eucalyptusmagazine.com

Farmers’ MarketsNell Newman

Surfside ChickensThe GMO DebateHealthy Cooking

The FoodIssue

Bees and

honey“Thank the bees

for every third bite of food we

consume.”

bay area life Vibrant HealtH eco-liVing may + june 2011 FREE

www.vta.org/sbp

May + June 2011

Departments 7 grown local/SurfsideChickens 11 Healthful eating/CookingatHome12 Healing foods/HempSeed

In Every Issue 3 publisher’s note 26 farmers’ market guide28 tidbits/GreenTips28 advertisers’ index

On the Cover18 thank the bees/Foodfans

swarmtoprotectthepollinatorBy Erica Goss

Features

16 engineered food/GMOisnowahouseholdwordBy stEphaniE Liou

20 nell newman/AconversationwithanorganicfoodpioneerBy ann MariE Brown

EUCALYPTUSMAGAZINE.COM|1

cover: photo by janis

litavnieks/istockphoto.

this page: “eucalyptus

polyanthemos” by

stéphane bausson.

MichaEla MaREkPublisherandFounder

publisher@eucalyptusmagazine.com

EDiTORialEditor

AnnMarieBrown

contributing writers

EricaGoss,AshleyJohnson,StephanieLiou,

JenniferMoscatello,ErinYasudaSoto

copyeditor

ErinYasudoSoto

DESiGN aND PRODUcTiONDesigner

GregSilva

photo Editor and photographer

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contributing photographer

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production Manager

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Office.Allrightsreserved.Somepartsofthismagazinemaybereproducedwithwrittenpermissiononly.Wewelcomeyourideas,articles,andfeedback.

Althougheveryprecautionistakentoensureaccuracyofpublishedmaterials,Eucalyptus Magazinecannotbeheldresponsibleforopinionsexpressedorfactssuppliedbyitsauthors.Wedonotnecessarilyendorseproductsand

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2|May+June2011

EdBaumanofBaumanCollegeHolisticNutritionandCulinary

Artswilltalktousaboutthejoysofcookingathomeand

eatingforhealthwhilewesitdowntoaseasonal,organic,

unprocessed,andlocallygrownmealpreparedbyDr.Bauman

andhisstaff(seeadonoppositepageformoredetails).

Fornow,enjoyyourhealthandthebeginningofsummer!

Cookinghasalwaysbeenverysatisfyingtome

becauseitprovidesanopportunitytogetsomething

beneficialaccomplished.Cookingamealisaproject

withabeginning,middle,andend,andmostimpor-

tantly,it’susuallycompletedinlessthananhour.

Ilovestaringintomyfridge,openingthecupboards,and

figuringoutwhatIamgoingtomake.Icherishthemoment

whenIcombineseveralrandomingredientsinmyhead,invent

arecipe,andsaytomyself—aha,that’sit—soeasyandfast!

Ialsofeelgoodwhilecooking,servingmeals,andeatingat

homebecauseIknowthatIamprovidinghigh-qualityfood

formyfamilyandme.Myjoyreachesitspeakwhenmy

three-year-oldsonfinisheshisplateandasksforseconds,or

whenhechoosesacelerystickinsteadofabrownie.

Andso,withafreshcarrotinmyhand,Iwouldliketoinvite

youtoreadourFoodIssue,inwhichweintroduceyoutolocal

farmers,beekeepers,andorganicfoodpioneerNellNewman

ofNewman’sOwnOrganics.

Ifyoudon’tknowyourwayaroundthekitchenorare

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In2008,SarahLopezandtwofriendsdecidedtheywanted

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Beforelong,theirchickensbegantowander,preferringto

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Lopez’sfriendsbelievedthepoultry-raisingexperimentprovided

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herhusbandAureliorentedanacreofpasturelandinWatsonville

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surfsidechickensFowl on the range in Watsonville // by ashley johnson

theywereraisingandselling“pastured”chickensandeggsunder

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“Itfeelssorealtobeproducingfood,”Lopezsays.“It’sreward-

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theirfood.”

Managingachickenfarmisnotwithoutitschallenges.Inaddition

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sarah and aurelio Lopez

of surfside chickens

share the love with their

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“We’vehadarealcrashcourseincreatingandrunningasmall

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supermarketproducts.Wecan’tevencoverourcostsattheprices

youseeinthegrocerystore…[Weface]therealcostsofraising

foodinanon-industrialway,”shesays.

Tohelpmakeendsmeet,Lopezholdsontoherdayjobmanaging

awaterqualitymonitoringprogram,whileAureliotakescareofthe

farm.“Wehavehadtocalluponeveryskillwehaveeverlearned,

andeveryresource—mental,physical,andemotional.Thisisbyfar

thehardestthingIhaveeverdone,butalsothemostsatisfying

workIhaveeverdone,”Lopezsays.

Today,Surfside’schickensroamfreeoneightacres.Lopezsays

thisbenefitsthechickensandalsothosewhoconsumetheireggs.

Whenchickensforageongrass,bugs,spiders,andevenfrogsand

mice,theireggs’yolksturn“adeepyellowororange.Theyare

firmerandhavearicherflavor,”Lopezsays.“Whenyousee

someoneadvertisinganall-vegetariandietonaneggcartoninthe

store,that’sactuallyaveryunnaturalconditionforachicken.”

SurfsideChickens’eggsandchickenscanbepurchasedatthe

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thePaloAltoFarmers’Market.Membershipsharesarealso

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Allthecoolpeoplearecookingathomethese

days.GwynethPaltrowwhipsupgourmet

mealsforherfriendswhileupdatingher

healthy-eatingwebsite,goop.com.Eva

LongoriaParkerusesawoodenrollingpintomake

tortillasfromscratch.SingersNaomiJudd,Trisha

Yearwood,andPattiLaBellehavepublishedcook-

booksthatfeaturetheirfavoritehomerecipes.

Whetherit’stheresultofasluggisheconomyora

desiretoeatmorehealthfully,anincreasingnumberof

peoplearediscoveringthejoysofcookingandeating

athome,andBayAreachef-entrepreneursareriding

thewave.SiliconValleychefandnutritioneducator

JoniSaremakeshousecallsasapersonalcooking

trainer,helpingclientstodiscoverthebestmealsthey

cancookgiventheirschedules,lifestyles,abilities,and

health.AtCucinoBambiniinSanJose,parentsand

kidslearntocooktogetherinhands-onworkshops,and

kidsaloneattendfive-day“culinarysummercamps”or

one-timeclassesinrollingsushiormakingpasta.

Dr.EdBauman,ExecutiveDirectorofBauman

CollegeHolisticNutritionandCulinaryArts,says

anyonecanlearntocreatehealthyanddelicious

mealsathome.BaumanCollegeofferscooking

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classesinwhichhomechefsgainhands-onskillsto

aidtheminpreparingnutritiousmealsathome.

“Byreclaimingtheroleofhealthyhomechef,

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Bauman’sfoodphilosophy,whichhecalls“Eating

forHealth,”focusesongettingbacktobasics.He

encourageshomechefstocookfromscratchand

utilizeingredientscategorizedbytheacronymSOUL:

seasonal,organic,unprocessed,andlocal.

Baumanbelievesthattimemanagementand

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recipestodrawupon.AndBaumanrecommendsthat

theentirefamilybeinvolvedinmealpreparation;

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Whataboutweaningyourfamilyofftheirtake-out

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outlawfoods.Heespousesthe50percentrule:“Say

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IntheUnitedStates,hempmaywell

bethemostmisunderstoodofall

agriculturalcrops.Whilemost

peopleknowhemptobeabiologi-

calcousinofthemarijuanaplant,fewer

recognizeitsworthasafuel,paper,and

textilecrop,andthevalueofitsseedasa

nutritionalstaple.

Technicallyanutbutcommonlyreferred

toasaseed,hempseedisabout25percent

pureprotein,thequalityofwhichis

comparabletothatfoundinmeat,fish,and

eggs.Hempseedproteincontainsallthe

essentialaminoacids,anditismore

digestiblethansoyprotein.Hempseedalso

containshighconcentrationsofseveralB

vitamins—especiallyB1,B2,andB6—and

vitaminsCandE,plusanabundanceof

fiber.Hempseedisavailableinvarious

formsatthegrocerystore:incereals,

proteinshakes,nutorseedbutters,snack

bars,andhempmilk.

Hempseedoilisoneofthebestoilsfor

cookingoreatingrawinsaladdressings.Of

alltheedibleoils,ithasthehighesttotal

concentrationofessentialpolyunsaturated

fattyacids(morethan80percent).

Flaxseedoilishigherinlinolenicacid,but

hempseedoilishighestintotalomega-6

(linoleic)andomega-3(alpha-linolenic)

essentialfattyacids,andtheyoccurinthe

idealthree-to-oneratioforoptimalhealth.

Thesefattyacidshavebeenshowntoaidin

combatingcancer,AIDS,inflammation,and

manyotherdiseases.Hempseedoilisalso

usedinshampoo,hairandskincondition-

ers,soap,cosmetics,andmoisturizers.

TheAmericanhempindustryproduces

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allowedandevenencouragedfarmersto

producehempforrope,fabrics,andother

wartimeneeds.Today,hempcultivationis

legalinCanadaandmostEuropeanand

Asiannations.

Thehempplantisamemberofthe

cannabisfamilyandsimilarinappearance

tothemarijuanaplant,butmarijuana

containsbetween5and20percentof

tetrahydrocannabinol,orTHC,apsychoac-

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consumersarestillhighlywary.Since

October1998,theEuropeanUnion(EU)has

notallowedGMfoodstobemarketedin

anyEUnation.

SunnyMeuler,ownerofSanJose’spopu-

larVegetarianHouserestaurant,describes

GMfoodsas“unnatural”andprovideshis

customerswithanti-GMshoppingguides

andflyers.“In2009,afterlearningofthe

dangersofgeneticallymodifiedfoods,we

removedthemfromthemenu,”Meuler

says.“Geneticallymodifiedfoodspose

serioushealth,ecological,andenviron-

mentaldangers.”Therestaurantnow

servesexclusivelyorganicveganproducts.

EnvironmEntal issuEsMeulerbelievesthatGMfoodsmayimpact

muchmorethanthehealthofindividual

consumers.Hecitesvariousstudies

indicatingthatGMcropsmayactuallyhave

worseyieldsthantraditionalororganic

cropsandarepotentiallyharmfulto

animals.Healsoworriesaboutthe

environmentalimpactofgenetic“outcross-

ing,”whichisthemovementofgenesfrom

GMplantsintoconventionalororganic

cropsorrelatedspeciesinthewild.

AccordingtotheWorldHealthOrganiza-

tion,theriskofoutcrossingisreal,aswas

illustratedwhentracesofatypeofmaize,

whichwasapprovedforuseonlyinanimal

feed,appearedinmaizeproductsforhuman

consumptionintheUnitedStates.

˝ many of us whoshopatWholeFoodsorseekoutthe

organiclabelwhenbuyingfoodwere

surprisedbytheaccusationsofbetrayal

thataroseinJanuary2011,afterWhole

Foodsandseveralotherorganicretailers

publiclyagreedtofederalderegulationof

geneticallymodifiedalfalfaproducedby

theMonsantoCorporation.Although

WholeFoodsissuedastatementonitsblog

reinforcingitssupportfornon-genetically

modifiedfoods,itsbackingofMonsanto

leftmanyorganicfoodadvocatesseething.

Geneticallymodified(GM)foodsare

alsoknownas“bioengineered”foods.Add

an“O”to“GM”andwehavetheacronym

GMO,whichreferstoanyorganismthat

hashaditsDNAalteredbyhuman

engineering.AllGMfoodsareproduced

fromGMOs.Initially,thisscientificprocess

wasdesignedtoimprovethequalityof

crops.Usinggeneticengineering,selected

individualgenescouldbetransferred

fromonevegetabletoanotherto

enhancecolor,orfromonespeciesto

anothertoprovideresistancetoviruses

orinsectdamage.

The“organism”inGMOcanbeaplant

orananimal.Today,inadditiontoGM

cropslikecorn,soy,canola,andcotton-

seedoil,wealsohavegeneticallymodified

animalsthatcanproducemoremilk,

reproducemorerapidly,and/orhave

superiordiseaseresistance.

InthecaseoftheMonsantoCorpora-

tion,thecompany’salfalfaseedswere

geneticallymodifiedtoincreasetheir

tolerancetoherbicides,orweedkillers.

Monsantoistheworld’sleadingproducer

oftheherbicideknownasRoundupand

alsotheworld’sleadingproducerof

geneticallymodifiedseeds.

food safEty issuEsOpponentstypicallycitehealthrisksas

onemajorreasontoavoidGMfoods.In

onefamouscase,genesfromtheBrazil

nutwereinsertedintosoyplants,which

aggravatedreactionsinthosewhowere

allergictonutswhentheyingestedthe

soy.Althoughthesealteredsoybeans

nevermadeittotheneighborhood

grocerystore,ahealthalarmwasraised.

DespitethefearsurroundingGMfoods,

Dr.JamesCollman,ProfessorEmeritusof

ChemistryatStanfordUniversity,says,

“Scientificresearchhasreallyfoundno

harm.FearofGMfoodsisoftenduetothe

beliefthat‘thewayweusedtodoitmust

bebetter,’andisreallyjustanemotional

response.”

Ofcourse,scienceisanever-changing

andoftencontentiousfield.Whatis

“provensafe”oneyearhasoftenbeen

determinedcarcinogenicordangerousthe

next.InEurope,despiteofficialreports

assuringthesafetyofGMfoods,most

foodengineered

16|May+June2011

GMO is now a household word by stephanie liou

Dr.DavidMagnus,ProfessorofMedicine

andBiomedicalEthicsattheStanford

SchoolofMedicine,isalsoconcerned

abouttheimplicationsofoutcrossing.He

saysthatwithcross-pollinatingcropssuch

ascorn,genetictransferamongspecies

couldoccurinthefields,leadingnotonly

topotential“contamination”oforganic

crops,buttochangesinthebalanceof

theecosystem.

Economic issuEsAnti-GMOadvocatesoftenarguethat

companieslikeMonsantowillmonopolize

theworld’sseedinventoryanddistribu-

tion,givingcorporationsandscientiststoo

muchcontroloverourfoodsupplyand

environment.“Peopleworryabout

companiesplayingGod,”Magnussays.“It

isimportanttobalanceourobligationto

maketheworldabetterplacewithour

obligationtopayproperrespecttothe

worldthathasbeengiventousasagift.”

Dr.WalterFalcon,ProfessorEmeritusof

InternationalAgriculturalPolicyat

StanfordUniversity,providesamore

positiveperspectiveontheeconomic

impactofGMfoods.HebelievesGMfoods

mayhavethepotentialtorelievehunger

problemsindevelopingnations,thanksto

theincreasedprofitabilityofcropsand

bio-fortificationofnutrientsinfoods.

in2003.Retailersandproducersjoined

togethertoformthenon-profit,whichnow

overseesaregulatorysystemtoassess

foodproductsforGMingredients.The

organizationprovidesasealofapprovalto

foodsthataredeterminedtohavefewer

than0.9percentGMOcontent.Aprintable

shoppingguide,iPhoneapp,andlistof

participatingretailersmakeiteasierfor

consumerstomakeinformeddecisions

aboutbuyingGMfoods.

Nonetheless,sinceanestimated80

percentofallcommerciallyavailablefoods

containGMingredients,entirelyavoiding

GMfoodsisextremelydifficult.Thoughtful

consumerswhocareabouttheirhealth,the

environment,andtheworldeconomysee

GMfoodsasacomplicatedconundrum.

Ultimately,theprosandconsofGMfoods

areasmallpieceofabiggerpuzzle:As

consumers,howcanourchoiceshelpto

improveourindividualhealthandthe

healthoftheplanet?

“Personally,I’magreatbelieverin

farmers’markets.I’mdelightedbythe

freshnessandquality,butIamalsoina

privilegedsituation,”Falconsays.“Buying

organicsimplyisn’tanoptionformany

lower-incomepeople,bothinourcountry

andindevelopingnations.”

RestaurantownerMeuleralsoacknowl-

edgedsuchdisparitiesinprice,admitting

thatbeingasticklerfornon-GMOingredi-

ents“hasmeantsignificantincreasesin

ourcosts.”

labEling issuEsDuetoalackoflabelinglawsintheUnited

States,consumershavenowayto

determinewhethertheirfoodisgeneti-

callymodifiedornot.Meulersaysthat

“unlessyoubuyonly100percentorganic,

it’simpossibletoknowwhichfoodsare

GMO-free.”

TocombatthelackofGMOlabeling,the

Non-GMOProjectwasfoundedinBerkeley

it is important to balance our obligation to make the world

a better place with our obligation to pay proper respect to the world that has been Given tO us as a Gift.

EUCALYPTUSMAGAZINE.COM|17

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thankthebeesfood fans swarM to protect the pollinator

by erica Goss photographs by Lane Johnson

henacolonyofhonybeesbuiltahiveinthewallofJaykeller’shouseinSunny-

vale,hedidn’tcalltheexterminator.Hestartedbeekeeping.

“Wecouldsmellthehoney,”kellersays.Hehiredaprofessionalbeekeeperto

movethebeesoutofthewallandintotwohivesinhisbackyard.

“Therewasaspotonthewallwheretheworkerbeeskeptthequeenwarmin

winter,”hesays.“Weestimatetherewereabout60,000beeslivinginthewall.

Theymade75poundsofhoney.”

Thehoneybeeisasmallinsectwithabigresponsibility.Inadditiontoproducing

honey,beespollinatemorethan100agriculturalcropsintheUnitedStates.

Billionsofdollarsworthoffood,includingdairyproducts,fruits,andvegetables,

aredependentonthehoneybee’sefforts.TheCaliforniaalmondindustry,for

example,isalmostentirelydependentonbees.Eightypercentoftheworld’sw18|May+June2011

beekeeper alan

Henninger of

san jose’s delta

bee club tends

to his hives.

servealongsidecupsofteaatafternoonteaservice.

SouthofMontereyatCarmelValleyRanch,ChefTimWoodmakes

honey-marinatedchickenwingswithhoneyproducedbytheranch’s

bees.Guestsatthegolfresortcanwatchthebeekeepertendtohis

hives,whichareafeatureoftheranch’stwo-acreorganicgarden.

ChefLauraStecofPortolaValley,a“greencuisine”advocateand

authorofCool Cuisine: Taking the Bite Out of Global Warming,uses

herkitchenexpertisetoraiseawarenessoftheimportanceofbees

toourfoodsupply.Sheteachesclasses

toculinarystudentsrangingfromkids

ininner-cityOaklandtonovicechefsat

theCulinaryInstituteofAmerica.

Aspartofaclassthatillustratesher

book’splanet-friendlycooking

concepts,Stechasherstudentstaste

anartisancheeseandvegetable

platterhighlightingbeepollinator

crops.“Iincludehoneycomb,because

mostpeoplehaveneverseenortried

it,”shesays.

Theflavorofhoneyvariesfrom

regiontoregion,Stecsays.“Laterin

theseason,honeyisdarkerduetothe

widervarietyofflowersinbloom.It

tastesdifferent,too.”

continued on page 24

almondscomefromCalifornia’s600,000acresofalmondorchards.

StartinginFebruaryandlastingonly22days,about1million

beehives—containing40billionbees—aredrivenbytruckalloverthe

UnitedStates,fromoneorchardtothenext,topollinatethe

floweringalmondtrees.

“Youcanthankthebeesforeverythirdbiteoffoodwecon-

sume,”saysbeekeeperSteveDemkowski,whomanageshivesin

SanJose’sHistoryParkandHappyHollowZooandteacheschildren

andadultshowtokeepbees.AlthoughDemkowskisells

hishoneyunderthelabelWillowGlenHoney,hesays

that“makinghoneyisnotnearlyasimportantasthe

bees’roleinpollinatingourfood.”

Thehoneybeeisjustoneofseveralpollinators,

includingbumblebees,butterflies,beetles,andbats,but

inthelastdecade,therehavebeenalotfewerhoney-

beesbuzzingamongthefloweringcrops.

“Therehavebeenhugedeclinesinhoneybee

populationsinthelastfewyears—upto90percentin

someareas,”Demkowskisays.Thisisattributedtoa

mysteriousconditionknownasColonyCollapseDisorder

orCCD,inwhichmostorallofahivesuddenlydiesor

disappears.CCDappearstohavepeakedin2008.Like

manybeekeepers,Demkowskibelievesthat“noone

factorisresponsibleforCCD.Mites,diseases,stress

frommovinghives,andpesticidesallcombinetokill

largenumbersofbees.”

Meanwhile,upscalehotels,topchefs,andbackyard

beekeepershaveswarmedtobolsterthehoneybee

population.TheroofofSanFrancisco’sFairmontHotel

supportsa3,000-square-footherbandvegetable

gardenandasetofbeehives.Thehivesyieldabout60

poundsofhoneyeachyear,whichthehotelchefsusein

icecreams,desserts,marinades,andvinaigrettes,and

a bottle of unheated Henninger Hill

honey from alan Henninger’s bees

chef laura stec prepares

honey syrup at home.

beekeeper steve demkowski

shows a beehive’s removable

frame to a group of student bee-

keepers at Happy Hollow zoo.

nella conversation with

newmanso how did newman’s own organics come about?

BackwhenIwasrunningthenonprofit,Iwasalwaystryingtoraise

moneyforit,andthatwasveryhard.Isawwhatmydadwasdoing

withhisfoodcompany,Newman’sOwn,andthefoundationthatit

supported.HewasabletouseNewman’sOwntoraisemoneyfor

goodcauses.Ithought,whydon’tIseeifIcantalkDadintoletting

usdoadivisionthatmakesorganicfoodproducts?It’sthetriple-

bottom-lineconcept.

why does newman’s own organics produce snack foods like

cookies, chips, and chocolate instead of more substantial,

staple foods?

Welikesnackfoods.Wewerethinkingmoreoffunfoodsrather

thanseriousfoods.Snackfoodsaremorefunthanthenutloafwith

yeastgravythatmymotherusedtoserveourfamilyinthe1970s.

Wemakewhatwelikebecausewelikewhatwemake.Whenwe

startedthiscompany18yearsago,thereweren’tanygoodorganic

white-flourpretzelsonthemarket.Wewantedtomakesurethere

weresome,becausetherewasnowayIwasevergoingtoconvince

myfathertoeataseven-grainpretzel.

how did you decide what snack foods to produce?

Whenwestartedthecompany,therewerelimitationsintermsofthe

ingredientsthatwereavailable.Thesecondproductweevermade

waschocolate,becausesomebodyshowedupwithorganiccocoa

NellNewman,founderofNewman’sOwnOrganics,

grewuptomboy-styleintheConnecticutwoods,

fishingandhikingandexploringthenaturalworld.

Soonaftergraduatingfromcollege,whereshe

earnedadegreeinhumanecology,sheworkedtore-establishthe

baldeagleinCentralCalifornia.Nowinherlate40s,Newmanis

anavidSantaCruzsurferandanglerwhooccasionallyreelsinher

ownsalmonfordinner.Asphotogenicasherfamousparents,Paul

NewmanandJoanneWoodward,andasbusiness-savvyasmost

HarvardMBAs,NellNewmanhasbeenamajorforceintheorganic

foodbusiness.ShewelcomedusintoherAptosofficetotalkabout

hercareer.

EucaLyptus: how did you end up running your business here

in santa cruz?

nELL:I’vebeeninSantaCruzsince1989.Iendeduphereby

accident.IhappenedtofindajobinSantaCruzlongbeforeI

startedNewman’sOwnOrganics.Iwasgoingtoworkatthe

EnvironmentalDefenseFundinOakland.Iwassupposedtobe

workingonCaliforniawaterrightsissues.IreadCadillac Deserton

thewayouttoCalifornia,soIthoughtIunderstoodtheissues,butit

wasalltoooverwhelmingforme.Igaveafriendofmineacalland

woundupgettingajobatUCSantaCruzrunningalittlenonprofit

calledtheVentanaWildernessSanctuary.Acoupleyearslater,Ileft

andworkedasafundraiserfortheSantaCruzBirdResearchGroup.

Q+A

by ann marie brown photographs by lane johnson

20|May+June2011

}I feel good about what I do.I dIdn’t start thIs company to become a mIllIonaIre; I started thIs company to supportorganIc agrIculture and also support dad’s dream of the foundatIon. I’m In thIs for a dIfferent reason.”

beans,sugar,andvanilla.That’swhywemadechocolate.

Wechosewhatwemadebasedontheingredientswe

couldfind.

we’ve heard that the McDonald’s chain is serving

your organic coffee in their new England outlets.

We’requiteproudofit.Theysoughtusout.Theywere

alreadysellingNewman’sOwnsaladdressingsandthen

theystartedsellingourcoffee.Alotofpeoplereacted

with“OhmyGod,you’resellingyourcoffeeatMcDon-

ald’s,”butyouknowwhat?Weexposedawholenew

consumertoorganicfoodproducts.Whocareswhereit

is?Theimportantpointisthatthere’sawholenew

groupofcustomerswhohadneverthoughtofbuying

ourcoffee.Theyarenowdrinkingorganiccoffeeand

sayingittastesprettygood.

i understand you traveled to Guatemala to see how

the organic, fair-trade coffee you sell is grown.

Thatwasaprofoundexperience—toactuallygoandsee

thatthebeansarebeingpickedbyhandandbrought

downthehillonthebackofadonkey.Wecouldreally

seetheimpactofcoffeeproductiononhumanlives.

Untilwegoandseeit,wedon’tknowwhatthese

people’slivesarelike,whatkindofpovertytheylivein,

orwhattheygothroughtoraisecoffee.Gettinga

coffeecropcertifiedasorganicisalabor-intensive

process.It’sreallyhard.Butthenumberofacresthat

arefarmedorganicallyhasgrownexponentially.

Pesticideisn’tbeingsprayedonthoseacres.

what do you think of the usDa organic standards?

Ithinkwegotwhatweaskedfor.Organicfoodproduc-

ersaskedtoberegulated;wewantedeverystateto

havethesamestandards.Backwhenwefirststarted,

somestatesdidn’thaveanylawsregulatingorganicsat

allandtherewasnonationalstandard.Somestates

didn’thavereciprocitywithothers.Nowwehavethe

samestandardacrossthecountry.Everycompanythat

producesanorganicfoodproductintheUnitedStates

hastobeindependentlythird-partycertified.An

overseeingorganizationhastocertifyhowyour

ingredientsweregrown,howtheywereshipped,and

howtheywereprocessedandmadeintoaproduct.It

usedtobethatjustyouringredientshadtobecertified;

nowyourmanufacturingplantalsohastobecertified.

Yourorganicflourcan’tsitinaroomwithconventional

flourunlessit’sbaggedandlabeledandseparatedoffto

oneside.It’sveryspecific.

Do you think we need stricter regulations for all the

food we consume, not just organics?

Thehumanbodyhasbackgroundlevelsofmorethan

100differentcontaminants—pesticides,herbicides,

plastics,etc.Howcomeconventional[non-organic]

foodsdon’thavetolistontheirlabelswhathasbeen

sprayedonthem?Howcomegeneticallyengineered

foodsdon’thavetolistthefactthattheyaregeneti-

callyengineered?

}

22|May+June2011

what’s your take on the genetically modified food

controversy?

We’reascommittedtousingnon-GMOingredientsas

anyotherorganicfoodcompany.Youhavetotrustthe

certificationprocessandtrynottousecorn,soy,orany

ingredientsthatwouldlikelycontainGMOs.Butrecently

wehadthreegeneticallyengineeredcropsthatwere

deregulated.Idon’tthinktheObamaAdministration

reallyunderstandswhattheissuesare.Therecan’tbe

coexistencewithGMOandnon-GMOcrops.Pollen

spreads,andcropswillbecontaminated.I’mamazedat

howshortsightedtheagricultureindustryis.Whyare

weoneofthefewcountriesthatallowsthis?

is it practical or reasonable for consumers to buy

only organic foods?

We’reveryluckyouthereintheBayAreaandinthe

middleofthe“SaladBowl”tohaveaccesstosucha

widevarietyofincredibleproduce.Wearealittle

spoiledhere.Wehaveinnumerablefarmers’markets.I

shopatfarmers’marketsasmuchaspossible—Ihave

myfavoritefarmerswhoIbuyfromandIlikeknowing

whogrewmyfood.Itisaluxury,butthegrowthof

farmers’marketsandtheorganicsindustryingeneral

pointstothefactthatconsumersdowanttoknow

wheretheirfoodcomesfromandhowit’sgrown.

Do you personally eat only organic foods?

I’ma“flexitarian.”Ieatwhat’sputinfrontofme.When

you’retravelingandyouareeatinginpeople’shouses,

youcan’tsay,“Isthatorganic?”

how does it feel to know that a chunk of your

company’s profits goes to a foundation that sup-

ports various nonprofit organizations?

IfeelgoodaboutwhatIdo.Ididn’tstartthiscompanyto

becomeamillionaire;Istartedthiscompanytosupport

organicagricultureandalsosupportDad’sdreamofthe

foundation.I’minthisforadifferentreason.

we lIke snack foods.We Were thInkIng more of fun foods rather than serIous foods. snack foods are more fun than the nut loaf WIth yeast gravy that my mother used to serve our famIly In the 1970s.

...

G e t R i d o f t h e m

Read Clear Body, Clear Mind

by L. Ron Hubbard408.249.7400 - losgatos@scientology.net

www.scientologybookstore.com

Get Rid of them

© 2011 CSLG. All Rights Reserved. SCIENTOLOGY is a trademark and service mark owned by Religious Technology Center and is used with its permission. Printed in the USA.

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BackyardbeekeeperJonathanGrant-Richardsagreesaboutthe

varietyofhoneyflavor.Hisbeehivesitsonhispropertyhighinthe

SantaCruzMountains.“Wehavealotofrosemarygrowinginthe

yard.Youcantasteitinthehoney,”hesays.

Grant-Richardshashadafewadventureswithhisbees,from

taminganaggressivehivetocapturingwanderingswarmsfrom

40-foot-talltrees.He’sbeenstungoccasionally,althoughhesays

thatkeepingcoveredwithabeekeeper’ssuit,headgear,andgloves

keepsstingstoaminimum.“Thesuitisreallytokeepmecalm.IfI

knowI’mprotected,Istaycalmandthebeespickuponthat.They

reacttoyourmood.”

“Thequeendeterminesthepersonalityofthehive,”Grant-Rich-

ardssays.“Ifshe’sgentle,shepassesonthattraittotherestof

thebees.”

ThehoneybeeisnotnativetotheUnitedStates;itwasbrought

herebyEuropeansettlersintheearly17thcentury.Today,the

gentleandproductiveItalianhoneybeeisthemostpopularspecies

forbeekeeping.TheLangstrothbeehive,usedbyprofessionaland

amateurbeekeepersallovertheworld,isawoodenboxwith

removableframesordrawers.Itwasdevelopedin1852byOhio

beekeeperLorenzoLangstroth.

Afterkeepingbeesfor40years,AlanHenningeroftheDeltaBee

ClubinSanJosesays,“Beekeepingusedtobeeasier.Wedidn’t

havetofeedthebees.Nowweneedtogivethemsugarsyrupand

proteinsupplementtohelpthemgetthroughthewinter.There

[usedtobe]justonemajorbeedisease—Americanfoulbrood—but

nowthereareatleastfive.”

Beescarrychemicals,suchaspesticides,herbicides,and

fungicides,backtotheirhives.Feedingbeesfromasinglesource,

suchasthepollenfromonetypeoftree,isakintofeedingthem

junkfood.“Bees,likepeople,dobestwithavarietyoffoods,”

Henningersays.

Movingbeesfromplacetoplaceisalsoamajorstressor.The

largecommercialbeeoperations,whichmovebeesallyearfrom

onecropsitetoanother,haveseenthelargestlossesfromColony

CollapseDisorder.“Thesmallbeekeepersdon’thavesuchsevere

problems,”Henningersays.

Shortofsettingupourownbackyardbeehive,whatcanwedoto

helpthehoneybeepopulation?BeekeeperDemkowskisays,

“Reducethesizeofyourlawn.Alawnistoxictomostlife.It’sa

desert—allonespecies,andnotallowedtoflower.”

Demkowskisuggestslettingacornerofyouryardreverttoa

meadow,withawidevarietyoffloweringplants.“Addmore

bee-friendlyplantstoyourproperty.Salvias,lavender,rosemary,

clover,andmostnativeplantsaregoodchoices,”hesays.Ifyou

haveavegetablegarden,“letsomeplantsgotoflower,suchas

lettuceandbroccoli.Don’tkeepthingstootidy.”

Jaykellerandotherbeekeepersadviseagainstusingpesticides.

Beesareverysensitivetopesticides,especiallythesystemic

poisonspeoplecommonlyuseonrosesandotherornamentals.

AsresearchcontinuesonthecausesofColonyCollapseDisorder,

beekeeperslearnmoreabouthowtoprotectandcareforthese

amazingpollinators.Despitealltheforebodingnewsaboutbees,

beekeeperAlanHenningersaysthereisasilverlining.“Beeshave

beenaroundformillionsofyears,”hesays.“They’reresilient.”

ForacreativehoneyrecipefromChefLauraStec,goto eucalyp-

tusmagazine.com/honeybees.

thank thE BEEs continued from page 19

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1Downtown,CampbellAve.&ThirdSt.,Sun.,9–1,yearround

cUPERTiNO

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6caltrain station,600W.EvelynAve.,Sun.,9–1,yearround

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BaumanCollege 23

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CaliforniaFarmers’MarketsAssoc. 23

ChurchofScientologyLosGatos 23

CinnabarHealthCollective 24

ClassicHomeopathy,Sandrakamiak 25

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DowntownSanJoseFarmers’Market 25

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EucalyptusDinnerSeries 2

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FiveBranchesUniversity 23

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Listen to eucaLyptus Magazine’s daiLy green tips on the radio at MiX 106.5 and 94.5 KBay.

Completelyfillyourdishwasherbefore

runningit.Apartiallyfulldishwasher

wastesenergyandwater.Also,usethe

energy-savingsettingtoair-dryyour

dishes.You’llreduceyourdishwasher’s

electricityuseby20percentbynotusing

heatduringthedryingcycle.

Acrossthenation,“MeatlessMonday”isthenew

dietbuzzword.Devoteonedayoftheweektoa

meatlessdish;yourwalletandyourstomachwill

thankyou.Wanttogofurther?Trybeinga“weekday

vegetarian,”eatingmeatonlyonweekends.

Whenusinganelectric

ovenorrange,turnoff

theheat5to10minutesbeforethedishiscompletelycookedin

ordertosaveenergy.Residualheatwillremainintheovenor

burnerstofinishcookingyourfood.Also,ifyouarecookingfood

inanovenformorethananhour,thereisnoneedtopreheat.

the heat is on

meatymatters

˙ Intermsofenvironmentalsustainability,foodmatters.Whatwedointhekitchenandwhatweputinourmouthsmakeabigdifferenceintermsofthefutureofourplanet.Hereareafewtipsforagreenerkitchen.by erin yasuda soto

ShUNPaPER

cREaTivEjUicES

green tIps In the kItchen

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Ifyoulovejuice,butcringeattheplastic

cupsandbottlestheycomein,thenbuya

juicerandmakeyourownusingorganic

fruitsandvegetables.You’llbecutting

downonsugarandavoidingadditives,too.

Nothingsays“homecooking”

likeasteamingpotofstewor

soup.Makeyoursoutoflast

night’sleftoversusingapressure

cooker,whichcanreduceyour

energyuseby70percent.

Theaverage

Americanmeal

travels1,500milesfromthefarmtothesupermarket.Food

accountsformorethan18percentofglobalgreenhousegas

emissions.Buyingfoodthathasbeengrownwithin100milesof

whereyoulivewillsubstantiallyreduceyourcarbonfootprint.

Useclothinthekitchenratherthan

papernapkinsorpapertowels.

Clothnapkinscanbeusedrepeat-

edly,areeasytothrowinthewash

withyourotherlaundry,andcan

haveasecondlifeasdustrags.

underpressure

choose local

28|May+June2011

tid

bit

s

“how and what we eat

determines to a great extent the use we make of the world, and what

is to become of it.”—michael pollan,

from the omnivore’s Dilemma

www.mymix1065.com

It’s easy to make a beautiful entrance.

But it’s the small details along the way that make the finish extraordinary.

Your home can become your own private retreat.

We never forget it’s your home.® www.harrell-remodeling.com