Issue 3
October 2012
In This Issue: Sustainable Careers Athens Farmers Market..................................03 Personal Sustainability.....................................04 Zero Waste 5K.................................................06 Living Tips..........................................................08 Local Food..........................................................09 Sustainability Report........................................10
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Green Tech…………......................................11 Energy………....................................................12 Perspectives………..........................................13 Opportunities……….......................................15 Mini Grants..……..............................................17
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Expressions.........................................................20 Recipes................................................................27 Where Are They Now?..................................29
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On The Cover
Cover Photo: Megan Graver Mini pumpkins at the Athens Farmers Market.
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From the Director Through academics and co-curricular programming, Ohio University works to provide students with the opportunity to better understand how they can be positive contributors to a local economy and a thriving community. In an effort to better highlight our commitment to personal and professional development through sustainability, we are dedicating this issue of Routes to local and sustainable businesses and professions. It is important for all students to understand their deep connection to sustainability early in their academic careers. A strong, grounded personal definition of sustainability takes a long time to form and we want to offer the guidance they need to find that definition. By framing one’s academic experience through the lens of sustainability, we believe that a student is able to set him/her self up for success in a future job search. Locally owned businesses are the heartbeat of a community; sustainable business practices are integral in our understanding and definition of our community, selves, economy and environment. I am humbled by the exceptional students and professionals in Southeast Ohio who are committing their time and energy to the sustainable development of the region. In this issue of Routes, we are fortunate to be able to highlight various individuals, hobbies and businesses that are impacted by sustainability-related issues; former students who have jump-started their careers through sustainability, local businesses or OU units that are making strides in their sustainable efforts; and, sustainable living practices that allow us to support a local economy while still saving money. Professional development through sustainability is an everyday reality in the Office of Sustainability (OoS). If any of the discussions in this issue of Routes are of interest to you, I encourage you to contact us. We have a robust volunteer and internship program in our office that can enhance your professional skills and your understanding of how sustainability will impact your career.
Routes Magazine Director Annie Laurie Cadmus
Editors Megan Graver / Reporting and Outreach Jaymie Tighe / Special Communications
Contributors Emily Kuzmick / Photographer & Writer Austin Stahl / Writer Liz Emley / Writer Bekky Hobson / Writer Pronoy Rai / Writer Patricia Riley / Writer
Original Layout Created by: Neal Patten
Keep In Touch:
Sincerely, Annie Laurie Cadmus Director of Sustainability, Ohio University 2
Athens Farmers Market
Megan Graver
Despite the weather getting colder, the Athens Farmers Market endures. On a chilly October afternoon, vendors lined up to offer fresh, local foods to the citizens of Athens. Bags of crisp apples, pumpkins of every shape and size and bottles of maple syrup were plentiful and fit in perfectly with the surrounding fall foliage. As usual, vendors were eager to offer samples of their products in order to showcase their commodities. The Athens Farmers Market offers many healthy options while avoiding long-distance food supply that is vulnerable to supply disruptions and contamination and often requires artificial additives and preservatives to be added to keep food from spoiling. In addition, buying locally cuts out the environmentally and financially costly distribution step needed to ship goods across the country. Vehicle pollution and fossil fuel use is decreased and less packaging is used.
Photo: Megan Graver Produce, jams and baked goods are plentiful at the Athens Farmers Market.
University Mall on East State Street, the venue is open from 10 AM to 1 PM every Saturday and Wednesdays from April to December. For an even more convenient option, be on the lookout for the next Ohio University Mini Farmer’s Market in Howard Park next semester. Put on by the Graduate Student Senate, the Mini Farmer’s Market allows all of your favorite vendors to visit the OU campus for you! Photo: Megan Graver
Apples from the grocery store don’t compare to the delicious full flavor of local apples. There is also something to be said about having a direct relationship with the people who grow and produce the food you eat. Knowing exactly where and how the vegetables and meat you consume are created can alleviate the growing concerns that many of us have about the origin of our food. Additionally, producers can be an invaluable source of information on how to store and prepare the goods they sell. Open year-round, the Athens Farmers Market is host to nearly 90 vendors, although not all vendors are present throughout the year. Each season offers new products. Located just minutes from campus in the parking lot of
Click the image to watch a video about the OU Mini Farmers’ Market. Video created by Evan Gruskiewicz.
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Personal Sustainability Energy-Inefficient Gyms Have New Sustainable Competition
By 8 AM on a typical weekday, although most Ohio University students might not even be out of bed yet, trainers at CrossFit SEO have been hard at work for hours. The rising sun has finally provided the gym (or “box” as it is fondly referred to by the CrossFit community) on West Union Street some natural lighting. Motivational shouts from trainers and the clamor of weights and medicine balls can be heard through the chilly fall air that filters into the gym through the open warehouse doors.
Megan Graver
From the perspective of a passer-by, this might not seem out of the ordinary for a typical fitness facility. Further examination, however, might reveal that there are a few classic gym characteristics that are missing. There is no hum of a treadmill, no glare from rows of televisions, no grinding of a blender creating over-priced smoothies. It is difficult to overlook that fact that CrossFit, the newest fitness trend to hit the nation, is taking a very sustainable approach to exercise. For those that are not familiar with CrossFit, it is an innovative new program that employs constantly varied, high-intensity functional movements to increase performance in cardiovascular endurance, strength, flexibility and balance, just to name a few. It is advertised as “the sport of fitness” and the official website states that its’ specialty is not specializing.
Rather than having expensive, costly equipment, CrossFit facilities use weights, ropes, tires, sand bags and other non-traditional items to provide a full-body workout for its’ participants. During each class a workout of the day, or WOD, is displayed and CrossFit members compete to finish the workout in the shortest amount of time. Despite the competition and high intensity of the workout, there is a sense of camaraderie in the gym and everybody’s performance is celebrated. Instructors explain each exercise prior to the workout and provide constant 4
encouragement and feedback on technique. Opening its doors just eleven months ago, CrossFit SEO offers an excellent way for students and staff at Ohio University to conduct their lives sustainably on many levels. Under the Triple Bottom Line, a method first coined by John Elkington in 1994, the Office of Sustainability approaches the broad topic of sustainability by breaking it down into three categories: People, Planet and Profit. These separate but interrelated divisions encompass the mental and physical health of individuals, the ecological wellbeing of the natural environment and stimulation of local economy. CrossFit SEO comprises elements of all three of these bottom lines. supportive gym environment and a tight-knit community that is open to all different levels of fitness. When I visited the gym, there was even talk of starting a beginner class geared towards those with absolutely no weight training experience. In addition, trainers walk through each move before the workout and critique technique throughout the class in order to avoid injuries. Overall, CrossFit SEO offers a supportive, nonjudgmental environment that fosters personal sustainability. The best news is that anyone can try a CrossFit class for free!
Patrons to SEO are supporting the local economy, bettering both their mental and physical wellbeing and doing so in a way that does not negatively impact the environment. Jolene Grant, owner and trainer at CrossFit SEO, pointed out that her facility does not use air conditioning or purchase highly manufactured gym equipment. The only energy sources being used in the facility are fluorescent lights, a sound system and a timer. Additionally, a big Gatorade cooler full of water sits in the corner to cut down on plastic water bottle use. Obviously CrossFit goes to some lengths to keep their business environmentally responsible.
Commit to Personal Sustainability while supporting this local business: Get acquainted with the workouts, trainers and facility by logging on to crossfitseo.com and signing up for your free class.
Beyond being eco-friendly, Jolene’s facility offers a 5
Sustainable 5K in Nelsonville! Office of Sustainability is co-sponsoring the Nelsonville Main Street 5K: A Zero Waste event. This event is intended to offer education on maintaining a sustainable lifestyle that includes locally sourced produce, a healthy, active lifestyle and patronage of local businesses. Leashed dogs and strollers are welcome along this route. Runners, strollers and dogs will all have separate starting times. Ohio University students are able to register at a discounted price of $15! To take advantage of this special discount, email nelsonville5k@gmail.com and ask for the Ohio University Student Registration Form. All Ohio University students who register for the race will receive: Free locally sourced meal on Friday, November 16 at Nelsonville First Presbyterian Church Nelsonville Main Street 5K T-Shirt Participation in the 5K - regardless of pace! Free transportation to/from 5K (email to reserve your spot as space is limited) Dogs are not allowed in the shuttle. For more information about this race, or to register online, visit: www.nelsonvillemainstreet.com.
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For Rent: OHIO Ecohouse
8133 Dairy Lane, Athens: This rustic, fully-furnished 3-bedroom house is the ideal setting for any undergraduate or graduate student interested in learning about sustainable living. Residents of the house enroll in a one-credit Ecohouse Seminar each semester to enhance the experience and support students in their interest with sustainable projects. Residents are encouraged to participate in professional and personal development activities during their time in the house. Residents develop strong leadership & communication skills, explore professional development opportunities, become better prepared for a job search and gain valuable skills.
No ap w ac c pli cat epti ng 20 i 13 ons -20 fo 14 r !
House Features: Solar Panels Solar Thermal Large yard Fire pit Storage shed Fully-furnished Front porch Access to hiking trails Compost bin and vermi-composter Rain barrel and grey water systems Free Community Garden plot for each resident Large kitchen (appliances and utensils provided!)
To apply, send an email to: sustainability@ohio.edu
ohio.edu/ecohouse 7
Living Tips
(Liz Emley)
Green Your Resume – Add some sustainability to your resume with these helpful tips:
1. Join a green organization – Being involved in activities outside of school looks great to employers. Why not join a group that focuses on sustainability? There are many good student organizations of campus you choose from including Eco Reps, Sierra Student Coalition, etc. Photo: Shanon Wise
2. Plan a “green” event – If you are already involved in another student organization or other group on campus, make one of your events sustainable: Make the location within walking distance, utilize OU’s compostable service-ware option if you are serving food, etc. Organizing events reveals that you can take on large, difficult tasks.
3.Volunteer – Community service looks great on a resume. It shows that you are a hard worker and that you care about the
4. Intern at the Office of Sustainability – Holding any type of intern position is a great idea. The Office of Sustainability offers a wide variety of internships that can fit into your field of study. Learn more by emailing them at sustainability@ohio.edu.
5. Keep it short and sweet – Resumes that are organized well and get to the point look more professional. This practice also saves paper, so that’s a plus!
Interns in the Office of Sustainability receive resume assistance from the Professional Development Coordinator, Katie Lasco.
Eco Reps is a student organization devoted to educating students about ways to “go green.” They put on residence hall programs, help the Office of Sustainability with RecycleMania and Energy Challenge, and participate in various Earth Month events. To Learn More, Contact: Liz Emley - President
ee244409@ohio.edu 8
Local Foods
Megan Graver
members in the planning of meals and grocery shopping. A newsletter with recipes and storage information is also included. To add to the convenience, there are a variety of different Located just twenty miles from Athens in the rural locations the shares can be picked up at in Athens town of Amesville, Ohio sits Green Edge Gardens, a including the newest addition at the Human family-owned farm run by Kip and Becky Rondy. For Resources building on campus. over 25 years, with the help of their faithful crew, they have grown an abundance of certified organic Fresh Dill from produce on their 120 acres and 8 Green Edge greenhouses. Lucky for the Athens community, Gardens at the there is a convenient way to enjoy their fresh Athens harvest year-round through involvement in their Farmers Athens Hills CSA program. Market. Photo: Megan Graver
A Delicious and Nutritious Way to Support the Local Economy
CSA stands for Community Supported Agriculture and is a program that allows community members to purchase a “farm share” during the summer or winter. In return, individuals receive a weekly or biweekly share of vegetables, mushrooms and microgreens grown on the farm. Each month, a new variety of produce becomes available for harvest and no two weeks will yield exactly the same combination of vegetables. The Athens Hills CSA offers a great way to branch out from your regular diet and try something new. Some of the available vegetables during the winter include kale, spinach, sweet potatoes, winter squash and carrots. The summer CSA presents an entirely different inventory of produce. A full list of vegetables supplied each month can be found on Green Edge Gardens’ website. Each CSA season lasts 20 weeks and a full share entitles members to a weekly package of freshly picked and rinsed produce while a half share comes every other week. Each Friday, the owners of Green Edge email a list of the vegetables that will make up the next week’s share so as to aide
As if a personal package of fresh, organic produce wasn’t enough, there are a variety of “Partner Items” that can be added to the CSA share. These items come from local companies in the Athens area. Some featured items include a variety of fruit, freshly baked bread, honey, maple syrup and a selection of goat and cow cheeses. Green Edge Gardens’ products as well as many of their partner products can be found at a number of locally owned businesses as well as at the Athens Farmers Market. Being a part of the Athens Hills CSA offers a unique experience to personally get to know the people who are growing the food you eat. The program provides more nutritious and flavorful produce than is available at any grocery store and presents an option to avoid products that have been grown with an excess of pesticides and flown in from across the country. Supporting the local economy and cutting back on production costs while receiving fresh produce, even in the middle of winter, affords a reason to explore what Green Edge Gardens’ Athens Hills CSA program has to offer.
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The graph above provides a brief overview of the progress made on each benchmark of Ohio University’s Sustainability Plan in its first year of implementation. For the full Sustainability Report, visit: www.ohio.edu/sustainability. 10
Green Tech
Megan Graver and Jaymie Tighe
Mapmyrun.com It is the perfect time of year to get outside for some fresh air. Need some motivation to ramp up your personal sustainability this season? No need to purchase expensive GPS equipment, just check out mapmyrun.com. This website allows you to track your running distance, pace, speed and even calories burned. In addition, the website has a place to log your food intake. Track your progress, set goals and join online fitness challenges for prizes. The App version even lets you use the built-in GPS in your mobile device to track your workout. Not a runner? That’s OK, this website can be used for walking, biking, hiking or skiing. Just get out into nature and get moving!
Pinterest.com Why pay an expert when you can ‘Do it yourself’? Pinterest is a pinboard style social photo sharing website that allows users to share inspiring collections such as recipes, crafts and home decor ideas. Most often these creativities feature sustainable themes such as refurbished wood, eco-friendly cleaning solutions and organic gardening tips. Pinterest’s mission is to “connect everyone in the world through the ‘things’ they find interesting” via global platform and idea sharing. We think idea sharing is an awesome concept at the Office of Sustainability, especially in the realm of sustainable practices!
New Product: iBamboo Speaker This eco-friendly iPhone speaker system is made solely of bamboo. The iBamboo produces little waste, both in the manufacturing of as well as everyday use of this product. The natural resonance of bamboo amplifies the sound of your iPhone without the use of electricity. Additionally, according to the Environmental Bamboo Foundation, bamboo produces more oxygen than an equivalent spread of trees and is stronger than some plastics and metals. The iBamboo is ideal for travel and is an aesthetically pleasing item to add to any office or counter space. Expect to pay between $25 and $30 for this innovative device. Currently, an “Urban” version of the iBamboo made of recycled plastics is in the works as well for consumers who are looking for more durability. Check online for more information on the iBamboo Speaker. Square Square is a system that allows businesses to swipe credit cards without owning a credit card reader that runs on electricity. I’ve seen local food carts and Athens farmers market vendors using Square all over town lately. According to their website testimonials, Square is for everyone, especially small business owners! Turn your iPad, iPhone, or Droid into Square using a FREE credit card reader, accepting all major credit cards. Only 2.75% per swipe. 11
Energy
Bekky Hobson
and the solar water heater system at the Ecohouse.
Spotlight On Local Solar Energy Company
As well as providing solar energy to the Athens As alternative forms of energy continue to become residents and businesses, Third Sun Solar aims to give back to the community by donating and more popular, some energy resources stand out above the rest. Michelle and Geoff Greenfield are no contributing to various non-profits. They choose the non-profits by allowing their employees to vote on strangers to the benefits of alternative energy, who they think the money should go to. specifically solar power. After graduating from Ohio University, Geoff and Michelle never left Athens. They decided to put down their roots here. They moved out to the country and built their own house, which runs exclusively on solar polar.
Third Sun Solar also provides clean energy to areas outside of the Athens community and has begun to bid on projects all over the country. They've noticed a trend in more commercial, government and university projects lately, explains Michelle.
“We've been living off the grid for fifteen years,” said “This is a good sign because the systems are a lot larger,” said Michelle. “We like doing larger projects Michelle. because they make a bigger impact.” In 1997, Michelle and Geoff decided to start a clean Third Sun Solar is also certified as a B Corporation. energy business. With two sons already, they This means that profitability is not their main goal thought of this new project in some ways as their third child, which is why they named their company and that they follow the triple bottom line of people, planet and profit. They use their business to create Third Sun Solar. Geoff is the president of the change and better the world by incorporating the company while Michelle is the CEO. Third Sun Solar has been operating for 14 years and environment and people into their business plan. provides clean energy to commercial and residential Essentially, they follow sustainable business practices. entities throughout the Midwest. They've completed “Sustainability is at the heart of what we do,” said more than 300 energy installations since they first Michelle. began. “We got into solar energy primarily for environmental reasons,” said Michelle. “Now that we know more about climate change, we wanted to do our part to show that you can produce electricity without ruining the environment.” Third Sun Solar uses photovoltaic (PV) technology, which essentially means they harness electricity through solar panels. They have installed over 12 systems throughout the Athens community, including a solar project at the Ohio University compost system
Photo: Jaymie Tighe
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Perspectives Abroad
Pronoy Rai
Sustainability at the Global Level
Pronoy: What are the similarities that you observed between Athens and Abidjan The Education and Research Coordinator at the between the people and the places? Office of Sustainability, Pronoy Rai, interviewed Emmanuelle Assy, a Fulbright Fellow and final year Emmanuelle: The abundance of natural ecology - the student in the MA program in International Affairs plants and animals - is similar. People are concerned at Ohio University. Emmanuelle came to Athens, about the natural environment in both the places, OH from her home country, Côte d'Ivoire, in 2011. although, perhaps, for different reasons. In my country, the concern is connected with livelihoods and our culture. I also understand that people living in the Appalachian region are concerned about environmental deterioration, though for different reasons. People in both the regions are willing to fight for their right to a good environment. Pronoy: Please tell me more about how 'Sustainability' is understood in your home country. Emmanuelle: The word is not part of my language. However, values are important for us, and these values are transmitted from one generation to the Pronoy: Tell me more about your home next. In an atmosphere of changing value system, town, Emmanuelle. older people in my country are interested to make sure that values around preservation of Emanuelle: I’m from Abidjan, which is the economic environment are transferred to younger people. capital of my country, Côte d'Ivoire. My country is located on the West African coast, and the climate Pronoy: What are the major environmental is largely tropical-humid. Abidjan is now quite a concerns in your country, Emmanuelle? polluted city. Prior to 2010, our government focused its energies on delivering basic services to Emmanuelle: My country is close to the Sahara the citizens, but after 2010, the government has also desert, and increasing rate of desertification is a become concerned with environmental cause for concern. The changing pattern of rain in deterioration. This change in public policy focus in West Africa has had an impact on the length of my country is also one of the reasons why I chose seasons in my region, and now rains are far less to focus my studies in the area of Environment and predictable. This climate variability has taken its toll Development here at Ohio University. on the cocoa plantation in my country, which was
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one of our major crops. I also think that we need more advanced climate change education in C么te d'Ivoire. The Ghanian government has done a good job in understanding the linkage between climate variability and crop production in their country, and this is something we should be learning from, in my country. Pronoy: What is the status of green business practices in your country? Emmanuelle: One of my architect friends is designing a building made out of recycled garbage, which is excellent. However, such projects are few in number and there is no nation-wide policy to encourage green businesses, unfortunately. The government owns most important buildings in my city, which are not sustainable. In addition, rampant corruption in the country and lack of access to credit, often keeps the youth away from taking up initiatives like the one that my friend has taken.
Photos: Julie Brauer
Pronoy: So, what are the different areas that you think exist, where Athens and your home town may learn from each other, on the front of green business, and environmental protection, in general? Emmanuelle: In my country, we produce food, including fruit juice, locally and at a small-scale. We do not produce on an industrial standard, and that is something that people here may be interested to learn from. In my country, we have opportunities to learn from the health safety standards that are implemented here in the US. I have also been very impressed by the environmental activism and awareness that I saw among many students here. I took a course with Professor Ted Bernard on Sustainability and Leadership, and came to understand that sustainable practices in businesses are linked with culture and place, but I do think that there are some common, minimum standards in sustainability leadership that can be seen as applicable, globally.
What can the Ohio University community learn from other countries regarding sustainability?
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Opportunities
Patricia Reilly & Megan Graver
Ideas Needed
Blog Discussion
ReUse Industries is a non-profit organization that strives to divert unnecessary waste from landfills. They accept donations of reusable materials from businesses as well as individuals. Since the inception of the company in 1995, ReUse Industries has processed more than 7.6 millions pounds of reusable materials. Currently, they are in the planning stages of a local competition program to reuse old materials in creative and innovative ways. Help them develop the competition by completing a short survey at http://www.reuseindustries.org/index.htm or on the ReUse Facebook page.
Become involved in what is going on at the Ohio University Ecohouse Community Garden! ‘The Garden Shed,’ a blog updated by Markie Miller, graduate assistant at the Office of Sustainability, is for individuals interested in Athens horticulture and sustainability. Students, instructors, and community members in Athens Photo: Markie Miller can find an array of information on natural and sustainable gardening, area events, and newsworthy current events surrounding sustainability. Engage in discussions involving garden-related issues as well as topics of environmental viability. The blog can be found at http:// ecohousegarden.blogspot.com/. If you prefer a more hands on approach, Markie is always grateful to have volunteers help out at the garden. Feel free to contact her at mm633111@ohio.edu for more details.
Happy Campus Sustainability Day! October 24th, is the celebration of the 10th annual Campus Sustainability Day! Join others around the nation who share in your enthusiasm for sustainability on campus and be part of a live broadcast. Leaders in the field of sustainability will hold a panel from 2:00 to 3:30 today, inviting questions from the audience. The discussion Photo: Julie Brauer will be based off of the questions provided by the audience. This is a free event and you can register at http://secondnature.org/csd/ keynote-broadcast.html. Missed the event? That’s OK, a recording of the live broadcast will be made available shortly after. Bring new ideas to and facilitate discussions on campus sustainability at Ohio University!
Just For Fun If you are looking for something fun and family-friendly to do during Parents Weekend, head outdoors to the nearby Hocking Hills area! Outdoor Pursuits is hosting a day hike on November 10th through one of the region’s most famous spots, Old Man’s Cave. The Office of Sustainability encourages you to get outdoors this fall for some exercise and to appreciate what southeastern Ohio has to offer. The trip departs at 10 AM and will return by 3 PM and costs $15, which covers a carpool-style transportation and guide staff. Register by November 7th.
Photo: Megan Graver
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Volunteer If you’re looking to get some community service hours, check out a nonprofit environmental organization right here in Athens. Community Food Initiatives (CFI) supports the local food movement by maintaining community gardens, collecting and donating fresh food, and providing educational programs for children in the county. Interested? Contact: cfi@communityfoodinitiatives.org or call: 740.593.5971
What’s your niche? Chances are, there is an opportunity that is just right for you at Rural Action. This program strives to revitalize Appalachian Ohio via fostering of the environment and local economy as well as celebrating the rich traditions of the region. Over 20 different volunteer positions, both short-term and ongoing, are posted. A few that caught my eye were environmental education volunteer and research and journalism volunteer. The organization even encourages individuals to create their own positions to match their interests. A sure-fire way to “green up” your resume and help a great cause! For more information, visit http://ruralaction.org/get-involved/volunteer/.
Interested in contributing to Routes? We are looking for enthusiastic volunteers to help write, design and photograph for the next publication of Routes. Tap into your creative abilities and get involved with the Office of Sustainability by contacting editors Megan Graver at mg378107@ohio.edu or Jaymie Tighe at jt111109@ohio.edu for more information. If your area of interest lies elsewhere, there are a variety of different volunteer and internship positions available to students. Develop valuable skills for your future career and help the Office of Sustainability achieve its mission. To learn more, email sustainability@ohio.edu with a description of your area(s) of interest.
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Office of Sustainability Grant Winners |
Annie Laurie Cadmus
Ohio University’s Office of Sustainability is now offering a year-round Mini Grant Program for any Ohio University faculty, staff or student. Individuals and groups are eligible for up to $350 in funding for any program that directly relates to OU’s Sustainability Plan or Climate Action Plan. Are you planning an event for Earth Month? Exemplary proposals can receive up to $500 for events during April 2013!
Check out this semester’s winners of OU’s Sustainability Mini Grant funding...
Dining Hall Food Audit, Awardee: Austin Stahl With Ohio University’s compost expansion project complete, OU diners are in need of some outreach and education on how and what to compost in the residence halls. This grant will help OU students audit food waste created by diners in the residence halls and offer tips on how to reduce the waste generated from our plates. Austin has worked diligently for several months to create a comprehensive food waste reduction plan and Office of Sustainability is thrilled to be able to offer some support with his efforts! To volunteer to assist with this project, please email sustainability@ohio.edu. Farmers Market Transportation, Awardee: Penny Morgan In an effort to better connect OU students with the Athens Farmers Market, Penny is working to provide transportation options to the market. In this pilot program, Office of Sustainability will sponsor transit from OU to the market (and back) on November 10, January 26 and February 16. For more information, or to reserve your seat on the van, please email Penny Morgan at ps232905@ohio.edu. Photos: Megan Graver
Apply for funding! Do you have a great idea for a sustainability-related event or program? Details regarding eligibility and the application process are available on the following pages 17
Sustainability Mini Grant Program Are you seeking funding to host a program related to sustainability? Look no further! The Office of Sustainability is seeking students, staff and faculty to host programming during the 2012-2013 school year. We are encouraging the campus community to get involved in a leadership role with this annual educational initiative. The Office of Sustainability is offering grants up to $350 for a proposed program happening during the school year, and up to $500 for programs during Earth Month (April).
Eligibility—All applicants must be one of the following: A registered student organization Individual students/groups affiliated with the Office of Sustainability (as volunteers/interns) A faculty member or student representative from a course Residential housing staff putting on a program for his/her floor or hall
Program Requirements—All proposals must consider the following: For funding, applicants must be able to receive inter-campus transfers (or make purchasing arrangements with the Office of Sustainability prior to application). Funded programs must name one individual who agrees to serve as the program leader. This individual must attend a one-hour meeting with the Office of Sustainability upon receiving funding. All marketing materials must meet Office of Sustainability criteria. All programming must be free to the targeted audience. A student group or class may choose have a supplemental fundraiser (ex. group may host a free movie, but choose to sell food if food costs are not paid for by Office of Sustainability). All programs must be in-house, meaning funds cannot be used toward payment of speakers. Competitive applicants will demonstrate a familiarity with Ohio University’s Sustainability Plan. Award recipients must provide a detailed program summary and all original receipts to the Office of Sustainability no later than 10 days following the event.
Proposal Process—All proposals must include: Contact information for project leader Thorough description of proposed program or initiative Proposed dates and location of program Description of the targeted audience Details of any planned collaboration with other organizations Proposed budget
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Key Information—Details necessary for applying: Applications will be accepted August 29 – October 8 and January 7 – March 4 Applications must be received a minimum of 5 weeks prior to the proposed date of the event Awardees must meet with a representative from the Office of Sustainability in order to receive funding. All proposed events must be free and open to the public. Following program: Submit program summary form (provided to awardees upon meeting with Office of Sustainability) with original receipts no later than 10 days after program. All applicants must be associated with the institution and have affiliation with an academic or administrative unit so as to facilitate funding. Applicants from any of OU’s campuses are encouraged to apply.
Example Programs—Examples of previously funded projects: Educational presentation or discussion. Movie showing. Healthy lifestyle activity. Waste reduction programs. Alternative transportation event.
How to Apply: Applications may be submitted online via SurveyMonkey. www.surveymonkey.com/s/SustainabilityMiniGrants Or, to request an electronic copy of the application, please email sustainability@ohio.edu.
Questions? We are happy to support campus community members interested in hosting a program. If you have questions, we encourage you to contact and meet with a graduate assistant in the Office of Sustainability before submitting an application. To do so, please contact the Leadership Programs Coordinator GA at the Office of Sustainability by emailing sustainability@ohio.edu.
Please Note: These grants are distinct from SAC funding. 19
Expressions
Spotlight on Domestic Art
Every issue of Routes features the creative work of an artist whose work expresses some form of sustainability. This issue features the collective efforts of various OU students who have spent time this year learning about what we affectionately refer to as “Domestic Art.” “Domestic Art” can take a wide array of forms. For the sake of this issue of Routes, we defined Domestic Art as the many simple and sustainable practices we engage in in an effort to preserve the quality of our lives and improve the lives of others. In particular, this issue focuses on food preservation, or canning.
If you are a student, faculty or staff member and are interested in having your work featured, send a biography, and jpgs or word documents featuring your work to sustainability@ohio.edu 20
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Opposite Page: Tomatoes from the Nelsonville First Presbyterian Church Children’s Garden ripening in a bowl.
This Page: Top: Corn and beans canned and ready for the community meal on November 16. Middle Left: Students crush skinned tomatoes before preparing for canning. Middle Right: Fresh tomatoes simmer on the stovetop before being prepared for canning. Immediate Left: Tomatoes waiting to be turned into spaghetti sauce in handmade pottery from Nelsonville Emporium, featuring the work of local artisans. 22
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We CAN!
OoS Tour & Presentation Coordinator & EcoReps Co-President, Liz Emley
The staff at the Office of Sustainability took a step back in time and did a 1950s photo shoot, an era when canning was common practice. Many of our parents’ and grandparents’ traditions can be useful today.
Photos: Annie Laurie Cadmus 25
Spotlight on Domestic Art: Canning Because of the current economic downturn, many people are taking extreme measures to save a dollar. Take, for example, the sudden couponing craze that has become common practice in grocery stores across the nation. There are numerous blogs, classes, clubs and even a television show dedicated to the topic.
Megan Graver
store on nearly every corner, it is convenient to pay others to provide these skills and resources for us. There is much to learn from our grandparents’ way of life, however. We admire the efforts involved in “domestic art” and all that it can contribute to our local economy.
The staff at the Office of Sustainability focused on the The Office of Sustainability appreciates the need to be domestic art of canning this fall by hosting a series of garfrugal in our current economy, but we turned instead to dening, harvesting and canning workshops. A recent rea more sustainable practice that has been around for surgence of this old-fashioned skill may be due to the generations; the domestic arts. The domestic arts, ineconomy or possibly linked to a desire to control food cluding things such as gardening, canning, baking and sew- quality. Either way, we are glad to hear the news! So ing, may be considered by some as an outdated and un- glad, in fact, that we decided to have a 1950s-themed necessary set of skills. In a society that has a big-box photo shoot to remind us that history has much to teach us.
Left: Office of Sustainability’s Student Professional Development Coordinator, Katie Lasco, poses with some freshly canned tomatoes. Above: Outreach and Reporting Graduate Assistant, Megan Graver, puts up canned tomatoes in preparation for the Community Dinner to be held in Nelsonville on November 16. Volunteers are still needed for the November 16 meal. If you’re interested, please email sustainability@ohio.edu. 26
Food
Photography and text by Emily Kuzmick
Comfort Food That Makes You Feel Good Inside AND Out!
As the last of summer fades away with September, October brings crisp air, vibrant colors, and the delicious, heart-warming food that can only mean one thing: autumn is here! Typically, “comfort food” (though extremely satisfying) tends to have a high-in-fat trade-off, between the liberal amounts of butter and hearty meats. Athens’ own Vegan Cooking Workshop, however, concocted a flavorful, healthy, and possibly even more enticing alternative to your fall favorites. What better way to kick off fall than with some chili, cornbread, and hot cocoa? Vegan, of course!
Vegan Chili Directions: -1 pint black beans, drained -1 pint kidney beans, drained - 1 yellow onion, diced -1 quart crushed tomatoes - 3 T tomato paste -1 pint whole kernel corn -2 jalapeño peppers, chopped -1 bell pepper, diced (any color) -2 T olive oil -½ cup vegetable broth (optional) -2 T chili powder -½ t salt -½ t pepper - 1 t cumin -dash cayenne pepper (optional) -dash red pepper flakes (optional)
Directions: In medium to large soup pot, sauté the onion, jalapeno and bell pepper in the olive oil. Stir in tomatoes, vegetable broth (optional), and chili powder. Reduce heat to medium low and add beans and corn. Stir occasionally and simmer for at least 30 minutes. Of course, the longer you cook chili the better. For a spicier chili, add extra cayenne and red pepper flakes. Makes 6 servings. 27
Corn Bread Ingredients:
-1 cup cornmeal -1/4 cup brown sugar -1 cup unbleached all-purpose flour -2 T egg replacer -2 t baking powder -½ t salt -1/2 cup grated butternut squash -1/2 cup almond milk -1/3 cup canola oil -½ tsp apple cider vinegar Directions: Preheat oven to 350, grease a bread pan.. In a large bowl, sift together the dry ingredients (cornmeal, brown sugar, flour, egg replacer, baking powder, salt, squash). Slowly mix in wet ingredients (milk, oil, vinegar). Pour batter into the prepared baking pan and bake 30-35 minutes. To check if the cornbread is done, insert a toothpick into the center, making sure it comes out clean. Slice into squares and serve warm or store in an airtight container.
Kale Mashed Potatoes Ingredients: -2 potatoes, chopped -1 cup kale, chopped -salt and pepper to taste -dash mace (optional) -dash nutmeg (optional) Directions: Wash potatoes. Peel, if desired. Cover potatoes with water in a pot and bring to a simmer. Allow to cook until potatoes are soft. Steam the kale for 3-4 minutes Mash potatoes and kale using a potato masher or immersion blender. Add additional seasonings, almond milk or vegetable broth to taste.
Hot Cocoa Ingredients: 2 T organic cocoa powder 1 T vegan dark chocolate, finely grated 8 oz. almond milk 1 t vanilla extract Cinnamon, nutmeg, cloves as desired Directions: In a pot, bring almond milk to a simmer. Add cocoa, chocolate shavings and extract and whisk until chocolate is melted and ingredients are smooth. Add spices to liking. 28
Where are they now? OU graduates and former Office of Sustainability staff members share their stories and tips for success.
Kylie Johnson
Dhruva Kurmapu
Current Position: Ohio Educator for the Alliance for Climate Education (ACE)
Former Office of Sustainability staff member.
Former Office of Sustainability staff member and resident of the OHIO Ecohouse.
Current Position: Industrial Did you consider Engineer (with sustainability emphasis) sustainability when you at Gulfstream were job searching: “I wanted a job in the environment Did you consider sustainability field, so sustainability was a top when you were job searching? priority for me.” “Yes. My background is Industrial Engineering. With so many If you were to offer current OU student engineers on the job market the advice on job searching or interviewing in a competition is very intense. “green” economy, what would you tell them? Sustainability was my biggest strength in job Be persistent and don't give up! As everyone knows, searching/interviewing. I used it to my advantage.” the job market is tough to enter right now because How did the Office of Sustainability prepare you for your current position? “Working at the O of S was my first ever experience working in an office environment...We were always encouraged to be professional. My internship experience at the O of S helped me build a lot of confidence to handle my future job positions.”
In the next issue Composting (by Austin Stahl): Culinary Services and the Office of Sustainability at Ohio University have been working hard to make our campus food system more efficient, reduce waste, and utilize the waste that is produced. This year, the most significant effort to divert our organic waste on campus from the landfill was the expansion of our composting facility.
of the economy, but you can be successful if you market your skills properly and rely on your networks. Make a list of websites that you should visit everyday for new positions. The timing of your application can make all the difference in whether or not you are hired, so check those websites everyday! Talk to your peers, professors, and professionals in your field regularly to learn about new positions.”
Sneak peak of articles in the upcoming issue.
Climate Action Plan:
Ohio University’s Climate Action Plan (CAP) is anticipating formal adoption by President McDavis in FY13 As a signatory to the American College and University Presidents’ Climate Commitment (ACUPCC), Ohio University has committed to achieving carbon neutrality by the year 2075. The newly adopted CAP will assist the university in its efforts toward achieving that goal
Check next issue for more (and for a video)! 29
“I Want To Change The World... But I Don’t Know How.” Join the Ohio University Office of Sustainability! Visit Our Website
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