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GOING GREEN | Sunday, December 11, 2011

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EDITORIAL

A squeeze on the American dream

In these tough economic times, the last thing Americans need to hear is that gasoline prices could rise to record levels next year. A combination of global demand and rising U.S. fuel exports could ignite the price surge, according to analysts. According to the Department of Energy, average gasoline prices are higher by nearly 56 cents per gallon than at this time last year. The possible hike is a scary proposition as America struggles with persistent high unemployment, and more and more Americans struggle to pay their mortgages and put food on the table. Higher prices could squeeze more citizens out of the American dream. A practical short-term solution is for Americans to drive less and, for those who can afford it, buy more fuel-efficient vehicles. What is needed is development of alternative energy sources, such as biofuels - energy products generated from agriculture - that can drive the shift from oil consumption. Those sources must be sustainable, renewable and affordable. By the way, Tennessee, through the University of Tennessee Biofuels Initiative, has invested heavily in biofuels research. Significant progress in those efforts on a mass scale appears to be years away. In the immediate future, consumers can help save on fuel costs by considering hybrids or electric vehicles. Right now, though, the cost and size of electric vehicles, along with the relatively short driving ranges, make them impractical for families that can only afford one vehicle. As the supply of the vehicles increases, however, it's reasonable to expect prices to drop. Right now, the specter of $4-plus-a-gallon gasoline will be a perpetual economic nightmare for families looking for ways to cut costs.

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Elevate your companys profile within the Green Community. Send us a short article or a project outline for consideration in Going Green, explaining what you are doing to green up your lifestyle? Include your preferred contact phone number.

Send in your e-mail address

Well share information and resources to help readers of Going Green swap money-saving tips and information related to green issues and events. Send to keplinger@commercialappeal.com. You can also follow Going Green on Facebook and at twitter.com/GoGreenMemphis .

Editor: Kim Coleman, 529-5243, goinggreen@commercialappeal.com Community Editor: Emily Adams Keplinger, keplinger@commercialappeal.com

The Commercial Appeal

Sunday, December 11, 2011 | GOING GREEN

Whats in this issue ...

LOCAL NEWS

10 12 14
Farm fresh on local tables near you
Woodson Ridge Farms supplies many Memphis restaurants with produce
CHRISTMAS BUSINESS

Deanna Caswell: How to eat local and in season all winter long Melissa Petersen: Rosemary is abundant, ready for your recipes Lisa Enderles Green Things I Love: Gods eye craft project

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REUSE

Buying local and reusin among ways to promote a sustainable holidays. PAGE 20
On the cover: Photo by istockphoto.com

Hoot + Louise sells unique combination of new and vintage clothing. PAGE 27

Habitat for Humanity ReStore gives give new life to old items. PAGE 28

GOING GREEN | Sunday, December 11, 2011

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Micro Greens...

Occupy Rooftops advocate for solar power

They didn't physically protest on the rooftops of local buildings, but solar energy advocates across America and all over the world gathered on November 20 to bring solar projects to their neighborhoods. Originally called Community Solar Day, the planners from a California-based group Solar Mosaic were inspired by the political Occupy Wall Street protests. Participants with Occupy Rooftops were asked to show their support for installing solar panels, by taking a picture in front of a local building that would benefit from solar power.

The green Eiffel Tower

A French consulting group wants to put 600,000 plants on the Eiffel Tower. The plan has not been endorsed by Paris City Hall or the company that operates the Eiffel Tower, but that hasn't stopped the group, simply named Ginger, from laying out a step-by-step guide. According to the Ginger group, if the Eiffel Tower were covered in 600,000 plants it would remove more than 80 tons of carbon dioxide from the air and show the world France is dedicated to being environmentally friendly. However, the plan would cost over $90 million.

The Commercial Appeal

Sunday, December 11, 2011 | GOING GREEN

Green Snap...

Alan Spearman/The Commercial Appeal

New venue for buses

The new, environmentally friendly Airways Transit Center held its grand opening on Nov. 8. It is the first green project for Greyhound and MATA, said Gene Bryson, project superintendent for contractor Zellner Construction. Built with the goal of LEED (Leadership in Energy and Environmental Design) certification, the center has recycled glass and mirrors in its floors, Bryson said. This floor, if its maintained, should look like this 100 years from now, he said. In accordance with LEED, native plants were used. The center was built with steel and aluminum that was made with recycled materials. Interior lights respond to natural light outside, dimming when sun streams through the floor-to-ceiling windows and brightening on cloudy days. During the building process nearly all of the waste was recycled.
The Commercial Appeal staff

GOING GREEN | Sunday, December 11, 2011

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The Green Page...

The Big One Memphis Flea Market Dec. 17-18 at The Agricenter, 8 a.m. to 6 p.m. on Saturday; 8 a.m. to 5 p.m. on Sunday Save some green at one of the citys biggest flea markets, where everything from gardening tools to antiques will be available; many on sale from local collectors. Admission for adults is $3 and children under 12 are free.
Jim Weber/The Commercial Appeal

Vendors Beth Schuster and Robert Grafsguard use a pair of laser pointers to play with a customer's dog during the Big One Flea Market. The Big One will return on the third weekend of December for a repeat performance.

Events
Mountain Top Removal Roadshow Dec. 9 at Memphis College of Art, Callicott Auditorium, 6:30 to 8:30 p.m. Meet Mountain Justice representative Eric Blevins to hear his presentation on stopping mountaintop removal coal mining and how its destroying the rural communities and ecosystems in Tennessee, West Virginia, Virginia and Kentucky. This event is free and open to the public. Victory Bicycle Studio Grand Opening Dec. 15 at 2549 Broad, 5 to 8 p.m. Join the bicycle dealers and their supporters at the grand opening party of their new studio location on Broad.

The Magic of Science: Amazing Antarctic Adaptations Dec. 22 at Discovery Theater in the Pink Palace Museum & Planetarium, 3050 Central, Noon Learn how seals, penguins and even humans can survive in Mother Natures most extreme winter conditions in this new program for the holiday season. Reservations are required. Admission is $4.75 for adults, $4.25 for children and seniors. Call (901) 636-2362 for reservations. Walkin and Woofin Night at First Tennessee Starry Nights Dec. 26 at Shelby Farms, 6 to 9 p.m. Take a healthy walk with your pet through the environmentally friendly LED light show. Event is $5 per person, $20 per family and free for all pets.

The Commercial Appeal

Sunday, December 11, 2011 | GOING GREEN

Can do spirit is a welcome change

What a thrill it is to ride my bicycle up and down Madison Avenue in the middle of the street and feel completely safe in the confines of our new bike lanes. This amenity is one of the coolest things Memphis has ever done. The bike lanes on Madison are proof that the city recognizes bicycling as a legitimate, alternative form of transportation that needs to be incorporated on city streets as much as possible. In the future there should be bike lanes all over the city. Slowly but surely Memphis is emerging from the doldrums of negativity and naysaying and embracing a wonderful can do attitude that has given us these new bike lanes, the resurrection of Broad

Nikki Boertman/ The Commercial Appeal

Avenue, new activity at the old Sears Crosstown building, the Greenline, etc. It is a new day in Memphis.
Randy Norwood, Memphis

FROM THE GOING GREEN BLOG

Lisa Enderle: DIY Granola vs Pre-Packaged Granola Everyone will love to eat this sweet and crunchy snack just as it is, as cereal with a bit of milk or heaped over a bowl of yogurt and fruit. But is it cheaper? I priced a 12-ounce bag of similar granola with vanilla, raisins and nuts at $3.54. The total cost of the recipe above is $4.11 and yields about 23 ounces (including the dried fruit). At $0.24/oz, the homemade granola is a better bargain than the store-bought version at $0.30/oz. By purchasing the ingredients at a warehouse store like Costco, you might even save a bit more. DIY wins again! Making granola at home is worth more than the money you are saving. Have fun with the kids in your kitchen as they help measure and mix. Notice how your home smells as the cinnamon and vanilla become warm and fragrant in the oven. Talk about how the things that we eat dont just magically come out of a bag from the grocery store. They are combinations of healthy, natural ingredients like oats, nuts and honey, and when they are prepared without artificial preservatives they help our bodies grow strong. Read weekly posts at commercialappeal.com/going green

Going social
For daily updates related to green issues, follow Going Green on Twitter at twitter.com/gogreen memphis and check us out on Facebook by searching Going Green Memphis.

GOING GREEN | Sunday, December 11, 2011

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Following the trail...

Trail will tie Southavens biggest parks Southaven residents should be able by summer to bike, jog and walk on a nearly 3-mile bike path and walking trail that will link the citys two largest parks. Southaven Planning Director Whitney Choat announced last week that the city has been awarded an $850,000 grant from the Mississippi Department of Transportation to construct the bike/trail system. One of the biggest complaints I have heard from residents is that this is not a walkable city, Choat said. This is our first step in making the community walkable. Choat, an avid runner, was the catalyst for the project. She applied in August for the grant through MDOTs Transportation Enhancement Program. She said this is the fourth-largest grant the city has received. It is an 80/20 match grant, which requires a 20 percent local match $260,000 from the city. The funds will pay for construction of a 2.91-mile asphalt bicycle path/walking trail from Central Park, south of Tchulahoma Road, to the future Nail Road and extend east to Snowden Grove Park on Getwell Road. The path/trail will be 10 feet wide, so that bikers, runners and walkers have plenty of room to share the green space. Other cities in DeSoto County also have plans for multi-use trails. Hernando received a $610,000 federal grant recently for a bicycle-pedestrian linear park, and an $800,000 grant will enhance portions of the DeSoto Greenways system.
Yolanda Jones, DeSoto Appeal

Jim Weber/The Commercial Appeal files

A pedestrian and cycling bridge spans the Wolf River connecting trail systems in Shelby Farms to the Wolf River Greenway.

Grant supports greenways

Using a $2.6 million federal grant that was announced on Nov. 23, about two dozen groups in Shelby County will begin laying out a network of bicycle and pedestrian trails and greenways linking distressed neighborhoods and other areas, officials said. Shelby was the only county or community in Tennessee to receive planning funds awarded by the Department of Housing and Urban Development. With the money, a consortium of greenway organizations, businesses and local governments will begin the threeyear planning effort in July 2012. Officials said the plans will give priority to developing greenways and bikeways that connect neighborhoods and help reduce blight.
Tom Charlier, The Commercial Appeal

The Commercial Appeal

Sunday, December 11, 2011 | GOING GREEN

In case you missed it...

Bicycle lanes, trolley draw attention

The headline on a piece that ran Nov. 11 on DC.StreetsBlog (Who Knew? Memphis on Track to Add 55 Miles of Bike Lanes in Just Two Years) showed that some observers are already impressed with Memphis progress in implementing more sustainable transportation policies: The article itself continues the theme, and gives a lot of the credit to the citys current administration: It seems nowadays you arent truly a bikefriendly city until youve had your first civic dust-up over bike lanes. And by that standard, Memphis, Tennessee has arrived. Last month, this mid-sized Southern city fought back challenges by business owners to install a bike lane on one of its main major commercial thoroughfares, Madison Avenue. That street was just the latest in Mayor AC Whartons ambitious plan to add 55 miles of bike lanes in just two years. A transportation amenity introduced during the tenure of Mayor Willie Herenton gets a tip of the hat on Twin Cities Daily Planet, in a piece advocating a closer look at streetcars for public transit in North Minneapolis. Lest we dismiss Torontos system as a byproduct of the desire to get away from the insane cold and/or Celine Dion music, we can head south to Memphis, Tennessee. In 1993 they started with a 2.5-mile line downtown.

Mike Maple/The Commercial Appeal files

Pedestrians and the trolley currently share space on the Main Street Mall in downtown Memphis.
Since then, another 4.5 miles were added and ridership has gone from 500,000 in 1993 to 1.5 million in 2004. In Memphis ridership was a mix of workers and recreational users, but contrary to common perceptions about mass transit, ridership was heaviest on Saturdays. Surveys showed that almost half of the riders could have made the trip by car, but chose streetcars for the experience. Mark Richens, The Commercial Appeal

Rebates still available The Tennessee Department of Economic and Community Development's Energy Division announced Monday that more than $1 million is still available for energy-efficientappliance rebates for consumers who have upgraded to a qualifying Energy Star appliance since April 22, 2010. To date, 17,491 rebates totaling more than $4 million has been paid to Tennesseans through the program. Those who install eligible Energy Star Appliances to replace less-

efficient models will receive a rebate debit card on a first-come, first-served basis as long as funds remain. "Energy Star heating and cooling units will decrease energy usage, which can result in lower bills for our residents, all while supporting the state's conservation efforts, " said Molly Cripps, director of the ECD's Energy Division. Applications must be postmarked by Jan. 14, 2012. For more information, call (877) 7414304. To track funds still remaining, go to teearp.efi.org .

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Get most out of fresh, local food for winter

EATING LOCALLY and seasonally in the summer is easy. But doing it in the late fall and winter can be more difficult. Im going to make a stab at it this year and heres why: Its healthier. Foods that dont require a crosscountry trek are picked when theyre ripe so they have more nutrients. And they dont need chemical treatments to keep them DEANNA fresh for days or weeks CASWELL in transit. Its tastier. Foods that Practically ripened on the truck just Green dont taste as good as something that ripened in a field. Its cheaper. Foods that are in-season cost less, because we arent having to pay for their travel and accommodations. Its greener. Less of a trek means less fuel, less chemicals, less waste. But whats available in the winter?

Preserved foods
In winter, local tomatoes are canned, dried or frozen. Same for berries, squash, sweet corn and any other summer produce. If were seeing fresh bell peppers in December, we can bet money they werent grown anywhere near here. Grass-fed meats are generally in the freezer by now, too. Animals that were fattened all summer were processed in the fall. Some local growers process in January, but cows matured on hay are less nutrient-dense than those matured on fresh grass, so Ill forgo the fresh and stick to what is in my deep freeze. Fall is also the end of the fin-fish

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For most of winter, fresh produce like figs, turnips and leeks are available to keep the menu healthy as well as local.
Photos from The Commercial Appeal files

season in our waters, so fresh fish is coming from far away. Better to stick with the canned and frozen versions this time of year.

Fresh foods
There are two types of fresh winter foods: Those that are still growing in the cold ground (or slightly warmer greenhouse) and those that are good keepers. Apples are an example of a good keeper. Apples picked in the fall can stay with you all winter long in a root cellar or cool attic. For most of the cold season, we can enjoy apples, cranberries, pears, figs, pecans, carrots, pumpkins, onions, garlic, potatoes, lettuce, turnips, mushrooms, cabbage, leeks, shallots and dark leafy greens. If we knew a deer hunter, this would be the time of year for fresh venison and any other local game. Duck, goose and lamb are fresh as well. Theres a reason that big birds have been on holiday tables forever. Theyre in season! So, for seasonal winter fare: Stock up on what stores well. We already have a pantry full of winter

squash and sweet potatoes. Ill be stocking up on some other good keepers to get us through the cold months. Preserve whats left. Theres half a pig ( topoftheworldfarm.com ) and a quarter of a grass-fed cow in the freezer ( md4ranch.com ). I may need a few more frozen birds ( shilohfarmtn.com ) to make it through, but were set for meat. My garden has been empty for months, but I might try to buy a bunch of greens from a friend to get some organic veggies in the freezer. If that doesnt work out, Ill stock up on Pictsweet vegetables in the freezer section at the store. If its a Southern vegetable, its likely Pictsweet grew it here in Tennessee ( pictsweet.com ). Plan dinner around what is available. Eating seasonally in the winter is quite the lifestyle change, so its wise to take it easy and make a few small changes at a time. Over the years, those changes really start to add up.
Deanna Caswell is a local writer who blogs at littlehouseinthesuburbs.com . Caswell and her husband, Jeff, live in Collierville. She practices eco-friendly living while raising their four children, along with pygmy goats and chickens.

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Look no further than neighbors for rosemary

Melissa Petersen/Special to Going Green

Fragrant, versatile rosemary is a common yard plant in the Mid-South. Your neighbors might even let you clip some.

A LADY HAD JUST moved to Memphis and was thrilled with the variety at our local farmers markets. She e-mailed me to pose some questions about items she was used to seeing on the West Coast but was unable to find here. One request MELISSA struck me as PETERSEN very funny. Why cant I Eating Local, Eating Green find rosemary at a farmers market? My answer: Because it grows to monstrous proportions in most front yards. My advice: If you need some rosemary, do a perusal of your neighborhood, and make nice with the neighbor whos growing a rosemary tree. While rosemary wont grow much in the wintertime, it doesnt die back, either. Its an evergreen, perennial shrub that can reach 7 feet in height, tolerates drought, and is pestresistant. With little white or blue flowers in spring and summer, its a pretty addition to any yard. Fresh, local herbs can be few during the winter, but rosemary sticks it out, complementing roast beef, pork, chicken and game, along with robust winter vegetables.

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Associated with remembrance, rosemary is Latin for dew of the sea, as it can often survive with just the humidity pulled from the air. In addition to culinary uses, folklore says rosemary is a witch repellant and a love charm for newly married couples. Thats one useful herb. A little goes a long way. Rosemarys aromatic qualities and astringent, slightly medicinal taste can be overpowering. Chances are, you need only a few of the needle-shaped leaves in any dish. Over the winter, the bushes can handle having up to one-third of the sprigs clipped without causing harm to the plant. Rosemary crops up year-round on local menus. Three Angels Diner adds rosemary to its cremini mushroom gravy. The Grace-St. Lukes cafeteria offers rosemary potatoes, and Interim sprinkles rosemary on truffle fries. Owen Brennans tops red snapper with a rosemary garlic butter. Clip it fresh as you need it, or freeze the sprigs to create a dried supply. Soak the sturdy sprigs in water before using as aromatic skewers for shish kebabs. Use the sprigs as a brush for marinades. Rosemary loves bread, pastas and potatoes, and pairs well with lemon, garlic and other strong flavors. Add finely chopped rosemary to mustard or cream cheese to dress up your condiments. But dont forget the sweet stuff. Finely chopped rosemary is fantastic stirred into honey to top biscuits, added to shortbread cookies, or ground with sugar to spice up tea, lemonade or punch. Here in Memphis, what we lack in fresh fruits and vegetables over the winter, we can make up for in rosemary. Look for a gargantuan bush overtaking a yard near you.
Melissa Petersen is the editor of Edible Memphis, a magazine that celebrates the abundance of local food, season by season. It is available at various locations around town. Contact her at Melissa@ediblememphis.com.

Rosemary Honey Dijon Chicken

/8 cup Dijon mustard /8 cup local honey 1 /8 cup finely chopped fresh rosemary salt and pepper 2 tbsp. olive oil 2 boneless chicken breasts
1 1

Combine honey, mustard and rosemary in small bowl. Stir together. Set aside. Preheat oven to 350 degrees. Season chicken with salt and pepper. In skillet over medium-high heat, heat olive oil about 2 minutes. Add chicken and cook, skin-side down, without disturbing until golden brown on one side about 3-4 minutes. Remove chicken and place skin-side up in a baking pan. Spoon honey-mustardrosemary sauce over chicken. Bake till cooked through 10-15 minutes.

Rosemary Butter
1-2 tbsp. fresh rosemary leaves, finely chopped 1 cup unsalted butter, softened Zest and juice from lemon (if youre fond of lemon, use it all) Pinch of salt

Combine all ingredients and refrigerate overnight. Taste and adjust salt, lemon or rosemary if necessary. Use on fish or shrimp. Spread on bread, or stir into smashed potatoes.
Recipes by Melissa Petersen

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Betsy Lynch

Finley Hewes (left) and Luke Heiskell help shape the menus for some of Memphis finest eateries with their weekly, hand-delivered farm produce.

TOUCH
Woodson Ridge Farms brings fresh, local produce to the finest kitchens in town

Personal

By Suzanne Thompson
Special to Going Green

Luke Heiskell doesnt sell his produce at a weekly farmers market or ship it to grocery stores around the region. Instead he loads up the vegetables harvested each morning and sends them to Memphis. We dont have an 18-wheeler; we have two vans, he said. Produce from Heiskells Woodson Ridge Farms in Oxford, Miss., is washed before it is loaded into reusable vegetable crates to be viewed by some of the finest chefs in town. Woodson Ridge Farms customer list

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reads like a Whos Who of fine dining restaurants in Memphis. Felicia Suzannes, Folks Folly, Acre, Sweet Grass, Chez Philippe, Flight Restaurant and Wine Bar, and Erling Jensens are a few of the restaurants that he visits regularly. Most of Heiskells clients are high-end restaurants because their chefs make the most use of fresh vegetables, often glancing at the high-quality offerings and thinking of how to incorporate them into upcoming menus. One day Meyer lemons were on a van when it pulled up at Acre in East Memphis. Executive chef Andrew Adams just happened to be looking for something to go with a raw fish plate he was serving. So, we made a quick olive oil Meyer lemon sorbet for it, Adams said. Heiskell said he sends out regular emails to let chefs know what is available and give them an option to order if they wish. Theyve been really good about contacting us beforehand, asking us exactly what we wanted and having enough of it, said Adams. He continues to be impressed by the consistent quality and variety of produce Woodson Ridge Farms offers. One week he noticed purple carrots on the van and liked them so much he started ordering them regularly. Now were buying 40 pounds at a time, Adams said. There are a lot of things on my menu, and there are a lot of things on there that wouldnt be if they hadnt shown up. Adams revises the menu at Acre about twice each week. They came by and they had some fingerling sweet potatoes, which I didnt

Courtesy of Woodson Ridge Farms

The farm cultivates more than 30 varieties of tomatoes, and its the wide selection of tomatoes that local chefs find especially appealing. have a use for at that moment, but will use in the next menu. Last week they had bok choy that is on the menu now, Adams said. Woodson Ridge Farms produce has a longer shelf life, Heiskell said, because it doesnt sit for days in a warehouse before being shipped across the country. Our goal is to get it to the customers as fast as possible, he said. Produce almost never goes out that has been picked more than two days earlier, with the exception of tomatoes, which are sometimes stored for a short time in a curing room at the farm. The 20-acre farm cultivates more than 30 varieties of tomatoes, so occasionally they must be picked before they are fully ripe to prevent them from splitting on the vine. Its the wide selection of tomatoes and other vegetables that Charles Zeran, executive chef at Flight Restaurant and Wine Bar, finds especially appealing.

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There are a lot of things

on my menu... that wouldnt be if they hadnt shown up.
ANDREW ADAMS, EXECUTIVE CHEF AT ACRE

They get a lot of heirloom tomatoes and unique tomatoes that we use all through the summer, he said. They have a lot of different squashes, both the regular size and the little baby ones. Producing the baby varieties of vegetables is just a matter of picking them while they are young, something Heiskell said he learned about from his customers. The great thing about dealing directly with the chefs is that they give us unique ideas about how they will use the vegetables. Chefs like ultra-baby squash because it can be sauted whole, he said. They teach us a lot. Finley Hewes, who joined Heiskell as a partner in September, sometimes delivers the produce himself. I enjoy delivering to the chefs because they genuinely get excited when we pull up. They step out of their kitchens in their white coats and survey what we have that day, Hewes said. With more than 6,000 plants grown since February 2010, when Heiskell started Woodson Farms, customers have plenty of choices and offerings change from week to week. The farm will grow a vegetable upon request from a chef, Heiskell said. He recently started growing kohlrabi when

Kyle Kurlck/The Commercial Appeal files

Executive Chef Andrew Adams prepares signatire dishes in the kitchen at Acre Restaurant. Adams revises the menu at Acre about twice each week so its easy to find a use for the Woodson Farms products. one of his customers asked him for it. A lot of impromptu purchases are required to meet Heiskells goal of having the Woodson Farms vans return to the farm empty every day. Thats why they often stop at restaurants where the chefs havent tried their produce. They get to touch and smell our produce, something theyre not afforded by the big chain suppliers, Hewes said. Heiskell said he wants his customers to have just the right amount to meet their needs. Our big deal is selling just the quantity they need for that week, he said.

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Courtesy of Ciao Bella

About 65 percent of the produce used at Ciao Bella Italian Grill is grown within a 100-mile radius of Memphis and even some of the beer served on tap comes from nearby breweries such as Memphis Ghost River.

Close to home
Supporting local farms, vendors business as usual for Ciao Bella
By Suzanne Thompson
Special to Going Green

For Jonathan Steenerson, using locally grown produce and supporting local vendors is an integral part of running his restaurant. About 65 percent of the produce he uses as the executive chef and general manager of Ciao Bella Italian Grill is grown within a 100-mile radius of Memphis, but most of it comes from much closer to home. Even some of the beer served on tap at the restaurant comes from nearby breweries such as Memphis Ghost

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Kyle Kurlick/Special to The Commercial Appeal

Jonathan Steenerson (right), executive chef and general manager of Ciao Bella Italian Grill, regularly purchases fresh produce from Randy Jefferson of Woodson Ridge Farms of Oxford, MS. River. Regional beers are offered as well, including Yazoo from Nashville, Abita from the New Orleans area and Red Brick from Atlanta. We need to support our neighbors, he said. Steenerson started working at Ciao Bella in spring 2010 this time. When owners John and David Tashie opened the restaurant 10 years ago at its original location on Sanderlin Avenue, he was the chef. He later worked at other eateries such as Erling Jensens, but coming back to Ciao Bella completes a full circle in his career. During the time he was gone from Ciao Bella, Steenerson saw a steady increase in the availability of fresh local vegetables, fruits, meats, dairy and other products. Shortly after he returned to the restaurant, he joined Project Green Fork, one of many steps he has taken to prove Ciao Bellas commitment to farm-totable practices. All the meat he serves comes from providers within a 300-mile radius, like Newman Farm in southern Missouri, about 135 miles from Memphis, and Heritage Farms in Forrest City, Ark., about 45 miles from Memphis.

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Woodson Ridge Farms in Oxford, Miss., provides Ciao Bella with a variety of fresh produce including heirloom tomatoes, yams, pumpkins, greens, celery, cherry tomatoes and many other seasonal vegetables. At a recent fundraising event, the Signature Chefs Auction to benefit the March of Dimes, the dish Steenerson served included micro-cherry tomatoes that came from Woodson Ridge and had the flavor of a full-size home-grown tomato. Fresh produce makes a world of difference in flavor, he said. Its crazy how some people have never had farm-grown food. A (mass-produced) carrot ... is a totally different animal than one from a local farm. A carrot is supposed to be sweet, not bright orange, Steenerson said. Some of the dishes Steenerson creates using produce from Woodson Ridge include a wedge salad, which contains three varieties of tomatoes. All of our other salads include their mixed greens, he said. Anything I can get from them. He is working to source trout from suppliers in Mississippi or Tennessee, depending on the season. We are the number one provider for catering at Shelby Farms, he said.

Executive chef Jonathan Steenerson sought Project Green Fork certification as one of many steps taken to prove Ciao Bellas commitment to farm-to-table practices.
The Commercial Appeal files

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Buying locally, recycling ways to promote a sustainable holiday season

This year, the color green is receiving a little more attention in the holiday plans of many Memphians. Memphian Chris Cosby is pondering the question of real versus fake when it comes to Christmas trees. Weve had an old artificial tree for years, but were looking at live options for next year, said Cosby, the Memphis Botanic Gardens greenhouse manager and childrens garden curator. The family will be out of town for the holidays, so a live tree isnt an option this year. The most sustainable thing you can do is buy local, he said. For a tree, look for a local source. For one, youre stimulating local business. Rather than contribute to the 10 million real trees that end up in landfills every year, treecycling can help reduce the MidSouths holiday carbon footprint. The city of Memphis

Green Christmas

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Stan Carroll/The Commercial Appeal files

Customers at the Merry Christmas Tree Farm in Nesbit can select from 7,000 trees including Leland cypresses, Virginia pines and Carolina Blue Sapphires, planted on 8 acres of this 40 acre local tree farm. provides a curbside pickup for Christmas trees through its Division of Public Works. During the first few weeks of the new year, trees are collected and recycled into mulch for several contracted landscapers. The city also provides two dropoff centers: the Collins Yard Street Maintenance Facility at 304 Collins, and the Rodney Baber Park location, at 2215 James Road. Sustainability coach Don Richardson doesnt even have a Christmas tree. I gave up Christmas trees well over a dozen years ago, said Richardson, an active participant in many local and national environmental organizations. I started decorating other things . He uses a high-backed chair, sometimes a bookcase, or a little table as a substitute tree. He always picks something that will hold his gifts, and usually brings out the chili pepper lights he bought many years ago in Mexico. He incorporates old family memorabilia and childhood Christmas gifts and toys into his arrangements. I have this old ray gun that shoots caps, or mementos of my mom and dad, that remind me of Christmas when I was

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a little kid, and what we do when we celebrate Christmas, he said. If we can remember what Christmas was like when we were kids and that original sentiment and focus that on trying to create world peace and prosperity, then we will have really done something. To herbalist Glinda Watts, exploring the natural world at this time of year is almost more important than decorating. During December, I try to connect with the spirit of winter and the season and the spirit of the land, said Watts, 60, of Memphis. Ill go to Shelby Forest and try to connect on a micro level. Everything is asleep, but even in the dead of winter, you can find green things and things are growing. I feel the solitude and peace and quiet. That to me is so important. She also maintains a tradition of creating a wreath out of discards and found greenery. I use a lot of trimmings from the tree I buy, and berries from some of my neighbors bushes and native hollies and other greenery around, she said. Its a tradition for me to make my own wreath. She lives a green life year-round, so its natural her holidays would reflect that. I always shop green. I buy locally. I always have, and I always will. I support the private business owners here in town, she said. By making choices about where we shop and what we buy, we can make a profound difference in our community. Dollars spent shopping locally help support local business, create jobs for our neighbors and are much more likely to get reinvested back into our community. All over Memphis, there are wonderful ideas for gift-giving that

Nikki Boertman/The Commercial Appeal files

The Tennessee Goodie Box at Dinstuhl's Fine Candies features their signature Cashew Crunch Brittle, Pecan Brittle, Peanut Brittle, Chocolate Pecan Fudge, Pecan Roll and a Maple Pecan Praline; also included in the larger size box are Pecan Divinity and Vanilla Caramels all made by hand in Memphis. support locally made goods and locally owned businesses, as well as the people who work in them. Memphis Area Boys & Girls Clubs Technical Training Center Culinary Arts Program Holiday Goodies sale is making to order and selling Sweet PotatoPecan Cheesecake, Pumpkin-Ginger Cheesecake, Red Velvet Cookies and Pumpkin Cookies. This program gives valuable training to local 16- to 21-year-olds, allows the young people to earn a stipend for their work, uses locally grown Richardson Farms sweet potatoes in its cheesecakes, and also offers free delivery with a $40 order. Orders, taken through Dec. 21, must be placed 48 hours in advance of pickup or delivery. To order, call (901) 774-3074, (901) 653-9194,or e-mail tiffanieg@bgcm.org or

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Nikki Boertman/ The Commercial Appeal files

Eric Evans, co-founder and chief designer of Sach at 525 S. Main, works making a pattern for a custom design dress for a client. The store offers its own clothing line and also creates one-of-a-kind clothing items to order. crystalh@bgcm.org. Dinstuhls has been making candies in Memphis since 1902. The company is certified kosher, has selections for every budget and offers free gift wrapping. Dinstuhls Tennessee Goodie Boxes ship well and are filled with regional specialties, including the signature cashew crunch brittle, and come in a box featuring Memphis scenes. Locations: 5280 Pleasant View, (901) 377-2639; 7730 Poplar, Suite 3 in Germantown, (901) 7521110; 436 S. Grove Park, (901) 682-3373. Sach Clothing and Design, 525 S. Main, (901) 922-5549, sachedesign.com, offers its own clothing line, creates custom work with silk screening for individuals, corporate clients or other designers, and also designs and creates one-of-a-kind handmade clothing to order. The store also has jewelry created by Memphis artists. South Main is filled with locally owned businesses, many featuring local artists and designers, like Hoot + Louise. Named for the owners grandmother, Hoot + Louise reflects the style and charm of Louise Hoot Williamson. Hoot + Louise, 109 G.E. Patterson, (901) 746-8683, features adorable madein-Memphis baby clothing by HomeGrown Baby, Memphiss Thigh

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High Jeans, jewelry by local artists including Emmey Walker, who uses estate jewelry beads in her new creations, and locally made bath scrubs and soaks by Claw Foot Tub. Support local culture and education with gift memberships to a gallery, theater, museum or the zoo. Some include: Dixon Gallery and Gardens, (901) 761-5250 ext. 125, dixon.org Memphis Botanic Garden, (901) 5764100, memphisbotanicgarden.com Memphis Brooks Museum of Art, (901) 544-6226, brooksmuseum.org Hattiloo Theatre, (901) 525.0009, hattiloo.org The Orpheum, gift cards, (901) 5253000, orpheum-memphis.com The Childrens Museum of Memphis, (901) 458-2678, cmom.com The Memphis Zoo, (901) 276-9453, memphiszoo.org Help someone you love to take advantage of our Greenline bike trails with a bike, bike equipment, a helmet or gift certificate from a locally owned bike shop. Or who wouldnt love a massage or pampering from a locally owned salon? Gifts of service from area landscapers or auto repair shops are helpful. Think outside the box with your presentation of a gift card. A fun way to present an automotive gift card would be to pick up a cheap plastic toy from a tag sale or thrift store, spray paint the toy a wild color, add a gift card to the toy and wrap up the toy. Its a little more effort, but also more fun. Have fun this holiday season. Give within your budget, give from the heart, and give from Memphis and the MidSouth.
Lesley Young and Nikki Boertman contributed to this story.

Now its easy to send presents with less waste

As you begin sending out presents to loved ones far away, seek out less wasteful shipping solutions that are easier on you and the planet. If youre ordering online, consider shipping the gift directly to the recipient. Online retailers have gift-wrapping options. Amazon.com has a new feature that many shoppers will love. Its called Frustration-Free Packaging. This option is available on more than 70,000 products, and it means those items will come without hard plastic clamshell casing, plastic bindings and wire ties. Sometimes the item is even shipped in its original box rather than being packaged in another. Heres the best part. These FrustrationFree Packaging items were never overpackaged. Instead, Amazon works directly with manufacturers to get items off the assembly line and to you or your loved one with the least amount of waste. If you are shipping from home, reusing boxes you already have is always a smart idea. It could be as simple as shoe box or a bigger one that youve stashed away. The United States Postal Service also makes it easy to go green no matter what you send. Its boxes are 100 percent recyclable, made from recycled content, and Cradle to Cradle certified. When it comes to protecting your fragile presents, items you already have could be the perfect solution. Bunches of newspaper or magazine pages, shredded bills, plastic bags and any saved packing peanuts all work well. If you need to purchase materials, consider CareMails line of biodegradable packing peanuts made from corn and potato starch. They actually dissolve in water. You can buy them at Staples, OfficeMax and online. If you receive a package loaded with traditional Styrofoam packing peanuts this season, dont trash them. Most any Parcel Post location will accept and reuse them. Terri Bennett, McClatchy Newspapers

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Nikki Boertman/The Commercial Appeal

Hoot + Louise owner Anna Avant handpicks everything in the South Main store from a combination of online merchants, thrift stores and antique malls.

One of a kind
Unique boutique sells a combination of vintage and new clothing

By Suzanne Thompson
Special to Going Green

The grandmother of Anna Avant, owner of Hoot + Louise, a trendy boutique on South Main, influenced her so much that the store is named after her twice. Hoot, the nickname given to Avants granny, was coupled with her given name, Louise. Its an appropriate combination, as the store sells a unique combination of vintage and new clothing. Some of Avants fondest memories are of playing dress-up at her grannys

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I love shopping, whether

its for jewelry, handbags, shoes, everything.
ANNA AVANT, OWNER OF HOOT + LOUISE

house. As she got older, she often spent the weekends with her grandmother. When Avant dressed to go out with friends, she frequently accented her clothing with something of her grannys, like a necklace, purse or coat. About three years ago, Avant was working unhappily as a risk analyst when she decided the corporate world was not for her. It didnt take long for her to decide on switching careers. I knew immediately I wanted to go into new and vintage clothing, Avant said. She and her husband designed a business plan, and Hoot + Louise opened for business in September 2010. Avant attributes the success of the store to the fact that she is a full-out shopping junkie herself. I love shopping, whether its for jewelry, handbags, shoes, everything. Avant uses this to her advantage when building her inventory. Whenever she travels, she is always on the lookout for vintage clothing. When Avant was growing up, she often went with her mother on jaunts to antique stores, where clothing, jewelry and knickknacks always caught her eye. When she was in college, her

Nikki Boertman/The Commercial Appeal

Jewelry by local designer Emmey Walker, who uses beads from estate sale jewelry for her new designs, is sold at Hoot + Louise located in the South Main Arts District grandmother began giving old items to Avant as gifts. Granny would give me things because she knew I would take care of them, she said. Now, I handpick everything to stock the store, Avant said. She deals with some online merchants, and finds other pieces at junk stores or antique malls. She markets some of her merchandise at Etsy.com, a shopping site similar to eBay but where merchants lean toward vintage or handmade items.

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The shop stocks locally-made bath scrubs and soaks by Claw Foot Tub.
Nikki Boertman The Commercial Appeal

Avant also takes orders through her Facebook page, and has shipped to customers as far away as Canada. Heather Howle, 24, said she is a loyal customer at Hoot + Louise, visiting the store nearly every week. The unique juxtaposition of new and old items keeps her coming back. They have new clothes that look like vintage, Howle said. That was an integral part of Avants design of the store. Thats the idea to mix vintage and new, she said. For Howle, this translates to exceptional style. You wont see other people wearing what you have on, she said. Almost everything they have is one-of-a-kind. In fact, one line of new clothing, Snoozer Loser New York, features hand-printed fabrics made with ecofriendly dye, so no two items are

identical. Many of the new clothing items are made from organic materials, including a line of undies. Hoot + Louise also offers handmade salts and soaks and soaps produced locally. Avant, always on the lookout for new ways to sell, said she would like to market those products together, by attaching a small packet of homemade laundry detergent to the undergarment. Browsing the store is like being in an upscale thrift shop. Vintage dishes and housewares are displayed along with quirky items like an old-fashioned train case. A framed photo of Avants grandmother rests on the front counter of Hoot + Louise, a constant reminder of the inspiration passed from one generation to the next.

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ReStore manager Joe Davidson (on bike) runs the Memphis Habitat ReStore. Donating household items to the ReStore helps reduce waste by diverting usable materials from local landfills.

ReStore makes holidays greener

By Lauren Hannaford
Special to My Life

Habitat for Humanity of Greater Memphis opened the Habitat for Humanity ReStore earlier this year, a discount home improvement store that sells donated building materials, furniture, appliances, books and other home goods. Habitat ReStores across the country sell home goods to the public at a fraction of retail prices to help fund the construction of Habitat homes.

ReStore shoppers give new life to old items, saving valuable household items from the landfill while reducing their own carbon footprints, thus promoting the green living mantra of Reduce, Reuse, Recycle. And, proceeds from the ReStore help support Habitats mission to eliminate poverty housing in the Memphis area. The Habitat for Humanity ReStore advances our vision of quality housing, not only by providing financial resources for Habitat but also by offering

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affordable home improvement items at a fraction of retail cost, said Dwayne Spencer, executive director of Memphis Habitat. Both donors and shoppers are contributing to our mission, and at the same time, we are able to provide an affordable and environmentally friendly home redecorating and remodeling resource for the community. Habitat ReStores reduce waste by diverting thousands of tons of usable materials from local landfills. The Habitat for Humanity ReStore in Memphis resells a variety of new and gently used items from appliances and building materials, like tile, carpeting and windows, to furniture and decorative elements that donors might otherwise just throw away, keeping good, reusable materials out of the waste stream. Furthermore, ReStore goods have already been manufactured and shipped, saving the energy that is expended in the production, packaging and shipping of new furniture and building materials. Memphis Habitat took the green route with the ReStore location, opening the store in an existing building instead of building new. Donations can be dropped off at the Habitat for Humanity ReStore location at 7130 Winchester Road on Thursday through Saturday, from 9 a.m. to 5 p.m. Donors also can contact the ReStore to schedule a pickup for large items. Pickups are done Monday through Friday and are scheduled in advance through ReStore staff. One thing many people dont

Habitat ReStores across the country sell home goods to the public at a fraction of retail prices and the proceeds help Habitat for Humanity with the construction cost of their homes.

Donations and more

The Habitat for Humanity ReStore is accepting donations of Christmas decorations and holiday items. This could benefit those who decide their decorations need some updates, and dont know what to do with the unwanted items. It could also benefit those shopping for dcor on a budget or wanting to shop green. The ReStore has Christmas trees, dcor, ornaments, lights and tree stands for sale at discounted prices. The items are a mix of gently used and new. The store, at 7130 Winchester, is open from 10 a.m. to 7 p.m. Wednesday through Friday, and 10 a.m. to 3 p.m. Saturday. For more information, go to memphisrestore.com.
S taff

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Habitat ReStore shoppers in Memphis have the opportunity to give new life to old items, saving valuable household items from the landfill while reducing their own carbon footprints. know about the ReStore is that well actually come out to homes, churches or businesses and pick up large donations that donors are unable to transport themselves, said Joe Davidson, Habitat for Humanity of Greater Memphis ReStore manager. This is an added convenience that the ReStore offers for busy donors. And, of course, all donations are tax-deductible. The Habitat for Humanity ReStore provides customers with an environmentally responsible way to reuse, recycle and repurpose secondhand building materials and home goods. For example, buying recycled furniture not only defrays the financial costs of redecorating, but it can also reduce the environmental impact of volatile organic compounds. VOCs, which are found in the finishes, paints and stains of most new furniture, are carbon-based chemicals that evaporate into the air. The finishes on vintage furniture, though not originally nontoxic, are no longer off-gassing and are safe for the environment. An added plus: extending the lifecycle of vintage furniture adds history, style and ecosavvy to any home. Memphis Habitat also is continuously seeking volunteers to assist in the ReStore. Volunteer opportunities are available Tuesday through Saturday, 9 a.m. to 5 p.m. For more information about the Habitat for Humanity ReStore, including how to donate or how to volunteer, visit MemphisReStore.com or call (901)7378673.
Lauren Hannaford is an account executive for Obsidian public relations firm.

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Teacher now ReStoring

Joe Davidson, ReStore Manager Why did you choose a green career? I attended Austin Peay State University, and while I was at APSU, I witnessed so much waste - in terms of old dorm furniture and that sort of thing - that I wanted to change the processes. The idea of "re-use" stores really intrigued me, and I began looking for local stores. After school, I learned about Habitat for Humanity ReStores, which essentially create an avenue for reusing furniture, appliances and building supplies, and I sought out Habitat for Humanity in Clarksville. What education/experience did you need for your job? Truthfully, none! This wasn't what I set out to do while I was at APSU, but my passion ended up leading me here. It began with my attempt to apply green principles to my own life, and I actually began the experience by "dumpster diving" to salvage materials for personal use! That personal experience grew into a desire to raise community awareness about the importance of repurposing usable items. People don't always think about donating or finding a new use for items they no longer want, and I really became interested in educating people about more responsible ways to dispose of unwanted materials. Then, things just grew organically from there. Career highlights: Teaching for several years because during that time I learned what I truly wanted to do. And, most importantly, finding my way to Habitat for Humanity. What's the hardest thing about finding work in your field (in the Greater Memphis area)? As with any field, it's about networking and meeting the right people. I was fortunate enough to meet Memphis Habitat staff through state Habitat for Humanity functions, so I knew who to contact. When I realized that Memphis, the largest city in the state, didn't currently have a Habitat ReStore, I knew I had to get involved. What one green practice would you recommend to others? I'd encourage people

ReStore manager Joe Davidson (on bike) runs the Memphis Habitat ReStore with the help of volunteers like Amy Goodman (from left), Pam Wesche, Kate Schurch, Jackie Brotchner, Lynn Brotchner, John McNary, Eddie Johnson, Bob McIvor and Greg Webb, director of construction and retail operations.
to think not only about how they dispose of usable materials but also consider how to make more responsible purchases. Before purchasing an item for your home, think about the quality. Is it sustainable? How long do I plan to use it? Will it last? If people look at purchases, particularly when it comes to furniture, appliances and other household items, as investments, I think people will be more responsible consumers. What green trends would you like to see in the future? First and foremost, I'd like to see the general public be more educated on how waste impacts the environment. I'd also like to see environmentally conscious tax legislation. More and more companies are recognizing the importance of engaging in more sustainable business practices and disposing of their waste responsibly. Personally, I think corporations who don't manage their waste well should be subject to additional taxes. And, vice-versa, those that do it well should receive some tax incentives.
Compiled by Emily Adams Keplinger

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Gods eye is a spiritual tool with its roots tied to the Huichol Indians of western Mexico. We used felted wool yarn, small branches from my butterfly bush, glass beads and natural river rock for our God's eye project.

Gods eye craft idea

LISA ENDERLE Green Things I Love WHEN THE COOLER WEATHER arrives, I begin to think of two things. My mouth waters as I imagine all the warm, hearty soups I will make from scratch, and my wheels turn as I brainstorm activities to keep my children busy during all those extra hours spent indoors. I recently noticed a teacher displayed a gift given to her by a student, and I was instantly brought back many years to time spent at summer camp making Gods eyes. I set out to make them with my own children and didnt even wait for it to get cold outside. Gods eye, or Ojo de Dios, is a ritual tool that has its root with the Huichol Indians of western Mexico. Brightly woven yarn on a frame of two sticks, Gods eyes are a symbol of the power of

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seeing and understanding unseen things. The Huichol placed Ojos de Dios upon altars so that their gods would protect and watch over all who prayed there. When a baby is born, the center eye is woven by the childs father and it is given to the child to heal and protect. One eye is added every year until the child turns 5. The Ojo de Dios is also a physical representation of praying for health, fortune and a long life. To some Christians it means, May the eye of God be upon you. The four points represent the elemental processes earth, fire, air and water. Rather than assembling our Gods eyes using synthetic, neon-colored yarn wrapped around popsicle sticks as we did at camp long ago, I decided to honor the four points and use as many natural materials as I could find. And, while your Gods eye can be displayed in many ways, this craft is designed as a planter pick so the finished product can be nestled in potted, indoor greenery. Here is what you will need to make Gods eyes as I did:
Twigs/sticks Garden clippers Crochet hook Scissors Yarn scraps (natural fibers) Found items such as acorns, glass, feathers, small stones Beads (clay, glass, metal, wood or other natural material)) 1. Get outdoors with the kids and gather a handful of long, straight sticks. Collect sticks that have already fallen to the ground or snip them from a tree in your yard. For each Gods eye you will need one stick about 15-18 inches long and another about 4-5 inches long. 2. Assemble an assortment of yarns (long, thin strips of fabric can also be used with beautiful results). This is a good way to use

up scrap pieces. Dont cut the yarn until you decide to switch colors on your Gods eye. 3. Hold two sticks together with your thumb and forefinger. While holding the sticks, wrap the yarn around the sticks diagonally about three times, and then three times the opposite direction. 4. Once the sticks are secure, wrap the yarn over and around one stick. Continue the same over-around pattern on each stick. Continue the pattern until you decide to change colors at which time you will clip the yarn and tie the old color to the new one (with the knot at the back as you continue weaving). 5. When you near the end of the sticks, cut the yarn with a few inches to spare. Secure the end in a knot (to the back) and trim the excess yarn. 6. Using a crochet hook, pull an 8 length of yarn through the center of the Gods eye. String some beads on the end and knot it. Use tacky glue to attach a feather by poking the end up inside the bead. Wrap a small stone or piece of glass with wire, create a loop and dangle it from the yarn. The possibilities for adornment are endless. Stick the long twig into your favorite indoor potted plant and show off your Ojo de Dios in an earthy setting. By adjusting the length and thickness of your sticks you can create Gods eye pins, wall hangings, mobiles, jewelry and more. My children, ages 5 and 7, found the art of weaving the yarn simple and relaxing. They both needed help getting it started, tying on new colors and finishing with embellishments. It might be too tricky for a younger child. We would love to see your finished crafts. Please send pictures of your natural Gods eyes to goinggreen@commercialappeal.com to inspire the rest of us. Lisa Enderle is a mom of two, who is trying to make sense of the modern science as it relates to health, lifestyle and the environment. Since making the move Seattle in 2005 where green is not a movement but just a way of life she spends her time looking for ways that a family in the suburbs in the Mid-South can green it up.