INSIDE: Growers Guide • Home & Garden • Business
Supplement to the Wednesday, May 21, 2008 edition of The Leader
We See GREEN! Domestic & Import Auto Care Call 385-2070 for your appointment today Circle & Square is dedicated to training our technicians, who have just completed a 3-day seminar on hybrid, diesel & low-emission vehicles.
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Top Shop Since 2000 2007 Honda Civic Hybrid Domestics & Imports – Yes, we service and repair all hybrids and modern diesels!
Your Environmental Award Winning Repair Facility 1999 Hood Canal Coordinating Council Environmental Achievement Award 1999 Waste Information Network Environmental Achievement Award 1999 Washington State Department of Ecology Waste Reduction & Recycling Award 2001 Governor’s Award for Pollution Prevention & Sustainable Practices 2002 EnviroStars Jefferson County – 5 Star Facility 2002 Evergreen Award for Pollution Prevention from the United States Environmental Protection Agency 2004 Recycler of the Year from Washington State Recycling Association 2006 Green Business Washington State Department of Ecology & Jefferson County Environmental Health 2006 Port Townsend Chamber of Commerce Business Leader of the Year 2000-2007 AAA – Top 10 Shop
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2 Living Green • Wednesday, May 21, 2008
The Port Townsend & Jefferson County Leader
On the Table living Green Check These Websites for Helpful Resources Page 4
How Green are Our Gardens?
By Katy Gilmore Choices make us stewards of the landscape Page 5
Modular Homes are à la Mode
By Mary Rothschild Local team plans small, energy-efficient prefabs Page 7
Cultivating Our Local, Edible Future
By Kate Dean What’s needed to grow a sustainable food economy Page 9
East Jefferson County Food Growers Guide
By Mary Rothschild & Tyler Lappetito Know where to go for fresh farm goods Pages 10-11
Going Green is Good for Business By Janeen Armstrong Local firms embrace earth-friendly practices Page 13
Goodness Greenness On the cover: The backyard of Sarah and Owen Fairbank’s home on Lawrence Street in Port Townsend features a clothesline, rain barrel, compost pile, cold frame and kitchen garden. Raised beds foster intensive, year-round veggie production. Ornamental plants are mostly unthirsty varieties that attract birds, bees and butterflies. Photovoltaic panels on the garage roof produce enough solar power to offset the household’s electricity use. Owen built his own electric lawn mower to trim their tiny swath of grass and, yes, that’s an electric car in the driveway. Photo by Barney Burke Port Townsend Oﬃce 226 Adams Street Port Townsend, WA 98368 360-385-2900 Website: www.ptleader.com Published continuously since October 2, 1889 Port Townsend Publishing Company
Special Section Editor: Mary Rothschild Lead Production: Jakob Vala Scott Wilson, Publisher Copyright 2008
The Buzz About Electric Cars By Ross Anderson Technology on verge of breakthrough Page 15
North Beach Community Garden By Lyndie Browning Efficiency, respect lead to success Page 17
The Port Townsend & Jefferson County Leader
Wednesday, May 21, 2008 • Living Green
Shop the Big Pig Where your $$$$ buy more!
99% of our Products are Recycled!
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1304 West Sims Way Port Townsend phone: 360-385-1019 toll free: 866-647-6814 fax: 360-385-1067 firstname.lastname@example.org
811 Nesses Corner Rd, Port Hadlock (360) 379-4179
Looking for Greener Pastures?
We’ve got you covered in “green.” Ask our Knowledgeable Staff about our Environmentally Safe Paints, Stains, Strippers, Cleaners and Primers.
Call “The House Whisperer” Bruce Cannavaro 379-4555 Locations in Port Townsend, Sequim and Poulsbo.
Each week, Port Townsend Paper recycles enough OCC to fill a football field 10-feet-high with cardboard. You do your part
We’ll do ours!
www.ptpc.com Part of the community since 1927
Ellen Ryan Decorative Painting
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Living Green • Wednesday, May 21, 2008
Natural Fiber Clothing Organic Baby Products Fair Trade Footwear • Organic Body Care Organic Sheets and Towels 636 Water Street • Port Townsend 379-1413 • www.monsoonpt.com
Learn More About Living Green For more information on living green, here are some helpful web resources: www.l2020.org Port Townsend action group advocating economic self-reliance and environmental stewardship, with information on climate protection and action, emergency preparedness, community gardens, local investing, local transportation and energy issues. www.seattlecan.org City of Seattle site on how to live greener, including how to calculate your carbon footprint. www.nativeenergy.com Buy carbon offsets through this national group, based in Vermont, to make up for the CO2 emissions you can’t avoid and help finance tribal, farmer-owned, community projects for clean and renewable power. www.greenerchoices.org Consumer Reports buying information. Must subscribe to get details on testing and product rating. www.grist.org National environmental advocacy group based in Seattle that offers news, opinion, discussion. www.treehugger.com Environmental website with shopping guidelines and some product recommendations. www.ucsusa.org Union of Concerned Scientists, a science-based nonprofit working for a healthy environment, safer world. www.thegreenguide.com National Geographic’s offering with articles, tips, blogs and buying advice.
The Port Townsend & Jefferson County Leader
How Green are Our Gardens? Key Choices Make Things Right – and Less Work for You By Katy Gilmore “I rejoice when I see aphids!” garden writer Mary Robson gleefully answers, responding to my question about gardening more sustainably. Without aphids, she asks, what would ladybug beetles eat? Hummingbirds and chickadees need aphids, too. “I’ll never go after aphids with insecticides,” Robson says.
“I plant enough and hope any damage sort of disappears in the general joy!” Mary Robson, on not fretting about deer or slugs
Only one in five Americans feels he can make a difference when it comes to the environment, according to a recent survey cited by the National Wildlife Federation. Yet there is one place easily receptive to making things right: our gardens. Think and plan It seems a given that a garden is green, but choices make that true. To garden sustainably means recycling and reusing, buying locally and avoiding contaminating chemicals. It means conserving water and energy, and welcoming wildlife. And it means considering consequences in plant choice and garden design. Maybe good gardeners have always been sustainable gardeners, eager to maintain and prolong their favorite passion. Sarah Fairbank’s “small and varied garden” surrounds her storybook yellow house. Fairbank The Port Townsend & Jefferson County Leader
is moving from flowers toward growing food, and favors shrubs: “They flower, are pretty but tough once established and, if deciduous, provide leaves for compost in the fall. They can shade more water-greedy plants, thus lowering water needs. And the birds love them, so they come enjoy the garden with you.” Be tolerant Green gardeners respect wildlife and realize the unintended consequences of introducing toxins into the environment, so choose minimal interventions. Slugs and deer challenge Pat and Steve Herkal, whose Port Townsend garden is a perfect “gift to the street.” Ephemerals and drought-tolerant summer blossoms delight in their unfenced front garden, despite numerous deer visitors. The Herkals, being realists, protect tender plants and vegetables behind a fence. To diminish slug damage, they handpick slugs, tossing them into a bucket of sudsy water. Kris Burns, who describes her elegant large garden near Quilcene as “semi-controlled wild,” collects slugs and feeds them to the ducks. (I read that naturalist Robert Pyle freezes the day’s harvest of slugs and then adds them to the compost pile.) Robson, whose garden overlooks Discovery Bay, has an alternative strategy for slugs or deer: “I plant enough and hope any damage sort of disappears in the general joy!” Make dirt Feeding the soil with organic material adds valuable microorganisms and nutrition. Well-fed soil supports plants far better than fast-food chemicals. Using bins, tumblers or piles, green gardeners compost household vegetable scraps and garden waste. A Herkal tip: Store vegetable scraps in a lidded, gallon-size
Drought-tolerant plants in Marcia Schwendiman’s garden aren’t watered once they’re established.
plastic container in the freezer. (This avoids fruit flies and other pests.) When full, thaw and add to the worm bin or compost heap. Mulching, using readily available materials such as straw, compost or gravel, conserves water, reduces weeds and helps protect plants from freeze/thaw cycles. In autumn, Burns moves all her fallen leaves to her hedgerow. This natural mulch gives birds shelter and somewhere to scratch around for food. Green gardeners make dirt without much digging, stacking up lasagna-like piles of materials that turn into rich soil over time. Cris Wilson’s new garden around her new North Beach house is full of these sheet-mulching techniques, described in Ann Lovejoy’s book Organic Garden Design School. Wilson piled straw, aged manure and compost atop cardboard to a depth of 2 feet, then planted annual red clover for a winter cover crop, thus avoiding
Photos by Mary Rothschild
A bed of unthirsty lavender surrounds a gazebo in Marcia Schwendiman’s garden.
a post-construction expanse of mud. A side yard is seeded with an ecolawn mixture of hard and red fescue grasses and will go unmowed, thereby eliminating fossil-fuel use. Respect water “Garden where you live” is a tenet of sustainable garden-
ing, which requires meeting the Jefferson County challenge of summer dry and winter wet. For Wilson, a gravel rain garden along the drive handles winter runoff. Burns also contends with drainage problems and has dug Continued on page 8
Wednesday, May 21, 2008 • Living Green
What happens to the plastic we throw away? – Visit Our Featured Exhibit –
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For tips on things you can do to save time, money and help protect our environment, go to: autoworkspt.com
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FOR OVER 32 YEARS, Printery Communications Peninsula has provided businesses with innovative cost-effective one-stop business solutions. We take the business of being green very seriously too. Printery is the first shop in eight western states to be certified by the Forest Stewardship Council (FSC). FSC certifies that paper used in printed products originates from sustainable, and verified logging sources - avoiding harvesting wood from areas that would have negative environmental effects or destroying “old growth” forests.
Cost-effective businesssolutions. Design it. Print it. Copy it. Mail it.
631 Tyler St Uptown 385-1256 www.printery.com Living Green • Wednesday, May 21, 2008
The Port Townsend & Jefferson County Leader
Prefab Partners Plan a Cottage Industry
New Era of Small, Energy-Efficient Modular Dwellings By Mary Rothschild Port Townsend architectural and interior designer Ann Raab has overseen construction of homes that have her signature green cachet. But while the houses by Raab’s Olympic Design Group Inc. are stylish and easy on the environment, she keeps hearing two misgivings: that building green is too expensive or that green choices are overwhelming. Her solution? Go modular. She and a cast of collaborators have launched Greenpod Development LLC, determined to enhance affordability by producing small, energy-efficient homes. Prefab architecture is all the rage, a trend so hot that New York’s Museum of Modern Art is readying an exhibit of hightech, high-style modular houses. What has surely helped propel the modular movement is that factory-built housing can take less time to build, cost less, send less waste to the landfill and have a smaller footprint, yet still look unique and handcrafted.
Greenpod Development LLC is determined to enhance affordability by producing small, energy-efficient homes. Here is an example of a modular “Greenpod” dwelling. Plans include 440- to 880-square-foot, one-bedroom, one-bath houses. Photo courtesy of Ann Raab
Raab and company take the concept further. In keeping with the company’s motto, “Intelligent Environments,” Greenpod’s interiors come with a checklist of choices, such as movable walls and dual-function furnishings to make compact seem roomy, plus
The group working with Greenpod dwellings in Jefferson County includes (from left) Jan Hopfenbeck, Teresa Verraes and Ann Raab. Photo by Ross Anderson The Port Townsend & Jefferson County Leader
nontoxic materials for healthy indoor air quality. So far, designs for the 440- to 880-square-foot, one-bedroom, one-bath Greenpods include three floor plans and four exteriors, contempory or traditional. There’s even a cottage-style houseboat – the NauticaPod – and the other models can “float” on pier foundations, requiring minimal site excavation. “Low impact is our goal,” Raab explains. Raab hopes to wrap lots of good green things in the small packages: graywater recycling, solar power, rainwater collection, roof gardens. Passive-solar design, using high windows and interior glass doors, will save energy naturally, while rigid insulation and LED lighting should also lower energy costs. Raab predicts energy consumption will be “half that of a conventionally built house.” Greenpod partner Suzanne Devall, a fabric designer, is offer-
ing interior textiles free of chemicals, dyes or harmful finishes – everything from bath towels to organic-mattress beds by Mary Cordaro. Buyers can also accessorize with locally produced items “juried for sustainability,” Raab says, to end up with a fully furnished home. A catalog of extras – cabinetry, furniture, art – is being assembled by gallery owner Teresa Verraes, who also manages sales and promotion. Verraes says turning to area artists and tradespeople fulfills another definition of sustainability – creating local jobs. Helping Greenpod navigate the regulatory maze is team member and former city permit coordinator Jan Hopfenbeck. Sam Maynard and Power Trip Energy are collaborating on an off-the-grid pod; Terry Nowell of PT Fabrication is working on the houseboat design; and Cantrell Woodworks is making models of
multi-use cabinets and built-ins. A pod prototype will be displayed next to the Green Design showroom, managed by Teresa Clark, across Rhody Drive from Carl’s Building Supply, and Raab envisions a day when Greenpods glide out of a local factory. Costs will vary according to site conditions, plus finish and service options. Raab says smart design should meet the affordable, sustainable test by enduring over time. “Up front, you may spend a little more,” she says, “yet get four times the savings over the home’s lifetime.”
Greenpods For more information, go to www.greenp o ddevelopment.com or email email@example.com.
Wednesday, May 21, 2008 • Living Green
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The Green Eyeshade www.thegreeneyshade.com 720 Water St., Port Townsend 360-385-3838 / 888-785-3838
We can all do our part!
The DOG & I
Grooming & Boarding Next to ChimaCum Valley Vet • 385-4116
One day, “alternative” energy will just be energy. Contact me to talk about the opportunities and risks of investing in alternative energy. Steven Reinhart, Financial Advisor 360-385-2243 firstname.lastname@example.org Edward Jones 2500 W Sims Way, Suite 202 Port Townsend, WA 98368 Neither Edward Jones nor Steven Reinhart is affiliated with Calvert. Please note that the alternative energy sector can be volatile. Investment involves risk, including the possible loss of principal invested. For more information on any Calvert fund, please call 800.CALVERT for a free prospectus. An investor should consider the investment objectives, risks, charges, and expenses of an investment carefully before investing. The prospectus contains this and other information. Read it carefully before you invest or send money. Calvert mutual funds are underwritten and distributed by Calvert Distributors, Inc., member FINRA, a subsidiary of Calvert Group, Ltd. www.calvert.com #7218 (4/08)
Living Green • Wednesday, May 21, 2008
Marcia Schwendiman uses straw mulch in her garden to reduce weeds and conserve water.
Green Gardens Continued from page 5
meandering trenches along the winter rain flow path, adding perforated pipe and stones dug from the garden. This year, instead of perforated pipe, she’s repurposing hundreds of 1-gallon round nursery pots, nesting each one inside another. “The pots will act as drainage holes and take the water away. No pots for the landfill.” Enjoy! Marcia Schwendiman lives near Hood Canal and has a garden so lovely it’s hard to believe her claim of being a “lazy gardener.” She says green gardening really does take less work. She writes: “With mulch and homemade compost on my beds, I can skip fertilizing and use water only for new plants. Leaving half of my acre with its original Northwest natives provides habitat for wildlife, native blackberries for me and requires minimal upkeep – mainly Himalayan blackberry eradication with my pruners in one hand and a glass of wine in the other. I hand-water my beds, which is so much trouble I don’t do it very often, thus conserving water, and if the hose won’t reach an area, I choose drought-tolerant plants. I have no tended lawn, so no need to mow, feed, water or reseed. And no runoff!” (Katy Gilmore lives in Port Townsend and is an artist and Master Gardener.) The Port Townsend & Jefferson County Leader
Buy Local, Grow Local
Supporting Those Who Take Risks to Preserve Our Homegrown Food Economy Analysis By Kate Dean When Keith Kisler of Finnriver Farm looks out at the 36 acres he and his family own in Chimacum Valley, he takes in a vista of rolling hills covered in newly planted apple trees, 2 acres of blueberries in early bloom, dairy goats nestled in straw and the Olympic Mountains peeking out through storm clouds. The amount of work in this endeavor is evident. Less apparent is the huge financial risk that Keith and others take to keep food production in Jefferson County viable. “Above and beyond the cost of land and existing infrastructure, our farm is currently spending more than the cost of your average Jefferson County home to expand and diversify,” says Kisler. “Our goal is to be a productive family farm producing healthy local food. But for this to happen, our farm had to really look closely and identify what was working and what was not, where expansion needed to happen, and where innovation would be necessary. We did all this planning with an ear to our community.” Similarly, Rick Oltman of Cape Cleare Fishery is another entrepreneur who has invested heavily in his business. His season’s catch of salmon comes to Port Townsend, to be stored in facilities he spent the past 10 years designing and building. Instead of selling to a large cannery or cooperative, as many fishermen do, every fish The Port Townsend & Jefferson County Leader
is sold directly to consumers by Oltman himself, either at the Port Townsend Farmers Market, on the Internet, or delivered, often by bicycle, to local restaurants and independent grocers. Marketing fish this way is a risky proposition. “It took three years to convince people to buy my fish. But I wanted to sell it here because I live here and I believe in developing community,” says Oltman. Still, he grapples with security. “I feel more vulnerable than ever with the instability of the salmon market and demand, fuel costs and the global economy. But I don’t know if I could do this in another town and make a living.”
“I don’t know if I could do this in another town and make a living.” Rick Oltman Cape Cleare Fishery
These are just two of a growing number of food businesses putting Jefferson County on the “foodie” map. In November 2007, Mt. Townsend Creamery’s Seastack cheese was named one of the best American cheeses by Food & Wine magazine. It was not without a price. “We spent hundreds of thousands of dollars – and nearly as many hours – getting this business going,” says Will O’Donnell, who owns the business with Matt Day and Ryan Trail. “Though it’s been chal-
lenging, the investment is necessary to grow our business in a sustainable way that can support our families and employees for the next 10 to 20 years.” The creamery’s model looks promising for future businesses; all of the investment and funding were obtained locally through private sources. A new group of investors has recently formed an “opportunities network” to connect businesses and emerging entrepreneurs with local sources of funding. “We’d really like to help East Jefferson County become more financially self-sufficient,” says James Frazier of Conscious Financial Solutions, who is helping the group research investment models that can benefit investors, new enterprises and existing businesses. Jefferson LandWorks Collaborative, a network of organizations working to keep farms and forests economically viable, identifies access to capital as the greatest challenge to growing or expanding food-based operations. The high price of real estate, loss of agricultural infrastructure, navigation of governmental regulations and high transportation costs are others. And yet there is great support for entrepreneurs who stick their necks out to start or grow a business here. Dedicated customers crowd the Port Townsend Farmers Market every Saturday vying for the freshest produce from local farms. Natural and organic foods represent the fastest-growing sector in agriculture nationally, and The Food Co-op can’t source enough local food to keep its shoppers satisfied. The list of organizations helping to “grow” the local food
Finnriver Farm’s Keith Kisler plants one of 900 apple trees being introduced at the farm this year, expanding the farm’s lineup to include juice and cider. Apples are just one of the new crops in which the Kislers are investing to make a living on their farm. Photo by Kate Dean
economy is equally promising: the LandWorks Collaborative, Washington State University Extension and Small Business Development Center, Team Jefferson Economic Development Council, Jefferson Land Trust, the Conservation District and Shore Bank, to name a few. Fishermen and farmers are accustomed to a certain amount of risk. Both throw chance to the wind as they set out to sea or plant young seedlings, uncertain what nature has in store. But for entrepreneurs in the food industry willing to take the leap, Jefferson County appears to be a soft spot to land.
(Kate Dean is outreach coordinator for Jefferson LandWorks Collaborative. Will O’Donnell of Mt. Townsend Creamery is her husband.)
Learn More For more information, go to Jefferson LandWorks Collaborative at www. jeffersonlandworks.org, Team Jefferson Economic Development Council at http://tech.jefferson.wsu. edu, or Jefferson Land Trust, www.saveland.org.
Wednesday, May 21, 2008 • Living Green
Fresh & Green: A G Ananda Hills Farm
Green Gables Gardens
Jennie Watkins Eggs, herbs, vegetables, strawberries PL Farmers Market 553 Embody Road, Port Ludlow 732-0111
John Gunning Vegetables, especially potatoes PT Farmers Market, Food Co-op, Aldrich’s 1210 F St., Port Townsend 379-9610 Visitors welcome
Joe & Joy Baisch Azaleas, berries, vegetables Direct sales, bed & breakfast 3485 Dosewallips Road, Brinnon 796-4886 or email@example.com Visitors welcome
Richard Tracer Berries, flowers, vegetables PT Farmers Market 1821 E. Marrowstone Road, Nordland 385-9712
Compass Rose Farms
Kateen Fenter Vegetables PT Farmers Market 1463 W. Uncas Road, Port Townsend
Keith & Crystie Kisler Certified organic. U-pick blueberries, other berries, vegetables, cider apples 62 Barn Swallow Road, Chimacum 732-6822 www.finnriverfarm.com
Dennis Schultz Raising Jacob sheep, kiwi vineyard PT Farmers Market, Food Co-op, Aldrich’s 250 N. Jacob Miller Road, Port Townsend 379-0338 www.greenwaterfarm.com Visitors welcome if they call first
Frog Hill Farm
Gunning Family Farm
Sebastian Aguilar Mixed vegetables, herbs Work-trade CSA, PT Farmers Market, Food Co-op 3029 35th St., Port Townsend 385-9452 Visitors welcome if they call first
John Gunning Mixed vegetables, especially potatoes PT Farmers Market, Food Co-op, Aldrich’s, Sundays at Chimacum Grange 5270 West Valley Road, Chimacum Visitors welcome
Bayside Garden Katherine Ackerman Berries, fruits, vegetables Brinnon
Gerald & Delores Bishop Organic milk sold through Organic Valley 2691 Egg & I Road, Chimacum 732-4863 Visitors welcome
Center Valley Angus Michael and Laura Kitchen All-natural beef 5944 Center Road, Chimacum 732-4204
Coastal Gardens Philip & Kit Siemion Berries, vegetables, especially shallots, garlic, squash Food Co-op Quilcene 765-4754
Corona Farm Adam Blake & Emmy Graham Vegetables, flowers, herbs & berries (strawberries, raspberries) April-December CSA, Food Co-op, PT Farmers Market, Bon Appétit at Fort Worden State Park 1611 Corona St., Port Townsend 379-2688 www.coronafarm.com
Dharma Ridge Farm Zach & Haley Wailand Vegetables & berries CSA, PT Farmers Market, Food Co-op, local restaurants Beaver Valley, Chimacum 732-0178 www.dharmaridgefarm.com
Kirk Salvatore WSDA-certified organic, grass-fed beef 431 Center Road, Chimacum 301-1463 www.glendalefarm.net
Green Water Farm
Hillside Farm Klaus & Jan Hintermayr Organic vegetables, artichokes to zucchini PT Farmers Market, Food Co-op 94 Old Schoolhouse Road, Gardiner 360-797-7173 Visitors welcome
This East Jefferson County Food Growers Guide was compiled in April 2008. To keep the list fresh, the guide will updated at ptleader.com. To request changes for the 2008 web version or for the 2009 edition, contact the Port Townsend & Jefferson County Leader copy editor at firstname.lastname@example.org or 385-5100, ext. 103.
Guide to Local Growers Midori Farm
Plum Wild Farm
Hanako Myers & Marko Colby Veggie & herb starts, vegetables, sauerkrauts & kimchi PT Farmers Market, Food Co-op 3320 Elm St., Port Townsend 301-6232
Andy & Karen Driscoll Eggs, preserves, U-pick flowers, vegetables, wool products Farm stand for direct sales 4595 Eaglemount Road, Chimacum 732-4426 or email@example.com Visitors welcome if they call ahead
Chris Llewellyn Berries (raspberries, blueberries, marionberries), vegetables, workshops on sustainability, horse boarding CSA, Internet sales, PT Farmers Market 141 Cemetery Road, Quilcene 765-0263 www.serendipityfarm.org Visitors welcome if they call or email first
Chuck & Julie Boggs Black Angus Call to place orders 1311 W. Valley Road, Chimacum 732-4335 or firstname.lastname@example.org Visitors welcome if they call first
Moonhill Mushrooms Gary Streid Mushrooms Food Co-op, local restaurants Duckabush Road, Brinnon 796-3004 or email@example.com
Port Townsend EcoVillage Sebastian Aguilar & Kelly Gelino Apples, berries, flowers, vegetables Work-trade CSA or full subscription CSA (limited) 379-9197
Old Tarboo Farm Dana Nixon Vegetables, berries, flowers PT Farmers Market 781 Old Tarboo Road, Quilcene 732-0965
Red Dog Farm
Steven Habersetzer Vegetables (basil, garlic, peppers, tomatoes), orchard fruit, seeds, berries Food Co-op, PT Farmers Market, phone to order direct 6131 Cape George Road, Port Townsend 385-2135 Visitors welcome if they call first
Karyn Williams Strawberries, cut flowers, vegetables Year-round CSA, PT Farmers Market P.O. Box 402, Chimacum 732-0223
Joanie & Eric Hendricks Vegetables CSA (subscriptions closed for 2008) Brinnon 796-4516
Illustrations by Jakob Vala
Linda Davis & Jim Rueff Eggs, free-range chickens & ducks, grassfed sheep, vegetables (asparagus, cucumbers for pickling, squash) Farm stand, Food Co-op, bed & breakfast 6504 Beaver Valley Road, Chimacum 732-0174 Visitors welcome if they call first
Seed Dreams Tessa Gowans Vegetable, herb & flower seeds adapted to East Jefferson County climate & growing season Food Co-op Port Townsend firstname.lastname@example.org
Willy Reid Vegetables, herbs CSA, PT Farmers Market, Food Co-op 10903 Rhody Drive, Port Hadlock 385-3658 www.sunfieldfarm.org Visitors welcome if they call or email first
Diana Dyer Chickens, eggs, goat milk & cheese, goatmilk soap PT Farmers Market, Food Co-op 2333 Cape George Road, Port Townsend 385-3407 or email@example.com www.whiskeyhillfarm.com Visitors welcome if they call or email first
Whispering Ridge Farm Dr. Ken Brooks Pure-bred Black Angus No direct sales to the public Eaglemount, Port Townsend
Wild Harvest Creamery
Mike & Suzanne Taylor Goat & sheep dairy, creamery under construction P.O. Box 116, Chimacum 732-0771
Wildwood Farm Pete & Mary Brackney Berries & vegetables (wholesale purchases for home canning) PT Farmers Market, Food Co-op 121 Wildwood Road, Quilcene 765-3181
Roger Short Compost & topsoil Call to place orders 1594 Center Road, Chimacum 301-3521 Visitors welcome if they call first
Whiskey Hill Farm
* CSA: Community Supported Agriculture, or farm shares. Subscribers get weekly boxes of seasonal produce.
Can Thinking Green Keep You in the Black?
Environmentally Friendly Practices are Often Good Business By Janeen Armstrong Green, to a business owner, has traditionally meant cash, but that is changing all around Jefferson County. Green has taken on an entirely new meaning as the buzzword for environmental stewardship and responsibility. It seems there are as many reasons for going green as there are businesses interested in doing so. For Rick Unrue of the Belmont Hotel and Restaurant, “It’s always been about taking advantage of technology.” About two years ago he purchased a six-burner induction stove for the fast-paced restaurant. After seeing propane prices soar, he looked into what was available and ended up having the unit custom built. He invested $7,000 in the stove and saved $6,000 on propane the first year with no increase to his electricity bill. Induction technology allows the stovetop to stay cool until something is placed in contact with it. This technology also reduces risk to employees who are working around the stove. There is little chance of getting burned because the stove is hot only at the point of contact. Other ways the restaurant has taken advantage of new technology is with its on-demand water heater, which is much smaller and more efficient than a traditional 80-gallon unit. Unrue also hopes to utilize wind power someday at his downtown Port Townsend location. Low Carbon Diet Technology is one way to think green, but for Bon Appétit Management Co., the new food service provider at Fort Worden State Park Commons, it’s about community and sustainability. By The Port Townsend & Jefferson County Leader
providing healthy, delicious food that relies as much as possible on local (within 150 miles) organic sources, Bon Appétit strives not only to provide tasty meals but also to do so in an environmentally conscious way that enhances the health of its patrons while supporting local farms. The energy used to grow, store, transport and process food is responsible for a third of global greenhouse gas emissions, according to Scott Lewis, Bon Appétit general manager at the Commons. Global warming warnings focus on carbon dioxide, but two other greenhouse gases common in food production – methane (CH4) and nitrous oxide (N2O) – aren’t even considered in most carbon footprint evaluations, yet both are rising at unprecedented rates. “Connecting food with global warming has made me aware of how I can tread lightly on the planet by offering low-carbon menu choices,” said Lewis. The goal of Bon Appétit’s Low Carbon Diet is to reduce by 25 percent those foods that have the highest impact on climate change. To reach that goal, Bon Appétit is purchasing all meats and vegetables from North America, reducing the amount of beef and cheese served, eliminating airfreighted seafood, and decreasing purchases of tropical fruits. Reducing packaging, limiting use of disposable containers and minimizing food waste are also part of the Low Carbon Diet. Local, seasonal foods remain the focus. Become a Star As business owners and operators become more conscious of the impact that their practices have on the environment, they might want to make some chang-
Bon Appétit Management Co. Executive Chef Jay Payne (right) goes over the new Low Carbon Day menu with servers Jaime Glaze and Ian Ettinger at the start of lunch service at Fort Worden State Park Commons. The menu consists of produce and other ingredients that are local, fresh, organic and sustainable. Photo by Steve Mullensky
es but perhaps aren’t sure where to start. That’s where EnviroStars comes in. The program, which started in King County in 1995 and later expanded into Jefferson and other Washington counties, provides specific steps that certain types of businesses can take to lessen negative environmental impact while providing incentive and recognition for doing so. EnviroStar businesses go through a certification process that includes a site visit. They are then awarded from two to five stars based on their steps to help the environment, such as reducing hazardous waste and ordering from suppliers that use less packaging. A survey conducted by EnviroStars in 2007 reported that 80 percent of respondents thought it important to purchase products and services from environmentally minded businesses.
That number might be even higher in Jefferson County. As noted by Carla Meyer, transit services administrator of Jefferson Transit, “We live in a unique area where people really do care about our surroundings.” She adds that this community support is tremendously important to all that Transit does.
A longtime Five-Star-rated organization, Transit has made changes in virtually every part of its operation in order to reduce waste and hazardous chemicals. It uses biodiesel and re-refined oil and crushes and recycles air filters. Continued on page 16
Five Stars: Auto Works, Circle and Square Auto Care, Dentistry Northwest, Jefferson Transit, Printery Communications, Satch Works Auto Repair Four Stars: Dockside Cleaners, Port Ludlow Marina
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Wednesday, May 21, 2008 • Living Green
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The Port Townsend & Jefferson County Leader
Plug-In Hybrid, Electric Vehicle Technology Is Advancing The fourth annual Power Up Electrifying Transportation Summit was staged earlier this month in Wenatchee. The premier Pacific Northwest summit on converging technologies to electrify transportation (www.plugincenter.com) had a variety of public, educational and business sponsors. Key points the organizers want people, government and industry to consider: • Emergency technologies and global concerns are driving a surge of activity and advocacy for transportation electrification. • Many plug-in hybrids and electric vehicles (PHEV) visionaries describe the “best case” model as plugin hybrids running on batteries charged by clean renewables and an engine powered by biofuels. • Small, lightweight lithium ion batteries are key to the optimization of electric and plug-in vehicles. • What will be the impact of the electrification of transportation on an already strained power grid? How will utilities cope with the new loads? What challenges and opportunities do PHEVs present as utilities begin investing in smart-grid technologies to achieve greater efficiencies and to integrate wind and solar generation into the system. What is the potential for bi-directional sharing of electricity between PHEVs and the grid? • There are an increasing number of options for people wanting to own a PHEV.
The Port Townsend & Jefferson County Leader
Charged Up by Plug-In Cars Jefferson County Already in Fast Lane By Ross Anderson The future of transportation in Port Townsend may well be plugged in. That was the message during the recent Green Living Expo celebration, where locals found themselves exploring 10 little electric cars parked door to door beneath the football stadium scoreboard. There were more electric cars in one place than most people have ever seen. It was an odd display of colorful, teardrop-shaped new models and local conversions, all designed to get you from point A to point B without emitting an ounce of carbon dioxide. Judging by the buzz on the field, local drivers are charged by the idea. The state reports 26 electric cars registered in Jefferson County. That’s one for every 1,100 people, compared to one per 7,600 statewide and one per 5,700 in Seattle. That’s an impressive statistic for a small town, given that those little cars start at $12,000 and can easily cost $30,000 or more. But Port Townsend roads and driving distances lend themselves to electric cars, explained Steve Evans, a former Californian who recently bought his second-hand GEM (Global Electric Motors) and drove it down to the Earth Day event. “We already use it to run most of our errands,” he said. Another owner warned that, compared to conventional cars, her electric is “a little rattleybang … but you adjust your expectations.” That means: Expect to drive slower, over shorter distances. You will not be taking your electric onto freeways. And you won’t be driving it to Seattle and back. This, however, will change, said Steve Mayeda of MC Electric Vehicles in Seattle, who transported two of his electric cars to Port Townsend in a trailer for the April 20 celebration. The key factor is batteries, he
The display of electric vehicles at the Green Living Expo offered a look at small and mini options. With the price of premium gasoline around $4 a gallon, more people are considering alternative transportation options. Photos by Ross Anderson
said. Electric cars are fueled by stored electricity, and at present that means banks of deep-cycle lead batteries not unlike the battery in your conventional car. Instead of refueling, drivers must recharge those batteries by plugging them into household power circuits. To run a tiny car at about 35 mph and as many as 50 miles between plug-ins requires at least six conventional batteries, which are stored behind and under the seats. To travel farther, you have to add more heavy batteries, increasing the vehicle weight, which gobbles still more power, and so forth. But rising gas prices and environmental awareness have recharged efforts to invent a new battery that can store more energy in a smaller, lighter package, Mayeda said. “We’re on the verge of that breakthrough.” The result could be a technological leap comparable to the development of lithium batteries
The state reports 26 electric cars registered in Jefferson County. That’s one for every 1,100 people, compared to one per 7,600 statewide and one per 5,700 in Seattle.
for cellular phones, which were virtually inconceivable a generation ago. Meanwhile, Mayeda finds himself adjusting the expectations of prospective buyers. “Guarantee me that this
car will make it to Seattle and back, and I’ll buy one,” said one woman as she inspected one of his electric models. “It won’t,” Mayeda responded. “Maybe in a couple of years. But not now.”
Wednesday, May 21, 2008 • Living Green
In the Black
Continued from page 13
What You Can Do to Make a Difference • Buy locally grown and produced products. (“Local” is within 100 miles.) • When there is a choice at the supermarket, buy organic. (Supply and demand: Markets will stock more organic products if that is what is selling.)
Jefferson Transit is rated as a Five-Star EnviroStars business due to a variety of environmental efficiencies, including using biodiesel. Photo by Janeen Armstrong
Learn More For more information about EnviroStars and Green Business certification, contact Anita Hecklin of Jefferson County Public Health at 385-9444 or visit www.envirostars.org.
Not every business creates hazardous waste, of course, but Jefferson County also offers a Green Business certification program that fits virtually any business. Provided are guidelines for efficient energy and water use, among other tips, and employee involvement is encouraged.
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Ripple effect Sometimes the steps a business takes has secondary effects as well. For example, when dentists such as Port Hadlock’s Dr. John Barrett (a Five-Star EnviroStar business) use the latest environmentally friendly materials to make crowns, it means a patient has to make fewer appointments and therefore saves gas by driving less.
In the same way, a Jefferson Transit rider who utilizes the bike racks gets the side benefit of exercise when he gets off the bus. Whatever motivates them, Jefferson County business owners are showing that they have the desire and the drive to incorporate green practices into their businesses – while still keeping an eye on that other meaning of green.
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Rick Unrue purchased a new stove for his Belmont Restaurant, improving food preparation, increasing kitchen safety, and saving money by using less propane. Photo by Janeen Armstrong
• If your favorite store has a suggestion box, request organic and/or sustainably raised foods. • Grow your own. Tuck vegetables among the flowers in your flowerbeds. • Compost your vegetables. Composting reduces your garbage bill and puts nutrients back into soil. • Cut back on your consumption of meat. It may be better for you and is better for the environment. • Use cloth grocery bags to cut the business use of plastic and paper bags. • Packaging: Buy in bulk when possible. Reuse your containers if possible. Choose recyclable packaging. (Glass, paper and cans are better recycling options than plastic.) • Say no to bottled water. Packaging and shipping water consumes energy; empty bottles create millions of tons of waste. Tote tap water in refillable sports bottles made from lined aluminum, stainless steel or glass. • Try organic milk. The designation isn’t perfect, but it comes from cows given access to pasture, raised without artificial growth hormones and whose feed was grown without pesticides.
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North Beach Community Garden Flourishes
Efficiency, Respect Lead to Neighborhood’s Ongoing Success By Lyndie Browning If you ask a North Beach resident what his favorite food from the garden is, you’d better hope you’re not hungry. “Baseball-sized onions,” offered Bryan Shrader. “The raspberries are great,” noted Susan Lee. “I brought the rhubarb plants over from Bothell myself,” said Lars Watson, the Port Townsend garden’s founder.
“One year we had a really big crop. What do you do with a big corn crop? Have a corn pig-out.” Lars Watson founder community garden and corn feed
Looking beyond the heritage rhubarb, effusive raspberry bushes and plump onions, there are green beans, garlic, potatoes, artichokes, broccoli, kale and Brussels sprouts. Above all these, giant golden sunflowers tower. The North Beach Community Garden is neat – for a vegetable garden anyway, well tended and fecund. Whereas many community gardens opt to divide into sub-plots for individuals to cultivate, the North Beach garden operates cooperatively. With so many hands – and spades – plunging into the soil, there isn’t just one green thumb at work here. One has to ask, then: The Port Townsend & Jefferson County Leader
What’s the secret to the community’s success? Tradition It started back in 1983 and it’s been going ever since. Each year, the North Beach neighborhood enjoys a community corn feed, courtesy of the area’s hardworking gardeners. “My wife and I had a garden, and everybody used it, so it was sort of a community garden,” said Watson, explaining the community garden’s spiritual origin. “One year we had a really big crop. What do you do with a big corn crop? Have a corn pig-out.” The community garden has since become official, and the area’s boundaries have changed a bit. In 2002 Watson and his wife, Lucille, asked the neighborhood if they wanted to formally make the garden a community effort – and thus the North Beach Community Garden was born. It occupies space on the land of Doug Nelson, an emergency room physician. While the garden has evolved, the tradition of the corn pig-out hasn’t changed much over the years – thanks to the dedication of one community-oriented couple. The Watsons’ annual event became such an important staple of the North Beach community that the neighborhood helped to continue the tradition after Lucille passed away. “You just start doing it and you do it every year,” Watson said. “After my wife died and I couldn’t do it on my own anymore, other people stepped in to carry it along.” Last summer, the corn was harvested from the garden fresh off the stalk on the day of the feed. The corn feeds the commu-
Sunflowers in the bud phase exhibit heliotropism – that is, they turn toward the sun – but mature sunflowers do not rotate. The “flower” part of the sunflower is technically called a “head,” or compound flower, which is made up of ray and disc florets. The disc florets, pictured here in the community garden, mature into sunflower seeds – technically a hard fruit shell containing the soft center seed. Photos by Lyndie Browning
nity, and in turn the community tends the corn. Respect neighbors The North Beach gardeners are a friendly bunch and prone to emphasizing others’ accomplishments. Marla Streator has taken a lead role in organizing gardeners – but you’re not likely to hear that from her. “Max [Mann] is one of our biggest contributors,” Streator noted, squeezing his shoulder. “Marla keeps everyone organized and everything running smoothly,” Mann replied. “She spends hours researching our projects.” Watson said, “Marla deserves all the recognition.” Watson noted that the passing years have seen his consistent involvement with the community but a bit less physical work
On harvest day, Max Mann and Marla Streator smile in the corn. The corn plants they tended fed the community at the annual North Beach corn feed.
in the garden. “I worked with Marla awhile, but I’m getting too old to get down and get back up,” Watson said. North Beach resident Bryan
Shrader joked, “The getting down is easy; it’s the getting up that’s hard.”
Continued on page 18
Wednesday, May 21, 2008 • Living Green
North Beach Continued from page 17
Shrader has been the community garden carpenter for the past five years. He doesn’t consider himself a particularly green thumb, so he builds garden necessities – like a weatherproof message box for communication – for all to use and enjoy. “I earn my keep that way,” Shrader said. Efficiency The community gardeners clearly value one another, and each person seems to fit nicely into the overall picture: the organizer, the dedicated gardener, the carpenter, the community leader. This is not to oversimplify the group’s organization; Marilyn Friedrich has taken a leading role in developing the irrigation system, and there are about eight core gardeners. Still, things seem to run smoothly around the North Beach Community Garden
– from fundraising for new deer netting to experimenting with intercropping. Partly, Streator attributes success to the fact that the garden also strives for efficiency. As Mann explained, “We’ve tried to focus and streamline the garden with things that grow really well here.” Time, as always, is of the essence. Streator noted, “Three of us have pretty big gardens at home to tend too.” So the community gardeners used fava beans as a cover crop to break up and enrich the soil, making the planting process easier. They use an automatic watering system too. Thanks to the automatic watering, “We don’t have to garden in the summer, just harvest,” Streator said. Tradition, respect, community and efficiency: The North Beach Community Garden seems to have it all. Mann began, “We’re just working on the goal …”
“… of making it as easy as possible,” finished Streator. That’s precisely the mentality that earned the North Beach Community Garden 12 blue ribbons at the 2007 Jefferson County Fair. And if ribbons aren’t convincing enough, last summer each gardener also took home a five-gallon bucket of potatoes, 20 heads of garlic, and more raspberries than you can shake a stick at.
How does your garden grow? If you try to be “green” with your gardening techniques, it might be even more productive.
Artichokes are a member of the thistle family and originated in southern Europe. Norma Jean, aka Marilyn Monroe, grew up in Castroville, Calif. – the self-proclaimed “artichoke center of the world” – and won the title Artichoke Queen before moving on to the movies. California is the biggest producer of artichokes in the United States, but this artichoke is local, growing at the North Beach Community Garden.
The North Beach Community Garden flourishes in the summer, and other neighborhoods are also working on community gardens.
18 Living Green • Wednesday, May 21, 2008
Marla Streator and friends help themselves to a garden-fresh feast at the annual North Beach corn feed. The Port Townsend & Jefferson County Leader
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Published on May 21, 2008