Monday, November 17, 2008

Green Family Summer for Athens: Glimpses of Home

Making it green: one family’s lifestyle transforms vacation into opportunity By Jenaye Antonuccio (photo provided by the Wilsons)
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“Who will raise up the new generation of conservationists?” This is a question often posed by The Sierra Club, America’s oldest environmental organization. Athens residents Jeff and Sherri Wilson have strived to answer this question by modeling an eco-friendly lifestyle for their two daughters to emulate. Last summer’s Sierra Club article about the certain death of family summer vacations gave the Wilsons further motivation: to better their annual tradition for the sake of the earth.

Typically, as winter’s chill descends, Jeff and Sherri Wilson, along with daughters Winter and Sylvie, start planning more extensively for their annual summer-long vacation.

“My family lives on the west coast, so this is time for the kids to reunite with family - that is the only time I see them,” says Sherri. “Our professions both have flexible schedules. If we work really hard in the winter, we can have that time in the summer.”

The last leaves may now be falling, but summer is still very much on their minds. Not only are they starting to plan for next summer’s trip; they are revisiting and editing videos, journals, blogs and tidying the mileage log from this summer’s trip.

“This was a trip we were going to take anyway, but we just like the idea of being able to change what we did and then tell that story,” says Jeff. “It really was an experiment to see if it was possible.”

That idea proved possible.

“Green Family Summer”, the title of their story, turned out to be more than just a vacation and desire to educate their children and the public; it turned into a job.

Two months before departure, it wasn’t the just skyrocketing gas prices or the uncertain future of the economy that made the Wilsons re-evaluate their goals – it was also their inevitable carbon footprint, and their impact on the environment. Though the experience of travel was important, they agreed certain aspects needed to be changed.

Wanting to increase their gas mileage in a “green” way, they hashed out ideas on how to replace their old, heavy camper and full-size, gas-powered truck. “Six or seven weeks before we left,” says Jeff, “I had an idea that it sounded like a good story. We thought there must be solutions, so we embarked on this experiment.”

He researched auto-makers, carbon offsets, and alternative energies. No stranger to telling newsworthy stories, Jeff used his contacts and knowledge as a host on HGTV, Do-It-Yourself networks and as spokesman for Thompson’s Water Seal. Jeff explained the couple’s goals to a few select companies and received immediate positive response. The deal? Exchange of product for a feature in their story – told through a Web site, blog, video clips, and interviews in magazines and on various local TV news-stations.

“We didn’t sign any written contracts and there were no verbal contracts with any of the companies that we dealt with,” says Jeff. “This is our story, and what we offered was the chance to be involved.”

The new digs: Columbia Northwest provided a lightweight, low-profile Aliner Ease camper; Chevrolet loaned a 2008 Tahoe Hybrid (for the trip only); Talco Electronics offered solar panels and a wind generator; Garmin donated a GPS; Mountainsmith and GSI-Outdoors gave recycled-material outdoor gear backpacks; the Better World Club provided passes to the national parks; and Terrapass eased their minds with third-party audited carbon offsets – balancing the carbon they produced by funding clean energy and efficiency projects. Looking at the map, they decided to also visit nature preserves along the way, giving press to the Nature Conservancy’s environmental agenda.

Ten weeks of “green family summer” would become an invaluable experiment in family bonding and education, with a valuable environmental message. The nearly 13,000 visits on their Web site (greenfamilysummer.com) suggests everyone’s investment was worth it.

“Everybody has been very positive; they are glad they invested in the project,” says Jeff. “We worked really hard and will continue to work at it. We wanted them to feel like the amount of work exchanged for the product they gave was at least equal or better.”

Gas mileage was increased from 11 miles per gallon to 19. Cameras and laptop were kept charged through solar and wind power. They met and spoke with countless people, taking less-traveled roads, visiting local farmers markets and small-town diners to teach the girls about every part of their country. “The best sources for local information are locals,” says Sherri, smiling.

Visiting three Nature Conservancy sites (Flint Hills Tallgrass Prairie Preserve in Kansas, Ball Creek Ranch Preserve in the Kootenai River Valley in Idaho, and Yellow Island on the San Juan Islands in Washington) taught them to slow down and study landscape details shown by knowledgeable and passionate employees.

The girls also took part in the Junior Rangers program, designed to teach kids to search and learn in the National parks and earn badges of achievement. “They take a pledge at the very end to preserve the land and protect the park,” says Sherri. “Often they will have to collect litter, or report grafitti, and they learn lots.”

The Wilsons believe this and other trips they have taken discourage provincialism and encourage tolerance. Jeff insists, “Teaching kids a wider view of the world, exposing kids to nature, getting along with other people, why places are unique – traveling anywhere is important for anybody.”

Adds Sherri, “It’s a special time with the kids that I wouldn’t trade for any amount of money in the world.”

Leaving their snug 1,000 square foot home for the small space within a camper, conflicts naturally arise, but it is considered part of the work to get along. “We all have a job to do,” says Sherri. “If conflicts do arise, we have to resolve our conflicts to make things work.” They wash their clothes (without soap) in the stream and hang them up to dry, and go many days without showers, often taking a dip in the creek. Sherri says that living this way, upon every homecoming, their small house looks huge, and she purges through their possessions.

The Wilsons by nature have strived to live “green” in every aspect of their life since before they were married. They quit corporate jobs to travel and explore nature at its best. Self-described “Walden”-ites, now, with kids, their outlook hasn’t changed.

“We realized that this is a great road map for how to lead your life,” says Jeff. “If you want ‘stuff’ you can have it, but it comes with a cost.” He adds, “We have tried to keep our consumption way down. We have worked out our lives very carefully - any purchase we make, we look not at the sticker price, but what it will cost us in the long run.”

This attitude is exemplified by their purchasing of ten acres of farmland through the Conservation Reserve Program. “You take acreage out of production of crops, plant trees, and manage the trees until they grow up,” Jeff says. “It’s an investment of our money and time, but its also something that we can see improve over time.”

Adds Sherri, “We work on taking out invasive species. We spend a lot of weekends out there just tromping through.”

Until the City of Athens started accepting green glass for recycling, this “waste” spurred Sherri’s idea for reclamation wine-bottle art – tumblers, vases, tables, and light fixtures are constructed from trash into something lasting. Collecting bottles from neighbors and area restaurants, she saves hundreds of bottles from the trash each week. Her works are currently on display at the Athens County Public Library on Home Street, or can be viewed on her website (bluemoonbottles.com).

Though the Wilsons love travel, they adore Athens. “A huge part of why we live here because our daily living is so simplified,” says Sherri.

Coming from the west coast, they find the pace is refreshing. “You don’t have to get in your car to drive, so the problem of health care is reduced,” says Jeff. “You are out walking in the open air, getting some exercise.”

Out on the road, they saw the “vanillification” of America, Jeff calls it. He says, “Everything is the same.” But this summer in particular, more people were driving slower, and there were less “big rigs”. In fact, they encountered park rangers frustrated with the amount of violations of basic park rules, and increase in campers who had purchased tents but didn’t know proper set-up – all in the name of saving money in a troubled economy.

The Wilsons are pleased with the way the story turned out. “I imagine people will say, ‘Who can afford a new Tahoe and a new camper?’” says Jeff. “That is expensive, but long term costs, if we could make a big change, it would be getting people out of the gas and into the hybrids.”

“One thing I wish Americans would agree to,” says Jeff, “is that our issues with the economy, energy, climate, and health care, they are all tied together and they require us to sacrifice something. I think of America as the people that when an issue arises, you roll up your sleeves and get the job done.”

Jeff believes our patriotic duty and security of the world is based on a few simple solutions. “For the future of the country - look for solutions that are greener, but will help to stimulate parts of the economy that are important, like green and renewable technologies.”

Thursday, November 6, 2008


Three pies: a pumpkin experiment with a timeless tradition
By Jenaye Antonuccio, recipe tester
photo by Sherry DiBari

“When a nation loses the ability to substantially feed itself, it is not only at the mercy of global commodity markets but of other governments as well.” Michael Pollan, in a letter titled “An Open Letter to the Next Farmer in Chief”, published in the New York Times, October 9, 2008

Reacting to the practice of international trading of basic goods, economist Herman Daly wrote, “Exchanging recipes would surely be more efficient.”

Our ancestors did it.

Autumn harvesting from their own fields, they enlisted all family members to assemble any meals from handed-down recipes. Thankful gatherings at the table celebrated a season’s worth of hard work – they knew the source of their abundance because they had put in the effort to produce it.

Today, most people don’t have crops and livestock to reap from. But we can come close using our own hands and local resources.

Modern day autumn means colors muted in frosty mornings, football games and mmm… pumpkin pie. Tables will soon be laden with the first of the holiday’s feasts and will most surely hold one, if not two, familiar baked golden-orange pumpkin pies.

How much effort would it take to bake a pumpkin pie from a real pumpkin, and how different would it taste?

It is pretty certain our ancestors didn’t open things like a can of processed pumpkin, dump in a can of evaporated milk, add a dash of pre-mixed pumpkin pie spice, and pour it all into a pre-made crust.

Last year, U.S. shoppers bought $10.3 million worth of canned pumpkin during Thanksgiving week, according to ACNielsen U.S., a marketing research firm.

A search about canned pumpkin online revealed a site for Libby’s pumpkin: (http://www.verybestbaking.com/products/libbys/trivia_answers.aspx). It swears they use a special kind of pie pumpkin, their own strain cultivated from the Dickinson, of which Libby’s owns the rights. “LIBBY’S pumpkins were specially developed over time,” the site states, “and are officially named the LIBBY’S Select Dickinson pumpkin. It is smaller, squatter, meatier, heavier and sweeter than the Halloween pumpkin.” Apparently, according to those who have seen it, it is oblong and unappealing-looking, with tan skin – similar to a butternut squash.

So we conducted an experiment.

Sugar pie pumpkins are smaller, sweeter, and sold in grocery stores, pumpkin farms or farmers markets. Their color is a deeper orange, inside and out, as opposed to a typical Halloween pumpkin.

The amount of money we spent (a dollar for a sugar pie pumpkin vs. $1.28 for canned) ends up about even: though we had to purchase things like flour, eggs, butter and spices, all can be used for other cooking adventures, which stretches the dollar over time.

We also wondered about evaporated milk. It is essentially milk with the water taken out, is thicker, and lasts longer on a shelf if one lacks refrigeration. It can be reconstituted and used as regular milk. Different pumpkin pie recipes cite using anything from skim, 1%, 2%, or whole milk, or even soy, with additions of cornstarch for thickness.

Lining the counter were two sugar pumpkins, one can of pumpkin, and as a last minute just-for-kicks decision, one acorn squash.

Preparing the pumpkin for pie filling can be accomplished in a variety of ways. Chunks can be cut for steaming in a large pot on the stovetop, cooked in a pressure cooker, or halves can be microwaved in a covered dish.

We chose to bake them. Wash, slice in half, scoop out seeds (boil in saltwater for about five minutes, then drain. Add sprinkles of salt, cumin and chili powder and bake on a cookie sheet – yum!). Place pumpkin facedown in enough water to cover the bottom of a large, glass baking dish. Cover with foil and bake for one hour at 350 degrees.

This method makes the golden pulp spoon away easily from the skin. Let the pulp sit for a bit to drain off excess water. Puree in the food processor or blender until it becomes fine and smooth.
Two pumpkins made enough pulp for one pie with a little left over. The acorn squash was given the same treatment in a baking dish, and pureed the same way.

The colors were dramatically different. The canned pumpkin was rusty-orange; the pumpkins we baked and prepared came out golden-orange; the acorn squash was creamy white.
We used the same recipe (below) for all three pies, except for the acorn squash pie – we used real heavy whipping cream instead of evaporated milk.

When the pies were done, we let them cool slightly and conducted a taste test. With closed eyes and not being told which was which, most tasters by far preferred the real pumpkin as opposed to the canned. The flavors in the real pumpkin pie were prominent, less muted. The squash pie tasted surprisingly like rich custard. I took the pies to a party and they were gone within minutes. My son liked the squash pie so much that he volunteered for me to make another for his “healthy” Halloween party at school.

One-crust pie crust:
• 1/3 cup butter
• 1 cup flour
• 1/4 tsp salt
• 2 - 3 Tbsp cold water
Using pastry blender or two knives, cut butter into flour and salt until it resembles small crumbs. Add water and toss with a fork until all is blended and easily forms a ball. Lightly flour a flat surface and roll out with a rolling pin. Put into pie plate and pinch the edges round the top.

Pie filling, to be poured into crust-lined, 9-inch pie plate:
• 4 large eggs
• 3 cups pumpkin or squash
• 1 tsp vanilla
• 1 can (12oz) evaporated milk, or one pint carton of heavy whipping cream, or 1 1/2 cups of milk
• 1 cup sugar
• 1.5 teaspoon ground cinnamon
• 1 tsp nutmeg
Some other optional ingredients:
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/2 tsp ground ginger
• 1/2 tsp salt
Whisk the eggs, then add the rest. Pour into crust-lined pie plate.
Bake at 425 F for the first 15 minutes, then lower temperature to 350 F and bake another 45 to 60 minutes, until knife inserted into the center comes out clean.