green tab july

Lewiston Tribune | Moscow-Pullman Daily News || July 2010

Because you can

The old-school art of food preservation rekindled

The Green Revolution on the Palouse, in the Valley and on the Prairie

METALPEDALS

AND THE

Moscow’s love of art, cycling finds fertile common ground

Sunshine in the Valley

A noble approach takes root: “Recycle a Pound, Save Tons”

inSiDE GrEEN busiNEss DirEcTory

July 31, 20102 • Lewiston Tribune / Moscow-Pullman Daily News goinggreen

This publication is printed on 40 percent post-consumer recycled newsprint,

and is 100 percent recyclable.

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or Advertising Manager Craig Staszkow at [email protected].

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Grandma didn’t know she was green. All those jars on the pantry shelf that she spent so many hours can-ning in a steamy kitchen

throughout the summer and fall – for her, it was hard work, born of necessity.

Without that stockpiled food, the fam-ily might not have enough to eat.

Many people who love to can, freeze, and dry foods at home nowadays learned how to do it by helping grandma. Now, it’s optional, and thus, way more fun.

Interest has rekindled in home food preservation in recent years, according to University of Idaho Extension Educator Carol Hampton in Bonners Ferry, Idaho.

“We saw a resurgence in food preserva-tion as we approached the 21 century, then it slacked again as the economy continued to grow,” Hampton said. “Now, the economy is bringing former canners back to the kitchen.”

In the past two years the popularity and demand for food preservation classes has tripled in northern Idaho. With the development of the online class, “Preserve @ Home,” Hampton has seen the number of students in her classes double. Students hail from all over Idaho and across the United States.

For those who have an interest in green living, home food preservation is just one more step along the path

that started with paying more attention to their food.“I see many people with an avid interest in connect-

ing to the food they eat, wanting to know more about growing and processing it, particularly wanting to know more about what is in it,” said Sandra McCurdy, Exten-sion Food Safety Specialist at the University of Idaho in Moscow. “The upsurge in number and popularity of farmer’s markets is an indicator.”

Being green wasn’t an “explicit goal” for Ken Albala, co-author of the new book “The Lost Art of Real Cook-

Lewiston Tribune / Moscow-Pullman Daily News • 3July 31, 2010 goinggreen

Green, because you canExtEnsion agEnts sEE incrEasEd intErEst in old-school practicE of food prEsErvation

By carol Spurling | for NWgoinggreen By The BooK

The Lost Art of Real CookingAuthors: Ken Albala and Rosanna Nafziger

Author Ken Albala doesn’t really like to can. All that boiling kills bacteria indis-criminately, and you need bacteria to

create delicious traditional preserved foods like sauerkraut, pickles, yogurt, cheese, beer, wine, and cured sausages.

Before Louis Pasteur discovered that bacteria was one cause of food spoilage, and invented the process of pasteurization, people relied on other methods besides canning to survive from one growing season to the next.

Now we’ve got freezers and grocery stores, which make survival a lot more convenient. But that’s not interesting enough for a new crop of chefs and food artisans who are more interested in fabulous, unique flavors than convenience.

“It has become very hip to cure foods yourself. That’s a natural extension of the interest in organ-ic, whole, sustainable food. Just one further step to cut out the corporate processors,” Albala noted.

Even a novice in the kitchen can get started

See Preservation, Page 4 See Real Cooking, Page 5

Last fall’s pumpkins were turned into soup, pureed, and frozen, making it easy to enjoy delicious pumpkin soup throughout the year.

Carol

Spur

ling

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ing,” which includes instructions for food preserving methods that pre-date the invention of canning, such as fermenting pickles and sauerkraut in brine, curing sausage, and aging cheese.

“But, I’m fairly certain the environ-ment benefits when people make things themselves. It saves in packaging and transport,” Albala said.

Albala also notes that preserving food at home is one way to escape the fos-sil-fuel based industrial system, a way to be more self-reliant and sociable, and to enjoy better food than is sold to us by corporations who care only about their profits.

“It’s a matter of having good tasting food, having fun in the kitchen and shar-ing the products of your labor with oth-ers. From a selfish perspective it’s infinite-ly more rewarding too. It’s also a matter of self sufficiency, empowering knowledge, knowing where your food comes from and what’s been done to it before it hits your plate,” Albala said.

University of Idaho Extension Educa-

tors and volunteers answered more than 7,500 food safety questions via phone, email, and fairs in 2009; the majority of these inquiries were about food preser-vation. They also taught 150 food safety classes.

The questions they receive run the gamut. One of the most typical is, “Can I can my fa-vorite salsa recipe?” to which the an-swer is, “Only can a salsa recipe that has been tested.”

Unfortunately it’s impossible for home canners to know if their own favorite salsa recipes contain enough acidity to be canned safely in a boiling water canner. The presence of ingredients like corn or beans in salsa also makes it unsafe to can in boiling water, since these foods must be processed in a pressure canner to be safe.

Fortunately there is an entire Exten-sion publication devoted to can-ning salsa, which includes tested recipes.

Another ques-tion is, “Why did my jam get foamy?” The an-swer: proteins in the fruit, reacting to being cooked and stirred. This problem is an easy one to solve – just add a small amount of butter or marga-rine – about 1/4 teaspoon -- to the

jam as it cooks and the foam will reduce considerably.

A more complicated question was “Why is my canned corn brown?” In this case, the corn was probably a very sweet variety, and the high heat required to process it properly in a pressure can-ner caramelized the sugar in the corn,

Hampton noted. She recommended that they plant or buy a variety intended for canning next time.

For those who are new to home food preservation and don’t have a lot of equip-ment, it is easy to get started with some-thing that is fairly simple such as apple-sauce, jam, or dried fruits and vegetables. Either applesauce or jam can be frozen instead of canned, and drying foods in a dehydrator doesn’t require a lot of cooking or high heat – just patience.

Canning doesn’t have to mean hours in a hot kitchen. If you take it up as a regular pursuit, invest in one of those high-powered propane burners on legs, meant for tailgating or the beach. You can set it in the driveway for boiling the water while you work on a table in the shade of the garage or under a tree and keep your kitchen cool and clean.

A single electric burner, available at hardware stores, is powerful enough to bring applesauce or a batch of jam to the boil, and easy to move around to where you want to work.

After mastering the basic process you can move on to more challenging foods:


Preservationfrom Page 3

See Preservation, Page 5

It takes an afternoon to transform a flat of ripe peaches into a dozen jars of peach

jam: “Summer in a jar.”

Carol

Spur

ling

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salami, pastrami and corned beef, confit, smoked fish, pickles, pie fill-ings, cheddar cheese.

What all food preservation methods have in common is their starting point: high quality fresh food. During the height of the har-vest season, it’s easy to find at farm stands, farmers markets, orchards, farms, and if you garden, your own back yard.

Those who are old hands at home food preservation might want to doublecheck if their methods are still considered acceptable practice. During the 1990s a huge amount of research was done on home canning, and many recipes and processing times and techniques were modified to be safer.

Sealing jars by filling them with hot food, put-ting the lids on, and then turning the jars upside down, for instance, is a no-no. Canning tomatoes without added lemon juice or citric acid is also unacceptable.

This doesn’t mean you have to throw out your 1982 edition of the Fannie Farmer Cookbook

– just don’t use it as your guide to home food preservation.

You can pick up a new copy of the Ball Blue Book at almost any hardware or grocery store, call your county Extension office, or download the USDA Complete Guide to Home Canning online.

Carol Spurling is a writer, food enthusiast, and the outreach and membership coordinator at the Moscow Food Co-op. She lives in Moscow and can be reached at [email protected].


making these foods in their own kitchen using Albala and Rosanna Nafziger’s new book, “The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time.” It was published in July by Penguin/Perigee and is now available in bookstores and online.

Here is an excerpt from the book:

“The bacteria that turn cabbage or any vegetable into a pickle are literally everywhere. It is a pity that we think of bacteria as enemies. Sure, there are some that can harm us. Our bodies usually learn to fight these off, unless we are crammed with an-tibiotics, which do the job for us. But most of the bacteria we live with, and of course evolved with, are beneficial for our bodies. That we can even think of ecology as preserving flora and fauna, while

we obliterate bacteria without blinking an eye – in the soil, in the kitchen, on our hands, seems the most remarkable example of speciesism. ... ”

Here is Albala’s recipe for clas-sic sauerkraut:

“Cut white cabbage finely or grate it. I use three small organic cabbages equaling two and a half pounds, which almost fills a quart jar. One large cabbage works fine. Put the cut cabbage in a bowl and add two tablespoons kosher salt and knead by hand for about 10 minutes. Voila, it makes its own luscious brine. You will not need to add any water, or anything else for that matter. Transfer the cabbage to a crock or jar, weigh it down with a plate or ceramic jar lid so everything is submerged, and pop it into the “cellar.” Let it sit for three or four weeks at a cool temperature. You will end up with beautifully sour, crunchy, and piquant sauerkraut…Be sure to taste it often, and when you like it, it’s ready to eat.”

— Carol Spurling

Preservationfrom Page 3

Real Cookingfrom Page 3

These jars of home-canned pears used pears from the author’s front yard. The 2009 crop was much better than previous years

due to the addition of a hive of honeybees in the back yard.

Carol

Spur

ling

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The Palouse Clearwater Environmen-tal Institute has the coolest bike rack in the Pacific Northwest.

And if you disagree, PCEI Executive Director Tom Lamar will

make a believer out of you.“The more I talk about this, the more I think it

could really be the coolest bike rack in the country,” Lamar said.

The straw bale shelter was originally a design project for University of Idaho art and architecture students in 2005. A living roof was completed in conjunction with a hands on workshop in 2006, and local artist Lori Hay has designed rain chains to direct runoff water from its roof as a permanent art fixture for the shelter.

The stuccoed structure and bike racks also feature many bicycle parts as details in the design and along the concrete.

The project is wheelchair accessible and motion sensitive lights are in place to make the shelter as user friendly as possible, he said.

The shelter not only provides a protected space for visitor’s bicycles, but it also serves as a meeting place for many of PCEI’s functions and events, Lamar said.

PCEI was required to have at least 20 parking

Flower power: For more than

a handful of shoppers, a trip to the Moscow Food

Co-op provides the opportunity to be chained to nature.

Quite the spectacle: Clients

of the Palouse Ocularium have

a unique and appropriate place

to park their bicycle.

Dean Hare Daily News

WhEn it comEs to

bikE racks, moscoW

is WEll spokEn for Park and ride

By christina Lords | for NWgoinggreen


Ride and slide: A bike ride to East City Park in Moscow recently became more fun.

spaces for its building, he said. The organization decided to have at least that many spaces for bicycles to encourage visitors, employees and volunteers to bike to the site and set an example for the rest of the community.

More and more, adequate bicycle parking in Moscow is on the forefront of the minds of city planners, community developers and business owners, he said.

“I think more frequently people are starting to say, ‘I can ride a bike that far,’” he said. “People are finding the distance isn’t insurmountable. It only takes me seven minutes to go from downtown to PCEI.”

Providing enough bicycle parking is an important step to get local residents to chose to

ride a bike instead of driving a car to their destination, he said.

“If you make it easy for them, they’re just more likely to do it,” he said.

City of Moscow Parks and Fa-cilities Manager Roger Blanchard said the city is always looking for ways to incorporate bicycle racks into park facilities.

“With Moscow being a bicycle friendly, we’re always looking for more opportunities to put in more bike racks,” he said. “People are always willing to tell us where they need them, ... and we just thought, ‘why not make them fun?’”

Christina Lords can be reached at (208) 882-5561, ext. 301, or by e-mail to [email protected]

Tour de Force: Blue bike racks beckon riders outside Northwest Mutual Insurance in Moscow.

Dean

Hare

phot

os/D

aily N

ews


n B-I-K-E, childrenLocation: East City ParkBicycle capacity: 1-2 per rackRack designer: Nethaniel EalyInstallation: 2010

n BicyclistsLocation: Northwest Mutual FinancialBicycle capacity: 5-10Installation: 2007

n EyeglassesLocation: Palouse OculariumBike capacity: 5-8

n Flowers / A-FramesLocation: Moscow Food Co-opBike capacity: 12-20

n C-O-O-PLocation: Moscow Food Co-opBike capacity: 2Rack designer: Issak Julye and Emmett BreedlovestroutInstallation: 2009

n Bike shelterLocation: PCEIBike capacity: 20-25Rack designers: Issak Julye and Emmett BreedlovestroutInstallation: 2005

The chain gangBike racks of note in the city of Moscow

Wheel base: Plenty of room to park your bike at the palouse Clearwater Environmental Institute.

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Dan Johnson has a big goal when it comes to where the tin cans, card-board boxes and pop bottles go in his city.

The Lewiston Solid Waste Department Manager said if each household recycled one pound of materials a day, the city could boast its goal to salvage 1,800 tons of recyclable items each year.

“We’re not too far below average for cities our size,” Johnson said. “We have pretty good participation. But we’d like our numbers to be higher, absolutely.”

Johnson, along with the Solid Waste Advisory Commission and the Airway Heights, Wash.-based Sunshine Disposal and Recycling Inc. – which serves the city’s roughly 31,000 residents – are poised to increase public education and ease of use to bump recycling participa-tion.

“Our theme is ‘Recycle A Pound, Save Tons,’” Johnson said. “We’ve gotten a lot of mileage out of that.”

The recycling program in Lewiston started in the mid-1990s with bi-weekly curbside pick-up of limited items. As demand increased, Sunshine – a nearly 100-year-old, fourth generation company – secured a contract to provide weekly curbside collection to the Lewiston com-munity in 2007.

The program includes pick-up of everything from a variety of plastics, to gift wrap, cardboard boxes, glass, mixed paper, metals, gift wrap and even yard waste.

Sunshine Manager Marc Torre said the primary objective of recycling is to preserve the Earth’s natural resources and create less waste that ends up in the land-fill. Lewistion residents are doing their part, he said, but added that the process could be even easier in order to increase participation.

Torre said Sunshine recently wrapped up a pilot program to introduce single stream recycling to residents in areas of Nez Perce County.

Single stream – also known “com-

mingled” – is a growing practice in the industry that allows consumers to dispose of their recyclables all together. Paper, metal, plastic and other items can be put into one bin with out any fuss or sorting.

Torre said the company provided a bin to each resident in the area with a list of instructions, and the program was a success. Now Sunshine is negotiating with

the city to kick off a similar pilot program within the city limits.

“Single stream gives you additional capacity, ease of use is better. It typically in-creases the volume diverted

to the landfill,” he said.After collection by Sunshine, Lew-

iston’s recycled items are turned over to Lewis Clark Recyclers, Inc, who often sends them to paper mills, box plants or aluminum can manufacturers to be turned into more products. Some of the recycled items may be worth money, but Torre added that what happens to recycle-ables, and where they go, depends on how saturated the regional and international markets are.

“China was a substantial consumer before the (2008 Beijing) Olympics, but now they don’t want anything,” he said.

“That sent the markets into a freefall … What is recyclable is clearly defined by the marketplace.”

Johnson said the city does not benefit from the buy-back process, as the Lewis-ton pays a flat rate to Sunshine for their services. Residents then pay the city for recycling, which is included with trash collection.

Torres further supports a change to single stream recycling, adding that what’s accepted is continually changing, and Sun-shine doesn’t have the ability to regularly accept new items. His company trucks have limited slots for commodity bins, but with single stream recycling, all the items get dumped into one truck.

“If we can shift to a single stream sys-tem, it allows us the ability … to increase the number of items accepted – even pots and pans,” he said.

Johnson said he’s familiar with the single stream system, but would need to know more about how it would affect the city and its residents before he supports

it fully. He said there have already been hurdles in getting more participation with recycling and points to the city’s low “tip-ping rate” – the cost it takes to dump solid waste into the landfill – which is passed on to customers in the form of less expensive bills. Some people, Johnson said, figure that it doesn’t matter if plastics or glass are dumped into the garbage with the table scraps or sorted out for recycling pick-up.

For now, Lewiston will stick with curb-side recycling pick-up and community education.

Johnson said any decision to switch to single stream would need to be authorized by the Lewiston City Council.

He remains positive that as time goes on and word gets out, more people will be responsible with their waste and help the city reach its recycled tonnage no matter the method.

“We’re trying to find that balance,” Johnson said. “Recycling is one of those programs that takes education, education, education.”


By hillary hamm | for NWgoinggreen

Lewiston works to make recycling easier“We’re not too far

below average for cities our size. We have pretty good participation. But we’d like our numbers to be higher, absolutely. ... Recycling is one of those

programs that takes education, education,

education.”Dan Johnson, manager,

Lewiston Solid Waste Department

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Subaru recognizes that clean vehicles are just one part of a clean environment.

In 2004 Subaru of Indiana Automotive, Inc. became the first automotive assembly plant to achieve “zero-landfill” status. SIA has remained zero landfill since.

To commit to the zero-landfill program, everything used in production is reused or recycled.

Each year, SIA actively recycles 99.3 per-cent of excess steel, plastic, wood, paper, glass and other materials.

The remaining 0.7 percent is shipped to the city of Indianapolis and incinerated to help generate steam.

In 2006, SIA recycled 11,411 tons of scrap steel, 1,537 tons of cardboard and paper, and 963 tons of wood.

That’s equal to conserving 31,040 mature trees, 31,572 cubic yards of land-fill space, 711, 631 gallons of oil, and 10,759,000 gallons of water.

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n In 2004, SIA became the first U.S. manufacturing facility to reach zero landfill status.

n In 2006, SIA was awarded the U.S. EPA’s Gold Achievement Award as a top achiever in the agency’s WasteWise program to reduce waste and improve recycling.

Subaru of Indiana is based in Lafayette, Indiana and produces the Subaru legacy, Outback and Tribeca models.

Ambassador Subaru in Moscow has sold and serviced the complete line of Subaru vehicles for the past 39 years — its inventory includes Partial Zero Emissions Vehicles.

Subaru offers the most fuel efficient All-Wheel Drive vehicle lineup in America.

Since 2003, Subaru has offered Partial Zero Emissions Vehicle (PZEV) certified Legacy, Outback and Forester models for sale anywhere in the U.S. Subaru PZEV vehicles meet California’s Super-Ultra-Low-Emission Vehicle exhaust emission standard. Gasoline vehicles meeting PZEV emissions standards can have even lower emissions than hybrid or alternative fuel vehicles.

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BUILDING Wasankari Construction 2730 Highway 95 South, Moscow (208) 883-4362 [email protected]

COMPOSITE MANUFACTURING Palouse Marble and Granite Mfg. 2470 S. Grand Ave., Pullman(509) 288-1361www.palousemarbleandgranite.com

DOCUMENT DESTRUCTION Lewis Clark Recyclers, Inc. 0335 3rd Street, Lewiston (208) 746-1187 www.lcrecyclers.net

ELECTRICITY GENERATORS Backyard Wind Generators Nolan Heating & Air (888) 445-9421 [email protected]

EVENT RECYCLING Lewis Clark Recyclers, Inc. 0335 3rd Street, Lewiston (208) 746-1187 www.lcrecyclers.net

FOODDissmore’s IGA 1205 N. Grand Ave., Pullman(509) 332-2918

Moscow Food Co-op 121 East 5th Street, Moscow (208) 882-8537 www.moscowfood.coop

Rosauers Supermarkets 322 Thain, Lewiston 411 Main, Moscow www.rosauers.com

IRRIGITION DISTRICTLewiston Orchards Irrigation District 1520 Powers Avenue, Lewiston (208) 746-8235 www.loid.net

RECYCLINGLatah Sanitation / Moscow Recycling 401 N. Jackson St., Moscow(208) 882-0590www.moscowrecycling.com

Lewis Clark Recyclers, Inc. 0335 3rd Street, Lewiston (208) 746-1187 www.lcrecyclers.net

Pacific Steel & Recyling 604 12th Street N, Lewiston (208) 743-2181 || (888) 455-3598www.pacific-recycling.com

TOYS Hodgins Drug & Hobby 307 South Main, Moscow (208) 882-5536 Serving the Palouse for over 119 years

THRIFT STORES The Habitat ReStore1633 G. St., Lewiston(208) 743-1300www.lewisclarkhabitat.org

WINDOWS Highland Glass1337 Highland Avenue, Clarkston(509) 758-8391

Moscow Glass & Awning 1018 South Jefferson, Moscow (208) 883-1850 www.moscowglassandawning.com

Green directoryYour sourcE for sustainablE idEas, rEsourcEs

Be a part of NWgoinggreenTo market your business or service in the next edition, or to inquire about our other green offerings, call (208) 882-5561, ext. 227.

Do Your Part – Water Smart

Visit www.loid.net for additional water conservation tips.

274657G5-10

Water Conservation is a big deal and every drop counts. Remember these fi ve water saving tips:

1. Raise the mower blade. Tall grass encourages deep roots and shades the soil.

2. Mulch like crazy. Mulch helps prevent weeds and holds in moisture.

3. Install a drip irrigation system, it’s an easy project and the benefi ts are endless.

4. Don’t water when it is HOT. Early morning watering is the best.

5. Water only the things that grow. Nothing looks more wasteful than water running down the street.

AMBASSADOR AUTO MOSCOW

Ruggedness, versatility and a low impact on the environment have long made Subaru vehicles the choice of drivers who want to enjoy the beauty of the natural world. By reducing pollutants during the production process and creating effi cient, low-emission vehicles, Subaru works to protect that beauty and the earth we all share.

ambassadorS U B A R U

525 W. 3rd • Moscow, Idaho

[email protected]

882-27221-800-422-0297

2010 SUBARU

FORESTER2.5x

• Symmetrical All-Wheel Drive• The most award-winning small SUV5

• 2010 IIHS Top Safety Pick• 27 mpg (hwy)4

VALUE PRICE$20,684 AS LOW AS

2.9% APRUP TO 72 MO OAC

AMBASSADOR SUBARU MOSCOW

(AFA) S10108


James ToyotaGoes Green!!

Toyota Camry

Toyota Highlander

Toyota Prius

3 Hybrid Models to Choose!

Drive away in a new Toyota Hybrid Prius,Camry or Highlander today!!

On the Moscow Pullman Hwy509-872-3600

www.jamestoyota.com

Welcome to50 MPG Rating.

275660G5-10

green tab july

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