SuStainable PhiladelPhia

towardS a

october 2009 / issue 8 gridPhilly.com

Local beers reviewed, apples from a family orchard,

pumpkin recipes and more!

fred lewis leads fellow Philly seniors in keeping our city’s tap safewaterwarriors

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publisherAlex Mulcahy

215.625.9850 ext. 102 alex@gridphilly.com

director of marketingStephanie Singer

215.625.9850 ext. 107 stephanie@gridphilly.com

art directorJamie Leary

jamie@gridphilly.com

distributionClaire Connelly

215.625.9850 ext. 114

copy editorsAndrew Bonazelli,

Patty Moran

production artistLucas Hardison

internGrace Antonini

customer serviceMark Evans

mark@gridphilly.com 215.625.9850 ext. 105

writersShaun Bailey

Bernard Brown Will Dean

Tara Mataraza Desmond Natalie Hope McDonald

Jonathan McGoran Don Russell Emily Schu

photographersLucas Hardison

Jessica Kourkounis Jon Pushnik

illustratorsBrad Haubrich Jacob Lambert

Melissa McFeeters Eric Sailer

published byRed Flag Media

1032 Arch Street, 3rd Floor Philadelphia, PA 19107

215.625.9850

g r i d P h i l ly . c o m

Change, Great and SmallMy dad made a robot costume for

me when I was in first grade. I waited until the last minute to make my choice

known, leaving him precious little time to convert found paper rolls, cardboard boxes and tinfoil into a robot. Despite my dad’s industriousness, the cos-tume had some engineering flaws. My mom recalls seeing me lagging behind in the school parade. As my classmates marched down the street, I was trying to hold my costume together and walk with knees trapped in unbending tubes.

Some might wonder how costume-making (p. 15) fits into the world of sustainability and the pages of Grid. After all, how significant would the net impact be even if everyone in Philadelphia made their own Halloween costumes?

In a recent issue of the New Yorker, the highly respected environmental writer Elizabeth Kolbert dismisses No Impact Man (p. 28)—the Manhat-tanite who, with his family, spent a year trying to eliminate his carbon footprint—as a gimmick. Real change would be better achieved, she concludes, if he used a little carbon for a train ride to Albany, where the New York state government makes de-cisions.

I can’t argue with her central themes. Bloggers like No Impact Man are clearly self-promoters, cre-ating artificial challenges and documenting them in the hopes of finding some fame, and maybe a book deal. And without good public policy, our individ-ual efforts will not amount to enough.

However, these “stunt” books question our as-sumptions about everyday life, and display how re-sourceful and self-reliant people can be when they start asking root-level questions. Doesn’t it stand

to reason that when people consider their actions

on a daily basis,

they become more aware of what society does on a larger scale? Are personal epiphanies and public policy mutually exclusive?

If mindfulness devolves into self-satisfied navel-gazing, then they might be. But when Ray Ander-son (p. 8), the CEO of Interface Inc., had his own epiphany, he took sustainability to a much larger, industrial scale. Is it not possible that individual epiphanies are precisely what lead to a change in business and government?

After his yearlong experiment ended, No Im-pact Man offered this advice to people who were wondering what to do to make a difference: join an environmental group. That sounds like good ad-vice, especially when you see the joy (and sense of purpose) on the face of everyone affiliated with the Senior Environmental Corps (p. 18), or the deter-mination in the eyes of the people at 350.org (p. 9). Because, just maybe, it’s the enlightened individual who seeks others in a community that ultimately makes change possible.

Alex J. MulcahyPublisheralex@gridphilly.com

Printed in the usa on Leipa’s 43.9 lb Ultra Mag gloss paper. It’s 100% recycled, 80% from post-consumer waste.

cover photo by jon pushnik

4 october 2009g r idP h illy.com

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For more than a century, the prototypical au-tumn beer has been Oktoberfestbier, the amber, slightly sweet lager brewed in the spirit of the world’s

biggest festival, Munich’s Oktoberfest.The style, also called Märzen (German for March) because

it was originally brewed in that month and aged until the fall, seems an appropriate transition from the the light, efferves-cent brews of the summer to those dark and hearty warmer brews of the wintertime. Even its color is reminiscent of the changing leaves.

But suddenly, this perfectly suitable autumn beer has found itself facing down a seasonal challenge from—of all things—the lowly pumpkin. Check out the aisles of your favorite beer distributor, and you’ll think you’re wandering through Linus’ famous pumpkin patch. The Great Pumpkin lives!

A smooth, full-bodied lager or a spice-cabinet ale—the choice is yours. Mix and match them with this six-pack of locally-brewed fall beers.

Don Russell writes the Joe Sixpack column at the Daily News and shares more beer info at joesixpack.net.

Drink in the Season

· food · poLicy · craft · news · design and more

local brews just in time for the fall by don russell

dogfish head Punkin’ ale | milton, de | every year on the first weekend after hal-loween, the maniacs in Delaware gather for the World championship punkin chunkin, an offbeat pumpkin-tossing contest in which homemade catapults and trebuchets fling gourds more than 4,000 feet through the air. call it inventive recycling. here’s Dog-fish’s offbeat tribute to the contest: an ale made with pumpkin meat, organic sugar and freshly crushed cinnamon and allspice from Frontier co-op.

Flying Fish oktoberFish | cherry hill, nJ | this is a stealth oktoberfest. though it mirrors the qualities of a classic, bottom-fermenting bavarian lager, it’s actually brewed with top-fermenting Düsseldorf Alt yeast. the result is very clean, lightly sweet malt flavor that finishes with the tart, refreshing snap of an ale. pair it with bratwurst.

Sly Fox oktoberfest | royersford, Pa | beer fans know sly Fox best for its classic spring beer festival, which features a raucous goat race and hearty bock beer at its phoenixville brewpub. in the fall, sly Fox is a bit more subtle, quietly releasing this clas-sic amber lager in large, 22-ounce bottles. Made with classic German vienna malt for full-bodied depth, it’s particularly smooth, and pairs well with smoked meats.

Stoudt’s oktoberfest | adamstown, Pa | When stoudt’s opened in the mid-’80s, local beer enthusiasts raved about this “new,” almost revolutionary beer being brewed out in the farmland of Lancaster county. copper-colored with a subtle sweetness, it was unlike anything else you’d ever tasted. twenty years later, it turns out oktoberfest wasn’t “new”—it’s traditional, in the best bavarian sense of the word.

weyerbacher imperial Pumpkin ale | easton, Pa | With the move toward “imperi-al” or “double” beer styles (imperial pale ale, imperial pilsner, etc.), it was inevitable that somebody would brew an imperial pumpkin. it only makes sense that it would come from Weyerbacher, with a well-deserved rep for “big” beers. this one is a bear, with a big bite of cinnamon and nutmeg, not to mention a solid kick—8 percent—of alcohol.

yards Poor richard’s tavern Spruce ale | Philadelphia | Forget Festbier, pass on pumpkin—if you really want to go the non-traditional path this fall, try this com-pletely different spruce-flavored ale. yes, spruce—as in christmas trees. before hops, it was one of the many botanicals that was used to bitter or spice beer. this one’s a tribute to a recipe found in the papers of ben Franklin and originally brewed in honor of his 300th birthday.

6 october 2009g r idP h illy.com

/news & events

Many homeowners want solar energy, but far too few can afford the upfront costs. How can this be overcome? One solution is leasing. The most prominent example of a successful leasing com-

pany is California-based SolarCity, which was partially funded by Elon Musk, PayPal founder and CEO of Tesla Motors. Philadelphia now has its own solar leasing contender: Urban Eco Electric.

“Solar for the longest time has been a boutique thing for people that really are in love and can afford it,” says co-founder Christopher Johnston. “Now the economics have changed such that it’s a good deal financially.”

The big selling point is that Urban Eco Electric installs solar panels free of charge. They further offer homeowners a 50 percent savings off of their current bill for the first two years of a 20-year agreement. For the remaining 18 years, rates would be frozen at current electricity rates, which could prove quite significant when rate caps are removed at the end of 2010 and prices are expected to spike.

Johnston, a former derivatives trader, is very bullish about the Philly mar-ket. “In Philadelphia, we have gas heating and gas cooking, so our electricity usage is less and our air conditioning demands are less. We’re using less and with our shared walls in our rowhomes, we’re aiming to replace a person’s complete usage.”

→ Urban eco electric go-uee.com

local hospitals take Part in balanced menu challengeThomas Jefferson and Cooper University Hospitals recently joined an initiative to make their food services more healthy and sustainable. As proposed by Health Care Without Harm and supported locally by the Women’s Health & Environmental Network, they will be serving 20 percent less meat and more vegetables to their patients, staff and visitors as a step towards preventive care.

→ when.org and noharm.org

greenable Joins up with greensawOld City’s Greenable Green Building Supply & Design has joined forces with architectural salvage building firm Green-saw. Their new and improved location in Northern Liberties opens on October 3. The new Greenable/Greensaw union will offer on-site parking, expanded inventory, cleaning and home-care product filling stations, new showrooms and more.

→ greenable, reopening oct. 3, open tuesday – sunday, 820 n. 4th st., greenable.net, greensawdesign.com

Milk & Honey OpeningMayor Nutter showed his support for local, healthy food by visiting the opening of West Philly’s Milk & Honey. The new market, which will have prepared foods, fresh produce and baked goods, will be sourc-ing from Lancaster Farm Fresh and directly from local farms.

“We hope that Milk and Honey will contribute to making West Philly a self contained neighbor-hood,” says Annie Baum-Stein, who has started the food market with her husband Mauro Daigle, who rehabbed the building. Baum-Stein’s interest in sus-tainable food is longstanding. She’s had a food col-umn for the Riverside News, and her mother started the Baum Forum, a New York nonprofit focused on food and agricultural issues.

→ milk & Honey, open seven days a week, 4435 Baltimore ave., milkandhoneymarket.com

The Price is Righturban eco electric energizes the Philadelphia solar market with free installation and affordable leasing options

7october 2009 gr i dPh i lly.com

delaware Valley green building council 2009 buildgreen conferenceThe largest of its kind, the DVGBC 2009 Build-Green Conference is a regional gathering of professionals and universities to network and connect on sustainability, green building and economic development. In addition to provid-ing an opportunity for businesses, investors and university researchers to link together in the un-covering green marketplace, this conference will also offer educational sessions and introductions to emerging materials and technologies. Awards for 2009 DVGBC Leadership will be presented by Katherine Gajewski, our city’s Director of Sustainability.

→ Buildgreen conference, oct. 14 & 15, 8 a.m. – 5 p.m., $50-295, sheraton Hotel, 17th and race sts., buildgreenconf.org

international youth dialogue for nuclear disarmamentAt the University of the Arts, Philadelphia’s youth will get a chance to converse internation-ally on the issue of nuclear disarmament. Using live video, this conference will link venues across the globe (including Santa Barbara, Mexico City and Moscow). This year’s dialogue will host Dr. Hans Blix, President of the World Federation of United Nations Associations, as a keynote speaker.

→ international youth dialogue for nuclear disarmament, oct. 26, 10 a.m. – 8 p.m. and oct. 27, 11 a.m. – 5:30 p.m., $20-70, University of the arts, 320 south Broad st., projectfornuclearawareness.org

temple university’s campus Sustainability day Visit Temple’s Bell Tower on October 21 for a fes-tival focused on celebrating and furthering the sustainability efforts made by the University’s student organizations and the greater commu-nity of Philadelphia.

→ campus sustainability day, oct. 21, 11 a.m. – 2 p.m., Bell tower, temple main campus, temple.edu/sustainability

Fair trade monthThe Independents Coffee Cooperative has orga-nized a film series, coffee cuppings, a traveling art exhibit and more to commemorate Fair Trade month during October. Fair Trade is a market-driven approach to development—ensuring pro-ducers in communities worldwide are attributed fair wages and basic human rights.

→ fair trade month, oct., independentscoffee.com

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october

this halloween, don’t miss the opportunity to support the construction of the East Coast Greenway through Philadelphia while tour-ing the tidal Schuylkill River by bike and boat. Winding through Bartram’s Garden and John Heinz National Wildlife Refuge, this round-trip guided tour will end at Fort Mifflin in Southwest Philadelphia for a catered box lun-cheon. Reserve your place soon, as the size of the tour is limited.

→ east coast greenway and schuylkill river trail Bicycle & Boat fundraising tour, sat., oct. 31, 9 a.m. – 4 p.m., $100, disembark from schuylkill Banks walnut st. dock, greenway.org/pa.php

east coast greenway & schuylkill river trail Bicycle & Boat fundraising tour

Primex Fall green FestivalPrimex Fall Green Festival welcomes families for music, face and pumpkin painting, scarecrow making, food from Café Estelle and more. There will also be tables with information from local businesses and organizations.

→ primex fall green festival oct. 17, 10 a.m. – 4 p.m., free, 435 w. glenside ave., primexgardencenter.com

Spore meetup: thought for FoodCome join an active discussion and hear dis-patches from the front lines of the Philly local food movement. Chat with restaurateurs, farm-ers and entrepreneurs.

→ spore meetup, oct. 20, 8 p.m. – 10:30 p.m., free, studio 34 yoga, 4522 Baltimore ave., evolver.net

urban Sustainability Forum: “green infrastructure Financing”From riverfront greenway plans to watershed management plans and the recently released Greenworks Philadelphia, various agencies and organizations have proposed new greenways and parks, stormwater management facilities and green energy programs.

Project advocates, however, have been unable to identify workable and reliable methods for funding this green infrastructure. Philadelphia requires a new approach in order to manage–and ultimately reverse–the effects of its declining infrastructure.

→ Urban sustainability forum oct. 22, 6:00 p.m. – 8:30 p.m.; academy of natural sciences, ansp.org

manayunk homegrown Fall FestivalThis month’s Second Saturday event in Man-ayunk will celebrate the local. Hosted by the Manayunk Development Corporation and Sus-tainable Manayunk, the Homegrown Fall Festi-val will feature locally-produced items, organic foods, prepared dishes (featuring locally-grown ingredients) and environment-friendly “green” and recycled products. Oh, and Philadelphia’s own Bacon Brothers, Michael and Kevin.

→ manayunk Homegrown fall festival, oct. 10, 11 a.m. – 5 p.m. (rain or shine), downtown manayunk, manayunk.com

idle Free PhillyPhiladelphia does not meet federal air quality standards, in large part due to emissions generat-ed from motor vehicles, especially trucks. When cars and trucks leave their engines running, they are not only wasting fuel, but releasing harm-ful particles and greenhouse gases into the air. If you’ve noticed cars, trucks or buses regularly idling around the city or in your neighborhood, now you can report it. Go to idlefreephilly.org, and the Clean Air Council and Air Management Services will be notified.

→ idlefreephilly.org

8 october 2009g r idP h illy.com

This epiphany not only changed his life, it revolutionized his approach to business. He set a lofty goal: Interface would aspire to Mission Zero, the company initiative to do business with-out using any oil or creating any waste, by the year 2020. Once his workers accepted the challenge to “climb Mount Sustainability,” an unimagined creativity was tapped.

Though, by Anderson’s own measure, Interface still has a long way to go, the steps it’s made are astounding. Since 1994, Interface has reduced its greenhouse gas emissions by 72 percent. (Keep in mind that the “business-kill-ing” Kyoto Protocol—which not a single senator voted in favor of—asked for a mere 7 percent reduction.) Interface has also reduced pollution, increased its

/activism

In 1994, Ray Anderson, the CEO of an industrial carpet manufactur-ing company, faced a task he dreaded: delivering a speech to his workers about his company’s environmental policy. The problem was that his

company, Interface Inc., didn’t have an environmental policy. They weren’t breaking any laws; wasn’t that enough? A friend recommended reading a book called The Ecology of Commerce by Paul Hawken to help him prepare. Reading it, Anderson said, was like a spear through his chest. He realized that, as the founder and CEO of a billion-dollar company, he had the respect of his peers, but future generations might think of him differently. They might view him as a plunderer.

The Industrial Revolution, Take 2a maverick ceo makes the case for sustainability by alex mulcahy

use of renewable energy and introduced a first-of-its-kind carpet recycling program.

The results have been impressive, perhaps even surprising to some. As waste and pollution went down, profitability—and market share—went up. That’s the message he wants to bring to every business: his company is proof that you can do well by doing good.

Anderson has now written his second book, Confessions of a Radical Industrialist, which chron-icles his journey so far, and will be the keynote speaker at the 350.org Climate Awareness Rally on October 24 at 1 p.m. on the Mall of the Consti-tution Center. Grid called the radical industrialist to ask a few questions.

what is your affiliation with 350.org?I know Bill McKibben [the founder of 350.org]. We’re sort of kindred spirits. I happen to agree with his premise—as do some other people who are far more important than I am. And then there’s the event coming up there in Philadel-phia, and my Interface people who are there overseeing it have become rather deeply involved in putting together the program, and managed to get me invited.

what kind of advice would you give to a business that is on the verge of beginning a sustainability initiative? they’re hedging, maybe they should, maybe they shouldn’t…Then they definitely should not. They better know it’s the thing to do before they undertake to do it, because it changes everything in your world. So, if you’re not ready for a drastic change in your world, just stick with the status quo. When you wise up, and are ready to make the commitment, then come on in—the water’s great. But the sustainability commitment is a commit-ment of a lifetime.

you do about 150 speaking engagements a year. what kind of crowds do you generally speak to?It’s all over the map. From the environmental community, the converted, the choir, to… the top management of an industrial company. To me, the bigger the business audience, the better, because that’s where the leverage is.

9october 2009 gr i dPh i lly.com

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are your fellow industrialists receptive to your message?Yeah, they’re listening with great interest. It’s like it’s one mind at a time, one company at a time. It’s like pulling hens’ teeth. I haven’t found a way to do it faster. But every now and then, there’s a very important company that does it, like Walmart. And Walmart got on this course and told 60,000 suppliers that this is where they are going. That’s a lot of heads.

do you think that a company like walmart can be considered sustainable if they are obviously relying so much on imported goods, and customers driving to their stores, among many other transgressions?Well, you know, we all begin where we are. We don’t have the choice of beginning somewhere else. We begin where we are, and we go from here. I think Walmart’s intentions are the very best they can be, and they will evolve to realize those intentions. They can’t just jump into it—you jump into it whole hog and you’ll go broke. That’s not sustainable. And by the way, there aren’t any sustainable companies yet. Probably not any sustainable products either. They may be a little bit less unsustainable day by day, moving in that direction.

it takes a lot of courage to change the course you are on. Twice in my life I’ve seen an idea so big that I could not deny it. The first time is when I saw carpet tiles. That is so right, so smart, I thought. It took me five years to actually do it. We created Interface to make carpet tiles. And then when I realized what sustainability really meant, it was very much the same feeling. That it is so right, so smart, and we’re going to do this. End of dis-cussion. And then the discussion begins. What? How do you do that?

you could retire. do you have any plans to step down in the near future?I plan to stay around to climb Mount Sustainabil-ity. Eleven years from now is the target date.

let’s just say 30 or 40 years from now, when you’ve climbed mount Sustainability and want to spend a little more time in your vacation house…In my dreams, I have 30 or 40 years! I really do love what I do. I think that’s what the people of Interface feel, too—that they’re part of something bigger than themselves. We all have this higher purpose, and that feels good. ■+

ray anderson will be in Philadelphia this month as the keynote speaker for 350.org’s international Day of climate Action. What is 350.org? it’s an international campaign founded by American environmentalist and writer bill Mckibben, which focuses on reversing the disastrous path of our earth’s climate through a worldwide Day of climate Action. climate scientists and experts have established 350 as the maximum number of parts per million

(ppm) of atmospheric carbon dioxide that is considered safe for living beings. the earth has already surpassed this safety level with an alarming 390 ppm.

on october 24 at 1 p.m., government leaders and the public will unite to demonstrate against the escalating global climate crisis. iconic sites throughout the globe, including in-dependence Mall in philadelphia, will serve as locations for anyone who wants to participate in this grassroots campaign. in addition to ray Anderson, katherine Gajewski, philadelphia’s Director of sustainability, will also be speaking.

Following the event, which will include the making of a “human graphic” of the numerals 3-5-0, joseph Fox book shop will present a book signing with ray Anderson at the Grand court at the bourse.

philadelphia has its own vibrant chapter. email Andrew Lavine, andrewlavine@gmail.com, or sign up to volunteer at 350philly.org.

350.org’s international Day of climate Action: october 24

students in middlebury, Vt form a human graphic

10 october 2009g r idP h illy.com photos by LucAs hArDison

/ inspiration

This is the Horticultural Therapy Center at the Magee Re-habilitation Hospital. In the mid-’70s, the program was initi-ated by Linda Ciccantelli, Magee’s first director of horticulture therapy, as a small project in the hospital basement. The plants were first contained in a single light cart—a tall plant stand with shelving units and fluorescent bulbs for growth. Today the program has blossomed into the only horticultural thera-

py program in Center City with a rooftop greenhouse.

Magee treats patients with a variety of severe conditions—spinal cord injuries, brain injuries, strokes. Many people are bedridden and paralyzed. And it’s the job of the hospital’s horticultural therapist, Jeannette Glennon-Morrissey, to deter-mine which gardening activities and na-ture crafts are suitable for each patient based on therapeutic and rehabilitative goals.

“With brain injuries and strokes, you’re trying to work on attention and recall of steps, so I might do plant propagation,” says Glennon-Morrissey. “Other activities might be geared towards increasing strength and range of mo-tion.”

Without a doubt, there’s an activity for everyone. “I’ve done everything from flower arranging [and] plant propagation to making garden stones,” she adds. But the list continues. Up

in the sixth floor greenhouse, bottles of herbal vinegar line the table. Under a light tray, individual containers of herbal seedlings begin to sprout. Along the side, Glennon-Morrissey reveals her bin for worm composting and a net for soon-to-arrive monarch caterpillars.

Today’s activity is plant propagation. Glennon-Morrissey takes out all the usual supplies for gardening—trowels, prun-ers, a cart of potting soil and pots of mint creeper, coleus and citronella—with one unusual addition. A tray of handcuffs is placed in the mix, used to support patients as they hold pruners and shovels to build back their upper arm strength.

A group of wheelchair-bound patients gather around cloth-covered tables in the hospital’s gymnasium.

“A lot of times when people are busy do-ing gardening, they forget all about the pain,” one nurse says to an older woman, who just barely opens her eyes in response.

And yet, an hour later, dirt covers the cloth liners, patients are busy planting their second or third plant, and the same woman can’t de-cide between the green or blue stones to use to embellish her mint creeper. ■+

Plant Therapythe horticultural center at magee rehabilitation hospital eases pain with plants by emily schu

Six stories above 16th and race, an elevator opens to a secluded street complete with a parked car, cobblestone sidewalks, a telephone booth, raised garden beds and pot-

ted peppers, tomatoes and pumpkins. At its peak, the rooftop is blooming with life, far from the echoes of car horns and SEPTA bus screeches below. A nurse rolls a patient garden-side and they examine the fruits of this season’s harvest, picking a sample of thyme to smell before heading indoors. Tucked away in the roof-top’s corner, a lush greenhouse stands full of current and future pa-tient projects—tables of budding herbs, orchids and succulents.

leFt the rooftop greenhouse at Magee toP inside the green-house, the lush flora thrive

11october 2009 gr i dPh i lly.com

Plant Therapythe horticultural center at magee rehabilitation hospital eases pain with plants by emily schu

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“If there’s another customer around and some-one asks about the Honey Crisps or something, I don’t need to open my mouth,” says David Garretson, who runs the orchard with his wife Tammy and their children and grandchildren. “My customers will tell them all about it.”

According to Garretson, Honey Crisps, known for their two-tone (red and gold) colors and mix-ture of sweet and tart, have been the most popu-lar apple this season; but he has other favorites. “I like them, but there’s a lot of other good types, like Macoun, that I like a lot, too.”

Customers might feel more at home with Beechwood because the orchard, which is over 100 years old, is based around family. Garret-son’s father rode a tractor until he was 86. When his son and daughter came back to work at the orchard—Shawn returned in 2005 and Melissa in 2008—they decided to expand their business into more markets and diversify what they grew. Beechwood has always grown all kinds of tree fruits—including 20 varieties of plums—but Melissa expanded their offerings into heirloom

tomatoes and unusual strains of garlic, onions and asparagus. Melissa’s young daughters Isa-belle and Cammy also help out, especially with eating the fresh fruit.

The push to diversify their offerings was part of a successful plan to sell more at farmers’ markets. Beechwood has been at Philly farm-ers’ markets for four years, and they’ve become well-known for their delectable fruit. Beech-wood uses integrated pest management instead of pesticides, relying on attracting an array of pest-eating insects and animals to keep their plants healthy and chemical-free.

That commitment to sustainability and fam-ily has borne exceptional fruit and, Garretson hopes, relationships, too. “I think something of my customers,” he says, “and I hope they think something of me.” ■+

Sundays at Headhouse Square, Tuesdays at Passyunk, Wednesday at UPenn and Tuesdays & Saturdays at Rittenhouse Square. beechwoodorchards.com

Core Businessbeechwood orchard brings fresh fruit to Philly’s farmers’ markets by will dean

profile

A fifth-generation family operation, Beechwood Orchards in Biglerville, PA specializes in heirloom and unusual varieties of fruits—particularly apples—and sells them at many farmers’ mar-

kets in the city and beyond. At their stand, you can get esoteric apples—like Baldwin, September Wonder Fuji, Wolf River and Zestar—as well as more traditional ones, like Red Delicious and Granny Smith. There are so many varieties that it can be hard to know what you want, but you might be sur-rounded by experts.

14 october 2009g r idP h illy.com

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15october 2009 gr i dPh i lly.com

If you’ve never made a halloween costume before, don’t feel intimidated. This project can be as simple or as complex

as you want it to be. Before beginning, you’ll need to gather supplies, but luckily, this costume can be made almost exclusively using household items.

/how-to

How to Make a Classic

robot Costume

Directions

Using the pencil, mark the large box, drawing a circle for each of your arms. The top of the holes should be about 2 inches from the top of the box. The size of the holes depends on the size of your arms, approximately 6 inches in diameter. We recommend using a utility knife or X-acto knife, but scissors will work.

Follow the same steps for the neck hole and cut a key hole shape, starting at the back edge to make the costume easier to put on. The hole needs to be a little wider than your neck, approximately 6 x 11 inches. Then, cut the entire bottom of the box.

Mark and then cut a 4-inch diameter hole to look through the medium box or, if you prefer your entire face uncovered, cut out a square.

Paint the boxes gray or whatever color you prefer, or skip the paint en-tirely. We recommend using a 3-inch wide brush.

Once the paint is dry, it’s time to embellish. Glue on the thread spools and caps to look like knobs and di-als. For heavier items, poke a small hole in the cardboard and insert the item. Be creative. Use vintage holi-day light bulbs, 7-inch records, foil for antennae and cardboard tubes for arms.

Put on your costume and gloves. Rock out! ■+

ruth schanbacher, anna cherniahivsky and jon vi-

tale are members of Handmade Philly handmadephilly.com and Horsey: a noise + art project myspace.com/horsey75.

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16 october 2009g r idP h illy.com

high waterDare to keep drugs out of your drinking water by shaun bailey

t’s an otherwise slow shift at the hospital when, just after 2 p.m., patient John Doe is wheeled into the emergency department. After taking the man’s vital signs, residents determine he has suffered a “myocardial infarction”; what doctors call a heart attack. With no time to spare, they order intravenous nitroglycerine for improved blood pressure, norepi-

nephrine for shock and heavy, repeated doses of morphine for pain.

Across town at the wastewater treatment plant, sewage streams in from the hospital’s 600 or so patients and staff. The typical treat-ment plant is well equipped to clean tens, if not hundreds of millions of gallons of wastewater per day, removing grease, grit, organic material, scum, solids, trash and, well, use your imagina-tion. However, it isn’t designed to remove phar-maceuticals like those given to John Doe.

To be fair, hospitals aren’t entirely to blame. The truth is, anyone who takes prescription or over-the-counter medication sends trace amounts of these substances into their waste-water, which, in our region, is returned to the Delaware River and Bay after a thorough clean-ing by wastewater treatment plants. And it’s not just sick people. Healthy people send pharma-ceuticals into the water supply as well.

Only a small portion of medication is absorbed by the human body. The rest passes through, gets flushed and is sent via sewers to treatment plants. And unused pharmaceuticals disposed of by flushing share the same fate.

At the Southeast Water Treatment Plant in Philadelphia, scientists are using sophisticated methods to monitor levels of pharmaceuticals, including antibiotics, psychiatric medicine, veterinary drugs and pain relievers. Currently they are screening for 70 drugs. Last year, a test yielded a total of 17 different pharmaceuti-cals and byproducts in the local drinking water (The number was initially reported as 56 due to a transcription error, according to the Philadel-phia Water Department.) Notably, Philadelphia is one of the few places in the country where of-ficials are even looking for these compounds, which are only detectable due to relatively new technology.

“We tested for every compound for which a test was available. The amounts of chemicals that we found are extremely small,” says Kelly An-derson, an environmental scientist at the Phila-delphia Water Department. “Imagine drinking eight glasses of water a day for over 40,200 years. That’s how much water you would have to drink to take in the amount of acetaminophen in a single dose.”

The trouble is, overall prescription-drug use is increasing in the United States. According to the Kaiser Family Foundation, the number of prescriptions purchased in the United States increased from 2.2 billion to 3.8 billion between 1997 and 2007. That’s an increase of 72 percent during a time span when the U.S. population only grew by 11 percent. It is unknown precisely how many of these medications go unused, but earth911. com puts the number at somewhere be-tween 20 percent and 60 percent.

Humans are not the only ones who could be

affected when medications make their way into waterways. Fish, frogs and other aquatic species may be especially vulnerable due to their con-stant exposure to water. Patient John Doe would have to eat hundreds of thousands of fish dinners to get the same dose of medicine he received at the hospital, but researchers have found that even extremely diluted pharmaceuticals can harm wildlife throughout the food chain, down to the smallest life forms.

“Our research in New York streams and rivers shows a strong relationship between high levels of caffeine, which is a proxy for other pharma-ceuticals, and low abundance and diversity of the aquatic insect community,” says Dr. Anthony Aufdenkampe, a scientist at the Stroud Water Research Center. “However,” Aufdenkampe adds, “the insect community might be respond-ing to other co-related factors, such as contami-nants associated with poor land use, sewage, etc. Research is currently lacking regarding the vi-ability of aquatic species over multiple life cycles due to conditions which are now typical in our streams, where organisms are simultaneously exposed to dozens of pharmaceuticals and other compounds.”

Reduce Your Unused Medication PollutionFortunately, there is something citizens can do to prevent increasing levels of pharmaceuti-cals from entering their water supply. You may even practice such a routine right now when you dispose of household hazardous materials, such as used motor oil, gasoline and paint thin-ner. Similar to these pollutants, pharmaceuticals should never be flushed down the drain. Instead you are advised to remove any labels to protect your privacy before returning them to your phar-macist, if permitted. It’s also a good idea to re-quest partial prescriptions in the first place. That way you are less likely to have leftover doses.

If your pharmacy does not accept unused

17october 2009 gr i dPh i lly.comiLLustrAtion by brAD hAubrich

pharmaceuticals, the best solution is to store them in a cool, dry and secure place far from the reach of children until you can drop them off at a neighborhood collection event. However, not all hazardous waste programs accept prescription medications. If yours does not, experts suggest that you:

crush pills and add water →

put flour in liquids →

combine medication with an undesirable →

substance, such as coffee grounds, kitty litter or sawdustseal in a nontransparent container →

and put in the garbagePharmaceutical collection events are few and

far between, but awareness has spurred the creation of scattered pilot programs. One suc-cessful model is Medicine Cabinet Clean-Out Day, which is organized by Nurses Healing Our Planet, an ad-hoc committee formed by the Dela-ware Nurses Association. This group has held a total of five collection events since 2008, and it now plans to host future events twice per year in partnership with local law enforcement and Christiana Care Health System of Newark, DE. At these collection events, “controlled” or addic-tive substances collected by volunteers must be immediately turned over to police officers. Each event has yielded gallons of these drugs, with a street value well over $1 million.

The Philadelphia Water Department recently wrapped up a pilot take-back program involv-ing two long-term care facilities and one senior center. In the future, its staff hopes to expand upon this research.

The concept of recycling medication is still in its infancy, but there are a few places that peri-odically accept expired and unused pharmaceu-ticals and personal care products (restrictions apply). These trailblazers include:

Delaware Nurses Association →

Berks Co. Solid Waste Authority →

Burlington Co. Hazardous Waste Facility →

Earth911.com →

“Clearly the issue of pharmaceuticals in our waterways is not something we are going to solve overnight,” says Jennifer Adkins, executive di-rector of the Partnership for the Delaware Estu-ary, a nonprofit seeking to bring people together to solve water quality issues in the Delaware River and Bay. “The first step to addressing this problem is to simply limit the waste in our own medicine cabinets.”

shaun bailey is the Marketing and Commu-nications Coordinator for the Partnership for the Delaware Estuary.

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senior ProjeCt

19october 2009 gr i dPh i lly.comphoto by jessicA kourkounis

senior ProjeCtA group of retirees in Germantown take water safety into their own hands

by natalie hope mcdonald

he group of senior citizens dipping test tubes into the Wissa-hickon Creek has their work cut out for them. As members of the Senior Environment Corps (SEC), a volunteer organization housed at Center in the Park—an active adult community on Germantown Avenue—these volun-teer men and women are environmen-tal watchdogs. You’re as likely to see them running a battery of tests from

the banks of local rivers, creeks and streams on the hottest days of summer as you are during winter’s deep freeze.

Theirs is a year-round job. No one gets paid. Just about ev-eryone’s old enough to collect Social Security. And ever since the group partnered with the Philadelphia Water Department to keep an eye on local waterways throughout the region, their impact on our ecosystem is undeniable.

Five miles from the senior center in Northwest Philly, where the group regularly convenes for meetings and socials, is Fairmount’s historic RittenhouseTown, one area where SEC patrols for pollution and other environmental hazards that plague the urban ecosystem. For more than 200 years, work-ing mills—including one of the first-ever paper factories in the U.S.—dumped wastewater upstream into the Wissahickon. Many decades later, this still creates ecological concerns.

But thanks in part to SEC’s work, vital waterways like this one have been put under a microscope—literally. For 12 years now, these energetic seniors have conducted monthly water testing, habitat assessments, tree plantings, watershed tours and educational outreach at schools and within the commu-nity, all with the goal of calling attention to Philly’s natural resources. For most of these folks, going green is hardly a new concept. They’ve been chronicling the impact of environ-mental initiatives long before green even became a household word.

Led by Fred Lewis, a charismatic 81-year-old, the volun-teers average in age from 55 to 85 and come from all walks of life. There’s a former bus driver, social worker, amateur paleontologist, Harvard-trained chemist and several retired grade school teachers, computer geeks and homemakers in the group.

Lewis himself is no stranger to environmental concerns, having spent a lifetime rethinking better water treatment practices as a management consultant in the laundry indus-try. He’s come to anticipate all the usual environmental afflic-tions over the years, and has found new ways to surmount

the seemingly impossible: by calling attention to these ecologi-cal issues to anyone who will listen.

“This is an urban area,” admits Lewis, who’s been working with the group since 1997 as volunteer coordinator. “There’s a certain amount of pollution you’d expect to find in urban streams because of runoff.” He’s seen everything from dead fish and chemical leaks to old tires and discarded refrigerators floating through Philly’s waterways.

A few years ago, SEC discovered untreated wastewater in Monoshone Creek after noticing an unusually large num-ber of dead animals and dwindling plant life. Their quest to bring this serious environmental breach to the attention of the Philadelphia Water Department was eventually chronicled in a documentary, Knee Deep, directed by Ann Tegnell and Sharon Mullally.

“That resulted in getting the community involved and the water department involved,” says Lewis. It eventually cost the city at least a million dollars to reline the sewer, which, he says, has improved the situation significantly. But it hasn’t corrected it entirely. He and other volunteers still regularly test the waters for wastewater leaks that could impact drinking water, fishing and swimming.

The group’s dedication to the environment is obvious to any-one who spends any time with the members. They are eager to give back to their community, a city where many have raised children and grandchildren, and worked lifetimes in public service and the private sector.

“It gives the volunteers a chance to feel they are doing some-thing that is helpful to the community,” says Lewis. “Generally,

when people retire, they look for things that will satisfy their interests. But with water monitoring, you get the chance to also do something for the community. It keeps you mentally and physically involved.”

Despite arthritis and two knee replacements, Lewis is more involved than ever with environmental causes. When the oc-togenarian’s not out in the field climbing up and down rocky river banks and trudging through rain and snow with his test tubes and pH strips, he’s active in almost a dozen other orga-nizations and boards of directors, including the Pennsylvania Horticultural Society, Wissahickon Watershed, Water Depart-ment Advisory Council, Retired Seniors Volunteer Program and the Delaware Estuary, to name just a few.

His energy is contagious. “We are always encouraging people to come join us,” he says. “The only real requirement is that they be over 55. We’ll teach them everything they need to know. All they have to do is care about the environment.”

For those seniors who may be limited by physical ailments, SEC has opportunities to work in the lab and the office, an-swering phones, mailing letters and supporting the needs of the program. Lewis says there’s a job for just about anyone, whether you enjoy visiting local parks and rivers or prefer being indoors in the office and at schools.

Lynn Fields Harris, executive director of Center in the Park, credits Lewis for keeping the SEC alive even when it lost state funding more than a decade ago. “They’ve had some difficult times,” she admits. “But this group is such a vital importance to the center and the community.”

Harris says the center’s daily attendance averages upwards of

want more information about the schuylkill river? Visit phillyriv-ercast.org, a website that reports on water quality from fairmount to flat rock dam. Using three unique designations (green, yellow and red to chart

whether the water is suitable for recreation on a real-time map), users can find out when it’s safe to dive, fish or swim, and when to avoid direct contact after rainstorms and other potential con-taminations.

“the water’s in great shape,” says office of watersheds direc-tor Howard neukrug. “although we certainly have our own set of issues, we hope that we’ll get more and more swimming days in as time goes by.”

t e S t i n g t h e w a t e r S

Get real-time river results online

21october 2009 gr i dPh i lly.com

220 members a day among seniors who visit to volunteer, take classes, share lunch, socialize and exercise. “We’re continuing to see a steady growth in our membership,” she says, with an average of 30 to 40 new seniors signing up each month thanks to community outreach among groups like SEC.

“They are active, vibrant and committed to the work they’re doing,” says Harris. “SEC brings a great deal of positive atten-tion to the center through the work they do in the commu-nity.”

Keeping ScoreIn its quest to heal Philly’s local ecosystem (or at the very least, police it), SEC covers a lot of terrain. “We monitor one end of the city to the other,” says Lewis. “We go as far north as Chestnut Hill College and as far south as John Heinz National

Wildlife Refuge.” The seniors also monitor the Darby and Cobbs Creeks and Saylor Grove, as well as the Delaware and Schuylkill Riv-ers and other smaller streams and tributaries throughout the park system.

Over the years, they’ve uncovered chemical leaks, dead fish and an abundance of worms, something Lewis says points to both water and land pollution. “Worms can tolerate pol-luted water,” he explains. “We always hope to find a lot of other specimens instead.”

One of the key goals for both SEC and the Office of Watersheds, a decade-old division of the Philadelphia Water Department, is to pre-serve clean drinking water. “We are respon-sible for the drinking water supply in the city,” says Howard Neukrug, Office of Watersheds director. “Our focus is recognizing the best thing we can do to keep storm water and rain water from our sewer inlet.”

Neukrug, who’s known Fred Lewis for years in the water world, is in the process of rolling out a new green program for Philadel-phia that will essentially analyze every square foot of the city, with the goal of capturing the first inch of storm water via rain barrels, veg-etative roofs and other eco-friendly technol-ogy. The water will eventually be repurposed, preventing it from running into local water-ways along with the pollution it picks up, like oil from vehicles and other chemical residue found on city streets and riverbanks.

The department is also experimenting with curb bump-outs and irrigation tactics that would prevent runoff into rivers that supply

drinking water. According to Neukrug, the city of Philadelphia consumes an average of 200 million gallons of water each day, half of which is harvested from the Delaware River, the other half comes from the Schuylkill River.

“Understanding the value of the land upstream from us is important,” he says. “We’ve done a lot of analysis of the most critical areas of our watershed.” The SEC is instrumental in fol-lowing up with water monitoring results each month. They es-sentially report to the water department in cases where changes occur in addition to the regular testing being done by water department employees.

“One of the biggest issues is wet weather,” says Neukrug. “When we started this organization, we met with folks at the Tinicum Wildlife Refuge. We were concerned about Cobbs Creek since it empties into the refuge.” He says there have been issues with bacteria and heavy metals in these waterways, as well as some surprising discoveries from decades past that can kill animal and native plant life.

“We have 100-plus years of urbanism,” he says. Most of the items being discovered in the water today were buried at one time in landfills or discarded along the banks of the rivers and creeks before anyone knew better. “It begins with large objects like cars, carts, tires, refrigerators,” he explains. “And it goes to smaller objects: plastic bottles and newspapers that flow into the creeks and rivers.”

When the seniors at SEC test these same waters, they may end up finding high levels of bacteria and contamination as the result of common household pollutants.

The good news, according to Neukrug, is that the watershed, water department and organizations like SEC have made no-ticeable progress. “Our rivers and streams are cleaner than they’ve been in 200 years,” he insists, pointing to the Fairmount fish ladder, an artificial underwater barrier that encourages natural migration, as proof. Not only is the fish ladder attract-ing more fish, but also a wider variety of species, including American shad.

“We’ve been seeing an increasing number of fish from the Delaware Estuary,” he says. The fish are healthy and reproduc-ing—so much so that the Watershed recently assigned an intern to the tedious job of counting fish using a camera installed to study the ladder near the Fairmount Waterworks.

“A lot of the improvements have come from increased treat-ment of sewage,” says Jason Cruz, aquatic biologist with the Office of Watersheds. “Back in the mid-to-late-’60s, the area around Philly didn’t have much sewage treatment going on. There was a dead zone.”

He also says fish docks were overexploited, declining the number of migratory fish in local rivers. “The removal of key dams has been important,” says Cruz, because now fish raised in hatcheries are released and swim upstream where they spawn naturally.

When people retire, they look for things that will satisfy their interests. But with water monitoring, you get the chance to also do something for the community. It keeps you mentally and physically involved. — F r e d l e w i S

photo by jessicA kourkounis

22 october 2009g r idP h illy.com

Those Who CanAfter studying many of these ecological improvements and hiccups over the years, the group has begun drafting ed-ucational programs for local schools that combine textbook learning with outdoor explorations.

Johnnie Henderson, SEC’s educational coordinator, has been using her experience as a retired schoolteacher to cre-ate more hands-on programs that can be used to teach about science and ecology. Henderson herself has always been in-terested in science and nature. And like most volunteers, she was looking for something constructive to do after retiring from teaching.

“I retired to something from something,” says Henderson, who now helps to create lesson plans with principals and teachers who are interested in adding ecology to the curricu-lum.

“We visit the schools and take the children on trips,” she says. Past field trips have been to the Waterworks, Chestnut Hill College and Fairmount Park, where students learn about the local ecosystem and the impact of pollution on water, ani-mals, plants and each other.

“We sometimes visit the schools and help create native habi-tats,” Henderson adds. SEC works with the administration and students to plant trees and other foliage so that students can learn about the advantages of native species, as well as do hands-on lessons in real nature labs.

The Ivy Leaf School on East Washington Lane received one of SEC’s nature labs recently. Henderson says not long after

the foliage was planted, children start seeing butterflies and birds in the schoolyard—all of which they studied in their sci-ence classes.

“A lot of parents also become interested,” says Henderson, especially when the students learn about recycling and the im-pact of pollution on local waterways. SEC works with school-children to not only test water, but also label sewer outlets, which lets their own families and neighbors know that the sewer is connected to Philly’s drinking water.

“A lot of people aren’t aware of that,” notes Henderson. “They begin to understand you can’t throw things down the sewer because it’s connected to our water system.”

Lewis says this learning process is a two-way street for the students and seniors alike. And the common denominator is the environment, and a need for both young and old to take active roles in the community.

“You have a tendency in some cases when you retire to get a little sedentary,” he says. “But this is something that challenges you both physically and mentally. We have folks from all dif-ferent backgrounds who don’t necessarily have any special training. Some people think retirement means giving up all kinds of involvement in the community. It doesn’t mean that. You can still be a part of the community.”

Lewis says young people are particularly inspired when they see seniors taking an active interest in the world around them. “We can be mentors to the younger folks,” he says. “It gives them something to consider when they see people of our age doing something to help the environment.” ■+

since the summer of 2006, penn-praxis, a project of university of pennsylvania’s penn Design, has been working with the William penn Foundation and the mayor’s office to develop seven miles along the Delaware riverfront from Allegheny to oregon Avenues.

“over the past 30 to 40 years, while there’s been some develop-ment, there’s been no comprehen-sive plans guiding long-term de-

velopment,” says harris steinberg, penn-praxis executive director. he says that adding eco-friendly fea-tures to the riverfront, like grass and nature trails, would help make the space more environmentally sound and recreational for local residents.

steinberg would also like to see a network of parks connecting a new trail system with the riverfront, as well as a robust public transporta-tion, better walkability from nearby

neighborhoods and a green infra-structure that would protect storm drainage.

“We’re trying to determine how we can strike a balance between eco-restoration and economic de-velopment,” says steinberg. cities like portland, or, with vibrant and environmentally sound riverfronts, were studied to learn more about how philadelphia may better balance work, recreation and water quality.

“We worked closely with the Wa-ter Department,” he says, on ways to integrate green space that would add value to rainwater management, like building parks that double as recreation spaces and can also be used for storm water capture. “it’s like going back to the future,” he says, by extending streets in an area dominated by cars and strip malls to make room for public trans-portation, pedestrians and cyclists.

w a t e r w o r l d

Could Philly become the new Portland?

More information can be found online at planphilly.com. Map courtesy of PennPraxis/WRT.

1

Adopt clear zoning, a detailed master plan and a coordinated regulatory policy.

Create new parks and improve two existing parks.

Appoint an open, accountable, effective waterfront manager.

2

Build a continuous, seven-mile trail along the centralDelaware riverfront.

3

4 Pier 70 Wetland

Pier 53 South

Public Marina

Penn’s Landing

I - 95

Pier 11

Wood St. Steps& West Shipyard

I - 676

OREG

ON

AVE

MARKET ST

SPRING GARDEN ST

Guarantee public access to the riverfront and make it easier for residents to walk and bike to the river.

Extend key streetsto the river.

Create a 100-foot greenway along the river’s edge.

Create a natural river’s edge and restore habitat.

9

10

5

7

Festival Pier/Incinerator Site

Penn Treaty Park(existing)

Pulaski Park(existing)

Girard Avenue InterchangeStormwater Park

Ore Pier

Lehigh Viaduct Park

I - 95

ALLE

GH

ENY

AVE

Extend transit to the river.

6

8 Manage traffic and parking in the centralDelaware area.

23october 2009 gr i dPh i lly.com

Pumpkins/ in season

Pumpkins are fixtures in the deco-rative backdrop of the fall season, but their culinary purpose far exceeds their

ornamental role. They share a branch of the gourd family tree with their winter squash cousins and can be used in recipes exactly as squash are. ¶ When sweetened with molasses or brown sugar, and spiced with cinnamon, ginger, nutmeg and clove, pumpkins’ natural sugars and moisture are put to good use in favorites like pies, cakes and breads. In the absence of those expected, albeit wonderful associated spice combinations and sweeteners, pumpkin does a bang up job of proving its worth in savory dishes, too. Earthy, sometimes nutty and subtly sweet, pumpkin textures can vary from assertively meaty to smooth and thick. Pumpkin is a nat-ural partner for root vegetables and winter greens and complements fla-vors from cuisines with roots far from our American Thanksgiving table.

try pumpkin withLemongrass and coconut for Asian- →

inspired dishesGarlic, oregano, Parmigiano-Reggiano →

and bread crumbs for tastes fit for an Italian mealCumin, coriander and chiles for →

traditional Mexican flavorsGaram masala, lamb and potatoes for →

a braised stew with an Indian twist

There are countless varieties of pumpkins, including treasured heirlooms, but the most widely available are Jack O’Lantern (the big ones prized for Halloween carving) and Sugar Pies (the cute little tabletop ones). For cooking, choose the smaller sizes, 2 to 5 pounds each. Their skin is thinner and easier to remove and the flesh is sweeter, more tender and less stringy.

Pumpkin seeds are as useful and delicious as the flesh. Toasted and salted, they’re great for snacking (with hot cider!) or sprinkled on top of soups or salads. In Mexican cuisine, where they are called pepitas the seeds are pulverized and used to thicken sauces like moles.

With enough space and plenty of sunshine, pumpkins will grow in a home garden. They should be planted in late spring and harvested in early autumn. Pumpkins will not tolerate the frost. If you didn’t grow your own, buy them up at farmers’ markets and grocery stores, or pick your own. Local farms and orchards are open to the public for pumpkin picking where you

can walk amidst the patches of sprawling vines from which they grow. Plus there are usually cider donuts and hayrides. Check out these in the Philadelphia area:

Linvilla Orchards [Media, PA] →

Snipes Farm [Morrisville, PA] →

Shady Brook Farm [Morrisville, PA] →

Active Acres Farm [Newtown, PA] →

Winding Brook Farm [Warrington, PA] →

None Such Farm [Buckingham, PA] →

Springdale Farms [Cherry Hill, NJ] →

Or go to pumpkinpatchesandmore.org to search for other area farms. —tara mataraza desmond

12 Green Days of ChristmasOn the first green day of Christmas, my true love gave to me…a plantable Christmas tree...

all these and more Eco-friendly gifts available at the

Big Green Earth Store

2 firestarters

3 banks of tin

4 Wrap-N Matts

5 Klean Kanteens

6 cases of paper

7 magazine purses

8 detergent refills

9 hand sanitizers

10 iPod speakers

11 solar chargers

12 green gift baskets

‘s

24 g r idP h illy.com october 2009

Treat Yourselfthink bigger than Jack o’lanterns and create these delicious pumpkin recipes

Pumpkin Barley Risotto with Porcini and Pecans by tara mataraza desmond

1 small pumpkin (such as sugar pie variety), about three pounds

2 tbsp. extra virgin olive oil½ tsp. cumin1 tsp. coarse salt¼ tsp. freshly ground black pepper1 garlic clove, smashed½ tsp. sugar2 cups hot water½ cup (about .3 ounce), dried porcini mush-

rooms4 cups chicken stock (use vegetable or

mushroom broth for vegetarian version)1 tbsp. butter1 tbsp. extra virgin olive oil

/ local flavor

dried mushrooms to it. Let them soak for 10 min-utes. Put the chicken stock in a medium saucepot over medium heat and bring to a simmer.

Melt the butter with the olive oil in a large ��Dutch oven, pot or high-sided sauté pan over medium heat. Add the onion and let it sweat for about five minutes.

Strain the re-hydrated mushrooms from ��the water, adding the water to the simmering chicken stock, and slice the mushrooms thin. Stir the mushrooms, minced garlic, thyme and barley into the onions and cook for two to three minutes. Pour in the wine and let it simmer and reduce until nearly dry, about five minutes.

Remove the pumpkin from the oven if it is ��ready. Start adding the warm stock to the bar-ley in half-cup increments. Let the liquid reduce by more than half before adding more. Add the roasted pumpkin to the barley, stirring to com-bine with all of the ingredients. Continue adding the liquid, stirring often (not constantly) until all of it has been incorporated and the barley is tender and creamy, about 45 minutes.

Stir in the crème fraîche and grated Parmi-��giano-Reggiano, season to taste with salt and pepper. Transfer to serving bowls and sprinkle with the pecans, shaved cheese and extra thyme. Serve immediately.

1 small onion, diced small (about one cup)2 large garlic cloves, minced4 sprigs of thyme, leaves pulled, plus extra

for garnish1 cup pearled barley½ cup dry white wine½ cup grated parmigiano-reggiano, plus ex-

tra, shaved for garnish2 tbsp. crème fraîche½ cup chopped toasted pecans

Preheat the oven to 400 degrees. Cut the ��pumpkin in half widthwise, along its equator. Scrape out the seeds and stringy pulp. Cut the skin from the pumpkin and then cube the fruit into one-inch pieces. Toss the cubes with two tablespoons of olive oil, cumin, salt, pepper, smashed garlic and sugar. Spread the cubes on a baking sheet lined with a Silpat or parchment paper, or in a baking dish. Roast in the oven for 30 minutes, until tender and just starting to brown.

While the pumpkin roasts, start the risotto. ��Put the hot water in a small bowl and add the

25october 2009 gr i dPh i lly.comphoto by vicki hoDGe

Pumpkin Spice Baby Bundtsby dynise balcavage, urbanvegan.net

Living in the city means you often have to share. You share seats in the subway, for example, and drivers share the road with bikers. You share public places. And many cities even have envi-ronmentally-friendly carshares and bikeshares. It’s nice to know, though, that when you make these single-serving mini-cakes, you’ll never have to share. This pumpkin spice cake is moist and surprisingly light. The espresso powder adds a masculine shot of gravitas.

For the cake¾ cup brown sugar, packed½ cup applesauce5 tbsp. canola oil1 tsp. vanillaDrop or two of orange oil1 can unsweetened pumpkin puree (15 oz.)¼ cup maple syrup1½ cups flour (half spelt, half whole wheat

pastry flour)2 heaping tbsp. soy flour1 tbsp. espresso powder

(optional, but excellent)1 tbsp. baking powder2 tsp. cinnamon¾ tsp. ground ginger

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½ tsp. nutmeg¼ tsp. baking soda¼ tsp. salt½ cup chopped nuts (toasting them before-

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For the glaze1 cup powdered sugar1 tsp. vanilla1 tbsp. plus 1 tsp. soy or rice milk

make cake

Grease a baby bundt pan. Heat oven to 400 ��degrees. In a large bowl, mix sugar, applesauce, oil, vanilla, orange oil, pumpkin and maple syr-up until smooth and well-blended. Using low speed, mix in flours, about half a cup at a time, and then add espresso powder, baking powder, soda, spices and salt. Fold in nuts and raisins and pour into the pan, filling each cavity three-quarters full.

Bake for 40-45 minutes until a knife inserted ��in the center comes out clean. (If bundts start to brown too quickly, cover with foil.) Allow to cool completely before glazing.��

make glaze

Using a fork, whisk all ingredients together ��until smooth.

(Makes six baby bundts.)

26 october 2009g r idP h illy.com

Tempeh Tantrumthe other non-meat takes center stage by bernard brown

We all know tofu, whether as a food or a punchline, but what about tempeh? Just like tofu, tempeh is a sus-tainable alternative to animal products. Both are made

from soybeans, which are probably the most resource-efficient way to convert sunlight, air and soil into protein, so picking tempeh over ani-mal products saves water, land, greenhouse gas emissions and other pollution. The beans, however, go through a very different process to become tempeh—they’re essentially fermented by a fungal culture. I know, the idea of eating something after it’s been worked over by mold isn’t too appetizing, but trust me—or rather, trust millions of Indone-sians who’ve been eating it as a staple protein source for centuries.

/tempeh

I’m a huge fan of the softer fresh tempeh, which you can purchase in South Philly corner markets near Hardena (see below), but opinions vary. As my friend Lillian puts it, “I like my tofu soft and my tempeh hard.” Either works great, be it cubed in a stew, chopped or ground up as a hearty base to a sauce, marinated and fried to munch on with ketchup, or stacked in a sandwich such as the clas-sic tempeh Reuben (with sauerkraut, Swiss cheese and Russian dressing on rye).

the tempeh club from south philly’s royal tavern

photos by LucAs hArDison

27october 2009 gr i dPh i lly.com

Philly knows tempehI ventured into our city in search of tempeh. Here’s what I found.

royal tavern, 937 E. Passyunk Ave. I had trouble fitting the Royal Tavern’s tempeh club into my mouth. The South Philly bar’s double-decker sandwich was packed with lettuce, tomato—marinated in soy sauce—and grilled tempeh (layer one), plus smoky veggie bacon (layer two), which itself is made from thinly-sliced tempeh, all on toasted multi-grain bread. Sometimes tempeh can be a little starchy to feature in a sandwich, but here the lettuce and tomato balanced

it well. With fries, a pickle and a beer, it was a great low-on-the-food-chain take on a lunch standard.

hardena, 1754 S. Hicks St.Tempeh is pretty much just tempeh at Hardena, a hole-in-the-wall Indonesian restaurant at Hicks and Moore. You get a plate of rice and pick what goes over it from the array of dishes behind the coun-ter. I got the steamed vegetables, the col-lard greens, a large vegetable fritter and a heap of the tempeh, simply fried with thick, sweet soy sauce.

the belgian café, 2047 Green St.Tempeh provides the body for vegetarian dishes at Belgian Café, a Fairmont gas-tropub. The thick slice of vegan meatloaf was rich with shitake and crimini mush-rooms and walnut, crispy on the outside

and the inside. In contrast to the earthy meatloaf, the vegan spring rolls were dominated by the carrot and onion inside; the marinated, ground tempeh gave them a hearty base that vegan dishes too often lack. Neither dish screamed tempeh, but they demonstrate how it can work as a sturdier foundation than its squishier cousin, tofu.

my turnThen, I opened my refrigerator to develop a “what’s left in the fridge?” recipe featuring… you guessed it… tempeh.

1 brick of tempeh1 tomato¼ cup tahini3 tbsp. olive oil garlic chili sauce to taste parsley for garnish

Cut the tempeh into half-inch cubes. Heat oil in a wok or ��skillet over high heat and fry the tempeh until it’s golden brown and crispy on the outside (about 7 minutes). Dice tomatoes and add to the cooked tempeh, then turn off the heat. Spoon in tahini and as much chili sauce as you can stand, mix so everything is coated and sprinkle the parsley on top to garnish. ■+

aboVe vegan meatloaf from the belgian café leFt bernard’s ad hoc tempeh hash

28 october 2009g r idP h illy.com

No Impact Manthe adventures of a guilty liberal who attempts to Save the Planet, and the discoveries he makes about himself and our way of life in the Process by Colin Beavan, FArrAr, strAus AnD Giroux; $25

Over the past decade, several eco-superheroes have emerged: Al Gore, Leonardo DiCaprio, Robert Redford, and Michael Pollan, among others. In late 2006, Colin Beavan took it to a new level; instead of explaining

again our environmental crises, he created a persona known as No Impact Man who would strive for a simplicity few people (in the U.S., anyway) imagine. In-stead of buying Energy Star appliances or using CFL light bulbs, his family (his wife, Michelle, and their 1½-year-old daughter Isabella) would, eventually, forego electricity entirely. This idea quickly evolved into a movement—first documented in blog form, then book and documentary, and has spawned a nonprofit.

The hypothesis of the experiment was that, while living a no-net environmen-tal impact lifestyle for a year in their Greenwich Village apartment, they would increase their quality of life. Beavan thoughtfully developed stages to mark his family’s progression—trash, food and consumption reduction.

Change for anyone can seem overwhelming, but through No Impact Man (and family) we witness how it can lead to exhilarating moments of self-discovery. One such moment is Beavan’s effort to replace Michelle’s multiple-cup-a-day coffee habit with homegrown and brewed mint tea.

By publicizing his efforts (and with a little help from a New York Times feature), he became the focus of a lot of attention. “But as I go from quietly figuring out how to live an ecological life to being caught up in a small media whirlwind, here’s what keeps me sane: making my own bread.”

Throughout the book, Beavan reaches out to resources in the community for guidance and couples his ideas on personal reductionism with bigger pic-ture statistics that will turn you into a believer. No Impact Man ultimately isn’t about deprivation, rather, it shows us the direct link between consuming less and finding happiness.

almost meatlessrecipes that Are better for your health and the planetby Joy Manning and Tara Mataraza Desmondten speeD press, $22.50

Traditionally, there has been a great divide between diehard veg-etarians and meat eaters, and it is

apparent in most modern-day cookbooks. But in Almost Meatless, Joy Manning and Tara Mataraza Desmond have started to bridge that gap. The somewhat unlikely pair of food writers (Manning grew up vegetarian, Desmond was more of a meat and potatoes kind of girl) noticed a growing awareness of the benefits of decreasing meat intake without eliminating it completely. Meat, they argue, doesn’t have to be the centerpiece of a meal, and they show us in this useful guide how it can be used as a sustainable enhancement to exciting new versions of classic culinary staples.

Almost Meatless is broken down into chapters highlight-ing some of the more common meats like chicken, beef and pork, but also explores recipes using turkey, lamb and even eggs, which are usually less prominent in cookbooks. The authors introduce each chapter with an explanation of the health and taste benefits of choosing the sustainably-raised version of each protein, and where to obtain them.

As Thanksgiving approaches, perhaps you will consider Turkey and Pinto Bean Corn Bread Pie, a delicious new way to prepare the bird without the traditional stuffing that uses just eight ounces of meat. The Barley Pilaf Stuffed Squash only calls for four ounces of Italian sausage.

Almost Meatless presents a unique, healthier and more cost-effective approach to cooking, and is a great starting point for anyone looking to find the right meat-to-veggie ratio in the kitchen.

the urban Vegan250 simple, sumptuous recipes From street cart Favorites to haute cuisineby Dynise Balcavagethree Forks/ GLobe pequot press, $16.95

What does an urban vegan eat? Food adventurist and urban eth-

nic food-loving vegan Dynise Balcavage wrote The Urban Vegan: 250 Simple, Sumptuous Recipes From Street Cart Favor-ites to Haute Cuisine as a response to this particular ques-tion that she was continuously asked. But you don’t have to convert to veganism to appreciate Balcavage’s healthy, easy-to-make recipes.

Over 250 recipes are organized by themes, including café culture, breakfast at the diner, lunch cart, urban garden, haute cuisine, just desserts and happy hour. Each recipe is thoughtfully marked with icons for further description—low-fat, fast, omnivore-friendly, frugal and kid-friendly. Balcavage tops her recipes with how-tos, tips and commen-tary. From traditional guacamole to deconstructed monkey bread, you’ll learn how you can veganize any meal.

29october 2009 gr i dPh i lly.com

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30 october 2009g r idP h illy.com iLLustrAtion by eric sAiLer

Tricky Treats a legion of mr. hydes await their holiday by jonathan mcgoran

Duncan was covered in the usual: duct-tape and cardboard. Greg couldn’t remember what it was supposed to look like, but it was looking less like it by the minute. They had joined forces like they did every year with Barry and his son Chris, from next door. Chris was dressed as “Dr.-Jekyll-and-Mr.-Hyde-wearing-a-store-bought-Batman-costume.” Each year, he was “Jekyll-and-Hyde-in-a-store-bought-something.” It was always very convincing—at least the Jekyll and Hyde part. He was a nice kid until he took his potion—high-fructose corn syrup and a little artificial coloring. Then he became a monster.

Barry looked nervous, like he knew the change was coming. Greg felt for him. They tried to keep it healthy, but on Hal-loween it was hopeless. By the time they reached the last house on their route, Dun-can’s costume was rapidly shedding parts, and candy-lust had given way to whining about the weight of his bag. Chris’s bag didn’t seem quite so heavy. He’d been emp-tying it out as quickly as he was filling it. Now, he was in full Mr. Hyde mode, run-ning across lawns and cackling, his cape in tatters. His Batman mask was stuck in a hedge somewhere. But when Duncan rang the bell, Chris appeared out of the bushes in time to yell, “Trick or treat!”

Mrs. Scofield admired what was left of their costumes and gave them their choice of local apples or homemade date-nut bars. “Okay,” she said with an indulgent smile, totally misinterpreting the look they both gave her. “You can have both.”

The boys’ arms drooped a little lower as the apples fell heav-ily into the trick or treat bags. As they headed towards home, Chris fished the date-nut bar out of his bag and looked at it, confused.

“Those look healthy and delicious,” Greg said brightly.Barry shook his head as they stopped between their houses.

“If it’s not wrapped, it’s not safe.” Chris had already dumped the date bar and was sucking

down a fluorescent blue gummy worm. Greg laughed before

he could stop himself. “So, you’re worried about Mrs. Scofield’s cookies, even though everything else in that bag says right on the label there’s stuff in it that can kill you?”

“Part of the charm of Halloween,” Barry said, looking at him like he was nuts. Duncan was giving him the same look. Chris was throwing rocks at a stop sign.

“Yeah, I guess it is,” Greg replied, steering Duncan inside. “Well, Happy Halloween.”

As they entered the house, Duncan looked up at him and held up a blue gummy worm. “Dad, can I have one more piece of candy?”

Greg sighed. “Yeah, go ahead, Mr. Hyde.” ■+

After all the stories of apples with razorblades and drug-laced cookies he’d heard growing up, Greg was surprised the notion of trick-or-treating had survived for his son Duncan to partake in. For a while, it seemed like over-chaperoned parties were the future

of Halloween, but maybe bobbing for apples turned the tide; submerging your face in a bucket your friends had been drooling into for the previous 20 minutes was surely worse than anything you’d encounter on the street.

31october 2009 gr i dPh i lly.com

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11am Event Kickoff

12-2pm The Bacon Brothers

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