Green Options

Well, it has been a long time coming, but the US is finally putting some money into high-speed rail (HSR)!

Obama put a strong focus on this in his State of the Union speech last night — “From the first railroads to the interstate highway system, our nation has always been built to compete. There’s no reason Europe or China should have the fastest trains…. Tomorrow, I’ll visit Tampa, Florida, where workers will soon break ground on a new high-speed railroad funded by the Recovery Act. There are projects like that all across this country that will create jobs and help our nation move goods, services, and information.”

Now, the White House has just announced the 12 rail lines that will receive billions of dollars for HSR in the very near future. If these HSR projects come to fruition, the US may finally be level with Europe and China.

Will this be the start we need to transform our transportation system in the US?

Even as more states put e-waste laws into effect, a legal challenge to New York City’s law is raising issues about their future.  E-waste laws are just one example of a growing U.S. movement toward extended producer responsibility (EPR). Nineteen states and New York City have passed electronics EPR laws that require electronics manufactures to pay for and facilitate collection and recycling of their products at the end of consumer use.

But the Consumers Electronic Association (CEA) and the Information Technology Industry Council (ITIC) have sued to block New York City’s law because of a feature requiring door-to-door collection of the waste products. Manufacturers must provide such an option for city residents disposing of electronic devices heavier than 15 pounds.

The Common Barn Owl is not so common in Midwestern states where it’s considered vulnerable. A recent surprise appearance in Wisconsin highlighted the species’ fragile status in the region.

A raptor listed as an endangered or threatened species in seven Midwestern states made a rare appearance in Wisconsin late in 2009.  The ailing barn owl, which couldn’t fly or stand when rescued in Mequon, is being rehabilitated in the Pine View Wildlife Rehabilitation Center in Fredonia.

Although once abundant in the Midwest — and relatively plentiful globally — the common barn owl has plummeted in population in the seven states since the early 1960s.  A combination of habitat loss from farmland development and the past use of toxic pesticides has depressed barn owl numbers in the region.  Barn owls are more susceptible than other owl species to pesticides, although most of the problem chemicals affecting them are no longer in use.

Transit use boomed from 2006-2008, but not in traditionally transit-friendly areas. This shows hope for more transit use in traditionally car-oriented places in the US in the future.

An analysis of the most recent transit use data from the U.S. Census Bureau shows that transit use grew by up to 47% in major metropolitan areas in the U.S. from 2006-2008, with several metro regions in the South and West growing by more than 10%.

The South and West, being more dominated by automobile-oriented development and auto use, have historically struggled to get significant transit ridership. However, the top ten cities with the highest recent increase in ridership include several metro areas in the South and West, including Charlotte, NC (47%), Riverside-San Bernardino-Ontario, CA (26.7%), Pheonix-Mesa-Scottsdale, AZ (23.6%), San Antonio, TX (15.1%) and others. This seems to shine a light of hope on increased transit use in the southern and western U.S. in the future.

First, however, why are we seeing a boom in these places?

The state of Wisconsin has long served as the national focal point of all things dairy.  However, Wisconsin is also the epicenter of another American food culture niche, and that is alcohol.

My oh my, do people in Wisconsin love to drink. I live the capitol city of Madison and, at least once every weekend, I see snapshot of that state-bred love, either through an embarrassingly sloshed University of Wisconsin undergraduate or a too-tipsy townie. When I found out the actual statistics— that Wisconsin has the highest percentage of drinkers in the population and that, person for person, the state has three times more taverns than anywhere else in the country—I hardly blinked.

Still, I’ll admit that sometimes I find Madison’s hyper-boozing culture to be intimidating. At a lot of college parties, my three-drink limit is everyone else’s warm-up drill, and I’ve met more than a few Badgers whose Thirsty Thursday extends through Wednesday night. However, I’ve never tried to keep up with the crowd. I’m sure some of my peers think it’s lame that my personal bar time is midnight, and not two a.m., but I bet I look a lot cooler the next morning when I haven’t succumbed to their same fate: the head-stinging, stomach-churning, regret-inducing experience that is the hangover.

For my edition of the learning to cook Blog, I am going to start with something super simple:  Grilled cheese sandwiches, one the key staple foods of a child growing up in the Midwest.

But these culinary treats should not just be for moms and kids.  Playing around with the recipe some can turn this classic into a work of art, and I would like to show you how.

(Photo taken by Dan Tentler)

Now this is not the first time the guilty pleasures of grilled cheese have been toted on this site.  Kelly Best-Oliver spells out her enjoyment of grilled cheese and tomatoe shallot soup.  Robin Shreeves also encourages grilled cheese and tomato soup in her Thrifty Thursday Blog from September 2008.

However, both these Blogs do not improve the process of making grilled cheese to improve taste.  I like to think that Grilled Cheese sandwiches can be a real meal, an almost delicacy if you will.  That is where I, Jason Karnosky–the working food journalist come in.

One year ago the French company Alstom began a year-long US test of capturing CO2 from the water+carbon-dioxide mix created using their chilled-ammonia technology, in the smokestack of the Pleasant Prairie Power Plant in Wisconsin.

This week the year’s results were announced. The years average CO2 capture rate was 90%, according to a joint announcement from the EPRI, We Energies and Alstom to the Society of Environmental Journalists.

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.

Endangered species protections have been reinstated for the gray wolf in the western Great Lakes region.

The U.S. Fish and Wildlife Service has announced that Endangered Species Act protections are reinstated for the gray wolf in the western Great Lakes region.

However, the status may only be temporary.

A 3-month-old Canadian lynx kit was euthanized after apparently suffering a spinal cord injury at a Wisconsin wildlife exhibit.

Sadly, just a few days after an adorable debut at the Mackenzie Environmental Education Center (MEEC) in Poynette, WI, one of two Canadian lynx kits is now dead.

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.