Green Options

While we selected one of the best-selling residential wind turbines in the US, a 10kW (kilowatt) rated machine built in Norman, Oklahoma by Bergey Windpower Co., there’s still wear and tear common among any machines, especially those that have to stand up to the increasingly severe storms and harsh four seasons in Wisconsin. Now the nation’s leading small wind turbine manufacturer with installations in all fifty states and 100 countries, Bergey Windpower Co. manufactured our entire 10kW Bergey GridTek system that includes our generator and inverter system components.  But parts still wear out; items need replacing.

We installed our grid-tied 10kW Bergey Excel in May, 2003, and — other than a blade switch-out in 2005 to boost production (which it did by more than 30 percent) — we’ve encountered no mechanical or electronic failures or issues. It’s a testament to how reliable some of the wind turbines and inverters have become. Since its installation, we’ve already generated over 48,000 kWhs (kilowatt hours) of renewable energy, presently averaging about 10,000 kWhs/year. Yep, our utility, Alliant Energy, then buys our surplus electricity back from us (it amounts to about $400 a year). According to calculations at Bergey Windpower Co., our 10 kW Bergey GridTek system will offset approximately 1.2 tons of air pollutants and 250 tons of greenhouse gases over its 30-year operating life.

This past September, we hired Kettle View Renewable Energy LLC to complete the replacement of leading-edge tape on each of the blades, tape which was pealing back or slid off altogether. The leading-edge tape helps protect the perfectly balanced fiber reinforced plastic blades — offering about twice the strength of low carbon steel. These Bergey Excel blades have a swept area diameter of 23 feet. Kettle View Renewable Energy, LLC is one of the hundreds of new companies that have started to meet the growing need of servicing renewable energy systems, completing renewable energy site assessments, grant writing and system installations.

We cranked up the woodstove for the first time this season last night at Inn Serendipity. The cool, fall nighttime breezes have arrived here in Wisconsin, and that means just one thing: time for hot cocoa. But not just any hot cocoa. When my husband, John Ivanko, and I moved from Chicago apartments to our Wisconsin farm, we traded convenience for countryside. No more quick runs to the mini mart store at the end of the urban block for a missing ingredient. . With civilization now a fifteen-minute drive away, I’ve learned the art of self-sufficiency by creatively making store bought mixes with pantry ingredients.

Hot cocoa serves up a good example of how making your own mixes from pantry staples deliver benefits on multiple fronts:

If life’s a journey, Journey Inn — an eco-inn and retreat that’s designed with nature completely in mind, spirit and body – serves as a guide.

Located in Maiden Rock, Wisconsin, about an hour from St. Paul-Minneapolis, this Travel Green Wisconsin and Green Routes certified enterprise launched by John Huffaker and Charlene Torchia in 2006 artistically crafts a peaceful refuge to enhance our experiences with nature and allow our inner beings to breathe. Journey Inn is part restoration enterprise and part center for recreating our human soul in more meaningful ways.

I had the opportunity to stay at Journey Inn for a couple days this past September with my family, since we prefer ecotravel-oriented accommodation options. We hiked some of the abundant hiking trails on their sixty-six acre property that includes a spectacularly restored prairie and garden labyrinth. We sipped tea while relaxing in their gardens. We even shared a few of our cucumbers and tomatoes from Inn Serendipity with a couple celebrating their honeymoon there.

Apple harvest time arrives at the best and worst time on our Wisconsin farm and B&B, Inn Serendipity. As four bushels of apples sit on my front porch, I’m reminded of all those right reasons: the crisp flavor of fresh apples, appreciation of the harvest bounty and the tempting aroma of a pie baking in the oven.

Apple pies baking in the oven. That’s where I remember the “worst of time” mantra: apple season, like everything else on the farm this time of year, arrives during that crazy-busy, over-abundant time of year called “fall.” The final bounty of garden booty needs harvesting, along with a mile-long laundry list of farm chores that need wrapping up before the winter winds start to blow. Not ideal timing to be in the kitchen rolling piecrust. Actually, I can’t even see my counter top to roll a crust this time of year, as it is overloaded with tomatoes, zucchini and everything else in need of processing.

But don’t think this chaos of fall causes me to give up on pie making. The secret? Simplify the process. Our Inn Serendipity house favorite from our Edible Earth cookbook, Oat Apple Pie, serves up a good example of super simple pie making, as it doesn’t call for a rolled piecrust. Rather, the crust is pressed oatmeal dough, kind of like apples wrapped in a big, chewy oatmeal cookie. By rethinking the traditional pie model, you now have both cookies and pie wafting from the oven. Priceless.

Here’s the recipe, made from basic ingredients you probably have in your pantry right now. I easily adapt this for vegan B&B guests by substituting vegan margarine for the butter. This is also a great recipe for beginning pie-makers (and folks like myself with produce piling up on the counter) as there is no rolled crust.

Millions of Americans are declaring financial sustainability, even if they don’t exactly call it that. After all, we can’t borrow our way out of debt.

We’re paying down or paying off credit cards. We’re getting rid of our mortgage or putting an extra payment toward the principal balance (which has huge cost savings advantages). Or we’re practicing other frugality rules. According to data from the Federal Reserve, the amount Americans owe on consumer loans and credit cards plummeted $21.6 billion in July of 2009 – the largest monthly drop in consumer debt since the Federal Reserve started to track it in 1943. The “cash for clunkers” will, no doubt, alter the outcomes for August and September, but the trend continues to be less appetite for debt, not more.

People are working to get the bankers out of our lives, demanding that we become someone other than a “consumer.” So while the Federal government continues to re-affirm their “wise” decisions to bailout bankers and big finance, Americans are choosing to fire their credit card companies and break their “death pledge” (aka mortgage) by paying it off early. Of course, there are also many Americans who are in so far over their heads that unfortunately, personal bankruptcy and home foreclosure are the only remedy.

I am, however, focusing on those who thrive in abundance, simplicity and sustainability when it comes to community, lifestyle and, yes, financial intelligence. As my wife and I write about in ECOpreneuring, you cannot have ecological sustainability without a large degree of social and economic equity. The ECOnomy is not about “free trade” but fair trade; it’s about commerce that restores the planet, not destroys it or exploits people.

You can join these financial freedom-seekers too, by practicing financial sustainability. As most of us intuitively recognize, the best things in life are free (or close to it).

Summer brings out life’s busy side for all of us, from garden duties to a packed outdoor agenda to sunny social gatherings. But don’t solely blame our modern lifestyle for the jammed summer schedule. Living a busy, abundant lifestyle during the warmer months is completely in flow with living seasonally; the key right now is to recognize and embrace the signs of fall and slow things down.

“Summer signifies a time of high energy, spending time in the outdoors and strong creative and social output,” explains Charlene Torchia, co-owner of Journey Inn, a green bed and breakfast in west central Wisconsin where she and her husband, John Huffaker, lead workshops helping folks connect with seasonal living. “Fall ushers in a time of slowing down, building our energy reserves, reflection and renewal.”

Our food choices play an important role in embracing this seasonal lifestyle. “Eating local and fresh directly connects you with the season,” explains Torchia. “In the peak of summer, our menus focus on raw, fresh items like salad greens or outdoor grilling. The fall crops naturally bring our cooking indoors, with soups and stews simmering on the stove.”

But in today’s 24/7 world, such natural, seasonal transitions can often be neglected. Between the busy, advertising-hyped “back to school” season and the bustle of the holidays around the corner, our fall schedules are often no different than the peak of summer. Here are some tips from Journey Inn to embrace the autumn season and savor the inspiration of fall:

1. Show Gratitude
“Draw inspiration from this harvest time of year and express gratitude, especially for the abundance of food and flavors we’ve enjoyed all summer long,” suggests Torchia.

As millions of Americans are finding themselves waking up with less disposable income, fewer job prospects, less income thanks for forced furloughs or lost value in their 401(k)s, some are rediscovering the joys of growing our own food, sharing picnics with others in our community, going for hikes in the woods, or spending more time with our family. Instead of working at a job they hate, they’re starting their own enterprise that makes the world a better place.

As it turns out, a new version of happiness is emerging based on relationships and connections to each other and nature, not all the goods found at the Mall. Many of us are choosing to live and work in a world where the economists (who presently dominate the national economy and national discourse) don’t matter.

The authoritative new book from Cecile Andrews and Wanda Urbanska, Less is More: Embracing simplicity for a healthy planet, a caring economy and lasting happiness (New Society, 2009), is just the right tonic for these topsy-turvy times. Side-step stress, don’t give into your fear, and thrive, instead, in a world of abundance where freedom and cooperation still reign.

My wife and I had a chance to peek at the advance galley of Less is More before it went to print and found Andrews and Urbanska masterful both in their prose and their ability to bring together an eclectic array of writers, thinkers and sustainability advocates who live in ways that echo what they write about.

Less is More is divided into three parts — simplicity defined, solutions, and policies — each containing short essays, analysis and inspiration from some of the leading sustainability, simplicity and community thinkers and doers. From Sarah Susanka discussing clutter and Robyn Griggs Lawrence’ tome on wabi-sabi time to Juliet Schor’s exploration of a carbon-friendly economy and David Korten’s treatise on caring and connecting, a diverse array of perspectives woven throughout Less is More illuminate why there’s greater freedom in having enough rather than always striving to have more and more. Writes essayist David Wann: “According to surveys taken by the US National Science Foundation for the past 30 years, even with the steady increases in income, our level of overall happiness has actually tapered off.” So what’s the economy for anyway, to support a bigger government or make a few really rich people richer?

Pear pie. Pear ginger muffins. Pear cordials made from fruit, sugar and vodka. Pears canned in sugar syrup. Pear jam.

When my senior neighbor Mary calls me every year at the end of August with her annual message of “The tree is ripe – come pick,” I turn into the Bubba Gump of pears, gratefully using the four bushels of pears I harvest off her abundant backyard tree.

As the country whines about escalating food prices, there’s often rotten apples falling from some tree near you. Or pears, plums – name your fruit. You know the tree I’m talking about – the one you pass by every day in someone’s yard that is practically falling over with ripe fruit and you think to yourself, “Someone needs to do something with that.” How true – and that “someone” is you.

Talk about an organic homerun: By connecting with and harvesting a local fruit tree, you not only garner more organic, fresh, local fruit booty than you know what to do with – and put something to use that would otherwise have gone to waste. You build community by connecting with others. We’re talking community at its core, most sustainable essence, sharing abundance with others, relishing the gifts of the land.

Step up to the plate – or bushel – and tap into these unwanted fruit on trees in backyards across the nation that could be making the world a better place through more pie – or jam or cobblers or muffins – you get the picture. Here are three tips for foraging a fruit tree near you:

According to Richard Florida in his latest book, Who’s Your City?, the average American moves every seven years. “More than 40 million people relocate each year; 15 million make significant moves of more than 50 or 100 miles,” writes Florida. That’s a lot of carboard boxes, time and energy.

The implications for such a footloose society is further complicated by a staggering statistic: a roughly 50 percent divorce rate nationally, leading to multiple homes for what was once a single family home. Of course, second home ownership was also on the rise before the financial meltdown, increasing by 22 percent between 1995 and 2005, according to the Harvard University’s Joint Center on Housing Studies. Now we have two (or more) homes (to fill with stuff) only to later sell them, on average, every seven years.

Then when we age, we’re left with the quagmire of what to do with all our accumulated stuff. The solution for many, of course, is to jam it into self-storage lockers. Over the past two decades, self-storage has emerged as a $20 billion industry and comprises over 52,000 facilities, according to the Self Storage Association. In California, many people park their vehicles in their driveway or on the street not because of their famously great weather (no city snow removal), but because their garages are packed full of more stuff.

Florida points out that there are several key trends emerging:

Two things peak like clockwork every August on our Wisconsin farm: Both the tomato harvest and the flow of guests at our B&B, Inn Serendipity, hit their peak. A time of rich abundance sprinkled with managed chaos, everything dances wildly amidst summer seasonal flow.

Which means I’ll gladly embrace any way I can simplify life right now, particularly when it comes to serving that morning meal daily to our B&B guests. Here’s a serving of our favorite tips and ideas for hosting a summer breakfast of your own, showcasing the abundant local, fresh flavors of the season and featuring our house recipe favorite: Fresh Tomato Breakfast Pie.

1. Prep the Night Before

This Fresh Tomato Breakfast Pie recipe serves up a great example of my ideal B&B recipe: Looks and tastes much more complex than it is. My morning B&B routine is a whole lot simpler if I can prep and organize my dishes the night before and just cook them fresh before serving. This recipe works well for that: Make and bake the crusts the night before. Chop and prep the tomatoes and other ingredients, then just assemble the pie in the morning and bake.

We’ve all heard of The Story of Stuff. But The Story of Sustainability?

This past weekend, we had the pleasure of hosting Dennis Paige, founder of Swiftdeer-Paige, at Inn Serendipity to share a program on storytelling with our community of friends and family. Awarded the 2008 Grassroots Conservation Leadership Award from the Audubon-Chicago Region and the Chicago Wilderness Habitat Project, Paige has been entertaining and teaching thousands of people about the most pressing ecological issues of our times while inspiring a more balanced relationship with the web of life through the craft of storytelling. He’s been at it since 1989.

Paige’s hour-long program was a reminder of how far we still need to go on our journey of creating a “Story of Sustainability” that most American’s can embrace, not just a few. Obviously, the present American story of never-ending growth, executive bonuses, consumer-based economy, and more jobs is not compatible with the long term sustainability of a finite planet – especially if you recognize that despite our technological know-how, two thirds of the planet’s human inhabitants still cannot drink a glass of safe water, for example.

Elements of a Great Story

According to Paige, the elements of a great story are imagination, believability and content. Our group of local friends, bed & breakfast guests and family members circled around Paige as he orchestrated various activities to help our group, who ranged in ages from 4 to 80, become better storytellers and understand this ancient art and craft of storytelling. In terms of the content, it’s all about the problem, resolution and moral of the story.