Green Issue

Here at the IN, we like to do things our

green—that's right, St. Patrick's Day. So for

We know when Earth Day is in April and that's when most pubs do their pro-environment, 100-percent recycled, BPA free, organically certified "green" issues. But we happen to think it's more fun to go green whenever you want.

Personally, we like to think green when we're already wearing (and drinking)

we're doing.

Our 2013 Green Issue looks at "green" beer—organic brews and breweries, not that food colored stuff you'll be chugging Sunday on the beach. We also take a look into the environmental benefits of biking in anticipation of Saturday's Cool the Panhandle Funky Bike Fest. There's also a profile

Independent News | February | Volume 14 | Number 9 | inweekly.net the third year in a row, that's exactly what own28 way.

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March 14, 2013

on Earth Ethics, Inc.—the Pensacola-based nonprofit organization that has produced a series of environmentally focused programs that will begin airing on WSRE in April.

And, yes, we’ve covered the St. Paddy’s Day activities, too. Plus, in the spirit of going green even after the holiday has passed, we've got a green juice hangover remedy recipe to get you back up and running Monday.

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9

Green Issue '13

The Other Green Beer “Most kind of find it accidentally,” said Rollins. “They either know—they’re searching for organics—or they find it and it’s like, ‘Oh, wow, that’s neat.’”

Over at Mellow Mushroom, Ashley Smith is behind the bar. Insofar as organics, she’s got a bevy of Sammy’s—an imperial stout and some fruity varieties.

People don’t come in asking for organic beer, but they are drawn to the English company.

Look around at the grocery store. The organic revolution is on. Organic eggs, organic milk, organic, free-range, Harvardeducated chicken, and so on.

Organic beer, however, is a rare—and beautiful—thing. Unlike with food, people have yet to make much fuss over the ethics or sustainability of their beer.

“I don’t think they’re quite as concerned when it comes to their beer, if it’s cold, wet and flavorful and gives them a little bit of a funny feeling in their head, that’s what they’re after,” said Tim Dohms, Hopjacks Pizza Kitchen and Tap Room’s resident beer expert.

Yes, the average American beer drinker is a simple animal. Happily quaffing Bud and Miller.

“They don’t care about flavor and they certainly don’t care about the sourcing of their ingredients,” Dohms explained.

Above the bar, upstairs in his office, Hopjacks’ beer guru elaborated. While most people can get excited about drinking beer, Dohms seems to have a good time just talking about beer, thinking about beer.

He notes that craft beers—brewed in smaller batches, aiming for quality as opposed to quantity—are a fledging game. The craft beer industry, though decades old, is currently elated about capturing 10 percent of the market.

“It’s still a market that’s trying to catch up,” Dohms said. “The American craft beer market 010 1

is still catching up to American drinkers’ attention. Trailing way behind that are your subcategories, like organic or gluten-free.”

Downstairs at the bar, motioning to a wall full of craft-beer taps—each beautiful lever beckoning pilgrims to the exotic—he explained it another way.

“People are still trying to catch up with all of this as a concept,” Dohms laughed.

Opening a cooler behind the bar, he searched out a couple of offerings. You have to know what you’re looking for. These are the organics.

Dohms smiled at a bottle of Samuel Smith stout.

“The chocolate has always been a good seller for us,” he said.

Further down Palafox, at World of Beer, a bartender rifled through the wall of coolers behind the bar. He returned with an armload of bottles bearing the tell-tale “organic” label of the United States Food and Drug Administration.

There’s Bison and Peak and St. Pete’s. And several Samuel Smith varieties from the other side of the pond.

“It’s a big thing over there,” bartender Patrick Rollins said as he held up one of the Sammy’s.

These organic selections sleep like sweet secrets in the cooler. Few are familiar with these secrets, not many people come in asking for them.

“Peace of mind-wise it’s nice to support these things.”

Tim Dohms “A lot of people come in asking for Sammy Smith, a lot of people know about it, it’s one of their favorite beers,” Smith said, noting the organic label. “—maybe that’s why.”

Back at Hopjacks, Dohms said that organic varieties don’t necessarily taste much different than their conventional craft-beer counterparts. But that’s not really why folks drink organic beer. They drink it—enduring the search and a slightly higher price—because it’s green.

“Peace of mind-wise,” Dohms explained, “yeah, it’s nice to support these things.”

GREEN BEER AROUND TOWN SAMUEL SMITH, ORGANIC LAGER

Made with organic malted barely and hops and a bottom-fermenting yeast. Bears the Soil Association and Vegan Society labels.

Where it’s Brewed: Tadcaster, North Yorkshire, England Where to Get It: Richey’s West

SAMUEL SMITH, ORGANIC BEST ALE A delicately flavored golden ale with a back-

by Jeremy Morrison

ground of maltiness and hops.

Where it’s Brewed: Tadcaster, North Yorkshire, England Where to Get It: Richey’s West, World of Beer (this is a “last call” selection, meaning it’s $2 cheaper and will soon be gone)

SAMUEL SMITH, ORGANIC APRICOT

Handcrafted at the tiny All Saints Brewery in Stamford, this brew is then transported to Tadcaster, where it is blended with pure organic apricot juice.

Where it’s Brewed: Tadcaster, North Yorkshire, England Where to Get It: Mellow Mushroom, Richey’s West, World of Beer

SAMUEL SMITH, STRAWBERRY ALE

Handcrafted at the tiny All Saints Brewery in Stamford, this brew is then transported to Tadcaster, where it is blended with pure organic strawberry juice.

Where it’s Brewed: Tadcaster, North Yorkshire, England Where to Get It: Mellow Mushroom, World of Beer

SAMUEL SMITH, RASPBERRY

Handcrafted at the tiny All Saints Brewery in Stamford, this brew is then transported to Tadcaster, where it is blended with pure organic raspberry juice.

Where it’s Brewed: Tadcaster, North Yorkshire, England Where to Get It: Mellow Mushroom

SAMUEL SMITH, ORGANIC CHOCOLATE STOUT

This stout consists of gently roasted organic chocolate malt and organic cocoa.

This stout-chocolate combination creates a smooth and creamy character. Registered with the Vegan Society.

Where it’s Brewed: Tadcaster, North Yorkshire, England Where to Get It: World of Beer, Hopjacks

SAMUEL SMITH, IMPERIAL STOUT

This beer was originally brewed to withstand the abuses of shipping in foul weather to Imperial Russia. Carries the Vegan Society label.

Where it’s Brewed: Tadcaster, North Yorkshire, England Where to Get It: Mellow Mushroom

EEL RIVER BREWING COMPANY, PORTER Employs a blend of five malts that compliment and highlight one another.

Where it’s Brewed: Scotia, Calif.

inweekly.net

Green Issue '13 Where to Get It: Ever’man Natural Foods

EEL RIVER BREWING COMPANY, IPA

Features a bright-minted cooper color with a crisp, yet smooth hop bitterness taste.

Where it’s Brewed: Scotia, Calif.

Where to Get It: Ever’man Natural Foods

EEL RIVER BREWING COMPANY, CALIFORNIA BLONDE ALE

This beer is a light, crisp ale with a perfect balance of malt and subtle bitterness.

Where it’s Brewed: Scotia, Calif.

Where to Get It: Ever’man Natural Foods

Where it’s Brewed: Berkeley, Calif.

Where to Get It: World of Beer (this is a “last call” selection, meaning it’s $2 cheaper and will soon be gone)

PEAK, IPA

PEAK, POMEGRANATE, WHEAT

SIERRA NEVADA BREWING COMPANY

Brewed with locally grown organic wheat, coriander, as well as pomegranate and acai juice.

Where it’s Brewed: Portland, Maine Where to Get It: World of Beer

ST. PETER’S BREWERY, ORGANIC ENGLISH ALE

NAPA SMITH, ORGANIC IPA

FORET, BELGIAN SAISON ALE

This is a light amber ale with a floral and earthy aroma. In 2011, it brought a Silver Medal back to California's Napa Valley from The Great American Beer Festival.

Where It's Brewed: Napa, Calif.

Where to Get It: Ever’man Natural Foods

Here are a few breweries to turn to for those eco-conscious brews:

Features Simcoe, Amarillo and Nugget hops.

Where it’s Brewed: Portland, Maine Where to Get It: World of Beer

EEL RIVER BREWING COMPANY, AMBER ALE

This was the brewery’s first certified organic beer. The ale is medium-bodied with a hoppy bouquet.

Where it’s Brewed: Scotia, Calif.

Where to Get It: Ever’man Natural Foods

Green Breweries

Jump on this Chico, Calif. brewery’s website and check out exactly where its power is coming from.

Some is generated by the more than 10,000 solar panels the company has installed— making it one of the largest privatelyowned solar arrays in the country and generating 20 percent of the brewery’s power—while some is generated by four hydrogen fuel cells.

Combines organic hops with Soil Association-accredited barley and water drawn from a 300-foot borehole. Delicate, clean, crisp.

Where it’s Brewed: Suffolk, United Kingdom Where to Get It: World of Beer Belgium’s first 100 percent certified organic beer. Filtered with artesian well water.

Where it’s Brewed: Belgium Where to Get It: World of Beer {in}

NEUMARKTER LAMMSBRAU, ORGANIC DUNKEL

Pours a clear orange, with a foamy khaki head that settles to the top.

Where it’s Brewed: Germany Where to Get It: Ever’man Natural Foods

FISH TALE, INDIA PALE ALE

This is a medium-bodied beer with a golden color. Features organic Pacific Gem. Where it’s Brewed: Olympia, Wash.

Where to Get It: Ever’man Natural Foods

FISH TALE, WILD SALMON PALE ALE

Four organic malts, along with Yakima Cascade hops, are featured in this brew.

Where it’s Brewed: Olympia, Wash.

Where to Get It: Ever’man Natural Foods

LAKEFRONT, EXTRA SPECIAL BITTER ALE

A classic, British-style extra special bitter that pours a brilliant copper.

Where it’s Brewed: Milwaukee Where to Get It: Ever’man Natural Foods

BISON, CHOCOLATE STOUT

This stout features rich cocoa and roasted malt aromas, with flavors of dark chocolate and espresso.

Where it’s Brewed: Berkeley, Calif.

Where to Get It: World of Beer

BISON, IPA

A medium-bodied ale with a citrus, pine and slightly grassy aroma.

March 14, 2013

Stainless steel tanks tower in the back room of Pensacola Bay Brewery. They hold the likes of DeLuna, Lil’Napoleon and Riptide. None of the brewery’s offerings are organic.

But PBB does get eco-points on the operational side. They recycle their mash, or grain mixture.

Brewer Rogers Conolly pointed out the tank where the mash is collected.

“Undesirables for here,” he noted, “still nutritious for cows to eat.”

Each week, the Bay Brewery creates between 2,000 and 4,000 pounds of mash.

Or, a lot of cow food.

“We have a local farm that comes by and collects our grains,” Conolly explained.

Each week, Gizmo Angus Farm’s cows feast on the newest batch of mash from the brewery. The mash isn’t separated out by the various styles of beer it gave birth to, but the cows apparently don’t mind.

“The cows aren’t picky, man, at all,” the brewer said. “They rush the truck when they see it coming.”

Like the Pensacola Bay Brewery, a lot of breweries are finding small ways to help make their operations more environmentally friendly. While organics is an arena only a select few breweries have ventured into, many others put energy into greening their business when possible.

NEW BELGIUM BREWING COMPANY

Best known for its flagship Fat Tire amber ale, this Fort Collins, Colo. establishment was the first brewery to turn on to wind power. The brewery also has Team Wonderbike, a 10,000-strong collection of customers who pledge to ride their bikes more often in an effort to lesson CO2 emissions.

THE ALASKAN BREWING COMPANY

This brewery in Juneau reuses CO2 produced during the fermentation process. It also donates one percent of sales to the environmental non-profit CODE, or Clean Oceans Depend on Everyone.

BROOKLYN BREWERY

All of this New York brewery’s energy needs are provided by wind power. It pays the electric company a premium rate in order to replace its usage with energy produced at a wind farm.

FULL SAIL BREWING COMPANY

This Hood River, Oregon brewery boasts a four-day workweek. The shortened week cuts down on energy use and water consumption. {in}

11

Green Issue '13

Get Funky for Climate Change

Whether you ride a bike for fun, fitness, or for your commute, all bicyclist enthusiasts are welcomed at the Cool the Panhandle Funky Bike Fest. The event, happening Saturday March 16 from 9 a.m. to 1 p.m. at Plaza de Luna, will feature music, speakers, and a judged bike decorating contest.

But the event, hosted by 350 Pensacola and Sustainable Gulf Coast, is about more than funky bikes, it’s a push to bring awareness to climate change and to create a positive community that supports all modes of transportation.

“One reason we are doing the Funky Bike Fest is that we really want to create an environment downtown where people want to ride bikes and walk so we are not so

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dependent on the automobile,” said Elaine Sargent of 350 Pensacola, a local organization whose mission is to inspire the world to rise to the challenge of the climate crisis.

“We want to make bicycling fun and through the event we can create the kind of community that makes bicycling more friendly,” said Christian Wagley, also from 350 Pensacola. “We want to create a smart community where you don’t have to drive a car everywhere.”

Sargent believes that the 2010 Deepwater Horizon Disaster opened the community’s eyes to climate issues and showed the dangers to our dependency on fossil fuels.

Though small steps, like recycling, make a difference, 350 Pensacola hopes that events like the Funky Bike Fest encourage the

by Lilia Del Bosque Oakey Whitehouse

to walk to their cafes and bars and grocery community and the city stores,” said Wagely. to make bigger changes Sargent agrees. “It makes a more desirable that can help reduce our place to live. It makes a place where people carbon footprint. want to stay.”

Luckily, Pensacola has And it’s events like the Cool The Panhanthe foundations to be a dle Funky Bike Fest that help build a more inbike friendly city—literally. viting and desirable community that is united “One good thing in taking a stand against climate change. is that being an older “We hope to use the event and an imcity, we have a great petus to make Pensacola a friendlier city for framework for makwalking and biking,” said Wagley. ing Pensacola a bicycle The event will feature music by Gulf Coast and pedestrian friendly environmental folk duo Sassafrass and local community. The city was group Mad haPPy who will bring their pedalbuilt before cars were a powered off-the-grid sound system. priority and was made for The bike decorating contest, judged by pedestrians but it needs local artist including John Waldrop of Fluid improvements to make Metal Works, Thomas Asmuth, assistant people feel safe and professor in the University of West Florida's comfortable and want to Department of Art, and Pensacola City Counleave their cars behind,” cil member Brian Spencer, will award bikes said Wagley. in categories including best antique bicycle, Wagley highlighted most outrageous, most decorative, noisiest, streets like the newly rebest cargo bike, best children’s bike, and best done Main Street in front of the Pensacola Bayfront in show.

There will also be educational information Stadium as an example of and presentations about safe bicycling, bicycle a “complete street,” or a street where everycommuting, and creating a more bike-friendly one is accommodated. Large sidewalks, bike city as well as free maintenance safety checks lanes, pullover lanes for public transportaand helmet fittings for children. {in} tion, and street trees to create shade not only create appealing streets, they offer pedestrians and cyclist a safe and comfortable way to commute.

Not only will a bike and pedestrian friendly city reduce our carbon footprint, it will also create community that grows and WHAT: Funky Bike Decorating Contest, live prospers. music, speakers on climate change, and bike “The communities that are safety checks retaining and attracting young WHEN: 9 a.m.- 1 p.m. Saturday, March 16 people are the ones that are WHERE: Plaza De Luna pedestrian and bike friendly.

DETAILS: facebook.com/350pensacola Young people aren’t looking for big houses in the suburbs, they want

COOL THE PANHANDLE FUNKY BIKE FEST

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Green Issue '13

Seeing Green

by Jessica Forbes

In 2011, after receiving a private donation to be used for an environmental outreach project, Gutierrez decided an environmental video series would be a suitable step forward.

When conceiving the series, Gutierrez determined, “I wanted a PBS quality product,” with, “topics to be broad enough for a more national and global reach. I didn't want them to be so specific to one area that somebody in Montana couldn't watch them and identify. “ Gutierrez recruited environmental consultant Christian Wagley as the writer and host of the series: “I felt that Christian would be an asset because he is very knowledgeable, is wellspoken, and has good presence. Although I had considered others for the spot, I knew that he would be the perfect fit for this.”

The yellow river marsh project / photo by Mary Gutierrez Each episode of the series Earth Ethics, Inc., a Pensacola-based focuses on an individual envinonprofit organization, has produced a ronmental topic, including community and series of environmentally focused proneighborhood development, beach erosion grams that will begin airing on WSRE in and renourishment, climate change, food April. production, and energy use.

The organization’s mission is to create Locally owned Watkins Productions proawareness of environmental and social issues duced each of the five 26-minute episodes. through outreach and education efforts, and “I had actually worked with Watkins prothe “Earth Action” video series is just one in a ductions in a previous life and was impressed string of projects designed to do just that. with the quality of their work,” explained Mary Gutierrez founded Earth Ethics as Gutierrez, “and I felt that they could deliver part of a career working in environmental the project I was looking for.” planning. The nonprofit initially focused on With former WSRE staff members on the animal advocacy, but Gutierrez states she Watkins Productions team, the company also “quickly moved to my other passion, the envi- brought a PBS connection that helped lead to ronment, when the time presented itself.” the series’ current spot on WSRE’s lineup.

Community engagement is a priority in all With a goal common to most PBS of the organization’s undertakings, which are programming, Gutierrez wanted the “Earth primarily grant-funded.

Action” series to be widely accessible, The organization sponsors lecture “formatted so that people of all ages and series and community meetings such as backgrounds could under that subject matter.

February’s session on the Florida WaWe got just that.” ter and Land Legacy Campaign, and an Currently, Earth Ethics is planning and upcoming March 20 meeting on proposed soliciting funding for a second series of uses of RESTORE Act funds in Escambia episodes. “Earth Action” may be the beginand Santa Rosa counties. ning of more multimedia-based projects for In addition, several programs with lothe organization as Gutierrez explains, “I can cal school districts fulfill the group’s aim. definitely see doing more of these [videos], Milton High School is a partner in the Yelas well as other productions. The possibilities low River Aquatic Preserve Shoreline Resare endless.” {in} toration project. Having recently received "Earth Action" episodes will air weekly funding from the Florida Department of beginning Thursday, April 4. Each episode Environmental Protection and U.S. Enviwill air on a Thursday at 7 p.m., then again ronmental Protection Agency, Earth Ethics on the following Sunday at 10 a.m. For is poised to coordinate development of a additional information and to view episode Gulf Coast Environmental Education Plan. clips, visit earthethics.us.

March 14, 2013

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Return to Clay and Fire: Wood Fired Ceramics by Ben Twingley March 18 - April 26, 2013 at Gallery 88

An open reception will be held on Thursday, April 4, 5-7 p.m. at the WUWF Studios, Bldg. 88 on the campus of University of West Florida.

Regular gallery hours are 8 a.m. - 5 p.m., Monday through Friday.

11000 University Parkway, Bldg. 88, Pensacola, FL 13

Green Issue '13

Everyone's Irish on St. Patrick's Day, Right?

by Hana Frenette

735 Pensacola Beach Blvd.

932-1500 pensacolabeachchamber.com

PENSACOLA BEACH EVENTS MARCH 17 PADDY O’LEARY’S

9:30 a.m. Mass with Msgr. Luke Hunt 11:30 a.m. An Broc Irish Dancers 11:30 a.m. Tom Burman and Duel Christian (inside stage) 12 p.m. Ultra Violet 4 p.m. Sam McGee's 1000th Irish Carbomb 4:30 p.m. Re-enactment of Tim Finnegan's Wake 5 p.m. Lektric Mullets 9:15 p.m. Petty Cash, who will play until close 49 Via De Luna 916-9808 paddyolearysirishpub.com

BAMBOO WILLIES STONE CRAB FESTIVAL

12 p.m. Jig & Stiff Necked Fools 5 p.m. Green Bikini Contest. Ladies must be 18 years old to enter. Over 500 dollars in prizes.

7 p.m. Hotel Oscar 400 Quietwater Beach Road, Unit 14 916-9888 bamboowillies.com

Paddy O'Leary's co-owner Seamas Hunt St. Patrick’s Day usually offers up a plethora of shenanigans for all those who choose to participate. And sometimes even those who don’t. A sea of green beer and shirts can be seen from streets away, the excuse to pinch someone is finally justified and endless Irish music spills out from every bar door while some rowdy band plays.

St. Patrick’s Day is actually a holy day, first and foremost. The Catholic holiday celebrates St. Patrick, the patron Saint of Ireland and is an official day of feast.

There are usually dozens of events going on around town and on Pensacola Beach. Narrowing them down is hard, so we’re going to list them all for you, starting with a good ol’ fashioned Sunday Mass at Paddy O’Leary’s.

“Here on St. Patrick’s Day, we always start out with a mass in the morning at the bar,” Seamas Hunt, co-owner or Paddy O’Leary’s said. “That’s what happens in Ireland. It’s a holy day, not a holiday.”

This year’s St. Patrick’s Day falls on a Sunday, so Hunt and his partner Gary Humphrey are expecting a larger crowd than normal for the morning mass.

414 1

“This year we moved the mass outside, because we are expecting that a lot of people will come, and this will just be their Sunday service,” Hunt said.

The mass will take place at 9:30 a.m. and should last about 30-40 minutes. It will be conducted by Monsignor Luke Hunt.

“Monsignor Luke Hunt is my uncle and the reason I moved here,” Hunt said. “I came to visit and never wanted to leave.

Immediately following the mass, people start in on the drinking of green beer and eating. Paddy’s will offer traditional corn beef and cabbage, made by Hunt’s own original family recipe from Ireland. Fish and chips will also be available.

The rest of the day includes a packed lineup of Irish dancers, several bands, and a reenactment of Tim Finnegan’s Wake.

“In the old song, Tim Finnegan falls off a ladder and dies, and they have a wake for him and then a fight breaks out between his wife and his mistress, a bucket of whiskey is spilled,” Hunt said. “We even have a procession with a real coffin and everything that goes right out into the parking lot.”

A St. Patrick look-a-like will also be carousing the day’s events, and making ap-

pearances here and there.

“We had a guy from New Orleans named John Glas that used to play St. Patrick and he just retired [he is now retired Bishop Glas],” Hunt said. “We let him pick the replacement.

The replacement is Josh Neese and he will undoubtedly be good at both engaging and antagonizing the crowds throughout the day.

“We’ve been planning all this since about Christmas—getting all the permits, booking the bands, building the fences and putting up extra lights,” Hunt said. “This is the fifth year we’ve had an event of this size, and it was always very busy and crazy, but it was never as organized.”

Let the festivities begin.

PENSACOLA BEACH EVENTS MARCH 16 PENSACOLA BEACH VISITOR CENTER

2 - 5 p.m. Irish Scavenger Hunt. Stop by and get your list of clues. Pot O' Gold giveaway at 5 p.m. on the porch.

CRABS WE GOT EM'

$6.00 Voodoo Juice specials. Live music by Pensacola Steel and Britt Searcy 6 Casino Beach Boardwalk 937-0700 crabswegotem.com

HOOTERS

$5 1983 Margaritas all day 400 Quietwater Beach Road 934-9464 hootersonline.net

THE GRAND MARLIN

House cured corn beef hash brunch 400 Pensacola Beach Blvd.

677-9153 thegrandmarlin.com

HEMINGWAY’S

$3.00 Well drinks and $2.00 shots of whiskey 400 Quietwater Beach Road 934-4747 hemingwaysislandgrill.com inweekly.net

Green Issue '13 PARADISE BAR & GRILL

3 p.m. St. Paddy's day party with the Steep Water Band 21 Via De Luna 916-5087 paradisebar-grill.com

SANDSHAKER

4-8pm St. Paddy's Day Party with Mike Jencks Band 731 Pensacola Beach Blvd.

932-2211 sandshaker.com

GO IRISH ON THE ISLAND PUB CRAWL

This year’s pub crawl kicks off at 10 a.m. at Sidelines. Here’s the complete list of bars: 10 a.m. Sidelines 10:30 a.m. Hampton – Gilligan’s Bar 11 a.m. Hilton – Latitudes 11:30 a.m. Holiday Inn – Riptides Tiki Bar 12 p.m. Paddy O’Leary’s 12:30 p.m. Paradise Bar & Grill 1:30 p.m. Crab’s We Got ‘Em 2 p.m. The Dock 2:30 p.m. Flounder’s 3 p.m. Surf Burger 3:30 p.m. Sabine Sandbar 4 p.m. Hemingway’s 4:30 p.m. Bamboo Willie’s/Hooters 6 p.m. Sandshaker “Go Irish on the Island” t-shirts will be for sale at all pub crawl participating businesses on the beach, as well as at the visitor’s center. They are $12, with all proceeds going to Covenant Hospice, covenanthospice.org.

The crawl ends at the Sandshaker, where the post-crawl party starts around 7 p.m. New this year is the Leprechaun Transit, which runs from 12:30 p.m. to 4:30 p.m. Cost is $5. For more information, contact the Pensacola Beach Chamber of Commerce at 932-1500 or visit pensacolabeachchamber.com

PENSACOLA EVENTS MARCH 16 THE MAGNOLIA

The party at this East Pensacola Heights hotspot kicks off at 2 p.m. with lots of food and drink specials and St. Patrick's Day themed desserts—like car bomb cake and Jameson creme brûlée.

2907 E. Cervantes St. 912-6196 magnoliapensacola.com

SEVILLE QUARTER

Drink specials throughout the weekend, an Irish Jig contest, sexiest red head contest, as well as plenty of green beer and Irish whiskey.

March 14, 2013

130 E. Government St. 434-6211 sevillequarter.com

130 E. Government St. 434-6211 sevillequarter.com

THE ELBOW ROOM

PENSACOLA EVENTS MARCH 17 O’RILEY’S IRISH PUB

Irish car bomb specials, green beer specials, and fish and chips served all weekend.

Music by Bag of Donuts Saturday Night and Sick as Steve on Sunday. Followed by green Jell-O wrestling. There will also be several additional bars added to the parking lot to serve drink specials. $2 green Rolling Rock drafts.

3728 Creighton Road 474-0522 facebook.com/orileys.mugs

SEVILLE QUARTER

Irish inspired Brunch and all you can drink Bloody Molly and Champagne. Anyone wearing a Dancing Leprechaun Outfit or a Kilt on St. Patty’s Weekend will receive complimentary admission.

All of the infamous red lights inside the Elbow Room will be changed to green on Sunday. $1 green Schlitz will be made readily available.

2213 W. Cervantes St. 434-0300 facebook.com/pages/The-ElbowRoom/306043386499

MCGUIRE’S IRISH PUB

Green beer and performances from Richard McDuff, as well as a Kiss the Moose Contest.

600 E. Gregory St. 433-2849 mcguiresirishpub.com

HOPJACKS PIZZA KITCHEN AND TAPROOM Half priced drafts all night, as well as green beer specials and shot specials.

10 S. Palafox 497-6073 hopjacks.com 15

Green Issue '13

Drink Away Your Hangover

After a Saint Patrick’s Day filled with drinking, jigging, drinking, pub song singing, and more drinking, your body is going to be hurting in the morning.

But don’t reach for that greasy late breakfast. Try this Green St. Pat’s Recovery Drink to refresh your body for another day of celebrating.

Want to take this drink to the next, most refreshing level? Use local ingredients to get the most out of your veggies while supporting local farmers. Almost all ingredients can be found locally at Ever’man, the Palafox Market on Saturday mornings, or Bailey’s Produce.

Ingredients: 1 Cucumber 4 Celery Stalks Juice from 1 Lemon 2 Green Apples 6 Kale leaves Supplies: Juicer or blender Knife If using a blender, you’ll also need a spatula and a Nut Milk Bag (found at a health food’s store) or a paint strainer 616 1

by Lilia Del Bosque Oakey Whitehouse

(a less expensive alternative, found at a hardware store).

Method: 1. Prep the veggies. Core and slice the apples and cut the kale leaves away from the stem. If you’re using a blender, cut all the veggies into 1 inch pieces.

2. Put all veggies except lemon in the juicer or blender. If your blender is weaker, break the veggies into two groups.

3. Liquefy until consistent and smooth. If using a blender, blend in burst, using your spatula to mix the juice.

4. If using a blender, place your nut milk bag or paint strainer in a pitcher. Pour juice into strainer. Twist the top closed and use your hands to push juice through the strainer. This is to get overly fiber-y parts out and to make the juice smooth. Add lemon juice once juice is strained.

5. Pour into a glass and enjoy! This juice can be enjoyed at room temperature or chilled. If you want to make it in advance, it can be stored in a sealed container for up to three days.

Makes 16 ounces of juice—enough for you and your drinking buddy. inweekly.net