Green Options » Harvesting

Greywater Guerillas Make Rainwater Harvesting Easy

Rhonda Winter — Thu, 22 Jan 2009 08:53:42 +0000

As another year of devastating drought stretches out before us here in California, saving our rainwater has never been more crucial. Greywater systems can take many forms, and now learning how to create your own rain barrel system has never been easier.

Greywater Guerilla Laura Allen demonstrates how to create your own water catchment system utilizing several recycled maraschino cherry containers

Last Saturday my husband Peter and I rode our bicycles to Visitacion Valley to take a workshop on rainwater harvesting given by the Greywater Guerrillas, a collaborative group of teachers, designers, builders, and artists who educate and empower people to build sustainable water culture and infrastructure.

Increasing Water Security with Rainwater Catchment

The Dave Room — Sun, 23 Mar 2008 21:24:48 +0000

By Dave Room and Ingrid Severson, Bay Localize

Rainwater catchment is an ancient practice used widely around the globe to harvest and store rainwater for human consumption and irrigation. Dating as far back as 4,000 B.C., it is now commonly used in Australia, New Zealand, parts of Europe, Japan, India, Sri Lanka and Thailand as well as the Caribbean, Central and South America.

With more than 250,000 practitioners in the U.S. alone, rainwater catchment is experiencing a revival in parts of North America including Alaska, Washington, Oregon, and Canada. Hawaii, North Carolina and the more dry regions of New Mexico, Arizona and Texas already boast government incentive programs. Although maintaining water supplies for increasing population demands is one of the California’s biggest challenges, the Golden state does not have government-backed, financial incentives for rainwater catchment.

photo credit: Rumsey Engineers

Tomato Seedlings Warm Up Winter

Meredith Melnick — Mon, 10 Mar 2008 06:41:00 +0000

Particularly in August, I feel a sort of tomato delirium. I love biting through the slightly resistant outer flesh towards the tart, slippery reward of the inner gel sacs. I make salads and sauces and jellies, bruschetta and gazpacho and homemade catsup. I even make cocktails from the stuff! I probably average a three-tomato a day habit.

Last spring was my great farmer’s market awakening. Up until that point, I shopped mainly in mom and pop grocers and corner delis. Now, having entered the warmth and luxury of the green market universe, I cannot imagine shopping anywhere else. This has meant a reduction in the produce that I eat, as the realities of a frigid Zone 5 (with some local farms in Zone 4!) set in. I eat a lot of root vegetables and more canned preserves than is good for anyone’s glucose levels.