Meatless Monday Recipe-Simple Butternut Squash Soup

Simple Butternut Squash Soup

Vegan; Serves 4


1 cup chopped carrots
1 cup chopped celery
4 sprigs fresh thyme
1 Tbsp. whole peppercorns
1 bay leaf
1 cup white wine
5 cups water
2 large onions, diced, with 1/4 cup reserved
3 cups peeled and diced butternut squash
Salt and pepper, to taste
Pinch of nutmeg, to taste
Chopped parsley (optional)

1.) Place the carrot, celery, thyme, peppercorns, bay leaf, white wine, water, and all but 1/4 cup of the onions in a large pot, bring to a boil, and then reduce the heat and simmer for 2 to 3 hours. Strain the soup, discard the pulp, and return the liquid to the pot.

2.) Add the squash and remaining onion to the pot and cook over medium heat until the squash is tender.

3.) Transfer the squash, onion, and one cup of the liquid (reserving the remaining liquid in a separate container) to a blender or food processor and blend until smooth. Season with salt, pepper, and nutmeg.

4.) Pour the purée back into the pot and add some of the reserved liquid, stirring to achieve the desired consistency. Ladle the soup into bowls and sprinkle with parsley, if desired.

Found: VegCooking.com (PETA)

Is the Texas Department of Transportation making ugly the Texas Highways that Lady Bird Johnson sought to beautify? Dr. Royce Keilers says yes they are!

by Dr. Royce Keilers (Republished by permission of Show Daily Magazine,the comprehensive guide to the twice annual Antique Week in and around Warrenton, Texas.)


In the 1960s, Lady Bird Johnson reportedly said to John Connally, as they sat in their car under one of the giant live oak trees on the highway, that the beauty of State Highway 159 in Fayette County should never be destroyed. Her opinion was that Highway 159 is one of the most beautiful roads in Texas. One passing of TXDoT’s broadcast of poison has changed all that. Brown ugly limbs and swaths of dead grasses are now seen along many Texas highways.

Poisoning the beautiful highways throughout the state of Texas is leaving an ugly scar on our landscape. In the name of economy, TXDoT trucks are spraying thousands of gallons of herbicide, killing and disfiguring beautiful trees, vines, and shrubs. The poison affects grapes, dewberries, and other edibles that both humans and wildlife ingest. The wildflowers, of which we Texans are duly proud and which attract thousands of visitors annually, can be killed by spray drift. Clusters of dead birds and fish have been found in sprayed roadside areas.

TxDot claims that they cannot afford to spend funds on trimming. They further claim that esthetics must be sacrificeds because all TxDoT money is needed for paving. TxDoT claims that it costs thousands of dollars per mile to trim trees versus one hundred per mile to spray.  It is hard to imagine that trimming is ten times costlier than spraying. One cannot help wondering whether this cost comparison includes the funds for specialized spraying equipment, on-going training, worker turnover, quality control oversight, and other hidden costs.

There is the matter of motorist safety. It has been stated that spraying is necessary in order to give a clear view of highway signs. However, the decay of sprayed obstructing branches requires years, and one can’t read the sign through dead limbs. The danger of limited visibility could be corrected immediately by a few minutes-or even seconds-of trimming. Should we wait years for the ugly dead branches to fall off-or be blown onto passing cars during a windstorm-before that sign warning of dangerous curves can be seen by the approaching motorist?

The chemical in question, aminopyralid, was banned in England after malformed vegetables grew from fields fertilized with the manure of cattle that had eaten grass from sprayed areas. Birds, rabbits, and other small animals use fence-line growth as homes and as covers to protect from predators. Organic farmers cannot grow chemical-free crops if runoff from roadways contaminates their fields, which may be rendered unusable for years. Rain from sprayed ditches runs onto our fields and pastures and into farm ponds. If this poison can deform vegetables, what could happen to our fish, frogs, and their affected food sources? This poisoning must be stopped before the damage done is irreparable.

The EPA says that this chemical is safe; however, in the past they also stated that many other poisons were safe. Despite aminopyralid’s current designation as a “green” chemical, in years to come it may be found to have caused problems unimagined at this time. Remember DDT? Chlordane? Agent Orange? An award-winning website, helpfulgardener.com, posts the following quote: “lf something is easy, it will usually have detrimental consequences .... So, my advice is to not use any poison at all as it will not only cause future ill effect on your soil and plant life but, also for you and your community.”

Herbicides used in a responsible manner can be beneficial to mankind in the proper circumstances, but irresponsible blanket spraying with thousands of gallons of this poison, as currently utilized by TXDOT, is harming Texas. It affects Texans, our wildlife, our vegetation, and ultimately those tourists that we hope to attract to beautiful rural Texas. Who want to look at dead roadsides?

Public opinion must prevail in making this issue known, by Texans and our visitors alike. Only by negative publicity and pressure on our elected officials can we stop this atrocity by TXDoT. Remember, this agency follows the directions of our state and local governments. We need the public to help spread the message and to influence your officials. Timing is critical, as poisoning continues even now! 


(Dr. Royce Keilers  a nationally known leader among osteopathic physicians has been advocating for the health and well being of Texans for many decades.)


Show Daily Magazine serves as a four color guide to the unbelievable number of antique related activities that take place in the vicinity of Warrenton and Round Top, Texas during the twice annual Antique Week.  It is an indispensable guide to the show. Many thanks to them for allowing us to republish Dr. Keilers' article and to make it available to an audience beyond Antique Week.

Meatless Monday Recipe-Spinach-Zucchini Soup

Spinach-Zucchini Soup
Vegan; Gluten Free; 30 minutes or fewer
Serves 6

Ingredient List

* 1 1/2 Tbs. olive oil
* 1 large onion, diced (2 cups)
* 1 medium zucchini, cut into 3/4-inch pieces (2 cups)
* 2 cups low-sodium vegetable broth
* 1 1/2 cups cooked white beans, such as cannellini, or 1 15-oz. can white beans, rinsed and drained
* 4 cups baby spinach (4 oz.)
* 2 Tbs. lemon juice
* 2 tsp. grated lemon zest
* 4 tsp. finely chopped mint leaves

Directions

Heat oil in large saucepan over medium heat. Sauté onion 3 to 5 minutes, or until translucent. Add zucchini, and cook 8 minutes more, or until vegetables are well browned. Add vegetable broth and 2 cups water, and bring to a boil. Stir in beans and spinach, and return to a boil. Reduce heat to medium-low, and simmer 5 minutes, or until spinach is wilted. Stir in lemon juice, zest, and mint. Season with salt and pepper, if desired.
Nutritional Information

Per 1-cup serving: Calories: 133, Protein: 6g, Total fat: 4g, Saturated fat: <1g, Carbs: 21g, Cholesterol: mg, Sodium: 189mg, Fiber: 6g, Sugars: 4g

Found: Vegetarian Times- September 2009

Compressed Earth Block Workshop

Probably the greenest construction one could choose would be earthen construction, adobe, cob, pise, rammed earth, and compressed earth block (CEB). In November, Jim Hallock and Tierra y Cal return to San Antonio to offer their CEB workshop along with arguably the premier CEB machine maker in the world, our very own Laurence Jetter of AECT (Advanced Earthen Construction Technology). This series of instruction offered by an outstanding earthen construction crew, Tierra y Cal and AECT in compressed earthen block design and construction is the best instruction you can get on CEB and finishing plasters for many months and for hundreds of miles. If you are interested in a great, natural, and durable construction technique using pure earth, you are not going to want to miss this opportunity. Thursday, November 11th through Saturday, November 13th. Cost of the workshop is $350. Find all the detailed information you need on this link to a pdf from Tierra y Cal and while you are there, you can find all the ways you can register for the workshop either online or by mail.

Meatless Monday Recipe-Chickpea Salad Romaine Wraps

Chickpea Salad Romaine Wraps

Makes 4 servings; Vegan

11/2 cups cooked or canned chickpeas, rinsed and drained
1/2 cup finely chopped or grated carrot
1/2 cup finely chopped celery
3 green onions, chopped
2 to 3 tablespoons fat-free or low-fat vegan mayonnaise
1 tablespoon stone-ground mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 large romaine lettuce leaves
1 medium tomato, sliced, or 6 to 8 cherry tomatoes, cut in half

1. Coarsely mash the beans with a fork or potato masher, leaving some chunks. Add the carrot, celery, green onions, vegan mayonnaise, mustard, salt, and pepper. Mix well.

2. Place about one-quarter of the mixture on each lettuce leaf. Add one-quarter of the tomato, roll the lettuce around the filling, and serve.

NOTE: Stored in a covered container in the refrigerator, leftover Chickpea Salad Romaine Wrap filling (without the lettuce and tomato) will keep for up to 3 days.

Variations:

Chickpea Salad Sandwich: Spread one-third of the chickpea mixture on whole-grain bread. Top with the tomato slices, lettuce leaves, and another slice of bread. Makes 3 sandwiches.

Chickpea Salad Pockets: Stuff one-quarter of the chickpea mixture into a pita pocket. Add chopped cucumber, tomato slices, and shredded lettuce. Makes 4 pockets.

Nutrition Information

Per serving (1/4 recipe): 163 calories; 4 g fat; 0.5 g sat. fat; 22% calories from fat; 0 mg cholesterol; 25.6 g carbohydrate; 6.5 g fiber; 3.5 g sugar; 8 g protein; 15.2 mg vitamin C
2555 mcg beta-carotene; 1.2 mg vitamin E; 72 mg calcium; 2.9 mg iron; 525 mg sodium

Recipe from The Cancer Survivor's Guide

Meatless Monday Recipe-Honey Jalapeno Fettuccine with Mixed Vegetable-Tomato Sauce

Honey Jalapeno Fettuccine with Mixed Vegetable-Tomato Sauce

Serves 4; 30 minutes; Vegetarian

So I was talking about this at the Sustainable Meeting, the other night and some said I should post this recipe as this weeks Meatless Monday Recipe. What is great about it, is use what veggies you happen to have on hand. I found the pasta through Shayne Sauce (they have a store opening this weekend in the Artisan Alley on Bitters). It cooks very well, fast, and is fresh, plus it is made in San Antonio.

1 12oz. package Honey Jalapeno Fettuccine

1 yellow bell pepper, diced

1 portobello mushroom, diced

1 small zucchini, chopped

1 small yellow squash, chopped

2 cloves of garlic, minced

1/2 sweet onion, diced

2 Tablespoons olive oil

2 cans 8 oz. tomato sauce (I use Contadina, since it is plain and I can jazz it up for my taste.)

2 teaspoons Italian seasoning

1 teaspoon basil

1 teaspoon oregano

1 pinch of rosemary

1/2 teaspoon sugar (to cut the acidity of the tomato sauce)

1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain pasta and set aside.

2. Meanwhile, in a large skillet heat the olive oil. Saute the garlic and onion, until the onion becomes transparent. Add the yellow bell pepper, stirring frequently 2 to 3 minutes. Next, add the mushroom, continuing to stir frequently for 3 to 4 minutes or until tender. Add the squash and zucchini, stirring for another 2 to 3 minutes. Stir in the tomato sauce. (TIP: start with a 1/4 sugar until you find what measurement you find tasty.) Add the basil, oregano, rosemary and Italian seasonings. (TIP: again use measurements to fit your taste.)

3. Add pasta and sauce in a bowl. Toss to coat. Serve warm.

Meatless Monday Recipe-Vegetable Paella with Tofu

Vegetable Paella with Tofu

Ingredient List

Serves 6

• 2 Tbs. olive oil
• 2 7-oz. pkgs. spicy marinated tofu, finely diced
• 8 oz. cremini mushrooms, sliced
• 2 large carrots, diced (1 cup)
• 1 cup fresh or frozen corn kernels
• 1 14-oz. can chopped tomatoes, drained
• 4 cloves garlic, minced (4 tsp.)
• 1 cup short-grain brown rice
• 1/8 tsp. saffron, crumbled
• 1 cup fresh or frozen peas, thawed
• 1/4 cup lemon juice
• 3 green onions, thinly sliced, for garnish

Directions

1. Heat oil in wok over medium-high heat. Add tofu when ripples appear in oil, and season with salt. Sauté 10 minutes, or until tofu is browned, stirring occasionally. Add mushrooms, and sauté 4 to 5 minutes, or until mushrooms release liquid and begin to brown.
2. Stir in carrots, corn, tomatoes, and garlic, and sauté 2 minutes more. Stir in rice, 2 1/4 cups water, and saffron. Bring paella to a boil. Reduce heat to medium-low, cover with wok lid, and simmer 40 minutes, or until all liquid is absorbed. Add peas on surface (do not stir yet), cover, and allow peas to steam 1 to 2 minutes. Remove wok from heat, and stir in lemon juice and green onions. Season with salt and pepper.

Nutritional Information

Per : Calories: 375, Protein: 22g, Total fat: 12.5g, Saturated fat: 2g, Carbs: 45g, Cholesterol: mg, Sodium: 569mg, Fiber: 6g, Sugars: 5g

Found: Vegetarian Times September 2008

October 21 - 22, 2010 Transporation Electrification conference features exhibit hall open to the public free of charge

Thursday October 21 and Friday October 22, 2010 the exhibit hall of the Electrification of Transportation Conference will be open to the public free of charge. 

The latest electric vehicles, chargers and other EV related items will be on display from 4 to 8 pm on Thursday and 9 am to 2 pm on Friday at the Henry B. Gonzalez Convention Center in San Antonio.

Registration for the conference, October 22, 2010 from 8:30 to 4:30 is only $25.

Here is the full press release:

Advancing Transportation Choices and Economic Development

On October 21-22, 2010, the Alamo Area Council of Governments Clean Cities Coalition, in partnership with the City of San Antonio and Bexar County, will conduct the first ever Advancing the Choice event on electrified transportation. The title of this year’s event is: Electrification of Transportation: Advancing Transportation Choices and Economic Development.

This event is being held to continue the steps towards building a region-wide alternative fuel infrastructure. By developing alternative fuel infrastructure we will create greater Texas energy security, job creation, and improvements in air quality. To maintain the momentum from previous years, this conference will educate local governments, utilities, businesses, the media, and the general public on the benefits of electrified transportation. With fuel prices back on the rise it is important that we demonstrate the potential cost savings of these new technologies to vehicle fleets and general public in the Alamo Area.

The event will provide attendees with a comprehensive overview of the following topics:

    * Economic, environmental and energy security drivers shifting the market’s move to electrified transportation
    * Which fleets are best candidates for successful electrified transportation programs
    * Information on rebates, tax credits, and grant programs for electric vehicles
    * Expected growth in electrification of transportation and related economic development opportunities
    * Overview of electric vehicles and electric vehicle supply equipment
    * Overview of electrified transit, bikes, personal vehicles, and fleet vehicles
    * Large exhibit hall to view the newest electric vehicles on the market!
    * Electrification of transportation update throughout the Texas cities

Record-high gas and diesel prices are compelling businesses and organizations to explore how to rein in fuel costs.  Besides saving green, many companies are also interested in driving green.  Alternative fuel vehicles (AFVs) fill the bill on both counts.  Utilizing electric transportation promotes energy security by reducing our nation’s dependence on foreign oil.  Electric vehicles are domestically abundant and are becoming commercially available at a growing number of areas throughout the country.

Electrification of Transportation is a two-day, interactive event that provides a comprehensive overview on the economic, environmental and energy security rationale for using electrified transportation.  Available vehicles, funding opportunities, success stories and fuel station development will also be addressed. The event includes lunch and light refreshments, written materials and a large exhibit hall full of electric vehicles. The event is located in downtown San Antonio on the beautiful River Walk at the Henry B. Gonzalez Convention Center.

Meatless Monday Recipe-Farfalle with Tomato-Goat Cheese Sauce

Farfalle with Tomato-Goat Cheese Sauce

Serves 6; 30 minutes or fewer

Mild goat cheese lends a sophisticated tang to this creamy, orange-hued sauce. Tossed with tiny green peas, toasted pine nuts, and festive bow ties (it's fabulous with fettuccine and gnocchi too), the resulting dish is wonderfully easy and original. If your not a fan of goat cheese, try the recipe with Boson or low-fat cream cheese. You can also add a grating of Parmesan cheese before serving, if desired.

Now, I used an organic Cheddar cheese and hemp milk for the half-and-half, and the recipe came out so yummy! (for lack of a better word.) To make the recipe vegan, switch the dairy cheese for a non-dairy cheese and use the "creamy" hemp milk. Happy Eating!

12 oz. farfalle pasta (I used whatever pasta I had on hand)

1 cup frozen petite peas

2 Tbs. pine nuts

1/2 Tbs. olive oil

3 cloves of garlic, minced (1 Tbs.)

1 1/4 cups prepared creamy tomato soup (I used 2 small canned "plain" tomato sauce)

1/4 cup non-fat or regular half-and-half

1 Tbs. dry white wine (optional)

3 oz. creamy mild goat cheese (6 Tbs.)

If using tomato sauce and hemp milk add 2 teaspoons of flour to help thicken the sauce

1. Cook pasta in a large pot of boiling salted water according to the package directions until al dente, adding peas during the last three minutes of cooking. Drain in a colander, and set aside. Quickly return empty pot to same burner (with the heat off). Wait a few seconds until pot looks dry, then add pine nuts. Cook over medium heat 1 minute, or until lightly fragrant and lightly toasted. Transfer nuts to plate.

2. Add oil to a pot, and saute garlic over medium heat for 15 seconds, or until just beginning to brow. Stir in soup, half-and-half and wine, if using; bring to a brisk simmer over medium-high heat. Reduce heat to medium-low, and simmer gently 3 minutes, or until mixture is slightly reduced and begins to thicken, stirring occasionally. (If using hemp milk- add 2 teaspoons of flour to sauce to help thicken. I sifted the flour, so the sauce wouldn't be clumpy.) Add cheese, and cook 2 to 3 minutes more, or until the cheese is completely melted into sauce, stirring occasionally. Season with salt and pepper, if desired.

3. Stir pasta, peas, pine nuts into sauce; toss well, and serve.

Per 1 cup serving: 341 cal.; 11 grams prot.; 7 grams total fat (3 grams sat. fat); 57 grams carb.; 7 mg chol.; 283 mg sod.; 3 grams fiber; 4 grams sugars

Found: Vegetarian Times October 2010

"History will revere this kind of project" says Sologen Systems president. Moving forward to produce clean, less costly electrical power from certain abandoned natural gas wells.

In April 2010 we published a cryptic but popular article on Sologen Systems LLC"s plans to develop power from the heat and pressure found at the bottom of certain abandoned natural gas wells.   Although at the time Sologen's president, Frank Smith did talk to local groups and investors his company did not seek to hype the project though a typical public relations blitz. 

Our article hinted at the potential of the project but gave few details due to Mr. Smith's own restraint in avoiding splashy comments.  While the company still doesn't seem to be engaged in a major public information campaign, on September 7, 2010  Sologen's partner Green Well Power did issue a press release concerning a new agreement with Sologen.  This press release features Frank Smith's most expansive published statement on the potential of the project to date.

His statement on the potential place of the work in history is the sort of thing that seemed apparent as we listened to him in April but since he was not saying such things to the wider public at the time, our article remained circumspect.

Green Well Power's press release also goes into more detail about the project.  It explains that the project will include the harvesting of methane and the re-injection of water into ground formations as well as the harvesting of energy geo pressure and heat.  Our earlier article stated that the wells were in excess of 10,000 feet deep while this release specifies that the wells in question are at least 14,000 feet deep.

If this project works out it really may be seen as a pivotal one in movement toward truly renewable energy production.

Here is the release: 
GREEN WELL POWER SIGNS AGREEMENT TO LICENSE TECHNOLOGY
Vancouver, Canada, 7 September 2010: Green Well Renewable Power Corp, (GWP) is pleased to report that it has agreed to a non exclusive license for its Total Flow Energy Conversion Technology (TFEC) by San Antonio based Sologen Systems LLC. Terms of the agreement require Sologen to undertake and complete the engineering,construction and testing of the commercial scale technology. In addition, Sologen will provide GreenWell with a 20% Net Profits interest in all projects where the technology is deployed.

Sologen Systems is engaged in the development of geopressured/geothermal (GPGR) energy resources found, in deep aquifers along the onshore US Gulf Coast. GPGR reservoirs are essentially subsurface reservoirs (+- 14,000 ft) containing hot pressurized brine saturated with dissolved methane (natural gas). Importantly, they contain three forms of energy:

(1) Chemical: methane gas dissolved in brine. Once separated from the brine it is then combusted to produce electricity in a gas turbine;
(2) Thermal: hot brines with temperatures reaching 350F can be used to produce electricity using proven Organic Rankine Cycle technology;
(3) Mechanical: high brine flow rates (over 20,000 barrels per day) and high wellhead pressures can be used to power GreenWell’s own TFEC technology to generate electricity.

Sologen plans to acquire and re-engineer wellbores in Texas where all three forms of energy can be harnessed. A U.S. Department of Energy Study confirmed that the recoverable energy potential of a GPGR well, based on flow rates of 20,000 bbls/day, are as follows: Chemical (2 Mw), Thermal (1 Mw) and Mechanical (500 Kw) ( approximate value: $250,000 per month). Once the energy has been extracted the water is re-injected into a lower pressure rock formation in the earth. Sologen expects to commission their first project in Q2, 2011.
 
Mr. Frank Smith, President of Sologen Systems LLC comments: “Sologen Systems is thrilled by this opportunity to take the Total Flow Energy Conversion Technology from prototype to commercial deployment. . The potential to generate megawatts of baseload renewable power from end-of-life wells along the U.S. Gulf Coast and elsewhere is immense. I believe history will revere this kind of project as a pivotal stepping stone on the path to a truly renewable energy driven society.”
 
Sologen systems LLC, headquartered in San Antonio, Texas was organized in 2008 to finance and develop solar, geothermal and geopressured energy resources in order to produce and sell clean, green electricity. For more information contact Frank Smith at 210-544-5452 or visit www.sologensystems.com
 
GreenWell Renewable Power is a leading-edge alternative energy developer that is pioneering the production of electricity from depleted or end-of-life oil and gas wells. For more information contact Malcolm Bell at 604.921.2510 or Robert Young at 604.682.5123 or visit www.GreenWellPower.com
 
On Behalf of the Board
Green Well Renewable Power Corp

J. Malcolm Bell, President and Director

Meatless Monday Recipe-Paprika Cauliflower Pita Pockets

Paprika Cauliflower Pita Pockets

Serves 4

• 1 head cauliflower (2 lb.), cut into bite-size florets
• 3 Tbs. olive oil
• 2 Tbs. sweet Hungarian paprika
• 1/2 tsp. ground black pepper
• 1/2 tsp. fine sea salt
• 1 small red onion, diced (1 cup)
• 1 clove garlic, minced (1 tsp.)
• 1/2 cup low-sodium vegetable broth
• 2 Tbs. lemon juice
• 4 pita bread rounds, halved and warmed

Directions

1. Steam cauliflower 7 to 9 minutes, or until tender.
2. Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.

Per SERVING: Calories: 318, Protein: 9g, Total fat: 11.5g, Saturated fat: 1.5g, Carbs: 46g, Cholesterol: mg, Sodium: 663mg, Fiber: 6g, Sugars: 6g

Found: Vegetarian Times- September 2007

Scooter Cheatham to again teach legendary "Weedfeed" course starting September 24, 2010

Scooter Cheatham is one of those amazing Austinites. He found his life's work in 1974 and has been working on it ever since. He also teaches the Weedfeed. He used to teach it regularly but these days the work on his life's work takes up so much of his time that he doesn't get around to teaching it. This is the first time he has taught it in at least 2 years.

So, if you have the time and money this is the time to do it.

Here is the text of their pdf which I can't locate at the moment.

WHAT IT IS AND WHAT IT AIN’T
Weedfeed is Scooter Cheatham's legendary class on the Edible, Medicinal, and Otherwise Useful Wild Plants of Texas. The Fall Weed­feed and Spring Weedfeed classes are seven weeks packed with slide shows, field trips, native plants, wildflowers, food, the Weedfeed Ban­quet, and fun. The Speedy Weedfeeds are the half-day teaser/toe-in-the-water/refresher version. What it ain’t is about fertilizing your lawn or garden. In fact, after a healthy dose of Weedfeed, you’ll never look at your weeds (or any other plant) the same way again.

AND JUST WHO IS SCOOTER CHEATHAM?
Scooter Cheatham is, among other things, the founder and director of The Useful Wild Plants Project, so he knows of what he speaks. He started teaching this class in 1974 not long after he founded the Useful Wild Plants Project (see below).

WHAT IS THE USEFUL WILD PLANTS PROJECT?
The Useful Wild Plants Project is a monumental research and publishing project on the economic botany of the southern United States and northern Mexico titled The Useful Wild Plants of Texas, the Southeastern and South­western United States, the Southern Plains, and Northern Mexico. Volumes 1, 2, and 3 are out and Volume 4 is on the way. The 15 volumes will cover 4,000 species (give or take a few). The treatments include botanical descriptions (we're told that they contain good Scrabble words), color pictures, range maps, common names, and thousands of uses beginning with archeological evidence and exploring the historic and current uses of these plants for foods, medicines, utilitarian applications, landscape uses, new crops, and more.

THE GENERAL SET-UP OF THE CLASS
The class is 6 consecutive weeks of slide lectures, field trips, and campouts. Week 7 is the Weedfeed Banquet. There will be four or five Austin-area field trips (anywhere from a vacant lot in the middle of downtown to a park 40 or so miles away) and one or two weekend camping trips to distant lands (for a total of six). So if you sign up for the class, plan for a weekend or two out of town.

THE SLIDE LECTURES
The slide lectures are Fridays at 7:00 p.m. at 4700 Loyola Lane, Suite 104 (corner of Manor Rd. and Loyola Lane). They cover the plants for the week in detail, with pictures, identification, and uses.

SATURDAY FIELD TRIPS
The Saturday field trips start at 8:00 a.m. We visit various Austin-area locations (anywhere from the ever-relocating center of town to 40+ miles away). We visit parks, country roads, vacant lots, yards, gardens, alleys, flower beds, curbsides, wherever looks interesting.

THE CAMPING TRIPS
Usually the third and sixth weeks are trips to some distant and different location, though this can vary depending on what the plants are doing that season. We've camped and plant-watched in Big Bend, the Big Thicket, the Gulf Coast, and other botanical wonderlands.

THE WEEDFEED BANQUET
Yum! Each person brings a dish (plus a different one for each guest they invite) made from wild plants (tame ingredients allowed too).

A FEW THINGS TO CONSIDER AS YOU RUMINATE ABOUT WHETHER TO COMMIT SEVEN OF YOUR PRECIOUS WEEKENDS TO FLORAL FUN OR PUT IT OFF ANOTHER YEAR
You'll have even more fun than you think you will. And learn more too.

If you put it off now, you'll put it off later.

If you put it off now, we might not be doing it the year you decide to take it.

Six weeks really isn't that long and you don't really need to sleep late on Saturday morning.

Everybody misses a class or two; review is built in. So if you have to leave town to pick up your Nobel Peace Prize or go to cousin Lulu-Belle's third wedding or Uncle Buck’s sentencing, don't sweat it, you'll catch back up.

You'll learn a lot and can then regale others with your new-found knowledge.

The planet post-Weedfeed will be an even more interesting place that it is pre-Weedfeed.

The other people in the class are really nice and really interesting and they'll think the same about you.

You might need to know this stuff. Really.

WHO TAKES THIS CLASS?
Weedfeed is made up of an eclectic assortment of people with a wide variety of interests and a desire to learn about what is around them (no, you don't need to know anything about botany to take this class). It is also made up of an eclectic assortment of people who otherwise might not ever meet each other and find out how interesting they are, even if they did vote for the wrong political candidate and/or have blue hair (which these days can be found both on grandmother types and punkers, both of whom are part of the Weedfeed contingent, thank you). You must be 18 or over to take the class.

HOW MUCH is tuition?
Tuition for the seven week Fall Weedfeed of 2010 is $495 per person for early registration and rudely rises to $525 if you procrastinate and pay after 11:59 p.m. on Friday, September 17, 2010. Speedy Weedfeed is $75 per person. Space is limited. Prices may change without notice in the future. Specifics are announced when a class is scheduled.

WHEN is the next class?
This class starts Friday, September 24, at 6:30 p.m.

We do the long class in the spring and fall, but sometimes skip a season or two (or three) because of the writing and photography for the volumes. Speedy Weedfeeds occur as time permits. Email weedfeed01@gmail.com or call 512.928.4441 to be put on the notification list.

HOW DO I SIGN UP?
Sign the two page in small type No Naked Smoking Dogs With Guns Weedfeed Rule and Policy Form and return it with your payment. Call Lynn at 512.928.4441 or send an email to weedfeed01@gmail.com if you need a form. We can take cash, checks, and money orders. We do not take credit cards, IOUs, Monopoly money, or your first born. Nor do we barter, trade, work out payment plans, or sign you up for half a class. Make your tuition check out to Lynn Marshall. If you make it out to any other name it will be returned to you for replacement. Mail it to Lynn Marshall at 4700 Loyola Lane, Suite 104, Austin, Texas, 78723.


Questions? Call Lynn at 512-928-4441 or weedfeed01@gmail.com.

Here is an interview with Lynn and Scooter on the Useful Wild Plant project: 

Meatless Monday Recipe-Brown Rice, Vegetable & Herb Gratin

Brown Rice, Vegetable & Herb Gratin

Serves 4; Vegetarian; 1 hour

What is great about this recipe, is that you can use whatever veggies you have on hand. I used mushrooms and yellow squash for carrots and baby corn cobs. If you switch the cheese and butter to non-dairy ingredients-the recipe becomes vegan.

1/3 cup brown rice (I used 2/3 cups)

2 tablespoons butter or margarine

1 red onion, chopped

2 cloves of garlic, crushed

1 carrot, cut into matchsticks

1 zucchini, sliced

2 3/4 oz. baby corn cobs, halved lengthwise

2 tablespoons sunflower seeds

3 tablespoons chopped mixed herbs (I used mint, basil, parsley and oregano)

1 cup grated mozzarella cheese

2 tablespoons whole-wheat bread crumbs

salt and pepper to taste

1. Cook the rice in a saucepan of boiling water for 20 minutes. (It took mine about 35 minutes. Besides the baking, this is the longest part of the recipe.)

2. Lightly grease a 3 3/4 cup ovenproof dish. Preheat oven to 350 degrees F.

3. Heat the butter in a skillet. Add the onion and cook, stirring constantly, for 2 minutes, or until softened.

4. Add the garlic, carrot, zucchini, and corn cobs and cook for a further 5 minutes, stirring constantly.

5. Mix the rice with the sunflower seeds and mixed herbs and stir into the pan.

6. Stir in half of the mozzarella cheese and season with salt and pepper to taste.

7. Spoon the mixture into the greased dish and top with the bread crumbs and remaining cheese. Bake for 25-30 minutes, or until the cheese begins to turn golden. Serve at once.

Variation: Use an alternative rice, such as basmati, and flavor the dish with curry spices, if desired.

Found: What's Cooking Vegetarian by Jenny Stacey

Meatless Monday Recipe-No-Cook Cannellini Salad with Pesto Dressing

No-Cook Cannellini Salad with Pesto Dressing

Serves 4; 30 minutes or fewer

• 2 19-oz. cans cannellini beans, rinsed and drained
• 3 cups shredded red cabbage
• 2/3 cup thinly sliced green onions
• 2 to 3 Tbs. prepared basil pesto
• 1 Tbs. chopped capers

Directions

1. Combine all ingredients in large bowl. Let stand 15 to 30 minutes to allow flavors to meld. Serve at room temperature.

Nutritional Information

Per SERVING: Calories: 285, Protein: 13g, Total fat: 7g, Saturated fat: 1g, Carbs: 42g, Cholesterol: 2mg, Sodium: 490mg, Fiber: 12g, Sugars: 4g

Found: Vegetarian Times-September 2005

Meatless Monday Recipe-Colorful Veggie and Quinoa Salad

This particular recipe, too, can be enjoyed either warm or chilled. I tossed together some of my favorite fruits and veggies, including fresh zucchini, golden beets, red bell peppers, andcherry tomatoes. I added fresh lemon juice, cilantro, and green onions to enhance the natural flavor of the fresh vegetables. This dish is great to share—it’s perfect for picnics and potlucks and for proving to friends and family that vegans can get their protein from a plant!

Colorful Veggie and Quinoa Salad
3/4 cup quinoa
1 1/2 cups water
1 golden beet
1 zucchini
1 red bell pepper
2 Tbsp. olive oil
10 cherry tomatoes
1/2 Tbsp. chopped cilantro
Juice from 1 lemon
3 green onions, sliced

• Pour the quinoa into a medium-size sauce pan and add the water. Bring to a boil, then switch to low heat and cover. Simmer for 10 to 15 minutes, or until quinoa is fluffy. Set aside.
• Remove the skin of the beet with a knife or potato peeler. Slice into thin rounds, then cut into strips (resembling fries).
• Halve the zucchini, then cut into slices approximately 1/4-inch thick.
• Cut the red bell pepper into strips, then cut the strips into thirds.
• Halve the cherry tomatoes.
• Sauté the beet, zucchini, and bell pepper in olive oil on medium heat until just soft. Add the cherry tomatoes and cook for 1 minute. Set aside.
• Mix the cilantro into the cooked quinoa. Add the lemon juice and stir. Place a scoop of the quinoa mixture onto each plate and cover with the sautéed veggies. Top with the sliced green onions.

Makes 4 servings

Found: PETA VegCooking.com guest post-Jaime Johnson.

August Meeting Announcement Rainwater Harvesting

On Tuesday, August 24th, the San Antonio Sustainable Living monthly meeting will present another informative program free of charge to the general public. This month, we return to Rainwater Harvesting (RWH), one of the most important and sometimes controversial topics in our region and one we haven’t featured in many months. The presenters are new to our group but not new at all to the industry, Susan Oualline and Jim Champion of Texas Rainfall Catchment. If you are looking for a real in-depth discussion of rainwater harvesting, you will not want to miss this meeting. In addition to her expertise in rainwater harvesting, Susan is a Master Naturalist and will be able to add her vast knowledge of native/adapted plants and landscape design to the irrigation aspects of RWH. Susan and Jim will also discuss the current roadblocks arising from our country’s history of the development of waterworks. We as a nation are almost forced to use potable water for all our needs because of a failure to differentiate the various types of non-potable water and develop appropriate codes and standards. They will also mention the energy savings related to RWH because of the large amount of energy required to distribute and pressurize potable water (SAWS is CPS Energy’s biggest customer). The Environmental Protection Agency estimates that up to 58% of water demand could be appropriately met with non-potable water instead of potable water as at present. Think of the energy savings! This promises to be a very informative meeting that I hope you will attend. For more information regarding Susan and Jim, go to their website, www.texasrainfallcatchment.com

Our regular meetings are the 4th Tuesday of each month (except December), so make a bookmark for these dates on your calendar in advance and check back to this site or the SA Environmental Meetup page for more details on each months’ programs. Please attend the next San Antonio Sustainable Living meeting at 7pm on August 24th. The meeting will be held in the usual location in the classroom within Whole Foods Market in the Quarry Shopping Center (Basse @ 281 @ Jones-Maltsberger). There is no admission fee. Hope to see you there.

Meatless Monday Recipe-Dan Dan Noodles with Tofu

Dan Dan Noodles with Tofu

For the Sauce
1 Tbsp peanut oil4 Tbsp ya cai (preserved mustard greens) or tianjin (preserved cabbage)3-4 green onions1 1/2 Tbsp light soy sauce1/2 Tbsp dark soy sauce4-5 Dried Chinese Chiles, depending on heat preference1 1/2 Tsp Chianking vinegar (black Chinese vinegar)1 Tsp Sichuan pepper

For the ToppingSplash peanut oil1/2 lb tofu 1 large handful mustard greens, washed and dried1 Tbsp Shaoxing rice wine2 Tsp light soy saucesalt to taste
8 oz dried Chinese Noodles

1. Drain and press the tofu to remove some of the water. Chop coarsely and set aside.

2. Toast the chilies and the sichuan pepper in a hot dry pan until fragrant. Set aside the pepper to cool.

3. Add water to the pan and simmer the chilies until they soften enough to chop. Set aside to cool and chop finely, being careful to thoroughly wash the knife, cutting board and your hands before reuse.

4. In a large wok over med-high heat, warm the oil. Add the pickled vegetables and stir-fry until hot and fragrant. Set aside.

5. Add another tablespoon of oil and when it is hot, add the tofu. When the tofu begins to crisp, add the shaoxing wine, soy sauce and salt. When cooked through, turn off the heat. Add the greens and set aside, allowing them to wilt over the tofu, stirring occasionally.

6. Grind the sichuan pepper in a mortar and pestle or spice grinder, and thinly slice the green onions.

7. Combine all of the sauce ingredients in a large bowl. Cook the noodles according to the instructions on the package. When the noodles are cooked and drained, add them to the bowl with the sauce. Top with the tofu and vegetable mixture, and stir gently just before serving to combine.

Found on: Treehugger.com weekday vegetarian

Meatless Monday Recipe-Avocado and Tomato Sandwiches

Avocado and Tomato Sandwiches

These simple sandwiches are perfect when you only have a few minutes to whip up lunch. The creamy avocado and sweet tomatoes are satisfying and easy to pack.

Hummus
2 slices thick-crusted sourdough bread
4-6 slices of avocado
1-2 leaves of lettuce
2 thick slices of tomatoes

1. Spread desired amount of hummus on both slices of bread.

2. Place avocado slices, lettuce and tomato in between.

Makes 1 sandwich

Found: PETA VegCooking.com

Meatless Monday Recipe-Fried Green Tomato Clubs

Fried Green Tomato Clubs

Serves 4; 30 minutes or less

This is a great recipe to enjoy summer and to use green tomatoes that you can pick up from the Farmer's Market. I adapted this recipe from Martha Stewart Living Cookbook-The New Classics. I added some fresh spinach for added color. Add hot sauce for an added kick.

4 slices of veggie bacon

3/4 cup stone-ground yellow cornmeal

1 teaspoon salt

Pinch of cayenne pepper

Pinch of sugar

2 green tomatoes, thinly sliced

4 biscuits or English muffins, split and toasted (I used German Dark Wheat bread)

Vegan Mayonnaise for serving (I used Nayonaise)

4 slices of sharp Cheddar cheese (optional)

1 1/2 cups of spinach

1/4 cup vegetable oil

1. Cook the veggie bacon in a skillet until crisp. Set aside.

2. In a shallow dish, mix together the cornmeal, salt, cayenne pepper, and sugar. Add the tomatoes, and toss to coat.

3. Heat the vegetable oil in the skillet over medium heat; add the tomatoes, and fry until golden, about 2 minutes per side.

4. Spread the vegan mayonnaise over the cut sides of biscuits; fill each side with 1 to 2 slices fried tomatoes, 1 slice of veggie bacon and cheese, and add spinach. Sprinkle with hot sauce, if desired. Enjoy.

Meatless Monday Recipe-Roasted Eggplant, Zucchini and Chickpea Wraps

Roasted Eggplant, zucchini and chickpea wraps

Serves 4

1 Tbs. balsamic vinegar

1 1/2 tsp. fresh lemon juice

3 Tbs. extra-virgin olive oil

1 Tbs. coarsely chopped fresh thyme leaves

1 Tbs. coarsely chopped fresh oregano leaves

vegetable oil cooking spray

1 large eggplant, cut into 1 inch cubes

1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges

1 cup drained chickpeas, rinsed

6 oz. cherry tomatoes (about 11 tomatoes), halved (quartered if large)

1/2 tsp. coarse salt

freshly ground pepper

4 oz. fresh part-skim mozzarella cheese, thinly sliced

4 whole-wheat lavash pieces or whole wheat wraps (2 oz. and 8 inches each)

1. Preheat the oven to 400 degrees F. Whisk together the vinegar, lemon juice, 1 Tbs. oil, and 1 tsp. each thyme and oregano in a small bowl; set vinaigrette aside.

2. Lightly coat a large rimmed baking sheet with cooking spray. In a large bowl toss eggplant, zucchini, onion and remaining 2 tsp. each thyme and oregano. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 Tbs. oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.

3. Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavish pieces or wraps. Top each with 1 1/4 cups vegetable salad. Roll up; cut in half.

Fit to eat recipe-per serving: 371 cal.; 18 grams fat; 20 mg chol.; 34 grams carb.; 622 mg. sod.; 19 grams prot.; 9 grams fiber

Found: The Martha Stewart Living Cookbook-The New Classics

The 5 Stages of grieving global warming from Rudis Muiznieks's web comic Cectic

This image is copyright © 2007-2010, Rudis Muiznieks.
This work is licensed under a Creative Commons Attribution 3.0 License.

For more humorous commentary in this vein visit Cectic.

Can you learn to love the rod on your faucet that saves water?

All over the net you can read the claim that 80% of water used to wash hands, brush teeth and shave goes down the drain.   While the amount wasted this way is dwarfed by the amount wasted on carpet grass, the amount is significant enough that restrooms in commercial facilities all over our region use automatic sensor faucets.

These automatic faucets require power and a change in fixtures.  The fixtures can cost hundreds of dollars. But there is a mechanical alternative for less than $20 per faucet.   The Smart Faucet and  Automatic Faucet Control feature a replacement for the screw in aerator which all modern US faucets have.   A rod extends from the replacement aerator.  The valves on the faucet are set open.   When the rod on the aerator is pushed, water is released.  When pressure on the rod is removed the water stops.

While the devices look unusual and have not been designed with beauty in mind, the low cost and water savings may let you learn to love them.   In addition to saving water the devices prevent cross contamination and make it faster and easier to wash up. It also benefits those with grasping, twisting, turning and gripping difficulties. Because the devices allow the faucet valves to be left in an on position the sellers claim that the faucet valves will last longer.

Meatless Monday Recipe-Oregano Tofu with Tomato Salsa

This recipe is adapted from The Canadian Living Barbeque Collection by Andrew Chase and the Canadian Living Test Kitchen.

Oregano Tofu with Tomato Salsa

3 tbsp wine vinegar2 tbsp fresh oregano, or 1/2 tsp dried2 tbsp extra-virgin olive oil4 cloves garlic, smashed1/2 tsp each salt and fresh ground black pepper1 lb package of extra firm tofu2 cups cherry tomatoes, quartered1/3 cup diced red onion2 tbsp fresh basil, chopped8 olives, halved and pitted1 tbsp wine vinegar1 tbsp exrra-virgin olive oil1/4 tsp each salt and fresh ground black pepper

1. Mix together vinegar, oregano, oil, garlic, salt and pepper. Add tofu, turning to coat. Marinate for 20 minutes or refrigerated for up to one day.

2. Reserving marinade, place tofu on greased grill over medium heat; brush with half of the reserved marinade. Grill, covered for 10 minutes. Turn, brush with remaining marinade. Grill covered, for another 10 minutes.

3. Meanwhile, toss together tomatoes, onion, basil, olives, vinegar, oil, salt and pepper. Serve over tofu.

Found: Treehugger.com

Derek "Deek" Diedrickson now world famous among a small circle of NPR listeners for his tiny structures, also a book, website and three videos

NPR aired a story entitled "Do it yourself Downsizing" which featured Derek "Deek" Diedrickson on June 27, 2010.   Deek is a tiny structure builder, designer, enthusiast and promoter.  His creations feature lots of free cycled materials and clever designs.

His website is Relaxed Shacks aka relaxshax.wordpress.com.  He has an independently published book out entitled Humble Homes, Simple Shacks, Ramshackle Retreats, Funky Forts (and whatever the heck else we could squeeze in here), which has the hand drawn look and feel of pre-desktop publishing hippie how to books of the 1970's.  The plastic binding is a nice period touch.

Thus far he's completed three episodes of his web series "Little Yellow House". Thanks to the miracle of embedding here are all three.

Episode One focuses on Deek's Hickshaw, a one person sleeper, green house or office that can be moved by one person or hauled in the bed of a truck.




Episode Two examines his Gypsy Junker made from material discarded at construction sites and other places.  It sleeps 3 but you have to really like each other.  He doesn't have the style of recycling style or interest in fine finish work of Dan Phillips but his enthusiasm is infectious.  I couldn't imagine building a Tumbleweed house myself but something like this is possible.




Episode Three is less about tiny houses and more about the music in the Gypsy Junker and Deek advocating the use of a drum as a multi-purpose piece of furniture.

What is getting the hits and why in the world of San Antonio Sustainable Living?

From time to time I update our list of most popular posts.  I just did today so just for grins I decided to compile the list in one posting and engage in a little speculation.

As a group the Meatless Monday recipe's that JM Fonseca has added consistently to the blog are the most most read posts. She tests the recipes herself and unlike some vegetarians she seems to enjoy dishes that are also enjoyable to people with more omnivorous diets. Meatless Monday is a worldwide meme that is inviting non-vegetarians to include vegetarian dishes.

Topping the list as of today as an individual posting is the notice about a tiny house on a trailer that is for sale in San Antonio and has been for quite a few months. Because it was mentioned by very popular Tiny House Living it has received over 300 hits, which is quite a few for this blog. This item was first posted in October 2009.

John J. Morony's study, “The Mexican Green Roof” continues to receive hits. Of all the items that have appeared in the blog I think this is the most important. Mr. Morony's study shows how a simple inexpensive fill of dirt on a slightly sloped roof can produce R values of 40 or above and practically eliminate the maintenance costs associated with Santa Fe building code flat roofs. This item was first posted in July of 2009.  I found one link to it a  Spanish language blog, although the article linking to it suggests that it wouldn't work in a wet climate.  (I think they are mistaken on that btwby the way.)

Since October 2009 the story on the Larry Williamson's long compressed earth block machine has continued to reside in the blog's top ten. I didn't have any new information on it or photos on the machine but I recall that finding the material on it was difficult, so perhaps the verbiage in the story causes it to rise in search results above the places where the information was originally found.

Stephen Colley's notice on the 2010 Tierra y Cal compressed earth workshop got a lot of hits, perhaps because it was linked to by several other sites including our big sister, Austin's Design Build Live as well as a couple of other sites.

Our story with a few links and an embeddable video about Dan Phillips Phoenix Connection  from April 2009 continues to get hits. It spikes whenever he gets big publicity. I searched and watched quite a few videos about his work and the one here is my favorite.

A little post from April 2010 in which I sorted through a couple of hundred results from Instructables.com to find what I thought were the best ideas for DIY Compost bins has been very popular. A similar story on DIY water level ideas  has sprung into our top 10 recently.

This picture of the Honeywell branded home windmill has been popular since it was posted in September 2009 but it is mentioned and linked to by one discussion of the windmill.  Perhaps it also comes up in certain image searches.

A story on a Texas made chicken tractor continues to get hits, though their website is easily accessible. I am not sure what value added our posting has which brings in the viewers.

The story “How to Build a Bamboo Star Dome” has been popular since it was posted in August of 2009. The pages it links to were low in google results and the fact that there are instructions in a rough form of English is not immediately clear when you go to their site which is why I think people find our story.  DIY domes stories have been consistent hit magnets.  If we were a commercial site I would include a million of them.

Our September 2009 post on an Organic Shrimp Farm in west Texas continues to be popular. Our post mainly serves up links to original coverage of the farm in other publications.

I worked long and hard on our April 2010 story on Sologen Systems. I wanted to give an idea of how much potential their work has while not making extravagant promises or predictions. Sologen hasn't been seeking a great deal of publicity other than sending out one press release. Our story is or was for a long time the only post that went beyond just reprinting or excerpting their press release. It continues to garner a modest number of views. If their work bears fruit I'm sure information on their systems and the implications for the energy industry will be all over the mainstream.

A December 2009 story that brought together information from several sources on phase change materials has suddenly begun receiving a number of hits. I'm not sure why it became popular. I think depending on the development of building materials that it will become a subject of immense importance.

That's the review for now. I think it is interesting to me to see how topics rise and fall. Just like the San Antonio Sustainable Living group, this blog exists just to put information out there for the person who is seeking it. Take what you like and leave the rest.

Arguments and presentations in favor of restoring old windows rather than replacing them

If you live in a designated historic neighborhood that does not allow efficient replacement windows or allows only extremely costly and high maintenance wood frame replacement windows you may want to look at wood window restoration.

Increasingly individual crafts people and companies are appearing that specialize in window restoration.

Fans of historic preservation and the boards that enforce preservation decrees are more and more making the argument that window restoration is less costly and better for the planet than window replacement. Though they do not compare the costs of replacing wood framed windows with modern metal, plastic and fiberglass framed windows, repair is certainly less expensive up front than installing a modern wood framed window.

The argument can also be made that the pollution caused by excessive energy consumption due to historic windows is made up for by the aesthetic appeal of such windows.

Below is a collection of embeddable presentations on the subject.

Here is a slide show of a powerpoint from the New England Window Restorers Alliance:

Window Repair - The Green Alternative

See more presentations by oldewindows | Upload your own PowerPoint presentations

The Old House Web has a video "Old Windows are Green".  The presenter notes that with storm windows installed the restored windows will be much more comfortable.  Of course you'd have to check to see if your historic board allows exterior storm windows.



This video from Austin's Red River Restorations touts the higher quality materials in historic windows and suggests that the charm of historic windows make not replacing them a green decision.



Fine Homebuilding Magazine posted their March 11, 2010 illustrated guide "Should Your Old Wood Windows Be Saved?" online. It provides fairly authoritative information and suggestions.

Restoration Works Inc in Chicago makes their case for window restoration being green in this web page.  The arguments they make are generally applicable to any window restorer.

WWF's Change the Way You Think

This engaging video from the WWF starts with noting the amount of water used to produce a cup of latte and goes onto encourage optimistic thinking and action to reduce the use of earth's resources.

Meatless Monday Recipe-Laotian Eggplant with Tomatoes, Onion, and Mint

Laotian Eggplant with Tomatoes, Onion, and Mint
Serves 6; 30 minutes or fewer; Vegan

Fresh mint adds a cool, light touch to this hearty eggplant stir-fry.

1 Tbs. vegetable oil
1 lb. Japanese eggplant, diced (3 cups)
1 medium red onion, thinly sliced (1 1/2 cups)
4 medium tomatoes, chopped (2 cups)
3 Tbs. dark brown sugar
2 Tbs. low-sodium soy sauce
2 tsp. lime juice
1 1/2 tsp. chile-garlic sauce, such as Huy Fong
3 cups bean sprouts
1 8 oz. can sliced bamboo shoots, rinsed and drained
1/2 cup chopped fresh mint

Heat oil in wok or large skillet over high heat. Add eggplant and onion; stir-fry 10 minutes, or until eggplant is browned. Stir in tomatoes, brown sugar, soy sauce, lime juice, and chile-garlic sauce. Cook 3 minutes more. Add bean sprouts and bamboo shoots; stir-fry 2 minutes. Garnish with fresh mint.

Per 1 1/3 cup serving: 109 cal.; 4 grams prot.; 3 grams total fat (<1 gram sat. fat); 20 grams carb.; 0 mg chol.; 211 mg sod.; 5 grams fiber; 14 grams sugars

Found: Vegetarian Times Presents Farmers' Market Cookbook-Eat in Season

How big is the BP oil spill? Visualize it with this Google map mashup

We may not know how far it is across the Gulf of Mexico but we do have a decent idea in San Antonio just how far it is to Austin.

The site "If it was my home" imposes the current spread of oil from the BP disaster on a Google map.  You can move the spill to any area on the map.  Since I'm writing from San Antonio, the site configured itself to offer to impose the spill over San Antonio with the push of a button.

Meatless Monday Recipe-Orange-Chipotle Glazed Tofu

Orange-Chipotle Glazed Tofu
Serves 6; Vegan

Want tofu to look gorgeous? Give it a spicy glaze that will make it shine on the plate. For added flair, sprinkle the rim of the plate with chipotle powder or chili powder, if desired.

I serve this on a bed of spinach and brown rice.
Ingredient List
1 cup fresh orange juice
1/4 cup maple syrup
2 Tbs. rice vinegar or cider vinegar
2 tsp. minced seeded chipotle chile in adobo sauce, drained, plus 2 tsp. adobo sauce
1/4 tsp. salt
2 14-oz. pkgs. extra-firm tofu, drained and patted dry
1 Tbs. vegetable oil
Directions
1. Whisk together orange juice, maple syrup, vinegar, chipotle chile, adobo sauce, and salt in small bowl. Cover, and chill.

2. Cut each piece of tofu crosswise into 8 slices, each about 1/2-inch thick. Place tofu in large shallow glass dish. Add 1/2 cup orange juice mixture and oil to tofu, and turn to coat. Cover, and refrigerate at least 30 minutes or up to 8 hours, turning from time to time. Reserve remaining orange juice mixture, covered, in refrigerator.

3. Preheat broiler. Line large baking sheet with foil, and coat with cooking spray. Place tofu on prepared baking sheet. Combine marinade and reserved orange juice mixture in small saucepan. Bring to a simmer. Cook over medium heat 12 to 15 minutes, or until syrupy. Keep warm.

4. Broil tofu 6 to 8 minutes per side, or until golden, basting occasionally with orange juice mixture. Serve with remaining sauce.
Nutritional Information
Per Serving: Calories: 207, Protein: 14g, Total fat: 9.5g, Saturated fat: 1g, Carbs: 18g, Cholesterol: mg, Sodium: 112mg, Fiber: 2g, Sugars: 12g

Found: Vegetarian Times: June 2008