Archive for October, 2009
October 21st, 2009
That’s what Administrator Lisa Jackson told NPR last week when the agency revealed its 2007 “endangerment finding.”
Written while President Bush was in office, the document says greenhouse gases are dangerous and need to be regulated under the Clean Air Act.
Jackson said the Obama administration, which accepts this need, is putting an increased emphasis on the public health effects of greenhouse gases. That’s why you see more of a legislative push on energy and fuel standards.
October 20th, 2009
My friend Kari Shimp emailed me a few weeks ago to show me that her daughter Samantha made “junk art” at her preschool. She laughed when she saw my business card glued on the base.
So I asked how that all came about and e-mailed the teacher, Mrs. Kim Zaphel at Parker Center in Machesney Park. She happened to get my card from my daughter’s former kindergarten teacher.
See my Q&A below and maybe you can try this at home with your little ones…
What inspired the “junk art” project?
It is a project that most Rising Stars classrooms at Parker Center create often. I can’t take credit for the idea. We work together and share great ideas. I don’t know who started this idea, but I use it for many reasons.
1. It is low-cost. We just need massive blobs of glue!
2. Parents and students feel like they are contributing to the classroom (at no cost to them) when they send in toilet paper and paper towel rolls, empty water bottles, drive-thru drink holders, empty containers and lids.
3. Students see that they can make beautiful creations out of items that they normally would have thrown away.
4. It is a very open-ended project with no right or wrong answer. I have never had 2 projects look alike. They are as unique as the children who make them.
Did they come up with anything notable?
A few students named their projects. N called hers “a tunnel for hamsters.” S said hers was “skyscrapers in a big city.” Because the structures are usually too big or fragile for backpacks, we handed them out at parent/teacher conferences. Many parents laughed and joked about it looking perfect on their fireplace mantle. Some parents thought they would make great gifts for the grandparents. The students were proud to show their parents their creations.
Did they enjoy the project? What did they learn or like the best?
The students’ favorite part was in the creating. They got to use all the glue they wanted and as much junk as they could fit together.
The activity brought about all sorts of language from the 3- 5-year-olds. “This circle won’t fit here.” “It’s too big.” “I put it next to this one.” “Why does it keep falling over?”
I think the educational part of the project was to show families that children can take free recycled junk from around the house and create with it.
October 15th, 2009
Rockford College will be selling “Reduce, Reuse, Recycle” reusable water bottles the week of Oct. 19 in the Burpee Center.
The cost is $5; you can get one for $3 if you donate a canned good or sweatshirt.
Proceeds will help the college’s Arbor Day project and St. Vincent’s Church in Byron, which is holding a fundraiser to help the homeless.
October 15th, 2009
Submitted photo: Volunteers Earl DeLong and Debbie Okeson load clothing brought to Keep Northern Illinois Beautiful’s Fall Clothing Drive.
Keep Northern Illinois Beautiful reports that 2,020 people dropped off clothing and other goods to 168 volunteers at last weekend’s Fall Clothing Drive at Hilander stores and the Forest Hills Lodge.
“This event is the perfect opportunity to help those in need by finding a new home for outgrown school clothes and other items that no longer fit or are needed. With the current economic conditions, second hand clothing in good condition is in high demand,” Lori Gummow, executive director, said in a news release.
Next spring’s date? May 8.
October 15th, 2009
Earlier (here, here and here), I wrote about the Oct. 23 Green Ball at Cliffbreakers.
If you want to see what the Tesla Roadster (part of the green car show there) will look like, see above.
Green Ball Chairman Phillipe Forcioli said in a news release: “This Rockford event is one among several that Tesla is participating in Los Angeles, New York, Seattle, Chicago, London, Monaco and Munich.”
Again the event coasts $24 per person. Call 815-282-3033.
October 13th, 2009
The farmers markets are starting to wind down this time of the year however, you can still find an abundance of winter squash in many colorful shapes and sizes. There are many available and some of my favorites are Hubbard, Acorn and Spaghetti.
Selection
Winter squash unlike summer squash has a hard skin, which is inedible. They are harvested at a mature age and can be stored for 3 months or longer.Look for firm squash that feels heavy for its size. For a quality squash, choose one that has a smooth, dry rind and is free of cracks or soft spots. Look for rind that has a dull appearance. A shiny rind indicates that it has been picked too early or has a wax coating. Slight variations in color are not important.
Winter Squash is Good for You
An excellent source of beta-carotene (converted to Vitamin A in the body). A good source of fiber and vitamin C, as well as antioxidants. Low in calories
How to Use Winter Squash
There are many varieties of winter squash and most of them are eaten cooked. Their hard shells and seeds are not eaten. All winter squash bakes well and steaming works well for cut pieces.
Butternut
Winter squash, such as butternut, is at its best in the fall. Not only is it sweet and richly flavored, this vegetable is packed with powerful antioxidants. I like it because of its nutty flavor and it can be skinned with a vegetable peeler, which makes it easier to cut and prepare than some of the other varieties. A butternut has an elongated bell-shaped and usually measures about a foot long. Baking enhances its sweet, moist and nutty flavors. You will find it in local markets from now through March.
Spiced Roasted Squash
This technique—roasting cubes of peeled squash until they are lightly caramelized—makes a simple but stellar side dish.
Note: peeling and cutting hard squash can be a chore, but don’t let that dissuade you. You can purchase ready-peeled squash, packaged as halves or cubes, in most large supermarkets.
2 cups cubed (1-inched pieces) peeled butternut squash (9 oz.)
4 boiler onions (1 ½ inch diameter) , peeled and quartered
2 tsp. olive oil
¾ tsp. ground cumin
½ tsp. ground coriander
Pinch of cayenne pepper
1/8 tsp. salt, or to taste
1 Tbsp. lime juice
2 tsp. chopped fresh cilantro or parsley
Preheat oven to 400 degrees Fahrenheit. Coat a rimmed baking sheet or roasting pan with cooking spray.Combine squash, onions, oil, cumin, coriander, cayenne and salt in a medium bowl; toss to coat. Spread vegetables in a single layer on the prepared baking sheet. Roast, uncovered, turning several times, until vegetables are tender and browned in spots, 25 to 35 minutes. Transfer to a medium bowl, sprinkle with lime juice and cilantro, and toss gently to coat.
Yield: 2 (3/4-cup) servings
October 9th, 2009
A followup from Keep Northern Illinois Beautiful after the Oct. 3 Fall Metals and Electronics Drive:
Lori Gummow, executive director, reports that 829 people dropped off 247 computer monitors, 90 dehumidifiers, 27 air conditioners, 21 refrigerators, 19 freezers and 12 propane tanks.
“Keep Northern Illinois Beautiful would like to thank the 74 volunteers who spent the day unloading items from vehicles, directing traffic and greeting the attendees.”
She also sent this photo:
Volunteers Steve Hall and Keith Kramke help with the refrigerators and air conditioners.
October 9th, 2009
When my family embarked on our year-long local eating challenge, we were frequently asked, “What will you do in winter?” There are many options if you don’t want to give up great food and community support when the growing season ends. To feed a family of four with entirely local food all winter long takes some planning and a season of preparation (from asparagus in spring to the last harvest of cold-hardy crops as snow falls). But what can the rest of us do, without the time or inclination for that commitment?
Even now there are foods you can buy (check the Winnebago County Local Foods Directory) that will last you well into the winter and even to spring. I need not state the obvious: frozen meats, local cheeses and eggs, and local grains will be available to some extent year-round. But there are “fresh” food options that will store for many months.
Hard-shelled, winter squash will keep in a cool, dark place; as will storage onions (not sweet onions which are intended to be eaten within a few weeks), garlic, apples, and potatoes (stored separately as apples cause potatoes to sprout). Beets, carrots, parsnips, turnips, and other root vegetables will keep very well for months in your refrigerator (remove greens – chop and eat these right away in quiche or omelets, sautéed with butter and garlic, or added to salads; or freeze them for later use) and store the roots in open plastic bags. Cabbage will also store in the fridge or cellar (remove any dried, ugly leaves from the outside before preparing).
Just be sure that you mouse-proof your stored bounty with wire mesh or you might end up like us last year… we found holes in some of our squash and a ski boot full of seeds!
Although pie pumpkins will keep well with the other winter squash, their higher sugar content reduces their shelf-life. Keep them longer by scooping the seeds, cutting the pumpkins into large pieces, and steaming them. Then just separate the flesh from the skin, puree the flesh, and freeze it in one-pound portions (perfect for one pumpkin pie or bread recipe). Zucchini can be shredded and frozen in two-cup amounts for making bread throughout the winter.
Dehydrating is another easy way to preserve. Local pears and apples are obvious candidates that make for great snacking or additions to oatmeal but don’t rule out more savory options. Onions of all types can be sliced or chopped, well dried, and kept in an air-tight container. Then just use what you need for flavorful soups and stews. Dried green peppers and tomatoes make great additions to winter chili. When using any dried foods, be sure to add a little more liquid than usual.
Even non-gardeners can grow herbs indoors. Check locally for close-outs on plants; if you find none, plant seeds (available online year-round). Keep them well-watered and in your sunniest windows and you’ll have fresh flavor and a little bit of green in the dead of winter and on into spring!
With a little planning and preparation, you can enjoy local foods year-round… and it’s not too late to start until the ground is white with snow.
October 8th, 2009
In researching “best blogs” for a presentation, I stumbled across Got2BeGreen, which made Time’s Top 25 of 2009.
It is breezy to scan, with simple organization and sharing features. Add to your bookmarks if you are looking for news and tips.
October 8th, 2009
I’ve written about the fundraiser here and here.
I got another e-mail update from Philippe:
– The green cars involved? They are from Tesla, Honda and Ford.
– Mayor Larry Morrissey has agreed to attend, and Paul Logli will be the emcee.
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