into the garden, I had grown enough for 230 individual servings of salad. And by that time, the tomatoes, zucchinis, and pepper plants had nearly filled in the bed.
A Living Spreadsheet Although I’ve grown hundreds of varieties of vegetables over the years and kept rough notes, this garden was different. My co-author Cathy created spreadsheets for each type of plant, and we kept meticulous records each time we harvested. We recorded amounts in pounds and ounces, as well as the number of fruits (for each cultivar of tomato, zucchini, and pepper) or handfuls (for lettuces and basil).
The Investment: Time and Money This 100-square-foot plot took about eight hours to prepare, including digging the area, amending the soil, raking it smooth, placing stepping stones, digging the planting holes, adding organic fertilizer, and setting the plants and seeds in the ground. On planting day, I installed homemade tomato cages (store-bought ones are never tall or sturdy enough) and
In her garden, the author grew (from left) ‘Celebrity’ tomatoes on the green trellis; two basil plants in front; ‘Raven’ zucchini with three chard plants behind it; ‘Musica’ string beans on a tipi; an arbor with ‘Early Girl’ tomatoes; two collard plants; and two ‘Blushing Beauty’ bell peppers.
• 18 lettuces: six ‘Crisp Mint’ romaine, six ‘Winter Density’ romaine, and six ‘Sylvestra’ butterhead • Six bell peppers, which are often luxuries at the market when fully
Luscious homegrown tomatoes, spicy basil, robust squash, and always-prolific zucchini were harvested from Creasy’s 100-square-foot garden bed. 6 MOTHER EARTH NEWS • PREMIUM GUIDE TO LIVING ON LESS
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colored: two ‘California Wonder,’ two ‘Golden Bell,’ one ‘Orange Bell,’ and one ‘Big Red Beauty’ • Four zucchinis: two green ‘Raven’ and two ‘Golden Dawn’ The only plants I grew from seed were the zucchinis. Hindsight is always 20/20: I should have thinned each of the zucchini hills to a single seedling, but I left two in each hill. As a result, I needed to come up with creative uses for zucchini, including giving them away as party favors at a dinner I hosted. It looked a bit barren at first, but the garden flourished—especially the lettuces. Within several weeks, I started picking outer leaves for salads for neighbors and myself. The weather forecast predicted temperatures in the upper 90s; I was heading out of town and feared the lettuces would bolt, so I harvested the entire heads earlier than I normally would. Within about a month of transplanting the lettuces
drip irrigation. And I mulched well— a thick mulch is key to cutting down on weeding, which is the biggest time waste in the garden, in my opinion. We hand-watered the bed for a few weeks to allow the root systems to grow wide enough to reach the drip system. Three times during the first month we routed out a few weeds, which was only necessary until the plants filled in and shaded the soil. Tomatoes in my arid climate are susceptible to bronze mites that cut down on the harvest and flavor. To prevent mites, we sprayed sulfur in mid-July
and again in mid-August, which took about 30 minutes each time. In rainy climates, gardeners often need to prevent early blight on tomatoes. To do so, rotate tomato plants to a different area of the garden each year and mulch well. After the plants are a few feet tall, remove the lower 18 inches of leafy stems to create good air circulation. For the rest of the season, we tied the tomatoes and peppers to stakes as they grew upward, cut off the most rampant branches, and harvested the fruits. The time commitment averaged about an
Getting the Most Food from a Small Area
ROSALIND CREASY (4)
The first season I grew the following: • Two tomato plants: ‘Better Boy’ and ‘Early Girl’ • Four basils (expensive in stores but essential in the kitchen)
Even after factoring in the expense of some plants and fertilizer, a small garden can still save you big bucks on groceries.
Choose indeterminate tomatoes. They keep growing and producing fruit until a killing frost. (Determinate varieties save space but ripen all at once.) In spring, plant cool-season vegetables, including lettuce, arugula, scallions, spinach, radishes, mesclun, and stir-fry green mixes. They are ready to harvest in a short time, and they act as space holders until the warm-season veggies fill in. Grow up. Peas, small melons, squash, cucumbers, and pole beans have a small footprint when grown vertically. Plus, they yield more over a longer time than bush types. Plants such as broccoli, eggplant, peppers, chard, and kale are worth the space they take for a long season. As long as you keep harvesting, they will keep producing until frost.
Author Rosalind Creasy in her landscaped Northern California vegetable garden.
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cooker, start the stock by covering the food scraps with water, and then cook on low for 12 to 24 hours. Freeze the small odds and sods of hard cheeses, such as Parmesan, cheddar, Swiss, and Gouda. When you have a bagful, thaw them and whiz them together in a food processor or heavy-duty blender along with half the cheeses’ weight in butter and a tablespoon or two of brandy. You’ll then have potted cheese spread. —Robin Mather
When your hens lay a surMake friends with your freezer to keep your leftovers fresh. Label each container with its contents and the date to fend off forgetfulness. plus of eggs, whisk them up and freeze them raw in conI never throw out the tops of celery tainers with ⅛ teaspoon salt or 11⁄2 teausually a cup or half-cup—and use it stalks. Instead, I dehydrate them and spoons sugar for every four beaten yolks for cooking. It’s even better to go ahead grind them up to use as a seasoning. to keep them from becoming sticky. and sour it before freezing by adding —Jessica Kaml Label each container with the number of 1 tablespoon of vinegar or lemon juice eggs inside. The eggs will come in handy per cup, and then to treat it as butterI chop up the outer leaves and stalks in winter, when fresh eggs are scarcer. To milk. Use it in pancakes, muffins, quick of cauliflower and use them in soups thaw, place the containers in the refrigbreads, and other baked goods that call and stir-fries. —Ros Tosi erator overnight, and then use the eggs as for buttermilk. you would fresh eggs. —Roberta Bailey Save bones and vegetable scraps in the My favorite way to use leftover freezer to make stock. You can also freeze mashed potatoes is to make potato Freeze milk that’s on the edge of bits of cooked roasts, chicken, pork, etc. pancakes for breakfast. Here’s how: turning sour in recipe-sized portions— After you have enough to fill your slow
While about a tablespoon of oil or butter is heating up in a frying pan, mix rosemary, salt, and pepper with the chilled mashed potatoes, and then shape them into patties. Dredge the potato patties in flour for a nice crust, and then fry them up into potato pancakes. I enjoy them with eggs, Brussels sprouts, and coffee. I put cut-up chunks of stale bread in the freezer until I have about 1 pound. When I’m ready to use the pieces of bread, I fetch them out of the freezer, let them defrost a bit, and then bake them with raw eggs, vegetables, cheese and a bit of cream to create a satisfying strata. —Hannah Kincaid
Finely chopped vegetables, such as broccoli, cauliflower, squash, peppers, or potatoes Chopped greens, such as spinach or kale Finely diced garlic, onions, or shallots Olive oil Cooked beans Diced, shredded or ground meat, such as seasoned hamburger, chicken, roast, or steak Cooked grains, such as brown rice or millet Salt, to taste Herbs, such as cilantro or chives Spices, such as cumin, chili powder, or paprika Enchilada sauce Enough corn tortillas to hold ingredients Cheese, such as cheddar, pepper jack, goat cheese, or queso fresco
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flour has browned. Chop your vegetables, including the whole tomatoes, and add them to the pot. Fill the pot with stock or water until the veggies and meat are covered. Bring to a boil, and then reduce heat. Add barley and spices. Simmer on low until the barley is cooked and the vegetables are soft, about 45 to 50 minutes. —Caleb D. Regan, former editor at Grit magazine
FOTOLIA/MONART DESIGN
My wife, Gwen, makes a soup/stew—we call it “stoup”—that’s great for using vegetables that are close to turning. These ingredients are just a suggestion; you can use any vegetables you may have. Yield: enough servings for an army.
Brown the beef in a large stockpot over medium-high heat. Drain the excess fat, sprinkle flour over the beef, and cook, stirring, until
I save the last pieces of fruit that no one wants to eat, such as the final few grapes, strawberries, or blueberries. I keep them in the freezer, and then a couple of times a year, I haul them out, put them all together in my food processor, add a little sugar and a little pectin, and voilá!—it all becomes some of the best jam you’ll ever taste. If you don’t believe me, just ask any of the recipients of my special mixed-berry jam! —Cindy
Really ripe fruit that we aren’t able to eat goes into the blender. Blend 2 cups of fruit, 1 tablespoon of sugar if needed, and 1 teaspoon of lemon or lime juice, and then put the mixture into molds and freeze for fruit popsicles. My personal favorite is 1 cup of nectarines or peaches mixed with 1 cup of strawberries. Sometimes, if I have extra pie crust, I’ll make mini-pies with the fruit, too. —Stephanie Figg After squeezing limes or lemons, I freeze them to later stuff into a chicken before I roast it. This imparts a citrus flavor and also helps keep the meat moist. —Sarah Matteson
This one-pan classic is perfect for incorporating all kinds of vegetable scraps and other “extras” you may have lying around. Make sure you have good tortillas and enchilada sauce, but other than that, you can put practically anything inside enchiladas and end up with a delicious meal. Here are some ingredients I’ve added and loved, most of which are optional.
Beef ‘Stoup’
3 pounds ground beef or stew meat 1⁄4 cup white flour 3 cups whole tomatoes 8 carrots 1 bunch celery Potatoes, squash, zucchini, corn or any other veggies on hand, about 1 cup, chopped Beef stock or water 1 cup barley Spices or dried herbs, such as basil, oregano, Greek seasoning, black pepper, thyme, or garlic powder
I turn dry bread into breadcrumbs, or I cut it into cubes and season it with garlic, butter, and herbs for homemade croutons. —Janette Hartman
Loaded Enchiladas
DREAMSTIME/ROBYNMAC; TOP: ISTOCK/WWING
Reuse cooking oil several times by straining it after each use. Place a funnel in the mouth of a canning jar, and then line the funnel with a paper coffee filter. Slowly pour cooled oil into the funnel, and allow it to filter through and drip into the jar. Put a lid on the jar and store it for your next use. You can save the oil-soaked filter to start a fire in your fireplace or fire pit. —Mary Ann Wall Yancey
In a large pan, sauté any raw ingredients in olive oil until tender. Chop cooked items—such as steamed broccoli, baked potatoes, roasted squash, or leftover meat—into small pieces and add them to the pan, along with any cooked grains. After everything is combined, season the mixture with salt, spices, and herbs to taste. Next, pour some enchilada sauce into a baking pan large enough to hold the number of enchiladas you want to make. Coat tortillas with sauce on both sides, and then place a bit of your filling on each tortilla. Sprinkle on some grated cheese, and then roll
up the tortillas and arrange them in the pan. Pour the rest of the enchilada sauce over the top, cover the pan, and bake for 25 minutes at 350 degrees Fahrenheit. Pull out and uncover the dish, and sprinkle the top of the enchiladas with a bit more cheese. Bake them for 5 minutes more, then serve. If you have extra filling, store it in the fridge, then eat it with a bit of cheese melted over the top sometime in the coming days. You can do practically this same thing with lasagna. Just layer your tomato sauce, cooked lasagna noodles, a cheese/herb blend, and your anything-goes filling mixture in a pan and bake it for 30 minutes or so at 350 F, until bubbly. Or, consider adding your leftovers to a pot of noodles along with tomato sauce for a hearty spaghetti. —Shelley Stonebrook, former editor at MOTHER EARTH NEWS
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What to Tap A walk through your backyard or woodlot will give you a good idea of your sugaring possibilities and limitations. While paper birch (Betula papyrifera) is the most commonly tapped birch, all birches in the Betula genus will work. On my property, I happen to have mostly gray birch (Betula populifolia), which is small and short-lived but makes wonderful syrup. If you’re in the Midwest, Northeast, or Southeast, chances are good that you have walnut (Juglans spp.) or sycamore (Platanus occidentalis) trees nearby. Regardless of the species you choose, realize that making syrup requires a significant time investment. To get just one gallon of syrup, you’ll have to process about 40 gallons of sugar maple or walnut sap, or as many as 100 gallons of birch or sycamore sap! Also, be mindful that tapping creates a wound that may harm the tree and render it less valuable for other purposes, such as lumber production. This is particularly true for walnut because it’s a high-value wood. You could tap only those trees that have poor form and aren’t likely to be used for lumber. Another approach is to tap a few dedicated sap trees, knowing they won’t yield commercial lumber but will make great syrup. How many taps can you put into a tree without hurting it? Relatively little research has addressed this question for nonmaple species, but commercial producers have erred on the side of caution. Most recommend a minimum 8-inch diameter tap at 41⁄ 2 feet above the ground and just a single tap for all but the largest trees. An exception would be birch trees, such as gray birch, which are naturally small and short-lived. My tap for these trees may be as small as 5 inches in diameter, and then I’ll cut the stem under a coppice regeneration system.
PRODUCE SYRUP
from Birch, Walnut, and Sycamore Trees
When to Tap
By Brett McLeod
P
erhaps the greatest disappointment when first exploring my woodlot was the realization that not a single sugar maple tree exists on the entire homestead. While I’m fortunate enough to have a neighbor who allows me to tap his sugar maple trees, I found myself looking for other opportunities to produce more food from the forest. I began to explore birch syrup production, which I first encountered when I lived in Southeast Alaska. After birch syrup, I quickly discovered an entire world of saps and syrups derived from more than 50 tree species around the world. 42 MOTHER EARTH NEWS • PREMIUM GUIDE TO LIVING ON LESS
opener: istock/showcake; right: Brett McLeod (3)
42-44 Make Syrup From Birch Walnut and Sycamore Trees.indd 42-43
Sweet or Savory? As you explore syrups, you’ll see that they’re subject to just as much enthusiasm as craft beer, with styles varying by region and maker. You’ll also find that while we use the term “syrup” to describe any tree sap that’s condensed, not all syrups are sweet. Birch syrup, for example, has a savory and almost spicy flavor, well-suited for use as a demi-glace over wild game or for a salad dressing. Walnut, however, has a sweet, nutty taste, and the flavor becomes stronger later in the tapping season. The first run of sycamore syrup is usually very light, resembling honey in both appearance and taste. Late-season sycamore syrup has a distinct butterscotch flavor.
BRETT MCLEOD (3); OPPOSITE: ISTOCK/SHOWCAKE
Want to branch out from maple? Use this guide to decide which trees to tap and learn how to process tree sap into both sweet and savory syrups.
Drill at a 15-degree, upward angle to allow sap to flow more easily.
Before inserting taps, sterilize the taps and drill bit by boiling them in water.
Birch. Tapping birch is popular partly because tapping season immediately follows maple sugaring season. In maples, freeze-thaw cycles produce stem pressure, causing sap to flow, but birches pump sap based on root pressure after most of the snow has melted and the soil has adequately warmed. This allows commercial producers to extend the season by up to six weeks. In most parts of the country, this means birch sugaring season extends from mid-March to the end of April. Walnut and sycamore. Like sugar maples, both walnut and sycamore trees rely on nighttime temperatures below freezing and daytime temperatures above freezing for sap to flow. These temperature swings create pressure in the trunk of the tree, thereby causing the sap to “run.” In most parts of the Mid-Atlantic and Midwest, this process begins in early to mid-February.
Tapping and Harvesting Tapping. The basic process for tapping birch, walnut, and sycamore trees is the same as it is for maple trees. Select a healthy tree with a large crown. Avoid old wounds and signs of decay, such as mushrooms or conks growing on the tree. Because tapping the tree will create a new wound, make sure your drill bit and taps are clean to avoid introducing bacteria
Each stem of this paper birch tree is capable of supporting one tap. WWW.MOTHEREARTHNEWS.COM
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Reap the Garden & Market Bounty
HOW TO DRY FOOD
Dry the harvest to stock up on homegrown snacks and convenience foods for year-round eating.
By Barbara Pleasant
M
any gardeners freeze, can, or give away surplus zucchini and tomatoes, but what about drying them? Not only is drying a delicious way to preserve and concentrate the flavors of your fruits, veggies, and herbs, but if dried, produce requires little
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space—and no electricity—to store, so you can enjoy it in fall and winter, too. Last year I dried peppers, squash, garlic, and quite a few cherry tomatoes, which brought much comfort when a power outage pushed my frozen treasures to the brink of thaw. The biggest revelation came in early spring, when I began using dried foods as other stockpiled veggies ran low. I discovered that cooking with home-dried foods is as easy as cooking with packaged convenience foods, at a fraction of the cost. Sweet dried fruits and crunchy veggies are great in meals, but they’re good enough to enjoy as snacks, too. What can you dry? From tomatoes and beets to sweet corn and green beans, almost any vegetable that can be blanched and frozen is a likely candidate for drying, along with apples, strawberries, peaches, and most other fruits. In times past, people waited for a spell of dry, breezy weather to dry bunches of herbs or peppers threaded on a piece of string. The first dehydrator I ever used was a parked car (just lay the goods on the dash or under the rear window). You will need only a warm oven to
DAVID CAVAGNARO (2); TOP RIGHT: EBEN FODOR
If you don’t have a garden, stock up on in-season produce from a farmers market to dry at home. You can dry almost any fruit or vegetable you enjoy eating.
dry a basket of shiitake mushrooms, but unless you live in an arid climate where sun-drying is practical, you’ll eventually want a dehydrator. David Cavagnaro compares plug-in options in “Choosing a Food Dehydrator” (goo.gl/qNSkDn), and Eben Fodor shares his expertise on how to build simple, nonelectric food dryers in the article “Build a Solar Food Dehydrator” (goo.gl/4y8kPG). (For a lot more options, see www.motherearthnews. com/solar-food.) But back to the food. Do you want the simplicity of scalloped potatoes from a box—but homegrown? Or how about the makings for dozens of pasta salads in which everything but the noodles came from your garden or a local farm? With a stash of dried foods you really can drag through the door after work, set some dried veggies to soak, and then flop down for a few minutes, talk to the kids, or change your clothes. By the time you’re back in the kitchen, you’ll be greeted by plump, pre-cut, organically grown veggies ready to be stir-fried, sautéed, simmered, or tossed with dressing for a fast salad. You’ll see that drying foods
to stockpile is one of the easiest ways to achieve a local diet. Back to the money. Organic convenience foods have their place in busy lives, but you pay for the time and energy involved in their creation. You subsidize the growing, drying, packaging, shipping, and marketing, and it all adds up to some hefty retail prices. A dried organic vegetable soup kit costs $2 to $3, and a frozen entrée can push $5. The organic “skillet dinner” category runs somewhere in between, and it’s a great example of a situation where you could make your own for about 50 cents using home-dried foods. Drying peppers and herbs can save you big bucks at the spice rack, too. And if you make your own smoky sweet paprika or hot pepper blend, your cooking improves as you discover new ways to use the blends to punch up your favorite dishes.
Drying with Attitude In Lanesboro, Minnesota, organic gardener and food-drying expert Mary Bell thinks people should look at food drying with a creative eye. Bell has invented what can only be called new foods, such as succulent “half-dried tomatoes” seasoned with basil and thyme or “Can’t-A-Loupe Candy”—chunks of cantaloupe seasoned with ginger and powdered sugar before drying. To deal with bountiful crops of hard-to-preserve eggplant, she figured
out how to cut eggplant into strips, soak them in a salt/lemon juice solution and dry them into pasta-like strands. For overripe zucchini, she marinates thin slices before drying them into chips. According to Bell, the principle behind her book Food Drying With an Attitude (available at www.motherearthnews.com/ store) is sustainability. “I want everybody to have food they can supply for themselves year-round,” Bell says. “Drying can provide a way to use things you already have instead of buying from some other place.” Bell removes ribs from big kale leaves, dries them raw, and crushes them into a jar to use as all-purpose potherbs. She also sells them at her farmers market booth alongside her locally famous fruit leathers and dried tomatoes—a springtime treat that satisfies customers’ appetites for fresh flavors. WWW.MOTHEREARTHNEWS.COM
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8
EASY PROJECTS FOR INSTANT ENERGY SAVINGS
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Prioritizing the Projects When you start scrutinizing any group of energy-saving projects, you’ll likely find a huge difference between them in
Energy Reduction Per Year
CO² Reduction Per Year
Personal computer power management
$27
$178
1,780 kwh
3,560 lbs.
Install compact fluorescent light bulbs
$50
$117
1,170 kwh
2,340 lbs.
Seal and insulate heating ducts
$45
$75
940 kwh
480 lbs.
Reduce infiltration losses (seal home’s air leaks)
$50
$156
1,980 kwh
1,010 lbs.
$5 to $20
$63
630 kwh
286 lbs.
Insulate windows with Bubble Wrap
$38
$75
960 kwh
490 lbs.
Eliminate phantom electrical loads
$70
$57
570 kwh
1,140 lbs.
Use electric mattress pads
$125
$186
2,320 kwh
1,150 lbs.
Total
$410
$907
10,350 kwh
10,456 lbs.
Vent dryer inside during winter
ISTOCK/MIKE CLARKE
C
utting your home energy use is the best of win-win deals: It lessens your carbon footprint while simultaneously saving you big bucks on your energy bills. That’s especially exciting if you consider that many home energy improvements are fast and easy to do, and that they’re also inexpensive. Often the savings from an individual project will be small, but if you start putting them together, they add up quickly. My family set a goal of halving our total energy use, energy costs, and greenhouse gas emissions, and we were able to meet that goal through this series of simple projects. We found these reductions in our energy use easy to accomplish without making any significant lifestyle changes. The details: We decreased our total energy use from 93,000 kilowatt-hours (kwh) per year to 38,000 kwh per year. (We calculated the kwh equivalent for all energy sources, such as propane.) This saves us $4,500 per year in energy costs, and it has
reduced our carbon dioxide (CO₂) emissions by 17 tons! Our rate of return on the money we invested in these efforts was more than 50 percent—tax-free. Altogether, we took on 22 different projects, including two solar heating efforts that have also appeared in M E N (see “Solar Heating Plan for Any Home,” goo.gl/2Rq78J). You can find specifics about all of the projects we’ve done at our Montana home on my website, www.builditsolar.com, but the ones I’ll explain in the following pages are the fastest, most accessible of the lot. These eight DIY projects cost about $400 and will save at least $9,000 over the next 10 years! (EDITOR’S NOTE: Numbers will be different in today’s market; this article was written in 2008, but the concepts continue to apply.)
Savings Per Year
The Top 8 Projects
Implement these inexpensive strategies to reduce your carbon footprint and slash your energy bills. Spending $400 once could save you $900 per year! By Gary Reysa
Initial Cost
terms of bang for your buck. In our case, the simple things— such as controlling the amount of power that our computers use and implementing basic insulating strategies—were the ones that resulted in especially good payback. On the other end of the spectrum, the solar photovoltaic project we intend to do in the future will cost as much as all 22 of our other projects combined, yet it will only account for 2.5 percent of the total energy reduction we’re aiming for. Why was the total payback on these smaller-scale, simpler projects so good? These were the keys to our success: • We dedicated time to doing quite a bit of homework before we got started. We evaluated each project for what it would cost us and what it would save us, and we threw out the ones that wouldn’t pay well. • Some projects cost almost nothing but returned big savings— you can see on the chart above that several paid for themselves many times over within just the first year. Such projects tend to increase the average return of the overall effort. • We are do-it-yourselfers, and this can make quite a difference in the costs involved in some projects. • Some of our energy improvements qualified for rebates
or tax credits, which further reduced the amount of money we had to spend to do them.
Electricity, Coal Plants, and Greenhouse Gases Beyond purely the monetary savings, there’s another important reason to undertake these energy-saving projects. Cutting down on electricity consumption is particularly effective in reducing greenhouse gas emissions. Unfortunately, in the United States, most of our electricity comes from inefficient coal plants. Coal is a high-carbon fuel, and, compared with other sources of energy, coal-fired plants produce a lot of carbon dioxide relative to the amount of energy they generate. If you want to reduce your contribution to greenhouse gases, you’ll likely find many hundreds of kilowatt-hours that can be saved easily and cheaply with minimal lifestyle adjustment. We get our electricity from a coal-fired plant, so all of the projects we did significantly reduce the amount of greenhouse gases we produce. Notice that the projects that saved electricity cut down greenhouse gases by about 2 pounds of carbon dioxide per 1 kwh of energy saved. For example, putting our two home computers on a power diet saved nearly 1,800 kwh per year and 3,500 pounds of greenhouse gases. WWW.MOTHEREARTHNEWS.COM
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