Chico, Sustainable

Some call it "hypermiling," but for me it was my first real concerted effort to drive in a sustainable manner, following as many of the tips as possible the I gave in my post of September 1 ("Fill'er Up. . .Less Often").

I own a 2000 Subaru Impreza Wagon with a 5-speed manual transmission. EPA mileage estimates give it 23 mpg for the city, 29 mpg for the highway. I went 330 miles on my last tank of gas doing mostly in-town driving. It took 14 gallons of gas to fill the empty tank, and some basic math (330 miles/14 gallons) revealed that I had averaged 23.6 miles per gallon for that tank.

Since then I have been making a conscious effort to drive sustainably. Specifically, I--

--took 3 minutes to remove my after-market "roof cargo basket" to cut down on drag. I don't use it very often, and it will be easy enough to replace when I need to. (I also tried to remove the two crossbars that are part of the roof rack, however I found the threads on one of the screws was stripped which kept me from being able to remove it, thus thwarting my efforts).

--went in for an oil change (the car was due) and had them make sure the tires were appropriately inflated.

--am accelerating gradually from complete stops at traffic lights and stop signs, keeping my rpm's as low as possible without straining the engine.

--have tried to be in the highest gear possible without straining the engine.

--have tried to anticipate stops, removing my foot from the gas pedal as soon as possible and letting my momentum, rather than the engine, propel me the last few hundred feet before braking.

--haven't let my speed get over 60 mph on the highway (pretty much the only highway driving that I did on this most recent tank of gas was on Highway 99 between Skyway and East Ave)

--have done my best to keep a list of errands that require a car, so as to plot efficient routes that maximize the use of my vehicle (rather than making multiple trips).

A couple of months later I found myself back at the pump, and reflected on the last 300 miles. I wasn't late to any appointments, nor did I need to figure in extra time to arrive at engagements promptly. I found that I was a safer, more aware driver. Nobody gave me the bird. And yes, my fuel efficiency did improve by 1.8 mpg to 25.4 mpg, a 7.6% increase. No, this is not earth-shattering, but at $3.15/gallon, it does translate into a $2.84 savings in gas over 300 miles. You can do the math regarding what that works out to in an annual savings. And I think I could have done better.

Of course, a truer account of my fuel efficiency would have added in the number of miles I covered while bike-commuting during the same period, as well as the number of times I was in a vehicle with another person.

Posted by jmiller at 06:50 AM | Permalink | Comments (0)

This last year I went on line to buy three books from Amazon and a gift card from REI (a wedding present). Meanwhile, I received in the mail gifts of a shirt from L.L. Bean and serving bowl from Macy’s.

The result: My home address ended up being shared like a virus, and seemed to be passed around to every retail company in the nation. The postman began to tremble from the extra bulk of the catalogs. The mailbox began to look like the Leaning Tower of Pisa.

With holiday mailers rapidly approaching, I knew what I had to do. I donned my weapon, and went to work. I made phone calls.

As I did dishes over a two month period, I put on the headset and called the 1-800 number (or 1-888 or 1-866) for every catalog, not quitting until I spoke with an actual person in Denver, or Dallas, or Raleigh, or Great Falls. My opening salvo: “I would like to be taken off the mailing list.” They countered by asked for the costumer code, and I was ready. They asked for my address, and I spelled it out for them. If I got put on hold, I picked up my cell phone and called the line again: An attack on two fronts.

I even called Dell Computers, where my phone call was, of course, routed to India. I hung on the line for 35 minutes I was cut off once and transferred four times. But I prevailed. And I was able to make a batch of cookies at the same time.

Yes, I also wrote some letters, and sent out a couple emails to a few of those universal “remove my address” organizations, but I have found the direct, person-to-person method works best.

My mailbox no longer leans. The postman smiles at me. It takes my recycling bin 4 weeks to fill. I do still get some unsolicited catalogs, but it nothing as compared to the spring. And it feels good.

My next battle: Removing my address from the weekly mailers such as the "Market Value Place." Any thoughts?

Posted by jmiller at 08:21 AM | Permalink | Comments (0)

When you are ready for an evening break during next week's Sustainability Conference, you might check out the 4th Annual Real Food Dinner over at Grilla Bites at 196 Cohasset, Road sponsored by the Chico Food Network. Fred Marken has set a awesome menu featuring organic, locally grown produce. Live music and a silent auction are also part of the festivities.

Dinner starts at 6 p.m. on Saturday evening, tickets are $25, and are available at Grilla Bites, the BMU lobby on November 1, or by contacting Jillian Buckholz at (530) 898-4335.

Posted by jmiller at 03:26 PM | Permalink | Comments (0)

I will be substitute teaching for a junior high school life science class on Thursday. The forecast calls for a pleasant, sunny day, perfect for taking the class on a short stroll down to the closest creek (Chico Jr. and Marsh Jr. are a 10-minute walk to minute walk Big and Little Chico Creek respectively, and Bidwell Jr. is 12 minutes from the Lindo Channel Greenway).

While there, we could check out macroinvertebrates in the stream and on the shore, or gaze up at the valley oaks, or dissect an acorn or a flower, or discuss how and why some trees lose their leaves in the winter, while others are able to stay green all year round. We could document different types of birds, or perhaps even take part in a habitat restoration effort.

Even though the transportation costs would be zero, I would speculate that this would be the only such field trip for the students this year. And I would end up getting chastised, fired, and sued all at the same time.

Because I didn’t hand out permission slips.
Because I didn’t follow the assigned curriculum.
Because there would be no parent chaperones.
Because my lesson would not necessarily be aligned with the state science standards.
Because the creek, with its unstable, rocky bank, creates an unpredictable and unsafe learning environment.
Because the traditional educational system simply isn’t set up to teach life science outside, among (my goodness) living things.

Any teacher can tell you these things. They will also tell you, truthfully, that since the students aren’t used to a culture of regular field trips, they become harder to manage. That getting a parent-signed permission slip and emergency form from every student is a nightmare. That by the time you have spent 5 minutes at the beginning of the period to brief the class, 10 minutes to walk out the creek, 5 minutes to regroup the class, and 10 minutes to walk back, you are left with 22 minutes to actually dedicate to stream study, if you are lucky.

In my 13 years as an educator, I have found that indoor science education is the prevailing culture, not just for Chico’s schools, but for most public schools in the country. Our children will inherit the planet, but I fear that the precious little they learn about it will come from books, websites, and videos, rather than first-hand experience.

As for this Thursday, there is a pretty good chance the teacher will have a DVD for me to show—describing the wonders of life.

Posted by jmiller at 06:42 PM | Permalink | Comments (2)

Okay, the the photo above is a bit weird, but this post is about lettuce, and Halloween is not too far away. I felt it was a nice blend.

My wife and I like fresh green salads, augmented liberally with some combination of tomatoes, cucumbers, shredded carrots, sprouts, crumbled cheese, tofu, beets, sunflower seeds, sesame seeds, walnuts, pine nuts, or sunchokes, depending on the season. Soon we will be growing our own greens, but for the time being, we are purchasers. Ideally, we prefer to buy local organic. But in the case of lettuce, we’ve found that Chico’s options are local OR organic, but not both:

For a dollar you can buy a liberally-stuffed bag of mixed lettuce (about 18-20 ounces) at Chico’s Farmer’s Market, but it is not certified organic.

Or, you can get certified organic lettuce from most of the supermarkets in town (including Chico Natural Foods and S & S) for $4.50/lb. You essentially have a choice of three brands, depending on where you shop: Trader Joe’s, Cal Organic, or Earthbound Organic.

Here are the factors I consider when making my purchase:

Where the Lettuce was Grown?
Generally speaking, organic lettuce purchased in Chico is grown in California. Cal Organics come from the San Joaquin Valley. Earthbound Organics is based in the Salinas Valley and packaged in San Juan Bautista (though in the winter months it can come from Mexico or Arizona). No clue about Trader Joe’s (other than “Monrovia”). Meanwhile, the folks selling lettuce at the farmer’s market grow in or just outside of Chico. Both choices arrive pretty fresh—the Farmer’s market lettuce is usually picked within 48 hours of being sold, the store-bought lettuce comes in high tech breathable packaging that helps preserve freshness.

Price
Ounce for ounce, grocery store organic lettuce costs about 5 times as much as Farmer’s Market lettuce. Just for kicks I checked out the price of conventional lettuce over at Winco, which is still about 4 times as expensive.

Quality
Yes, the lettuce from Earthbound Organic looks, well, perfect. Too perfect? The ten or so varieties of green make it colorful and flavorful, the small leaves are easy to manage, and it’s free of additional flora and fauna (Michael Pollan in The Omnivore’s Dilemma reveals how they do it: Machines. Big, expensive, impressive machines). The Farmer’s Market lettuce is question usually contains only 3-4 varieties of greens, it is cut but still chunky, and sometimes I find an extra weed or spider in the mix. It is crisp and tasty, though the lack of variety makes it a bit blander than Earthbound's mix.

Organic?
I am beginning to learn that being labeled “certified organic” does not necessarily make something the best choice. To become certified can be a lengthy, expensive process, which is not always feasible or cost-effective for a small grower. Meanwhile, the packaged lettuce has been machine picked, triple-washed, scientifically packaged, and then trucked 250 miles. So how can I learn how my Chico lettuce was grown?

Simple. I ask the farmer, who is standing right there at the other side of the table.

At the two locations that were selling $1 bags I waited for a lull in sales and then pleasantly inquired as to the following: Where is your lettuce grown? How many varieties of lettuce are in the bag? Do you spray? Do you use fertilizer, and if so, what kind?

The answers were friendly. Both locations had about 4 varieties per bag and neither sprayed with any ‘cides. The two differences were the amount of lettuce per bag, and the fact that one grower used a conventional fertilizer, while the other used crop rotation to maintain soil health.

So, locally grown, multiple varieties, no spray, no artificial fertilizer, and cheap. Not only is this organic in my book, but also sustainable.

The Purchase is Made
I ended up gladly trading my dollar bill for the slightly smaller bag of lettuce (18 ounces vs. 20 ounces) that had been grown without the use of fertilizers. And to show my appreciation for answering all of my questions, I had them toss in a bunch of carrots (also for a dollar).

Posted by jmiller at 07:18 AM | Permalink | Comments (1)

A few years ago, I collected a few pounds of acorns from Joseph D. Grant County Park by Mount Hamilton, took them home, processed them, and mixed them into my waffle batter.

They were good waffles.

As many of you may have noticed, this has been what ecologists call a “mast year” for Chico’s valley oaks (the big ones), and as a result an abundance of acorns—what the Native Californians once called “dinner”—litter the streets, paths, and sidewalks of Chico.

For the curious, collecting and processing them is pretty basic. There is a nice article explaining how in the fall issue of the magazine Edible Shasta-Butte, but here is the procedure in a nutshell:

1. Gather
2. (optional) Dry in the oven--This is supposed to make shelling easier
3. Shell
4. Chop/pound/crush into smaller pieces
5. Boil. Water will turn a dark color as the tannins leach out. Pour off dark water and repeat until water no longer changes color.
6. Acorn meat can then eaten, or it can be dried and stored as pieces or ground into a flour. (I think I used a Cuisinart, but there might be better methods).

More detailed instructions can be found on multiple websites, just type in "acorn processing" on your web browser.

Okay, it is a bit more time-consuming than picking and eating wild blackberries, but I think it is something every should try at least once. The meats are very nutritious, by the way.

I recommend gathering the acorns soon, however, as I would guess it is only a matter of time before the fall rains render the acorns less than ideal.

Posted by jmiller at 03:50 PM | Permalink | Comments (0)

Today (Friday, October 19) is the last day of early registration for CSU, Chico's This Way to Sustainability III Conference. A lot of sessions are already full (as I found out when I registered on Wednesday), however there remains a lot to choose from. Unlike last year's free conference, this year there is a $25 price tag for non-students, which is still a deal in my book, considering the number and variety of presenters.

Even if I don't get into the sessions that I want, simply being around for the side conversations makes it worth my time.

After today, I am told the cost will go up to $40, and you will likely be put on a waiting list to enroll in the conference.

Ironically, one thing that I learned from last year's conference is to bring my own plate, fork, napkin, and mug. I saw a lot of disposable dishware floating around the BMU last year, so this year I am going prepared, just in case.

Posted by jmiller at 06:40 AM | Permalink | Comments (0)

I could buy bread for 66 cents. But don't let them fool you--just because it says "bread" on the label doesn't mean it is something that I want to put into my body. I can purchase a candy bar that both tastes better and has more nutritional value than a 66 cent loaf.

I buy most of my bread at the Farmer’s Market, Chico Natural Foods, and S&S, alternating between the organic options provided by Hearth and Stone Bakery, Miller’s Bake House, and Tin Roof Bakery. On occasion I will buy organic sliced bread from Trader Joe’s.

The locally made breads weigh in at 24-26 oz. and cost me around $3.75.

A Trader Joe’s 24 oz. loaf costs $2.50, and comes from an undisclosed location by way of the ubiquitous Monrovia (a Los Angeles suburb).

The $0.66 loaf is 1-lb sponge of wheat bread from Winco which is baked in a suburb of Portland, Oregon. For the sake of comparison, 24 oz would cost $0.99.

When buying the locally-made bread, here is how I justify* paying $2.75 more for my loaf:

--The crust of the Winco loaf has the consistency of damp construction paper, the inside is kind of like a tan marshmallow, and it tastes and smells. . . .well, it really doesn’t have much of a taste, it just kind of soaks up the flavor of whatever you put on it. The locally made bread looks, feels, smells, and tastes like good, wholesome, flavorful, well. . .bread, which you can tell was made by a person rather than a factory.
Value of quality: 60 cents

--The ingredient list of the Winco bread includes 24 items, 14 of which I have trouble pronouncing and/or spelling. The list for locally made breads includes 4-6 items. A loaf of Miller’s Bake House bread reveals organic whole wheat and rye flours; this and water is pretty much the bulk of the product. The other ingredients are sourdough starter (for leavening and flavor), sea salt, and sometimes seeds. I strongly believe that eating organic is better for my personal health (in the long run saving me sick days, doctor’s visits, and drug purchases), while some (all?) of Winco’s bread ingredients could very well be detrimental.
Value of personal health: 45 cents

--By purchasing an organic product, I am supporting agricultural practices that I believe are better for the health of the soil and the environment (which my taxpayer dollars would otherwise need to deal with in the future).
Value of supporting organic farming practices: 40 cents

--Purchasing locally made bread supports a friendly member of the Chico community that I will likely meet in and around town, who is in turn likely to spend his profits locally, perhaps even to employ my services one day.
Value of keeping money local: 40 cents

--The Winco bread travels at least 495 miles to get to the store. The local bread is made, well, locally (Yankee Hill 20 miles, Cohasset 17 miles, or Northwest Chico 5 miles). Dave Miller of Miller’s Bake House goes one step further in doing his customers the courtesy of identifying the source of his grains and the distance they travel.
Value of reduced food miles (and thus reduced emissions and fuel use) 30 cents

--My trip to Winco, to be frank, unnerved me. The air smelled like a combination of plastic, floor cleaner, and produce that smelled like the inside of refrigerated tractor-trailers. Babies were wailing, and all of the customers had grim, sullen faces. Even worse, I got lost in the cereal section, and had to use GPS to find the breads.
Value of not having to go to Winco: 30 cents

--Conversely, I enjoy my trips to S&S, Chico Natural, and especially the Farmer’s Market. Folks are smiling, and it is rare that I don’t bump into a friend or two.
Value of having a pleasant shopping experience: 20 cents

--I am much more likely to bike to S&S, Chico Natural, or the Farmer’s Market, rather than risk life and limb cycling in the vicinity of the Chico Mall and dodging SUV’s in the parking lot. Driving to Winco would also have a fuel cost (cost of gas + emissions).
Value of being able to bike vs. drive: 20 cents

Of course, making one’s own bread is not rocket science, though it does require one to add in another factor, time, and it can be hard to source local ingredients, if that is one of your goals. I am sure that experience and perseverance can help one to overcome these obstacles, but for the moment I will remain a conscientious purchaser.

*Yes, the monetary values I have attached to each item are semi-arbitrary, but you get the general idea: These things are important to me.

Posted by jmiller at 02:30 AM | Permalink | Comments (0)

So, time for a shameless plug. I will be leading a natural history stroll this coming Sunday at Lower Bidwell Park. The focus will be on plant survival, including: Why some plants smell strange, how they survive the winter, the reason why leaves change colors in the fall, why some trees loose their leaves and others don’t. Appropriate for ages 7 to 97 (yes, 5 and 6-year-olds are welcome too). We will meet at Chico Creek Nature Center on E. 8th Street at 9:00 a.m., and wrap-up by around 10:30 a.m. Contact the Nature Center to pre-register : 891-4671 (I am pretty sure this is a free event, if not, it is really cheap).

Posted by jmiller at 04:12 PM | Permalink | Comments (0)

The bad news is that I meant to plug tonight's GRUB benefit at the Chico Peace and Justice Center, and I simply forgot (it started 3 and a half hours ago). So for those of you who missed out on eating yummy food, hearing great music, and meeting some cool people because I spaced out, I extend my most sincere apologies.

The good news is that there were still well over 100 smiling folks in attendance (perhaps 200?), as Francine the publicity queen did a terrific job of getting the word out via flyers, radio, and word of mouth.

GRUB is a homegrown (and growing), Chico movement with the simple goal of feeding the community by planting local vegetable gardens.

And they are succeeding.

Getting involved is easy: GRUB volunteers are out working in a garden every day of the week. No green thumb necessary. All you need is a smile on your face and a willingness to get your hands dirty.

They are also looking for donations any garden-related equipment, including seeds, tools, drip-line, or garden space.

For more information, email grubchico@yahoo.com

Posted by jmiller at 10:34 PM | Permalink | Comments (0)

I biked through Lower Bidwell today on my way back from substitute teaching at Marsh Junior High, and I had to pause to stare in wonder at the oaks. Not just one oak, mind you, but dozens of them forming the grandest canopy imaginable over the path.

I realize that the use of descriptors such as "majestic" or "defying gravity" or "ancient" to describe these living creatures are little more than cliche.

So I let those words fade from my mind and simply gazed in awe and wonder and appreciation.

Posted by jmiller at 05:00 PM | Permalink | Comments (0)

To me, sustainable purchasing is not about making the “right decision,” rather it is about making an aware and informed decision that weighs the all aspects of the item being purchased. These factors are, in no particular order: price, how it was made/grown, amount and type of packaging, quality of the item, how far it traveled, and who my money is supporting. I understand that for folks who operate on a tight budget, low prices will always make a very convincing argument.

Sustainable shopping asks folks to consider additional factors that may not affect the buyer directly (such as price or taste), but still have an impact. For example, I will occasionally purchase Trader Joe’s organic avocados, which are trucked up from Mexico. In doing so I need to be aware that I am sanctioning (with my wallet) the fossil fuel use and resulting gas emissions that are linked to getting the product to my plate. On the flip side, I am also considering the fact that my purchase supports organic farming practices, albeit in another country.

Yes, one could say that the “most sustainable” option for a Chicoan would be to cut avocados out of one’s diet altogether. But I like my guacamole dose every now and then, just as I enjoy bananas in my smoothie, or maple syrup on my pancakes.

Again, the key for me is being aware of the choices that I am making, and their ramifications. I do not advocate that Northern Californians eliminate avocados, bananas, and maple syrup from their diets. But recognizing them as a special treat rather than a regular part of one’s everyday existence is a positive step towards sustainability.

Posted by jmiller at 11:21 AM | Permalink | Comments (4)

Here is a link to a brilliant post that serves as an excellent link between the paper/plastic/cloth bag debate , issues of energy conservation, and the sustainable food discussion.

Key highlights of the article:

--From an energy standpoint, using a canvas bag is 39 times better than paper and 14 times better than plastic, assuming the canvas bag is used 500 times during its lifetime.

--But more important than the choice of grocery bag is what you decide to put in it. A family of four choosing a veggie-based diet over a meat-based diet for one day will save 186 times the energy conserved by choosing to use a canvas bag over plastic one.

Posted by jmiller at 10:20 AM | Permalink | Comments (2)

This past Tuesday night my wife and I attended the first of what Chef Richard Hirshen has promised to be many meals at Monks Wine Lounge highlighting locally grown food and wine.

Seated at my table included folks representing the CSU, Chico Department of Agriculture, Pedrozo Dairy, Pyramid Farms, and Associated Students. The conversation included a variety of topics as satisfying as the meal: The challenges of being a small farmer, how to link AS Dining Services with the Chico State Farm, a mini-brainstorm session about the possibilities (and some of the successes) of agro-tourism in Butte County, and a survey of our favorite vegetables (mine was pumpkin).

We all agreed that the culinary highlight was the tomato crepes featuring local grown habeneros and tomatoes and locally ground kamut flower.

For me, however, the discussion was the exciting part. I look forward to more dialog of this type on Sunday, October 14 as members of the Chico Sustainability Group, Slow Food Shasta Cascade, the Chico Food Network, the GRUB program, and the Chico Grange, and others come together for the Harvest the Flavor of Fall Dinner. Members of the public are welcomed and encouraged to attend--tickets can be purchased at Lyon's Books, Zucchini and Vine, and www.brownpapertickets.com The meal will raise money for the continued restoration of the 105-year-old Chico Grange Hall.

My hope and feeling is that the conversation at events like these will evolve into actions that support creating a sustainable, healthy food system for Chico. That's why I'm going. For that, and for the food, of course.

Posted by jmiller at 02:34 PM | Permalink | Comments (0)

Water-Saving Tip #212*: The Royal Flush

TIME TO IMPLEMENT TIP: 2 minutes
WATER SAVINGS: 3000-6000 gallons per year for a family of 4.
COST SAVINGS: About $2.50 - $5.00 per year
EQUIPMENT NEEDED: 2-4 glass jars, with lids.

Essentially, this strategy allows your toilet to flush using less water. Simply fill the jars with water or rocks, put the lids on tightly, and place 1-2 into each toilet tank. I placed jars totaling about 1 gallon into the two 3.5 gallon toilets in my house. Flush once to be sure that the placement of the jars does not affect the flushing mechanism. Bricks or large rocks can also work.

The jars effectively reduce the volume of the tank, and less water will be required to fill it. In my case, I reduced the size of each of my toilet tanks by 0.5 gallons. This could potentially affect the ability of your toilet to flush effectively, but speaking personally, I have never had a problem. On the occasion that you do find yourself requiring an extra-long “sit,” just remember to flush twice (once one you think you are halfway done. . .).

For those who desire to conserve more water, have more time, and bigger budget, lower-flush toilets are also available for purchase (1.6 gallons per flush toilets have been standard since 1992), and require even less water to operate. Composting toilets (no water required) are also beginning to gain popularity, though they are not yet approved for use in all cities and counties. I am uncertain of the regulations for Butte County or the City of Chico.

What I would like to see in my house someday is the used water from the bathroom shower and sink (a.k.a “greywater”) being used to fill the tank of a low-flush toilet.

Of course, there is always the "If its yellow, let it mellow, if its brown, flush it down" slogan, which does conserve quite a bit of water, but I will save that charming discussion for a later post.

*The number “212” means absolutely nothing.

Posted by jmiller at 01:10 PM | Permalink | Comments (1)