California Central Coast Fall 2011
C O N T
E N T
Consider creating a habitat
Slough Much more than meets the eye
Vo l u m e 1 N u m b e r 1 FALL 2011 Living Green Magazine is published quarterly. All rights reserved. Statements, opinions and points of view are expressed by the writers and advertisers as their own and do not necessarily represent those of the publisher. Living Green Magazine is not responsible for the accuracy of product listings and descriptions. The publication assumes no responsibility for return of unsolicited manuscripts or artwork and reserves the right to accept or reject any editorial or advertising materials. Subscriptions are available at $15.00 per year. Send check or money order along with name and mailing address to the address below. Living Green Magazine invites you to offer comments for publication in our letter department. Please address all correspondence to: Publisher, Living Green Magazine, P.O. Box 222697, Carmel, CA 93922. Email: email@example.com We are online at www.livinggreenmontereycounty.com. 831-238-3676. Next Edition: Jan 2012
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Meet Mr. Sustainability
Greens Simply prepared, delicious to eat
C O N T R I B U TO R S Publisher/Art Director Reed Silas Cripe Editor Brigga Mosca Graphic Design Jamison Kaufman Writers Oliver Cooper Cripe Samantha Harrison Ashley Huffman Brigga Mosca Ray Napolitano Kristen Weilenmann Photographers Debbie Delatour
Greg Magee Brigga Mosca Jack Overholt Cartoonist Jim Dultz Social Media Kristen Weilenmann Webmaster Joe Chabala Front Cover Photo: Elkhorn Slough Egret By Greg Magee Back Cover Photo: Big Sur Redwoods By Brigga Mosca
Welcome! to the premiere edition of Living Green Magazine. As publisher of Monterey County Magazine (MC) for the past 7 years, most of you are familiar with my button-downshirt-and-tie look. Though that is me, there is another side to the businessman. The other Reed is the guy who has a passion for nature and living in harmony with the natural world. For the past 25 years Iâ€™ve been striving toward a simpler, greener, more sustainable lifestyle. To that end, my household uses solar energy, has a vegetable garden and fruit trees, and recycles and composts. As consumers, we try to always support local products and services. Our publishing company is a perfect example of this effort as it is entirely created and produced locally. It is a natural progression to bring Living Green into our publishing venture. Promoting all things green, bringing awareness to the subject and providing useful information to put the concept of green into practice in our everyday lives is a major goal. No matter what shade of green you are, youâ€™ll find interesting features and ideas along with lovely photography and graphics that will inspire you to be a part of something important. That is, sustaining our beautiful planet and its environment for future generations to come.
The publisher is wearing bamboo and organic cotton blend clothing from TRUE located at Del Monte Center in Monterey.
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amily owned and operated in Sand City, Monterey Mattress proprietors Dale and Brian Gingerich create the finest mattresses using the best materials possible. Their Organic Natural Touch Collection is made from all natural and, in most instances, organic materials. An alternative product made without synthetic and petroleum-based chemicals, this line provides the ultimate in luxury, comfort and eco-friendly mattress technology. Whether youâ€™re looking for organic and natural sleep systems, sleep accessories or a custom order for your antique or non-standard frame or foundation, Monterey Mattress offers expert advice and a superior product for a lifetime of comfort. Quality craftsmanship, great personal service and a generous warranty ensures a sound investment and a good nightâ€™s sleep. 6 LIVING GREEN FALL 2011
Monterey Mattress Company 1714 Contra Costa, Sand City, CA 93955 Online: montereymattress.com Phone: (831) 899-5464 Toll Free: (866) 997-2632
Dale and Brian Gingerich, Owners
GREEN Certified. More than wood and nails, we are promises kept, a healthy planet and great craftsmanship.
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e f i l d l i W Gardening for
By Isabella Murphy Photos by Debbie Delatour
f you’ve ever considered creating a habitat with your garden, the rewards are plenty with delightful sights and sounds of birds, bees, butterflies and many other small mammals and insects. Yes, insects. Before you think about the harm insects can do, consider the benefits of attracting a variety of wildlife as they will keep your garden in balance without the use of pesticides or chemical fertilizers. Please keep in mind, though that you cannot selectively garden for just one type of animal. That is not nature’s way. Your garden can provide much-needed food, shelter and nesting for a variety of critters. Try growing a variety of plants so that seeds and fruits are available year-round. The fruits don’t have to be the cultivated variety grown for your table but can be from native plants integrated into your garden. Some late-bearing plants hold on to fruits and seeds into winter, which is very helpful since this a challenging season for animals to find food. If you can appreciate a more natural aesthetic, let your flowers go to seed and leave the dried flower stalks as food for birds and small mammals. As new growth starts showing in early spring, cut the stalks and leave them where they fall. They will provide nourishment to your garden as they decay. What plants to choose? With our microclimates on the central coast, you will need to know what grows well in your area. Talk to gardening experts, consult Sunset’s Western Garden Book, or make your own observations and experimentations. Try to avoid double flowering varieties as these are difficult for animals to get nectar from. All native trees, shrubs and herbaceous plants are valuable to wildlife. Even if you start with a little corner of your garden space, the pleasures of working in harmony with nature will be inspirational.
New Aged by Ashley Huffman Jack Overholt is one of the many pioneers of the sustainability movement, practicing principles of conservation before it was ever in trend. Jack owns a Salinas-based remodeling company, J Edward Overholt Renovation, which serves the Central Coast. When Jack isn’t remodeling homes, he’s crafting art out of reclaimed wood from construction sites. Stick arbors, farmhouse benches, gates, dining room tables, patio bars and even tobacco pipes – all created from what would otherwise be wasted wood product. “Hippie Trash is what we used to call it”, Jack says with an easy laugh. He started making these pieces years ago because he didn’t like to see things wasted. It seems that cultural trends have brought Jack’s hobby full circle as the market for environmentally-friendly products has continued to expand in recent years. Jack has seen an increase in demand as his products are the new vogue for a generation of people interested in the environmental movement. Jack’s furniture and other hand-crafted items are built to order. Each piece of wood has a story—like Jack’s “Civil War Benches” which come from a farm house built in the 1860’s. The aged wood is massaged to accentuate the grain and the saw mill marks to give each piece its own character. According to Jack, “The older the wood the better—it makes wood more interesting”. Jack doesn’t have a store front or a website and mainly works with wood as labor of love. “Giving something a second chance that would have otherwise been destroyed is a great feeling. Wood working isn’t about ego—it’s about doing what you enjoy.”
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~The Slough~ By Oliver Cooper Cripe • Photographs by Greg Magee
o some, Elkhorn Slough is no more than a place to go kayaking and enjoy the resident nature safari. However, to the more investigative eye, this hidden gem can reveal so much more. A habitat for residents and travelers alike as well as one of Monterey County’s largest filters, the Slough holds more than meets the eye. Originally, the Slough was a key gateway for freshwater to drain from the Salinas Valley to the Pacific Ocean. When European settlers came to farm the region, the passageways from the Salinas River that continued to the Slough slowly became compromised. Despite these complications, the Slough still serves its purpose as one of the key protected habitats in the area. And for good reason, this small salt marsh provides an important stop-over for migratory birds as well as other species. The Slough itself holds multiple habitats, three of which are on a top ten list for most endangered habitats in the
U.S. Those include Freshwater Wetlands, Coastal Prairies and Maritime Chaparral all of which are critical in retaining the Slough’s biodiversity. As far as full-time residents go, this small tidal salt marsh holds a massive population density relative to its size. Over 100 species of aquatic bird call the Slough home year-round, while over 200 aviary species use the Slough as a vital rest and refuel stop during annual migration. The Slough would be little more to the birds than a comfortable place to stay if it weren’t for the invertebrates and fish. Around 550 species of invertebrates take residence in the Slough’s sand, water and plants. These invertebrates are important in feeding the migrating and resident birds as well as the local fish population. The Slough’s most important role is that of barrier/filter to and from the ocean. It acts as a natural spillway, protecting the surrounding houses
and farmland from flooding. The Sloughs many grassland and marine plant species also play a huge part in avoiding the soil erosion caused by runoff. Any wetland environment is a prime example of a carbon sequester and the Slough is no different. Dual-action from the resident plants combined with the large amount of freshwater helps capture and store CO2 and other greenhouse gasses that would normally be left to disperse in our atmosphere. Beyond pulling these impurities from the air, the Slough actually physically removes contaminants from the groundwater. Even though the Slough lacks the dramatic beauty of the cliffs and oceans that are typically associated with the Central Coast, its value to us should remain recognized. This area, small in size yet large in use provides for us much more than meets the eye and remains one of our more hidden resources on the Central Coast.
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by Samantha Harrison StepUp2Green is the practical local program for homeowners to achieve energy and water effiency. StepUp2Green is an incentive-based program originated in Monterey County, California. StepUp2Green has established a true environmentally healthy program that allows both the homeowners and businesses to benefit at the same time. The practical checklist breaks it down for any homeowner; regardless of their financial ability and knowledge of healthy indoor living, and has made it easy to understand the decisions they need to make in order to achieve energy and water efficiency. StepUp2Green has produced a one-page checklist that is listed from low to high cost, so that the homeowner has the opportunity to decide what changes they want to make that best fits with their home and lifestyle. The checklist is divided into three core areas consisting of energy, water, and resource-saving steps homeowners can take to reduce waste, emissions, and encourage cleaner, more efficient forms of energy production. The program offers recognition for homeowners, by awarding homes who have completed one of the awarded requirements. For more information, contact StepUp2Green today at firstname.lastname@example.org or calling 877-SU2G-USA.
MONTEREY COUNTY BUSINESS COUNCIL 16 LIVING GREEN FALL 2011
PHOTOGRAPHY by Greg Magee 831 . 915 . 3298 www.wildcentralcoast.com
Meet Mr. Sustainability By Brigga Mosca I found Safwat Malek on a picture-perfect day in Carmel where he was contemplating the finishing touches to a lovely mid-century modern home that he has brought into the 21st century and made green to boot. An architect who loves what he does, Safwat’s philosophy takes his work beyond merely meeting clients’ needs. Add site sensitivity in a simple format that is economical to build and you have a classic Enviro International designed home. This soft spoken gentleman is thoughtful and clear in his philosophy on design and architecture. He has been practicing sustainability in his profession for more than 30 years, long before the formal LEED Certification came into being. He continues to pitch the sustainability concept to every client. Even if they choose not to follow the formal certification process, he will implement sustainable measures.“While you can be green without LEED certification, its significance is that it authenticates what you have done. As both architect and contractor, I have the ability to utilize every sustainable means possible for both residential and commercial projects”, he explains. LEED certification does add value to a building, particularly for commercial projects. The hospitality industry recognizes
S a f w a t
the value of certification as certain clientele seek out green facilities for booking getaways, including the important conferences and meetings sector which drives increased occupancy rates and revenue. To this end, Safwat founded the “Century Consortium” with two other specialty consultants to qualify and assist organizations to obtain LEED Certification for hospitality and commercial buildings. Other types of businesses are quick to embrace leasing a green space because it facilitates them becoming a green business which they can use to their marketing advantage. For private homes the bottom line factor is not the most important reason to create a LEED certified home. The “payoff” is found in personal gratification for people who place value on the concept of living green. As I complete the tour of this mid-century beauty with its stunning views of Pt. Lobos over the soonto-be sod and succulent garden roof, I am happy to know we have neighbors who care enough to make our community a greener, better place. To view Safwat Malek’s work and to learn more about sustainable building materials and practices, please visit online at www.enviro-international.com.
M a l e k ,
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It Smells Like Sunday By Keith Severson As the summer comes to a close, now is a perfect time to make the most of the late summer tomatoes. We had a good tomato season this year. One of the best ways to enjoy tomatoes is in a wonderful Spanish soup called Gazpacho. True Spanish Gazpacho is a simple vegetarian dish best served cold. It is delightfully refreshing, light, and explodes with all the tastes of a summer garden. As with any recipe, you can make this your own with dozens of variations, additions and special twists. Spanish Gazpacho 6 Tomatoes 1 Cucumber 1 Green or red pepper 2 cloves of garlic 1 cup olive oil 1/2 cup wine vinegar 1 teaspoon of salt cold water 2 slices dried bread Put tomatoes in boiling water for 30 seconds to make peeling easier. Seed and dice in small chunks. Peel cucumber and dice small. Dice pepper and garlic cloves very small. Cube the bread. Mix all the vegetables and bread in a food processor starting with tomatoes until it gets to soup consistency. Add vinegar and pour oil slowly without stopping the mixer. Add cold water if the mix gets thick. Gazpacho should be a soup, not a cream. Add salt to taste. Serve cold. Serves: 4 Preparation time: 15 minutes. Please make this recipe your own. You may add onions, Worcestershire sauce, Tabasco sauce, variations of peppers, celery, celery salt, and, as my Mom does, a little beef broth. Keith Severson is the author of It Smells Like Sunday, founder of www.smellslikesunday.com and host of It Smells Like Sunday, a food talk radio show heard every Saturday on KNRY AM 1240 or on www.knry.com. You can contact Keith at email@example.com. 18 LIVING GREEN FALL 2011
7 Ways To Use White Vinegar At around $4.00 a gallon, switching to vinegar is a great way to break the habit of using costly, harsh chemicals in your every day life. Once you make the switch, it will be hard to turn away from this versatile, cost effective, and environmentally friendly product
1. Unclog a stopped-up drain: Pour one cup baking soda down a clogged drain, follow it with one cup hot white vinegar. For sink drains, quickly pull up the stopper to avoid spillover of gunk into the sink (remember those science fair volcanoes?). Let it sit for five minutes. Let hot water run through the pipes.
2. Put an end to foggy dishes: If the dishwasher isn’t leaving your glasses sparkling or food residue is sticking to your plates, splash a cup or two of white vinegar in the bottom of the dishwasher (down by the blades) and run as usual. This will clean the inner parts of the machine, helping it to run more smoothly, and make your dishes perfectly clean.
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3. Remove stubborn microwave messes: Combine ½ cup vinegar with ½ cup water in a microwave-safe bowl. Set the microwave for a few minutes to bring the mixture to a boil. Caked-on bits of food will loosen so you can wipe them away more easily, and unpleasant odors will be eliminated. 4. Get the smell out of the garbage disposal: Disinfect and deodorize your garbage disposal by dropping a few frozen vinegar ice cubes (made ahead of time in an ice tray) down the disposal while running cold water from the faucet. 5. Keep ants at bay: Put vinegar in a spray bottle and spritz a bit of undiluted white vinegar around windows and doorways, around appliances, and anywhere else you notice ants in the house.
e t i h W by Kristen Weilenmann
6. Get the most out of the washing machine: Add ½ cup vinegar to the washing machine during the last rinse cycle to dissolve leftover soap particles on your clothing, keep lint from sticking, reduce static, prevent yellowing, and eliminate manufacturing chemicals. 7. Keep weeds from creeping up: Pour white vinegar on weeds and unwanted grass to kill them without using potentially harmful (and expensive!) chemicals. NOTE: Never use vinegar on marble! It can do damage to the surface.
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EatYour Greens! Kale, Mustard Greens, Spinach, Kohlrabi,
Turnip Greens, Swiss chard, even garden and wild leaves are among the most nutritionally powerpacked foods we can eat. Pictured here is Swiss chard growing in the garden and picked fresh for a simply prepared and delicious side dish.
Here is how we prepared sautĂŠed chard: Cut
away ribs (these are either white or red, like the variety pictured here). Chop ribs along with some onion and fresh garlic and start cooking with a little olive oil. Within 5 minutes, add green leaves and a little water. At this point you can add your own touches. We like salt and pepper and a dash or two of red wine vinegar. For this dish we also lightly browned pignolias to sprinkle on before serving. Yummy! FALL 2011 LIVING GREEN 21
BIG Big Sur FASHION Show
It was a fashion show like no other. Imagination ruled the evening, with the only restriction being that the garments had to be created with recycled materials. Fabric was not encouraged, but was tolerated. Local designers and models took to the runway with creative abandon, entertaining and delighting the enthusiastic audience under the starry evening sky at the Henry Miller Memorial Library in Big Sur. Photos by Brigga Mosca 22 LIVING GREEN FALL 2011
The New Eco Chic
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Local Fine Art and Craft
48123 Highway One • Big Sur, Califonia 93920 • (831) 667 4298 • www.ventanainn.com
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Good Green Fun!
5 American Red Cross Monterey Bay Campaign Launch 1) Michael Mosebach, Tim Duncan, Lynda Maquet, Suha Kilic & Nicole Petitt 2) Mark Carbonaro & Jim Show 3) Jody Hansen, Richard Aiello & Joy Anderson 4) Doug Phillips, Greta Richards & Chris Chidlaw 5) Dan & Gayla McAweeny with Ray & Jeanne Byrne
Big Sur Volunteer Fire Brigade Annual BBQ & Muster 1) Anne Burleigh, Eby Wold & Bill Burleigh 2) Kinam & Ullises Jara 3) Branham Rendlen, Patte Kronlund & Sydney Rhoades 4 Lauren Traino & Rafael Garcia 5) Marti Hartman, Jaci Pappas & Fire Chief Martha Karstens (standing)
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Attention! We want your recommendations. Help us celebrate and promote healthy lifestyles and sustainable living. We invite you to be part of the first annual Green Leaf Awards sponsored by Living Green Magazine. We are looking for the most excellent local green products and providers of green services. You can tell us your personal favorites from the categories below. The winners receive an award certificate and will be published in the next edition of Living Green Magazine and online. Vote by January 1, 2012 online at www.livinggreenmontereycounty.com or by parcel post to P.O. Box 222697, Carmel, CA 93922. 26 LIVING GREEN FALL 2011
SUSTAINABLE IN PRACTICE By Ray Napolitano We wonder about organic or sustainable grown wines in the marketplace. Now you can choose wines knowing they’ve been grown in a healthy environment. The Sustainability in Practice (SIP) certification was created to address this very issue and ensures us that the wines inside the bottle is: preserving and protecting the environment, treating employees and community with care and using sound business practices recognizing their impact on the future. Here are thoughts from some of Monterey County’s wine stars – all of whom are members of SIP. Richard Smith, owner Paraiso Vineyards: Organic wines are grown according to principles that address soil, vine and human health—the rules of organic certification include a number of specific limits and specific exceptions regarding plant fertility and plant protection (pesticidal) materials. (Note: Organic does not prevent the use of nutrition or protection chemicals—it specifies what acceptable material is allowed) Sustainable farming subscribes to the same fundamental principles. The difference, in my judgment, is that ‘sustainable’ allows discretion in making critical decisions regarding plant nutrition and plant protection materials—based on the best science—to achieve the goals of addressing soil, vine and human benefit; ‘organic’ has rules that sometimes require action that actually is not sustainable. Steve McIntyre, owner McIntyre Vineyards: Are you talking about the grape growing or the winemaking? It’s easy to grow good organic, biodynamic grapes but the winemaking process is difficult because you can’t use certain compounds. Organic farming is a subset of sustainability which is a broad look at the cumulative impact of all our decisions. Dan Morgan Lee, owner Morgan Winery (its LL Vineyard is certified organic): Farming organically has been a great thing; we have very healthy vines producing fruit that shows true to its varietal character and Highlands locale. The SIP certification takes things to the next level, emphasizing our overall, long-term belief in being a good business, a good neighbor and a good steward of the land. Pisoni Family, growers and winemakers: Our family chooses sustainable. The name is selfexplanatory and the concept covers all aspects of viticulture; soil & water conservation, habitat maintenance, vineyard economics, winery relations, social responsibility, continuing education and many others. We have been farming here for generations, and we plan on doing so for many more. For more information on the SIP program, please visit online at sipthegoodlife.org. FALL 2011 LIVING GREEN 27