Green Tab July

The Green Revolution on the Palouse, in the Valley and on the Prairie

Because you can The old-school art of food preservation rekindled

PEDALS AND THE

Sunshine in the Valley A noble approach takes root: “Recycle a Pound, Save Tons”

Moscow’s love of art, cycling finds fertile common ground

METAL

Lewiston Tribune | Moscow-Pullman Daily News || July 2010

inside Green business directory

2 • Lewiston Tribune / Moscow-Pullman Daily News

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NWgoinggreen is published regularly by the Lewiston Tribune and Moscow-Pullman Daily News and printed at the Tribune Publishing Co. Inc.’s printing facility at 505 Capital St. in Lewiston.

Ask us us about about Green Green Energy!

Ask Energy!

To advertise in NWgoinggreen, contact the Lewiston Tribune advertising department at 208.848.2216 or Advertising Director Bob Reitz at breitz@lmtribune.com, or the Moscow-Pullman Daily News advertising department at 208.882.5561 or Advertising Manager Craig Staszkow at cstaszkow@dnews.com.

Editorial suggestions and ideas can be sent to Staszkow at cstaszkow@dnews.com.

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July 31, 2010

Lewiston Tribune / Moscow-Pullman Daily News • 3

Extension agents see increased interest in old-school practice of food preservation

Green, because you can G

By Carol Spurling | for NWgoinggreen

BY THE BOOK

Carol Spurling

randma didn’t know she was green. All those jars on the pantry shelf that she spent so many hours canning in a steamy kitchen throughout the summer and fall – for her, it was hard work, born of necessity.

Without that stockpiled food, the family might not have enough to eat.

Many people who love to can, freeze, and dry foods at home nowadays learned how to do it by helping grandma. Now, it’s optional, and thus, way more fun.

Interest has rekindled in home food preservation in recent years, according to University of Idaho Extension Educator Last fall’s pumpkins were turned into soup, pureed, and frozen, Carol Hampton in Bonners Ferry, Idaho. making it easy to enjoy delicious pumpkin soup throughout the year.

“We saw a resurgence in food preservation as we approached the 21 century, then that started with paying more attention to their food. it slacked again as the economy continued to grow,” “I see many people with an avid interest in connectHampton said. “Now, the economy is bringing former ing to the food they eat, wanting to know more about canners back to the kitchen.” growing and processing it, particularly wanting to know In the past two years the popularity and demand for more about what is in it,” said Sandra McCurdy, Extenfood preservation classes has tripled in northern Idaho. sion Food Safety Specialist at the University of Idaho With the development of the online class, “Preserve @ in Moscow. “The upsurge in number and popularity of Home,” Hampton has seen the number of students in farmer’s markets is an indicator.” her classes double. Students hail from all over Idaho and Being green wasn’t an “explicit goal” for Ken Albala, across the United States. co-author of the new book “The Lost Art of Real CookFor those who have an interest in green living, home food preservation is just one more step along the path See Preservation, Page 4

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The Lost Art of Real Cooking Authors: Ken Albala and Rosanna Nafziger

A

uthor Ken Albala doesn’t really like to can. All that boiling kills bacteria indiscriminately, and you need bacteria to create delicious traditional preserved foods like sauerkraut, pickles, yogurt, cheese, beer, wine, and cured sausages.

Before Louis Pasteur discovered that bacteria was one cause of food spoilage, and invented the process of pasteurization, people relied on other methods besides canning to survive from one growing season to the next.

Now we’ve got freezers and grocery stores, which make survival a lot more convenient. But that’s not interesting enough for a new crop of chefs and food artisans who are more interested in fabulous, unique flavors than convenience.

“It has become very hip to cure foods yourself.

That’s a natural extension of the interest in organic, whole, sustainable food. Just one further step to cut out the corporate processors,” Albala noted.

Even a novice in the kitchen can get started See Real Cooking, Page 5

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4 • Lewiston Tribune / Moscow-Pullman Daily News

from Page 3 ing,” which includes instructions for food preserving methods that pre-date the invention of canning, such as fermenting pickles and sauerkraut in brine, curing sausage, and aging cheese.

“But, I’m fairly certain the environment benefits when people make things themselves. It saves in packaging and transport,” Albala said.

Albala also notes that preserving food at home is one way to escape the fossil-fuel based industrial system, a way to be more self-reliant and sociable, and to enjoy better food than is sold to us by corporations who care only about their profits.

“It’s a matter of having good tasting food, having fun in the kitchen and sharing the products of your labor with others. From a selfish perspective it’s infinitely more rewarding too. It’s also a matter of self sufficiency, empowering knowledge, knowing where your food comes from and what’s been done to it before it hits your plate,” Albala said.

University of Idaho Extension Educa-

tors and volunteers Fortunately there answered more is an entire Extenthan 7,500 food sion publication safety questions devoted to canvia phone, email, ning salsa, which and fairs in 2009; includes tested the majority of recipes. these inquiries were Another quesabout food presertion is, “Why vation. They also did my jam get taught 150 food foamy?” The ansafety classes. swer: proteins in The questions the fruit, reacting they receive run to being cooked the gamut. One of and stirred. This the most typical is, problem is an “Can I can my faeasy one to solve vorite salsa recipe?”

– just add a to which the anIt takes an afternoon to transform a flat small amount of swer is, “Only can of ripe peaches into a dozen jars of peach butter or margaa salsa recipe that rine – about 1/4 jam: “Summer in a jar.” has been tested.” teaspoon -- to the Unfortunately it’s impossible for home jam as it cooks and the foam will reduce canners to know if their own favorite considerably. salsa recipes contain enough acidity to be A more complicated question was canned safely in a boiling water canner.

“Why is my canned corn brown?” In this The presence of ingredients like corn or case, the corn was probably a very sweet beans in salsa also makes it unsafe to can variety, and the high heat required to in boiling water, since these foods must be process it properly in a pressure canprocessed in a pressure canner to be safe. ner caramelized the sugar in the corn, Carol Spurling

Preservation

goinggreen

HOMEOWNERS!

July 31, 2010 Hampton noted. She recommended that they plant or buy a variety intended for canning next time.

For those who are new to home food preservation and don’t have a lot of equipment, it is easy to get started with something that is fairly simple such as applesauce, jam, or dried fruits and vegetables.

Either applesauce or jam can be frozen instead of canned, and drying foods in a dehydrator doesn’t require a lot of cooking or high heat – just patience.

Canning doesn’t have to mean hours in a hot kitchen. If you take it up as a regular pursuit, invest in one of those high-powered propane burners on legs, meant for tailgating or the beach. You can set it in the driveway for boiling the water while you work on a table in the shade of the garage or under a tree and keep your kitchen cool and clean.

A single electric burner, available at hardware stores, is powerful enough to bring applesauce or a batch of jam to the boil, and easy to move around to where you want to work.

After mastering the basic process you can move on to more challenging foods: See Preservation, Page 5

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July 31, 2010

Lewiston Tribune / Moscow-Pullman Daily News • 5

Real Cooking

from Page 3

from Page 3

salami, pastrami and corned beef, confit, smoked fish, pickles, pie fillings, cheddar cheese.

What all food preservation methods have in common is their starting point: high quality fresh food. During the height of the harvest season, it’s easy to find at farm stands, farmers markets, orchards, farms, and if you garden, your own back yard.

Those who are old hands at These jars of home-canned pears used pears from the author’s home food preservation might want front yard. The 2009 crop was much better than previous years to doublecheck if their methods are due to the addition of a hive of honeybees in the back yard. still considered acceptable practice.

– just don’t use it as your guide to home food During the 1990s a huge amount of research was preservation. done on home canning, and many recipes and You can pick up a new copy of the Ball Blue processing times and techniques were modified to Book at almost any hardware or grocery store, call be safer. your county Extension office, or download the Sealing jars by filling them with hot food, putUSDA Complete Guide to Home Canning online. ting the lids on, and then turning the jars upside down, for instance, is a no-no. Canning tomatoes Carol Spurling is a writer, food enthusiast, and the without added lemon juice or citric acid is also outreach and membership coordinator at the Moscow unacceptable.

Food Co-op. She lives in Moscow and can be reached This doesn’t mean you have to throw out your at writer@plumassignment.net.

1982 edition of the Fannie Farmer Cookbook

making these foods in their own kitchen using Albala and Rosanna Nafziger’s new book, “The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time.” It was published in July by Penguin/Perigee and is now available in bookstores and online.

Here is an excerpt from the book: “The bacteria that turn cabbage or any vegetable into a pickle are literally everywhere. It is a pity that we think of bacteria as enemies. Sure, there are some that can harm us. Our bodies usually learn to fight these off, unless we are crammed with antibiotics, which do the job for us.

But most of the bacteria we live with, and of course evolved with, are beneficial for our bodies. That we can even think of ecology as preserving flora and fauna, while

Carol Spurling

Preservation

Together… We’re a GREEN MACHINE! Last year Latah County generated 35,809.85 tons of solid waste, and of this we recycled...

• Aluminum: 90.17 tons • Batteries tons (Auto, Alkaline, Rechargeable): 11.63 tons • Cardboard: 1,747.70 tons • Commingled: 33.40 tons • Electronics: 1.87 tons • Glass: 530.76 tons • Mixed Waste Paper/Magazines: 643.36 tons • Newspaper/Phonebooks: 520.76 tons • Oil: 27.20 tons • Other Paper (White Ledger, Shred): 34.34 tons • Other (E-Media, Books, CFLs, Cell Phones, Toner): 10.93 tons • Plastics: 113.90 tons • Scrap Metal/Foil: 1.09 tons • Tin: 57.38 tons • Scrap Metal Recycling: 965.22 tons • Tire Recycling: 115.57 tons

Total Recycled 4,905.28 Tons

Total Composted 3,564.25 Tons

Total Recycled or Composted

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we obliterate bacteria without blinking an eye – in the soil, in the kitchen, on our hands, seems the most remarkable example of speciesism. ... ” Here is Albala’s recipe for classic sauerkraut: “Cut white cabbage finely or grate it. I use three small organic cabbages equaling two and a half pounds, which almost fills a quart jar. One large cabbage works fine.

Put the cut cabbage in a bowl and add two tablespoons kosher salt and knead by hand for about 10 minutes. Voila, it makes its own luscious brine. You will not need to add any water, or anything else for that matter. Transfer the cabbage to a crock or jar, weigh it down with a plate or ceramic jar lid so everything is submerged, and pop it into the “cellar.” Let it sit for three or four weeks at a cool temperature. You will end up with beautifully sour, crunchy, and piquant sauerkraut…Be sure to taste it often, and when you like it, it’s ready to eat.”

— Carol Spurling

6 • Lewiston Tribune / Moscow-Pullman Daily News

Flower power: For more than a handful of shoppers, a trip to the Moscow Food Co-op provides the opportunity to be chained to nature.

Quite the spectacle: Clients of the Palouse Ocularium have a unique and appropriate place to park their bicycle.

Dean Hare Daily News

July 31, 2010

goinggreen

When it comes to bike racks, Moscow Is well spoken for

Park and ride

By Christina Lords | for NWgoinggreen

T

he Palouse Clearwater Environmental Institute has the coolest bike rack in the Pacific Northwest.

And if you disagree, PCEI Executive Director Tom Lamar will make a believer out of you.

“The more I talk about this, the more I think it could really be the coolest bike rack in the country,” Lamar said.

The straw bale shelter was originally a design project for University of Idaho art and architecture students in 2005. A living roof was completed in conjunction with a hands on workshop in 2006, and local artist Lori Hay has designed rain chains to direct runoff water from its roof as a permanent art fixture for the shelter.

The stuccoed structure and bike racks also feature many bicycle parts as details in the design and along the concrete.

The project is wheelchair accessible and motion sensitive lights are in place to make the shelter as user friendly as possible, he said.

The shelter not only provides a protected space for visitor’s bicycles, but it also serves as a meeting place for many of PCEI’s functions and events, Lamar said.

PCEI was required to have at least 20 parking

goinggreen

Lewiston Tribune / Moscow-Pullman Daily News • 7

Dean Hare photos/Daily News

July 31, 2010

Tour de Force: Blue bike racks beckon riders outside Northwest Mutual Insurance in Moscow. spaces for its building, he said.

The organization decided to have at least that many spaces for bicycles to encourage visitors, employees and volunteers to bike to the site and set an example for the rest of the community.

More and more, adequate bicycle parking in Moscow is on the forefront of the minds of city planners, community developers and business owners, he said.

“I think more frequently people are starting to say, ‘I can ride a bike that far,’” he said.

“People are finding the distance isn’t insurmountable. It only takes me seven minutes to go from downtown to PCEI.” Providing enough bicycle parking is an important step to get local residents to chose to

ride a bike instead of driving a car to their destination, he said.

“If you make it easy for them, they’re just more likely to do it,” he said.

City of Moscow Parks and Facilities Manager Roger Blanchard said the city is always looking for ways to incorporate bicycle racks into park facilities.

“With Moscow being a bicycle friendly, we’re always looking for more opportunities to put in more bike racks,” he said. “People are always willing to tell us where they need them, ... and we just thought, ‘why not make them fun?’”

Christina Lords can be reached at (208) 882-5561, ext. 301, or by e-mail to clords@dnews.com

Ride and slide: A bike ride to East City Park in Moscow recently became more fun.

8 • Lewiston Tribune / Moscow-Pullman Daily News

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Location: PCEI Bike capacity: 20-25 Rack designers: Issak Julye and Emmett Breedlovestrout Installation: 2005

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July 31, 2010

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Lewiston Tribune / Moscow-Pullman Daily News • 9

Lewiston works to make recycling easier

By Hillary Hamm | for NWgoinggreen

mingled” – is a growing practice in the industry that allows consumers to dispose of their recyclables all together. Paper, an Johnson has a big metal, plastic and other items can be put goal when it comes to where the tin cans, card- into one bin with out any fuss or sorting.

Torre said the company provided a board boxes and pop bin to each resident in the area with a list bottles go in his city. of instructions, and the program was a The Lewiston Solid Waste Department success. Now Sunshine is negotiating with Manager said if each household recycled the city to kick off a similar one pound of materials a pilot program within the day, the city could boast its city limits. goal to salvage 1,800 tons “Single stream gives you of recyclable items each additional capacity, ease of year. use is better. It typically in“We’re not too far creases the volume diverted below average for cities our size,” Johnson said. “We have pretty good to the landfill,” he said.

After collection by Sunshine, Lewparticipation. But we’d like our numbers iston’s recycled items are turned over to to be higher, absolutely.”

Lewis Clark Recyclers, Inc, who often Johnson, along with the Solid Waste sends them to paper mills, box plants Advisory Commission and the Airway or aluminum can manufacturers to be Heights, Wash.-based Sunshine Disposal turned into more products. Some of the and Recycling Inc. – which serves the recycled items may be worth money, but city’s roughly 31,000 residents – are Torre added that what happens to recyclepoised to increase public education and ables, and where they go, depends on how ease of use to bump recycling participasaturated the regional and international tion.

“Our theme is ‘Recycle A Pound, Save markets are.

“China was a substantial consumer Tons,’” Johnson said. “We’ve gotten a lot before the (2008 Beijing) Olympics, but of mileage out of that.” now they don’t want anything,” he said.

The recycling program in Lewiston “That sent the markets into a freefall started in the mid-1990s with bi-weekly … What is recyclable is clearly defined by curbside pick-up of limited items. As the marketplace.” demand increased, Sunshine – a nearly Johnson said the city does not benefit 100-year-old, fourth generation company from the buy-back process, as the Lewis– secured a contract to provide weekly ton pays a flat rate to Sunshine for their curbside collection to the Lewiston comservices. Residents then pay the city for munity in 2007. recycling, which is included with trash The program includes pick-up of collection. everything from a variety of plastics, to Torres further supports a change to gift wrap, cardboard boxes, glass, mixed single stream recycling, adding that what’s paper, metals, gift wrap and even yard accepted is continually changing, and Sunwaste. shine doesn’t have the ability to regularly Sunshine Manager Marc Torre said accept new items. His company trucks the primary objective of recycling is to preserve the Earth’s natural resources and have limited slots for commodity bins, but create less waste that ends up in the land- with single stream recycling, all the items get dumped into one truck. fill. Lewistion residents are doing their “If we can shift to a single stream syspart, he said, but added that the process tem, it allows us the ability … to increase could be even easier in order to increase the number of items accepted – even pots participation. and pans,” he said.

Torre said Sunshine recently wrapped Johnson said he’s familiar with the up a pilot program to introduce single single stream system, but would need to stream recycling to residents in areas of know more about how it would affect the Nez Perce County. city and its residents before he supports Single stream – also known “com-

D

it fully. He said there have already been hurdles in getting more participation with recycling and points to the city’s low “tipping rate” – the cost it takes to dump solid waste into the landfill – which is passed on to customers in the form of less expensive bills. Some people, Johnson said, figure that it doesn’t matter if plastics or glass are dumped into the garbage with the table scraps or sorted out for recycling pick-up.

For now, Lewiston will stick with curbside recycling pick-up and community education.

Johnson said any decision to switch to single stream would need to be authorized by the Lewiston City Council.

He remains positive that as time goes on and word gets out, more people will be responsible with their waste and help the city reach its recycled tonnage no matter the method.

“We’re trying to find that balance,” Johnson said. “Recycling is one of those programs that takes education, education, education.”

“We’re not too far below average for cities our size. We have pretty good participation. But we’d like our numbers to be higher, absolutely. ...

Recycling is one of those programs that takes education, education, education.”

Dan Johnson, manager, Lewiston Solid Waste Department

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Green advertisers were invited to submit copy for the publication. This is one of those submissions.

Subaru’s Indiana plant takes green lead Subaru recognizes that clean vehicles are just one part of a clean environment.

In 2004 Subaru of Indiana Automotive, Inc. became the first automotive assembly plant to achieve “zero-landfill” status. SIA has remained zero landfill since.

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Deer, coyotes, beavers, blue herons, geese, and other animals live there in peaceful coexistence with the Subaru plant. It’s our commitment to leave as small a footprint as possible, delivering real-world benefits that everyone can enjoy, n In 2004, SIA became the first U.S. manufacturing facility to reach zero landfill status.

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Lewiston Tribune / Moscow-Pullman Daily News • 11

Your source for sustainable ideas, resources

Green directory AGRICULTURE

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Latah Sanitation / Moscow Recycling 401 N. Jackson St., Moscow (208) 882-0590 www.moscowrecycling.com

Highland Glass 1337 Highland Avenue, Clarkston (509) 758-8391 Moscow Glass & Awning 1018 South Jefferson, Moscow (208) 883-1850 www.moscowglassandawning.com

Blue Mountain Agri-Support Co. 620 Thain Road, Lewiston (208) 746-6447 www.bluemountainag.com

Backyard Wind Generators Nolan Heating & Air (888) 445-9421 nolanheat@colfax.com

Lewis Clark Recyclers, Inc. 0335 3rd Street, Lewiston (208) 746-1187 www.lcrecyclers.net

AUTO DEALERS

EVENT RECYCLING

Pacific Steel & Recyling 604 12th Street N, Lewiston (208) 743-2181 || (888) 455-3598 www.pacific-recycling.com

Ambassador Auto 525 W. 3rd St. Moscow (208)882-2722 www.ambassaborauto.com

Lewis Clark Recyclers, Inc. 0335 3rd Street, Lewiston (208) 746-1187 www.lcrecyclers.net

James Toyota On the Pullman-Moscow Highway (509) 872-3600 www.jamestoyota.com

FOOD

BUILDING

Moscow Food Co-op 121 East 5th Street, Moscow (208) 882-8537 www.moscowfood.coop

Wasankari Construction 2730 Highway 95 South, Moscow (208) 883-4362 brecycler@hotmail.com

COMPOSITE MANUFACTURING Palouse Marble and Granite Mfg. 2470 S. Grand Ave., Pullman (509) 288-1361 www.palousemarbleandgranite.com

DOCUMENT DESTRUCTION Lewis Clark Recyclers, Inc. 0335 3rd Street, Lewiston (208) 746-1187 www.lcrecyclers.net

Hodgins Drug & Hobby 307 South Main, Moscow (208) 882-5536 Serving the Palouse for over 119 years

THRIFT STORES The Habitat ReStore 1633 G. St., Lewiston (208) 743-1300 www.lewisclarkhabitat.org

Rosauers Supermarkets 322 Thain, Lewiston 411 Main, Moscow www.rosauers.com

AMBASSADOR SUBARU MOSCOW AMBASSADOR AUTO  MOSCOW

IRRIGITION DISTRICT Lewiston Orchards Irrigation District 1520 Powers Avenue, Lewiston (208) 746-8235 www.loid.net

5. Water only the things that grow.

Nothing looks more wasteful than water running down the street.

3. Install a drip irrigation system, it’s an easy project and the benefits are endless.

Visit www.loid.net for additional water conservation tips.

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Water Conservation is a big deal and every drop counts.

Remember these five water saving tips: 2. Mulch like crazy. Mulch helps prevent weeds and holds in moisture.

2010 SUBARU

FORESTER 2.5x

Ruggedness, versatility and a low impact on the environment have long made Subaru vehicles the choice of drivers who want to enjoy the beauty of the natural world. By reducing pollutants during the production process and creating efficient, low-emission vehicles, Subaru works to protect that beauty and the earth we all share.

Do Your Part – Water Smart 4. Don’t water when it is HOT. Early morning watering is the best.

To market your business or service in the next edition, or to inquire about our other green offerings, call (208) 882-5561, ext. 227.

TOYS

Dissmore’s IGA 1205 N. Grand Ave., Pullman (509) 332-2918

1. Raise the mower blade. Tall grass encourages deep roots and shades the soil.

Be a part of NWgoinggreen

• Symmetrical All-Wheel Drive • The most award-winning small SUV5 • 2010 IIHS Top Safety Pick • 27 mpg (hwy)4

VALUE PRICE

20,684

$

(AFA) S10108

ambassador SUBARU

525 W. 3rd • Moscow, Idaho

sales@ambassadorauto.com www.ambassadorauto.com

882-2722 1-800-422-0297

AS LOW AS 2.9% APR UP TO 72 MO OAC

12 • Lewiston Tribune / Moscow-Pullman Daily News

goinggreen

James Toyota Goes Green!!

July 31, 2010

3 Hybrid Models to Choose!

Toyota Prius Toyota Camry

Toyota Highlander

Welcome to 50 MPG Rating.

Drive away in a new Toyota Hybrid Prius, Camry or Highlander today!!

On the Moscow Pullman Hwy

509-872-3600 www.jamestoyota.com

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