NOVEMBER 2012
CONTENTS
D E PA R T M E N T S
05 05 06 08 17 22 27 29 30 30 31
PUBLISHER Kevin McKinney kmckinney@IndianaLivingGreen.com
EDITORIAL EDITOR Jim Poyser jpoyser@IndianaLivingGreen.com EDITORIAL ASSISTANTS Sean Armie, Ginnye Cubel, Jordan Martich, Jennifer Troemner CONTRIBUTORS Robert Annis, The ApocaDocs, Wendy Bredhold, Mary Brock, Neil Charles, Lynn Jenkins, Joe Lee, Bowden Quinn, Renee Sweany,
08 Striving toward sustainability
INTERNS Sara Davis, Rebeca Garcia Gil
+ BY ROBERT ANNIS, MARY BROCK AND NEIL CHARLES + COVER PHOTO BY KRISTEN PUGH
Led by restaurants such as the Patachou, area eateries are getting into the game, when it comes to truly being green.
WEB
Doom & Bloom Gardening with Lynn Watts and Whatnot Cover Story Advocates Green Gift Guide November Events Green Market Place Ask Renee The PANIQuiz Life is an Egg by Joe Lee
I.T. MANAGER T.J. Zmina tjzmina@IndianaLivingGreen.com
SALES & MARKETING SALES ASSOCIATE Robert Barnes rbarnes@IndianaLivingGreen.com
Indiana Living Green is printed on 100% post-consumer recycled paper. Published by NUVO, Inc. ©2012
DIRECTOR OF SALES & MARKETING Mary Morgan mmorgan@IndianaLivingGreen.com MARKETING & PROMOTIONS COORDINATOR Lauren Guidotti lguidotti@IndianaLivingGreen.com MARKETING & PROMOTIONS ASSISTANT Kate Bragg kbragg@IndianaLivingGreen.com
DISTRIBUTION DISTRIBUTION MANAGER Kathy Flahavin kflahavin@IndianaLivingGreen.com COURIER Dick Powell
ADMINISTRATION BUSINESS MANAGER Kathy Flahavin kflahavin@IndianaLivingGreen.com CONTRACTS Susie Fortune sfortune@IndianaLivingGreen.com
PRODUCTION & DESIGN PRODUCTION MANAGER/ART DIRECTOR Dave Windisch dwindisch@IndianaLivingGreen.com SENIOR DESIGNER Asha Patel DESIGNERS Andy Fry, SarahKate Chamness
00 Watts & Whatnot
Surprise! Given the many threats to Hoosiers, and the fact that we are among the top producers of the greenhouse gas emissions that cause climate change, we may reasonably expect that Indiana has prepared or is preparing a plan to avert climate change. Guess what? We have no climate change action plan. + BY WENDY BREDHOLD
22 Green Gift Guide
Phone: 317-254-2409 To subscribe:
How many times have you answered, “Nothing,” in response to, “What do you want for Christmas?” or “What do you want for your birthday?” Yet, how many times have you been determined to come up with a gift for a family member or friend just for the sake of giving a gift? In a society of consumption, sometimes we have a hard time following our own wishes.
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doom & bloom with Jim Poyser
GARDENING WITH NATURE by Lynn Jenkins
A David and Goliath face-off
A change in the weather
^ Illustration by Shelby Kelley
Early this fall, something extraordinary happened. Coming out of an annual convention — their 40th — the American Meteorological Society announced the following: “There is unequivocal evidence that Earth’s lower atmosphere, ocean, and land surface are warming; sea level is rising; and snow cover, mountain glaciers, and Arctic sea ice are shrinking. The dominant cause of the warming since the 1950s is human activities.” Why is this extraordinary? Because according to a 2011 report by the George Mason University Center for Climate Change Communication, only 53 percent of broadcast meteorologists said that human influence plays an important role in climate change — with 34 percent believing climate change is a result of human and natural causes, and 19 percent believing it is mostly human-caused. Juxtapose this with the fact that 97 percent of climatologists, worldwide, know that climate change is absolutely caused by humans, especially via the use of fossil fuels. Why the disparity? I can only speculate. As observers of short-term phenomena, they see the immediate; in fact, tracking fronts and jet streams and El Ninos and El Ninas and El whatnot, perhaps they see nature as a massive set of complex forces. How could measly humans impact these forces? Well, we are, to the tune of 90 million tons of
carbon emitted each and every day through the burning of fossil fuels. This AMS statement is significant because broadcast meteorologists are on the front lines of communicating about climate change to their audience. Millions of viewers watch the weather — many times a week. They’re a captive audience and thus a perfect opportunity for instruction. I know in my own life, pretty much every conversation I have addresses climate change. So much so I am beginning to bore my family and friends. But here’s how I look at it. If you are silent, then everyone can stay asleep, dream of the world they were promised, of unlimited stuff, lots of leisure. We are here to help you. Go to our new Take Action! page (indianalivinggreen.com) and there will be something for you to do. In fact, someTHINGS. You can join the Green Power Option, you can tell IPL to invest more in green energy (see pg. 19) you can adopt a restaurant (also see pg. 16), nudging them toward sustainability, you can reduce your transportation footprint by joining Commuter Connect. When it comes to broadcast meteorologists and climate change, I have good news. Hoosier Environmental Council is hosting Paul Douglas at their annual meeting, Dec. 1, and you can attend (see pg. 27). Douglas is a prominent, card-carrying conservative Republican meteorologist from Minneapolis who is speaking out about climate change, trying to inspire his fellow Republicans to embrace science. Much more to follow on that! The time is now. Nature can’t wait. ILG
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In a David and Goliath showdown, Big Ag Monsanto may soon meet its match with some Russian rats. Everyday folks may best know Monsanto for Roundup, an herbicide that the chemical Goliath had alleged as safe for decades. In the ‘90s Monsanto debuted Roundup Ready seed for farmers, and introduced consumers to new terms: GE (genetically engineered), GMO (genetically modified organism), transgenic and biotech—terms which indicate that the very DNA of a species has been modified. This process splices genes from one source into a different species— something that cannot occur naturally or through crossbreeding or hybridizing. The combinations of DNA can be plant, animal, viral or bacterial genes. Monsanto modified genes in corn and soybeans to withstand applications of glyphosate, the poison in Roundup. At first glance, this may seem beneficial to farmers, but the result has been Roundupresistant “superweeds” and an increase in herbicides needed in the fields. Moreover, none of the benefits promised by the corporate giant such as increased yield or enhanced nutrition has been shown. In fact, there is growing evidence that GMOs are connected to health problems and environmental damage. In September, after a French trial showed increased tumors in rats fed GMO corn, Russia joined the EU and dozens of countries including Australia and Japan that have restricted the sale or farming of GMO crops. Yet, in the U.S., 93% of soybeans and 80% of corn are grown with GE seeds. GMOs are in about 80% of processed food sold in groceries, including some labeled as organic. “The hazards of these foods are uncertain,” geneticist and activist Dr. David Suzuki stated, and “Any politician or scientist who tells you these products are safe is either very stupid or lying.” Purdue Microbiologist Dr. Don Huber fears the lingering effect of the GE crops: “The microorganisms in the soil pick up the DNA traits, and the NEXT CROP planted will exhibit these traits… There is no ‘soil reset’ once GM has been planted in a field.” Enter the Russian rats. In 2013, Russian scientists will televise an experiment with rats fed GMO corn. This research should determine the health concerns of GMOs. In the meantime, we the people are demanding labeling of GMO products. To learn more, Google GMO, Monsanto, Roundup Ready and Prop 37, a Proposition to label GMOs in the state of California. Got a gardening question or a tip to share? Contact Lynn at Lynn@ IndianaLivingGreen.com.
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WATTS & WHATNOT
Surprise! Indiana lacks a Climate Action Plan By Wendy Bredhold
It’s been a devastating year in the Hoosier state. After a months-long drought, all 92 Indiana counties were declared natural disaster areas. The rains finally came, but the majority of the state is still under “abnormally dry” or drought conditions, according to the Purdue Extension Service, which recently presented a webinar on drought-related mental health issues for farmers who, like their crops and livestock, are under extreme stress. Indiana isn’t the only state affected by the drought. The U.S. Department of Agriculture designated all or parts of 39 states as natural disaster areas this year. Hotter, dryer conditions have resulted in the worst wildfire season in U.S. history, with almost 8 million acres burned by the end of August. The National Climactic Data Center reported that the first eight months of 2012 were the hottest ever recorded in the continental United States. Then September 2012 tied September 2005 as the hottest on record. Every National Academy of Science in every country in the world has confirmed that climate change is happening and that it is caused by human activity. The Union of Concerned Scientists’ report on climate change impacts to Indiana predicts drought, shorter winters and more frequent and severe storms, with all manner of damage to people, agriculture, and infrastructure. Given the many threats to Hoosiers, and the fact that we are among the top producers of the greenhouse gas emissions that cause climate change, we may reasonably expect that Indiana has prepared or is preparing a plan to resort to climate change. But we have no climate change action plan, and the agency charged with protecting our environment doesn’t acknowledge that climate change exists. “If you look at the Indiana Department of Environmental Management website, you won’t find a mention of climate change,” said Melissa Hulting, climate change coordinator for the Environmental Protection Agency’s Region V, which includes Indiana. A search of IDEM’s website does in fact reveal a mention of climate change — in a presentation IDEM Commissioner Thomas Easterly made to the Indiana Chamber of Commerce in 2009. In his slideshow, Easterly, who was appointed by Governor Mitch Daniels in 2005, asserts there is no evidence that the planet is warming. According to an IDEM spokesperson, Easterly’s view has not changed. “Com6
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Source: EPA
missioner Easterly has not spent time and resources researching the topic of climate change since his presentation in 2009,” said Rob Elstro, public information officer for IDEM’s office of air quality. Asked if the drought led IDEM officials to discuss the necessity of responding to climate change, Elstro said, “You’re the first person I’ve talked to who has made that connection.” Asked if IDEM acknowledges that climate change is real and caused by human activity, he responded, “Acknowledging climate change and its cause are not necessary to do the practical work of planning for extreme weather events or implementing U.S. EPA regulations.” Does it matter that IDEM won’t acknowledge the reality of climate change if it’s preparing for natural disasters and complying with EPA rules? Jesse Kharbanda, executive director of the Hoosier Environmental Council, says that it does. “We think that it would enhance the credibility of IDEM to acknowledge that this challenge is real and that it has real implications on the well-being of Hoosiers now and in the future, Kharbanda said. “Our country’s most distinguished scientific bodies, like the National Academy of Sciences and the American Geophysical Union, believe that climate change is unambiguously driven by man-made emissions and also have commented that the magnitude of climate change’s impacts is of an unprecedented scale, and for IDEM to not acknowledge what countless peer-reviewed studies have concluded strikes us as political.” According to the Center for Climate and Energy Solutions, Indiana is one of only a dozen states with no climate change action plan prepared or in progress [see graph]. The EPA does not require states to create climate ///
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change action plans, but its state and local climate and energy program assists states with creating the plans, w which outline a state’s response to climate change tailored to the state’s specific circumstances. “The plans only have teeth if laws get passed to implement the recommendations in the plan,” Hulting said. “Good examples of that are states that have passed renewable portfolio standards requiring utilities to purchase power from renewable sources. Some states also have energy efficiency performance standards in which utilities are required to improve energy efficiency b a certain percentage each year.” by States began to develop climate change action plans in the latter part of the last decade in response to inaction at the federal level. “A lot of states and local governments wanted to move forward and do something,” Hulting said. “Ultimately it’s going to take action at all three levels. It’s a big problem, and there are decisions about different things made at different levels of government.” Kharbanda said Indiana needs a plan. “If policy makers want to be true to the principle of caring for our current and future generations, it follows that a climate change action plan needs to be in place, because that’s sending a signal that we see this as an issue that affects the quality of life of Hoosiers and we’re going to do something about it. It’s a moral imperative.” But Hulting said state climate change action plans are usually driven by the governor. “If it’s a priority of the governor, it happens. If the governor changes and has different priorities, or if the legislature doesn’t pass the recommendations, nothing may come of the plan.” The governor’s office did not respond to a request for comment.
Climate Change Action Plan A climate change action plan is a comprehensive document that outlines a state’s response to climate change, tailored to the state’s specific circumstances. It typically includes a detailed emission inventory, baseline and projected emissions, a discussion of the potential impacts of climate change on the state’s resources, opportunities for emission reductions, emission reduction goals and an implementation plan. It also usually identifies and recommends policy options based on criteria such as emission reduction potential, cost-effectiveness and political feasibility. Want to get involved? Stay tuned for upcoming opportunities.
Saving the world
one diner
at a time Cafe Patachou’s Rachael Hoover
T Above, Rachael Hoover, outside the 49th & Penn Patachou; below, that restaurant, along with the many shops in the Patachou empire, are always hopping.
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BY ROBERT ANNIS Photos by Kristen Pugh
he daughter of an Indianapolis restaurant mogul, Rachael Hoover wants to save the world one diner at a time. Café Patachou’s focus has always been on fresh, locally grown ingredients since Hoover’s mother Martha started her first restaurant in 1989. In fact, the younger Hoover estimates that 70 percent or more of the chain’s produce comes from local family farms during the summer. Meat and cheese frequently comes from local mainstays Goose the Market and Traders Point Creamery, respectively. “Quality rules over everything else,” Hoover said. “We’re going to use the best ingredients wherever we can find them. Luckily, that’s typically locally grown food. It means the price is going to be a little more, but it’s worth it. … The quality keeps getting better and better.” But being a true green restaurant requires more than just using local produce. Reducing waste and resources is crucial. Hoover spent a year earning her master’s degree in food culture from the University of Gastronomic Sciences, then did an internship in New York under Elizabeth Meltz, director of food safety and sustainability for celebrity chef Mario Batali’s chain of restaurants. “Restaurants can be really wasteful when it comes to resources,” Hoover said. “We have seven restaurants, eight, including our airport location (which is run by a third-party operator). Minimizing waste is key.” “Small things add up over time,” Hoover added. “If every restaurant did things like these, it would make an enormous difference.” Most of the changes Hoover implemented seem incredibly simple and start with the staff. Employees are encouraged to bring their own reusable cups to drink from during the day. The restaurants now do co-mingling recycling, rather than just cardboard, eliminating an enormous amount of waste from landfills. Instead of routinely serving patrons a glass of water as they’re seated, only to watch it remain untouched, the wait staff now ask customers if they want water. Hoover doesn’t have any hard numbers to back it up, but she estimates it will save hundreds of gallons of water each year. Customers also are asked if they want a plastic bag to put their container of leftovers or if they need plasticware. According to advocacy group TakeOutWithOut, Americans toss enough paper bags and plastic cups, forks and spoons every
Above: Rachael with her mom, Patachou founder Martha Hoover; below, one sustainability effort at Patachou is reusable water bottles.
year to circle the equator 300 times. Surprisingly, these two moves caused a minor backlash among some customers. “They thought we were trying to deprive them of something they’re used to,” Hoover said. “We don’t want to upset anyone, but we hope that by asking the question, it makes them think about the choices they’re making.” Each Patachou restaurant now features a Veri water filtration machine that produces sparkling or flat water significantly cleaner – and cheaper -- than traditional bottled water. “The taste is insane compared to regular tap water,” Hoover said. “The rental cost (is pricey), but we’ll be able to reduce our bottle water waste by more than 10,000 bottles a year.” Hoover’s aversion to waste has carried over to the menu, which no longer features fresh salmon. Distressed over massive overfishing of the salmon population, Hoover convinced her mother and the rest of Patachou’s leadership to serve Alaskan Halibut raised in controlled fisheries. As a concession to salmon-loving customers, smoked salmon remains on the menu until a suitable replacement can be found. Hoover said many of her ideas come from her mentor Meltz, but she has also uncovered good ideas from other sources, including the Green Restaurant Association, Indiana Recycling Coalition, Green Broad Ripple and other likeminded local restaurants. She hopes customers will be able to provide some suggestions as well. “When people stop thinking of our resources as infinite, they take conservation much more seriously,” Hoover said.
PATACHOU AROUND INDY Café Patachou on 49th and Pennsylvania 4901 N. Pennsylvania St. 317.925.2823 Café Patachou at 86th and River Crossing Boulevard 8697 River Crossing Blvd 317.815.0765 Café Patachou on Washington and Capitol 225 W. Washington St. 317.632.0765 Café Patachou in Carmel 4733 126th St 317.569.0965 Café Patachou at the Airport Civic Plaza 317.241.6224 x20 Petite Chou Clay Terrace 14390 Clay Terrace Blvd Suite No. 150 317.566.0765 Petite Chou Broad Ripple 823 Westfield Blvd 317.259.0765 Napolese, an Artisanal Pizzeria by Patachou 114 E. 49th St. 317.925.0765 For more information, visit Cafepatachou.com ILG
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CHICKEN • LAMB • BEEF • PORK • EGGS CHEESE • MILK • LETTUCES AND OTHER GREENS WINTER SQUASH • BREADS • BAGUETTES BAKED GOODS • DESSERTS • NOODLES PASTA • APPETIZERS • HONEY • COFFEE • TEA
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saving the world: one diner at a time
Black Market is one Indy restaurant following the ‘nose to tail’ movement - using as much of the animal as possible in its dishes. ^ Photo by Mark Lee
a big plate of paradox Restaurants striving toward sustainability BY NEIL CHARLES Paradoxes and contradictions abound in the business of sustainability, and nowhere is this more evident than in the restaurant industry. In the relatively new field of green living, restaurants have been some of the slowest entities to embrace the movement, in no small part perhaps because they have to deal every day with us, the public; and we, the public are notoriously reluctant to accept change when it comes to what we put in our mouths and how what we put in our mouths is treated and prepared. Historically, restaurant kitchens have been hot and noisy places with questionable waste disposal practices, zero to little recycling and phenomenal levels of garbage, all in the name of either getting a perfect product to a demanding customer or getting a mediocre product to a customer faster and cheaper, depending on the type of restaurant. In this context, the first paradox worth mentioning is that many of the improvements made towards greening the restaurant business have come from the least likely source: the fast food chains. Regardless of whether this drive towards greening has been spurred on by public relations or by a genuine concern for the environment, there can be no doubt that progress over the past decade by a major burger chain to not only use post-consumer packaging instead of Styrofoam and to
improve the living conditions of its chickens should be greeted with open arms. The reluctance of many independent restaurants to adopt a similar approach is often attributed to expense, but I’m sure that most responsible consumers would be more than happy to spend an extra fifty cents for the knowledge that we aren’t destroying the environment every time we order take-away. (See pg. 14)
Enter the nose-to-tail movement Many of the finest steak restaurants offer only filet, sirloin and rib-eye steaks. They might also mention that these animals are raised humanely on pastures, and are fed no hormones or antibiotics. What they don’t mention is where the rest of the animal went after we took the “good” bits. Where, for instance, are the tongue, the liver, the heart, kidneys and shins? Not to mention the tail and the intestines. Or the stomach lining. So here’s another paradox: we care about how the animal is treated during its life, but we don’t care about what happens to it upon its death, or where the bits that we don’t deem for consumption actually go. Is it to pet food, to fertilizer? I don’t know, but if restaurants were to put more of these bits on my table, I would definitely eat them. Established (quite unwittingly I imagine) in the early ‘90s by a London restaurateur by the name of Fergus Henderson, the food-to-tail ILG
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movement was an attempt to pay full respect to every animal that we kill for food. Henderson’s highly regarded restaurant, St. John, might offer on a typical menu some of the following: lamb hearts, pig spleens, pig ears, tripe, trotters or kidneys. In fact, all the good stuff which we are missing when we insist on living high off the hog. Some may think that it’s a fad to eat this kind of food. I consider it to be our duty. Although nose-to tail has been a bit slow to get to these parts, it is arriving, and things are looking up for the omnivore. Restaurants like Recess, Black Market, Late Harvest Kitchen and The Libertine are happily dishing up the bits most of us wouldn’t have eaten a decade ago. Furthermore, a huge number of establishments are using locally sourced, often organic, ingredients from a growing number of homestead farms. Time for another paradox. When I first moved to Indiana, there existed what was known as the fifty mile rule, an unstated law which determined that if any product originated closer than fifty miles from the restaurant, it couldn’t be any good. Exotic was better, and the further away it originated, the better. I remember a cheese producer from southern Indiana telling me that she couldn’t give away her goats’ cheese to upscale restaurants in Indianapolis, yet they were doing well in New York. Now we can’t get enough of it. Running a green, sustainable restaurant is about so much more than putting responsibly farmed meat, organic vegetables and certified seafood on the table. It’s also about how to use surplus ingredients, address the issue of oversized portions, reduce food miles and aim for carbon neutrality. All in all, a pretty tall order. We’ll be addressing these and other food-related concerns in forthcoming issues. Meanwhile, read on to find out more about ten Indiana restaurants who are making a difference. NOVEMBER 2012
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saving the world: one diner at a time
Ten restaurants with an eye (AND A TONGUE) toward Sustainability BY NEIL CHARLES Here are Neil Charles’ top ten picks for eco-minded restaurants in the Central Indiana area. Our web site will list these, as well as new restaurants as we come upon them. Please send your suggestions to greenrestaurants@indianalivinggreen.com, and tell us what you know about the restaurant’s sustainability efforts.
Black Market
Joseph Decuis
Making the most of locally sourced ingredients, including animal bits that don’t usually make their way onto restaurant tables, Black Market offers a concise and exciting menu at reasonable prices in a cool and contemporary setting. Choosing from a dozen or so dishes in all, diners can sit at one of a handful of booths, or join other gastronauts at a large communal table, bringing to mind feasting of old. The wine-and-beer list is as succinct as the menu and there’s also a fine selection of rums and rum-related cocktails. 922 Massachusetts Ave. Indianapolis 317-822-6757, blackmarketindy.net
So much more than a restaurant, Joseph Decuis represents the ultimate in Indiana farm-to-fork dining. Executive Chef Aaron Butts, who received a portion of his training at the celebrated Fat Duck restaurant in England, and has cooked at the James Beard House in New York, oversees the kitchen where he prepares chicken and Waygu beef from his own family farm, as well as fish, meats and produce from sustainably inclined growers around the area. If you’re traveling from afar, stay at the restaurant’s luxury inn, and enjoy breakfast or something to take home from the Emporium, a gourmet store featuring Waygu products and a myriad of culinary goodies. 191 North Main St., Roanoke, 260-672-1715 www.josephdecuis.com/restaurant
The Local So named because it is both a watering hole for nearby residents and a restaurant specializing in locally grown and reared ingredients, The Local occupies an unassuming spot in a small strip center just north of 146th Street, offering a regular menu supplemented by monthly selections using seasonal ingredients. From that regular menu, top marks go to the decadent, succulent and thoroughly more-ish “Cheese Steak” sandwich, a generous serving of braised beef tongue topped with a caramelized onion and fig compote. When available, ingredients include lamb sourced from Viking Farms, outstanding beef from Gunthorp and produce from Homestead Growers. The Local is also in the process of obtaining certification from the Green Restaurant Associations, which would make it the first in Indiana to do so. 14655 Gray Road, Westfield, 317-218-3786, localeateryandpub.com
R Bistro Having trained in kitchens in England and Ireland, Chef Regina Mehallick has a particular respect for the seasons, emphasizing sustainably sourced fish and seafood alongside seasonal game, meats and vegetables on her succinct, wide-ranging and frequently changing menu. Herbs and greens may even come from the restaurant’s own kitchen garden. There’s an equally compact and thoughtful wine list featuring lesser-known offerings from around the world, while the upscale décor makes for a sophisticated ambiance. Given the intimate dining space, reservations are strongly recommended, especially on weekends. Consult the Web site for seasonal offerings. 888 Massachusetts Ave., Indianapolis, 317-423-0312, rbistro.com
Late Harvest Kitchen It’s not easy to pin down the dominant culinary theme at Late Harvest, although the online mission statement suggests a combination of the best elements of fine dining with a neighborhood restaurant feel. A neighborhood restaurant in London or Paris, perhaps, but not yet in these parts, more’s the pity. With a couple of notable exceptions, you’re not likely to find pork belly, pork cheeks, duck confit or salt cod brandade on many menus in town, so to find them all front and center here is something of a dream come true for the omnivore. Beautiful décor, great service and reasonable prices make this a must-visit dining experience. 8605 River Crossing Blvd, Indianapolis, 317-663-8063, lateharvestkitchen.com
The Libertine
This is not your father’s cocktail bar; everything here is measured, from the agreeable volume of the music to the meticulous proportions of the drinks prepared by stylishly-clad bartenders. The drinks are second to none, easily as imaginative as almost any to be found in major cities. The ingredients exclusively from small producers include Cocchi and Dolin Vermouth, Blue Coat gin and Death’s Door vodka. The food menu is short and expertly executed. Owned by longtime local restauranteur Neil Brown, this is exactly the kind of place that deserves support from anyone who puts value on independence, local produce and creativity. 38 E. Washington St., Indianapolis, 317-631-3333, libertineindy.com ILG
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Pizzology Pizzeria & Pub Using the best of locally-grown and sustainablyfarmed ingredients, Chef Neal Brown and his talented cohorts create authentic Neapolitan pizza in an 800-plus degree oven, as well as a short but carefully considered menu of traditional Italian dishes. The crusts are the closest thing to the real thing we’ve tasted in these parts, and although carryout is available, they are best consumed on-premise. Sommelier Lindy Brown has assembled a thoughtful, out of the mainstream wine list that goes well beyond the usual Chianti and pinot grige. 13190 Hazel Dell Parkway, Carmel, 317-844-2550, pizzologyindy.com
Recess/Room 4 A favorite of celebrity gastronomes and recently written up by the BBC, Recess has become one of Indy’s hottest destinations. Executive chef and owner Greg Hardesty takes you on a food tour through his mental playground with a unique prix fixe menu that changes nightly. Supplemental courses are sometimes offered, along with choice of entrée. Using sustainably managed seafood and Indiana--sourced meats and produce (including the restaurant’s own back yard), Hardesty is at the forefront of the local movement in Indianapolis. At Room 4 next door, expect the culinary boat to get pushed out even further. 4907 N. College Ave., Indianapolis, 317-925-7529, recessindy.com
Restaurant Tallent After graduating from the CIA in New York, Indiana natives David and Kristen Tallent opened their highly acclaimed establishment in 2003, using their local connections to draw upon some of the finest farmstead produce, meats and cheeses in the state. With a seasonally changing menu and an exemplary wine list drawn from smaller producers from around the world, Restaurant Tallent offers innovative fine dining with a strong local flavor. Don’t forget to save room for one of pastry chef Kristin Tallent’s signature desserts, which might feature such Indiana staples as paw paws or persimmons. 208 North Walnut, Bloomington, 812-330-9801, restauranttallent.com
Traders Point Loft Restaurant This quaint eatery, located at Indiana’s only 100% grass-fed organic dairy farm, features a dairy bar with delicious ice cream selections made on-site, and specialty dinner menus for Tapas, Pizza and Mediterranean Nights. Also open for Sunday brunch and Tuesdays through Saturdays for lunch offerings. All items are prepared with fresh, organic ingredients from Traders Point and other sustainable farms. Reservations recommended for brunch and groups of six or more. Enjoy drink specials as well, including halfprice wine bottles on Tapas Night. 9101 Moore Road, Zionsville, 317-733-1700, tpforganics.com. NOVEMBER 2012
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saving the world: one diner at a time
Pitch In For The Planet! The RecycleIndy Challenge NOVEMBER 10 - 17 Kick-Off Saturday
11/10 9 AM - 1 PM
IU Health Saxony Hospital, Noblesville with on-site document destruction by All-Shred
Rush Hour Recycling RecycleIndy Wednesday 11/14 7 AM - 9 AM • Big Car Service Center, 3819 Lafayette Road • Irvington Presbyterian Church, 55 Johnson Ave (Off Washington) • Indy Express Bus Park & Ride @ Carmel Meijer America Recycles Thursday 11/15 7 AM - 9 AM • Second Presbyterian Church, 7700 N. Meridian St. • Community Church of Greenwood, 1477 West Main St. • Indy Express Bus Park & Ride @ Prairie View at Crosspoint Fishers IU Health Friday 11/16 7 AM - 9 AM • Riley Hospital for Children at IU Health • IU Health University Hospital • IU Health Methodist Hospital • IU Health Revenue Cycle Services, 250 N. Shadeland Ave. Super Saturday 11/17 9 AM - 1 PM • Southern Plaza Kroger, 4202 S. East St. • Speedway Kroger, 5718 Crawfordsville Road • Connor Prairie, Fishers
City Market Celebration
11/ 17 11 AM - 1 PM
Entertainment by Mike Milligan & Steam Shovel Awards Ceremony
GOAL: To collect 1/2 Million pounds of E-Waste in ONE week!
For more information visit RecycleIndy.com
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take action:
adopt a restaurant BY MARY BROCK It’s happened to all of us: You’re at your favorite restaurant and can’t eat another bite of that heaping entrée you ordered. The server asks if you’d like to take the leftovers home and you just know you’ll eat it for tomorrow’s lunch. Well, noon rolls around the next day and you realize that delicious pasta is sitting forgotten in your refrigerator. Arriving home you find you just aren’t in the mood for it and it’s congealed itself into something with no resemblance to last night’s masterpiece - no amount of reheating can possibly do it justice. You feel the guilt of knowing all that food and especially that Styrofoam container will now end up in a landfill. Sound familiar? Uneaten food is the number one material sent to landfills and incinerators each year, making up almost 14% of all the municipal solid waste generated in the United States, it’s way past time to change our restaurant habits when it comes to food waste and packaging.
The issue of food waste is enough of a problem on its own that it deserves our attention, but just think about the staggering amount of Styrofoam and plastic packaging that gets tossed alongside our food when it’s thrown away. There are things you can do to decrease your own footprint but convincing your favorite restaurant to adopt more sustainable practices can have a greater effect. While it may be more difficult to inspire change at a larger chain restaurant (though it certainly can’t hurt to try), local and independent restaurants may be more open to trying and testing greener methods. Because recyclable or compostable containers are generally more expensive than less environmentally friendly options, it’s not always an easy endeavor for a restaurant owner or manager to make the leap to adopt greener practices. Eli Anderson, manager of H20 Sushi, admitted that making the switch to sustainable take out containers was an “increase in cost but we wanted to be environmentally sound. We just built it into our budget.”
What you can do: • Carry a sheet of aluminum foil in your purse or pocket if you know you’ll be dining out and may want leftovers. Keep some in your car for spur of the moment restaurant outings. Check with the restaurant before bringing your own containers. • When ordering, ask your server if lunch portions or half-sizes for dinner entrees are available to cut down on serving sizes. This eliminates the need for to-go packaging. Or split your meal with your dining companion. • During a slow day at a slow time at the restaurant, make a courteous suggestion to a manager or server about incorporating sustainable packaging. This is especially effective if you’re a loyal, regular patron. Better yet, make an appointment with the manager to avoid interruptions and promote discussion. • Encourage your friends and family to talk to their favorite restaurants, persuading them to make tangible, eco-friendly changes. We know that groups of like-minded people can band together to drive broader awareness and change. • www.dinegreen.com has a great sample email or letter you can send to restaurant managers, asking them to implement greener processes. • One question you may want to ask yourself in this process is if the restaurant needs to slightly increase the cost on some of their menu items to offset increased container/packaging costs, would you and other diners be willing to pay for those changes? If so, make that known to the restaurants you frequent. Make a thoughtful comment on their Facebook walls
Where the PLUS is our sincere effort to improve the well being of all pets. Serving the communities of Avon, Broad Ripple, Greenwood and Noblesville www.pspindy.com
saving the world: one diner at a time
take action:
adopt a restaurant What restaurants can do: REDUCE • Pack carry-out items in appropriate packaging. Non-delicate food items such as sandwiches and rolls don’t need to be in rigid plastic or Styrofoam packaging. • Substitute paper and foil wraps, bags and boxes. Also, make sure the packaging fits the size of the item. • Instruct carry-out staff to ask customers whether they want napkins, utensils, straws, condiments and even a bag, rather than automatically including them with their order. RECYCLE • Try to use plastic containers that are easily recyclable and let your customers know they can be recycled • Switch to paper products that contain recycled content. Recycled paper napkins, bags, toilet tissue and towels are readily available. If you cover your tables in butcher paper, buy recycled and/or unbleached paper. RENEWABLE • A variety of containers and utensils are now made from bioplastics derived from corn and other plant-based materials. These products come from renewable resources and biodegrade in the proper environment. Also look for ways that you can substitute paperboard boxes for plastic ones. Here are a few alternatives: • Cups, utensils and clear containers made out of PLA, derived from corn starch, utensils made out of wheat straw, • Plates made out of sugar cane fiber, • Clamshell-type containers made out of limestone, cornstarch and wood fiber, • Lined, unbleached folded paperboard boxes . • Biodegradable trash bags • These products may initially be more expensive than what the restaurant is paying for plastics or Styrofoam, primarily because they are not yet being produced in the same volumes as plastic containers. But as the price of oil continues to rise, you will see the price gap closing. www.greenrestaurants.org, goinggreenerguide.pdf 16
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college activism by Olivia McPherson
Getting right
with the river
One of the best things about my school, Hanover College, is the unforgettable view of the Ohio River. I like it especially when I think that everyone who has attended Hanover for 150+ years has looked at those same three bends. It unifies us through the years, as cheesy as that comes out. It’s true. The river is such a big part of the Hanover/Madison community, historically and currently, and it is disturbing that damage and pollution are inflicted upon it.
Often art professors will take a class to “the Point” and have them sketch it because it is so unique a vantage point, and conveniently located to boot. I started as an art major, and still am attracted to anything in the art realm, so I love the annual Great River paint out that the Rivers Institute hosts in the fall. Painters come and set up their posts, then create on canvas their perspective of the river in their own style. Speaking of appreciating wild things, another loveable part of Hanover is a rumor that surfaces with each incoming class that trouble could ensue for anyone caught by campus security harassing the bounty of squirrels which roam the property. It is only a rumor because no one has harassed any of these rodents to my knowledge. Very rarely does one test the boundaries of a squirrel. The squirrels are not afraid of people, and sometimes even come closer if you stop and look at them. Of course, there are mini urban legends about squirrels chasing people, but security doesn’t care about that, I guess. The students at my school really show an appreciation for the outdoors, and most of us also have interest in sustainable living. Most of the resident buildings have recycling bins for plastic containers and aluminum cans (no punishment incurred if they are beer cans). As funny as all this is, it is reassuring to me that wildlife is not too greatly disturbed or displaced at the hands of the Hanover College population. There are fox, deer, and even a massive resident skunk which saunter along undisturbed, and in turn do not disturb anyone who crosses their paths. Bambi is just as much at home there as us students are, and rightly so, considering the campus is located across a few hundred acres of woods, sprawling across the natural habitats of so many of these animals.
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“… we have a force to combat this damage, as well as degradation to other rivers, by spreading information” Nearby power plants and waste management facilities degrade the river. The Marble Hill power plant, built in 1984, was dangerous and environmentally hazardous, and is still in the process of being dismantled. The Clifty Creek Power Plant is still up and running, and has been linked to fine particle pollution. However, we have a force to combat this damage, as well as degradation to other rivers, by spreading information. The Rivers Institute is dedicated to educating people about the importance of rivers and how to save them. The river is a celebrated staple in the community. I think this lends motivation to sustain it and keep it healthy for the succeeding generations. The programs out of the Rivers Institute span across all interests and majors, whether it is from a biology standpoint studying river life, or an artist’s standpoint studying the colors and angles of the river.
Olivia is a student at Hanover College
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317-375-3715 www.bookmamas.com ILG
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Expires November 30, 2012
sierra club by Bowden Quinn
Photo by Mark Lee
Twenty more years Indianapolis Power & Light wants to burn coal in its Harding Street plant on the south side of the city for at least 20 more years. Its customers should have something to say about that. IPL has filed a petition asking the Indiana Utility Regulatory Commission to approve putting pollution controls on its 427-megawatt generator at Harding Street and on four other coal-burning units in its biggest facility at Petersburg in southwest Indiana. Normally adding more pollution controls to a power plant would be good, though long overdue. The controls will reduce emissions of acid gases, mercury, fine particles (soot) and other hazardous air pollutants. The U.S. Environmental Protection Agency is requiring coal plants to reduce the levels of these deadly substances. According to its 2010 Toxic Release Inventory, the Harding Street plant emitted 1,278,517 pounds of toxic chemicals into the air that year. That included 768,078 pounds of sulfuric acid, 437,980 pounds of hydrochloric acid and 68,673 pounds of hydrogen
of coal in Indy?
fluoride. It also dispersed 132 pounds of mercury, 226 pounds of lead and 229 pounds of arsenic. As a recent IUPUI study showed, prevailing winds from the southwest spread those toxins all across the city. The plant also released 1,389 pounds of toxic compounds (ammonia, arsenic, copper, nickel and zinc) into the water. Those discharges don’t include the amounts put into the facility’s coal ash ponds next to the plant. That was another 215,508 pounds of nasty stuff, which is potentially only a ruptured earthen dike away from flooding down the White River. An engineering firm inspected those coal ash impoundments in 2010. It rated them “poor” and listed two of the eight ponds as “high hazard,” meaning that if the containment failed the discharge could cause property damage downstream and possibly the loss of human life. All of that should make us think twice about whether we want to have the plant spewing poisons on us for another two or three decades. Also consider the emissions of tons of nitrous oxides that worsen our smog problems and of carbon dioxide that contribute to global warming. The requested controls will reduce ILG
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some of the air pollution but won’t make it go away and may add to the water and impoundment pollution levels. We should have a say in how our electricity is made. Probably many of you who are IPL customers have chosen its Green Power Option, which at a very small additional cost supports the development of renewable energy in the region as the company buys Renewable Energy Certificates with your contribution. Should you have to breathe all the toxins the company puts out because it remains committed to coal for most of its electrical generation? We may not be able to get the company entirely off coal right away, but we can let people in power know that we want it to head in the right direction by eliminating coal from Harding Street and using more renewable energy to provide our electricity. Contact the chairman of the Indiana Utility Regulatory Commission, Jim Atterholt, jatterholt@urc.in.gov and David Stippler, the utility consumer counselor, dstippler@oucc.in.gov and tell them you oppose IPL’s plan to keep burning coal at Harding Street. And if you are an IPL customer, you should let it know how you feel as well. NOVEMBER 2012
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nature connection by Ashley Crofoot
Our fundamental
ground
Perhaps you’ve heard the term “earthing,” or “grounding”: the therapeutic practice of connecting with the Earth’s electromagnetic (or “bioelectric”) field via direct skin contact with the surface of the Earth, or through conductive materials such as copper wiring, leather, or plant-based fibers. Both the existence of Earth’s bioelectric field, as well as the principles of electromagnetic physics, are no big news in scientific circles. However, with an increasing number of published studies now shedding light on specific health benefits related to these processes, there seems to be a certain buzz around the idea these days. To summarize the theory behind the practice, researchers have found that the Earth acts as a natural reservoir of electric energy, supplying whatever is needed to each organism in order to reach optimum balance. If you have an excess of electrons when you step onto the ground, the excess will be absorbed into the Earth. If you have a positive charge, or a deficiency of electrons, then the Earth will lend you more. This is exactly the relationship at work in “grounded” electrical outlets, which by the same principles prevent excessive and potentially dangerous charges from building up in electrical devices. Experimental researchers have documented positive effects of this Earth-body interaction on virtually every physiological process one can imagine, ranging from the realms of the endocrine, immune and nervous systems, to cardiovascular health and wound-healing mechanisms. What I have not heard mentioned in all the excitement about these findings are the larger
ground beneath your feet, there is a tremendous resource for health and wellbeing. This resource costs no money, requires no expertise on your part, is constantly available and is designed specifically for you. How does it affect you in this moment to simply stand in this recognition? I invite you to take this meditation a step further and actually try out the concept. A simple and effective method is simply to go outside, take off your shoes and feel your feet making contact with the ground, whether on dirt, grass, rock, sand or even tree. Stay here. Pay attention to the soles of your feet, and invite an exchange between yourself and the ground. Allow sensations and inner images to arise. Stay a little longer. When you do move on with the rest of your day, know that you carry this connection with you, in the form of the Earth’s electrons, which continually mediate the life processes in your tissues. I regularly practice barefoot meditation and movement in nature, and also incorporate these methods into my work with others as a therapist and educator. Among many benefits, I find that conscious contact with Earth is both energizing and calming, and is supportive of mental focus, emotional flexibility and creativity on a daily basis. It seems clear that the psychological implications of grounding practices are no less profound than – and ultimately are inseparable from – the physical. To consciously enter into contact with the
In the ground beneath your feet, there is a tremendous resource for health and wellbeing. implications of grounding, not only to our bodies, but also to our embodied minds and spirits; not only to our potential gains from the earth, but also to our cultural perspectives about ourselves in relationship to Earth. These broader implications arise because, to the individual organisms living within it, the regulating effects of Earth’s bioelectrical current are not merely far-reaching, but fundamental and holistic in scope. Pause, if you will, and consider this: In the 20
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Earth in this way is to nurture the felt sense that we belong in the world, on an existential level. The visceral experience of having our needs met by the Earth has the power to transform our images of self and self-in-relationship to the living world. We may come to recognize the Earth as literally our larger body, regulating our internal balance from within its larger functional design – just as the complex chemical, hormonal, and electrical dynamics of our personal bodies keep our individual cells in regulation. I think most of us are aware that we simply feel better when we are regularly getting outside, and certainly there are many reasons why this is so. The research related to “earthing” or “grounding” reveals yet one more dimension of the truth – expressed through countless examples from ecological science as well as all of the great wisdom traditions – that we are not independent from the rest of the world. Rather, individual health is in relation to a larger whole. We can go to this greater “body” at any time to regain not just physiological balance, but also the basis of our sanity, which is our relationship to the bioelectric matrix of the living Earth: our fundamental ground. Ashley Crofoot, MA, RSMT, is a body-based therapist in the Indianapolis area. Her healing approach emphasizes mindfulness, movement, creativity and nature connection. For more information on Ash; public workshops and private therapy offerings; and further readings on related subjects: www.TrueNatureEmbodiedArts. com, or ash@truenatureembodiedarts.com..
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ask renee presents …
Green Presents
and Holiday Presence
Renee’s guide to gifting ‘green’ “THE GREATEST GIFT IS RESTRAINT…” — TRACY, CO-HOST OF WISH-TV’S INDY STYLE (WEEKDAYS, 9 A.M., CHANNEL 8)
Tracy, you make me proud. How many times have you answered, “Nothing,” in response to, “What do you want for Christmas?” or “What do you want for your birthday?” Yet, how many times have you been determined to come up with a gift for a family member or friend just for the sake of giving a gift? In a society of consumption, sometimes we have a hard time following our own wishes. So, the next time someone says they want nothing, honor it! Or, find a way to give them something without giving them stuff. You know, like, make a donation in their honor or give them something practical they can use. And I don’t mean another coffee mug with some clever saying – but a bag of locally roasted coffee might do the trick. Or, perhaps you could give them presence instead… “THE GREATEST GIFT IS PRESENCE.” — SCOTT, MORE EAST DESIGN
The animal lover in your life will howl at delight at the chance to get up close and personal with the big cats at the Exotic Feline Rescue Center , above, or some quality canine time at Wolf Park.
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You know I can’t resist a good play on words! Rather than piling presents under the tree, try giving the gift of your presence this year. Your time is way more valuable than any gadget or gizmo. Give a certificate promising time spent together – whether for a home-cooked meal or a weekend getaway. Here are some of my top picks of fun things to do with a pal that support local businesses here in Indiana – each even has a perfect pairing if you must have something small for your giftee to unwrap. Take the chef on your list to one of the most unique cooking classes Indiana has to offer – an Interactive Art of Marshmallow Making class with 240 Sweet in Columbus, IN. 240 Sweet uses local, all-natural and sustainable ingredients to make handcrafted, small-batch ‘mallows. Make a whole day or weekend of it by doing a tasting at Simons Winery and 450 North Brewing Company, taking a tour of the Miller House, and savoring some “fresh, local, organic” grub at Scotty’s Burger Joint. The City of Columbus has a Go Green initiative with efforts to reduce emissions, energy consumption and waste. (Class: $15) Would the cat-lover on your list rather have another set of crazy cat lady PJs or a chance to ///
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get up close and personal with 200 furry felines? Sponsor a cat at the Exotic Feline Rescue Center in Center Point, IN. Your gift includes a pass to take the recipient to visit the kitties, a.k.a. lions, tigers, leopards, bobcats and more. If you really want your gift to be the cat’s pajamas, stay overnight at the EFRC - watch the tigers from your room and listen to the lions roar. (Admission: $11; Sponsorship/Membership: $50 - $10,000; Overnight: $175)
“… the next time someone says they want nothing, honor it!” Now that the superior species is taken care of… Dog-lovers everywhere are begging for a membership to Wolf Park in Battle Ground, IN. Your gift recipient will get admission to the Park for a whole year, including Howl Nights, an amazing opportunity to howl with the wolves after dark. As if that’s not as exciting as a peanut butter filled Kong, an Adopt-A-Wolf sponsorship allows for you to meet a wolf in person. (Admission: $7; Membership: $35 - $70; Adopt-A-Wolf: $175) Is there any better way to spend the day with a friend than chocolate shop hopping? Travel the Wayne County Chocolate Trail, a self-guided tour of nine stops, including a chocolatier, candy factory, winery, and more. You’ll get free samples along the way with a Chocolate Trail passport, available at the Old National Road Welcome Center. (Free!) Look for other local trip ideas at www.in.gov/ visitindiana. Or visit Half Price Books for a guide of fun things to do in Indiana and commit to checking off at least five before next Christmas. If you have kids who love to find the perfect junk thing (I know my parents had their fair share of figurines, ornaments, mugs, etc.), encourage them to get creative. Have them spend an afternoon making a coupon book filled with presence for mom, dad, grandma or grandpa – a walk in the park, breakfast in bed, an evening of playing games…you get the drift.
Green Presents and Holiday Presence
Bicycle panniers (saddle bags) made from repurposed fabric of the former RCA Dome are available from People for Urban Progress.
TEN GREEN WHITE ELEPHANT AND OFFICE GIFT EXCHANGE GIFT IDEAS WITH A PRICE LIMIT OF $20 - $30
PACT box of socks – a three-pack of organic cotton socks in a cute 100% recycled box. PACT supports imPACT projects with each of their seasonal collections. Sock Boxes support The Empowerment Plan in Detroit, a cool nonprofit that provides services to the homeless population and employs homeless women. ($25-30, available at Stout’s downtown and Indy Swank in Indy, Sole Sensations in Bloomington, and www.wearpact.com.) (Disclaimer: Renee is employed by PACT) A Farmer’s Market goodie bag – pick up some local salsa, pasta sauce and pasta, cheese, baked goods, apple cider, honey or beeswax candles and tuck them into a reusable shopping bag. (Spend as little or as much as you’d like!) Something old and green – every year my family has a white elephant gift exchange and every year my husband’s aunt and uncle are sneaky. They choose a silly gift (I recommend pulling something from the garage sale pile), then tuck a twenty dollar bill somewhere where it can’t be easily seen. After all the gift stealing and trading is over, they show the person who ended up with the “dud” gift that they really got $20! A Taste of Indiana gift box – cheese, chocolate, popcorn, sauces, salsas, Indy Anna’s cookies… Don’t have time to hit the farmer’s market? Order a gift box online. ($25 and up) A couple of trees – The Indiana Tree Project hopes to plant one million trees by 2016. For $10 per tree, you can help prevent soil erosion, produce oxygen, sequester carbon and support wildlife habitat. MailStop Envelope – Catalog Choice provides an envelope that will hold up to 15 pieces of unwanted mail. Send it back to them and they will work to remove you from those mass mailing lists. Post-holiday is one of the worst times of year for junk mail. Catalog Choice will help stop all those unwanted catalogs. ($6.75/envelope) Green Illuminations – the next best thing to having wine in a wine bottle is a beautiful
PACT box of socks organic socks keep your feet on a warming trend, and not the planet.
smelling soy candle. Choose from a variety of essential oil scented soy candles in upcycled beer and wine bottles. ($8-12) Growler and Gift Card – sure, you can recycle beer bottles and cans, but a growler is reusable and supports local brewers. You can find breweries that fill and refill growlers throughout the state. Find a Fair Trade gift made of recycled materials at one of many Fair Trade boutiques in Indiana, including The Welcome Mat in Valparaiso, Just Goods in South Bend, Ten Thousand Villages in Goshen and Mishawaka, One World Handcrafts in North Manchester, Friend of the Third World in Fort Wayne, Global Gifts in Indy and Bloomington, The Village Experience in Broad Ripple, and Nature’s Karma in Carmel. Still stumped? Maybe the answer has been staring at you all along. How about a year-long subscription to Indiana Living Green magazine? ($25)
Sustainably produced clothing from soul-flower.com or air cleaning plants such as a Mother-inlaw’s Tongue are available for the earth-conscious gift buyer.
RENEE’S 2012 CHRISTMAS WISH LIST:
People for Urban Progress Panniers for my bike – made from RCA Dome fabric, Superbowl fabric and upcycled seat belts ($195) Personal care package (any or all of these: Goat Milk Stuff or Earth Mama laundry soap, recycled toilet paper, Preserve razor refills and toothbrushes, Honeysuckle Home soap by Herbal Art, recycled tissues) – this may seem like a lame gift, but I love the idea of not having to shop for these necessities! ($5 - $50) ILG
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Green Presents and Holiday Presence
Man’s best friend goes green By Jennifer Troemner
Looking to clean up the greenie on your list? Earth Mama offers an eco-friendly laundry soap. Find it around Indy or at earth-mama.com
Anything canned from your garden or from a local farmer’s market vendor ($0 - $50) Houseplants from the Indianapolis Museum of Art Greenhouse - I love air-cleaning plants – and low-maintenance plants. The staff at the IMA Greenhouse really know their stuff and can recommend the right plant. You can even pick up an eco planter while there. ($3 - $35) Organic or sustainably produced clothing – shopping web sites that I love include soul-flower. com, sierratradingpost.com, and roozt.com. A donation to the Indianapolis Public Library – that’s my version of a Kindle book gift card. Did you know that you can download eBooks from the library? Of course, donations to tons of different worthy organizations would make my holiday. Reusable canning lids from Tattler - this past summer was my first time using these and, I’m not gonna lie, I was a bit skeptical. I’ve thrown a lot of food away due to improper sealing while canning. I’m pleased to report that they’re working beautifully and now I want more for all of my canning next year! I found one store in IN, near Kokomo, that sells them and I first got mine at a fantastic green general store in Cincinnati called Park + Vine. www.reusablecanninglids.com A cutting board from Dickinson Custom Furniture – made from Indiana hardwoods, often from wind and weather-downed trees. ($9-35) Items in italics are local.
It doesn’t matter whether you’re a dog person, a cat person or a dwarf caiman alligator person. If you’re a pet owner, your four-legged friends are a huge part of your life. Why not make that part of your life a little greener? By their nature, eco-friendly products contain fewer harmful chemicals and additives than less conscious brands, to keep you and your best friend together for years to come.
(earthrated.com), Flushdoggy (flushdoggy. com) and Biobag (biobagusa.com). Unlike reused grocery bags, which will still be around a thousand years from now, biodegradable bags break down within a matter of days or months, depending on the brand. Just remember: if you do compost your animal waste, make sure to use a separate compost pile to nourish anything you intend to eat.
SHOPPING AROUND
GETTING IN THE GAME
Walk your pooch right into 3 Dog Bakery or City Dogs Grocery and let Fido pick out his favorite treats. Both businesses have locations on Mass Ave and in Broad Ripple, and carry a variety of all natural pet food, treats and supplies, and if they don’t have what you’re looking for they’ll point you to someone who does. You can also look online at Eco-dogs.com, Wellnesspetfood.com and Naturalpetmarket.com, and Cloudstar.com. If you’re doing a lot of shopping from different retailers, Amazon.com can have all your orders shipped together to reduce packaging.
Environmentally friendly pet toys are more durable than their more commercial counterparts: the more hardy they are, the fewer of them need to be sent to the landfill. Check out the Orbee-Tuff strawberry (Planetdog. com), a durable chew toy made from sustainable materials, which can be recycled when Fido’s gnawed it to the Great Beyond. West Paw Design features a variety of eco-friendly toys for both dogs and cats, made of recycled fibers and organic cotton. If you’re more of a do-it-yourself-er, stop by at the local farmers’ market and pick up catnip or pet grass to grow in your garden or window box. As an added bonus, planting catnip in your garden is an environmentally sound way of keeping away gophers, chipmunks and other critters that might otherwise munch on your harvest.
WASTE NOT...
Undeniably the biggest source of waste that comes from pets is... well... their waste. When there’s a mess to clean up, most people reach for plastic shopping bags, but there’s a better way. If you’re a cat person, look for biodegradable cat litter. Purr & Simple cat litter (Purrandsimple.com) is made from tree nuts, and can be flushed or composted. Feline Pine litter (felinepine.com) is made from yellow pine sawdust reclaimed from lumber mills, and is also safe to compost. If your best friend is the barking variety, look into biodegradable and compostable doggy waste bags, like No. 2 (barkingitup.com), Earth Rated PoopBags
The Orbee-Tuff strawberry, is a durable chew toy made from sustainable materials.
GETTING COMFY
After a hard day’s play, all your furry friend wants to do is curl up and get comfy. West Paw Pet Beds (westpawdesign.com) are made to minimize waste and stuffed with fibers made from recycled plastic bottles. HarryBarker. com carries a selection of pet beds made from hemp, grown without pesticides and colored with chemical-free dyes. If you’re in a recycling mood, then stuff old clothes and blankets into a Dog Bed Duvet (mollymutt.com). Not only does it keep those old fibers out of landfills, but the familiar scent will help Fido know you’re always close by. For a crafty variation, cut up old clothes and sew a pet bed out of the pieces, and then stuff them with the scrap fabric. GREEN AND GLAM
Your furry friend’s look wouldn’t be complete without a snazzy collar, and polyester is so last season. Look into Eco-dogs.com’s selection of bamboo and hemp fiber collars for style without the waste. Annie’s Sweatshop (anniessweatshop.com) sells all recycled or recyclable collars and leashes, and gives rebates on many of their product if you send in your pet’s old duds to be repurposed into new pieces. Don’t worry about the name, though. No human rights were violated in the making of these collars.
Renee responds to your questions regarding everything green at askrenee@indianalivinggreen.com.
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EVENTS GREEN READS
RECYCLE PARTS: PART PICK
WINTER FARMER’S MARKET
November 2, 6:30 p.m.-8:00 p.m. Free Wheelin’ Community Bikes, INDYCOG and World Bicycle Relief are teaming up to sponsor a recycled bike parts art contest! Interested participants must register online and then on Nov. 2 at 7 p.m. make their way to StutzArtSpace to pick out parts for their creation. Participants then have until March to craft an art project out of the recycled parts. An exhibition of the projects and prize distribution will be held at StutzArtSpace on March 1. A percentage of proceeds will go to charities.
Saturdays, beginning Nov. 10, 9:00 a.m.-12:30 p.m. The Indianapolis Winter Farmer’s Market will begin its season on Nov. 10 and continue every Saturday from 9 a.m. to 12:30 p.m. until April 27. IWFM furnishes a space and atmosphere for farmers, producers, and local residents to connect with one another as they buy and sell meat, vegetables, fruits, baked goods, herbs, and natural cleaning products. Fre e bike parking is available outside the market and IndyGo buses stop within walking distance of the market.
INDIANA NATIVE PLANT AND WILDFLOWER SOCIETY 19TH ANNUAL CONFERENCE
HABITAT FOR HUMANITY TURNS 25!
November 3, 8:00 a.m.-5:00 p.m. The Indiana Native Plant and Wildflower Society will be hosting its 19th annual conference at the University of Indianapolis’ Schwitzer Center on Nov. 3. The conference will feature guest speakers, book signings, vendor and youth displays, and information on the INPAWS. This year’s theme is “It’s All About the Plants.” The day-long conference is open to the public and registration is $60 for members, $75 for non-members, and $35 for students. There are discounts for registering before Oct. 25.
MASS TRANSIT FORUM
November 10, 7:00 p.m.-9:15 p.m. Habitat for Humanity is commemorating their 25 years of service to the Marion County community by throwing themselves a birthday bash. Join fellow Hoosiers in celebrating an organization that has supported Indianapolis for a quarter of a century. Attendees will be treated to an informal, home-style dinner and a program themed around memories and hopes for the future. Volunteers, sponsors and donors will be recognized for their invaluable offering to our community, and special guest speakers will wax on the importance of the over 400 homes this organization has built in the Indianapolis area within the past 25 years. Tickets start at $75 and up, all donations to Habitat for Humanity.
November 8, 7:00 p.m.-8:00 p.m. Interested in learning more about public transportation in Central Indiana and the part elected officials play in maintaining and creating public transit opportunities? Then head over to the Carmel Clay Public Library on Thursday Nov. 8 to hear more about the planning process and efforts to gain more funding for public transportation. This event will be hosted by Carmel Green Initiative and the Carmel Clay Public library. Representatives from Indiana Citizens’ Alliance for Transit (ICAT) and Indy Connect will be present at the event.
24 HOURS OF REALITY
OUR GREEN VALLEY CONFERENCE
November 17, 6:00 p.m.-9:00 p.m. The Indiana Recycling Coalition invites you to join them Saturday Nov. 17 from 6 p.m. to 9 p.m. at the Harrison Center for the Arts to celebrate the Indiana Recycling Coalition and America Recycles Day. The event will include local and organic food, a silent auction, networking, Abdul Hakim-Shabazz as emcee, and a recycled art project crafted during the event. There will also be a presentation by Butler University MBA students. Tickets are $70 for IRC members, $90 for non-members, and $30 for students.
November 9 & 10, 8:15 a.m.-12:00 p.m. Our Green Valley Alliance is hosting its second annual conference November 9th and 10th at the Hulman Memorial Student Union on Indiana State University’s ca.m.pus. The conference will feature educational sessions, cart and vendor sales, Dan Burden as the keynote speaker, OGVA annual meeting, and the Sustainability Plan overview. The main focus of the conference is to address the environmental concerns and interests of Wabash County. Registration is $35 for general public and $10 for students. You can register online at OGVA’s website.
2012 ECO FILM SERIES: WEATHER REPORT November 9, 7:30 p.m.-9:00 p.m. As part of their free Eco Film Series Epworth UMC, Cross & Crown Lutheran Church and the Heartlands Group of the Sierra Club’s Hoosier Chapter will be presenting Weather Report on Friday Nov. 9 at 7:30 p.m. The film explores the many consequences of global warming and creates a tangible image of the devastation. Some themes explored include flood disasters in India, armed conflicts in Kenya brought on by drought, and the inexplicable animal behavior and weather patterns of the Canadian Arctic.
November 14, 12:00 a.m.-12:00 a.m. Wednesday Nov. 14, The Climate Reality Project is hosting the online event, 24 Hours of Reality: The Dirty Weather Report. The Climate Reality Project crew will travel from their home studio in New York City to each of the 24 time zones gathering stories on how climate change has affected communities. The event will feature videos, music, and interviews with the hopes of adding a sense of urgency and sparking new energy towards solving the climate crisis.
REVENT
HEC ANNUAL GREENING THE STATEHOUSE FORUM December 1, 8:30 a.m.-3:30 p.m. The Hoosier Environmental Council will be teaming up with other environmental organizations from across Indiana to host the 5th Annual Greening of the Statehouse. The event will focus on identifying strategies and tactics to improve the environment for the 2013 Indiana legislative session. Some topics of discussion include the summer’s drought and overall climate change. The keynote speaker will be Minneapolis broadcast meteorologist Paul Douglas, an outspoken critic of the GOP’s denial of climate change. The event is $10 for students and $20 for the general public. ILG
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NOVEMBER 2012
HAWKS IN FLIGHT
Pete Dunne, David Sibley & Clay Sutton Houghton Mifflin Harcourt 2012; $26
w You can surmise any book we review in this space would make for a great gift for a loved one, but as we careen headlong into the holiday gift giving season, it’s all the more true. And so we present this magnificent tome, an homage to that most bodacious bird, the hawk. Okay, I like owls, too, and indigo buntings and … admittedly, the list is endless. But hawks, jeez, aren’t they the very symbol of freedom? Floating high above, wafting on invisible breezes, wings stretched, searching … for cute mammals to eat! Here’s your book, then. Beautiful black and white drawings, stunning color photographs, easy-tonavigate categories, and that most rare of things, a sense of humor. Witness this passage: “Birds then, as now, were skittish and uncooperative creatures, suspicious of humans and their motives, and not inclined to tolerate prolonged scrutiny or close approach. Shooting the bird overcame these obstacles…. This was a very workable, very dependable system. But it had its drawback. Most obviously, it was rough on the bird.” Hawks in Flight is a second edition, published two dozens years after its initial run. In addition to the delightful aesthetics mentioned above, the new edition adds 11 species to the mix, including the California Condor and the Aplomado Falcon. Throughout, you’ll see the birds in various aspects of flight, from below, from above, and even diving toward their dinner. What makes this book especially useful to hawk-lovers everywhere is its emphasis on identification-at-a-distance. After all, you don’t want to shoot a bird to get a good look at its species. That would be a bit rough on the bird, don’t you think? — JIM POYSER
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This holiday season shop small really really small
Shop with us Small Business Saturday, Nov. 24th.
Earth Mama Compost... Keeping compostable food waste out of the trash and putting it to good use for local farmers. Pickup available at your home or business. More at Earth Mama Compost-dot-com.
(317) 759-4589 info@earthmamacompost.com
GREEN MARKETPLACE To advertise in Green Marketplace, contact Robert Barnes at 317-808-4611 or RBarnes@IndianaLivingGreen.com
Homemade & Fair Trade
Pets Pet Esoteric Healing with Lynne Hirschman. Remote 30-minute sessions allow your pet to receive treatment without leaving home. Since 1998. Call 317-205-9020.
Health & Wellness
Heartland Family Farm 1949 Sunny Acres Drive Bedford, IN Chemical free, custom grown heirloom and European fruits and vegetables for professional chefs. Produce of exceptional quality and flavor for the home chef. CSA shares available summer/winter.
Community
Celadon Road with Amy Smith localharvest.org/heartland-fam- Olry Photography Selling organic, eco-friendly, ily-farm-M9428 Eco-Friendly Wedding, Enand fair trade personal and gagement & Event PhotograOrganic cotton sheets, towels, home care products. Shop, Products & Services phers kitchen linens. Also recycled host, or sell. Proud to be certified members glass and paper items. Excelof Greener Photography’s lent place for green wedding myceladonroad.com/17906/ Leadership Circle registry. Brands include Coyuolryphotography.com chi, Green Glass, In2Green, Relief from Chronic Pain Manual Therapies including bambu and more! Organic Foods craniosacral work. honeysucklehome.com/ Serving clients since 1985. Lynne Hirschman, MS, PT. 317-205-9020.
Litterally Divine Toffee and Truffles Natural chocolates made with organic and locally sourced ingredients. Found at Traders Point Creamery Green Market litterallydivinetoffee.com
For Curious Minds Age 3-7 Located Just 10 Minutes From Downtown 317-847-1077
Local Farms Offering retail sales of cloth diapers and accessories, gift sets, baby slings, and natural parenting products. We provide oneon-one diaper consultations, local workshops, and on-line gift registries. ecologicalbabies.com
Endangered Species Chocolate chocolatebar.com/ Endangered Species Chocolate is committed to providing premium, ethically traded, all-natural and organic chocolate bars. 10% of net profits are donated to support species, habitat and humanity. Indulge in a cause.
Community Supported Agriculture Local Fruit, Produce and Eggs Make a change to 100% local farm produce this season Certified Naturally Grown! FarmIndy.com csa@farmindy.com 317.373.4081
The Master Montessori School of Indianapolis Call Today Year-Round Affordable Preschool and Kindergarten
Place your ad for as little as
An Indy Food Co-op store, Pogue’s Run Grocer is a fullservice natural and organic grocery featuring affordable, fresh, healthy, and locally-produced products. poguesrungrocer.org
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$
Add a logo for $15
Contact Robert Barnes
317-808-4611
or RBarnes@ IndianaLivingGreen.com
Ask As sk Re Rene Renee neee Sw Sweany, of Green Piece Indy, a question about living in an environmentally friendly way and get an eco-friendly answer! Green Piece Indy is now Ask Renee. Receive these green tips in your inbox twice a week when you subscribe to the newsletter through Indiana Living Green.
Sign up for ASK RENEE
at indianalivinggreen.com ILG
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THE PANIQuiz
ASK
RENEE
Got a question for Renee? askrenee@indianalivinggreen.com
The ApocaDocs’ Pre-Apocalypse News & Info Quiz (PANIQuiz) tests your knowledge of current environmental news. Brought to you by the ApocaDocs, Michael Jensen and Jim Poyser. Check your results (at the bottom), then see www.apocadocs.com to find out more.
Q: What happens
Tara Dear Tara, Once upon a time when recycling wasn’t such a refined process, a nonrecyclable item mixed with recyclable items could contaminate the entire batch. Now, companies like Republic have a system that prevents such waste and makes the process much easier for us as consumers. Republic has two Materials Recovery Facilities, or MRFs (pronounced “merf” in the biz), in Indianapolis where all residential recycling goes. There, they hand sort all materials. That means if someone tosses trash in your recycling bin when it’s at the curb or if you accidently include something that’s not recyclable, it will be removed before being baled and sent off for recycling. This DOES NOT mean that you should just put everything in the recycling bin and let them do all the work, though. If a particular household tends to have more trash than recyclable materials in their bin, their account will be flagged and they will be notified. Don’t be that guy. For more details about Republic’s MRFs, visit their web site www.indywaste.com where you can find interesting facts and figures about recycling in Indianapolis. If you live outside of Indianapolis, you’ll want to check with your recycler to find out how they handle sorting. Piece out, Renee 30
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1. What did three sailors recently do to highlight climate change? a. Sang “There is nothing like a dam” to Chinese authorities. b. Sailed across the Great Garbage Patch. c. Joined Greenpeace in anti-whaling efforts. d. Ate organic while on shore leave. e. Sailed across the Northwest Passage.
2. What, according to scientists, may force the world into vegetarianism? a. Food shortages b. Animal conspiracies c. Growing consciousness d. Jane Friggin’ Fonda e. PETA
3. What have scientists come up with to battle invasive bark beetles? a. Sonic waves b. A bomb that only hurts beetles, not trees c. Pheromones d. Trained chipmunks e. Trained mosquitoes
4. According to an Australian researcher, which of the following do skeptics believe? a. The Apollo moon landings never happened. b. Smoking does not cause cancer. c. Climate change is a hoax perpetrated by corrupt scientists. d. Princess Diana’s death was not an accident. e. They believe all of these -- and even more crap.
5. What energy source could exceed our current global power demand -- by 100 times? a. Bug detritus as biofuel b. Denial rationales as biofuel c. Wind d. Captured methane from digestive systems e. Captured methane from landfills
6. Why don’t we hear about the harassment of scientists in countries other than the US? a. Because we aren’t paying attention. b. Because they aren’t harassed anywhere but the US. c. Because we don’t want to hear. d. Because skeptics are jailed in other countries. e. That information is suppressed by well-funded scientists.
7. These days, what are America’s young people using instead of the automobile? a. Telecommuting b. Their parent’s automobile c. Their feet d. Social networking e. Buses
8. What did Halliburton lose in a Texas desert? a. Dick Cheney’s wristwatch b. Its self-respect c. Fracturing contract d. Its virginity e. A radioactive rod
9. What stopped Shell in the Chukchi Sea one day after they began drilling? a. A small earthquake b. Ululating polar bears c. Common sense d. Greenpeace activists e. Drifting ice
10. What happened to the Whanganui River in New Zealand? a. It became a person. b. It turned red. c. It was mispronounced. d. It caught on fire. e. It ran dry.
Correct Answers: Answers: 1. (e): Sailed across the Northwest Passage. (LA Times); 2. (a): Food shortages (London Guardian); 3. (c): Pheromones (Discover); 4. (e): They believe all of these — and even more crap. 5. (c): Wind (Carnegie Institution); 6. (b): Because they aren’t harassed anywhere but the US. (InsideClimate News); 7. (d): Social networking (CNN Money); 8. (e): A radioactive rod (London Guardian); 9. (e): Drifting ice (Anchorage Daily News); 10. (a): It became a person. (TakePart)
when trash that is not recyclable is placed in the recycle bin (whether on accident or ignorance)? We use Republic. Does that mean all the recycled stuff gets tossed in the trash or is someone at Republic sorting through and separating the recyclable stuff from the stuff that is not supposed to be there?
NOVEMBER 2012
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ILG
Look for the December issue of ILG on stands Nov. 26
Our December stories focus on health & wellness.
ILG
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