Michelle's Earth Foundation Newsletter
| Spring 2012
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Michelle's Earth Foundation, P.O. Box 5140 Preston King Station, Arlington, Virginia 22205
www.michellesearth.org [email protected]
Donations are possible through Facebook or by mail.
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Dear Friend of MEF,
 | | Michelle's Intervale Dogwood Bushes |
Michelle was a vegetarian who strongly believed in supporting local growers. During her brief time at the University of Vermont, she worked on a university sponsored joint project lead by Richard Schramm at the Intervale Center, a Burlington-based nonprofit that strengthens community food systems and manages 350 acres of farmland within city limits. The students sought to help independent farm businesses in the Intervale distribute their produce directly to consumers. Five years ago theirs was a fledgling effort. Michelle would be delighted to know that today there is a robust Intervale Food Hub consisting of CSA and direct delivery services to customers, restaurants, groceries and schools in the Burlington area. How exciting that the program is not only breaking even, but will be generating a profit this spring! In addition the Intervale Center, through its Success on Farms program, has worked with 100 Vermont farms helping them with business planning.
Today Farmers' markets are found in most communities where they offer a rich variety of locally grown food. Many farmers' markets continue to be open even during the winter and early spring months. In our northern Virginian markets winter shoppers find apples, pears, beets, Brussels sprouts, cabbage, kale, onions, potatoes, sweet potatoes, Swiss chard, turnips and winter squash. Many prepared foods such as soups, dips, yogurt, bread and cheeses can also be found. Better yet, more and more restaurants are featuring year round menu items made from such local ingredients. So let us be mindful of the food choices we make and support our communities. |
Nathan Lyon - Great Food Starts Fresh
 | | Nathan Lyon |
H-B Woodlawn's Nathan Lyon has just created and published a new cookbook, Great Foods Start Fresh. His preference for locally produced, organic food is beautifully expressed in recipes, pictures, and friendly dialog. While Nathan did attend the Le Cordon Bleu, for our purposes in this issue, we especially note that he spent 10 years working in, around and with the L.A. farmers' market. There he came to know the farmers and their produce. During those years he learned the secrets of quality food which he shares in his cookbook. Its 350 pages are organized by the seasons' of the year. Each season's fruits and vegetables are featured in a separate recipe section that is illustrated with marvelous photographs. Five years in the making, Great Food Starts Fresh, is indeed a labor of love!
As Nathan says, "Every dollar we spend on food counts as a vote for farming and fishing practices that respect our earth: for American farmers and fishermen who farm and fish sustainably; for those who do not use synthetic sprays, fertilizers, antibiotics or growth hormones. If you want to support American mom and pop food purveyors, local businesses, small family-farmers and fishermen, then seek them out and do exactly that: support them with your dollar, with your votes."
We all remember at H-B when Nathan took on MEF's February challenge to prepare dishes from food found in Arlington's winter farmers' markets. What a wonderful treat that was! So check out his cookbook at www.chefnathanlyon.com. |
Quiz
 1. Without the recent advances in energy efficiency the U.S. would consume __% more energy each year than it currently does. 2. During the past 10 to 15 years energy efficiency has emerged, driven by ___ issues. Visit michellesearth.org for the answers! |
New Tune in Cancun - Establishing a Center for
Sustainability Studies
 | | Heather working on the bioacoustics project |
by Heather Spence
Thanks to Michelle, here I am, convincing people it is worth the effort to protect the environment. Small actions, big changes. Knowing that we can find win-win solutions is what guides me to establish GRACIASS. GRACIASS stands for Global Research and Arts Center for the Investigation and Advancement of Sustainability Solutions. GRACIASS brings people together from around the globe to design and promote sustainable residential, commercial, and tourism development while celebrating and maintaining the viability of coastal ecosystems.
For many years, I've had this vision - and now it has a name. GRACIASS came to me on the subway in New York City. Not what you might think of as very inspirational, but in my hectic schedule, my commute actually provides some time for refection. Once I thought of the name, explaining the work I have been doing became easier. GRACIASS helps people realize that it all fits together. I'm in New York these days studying bioacoustics with Diana Reiss, working on my PhD. My initial plan was to have focused on the research for the center, but instead I am listening to dolphins at the National Aquarium in Baltimore, learning everything I can from a group of the most amazing scientists anywhere. Meanwhile, the Biomusic Research Group at University of North Carolina - Greensboro, is collaborating with me on the Cancun marine bioacoustics project begun in 2009 with funding from MEF.
GRACIASS is more than me. I need your input to help it spread. Please email me your comments, questions, experiences, ideas, to [email protected].
 | | Science and Art Collaborators |
Here's what GRACIASS means.
Global: Headquartered in Cancun, Mexico, GRACIASS involves participating partners from the United States and other countries worldwide, bringing together stakeholders to design creative approaches and workable win-win strategies for promoting sustainable development. Cancun, at the northern end of the Mesoamerican Reef, and a hub of international travel, is uniquely situated to serve as the home for this international collaboration.
Research: Collaborative scientific research, a key focus of GRACIASS, includes biology, geology, chemistry, physics. Field studies in the fast-growing, densely populated area of Cancun explore human activity as an explicit component of ecosystem dynamics. Minimally invasive techniques are a priority. As with the passive acoustic monitoring, the objective is to find ways to enable a great volume of data to be acquired and processed without compromising the integrity of the subject under investigation.
Arts: Integration of Arts and Sciences, a special emphasis of GRACIASS, encourages scientists and artists to learn from each other. Exciting pioneering explorations are happening at the intersections of disciplines. Music, theater, literary and visual arts all provide a means of engaging outreach, locally and internationally.
Center: A neutral gathering place, GRACIASS is a forum for collaboration. The physical structure helps to facilitate dialogue and sharing of insights among stakeholders.
Investigation: With interdisciplinary investigation/exploration, GRACIASS efforts go beyond traditional methodologies, expanding scientific focus and encouraging the formation of new research techniques.
Advancement: Results and conclusions need to be publicized and used, so GRACIASS employs a variety of educational outreach and publicity techniques, as well as training sessions and written, filmed or other types of formal and informal publications.
Sustainability: Of the many definitions, it is not necessary to choose just one type of 'sustainability' to focus on. GRACIASS addresses a balance of interactions with the environment such that natural processes and resources continue to flourish, along with human economic activity.
Solutions: Dedicated to Solutions, not Problems, GRACIASS itself is sustainable. When the purpose is solving a problem, the problem must persist or the purpose is lost. GRACIASS focuses on finding better ways to do things, which will always be in demand.
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Marty's Butternut Squash Soup
There is no single way to make a squash soup. In fact, I try not to make it exactly the same way
twice in a row. The following is a basic recipe; at the end are a few variations you may wish to
try. For others, use your imagination!
 | | Farmers' Market Vegetables |
1 medium onion, finely chopped 5 cups cooked butternut squash, pumpkin, or other orange winter squash, pureed (see Step 1
below); a 2� - 3 pound squash should provide about this much
4 cups stock (chicken, vegetable, or beef), preferably homemade
1 bay leaf
1 tsp. curry powder (I prefer a mixture of sweet and hot)
1 tsp. chopped fresh thyme or dried thyme
salt and pepper to taste
pinches of ground nutmeg and ground ginger
1-2 Tbsp. of brown sugar
1 Tbsp. maple syrup
5-6 ozs. sherry, port, cognac, or a combination thereof
� cup cream, half-and-half, soymilk or coconut milk
- Prepare the squash puree. There are several different ways to do this, including steaming or baking the squash halves, or by cutting the squash into cubes about 1� inches in size, and roasting or steaming that way. They all work. Steaming leads to a moister product and sometimes a slightly thinner soup. The opposite is true for baking or roasting. Consult a basic cookbook such as Joy of Cooking if you are uncertain how to prepare the squash. After cooking, puree the warm squash in a food processor.
- Saut� onion in about 2 Tbsp butter or oil until transparent, about 3 min. Add curry powder then squash puree. If squash seems watery, cook over low heat until somewhat thickened, stirring frequently. Add stock, bay leaf, thyme, sugar, maple syrup and liquor. Simmer 1-2 hours until thickened. Season to taste and add cream.
- Serve with fresh homemade bread and a sharp local cheddar. Four or more servings.
- About � cup sun-dried tomatoes reconstituted in water and pureed with the squash
- Other herbs and spices, such as tarragon, ground coriander and cumin - singly or in combination.
- Finely chop one or two peeled and cored apples and saut� with the onion. Replace about 1 cup of the stock with fresh apple cider.
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Marty's Roasted Beet Borscht
In addition to being delicious, this soup has a beautiful color.
 | | Farmers' Market Vegetables |
1 pound red beets Salt and pepper
6 sprigs fresh thyme, divided
6 Tbsp. extra virgin olive oil or other oil (I use locally produced sunflower oil)
1 medium onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
2 cups stock (chicken, vegetable or beef), heated, plus probably 1 cup more after blending
2 Tbsp. red wine vinegar
1 Tbsp. honey
1 apple, peeled
2 Tbsp. chopped fresh dill
Sour cream for garnish
- Heat oven to 400� F. Scrub beets and put them on a baking sheet. Season with salt and pepper. Add 3 sprigs of thyme, and drizzle 3 Tbsp. oil over all. Bake until the beets are tender, about 1 hr. Set aside to cool. When cool enough to handle, slip off skins and chop into large chunks.
- Add remaining oil to a large pot over medium heat. Add onions, carrots, garlic and remaining thyme, and cook until softened and starting to brown - about 10 min. Add stock and cook until vegetables are tender, about 20 minutes. Remove thyme stems.
- Put beets, cooked vegetables and 2 cups of heated stock into blender. Blend until smooth. Add more stock if necessary.
- Add vinegar and honey. Season with salt and pepper. Add further stock if soup is still too thick. Stir.
- For garnish, grate apple (about � apple per person) on the large holes of a box grater. Add dill.
- Ladle soup into bowls/ Add a dollop of sour cream, then top with apple/dill mixture. Serve hot or cold. Makes 4 servings.
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Doug Varney's Flowers
 | | Doug Varney's birthday roses on the Green |
Special thanks to Doug Varney for his placement of flowers on Michelle's marker at the Siberian spruce on the University of Vermont green and at the plum tree at Slade House on campus. From one season to the next Doug has faithfully been bringing flowers for over five years. He sometimes whimsically places his flowers in the trees themselves. The bright burst of color enlivens the snowscape in winter and the greenness of the other seasons.  He has brought so many flowers that pictures of them comprise a whole memory book of beautiful arrangements. It should also be noted that Doug doesn't even live in Burlington, but makes special trips to place the flowers. Such kind acts keep Michelle's memory alive in Burlington, a place she loved dearly. You can view the complete collection of Doug's flowers through the years here. Sincerely, Michelle's Earth Foundation |
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