bay area Life Vibrant Health Eco-Living
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Organic and Local Festive libations for the holidays
green hotels
Overnight stays that are easy on the planet
rainwater harvesting
Capturing water for a year-round supply
holiday gift guide
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Issue 14
On the Cover 16 Organic and Local: Festive
Rainwater harvesting
By desiree hedberg
By erica goss
Features
14 Gift Guide: Eucalyptus finds the perfect presents By ann marie brown Cover: Organic wine at Kathryn Kennedy Winery, photographed by Lane Johnson. This page: San Francisco’s McLaren Park, photographed by Ed Brownson
21 A Gift From the Sky:
libations for the holidays
18 Green Hotels: Overnight stays that are easy on the planet By lisa francesca
Departments 6 Grown Local: Kiwis 10 Healing Foods: Pumpkins
In Every Issue 3 Publisher’s Note 27 Resource Guide 28 Tidbits
EUCALYPTUSMAGAZINE.COM | 1
MISSION Eucalyptus is the San Francisco Bay Area’s resource for green and health-conscious lifestyles. Through our print and online publications, we share knowledge and inspire our readers to celebrate their health, support local businesses and surrounding communities, and protect the environment we live in. In each edition, we profile a successful company or individual provider within the health, wellness, and eco-industries, and provide information on local products and services that support healthy and eco-friendly lifestyles. This magazine is named Eucalyptus because we admire the tree’s healing properties. Its leaves and bark have been used for medicinal purposes for thousands of years. We also appreciate its adaptability and hardiness, as evidenced by its ability to thrive despite being transplanted far across the globe from its native home of Australia. ADVERTISE AND GROW YOUR BUSINESS Reach our affluent, well-educated, environmental- and health-conscious readers who are eagerly seeking resources that will improve their health, well-being, and sustainability. For more information, please contact us at 408.335.4778 or info@eucalyptusmagazine.com. DISTRIBUTION Eucalyptus Magazine is a free publication supported solely by our advertisers with a wide distribution throughout the Bay Area. To find Eucalyptus Magazine at a location near you, contact us at 408.335.4778 or info@eucalyptusmagazine.com. Let us know if you would like copies placed at your place of business. Please support our advertisers by letting them know you saw them in this publication.
EUCALYPTUS Michaela Marek Publisher and Founder publisher@eucalyptusmagazine.com
EDITORIAL Editor Ann Marie Brown Contributing Writers Lisa Francesca Erica Goss Desiree Hedberg Ashley Howard Aparna Prakash Copyeditor Erin Soto DESIGN AND PRODUCTION Designer Greg Silva Photo Editor and Photographer Lane Johnson Production Manager Diana Russell
advertising sales Rebecca Campos Michaela Marek CONTACT 15559 Union Avenue, Suite 215 Los Gatos, CA 95032 Phone 866.797.6570, Fax 408.877.7303 info@eucalyptusmagazine.com www.eucalyptusmagazine.com Subscription rate $24.00 per year Advertising rates on request Volume 2, Issue 2
In keeping with our concern for the environment, Eucalyptus Magazine is printed on recycled paper using 10% post-consumer waste with Soy Seal approved inks.
©2010 by Eucalyptus Magazine. Eucalyptus is a registered trademark in the U.S. Patent and Trademark Office. All rights reserved. Some parts of this magazine may be reproduced with written permission only. We welcome your ideas, articles, and feedback. Although every precaution is taken to ensure accuracy of published materials, Eucalyptus Magazine cannot be held responsible for opinions expressed or facts supplied by its authors. We do not necessarily endorse products and services advertised. Always consult a professional provider for clarification.
2 | Issue 14
publisher’s note lane johnson
I have decided to take a different approach to the holidays this year. Instead of buying last-minute gifts at big-box stores, I am planning ahead and purposely buying gifts that support local business and our communities. On November 6 and 7, I will attend the Green Festival in San Francisco, where there will be more than 350 exhibitors showcasing anything and everything that relates to health, wellness, and green living. I am sure I will find many unique treasures for the people on my holiday shopping list. As you plan for your holidays, I hope this issue of Eucalyptus Magazine will provide you with some useful ideas for shopping, partying, and managing an influx of guests. Perhaps our gift guide on page 14 can be a little inspiration for you to spend wisely and locally, with a sustainable purpose. Or, if you have out-of-town visitors coming, perhaps you’ll encourage them to stay at one of our local green hotels (page 18). These are wonderful places that make an effort to care for the environment as much as they care about their guests’ comfort.
And don’t forget to toast to the New Year with a glass of California organic wine or beer. Read about some of our local winemakers and beer brewers and find out where to buy their eco-friendly elixirs on page 16. From our Eucalyptus family to yours, I would like to wish you health, happiness, and prosperity in the coming year.
Michaela Marek Publisher and Founder publisher@eucalyptusmagazine.com
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EUCALYPTUSMAGAZINE.COM | 5
grown local
kiwis on the coast Kiwi is the name for both a flightless bird in New Zealand and a fuzzy, russet-brown fruit with a bright green interior. The kiwifruit, native to the Yangtze River valley in China, is well loved around the world for its tangy, sweet flavor, and favored by nutritionists for its high vitamin C content. Although many think of the kiwi as somewhat exotic, these super fruits are grown locally on the San Mateo coast at Coastways Ranch, one of five locations owned and operated by Swanton Berry Farm. From November to January, you can visit the ranch and pick kiwis right off the vine. Coastways Ranch grows the New Zealand Hayward variety of kiwis, a cultivar known for its hardiness. But its parent company, Swanton Berry Farm, is better known for its berry crops. Considered to be the first organic strawberry farm in California, Swanton Berry Farm also produces olallieberries, blackberries, and a variety of vegetables. Sandy Brown, one of 10 partners who own and operate Swanton Berry Farm, said the decision to grow kiwis was made when they began leasing additional land at Coastways Ranch, just across from Año Nuevo State Park, in December 2003. “Kiwis chose us. When we began leasing Coastways Ranch, the kiwi vines had already been established.” Similar to grape vines, the woody kiwi vines are staked for support. Brown 6 | Issue 14
/// by aparna prakash
says that kiwis grow best in “moist but well-drained soil” and that the vines are “drip-irrigated during dry months and rain fed when possible.” Coastways Ranch has been certified organic since 2007. To make sure that the kiwi vines’ soil remains fertile and productive, Brown says the farmers engage in various methods such as “crop rotation and cover cropping to build healthy soil, planting buffers as pest-control and erosion prevention, and minimizing external inputs.” The farmers also maintain beehives for honeybees, which aid in pollinating the kiwis. Even though the pick-your-own kiwi season at Coastways Ranch falls in the middle of winter, Brown says the kiwis have “a group of dedicated fans” who come to pick the fruit regardless of the weather. To take part, call 831.469.8804 for an update on the kiwi crop, or stop in at Coastways Ranch on Highway 1, 36 miles south of Half Moon Bay and 21 miles north of Santa Cruz. To read more stories about locally grown food, please see www.eucalyptusmagazine.com.
left: robert marek; right: david vernon/istockphoto
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healing foods
pumpkins
The pumpkin is the vegetable icon of autumn, and can serve as much more than a filling for your favorite holiday pie. Pumpkins and their seeds were a celebrated food of the Native Americans, who cherished them for their nutritional and medicinal properties. Today, the pumpkin is ranked as a top nutritional superstar. Although they are 90 percent water, pumpkins offer an array of disease-fighting, nutritional, and healing benefits. The flesh of the pumpkin is full of powerful antioxidants such as carotenoids, lutein, and zeaxanthin. Antioxidants work to maintain health by neutralizing free radicals, the harmful byproducts of daily living. Antioxidants also help to strengthen our immune system by binding with free radicals before they can damage our cells. Pumpkins are also loaded with vital elements such as zinc, fiber, and iron. Zinc heals wounds, acts as an astringent, and may help in the treatment of pesky skin conditions. Fiber protects our hearts and promotes regular bowel function, plus it makes us feel full after eating. Iron gives us life, carrying oxygen from the lungs to the rest of the body.
10 | Issue 14
/// by ashley howard The seeds of the pumpkin are just as nutritious as the flesh. Pumpkin seeds are nutritional powerhouses, full of protein and bursting with B vitamins. Age-old remedies suggest that pumpkin seeds, also known as pepitas, help to eliminate intestinal parasites, clean blood vessels, stimulate kidney activity, and even serve as a remedy for hair loss. There is some evidence that eating pumpkin seeds can reduce cholesterol levels and the risk of various cancers and inflammatory ailments, including sclerosis, arthritis, and acne. The flesh and seeds of the pumpkin can serve as the base for many dishes. Pumpkin puree is low in calories, high in fiber, and can be made into a naturally sweet treat. It can be blended into a smoothie, spread on top of your toast, or even used as a moisturizing face mask to pamper your skin. In cookbooks and on the Internet, recipes abound for pumpkin soup, pumpkin pudding, and pumpkin bread. Pumpkin seeds can be roasted and eaten as a simple savory snack, or they can be sprinkled on sautéed vegetables or salads for an added crunch. You can also grind pumpkin seeds with fresh spices, then add herbs, olive oil, and lemon juice for a delicious salad dressing.
photograph by duŠan zidar/istockphoto
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adorn
Local Art // Support local artists by buying their one-of-a-kind art instead of meaningless gifts at big box stores. Each purchase helps to support each artist and keep the arts alive in the Bay Area. Pictured here are a yellow vase made by Berkeley artist Holly Wallace and hand-painted, recycled button necklace by Palo Alto artist Judith Content. From $15-$350 at the Palo Alto Art Center, 650.329.2366.
lock
Asian Accents // Support our local economy by buying from small, innovative merchants like Green Design on The Alameda in San Jose, a shop showcasing Buddha statuary, bubbling fountains, and exotic indoor and outdoor plants. A visit to this tropical boutique is like an hour-long vacation to Southeast Asia, complete with humid air and chirping birds. This charming garden lock is imported from Thailand. Prices vary; 408.971.4089 or www.greendesignplantscape.com.
gift guide eucalyptus
by ann marie brown
play
PlanToys // A child’s imagination is a kaleidoscopic place. The winner of numerous awards for ingenuity in toy making, PlanToys makes toys out of durable, eco-friendly, organic, recycled rubberwood. Every toy is designed to encourage children to use their imaginations while developing their motor skills. Choices include the tea set (pictured), a dancing alligator, or the African animals collection. $20-$40 at Tiny Tots Baby Boutique in Campbell or www.plantoys.com.
14 | Issue 14
eat
Serendipity // In 2009, the Cederquist family of Santa Cruz turned their love of home-grown fruit into a business. Their preserves, spreads, and sauces contain no artificial flavors, colors, sweeteners, or preservatives. Spread a little peach jam on toast, sprinkle your salad with fruit-infused vinegar, or use the cognac- or brandy-flavored jams in desserts. Gift boxes are $20-$30 at farmers’ markets and New Leaf Markets or www.serendipityspreads.com.
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Windmill // Turn the power of the wind into a fun learning project. The Green Science Windmill Generator Kit uses a hands-on approach to teach kids about renewable energy. Your child constructs a pint-sized windmill using the kit’s propeller and a small motor, plus a recycled plastic bottle. Set it outside and when the wind blows, the windmill creates enough power to generate a small LED light. $15 at The Tech Museum Store in San Jose.
thrive
lane johnson
Spa Basket from Pharmaca // Treat your man from the inside out by reusing one of those empty gift baskets lurking in your closet. Load it up with natural body products for his inside (greens, omega-3 capsules, and multi-vitamins) and his outside (shampoo, conditioner, and muscle massage oil). About $70 at Pharmaca Integrative Pharmacy in Los Gatos or www.pharmaca.com.
EUCALYPTUSMAGAZINE.COM | 15
organic and local
festive libations for the holidays
by desiree hedberg // photographs by lane johnson
at This 2007 Kathryn Kennedy Estate Cabernet wears the label “made with organically grown grapes”
holiday time, tradition dictates that we pair an elaborate meal with a special glass of wine or beer. But to make our celebrations even more meaningful, what if we chose to buy and drink only beverages made with organic ingredients or produced by sustainable farming practices? For people in the business of wine and beer production, the motivation to go organic is often more about personal values than making a profit. Daniel Del Grande, owner and brewer of Bison Brewing in Berkeley, says, “When I first heard that there was organic grain available for making beer, I thought, ‘Well, that’s a no-brainer.’ I go to the farmers’ market every Sunday to buy mostly organic vegetables. Why aren’t my business values equal to my personal values?”
Winemaker Marty Mathis stands with a fowl friend among the cabernet grapes used in the Kathryn Kennedy Estate Cabernet.
Organically grown cabernet grapes 16 | Issue 14
An empty Santa Cruz Mountain Brewing growler, which can be refilled with organic beer
Emily Thomas, co-owner of Santa Cruz Mountain Brewing, works the bar and chats with customers.
Following his heart and his palate, in 2002 Del Grande made the switch to using organic hops in Bison’s beer. Del Grande says that if consumers buy organic beer, then he places more orders to the farmers for organic hops, and the farmers are encouraged to grow organically. In this way, each purchase of organic beer supports organic farming. Another well-known local organic beer brewer is Emily Thomas, who with her husband co-owns Santa Cruz Mountain Brewing in Santa Cruz. “It’s always been important in my family to eat organic foods and support organic farming. It was the way I was raised. So when we started brewing, my husband and I always used organic materials and ingredients,” says Thomas. She adds that the hops used to make beer are one of the most pesticide-ridden of all crops. Getting access to a consistent supply of organic hops can be difficult, but, Thomas says, “We like the challenge.” Some winemakers also see the value in organic farming practices. Kathryn Kennedy Estate Vineyard in Saratoga was recently awarded “certified organic” status. Marty Mathis, winemaker and owner, says, “Part of adopting organic viticulture practices is to adopt other organic techniques, like composting, biodiversity, and integrated pest management. Those practices that we’ve implemented over the last five years are starting to show noticeable differences in the vineyard.” One of the most significant measures Mathis has enacted is using natural predators instead // continued on page 24
Encouraging advice to keep your friendships strong at the Santa Cruz Mountain Brewing bar
EUCALYPTUSMAGAZINE.COM | 17
green hotels
Saige Aronson (left) and Valerie Cheatham (right) get a feel for goat fur.
Avatar Hotel in Santa Clara
18 | Issue 14
mark adams; opposite: courtesy the cypress hotel; courtesy the valencia hotel santana row
overnight stays that are easy on the planet // by lisa francesca
The Cypress Hotel in Cupertino
As
you review your holiday “to-do” list, a few challenges arise. Your cousins from Seattle will only patronize environmentally conscious establishments, and your asthmatic aunt from New Jersey needs an allergen-free place to breathe easy after visiting your cats. This is one holiday dilemma that is easily solved: The Bay Area is home to a wide range of eco-friendly hotels that will keep everyone’s mood merry. The California Green Lodging Program, managed by the State of California Department of General Services, lists more than 200 green hotels throughout California (www.dgs.ca.gov/travel). To be a part of the program, hotels must perform a number of environmental actions from a checklist of standards for conserving resources, preventing pollution, and minimizing waste. These standards include measures such as installing water-efficient fixtures in guest rooms, purchasing and using nontoxic cleaning products, reducing electricity use, and recycling. In the South Bay and Peninsula alone, more than 40 hotels have been certified by the Green Lodging Program. The Cypress Hotel in Cupertino (www.thecypresshotel.com), a part of the Kimpton hotel chain, is a member of the Green Lodging Program and also a Santa Clara County green-certified hotel. The hotel’s eco-friendly practices include stocking guest rooms with in-room recycling bins; providing guests with organic coffee, tea, and snacks; and cleaning rooms and linens with eco-certified cleaning supplies. “Environmentally preferable” wines are offered at the evening wine hour, and the hotel’s Park Place Restaurant serves sustainable seafood dishes in accordance with the Monterey Bay Aquarium’s Seafood Watch program. All unused and partially used
The Valencia Hotel Santana Row in San Jose
bath amenities (shampoo and other toiletries) are donated to local community programs. Guests who drive hybrid vehicles receive discounted parking rates. Dolce Hayes Mansion in San Jose (www.dolce-hayes-mansionhotel.com) combines the elegance of old San Jose with the innovative sustainability strategies of a greening Silicon Valley. Listed on the National Register of Historic Places, the renovated Spanish Colonial Revival-style manor house is furnished with energy-efficient appliances and light bulbs. The hotel’s restaurant serves local and sustainable food and provides biodegradable containers for “to-go” meals. A “Green Team” of staff members monitors the hotel’s environmental practices and coordinates staff involvement in local environmental projects. The hotel also utilizes eco-friendly commercial laundry and dry cleaning services; uses only non-toxic, environmentally friendly paint; and maintains a vegetable and herb garden. A “no idling” policy prohibits limousines, taxi cabs, buses, and delivery trucks from idling their engines while on the property. Nearby, the Valencia Hotel Santana Row in San Jose (www. hotelvalencia-santanarow.com) uses an ozone laundry process to save water, gas, and electricity when laundering guests’ sheets and towels. Its guest rooms have low-flow toilets and showerheads, as well as biodegradable key cards. The hotel has also banned all Styrofoam (polystyrene) products, and uses biodegradable food containers instead. Located throughout the Silicon Valley, the Joie de Vivre family of boutique hotels (www.jdvhotels.com) incorporates environmental sustainability into its core business operations through conservaEUCALYPTUSMAGAZINE.COM | 19
Dolce Hayes Mansion in San Jose Stanford Terrace Inn in Palo Alto
The Bardessono Hotel in Yountville
Crowne Plaza Cabaña Hotel in Palo Alto
saltwater pool does not contain chlorine. Palo Alto is also home to the Crowne Plaza Cabaña Hotel (www. cppaloalto.crowneplaza.com), one of only a handful of California hotels powered by solar energy. The hotel has its own “solar farm‚” which produces 20 percent of its energy needs. On the San Mateo coast, the Oceano Hotel and Spa in Half Moon Bay (www.oceanohalfmoonbay.com) features organic bamboo linens, allergy-free mattresses, chemical-free room cleaning, an ozone laundry facility using biodegradable cleaning products, low-wattage lighting indoors and outdoors, and preferred parking for guests who drive low-emitting and fuel-efficient vehicles.
Green Hotels Farther Afield The four-star Orchard Garden Hotel in San Francisco (www.theorchardgardenhotel.com) was the first California hotel to receive LEED certification by the United States Green Building Council. Built from the ground up with sustainable materials, the hotel is adorned with art from locally renowned artists. Its onsite eatery, Roots, was named San Francisco’s Best Organic Restaurant in 2009 by San Francisco Weekly. Also LEED-certified, the Gaia Napa Valley Hotel in American Canyon (www.gaianapavalleyhotel.com) boasts more than 100 green features, including solar electric systems,
20 | Issue 14
passive heating and cooling strategies, a lagoon for native aquatic birds, an ozone laundry system, dual-flush toilets, waterless urinals, and zero-VOC (volatile organic compound) paint finishes. The Bardessono Hotel in Yountville (www. bardessono.com) was constructed with reused materials, including limestone from an old wine cellar. An underground well system heats and cools the guest rooms, which feature recyclable, organic, or green-certified furnishings. Guests are allowed complimentary use of the hotel’s Lexus hybrid vehicle.
clockwise from top left: courtesy stanford terrace inn; courtesy dolce hayes mansion; courtesy crowne plaza cabaÑa hotel; courtesy bardessono
tion, waste reduction, guest and employee education, and partnering with environmentally friendly businesses. Joie de Vivre’s properties include Mountain View’s Hotel Avante, Sunnyvale’s Domain Hotel and Wild Palms Hotel, Santa Clara’s Avatar Hotel, San Jose’s Moorpark Hotel, and the Hotel Los Gatos. Farther north, the Stanford Terrace Inn in Palo Alto (www. stanfordterraceinn.com), a member of both the Santa Clara Green Business Program and the Palo Alto Green Business Program, calls itself Palo Alto’s “First Green Hotel.” Located near Stanford University, the inn started its eco-friendly practices nearly 20 years ago by placing recycling bins throughout the property. Today, 95 percent of the chemicals used for cleaning are non-toxic, and each guest room’s bath amenities are biodegradable and cruelty-free. The hotel’s croissants and pastries come from Pastry Smart in Palo Alto, the only American Humane Certified bakery in the United States. (This certification ensures that the farm animals used to make the dairy products and eggs in Pastry Smart’s products were humanely treated.) In addition to using low-flow toilets, energy efficient light bulbs, and recycled paper products, the hotel purchases renewable energy from the city of Palo Alto. Ten of the inn’s guest rooms have special air and water filters installed for guests who are sensitive to the environment. The hotel’s heated
rainwater harvesting // by erica goss
a gift from the
sky
Jim and Carolyn Bowen’s
photographs by lane johnson Homeowner and rainwater harvester Jim Bowen raises a glass of crystal-clear water poured from the tap on his storage tanks.
Santa Cruz Mountains property is healthy and green year-round, yet the couple uses no purchased water or private well water for irrigation during the summer months. Rainwater, collected and stored during the winter, makes the Bowens’ plants thrive. “I planted a park, not a garden,” Bowen says. With a view of Monterey Bay, the two-acre property includes Japanese gardens, a large pond, and several pear trees. Rain runoff from the roof of the Bowens’ house is stored in seven 5,000-gallon tanks, then distributed through their irrigation system. The Bay Area’s Mediterranean climate, with drought-like summers that typically provide less than one inch of rain from May to October, force us to rely heavily on stored water purchased from our public utilities. Yet water literally falls from the sky onto our
EUCALYPTUSMAGAZINE.COM | 21
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At the Bowens' home in the Santa Cruz Mountains, rainwater is collected via drainage pipes from the roofs of the house and garage. The water is stored in 5,000-gallon storage tanks, then used to irrigate their two-acre property.
homes and yards every winter. Seeking independence from rising water costs and the ever-present threat of shortages, some Bay Area homeowners are choosing to install rainwater storage systems. Rainwater collection, also known as rainwater harvesting or catchment, collects the water that runs off our roofs or down the sidewalk and diverts it into collection barrels. Harvesting systems range from a simple barrel left open to catch whatever falls from the sky to the huge tank systems that landscape architect Bobby Markowitz installs for clients like the Bowens. Markowitz envisioned the Bowens’ water-catchment setup when a series of underground wells on their property failed to yield enough water for their needs. “I told Jim we need to look up instead of down for water,” Markowitz says. “Rainwater has no bacteria, no chlorine, no fluoride. It’s better for plants.” Carolyn Bowen agrees. “We had our rainwater tested. It was so pure that the testers asked us where we got it.” In Saratoga, Brad Daniels owns and operates Rainsavers, Inc., a company that sells rain catchment barrels, water tanks, and other accessories for storing rainwater. The barrels, which attach to a house’s downspouts, run the gamut from utilitarian models to highly decorative units designed to look like large terra-cotta flower pots. Daniels says that people who have rainwater catchment systems enjoy the security of knowing “that they have extra water stored up for an emergency, for irrigation, for car washing, and more,” and that they are doing something good for the environment. “Rainwater catchment reduces the runoff from our homes to the bay, which slows pollution of the bay. It preserves water at the place where it falls, allowing it to percolate into the soil and replenish the aquifer,” Daniels says. 22 | Issue 14
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All levels. An Iyengar Studio. Top: The Bowens employ a little rainwater storage humor by labeling their water as wine. Bottom: Although technically the water isn't potable, Jim Bowen pours a glass from his harvesting system to show off its clarity.
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“The state of California spends 20 percent of its energy budget on transporting water. Capturing water at the source will help reduce that number, saving money and the environment,” he adds. The practice of paying for a public or private utility to deliver water to our homes started fairly recently, in the late 1800s, due to advances in sanitary and civil engineering. However, storing water from the sky is a practice that has been in place for centuries, and today it’s just as viable in cities as it is in suburban or rural areas. “San Francisco has a big problem with runoff because there is so little soil to absorb the rain. As the water pours down the streets, it gains speed, and causes flooding and other problems,” Daniels says. Our reliance on water being delivered to our taps may have to change in the next decade, Daniels says. “Most people don’t know this, but California is mandating a 20 percent reduction in water deliveries by 2020. In 10 years, water deliveries will be 20 percent less. Yet our population is expected to grow, not shrink.” The amount of rainwater a typical system can capture varies widely. When Markowitz visits a homeowner’s property, he analyzes the size of the landscaped area, where the system could be placed, how much rainwater the client needs, and the aesthetics of their property. The Bowens’ seven large green tanks are hidden behind a hedge, with the pipes buried a foot deep in the ground. The cost for a complete rainwater catchment system can range from $2,500 to $50,000, depending on how extensive it is, but a simple barrel that attaches to your downspouts can cost as little as $100. “These systems are easy to install, maintain, and expand,” states Markowitz. “They help control storm runoff, and slow soil erosion.” Jim Bowen has another description for his rainwater harvesting setup. “I call it God’s water,” he says, glancing up at the sky. EUCALYPTUSMAGAZINE.COM | 23
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To join SJCBC you must be 20 years or older and a California resident. Up to 2 days waiting period for new members. Bring your California ID/drivers license and your recommendation for medical cannnabis signed by your doctor. 24 | Issue 14
of pesticides to maintain vine health. An insect known as a sharpshooter, which can destroy grapevines, is a constant threat to grape growers. Mathis has installed bird boxes to attract blue-green swallows, which feed on sharpshooters. “Those birds do nothing all day but fly around eating bugs,” Mathis says. Mathis points out that organic wines fall into two distinct categories: organic wine and wine labeled as “wine made with organic grapes.” The distinction that separates the two is sulfites. Sulfites preserve wine and allow it to mature over time, deepening the flavor. Most sulfite-free wines have a shelf life of only about two years. “Because we use sulfites, we fall into the ‘made with organic grapes’ labeling category,” Mathis says. For winemakers, finding the proper organic grapes can be challenging. There is often a delay between supply and demand, Mathis says. “It’s hard to find organic grapes with the specific appellations and specific varieties that you’re looking for, but the number of growers is increasing every year… There’s a little bit of a bottleneck, though, because winery production facilities also have to be certified organic.” Jerold O’Brien, owner and winemaker of Silver Mountain Vineyards in the Santa Cruz Mountains, agrees with the concept of combining organic grapes with sulfites to create dynamically evolving wine. “We make wines from organically grown grapes. We do not believe in making wines without sulfur that will die in two years. And when I say die, I mean it will spoil. The consumer is not going to enjoy it at all,” O’Brien says. O’Brien started his first winery in 1979, but then on October 17, 1989, his wine barrels and entire winery facility came tumbling down during the Loma Prieta earthquake. It took him nearly 16 years to rebuild, but the result is a masterpiece of green building practices. A cave-like overhang, which he calls the “green canopy,” covers his winemaking facility. The canopy serves as a massive cooling cover for the machinery beneath it. It also hosts the largest array of solar panels in the Santa Cruz Mountains: 264 solar panels that generate up to 46 kilowatts of electricity daily. Because the facility is constructed on three levels, many of the processes work via gravity. “Once I decided to return to the wine business, I decided to build a facility that people would never forget,” O’Brien says. “A big philosophy of my life is doing things in harmony with Mother Nature.” continued from page 17
continued from page 17
Oakland
Coleman Ave Newhall Street
Air
San Jose Airport
rt Blvd. po
Organic & Local
where to buy organic wine & beer Since inventory varies widely at these stores, always call ahead to make sure organic beverages are in stock. Los Gatos Gourmet, Los Gatos: 408.354.5440, www.losgatosgourmet.com Enoteca La Storia, Los Gatos: 408.625.7272, www.enotecalastoria.com Beltramo’s Wines and Spirits, Menlo Park: 650.325.2806, www.beltramos.com The Grapevine, San Jose: 408.293.7574, www.grapevinewillowglen.com Joseph George Fine Wines, San Jose: 408.448.9463, www.josephgeorge.com Uncorked, Saratoga: 408.741.9000, www.uncorked-wines.com New Leaf Markets in Boulder Creek, Felton, Half Moon Bay, etc.: www.newleaf.com
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Goodman Chiropractic
Dr. Charles D. Goodman, D.C., M.S. 751 Blossom Hill Rd., Suite A1, Los Gatos, CA 95032 408.358.8180 | www.goodmanchiro.com
*Healthy Smiles Dental Care Arta Vakhshoori, D.D.S.
5595 Winfield Blvd. #108, San Jose, CA 95123 408.226.6683 | www.iHealthySmiles.com
Dr. Goodman offers a relaxed and focused environment meeting his patients’ needs with chiropractic services, extremities management (for shoulder, knee, ankle, foot, and hand injuries), nutritional counseling and support, physiotherapy, and massage services available seven days a week.
Arta Vakshoori, D.D.S. and her team provide state-of-the-art technology in biological dentistry, including drill-less laser for your comfort, early detection, safety in removal of mercury fillings, and preservation of your natural teeth in a healthy, healing environment.
Natural Wellness Clinic
Peter Lyon General Contractor, Inc.
Dr. Yen Tran, ND
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Peter Lyon
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The NWC offers an integrative approach to family health. Dr. Tran transforms health simply and naturally with naturopathic medicine. She enjoys a general family practice with focus on treating allergies, hormone imbalances, fatigue, and weight concerns. Hydrotherapy services, specialty testings, and physician grade products available. Free 15-minute consultation.
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EUCALYPTUSMAGAZINE.COM | 27
’
Traveling by car sometimes leads to getting lost and driving around aimlessly, wasting gas and time. Global Positioning System (GPS) receivers do the environment a favor by keeping drivers on the right course. Some devices are programmed to show the most economical route to any destination, suggest which gear to use and when, and even dictate how firmly to accelerate—all with the aim of reducing fuel consumption. Today we take this technology for granted, but how much do we really know about it? BY Ann Marie Brown
7,000 ice monitor
More than 50 GPS receivers have been set up around the edges of the Greenland ice sheet to monitor its impact from climate change. Greenland contains about 20 percent of the world’s ice, and according to GPS data, it is losing about 90 cubic miles of it per year.
1.3 million
The popularity of GPS has given rise to the hobby of geocaching, a treasure-hunt game in which players hide objects that other players use GPS receivers to find. Today there are 1.3 million geocaches—waterproof containers filled with inexpensive trinkets and a log book that finders sign—hidden throughout the world. Wanna play? Visit www.geocaching.com to get the coordinates of a cache near you.
slow & steady
deodashing
Similar to geocaching, this new sport uses the entire planet as its playing field, and the goal is for players to travel to all of the computer-generated “dashpoints” within a given amount of time. There are no caches; players often take photographs to prove they visited each spot.
7ft Advertisers’ Index
28 | Issue 14
The Global Positioning System (GPS) is a navigation system made up of about two dozen satellites that orbit the Earth at speeds of up to 7,000 miles per hour.
Thanks to GPS, we now know it takes a few extra steps to climb Mount Everest. Using GPS equipment carried to the summit by two Sherpas, the National Geographic Society determined a revised height of 29,035 feet for Everest— seven feet higher than the previously accepted height.
A Wing & A Prayer Perfumes 23 Arta Vakhshoori, D.D.S. 4, 27 Bellizzi Tree Service 5 Blossom Birth Services 27 Chinook Book 12 Current Moves 4 The Cypress Hotel 13 Davena Gentry 26 Deborah Hayes Classical Homeopathy 27 Decor Outdoor Living & More 11 Diane Fukuda 9 Dr. Douglas Larson, D.D.S. 7 Dr. Inna Davydova, D.D.S. 8 Five Branches University 22 Goodman Chiropractic 12, 27 Green Festivals C2 Happy Hollow 9, 25
An American box turtle equipped with a GPS device on its back was responsible for finding a field of marijuana planted in a Maryland park. The turtle was being monitored and tracked by a park biologist when it wandered into the marijuana patch. The grower was arrested.
Harrell Remodeling, Inc, HLD Group Landscape Architecture Joni Sare Hubbard Dianetics Foundation Lorraine Lawson Fine Arts Gallery Los Gatos Health and Fitness Massage Envy Natural Wellness Clinic Oak Meadow Dental Center Organic In Home Cooking Peter Lyon General Contractor Pharmaca Integrative Pharmacy Rainsavers REC Solar Rose of Sharon San Francisco Herb & Natural Food Co. San Jose 420 Evaluations
C4 4 13 22 5 C3 5 27 8 26 27 13 25 9 27 26 25
Sandra Kamiak, M.D. Schurra’s Fine Confections Sigona’s Farmers Market SJCBC Soula Power Yoga & Wellness Center Sustainable Silicon Valley Tiny Tots Tomato Thyme Vegetarian House VitaClay Watercourse Way We’ve Got Your Back Whole Foods Market Blossom Hill The Whole Pet Vet Yoga Fitness Iyengar Tradition
27 12 26 24 26 26 13 11 7 11 12 3 7 8 23
Sources: www.independent.co.uk, www.ecofriendlymag.com, www.gizmag.com, GEICO Magazine, www.geocaching.com, www.gpsgames.org
tidbits
GPS ˙
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