Meatless Monday Recipe-Artichoke and New Potato PAckets with Pesto

Artichoke and New Potato Packets with Pesto
Serves 4; 30 minutes or fewer; Gluten Free

Slice the potatoes as thinly as possible for this recipe to ensure they cook evenly.

8 oz. new potatoes, thinly sliced (1 1/2 cups)
1/2 cup low-sodium vegetable broth
1 12 oz. pkg. frozen artichoke hearts, thawed (2 cups)
2 cups fresh or thawed frozen baby peas
2 medium leeks, white and green parts chopped (1 cup)
3 Tbs. prepared pesto
3 Tbs. grated Romano cheese
1/2 cup fresh chopped basil

1. Preheat oven to 400 degrees F. Place 4 16-inch lengths of aluminum foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular "bowl" with 1/2-inch sides. Coat insides of foil with cooking spray.

2. Arrange overlapping slices of potatoes in oval shape over bottom of each packet. Season with salt and pepper, if desired, and drizzle each with 2 Tbs. broth.

3. Combine artichoke hearts, peas, leeks, and pesto in medium bowl, and season with salt and pepper if desired. Divide artichoke mixture among packets. Fold other half of foil over ingredients, and seal edges in overlapping folds until packet is sealed. Transfer to baking sheet, and bake for 25 to 30 minutes.

4. Transfer packets to serving plates. Let each person open packets slowly and carefully-escaping air will be hot. Sprinkle with Romano cheese and basil.

Per packet serving: 237 cal.; 11 grams prot.; 8 grams total fat (3 grams sat. fat); 31 grams carb.; 9 mg chol.; 266 mg sod.; 10 grams fiber; 6 grams sugars

Found in Vegetarian Times May/June 2010

Meatless Monday Recipe-Quinoa and Sweet Potato Salad

Quinoa and Sweet Potato Salad
1 cup dry quinoa
2 cups vegetable stock1 large sweet potato, diced
2 Tbsp. olive oil, divided
Black pepper and sea salt, to taste
Dash of cayenne pepper
2 tsp. organic lemon juice

1. Preheat the oven to 350°F.

2. Place the quinoa and vegetable stock in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the stock is absorbed. Transfer to a bowl and let cool.

3. Coat the diced sweet potatoes with 1 Tbsp. of the olive oil and the pepper, salt, and cayenne. Transfer to a sheet pan and roast until crisp. Remove from the oven and let cool.

4. In a medium-sized mixing bowl, combine the lemon juice and the remaining 1 Tbsp. of olive oil. Season with the salt and pepper. Stir in the diced sweet potatoes and the quinoa and serve.

Makes 4 servings

Found: PCRM (Physicians Committee for Responsible Medicine)

Meatless Monday Recipe-Roasted Tomatillo and Black Bean Tacos

{Sorry about the repeat recipe}
Roasted Tomatillo and Black Bean Tacos

Ingredient List
Serves 4; Vegan

3/4 lb. fresh whole tomatillos, husks removed
1 small onion, cut into 1/2-inch pieces (1 cup)
1 small red bell pepper, cut into 1/2-inch pieces (1 cup)
3 large cloves garlic, peeled
3 Tbs. coarsely chopped cilantro, divided
1 1/2 tsp. minced jalapeño pepper
1 cup canned black beans, rinsed and drained
4 6-inch corn tortillas, warmed
1 small avocado, cut into 1/4-inch-thick slices
2 Tbs. queso fresco or feta cheese
1/4 cup frozen corn kernels, thawed, optional
1/4 cup low-fat sour cream, optional

Directions

1. Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking spray, and spread tomatillos, onion, red bell pepper, and garlic on prepared baking sheet. Broil 12 minutes, or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred, tossing once halfway through cooking time.

2. Pulse garlic, 1 Tbs. cilantro, jalapeño, and tomatillos 10 times in food processor, or until chunky. Season with salt and pepper.

3. Toss 1/4 cup tomatillo sauce with black beans, red bell pepper, and onion.

4. Fill tortillas with black bean mixture, avocado, and queso fresco. Garnish with remaining cilantro and corn kernels, if desired. Serve remaining tomatillo sauce and sour cream, if desired, on side.

Nutritional Information
Per Serving: Calories: 226, Protein: 8g, Total fat: 7g, Saturated fat: 1g, Carbs: 36g, Cholesterol: 2mg, Sodium: 457mg, Fiber: 11g, Sugars: 7g

Found: Vegetarian Times April/May 2010

May's Monthly Meeting Topic

On Tuesday, May 25th, the San Antonio Sustainable Living monthly meeting welcomes Derba Mills, owner of Clothesline Cleaners. In our constant joys (and struggles at times) of shifting our lifestyles toward environmentally appropriate choices, some pathways are easier than others. For example, finding zero-VOC paint is much easier now, but we still have difficulty finding an affordable alternative to vinyl tile for subsidized housing. It takes a little bit of study to find appropriate, green, and safe cleaning products, and now there's an alternative to arguably the most toxic aspect of everyday life, the neighborhood dry cleaners. Unless all the clothes you wear can be washed in a machine, there has just been very little one could do to avoid the toxic chemical treatment of the dry cleaning industry.

Clothesline Cleaners is a local company that uses no toxic chemicals in the cleaning process, uses recycled cardboard hangers, and has been given an environmental leadership award from Governor Perry. Please attend the San Antonio Sustainable Living meeting at 7pm on May 25th to hear from one of our progressive green entrepreneurs, Derba Mills. The meeting will be held in the usual location in the classroom within Whole Foods Market. There is no admission fee. Arrive early in case Derba brings a "freebie" or two. Clothesline is the cleaner cleaners. Visit their website for more information. Hope to see you there.

VIA Smart Way SA workshops planned for June 2010

Smart Way SA. com .   As of this writing there aren't any workshop details on the site but they may be placed there at some point.

Sharp: the Greenest car ever!

SHARP.  The Greenest Car Ever!

Greener by far than any car you've ever imagined.

Surface area required to power the world with zero carbon emmissions and solar panels alone

I found this image here and on another sharing site.  I don't know who originated it.  I found similar ones dating back to 2007 (treehugger).  If the owner of it does not wish it to be reposted, we will remove it as soon as we are notified.

Would it be faster to walk or wait for the bus? Chart and iPhone app tries to work it out for you

If a bus is arriving in 15 minutes and my destination is one mile away, will I arrive sooner if I walk or if I wait for the bus?

This word problem is a real world conundrum for bus riders which Dana Boyd and Chris Mueller tried to answer. Their chart and iPhone app, Walk or Bus, on VisualMotive.com shows whether is would be faster to wait for a bus or walk to a destination.

They assume that buses travel at an average of 15 miles per hour and that walkers can travel at 3 to 4 miles per hour (20 minute to 15 minute miles).

The number 8 and the number 9: the two most important digits on fruits and vegetables

When at the supermarket you may have noticed that every piece of fruit and produce on it these days has a number on it.  These numbers are registered with the International Federation for Produce Standards. 

Their standards allow organically grown produce to be marked with a Product Look Up code (PLU) beginning with the number "9", while Genetically Engineered or Modified  produce (GMO) produce should be marked with a PLU beginning with the number "8".

Of course in the United States sellers are not required to tell you if their produce is genetically modified but if it has an accurate PLU sticker on it, the PLU number will begin with 8.  Remembering these codes will allow you to seek out or avoid organic and genetically modified produce depending on your preference.

One driver can make a difference in reducing certain forms of traffic congestion says engineer and philosopher William Beaty

Several years ago Seattle engineer William Beaty began experimenting with driving slowly enough through stop and go freeway traffic to avoid having to stop.  He discovered his driving had an unexpected effect.  It stopped or reduced the severity of wave traffic jams.   As he continued his driving experiment he became convinced that individual drivers could make a difference.  As he learned more he transformed from a type A aggressive driver to a zen philosopher behind the wheel spreading the gift of reduced congestion to his fellow drivers.

Be sure to watch the video below and then learn more about the power of empty spaces in traffic to eliminate jams on his website TRAFFIC "EXPERIMENTS"AND A CURE FOR WAVES & JAMS.

Meatless Monday Recipe-Linguine with Raw Nut Pesto and Tomato Sauce

Linguine with Raw Nut Pesto and Tomato Sauce
Serves 4; Vegan; 30-45 minutes

In this lightly spiced and aromatic pasta sauce, nuts are the meat of the matter.

Tomato Sauce:

1/4 cup olive oil
1 small onion, finely chopped
2 shallots, finely chopped
1 garlic clove, finely chopped
1 pound (about 2 cups) canned whole peeled tomatoes, with juice
Salt and freshly ground black pepper

Pesto:

2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
5 Tablespoons extra virgin olive oil
2 cups mixed whole raw nuts, such as pine nuts, walnuts, and pistachios
(I used cashews instead of pistachios)
3 to 4 fresh mint leaves
freshly ground black pepper

Linguine:

salt
1 pound linguine (I used garlic and parsley)
fresh mint leaves, for garnish
grated vegan Parmesan cheese

1. To make tomato sauce, use a heavy-based saucepan over medium heat to heat oil and saute onion and shallots until translucent. Add garlic and tomatoes with their juices, breaking up the tomatoes with a wooden spoon. Season with salt and pepper to taste. Simmer uncovered until most of the juices have evaporated, 20 to 30 minutes. Meanwhile, prepare pesto. (I only timed the sauce for 20 minutes. I kept most of the juice for the pesto-sauce.)

2. For the pesto, use a food processor, combine garlic, hot pepper flakes, olive oil, nuts and mint. Pulse to make a smooth paste (a slightly coarse nut butter). Season with black pepper to taste and set aside.

3. Bring a large pot of lightly salted water to boil. Add linguine and cook until al dente (firm to the bite). Set aside 1/2 cup pasta water (I skipped this ingredient), and drain pasta well. Return pasta to the warm pot and add pesto and tomato sauce. Toss well to coat, adding reserved water as needed to thin the sauce. Transfer to a warm serving bowl and garnish with fresh mint leaves. Serve with vegan Parmesan cheese.

Found in: The best of Vegan Cooking by Priscilla Feral (Friends of Animals)

Shredded bamboo strips compressed with resin to make engineered lumber of unique sizes.

Cali Bamboo, retailer of bamboo fencing products now sells a dimensional product which they call lumboo.  The sizes are different from wood lumber.  The lumboo 4 x 4 is three inches by three inches while a wooden 4 x 4 is 3.5 inches by 3.5 inches.

The resulting product is much heavier than wood.  A piece of lumboo 3 inches by 3 inches and 8 feet long weighs 25 pounds while a piece of wood lumber that size would weigh around 17.5 pounds.

According to Cali Bamboo, the lumboo lumber will resist termites due to the silicates found in bamboo and is so hard that nails cannot penetrate it.  Instead screws must be used.

To make lumboo, bamboo is shredded, arranged for maximum strength, coated with resin and then subjected to hundreds of thousands of pounds of pressure in a hydraulic press.

Need a ride to Austin, San Marcos, Buda, Kyle or New Braunfels? Perhaps the Bobcat Tram from TSU will work for you.

Transit activist and member of San Antonio Sustainable Living, Daniel Day recently explored a less costly and more flexible bus route to Austin and San Marcos using the Bobcat Tram Interurban Bus Service which transports students from Austin and San Antonio to the Texas State campus in San Marcos.

The BT buses can carry up to three bikes at a time. Though you will need to pay a second fare in San Marcos and change buses to get all the way to Austin, the total cost particularly if you are taking a bike with you is much cheaper than Greyhound or Amtrak (which won't allow a bike in any case).

The buses depart San Antonio from near the Randolph Park and Ride and make several stops along the way. In Austin you have a choice of drop offs. Of course since the service exists for students it only operates Monday to Friday and while the university is in session.

To read Daniel's complete article and to learn necessary information and insight into the service go to the Flickr group: Flickr-Club-SA. His article is entitled: A New Way to Austin.

Meatless Monday Recipe-Pita Quesadillas with Cilantro Hummus

Pita Quesadillas with Cilantro Hummus
Serves 8; 30 minutes or fewer; Vegan

There is no need for cheese when you use cilantro-laced hummus to hold pita quesadillas together. Serve with salsa.

Hummus-

1/2 cup cilantro leaves
2 cloves of garlic, peeled
1 1/2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
2 Tablespoons lime juice
2 Tablespoons olive oil

Quesadillas-

4 7-inch whole-wheat pitas, split crosswise
4 jarred roasted red bell peppers, drained and sliced into strips
1 1/2 cups baby spinach leaves

1. Preheat oven to 350 degrees F. To make Hummus: Process cilantro and garlic in food processor until chopped. Add chickpeas, lime juice, oil and 1/4 cup water; puree 3 minutes, or until creamy.

2. To make quesadillas: Place 4 pita halves on baking sheet. Spread each with 1/2 cup Hummus. Top with peppers, spinach and remaining pita halves. Bake 10 minutes, or until crisp. Cut into triangles, and serve.

Per Serving (1/2 quesadilla): 193 cal.; 7 grams prot.; 5 grams total fat (1 gram sat. fat); 32 grams carb.; 0 mg chol.; 393 mg sod.; 6 grams fiber; 4 grams sugars

Found in: Vegetarian Times April 2010

"The Urban Food Revolution is Under Your Feet" by Greg Harman in the San Antonio Current features several people with SASL connections

Several San Antonio food activists (and members of San Antonio Sustainable Living) are featured in the San Antonio Current article, The Urban Food Revolution is Under Your Feet by Greg Harman which appeared in the Current's May 5, 2010 issue.

Leslie Provence, author of the San Antonio Food Policy Initiative, SASL member and presenter is talks about the food safety system and declining health of the population in general and young people specifically.

I don't remember if Sylvie Shurgot has made it to one of our meetings but she is in the Facebook group so I'll count her as a member.   In the article she explains how she came to establish the San Antonio Foodshed site which lists food producers within a forty mile radius of San Antonio.

Angela Hartsell, an SASL member and coordinator for Green Spaces Alliance explains the role of the group in establishing, maintaining and developing community gardens.

Even if so many people I know weren't in the article I would still find it interesting.  If you don't read the Current regularly nowadays you are missing some excellent reporting.

Congratulations to everyone who got the chance to get their green messages across to the public in print.

Meatless Monday Recipe-Veggie Burgers-Cajun Style

Inspired by The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002).

Serve up some sizzle–simply and inexpensively–with these luscious good-for-you burgers. Good-quality protein without saturated fat, plus lots of fiber and great Cajun taste, add up to a winning summer meal.

INGREDIENTS
3 tablespoons olive oil, more if needed1/2 cup minced onions1/4 cup minced celery1 large garlic clove, minced finely1 1/2 cups cooked or canned kidney beans, drained and rinsed3/4 cup pecans, chopped coarsely1 teaspoon tomato pasteTabasco sauce to taste (a dash is usually enough)1/4 teaspoon dried thyme, or 1/2 teaspoon fresh thyme leaves1/2 teaspoon sweet paprikaSalt to taste1/8 teaspoon cayenne (more, if you like it really hot)3/4 cup dry bread crumbsYour favorite burger rolls and condiments

1. In a large pan, heat 1 tablespoon of the olive oil, then add the onions and celery. Cover pan and cook, stirring once in awhile, about 5 minutes until the veggies are softened. Add garlic and cook around 30 seconds, until fragrant but not browned.

2. Place veggies in a food processor along with kidney beans, pecans, tomato paste, Tabasco, thyme, paprika, salt, cayenne, and 1/2 cup of the bread crumbs. Process until well combined, but with some texture still remaining.

3. Place mixture in a bowl and shape into 6 burger patties. Coat patties lightly with remaining 1/4 cup bread crumbs, then cover and place in fridge for at least 30 minutes (this will help the burgers to retain their shape).

4. Heat remaining 2 tablespoons oil over medium-high heat in a large heavy-bottomed skillet. Add burgers in batches and brown, turning once, about 5 minutes on each side. You may need to add a little more oil.

5. Serve on your favorite toasted burger buns, with condiments if desired.
Serves 6.

I'm thinking I found this on: Care2.com

"Ruth Stout's Garden" an endearing insight into a gentle iconoclastic organic gardener

Here is a lovely documentary interview with Ruth Stout the long time advocate of organic, no till gardening.   It was produced by Arthur Mokin in 1977, three years before Ruth's death at the age of 96. This is not a how to video. Instead it is an appreciation of her personality. In it we learn of her surprising background and temperament. The complete film is on You Tube but you can order a vhs copy of it from gardenworks.cc.

Meatless Monday Recipe-Himalayan Red Rice Salad with Cranberries

Himalayan Red Rice Salad with Cranberries

Water or vegetable broth for cooking rice
3 bay leaves
1/2 cup red rice, rinsed and drained
1 teaspoon olive oil
2 tablespoons minced fresh ginger
1/2 cup celery, finely diced
1 tablespoon minced garlic
1/2 cup chopped green onion
1/2 cup carrots, finely diced
1/2 cup red bell pepper, finely diced
1/4 cup dried cranberries
2 tablespoons toasted nuts (chopped pine nuts, almonds or walnuts)
1 tablespoon balsamic vinegar
1 tablespoon tamari

Preparation: Follow instructions on red rice package-with addition of the bay leaves. Due to the various types of red rice available, cooking times will vary between 25 and 45 minutes-although any type of red rice is suitable for this recipe.

1. Bring water or broth to a boil, along with bay leaves. Sprinkle in the red rice. Bring to a boil again. Turn down heat and cover pot, simmering without stirring until grains are tender and water is absorbed. Remove bay leaves.

2. To toast nuts, pre-heat oven to 400 degrees F. Spread nuts in a single layer on a baking pan (preferably one with walls). Heat for several minutes or until the nuts start to turn golden. Shake the halfway through toasting.

3. In a saute pan over medium heat, cook the garlic and ginger in oil about 5 minutes, until lightly browned. Combine raw vegetables with rice, toasted nuts, cranberries, vinegar and tamari in a bowl. Mix well. Allow to sit for 15 minutes. Serve.

Found: Friends of Animals-The Best of Vegan Cooking

In honor of Arbor Day: The Man Who Planted Trees

There is a power in stories.  After this tale has engraved itself on your heart be sure to visit this site to learn more. 

Meatless Monday Recipe-Vegan Caesar Salad

Vegan Caesar Salad

2 Tbsp. capers
2 cloves of garlic
1/4 cup fresh lemon juice
1/2 cup vegan mayonnaise
1 cup extra-virgin olive oil
salt and pepper to taste
6 cups chopped Romaine lettuce
1/2 cup croutons, optional

1. In a food processor, pulse the capers and garlic until minced. Add the lemon juice and mayonnaise and pulse a few times to blend. While the food processor is on, slowly drizzle in the olive oil.

2. Place the lettuce in a large bowl. Pour the dressing over the lettuce, add the croutons (if desired) and toss thoroughly.

3. Season with salt and pepper.

Found: Animal Times-Spring 2010 (PETA)

Absolutely the best book concerning sustainable living I have ever read: Little House on a Small Planet

By Shay Salomon, with photos by Nigel Valdez, Little House on a Small Planet is by far the most inspiring and deeply useful books on sustainable living I have ever read.  I'm am so overwhelmed by the beauty of the photography and the author's insight that I'm not even going to try to explain my feelings about the book.  I just hope that as many people as possible will read it.

The San Antonio Public Library doesn't have a copy but it can be borrowed via the free Inter-library loan system.  Here's some information you'll need:  The Lyons Press (September 1, 2006) ISBN-10: 1592288685, ISBN-13: 978-1592288687.

Copyright Treaty to limit how information on sustainable technology is shared and raise the stakes for those who share it

Sharing of information is at the core of San Antonio Sustainable Living.  Sharing of information about products, methods and technology is critical for sustainable ways of building and living to be spread.  Many people believe that the secret Anti-Counterfeiting Trade Agreement will hinder the free exchange of information in many ways.

This video of Michael Geist's keynote address at the PublicACTA conference in Wellington, New Zealand on April 9, 2010.   provides an education about the ACTA and its projected effects on people throughout the world and will help you make up your mind.

Compressed Earth Block Workshop

Once every year or two in Central Texas, there’s a premier opportunity to learn all about compressed earthen block (CEB) construction, lime stabilization, and natural finishes. That opportunity returns for three days in May (20-22) here in San Antonio. Jim Hallock and Jeff Rottler from Tierra y Cal, from San Miguel de Allende will offer a very comprehensive class in CEB covering all aspects to consider. If you are thinking green building, building a durable, healthy, high-performance structure doesn’t get any greener than using the earth. Partnering again with Laurence Jetter of Advanced Earthen Construction Technology (AECT), here in San Antonio, Jim and Jeff will be incorporating the best technology in compressed earth blocks available. For more information regarding the agenda and registration details, contact Tierra y Cal directly at their website.

Visit San Antonio's own permaculture farm: Santuario Sisterfarm

Santuario Sisterfarm Open Farm Day: April 17, 2010! Tours will be given at 10:00 am and 12:00 noon.   On the tour, you will see and learn about: Organic growing methods Composting Water conservation Permaculture ethics and practices Renewable energy/conservation Green building Non-toxic/biodegradable household products Contact us for directions and to reserve your place: info@sisterfarm.org or 830.537.4327 Tour Fee: $10/person, $5/child. Pack a picnic lunch, if you wish to eat by the creek or one of our small ponds. Wear comfortable shoes. HEIRLOOM TOMATO PLANTS FOR SALE! Please check our website www.sisterfarm.org for other dates in 2010!

Meatless Monday Recipe-Sicilian Collard Greens with Pine Nuts and Raisins

Sicilian Collard Greens With Pine Nuts and Raisins

Beyond being incredibly yummy, this dish is also a sneaky way to introduce people to the glory of collard greens. Tip: Try substituting the balsamic vinegar for shoyu and the pine nuts for pumpkin seeds.

1 bunch collard greens
2 tablespoons pine nuts
3 garlic cloves, peeled and chopped
1 tablespoon olive oil
3 tablespoons raisins
2 tablespoons balsamic vinegar

1. Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (you want some water to remain on the leaves).
2. Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden. Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.
3. Place the garlic and oil in a large skillet, and saute over medium heat for 1 minute or until the garlic is fragrant. Add the damp collards and stir, then cover the pan and cook for 2 minutes longer.
4. Add the raisins and pine nuts to the collard greens, and stir. Cover and cook for 2 minutes. Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.

Note: The stems of the collard greens are full of minerals, so if you want to use them, chop them into 1 inch pieces and cook for a couple of minutes before adding the collard greens.

SERVES 2 OR 3

From The Kind Diet by Alicia Silverstone

Great "good examples" of small space living abound in Apartment Therapy's annual contest

One of the highlights of Spring is the Apartment Therapy "Small Cool " spaces contest.   The 2010 contest is in its earliest stages right now where entries can be voted into later rounds.

The contest is divided into 5 categories: Tiniest (400 square feet and under), Tiny (401 to 600 square feet), Little (601-800 square feet), Small (801 to 1,000 square feet) and International (outside the USA under 1,000 square feet and under).

Apartment Therapy features some of the best virtual tours of smaller homes and apartments year round but the cream of the crop comes out in force during their annual contest.  Unlike their usual photo tours which feature a dozen or more photos, each entrant in the Small Cool contest is limited to four photos and a layout of their space.

The entrants are a font of inspiration no matter what size of home or apartment you inhabit or dream of.

So far here are my favorites: Ben's Creative Transformations in Portland Maine (535 sq feet), Shelbey's Itty Bitty Abode in Chicago (450 sq feet),  Yael's Vintage Treasure in Chicago (545 sq feet), Meredith's Well Considered Space also in Chicago (575 sq feet) and Chris's Furniture Tetris in Houston (450 sq feet).

The contest is a reminder that small homes aren't limited to cob cottages in the country and have a place in the big city.

With San Antonio's Earth Day coming up let's look at the 7 R's (and recycling is dead last)

If you are on the San Antonio Environment Meetup list (and why aren't you), you might have caught a link Stephen posted to this Treehugger slide show on the 7 R's (Reuse, Rot, Repurpose, Repair, Return, Refill, Refuse and finally if all else fails Recycle). 

For a number of reasons recycling is promoted ahead of the rest.  It may be more convenient.  It may be in the interests of manufactures of new stuff.  It may be in the interest of recyclers and industries that depend on cheap supplies (Trex for example depends on plastic bags).

With San Antonio's 2010 Fiesta Earth Day coming up April 17 in Woodlawn Lake Park from 10 to 4 pm it will be interesting how well the other R's are represented and encouraged compared to Recycling.  You can RSVP for Earth Day on the San Antonio Environment Meetup event page.

Meatless Monday Recipe-Mediterranean Barley with Tofu, Olives, Sun-dried Tomatoes and Capers

Mediterranean Barley with Tofu, Olives, Sun-dried Tomatoes and Capers

Using the ingredient list as a stepping off point you can add or subtract to it as you like, and it doesn't get any easier. You can make as little or as much as you like...

barley, cooked
tofu, diced
small black olives
sun-dried tomatoes, soaked and finely chopped
capers in salt, soaked and drained of their excess salt
chili pepper, ground or in flakes
lemon juice
salt
extra-virgin olive oil

Fry the tofu slowly in olive oil with chili pepper and lemon juice until crispy.

Mix olives, capers and tomatoes with the barley and stir.

Add tofu, mix and serve.

From the website Lucullian Delights.

Posted by: Kelly Rossiter from Treehugger.com

Sologen Systems avoids hype as high potential geothermal electrical generation project moves forward

Frank Smith, the president of Sologen Systems Inc has a secret of sorts, not a complete secret but a kind of lets not talk about this too much too soon secret.  He did put out a press release on December 31, 2009.  He speaks openly with potential investors and is working through numerous levels of regulators. He even spoke to the Alamo Group of the Sierra Club, and those people really do like to blab about what interests them. But he speaks conservatively.  He chooses numbers from the low end of the ranges that the engineers and oil and gas geologists have developed.  He doesn't oversell. 

Smith's semi-secret is that Sologen with Green Well Power LLC and Free Green Energy LLC propose to harness the high temperatures and pressure found at the bottom of some abandoned natural gas wells which are deeper than 10,000 feet to produce kinetic energy which will power a linear drive engine to produce electricity. 

When the number of appropriate wells in Texas, Louisiana and Mississippi is multiplied by the conservatively stated potential electrical production of each well, the mind boggles.  The numbers and the implications of the numbers are just too big to grasp and to accept, until they become fact, and that is why the Mr. Smith prefers to keep things quiet for now.


It isn't just the amount of electricity that is hard to grasp.  It is how ideal the project is in other aspects.  In our nation’s energy debates we often discuss environmental trade-offs but the Sologen project seems to involve no such trade-offs.

For instance, this energy production produces no significant greenhouse gases.  Its visual impact is minimal.  It produces power in dispersed locations which is in line with the direction our electrical grid is moving.  It blocks no rivers.  It disturbs no migrating birds and no more wild life than the wells themselves did during their producing years.

The estimated cost of these geothermal generators is far below almost any other source of renewable power (except conservation of course).   It is cheaper than any other widely dispersed geothermal energy source in part because they utilize abandoned wells.  These wells cost millions to drill but are now worthless environmental liabilities.  So this energy producing project can mitigate a potential for contamination that has been known for decades.


The power producing wells require no trainloads of fuel.  No mountains need to be removed, no streams are filled in, no air is polluted.  No radioactivity is utilized.  No great lakes of water are needed to cool them.  No army of technicians and security standby to monitor and prevent disaster.

Perhaps best of all the wells produce baseload power, which means it produces whether or not the sun shines or the winds blow and it is a black start source of power which means it is able to be restarted to produce power without relying on power from the electrical grid.  These two characteristics alone make it superior from a utility point of view. 

The project faces hurdles.  Regulators of oil and gas, underground water, environmental issues, electrical production, landowners, oil and and gas rights holders and all the regulators involved in long term investments must be satisfied.

We may see the first fruits of the Sologen project very soon.   If it comes to fruition it will upend a lot of assumptions about renewable energy put forward by the nuclear, coal and gas industries.  It will be a boon to those of us lucky enough to have the right kind of abandoned well  in our region, and will perhaps become the bedrock of power hungry industry.  If it comes to fruition it will be big.  It will be cover of Time Magazine big.  It will be senators claiming they are responsible for it big.

But for now let's keep it our sort of secret and help Frank Smith avoid the hype.

(Frank Smith spoke briefly at our March 2010 San Antonio Sustainable Living meeting.  My earlier SASL article includes the Sologen press release and a video of the linear drive engine and demonstrates an almost complete lack of understanding of the project on my part.)

Photo by Clearly Ambiguous via Flickr (creative commons).

Paul Stamets' Six Ways Mushrooms Can Save the World

This TED talk by Paul Stamets is more than two years old but it is a classic. He has found ways that mushrooms can produce energy, fight our common pathogens (bacteria and viruses), fertilize, sequester carbon, kill and then repel carpenter ants and termites and remediate toxic chemicals in the environment.