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staff Publisher, Stewart Sallo Editor, Pamela White Director of Sales & Marketing, Dave Grimsland Director of Operations/Controller, Benecia Beyer Circulation Manager, Cal Winn Editorial Managing Editor, Jefferson Dodge Special Editions Editor, Katherine Creel Associate Editors, David Accomazzo, Quibian Salazar-Moreno Sales Retail Sales Manager, Allen Carmichael Inside Sales Manager, Jay Jacoby Account Executives, Mike Cutler, David Hasson, Andrea Craven Production Production Manager, Dave Kirby Art Director, Susan France Graphic Designer, Mark Goodman General & Administrative Assistant to the Publisher & Heiress, Julia Sallo Office Manager/Advertising Assistant, David Hamlin Circulation Team Dave Hastie, Dan Hill, George LaRoe, Jeffrey Lohrius, Elizabeth Ouslie, Rick Slama 11-Year-Old, Mia Rose Sallo

contents

Food & Garden 4 Sustainability 16 Business 27 Health 35 Boulder Weekly

Susan France

I

Goats nuzzle at magine a giant web Frog Belly Farm, that stretches which is located at 5255 Rogers Rd. in around the world.

Longmont.

Imagine that you stand on one slender filament of that web.

When it begins to quiver far away, you feel those vibrations, and when it breaks, even if the destruction is far from you, you can’t escape unscathed.

The “web” metaphor is often used to describe our environment. But you can also use the web to describe our economy.

Financial crises on Wall Street and in Europe have a profound impact on all of us in this world where one family’s mortgage in Boulder is owned in part by a dozen different entities around the world.

When it comes to the environment, our security depends on protecting the entire global web of life — plankton in the oceans, lemurs in Madagascar, prairie dogs on the Great Plains of North America. Lose too at locally owned businesses is a good many keystone species, and the start, because the money we spend entire web collapses. stays in our community, supporting But the situation is different our neighbors and friends and helping when it comes to the economy. to maintain jobs here in Boulder When the strands of the web reach County. But it’s more than that. around the globe, we leave it to a To have a sustainable community, company in China to control the we must have a self-sufficient comsafety of our food, and countries in munity. Few of us come close to livthe Middle East to control our oil. ing self-sufficient lives, instead outTo achieve economic security, we sourcing even the most basic funcneed to shrink the size of the web tions to strangers in faraway counby doing all we can to create a selftries. From our food to our clothing sustaining community. to every item we own, we depend How do we achieve this? Shopping on others for our well-being.

Boulderganic Spring ’11

‘In-source’ your life It’s time to “in-source” our lives again, to relearn the skills that our great-grandparents knew and to transform our neighborhoods into sustainable, independent communities capable of withstanding the economic turmoil of the world.

Boulderganic hopes to be your resource for “in-sourcing” your life and reclaiming your own economic vitality in a way that’s good for you, for your community, and for that fragile web of life upon which we all depend.

Respond: info@boulderganic.com March 24, 2011 3

Getting the most out of local flavor Terroir chef shares favorite recipes

by Clay Fong

T

he French concept of terroir is generally taken to mean a localized combination of weather, soil and other physical attributes that create a unique food product, such as Bordeaux wine. You might plant Bordeaux grapes in the Napa Valley, but the end product wouldn’t really be Bordeaux, since it lacks the specific terroir that differentiates this product from all others.

Not surprisingly, this notion of sense of place informs the philosophy at Longmont’s Terroir. Owned by Melissa Newell and Chef Timothy Payne, this restaurant describes itself as serving “seasonally inspired American fare” with an emphasis on organic ingredients sourced nearby.

Entrees highlighting local ingredients include a grilled ribeye from Colorado’s Best Beef, as well as a chile-braised tempeh sided with squash from Hygiene’s Sol Y Sombra Farm. Special events include the 4 March 24, 2011

monthly community beer social and a spring series of regional French wine dinners.

For the home chef, Payne offers a salad recipe spotlighting Front Range bounty, namely earthy mushrooms balanced by herbaceous arugula and tangy goat cheese.

Ingredient choice matters here.

“Hazel Dell Mushrooms are amazing, local and organic,” he explains. “We use them all of the time.”

Ideally, the arugula for this recipe should come from Aspen Moon or Toohey and Sons farms, both Boulder-area operations.

“Aspen Moon farms uses a biodynamic approach to their farming and, like Toohey, their arugula is intense and extremely flavorful,” says Payne.

Another key local component is cheese from Haystack Mountain Goat Dairy, which he describes as “a local legend” located only five min-

utes from Terroir.

For a main course, Terroir’s chef recommends pork provided by John Long.

“He doesn’t get in the way of mother nature when raising his pigs,” Payne says of Long’s husbandry techniques.

But it’s not just farming methods that distinguish this Colorado offering from less-sustainable, big agribusiness product; it’s also a matter of flavor.

“John Long’s pork is great for one reason,” the chef explains. “It tastes like pork.”

Payne finds that pork shoulder or butt possesses a rich taste and enough fat to ensure that the meat remains juicy throughout the cooking process. As to technique, he advises, “The confit method develops amazing flavor and really allows the pork to be seasoned all the way through the meat.”

Warm Hazel Dell Mushroom Salad 4 cups of assorted Hazel Dell mushrooms, favorites are oyster, shitake and portabellas 1 cup of fresh Haystack Mountain Goat Dairy fresh chevre 4 cups of arugula, preferably from Toohey and Sons or Aspen Moon farms 3 Meyer lemons 1 tsp. of mustard powder ¼ cup of white wine vinegar 2 tbsp. of Madhava Honey ¾ cup oil, your choice, but Payne prefers neutral oil such as grape seed or canola oil so that the lemon shows through ½ tsp. of salt and pepper Carefully stem, if using portabellas or shitake mushrooms, and brush clean mushrooms. Keep in big pieces rather than chop up. You can cut them smaller after cooking if you like.

Boulderganic Spring ’11 Boulder Weekly

Toss the mushrooms in oil (a flavorful oil, like extra virgin olive oil, works great here) salt, pepper and fresh thyme leaves. The mushrooms will soak up the oil, but don’t add more oil. As the mushrooms cook, they will release their juices and rehydrate.

Preheat the oven to 375 degrees.

Spread the mushrooms on a cookie sheet evenly, ensuring they are not piled on each other. You don’t want them to steam, but roast.

Place the mushrooms in the oven and roast for 25 minutes, then check to see they are softened and beginning to brown.

While the mushrooms are roasting, wash and stem arugula if you are using more mature greens.

Make sure the goat cheese is out of the refrigerator so that it begins softening.

In a food processor, add mustard powder, honey, vinegar, and the zest and juice from the three lemons into the processor. Turn on the motor and mix for 30 seconds. With the motor still running slowly, drizzle the oil into the lemon mixture until all of the oil is incorporated. If the mixture is too acidic, add more oil. If the mixture is too stiff, thin with a little water.

Toss the arugula with the lemon vinaigrette and divide onto four salad plates.

Divide the mushrooms among the plates and place over the arugula. Crumble the chevre on top, and if you really want that earthy flavor, sprinkle white truffle oil on at the last second.

Serve immediately.

Boulder Weekly

Luscious Pork Shoulder 1/2 cup of salt ½ cup of sugar 2 tbsp. of fennel seeds 1 tbsp. of chili flakes 2 tbsp. of crushed garlic 2 tbsp. of minced fresh rosemary 1 pork butt (shoulder), boneless, from John Long if possible 3 quarts of water Place all of the ingredients except the pork in a stock pot and bring the mixture to a boil.

Turn down to a simmer and let it cook at that level until the salt and sugar are dissolved.

Take off the stove and cool to room temperature before placing in the refrigerator and cooling for at least two hours.

While the mixture is cooling, place the pork on a cutting board and cut into four equal pieces.

Add the pork to the water mixture (the brining liquid) and return to the fridge and place a small plate on top to keep it submerged. Leave in the brine for 12 hours. Remove from the brine and rinse under cool water and pat dry.

At this point, you have two great options. You can confit the mixture by placing the pieces in a sauce pan big enough to hold all of the pieces.

Add enough oil (or lard) to cover the pieces and bring the oil to a simmer, turn on low and cover, cooking at a very gentle simmer until the

Boulderganic Spring ’11

pork is extremely tender (it will take about two hours or possibly more if your pieces are bigger or less if they are smaller). Turn off the heat and allow the pork to cool in the oil to a room temperature. Remove from the oil and serve immediately or cool until ready to eat. To reheat, place in a 400-degree oven until the exterior begins to brown and get crispy, or cut into thinner slices and reheat on an outdoor grill. The other option is to rub the brined pork with olive oil and roast at 325 degrees until browned and fork-tender.

In both cases, the result will be deeply flavored and luscious.

Lavender Crème Brulee 2 cups heavy whipping cream from Diamond D Dairy 1/2 cup granulated sugar 3 tbsp. of dried lavender flowers or buds 6 large egg yolks, preferably from Wisdom Natural Poultry Place heavy cream, one half of the sugar and all the lavender in a sauce pan and bring to a boil, then remove from heat.

Place a lid on the sauce pan and let sit for at least one hour off the heat.

Return the pan to the stove top, bring to a simmer and then turn off the heat.

While the mixture is coming to

a simmer, add the other half of the sugar to the eggs in a large mixing bowl and whisk until the sugar is dissolved and the eggs are smooth and creamy.

Slowly drizzle in the warm cream mixture into the eggs while continuously whisking.

Once all of the cream mixture is incorporated into the eggs, strain the mixture. Pour the mixture into dry crème brulee dishes. It will make enough to fill four five-ounce dishes.

Preheat the oven to 300 degrees.

Place the crème brulee dishes in a baking pan. Pour hot water in the baking pan until it reaches half way up the side of dishes.

Cover the baking pan with aluminum foil and place in preheated oven. Check the brulees after 30 minutes. When finished the brulees will be slightly set — jiggly, but not firm. Once done, remove the pan and let the brulees cool in the water bath. Once cool enough to handle, place in the refrigerator to cool and set the custards.

To “brulee” the custards, sprinkle 1 tbsp. of sugar (we’ve found that Sugar in the Raw works best) and evenly over the custard. With a small crème brulee torch or blowtorch slowly melt the sugar until deep brown. Allow to cool until the sugar hardens.

Note: If you do not have a crème brulee torch, they can be purchased at kitchen supply stores or at many hardware stores. Also, you can serve the custards without the sugar topping, chilled.

Respond: info@boulderganic.com March 24, 2011 5

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Jodi Ansell

Volunteer Robert Bruce waters flowers at the City of Boulder Senior Center.

Raised beds allow room for wheelchair access.

Old age, infirmities don’t have to deter gardeners

by Kaely Moore

A

s winter gives way to warmer weather, gardeners across the city are sprouting up alongside their tulips and daffodils to get a head start on the upcoming growing season.

For many older residents — or those who are physically limited — the laborious tasks involved in gardening can pose a significant problem.

Some may consider giving up the hobby altogether rather than deal with the hassle.

Sandy Hollingsworth, acting manager at City of Boulder Senior Services, says she has worked with several clients who have quit doing activities they love because they can no longer work at the peak of their abilities.

Instead of quitting, she says, people can hold onto activities like gardening by modifying their approach and adapting to their capabilities.

“I’ve talked to a couple of older adults, and they said that the biggest thing is to decrease and slow down, but not give up,” Hollingsworth says.

Boulder Weekly

Hollingsworth says that while some older adults have the physical capacity to fully garden, others might need to adjust the amount of space they work with or the amount of labor they do in one session.

Container or small-space gardening can be a good alternative for older gardeners, as can xeriscaping and utilizing more perennials.

Angie Andrade, horticulture therapist at the Denver Botanic Gardens, says that raised flower beds can help provide easier access to a garden.

“This is a great way to bring the planting area up to you,” Andrade says. “A raised bed between 23 and 30 inches I have found to be the best and easiest for people who use a wheelchair or someone who wants to garden in a seated position.”

Andrade says that raised beds can be built at any height as long as there is at least 18 inches of soil space. The width of the bed depends on where it is being accessed from, but typically 1½ to 3 feet works best.

A variety of tools on the market are also designed to make gardening

Boulderganic Spring ’11

more manageable, Andrade says.

Gardeners should keep an eye out for tools with large grips and long handles that will go easier on arthritic hands.

She says they can also consider hanging baskets that are rigged with a simple pulley system, and seed tape — a strip of paper that can be planted with attached seeds to make dealing with small, hard-to-see-and-handle seeds a bit less problematic.

Laurie Moy, a 68-year-old Boulder gardener, says she sympathizes with people whose gardening abilities have been physically limited. She used to own a garden design business, but started experiencing pain as the job became too labor-intensive.

Moy, who still loves to garden, says that one way to make it less strenuous is to work 15 minutes at a time during the coolest hours of the day.

Sometimes people are overwhelmed by the idea of gardening, she says, but making tasks smaller and tackling the easier projects first can get some momentum going.

Moy insists that it is important to remember that plants have as strong a will to live as humans do, the evidence of which is everywhere. Plants grow out of sidewalk cracks and building walls. Gardeners, therefore, should try not to get too discouraged with their work.

Hollingsworth says gardening is a very rewarding and nourishing activity that promotes exercise and fosters patience. By sticking with it, gardeners should be able to maintain a great deal of their skill.

“I truly believe if you continue to do a hobby like that, without interruption, it helps keep up your ability,” she says.

Those who absolutely love to garden, Moy says, can never and should never be drawn away from it.

They will always find a way to actively pursue their interest.

“There’s just no way to keep gardeners from gardening,” Moy says.

“They will garden in the space of a deck of cards if they can’t get anything bigger.”

Respond: info@boulderganic.com March 24, 2011 7

Eat the competition

Many of the county’s invasive plants and animals are edible

by Jefferson Dodge

B

efore you order those frog legs at that high-end restaurant or shell out cash for St. John’s Wort at the health food store, you might ask yourself, “Can I get the same thing for free and help eliminate local invasive species at the same time?”

Experts list an array of plants and animals that are crowding out local species in Boulder County — and can be harvested for a variety of purposes.

You know those annoying spiny burs known as “goatheads” or “puncture vine” that can end up embedded in everything from bike tires to basketballs to shoes?

Well, instead of spraying weed kill- Do not kill this frog. This is the northern leopard species that bullfrogs eat. er on them, prominent local herbalist Brigitte Mars recommends mak- ard family.

Sutherland says, you can use a reguing tea out of them — especially if He says residents can help curb lar old fishing pole by tying a piece you are a man whose sex drive this invasive species by grabbing a of red cloth on the hook and dragneeds a boost. Mars cites studies fishing license and a good frog leg ging that in front of bullfrogs, which that have shown that this plant, recipe. will often be attracted to the red “tribulus terrestris,” is an aphrodisiPlus, there is no bag limit on bull- cloth and eat it. ac and boosts testosterone levels. frogs in areas where fishing is Heather Swanson, a wildlife ecolDave Sutherland, an interpretive allowed, and in Colorado, kids under ogist at OSMP, adds archery to the naturalist for Boulder Open Space the age of 16 don’t need a license. list of ways that residents hunt bulland Mountain Parks (OSMP), says Sutherland describes a variety of frogs. that one of the biggest threats to methods for the culinary culling of But Sutherland and Swanson the native northern leopard frog — the bullfrog population. He recomboth stress that people should be a species that is becoming increasmends examining the shores of local sure they know the difference ingly rare in Boulder County — is ponds and lakes at night with a flash- between bullfrogs and other types of the bullfrog. light. frogs — like the dwindling northern “They are really damaging to “Usually they’ll sit still if you leopard — before they go on the local ecosystems,” he says. “Bullfrogs shine a light on them,” he says. hunt. are voracious, they’ll eat just about Once you find one, you can trap Swanson says bullfrogs are the anything.” it with a net or spear it with a “gig,” largest frog in the county, have a Especially the eggs, tadpoles and a harpoon-like spear with a barbed deep croak, can be green or brownyoung adults of the northern leopfork on the end. Alternatively, ish, have prominent eyes on top of 8 March 24, 2011

their heads, and, behind their eyes, feature obvious audial disks, or “tympanum,” that serve as ears.

She recommends Sawhill Ponds off of 75th Street between Valmont and Jay roads, and Teller Lake on Valmont between 75th and 95th, as prime bullfrog locations where fishing is allowed.

Swanson and Sutherland say that, with the exception of bullfrogs, it is illegal to harvest any species on OSMP land without authorization.

But on other lands, Sutherland says, there are a variety of nonnative and invasive species that can be harvested for food and other uses.

Aside from bullfrog-hunting, the options in the animal kingdom are a bit limited in the county, in part due to local regulations against discharging firearms and even pellet and BB guns. Sutherland says pigeons and starlings are invasive, but they don’t pose much threat to native birds (and don’t have much meat).

Some may think of eating rabbits, prairie dogs, raccoons, squirrels or skunks, but all are native, and, at least in the case of prairie dogs, protected in several local jurisdictions.

As for plants, he cites the purslane’s fat, fleshy leaves that are high in vitamins; mallow, or “cheeseweed,” which produces a fruit that tastes nutty and is good on salads; klamath weed, or St. John’s Wort, which is known to have anti-depressant properties; and the good old dandelion, which has been used in salads for

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Dandelions are good on salads.

decades. But Sutherland warns people to avoid harvesting dandelions in common areas like parks, where poisonous herbicides may have been applied.

Lynn Riedel, an OSMP plant ecologist, adds garlic mustard to Sutherland’s list. She describes it as a big, leafy plant that is good in salads and is now spreading along Boulder Creek and in Chautauqua.

Mars, an author and professor of herbal medicine at Naropa University, questions the whole premise that non-native species are always harmful, in the grand scheme of things. Noting that tomatoes and even white people could be considered invasive species, she points out that some non-native plants may actual be providing some benefits, such as detoxifying heavy metals in the soil.

“It’s natural for things to spread,” Mars says. “Emerson said a weed is an herb whose virtue has not yet been realized. … They may be there for a reason, and we don’t understand the reason.”

She finds it curious that societal norms label some plants as weeds that should be killed, even when those same plants are found in the Boulder Weekly

products we buy at the local health food store.

Mars cites St. John’s Wort as an example of a “weed” that people might pull — or poison — and then pay for at the store. Another “invasive species,” bouncing bet (soapwort), can be used to wash your body and your clothes. Endive’s ancestor chickory can be found in the Louisiana-style coffee brewed at Lucille’s. Mullein is commonly found in hayfever remedies, and the roots and stems of thistles are edible.

Mars notes that in the 1800s, people would pull up the grass on their property to make room for edible plants, building fences to protect their fields of dandelions.

She says eating “invasive” species doesn’t just make sense environmentally, but financially.

“We spray the dandelions in our yard, and then when we want them in our salad, we have to go to Whole Foods and buy them,” she says. “That seems kind of silly. … What if you could stretch your food dollars if you took advantage of some of the wild offerings you have around you?

“Which is going to hurt the kids?

The weeds or the herbicides?”

Respond: info@boulderganic.com

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Boulderganic Spring ’11 Boulder Weekly

B

Chelsea Long

oulder is a foodie town, and foodies love a nice glass of wine or a tall pint of beer to pair with their meals.

But Boulder is also an organic town, too, and now breweries and distilleries are combining the two to craft organic beers, spirits and wines that go perfectly with your local, all-natural meal.

And many, like Steve Turner, coowner of Asher Brewery, are wondering: “Why didn’t someone try this before?”

Companies like Asher Brewery, Altitude Spirits, Organic Vintners and 303 Vodka have popped up in Boulder in the past few years and are beginning to spread from their organic-friendly home to other cities and even other states.

Altitude Spirits, the makers of Vodka 14, began in Colorado in 2005, and now has a presence in New Mexico, Wyoming, California and Tennessee. Owner and founder Matthew Baris is planning on expanding even further. The company has just recently launched a full portfolio of organic spirits, which includes Highland Harvest scotch, Juniper Green gin and fair-trade Papagayo rums.

“We’re really excited about them,” Baris says. “Organic beverages, especially in distilled spirits, have been few and far between. There’ve been a few vodkas, but there’s nothing like a comprehensive organic spirit portfolio, which is what we’re putting together here.”

At Asher Brewery, Turner is also enjoying the perks of being one of the first to jump on organic brewing.

“We’re the only all-organic brewery within at least a thousand miles,” he says.

And after adding 30 accounts and 50 taps across Boulder in less than a year, it’s clear that there’s a market for the organic brews. Each of Asher Brewery’s beers is certified organic, a USDA process that includes a long list of qualifications.

The grains, hops and other ingredients have to be grown on certified Boulder Weekly

Steve Turner, co-owner of Asher Brewing Co.

A drink to go with that organic meal

Raise your spirits with sustainable booze

by Chelsea Long organic farms, a process that takes three years, and that limits the choices the brewery has. The beer is brewed in the same way any craft beer might be, although the cleaning products they use must be on the national organic products list, and they must submit their cleaning procedures to the USDA. “They set very high standards,” Turner says. “But that’s OK. They set the bar high, and that keeps out people who aren’t really into it or who are doing it for a gimmick.”

So why go through all the trouble?

“Quality is the most important thing in my mind,” says Baris.

“Especially with vodka, but with all spirits, purity is very important. Not allowing chemical cleaners or anything like that to seep into the vodka makes it a better product. It’s clean from farm to bottle.”

Not all companies can make that claim.

“In the UK, they looked at 45 beer samples, and they all had pesticides in

Boulderganic Spring ’11

them. Every one,” Turner says. “We don’t have any in our beer.”

It’s healthier in other ways, too, says business partner Steve Asher.

“The shelf life is improved. The yeast is healthier. We’re not just saying, oh, we think this is better — there are scientific reasons,” Asher says.

Organic alcohols even make for a better day-after-drinking, or so they thought at one time at the brewery.

“We thought maybe that was true, but we have proved that it’s not true.

And we have proved it many times,” Turner says, laughing.

At Altitude Spirits, the company maintains that even though it’s not a magical hangover-proof solution, organic still tastes better than conventional spirits.

“It absolutely tastes better,” Baris says. “What we’re going for is something enjoyable to drink. For a vodka to taste fabulous, it has to be the purest it can be, because you don’t get an aging process, or anywhere to hide impurities. Organic allows it to be the

purest it can be.”

For drinkers who aren’t as concerned with taste, but who are concerned with sustainability, they’re lucky to have options like Asher Brewery and Altitude Spirits.

“A lot of people don’t look at alcohol as an agricultural product, but it really is,” Baris says. “From beer to wine to spirits, you have to grow grains or grapes or whatever it is you’re going to ferment and then eventually distill, in our case. It allows us to support sustainable agriculture, which I think is an important thing for our future, our food supply and the booze we like to drink.”

Baris is taking his spirits one step further with the inclusion of fair-trade rums. Fair trade supports the farmers and the local communities where the products we use are grown. It ensures that a certain amount of profit goes back to the community, and it also attempts to elevate that community through education and other services.

Whether it’s fair trade or organic, companies like these have latched on to what is important to the many people in Boulder County who take pride in sustainability and, of course, good taste.

“I think [organic] is a trend, rather than a fad,” Turner says. “It’s been a long time. As the benefits of organic food and beverages become known, I think it’ll continue to improve. Our business is certainly improving. I think that’s because it’s good beer that happens to be organic. The main thing for us is that it has to be great beer. We think organic ingredients just make better beer.”

Baris agrees.

“I think consumers are realizing that organic matters from both a quality perspective and also from a sustainable agriculture perspective,” he says. “If it’s something you believe in, it’s something you want to support in the drinks you drink and the bananas you buy and in everything you do.”

Respond: info@boulderganic.com March 24, 2011 11

Farmers are the Heart of Horizon

TM

Ever since Horizon began in 1991, farmers have

The farms that provide our milk come in all shapes

been at the heart of our success. It’s simple. Great

and sizes, from every region of the country. But

milk begins with great farmers. For us, that

they all have one thing in common: the belief

means partnering with more than 600 organic

that organic milk just makes sense for healthy

family farms, and doing our best to increase that

families and a healthy planet. We couldn’t do it

number every day. In 2010 alone, we welcomed

without our farmers. Here’s to another 20+ great

100 new family farms onto our milk truck.

years for all of us!

Photos by Keri Pickett

©2011 Horizon

HorizonOrganic.com

Local, organic cooking made simple

Classes teach how to turn local bounty into delicious meals

by Kaely Moore

B

oulderites are discovering a world of new recipe ideas and cooking methods at Simple Spoon Cooking Classes, which emphasize sustainability by using a variety of local and organic products.

Casey Easton, founder of Simple Spoon Cooking Classes and Simple Catering, says that her three-hour classes offer a fun and social atmosphere where people can expand their culinary horizons.

According to the Simple Spoon website, Easton attended the School of Natural Cookery in Boulder and started cooking professionally in 1999. She worked as a private chef for many years before creating Simple Spoon.

Easton’s classes are unique, she says, in that they utilize all-organic products, often turning to local ingredients for their easy accessibility and great flavor.

“I’m at the point where I think

W

hile the end of ski season has a lot of Coloradans feeling blue, spring also brings with it the start of all the great local farmers markets. In Boulder County alone, there’s practically a market for every day of the week — OK, they’re mostly on Saturdays, but with seasons stretching from April through November, there’s plenty of time to check out all of them.

Niwot Farmers Market 7980 Niwot Rd., Niwot May 20 through Oct. 21 Fridays, 4 p.m.

303-499-2494 www.niwotfarmersmarket.com Highlights include meals by Chef Dale every Friday starting at 6 p.m., June through September, and live music weekly.

Lafayette Farmers Market 309 S. Public Rd., Lafayette May 19 through Oct. 20 Thursdays, 4-8 p.m.

Boulder Weekly

local products are almost more important,” Easton says.

One of Easton’s summer classes is centered around the farmers’ market in Boulder. She brings her students to the market, where they can talk with farmers about the origin of their food and purchase local ingredients to use in the recipe for that day.

The farmers’ market class, Easton says, teaches her students to use what is available to them. The produce at the market is only accessible during certain times of the year, depending on its growing season.

“It’s what we should be eating if we live here,” she says.

Easton maintains that eating locally shows support for the community. And for her students, seeing that the agave they are using comes from Longmont, or the peanut butter from Boulder, gives them better understanding and excitement about using local products.

“It’s a cool pride thing for people,” Easton says.

Rosemary Lohndorf, a Louisville resident who has taken a few of Easton’s cooking classes, says she can see how making use of local products can connect people to their community and give them a sense of gratification in knowing exactly where their food comes from.

Companies like Celestial Seasonings and Haystack Mountain Goat Dairy come to Lohndorf’s mind as businesses that deliver products the community takes special pride in because they were founded locally.

Lohndorf also says that living near Boulder has provided her with easier access to healthy local food, which is helpful to maintaining a healthier overall lifestyle.

“I think the closer you get to the source of your food, the more nutritionally viable it is for your body,” she says.

Local markets set to open 303-499-2494 For the past two years, the Lafayette fourth-grade garden project has participated in the Lafayette Farmers Market.

Come support them — and other local farmers — again this year.

Louisville Farmers Market Steinbaugh Pavilion Walnut and Front streets, Louisville June 4 through Oct. 15 Saturdays, 8 a.m. to 1 p.m.

303-902-2451 www.farmersmarketlouis.com The Louisville Farmers Market has new hours this year and is bringing in even more farms and vendors for you to enjoy. And don’t miss the 3rd Annual Louis-Palooza, June 4!

Boulderganic Spring ’11

Lohndorf says she gets the impression that Easton is committed to incorporating local and organic ingredients into her classes and truly believes in the value of neighborhood products.

Initially, Lohndorf became interested in Simple Spoon because she was looking for ways to increase the variety in her meals.

As a vegetarian, she says that it can sometimes be difficult to shake things up in her daily diet. Although local grocery stores and supermarkets provide a diverse selection of food, arranging that food in new and creative ways is often a challenge.

Easton’s hands-on classes, Lohndorf says, have given her some ideas for great additions to her vegetarian meals.

For more information about Simple Spoon, or to register for classes, visit www.simplespoon.com.

Respond: info@boulderganic.com

Lyons Outdoor Market 446 Main St., Lyons May 14 through Oct. 8 Saturdays, 10 a.m. to 3 p.m. www.lyonsoutdoormarket.com

Boulder Farmers’ Market Next to Central Park 13th Street between Canyon Boulevard and Arapahoe Avenue April 2 through Nov. 19 Saturdays, 8 a.m to 2 p.m.

Wednesdays (beginning May 4) 4-8 p.m.

303-910-2236 www.boulderfarmers.org

More than 40 vendors are already lined up. Keep an eye on the website for an updated list.

Celebrating 24 years of great local food, the Boulder Farmers’ Market is one of the busiest in the county.

Erie Farmers Market Old Town Erie 515 Briggs St., Erie May 21 through Oct. 22 Saturdays, 8 a.m. to 1 p.m. www.eriefarmersmarket.com 303-499-2494

Longmont Farmers’ Market Boulder County Fairgrounds, 9595 Nelson Rd., Longmont May 7 to Oct. 29 Saturdays, 8 a.m. to 2 p.m.

303-910-2236 www.boulderfarmers.org

Now in its third year, this Market features fresh local produce, Colorado fruits and grains, a selection of artisan breads and baked goods, and live music!

Plenty of free parking and dozens of vendors to choose from this market is a great place to spend a Saturday.

March 24, 2011 13

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What’s blooming at the market?

Boulder County Farmers’ Markets launch 24th season with improvements

by Quibian Salazar-Moreno

W

Boulder Convention and Visitors Bureau

ith the spring season making its way to Boulder County, it’s that time of year when the Boulder County Farmers’ Markets offer the community local food — and farmers the ability to sell it locally.

Now in its 24th year, the Boulder County Farmers’ Markets are making some changes — both in the Boulder market and the Longmont market — to better cater to the community.

According to Bob D’Alessandro, executive director of the Boulder County Farmers’ Markets, the Saturday market on Boulder’s 13th Street will run from April 2 to Nov. 19, 8 a.m. to 2 p.m., which extends it a couple of weeks.

“The last market on the street was always the first Saturday in November,” D’Alessandro says.

“Then, four years ago, we started doing a special pre-Thanksgiving market we called Cornucopia. It was at the Outlook Hotel, and we decided last year to move that to the street because it just seemed like a more conducive venue to keep it on the street. So basically what we were planning to do was do the last market on the first November Saturday, then take a week off, then have the Cornucopia market.

“But the weather was so mild — it extended the growing season — that we actually decided to have a market on that interim week as well,” he says. “So in looking at it, we thought it may be just too confusing for the public, making them wonder Boulder Weekly

when the last market was. So we decided to avoid that confusion and just say that we will be on the street through Nov. 19.”

The rest of the schedule will pretty much remain the same, with Boulder’s Wednesday market going from May 4 to Oct. 5, 4-8 p.m., and the Longmont market running Saturdays from April 7 to Nov. 5, 8 a.m. to 2 p.m.

In addition to the extended season for the Boulder market, D’Alessandro and his team have been in negotiations with the City of Boulder to remove the traffic islands along 13th Street to give more room to the market visitors.

“We went to them and requested they remove those because they had trees in them and a lot of the trees had died,” D’Alessandro says. “One of the largest complaints that we

Boulderganic Spring ’11

have gotten from the Boulder market, particularly the Saturday market, is that it’s too crowded, and the street gets crowded. So if we took those islands out, it would allow us to move the market back three feet on the west side and make a wider pedestrian area. We also negotiated moving the bike racks that are along the west side to a more central location on Arapahoe, where it makes more sense.”

There are a total of 18 traffic islands along the street, and the city agreed to remove 15 of them as well as improve and increase the electricity on the west side of 13th Street to place the vendors in a better arrangement. All of the changes will be made before the start of the season.

In addition to the structural changes, the Boulder market will be

adding a lamb vendor, a new bison vendor, a new local farm (Lost World Farms) and a company that cans local veggies, M&M Local.

For Longmont market-goers, the Boulder County commissioners approved $150,000 to go towards improving that market, which is held in the parking lot of the Boulder County Fairgrounds.

County staff, along with D’Alessandro and his staff, surveyed the area and agreed on a number of items to add for the upcoming season.

“One of the issues in Longmont is that we need a shaded seating area,” D’Alessandro says.

“There will also be some shade sails along the strip, as well as an arbor, plus, they will extend the market so we can add some more vendors. What we did not have out there was a drinking fountain, so they’re actually putting in drinking water, so we’re excited about that.”

D’Alessandro also says that they are hoping to attract more families to the Longmont market and are exploring ideas for more kid-friendly activities like hay rides or a petting zoo.

Regardless, the popularity of the markets continue to rise and the number of vendors and customers are expected to rise.

“We’re just very grateful for all the support we get from our Boulder County folks,” D’Alessandro says. “We’re considered one of the top 10 markets in the country, and one of those reasons is that we have great customers.”

Respond: info@boulderganic.com March 24, 2011 15

F

or many people, “water conservation” conjures images of five-minute showers and low-flow toilets.

And while those things are important, the biggest water savings can be found outside the home — in fact, right outside the home. According to a 2004 Denver Water study, roughly 50 percent of municipal water use goes to landscaping and lawn care.

According to Jeff Woodward, director of the Center for ReSource Conservation’s water division, that figure can be even higher where lawns are larger and rain more scarce.

“It takes a lot of water to support turf,” Woodward says.

But sometimes not as much as we think. Overwatering, leaky irrigation systems and incorrect watering schedules can mean residents are laying out more water than they need to.

That’s where CRC’s “Slow the Flow” program comes in. From June through August, Boulder County residents can schedule an outdoor inspection with a professionally trained water auditor. The auditor looks at the irrigation or sprinkler system and offers in-depth advice on all aspects of your setup, from the little things like when and how much to water to big things like repairs and whether your current system is really the best for your yard.

“Every property is different, so that’s going to control how the system operates,” says Alison Layman, communications coordinator at CRC. 16 March 24, 2011

Water conservation starts outside

Slow the Flow and other programs help residents save money

by Katherine Creel “Inspectors turn on the system to see how it actually works.”

Slow the Flow is free for Boulder County residents, and inspections take one and a half to two hours. To be eligible, you must receive water from a participating water provider and have an operating underground irrigation system. In addition to trouble-shooting any problems you might have with your system, the water auditor also provides a customized watering schedule, recommendations and tips to make your sprinkler system more effective and efficient, and tips for do-it-yourself sprinkler maintenance.

Slow the Flow isn’t only for homeowners. In some areas, CRC also works with homeowners associations and commercial properties.

“If you live in an apartment, you might not be able to sign yourself up, but we encourage you to talk to your HOA or building manager,” says Layman.

Another way to reduce outdoor water usage is to reduce the demand.

Growing non-native plants in Boulder County’s dry climate requires a large amount of water. CRC’s Garden in a Box provides plants native to Boulder that not only survive but thrive with limited watering.

“They’re good for people not from Colorado who don’t know how to grow in the soil,” says Layman. And to make gardening even easier, the kits come with a plant-by-numbers guide that shows where to place each plant to maximize water efficiency.

According to Woodward, Garden in a Box landscapes use less than half the amount of water as traditional turf yards.

During summer, when outdoor watering is at its peak, a hardier, drought-resistant yard can help save a significant amount on water bills.

If you’ve already had a Slow the Flow inspection, or just want some interesting tips on reducing water usage, CRC is holding a series of water seminars April 11-19, covering topics such as xeriscaping, rainwater harvesting and drip irrigation. The seminars are free and open to the public.

And while the most dramatic water savings can be found outdoors, there are significant steps you can take inside as well.

According to Woodward, two of the most cost-effective measures are installing faucet aerators on kitchen and bathroom sinks and switching to low-flow showerheads. Woodward estimates that these simple and inexpensive devices pay for themselves in a matter of months.

For more information on CRC’s Slow the Flow program and other conservation recommendations, visit their website at www.conservationcenter.org, or call 303-999-3820.

Respond: info@boulderganic.com

Boulderganic Spring ’11 Boulder Weekly

Flatirons Elementary’s new solar panels

Kathy Croasdale, ReNew Our Schools program coordinator, visits Flatirons Elementary

Rewarding energy-efficient schools with solar

ReNew Our Schools gives hands-on lessons in renewable energy

by Chelsea Long

R

eNew Our Schools, a Center for ReSource Conservation program, is attempting to renew the way it inspires students to be environmentally conscious.

The program has given out six solar panel array systems to schools in the Boulder Valley School District.

The arrays were distributed based on an application process. The applications were put together by faculty, and included how they’d use the panels for both student and community education.

For next year, though, the CRC hopes to have a new competition in place that inspires high school students to become energy-efficient on their own. Open to high schools in the BVSD, St. Vrain Valley School District and Denver Public Schools, the competition will allow groups of students to attempt to decrease their schools’ consumption of energy.

“Before, it was predominantly driven by the faculty, by teachers saying this is how we’re going to educate the kids. What we’re asking for Boulder Weekly

now is for students to get involved,” says Brad Queen, energy division director at the CRC. Though the program is still in development, Queen and Kathy Croasdale, the ReNew Our Schools program coordinator, are working to make it as effective as possible in reducing schools’ energy use.

“I’ve seen contests that have an average of 7 percent to 10 percent [decrease in energy consumption],” Croasdale says. “So we’re hoping for at least that.”

Queen cites evidence that an independent student group at Ponderosa High School in Denver reduced both peak energy demand and energy consumption by 30 percent. They changed standard light bulbs to CFLs, and turned off computers and air conditioning when they weren’t using them. Because schools use so much energy, there are more opportunities for bigger cuts with smaller changes.

“Some schools could use as much energy as all the households of all the kids attending the school,”

Boulderganic Spring ’11

Queen says. “They’re used in the course of 40 hours a week or more, and they have a lot of equipment. A lot of computers, ventilation, heating, air conditioning and lights on all the time.”

The school that has the biggest decrease in consumption will win a solar array system like those that have already been given out, or if they already have an array, a credit for something else that would help with the energy-saving goals in place.

Any of the schools competing, though, will likely see some kind of decrease in consumption, which would be a win in itself.

“This competition is intended to educate children and get them engaged in a competition where they’re going to need the knowledge if they intend to compete well.

There’s nothing more motivating for a student than to need what they’re being taught. That’s what the merit is with this program,” Queen says.

The current program requires that at least 20 percent of the student body is provided with an ener-

gy curriculum, and that at least 200 community members are reached with some kind of energy conservation plan. This one will be phased out this fall, and there may be changes to the competition style before then as details are figured out. Queen and Croasdale hope to see even more response than they have in the past two years of ReNew Our Schools.

“The schools are so excited to have the panels that they’ve gone way above and beyond what they’ve been asked to do,” Croasdale says.

The CRC hopes that continues to be the case with the competition, an aspect that gives more students a chance to get involved.

“The message is to get students thinking about how much energy they use, how they can affect that, and make it relevant to how they spend their day,” Queen says. “It’s something people usually only monitor at home. They don’t think they can have an impact in their workplace or in their school.”

Respond: info@boulderganic.com March 24, 2011 17

Susan France

T

o hear some people tell it, doomsday is just around the corner. From the 2012 crowd to Rapture-happy evangelicals who see divine judgment in every natural disaster to the alarmist climate change crowd who think the environment will finally settle the score with humanity in the next 15 to 100 years, it seems everyone is bracing for the worst.

With all of this end-of-days talk, the latent survivalist in you might be getting alarmed.

What you need are the skills of self-sufficiency your grandparents had, and never fear: In Boulder County and beyond, there are a plethora of classes aimed at reskilling you into a self-sufficient, independent citizen capable of survival after 2012, the Rapture or the melting of the icecaps. And even if you don’t think the sky is falling, there are plenty of reasons to pick up a nifty hobby, learn how to make cool stuff and impress your friends. Ready? Let’s go.

says. “You have to wait awhile before you can play with it.”

Lyon recommends Susan Miller Cavitch’s The Soapmaker’s Companion as a great resource for those interested in soap, and she will be hosting a soapmaking class at Rebecca’s Herbal Apothecary May 12 at 6:30 p.m. For more information, visit www.rebeccasherbs. com/classes.html.

Teaching tools

Make your own soap

Saving money and gaining self-sufficiency are two great reasons for making everyday products yourself. Like soap, for instance.

Lelia Lyon, Making this basic survival necessity is relacertified herbalist tively easy, says Lelia Lyon, a certified herbalist at Rebecca’s Herbal Apothecary who teaches courses on making soap. Making those sudsy bars we all take for granted requires just three essential ingredients: lye, water and oil.

You mix the lye and water, let it cool to the same temperature as the oil, and then mix the two, stir like hell, pour into molds, wait for a month or two, and voila — you have your own bars of soap. Working with lye can be very dangerous and should not be attempted without fully understanding the risks, Lelia stresses, lye off the shelves, forcing soapmakers to resort but adds that with some basic knowledge and pre- to the Internet, but some hardware stores around town still sell drain cleaner made from cautions it can be safe and easy.

“It’s really rewarding,” Lyon says. “All of my stu- 100 percent lye. The type of oil used determines how long the soap must cure. If you want to get dents come back and show me their soap, and fancy, you can add essential oils for scent, and there’s this great sense of pride. … It makes great gifts, it impresses your friends, and it’s just a really coffee grounds, herbs, oats and more for interesting texture. For shorter curing times, you can use fun thing to do.” a combination of olive, palm and coconut oils; a Thanks to some ingenious meth heads who use it to get high, lye can be a tricky substance to soap using only olive oil can take 12 weeks to cure. find. (“It actually really pisses off soapmakers,” “Patience is required for soapmaking,” Lyon Lyon says.) Most stores in Colorado have pulled

Get ready

The ReSource Tool Library, at 6400 Arapahoe Rd., opened last year. It’s a community resource where residents, for a $25 annual fee, can rent tools of all shapes and sizes for a week at a time. Smaller tools are free with membership, and larger power tools can cost a few hundred bucks a day. For those of us with a middle-school shop-class understanding of woodworking, this is a blessing, as it allows us to work with our hands without having to bum tools from the neighbor.

For those not in the know, the ReSource Tool Library offers a variety of classes to bring you up to speed, including courses in basic tools, workshop safety, power tools, compressors and pneumatic tools, and sanders and routers. While they only offer a few courses in skills like furniture building, they have classes on a variety of other home improvement projects, like how to give your home an energy audit using an infrared scanner and how to mitigate radon in your home. The educational curriculum is a young work in progress, says Cam Abidi, the library’s operating coordinator, and the organization is looking for ways to better serve the community.

“This is our first try at this, and so we want responses from people,” Abidi says. “We’re looking forward to it. And hopefully it will get bigger and better.”

For more information about the ReSource Tool Library, visit www.conservationcenter.org/ ToolLibrary.htm.

When apocalypse comes, what will you offer the world?

by David Accomazzo

18 March 24, 2011

Here fishy fishy Growing your own food is a pretty common pastime for Boulderites, and it’s far from uncommon to see a vibrant, near-professional looking veggie garden in front of a random house in suburBoulderganic Spring ’11 Boulder Weekly

bia. After all, locally produced food offers an almost endless list of benefits — taste and safety being just two of them.

Aquaponics is a novel extension of the home garden. It’s a fairly basic idea: You take a tub and fill it with water and fish. Bacteria in the tub turn the fish waste into plant food, and you pump the water up from the tub onto a vegetable planter. The plants are happy, the fish are happy, and you’re happy with fresh produce.

It’s a soilless system, and the only input is whatever you use to feed the fish.

“If you think about the backyard chicken thing, this is the next stage,” says Sylvia Bernstein, owner of The Aquaponics Source and one of the original founders of Aerogrow International.

Bernstein, who last year was featured in a New York Times article about aquaponics, teaches the craft for various organizations around town. The seminars she runs out of her own home are 14-hour events and involve building a model aquaponics system from scratch.

“By the time you leave, you’ll know everything you need to know to build your own aquaponics system,” Bernstein says.

Bernstein is using tilapia in her systems, and she says any number of fish could do the job, from giant goldfish to cod to catfish. It’s a great way to raise fish, she says, because it turns one of the main criticisms of farm-raised fish — fish waste — into an advantage. You have to raise a bacteria colony in your fish tank capable of changing the waste (ammonia) into food usable by plants (nitrates), but once the colony is thriving, it’s self-sustaining and easy to maintain, Bernstein says.

For more information, visit theaquaponicsource.com/aquaponicgardening-workshops. Bernstein’s comprehensive weekend workshops are May 21-22, July 9-10 and Aug. 27-28.

ing up some basic sewing skills can save you money and maybe even a little time.

Studio Bernina in Lafayette offers sewing classes, from buttons to blouses. There are eight-week courses in sewing, fitting and design, and they can get very advanced.

Look no further if you’ve ever wanted to learn how to make your own clothes. For a complete list of classes, visit www.studiobernina.com/ classes.htm.

Farming for knowledge Growing your own vegetables is a worthy pursuit, but for some people, it’s just not enough. Lyons Farmette offers a variety of resources for the gardening enthusiast who wants to take self-sufficiency to the next level and start raising animals.

“People just really want to be more sustainable,” she says. “I think chickens are great, because they’re easy to keep.”

The Lyons Farmette offers chick-

en farming classes in late winter, in addition to classes in backyard composting, permaculture design, beekeeping, aquaponics (taught by Bernstein) and even cheese-making.

Owner Betsy Burton calls the Farmette both a small farm and a sustainability center.

For more information on upcoming classes, visit www.lyonsfarmette. com/Lyons_Farmette/Upcoming_ Classes.html.

Respond: info@boulderganic.com

Sewing en vogue There was a time when everyone — or at least the majority of people — knew how to replace a button or darn a sock. Clothes weren’t cheap, after all, and handme-downs often had to last through more than one childhood. Though many of us have never bothered to learn how to thread a needle, pickBoulder Weekly

Boulderganic Spring ’11

March 24, 2011 19

Namasté Solar

And the winners are…

T

A look at the inaugural Boulderganic Award winners

his year, Boulder Weekly, in cooperation with Eco-Cycle, launches its Boulderganic Awards to recognize the groups, individuals and businesses that have helped make Boulder County a vibrant, innovative and greener place to live. The five categories — innovation in business, sustainability, activism, public service and nurturing community — reflect the many ways Boulder County residents are working to make our community stronger and more sustainable.

The award for business goes to Namaste Solar, for fostering sustainable, conscientious business practices.

Founded in 2004 and officially incorporated in 2005, Namaste Solar has grown from its three initial founders to an iconic company of more than 60. That rapid growth is due in part to their product — solar energy systems are a hot commodity around Boulder County — but it also reflects innovative, successful business practices.

At Namaste, employees own 100 percent of the company, and they recently adopted a “co-op” model 20 March 24, 2011

where each employee shares in the profits and the decision-making process.

And while a democratic process takes longer than the traditional command-and-control system at most businesses, the results are tangible: lower employee turnover and greater innovation.

“To us, part of our vision is to create a way to pioneer conscientious business practices,” says Heather Leanne Nangle, coowner and marketing and communications director at Namaste.

For Namaste, conscientious business includes taking care of the community as well as the employees. The company is zero-waste, encourages carpooling and biking among employees and conducts regular educational outreach on renewable energy. One percent of annual revenue goes to its Solar Grant program, which donates solar energy systems to local non-

profit organizations. So far, Namaste has donated more than 100 kW of these systems to local groups, the first in 2005 to the Boulder Homeless Shelter.

And for employees like Nangle, how they do business is just as important as the product they sell.

“Even if we stopped selling solar and opened up a pizza shop, we’d still be doing it in this unique way,” Nangle says.

Citizens for Boulder’s Clean Energy Future receives the Boulderganic Award for activism. The group has its roots in the Boulder Renewable Energy and Energy Efficieny working group, which was founded in 2002 and in 2010 took the lead in efforts to pass City Ballot Issue 2B. The ballot issue, which approved a tax to replace the money Xcel formerly paid the city under its franchise agreement, passed with an overwhelming majority and

brought Boulder one step further down the road to a future of renewable energy and green jobs.

Currently the group is focusing on education rather than direct advocacy. In addition to holding community education events, CBCEF also has three academic and expert advisory task forces to research Boulder’s energy load and generation options, investigate the financial elements of switching to renewable energy, and address citizen concerns and questions.

CBCEF is a grassroots group of citizens that supports reliable, reasonably priced renewable energy that is locally governed and generated, and helps our local economy and jobs.

For public service, the award goes to Boulder County Commissioner Will Toor. Toor was first elected to the Board of County Commissioners in 2004 and was reelected to his second four-year term in 2008. His roots in the Boulder community go back much further, though.

Toor moved to Boulder in 1980 and worked as a truck driver, see AWARDS Page 22

Boulderganic Spring ’11 Boulder Weekly

Exceptional health care that you can afford!

On-going and urgent care for all ages Fees for uninsured based on income Medicaid, CHP+ & Medicare welcome

Now accepting new patients!

People’s Medical Clinic 2525 13th Street, Boulder

Se habla español

(303) 650-4460 www.clinica.org

SRI SRI SRI SHIVABALAYOGI MAHARAJ Sri Shivabalayogi, lovingly called Swamiji by thousands of devotees around the world, is a true Yogi, a God-realized master from India.

“To be with Sri Swamiji is to experience the reality of the divine spiritual presence.”

Colorado Meditation Programs

Saturday, May 7 at 7:00 PM

Community United Church of Christ 2650 Table Mesa Drive, Boulder www.cuccboulder.org

Monday, May 9 at 7:00 PM

First Spiritual Science Church of Denver 3375 S. Dahlia Street., Denver www.spiritualdenver.com

Tuesday, May 10 at 7:00 PM

The United Methodist Church of Evergreen 3757 S Ponderosa Drive, (across from Safeway) Evergreen www. evergreenumc.org

Contacts: Pola: 303-504-6067 • Wade & Adela: 303-679-1102 Sri Swamiji has come to help us on the path of meditation. He does not give lectures. He silently teaches the practice of Dhyan meditation. His gift of meditation is given as a friend without obligation.

His blessings serve to deepen whatever spiritual path one has undertaken.

Sri Swamijiʼs programs are always free and open to all. They include an introduction, one hour of meditation, singing traditional Indian spiritual songs called bhajans, arthi, and an opportunity to speak with Sri Swamiji individually and receive his blessings and guidance.

For more info about Sri Swamijiʼs mission and tour, visit www.shivabalamahayogi.com or e-mail ganeshplace@gmail.com or visit www.shivabalayogi.ca

Boulder Weekly

Boulderganic Spring ’11

March 24, 2011 21

BUY USED GEAR It’s good for the environment & good for your wallet

Susan France

We have everything you need for:

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22 March 24, 2011

Will Toor

have him,” Lombardi says.

For sustainability, the award goes mechanic and yard foreman for Ecoto the four original “Green Star” Cycle from 1981 to 1984 and 1986 schools — Douglass Elementary, to 1987.

High Peaks, Horizons K-8 and Toor was also an instructor in Boulder Community School of the University of Colorado’s Integrated Studies.

Environmental Studies Program and The Green Star program, created served as director of the CU and run by Eco-Cycle, is the only Environmental Center from 1992 to school-wide composting program in 2005. Toor was elected to the the nation, and involves participation Boulder City from the principal, Susan France Council in 1997, and teachers, staff and, was appointed most importantly, mayor in 1998. students.

Eric Lombardi, Ghita Carroll, director of Ecosustainability Cycle, says Toor coordinator for deserves to be recthe Boulder Valley ognized not only for School District, what he’s achieved in says one of the the past, but for his main benefits of vision for the future. the program is “Will is always that it actively about five years engages students.

Boulder County ahead of everyone “Recycling Farmers’ Markets Director else,” Lombardi says. Executive and composting Bob D’Alessandro “[He] is the most offer a unique influential green poli‘hands-on’ tician in Boulder.” opportunity to make communities As a proponent of alternative and schools more sustainable on a transportation, Toor has played a daily basis,” she says. “Unlike, for strong role in developing the EcoPass example, installing more efficient program and in supporting the boilers or windows, recycling and impressive network of bike paths composting are activities students can be — and are — actively criss-crossing Boulder. involved in.

“Anyone with a bicycle in Boulder should [say] ‘Thank you, Will.’ He’s a local gem. We’re lucky to see AWARDS Page 24 AWARDS from Page 20

Boulderganic Spring ’11 Boulder Weekly

2011 RMSLA Workshop Series Abundant Backyard Series March 27 — Organic Garden Ecology April 17 — Intro to Backyard Chickens May 1 — Vermicomposting & Worm Bins May 15 — Backyard Chicken Coops

Renewable Energy Series April 3 — Intro to Small Wind Power June 5 — Intro to Off Grid Systems July 10 — Solar Cooking & Ovens August 22-24 — Off Grid Power Systems/ Hands On August 25 — Intro to Small Wind Power August 26-27 — Wind Turbine Towers & Installation/Hands On October 16 — Retrofit Your Home for Energy Efficiency

Sustainable Building Series June – Date TBA — Straw Bale Construction Project/Hands On June 26 — Green & Healthy Building Materials & Products November 6 — Rustic Furniture Making for Women

Wise Kitchen Series April 7 — Bread Making April 28 — Canning Jams, Jellies & More May 12 — Cheese Making June 2 — Simple Milk Processing August 11 — Pickling & Fermentation September 1 — Canning Salsa October 13 — Sauerkraut

Healthy Home Series April 14 — Non-toxic Cleaning & Living May 26 — Chemical-free Grocery Shopping August 18 — Create a Home that Nurtures November 3 — Clean Up Your Beauty Routine Check online for additions.

RMSLA Members receive discounted rate.

Online information and registration:

www.SustainableLivingAssociation.org 24 March 24, 2011

Douglass Elementary

BCSIS/High Peaks

Horizons K-8 Susan France

AWARDS from Page 22

“Watching the students line up after lunch, patiently waiting with their trays to properly dispose of their contents in one of four bins is a reality which, for me, inspires great hope.”

The program was launched in 2005 and now has 26 participating schools. In addition to school-wide composting and recycling efforts, events at these schools are zerowaste, and each school has embraced wider commitment to sustainability efforts. BCSIS and High Peaks recently won the Renew Our Schools Grant, offered through the Center for ReSource Conservation, to install a 10-kW solar array at their schools.

Students at Douglass Elementary help coordinate Earth Day activities for the school, and Horizons K-8 did an energy audit of its school in partnership with Xcel Energy.

The Green Star program has proved so popular that there is now a waiting list of schools hoping to participate. Interested schools contact Eco-Cycle, and extensive staff and student training is required. The training and education is provided through Eco-Cycle and is grant-funded.

Boulder County Farmers’ Markets received the Boulderganic Award for Nurturing Community.

What started in 1986 as a small gathering of local farmers has grown to include more than 150 participants — including everyone from professional farmers to backyard gardeners — at two locations.

Ghita Carroll

Every year, from April through November, hundreds of visitors flock to the markets at Boulder’s Central Park on 13th Street in Boulder and at the Boulder County Fairgrounds in Longmont.

The farmers’ markets do more than bring fresh local produce to Boulder County residents. Over the years, the markets have donated profits to 4H; the County Fair; the Women, Infants and Children nutrition program; and Cultiva!, a youthoperated organic garden.

When the market was first getting off the ground, the city of Boulder agreed to provide staff support, secretarial services, meeting spaces, appropriate permits and a site for the market. In the years since, Boulder and Longmont have continued to provide support for both locations, including grants for improvements and allowing a longer season, which means residents will continue enjoying our local bounty for many seasons to come.

Respond: info@boulderganic.com

Boulderganic Spring ’11 Boulder Weekly

Boulderganic nomination form

B

oulder Weekly is dedicated to supporting our local, independent community, and we know we’re not the only one. That’s why our Boulderganic Awards showcase the best of Boulder County’s local, independent spirit. And you can help us choose future winners!

You can submit your nominations for the Boulderganic Awards by filling out and mailing us this form, or by emailing info@boulderganic. com. Nominations should include the name of the individual or organization and their affiliation, and why that person or group deserves a Boulderganic Award.

The contest is open to individuals, groups and locally owned businesses located in Boulder County. You may submit more than one nomination, but please complete a separate form or email for each.

Take a minute, fill out the form and tell us who your local heroes are!

Your name__________________________________________ Name of nominee____________________________________ ___________________________________________________

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Boulderganic Spring ’11

March 24, 2011 25

S

Jefferson Dodge

arah Amorese is all about chocolate.

If it has cocoa, she wants it in her new Pearl Street store.

The Longmont native opened Piece, Love and Chocolate on March 11 — not only to offer her own chocolate creations, but a variety of locally made cocoa-containing products, both edible and inedible.

Even organic and gluten-free ones.

Amorese’s culinary roots can be traced back to the goods that she used to deliver in her youth from her father’s in-house bakery. After initially pursuing a career in graphic design, the notion of becoming a chocolatier began to tug at her.

She married a chocolate-loving man who wooed and courted her with the stuff.

While living in Amsterdam, she had a boss who had a penchant for Belgian bonbons.

She visited Zurich, where Sprüngli made a truffle du jour that was only good for five days because it was made with fresh, unpasteurized cream.

“They’re hard to describe,” Amorese recalls, a smile spreading across her face. “You crack them, and the ganache explodes in your mouth.”

After returning to Boulder from Europe, she and her then-fiancé had a hard time finding an amazing chocolate wedding cake, so she realized there was an unmet demand, and she started making cakes for friends.

Amorese took a tour guide job at Celestial Seasonings, but as her side baking business grew, she decided to attend culinary school at the Art Institute of Colorado. Amorese went on to take coursework at the French Pastry School in Chicago and the Notter School of Pastry Arts in Orlando, Fla. Amorese’s local service in the industry includes positions at the St. Julien Hotel in Boulder and the late Grand Finale Patisserie in Louisville.

Now, a couple of friends — and Boulder Weekly

Sarah Amorese of Piece, Love and Chocolate

Cocoa love

Owner of new locally focused chocolate shop spills the beans

by Jefferson Dodge former bosses — from those jobs are working for her at Piece, Love and Chocolate. Genny Fetherston, who was the manager of Grand Finale, is Amorese’s pastry chef. Her official title is “cocoa coordinator.” Heidi Lewis, who managed the Celestial Seasonings tea shop and went on to launch the Science Store at the National Center for Atmospheric Research, is now the “gift guru” at the new establishment at 805 Pearl.

The store itself is an ode to all things chocolate. An artificial cocoa tree stretches to the ceiling, its white pods seemingly ready to drop and spill their beans, a display intended to show how cocoa grows.

“Part of what we’re about is education,” Amorese says. “We grew up

Boulderganic Spring ’11

with Hershey and Nestle, but we don’t really know what chocolate is about or where it comes from.”

On a bath- and body-product display, Lewis has compiled an array of dessert- and chocolate-themed gifts, from cocoa-butter soap to cocoa massage oil to cupcake-shaped washcloths. There are sugar scrubs in which crushed cocoa beans are the exfolliant, even a chocolate-infused olive oil and chocolate fettucini.

Amorese, a member of the local Eccentric Artists group, also displays the work of local artists in one corner, as long as the pieces have a dessert, chocolate or love theme.

Much of the furniture and appliances are re-used, acquired from the ReSource Yard — even the exhaust

hood in the kitchen.

“There isn’t anything new in here except some of the cabinetry,” she says proudly, adding that even the tables come from the now-defunct café in the Boulder Public Library.

Then there is the chocolate. Large, intricate brown roses emerge from a vase near the display kitchen, where customers can watch chefs work and can buy mixes and cookbooks for making their own creations at home.

In addition to her classic “Life by Chocolate” cakes, which can be made gluten-free, Amorese plans to offer creations like a croissant made with chocolate pastry and a champagne truffle made with cognac.

Other local providers that can be found at Amorese’s shop include Robin Chocolates, Desiderio Chocolates and Truffles in Paradise, all of which are based in Longmont; Concertos in Chocolate of Gunbarrel; and, of course, Boulder-based favorites Chocolove and Justin’s Nut Butter.

Amorese says she offers a limited selection of organic chocolate treats, explaining that the demand for organic cocoa beans still exceeds the supply, making such products a bit pricier.

She describes herself as a “melter,” not a true chocolate maker, like Steve DeVries of Denver, who is a “bean to bar” artisan who buys his beans directly from the plantation.

Chocolate has a subculture, Amorese explains. Cocoa beans from the same grower can have varying tastes; “single-origin” beans come from a specific part of the plantation.

“It’s like wine,” she says. “You may have a cocoa and say, ‘That’s really earthy.’”

For Amorese, the passion is clear.

“There’s something romantic and beautiful about chocolate that everybody loves,” she says. “It’s all about chocolate. But what we’re really selling is love. It’s like Valentine’s Day every day of the year.”

Respond: info@boulderganic.com March 24, 2011 27

Carhuggers love your ride Green Garage makes auto care less toxic

 

by Quibian Salazar-Moreno

F



What material should NEVER go in your curbside or workplace recycling bin?

IQ:

PLASTIC BAGS!

Why?

Because they choke our recycling equipment and cost the program thousands of dollars in inefficiencies.

Instead, please recycle your #2 and

#4 clean, dry and empty plastic bags at participating grocery stores or at the CHaRM. www.ecocycle.org • 303.444.6634 | ®

28 March 24, 2011

or most of us, owning a car is a necessity. And with the necessity comes the maintenance of oil changes every 3,000 miles, fluid flushes, brake repair and dozens of other issues that come out of daily use.

There’s an abundance of maintenance shops in the area, ranging from well-known franchises to mom-and-pop garages, but most of them aren’t using products that are environmentally safe or disposing their waste in a clean manner. The folks at Green Garage are making that a priority.

Ryan Ferrero opened Green Garage in 2008 with a focus on making sure that every element of the garage’s operation was green.

During his time working and owning various car dealerships, he was disappointed with how much waste manufacturers were allowing and how dealerships handled waste.

Ferrero then ventured off to create a shop that not only works in an environmentally safe way, but also helps make your vehicle more environmentally safe, even if you don’t have a hybrid.

“We are a full-service shop, so we do everything but body work

and put fuel in your vehicle,” says Ernie Lavigne, Green Garage’s GreensKeeper (or operations manager). “The way we’re different is that we have our own basket of products that we use that are all environmentally friendly. We have ways of getting better fuel economy, saving natural resources, using less oil, those types of things; lowering the dependency on foreign oil. We do it all the way to when we decide to paint walls in the shop, we get environmentally friendly paint. It’s our promise that we’re green all the way through, every aspect of it we try to be as eco-friendly as possible.”

One of the top services Green Garage offers is its oil change, which is good for your car, your wallet and the atmosphere. They use an oil filter that lasts longer, oil that’s recycled and they recycle your used oil from your car. Most garages burn their used oil. The service costs a bit more than your average shop, at $69.95, but in the long run, the service is worth every penny.

“We have a special oil filter,” Lavigne says. “We compare our oil change to the CFL light bulb — it costs a little more up front, but it

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lasts so much longer that you come out way ahead. Depending on the year, make and model, you wouldn’t have to come in for as many 10,000 miles. So if you’re spending $30 or $35 on an oil change and you’re getting changed every 3,000 miles, you’re at a $100 at 10,000 miles. You have to go back and forth to the shop all those times. With us, you don’t have to do that.”

There isn’t that back-and-forth at all with Green Garage, if you don’t want it. If you make an appointment, you won’t even have to drive to the garage at all.

“We come to you, pick up the vehicle, at a set time and place, take it back to our shop, service it and return the vehicle back to you again at a set time and place,” Lavigne says. “That’s something, especially in Boulder, that people love. You know how bad parking is downtown. So people love it. We use bicycles, electric motorcycles, Boulder Weekly

to do it. Again, it’s part of our brand promise, we try to drive as little as possible. When we do our valet, you’ll see [him] out there in 26-degree weather.”

With two shops, one in Boulder and one in Denver, Green Garage is looking to expand, possibly to another Denver location and a garage in Fort Collins. With staff called Carhuggers, Carhoppers, GreensKeepers and Smileage Coordinators, who wouldn’t want more Green Garages around town?

“We have a big sign here at our Denver location that says ‘Barrels of oil, saved.’ And it’s because of our oil filter, where you don’t have to change your oil as often,” Lavigne says. “We’re really proud of saving more than 1,200 barrels of oil because of customers using Green Garage. We’re just a little start-up company that’s trying to make a difference.”

Respond: info@boulderganic.com

Boulderganic Spring ’11

March 24, 2011 29

GOOD TIMES

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B

anks have been in the news a lot since the Wall Street meltdown of 2008. States across the nation have had to take massive budget cuts, national spending nearly halted, and people started losing their homes.

Small businesses were denied loans necessary for successful startup and expansion. The list goes on. Chase and others have recently come under fire for foreclosing on homes, prompting substantial analysis of our nation’s financial system. Everyone can point to the problem, but few are pointing to a possible solution: banking locally. The benefits that individuals can make by simply switching from a national chain to a community (local and independent) bank or credit union are numerous, but infrequently discussed.

The Boulder County Independent Business Alliance (BIBA) is spearheading a local movement to help offset the damage we’ve suffered economically. The “Move Your Money” campaign is an effort to get Boulder residents to switch from national banking to a more stable

institution. The campaign has already begun, but the major effort will be launched the first week of June, in alliance with several community banks and credit unions.

It is sad to note how little time our education system — at any level — devotes to economics and financial understanding, especially to personal finance topics. This lack of information compounds the public’s misunderstanding of the nature of our banking system, and only recently have we seen the results of this lack of knowledge.

There are some subtle differences between credit unions and banks, but the underlying distinction between a local institution and an entity like Bank of America is huge, says LeAnn Faulkner of the Boulder Valley Credit Union.

“Credit unions are democratically operated,” Faulkner says. “Members are part-owners that have a voice in the direction of the credit union via an elected, volunteer board of directors.”

Being a member of a credit union or community bank allows for greater

Boulderganic Spring ’11 Boulder Weekly

control of your assets. You can control how and where your money is invested. This has prompted a surge of socially conscious banking endeavors, like the New Resource Bank in San Francisco. They do not loan money to tobacco, oil or weapons-related industries. If you want to know where small banks and credit unions invest your money, just ask them.

After three years of continued pressure, “Bank of America, Citi, Morgan Stanley, Credit Suisse, JPMorgan Chase and Wells Fargo have successively passed public policies limiting their financial relationships with coal operators that practice mountaintop removal (MTR) coal mining,” according to the Rainforest Action Network.

Unfortunately, this change in policy was the result of self-interest sensibility — not necessarily because it was the right thing to do.

“Money talks — and it is saying loud and clear that mountaintop removal coal mining is a bad investment,” says Rebecca Tarbotton, executive director of the Rainforest Action Network. We need banks that are more in-line with our ethical values, and can make decisions accordingly.

In addition to the global benefits of banking locally, there is also a personal incentive to switch. Not only do you receive more personal, enhanced customer service, but you save more money.

The general sentiment around national banks has always been “Bigger is better.” Not so, anymore.

Although there is much debate regarding how big an institution must be before its efficiency begins to plummet (and customer fees skyrocket), the estimated average is $500 million in assets. Many of us think that bigger means better, but with banks, it is usually the opposite. The bigger the bank, the bigger the fees associated with our ATM cards and checking accounts. Big banks have a bloated infrastructure that actually increases costs on the user end. Many credit unions have ATM surcharge-free netBoulder Weekly

works with fewer penalties against your hard-earned cash.

One other essential thing to consider when choosing between the big bank and the small bank is the economy as a whole. In addition to fiscal responsibility — and a little extra cash for you — local banks and credit unions also enjoy more fiscal stability because they’re not involved in credit-default swaps or derivatives.

Depending on their charter and licenses, some local banks and credit unions cannot even buy stock, which means they avoid making risky investments with your money.

Moreover, Stacy Mitchell, a researcher with the New Rules Project and author of Big-Box Swindle, argues that local banks and credit unions are “the engines of small-business lending.”

“Most community banks concentrate their lending efforts in their own markets,” says Richard Hofstetter, president and CEO of Lighthouse Bank in Santa Cruz.

“Community banks … take deposits from their local community and reinvest them, in the forms of loans, back into their local communities,” Cruz says, a stark contrast to larger banks, who denied loans to small businesses following the $700 billion bailout.

Looking at Boulder, a vibrant hub of alternative energy manufacturing, tech development and natural products sales, the community’s efforts have thrived because we support a strong and prolific network of locally owned and independent businesses.

We can add to our already strong local economy, and do even better, by banking locally. When you invest in a local bank or credit union, you are helping to build a better community.

For more information on how to get involved with BIBA’s mission, sign up for updates, as well as find links to convenient “switch kits” (a five-step process to transfer all your savings and loans, effortlessly), visit www. boulderindependentbusiness.org.

Respond: info@boulderganic.com

Boulderganic Spring ’11

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March 24, 2011 31

32 March 24, 2011

Boulderganic Spring â&#x20AC;&#x2122;11 Boulder Weekly

Kyle Warner

Sean McKelvie with Topo Ranch’s clothing, which includes apparel made from organic cotton.

Sustainable clothes shopping on Pearl Street Local apparel stores stocking green threads

F

by Kyle Warner

rom its storefront façade, Topo Ranch on Pearl Street appears to be just another retail outlet catering to the outdoor enthusiast with a slight attention to style.

What sets Topo Ranch apart from many of its boutique counterparts, however, is its in-store brand, which focuses on organic cotton-produced apparel.

“There is certainly a pull for the organic cotton market in Boulder,” says Sean McKelvie, manager of Topo Ranch. The store, sister to a Venice Beach branch and online retailer, features its own line of assorted tops, all made of organic cotton.

Having served the Boulder community for two years, Topo Ranch is atop an emerging local trend of ethically conscious fashion. Just a few blocks up Pearl Street, Patagonia also does its part to lessen its footprint with its 1 Percent For The Planet program — an initiative it has Boulder Weekly

extended across the globe to businesses invested in counteracting the human impact on earth. Since 1985, the company has pledged 1 percent of its annual profits to the preservation and restoration of the environment.

“Once a year we have a big merchandise push to promote the program, what it is and what we do,” says Justin Hawkins, sales associate at Patagonia on Pearl Street.

Part of the initiative is to offer sustainable and recycled products in their store. Additionally, the company has a feature on its website called The Footprint Chronicles, which tracks the environmental impact of select pieces every season.

What does it mean for apparel to be sustainable? For non-natural fibers to be sustainable they must be composed of post-consumer and recyclable material — most commonly polyester. Countless arrays of items can be melted down to create synthetic

Boulderganic Spring ’11

sustainable material for apparel. That Coke can you were drinking out of last week could have found a second life as a thread in a Patagonia jacket.

In regard to natural fibers, such as cotton and wool, what goes into the process is more important than the product that is returned.

“When dealing with cotton or wool, you have to think about the land management and animal treatment,” McKelvie says.

The process of producing organic cotton and wool is a rather long and arduous one, but McKelvie believes the results are worth the effort.

Cotton must be harvested from plants raised on land that is devoid of pesticides and herbicides — often requiring farmers to alternate use of plots of land to allow for it to replenish itself. This process demands on average a two-year grace period for the soil to rid itself of contaminants. Such factors lead to a hike in the cost of growing organically, thus

driving up the costs of organically made products. To offset these costs and provide a product reasonably priced to compete with non-organics on the market, many companies look to other countries to provide the labor and resources to make their products.

“It’s hard for a small business to compete when everyone else is outsourcing. It’s the ugly truth,” McKelvie says.

Topo Ranch receives its organic cotton, in addition to a majority of its cutting and sewing labors, from India, while its sustainable polyester products come from Japan.

Though outsourced, the trend toward organic and sustainable products is a step in the right direction for eco-conscious fashion. Pearl Street seems to be the playground for many companies to explore the budding market — a market that is bound to keep growing.

Respond: info@boulderganic.com March 24, 2011 33

Homegrown, All-Organic Healing

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Boulderganic Spring â&#x20AC;&#x2122;11 Boulder Weekly

Susan France

Susan France

E

thly glycol.

Aluminum zirconium.

Artificial fragrances. The list of ingredients in commercially available cleaners and beauty products can be troubling, to say the least. Sometimes it’s downright scary.

If you’re looking to make your home — and your body — less toxic, one of the first places to start is knowing what to avoid. The Environmental Working Group’s Skin Deep cosmetics safety database is a searchable resource for finding out just what that string of chemical names on your deodorant means.

Fortunately there are natural alternatives for cleaners, deodorants and disinfectants, but do they work?

“I wouldn’t recommend our allpurpose cleaner for cleaning down an autopsy room,” says Steve Savage, co-owner of Eco Ellie’s Home Store.

But for most people, orange oil and other natural cleaners work just fine, sometimes even better.

Many laundry detergents, for example, contain “optical brighteners” which don’t actually make clothes any cleaner. Instead, these chemicals make clothes look less yellowed by increasing the overall amount of blue light reflected.

Natural detergents like Steve

Rebecca’s Herbal Apothecary

scrubber on grimy, dirty areas when needed.

You can find more ideas at Six Persimmons, which is located at 840 Pearl St. in Boulder and is where you can also pick up a wide variety of organic essential oils.

At Rebecca’s Herbal Apothecary, which also stocks a wide selection of essential oils, you can find Karyn SiegelMaier’s The Naturally Clean Home, a collection of 150 recipes for homemade cleaners that covers everything from cleaning hardwood floors to automatic dishwasher liquid.

And if you can’t avoid toxic cleaners entirely, there’s one other fact to keep in mind: New, energyefficient homes can actually pose a slightly greater risk when it comes to toxic fumes. Having a tight “thermal envelope” that insulates the home more efficiently can mean less fresh air circulating through the building. Even if you use mostly natural cleaners, paints and air fresheners, it’s a good idea to open up some windows and air out your home regularly.

For more tips on creating a toxic-free home and a list of chemicals to avoid, visit Eco Ellie’s blog at http://bit.ly/ellies.

Respond: info@boulderganic.com

Organic and natural cleaners

You don’t have to wage chemical warfare to keep a clean house

Boulder Weekly

by Katherine Creel Savage’s Boulder Laundry Detergent are formulated without optical brighteners — or any other harmful chemicals — and instead use natural citrus ingredients.

If you want even more control over what goes on your belongings, you can make your own household cleaners from as few as two ingredients.

Kathy Thorpe, a certified homeopath with Six Persimmons, has plenty of advice for anyone wanting to formulate his or her own cleaners, from the simple baking soda-and-vinegar concoction her mother used to clean pots and pans to more sophisticated blends of essential oils.

For a basic, all-purpose kitchen cleaner, Thorpe suggests a simple mix of essential oil and water.

Boulderganic Spring ’11

Basic Kitchen counter disinfectant: In a 16-ounce spray bottle, add pure water and 10 drops each of the following essential oils: lemon, lavender and oregano. Shake well. (If you don’t have a spray bottle, sprinkle a few drops of these essential oils onto a damp cloth.)

Spray and wipe down all the surfaces in the kitchen, including countertops, stovetop, appliances and sink.

You can also spray it on cutting boards.

This creates a good anti-bacterial and anti-fungal disinfectant for the kitchen, Thorpe says.

All-natural scrubber: Use half of a lemon and rub it in baking soda. Use the lemon as your

March 24, 2011 35

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3.31.11 Cool Weather Veggie Gardening w/Todd $15, lecture, 6:15-8pm $15, lecture, 6:15-8pm

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4.14.11 Floral Design w/Becca

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Florists, Greenhouses and Fine Stationery 2851 Valmont • 303-442-6663 www.sturtzandcopeland.com Go to our Facebook page and LIKE US! 36 March 24, 2011

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Boulderganic Spring ’11 Boulder Weekly

W

hen most people think of Rolfing Structural Integration, one question immediately comes to mind: Does

it hurt?

“This is the most common question that Rolfers get,” says Adam Mentzell, Certified Advanced Rolfer® at Chautauqua Health Cooperative. And after more than a decade in the profession, his answer is “generally not.”

Despite a bad rap for putting clients through the ringer — how many of you imagined an Inquisitor’s rack just reading the headline? — Rolfing® Structural Integration has done much more to relieve pain than to cause it.

Amy Hayes of Boulder, who recently completed her own series of Rolfing therapy, had heard the rumors, too.

“I expected it to be excruciating,” she says. The fact that she decided to give it a try it is a testament to how much pain she had been in. And for Amy, the leap of faith paid off.

“I felt like I was let out of a straight jacket,” she says. “After 20 years of sitting at a desk, my posture was not perfect […] and I actually had a lot of pain in my hips and shoulder.”

Amy went through what is known as the Rolfing Ten Series, a set of ten sessions that works through body, posture and movement issues in a methodical, structured way — though Amy says she added an 11th session for some more targeted work.

Named for its founder, Dr. Ida Rolf, Rolfing Structural Integration is a method of “soft-tissue manipulation and movement education” that aims to improve posture, lessen aches and pains, increase flexibility and improve overall physical Boulder Weekly

The therapy with the bad rap

Rolf Structural Integration does more to relieve pain than cause it

by Katherine Creel well-being. The basic premise of the Rolf method is that an imbalance in one part of the body leads to compensations and “restrictions” in other parts, which in turn causes the pain, aches or stiffness we generally associate with aging.

By manipulating — as gently as possible — the underlying connective tissue, Rolfers try to correct those imbalances, misalignments and areas of tightness.

Most of Mentzell’s clients are young adults to middle-aged, he says, though he also treats a number of athletes who are either looking to undo some wear-andtear, or who want to get a little extra edge to their performance.

For anyone who hasn’t experienced this method of structural integration, Mentzell is keen to point out that while it might look a little like shiatsu or a backrub —

Boulderganic Spring ’11

the practitioner does put his or her hands on certain body parts and move them around — it’s not like a “really hard massage,” as many people assume.

“People compare it to what they think it’s like,” he says.

For one thing, diagnostics and education play a much bigger role in Rolfing than in a relaxing hour of massage. Whether a client is looking to solve a specific problem — a tight shoulder or painful back — or just looking to get more in tune with their body, each session starts with communication: questions and answers about what’s working, what isn’t and what the client is looking to accomplish. That means there’s no “checking out” during a Rolfing session.

“It’s not a passive process,” Mentzell says. Throughout the session, as the therapist moves and

manipulates different parts of the body, the client is actively engaged.

And once the session is over, there’s a take-home portion, too.

“There’s a fair amount of homework,” Mentzell says. That homework involves noticing how you are moving or sitting and learning what you can do differently to avoid causing more tension and imbalance. A great session isn’t wholly effective if the client doesn’t incorporate new habits, Mentzell says.

“A real strength of the work is that it gives people options for the habitual things we do in daily life,” he says. “The goal is to get clients to a place of self-managing …”

Despite the physical focus of the work, Mentzell says the most exciting part of his career has been seeing the emotional impact successful treatment has for his clients.

“As we change the way we move and stand and go through life, it’s not just a mechanical issue,” he says. “It’s something that transfers over to how we are in the world. And that’s one of the things that keeps me excited about the work over time, getting to witness those changes.”

For anyone considering giving Rolfing therapy a try, Mentzell says successful treatment requires open communication between client and practitioner. He suggests talking to several different certified Rolfers and finding someone you feel comfortable opening up with.

“This work is really a partnership,” he says. “The fit is important.”

The Rolf Institute for Structural Integration, founded in 1971, has its headquarters in Boulder. For more information, visit www.rolf.org, or call 303-449-5903.

For more information about Adam Mentzell, visit www.getrolfing.com.

Respond: info@boulderganic.com March 24, 2011 37

Achieving that Rocky Mountain glow

Colorado companies make natural skin care a breeze

by Stacey Lindsay

A

s many in Boulder may know, a dry climate can be tough on the skin. Luckily, there are Colorado companies whipping up fresh and natural products to keep your exterior in prime health. Here are some nourishing skin care picks to try, all made right here in the Centennial State.

GreenScreen Organic SPF 20 Sunscreen

Chandler Farm Linus’ Raw Lavender Soap

Almost all the herbs in this rich face cream are harvested from an organic garden in Lyons.

Visit their website at www.wild sageskincare.com.

For a good cause, cleanse your skin with this soap made in Littleton; a portion of the profits go to The Phelps Great Ape Foundation. Visit their website at www.chandlerfarm. com.

Pangea Organics Egyptian Calendula & Blood Orange Cleanser The calendula in this cleanser provides anti-inflammatory properties in this face wash made by a favorite Boulder-based company. Visit their website at www.pangeaorganics.com.

38 March 24, 2011

Protect your skin from UVA and UVB rays with Kabana Skin Care’s vegan formula made of 86 percent organic ingredients in Boulder. Visit their website at www.Kabanaskin care.com.

Wild Sage Brilliance Face Cream

Isun Alive and Ageless Skincare Honey-Goji Berry Mask The moisturizing wild mountain honey and antioxidant-rich goji berries in this Ridgway-made mask will enliven a dull skin tone. Visit their website at www.isunskincare.com.

Aromatherapy Spritzers Rebecca’s Herbal Apothecary, a Boulder-based apothecary, makes

handmade skin care products, including these refreshing mists made of pure essential oils and local spring water.

Visit their website at www. rebeccasherbs.com.

Sanitas Skin Care Orange Pomegranate Body Wash Condition and refresh with this invigorating cleanser formulated in the Boulder foothills.

Visit their website at www.sanitas-skincare.com.

La Isha Moisture Booster This quenching, 100 percent pure oil is one of the many products in this line designed to keep skin beautiful in the arid Colorado climate. Visit their website at www. la-isha.com.

Queen Bee Javanese Exfoliant Face Paste Slough off dead skin with this gentle recipe of vitamin-rich rice bran, rice powder and cornstarch made in the small town of Pagosa

Springs.

Visit their website at www. queenbeepagosa.com.

Goddess Garden Kid’s Natural Sunscreen Keep little faces covered with this Boulder-made natural SPF 30 UVA and UVB screen. Visit their website at www.goddessgarden. com.

Tilvee Pomegranate Body Butter Produced in Golden, this rich moisturizer quenches thirsty skin with organic shea butter, coconut oil and sweet almond oil.

Mountain Girl Botanics Mountain Honey Sugar Scrub An exfoliator, moisturizer and pre-shave conditioner, this citrusy blend is made by a family-owned company located in the foothills west of Boulder. Vist their website at www.mountaingirlbotanics.com.

Respond: info@boulderganic.com

Boulderganic Spring ’11 Boulder Weekly

Get your yoga on

Joyful Yoga Community Co-op does things a little differently

L

by Katherine Creel

ike enlightenment, North Boulder’s newest yoga spot is a little hard to find. Neil Hirschowitz, founder and education director of Joyful Yoga Community Co-op, isn’t worried though. After all, you only have to unearth it once.

“It’s only hard to find the first time,” Hirschowitz. says. “After that, you don’t have that problem.”

Also like enlightenment, it might not look like what you expect — though you’ll almost certainly recognize it when you see it. Tucked away on the far north end of Broadway, just behind Horse & Rider, Joyful Co-op’s unassuming exterior hides a two-story, ultra-creative work in progress.

“Evolving, as always,” Hirschowitz describes it.

Instead of floor-to-ceiling mirrors, subdued lighting and a tightly restrained aesthetic, the walls of Joyful Yoga are covered in art. Southfacing windows let in plenty of sunlight, and each area has its own unique personality.

The space includes three rooms for massage, reiki, intuitive healing and other services, and Hirschowitz says each one has been designed and decorated with input from the specialists who will be working there.

There’s also a communal kitchen area, a larger room for group activities, and a sitting area with a decidedly divisive mural (Hirschowitz tells how one prospective yoga instructor warned it would drive away customers, while a client found it so mesmerizing she couldn’t look away).

The art — much of it Hirschowitz’s — that covers almost every surface reflects the idea that everyone can make art, and that it can be a healing process.

The integration of the art and Boulder Weekly

music, the massage and yoga, and the community-based focus of Joyful Yoga reflects one of Hirschowitz’s basic tenets: Yoga doesn’t just happen on a mat.

“I spent time in Singapore,” he says. “There’s very little difference there between what people do on the meditation cushion and off it.

Here, it’s almost like a Clark Kent/ Superman type of thing.”

The only way to grow spritually, he says, is by taking the lessons of yoga outside of the studio.

“As we get things going, we really want to institute a lot of service projects,” Hirschowitz says.

When it came to choosing a name for the co-op, Hirschowitz says he spent two weeks “playing with the words” before he came up with the just the right combination to describe this philosophy.

While the “community” in the name emphasizes the importance of doing good work for — and with — those around you, the “co-op” part helps highlight the economical side.

“It’s loosely based on the food co-op model in that people pay a $50 annual fee ... and they get unlimited massage services, healing services, other services for $35 an hour,” Hirschowitz says.

For Hirschowitz, these two sides of his business complement each other.

“There’s a big confusion in the West between spirituality and business, [that] the two have to be separate,” he says. “My business is actually promoting sprituality. In order to do that, I’ve got to do it by any means necessary to do more good in the world.”

For more on the Joyful Yoga Community Co-op, and upcoming events, check out www.joyfulyoga community.com.

Respond: info@boulderganic.com

Boulderganic Spring ’11

Landscaping in our arid climate doesn’t have to be a challenge. There are many beautiful plants that require little water and do well in Boulder’s clay soils.

Put a few of these species together and you’ve created a beautiful xeriscape, or water-wise landscape.

Rebates are also available to help you conserve water both indoors and out. To learn about water-wise programs and rebate information, please visit

BoulderSavesWater.net 303-413-7407 or email us at: bouldersaveswater@bouldercolorado.gov

March 24, 2011 39

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without genetic engineering right here in North America. And unlike some other soymilks, we use only whole-harvested beans – not powder – to preserve the great taste and nutrition Mother Nature intended.

Want to know more? We’d love to share the whole story. Just enter the plant code from your carton at SilkSoymilk.com/TraceIt to trace your Silk soybeans right down to the U.S. counties in which they were grown.

To make our soymilk the best it can be for you and the planet, we’ve partnered with Conservation International. Together, we’re working to protect both the Silk quality you trust and the environment we all depend on.

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We have joined the Non-GMO Project’s Product Verification Program. For a list of the products we’ve enrolled see: www.nongmoproject.org

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