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Do your part at

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Are you looking for more ways to help protect the environment?

Here are a few simple suggestions that can be surprisingly effective, especially if everyone else pulls their weight! • Out with those disposable cups! Bring your own reusable coffee cup. • Use reusable containers for your lunches instead of plastic wrap and aluminum foil.

• Reduce the amount of paper you use; keep printed documents to a minimum.

• Organic seeds and gardening supplies • Bulk soil, mulch and compost • Inspiring seasonal home and garden décor

• Turn off your computer at the end of your working day. • Recycle old computers and fax machines.

208.354.8816

• Use public transportation or car pool.

2389 S. Hwy 33 • Driggs, ID www.mdlandscapinginc.com

• Discuss the possibility of telecommuting with your employer. Source: NewspaperToolbox.com

c o n t e n t s

The locavoreâ&#x20AC;&#x2122;s dilemma

Do your part at work

Lawns

A house built with Love: Going sustainable and local with more than just your food

Intro to permaculture: designing for sustainable earth, culture and economy

Sour grapes: What to do with them

15 Eco-friendly ways to take better care of your planet

The sharing economy of Teton Valley

Earth Living Staff

Meg Heinen.................... Advertising Director

Scott Anderson................. Publisher

Amy Birch....................... Art Director

Rachael Horne.................... Managing Editor

Kate Hull........................ Copy Editor

Jason Suder.......................... Writer

Shannon Clay............. Copy Editor/Writer

Scott Stuntz........................ Writer

Sharon Fox................... Office/Circ. Manager

Earth Living is a publication of the Teton Valley News, 75 North Main St., Driggs, ID 83422 (208) 354-8101 â&#x20AC;˘ tetonvalleynews.net

Front cover: Photo and design by Amy Birch

Scott Stuntz / Earth Living Staff

here are seasonal rhythms everyone in Teton Valley is familiar with: the inevitable glop that comes with mud season and the dry summer that follows. For people with lawns, those rhythms usually include watering their grass, but that doesn’t have to be the case. Businesses and homeowners can do many do after working at the garden store all day is different things, from simply changing garden. Though she couldn’t do that with a how and when they irrigate, to planting bluegrass lawn, which can be fairly fragile You don’t need all native plants and creating rock gardens, in the middle of summer. to reduce the amount of water they use that lawn, it’s a lot of “If you don’t water them for one day, on their lawns. they will die in the summer,” she said. work. Manager of the retail garden center She said people need to look at what Carrie Baysek, at MD Nursery south of Driggs, Carrie MD Nursery they will actually use their lawn for and Baysek, said if people want a traditional if they rarely use pieces of it, they can green lawn, watering is simply a reality. switch those portions to native grasses or “If you want it to be green and live, you rock gardens. definitely have to water it,” she said, but added “You don’t need all that lawn, it’s a lot of work,” people can do things to make a traditional lawn more she said. water efficient. That includes switching from Kentucky When planting native grasses, Baysek said people bluegrass, which is what most traditional lawns are need to make sure not to over water or over fertilize made of, to a mix of different grasses, including fescue. them as they would bluegrass. Though Baysek said fescue is not as soft as bluegrass, ne of the criticisms some people have of native it can look a little “bunchy” and it’s “not everyone’s ideal plants is that they are not as beautiful as tradipicture of a lawn.” tional landscaping, though Baysek said there are At her home, Baysek has made some more radical changes. She still has grass around the edges of her lawn, water efficient flowering plants that are just as pleasing. She said most annual flowers use a lot of water and but the center is made of tall native grasses, which once established have other benefits besides water efficiency. perennials use less water, but bloom for a shorter time. “It’s taking care of itself,” she said. “It’s dialed in and “You just have to plan ahead to bloom year round,” I don’t have to worry about it.” she said, and recommended daffodils as a good flower Part of the reason that she wanted a no-maintenance that blooms early in the spring, and doesn't use as much lawn was because the last thing she said she wants to water. She said unlike daffodils, hydrangeas and rhodo-

dendrons are hard to grow in this climate. Businesses are looking to more efficient landscaping options, too. Associate principal architect at Plan One Architects in Driggs, Garret Chadwick works on LEED certified building projects. LEED stands for Leadership in Energy and Environmental Design and is a nationally recognized certification for “green” building.

hadwick said LEED deals not only with how a building uses water, but with the inside and out, including landscaping. Though he said designing and installing water-wise plants is only part of making sure businesses use water efficiently. He said some building staff who are used to working with traditional landscaping may not know how to take care of native plants. “That’s one of the biggest challenges we’re seeing with owners' and maintenance personnel,” he said. Chadwick said he has seen demand for buildings that do not receive the official LEED certification but have some of the same environmentally friendly features. “We see more people ask for LEED-inspired projects,” he said. Baysek said she has also seen the trend for native and water efficient or “xeric,” plants increase in Jackson and recently make its way over the pass. She stressed that for people with traditional lawns, there are plenty of things they still can do to use water more efficiently. That includes watering in the morning and evening, not during the hottest parts of the day, as well as watering trees for longer periods of time every few days rather than for only a few minutes every day. She also said switching from sprinkle irrigation to in-ground drip irrigation helps. She said people taking an interest in their lawns and paying attention to how much water they use is the key. “'Oh it’s green, I don’t care.' I think that’s the problem,” she said. n

Earth Living Photo/Scott Stuntz

According to Carrie Baysek at MD Nursery, she said daffodils are both beautiful and water wise.

Earth Living Photo/Scott Stuntz

Carrie Baysek at MD Nursery said a little knowledge can reduce the amount of water a lawn uses. Different varieties of seed and in ground watering, or using a drip hose, can help.

Tanya Anderson

is the executive director of Teton Valley Community Recycling and a regular contributor to the Teton Valley News. For more information on how to reduce, reuse, recycle, share, salvage and compost, visit www.tetonrecycling.org. Creative upcycle ideas can be found on TVCR’s pinterest page. Join the Teton Valley Swap Site through Facebook.



76 percent over 2012.

––––––A n d ––––– Total waste diversion at the Teton County Transfer Station reached a record high of

20 percent.



Sharing 

In 2013 in Teton County, the quantity of materials collected for recycling increased

The

Economy of Teton Valley



Tanya Anderson / Special to Earth Living

ecycling is finally gaining momentum in Teton Valley! In 2013, the quantity of materials collected for recycling increased 76 percent over 2012, and total waste diversion at the Teton County Transfer Station reached a record high of 20 percent. What these numbers don’t show, however, is how much waste was reduced or reused long before reaching the transfer station. Teton Valley residents produce less waste, on average, than the typical American. One reason for our reduced waste could be a culture of frugality rooted in our past and sown into our present. A recent resurgence in the popularity of salvaged and upcycled goods could also be making a difference. It is

Photo Courtesy Tanya Anderson

Salvaged wood furniture can look great, like this table made by Chris Koehler from salvaged wood.

always more efficient to reduce or reuse waste than to recycle it. Luckily, opportunities to sell, swap, share and salvage goods abound in Teton Valley.

Resale There are several local options available to buy, sell or donate used goods. Revolve, a new consignment boutique in Victor, resells unique clothing, eclectic accessories and fine children’s goods. Rick’s in Driggs consigns fine furniture and home furnishings. Finally, See N’ Save thrift store is

Photo Courtesy Tanya Anderson

Christian Shearer sits atop the base of the earthship home he is constructing in Teton Valley.

Sharing continued on page 8

Sharing continued from page 7

the go-to place for anything from wedding dresses to small kitchen appliances. For outdoor enthusiasts, Victor Outdoor Seconds sells used athletic gear and clothing. Used ski gear can also be bought or sold at the annual Ski Swap in Driggs, where a portion of the proceeds benefits the Teton Valley Ski Education Foundation. Trash and Treasure on KMTN radio is a great venue for buying or selling larger items like cars and sleds.

Swap or Share

Photo Courtesy Tanya Anderson

This coffee table drawer series by Mona Monroe incorporates found objects into art with stunning results.

The sharing economy, sometimes called collaborative consumption, is the new buzzword among groups and individuals promoting both economic independence and sustainability. People have always shared resources within their network of family, friends and neighbors. Thanks to the internet, the sharing economy has reached a global scale. People can now use sites like bookmooch, swapstyle and yerdle to trade books, clothing and other goods with strangers. While online sites provide a wider network and increased choice, swapping goods with people you know can be more fun. “Swap and shops” are becoming a popular party theme in Teton Valley. Simply choose a date and ask your friends to bring their old clothing. At the end of the evening, everyone walks away with a new (to her) outfit or two, a cleaner closet, and time well spent with friends. Any clothes that remain at the end of the night can be donated to a thrift store like See N’ Save. The Teton Valley Swap Site is a swapping community that fills the gaps between neighborly sharing and a global online network. The Facebook group connects local residents to find a new life for items that

2013 Trashion models

Aluminum cans in the baler.

Teton Valley Community Recycling

Left: Driggs Elementary School students learn about the three R’s. Right: RUES students learn about recycling.

ALLEY C NV O TO

RECY

CLIN

UNITY MM

YOUR resource to reduce, reuse, recycle, salvage, and compost! G

2014 programming: • Annual Trash Bash June 14 • Close the Loop • Recycling Education • Community Outreach

www.tetonrecycling.org

• Teton Valley Swap Site • Green Business Support • Waste Diversion Feasibility Studies and Advocacy

can’t usually be bought or sold. Teachers may request odds and ends for classroom projects, while a homeowner could offer leftovers from a renovation project to anyone who can use them. You never know who might treasure your trash! Find the group on Facebook or through TVCR’s website.

Salvage Salvaging used to be a means of survival; today, the art of salvaging is making a comeback under the meme of “upcycling.” Seamstresses convert old men’s shirts into fashionable dresses, corks are made into bulletin boards, and those rag rugs grandma used to make are back in style. Salvaging is good business in Teton Valley: The Back 40 in Driggs sells western salvage goods with vintage charm, Recaps sells hats made from old clothing and reclaimed yarn and local artist Aimee Babneau Reeves sells a variety of upcycled clothing and accessories at Revolve. Salvaged goods are making their way into the art scene, as well. Artist Mona Monroe sees beauty in age, and frequently integrates salvaged materials into her work. The “found objects” that show up in her work may present a slightly uncomfortable polarity between unrelated elements, unexpected humor or darkness. This spring, Lindsey Love and Trinity St. John are collecting old tools and farm equipment to create a permanent sandhill crane sculpture for the Driggs City Plaza. The cranes represent the natural beauty of our valley while honoring our agricultural heritage. To donate materials, call (505)-577-4266. The Teton County Transfer Station has a policy that allows salvaging from the scrap piles on select Fridays for a small fee. Salvaged wood can be used to make anything from a backyard compost bin to elegant home furnishings. Christian Shearer of Higher Elevation Permaculture, www. highere.org, constructed an outdoor kitchen entirely out of salvaged and used materials. He and Taiga Marthens are building an earthship home that will use hundreds of old tires salvaged from the transfer station in its construction. Teton Valley’s progress in recycling is something to celebrate, but our penchant for reducing and reusing is even more commendable. Join the sharing economy through TVCR’s swap site, by supporting our local reuse stores and salvage artists or by finding your own creative reuse for waste. n

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The

locavore’s dilemma

Jason Suder / Earth Living Staff

ucked into a snow blown horseshoe for many months out of the year, eating locally and vicariously supporting the local economy may seem like a daunting task, but according to local growers and garden educators, it is practical, economical and possible through the winter. “People can grow a whole lot more than they think they can,” said Judy Allen, garden educator and owner of Darby Canyon Gardens. For the past 30 years, she has taught high altitude growing and noted that elaborate greenhouses are not necessary for the winter months. She said there are a variety of season extenders, devices that cover small crop beds to push the growing season on either end of the harvest, to help yield greens through Thanksgiving. Garlic, onions and greens, like lettuce, kale, cabbage and bok choy, can all grow through the year and provide fresh produce from your own garden.

“My husband has been harvesting greens through January,” said Allen of her greenhouse goods. However, buying local in the winter months can become a strain. Some local farms offer a winter Community Supported Agriculture (CSA) programs, where community members purchase into a farm for a season and in return receive weekly deliveries of produce, but these supplies are limited. “It is a snowbound mountain valley,” said Allen. “You’ve got to get real about that. One of the options is to grow your own.” Not everybody has the drive or time to tend their own garden. However, there are many alternatives to this, as well. During the summer months, CSA programs are available from many local farms. Full Circle Farm in Victor offers packages where an early season fee will provide members with local, certified organic crops from early summer through fall. The cost is high. A full enrollment can cost over $600 paid at one time. For this, a work-share program is offered, five hours of labor returns a full week’s share of crops with the larger advantage of having professionals teach attendants the necessary skills to grow their own crops. On top of receiving vegetables that will last a family through the week and beyond, volunteers learn the valuable skills to basic garden management, such as prepping soil and garden beds, plant characteristics, weeding and harvesting. “Basically everything it takes from planting the seed to harvesting it,” said Ken Michael of Full Circle Farms. These skills can even translate to sufficiently eating local through the winter. Although produce, Michael said, won’t grow December to February, there are numerous techniques that can be utilized to stockpile and save a fall harvest. Canning is an age old practice that requires little

Who are

Local Teton Valley Creamery locally crafted cheese that is made from milk that is sourced from Reed’s dairy outside Idaho Falls HD Dunn locally raised black angus beef Wilson Ranch lamb raised in Alta, processed at the Rammell Valley’s Pack in Tetonia, and they sell direct to consumer. Teton Waters Ranch beef raised in Tetonia; however, they are now processed in Colorado. Paradise Springs Farm local certified organic and certified biodynamic grade A dairy smallest Grade A dairy in the nation. They sell direct to customers. Alpenglow Farms (contact Ted Wells) locally grown produce. Their garlic sells year round with greens and other vegetables available in spring, summer, and fall. Cosmic Apple Gardens Local CSA and organic farm. Snowdrift Farms Organic farm, servicing restaurants around the valley and selling at local markets. Full Circle Farms New this summer... they service local people through their CSA program. Rob Dupre raises honey bees and sells local honey at the farmer’s market.

Regional Larksmeadow cheese... sheep and cow cheese.

File Photo/Ken Levy

Emily Campbell of Cosmic Apple Gardens in Victor helps customers with produce selections at the Driggs Farmers Market last year. Campbell said this is the first year back for Cosmic Apple, which used to do the market a long time ago. "We try really hard to be local," she said.

more than sealing goods in standard Mason jars then boiling them for a

certain amount of time or running them through a pressure sealer. The time required to properly seal and preserve goods varies depending on which vegetable is being used, but recommendations at altitude exist online. Otherwise, consuming goods that have not been properly sealed can cause botulism. Michael still has the better part of a steer stored in cans that have held for two years. “We can a lot of our produce,” said Michael. “You know, tomato sauce, apple sauce, pickles.” Also, with a root cellar, tubers such as carrots, beets and turnips when packed in moist sawdust will hold through the winter. Others, like potatoes, only need a cool, dark place to stay fresh. There are even greens, such as cabbage, that when hung from the cellar’s ceiling, can be consumed after months. However, freshly grown greens through the winter require a heated greenhouse, and that can translate to an unseemly gas or

electric bill. “We buy pretty much rice and beans. Everything else we produce,” said Michael. “To be honest with you, frozen kale is almost as good as fresh kale.” Freezers, he said, can go a long way when trying to maintain a localvore’s diet. Otherwise, beginning in June, the Teton Valley Farmer’s Market is an option to support local do-it-yourself initiatives and enjoy the fruits of a neighbor’s labor. Just know buying “local” doesn’t always mean doing the best thing for the community, and those peaches you’re buying will not be valley native. There are some crops, like peaches, that do not grow in Teton Valley, and the two options are to drown your desire for them or import the item. Peaches for instance, do not grow, at least to potential, in eastern Idaho’s extreme climate. They require a warmer temperate zone and well-drained, moderately fertile soil in full sun; Locavore's continued on page 12

Locavore's continued from page 11

frost can easily kill this crop. Other crops are brought to market here’s a by foreign vendors earlier than Teton lot more Valley can produce them. For instance, that people snow peas can be carted from Boise two or three weeks prior to Teton can do for Valley’s harvest time. themselves. It’s “If someone’s coming from Salt just a matter of Lake City, they probably have a jump on us,” said Michael. learning those Though, he said local greens, are skills. as good, if not better, than anywhere –––---------------------–––– else, because they can be grown Ken Michael, locally, year-round with season Full Circle Farms extenders and do not have to suffer through transportation. “There’s a lot more that people can do for themselves,” said Michael. “It’s just a matter of learning those skills.” Barry McKay, Teton Valley Farmer’s Market manager, recognizes that on Friday morning from 9 a.m. to 1 p.m. those vendors are also local businesses, who sell their toils. With 28 total vendors, 25 are either local or regional, from counties adjacent to Teton. Of those regional vendors, he remarked, that they bring items that are not endemic to the valley

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File Photo/Ken Levy

Penny Thompson, right, buys produce from Johanna Marcell-Miller during a past Teton Valley Open Air Market.

nor could they be grown here. He cited Corbridge Country Berries t’s as [fresh] from Malad, Idaho as one of these as you can vendors, distributing berries on a market circuit. Otherwise, get unless you Dennis Mecham of Green Thumb were growing Nursery in Blackfoot has connecit out of our tions to peach vendors in Utah, and he was one of the original own patch. foreign vendors. –––---------------------–––– “They are selling that piece of Barry McKay, the action we otherwise would not Teton Valley Farmer’s Market have,” said McKay. manager However, he noted, it is the local vendors like Cosmic Apple and Snow Drift Farms that flocks local consumers because “many of these people are friends anyway.” “It’s as [fresh] as you can get unless you were growing it out of our own patch,” said McKay. This push for local produce is growing, far-surpassing the trend moving in Teton Valley, but the benefit of a small community is knowing, and building relationships with, the farmers, an attribute Ken Michael says is the most important part of his industry. However short the seasons and challenging as it may be on your own, outlets for eating locally abound in a valley more commonly shrouded in frost than free of it. n

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A house built with

Love

Going sustainable and local with more than just your food

Scott Stuntz / Earth Living Staff

ocally grown and sustainable are terms often associated with food, but they could also be used to describe the house Lindsey Love is building for herself in Driggs. Even though people around town may refer to it as a “straw bale” house, Love said that only describes part of it, saying the entire structure is not straw-bale-insulated, but the whole house is designed to be sustainable and energy efficient. Love is originally from Jackson, but moved around the West for a while before settling in Driggs. She said that even when she was living in other towns and renting places, she always knew that she wanted to build her own house, and do it with natural materials. “That’s why I went into architecture, was to be able to know how to build a house with materials that weren’t based on a petroleum industry and were easy to use, were intuitive, you could find pretty much anywhere, had a low

carbon footprint and just felt more…. it’s biofilic, I’m just attracted to it,” she said. “Biofilic” comes from bio, meaning life, and philic or philia meaning love. The concept was popularized, in part, by biologist and Pulitzer prize winning author E.O. Wilson in the mid-eighties, by his book “Biophilia” in which he argued that humans’ love of and connection to nature is inherent and comes at least partly from genetics. In the years since then and especially recently, the term “biophillic design” has emerged as to define buildings and spaces that reconnect those in them to nature. In Love’s house, the natural world comes inside in the form of exposed wood beams, and mud plaster walls. Even the bathroom walls, including the shower, are made of a special kind of mud and clay based plaster, covered in a black, water-proof lime plaster called “tadelakt.” This type of plaster is used in traditional Moroccan building for baths and showers. Traditionally, the tadelakt

Earth Living Photo/Scott Stuntz

Lindsey Love is building a straw bale house in Driggs.

is rubbed with a smooth polished river stone to seal the pores in the material, to help it achieve its water-proof properties, and the word “tadelakt” actually means “to caress” or “to rub.” When someone walks into Love’s house, the first thing they see is a “truth window,” a piece of plexiglass formed into the plaster wall so people can see the straw bale insulation underneath. Love said that besides being environmentally friendly, and extremely good at holding in heat, straw is quite similar to traditional insulation in many ways. Love said, It does not draw mice and rats like some people may think. “It doesn’t attract them, there’s nothing to eat there, it’s the same as any other house, you have to patch holes, that’s all there is to it.” Also since it’s sandwiched between layers of mud plaster, it does not pose a fire hazard. That straw, as well as the wood that makes up the house’s frame, is not only a natural material, it’s local. “It was all local wood, and it was all milled by a local lumber mill,” she said. Love said that short of using local wood, straw bales insulation and mud plaster walls, there are ways that people either Earth Living Photo/Scott Stuntz building a new home or renovating their current house can Love's house is partially insulated by straw bales, the only place to actually see the straw is the "truth window" in the main doorway. make their home more environmentally friendly. “The biggest impact a building has is, absolutely, how much energy it uses. So the whole thing about to make the process even more environmentally the materials that go into them and even the friendly. impact they have as they degrade, isn’t nearly Even “A metal roof is probably a more sustainas significant as how much energy it uses,” though people able option than asphalt shingles. A: it lasts she said. around town may longer, and B: its recyclable,” Love said. As That means by becoming more energy refer to it as a “straw far as insulation, cellulose insulation can efficient, even traditionally built homes bale” house, Love said that be used in conventionally built homes and can become more environmentally only describes part of it, is both natural and an effective insulator. friendly. saying the entire structure Cellulose is the material that makes up “There are lots of conventional things is not straw-bale-insulated, cell walls in plants, cellulose insulation out there to improve the energy efficienbut the whole house is is actually often times made of recycled cy of a house, you can add insulation to designed to be sustainnewspapers. able and energy your roof, your walls and your floor last,” While the ground floor is insulated with efficient. she said. straw bales, the upper floors of Love’s “hybrid Love added that even though energy use house” use cellulose insulation enclosed in may be more important, there are natural “double stud” walls. This design uses two layers of materials that can be used when renovating a home traditionally built stud walls, with a space left between them to fill with insulation. This makes the design keep heat and energy in the house, and noise out. Aside from being an energy efficient, comfortable place to live, Love’s house is also her resume. Aside from working as an architect for several years, Love has also helped build several straw bale houses with the Community Rebuilds program in Moab, Utah, and trained with Laura Bartels, who built Colorado’s first permitted straw bale home in 1995. Though she said her interests go beyond just straw bale construction, and encompass all of the natural building techniques she used in her home and beyond. Love said she’ll use what she learned building her house from scratch, with plenty of help from friends, in her future projects with clients. Earth Living Photo/Scott Stuntz “I like designing a lot, but I also really want to help people Love in her kitchen/living room, with a bamboo floor, mud plaster walls and shelter themselves,” she said. n locally milled timbers.

Intro to

permaculture Designing for sustainable earth, culture and economy Shannon Clay / and food growing systems Earth Living Staff in a sustainable way. Permaculture Permaculture! is the practice For as long as I can Permaculture takes the of sustainable remember I have been world of ecology further design deeply fascinated with the interby using the observations rooted in ethics connectedness fou nd found in the science of and principles through ecology. When ecology and applying them that reflect I was eight, I went to to create new environthe ecology of summer camp and was ments that can be utilized natural systems. introduced to the term easily by humans while ecology while looking still being into a gecko terrarium. beneficial Ecology is the science of relationships between organisms and to all the organisms their environments. That summer i nvolved. T here I began to see the many intricate is no set definirelationships unfolding magnificently tion of permacularound me. Over time, I was also able ture, allowing each to see how I personally was involved individual to decide in these relationships. I soon realized what it means to how disconnected human society was them. Here is a def i n it ion I from natural processes and how this have created: was leading to suffering and the Permaculture is the degradation of these magnifipractice of sustainable design cent relationships. Eventually, deeply rooted in ethics and I was introduced to a system principles that ref lect the implemented to incorpoecolog y of natural systems. rate natural Through permaculture, a store of liv ing knowledge has been created and is used to apply practical ecological design methods in order to maximize harvest and conserve energy by incorporating all aspects of life. Bill Mollison is known as "the father

of permaculture." Some say that he is one of the most important people alive today because of his contributions to ecology and for the development of permaculture during a time of diminishing resources and great environmental ruin. “[He] developed permaculture after spending many years in the rainforests and deserts of Australia studying the various different ecosystems,” according to permaculturenow. com. “He observed that plants naturally group themselves in mutually beneficial communities.” Using this idea, he created an agriculture and community design approach that seeks to place elements together so they sustain and support each other as in natural ecosystems. This idea is developed in “Permaculture One” published in 1978, which Mollison wrote with his student David Holmgren.” The book provides the founding principles and design practices of permaculture. I would like to briefly share some of these principles here by highlighting my favorite practices.

Ethics

Lets start with the ethics of permaculture.

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EnErgy

They are based around Earth care, people

care and fair shares. Instead of building a system solely for individual profit, the best results can be seen when the earth is respected and people are cared for while the surplus resources are shared between Earth, people and animals. This also comes with a realization that resources are not limitless. These ethical ideas form the foundation of permaculture that are supported by 12 main principles.

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Principles

• It’s more efficient and cost-effective compared with conventional systems.

Where can each element be placed for maximum benefits in the system? Relative location seeks to build working relationships where the needs of each element (plant, animal or structure) are provided for by another element and each element also provides for other elements. This works with the next principle of having multiple functions for every element.

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Permaculture continued on page 18

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Permaculture continued from page 17

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Peo Each element re p a performs at least three functions. Ch ickens ca n provide fertilEthics izer for gardens, of food for humans and Permaculture warmth for a green house. Permaculture also emphasizes having multiple elements for single functions. Make sure the basic needs are provided Fai r Share by more than one element. Have Photo illustration by Shannon Clay more than one water source, for example, or have many ways to provide 4 ft gardenheat bed and power The right such as using solar gain, solar energylength andfor a wind turbine. an arms length. is to use the A part of the above mentioned principles For personal fit length available biological outputs providedbeds onsite. Instead of using to your arms length! fertilizer created by a chemical company, you can use manure from the animals on site. You can also use species diversity in 3 ft center allowsclover for your plantings. Species such as alfalfa space and to sit fix nitrogen or kneel. into the soil while plants that accumulate nutrients such as comfrey can be cut and put back on the ground to recycle the nutrients. Companion planting highlights this idea. You probably know about the “three sisters” corn, beans and squash. The corn grows tall, while the beans grow on the corn stalks and 2 ft the squash grows over the ground to prevent path weeds. The space is fully utilized with this plant guild. Plant guilds are a main component of ecology and permaculture. They consist of a group of organisms that each fit in the same ecosystem but use slightly different parts of the resource base. A great example of a permaculture guild is the edible forest. There are seven layers that can be utilized within the system. The canopy layer for fruit and nut trees, the low tree layer for dwarf fruit trees, the shrub layer for berries, the herbaceous layer for herbs and vegetables, the root layer for root veggies, soil surface layer for ground cover, such as strawberries, and the vertical layer for vining plants.

Another one of my favorite design aspects utilized in permaculture is planting using non-linear designs. A common one is the keyhole approach. Keyhole beds allow increased access and increased area to grow veggies. Linear gardens have their origin in division and ownership of land and for easier use of mechanical soil cultivation, such as using a tractor. In permaculture, mechanical practices are only used if absolutely necessary. Straight rows are straight for mechanical production but are not actually important for productivity. Bed shapes that respect topography, the flow of water and human access are better; as well as more aesthetically pleasing. Permaculture is about observing and

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Example of a keyhole garden bed planted with companion planting.

experimenting to see what works best for each site. It is not about one-sizefits-all solutions. Looking at water flow, sun exposure, as well as dominate wind directions, for your location. The shape of the growing beds will follow. Companion planting not planted in rows may look unorganized, but provides an efficient use of space, as well as a high yield without the use of fertilizers, pesticides and tractors. Finally, I would like to share the

Attitudinal Principles of Permaculture: • The Problem is the Solution: Every resource can be used to an advantage depending on how its used. • Yield is Theoretically Unlimited: The only limit of a resource within a

Photo illustration by Shannon Clay

• Work with Nature, Not Against it: Nature provides the perfect example of how to sustain harmoniously.

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system is limited to the information and imagination of the designer.

• Least Change for the Greatest Effect: When designing, use the inherent regenerative qualities already available so that energy is not lost. Using the design principles of permaculture, it is my dream to bring communities together in order to create mutually beneficial systems that provide plenty for all, while still protecting our natural and wild ecosystems which constantly provide us with inspiration. n

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what to do with them Food diversion through dumpster diving food from ending up in the local landfill in just the first rom farm to fork, Americans are losing up to 40 ten months following the group’s inception. “I moved to the valley in August, and I quit my percent of the food circulating in the United States, according to a report by the National Resources engineering job to be a cheese maker. I really want to devote my life to food and educating others about Defense Council. Putting food on our tables food, and so I found HFR through just kind accounts for 10 percent of the total federal I found Hole of wanting to be more in the food scene and energy budget and consumes 80 percent Food Rescue the passion I have for alleviating hunger of America’s freshwater supplies. With through just kind of and keeping food out of landfills,” said these losses totaling $165 billion annually, wanting to be more in the Stachowski Jackson’s own Alison Dunford is fighting food scene and the passion I have for alleviating hunger As of April, 2014, HFR-Idaho was still back. and keeping food out of in its preliminary stages, having only Hole Food Rescue, a volunteer-based landfills. contacted the valley’s largest grocer, program through the Jackson Hole Eileen Stachowski, Broulim’s, about contributions, but when Cupboard, is basically an organized group TV Creamery reaching out to other potential donors, she of dumpster divers who figured out a cleaner might hit a snag, Teton Valley merchants go way to salvage food. This recycling initiative through the efforts already. relocates food “waste” by partnering with area grocers to collect food that is approaching its expiration date but sther Jacoby, owner of Barrels and Bins in Driggs, has lost its aesthetic value. The food is then redistributed says her products hardly go to the landfill. The to community groups to feed those in need. great misconception in the grocery industry, she The process begins by going to local grocery stores. Dunford first approaches the produce department to said, is that although products are marked for expiration, build a relationship, and after their approval, contributors they rarely become inedible by that date. “With the exception of infant formula, the laws that the pull food that is good for human consumption to be set aside rather than in a dumpster, for a volunteer to pick Food and Drug Administration (FDA) administers do not up. They are then dropped off at Dunford’s residence for preclude the sale of food that is past the expiration date indicated on the label,” reads a note from the FDA. “FDA sorting and redistribution. does not require food firms to place 'expired by,' 'use by” fter Teton Valley Creamery cheese maker Eileen or “best before' dates on food products. This information Stachowski heard about Hole Food Rescue (HFR) is entirely at the discretion of the manufacturer.” “People don’t typically sell it because it’s negative through friends of friends, she realized she had to get involved. She met with Dunford in the early months reputation [for the grocer],” said Jacoby. For Jacoby, when an item passes the designated expiraof 2014, and decided to bring to Idaho the effort that diverted 90,000 pounds of good-for-human-consumption tion date, it is pulled from the shelf, but she either takes it Jason Suder / Earth Living Staff

home to feed her family or gives them to her employees. The same cannot be said for expired produce. While the less cosmetically appealing vegetables go on sale within the store, those that never make it off her shelf are composted with the rinds left from her juice bar or they go to local farmers to feed their pigs and chickens. “We don’t typically throw food in the dumpster,” said Jacoby, who went on to assert that only the black and “absolutely molded” foods are thrown away. “Produce is our biggest loss.” By keeping her food out of landfills it is not only hunger and waste she staves off, but the impending anaerobic decomposition of organic matter that takes place at landfills releases a greenhouse gas that the Environmental Protection Agency deems 20 times more harmful to the environment than carbon dioxide. This process occurs when biodegradable material is broken down in the absence of oxygen. The organic material begins to ferment, similar to the process that takes place in beer production, with the resulting byproduct being the release of methane gas.

he Barrels and Bins model of food diversion has proven effective and is practiced around the valley. Tom Bivens, owner of Victor Valley Market, follows a similar standard. He collects all packaged food that is nearing its expiration date and marks down their price. Consistent with locals grocers, their expired produce is also collected by local farmers to feed their livestock. “We sell everything,” said Bivens. “We don’t have any waste, really.” Even Broulim’s makes attempts at food diversion. Produce manager Art Harding has developed a program for farmer pickups, yet participants must sign a contract that specifies that what they receive is not for human consumption. He would like to send expired goods to the Teton Valley Food Pantry, but, he said, they do not accept it.

The Teton Valley Food Pantry did not respond to numerous attempts at contact. Harding will not, however, donate old food to individuals, even if it is still good for human consumption, a purely economical decision.

ecause of the Bill Emerson Good Samaritan Food Donation Act, which President Clinton signed into effect on Oct. 1, 1996, companies involved in donating food and grocery products to non-profit organizations for distribution to individuals in need, “shall not be subject to civil or criminal liability arising from the nature, age, packaging, or condition of apparently wholesome food or an apparently fit grocery product that the person or gleaner donates in good faith to a nonprofit organization for ultimate distribution to needy individuals.” “We have had people be dastardly, I guess. They’ll come and get this stuff, and they’ll come in the next day and exchange it,” said Harding. Although Broulim’s requires a receipt for returns and exchanges, he said that “we don’t hold entirely to that. We try to please our customers.” For Harding, the difficulty is in having to pull the products that he knows look fine but thinks will not be purchased because they are bruised or browning. “Even though the rest of the apple is just fine, people won’t buy it,” said Harding of bruised fruits he frequently pulls from the masses. “It’s kind of sad thing that customers … come to look for that perfect fruit and perfect vegetable and if it has blemishes, they won’t buy it. …You can tell that people are shopping around it.” “We try very hard to keep the freshest produce,” said Harding, “and keep it looking good.” There is still work ahead, but with the impending expansion to Teton Valley restaurants, hotels and grocers will be approached to join food diversion programs to ensure that the one in six Americans who are food insecure know that their dinner is not being thrown away. n

Ali Dunford, founder of Hole Food Rescue, trains a new volunteer on how her organization rescues food.

Earth Living Photo/Jason Suder

Ways to take better care of your planet Don’t leave your car engine 1 idle

Leaving your car idling for more than 10 seconds burns more gas than turning off the ignition and starting it again.

Insulate water heaters

If your water heater is hot to the touch, covering it with an insulation blanket will reduce hot water costs by 9 percent.

3 Check tire pressure

Ensuring that your tires are always inflated to the right pressure enables you to reduce gas consumption by at least 3 percent. An extra 20 gallons of gas is consumed every year if just one tire is 20 percent under-inflated.

4 Carpool

Ride sharing—two or three or more people in a car—means one or two fewer vehicles on the road. This can reduce greenhouse gas emissions by nearly two tons per carpooler per year.

Use public transportation, walk, or cycle

Cycling or walking is good for our planet and our health. Using public transportation is another alternative to consider.

6 Take your own bags

The average North American family uses 1,000 plastic bags every year, 80 percent of which come from food stores. Taking your own bags considerably reduces the amount of disposable bags used.

Compost

Composting allows you to cut household garbage in half. Install a composter and separate organic matter from other garbage and recyclable materials on a daily basis. Fruit and vegetable peels, egg shells, coffee grounds, grass cuttings and leaves can go in the composter.

8 Eat more vegetarian dishes

North-Americans eat twice as much meat as the global average. Deciding as a family to have one meat-free day a week can make a big difference.

Grow your own food

Growing some of your own fruits and vegetables will help reduce pollution and greenhouse gas emissions created by food transportation.

10 Use reusable containers

Using reusable containers will reduce the cost of your lunches by up to 45 percent, while reducing garbage by 89 percent.

11Lower the thermostat

Thirty percent of greenhouse gases are produced by heating or cooling homes. Lowering the temperature by just one degree can cut your heating bill by up to 5 percent.

12 Slow down Respecting speed limits reduces gas consumption and greenhouse gas emissions by 20 percent.

13 Change light bulbs

Switching the way you light your home will save money and energy. A compact fluorescent light bulb uses 66 percent less electricity than an incandescent light bulb and lasts ten times longer.

water 14 Reduce consumption

Having a bath uses about 20 gallons of hot water, while a five-minute shower with a low-flow head uses about half that amount.

Adjust the 15 refrigerator thermostat

Of all your household appliances, the refrigerator uses the most electricity. Adjusting the thermostat of your fridge to between 35° and 37° F and the freezer to 0° F will have a big impact. Source: NewspaperToolbox.com