eco local living magazine, harvest 2009

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PART 1: MOUZON HOUSE - HIGH ROCK AVENUE - Kids Age 12 and under get in FREE12PM - 3PM GROW LOCAL - SUSTAINABLE FOOD AND HEALTHY ECONOMIES

LOCAL LUNCH Local chicken from Sap Bush Hollow with maque choux over risotto, vegetable beignets,Vietnamese fresh spring rolls, and Farmer's Market Garbage Bread.

COOKING WITH THE SEASONS A lively cooking demonstration by chef-extraordinaire, David Pedinotti of Mouzon House.Unlock the amazing farm-fresh flavors of seasonal, local ingredients year-round.

SHOPPING WITH YOUR VALUES Celebrate the release of our 2010 Local Living Guide edition--50% more businesses,nearly 2X the savings. Receive 20% off at Harvest Fest! Support local, save big!

FARMONY: A short film and live music by Railbird. The debut performance of songs about three local farms,a project funded by SPAF. Take home the Farmony songs for free!

KIDS KORNER WITH KATIE Make your own lunch with local ingredients: fresh apples, homemade jelly, local peanut butter and fresh baked bread, among other local yummies! Other fun activities for kids will be offered!

3PM-5M - LOCAL COMMUNITY Meet and greet your neighborhood business people: participating merchants will double-up on thecoupon values in the 2010 Local Living Guide during these hours. Shop Local, Save Big!

PART 2: PARTING GLASS PUB - LAKE AND HENRY STREETS6PM THE SLOWDOWN: STEWS, BREWS AND MUSIC

SLOW MONEY How Local Currency Builds Local Value: guest speaker: Jasmine Stine of Berkshares,Great Barrington, MA, Sponsored by Sustainable Saratoga

SLOW FOOD Autumn Stew Buffet – slow cooked, locally sourced beef and vegan versions & locally baked bread Sponsored by Mack Brook Farm, & Kilpatrick Family Farm. One Complimentary Beer or Apple Cider, Sponsored by Olde Saratoga Beverages & Saratoga Apple

DESSERT Apple Crisp, Sponsored by Saratoga AppleMUSIC FEATURE Slow-core electric blues with the Ashley Pond Band (voted Metroland’s Best New Solo Artist)

Tickets available online at www.ecolocalliving.com For information, email us at [email protected]

A celebration of Local Farming, Community and Commerce

September 26, 2009 Saratoga Springs, NY

eco-LOCAL living, Local Living Guide & Railbird present

$15/person Part 1 • $20/person Part 2 • $30/person Parts 1 & 2 • $10/person Music Only - 8:00PM

Sponsored by:

INSIDE THIS ISSUE

GREEN TEEN…………………………………………Page 6

ADDING GREEN to Older Structures……………. .……Page 7

HARVEST ECO-LOCALIZERGreen Building - Phinney Design Group……………Page 10

ARTISAN BREAD Old & New…………………………Page 16

THE GLUTEN FREE CRAZE……………………….…Page 18

CATCHING RAYS in a Passive Solar House…………Page 24

Clean, Local Energy for theEnvironmentally Conscious…………………………Page 31

Creating Currency for aResilient Local Economy……………………………Page 32

Harvest 2009Welcome to the new eco-local Living magazine, formerly the eco-LocalGuide. We have changed the name to reflect the new lifestyle that wemust live. With the old economy crashing all around us, it clearlyobvious that the corporatist, globalist path that we have been leddown is a dead end. If there is a glimmer of hope to be found in thetroubling implications of overpopulation, industrial pollution, peak oil,ecological devastation and financial meltdown, it may be the growingawareness that the global culture and economy are failing to meet ourneeds. In order to turn things around, we need to create healthy localcommunities and economies that share the characteristics of healthyecosystems: their sustainability depends not only on their efficiency,but also on their diversity and interconnections. We need to designmonetary and social systems that support sustainability andcommunity. People everywhere who believe in the power of localsolutions to global problems are embracing this perspective. It’s beingcalled localization or transition, and it’s happening because people arerecognizing that the unsustainable global economic system is failing toprotect humans, the environment, and the natural systems on which alllife depends.

In this issue, you will meet some of the local people who are leadingthis transition. The Phinney Design Group of Saratoga Springs is ourcover story, and they are building homes and work places that are trulyliving environments. More than ‘green buildings,” the Phinney DesignGroup’s projects have become coveted community assets that bringpeople together. Bruce Brownell of Adirondack Alternate Energyknows a few things about buildings as living environments. Mr.Brownell has been quietly designing passive solar homes for more thanthirty years. His designs are the benchmark for energy efficiency andliving comfort.

Back in the old days, every town had a butcher, a baker, and acandlestick maker. These entrepreneurs were the backbone of the localeconomy, and now are the backbone of the new economy as well.Perreca’s Bakery in Schenectady straddles the old and the new, bydoing what it has always done – baking bread. In fact, they’ve bakedbread in the same oven for over eighty years. Their steadfastcommitment to excellence and consistency is now the centerpiece ofthe revitalizing Little Italy neighborhood in Schenectady. There’s asurge of renewal occurring here in the upper Hudson Valley region.Abandoned for the suburbanization of the last fifty years, the towns ofBallston Spa, Troy and Glens Falls are being reclaimed by a new breedof entrepreneurs, opening shops and creative enterprises that arebreathing new life into the old streetscapes. These walkabledowntowns are the new hot spots for festivals, farmers markets andfun. These towns are each embracing localism with a passion, as thepages within showcase.

Speaking of festivals, we arehaving a Local Living HarvestFestival in Saratoga Springson September 26th. Seepage 3 for details. It’s anopportunity for all of us inthe transition movement toget together and celebratelocalism. We need tosupport each other, andcollaborate with each otherto lead this transition towhere we want it to go.

Remember – we are theeconomy, we are the local.We are eco-LOCAL!

- David DeLozierPublisher

Mike Phinney is the founderand visionary of the PhinneyDesign Group in SaratogaSprings. He is what somemight call a “green”builder – aterm that is becoming rathertrendy in construction circlesthese days. But a moreappropriate term for Phinneyand firm is eco-logic, since“eco” comes from the Greek“oikos” meaning house, andlogic pertains to reason.

They design rationalbuildings that are “right” fortheir place. A Phinneybuilding fits into itssurroundings, because it isintegrated with them. Aperfect example is their officebuilding on Grand Street. Thethree story building mimicsthe style of the existingstructures; most of thematerials used in constructionwere sourced from within a 100mile radius, utilizing native whitepine and stone. The office spacewas laid out to maximize daylighting and natural ventilation,and a Structural Insulated Panelenvelope keeps heating andCooling Cost to a minimum. Theinterior is highlighted by roofbeams built by locally ownedLegacy Timber Frames. The timberframe structure maximizes openspace, so that the workenvironment is collaborative andproductive. Gladly, this is a cubiclefree office! Perhaps the greatest element of the integration withthe neighborhood is it’s multifunction design – the first floor is home to The Local Pub and

Teahouse; the second floorfeatures an art gallery with arotation of local artist’s work.The Local Pub truly lives up to itsname – it is the neighborhoodhangout – there’s even a rackabove the bar where yourpersonal mug is reserved. And yes,after a couple of visits, everybodyknows your name! A building likethis becomes a communitytreasure, and will be cherished byfuture generations. Like fine wine,a Phinney design will only improvewith time.

When it comes to creatingbuildings with meaning, PhinneyDesign gets it. They exemplifieseco-local, and we are proud tofeature the Phinney Design Teamas the eco-localizer for this 2009Harvest Edition.


On the Cover

OUR MISSIONTo gather and share reliable resources and information which willassist this and future generations to make conscious choices thatwill lead to healthful, sustainable lifestyles.

To provide benefit to all those who seek a vibrant, living local economyby promoting our neighborhood businesses that are committed to wholeecology thinking and practices, and the healthy food options availableby supporting our local farming community

Harvest 2009 • Vol. 2, Issue 5

PUBLISHER / SALES / MARKETINGDavid Delozier

518-858-6866 [email protected]

DESIGN / PRODUCTIONCenterline Design 518-883-3872

COVER PHOTOCourtesy of Tom Stock of Stock Studios Photography

CONTRIBUTORSAmy Stock,Tracy Frisch, Crystal Arnold, Vanessa Baird,

Dave Verner, Mary Beth McCue, Joe Constantine

ARTICLE / EVENT [email protected]

ADDRESSES38 Tamarack Trail

Saratoga Springs, NY 12286ecolocalliving.com

By reading and supporting Ecolocal you become part of our team - andhelp the greater community of the Upper Hudson Valley become ahealthier place to live, work and play. Please tell our advertisers yousaw them here.

We use recycled-content paper and water-based ink.PLEASE RECYCLE!

Ecolocal Living is published bi-monthly & distributed free of charge to over 300 locationswithin a 50 mile radius of Saratoga Springs, NY. Ecolocal Living does not guarantee norwarranty any products, services, of any advertisers nor will we be party to any legal or civilproceedings to do with any advertisers. We expect advertisers to honor any advertised claimsor promises. Ecolocal Living will not knowingly accept any advertisement that is deemedmisleading or fraudulent. We reserve the right to revise, edit and/or reject any and alladvertising with or without issuing a reason or cause. We will not publish any article oradvertisement that is contrary to the best interest of this publication.We reserve the right toedit articles if needed for content, clarity and relevance.


GREEN TEENOne of my favorite things about fall it the fruit. Everything is ripe andready to pick. Every year my family and I make it a habit to go applepicking. We head to Hicks Apple Orchard because of their organicapples. After getting directions to the right rows--usually twice!-- westart picking. There's always one or two “samples” that don't makeit into the bag…ooops!

We pick until the bags are so full it takes two people to carry themto the car. Then as part of this tasty tradition we head over to theextremely long lines for cider donuts. Not necessary but so good!The donuts are usually gone before we make it home. As for theapples, they are eaten, baked into pies, made into apple crisp, andsquished into apple sauce. Yum, yum!

What makes the apple picking greener? It is better to eat locallygrown foods as well as organic foods. If you pick them yourself youknow they are local-you know exactly where they came from andthat they don't have pesticides! Why buy apples from another statewhen we have a great variety right here? You are also cutting downon the heavy trucking that is necessary to ship apples to warehousesfor storage and then to the stores. Apple Picking is local, greener, anda lot of fun!

If you have a green story or an idea for being greener and or a localcompany or store you love let me know! I want to hear from you!

VANESSA BAIRD is a local teen livinggreen. She thinks that's just great aslong as having a green life doesn'tmean giving up 'having a life.' She'dlove to hear what other teens are doingto be green. You can email her [email protected].


Apple Picking

Recently, I was asked by a group ofbuilding inspectors how they canassess whether a renovation project is

green. With new construction, there is anynumber of programs out there that canguide, or force you, into green compliance.But so far there is little to do withremodeling.

So to help them, and maybe a reader or two,I’ll take a project I completed 17 years agoto use as a model. The project is arenovation and reuse of a 100 year oldfirehouse. It is my own home, office andworkshop. The reuse of such a building is initself a green concept. So let’s get intospecifics. Even in remodeling, to be green isto be energy responsible. Resourceefficiency still counts. And to achieve ahealthy environment for the inhabitants is amust.

To start, the first thing I do after evaluatingwhether a building is worth saving is tostabilize the structure. Long term neglectusually means water damage. So I addressthe outside looking at the roof andfoundation. On this project a new roof wasin order. Following my own need to begreen, I knew of a source of a quantity ofvery good roof shingles, unused, sitting in awarehouse for 10 years, waiting for aproject that never came around. I looked atthem with my roofer, they looked good, and

so up they went. This kept 4000 sq ft ofshingles out of the landfill. I had a friendthat installed metal roofs. He traded me alarge porch roof job on part of the building,in standing seam steel for a jobsite trailer Ino longer needed. All of the pieces used onmy roof were cut-offs from long pieces onone of his commercial jobs, also destined forlong term storage or recycling. Although ittakes a lot of energy to make the steel, thisroof will last a few lifetimes, and then it canbe recycled again.

The roof is dry, on to the basement. With astone foundation, the best you can do is tomanage the water. On the outside, I sealedall penetrations with the proper sealant,and re-graded the slope away from thebuilding as much as possible. On the insideI added a sump pit and pump, and adehumidifier during the warm months.Water is a building’s enemy due to the moldthat inevitably comes with it. Mold will notonly deteriorate a structure, it will make thebuilding’s inhabitants sick. A thoroughcleaning was in order. All debris must becleaned and removed from the floor. Nofood, no water, no mold.

Once the building is dry, we had to get ittight. Where water leaks are the exteriorenemy, air leaks are the interior enemy. Oldbuildings have lots of leaks. I buy lots ofcaulk and canned spray foam insulation. I’ll

start with the windows…..For money’s sakeat first, we added storm windows to theexisting units. We removed the sashweights and insulated and air sealed thevoids. As replacement window prices andqualities improved, we changed the units inthe living space. I personally don’t like thehollow frame vinyl replacement unitsbecause they’re too difficult (or impossible)to properly air seal. A few are better thanmost, so look around before you buy. Weused an aluminum clad wood replacementunit. For glazing I get low-e glass withargon gas between the double panes. Thelow-e keeps the suns’ ultraviolet raysreflected out to lessen the need for cooling.The argon gas is heavier than air so it resistsheat loss in the winter. And with lots ofminimal expanding spray foam around theunit and caulk on the trim inside and out,we’re ready for paint. We’re ready to moveon to other big leaks.

Next, we come to insulation. My house hadnone, zero, ‘nadda’. It was literally heatedwith taxpayer dollars. I recycled theradiators, metal piping and old boiler parts.We got rid of the oil tanks in the basementand switched to a natural gas boiler, as highefficient of a system as I could find at thetime. I wanted the heat to stay in thebuilding, so I had dense pack insulationblown in. It’s made from recycled

- See Page 8


By Joe Constantine, Jr.

Photo Courtesy of Randall Perry Photography

Adding GREEN to Older StructuresAdding GREEN to Older Structures


ADDING GREEN - from Page 7

newspaper. We’ve been recycling all paperproducts as long as I remember, so I like tothink that some of the insulation is from us.We put 12 inches in the attic floor, and filledthe window weight voids, too.

Our walls are 3 brick thick with plaster onthe interior. The plaster was bad, so down itcame. We added 2 layers of foam sheathingto the brick, and then rewired the place. Allof the voids for the wires were filled withspray foam. Then we sheetrocked the shellbefore the new interior walls went up. Wetaped the sheetrock like normal, but alsocaulked it to the floor to stop any heat loss.We caulked around any penetrations, likeoutlets, plumbing pipes, etc. A small holecan allow a lot of human produced moistureinto the wall cavities and create a home formold. So caulk, caulk, and caulk some more.

You can assume, because the state does,that any pre 1979 home has lead paint in it. Lead paint abatement is too big an issue for this article, but lead safe practices are a must in renovations. Go towww.epa.gov/lead/pubs/regulation.htm formore info. After you’ve addressed the leadpaint issues, I like to use paints that arehealthy alternatives. Low or zero VOC paintsare finally readily available. As many of theolder paints dry, including some stillavailable today, they off-gas harmfulchemicals to speed drying. They also containanti-mildew agents, heavy metals forcoloring, etc. So ask your supplier for thehealthy alternative.

Now, I hate recessed lights, but my wifedoesn’t. So we have recessed lights (I’m agreen builder, but not a eunuch). Findairtight units that really are air tight, thenseal them well. Otherwise, they let so muchexpensive moist heated air into the attic andagain, you have mold. (By the way, if youhave an attic hatch or a pull down stairway,you really need to seal these. It’s tricky, butcan be done.) Again, our goal is to keep asmuch heated air or air conditioned air insidethe living space as possible. This saves youmoney, saves on the use of fossil fuels, andkeeps the house mold free. Because wehave 10 ft ceilings, we also addedEnergyStar ceiling fans in every room exceptthe bath, to circulate the air and reduce theneed for air conditioning. To reduce ourdependence on fossil fuels, we added twopellet stoves and one wood burningfireplace. The fireplace is a free standingFranklin type with an air tight glass door.With this unit I get some free BTU’s splittingthe wood and carrying it upstairs. Firewoodand pellets are both environmentally

friendly. They’re renewable, abundant andrelatively reasonably priced and green inmany ways. For combustion burningappliances, we only use sealed combustion.No flue gases to be pulled back inside. Agood bath vent fan will exhaust moisture andget us needed air exchanges. We also use anair cleaner to remove pollen in allergy season.

Now we need to decorate and furnish theplace. For green, that means reusing anyexisting products whenever possible. Mykitchen cabinets and sink came out of akitchen remodeling job I was doing. My wifepainted the cabinets and then stenciledthem. I reorganized them into aconfiguration that worked for us. Leftoverunits went into my work shop. I made thecountertops with extra laminate from a largecommercial project. For the bathroom, mywife found 2 antiques at garage sales thatwe converted into a vanity and a linencloset. All of the bathroom tiles wereleftovers from various jobs. There is debateabout how green marble and granite arebecause of the ‘embodied’ energy (energy ittakes to produce the end product), but I loveit because it’s natural, right from the earth.And the pieces we used fit resourceefficiency because they were remnants fromother jobs.

If you’re creative, you can keep a lot of stuffout of the dump. It’s estimated thatanywhere from 10-15 % of our countrieslandfills are made up of new items from newconstruction job sites, a problem poorercountries don’t have. If you have extramaterials, Habitat for Humanity Restores area good place to bring them. They will comeand pick them up as well. If you need things,they may have it as well. I’ve given a few truckloads of stuff over the years.Speaking of recycling, every jobsite andevery home should have a recycling center.A little extra thought will help keep a lot of

reusable/recyclable material out of landfills.Water filters are a great way to lessen theimpact of our water bottle fad. (The EPAfigures that less than 1/3 of these plasticwater bottles end up recycled. That’s a wasteof a lot of foreign oil used to make them.)

Plumbing is next on the list. Both toilets inthe house were changed to 1.6 gallontoilets, not the lowest flow available, but anyless and multiple flushes are needed andthat seems to defeat the purpose. To saveenergy, we switched to a tankless hot waterheater. It only uses fuel when hot water isdrawn. This saves a lot of money and alsoreduces use of fossil fuels We added a filterto our shower head to remove contaminatesfrom the lead based city water supply lines,and cut down on exposure to chlorine.

We painted our old wood floors in the livingroom and kitchen, and then added low VOCpolyurethane to seal them. They still looknice after 17 years with minor ‘character’imperfections and all. Our hallway and asmall room size closet are the only areas wecarpeted and we clean them with a HEPAfiltered vacuum. We splurged in ourbedroom and used glue-down engineeredflooring with a veneer-top layer of reclaimedChestnut planking, worth every penny.

There are more areas we could address butcan’t for sake of space in this article. I hopeyou can see how you can turn yourrenovation green. As you can see from thearticle & pictures, green can be attractive aswell as energy efficient, resource efficient inour reuse, and healthy for the people livingin these buildings. And that is what GREENis all about.

Joe Constantine is owner of Constantine Builders, a remodeling and new-home construction firm based

in Amsterdam, NY (518-842-9820) This article appeared in the Summer ’08 edition

of Capital Region Building Magazine, and is reprinted with permission.

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Green Building - Phinney Design GroupHarvest Eco-Localizer

Started in 2003 with a staff of two –Phinney Design Group has grown to astaff of eleven. Known as an expert in

green building and design, Phinney’sgrowing list of commercial and residential“green” building projects include theNatural History Museum’s Bio Building inTupper Lake, NY – the first U.S. GreenBuilding Council (USGBC) Leadership inEnergy and Environmental Design (LEED)Certified building in the Adirondack Park,and the Adirondack Lodging – WingateHotel by Wyndham in Lake George, NY.

With so much experience in green design,they now incorporate certain green elementsinto their projects as a standard. Of thosefew customers who aren’taware or interested initiallyin any green elements,says Phinney, “Ninetynine percent of thosecustomers go for it afterlearning about thesavings.”

According to Phinney the averagehomeowner spends $400 per month to heata 2500 sq ft home. Making somestraightforward investments in energyconservation and efficiency upgrades, suchas upgrading insulation using spray foam inthe walls and attic, upgrading to highperformance windows, and converting hotwater to solar hot water, one homeowner inAlbany he worked with cut his energy costsby 80%.

“Eighty percent of a green building is justcommon sense,” says Phinney.

Customers can see a three to five year payback by investing in some key elements suchas: high efficiency heating and cooling,passive solar design, energy star appliances,and quality high performance insulationand windows Combined with the taxcredits offered by state, customers can see

significant reductions in heating costs.

Phinney first became interested in greenbuilding while studying architecture at RPI,where he wrote his thesis on environmental

awareness in architecture. From thisexperience he came to appreciate the

use of natural products in designand construction.After graduation,Phinney completed several designprojects including a greenhouse.

In 1997 Phinney was hired bythe Albany-based Architecture

firm, Gregory J. Selaman, PC,as the Project Designerand Project Architect for

the NYS Department of

Environmental Conservation’s (DEC) newheadquarters building, which the statelegislature mandated be constructed as agreen building. Completed prior to the firstLEED rating system, Phinney worked withmany people from the USGBC who were“test driving” the early LEED rating system.The DEC building was one of the first officialLEED certified buildings in the country.

After completing this multi-year project,Phinney was ready for more diversity in hisprojects. In 2002 he and his wife Marcibought some land in the Saratoga area anddesigned and built their own green home.As he worked on building his own greenhome, doors were opening for Phinney tostart his own business, focusing on greenbuilding, which he did in 2003. In 2007Phinney Design Group moved into their newgreen building, located at the corner ofGrand Avenue and Beekman Street. Thismulti-use building houses the offices ofPhinney Design Group, with an Art Galleryon the second floor and a neighborhood puband restaurant on the first floor. The buildinghas incorporated many sustainable featuressuch as the use of local building products,high-recycled content materials, low or noVOC finishes, high-performance glazing,spray foam insulation and more.”

Structurally Insulated Panels, known as SIP’s,were used for roof panels. Runoff from theroof drains onto a green roof built out as apatio on the third floor. The green roof filtersthe run off, acting as a natural filtrationsystem, meaning cleaner storm water runofffrom the building. The green roof also actsas an insulator in the winter and helps keepthe floor below cooler in the summer Thebuilding also uses plenty of day lighting. Theoffice work areas are arranged in a U-shapewith the desks located around the windowsproviding much daylight. The windows canbe opened, allowing for good crossventilation.

Phinney Design Group works with customersseeking a broad range of “green” elements.From aiming to use all natural products withlow or no VOC’s on the interior finishes, toinstalling solar hot water or solar photovoltaic

“Green homes can put green in your pocket,” according to Mike Phinney, Architect and founder of the Phinney DesignGroup. Located in the Beekman Street Arts District in Saratoga Springs, Phinney Design Group is a leading Architecture,

Interior Design and Green Building Consulting firm recognized for their expertise in green building and design.

By Amy Stock • Photos Providied By David Delozier and The Phinney Group


Photo Courtesy of David DeLozier

electric systems, Phinney Design works on avariety of residential and commercialbuildings. As a LEED Accredited DesignProfessional, Phinney and his staff workclosely with those clients choosing to pursueLEED certification, taking them through theentire process, from design throughconstruction. Since buildings account formore than 40% of our energy consumptionin the U.S., focusing on building energyefficiency is a priority for Phinney Design.

Some of their recently completed projectsinclude the reconstruction of an apartmentbuilding on Grand Ave and a LEED Platinumlevel house on Cottage Street in SaratogaSprings. A new urban infill lot, this barn styleinspired house has a compact footprint anduses passive solar heating.

The Wingate Hotel is a shining example offirst steps local businesses can take to buildgreen and reduce energy costs. Hotels aretypically huge energy consumers. However,with the installation of infrared motiondetectors in each room, Phinney and his staffwere able to implement a system so thatwhen no one is in the room the lighting isautomatically turned off and heating andcooling return to a set level. This relativelysimple design change, combined with sprayfoam installation, high-grade windows andhigh efficiency lighting have resulted insignificant energy savings. “They are using

35% less energy than what the chainpredicted they would use.”

Besides the DEC building in Albany,Phinney’s other “signature” green buildingis the Bio Building in Tupper Lake. Serving asthe new maintenance building, office spaceand a lab, the large 50KW solar photovoltaicpanel array installed on the roof exceeds theenergy needs for the building. This highperforming solar panel system was builtwith the panels perpendicular to the sunsrays, directly on the azimuth angle –following the curvature of the earth. Thismeans every ounce of sunlight hitting thepanels is absorbed. According to Phinney,the 50 KW array is actually performing at 62KW, with the extra power redirected to theadjacent museum building.

Locally, Phinney Design Group has partneredwith numerous area businesses on greenconstruction projects, including CapitalConstruction, SAS Builders and BonacioConstruction. Phinney Design, in partnershipwith Turner Construction and ForumIndustries, has a proposal into the City of Saratoga Springs for the High RockDevelopment RFP. Their RFP includes aproposal for a new public safety building,parking, two large multi-use buildings (retail,commercial office space and apartments), aswell as a large movie theater. In theirproposal, all of the new buildings would beconstructed as LEED certified.

Ultimately, in order to become entirelysustainable we must get to building net zeroenergy buildings. This means buildingsdesigned to meet their energy needs withoutexternal inputs. This is typically accomplishedthrough high quality high performancematerials (like structurally insulated panels,super insulated windows), siting a buildingon the east-west axis so as to use passivesolar design, on-site alternative energygeneration systems like solar hot water andsolar PV systems, and high efficiencyappliances. Currently, the cost to build a netzero commercial building is not financiallyfeasible for most builders due to siterestrictions and cost of materials. CommentedPhinney, “Currently the only way for us toget there (in a commercial building likeapartments) is for society to be willing topay the extra $100/month in rent.”

For Phinney, he sees “the new economy isenergy efficiency.” He added that we alsohave to start thinking smaller and simpler.Phinney is hopeful about the growinginterest in green building, “I think you willsee that trend and interest (in green buildingand net zero) will continue and people willbegin to demand it.” If this vision holdstrue, we may see net zero energy buildingsin Saratoga sooner than we think.

For more information visit www.phinneydesign.com or call 518-587-7120.


Phinney Building, 142 Grand Street - Photo Courtesy of The Phinney Group

Bio Building - Photo Courtesy of The Phinney Group


Third AnnualCheese Tour

September 12-13 2009

THE THIRD ANNUAL CHEESE TOURtakes place this year over theweekend of September 12-13 (10am until 4 pm each day) andhighlights diverse offerings offarmstead and artisanal cheesesmade by five area producers in theBattenkill Valley. This drive-yourselftour through lush, rolling hills andbucolic countryside is free and opento the public and features the largestcheese tour in the region. Visitorswill be able to see each farm’slivestock, tour the farms’ facilities,and explore the region’s long-standing cheesemaking traditiongoing back to the nineteenthcentury.

Milk from cows, goats, and sheep isused to make the great array ofcheeses found at tour participantlocations: 3-Corner Field Farm(Shushan, NY, note: tour here onSunday only), Argyle Cheese Farmer(Argyle, NY), Consider Bardwell Farm(West Pawlet, VT), Longview Farm(Argyle, NY), and Sweet Spring Farm(Argyle, NY) – all about an hours’drive north of Albany. The artisancheesemakers have again expandedtheir repertoires and this annualevent offers the opportunity toshowcase some of the most highlysought-after and award-winningcheeses produced in the region –from fresh cheeses like chevre toripened, Camembert-style cheeses,or aged Cheddar or Tomme-stylecheeses.

Visit washingtoncountycheese.com toobtain further tour and scheduleinformation, as well as informationand links for area food and lodgingoptions.

HARVESTFEST - September 12,2009 at Salem Art Works. Comecelebrate the end of the growingseason with local food, music, artand activities for the entire family.Explore the all day HarvestFestMarketplace beginning at 10:00 amor join us for a “Farm to Fork”Dinner and Barn Dance which getsunderway at 6:00 pm. Find out whatmakes Salem a wonderfulcommunity to live in and visit. Allevents take place at Salem Art Workson Cary Lane from 10:00 am to10:00 pm. A silent auction will helpraise funds for the Chamber’s CrisisFund, which helps families in thecommunity experiencing a medicalcrisis. Last year’s auction raised$1,000 for the fund. HarvestFest issponsored by the Salem AreaChamber of Commerce.

The HarvestFest Marketplace is openfrom 10:00 am to 6:00 pm, and therewill be many opportunities tosample the summer’s bounty, withlocal produce and homemadegoodies for sale. The natural beautyof southern Washington County hasdrawn a variety of creative people tothe area, and HarvestFest will alsoshowcase the talented residentswho live here, with locally made artsand crafts for sale. Visitors can alsowalk through Salem Art Works’sculpture park and galleries

HarvestFest concludes with a “Farmto Fork” dinner made from locallygrown food that begins at 6:00 pmand features the music of three localbands, BlueGrassic Park , Dirty OldStrings and Moe Harrington and theWhite Chapel Band. Eat and danceto great local music until 10:00 pm.Beer and wine available forpurchase. For more information, visitsalemnychamber.com/harvestfest

Children visit the Argyle CheeseFarmer in Argyle, NY

Photo by Annette Nielsen

Leading the goats to a nearby pasture at Sweet Spring Farm in Argyle, NYPhoto by Annette Nielsen

If you're like me, you probably think of smallartisan bread bakeries as a fairly newphenomenon, but one old world bakery in theheart of Schenectady has been producing thesame handmade bread since 1913, when ahard-working Italian immigrant couplenamed Salvatore and Carmella Perreca,launched their bakeshop. Perreca's Bakeryhas carried on uninterrupted in the familyever since.

Perreca's makes hard-crusted, Neapolitanstyle breads in a coal-burning brick oven thatdates back 87 years, when the family movedto the present location on Jay Street. MariaPapa told me that the fire has been goingcontinuously since 1920. In one concessionto the modern age, Perreca's uses acommercial mixer to make their dough, albeitone acquired second-hand by her grandfatherwhen he moved the bakery.

As in the old country - and France or Italy tothis day, regular customers stop by the bakerydaily to pick up a fresh loaf. Many havealways eaten Perreca family bread. A youngercrowd, whose parents were loyal patrons,maintain tradition. They often come in onFridays or Saturdays with their own children.The bakery is also a favorite of students andfaculty from nearby Union College.

The bakery uses the same dough to make allits breads, whatever their shape or size. Therecipe calls for just four ingredients: enrichedwhite bread flour, salt, yeast, and water. Thisdough also goes into Perreca's popular bakerypizza, a dish better described as traditionaltomato pie as it's not the pizza thatAmericans are familiar with. Theirs, alsotopped with grated cheese, is served at roomtemperature.

Maria knows of no other bakeries in theregion that heat their ovens with coal. And

she doesn't believe that coal-fired breadovens were typical locally in the earlytwentieth century. In their oven they useanthracite coal, which produces more energyproportionately to its weight and burnscleaner than other coals. Maria notes that itburns about 500 degrees F hotter than wood.The bakery consumes 1.5 tons of coal a week.

While Tony Papa went to work baking breadat the bakery after high school in 1980, Mariapursued her studies through graduate school,moved to New York City, and became apublishing company executive. She returnedhome to join the business in 1996. She bakesthe pastries - traditional Neapolitan-typessuch as almond biscotti and tarelle (a lesserknown salt and pepper stick), and makes thesoups. The bakery has stayed small, with lessthan a dozen employees.

A year ago the "cupcake craze" finally arrivedat Perreca's. Maria explained the delay: "Ourbread is so good that we couldn't make amediocre cupcake." With customers singingthe praises of their cupcakes on Facebook,their cupcake business has exploded. Thealmost nine-decade-old business has beenable to stay true to its roots while adapting tochanging times.

Doug Rountree's new bakery adamantlyrespects tradition. Doug proudly craftsMurray Hollow wood-fired sourdough breadin an 18-hour process as it would have beenmade 200 years ago.

"Things can't get too old for me." Doug, whoprefers scrap pine from sawmills, splits hisfirewood by hand, though he mixes his doughin a mixer.

Murray Hollow Bakers was born in 2005when this long-time chef built a wood-firedbrick oven at his home in Salem near theVermont border. Four years later Doug andNancy make their living off of the new breadenterprise.

Old and New in the Capital RegionARTISAN BREAD

Today third-generation brother and sister Tony and Maria Perreca Papa share the bakery's ownership and its work, too.Their mother Lilia Perreca Papa, an octogenarian, born and raised above the bakery, still comes in to work at the counter.

While keeping its essence intact and strong, Perreca's is expanding.The grand opening of a new bakery/café next door is planned for October 1st.

By Tracy Frisch • Photos by David DeLozier


Doug contentedly stays home to bake whileNancy sells and promotes the bread. Shetakes Murray Hollow bread at three farmersmarkets (Salem NY, and Dorset andManchester, VT) and it's regularly availablenear the cash register at the Village StoreCoop in Cambridge and the Green PeaMarket in Greenwich, and weekly at Yushak'sand Gardenworks.

Murray Hollow's signature breads are madeof non-brominated unbleached white flour,salt, water, and sourdough starter. Its otherbreads include bran and organic sesamevarieties, and an oat loaf made with organicoat seed over two days. Doug would love tofind a local "home-produced" bread flour inthe future.

Doug's interest in bread and love of goodcooking date back to his childhood, when hehelped his Irish granny, a Missouri farm wifewhom he called "Omi." He fondly recalls theimpressive lunches she made for the harvestlaborers on the farm.

In the navy for two years during the VietnamWar, Doug baked and cooked on an aircraftcarrier, feeding a crew of 2,000. He latertraveled in Europe and used his GI billeducational benefits to get a culinary degreein Oregon in 1972. As a chef he worked for afirst class western hotel chain until he pickedup and moved to Manchester, Vermont in thelate 1980s. There he worked for small inns.

After a 25-year run as a chef, he burnt out andbecame a pastry chef. But smallestablishments in rural southwesternVermont only had part-time work, so hepieced together jobs. At one job, Doug hadthe task of setting the fire at the brick oven ofRock Hill Bake House founder MichaelLondon in rural Greenwich. Doug came in onthe days that the "fire bread" baker there, aFrenchman named Bernard, wasn't baking.

The experience as London's "flunky," asDoug referred to the position, put him on hiscurrent path. The oven astounded him, andhe had never seen anyone make breadwithout commercial yeast. "I was blownaway," he says.

The opportunity to build his bake house cameafter Doug's parents passed away in 2004.He expresses gratitude to them for theinheritance he received from the sale of theirmodest home.

Doug's oven sits in a European-style stuccobuilding ninety feet from the couple's earlynineteenth-century home in the woods. Alocal mason dissuaded Doug from proceedingwith his own sketches, so he purchased anAlan Scott blueprint. (Scott was the masterbread oven builder who co-authored TheBread Builders.) The firebricks inside his ovenare new but for the outside, he laid brickssalvaged from a furniture factory in Hudson.

Doug began his own sourdough starter in hismother's old crock. "It took about 12 days toget my culture started," he said. Onceestablished, sourdough can last fromgeneration to generation, if fed and cared for.Doug almost lost his though.

Before his one-year anniversary running thebakery (his first experience with self-employment), Doug landed in intensive care.He ended up with a pacemaker, missing twomonths of baking. During his hospital stay hecoached his wife on feeding the starter. Hisheart trouble made him reckon with therealization that, by baking six days a week, hehad driven himself too hard.

Doug cut back to the more reasonableschedule of baking four times a week. Hisoven allows up to seven or eight bakes with asingle firing so he still can make a lot ofbread! And he does, finding great pleasure inhis calling -- providing his customers withauthentic bread to savor.



Why the sudden craze for glutenfree? Is it another food fad, orare there many people sufferingfrom celiac disease? Aren'twhole grains a healthycomponent to our diet?

WHOLE GRAINSWhole grains are a great

healthy dietary component- ifyou can “tolerate” them. (moreon this below) They are gainingin popularity after beingemphasized by the new USDAguidelines, which recommendeating at least 3 servings ofwhole grains every day. And Iemphasize WHOLE grains,meaning no processing and thusno flour. Examples of wholegrains are: Whole wheat berries,whole wheat bulgur, wholewheat couscous and otherstrains of wheat such as kamutand spelt, Brown rice, Corn,whole cornmeal, popcorn, Oatgroats, steel-cut oats, Whole rye,Hulled barley (pot, scotch andpearled barley often have muchof their bran removed), Triticale

(pronounced try-ti-KAY-lee),Millet, Teff (reported to be theworld's smallest grain and tohave a sweet, malt likeflavor)Buckwheat, quinoa(pronounced keen-wah), wildrice and amaranth are notbotanically true grains but aretypically associated with thegrain family due to their similarcomposition.

At the very basic level, awhole grain is the seed ofvarious types of plants likewheat, oats, barley, and rye. Theseeds nourish the growth of theseedling into a plant, orsupplement nourishment tothose that consume them. Theseeds have 3 main parts: ) bran,- outer shell that protects theseed, provides fiber,phytonutrients, b-vits, traceminerals like iron, copper, zinc,magnesium 2) endosperm-provides carbohydrates forgrowth, small amount of protein& b vits, and 3) the germ-thesmallest part, “nutrient

storehouse” source of healthyfats, trace minerals, vit E & B,antioxidant and phytonutrients

If you eat whole-grain foodson a regular basis, you can helpprotect yourself from heartdisease and lower yourcholesterol level; avoid manycancers, reduce your risk ofdiabetes, promote digestivehealth and even decrease bodyweight and/ maintain a healthybody composition of lean: fatration and much more.

ARTISANThere is also a bread referred

to as “old world artisan” breadbakers. This bread is veryhealthy (as long as you canhandle gluten) andunadulterated. If it is made withgluten free grains, then thosethat have intolerance to glutencan tolerate the bread.

An artisan is a skilled workerwho crafts things carefully insmall lots so as to give each itemthe care it deserves, the oppositeof large-lot foods that are simplyand cheaply mass-produced. Forexample: a French or Italian-stylebaguette loaf vs. white Wonderbread. "Artesian" refers towater naturally stored underpressure in a deep area of thewater table. Artisan breadmakers use a lot ofsourdough/ferment starters andusually steer clear frompreservatives. Recipes tend touse more whole grain andorganic ingredients and theserecipes have very Europeanroots.

An example of this isfinding a local bakery thatbakes this bread. A morecommercial type is “Manna Bread”www.mannaorganicbakery.com.They offer several types of bread.The Carrot raisin is great and theingredients are simply: Sproutedorganic whole wheat kernels,filtered water, organic carrots,and organic raisins. Best to keepfresh in the freezer as they donot contain preservatives.

GLUTEN FREEMany people are following a

gluten-free diet, at various

levels, for many differentreasons. Some have a severeallergy, others an intolerancewhich in many cases can beassociated with another chronichealth problem they areexperiencing.

Celiac disease (also known asgluten-sensitive enteropathy orceliac sprue) is a commonautoimmune disorder, inducedby eating gluten. “Gluten” is thegeneral name for storageproteins called prolamins inwheat, rye and barley. Somesources will also indicate toeliminate spelt and oats. Morespecifically, these prolamins are:Gliadin in wheat, Secalin in rye,Hardein in barley and Avenin inoats (This is controversial, assources indicate pure oats donot contain gluten. Oats are,however, commonly cross-contaminated with wheat.) andsome people with issues withwheat, rye barley can nottolerate oats or spelt.

Celiac is a variable systemicdisease, rather then a digestivealteration only. Celiac ischaracterized by histopathologic(microscopic pathology ofdiseased tissue) abnormalities ofthe small intestine. Otherconditions may be iron-deficiency anemia, osteoporosis,arthritis, dermatitisherpetiforme, and neurologicdisorders, peripheral neuropathyand ataxia.

Antigen blood tests are used asa screening tool, but there is a potential for false negative.Celiac is diagnosed by jejunalbiopsy and confirmed by theelimination of signs and symptomswith the elimination of dietarygluten. A negative biopsy doesnot completely rule out glutenallergy, as false negatives dooccur. Those with celiac diseasetend to have other autoimmunediseases. Some examples are:Thyroid disease, Lupus, Type 1diabetes mellitus, Liver disease,Vascular disease, Rheumatoidarthritis, Sjogren's CancerThe treatment for celiac diseaseis removal of all gluten

- See GRAINS Page 34

GRAINS and theSUDDEN CRAZE forGLUTEN FREEBy Mary Beth McCue, RD LDN CDN, Integrative Nutrition Consultant

Mary Beth is an Integrative Dietitian, a Certified NYS & Licensed MA Nutritionist, and is certified in Functional Medicine.

Since 1985, she has helped many people live healthy & happy lives byimproving their health through foods and nutrients. Mary Beth seesclients at The Roosevelt Baths & Spa in Saratoga, NY, and also has

a national phone client base. View more @ /www.sipn.info/mccue.htm.Contact: [email protected] or 518.257.6530


You can never change things by fighting the existing reality, to change something,

build a new model that makes the existing model obsolete.

- Buckminster Fuller


If you ask ten people what solar energymeans, at least eight will describe therectangular solar collectors they've seen on aroof - what's known as an active solar system.Because of the mechanics of active systems,however, large-scale home heating projectthat use them have been unsuccessful,especially in the Northeast, where the leastamount of sun is available at a time when themost amount of heat is needed.

Recently, there has been a growing interestin passive solar for home heating. Passivesolar is actually a design tool, not anappliance like a solar collector. It depends onorienting the structure to the sun andallowing the sun to heat the interior space,and it encompasses environmental conceptsthat range from using vegetation for summershade to berming the north side of astructure with earth to reduce air infiltration.

In order to use the sun's energy wisely, onemust understand its geometry and somefairly simple laws of nature.

During the winter months the sun rises lateand sets early, and is low on the horizon. Atits lowest point, on December 21, the suncan shine farthest into a structure-eventhough the length of time it shines is theshortest of the year After that, it travels in a

progressively wider arc, rising higher abovethe horizon until June 21, our longest day,when the sun is at its zenith.

If a house is oriented to solar (true) south,the glass on the south side will admit amaximum amount of sunshine in winter, andless during the summer when the sun's pathis principally over the roof. At a latitude of4O to 44, as it is in the northern UnitedStates, two to three times more energy willenter a passive solar house in January thanin June. Nature also increases solar gain inwinter by placing a blanket of white snowon the ground, which reflects even moreenergy into the building. In summer, energyabsorbers like grass and weeds help toreduce energy entering the building.

The windows in a solar house are placedprimarily on the south side, and secondarilyon the east and west. North-facing glass iskept to a minimum because the north side ofa building receives no direct sun, andtherefore is the coldest side. All windows onthe south, east, and west sides of the houseare double glazed to allow the sun's light toenter easily, yet to retard the loss of heat.

Bruce Brownell, owner of AdirondackAlternate Energy (AAE) has been designingpassive solar homes for over 30 years. Hehas perfected a system that captures thesuns warmth and saves it for use in heatingthe house. AAE designs are called LowEnergy Requirement homes (LER), because,other than sunshine, they operate on verylittle auxiliary heat input. Brownell's homesare atypical of what you might perceive tobe a solar home - they do not look “solar” -typically with large amounts of south facingand large overhangs. In fact, a AAEdesigned home could appear as a basicshape of a house-a saltbox, for example-theinteriors can range from rustic to elegant,from Colonial to contemporary. An AAEhouse is simple in its approach to energyconservation: it conserves the energyalready available, and takes advantage ofthe free energy of the sun.

By David Delozier and Adirondack Alternate Energy

Catching Rays - in a Passive Solar House

In order to use the

sun's energy wisely,

one must understand

its geometry and

some fairly simple

laws of nature.


Everyone now understands the value ofinsulation, but the builder of a passive solarhouse must be obsessed by it. The insulationenclosing an Adirondack Alternate EnergyLER house totally surrounds the exterior ofthe building and its foundation. In fact,because the foam boards are applied to theoutside of the frame, they are the exterior.The insulation, foil-faced on both sides toreflect heat and to stop air and moisturemovement, is fixed in two 2-inch layers, withthe seams in each layer staggered and sealedtightly with reflective foil tape. All holes(made by nails, doors, vents, windows, etc.) inthis envelope are sealed with high qualitycaulks and tapes on the outside: inside, foamcaulking is used around window and doorframes. The result is an envelope thatperforms with an average R value (resistance

to heat moving in either direction) of 36 on allsix sides of the house.

This insulation envelope also conserves theheat generated by the activities of theoccupants-which can contribute as much asone-third of the house's needs for heat.Combined with the sun's contribution, thisleaves less than one-tenth of the year'swarmth to be supplied by other means.

The insulation also creates a weather seal forthe entire house. The interior is a capsule ofwarm weather, a microclimate that maintainsa relative humidity of 45 to 50 percent allwinter long. Plants thrive. There is little or nostatic electricity Sore throats, runny noses,and dry cracked skin are rare, because themoisture level in the air is nearly ideal for thehuman body. Homeowners consistently reportthat these comfort benefits are the bestrewards of their homes. Sweeta and RichardAulicino, whose house is in Lake George,commented about the constant humiditylevel of their 2,400 square-foot house: “It is aplus for our overall health. We don't getcoughs and colds here, and our skin neverdries out, that is unless we travel. We can'twait to get back to our home,” says Sweeta.

When the sun is shining on a winter's day, theheat coming in through the windows of apassive solar house can be equivalent tohaving three furnaces running full blast-without a way to turn them off. Thermalstorage is the means by which this excess freeenergy is controlled and regulated. Becausethermal storage is a means of holding heatthat already exists (and not, like a furnace, away to produce more heat when you need it),it must consist of material that can absorb alot of heat, hold it, and release it gradually.The materials that do this best are simple

brick, concrete, sand, or water. Low EnergyRequirement houses use an efficient thermalstorage system that combines severalproperties. Because the houses are super-insulated and have areas of south-facingglass equal to about one-third the area of thesouth walls, they need heat storage systemscapable of absorbing nearly two-thirds of thesolar input they receive on sunny winterdays-or the houses will overheat. A typical2,400 square foot house built by AdirondackAlternate Energy will receive about 350,000Btus of solar energy on a sunny winter day.but during the sunny hours it only needsapproximately 30,000 Btus to maintain acomfortable temperature. The heat storagesystem, which weighs roughly 150 to 200tons, can store 10,000 Btus of thermal energy(heat) for each Fahrenheit degree change(100,000 Btus of heat dumped into thestorage mass, in other words, will raise itstemperature by one degree Fahrenheit)Because the insulated mass can hold energyfor long periods, the need for additional heatduring stretches of cloudy days is reduced.

Adirondack Alternate Energy has named itsthermal storage system a Heat EnergyBattery because it stores heat in much theway an automobile battery stores electricity,whether that heat originally comes from thesun, a person's body, appliances in the house,or a woodstove.

The main component of the thermal storageis located under the entire first floor of thehouse, which can be either the basement orthe ground floor level. Adirondack AlternateEnergy commonly uses sand 4 feet deep asthe storage medium, but stone dust, minetailings or concrete also have beendeployed with equal success.


A second component of the thermalstorage system is its vertical mass. Locatednear the center of the house, this masonryor concrete chimney reaches from thefoundation to the roof. Within it are the aircirculation shafts, which pick up hot airnear the peak of the house and transport itthrough the vertical mass to the sand bedbelow. If a woodburning stove is used tosupplement the heat, the stove flue is alsoinstalled within the vertical mass. Betweenthe horizontal and vertical masses is alarge space where a squirrel cage fanpushes heated air collected at the top ofthe house through a grid of metal pipingembedded in the sand mass. When thetemperature in the house is warmer thanthe temperature in the sand mass, as itwould be on a sunny day, the air passingthrough the pipes in the storage bedwarms the walls of those pipes, which inturn, warms the sand. The air, now cooler,goes back into the house through registersalong the perimeter walls creating a loopof air through the house. The same loop ofair warms the house when its temperatureis lower than that of the sand mass. Thehouse air circulated by the fans absorbs thestored heat from the sand storage andreleases it to the house through theregisters.

The system operates on a twenty four hourcycle, accepting heat from all sourcesduring the day, and releasing that heat atnight.

Indoor temperatures, which in most housesrange from 66° to 74°F throughout thewinter months, are regulated by theinteraction of the heat storage and airhandling systems, and the sources of heatin the house. The radiation of heat throughthe structural concrete slab and flooringthat covers the storage mass keeps thefloors warm and comfortable.

The temperature balance engineered intoeach house is a departure from“traditional' passive solar design. Forinstance, the amount of south-facing glassis less, to reduce excessive heat lossthrough the windows. The storage volume,much larger than it would be in that“traditional” passive solar house, isdesigned to moderate temperatures, incooperation with the superior insulationenvelope and the air circulation system, aswell as to store heat for use during averageperiods of sunless skies.

The Heat Energy Battery is therefore thetemperature equalizer for an AdirondackAlternate Energy house. It will decrease the

building's need for auxiliary energy. Moreimportant, it will regulate temperatureswings and keep temperatures eventhroughout the house. It can be engineeredfor any style of house, and virtuallyeliminates the need for expensive devicessuch as automatic venting or insulatedshades or shutters.

On a sub-zero blustery winter night, storedenergy and heat from the activities of thefamily inside will keep a Low EnergyRequirement House at about 60 F But 70Tis more comfortable for most people, soyou may need a way to add 10 degrees orso to the air temperature of the house.Most homeowners choose airtight wood-stoves as their supplementary heat. Duringa cold, icy winter in the northeast, anairtight woodstove may burn one to oneand a half cords of seasoned hardwood tokeep a 2,400 square foot house warm forthe entire season. The Aulicino's haveinstalled a heat exchanger into the aircolumn that taps into the hot water tank,which operates on propane. Because low-powered fans move the house airconstantly, it can be warmed as it passesover the coils. If it has been sunny all day,there may be no need for supplementalheat. The system is so efficient that theyonly use 400 gallons of propane to heattheir 4,000 sf home for the year!

The appliances in most of AdirondackAlternate Energy's houses are electric,because the combustion byproducts givenoff by gas stoves and hot water heaters areundesirable in spaces where air movementis so tightly controlled. Because theappliances are also secondary sources ofheat, owners of these houses quickly learnto balance laundry washing and drying orbread baking against cloudy days.

It's these type of behavioral changes thatare, perhaps, the greatest benefit to livingin a solar home. Because they aredependent on the sun for their warmth, theoccupants learn to respect the value ofenergy in all its forms. While it requiresmore thought during the designing of thehouse, ultimately a solar house offersbenefits beyond the simple satisfaction ofhome ownership. What is the value ofcheerful rooms filled with light? Of endingthe personal fear we have all felt wheneverour nation's energy supplies arethreatened? Can any homeowner trulyevaluate lifetime savings in fuel costs orthe rewards of peace of mind? And thebiggest question of all…why aren't wedoing more of this?


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For those of you who may have missedreading my article in the last issue of theEcolocal Guide, I talked about Bill andJennifer from Malta. Bill and Jennifer livein a 2,100 square foot home and have 2young children. As with many familiestoday, they are environmentallyconscious and also fiscally smart. Billand Jennifer have an interest in installingsolar at their home but have no ideawhere to start.

The first thing we need to discuss withBill and Jennifer is their energyconsumption. Have they replaced all theirincandescent light bulbs with energyefficient CFLs? Do they have any oldappliances that can be replaced with anEnergy Star model? Are their homewindows energy efficient and does thehouse have enough insulation? Once weestablish the basics of efficiencies thenwe can start to evaluate how their homeis oriented in regards to the azimuth. Theazimuth is just a fancy word for seeing ifthe long portion of the roof faces south.The closer to true south the house facesthe more solar gain it will have. Mosthomes do not face directly south but thatis still Ok because the technology can stillproduce energy. The further away fromtrue south though, the less energyproduced.

Bill and Jennifer's home faces “almostsouth” so they have a good orientation.Unfortunately, they have a dormer on themost easterly side of the house. Thisdormer casts a shadow on a portion ofthe roof so we will need to stay awayfrom installing our panels in this area. Iftheir home was oriented too far off south

or if their dormer cast a shadow acrossthe entire roof then we would evaluateputting the panels somewhere in theiryard using a pole or ground-mountedsystem. Installing solar on the groundhas its advantages and disadvantages,which we will discuss in a later article,but for now it looks like Bill and Jennifercan install a roof-mounted solar system.

Their roof is asphalt shingled and only 4years old. If it was over 10 years old Iwould want them to replace the shinglesbefore we install the solar. My next task isto measure any shading that may fall uponthe roof from trees or things like atelephone pole. Since the sun movesacross the sky differently depending onthe seasons, I will use a shading analysistool. This tool will give me a shadingreading for the entire year. I can thencalculate what that does to solar gain. Billand Jennifer have a white pine off to theside of their yard that would throw a smallshadow on the roof during the wintermonths. With a little trimming though, thetree will no longer throw a shadow andwe will have full sun all year long.

Being fiscally smart, Bill and Jennifer wantto maximize their investment, which iswhy they want to install photovoltaics(PV) first and then down the roadcontemplate installing solar thermal. Thecurrent State incentive program is only forPV to make electricity and not solarthermal for heating hot water. Thehousehold uses on average 450 kWh permonth. Kilowatt-hours (kWh) is how theutility company measures electricity usage.

Now that we know how much electricitythe household uses, we will compare it tohow much square footage of PV modulesthe roof can support. Bill and Jennifer'sroof can support a 4 Kilowatt (kW) system,which should offer them 100% of theirelectricity usage. NYSERDA, which is thestate authority that manages the incentiveprogram, will offer a very generousincentive on this system. The total cost ofthis system comes out to $29,000. Butbecause of the incentive program andState and Federal tax credits, Bill andJennifer will ultimately only end of paying$7,650 out of pocket. For $7,650 Bill andJennifer have secured their electricitypower, with a life expectancy of theirsystem to be over 30 years.

In our next issue we will discuss how apole or ground-mounted system wouldhave worked for Bill and Jennifer if theirhome's roof was not situated correctly orhad too many obstacles casting shadows.

David Verner is CEO of Adirondack Solar(ADKsolar.com), a solar installationcompany specializing in all aspects ofsolar technology including grid-tiedbattery backup systems and off-gridapplications. He can be reached at1.877.407.3356, [email protected].

By David Verner

Clean, Local Energy for theEnvironmentally Conscious...and Fiscally Smart


By Crystal Arnold

Creating Currencyfor a Resilient Local Economy

Imagine a world of sufficiency where needs are met through a web of local relationships, where meaningful

exchanges circulate goods and services independent of the availability of national dollars.

One of society's most commonmisunderstandings about money is that it isan object, when it is actually an agreementof trust. According to Lewis Lapham, authorof Money and Class in America, “Moneyranks as one of the primary materials withwhich mankind builds the architecture ofcivilization.” Economic textbooks describemoney according to its functions-a store ofvalue, a medium of exchange, and astandard of valuation. Money itself isactually a symbol of exchange that carriesvalue through agreement only. What wouldthe numbers in our bank account be worth ifno one would agree to accept them inexchange for goods or services?

In my view money is a social interface ofprovision, a tool for engaging with others tosatisfy needs. As many people uncover theirown behaviors and attitudes about money,they realize the way they relate with moneyis often the way they relate with mosteverything in life. Lyn Twist, in her book Soulof Money, writes, “Money is a current, acarrier, a conduit for our intentions.”

In dozens of communities across theUnited States, complementary currencies(CCs) have become powerful tools thatgenerate resilience in local economies. CCsare created in a variety of forms includingtime hours, mutual credit systems, preciousmetals, and even seed or energy-backedcoupons. Like national currency these newCCs are not mere coinage, they are a wholesystem of value transaction, exchange ofcredit, and agreement of mutual trust.

Complementary currencies exist parallelto the national currency, and, by design,fulfill a different role. CCs enablerelationships and behavior to develop tomatch unmet needs with under-utilizedresources, providing a way for people toengage in the local economy that is notlimited by their access to dollars. Because

diversity is a key element in resilientsystems, which are able to adapt to changeand reorganize wisely, these new exchangemechanisms reflect an evolving economicstrategy of regions to encourage trade oflocal goods and services. New avenues oftransaction open as latent human energy isaccessed. By design, complementarycurrencies are at the heart of a localizationmovement.

THE CURRENT SYSTEMCurrency expert Margrit Kennedy writes,

“Money can be made to serve rather than torule, to be use- rather than profit-oriented-and to create abundance, stability, andsustainability … [Although] money is one ofthe most ingenious inventions of mankind…[it has] the potential to be the mostdestructive or most creative.”

The creation of money has more causethan justification, as demonstrated by the$700 billion bailout of the banking systemby the US government in October 2008.Where does this money come from? Actually,money is created by the banking systemitself. Every dime of national currency incirculation today is printed as a loan to thefederal government. This federal debt isbacked by the government's capacity to taxcitizens. Each social security number, andattached human's future taxability, iscollateral for the private bankers who createcurrency. Economist John Kenneth Galbraithwrote, “The process by which money iscreated is so simple that the mind isrepelled.” But these physical dollar bills areonly a fraction of the picture. This nationalcurrency is then multiplied many times asloans deposited as numbers in electronicbank accounts. This second type of money iscreated through the magic of fractional-reserve banking, the system used to issuemoney through loans to individuals andbusinesses. Federal regulations allow banksto lend out approximately nine times the

actual capital (think “currency”) on depositat the banks. The banks' multiplication ofcapital is considered to be bank “credit”-this “money” has never been issued ascurrency, and thus there will never beenough credit in the system to repay all ofthe debt. The system only thrives if the creditis re-churned through more loans andincreasing debt and will collapse if too manybanks demand repayment of debt. Notenough currency to repay all debts in themodern fractional reserve banking systemrequires perpetual growth and inevitablebankruptcies, concentrating wealth.

The fractional-reserve banking systemgoes one step further in creating imaginarycurrency-interest is charged on the loans.According to currency expert Bernard Lietaer(www.lietaer.com), there are threeconsequences to the charging of interest onmoney created through lending:

1) Systemic competition is encouragedamong participants;

2) Endless economic growth is requiredfor perpetuation of the system, despitefalling standards of living;

3) Wealth is accumulated in the hands ofa few.

Most of the assets that are called money arenot actually physical bills, but bank accountscreated through lending, with interest owed.Most national currencies are fiat, whichcomes from the Latin term “let it be done”and means “by decree.” The dollar'susefulness results not from any intrinsicvalue or guarantee that it can be convertedinto gold or another currency, but comesfrom a government's order (fiat) that it mustbe accepted as a means of payment. The USgovernment relinquished its authority ofcurrency creation in 1913 when the FederalReserve Act was passed. The issuance ofcurrency was transferred to the FederalReserve Bank, a quasi-private entity ownedby commercial banks.


As taxpayers we are responsible to repaythe principal and interest that the USgovernment owes on its massive debt-taxable labor and productive assets arecollateral for these treasury bonds now heldby governments, businesses and individuals.The top four holders are currently China,Japan, the United Kingdom, and oilexporting countries as a group(www.ustreas.gov/tic/mfh.txt).

Many economists say the Americangovernment's outstanding debt is reaching apoint where a gigantic national default islikely. Systemic banking defaults havecaused massive social and economicdisruption in Mexico, Argentina, Russia, andSouth Asia in the last several decades.Implementing diverse trading systems canalleviate this shock.

National currencies and monetary systemssustain competition and perpetuate thediplomatic culture of internationaldomination and economic oppression.Lietaer said, “Greed and fear of scarcity are,in fact, being continuously created andamplified as a direct result of the kind ofmoney we are using.” Divide and conquer isthe strategy of the ruling class. For thebanksters to continue their game there mustbe competition to distract the masses. Fear,racism, and separation have driven much ofhumanity to search for happiness andmeaning in a dollar. Through this misery ofscarcity there shines a deep desire to uniteand connect with each other in a meaningfulway, and to harmonize human actions withthe earth.

Monetary systems shape social behavior.The transformation being implemented inCCs is not about taking away from the havesto give to the have-nots, but rather givingeveryone an equal opportunity to generatenew wealth in a new monetary system.

COOPERATION AND RELATIONSHIPSNatural ecosystems thrive because ofdiverse elements interacting cooperatively ina balanced, healthy competition. Thisharmony of forces generates integrity for thewhole and supports the component integrityof individuals. When basic needs are met,there is cohesion and rest, and humansdance together in a nourishing rhythm oflife, trading with each other and with theearth. Born from this beat is creativegenerosity.

Real value is not in currency itself, but inthe relationship formed through exchange ofcurrency. The word “community” comesfrom the Latin cum (which means “together,among each other”) and munus (which

means “gift”). That dollar bill in your pocketis only worth what others are willing totrade-it is a score-keeping representation ofexchangeable worth.

Money as debt has been used as a tool bybanks to extract resources and energy, bothfrom land and people. Catherine Austin Fitts(www.solari.com) describes this as a“tapeworm economy.” This evocativemetaphor illustrates the parasiticrelationships created by the dominantfinancial system in which desire to consumemore is infused in Americans throughadvertising, much like a tapeworm whichinjects its host with a chemical to make theperson crave sugars that it then feeds on.Modern society is saturated with marketingimages that create an insatiable hunger forconsumption. Humanity is awakening fromthe spell of a centralized currency systemthat perpetuates scarcity, competition andhyper-consumption.

INTELLIGENT DESIGN AND TRUSTFinancial permaculture is an exciting

and evolving field of interest(finalcialpermaculture.org). An economicsystem reflects patterns observed in anatural ecosystem, where communities ofcontributors take what they need andgenerate value for the entire network.Financial permaculture-a model that takes awhole ecosystem approach to economics-isguided by principles that can give a positivenet return to investments, not only toindividuals but also the entire system.

The velocity of money, or speed at whichit is exchanged in a given period of time, isthe primary indicator of the health of thelocal currency system. By watching this flowand ensuring that there is a diversity ofgoods and services exchanged, themanagers can keep the system stable andvital. Lietaer writes, “Local currency createswork, and I make a distinction betweenwork and jobs. A job is what you do for aliving; work is what you do because you liketo do it. I expect jobs to increasingly becomeobsolete, but there is still an almost infiniteamount of fascinating work to be done.”

Mapping the species and their behaviorsin an economic ecosystem is an importantpart of the design process. By encouraginglocal sourcing of business needs, local supplyand distribution channels that reducedependence on imports into a region can besecured, and the exchange system becomesa self-reflective mechanism for values.Author and currency designer Tom Grecoexplains “When properly designed andmanaged, [complementary currencies] canprovide a strong component in building

economic equity and participatory democracy.”

The sacred responsibility of stewardingthe earth through human relationships hasbeen discouraged by the nature of moderncurrency design. Feelings of betrayal, anger,and grieving are a result of the currentfinancial manipulation. Transparencycultivates trust, and in many online CCsystems reputation is built through reviewsand recommendations (like eBay.) Each“bank” account is on display, but instead ofbeing respected for having large amounts ofcredits stored, merit is based on the numberof transactions each business or individualmakes and the quality of goods and servicesthat are supplied. This incorporatesqualitative measurement into transactionaldecisions, instead of relying upon the starkquantitative analysis of conventionalcurrency based upon the false assumptionthat more is better.

In essence, a free-market economy willfacilitate exchange at a fair price based onthe opposing forces of supply and demand.The indigenous market culture developsrelationships through negotiation of prices.This wisdom heals the sterile consumptionloop of price tags and self-check outs as thefabric of community is rebuilt throughmeaningful exchange using CCs.

Currency creation is shrouded bymystique and power. Using CCs, manypockets of humanity are discovering a riverof treasure that flows when exchange isindependent of national currency. Mutuallybeneficial relationships are cultivatedthrough trade of local goods and services,while equitable designs of the governance,funding and structure of currency system areemerging.

In this time of global financialtransformation, the concept of money isevolving. This illusive shadow of socialinterface is being exposed, and the oldagreements and structures that do not servethe collective are changing. Simultaneously,complementary currency projects areemerging as a powerful tool to developcommunity resilience.

Crystal Arnold earned a BS in International Economics from Southern OregonUniversity in 2007, has completed the ConsciousBookkeeping course, and is creator of the MoneyMetamorphosis workshop series. She is dedicated to creating a resilient local economy, both through

business consulting and the development of acomplementary currency. Contact her at

[email protected], or (541) 227-3577, or read more at http://moneymetamorphosis.us/


-GRAINS from Page 18 containing ingredients from thediet. In addition, specializedlabs can aide in the recovery.For example, a stool analysiscan reveal potential microscopicimbalance. As a result of thisinformation, a specific nutrientsupplementation protocol canbe initiated to help the bodyheal and resolve symptoms.

ALLERGY VS. INTOLERANCEA food allergy involves animmune-mediated response tosome component of food.Foods commonly involved inhypersensitivity (allergic)reactions are: eggs, wheat,citrus, peanuts, shellfish, milkand dairy, other gluten-containing grains (rye, barley),soy, tree nuts, fish. A foodintolerance does not involve animmune response. It is anadverse reaction to foods orcomponents of foods, resultingin diverse symptoms. Foodsimplicated in food intolerancecan be: any of the above, lactose,biogenic amines - histamine -tyramine,preservatives (BHA, BHT,sulfites), artificial colors, MSG,nitrates, salicylates, and more.

Many people are suffering froman intolerance problem withgluten for many reasons. Thisarticle does not include all thereasons.1 - The evolutionary change of

the actual wheat plant structurehas lead to an inability for someindividuals to digest the“modern grain”. 2 - Productsthat are grown with geneticallymodified organisms (GMO)seeds are not proven to be safeand could produce side effectsthat do not occur in nature. Inaddition, GMOs are designed totolerate pesticides and chemicalspray - which can cause anincrease in health problems. 3 -Our society has had a largeincrease in the production ofprocessed wheat products in thepast 50 years, and therefore moreconsumption of flour basedfoods like pasta, crackers,breads, pastries, snack itemssuch as pretzels, sports bars,etc. And the more ingestion ofthese foods, especially if they

are not organic and containchemicals, the more one ingests“toxins”. 4 - More people havecompromised immune systemsfrom more stress, poor nutrition,and other poor life style habits.Most of the immune system is inthe gastrointestinal (GI) tract,so this can cause an imbalancein the GI, causing digestionproblems.

THE EVOLUTION OF WHEATWild Einkorn Wheat hybridizedwith a Goat Grass at least30,000 years ago (30,000 BP)to produce Wild Emmer Wheat.About 10,000 BP hunter-gatherers began to cultivateWild Emmer. Subconsciousplant selection slowly createdCultivated Emmer thathybridized with another GoatGrass around 9,000 BP toproduce an early Spelt. About8,500 BP, natural mutationchanged the ears to a moreeasily threshed type that laterevolved into the free-threshingears of Bread Wheat.

Emmer Wheat also evolved tocreate the Macaroni Wheatnow used for making macaroni,spaghetti and pasta products.

There are many great productsubstitutes for those that areavoiding gluten:Rice, millet, quinoa, buckwheat,cornmeal (polenta, legumes,gluten free oats, and then(processed) rice pasta and othergluten free products such asbread, cereals, crackers, etc. Inaddition, many restaurants areoffering gluten free options,and gluten great bakeries arealso more popular.

Overall, many people thatdecrease or eliminate glutenseem to have an overall positiveaffect. They have a better senseof completed digestion, theylose weight, and they describe asense of improved physical andmental clarity. This may bebecause gluten can causeinflammation in most people -at a cell level and beyond. Oncethe inflammation is decreasedor eliminated the body becomesmore balanced and more ableto function with more vitality.

eco local living magazine, harvest 2009

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