July/August 2013

Eat like a

LOCAVORE METROPOLITAN ENERGY CENTER

leads efficiency efforts

10

ways to rein in

WATER WASTE

$4.95 U.S.

greenabilitymagazine.com

July/August 2013

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Join the Metropolitan Energy Center Sept. 19th at Boulevard Brewery as it celebrates 30 years of providing sustainability and energy efficiency in Kansas City. Space is limited. Please RSVP at www.kcenergy.org by Sept. 6th. See you there!

Publisher’s Letter

We go loco for local food

I

t’s summertime, and the eating is good!

The veggies are ripening in my garden, the cherry tree produced a bumper crop, the apple tree is loaded, and I may get my first Missouri native pawpaws from the tree I planted five years ago. If the cantaloupe and watermelon are anything like last season, it should be a sweet time.

But even us gardeners like to be waited on occasionally, and have someone else grow the local goodies and serve it up on a plate. In our special section, From Food to Fork, we take you through the gardens and kitchens of some of the best eating around. With more restaurants moving toward farm-to-table fare, it was challenging to select just a few. Keep watching, and send us your suggestions of favorite eateries for future issues.

Here we focus on five restaurants, a food truck and a local grocer who stocks his shelves from area farms and lets his customers pay on the honor system. You’ll find treats ranging from vegan to carnivore, with a common commitment to sourcing from local farms that grow sustainably.

If you’re growing a bumper crop in your yard this season, you may want to learn how to preserve it for eating in the cold winter months. With help from University of Missouri Extension, we offer tips on canning and give you a list of upcoming classes on freezing, dehydrating, canning and pickling food from your garden or the farmers market.

While in your garden, you may be more conscious of your water usage, which can increase up to 70 percent during summer months. That’s why we decided now was a great time to give you 10 ideas for reducing your water use and keeping our waterways clean for the future.

When the weather hits its extremes, many people look for ways to reduce their energy bills. For those watching the CO2 levels rise along with the temperature, there is added incentive. This is where the Metropolitan Energy Center shines. As a nonprofit agency in Kansas City for 30 years, it is the metro’s leader in teaching and encouraging energy efficiency. In this issue’s Challenge story, you can read about its impressive impact, get info on touring its demonstration house and learn about energy rebates for your home and business.

If you have an idea for a Challenge story, want to promote an environmental event, or are interested in writing a commentary, go to www.greenabilitymagazine.com and tell us all about it on “Share your News & Events” under “The Magazine.” We get our best story ideas from readers like you.

Finally, we extend a special thanks to our commentary writer, Saundra Hayes, president of the Manheim Park Neighborhood Association, who shares her thoughts on what makes an urban neighborhood sustainable, especially in the Green Impact Zone.

This summer, let’s all try to decrease our energy use and water bills, and increase our support of those who bring us fresh, local food.

Thanks for supporting our efforts for six years of publishing Greenability.

Julie Koppen Publisher julie@greenabilitymagazine.com

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Volume 7, Number 4 July/August 2013

PUBLISHER Julie Koppen julie@greenabilitymagazine.com OPERATIONS & CIRCULATION MANAGER Dani Hurst Brown dani@greenabilitymagazine.com COPY EDITOR Kim Broers WRITERS Dani Hurst Brown Jason Fulp Saundra Hays ASSISTANTS James Gottsch Johannah Waldo GRAPHIC DESIGN Kim Tappan/Tappan Design Connie Saum COVER PHOTOGRAPH The Farmhouse by Valerie Kutchko

PHOTOGRAPHY Dani Hurst Brown Allie Burch Brandon Cummins David Drimmel Nathanaeli Friedman Natalie George Ryan Hill Craig Howard Paul Ingold Valerie Kutchko Bonjwing Lee Cary Mosier June Sayles ADVERTISING Julie Koppen julie@greenabilitymagazine.com WEBSITE MANAGEMENT Tim Gieseking COPYRIGHT All contents of this issue of Greenability are copyrighted by The Koppen Group Inc., 2013.

All rights reserved.

CONTACT US Phone 816-931-3646 Fax 816-960-4841 www.greenabilitymagazine.com

GREENABILITY July/August 2013 (ISSN 1938-5749) is published bi-monthly (6 times per year) for $24 per year by The Koppen Group, Inc., 1600 Olive St., Kansas City, MO 64127. Periodicals postage paid (USPS 2020) at Kansas City, MO and at additional mailing offices.

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POSTMASTER Send address changes to GREENABILITY, P.0. Box 414056, Kansas City, MO 64141-4056.

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ON THE COVER The Farmhouse chef Michael Foust prepared seared polenta sourced from Crum’s Heirlooms in Bonner Springs, KS, with summer herbs from Prairie Birthday Farm in Kearney, MO, sweet pepper and corn agrodolcé from Green Acres Market, fresh nettle cheese from Green Dirt Farm in Weston, MO and crispy field greens from Simply Food in Harrisonville, MO. Photo: Valerie Kutchko

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CONTENTS July/August 2013

Features

13 31 32 33

10 wonderful ways to save water Take the Green Commute Challenge Turn business trash into treasure Preserve your fresh veggies now

Departments

4 37 39

From Field to Fork

19 21 23 25 26 27 28 29

Eat it while it’s fresh The Farmhouse Justus Drugstore Blue Bird Bistro 715 Café Gratitude Smokin’ Fresh Streetside BBQ Howard’s Organic Fare and Vegetable Patch

From the Publisher Commentary: Green Impact Zone Greenability Directory

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Metropolitan Energy Center taps energy savings

KANSAS CITY’S MOST EXPERIENCED SOLAR ENERGY COMPANY AS A MATTER OF FACT,

WE DID THEIR

SOLAR INSTALLATION.

CLEAN ENERGY. CLEAR CHOICE.

.com

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metropolitan energy center

Leading Kansas City toward energy efficiency

By Jason Fulp

Bob Housh, director of Metropolitan Energy Center for the past 15 years, has led the agency through its most impactful years in energy-efficiency programs. After 28 years with MEC, he plans to retire in the fall.

Photo: Valerie Kutchko

I

f you’ve been involved with energy efficiency or sustainability in the Kansas City area, chances are you’ve heard of Metropolitan Energy Center (MEC). It’s hard not to have heard or worked with the staff at MEC, given their long history of championing such programs in the community.

Now in its 30th year, MEC has built a reputation as the “go-to” organization for energy and sustainability programs, helping countless individuals and organizations save money and improve their quality of life. Programs range from home energy audits to alternative transportation fuels; if you have a need in one of these areas, chances are MEC has a program to match it.

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From the very beginning, MEC has focused on helping others.

However, the journey hasn’t always been easy.

The Metropolitan Energy Center was incorporated in June 1983 by the city of Kansas City, MO. It was the extension of a program the city launched in 1980 to address the urgent need for low-income home weatherization in the community. The program proved so popular that the city decided to create MEC – not only to address that need, but also to educate homeowners throughout the metro area about how to save money through energy efficiency.

To help fund the new organization, the city provided a $35,000 grant as seed money. The work of keeping MEC going would fall on the shoulders of its staff and board of directors.

Enter Peter Dreyfuss. Although not MEC’s first executive director, Dreyfuss was appointed to that position in late 1983 and was responsible for shepherding the organization for the next 15 years.

Under his leadership, and with the help of his staff, MEC became firmly established and took its first steps in fulfilling its mission. Some of its early achievements included putting together a resource guide for weatherization, holding educational workshops throughout the community on energy efficiency and developing an energy-efficiency library where homeowners could access free information to help them save money and be more comfortable.

Later, MEC partnered with the Salvation Army to launch Project Warmth, which, in addition to providing coats and blankets to the needy, also provided free home weatherization using a volunteer staff.

Also important in MEC’s early development were its forprofit partners – Kansas City Power & Light and Hallmark – each

Metropolitan ENERGY CENTER

Tap into MEC programs The Metropolitan Energy Center (MEC) offers four energy-efficiency programs that you can take advantage of right now.

1

Save money with Home Performance

with ENERGY STAR® Get up to $1,500 in rebates when you hire a certified contractor to conduct a home energy audit and then implement qualifying improvements. For more information, go to www.hpwes.net.

2

Get career training

Looking for a new career? MEC offers a variety of training classes in energy efficiency and sustainability professions. For more information, call 816-531-7283.

3

Tour Project Living Proof

Find out how you can implement energy-efficiency measures in your home by touring Project Living Proof, a 100-year-old house renovated by MEC to showcase a host of energy-efficiency and sustainable technologies. You’ll see solar and geothermal renewable energy, the KCP&L Smart Grid, an electric car-charging station, sustainable interior design and a native and edible garden. To arrange a tour, call 816-531-7383.

4

Participate in an Alternative Fuel Study

Clean Cities is participating in a study to determine the barriers to alternative fuels in the region. If you would like to participate or want more information, call Kelly Gilbert at 816-531-7383.

Through its Clean Cities alternative-fuel efforts, Metropolitan Energy Center has provided funding for 371 alternative-fuel vehicles in the region.

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Volunteers help plant native species at Project Living Proof.

Jensen Adams gives a tour of Project Living Proof at 917 Emanuel Cleaver II Blvd.

funding programs through MEC to provide free home energy audits and to make energy-efficiency loans available for the recommended improvements.

These, together with other, similar programs, helped change the lives of many in the Kansas City community.

In 1998, Dreyfuss shepherded MEC through the process of designating the Kansas City Regional Clean Cities Coalition, a public-private partnership to develop clean transportation programs supported by the U.S. Department of Energy (DOE). Shortly thereafter, Dreyfuss left MEC to accept a position with the DOE. Bob Housh, who had been on staff since 1985, was appointed executive director, and Housh led MEC through its biggest period of growth.

He plans to retire this fall.

In recent years, MEC has launched or managed several new programs that have significantly contributed to the development of energy efficiency and sustainability in the region. Programs such as Home Performance with ENERGY STAR速, Project Living Proof, EnergyWorks KC, the Plug-in Hybrid Electric Vehicle project and the Midwest Region Alternative Fuels Project have all brought unprecedented resources and opportunities to the community.

Making A Difference If you want to know the difference MEC has made over the past 30 years, just ask some of those who have benefited from its services.

One beneficiary is Gay Lee Foyt. In 2008, Foyt lost her job selling timeshares in Las Vegas. For a year, she tried to find work, with no success.

In search of better opportunities, she moved to Kansas City. After some time, she entered a training program through the Environmental

Project Living Proof, a MEC demonstration house for energy efficiency and sustainability, is available for scheduled public tours.

9

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Greenability Challenge

Protection Agency to become an environmental remediation specialist.

Part of that training was conducted by MEC and provided Foyt with contacts and resources. However, even after she was certified, she still couldn’t find work.

On the verge of homelessness, Foyt was contacted by MEC in 2010 for a job helping to paint and remediate one of its facilities. One job led to another, until she became the full-time facilities and training manager for the organization. Now, Foyt spends her time training others in the different areas of energy efficiency and environmental education programs that MEC offers.

Janin Carlson, owner of Smart Energy Solutions, has also benefited from MEC’s services.

In 2009, Carlson was suddenly laid off from his job as a commercial architect at a Kansas City firm. Frustrated with not being able to find work, he decided to open his own energy auditing business.

The timing was perfect. Kansas City Power & Light and Missouri Gas Energy had just partnered with MEC to offer an enhanced Home Performance with ENERGY STAR® program that offered up to $1,200 in utility incentives to homeowners who received an energy audit and made qualifying home improvements. If Carlson was going to take advantage of this program, he had to be approved by the utilities, and that meant formal training to become an energy auditor. MEC provided professional training that didn’t cost a great deal or take a lot of time, so he enrolled.

After he became certified, Carlson was able to launch his new business.

He credits MEC with helping him build a solid foundation to start his new career.

“MEC gave me an excellent base to start my business,” Carlson said.

“They also put me in contact with some good local contractors that I could use to implement the improvements recommended in the audit.”

As a former commercial architect, Carlson was thankful that MEC helped him better understand the residential side of energy efficiency and that it was a professional resource he could call on if he had questions.

In addition to providing resources for structural energy efficiency, MEC also provides assistance to promote the development of alternative transportation fuels through the Clean Cities Coalition, a major program of the organization’s transportation department.

Sam Swearngin, fleet administrator for the city of Kansas City, MO, has been one of the biggest beneficiaries of the Midwest Region Alternative Fuels Project. MEC obtained a $15 million grant to help develop alternative-fuel vehicles and infrastructure in the area as an alternative to petroleum.

Through this program, the city received enough grant funding to purchase 174 alternative-fuel vehicles for the city fleet, including hybrid and all-electric trucks, though most are natural-gas vehicles. Natural gas is half the price of diesel and contains 20 percent less CO2, saving Kansas City taxpayers approximately $500,000 per year in fuel costs and

Trainees discuss combustion appliance safety as part of MEC’s Home Performance Training Program.

Building science students learned how to set up a blower door to test air infiltration.

Mike O’Connell (left) of the The Hayes Company led a class on energy auditor training. greenabilitymagazine.com

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Greenability Challenge

preventing the release of 4,443 metric tons of CO2 into the atmosphere annually.

“What Clean Cities and its program does for alternative fuels is add credibility and legitimacy to this initiative,” said Swearngin. “Since they are fuel neutral, they don’t represent the fuel providers or vehicle manufacturers and can therefore present the facts to potential buyers in a totally objective way. They also help explain the process of applying for federal grants to purchase these vehicles, which makes it much easier.”

By the numbers Not only has MEC made an impact on the community through its services, it has also significantly contributed to reducing energy consumption and greenhouse gas emissions through its programs.

Here is a summary of its efforts:

• To date, MEC has processed 5,218 energy audits through the Home

•

Performance with ENERGY STAR® program, resulting in a reduction of 12,523,200-kilowatt hours (kWh), 1,361,819 CCFs of natural gas and the elimination of 6,780 tons of CO2.

Trained more than 100 new energy auditors in the region

Donate & Shop Proceeds from donations go to help build houses for Habitat families in Kansas City Significant savings on purchases compared to home improvement box stores Items are diverted from landfills to be reused or repurposed Two Locations: 4701 Deramus Ave., KCMO 64120 303 W. 79th St., KCMO 64114 11

Greenability Greenability

Call for FREE Donation Pickup (816) 231-6889

Go on-line or call for materials we accept for donations

www.restorekc.org

/restorekc

Greenability Challenge

• Renovated and energy-retrofitted Project Living Proof, a century-old

house near the Plaza, to demonstrate sustainability, energy efficiency and renewable energy. Since it opened in the fall of 2010, nearly 3,000 people have toured the house.

Through its Clean Cities alternative fuels efforts, MEC has:

• Offset nearly 10 million gasoline gallon equivalents of fuel and 74,000 tons of greenhouse gases since 2009

• Provided funding for 371 alternative-fuel vehicles in the region • Supported the installation of 35 alternative-fuel stations • Trained nearly 100 alternative-fuel technicians and first responders

on how to handle alternative fuels and vehicles • Launched the Electrify Heartland electric-vehicle development initiative Provided training programs and technical assistance to hundreds of • fleet stakeholders Whether it is through innovative sustainability, energy efficiency or transportation programs, MEC is still carrying out its mission of improving the lives of those in the Kansas City community.

got

RECYCLABLES

BY-PRODUCTS or other

waste challenges?

Thursday, August 8 from 3:30 - 5:30 PM Attend our happy hour networking session at BOULEVARD BREWERY to market your by-product materials, discuss your company’s solid waste challenges, & learn how other companies are handling their recyclables and by-products. RSVP noelle.morris@bridgingthegap.org

Foundation

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Environmental

10

wonderful ways to

save water

Hook up a 55-gallon rain barrel to each of your downspouts to save water runoff and use to irrigate nearby plants.

C

lean water is a precious and vital resource for life. With only one percent of water on Earth deemed usable, it becomes more urgent to protect the clean water we have and use only what we need.

An Environmental Protection Agency (EPA) survey estimates that 36 states predict water shortages in 2013. In western Kansas, where the region draws on the Ogallala aquifer to grow crops, the water tables have dropped 100 feet in the past 60 years.

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Clearly, conserving water and keeping waterways clean benefits everyone by reducing the energy needed to treat water, reducing water contamination from polluted runoff, preserving wetlands that naturally clean water and reducing the need for additional water treatment facilities.

The added benefits for residents include lower water and sewer bills and assured access to clean water.

Here are 10 tips and incentives for reducing your water use and eliminating pollutants you inadvertently put into the water system.

1 Rein in your rainwater

Capturing rainwater in a rain barrel is one of the easiest, most satisfying ways to save water and provide your garden with a chlorine-free drink. A one-inch rain can provide 600 gallons of water runoff from a 1,000-square-foot roof. That’s enough to fill more than 10 rain barrels. Learn how to make your own 55-gallon barrel at regularly scheduled workshops at Bridging the Gap’s (BTG) recycling centers and two area Habitat ReStores.

Rain-barrel kits and assembled barrels range from $65 to $75 and include all materials and installation instructions. Assembled rain barrels are available from BTG at the 3 Trails Community Recycling Center at 91st and Hillcrest Road and Metro North Community Recycling Center at U.S. Highway 169 and Barry Road. For more information on BTG’s classes and rain-barrel sales, contact 816-561-1087 or www.bridgingthegap.org. Habitat ReStore sells rain-barrel kits with easy installation instructions at its stores located at 4701 Deramus Ave. and 303 W. 79th St. in Kansas City. Check availability by calling 816-231-6889 or at www.restorekc.org.

storm sewers or nearby lakes, rivers and streams – the same lakes, rivers and streams we rely on for drinking, bathing, swimming and fishing. Help keep our waterways clean by joining the Stream Team to test water, monitor streams and pick up litter along waterways. The Blue River Watershed Association (BRWA) partners with the Johnson County Stormwater Management Advisory Council on this project. BRWA has many other opportunities open to all residents to help with stream cleanup.

In Overland Park, contact Nico Cantarero, water quality specialist, at nico.cantarero@opkansas.org or 913-895-6172. For BRWA information, contact Kate Delehunt, education director, at 816-309-0980, or learn more at www.brwa.net. If you suspect a waterway or stormwater is being polluted by a specific source, you can report it to the city of Kansas City, MO by calling 311 or the Stormwater Hotline in Johnson County, KS at 913-715-6969.

2 Redirect it

Reduce the amount of water that your property contributes to the sewer system and increase groundwater absorption by decreasing the amount of impervious surfaces around your home. Having fewer hard surfaces of concrete and asphalt will improve drainage around your home and in your yard. Landscape with vegetation, gravel or other porous materials instead of cement. Install wood decking instead of concrete, and interlocking bricks and paver stones for walkways. Redirect rain gutters and downspouts to soil, grass or gravel areas. Planting vegetation at lower elevations than nearby hard surfaces allows runoff to seep into the soil. For more ideas and resources, check the Mid-America Regional Council resources at www.marc.org.

3 Clean up a stream

Everyday household activities are a major contributor to polluted runoff, which is among the most serious sources of water contamination.

When it rains, fertilizer from lawns, oil from driveways, paint and solvent residues from walls and decks, litter and pet waste are all washed into

Stream teams work to clean up trash from area waterways like Indian Creek and Tomahawk Creek in Johnson County.

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a year compared to older models that use five gallons or more per flush. If your toilet has been around since the 1980s or longer, it could use up to seven gallons per flush.

According to the Natural Resources Defense Council, a whopping 73 percent of the water used at home is either flushed down the toilet or washed down the shower drain. For a list of water-efficient toilets, contact Kansas City’s WaterWorks! program through Bridging the Gap at www.bridgingthegap.org/waterworks.

5 Change your habits The EPA estimates the average household of four uses up to 400 gallons of fresh water each day and spends as much as $500 per year on water and sewer bills. A change in personal habits can lower that number. Start by taking short showers instead of baths.

It takes about 30 gallons of water to fill the average tub, compared to 15 gallons of water for a five-minute shower. A teenager in the family can skew this savings, with the average shower lasting 45 minutes (or until the hot water runs out). Turn off the faucet when washing your hands or brushing your teeth (saving 3,000 gallons a year). When shaving, fill the sink with water to rinse a razor, instead of letting the water run.

Reduce your home water usage by installing water-efficient fixtures and faucet aerators.

4 Update water fixtures

Use less water by installing aerators on all household faucets and low-flow showerheads in the bathrooms and save 2,300 to 7,000 gallons of water per year. A low-flow (1.28 gallons per flush) WaterSense-labeled toilet could save a family of four more than $90

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Greenability

6 Make a mechanical fix

That annoying leaking or running toilet can waste as much as 200 gallons of water per day.

An easy way to check for leakage is to put a few drops of food coloring in the toilet tank. If the color begins to appear in the bowl without flushing, then the toilet is leaking and it’s time for a repairman or replacement. Often, the labor charge is the same for toilet repair and toilet replacement, so consider a leak an inducement to purchase a newer, more efficient toilet.

Lowe’s, for example, sells a high-rated watersaving AquaSource toilet for about $110.

7 Turn it off outside

A lawn and garden can consume up to 70 percent of a household water bill during warm summer months. But there are ways to drastically reduce this usage. Start by planting native varieties of vines, grasses, flowers,

bushes and trees. This will eliminate the need for chemical fertilizing, which will reduce the contamination of water runoff from rain into the sewer system or water table. After they are established in the garden, natives should rarely require additional watering. Use generous amounts of compost and mulch in all garden beds to retain moisture, reducing the need for watering. Use soaker hoses or drip irrigation systems, which are 20 percent more efficient than sprinklers. Apply water early in the morning to minimize evaporation.

8 Don’t let toxins go down the drain Everything that runs down the drain ends up in our water system. So, don’t flush prescription drugs or harsh chemicals. Recycle used motor oil. Avoid pouring waste oil into gutters or down storm drains, and resist the temptation to dump waste onto the ground.

According to the Natural Resources Defense Council, a single quart of motor oil that seeps into groundwater can pollute 250,000 gallons of drinking water. When you buy motor oil, ask if the store or service station has a program to buy back waste oil and dispose of it properly.

Or dispose of oil, chemicals and paint at recycling centers offered by many local municipalities. Look at www.recyclespot.org for the closest recycling location.

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A rain garden at Commanche Elementary School in Overland Park catches water runoff.

9 Tap into Johnson County incentives

If you live in Johnson County, there are cost-sharing programs available for planting rain gardens, installing rain barrels and planting native trees. Through a Stormwater Treatment Facilities cost-share program, residential and business landowners can qualify for a 50 percent match on the cost BT_AD_GRN_FINAL.qxd:Layout 1

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Rain barrels are one of the water capture systems that qualify for a cost-share program in Johnson County.

of rain gardens and native planting swales/ buffers (up to $1,000), rain barrels (up to $75) and native trees (up to $50) planted along creeks. Participating cities include Overland Park, Olathe, Lenexa, Leawood, Shawnee and Roeland Park. In Overland Park, contact Nico Cantarero, water quality specialist, at nico.cantarero@opkansas.org or 913-895-6172.

Check each municipality website for specific information.

Every timber has a story Old barns, abandoned warehouses and fallen oak trees all have their own stories.

By reusing antique wood, we preserve the past, protect our environment and allow historic timbers and lumber to share their heritage with future generations.

If you’re considering the beauty and appeal of reclaimed wood for your next home, retail or office project, look to Beaver Timber as your resource.

Supplied by Nature:Reclaimed and Restored

913-831-2518 www.beaver-timber.com

17

Greenability

10 Ditch the plastic water bottle

By the numbers, bottled water can cost as much as 10,000 times more than tap water.

Yet, Americans consume an average of 30 gallons of bottled water a year. That totals an estimated 29 billion bottles annually that are manufactured from 17 million barrels of crude oil – the equivalent of fueling one million vehicles annually. The next time you use a plastic water bottle, imagine it onequarter full of oil, because that’s how much it took to create it. With the bottle-recycling rate at only 13 percent, according to a report in National Geographic, that leaves tons of plastic in waterways, oceans and landfills.

To top it off, about 22 percent of the bottled water tested contains contaminant levels that exceed strict state health limits. So, choose a BPA-free bottle (like Pura stainless, which are made from 60 percent recycled steel and are 100 percent recyclable). Find a fun phone app for locating public drinking

fountains, and add your own to the list at www.wetap.org. Or look for the new Elkay or Halsey Taylor water-bottle filling stations in businesses and schools around town.

And fill ‘er up!

A reusable water bottle will save you money and won’t contribute to the waste stream. Choose a BPA-free bottle made from recycled steel.

Start saving today!

EnergyWorks KC makes saving easy.

Make the energy efficiency upgrades to your home or business that help you save money and increase your comfort.

Save energy. Save money. Save now.

Resources are available.

Contact EnergyWorks KC today!

Save energy. Save money. Save now.

816.531.SAVE n EnergyWorksKC.org greenabilitymagazine.com

18

FromField to

FORK

17 19

Greenability

Eat it while it’s fresh

By Dani Hurst Brown

M

any of your favorite fruits

your hands on the freshest and tastiest local food

and vegetables are at their

available. Together, area food fanatics are paving

peak right now, so there is no

the way for more businesses to follow, helping to

better time to sink your teeth into the growing

create the infrastructure for a more sustainable

farm-to-table movement.

food system here in Kansas City.

The idea of eating fresh food from local farmers

Field-to-fork dining is a fluid idea, and is uniquely

is older than dirt. Long before large distributors

translated by each chef and business. Some

of prepackaged and frozen foods ever existed,

purchase local and organic products when possible,

sourcing from local growers and producers was the

and buy from organic wholesalers and co-ops in

status quo for households and restaurants.

the off-season. Others operate as self-proclaimed

While buying from commercial sources is still an

“extreme farm-to-table” eateries, making every-

option, it is by no means the only or best one. An

thing they can from scratch and stocking up on

increasing number of businesses are proving that

and preserving local goods when they’re at their

sourcing local, sustainably grown food is a very

peak so they can be enjoyed throughout the winter

viable option.

months. Whether you’re a seasoned locavore or a

From restaurants and food trucks to an honorsystem grocery store, it is easier than ever to get

farm-to-table novice, filling your belly with the best local goodies is as easy as pie.

greenabilitymagazine.com

20

FromField to

FORK

TheFarmhouse  300 Delaware St. Kansas City, MO www.eatatthefarmhouse.com

W

hen it comes to seasonal cooking, Michael Foust, owner and chef at The Farmhouse, is as happy as a clam every day of the year.

“I love all seasons,” says Foust. “Each offers its own unique palate.

Mother Nature is a smart gal. She gives you all the pieces you need; you just have to put the puzzle together.”

Foust and his crew whip up farm-to-table comfort food featuring

the best each season has to offer from more than 35 local farms, and they make most of it from scratch. Foust estimates his kitchen uses raw ingredients in about 95 percent of everything they serve — from sauces, sausages, pickles and vinegars to homemade bitters and syrups for the bar. The from-scratch mentality also applies to their meats, meaning they buy local meat and butcher everything in-house to ensure the quality of each cut.

Because The Farmhouse is a from-scratch establishment, Foust is always looking ahead and preparing for when the bounty is less abundant.

He stockpiles produce in its peak season and preserves everything he doesn’t have to send onto the main floor, spending a fair amount of his time freezing, pickling, drying and canning the harvest. In his heart of hearts, he hopes that once his customers experience tasty homemade pickles, they will stop buying them from the store and start making them in their own kitchens.

21

Greenability

Taking the farm-to-table approach at his restaurant is about

“We all need to fit into the food system,” says Foust. “We

more than just following a growing trend. Foust sees it as a way to

just have to find the balance between the extremes. If we

build and strengthen the local economy, to teach his guests about

meet in the middle and compromise, we’ll eventually get to

eating wholesome food that comes from where they live, and to

where we need to be. But if we don’t, we’ll never get there.”

educate the community about the realities of the unbalanced

In Foust’s eyes, farm-to-table restaurants are integral in

food system and the financial implications for farmers.

“Real food takes more care to grow and prepare,” Foust says. “Our farmers need to be paid to make a living, and we

creating much-needed market outlets for local growers and producers, which in turn reinforces the often-fragile ties between farmer and diner.

must give them an avenue to support themselves. In doing

“While we weren’t paying attention, we lost so many family

so, the cost will inevitably be higher. But it’s not about getting

farms,” Foust says. “If we don’t support the ones we have

rich for any of us; it’s about making a living while staying true

now, we’ll lose them, too.”

to yourself and doing what you know is right.”

Foust wants to see the field-to-fork movement gain

Foust says there will always be a stigma about farm-to-table

momentum and says he sees his restaurant as a blueprint

food prices as long as conventional farms are able to churn out

for others to follow, whether they want to open up their own

such inexpensive products. But that’s okay, he says, because

farm-to-table restaurant or get involved in some other way.

our society needs both systems to survive. We need to be able

“We have to watch each other and work together. If the

to grow and produce enough food for everyone, but we need

farm-to-table movement is going to succeed, we have to be

to do it in a way that eliminates the detrimental practices of

as powerful as the big corporations. We have more mouths;

many large-scale, chemical-dependent farming operations.

we just have to use them.”

Above: Michael Foust, owner and chef at The Farmhouse, smoked short ribs from Windhaven Farms and served it with Thane Palmberg Farm mustard greens, parsnip and horseradish purée and Crum’s Heirloom parsley gremolata.

Photo: Valerie Kutchko. Opposite: Customers enjoy from-scratch beverages like this homemade Aranciata, made from fresh-squeezed oranges, bitters, rum, lime juice, house-made basil syrup & Perrier. Vegan options include seitan sausage with sauteed seasonal vegetables topped with cashew ricotta. Photos: Nathanaeli Friedman

greenabilitymagazine.com

22

Justus Drugstore 106 West Main St. Smithville, MO www.drugstorerestaurant.com



I

f you ask Jonathan Justus, co-owner and chef at Justus Drugstore, why he chooses to buy from as many local sources as possible, be prepared for an impassioned, multi-bulleted list that includes more than just creating and leaving a smaller carbon footprint.

“It provides local jobs and keeps the people around you in money so they can reciprocate the support,” Justus says.

“And it’s a way to allow people to be stewards of the land, growing good food without having to destroy their soil. Really, not knowing how people steward the land our food is grown on has ‘out of sight, out of mind’ implications that can lead to

Above: Jonathan and Camille Justus opened Justus Drugstore, an extreme farm-to-table restaurant, in the same building as Jonathan’s grandfather’s actual drugstore. Top: A feast for the stomach and eyes, this Majinola Farms Kobe beef brisket is braised in house-brewed root beer and is paired with a celery root purée, smoked vanilla butter-glazed carrots and arugula, topped with a honey sassafras vinaigrette. Photos: Brandon Cummins

irresponsible farming practices.”

But featuring seasonal tomatoes from a few local farms doesn’t cut it in his kitchen. Justus considers his an “extreme farm-to-table” restaurant, so in addition to partnering with local producers, he also creates almost everything he serves from the unprocessed ingredients he gets from them.

“Farm-to-table dining is not about being pretentious and making food more

23

Greenability

FromField to

FORK

expensive,” Justus says. “I want to make

from perfect, and he is constantly looking

food about who we are and where we

for better ways to operate.

live, something truly representative.”

The percentage of local ingredients in

When Justus returned to the area

Justus’ cuisine depends on the dish as

after many years abroad, he wanted to

well as the time of year, as he experiences

set up in a place where he could really

the seasonal ups and downs right along

make a difference. He chose Smithville as

with the farmers. A plate in the winter

his home base not only because he has

might carry 60 percent local ingredients,

roots there — his grandfather used to

while in the spring or summer, 100

run a drugstore out of the same building

percent is not uncommon.

Justus Drugstore (the restaurant) now

To keep the local flair flowing all

occupies — but also because he wanted

year long, Justus’ kitchen undertakes a

to breathe life back into the small town.

substantial amount of canning, pickling,

“We are seeing more and more farm-

and curing. This practice is particularly

to-table restaurants,” says Justus, “but

beneficial during the lean winter months,

the real change will be when we see

as a jar of homemade pickles or a can of

them cropping up as often in smaller

stewed tomatoes can call to mind the

towns as in the city. We’ll know change

brighter days of spring or summer.

has come when farm-to-table dining isn’t a boutique idea anymore.”

Farmers with hoop houses help keep the restaurant stocked with off-season

When translating the term “local” at

goods, like tender local greens in the

his restaurant, Justus says he goes with

winter, but Justus says he wants that to

his gut rather than a set distance from his

change eventually. He wants to transition

kitchen. Like many seasonal and farm-to-

to a cyclical menu based solely on

table establishments, Justus constantly

seasonal offerings that would only feature

faces the dilemma between his kitchen’s

what is truly growing in the region at that

needs and their availability from farmers

time. But his customers demand salads in

in the area. One rule he follows is that the

the winter, and he will oblige, for now.

more perishable the product, the higher

“I have a clear vision and principles,

the carbon footprint. So he can ease his

but I must bring my clients with me,“ says

mind about buying shelf-stable staples

Justus. “I have to take baby steps with

from afar — like oil, for example — as

them. I’m all about the philosophy, but it

long as he gets his fresh fare from close

also has to make sense from a business

to home. Justus knows his system is far

perspective.”

The Smith’s Mill Manhattan is just one of Justus Drugstore’s many from-scratch offerings.

It’s made with Maker’s Mark bourbon, housemade sweet and dry vermouths, and house-made aromatic bitters, then stirred and served up with house-brandied cherries and a lemon twist.

Photo: Brandon Cummins

greenabilitymagazine.com

24

Blue Bird Bistro



1700 Summit St. Kansas City, MO www.bluebirdbistro.com

F

with me since the beginning.”

or Jane Zieha, owner of Blue fresh,

And Zieha is committed to

homegrown food was a pattern

nurturing those relationships

forged in childhood. She recalls

and sharing their wealth of

her grandmother teaching her

knowledge. Every month, Blue

the art of from-scratch cooking

Bird Bistro hosts The Farmer’s

using ingredients from her

Table, a five-course dinner of

grandparents’ farm, as well as

locally grown and raised food

her mother’s choice to seek out

that spotlights the growers

and buy directly from farmers

and producers that make it

whenever possible. So when

all possible. Featured farmers

Zieha opened the bistro 13

often spend the evening with

years ago, she made it a point

guests

Bird

Bistro,

eating

techniques

to partner with local producers.

“I

felt

like

supporting

farmers in the area was also supporting the economy in the

explaining

Jane Zieha, owner of Blue Bird Bistro, has been serving food from local farms for 13 years. Photo: Ryan Hill Top: Customers can enjoy a slowbraised Windhaven Farm pork with house-made potato gnoochi in a Little Muddy Farm roasted tomato sauce.

and

growing answering

questions, providing a truly unique and informative fieldto-fork experience.

area,” Zieha says. “Plus, local food has the full benefit of being

The bistro’s menu reflects the season and what is available

on the vine until it’s actually ready to be picked. It’s much more

at the time, which can be challenging. Zieha remembers

flavorful and nutrient-rich.”

a season a few years ago when tomatoes were the bulk of

When the restaurant first opened, Zieha was buying from

what was locally available, forcing her to creatively integrate

a small group of farmers. Over the years, that number has

the fruit into as many dishes as possible — including a very

grown to more than 30, a shift she is pleased to witness.

interesting tomato pie. But riding the ebb and flow of the

“There are so many more small farmers than there were 13 years ago,” Zieha says. “We had to really search when we first

seasons and experiencing the feast-or-famine of each harvest along with the farmers is all part of the adventure.

started out. Now, farmers are contacting us with what they

“If we run out of something, we don’t substitute with

have to offer. I’ve formed trusting relationships with the local

store-bought,” Zieha says. “We just try to cook what’s coming

producers I work with, especially the ones who have been

through the door.”

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Greenability

M

FromField to

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att Hyde and Michael Beard wanted to open an eatery that focused

715  715 Massachusetts St. Lawrence, KS www.715mass.com

on taking locally sourced food off its perceived pedestal and making it accessible to everyone. It also had to be a place where they’d actually want to eat. So, nearly four years ago, 715 was born.

715, in downtown Lawrence, KS, marries the flavors of rustic

Europe and rural America, all while ensuring that locally sourced foods remain the focal point. And according to Beard, co-owner and chef, there is nothing tastier than food that comes from close to home.

“It’s absolutely a better product, “ says Beard. “When we buy from local producers, we are able to communicate with them to make sure that what we’re buying meets our specifications. It’s way better than buying something out of a box and trying to make it work.”

But it isn’t just about the amazing quality of the food they get from their farmers. Hyde, co-owner, says he prefers to buy local whenever possible because he can get to know the growers on a personal level, which leads to meaningful and rewarding relationships on both sides.

“We like to support people who support us,” Hyde says. “The farmers love doing their work. We love doing our work. We’re all just trying to make people happy by doing what we all do best.”

Waste has no place at 715, and Beard and Hyde try to find a useful purpose for everything that comes through the restaurant’s doors.

Michael Beard, chef and co-owner of 715, insists on butchering all the meat that comes through the restaurant’s doors. Here, Beard works on a Duroc hog raised by Good Farms Angus near Olsburg, KS. Photo: Paul Ingold

In the kitchen, Beard uses every part of every animal he gets — in common cuts and in the many stocks and soups he makes. Making sausages, pâtés and other meat dishes allows him to utilize meats that don’t typically make it to the center of the plate.

“In order to use local protein the way we do, we have to use the whole animal,” Beard says. “It’s the only way we can make it financially viable. If we throw away any bit of it, we are just throwing away money and effort on the farmer’s part.”

greenabilitymagazine.com

26

CafeGratitude  W Above: Natalie George has seen an increase in business and local farmer sources since opening the café’s doors in May 2012.

Photo: David Drimmel. Below: Using kale, celery, cucumber and lemon juice, a glass of I AM HEALTHY at Café Gratitude provides a hearty helping of vitamins and minerals.

Photo: Cary Mosier

27

Greenability

333 Southwest Blvd.

Kansas City, MO www.cafegratitudekc.com

hen asked why she sources from local

Since opening its doors in May 2012,

growers, Natalie George, co-owner of

Café Gratitude has been serving up

Café Gratitude, points to the restaurant’s

plant-based, 100-percent organic good-

mission statement.

ness one dish — or juice glass — at a time.

“Our food and people are a celebration

“People are usually surprised that

of our aliveness,” the statement reads.

plant-based food can taste so good

“We select the finest organic ingredients

and be so satisfying,” says George. But

to honor the Earth and ourselves, as we

she claims helping people come to that

are one and the same. We support local

realization is one of the best parts of

farmers, sustainable agriculture and

her job.

environmentally friendly products.”

Sourcing from local farmers isn’t the

“We do everything we can to live up

only sustainable quality of the café.

to that part of our mission statement,”

To help offset some of the building’s

George says. “Just one benefit of buying

power usage, George partnered with

local is that it takes less effort and energy

SunSource Homes to install solar panels

to get the food from the field to the café.”

on the roof, which will produce more

Café Gratitude partners with Be Love

than 14,000 kWh each year. The tables

Too Farm in Edgerton, KS, buying up

in the café are made from old building

all the produce they generate to keep

beams

the café stocked with homegrown

construction project and parts of a

goods. Even in the slim winter months

deconstructed barn. George says the

when George must source from organic

recycling bin fills up faster than the

distributors — a practice she would like

trash can.

reclaimed

from

a

previous

to eliminate eventually — she is still able

“I think — at least I hope — that we

to get wheatgrass, sprouts and herbs

will see a lot more local producers,”

from the farm. And all year long, all the

George says. “I also hope there is a shift

compost from the kitchen goes back to

away from factory farms toward farms

Be Love Too, completing its life cycle in

that work toward stewarding the land

the very dirt from which it sprouted.

and improving soil quality.”

Smokin’Fresh Streetside Bbq

T

FromField to

FORK

www.smokinfreshbbq.com

hey say that where there is smoke, there

The pulled pork sandwich is a customer

is fire. And where there is smoke and

favorite that is known to sell out by the end

fire and a food truck, you’ll find Doug

of the day. Consisting of savory local and

Sayles, owner and cook for Smokin’

organic pork and Meat Mitch Whomp!

Fresh Streetside BBQ, working the grill

Naked BBQ Sauce, the whole thing gets

and taking the local and organic food

topped with seasonal vegetables and

movement to the streets. As the only

sandwiched in a fresh Farm to Market

BBQ food truck in Kansas City that uses

bun. His brisket is another crowd-pleaser,

all-natural and organic products, he’s got

but Sayles says he only makes that for

many discerning mouths to feed.

catering orders and special events like

Sayles prides himself on owning a food truck that makes everything fresh and

First Fridays because of all the extra prep it takes.

from as many local products as possible.

Though barbeque usually calls to mind

He sources meat from Local Pig and

various types of meat, Sayles says he

Paradise Meat Locker, gets his eggs from

always tries to include at least one or two

Campo Lindo Farms and Green Gate

vegetarian or vegan options on his daily

Farms, buys buns, bread and wraps from

menu. A few of his vegetarian customers

Farm to Market Bread Co. and Bread

have even enjoyed some of his meaty

of Life and stocks up on produce at the

sandwiches, and they told him they felt

Waldo and Brookside markets every week

safer eating it because he buys from local

— when he isn’t selling there himself. He

sources.

also uses locally made sauces, including

Smokin’ Fresh Streetside BBQ is a truly

Hillsdale Bank Bar B.Q. Sauce (Hillsdale,

seasonal business, and not just because

KS), Meat Mitch Whomp! Naked BBQ

he opens shop in early spring and hangs

Sauce (Kansas City) and Mr. Doggity

up his tongs by late November. Sayles

Original BBQ Sauce (Kansas City).

allows the weekly market selection to

“There are a lot of good things being

influence his menu so he can use the

made close to home,” Sayles says. “When

freshest meats and produce possible,

you start out with a good product, you

and posts his daily menu and locations

finish with a good product. Plus, buying

on Facebook and Twitter.

Above: Doug Sayles mans the grill of Smokin’ Fresh Streetside BBQ, Kansas City’s only from-scratch, all-natural, organic barbeque food truck. Photo: June Sayles. Below: The pulled-pork sandwich is one of Smokin’ Fresh Streetside BBQ’s most popular items, featuring local meat, vegetables, and bread.

Photo: Bonjwing Lee

local keeps the money in the city.” greenabilitymagazine.com

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FromField to

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Left: At Howard’s Organic Fare and Vegetable Patch, owner Craig Howard lets customers buy on an honor system. The grocery store is stocked with organic produce, meats, frozen treats and handmade crafts from local artisans. Photo: Dani Hurst Brown Below: The store will soon feature local vegetables that have been dehydrated in the sun. This solar dehydrator is from Kern Family Farm in California where Howard worked before landing in Kansas City.

Photo: Craig Howard

Howard’sOrganicFare and Vegetable Patch 900 E. 21st St. Kansas City, MO www.howardskcmo.com

F

or most city-dwelling locavores, weekly farmers markets are the main source of the homegrown goodness they crave. While more markets pop up every year, those who can’t make the early-morning or mid-day markets find themselves with few alternatives — which is why the city has welcomed Howard’s Organic Fare and Vegetable Patch with wide-open arms and mouths.

Howard’s, which opened in June 2012, is Kansas City’s one and only all-organic membership grocery store. For $60, members get an annual membership — complete with a code to the alwayslocked front door — that allows customers unlimited access to the store. This means night owls can still score tasty treats regardless of how late, or early, the munchies strike.

According to owner Craig Howard, the store is always stocked with organic goodies. The selection usually includes healthy doses

29

Greenability

024-0513-RRN-LEAF AD_024-0513-RRN-LEAF AD 5/20/13 9:12 AM Page 1

of meats, cheeses, ice creams, seasonal fruits and vegetables, as well as hard-to-find locally produced products such as Agave Ketchup from BoysGrow farm in Kansas City. Non-edibles like cleaning products and handmade crafts are also sprinkled here and there, most of them coming from producers in Kansas or Missouri. In fact, the store boasts so much local fare that the small assortment of “non-local” items peppering the shelves mostly contain organic kitchen staples that are hard to source from nearby, such as olive oil, salt, pasta and vinegars.

Howard says the store features a selection that is at least 90 percent local on any given day. Even in the lean winter months, the store supplied customers with local winter squash, sweet potatoes, greens, turnips and carrots. At one point, there were 11 varieties of produce available, a number that makes Howard particularly proud.

To further increase his seasonal supply of local fare — and to

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fill the shelves in the off-season — Howard plans to grow his own stand of crops on two separate plots of land he has access to, one of which is just up the street from the storefront. He also plans on introducing a line of canned and jarred goods featuring the same local produce found in the store.

“There’s a lot of great stuff being produced locally,” says Howard. “The produce is fresher, greener, and more vibrant. It’s

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more fun and personal to know who’s producing what you’re buying, plus you get that face-to-face transaction that you don’t get otherwise.“

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To help keep operating costs at a minimum, Howard set up the store to function on the honor system. Customers weigh their own produce, write up their own tickets, sack their own groceries,

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their purchases from their “account,” and refilling as needed. In addition to saving money on labor, Howard says the other benefit of this system is that it cultivates a trusting relationship between him and his members.

Interested non-members can sneak a peek at the inside of this one-of-a-kind grocery store at the weekly open-house events, which take place every Thursday from 3 - 7 p.m.

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greenabilitymagazine.com

30

Who’s the greenest commuter of them all?

By Dani Hurst Brown

A

s outdoor activities increase with the warmth of summer, an additional one point, and any alternative transportation used so too does the amount of ground-level ozone pollution in on Ozone Alert days earns double points.

This year’s challenge spans June 3 to August 30, and each the air. According to the Mid-America Regional Council month will have its own theme. In June, (MARC), people doing daily tasks cause participants received tips about actions to more than half of all ozone pollution, and “Take Care of Our Air” and received the commuting to and from work is a repeat daily Skycast forecast. In July, contestants offender. will be encouraged to “Make Connections” To help combat this, MARC created the and celebrate the social benefits and Green Commute Challenge, an employerstress-reducing aspects of alternative based contest that encourages workers to ride the bus, carpool, bicycle, telecommute and walk to work transportation. Finally, August will encourage people to “Get during the time of year when air quality is most susceptible to Moving” by incorporating walking and bicycling into their work routines. increased levels of ozone and other pollutants.

Last year, 30 teams and 970 participants took the challenge.

Employees join their company’s Green Commute Challenge team and compete against other organizations in the Kansas City MARC reported that combined, they reduced their driving area. At the end of the challenge, the companies earning the by 796,678 miles, prevented 768,589 pounds of emissions from most points in each category will receive an award. For example, escaping into the atmosphere, and saved $167,302 in driving costs.

B:7.25” To sign up, or for more information, visit www.marc.org. The participants will earn eight points every time they report using T:7.25” alternative modes of transportation. Staying in for lunch will earn registration deadline is July 10.

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Greenability

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Still Your Pinky

F

or many manufacturing companies, the stream of trash and recyclables left over after production can be overwhelming – and yet what’s trash for one firm may be desirable for another business.

In an effort to reduce disposal costs and become more sustainable, large and small companies all across the country are seeking viable alternatives for by-products and waste. With the launch of Midwest Materials Exchange this spring, Bridging The Gap (BTG) is expanding its Kansas City By-Product Synergy Program to help make business waste useful. By-Product Synergy is a multi-industry program aimed at turning one company’s waste, or by-products, into a marketable product or valuable resource for another organization.

To help businesses in the Kansas City area, BTG launched www.midwestmaterialsexchange.com as the region’s first free online marketplace where companies can preview and bid on hundreds of unwanted by-products that would otherwise be disposed of in landfills. Companies are able to match their assets in a way that can save money and keep the waste products out of the landfill.

“There are large and small opportunities for every type of business and venture,” said Noelle Morris, BTG programs director.

“We have companies in the Fortune 500, artists, small ma and pa shops, and even farmers.”

Some of the region’s largest companies are already using the marketplace. They include BNSF Railway, Hallmark Cards, HarleyA local artist sourced free cork from Harley-Davidson Motor Company to repurpose into necklaces.

Davidson Motor Company, INX International and Sprint.

Here’s how it works. Similar to Craigslist™ and eBay™, the marketplace is a sealed-bid system. More than 50 percent of the byproducts on www.midwestmaterialsexchange.com are free to claim or are offered at a nominal price. The sealed bidding allows the sellers to choose buyers based on variables besides price, such as destination, intended use and buyer reputation. In this way, sellers have more control over how their by-products spend their second life.

Buyers can find numerous products ranging from plastic, paper, cardboard and newsprint to textiles, metals, chemicals and building materials. Featured items have included 40,000 feet of carpet tile, equipment shelters and a regular monthly supply of freezer gel packs.

For more information, attend a happy-hour networking session from 3:30 to 5:30 p.m. August 8 at Boulevard Brewery, 2501 Southwest Blvd., in Kansas City, MO. Visit the online marketplace at www.midwestmaterialsexchange.com.

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greenabilitymagazine.com

32

fresh veggies

Preserve your

now

By Karen Elliott

33

Greenability

W

hen most people think about their garden, they anticipate the fresh vegetables they will be eating all summer. Juicy heirloom tomatoes, crisp green beans and colorful carrots are always best eaten fresh. But how can you enjoy that great summer taste and nutrition from locally grown fruits and vegetables all year? Just preserve it.

Garden fresh, locally grown produce is picked when it’s ripe and at its best. It comes straight to your kitchen from your yard or the local farmers market, so these fruits and vegetables really do taste better. If you’re growing your own garden, there’s the added benefit of getting a regular physical workout. Make gardening a family affair, and everyone will harvest the benefits.

If you are not into gardening, there are more local farmers markets than ever this year that are making locally grown fruits and vegetables more accessible for consumers. When you buy locally grown food, you not only contribute to your personal health, you also support local farmers and enhance the economic well-being of communities.

Including seasonal vegetables in family meals is a great way to add variety and color, while promoting nutrition and health.

Many deep green leafy vegetables like fresh spinach, lettuces and Swiss chard are available at local farmers markets. These greens are filled with nutrients and antioxidants, and serve as rich sources of vitamins A and K, folate, calcium and fiber.

But while it’s peak season for each fruit or veggie, it’s time to start planning ahead for the winter by preserving the harvest.

Home food preservation is making a comeback in a big way. Many people with home gardens are finding it beneficial to preserve the extra produce instead of letting it go to waste. While home food preservation can take time, the end result is well worth the work.

Learn how to “put up” the harvest to enjoy it all winter long.

Safety has long been the main concern when it comes to food preservation. Food poisoning can occur if proper procedures and supplies are not used during the process. Here are a few basic tips to get you started.

First, be sure to use a recipe that has been tested for safety. Many recipes have been passed down through generations, and while no one may have had food poisoning from it yet, it simply is not safe. Check your local state extension office for safe instructions.

One resource for recipes that have been tested for safety is the National Center for Home Food Preservation housed at the University of Georgia. Its website (www.nchfp.uga.edu) provides recipes, step-by-step food preservation instructions and tips for success. The Ball Blue Book is another resource for recipes and can readily be found at many retailers in the community.

It is also important to follow tested recipes exactly. Adding or removing ingredients can alter the acidity levels and result in an unsafe product. Altering the amount of acid in a recipe is not recommended either. Find a salsa or other recipe from a reputable

source and use the hot-water-bath method to preserve. If you alter the recipe to suit your own tastes, then freeze it.

Use only the recommended materials and make sure that they are in good condition. The jars should be free of nicks and cracks. They should also be the type of jar that you will find in the canning section at the store. These jars, such as the Ball or Kerr brand jars, come with two-piece lids including the flat and ring.

Old mayo jars and others with one-piece lids should not be used. If used in a pressure canner, they could crack or even explode under the pressure. Jars specifically made for home food preservation can withstand the pressure and heat. Others have not been tested to do so. The jar rings should not be bent and should be free of rust. While the rings can be reused if in good condition, the flats can only be used one time. Each and every canned item should have a new flat lid.

While home food preservation can take time, the end result is well worth the work.

Learn how to “put up” the harvest to enjoy it all winter long.

Be sure to know which method (and which equipment) to use before you begin, to ensure a safe product. Most people seem to be fearful of using a pressure canner and opt to water-bath can their foods. However, it comes down to one main point: Follow the directions/procedures step by step. Most pressure canners come with directions for use. It is also important to understand what foods can be processed in a water-bath canner, and what foods need to be processed in a pressure canner. Products with higher acidity levels, such as salsa, can be processed in a water bath. For foods with lower acidity levels, such as all vegetables and meats, pressure canning is a must.

Are you wanting to try canning those fresh vegetables, but are afraid to use that pressure canner? Try a hands-on workshop offered by University of Missouri Extension nutrition and health education specialists. Past participants have said it helped build confidence in the process. So sign up for a class near you, and start preserving your harvest.

Karen Elliott is a health education specialist in Jackson County for the University of Missouri Extension Nutrition and Health Education.

Reach her at 816-482-5850 or elliottk@missouri.edu.

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Take a canning class

I

f you want to learn how to water-bath can, freeze, dehydrate or pressure-can your food so it’s tasty and safe to eat, sign up for one or more of these classes taught by Karen Elliott, a health education specialist with the Jackson County MU Extension Center of Kansas City.

FREEZING AND DEHYDRATING FRUITS AND VEGETABLES July 9, 6:30 - 8:30 p.m. northgate Middle School Cafeteria 2117 nE 48th St. north Kansas City, Mo Get expert tips on freezing and dehydrating fruits and vegetables from the garden. The class will prepare a vegetable for freezing and learn the basics for dehydrating fruits, vegetables and herbs. Register with north Kansas City Schools at www.nkcschools.org/lifelonglearning. Cost: $39

PRESSURE CANNING 101 July 11, 6 - 8:30 p.m.

St. Paul United Methodist Church 3601 S. Sterling Ave. Independence, Mo Learn the basic steps of pressure canning by preserving green beans. This class offers hands-on experience using a pressure canner. All participants will take home a jar of beans.

Register by calling or emailing Karen Elliott at 816-482-5850 or elliottk@missouri.edu by July 9. Cost: $20

DEHYDRATING FRUITS AND VEGETABLES July 22, 2013, 6 - 8 p.m.

St. Paul’s United Methodist Church 3601 Sterling Ave. Independence, Mo Taste samples of dehydrated foods and then learn how to dehydrate fruits, vegetables and herbs – and make jerky.

Register by calling or emailing Karen Elliott at 816-482-5850 or elliottk@missouri.edu by July 19. Cost: $20

CANNING FRUIT SALSA Aug. 1, 6:30 - 8:30 p.m. north Kansas City Public Library 2251 Howell St. north Kansas City, Mo This hands-on class will learn how to hot-water-bath can by making a fruit salsa and taking home a jar. Register by calling or emailing Karen Elliott at 816-482-5850 or elliottk@missouri.edu. Cost: Free

FANTASTIC JAMS AND JELLIES Aug. 8, 6 - 8 p.m.

St. Paul’s United Methodist Church 3601 Sterling Independence, Mo Learn the basics of making successful jams and jellies in a hot water bath, and take home one jar of jam. Register by calling or emailing Karen Elliott by August 6 at 816-482-5850 or elliottk@missouri.edu by Aug. 6. Cost: $20

WE HAVE GREEN JOBS (and employees).

By partnering with businesses and job-seekers throughout the Kansas City area, the Full Employment Council is able to place trained, employees at businesses like yours. We can quickly respond to industry trends by providing trained and educated employees to help your company obtain the talent it needs for growth.

Interested in partnering with us? Contact us today at employerinfo@feckc.org or by calling (816) 691-2281.

The Full Employment Council, Inc., a provider of employment and training services, is an equal opportunity and e-verify employer. Auxiliary aids and services are available upon request to individuals with disabilities. TDD/TYY: (816) 283-8439

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Greenability

Find a green job!

GREENABILITY JOB NETWORK greenabilityjobs.com Discover Kansas City’s only green job network offering a free, online search service for job seekers, and a targeted, affordable place for companies to post jobs.

JOB SEEKERS Search for green jobs Post a resume

GREEN COMPANIES Post a job Advertise Search resumes

greenabilityjobs.com 816-931-3646

greenabilityjobs.com

Job Network

Commentary

Green Impact Zone

Making an urban neighborhood sustainable

By Saundra Hayes

H

ow does an urban core neighborhood regenerate itself?

In the Manheim Park Neighborhood Association, we’ve found it’s by taking back control one block at a time. For me, the key to successful block engagement is being able to engage residents who live on the block one house at a time. The mere thought of it can be daunting, but being able to focus on what is possible is at the core of community building. When we focus on what is possible, rather than on limitations, a new world can suddenly open up right in front of us. If we

through the Green Impact Zone to build the capacity of individuals and organizations to better respond to community change in a proactive way. This program delivers a process for people and communities to acquire the outlook, skills and abilities for active participation in creating meaningful futures and dealing with community issues.

With the right training, leaders can grow, and when leaders grow, the community grows. We’ve seen this in the Green Impact Zone with neighborhood leaders tirelessly working to bring about measurable outcomes such as a decrease in crime, new housing and commercial development, home weatherization,

With the right training, leaders can grow, and when leaders grow, the community grows.

dare to go beyond where we have been and look at the possibilities for our neighborhoods’ future with hope, possibilities and optimism, then we create a great starting point and can journey upward from there.

I believe it takes the hearts of committed and passionate leaders living in the community to begin and engage others along this journey. We find these attributes and characteristics within the neighborhood leaders volunteering and working within the Green Impact Zone of Kansas City.

About three years ago, the Mid-America Regional Council (MARC) designated a disinvested urban district of 150 blocks as the Green Impact Zone in Kansas City. The initiative envisioned by U.S. Rep. Emanuel Cleaver, II and quickly endorsed by other community leaders has made a significant difference in the area by working with neighborhood leaders who have been trained through MARC’s Community Leadership Program (CLP). The CLP training is offered

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Greenability

a “smart grid” project through Kansas City Power & Light to further enhance energy efficiency, new sidewalks, a rapid transit bus system on Troost, jobreadiness training and job placement assistance.

Going forward, I believe the Green Impact Zone can build on its first three years and develop a better view and understanding of the needs of the neighborhoods it serves. The community can position itself to continue to collaborate with neighborhoods within the zone on its projects. The Community Leadership Program teaches shared ownership of ideas and processes, which leads to success, group problemsolving, and above all a desire to commit and work towards the vision of the community.

Saundra Hayes is president of the Manheim Park Neighborhood Association, located in the Green Impact Zone of Kansas City.

GREENABILITYDIRECTORY BUILDERS/REMODELERS SunSource Homes Inc. 7832 Rosewood Lane Prairie Village, KS 816-783-3863

www.SunSourceHomes.net SunSource Homes offers net-zero design/build construction services, solar PV system design/installation, net-zero energy design, architectural services and sustainable remodeling.

EDUCATION Johnson County Community College Center for Sustainability 12345 College Blvd.

Overland Park, KS 913-469-8500

www.jccc.edu/sustainability

Mid-America Regional Council (MARC) 600 Broadway, Suite 200 Kansas City, MO 816-474-4240

www.marc.org MARC is a non-profit association of city and county governments and the metropolitan planning organization for the bi-state Kansas City region.

ELECTRIC VEHICLES Randy Reed Nissan 9600 NW Prairie View Road Kansas City, MO 816-459-4800

www.randyreednissan.com Randy Reed Nissan offers fast, friendly, simple and fair service and is now featuring the 100-percent electric Nissan Leaf.

Want a new “green” career? Explore JCCC’s sustainability programs and train for a career in the growing “green” industry.

Solar Solutions The Solar Solar Technology Technology Associate’s The Assocate’s Degree Degree and and Solar Technician Certifi cate at JCCC prepares students Solar Technician Certificate prepares students NABCEP entry-level to sit for the NABCEP entry level exam and provide the design and fifieldwork eldwork experience to qualify to take the installer exam.

The rooted in in courses coursesthat thatapply apply Theprogram’s program’sfoundation foundation is rooted totoaawider range of job opportunities in industrial wider range of job opportunities in industrial maintenance maintenance and electrical work.

Learn It. Live It. Save It. For information, call Dan Eberle at 913-469-8500, ext. 3388, or visit www.jccc.edu/solar-technology.

Johnson County Community College 12345 College Blvd., Overland Park, KS 66210 greenabilitymagazine.com

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ENERGY EFFICIENCY cfm Distributors, Inc. 1104 Union Ave. Kansas City, MO 816-842-5400

Metropolitan Energy Center 3810 Paseo Kansas City, MO 816-531-7283

Metropolitan

ENERGY CENTER

www.kcenergy.org

www.cfmdistributors.com

The mission of the Metropolitan Energy Center is to help create resource efficiency, environmental health and economic vitality in the Kansas City region.

Cfm Distributors is the Midwest’s employee-owned provider of sustainable heating, cooling, and refrigeration solutions for home, office and industry.

Missouri Gas Energy

EnergyWorks KC 816-531-7283 www.EnergyWorksKC.org www.kcmo.org/EnergyWorksKC EnergyWorks KC provides resources to help you make smart, easy, energy-efficiency improvements to your home or business to save energy and enhance comfort.

The Hayes Company

www.missourigasenergy.com Missouri Gas Energy offers an energy-efficiency rebate for customers who purchase a qualifying energy-efficient, tankless natural gas water heating system.

Small Step Energy Solutions Shawnee, KS 913-708-8004

www.smallstepenergy.com Small Step Energy Solutions specializes in home energy auditing and green energy building consultations for both new and existing homes.

Kansas City, MO 816-444-6352

FINANCIAL SERVICES

www.thehayesco.com

First Affirmative Financial Network

The Hayes Company offers Home Performance services for energy efficiency through energy audits, insulating, duct sealing, weatherization and HVAC balancing.

Heartland Utilities for Energy Efficiency (HUEE) www.HUEE.org

HUEE promotes energy efficiency through Atmos Energy, Independence Power & Light, Kansas City Board of Public Utilities, Kansas Gas Energy, Platte-Clay Electric Cooperative and Metropolitan Energy Center.

913-432-4958

www.firstaffirmative.com First Affirmative Financial Network is an independent, fee-only, fiduciary investment management firm specializing in socially and environmentally responsible investing.

UMB Financial Corporation 1010 Grand Boulevard Kansas City, MO 816-860-7000

www.umb.com

UMB offers complete banking, asset management, health spending solutions and related financial services to personal, commercial and institutional customers nationwide.

Sustainable Home Comfort Products from Your Backyard cfm Distributors is the Midwest’s employee-owned provider of sustainable heating, cooling, and refrigeration solutions for home, office and industry.

We feature York and Coleman products made right here in the Midwest.

800-322-9675

www.cfmdistributors.com 39

Greenability

GREEN JOBS

LAWN & GARDEN

Full Employment Council

Hendrickson Tree Care Company

1740 Paseo Blvd.

816-471-2330 Kansas City, MO

913-381-6339 (KS) 816-523-1181 (MO)

www.feckc.org

www.hendricksontreecare.com Your Workforce Is Our Career™

The Full Employment Council, Inc. (FEC) supplies employers with a skilled workforce and job seekers with successful training in greater Kansas City.

Take the guesswork out of maintaining your trees by consulting an ISA Certified Arborist for all of your tree care needs.

Missouri Organic

GREETING CARDS

7700 East 40 Highway Kansas City, MO 816-483-0908

Posty Cards, Inc.

www.missouriorganic.com

1600 Olive Street Kansas City, MO 816-231-2323

Missouri Organic offers a convenient and affordable facility for customers to drop off green waste and purchase quality compost, topsoil and mulch.

www.postycards.com Featuring Sustainable SentimentsÂŽ locally grown, green greeting cards. Build client and employee relationships with environmentally inspired cards for birthdays, holidays and other occasions.

HOME IMPROVEMENT Habitat ReStore 4701 Deramus, Kansas City, MO 303 W. 79th St., Kansas City, MO 816-231-6889

LITTER REMOVAL Adopt-A-Highway Litter Removal Service of America 800-540-8694

sarah@adoptahighway.net www.adoptahighway.net Sponsor-A-Highway and receive promotional signage.

We take away the trash, you take all the recognition. Be seen as we clean.

www.restorekc.org

LOCAL & ORGANIC FOOD

UY

B

Good Natured Family Farms is an alliance of more than 150 family farms that raise animals humanely and care for the Earth in a sustainable way.

FRES UY

H

www.goodnaturedfamilyfarms.com

L

Good Natured Family Farms

B

Habitat ReStore collects quality, new and used building materials and sells them to the public at a discount. Proceeds benefit Habitat for Humanity home building.

LOCA

greenabilitymagazine.com

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Hen House Market

RECLAIMED MATERIALS

13 locations

www.henhouse.com Hen House is locally owned, specializes in Buy Fresh Buy Local food, and offers customers a seasonal Community Supported Agriculture membership.

Beaver Timber Inc. 3133 Merriam Lane Kansas City, KS 913-831-2518

www.beaver-timber.com

MARKETING Impact Communications, LLC

Beaver Timber provides reclaimed, recycled, restored and salvaged wood building materials for architects, builders, contractors, designers and homeowners.

3229 Charlotte Kansas City, MO 816-520-4021

Midwest Materials Exchange

www.impactcommskc.com Impact Communications is a full service, integrated marketing, advertising and public relations company specializing in businesses in the energy and sustainability marketplace.

1427 W. 9th St., Suite 201 Kansas City, MO 816-561-1061 ext. 115

www.midwestmaterialsexchange.com

REAL ESTATE

The Midwest Materials Exchange is a free online marketplace to buy, sell or give away by-products or recyclables. It is a service of Bridging the Gap’s By-Product Synergy program.

Platinum Realty Dan Martin Green certified realtor 816-686-3959

Bridging The Gap’s By-Product Synergy

MARTIN

knows Kansas City

danknowskc@gmail.com Kansas City’s expert in green homes helps buyers find their perfect homes and sellers market their homes with green features.

Natural Gas

$ave Money ($/MMBTU) Natural Gas: $10.93 Electricity: $35.11 2013 Price Outlook On a BTU for BTU basis Natural Gas costs less than other forms of energy EIA Short Term Energy Outlook http://www.eia.gov/forecasts/steo

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Locally Produced

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Greenability

Larsen & Associates, Inc.

RECYCLING The Surplus Exchange 518 Santa Fe Kansas City, MO 816-472-0444

785-841-8707 Contact: Jessica Pryor

www.larsenenvironmental.com

www.surplusexchange.org

Larsen & Associates provides geothermal installation services including loop installation, line purging and charging, pressure grouting, thermal fusion and drilling.

The Surplus Exchange responsibly recycles electronics locally and offers pickup from metro commercial locations. Visit the Tech Shop and furniture showroom.

SunSource Homes Inc.

RENEWABLE ENERGY Brightergy Solar

7832 Rosewood Lane Prairie Village, KS 816-783-3863

www.SunSourceHomes.net SunSource Homes offers net-zero design/build construction services, solar PV system design/installation, net-zero energy design, architectural services and sustainable remodeling.

1617 Main Street, 3rd Floor Kansas City, MO 816-866-0555

www.brightergy.com

Brightergy is the region’s most experienced solar design, installation, financing and leasing firm, with hundreds of commercial and residential installations across the Midwest.

FreeEnergy 816-461-8877

info@FreeEnergyCorp.com www.FreeEnergyCorp.com FreeEnergy is a full-service sustainability company. We design and install solar PV, solar thermal hot water and geothermal GSHP.

Do you want your green business or service to be seen by environmentally conscious readers? List it in the GREENABILITY DIRECTORY. For information, contact Julie Koppen 816-931-3646 or julie@greenabilitymagazine.com

This?

orThis?

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Millions of tons of American electronics are shipped overseas annually, where they are processed in dangerous, primitive conditions that contaminate our world. The Surplus Exchange, however, recycles all of its electronics in the United States and guarantees that no harm comes to the environment or the workers.

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JOIN CSA TODAY!

2013 Season

Be a part of

the har vest WHAT IS CSA?

Simply put, it’s your family buying into a farm without having to do the planting, watering, weeding or harvesting yourself!

You are buying a share of the season’s harvest and becoming a part of the farm community, helping the local farmers.

AL

OC BUY FRESH, BUY OLD!

_______________ __________________ __________________ __________________ ____________ __________________ __________________ ___ ___ ___ ___ ___ ______ ____________ __________________ __________________ ___ ___ ___ ___ ___ ______ T USE MARKE___ HO N___ HE TO RM FA __________________ E TH ___ M ___ O ___ FR ___ H ___ ES FR ____________ __________________

WS YOUR FO KNOW WHO GRO

F THE HARVEST!

WEEKLY SHARE O

NOMY! C___A___L___E___C___O LO __________________ E H T T R O ___ P ___ P ___ SU ___ ______ __________________

SE FOR DETAILS

EN HOU SEE YOUR LOCAL H