Jan/Feb 2011 - Indiana Living Green by Indiana Living Green

C O N T E N T S Community • All-around Green: Carmel leads the way . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

energy publisher Lynn Jenkins Lynn@IndianaLivingGreen.com (317) 769-3456 EDITOR Betsy Sheldon Editor@IndianaLivingGreen.com

C O N T RIBU T O RS Megan Fernandez Jesse Kharbanda L. Mark Finch Ryan M. Puckett Wendell Fowler Maria Smietana Judy Kenninger Jerry Williams S A LES Sales@IndianaLivingGreen.com (317) 769-3456 graphic design Paul Wilson, Wilson Design, LLC

• The heat is on: comparing home heating systems . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

F a m i l y / Ho m e • Extending the life of small appliances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 • Green trends in Indiana real estate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

food • Six clues for detecting a restaurant’s green factor . . . . . . . . . . . . . . . . . . . . . . . . . . 24

garden • Get a jump-start on seed starting this winter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

f e at u r e s • Eat Right Now with Wendell Fowler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 • Footprints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 • Green, Greener, Greenest . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 • Green Greetings from the Publisher . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

e - n e w s l e tt e r Ed i to r April Perkins

• Green Marketplace . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Web Design Margaret Hsu Stout Greenway Consulting, LLC

• The Last Row . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

ad v i s o r y b oa r d Hugh Baker John Hazlett Bill Brown Grant Jenkins Jeff Echols Jesse Kharbanda Liz Ellis Glenn Livers Deb Ellman Greg Martz Bert Gilbert Ellen Michel Carey Hamilton p r i nt i n g The Papers – Milford, Indiana s u b s c r i p t i on s $18, six issues Indiana Living Green 1730 S. 950 E. Zionsville, IN 46077 Sign up for our e-newsletter online www.IndianaLivingGreen.com

• Hoosier Environment with Jesse Kharbanda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 • News Briefs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 • Rants & Raves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Advertise With Us Take your message to our 60,000 readers who want to know more about sustainable living. ILG RE A D ERS Gender: 30% Male and 70% Female Age: 80% over 35 Homes: 70% Own their homes Income: 68% ≥ Over $60,000 30% Over $100,000 Education: 90% College 47% Post Grad Contact your Account Executive or call 317.769.3456 Sales@IndianaLivingGreen.com

MARCH In Our Next Issue APRIL Home safe home: clearing the air of toxins Growing trends in school gardens Commuter logic: biking to work

INDIANA LIVING GREEN is published bimonthly and is printed on recycled paper with soy-based inks.

ON THE COVER: Jeff Evard and Art Sherwood’s home-grown business in Bloomington, Nature’s Crossroads, promotes the use of organic seeds, fertilizers, and supplies that make sense for gardeners in the Midwest. © Photo by Nature’s Crossroads

January/Fe b r u a r y 2 0 1 1

GREEN

GREENER Greenest!

Indiana Living Green offers ways for you to make a difference.

G ree n 1. Join a CSA (community supported agriculture) to support the local food economy and to provide your family with fresh seasonal vegetables throughout the growing season. See the Local Food Guide in this issue and visit the ILG website for more listings. 2. Consider repair rather than replacement for a broken appliance. A simple fix might keep it going for many more years. 3. Conserve energy. Dial down the thermo stat and add long johns or a sweater.

G ree n er 1. Plan a garden for spring and purchase seedlings from local growers rather than big box stores. Many farmers’ markets have a vendor with seedlings available. 2. Purchase quality appliances that will last longer than cheap imports. 3. Don’t complain about winter’s darkness, but take the opportunity to quiet the mind and reflect.

G ree n est 1. Start your own seeds indoors this winter for a great lesson in self-sufficiency. 2. Take usable unwanted appliances to Habitat for Humanity ReStore or Goodwill, or take to a recycling operation rather than tossing in the landfill. 3. Enjoy “Earth’s beguiling grandeur” as suggested by Wendell Fowler, with outdoor activities such as walking, sledding, or cross-country skiing.

green greetings

FROM PUBLISHER

LY N N

J ENK INS

New Year, NewHope

Change

It would be optimistic to say the New Year brings promise of a return to prosperity as we leave a rough 2010 behind. The Great Recession brought a slow-down to many green projects. But it also brought a more general awareness of the reality that looms ahead for us. Life as we have known it cannot continue. Financial experts, sociologists, and climatologists are raising the alarm. We must change. The prospect of abandoning life as we know it has happened often throughout history: the Industrial Revolution and after the Civil War, to name just two epochs of change. Future generations may study this current period and assess how we as a nation and as a global people adapted. Those of you reading this are most likely part of the group referred to as “early adopters,” a term used to describe those who are among the first to accept innovative ideas and embrace the most cutting-edge trends in everything from art to fashion to technology. For you, change seems not only necessary, but also reasonable and doable. You tend to see it as a concept to achieve, not avoid. More and more, individuals, businesses, communities, and governments are accepting this necessary change as a positive force for adaptation and improvement. We hope Indiana Living Green continues to be a support that will help you meet your goals; we encourage you to tell us what stories, ideas, and resources you need from us; and we wish you strength and wellness for your challenge to change in 2011. n

for

rants& raves Comments from our readers Dear ILG, After reading about a local family’s successful attempt at solar cooking, my husband and I purchased a book on building a solar cooker that included specific instructions and recipes. Our 9-year-old granddaughter helped with the project. Throughout the summer she and I cooked our lunch in it on Tuesdays, our day together. Many a delicious toasted cheese sandwich was produced in that solar cooker! A great learning tool. Bobbie Mattasits, Carmel

SUBMISSIONS: Letters@IndianaLivingGreen.com Fax: (317) 251-8545 Indiana Living Green 1730 S. 950 E., Zionsville, IN 46077

By Judy Kenninger

The Fix Is In How to extend the life of your kitchen appliances On TV’s Sesame Street, Luis and Maria’s Fix-It Shop has been replaced by a shipping store. In real life, the art of repair is also becoming something kids learn about from television reruns. “The small appliance repairman used to have 25 competitors in Indianapolis,” says Dave Roberts, owner of the Mister Fix It shop at 1827 N. Meridian St. “Now, we’re down to maybe three, and one of those is closing soon.” Roberts blames inexpensive imported goods. “You can’t get parts, and when people buy a new coffeemaker for $6, who wants to pay to fix an old one?” he says. However, buying quality items and fixing them can actually save money. If a quality appliance that costs $140 lasts 10 years, you’ll save $210 over buying a less expensive model for $70 that must be replaced every two years. Even better, buying products that last keeps waste out of landfills. Here are some ideas for adopting a long-term approach to household electric appliances.

Ask a repairman

Before buying anything, get brandname advice from someone who repairs the item, advises Chris Sublett, owner of Vogel Appliance Services. “We see which brands last the longest,” Sublett says. Roberts agrees, saying that magazines such as Consumer Reports often don’t see how appliances function over the years in homes. The other reason to get purchase advice from a repairman? They know which brands have parts available. For vacuum cleaners, Roberts suggests looking to Royal, Filter Queen, Kirby, Simplicity, and Riccar. For coffeemakers, look for Bunn, Regal, and West Bend, which he also recommends for any other countertop appliance. Another brand that’s highly rated by Roberts is KitchenAid, especially the company’s stand mixers.

DIY repairs

When appliances break down, some repairs can be tackled on your own.

For countertop appliances, check the manufacturer’s website for parts and repair information. KitchenAid features how-to videos for common issues such as adjusting the beaters on stand mixers. Cuisinart has downloadable product manuals. A resource for all types of parts is www.smallappliance.com. Another site, www.howstuffworks.com, offers generic instructions for repairs to small appliances such as coffeemakers and toasters. For large appliances, such as washing machines and refrigerators, parts sites often include instructions for doing repairs. RepairClinic.com has step-bystep videos of common repairs so you can see exactly how it’s done. Locally, Bell Parts Supply at 3822 Georgetown Rd. stocks a wide range of parts for large appliances. And if they don’t carry it, they’ll order the part for pickup. If you still can’t find the part, try an online search. Parts for popular appliances are available on eBay (and if you can’t fix your appliance, you can sell attachments such as mixer blades there to recoup some of your loss).

Call in the experts

To be sure, many of us quake at the idea of opening up the motor of an appliance—and we probably should. A botched repair could void the product’s warranty or even cause a fire. Unless it’s a simple repair or you know your way around a wiring diagram, relying on professionals may cost less in the end. For products still under warranty, begin with the manufacturer. The number for customer service should be in the product manual or on the manufacturer’s website. If you used a credit card to buy the product, check to see if there’s an extended warranty. American Express, for example, doubles the manufacturer’s warranty up to one additional year. Newer appliances should last 10 years or more, Sublett says. The energy savings from replacing appliances are usually minor, with the exceptions of refrigerators and top-load washers. Countertop appliances such as blenders and toasters are another story. Some small appliances can be repaired by the manufacturer, but the cost of mailing www. Indiana L iving Green.com

the appliance and the repair can exceed the item’s cost. There are few resources for repairs locally. “The problem is, you can’t get parts,” says Mr. Fix-It’s Roberts. Crediting his own scavenging abilities, Roberts has a large inventory of replacement parts, including some for vintage appliances. “I get calls from coast to coast,” he says. Luckily for Indy residents, his shop is on Meridian Street just north of downtown and he repairs most countertop appliances, including microwaves. Some big-box stores such as hhgregg and Best Buy do repair appliances such as vacuums and microwave ovens. You can bring your appliance to the store closest to you, and they’ll return it to that store for pickup. And, if they can’t fix it, Best Buy recycles many appliances, still keeping them out of the landfill. n Judy Kenninger is a Brownsburg, Indiana-based freelance writer.

R esou rces Loca l f i x -it s h o p s Mr. Fix-It, 1827 N. Meridian St. Indianapolis, 317.897.0744. Repairs countertop appliances and microwaves, including vintage small appliances. Vogel Appliance Services, Indianapolis, 317.357.1186, vogelappliance.wordpress.com. Repairs large appliances including microwave ovens. Serves Greater Indianapolis. Call for appointment. Bell Parts Supply, 3822 Georgetown Rd., Indianapolis, 317.298.9200, www.bellparts.com. Morrison’s TV & Appliances, 900 West Kirkwood Ave., Bloomington, 812.332.7694. Repairs large appliances and microwaves; carries parts for large and small appliances. Kappatronix LLC, 2452 S. Walnut St., Bloomington, 812.961.8460. Specializes in computers and entertainment electronics; will repair small appliances and charges a $35 diagnostic fee. On • • • •

the Web www.appliancepartspros.com www.repairclinic.com www.kitchenaid.custhelp.com www.howstuffworks.com

hoosier environment

BY J e s s e K h a r b anda

Proposed Legislation Helps Small Business Keep PACE Most of us work in buildings that are, unfortunately, “energy hogs.” Such office spaces use far more energy than necessary to provide us with lighting, heat, and powered electronics and, therefore, make us unwitting contributors to air pollution, overly expensive power plants, and greenhouse gas emissions. Fortunately, the opportunity to cut energy use is immense: A 2009 study by one of the biggest utilities in the country concluded that automated systems for To make such dimming and turning off lights in commercial buildings could slice lighting energy use by more than 50 small-business loans percent! In the last few years, there has been a surge a reality in Indiana, of federal incentives to get businesses to buy more energy-efficient heaters, windows, and lighting. And, the first step is for in 2011, Indiana utilities will be required to dramatithe Indiana legislature cally expand investment in efficiency incentives, as well. For many Hoosier small businesses, however, to adopt PACEthese incentives may not be enough to get them to buy money- and energy-saving equipment. Recently, authorizing language. though, a new idea has emerged that requires little to no government dollars, and provides the entirety of funds that businesses sorely need to make major investments in energy efficiency. It’s called PACE, Property Assessed Clean Energy Bonds. PACE works like this: Your city issues special PACE bonds, whose proceeds are used exclusively to provide low-interest loans to businesses for the purchase of super energy-efficient materials and equipment. Business owners pay their loans back as line items on their biannual property tax bills, with the loans paid over 20 years. The immediate energy savings generally exceed the incremental cost of the loan payments, and so businesses immediately win financially, and in terms of reduced energy use. An additional feature is that the loan stays with the business, rather than with the owner of the business; that solves another major barrier to investment in energy efficiency. To make PACE a reality in Indiana, though, the first step is for the Indiana legislature to adopt PACE-authorizing language. Indiana would not be entering new territory—22 states have adopted such language, including our neighbors Illinois and Ohio. PACE legislation— embracing such apple-pie issues as cost savings, energy savings, and an improved environment—garners strong bipartisan support wherever it is proposed. Let’s make PACE a reality in Indiana, too, and reduce the energy hogs that abound in our state. To learn more, go to www.hecweb.org, or email us at comments@hecweb.org, subject matter PACE. n Jesse Kharbanda is the executive director of the Hoosier Environmental Council. Learn more about renewable standards and the organization’s work at www.hecweb.org

January/Fe b r u a r y 2 0 1 1

By L. Mark Finch

Green House Effect © iStock.com

Indiana homebuyers may be behind the curve, but awareness of sustainability benefits is increasing

If someone in Indiana says they’re looking for a green house, chances are they’re planning to buy some plants, not a home. “Indiana buyers are behind the curve in looking for green homes, but the awareness is rising,” says Joe Bottorff, principal broker at DOC Real Estate in Greenwood. Many homebuyers are concerned about the efficiency of appliances and heating and cooling systems, he says, but construction materials “are not high in people’s minds yet.” Whether a house is considered green is usually on the periphery of the home-buying equation, agrees Joe Shoemaker, principal broker at MacDuff Realty in Indianapolis. “If you were to make a Venn diagram with circles representing the agent, buyer, seller, inspector, bank, and everyone else involved in the transaction, “green” wouldn’t be in the area where the circles intersect,” Shoemaker says. 8

But the fact is that the parties usually are interested in certain aspects that happen to be green, with energy efficiency at the top of the list. “Whether a house is green is less important to buyers than durability, quality of life, and energy bills,” says Shoemaker. Since the adjustment in the real estate market, people are looking at homes more as long-term commitments than short-term investments, he says, and they are willing to save longer and spend more for higher-quality materials.

LEED awareness is blooming As far as new homes go, the U.S. Green Building Council’s LEED certification is just starting to influence Indiana homebuyers. LEED (the acronym for Leadership in Energy and Environmental Design) is an internationally recognized green building certification system that measures performance in eight areas:

indoor environmental quality, energy efficiency, water efficiency, site selection, site development, materials selection, residents’ awareness, and innovation. Shoemaker believes that as the general public becomes more aware of LEED, it will have more influence on buyers. He notes that some large homebuilders are starting to apply LEED principles in their projects. LEED guidelines can also be used when remodeling existing homes. REGREEN, a joint program of the USGBC and the American Society of Interior Designers, provides education for homeowners and contractors who want to remodel rather than build new. The REGREEN website makes the point that remodeling an existing home is inherently greener than building a new one, although it does come with a different set of challenges. Improvements must be made with an eye toward how they will affect the www. Indiana L iving Green.com

building as a whole, and often repairs to the basic structure must come first. As the REGREEN site points out, there’s no point in buying the best boiler on the market if it will be under water the next time it rains because of a leaky basement or foundation problems. Existing homes often have the advantage of location; LEED encourages homes that are close to schools, shopping, work, and other amenities that contribute to quality of life and reduce the necessity of car travel.

building green didn’t mean he was putting up a yurt or similar “hippielooking” structure.

Choosing a green real estate agent For prospective homebuyers who want to go green, it’s important to choose a real estate agent who is knowledgeable about what makes a home green. The National Association of Realtors offers its members training in

“Whether a house is green is less important to buyers than durability, quality of life, and energy bills.” —Joe Shoemaker, principal broker at MacDuff Realty in Indianapolis

Refuting misconceptions Bottorff and Shoemaker both say that a big part of their jobs is consumer education. “Buyers don’t understand what a green home is,” Bottorff says, “so I work on their education and help them ask the right questions.” Buyers don’t often bring up orientation or landscaping, he says, but he gets them to think about such things. For example, a stand of mature deciduous trees can help reduce cooling requirements in the summer by providing shade, and allow solar gain in the winter after they have shed their leaves. Often, common misconceptions about what makes a home green may put off homebuyers: They may assume that it entails radical heating and cooling systems that cost more and work less efficiently. They may believe that there’s no plumbing. Or they may expect to see plants growing on the roof. Linh Preston, who has opted for new construction for his new home, had to reassure the owner of the house next to his lot that January/Fe b r u a r y 2 0 1 1

green building and sustainable business practices so they can earn a Green designation. A similar designation is Ecobroker, which is awarded by the Association of Energy and Environmental Real Estate Professionals. (At this writing, there are four Ecobrokers and 15 agents with Green designations in Indiana.) Agents who don’t have a professional designation may have relevant real-world experience instead; it may be necessary to interview more than one before you find someone you’re comfortable working with.

Hunting for green How can you evaluate how green a property is? Try applying LEED criteria: • How is the indoor air quality? Indoor air is often much worse than outdoor air. Does the HVAC system bring fresh air in?

— Continued on page 10 9

— Continued from page 9

• Is the home energy-efficient? Saving energy means saving money, so this is a bottom-line consideration as well as a green one. • How efficiently does it use water? Does it use any creative systems to utilize rainwater, runoff, or gray water? • The old adage of “location, location, location!” still applies. Is it near the places you want to go, or will you need to drive everywhere? • Are the materials used in the house durable and long-lasting, or will they need to be replaced in a relatively short amount of time?

but the farther it needs to be shipped, the less green it becomes. Although home-shoppers in Indiana reportedly haven’t been searching specifically for green homes, the fact that they make economic sense combined with an increased awareness are gradually making an impact on the real estate market. And there’s another encouraging sign: David Gulyas, a green interior designer and educator based in Bloomington, reports that his Indiana University class for prospective LEED inspectors is full. n

Resou rces • U.S. Green Building Council:

• Is the landscaping designed to minimize the impact the home has on the environment in terms of erosion, stormwater runoff, and interference with natural habitats? Is there seasonal vegetation that will aid in passive cooling and heating?

Those who are building new want to make sure to opt for environmentally friendly adhesives, paints, and sealants over those that contain volatile organic compounds (commonly referred to as VOCs) or carcinogens. Another concern is whether the building materials come from local sources. Sometimes judgment calls will need to be made—you may find a source for recycled brick, for example,

http://www.usgbc.org/

• REGREEN: http://www.regreenprogram.org/ • USGBC Green Home Guide:

http://greenhomeguide.com/

• Ecobroker finder: http://www.ecobroker.com/search/findeb.aspx

• Green Realtor® finder:

www.greenresourcecouncil.org/find_an_nar_ green designee.cfm

• NAHB Green Building Program:

http://www.nahbgreen.org/

L. Mark Finch writes frequently for Indiana Living Green, on topics from nature to renewable energy.

www. Indiana L iving Green.com

eat right now

Recei v e

BY W e nde l l Fo w l e r

Indiana Living Green

Finding Warmth in Winter’s Heart

a t

h ome !

“The earth itself has slept, as it were its first, not its last sleep, save when some street-sign or wood-house door has faintly creaked upon its hinge, cheering forlorn nature at her midnight work, the only sound awake twixt Venus and Mars, advertising us of a remote inward warmth, a divine cheer and fellowship, where gods are met together, but where it is very bleak for men to stand.” —From “A Winter Walk,” by Henry David Thoreau

Undiluted soulular peace and bliss can be acquired by leaving boisterous city streets and ticky-tack neighborhoods behind, evoking Lewis and Clark making virgin snow tracks along hushed, crystalline paths that traverse idle pastures, rolling hills, stick-figure thickets, and dense woods, commingling with Earth’s beguiling grandeur. With each crisp, billowy breath, ears ring, deafened by winter’s shattering stillness. In wintertime’s heart, as far as one can survey, snowfall, the great leveler, arbitrarily garnishes leafless flora, eaves and fences, streets, quiescent gardens bedecked by snow. Even garbage dumps and belching industrial complex rooftops become easy on the eye. Our treasured Hoosier landscape appears clean, fresh, unmarred by abuse. Whoever calls it monotonous has never watched its varying complexions. Like a coat of fresh paint, snow conceals man’s insensitive, egotistical environmental transgressions. Thoreau employs winter to describe the peacefulness everyone experiences once they give themselves permission to quiet the mind, relax, and reflect. Thoreau wove deep meaning, using it as a means of describing how it feels to quiet the senses and to think clearly. In many seats of thought, “in winter’s warmth” is about Thoreau’s most prized virtue: social and environmental autonomy. Thoreau doesn’t necessarily mean a season, but a retreat from the callousness and false importance of daily life. By warmth, he doesn’t mean to the touch, but the warmth reflected by our souls. Green your hibernal days with activities like snowshoeing, sledding, and crosscountry skiing. Dialing down the thermostat just a few degrees can make a huge difference in your energy consumption. Don more layers while hibernating inside to keep the heat down, prepare a mug of organic green tea infused with fresh ginger, pop some local popcorn from your community farmers market, then snuggle with a loved one or willing pet. Take advantage of gifted sweaters, cozy slippers, long johns, belly-warming potages, or your grandma’s heirloom quilt to stay warm. Winter, indeed, makes it harder to think of global warming. Yet our generous provider Mother Earth, the true spring of all things pure and honest, will tenderly express her gratitude for embracing and upholding sustainable, green eating and lifestyle behaviors. This winter, wrap your green intentions and actions in the arms of surrender. n

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Prompted by a near-death experience 20 years ago, Chef Wendell Fowler lost 100 pounds, overcame alcohol, cigarettes, and fast food, and dedicated himself to teaching others about the healthfood-environment connection through his TV appearances, speaking engagements, and holistic health columns. Visit his website at www.chefwendell.com.

January/Fe b r u a r y 2 0 1 1

o Sign me up for the monthly Indiana Living Green newsletter.

By Ryan M. Puckett

Heat is

The

How do various home heating systems compare when it comes to efficiency and cost? As heart-shaped boxes of chocolates replace wrapping paper and stocking stuffers in store aisles, Hoosiers still face a few more weeks of winter, with average temperatures ranging from 25°F to 35°F. For an eco-conscious homeowner, home heating may be viewed as a necessary evil. However, energy-efficient options have come a long way since Pa from Little House on the Prairie kept the fire going all night.

Natural gas: the road well-traveled Natural gas remains the most conventional heating option in Indiana. Gasheated homes have either a furnace or boiler that serves as the system’s engine. While energy prices have soared over the years, there have fortunately been many improvements in furnace and boiler technologies. 12

Brian Schutt, co-owner of Homesense Heating and Cooling, says the big seller for his company is a 95-percent energyefficient gas furnace (a standard furnace is 80-percent efficient). Surprisingly, an energy-efficient unit may cost less than a standard-efficiency when factoring in available rebates and tax credits. A high efficiency furnace (90 percent or higher) can cost from $2,500 to $6,000. The American Council for an EnergyEfficient Economy (ACEEE) says if your furnace or boiler is older than 20 years, it would be wise to consider replacing it with a high-efficiency model. But simply updating what you have with new equipment isn’t the only option.

Geothermal: the Earth as a battery For those willing to spend more upfront, a geothermal heating system is perhaps the greenest option. “By far the www. Indiana L iving G reen.com

For those willing to spend more upfront, a geothermal heating system is perhaps the

Photo courtesy of Thermo-Scan

greenest option.

A home energy audit can locate poorly insulated areas within the structure by detecting air leakage and temperature.

most efficient and the type that uses the least amount of energy is geothermal,” says Schutt. Regardless of the climate or season, the temperature below ground stays fairly consistent all year. Geothermal taps into this natural, sustainable heat source to create essentially free heating (and cooling) throughout the home. “It uses the Earth like a big old battery,” says David Kadlec, a partner at Casa Verde LLC, a residential builder and developer based in Indianapolis.

An extracting loop system of smalldiameter, high-density polyethylene underground pipes transfers heat to or from the home to provide year-round comfort. The equipment that resides inside the home looks similar to a traditional furnace and can be hooked up to the existing ductwork. Prices vary, but all loop systems work the same and create the same amount of energy. “The most efficient loop is the least expensive loop that’s best for that application,” says Mark Underhill of WaterFurnace International, Inc., a Fort Wayne-based geothermal equipment manufacturer. A geothermal system requires a pricey installation, at $10,000 to $25,000, plus a heat pump unit at $3,500 to $7,500. The operating costs, however, will be tremendously less. “A household typically uses 30 to 40 percent of its energy for heating and cooling with gas-powered heat,” says Schutt, “but the percentage decreases to 10 to 15 percent with geothermal.” Homeowners with geothermal systems typically report lower heating bills,

January/Fe b r u a r y 2 0 1 1

as much as 50-percent savings. Moreover, they say their systems are quieter and provide even and constant comfort throughout the home. A geothermal system may still require an electric or gas source as a backup for when temperatures are at their extremes.

Heat pumps: the middle ground An air-forced heat pump is a “good middle ground” for some eco-conscious homeowners, says Schutt. Heat pumps are nearly twice as efficient as gas furnaces. Standard heat pumps, which are located outside and off the ground, are often compared to refrigerators because the system consists of a compressor and two copper coil tubes (one indoors and one outside). In the heating mode, heat from the outside coils is extracted and becomes the source of indoor heat. In the summer, hot air from inside the home is extracted and transferred outside. — Continued on page 14 13

— Continued from page 13

Comparison shopping What makes comparing heating options confusing are the different ratings for the various systems. Geothermal heat pumps, for example, are rated according to the Coefficient of Performance (COP) for heating. Annual Fuel Utilization Efficiency (AFUE) is used for gas furnaces and boilers. Heating Seasonal Performance Factor (HSPF) rates air-forced heat pumps. (There are other acronyms and ratings for the cooling features of these units.) An online calculator, such as that found on BuildingGreen. com, is helpful in comparing systems. Schutt notes the value of considering the lifetime costs when evaluating heating systems. Inevitably, geothermal units will have the lowest lifetime cost, followed by heat pumps, then gas furnaces. But other factors also play into decisionmaking. If a homeowner is facing the replacement of furnace, air conditioner, and water heater, for example, then investing in geothermal or a heat pump may make more fiscal sense. Tax credits, rebates, and other discounts help level the cost factor. Through 2016, purchasers of a geothermal system can enjoy a robust 30-percent tax credit with no upper limit. Unfortunately, tax credits for energy-efficient heat pumps, furnaces, and boilers expired at the end of 2010.

Maximizing your energy dollars Regardless of the type of system chosen, it’s critical to ensure that your home is well-insulated. Estimates vary, but reducing air leaks could cut as much as 10 percent from an average monthly

energy bill. Photo courtesy of Thermo-Scan

Like geothermal, air-forced heat pumps may still require an electric or gas source as a backup for extreme temperatures. This type of system is called a dual fuel unit and is priced at $2,500 to $5,500. If new equipment for the backup unit is required, the costs double. Additionally, heat pumps may require homeowners to upgrade their electric system to handle the increase in electrical usage.

A home energy audit often includes a blower test, hooking a fan to the heating unit to track down air leaks.

If your teeth are constantly chattering or if you have to sit down when you open the heating bill, ACEEE recommends a home energy audit, which typically involves a blower test— hooking a fan to the heating unit and checking for air leakage from ducts, windows, doors, and even electrical outlets. An energy audit should identify challenges that could make even the most energy-efficient system underperform. “You don’t want to put a Prius engine in a Hummer,” warns Kadlec. n Ryan Puckett is an Indianapolis-based freelance writer and communications specialist with experiences in industries related to green construction, sustainability, natural and organic products, and health care.

shop local • Indiana is home to several heating system manufacturing operations. • Carrier Corporation makes furnaces and standard heat pumps in Indianapolis. • Weil-McLain makes boiler systems in Michigan City. • Water Furnace builds geothermal systems in Fort Wayne.

Resou rces • • • • •

1 4

Learn more about heating and cooling options at www.energysavers.gov/your_home/ (click on Space Heating & Cooling) Find rebates and tax incentives: www.dsireusa. org/, www.energystar.gov/index.cfm?c=tax_ credits.tx_index. Compare models: www.furnacecompare.com/ Tips for conserving energy: CitizensEnergySavers.com, www.incap.org/energyTips.html Heating fuel cost calculator: www.buildinggreen.com/calc/fuel_cost.cfm

www. Indiana L ivingG reen.com

By Megan Fernandez

Grow your

Own

Get a jump-start on summer gardening—start your seeds now.

The flower and vegetable plants that you’ll transplant into your garden this spring might already be growing on a farm or in a greenhouse—as far away as California—waiting to travel long distances in a windowless truck to reach your neighborhood gardening center. If those aren’t the ideal roots for your garden, one sustainable alternative is to launch your garden in February and March by sprouting seeds indoors. Although seed starting usually involves a somewhat complex set-up and careful monitoring of temperature, light, and moisture, your home may provide a good environment even if you don’t crank your thermostat past 65 degrees. The bigger questions: Why bother starting seeds, 16

and how to incorporate resourcesaving techniques and organic-gardening principles? Avid gardeners will tell you that there’s nothing like nurturing a seed into a thriving plant. And a patch of green baby leaves sprouting in a carton atop the refrigerator is a joyful reminder that warm weather is on the way. “There is just total magic in seeds,” says Rosie Bishop of Homecroft, a past president of the Indiana Organic Gardeners Association. Sense of accomplishment and total magic aside, there are practical reasons for undertaking the chore of seed starting. The variety of transplants available in the spring pales in comparison to the www. Indiana L iving Green.com

Four roots of green seed starting Beat the heat. If your whole home isn’t warm enough for seed starting, find a concentrated heat source, such as the top of a refrigerator or an area by a register or furnace. Use a thermometer to make sure the soil and surroundings are warm enough. If you need supplemental heat, buy a special heating pad for plants. Make your pots. Fashion containers from repurposed materials, such as toilet-paper rolls, yogurt cups, margarine tubs, and eggs shells and egg cartons. This also helps you avoid the common starter containers made from peat, a controversially harvested product. Light right. Once the seeds germinate in a dark place, they need direct light—sometimes supplemental lights are necessary. The most environmentally friendly option is fluorescent lights attached to a timer. Get good advice. Successful seed starting can be tricky, and you don’t want to waste resources. For tips, call the Purdue Extension’s Master Gardener Answerline, 317-275-9292, or e-mail marionmg@purdue.edu. The Indiana Organic Gardeners Association is a quality source—connect with members at quarterly meetings or on the group’s Facebook page.

Photos courtesy of Nature’s Crossroads.

variety of seeds available now—you’ll have vastly more choices of things to grow if you work from seeds. But why not wait until spring and plant the seeds outside? For many crops, that’s too late given their growing time. For example, tomatoes—Indiana’s favorite backyard bounty—must be started inside if you want any yield before the end of summer. Peppers and eggplants are also best started inside. Spring crops, including cabbage, lettuce, carrots, broccoli, and cauliflower, are other good candidates for seed starting, but most often, the seeds can be started outdoors as early as March. The greenest thumbs today are using local seeds and mixing their own soil with organic matter. Bloomington-based Nature’s Crossroads offers more than 200 varieties of certified organic vegetable seeds, and around 20 percent are cultivated on the company’s farm. The locally grown varieties are available on the company’s website as well as locations including Whole Foods, Good Earth, and Traders Point Creamery in Indianapolis, Bloomingfoods in Bloomington, and other garden shops throughout the state. Nature’s Crossroads’ top-selling original crop, the Trusty Tomato, is an heirloom plant that has been grown in central Indiana for more than 70 years. “We try to adapt seeds to the Midwestern climate,” says Art Sherwood, co-owner of Nature’s Crossroads, which also offers seeds for native Indiana flowers. “They become really robust and vigorous plants.” Conner Prairie has 24 varieties of flower, vegetable, and herb seeds, all harvested on the grounds. Seed exchanges are other sources for locally grown heirloom seeds. But even die-hard organic gardeners often use seeds that aren’t certified organic—due to cost and selection. Sherwood says soil quality can affect

taste and nutritional value more than seed origin. Certified organic, chemical-free potting mixes are increasingly available in gardening centers, while advanced organic gardeners like to make their own using various combinations of vermiculite, perlite, sand, coconut coir, worm castings, fish emulsions, and compost. Sherwood offers a simple lesson: “Avoid anything with the word “miracle” in it, and make sure there is nothing you can’t pronounce in your fertilizer.” Clean water is another differencemaker. Try to use filtered or cleanly collected water. “A lot of the city water has been treated--for understandable reasons—but plants don’t like that very much,” Sherwood says. n

January/Fe b r u a r y 2 0 1 1

M ore indiana Reso urces • Nature’s Crossroads, 230 W. Church Lane, Bloomington, 812.361.5861 or 812.824.3727, www.naturescrossroads.com • Worm’s Way, 7850 North State Road 37, Bloomington, 800.598.8158 or 812.876.6425 www.wormsway.com • Indiana Organic Gardeners Association, www.gardeningnaturally.org • Purdue Extension Master Gardener Program, www.hort.purdue.edu/mg/

COMMUN ITY ACTION

HEC lays out 2011 legislative priorities

The Hoosier Environmental Council (HEC) has established five issues as top priorities during the 2011 Indiana Legislative session. Jesse Kharbanda, executive director of HEC, says of the agenda, “We’re focused on opportunities that will help improve Indiana’s environmental quality while strengthening its economy.” The following are the organization’s top issues: 1. Advance legislation, along with Indiana Citizens’ Alliance for Transit (ICAT), that would permit counties to raise dedicated funds for improved bus systems and light rail.

2. Seek stronger oversight of industrial livestock operations, requiring the operations to demonstrate financial resources for manure waste cleanup costs, and addressing the heavy use of antibiotics as growth promoters. 3. Back legislation that would reduce the use of phosphorus-containing lawn chemicals in Indiana, which would make a major impact in reducing pollution in our rivers and lakes. 4. Press for the authorization of Property Assessed Clean Energy (PACE) bonds issued by cities, which would provide homeowners and business owners the upfront funds they need to invest in energy-saving efficiency improvements, solar panels, and small wind turbines. 5. Promote the adoption of a Renewable

NEWSBRIEFS Electricity Standard, which would require an increasing percentage of Indiana’s electricity to come from wind, solar, and sustainable biomass. “To prevail,” Kharbanda adds, “we need the public to speak up—that can be as simple as sending an email to your legislator.” The 2011 legislative session begins on January 5. For more information, go to www.hecweb.org.

www. Indiana L iving Green.com

Mayor B allard Issu es Urban G arden Challenge On the heels of the city’s 2010 “Food for Thought” Spirit & Place festival in November, Indianapolis Mayor Greg Ballard presented his Urban Garden Challenge, with a goal of establishing 50 urban gardens in Center Township by the end of 2011. As part of the mayor’s mission to make Indianapolis one of the most sustainable cities in the Midwest, Ballard intends the challenge to provide greater access to fresh produce (typically scarce in poor neighborhoods) and improve health and wellness, heighten awareness of environmental issues, and create a stronger sense of community among Indy’s urban populations. The collaborative partnership between the Department of Metropolitan Development, the Indy Land Bank and the Office of Sustainability allows community groups and individuals to use Land Bank properties to create the gardens.

Mayor Ballard also announced the Urban Gardening Mentor program to assist individuals and organizations that need gardening guidance. The program is a partnership between the Office of Sustainability and Purdue Extension of Marion County. For more information, visit www.sustainindy.org.

January/Fe b r u a r y 2 0 1 1

By Judy Kenninger

All-Around

G r e en Carmel Leads the Way

Mention the city of Carmel, and the roundabouts may be the first thing that pops into the mind. That’s not a bad thing to be known for, says Mayor James C. Brainard, because those celebrated circular throughways are one of the city’s many green achievements. “Because they reduce idling, each roundabout saves an average of 24,000 gallons of gas per year,” he’s quick to point out.

Photo courtesy Carmel Clay Schools.

His attitude and actions demonstrate that when it comes to the environment, Carmel’s green devotees have no reason to fight city hall. The Hoosier Environmental Council named Brainard its “Elected Official of the Year” for 2010. The U.S. Conference of Mayors awarded its “Climate Protection Award” to Carmel. And the Indiana Department of Environmental Management gave Carmel Utilities its Water Guardian Award in 2010. City government has willing partners among school, business, and community groups, too. The Carmel Green Initiative, Carmel Clay Schools Green Team,

Carmel’s new mixed-use development is anticipated to receive Silver LEED certification. The mixeduse project, a full-square-block at Main Street and the Monon Trail, Sophia Square is being built by Keystone Construction Corporation.

the Chamber of Commerce, and private businesses are all working together to make the city a state—and national— leader on green issues.

Starting young: in the schools Carmel Clay Schools recently totaled up the results of its environmental efforts over the past 15 years. According to Bob Yull, energy manager, the program has avoided costs of $10.3 billion. “Last year, we had seven buildings receive the Energy Star Award,” he says. The district-wide program has replaced light bulbs with energy-saving LED and induction lighting, closed buildings one day per week during the summer, and added biodiesel to the fuel mix for the school bus fleet. The kids are getting into the act, too. “There are a lot of neat things going on in the schools,” says MaryEllen St. Angelo, chair of the Carmel Clay Schools Green Team, a group composed www. Indiana L iving Green.com

of school staff and administrators, students, and parents. “The kids really want to do this.” The “Coolers are Cooler with Cups” program replaces bottled water with coolers and reusable cups. Students in the Cherry Tree Elementary Green Club drew up a proposal and received a grant to supply the coolers and cups to other schools. Since cafeteria manager Mary Sipes started the program last spring, Cherry Tree cut the number of bottles used to less than one case from three to four 24-bottle cases per day. Each school has a Green Team, and they work together to incorporate successful ideas within the entire school system. This year, they introduced comingled recycling on a district-wide basis. Now, all the school system’s paper, cardboard, plastic bottles, and cans are picked up for recycling.

Creating a supportive web When you speak with anyone in Carmel about green efforts, you’ll discover that each group is supported by other groups. For example, the Carmel Clay Schools Green Team won the Carmel Chamber of Commerce’s Green Award, and is fostered by the Carmel Green Initiative, a community group advocating green practices. The chamber’s award program attests to the vitality of the green movement in Carmel, says Mo Merhoff, chamber president. “Since we began the award three years ago, the number of entries has grown,” she says, attributing Carmel’s green ethic to its high education level and family focus. “As a community, we have supported land for parks and recreation and sustaining our quality of life.” Leslie Webb, president and one of the founders of Carmel Green Initiative,

January/Fe b r u a r y 2 0 1 1

says her group’s approach has been informative, not confrontational. “Much of what we do is to raise issues, educate, support, encourage, inspire, and build consensus to go green,” she says. “Many of these activities might have happened eventually, but CGI helped make them happen sooner, rather than later. It’s really up to our schools, churches, businesses, and the city to adopt green practices. We’re their cheerleaders.”

From refuse to recycling The group worked with the schools to start the CCS Green Team, and a current initiative, citywide trash pickup and recycling, has the full support of Mayor Brainard’s team, including Carmel Utilities.

— Continued on page 22 21

— Continued from page 21 Far right, signing executive orders requiring that replacement vehicles for Carmel must be fuel efficient and more environmentally friendly is but one of many official moves made by the city’s Mayor Jim Brainard. Leslie Webb, near right is president and co-founder of Carmel Green Initiative.

Businesses on board As the number of entries in the Chamber’s Green Awards suggests, the business community is also active on the green scene. Delta Faucets Co. has been headquartered in Carmel for three decades.

Carmel was the first city in the United States to adopt the biosolids-to-soil-conditioner process developed in Denmark

Photo courtesy Carmel Clay Schools.

The program has several benefits. In addition to saving residents money, it would reduce the number of garbage trucks driving through neighborhoods, saving fuel and reducing carbon emissions. Most importantly, perhaps, it would boost recycling by making pickup available to everyone. At press time, an ordinance to make the change was expected to be introduced to the Carmel City Council. Another government initiative is Carmel’s Class A Biosolids program, which reduces operating costs by eliminating chemical addition to the waste, recovering heat from the sludge, utilizing methane gas production, and reducing waste disposal costs. The process turns the biosolids into an easy-to-handle soil-like substance that can safely be used as a soil conditioner. Named Carmel Green, the product saves the city approximately $100,000 annually in landfill delivery charges and fees alone. Carmel was the first city in the United States to adopt the process developed in Denmark.

This spring, Delta partnered with Carmel Utilities to promote “Fix A Leak Week,” which is sponsored by the U.S. Environmental Protection Agency’s WaterSense program. Homeowners were asked to identify and repair dripping faucets, running toilets, and leaky showerheads. Delta is also working to develop

water-saving technology that meets consumers’ needs. “The first toilets and other fixtures, they were horrible,” says Paul Patton, senior product developer. “Our new products deliver what the end user expects. You don’t have to take a crummy shower.” Carmel is also home to one of the area’s largest farmers markets. “We have 40 to 50 vendors most Saturdays,” says Todd Jameson, owner of Balanced Harvest Farm & CSA and president of Slow Food Indy. “Next year, we have a new home, the only one built specifically for a market in Central Indiana. It’s right next to the Performing Arts Center, right in the center of it all. I think that’s a sign of the progressive nature of our community.”

www. Indiana L ivingG reen.com

Photo courtesy of Balanced Harvest Farm. Photo courtesy the City of Carmel.

A more walkable community It all goes back to making the city a great place to live, Brainard says. “We want to have a city where people can walk, and when they have to drive, their drive is very short,” he says. The City Center project, which created a more walkable downtown, represents a big piece of that effort. According to Brainard, the biggest challenge facing the city’s green efforts is sprawl. “We need to change how we design cities,” he says. “In Carmel, we have 450 miles of roads and 90,000 people. In England, there would be about 100 miles of roads for that population. If we continue the way we’re going now, the United States will be out of farmland east of the Mississippi by 2050.” Going forward, Brainard, who has three hybrid vehicles at home, vows to keep up the city’s green policies. “When you’re in a position of leadership, you need to set an example,” he says. From business to schools to community groups, it’s clear that example has taken hold. n Judy Kenninger, a freelance writer based in Brownsburg, contributes regularly to Indiana Living Green.

Resources • • • •

Carmel Green Initiative: www.carmelgreen.org Carmel Farmers’ Market: www.carmelfarmersmarket.com Carmel Clay Schools Green Team: www.ccsgreenteam.org Chamber of Commerce: www.carmelchamber.com

January/Fe b r u a r y 2 0 1 1

By Betsy Sheldon

Signs

Reading the

Six simple clues for detecting a restaurant’s green factor You may be well-wired into your green routine: recycling; short showers, eating seasonally; and eliminating from your life such follies as polystyrene and chemically loaded cleaners. But go out for a meal—whether at an haute bistro or fast food joint—and you risk undoing all that good. Restaurants can stomp a hefty footprint, what with the massive amounts of waste generated, water used, and energy consumed by purchasing, shipping, storing, and cooking. Eateries run on lots and lots of oil—and not the heart-healthy kind. Not that there aren’t plenty of proprietors who do their best to green their operations. In Indianapolis, awardwinning chef and R Bistro owner Regina Mehallik has long been known for entrees featuring local, seasonal standards such as kale and butternut squash in late fall. Martha Hoover at Café Patachou and the SoBro Italian find Napolese, is another devotee of local flavor, some ingredients originating as close by as Broad Ripple’s community garden. And at Farmbloomington, the

locally sourced, organic offerings are so seasonal, a blackboard is the only way to keep the menu up-to-date. Such efforts may not manifest themselves as visibly as the solar panels on the Broad Ripple Brew Pub in Indy, but it is possible to scout out environmentally responsible eateries. We asked dedicated guardians of sustainability what they look for when measuring a restaurant for its green-ness. The following reflects their tips:

When it comes to fast food restaurants, one thing I’ve noticed and appreciate is whether they have washable cups/plates/ utensils. In general, wherever I go, I look to see if they’ve switched their light bulbs and have a motion detector/timer in the restroom. Leslie Webb, co-founder and member of Carmel Green Initiative, Carmel

1. Check with a reliable source

A few websites list Indiana restaurants that commit to sustainable practices. Although none are comprehensive, they’re a great place to start. Visit www.localharvest.org for restaurants, not to mention farmers markets, coops, and more. Indiana sites www.goinglocal-info.com and www.sustainableindiana2016.org both list a few establishments that emphasize locally grown foods on their menu.

Also, check for restaurant-review websites such as urbanspoon.com or Indy-based nuvo.net, or even the restaurant’s own website.

2. Read the menu

A quick scan of the menu may suggest a restaurant’s eco-sensibility. If it’s winter in Indiana, for example, and you see lots of items based on root vegetables, squashes, apples, dark greens, and meats, that’s a good sign. Tropical fruits, fresh tomatoes, and Chilean seabass? Not so much.

www. I ndiana L iving Green.com

More restaurants are beginning to identify when ingredients are local. The Café Patachou menu notes that the chicken and eggs are from Indiana farmers. Finch’s Brasserie in Bloomington indicates that Capriole cheese (from southern Indiana) is used on the Provençale pizza.

Sleuthing out sustainably minded restaurants 1. Is the restaurant locally owned? 2. Does the place purchase recycled- material and recyclable products, such as tableware? 3. Does the eatery set the table with reusable tableware?

When we do eat out, our first concern is to try to keep our dollars local. When running into the rare local bistro that appears to be “green,” our first question is always whether there is organically or naturally grown food on the menu. If not, we’re happy if they at least source their ingredients locally, whether organic or not.

6. Does the restaurant compost or give over-supply of food to local food pantries? 7. Does the business purchase as much of its food from local producers as possible?

3. Look for toss-away clues.

Stainless utensils, porcelain plates, glasses, and cloth napkins are all signs of waste-reduction sensibilities. Oddly, though, most restaurants automatically serve straws with water and soft drinks. At some point, the straw became a restaurant standard. Many claim they keep germs from getting in our mouths—but why, then, aren’t they served with coffee, beer, or wine? A restaurant that offers you the option of a straw earns a few extra green points.

In fast food restaurants, reusable tableware is virtually nonexistent. The best measure here is to see if toss-aways are made of recycledcontent material, or there are designated bins for recyclables.

4. Green practices to go.

Saving leftovers for next day’s lunch is a great exercise in sustainability. But carrying your meal home in polystyrene is not. While ecoattuned restaurants are switching to paper and compostible materials, many establishments still use to-go containers made of Styrofoam.

Shawndra Miller, co-founder Irvington Green Initiative, Indianapolis

6. Chat up the owner.

When in doubt, it pays to ask questions. You can quiz your server, but this is likely to elicit confusion and several trips to the kitchen, with no definitive answer. Ask to talk to the chef, the manager, or the owner (preferably some time other than the restaurant’s busiest hours).

The questions in the sidebar above may serve as a starting point for dialogue. When you share your questions and suggestions with the restaurant management, you put the topic of sustainability on their radar. The more often restaurant owners hear these concerns, the sooner they’ll realize that sustainable practices are not only good for the planet—they’re good for business. n

8. Does the menu feature dishes based on seasonal ingredients?

When this is your only option, ask for your leftovers to be wrapped in aluminum foil. Or—better yet— bring your own reusable container.

I look mostly at local restaurants. Then I look for local or organic food, and restaurants that support local community by supporting a team or sponsoring an event.

Albert Cheung, I.U. Students in Free Enterprise, Bloomington

5. Reuse and recycle

Another material that restaurants generate in massive quantities: food scraps. For similar reasons—including public health issues—few establishments compost as of yet. Some coffee shops, however, make their coffee remains available to home garden enthusiasts happy to carry away pounds of grounds.

I do look at take-out containers and also the amount of local food on the menu. If they offer locally raised grassfed/pastured meats, that’s a huge plus for me. If they do not have their a/c cranked to freezing in the summer, that’s another plus.

Does the place practice energy efficiency in terms of light fixtures, heating and air conditioning temperatures?

5. Does the establishment recycle?

Maria Smietana, market master, Trader’s Point Creamery Winter Market, Zionsville

You may not see evidence of recycling—unless you check behind the restaurant for an industrial-sized bin such as the one behind Union Jack Pub in Broad Ripple. It remains a challenge for restaurants and small businesses to recycle due to volume, infrastructure, and cost issues. But many are now able to find reliable sources that accept glass, aluminum, and other materials.

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footprints

Diane Meyer Simon Diane Meyer Simon with Mikhail S. Gorbachev, former president of the Soviet Union and founder of Green Cross International.

Photo courtest Global Green USA.

Global change begins at home

Growing up in Nappanee, Indiana, Diane Meyer Simon learned many lessons from her Amish neighbors: a respect for natural resources, a connection to community, and an appreciation for the “cycle of life.” But as she widened her world—first as a campaign worker for Robert F. Kennedy and later as the founder of a national organization— she stayed true to those childhood values. Most recently, the philanthropistactivist who maintains a home in Indianapolis as well as Southern California is poised to launch a sustainability program in her home state. In 1968, as Simon traveled with Kennedy during his presidential campaign, she found herself involved in many of the issues of the day. “The environment was one of those issues,” she recalls. “We were saying a lot of things then that we’re saying today.” Simon went on to work for United States Senator Birch Bayh until 1981. After that, she started and ran several companies involving environmental consulting and design. But it wasn’t until 1994 that she made perhaps her most far-reaching contribution to environmental change. Simon recalls the phone call from Moscow: She was told that Mikhail S. Gorbachev, former president of the Soviet Union, 26

wanted to talk to her about the organization he founded, Green Cross International (GCI). “You have the wrong person,” she remembers saying. But soon after a trip to Moscow, she launched Global Green USA, the American arm of GCI. With headquarters in Santa Monica, California, and offices in Washington, D.C., New York City, and New Orleans, Global Green fights climate change through advocacy and education and supporting affordable green housing and schools. Its efforts have attracted stimulus money and a fair share of celebrities— Brad Pitt, Salma Hayek, and Leonardo DiCaprio to name a few. The organization has projects in every area of environmental concern, she notes, from providing sustainable housing in Haiti to the rebuilding of New Orleans. “What we’re doing there has been a major success. We’re building back the Lower Ninth Ward with all-green housing—we’ve been working since right after Katrina.” Although her work has taken her around the world, Simon stays close to Indiana, which she visits several times a year. “What I’ve found the most impressive is that some of the areas that face the greatest unemployment are getting involved in alternative energies and manufacturing earth-friendly modular homes.” One of these areas is her home county of Elkhart. Simon senses a growing receptivity to change in Indiana. “I can feel it every time we’re home. People are so ready. There’s an amazing amount of capital in the people.” Simon plans to tap into that capital. She is working with an influential business leader to develop an initiative, to be announced this year, promoting environmental education. “I think green all the time,” she says. “There is nothing that I touch or do that I don’t think about for the seventh generation.” n

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the last row

BY m a r ia s m i etana

To A Greener Clean in 2011 Back around New Year’s Day of 2009, I declared that I was giving up resolutions and instead creating SAGS. SAGS are Small Actionable Goals for Sustainability. They just sounded a lot more achievable than real resolutions. One of my SAGS that year was to kick my suds-n-scrub addiction and get serious about reducing the quantity of cleaning products that multiplied everywhere in our house—under the kitchen sink, in bathroom cabinets, on the shelves of the laundry room—everywhere. Over the years, I had turned into quite the cleaning product junkie, a trait I’d inherited from my mother. But since I was now an organic farmer, it struck me that if I wasn’t going to eat or grow chemical-laden food anymore, I should probably free my household from the burdens of synthetic chemistry as well. So how have I done in the last two years? Well, I’ve done some real reduction and some mere substitution, but because we’re going for a greener home here, the substitutions might be just as important as the reductions. It wasn’t even quite the heroic effort I had hoped to brag about. Some forward-thinking entrepreneurs resuscitated my favorite local earth-friendly cleanser company and made their products readily available again at local farmers markets. All I had to do was walk from my market table to theirs and hand over a few bucks—hardly a hardship. Their scouring powder and all-purpose cleaner allowed me to eliminate tub-n-tile disinfectants, kitchen-surface degreasers, and caustic toilet-bowl cleaners, all in one shot. I still love sparkling glass too much to live without glass cleaner, so I swapped the ammonia-laden stuff I used to buy for the gentler vinegar-based solution they offered. I could almost hear the nice,

hard-working bacteria in my septic tank breathing a sigh of relief. Everything I was now pouring down my drains was something they could actually digest! Soon, I was all full of green inspiration and ready to do some earth-friendly concocting of my own. Yup, I was ready to try my hand at homemade laundry soap. I plucked a likely recipe from Google, bought a few bars of unscented all-natural vegetable-oil soap from a cottage soap maker, and found borax and washing soda at the grocery store. Shaving the soap into a pan of hot water on the stove, and cooking until it slowly dissolved wasn’t much harder than making oatmeal, but it did seem to take forever. I poured the cooled liquid into

a 5-gallon bucket, added the suggested amounts of washing soda and borax and diluted with more water. The thin, cloudy, liquid that resulted did not inspire confidence, however. It wasn’t anything like the thick, smooth, highly-scented commercial stuff I was used to. The key to homemade laundry soap, as I soon found out, is patience, and diluting with less water than most recipes call for. After a few days of stirring and leaving the mixture in a cool place, it got even cloudier, began to smell pleasantly salty, like the seashore on a windy day, and took on the consistency of jellyfish that have been dead on the beach too long. That’s when it was ready to use, and boy, has this stuff gone a long way. Six months later, I’m still dipping out of the same 5-gallon bucket, at a price of pennies per laundry load. My next quest on the road to greener clean? Trading in the chlorine bleach for an environmentally friendly whitening agent. For that, I fear, a SAGS just might not be big enough. I may have to revert back to (gasp!) a real resolution. n Maria Smietana is a refugee from the corporate world who now writes and grows organic produce on her mini-farm in Boone County.