“The HDVG system grows plants in closely spaced pockets on clear, vertical panels that are moving on an overhead conveyor system. The system is designed to provide maximum sunlight and precisely correct nutrients to each plant. Ultraviolet light and filter systems exclude the need for herbicides and pesticides. Sophisticated control systems gain optimum growth performance through the correct misting of nutrients, the accurate balancing of PH and the delivery of the correct amount of heat, light and water“.

If you haven’t seen one of the many news stories on TV about Glenn’s system, you can visit the Valcent site and watch a video with Glenn on the High Density Vertical Growth System.

1

Rank of shrimp in popularity among all types of seafood Americans eat

4.4

Pounds of shrimp the average American consumed in 2006

10%

Share of shrimp sold in the U.S. that comes from the Southeast U.S. (Gulf of Mexico and Atlantic Ocean), where fisheries and farms are held to stricter standards

90%

Share of shrimp sold in the U.S. that comes largely from Southeast Asia and Latin America, where environmental regulations are sometimes lax and often not enforced

As environmental stewards, we're used to taking the path less traveled to make a difference: pulling out the canvas bag in the check-out aisle, installing solar thermal panels on our roof, driving a hybrid before they became hip in Hollywood. Same theory works for food: by embracing new seasonal flavors, harking back to a more agrarian, land-based diet that evolves with the seasons, we eat nutritionally-dense foods that readily grow locally.

Fall ushers in the perfect time of year to explore some of these unusual vegetables as they tend to be hardy crops that grow well past the first frost, and will still appear at farmers' markets. Root crops such as rutabagas and turnips formed winter diet staples for centuries. In fact, rutabagas were among the first vegetables planted by colonists in America when they began farming, as the large and strong rutabaga roots helped break up poor soil. Some tips on experimenting with some unusual produce offerings:

King Corn focuses on co-producers Ian Cheney and Curt Ellis as they move to Iowa, rent an plot of farmland, and attempt to grow an acre of corn using typical industrial methods: genetically modified seeds, nitrogen fertilizers, powerful herbicides, and government subsidies. They show us exactly how industrial corn production works today, from seed to table, in the convoluted journey of a commodity. From Ian and Curt's one acre, they harvest enough corn to make 57,348 sodas, 3,894 burgers, or 6,726 boxes of cornflakes. And yes, corn is a major ingredient in all of those foods.

For those of us trying to eat both healthy and earth-friendly, stereotypical "processed" food can be a double-edged sword: we may not want the additives, the packaging, the lack of nutrition, but we're still lured by the fact that we crave easy-to-serve-up comfort food like mac and cheese or pizza. Instead of trying to rationalize your guilty purchases with "it was on sale," or "this is the only stuff my kids will eat," think out of the expected blue box and take an un-processed approach to processed food. Some tips to get started:

• Focus on your favorite. What's the processed food you eat the most? Focus on creating healthy alternatives to that one dish. For us, mac and cheese motivated our out-of-the-Kraft box thinking as Liam kept requesting it on a daily basis. That is what led to our recipe below, now in our cookbook, Edible Earth: Savoring the Good Life with Vegetarian Recipes from Inn Serendipity. Surprisingly, healthy unprocessed alternatives to processed foods are simple to make and don't have nearly the long ingredient list as you'll find on the back of the blue box — and you can identify all of them.

Interested in diversifying your seasonal diet? Give leeks a try for the following reasons:

• Mild, sweet flavor. Classified as alliums, leeks prove to be the milder, sweeter version of their more popular poignant counterparts, garlic and onions. A delicate, graceful vegetable with broad, flat green leaves around a contrasting white base, leeks produce a pleasing aroma and sweeten as they cook. Trying using leeks wherever you typically use onions and notice the subtle flavor changes. Experiment with adding cooked leeks to mashed potatoes or lightly sauté chopped leeks alone or with another sautéed vegetable

Kudos to Edutopia; this issue ain't no puff piece. Every teacher looking to go green, or those already greening their classroom, can find something of use to them in this jam-packed issue. The editor's note in the issue is penned by guest editor Bill McKibben of Step It Up fame, who skillfully explains why all teachers should and can incorporate sustainability into their curriculum.

Edutopia listens to McKibben's advice by provided several ideas for sustainability lesson plans and projects for all ages. Not only are there many useful ideas in the magazine, but there are more on the magazine's website. There are also tips for teachers, by teachers, about how to green up their own classroom practices: some helpful, some fairly obvious.

It would appear that I am not alone in my passion for the heavenly food. Hundreds of people attended the Chocolate Show here in Paris this weekend. They went to watch the experts prepare chocolate delicacies, to hear lectures on the latest in chocolate-making machinery, or to see the latest chocolate-inspired fashion. But most of all they went to sample an astounding variety of the fine food. Although they did not steal the show, organic and Fair Trade chocolate featured prominently throughout the weekend.

I spoke to Emilie Guerin, a member of Ethiquable, a French Fair Trade company that has a partnership with a cooperative of cocoa producers in the Dominican Republic. Ethiquable, a combination of the words "éthique" and "équitable," French for ethical and fair, was founded in 2003. "Four years ago we started with 8 products," Emilie said. "Now we have 120." They began with coffee and now work with a range of products from orange juice to rice, and, of course, chocolate. But their goals remain the same from one foodstuff to the next: Ethiquable is dedicated to ensuring Fair Trade with farmers in the developing world and respect for the environment.

Recent energy policies, combined with pre-existing crop subsidies, tax policies, global market conditions and trade barriers all provide economic incentives for conversion of retired and other cropland to corn production for use in ethanol production. Such conversions could lead to corn production on an additional 16 million acres...

The Dead Zone, an area in which there isn't enough dissolved oxygen to support aquatic life, has been measured in the Gulf of Mexico since 1985. It's caused by agricultural runoff overenriching the waters at the end of the Mississippi River - the downstream effect of millions of acres of intensely fertilized crops. Nitrogen and phosphorous, intended for corn but ending up in the river, make their way to the Gulf causing excessive phytoplankton production. In the process, all available oxygen is used up (hypoxia), and marine life has to move out or suffocate.

It turns out that the greater Mississippi-Atchafalaya River Basin (MARB) drains a grand total of 40% of the contiguous United States. The cumulative effect of all this runnoff creates a Dead Zone approximatly 20,500 sq. km. - roughly the size of the state of New Jersey.

To address this issue, the Science Advisory board recommends a 45% reduction in nitrogen and phosphorous fluxes from farmland. Unfortunately, recent trends pushing corn-based biofuels are not exactly aligned with this strategy:

When it's apple season here in New York and the green markets are overflowing, for a store to ship in apples from Washington State or New Zealand burns fuel for no good reason. Local food is fresher, tastes better, and supports the community. And locally produced food often results in lower greenhouse gas emissions - but not always. The greenhouse gas calculation is complicated, and you can't assume that if a crop is produced locally, greenhouse gas emissions are lower.

For starters, the term "food mile" is itself problematic. A mile travelled by a large truck full of groceries is not the same as a mile travelled by a mini-van carrying a crate of carrots. A report published by DEFRA [PDF], Britain's environment and farming ministry, says it's more useful to think in terms of "food-vehicle miles" (the miles travelled by vehicles carrying food) and food-tonne miles (which considers the tonnage being carried).

The DEFRA report contains several counterintuitive findings:

For most parts of the country living in four-season climates, these last weeks of October mark the final farmers' markets of the year. For the local, seasonal food groupies, this marks a bittersweet time, reminiscent of the last days of summer camp: while we promise to see each other next year, we desperately hug each other for a long goodbye, trying to hang to the fleeting magic of summer.

So rather than mourn over the loss of fresh abundance, celebrate the Fall abundance and stock up on autumn produce. If carefully stored, these goodies can tide you over into the new year — when Spring asparagus and spinach greens will be abundant once again.

Some tips on celebrating the last farmers' market:

The process of producing agrichar uses low-temperature burning (called pyrolization) to break down the plant materials and produce two products, syngas and char. Syngas is mostly carbon monoxide and hydrogen, and can be used as a fuel for electrical production. (Wood gas, which is very similar to syngas, has widely used in the past for lighting, heating, and as a fuel for internal combustion engines.) The char turns out to be a good soil amendment that helps fertilize the soil. More importantly, the carbon that has been captured in the char breaks down very slowly so it remains sequestered for a long period of time.

"[B]urn biomass (preferably agricultural waste) in a special way that pyrolisizes it, breaking down long hydrocarbon chains like cellulose into shorter, simpler molecules. These simpler molecules are more easily broken down by microbes and plants as food, and bond more easily with key nutrients like nitrogen and phosphorus. This is what makes terra preta such good fertilizer. Because terra preta locks so much carbon in the soil, it's also a form of carbon sequestration that doesn't involve bizarre heroics like pumping CO2 down old mine shafts."

What's unique about the vocabulary-building game at Freerice.com — and the reason we think you should give it a gander — is that as you play you’re donating rice to feed hungry people through international aid agencies. A sister site of Poverty.com, Freerice.com is a fun way to help humanity while you improve your language prowess.

It's the perfect scheme: hook students and aspiring socialites on a vocabulary-building game so captivating that advertisers will pay big bucks to market on the site, then use the marketing profits to feed hungry people around the world through international aid agencies. Excellent…

Potluck gatherings

Here are some tips on what to do when the host says "bring a dish to pass":

• Non-cooks think fresh. Don’t panic if you're not a cook. Instead, think of yourself as the fresh and seasonal produce provider. A simple bowl of fresh, plain produce – from apples to baby carrots – adds a nice touch to any buffet. This strategy also works well if you're riding a bike or taking public transportation to a potluck: fresh and raw food are easier to transport.
• Educate on ingredients. Add a note card by your dish explaining where your ingredients came from. This not only helps guests with food allergies, but it educates on sources of local food sources. "Easy Oat Apple Pie" takes on deeper flavor and meaning when folks know the apples came from Turkey Ridge Organic Apple Orchard in Gays Mills, Wisconsin (which just happens to be cooperatively run), and the butter from Organic Valley Family of Farms, another cooperatively run, farmer-owned business based in Wisconsin.

Editor's note: We're pleased to welcome Sarah Lozanova to the Green Options writing team. A native of Chicago, Sarah holds an MBA in Sustainable Management from the Presidio School of Management, and also writes for Worldchanging Chicago. Along with fellow Windy City resident Jason Phillip, she'll be covering green issues in Chicago, as well as the broader Midwest.

The average bite of food on our dinner plates tonight has traveled more than 1500 miles from where it was cultivated. This was not true, however, from September 10-16 for participants of the Chicago-based Localvore Challenge, who only ate foods grown in their region. The event sponsor, the Green City Market, created a list of restaurants that serve meals that are localvore-friendly and a blog site for support from fellow localvores. In addition to reducing their carbon footprint, many participants likely gained awareness of where their food comes from. Such a challenge did limit the food choices that were available to them, as they were not able to snack on mangos and sip on Chilean wine.

The United States imports food from more than 130 countries. The quantity of food has been increasing annually by about 15% since 1991, according to the FDA. Even though Illinois is covered largely by farms, it is estimated that the state imports more than 90% of its food. Corn and soybeans are the most widely grown crops in the state, but the majority of these harvests are not consumed by humans. For example, more than 80% of the corn grown in this country is used for cattle feed, while 1/6 of Illinois corn is utilized for ethanol production. Roughly 80% of the corn and soybeans grown in Illinois are genetically modified. Illinois is built on fertile farmland that is among the richest in the world thanks to glaciers, yet this natural resource is increasingly being developed and covered by concrete. Unfortunately, the rich Illinois soils rarely benefit the inhabitants of Illinois directly, as little of their food is cultivated here.

Personally, I think fake meat is just that — fake. It's not a substitute for the real thing, but I do enjoy them. And I don't need it in every meal — I love a fat plate of well-prepared in-season veggies, and I rely on the versatility of pasta for many of my meals. In fact, I only use protein alternatives once or twice a week because they are more processed (and more expensive) than I would like (save the versatile tofu). Some aren't even suitable for vegans. But, I've found several "fake" meats that I whole-heartedly endorse on their own as lower-fat, lower-cholesterol, lower-calorie protein options, and some are good enough that my meat-loving husband doesn't mind their presence.

While potlucks are inherently a simple concept, in our ten years of hosting such gatherings on our Wisconsin farm, we've realized that a dash of thoughtful planning can green the event and make it educational fun through food for everyone. Here are some thought-starters:

• Create a seasonal food theme. Give guests a general menu theme like "savoring the local flavors of the season." With food on average racking 1,500 frequent flyer miles from growing field to our plate, eating local and seasonal saves fossil fuel. If you have culinary friends up for a challenge, host a seasonal theme in the dead of winter and get creative with root crops such as rutabaga, turnips and potatoes.
• Ditch the disposables. Environmental issues aside, who wants to eat a plate of delicious food off a floppy disposable plate? Don't have enough serving ware? One trip to your local Goodwill store will garner a load of inexpensive plates, silverware and cups for years of gatherings to come. The more mismatched the set, the more character.

Adana is the nation’s fourth largest city and the centre for the Turkish cotton and textile industries. In this case the American cotton is sent to a factory where it is spun and used to make towels. Great attention is paid to ensure high quality, oh-so-soft and fluffy towels to attract the Turkish shopper... or rather, the American shopper. The towels are packaged and sent to the United States on another container ship. This is crazy!

There are of course the energy and CO2 emissions involved in this to and from tango across the ocean. But even if we put aside such issues in the name of international trade, it cannot be denied that the system is absurd, especially given the fact that Turkey is one of the top ten cotton producers in the world.

The Weather Makers

The Future of Nature: Writing on a Human Ecology from Orion Magazine (Milkweed Editions, $18.00), just might be that book. A collection of thought-provoking essays selected and introduced by Barry Lopez, The Future of Nature includes writings by such heavy-hitters as Wendell Berry, Bill McKibben, and Derrick Jensen, all originally published in Orion, the seminal magazine covering the intersection of culture, nature, and the environment.