Smietana is a refugee from the corporate world who now writes and grows organic produce on her mini-farm in Boone County.
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