One woman’s journey to reduce her environmental footprint and become as self-sufficient as possible in downtown Little Rock, Arkansas.
Topics include:
Local Food – Gardening – Backyard Poultry – Beekeeping – Homebrewing – DIY Projects – Urban Foraging – Green Businesses – Local Economy – Cheesemaking – Bread Making – Yogurt Making – Alternative Energy – Water Conservation – Energy Conservation – Low Impact Living – Environmental Laws & Policies – Composting – Canning & Preserving – Root Cellaring – Green Home – Eco-friendly Products – Local Green Scene – Book Reviews – Film Reviews – Biking – Green Workplace – Seed Saving – Green Giving – Simple Living – Green Travel – Knitting
GreenAR by the Day 
Hi Nao (sorry if I spelled it wrong) love your site and want to make the Chevre…how do you pronounce that? I go to Butlerville to get my raw goats milk from the Calm and Gentle Dairy. She raises prize winning Nubien goats, they are like big dogs. I totally trust her cleanliness and knowledge but with gas prices I would like to find a reliable closer source. Would you be willing to share your source? I go and buy about 10 gallons at a time because my son takes it to Fayetteville with him and drinks about a gallon a week.
Thanks Nao…oh yea almost forgot…do you find it difficult to just cook for 2 people? I also have trouble with finding the time to eat well…it takes time!
Also looking for a local source for grass fed beef…no antibiotics ETC any source?
Hi, Tracy!
You can buy grass-fed beef from Petit Jean Farm in Morrilton. You can find their website under Local Food & Farms category.
As for cooking for two people, we usually cook a lot at a time and freeze them. That way, we can eat well but not spend so long in the kitchen.
Hey Nao,
Great to see all of your efforts. I have yet to make my own cheese, but I have employed many of the preservation techniques that you do in order to put up my home grown veggies for the winter. I will be starting my backyard poultry operation soon, and I appreciate your notes on the subject. You have also inspired me to try roasting my own beans. Good job 😉
Hi, Sylvia!
Thanks for reading! I hope you start roasting coffee because it is sooo easy. Maybe we can get a bunch of people to place a bulk order?
Hello Nao,
Dan from Gazelle here. Thanks for the shoutout! Where did you hear about us?
-Dan
Nao,
Your blog is fantastic!
I rarely go to sites to get info. I prefer to have it emailed to me. Is there a way to get your blogs emailed to me? I don’t want to miss a thing!
Thanks for all that you do!
April
Hi, Dan!
It’s my pleasure to give you guys the shoutout! I read about Gazelle on U.S. News & World Report. Thanks for everything you guys do!
Nao
Hi, April!
Thanks for reading! I’m in the process of adding RSS feeders and perhaps a newsletter, so stay tuned!
Nao
Nao,
Love you blog, very interesting. Fixed several of the recipes! Very good !!
Hi, Jan!
Thanks for reading! I plan to post more recipes, so keep checking back with us. More chicken & duck photos coming soon as well!
Nao-
Love your blog! The time and effort you put into it is well received!
Pam
Thanks, Pam! And, thank you for everything you do!
Nao,
I have a green business, how can I get it added to your list? I love your blog btw! Any way to get via email yet?
You Rock!
Kelly
Hi, Kelly!
I’ve been wanting to get in touch with you about your business. Send me the link, and I’ll add it.
And, now you can get my blog via email. Just click on the orange icon next to Recent Posts on the right side of the blog. It allows you to subscribe to the RSS feed, and you can check my blog via your email account.
Thanks for reading, Kelly!
Nao
Wow, what a fantastic site! Local, enjoyable, resourceful, positive, informative, thoughtful, inspirational, current, useful, engaging . . . I’m hooked!
This link was passed on to me – I’ll share it widely!
Best to you, Nao, and *thank you*.
Pamela
Hi, Pamela!
Thanks for reading, and thank you for everything you do! I’ve seen FCSSC take off in the last couple of years, and it’s been amazing to see so many Faulkner county residents come together for a great cause. Is it true that Conway now has a Green Drinks?
I’m always inspired by what you guys do. Thank you, and thanks for reading and sharing it with others!
Nao
Yes, we had our first Green Drinks earlier this month and we’re starting off December with a Green Drinks evening at Pia’s Restaurant downtown – 5:30 to 7:00 on Monday, December 1st.
We also have a “Green Night” theme going on December 12 at the annual “Festival of Light” event at Centennial Park in southwest Conway.
Here’s to GreenAR *Every* Day!
😉
Pamela
I’ve been planning to check out Conway green scene, so maybe I’ll see you there at the Festival of Light.
Wow, thanks for contacting me via my blog. What a fantastic blog. I plan to sit down and veiw every scrumptious bit of it. What a blessing to find a kindred spirit.
Hi Nao,
I am off this week, and I haven ‘t spent enough time reading your blog…….I had time to catch up and learn a lot new and share a lot with friends. Here is info from a good article from NYTimes online about cleaning out and stocking up the kitchen for a new healthy year you might enjoy (Don’t have your email or I would send the attachment)
THE MINIMALIST
Fresh Start for a New Year? Let’s Begin in the Kitchen
By MARK BITTMAN
PERHAPS, like me, you have this romantic notion of shopping daily — maybe even a mental vision of yourself making the rounds, wicker basket in hand, of your little Shropshire or Provençal or Tuscan village. The reality, of course, is that few of us provision our kitchens or cook exclusively with ultra-fresh ingredients, especially in winter, when there simply are no ultra-fresh ingredients.
But if your goal is to cook and cook quickly, to get a satisfying and enjoyable variety of real food on the table as often as possible, a well-stocked pantry and fridge can sustain you. Replenished weekly or even less frequently, with an occasional stop for fresh vegetables, meat, fish and dairy, they are the core supply houses for the home cook.
While you’re stocking up, you might clear out a bit of the detritus that’s cluttering your shelves. Some of these things take up more space than they’re worth, while others are so much better in their real forms that the difference is laughable. Sadly, some remain in common usage even among good cooks. My point here is not to criminalize their use, but to point out how easily and successfully we can substitute for them, in every case with better results.
Here, then, is my little list of items you might spurn, along with some essential pantry and long-keeping refrigerator items you might consider. Note that I’m not including the ultra-obvious, things that are more or less ubiquitous in the contemporary American pantry, like potatoes, eggs and honey.
OUT Packaged bread crumbs or croutons.
IN Take crumbs, cubes or slices of bread, and either toast evenly in a low oven until dry and lightly browned, tossing occasionally; or cook in olive oil until brown and crisp, stirring frequently. The first keep a long time, and are multipurpose; the second are best used quickly, and are incomparably delicious.
OUT Bouillon cubes or powder, or canned stock.
IN Simmer a carrot, a celery stalk and half an onion in a couple of cups of water for 10 minutes and you’re better off; if you have any chicken scraps, even a half-hour of cooking with those same vegetables will give you something 10 times better than any canned stock.
OUT Aerosol oil. At about $12 a pint, twice as expensive as halfway decent extra virgin olive oil, which spray oil most decidedly is not; and it contains additives.
IN Get some good olive oil and a hand-pumped sprayer or even simpler, a brush. Simplest: your fingers.
OUT Bottled salad dressing and marinades. The biggest rip-offs imaginable.
IN Take good oil and vinegar or lemon juice, and combine them with salt, pepper, maybe a little Dijon, in a proportion of about three parts oil to one of vinegar. Customize from there, because you may like more vinegar or less, and you undoubtedly will want a little shallot, or balsamic vinegar, or honey, or garlic, or tarragon, or soy sauce. …
OUT Bottled lemon juice.
IN Lemons. Try buying six at a time, then experiment; I never put lemon on something and regret it. (Scramble a couple of eggs in chicken stock, then finish with a lot of lemon, black pepper and dill; call this egg-lemon soup, or avgolemono.) Don’t forget the zest: you can grate it and add it to many pan sauces, or hummus and other purées. And don’t worry about reamers, squeezers or any of that junk; squeeze from one hand into the other and let your fingers filter out the pips.
OUT Spices older than a year: smell before using; if you get a whiff of dust or must before you smell the spice, toss it. I find it easier to clean house once a year and buy new ones.
IN Fresh spices. Almost all spices are worth having. But some that you might think about using more frequently include cardamom (try a tiny bit in your next coffee cake, apple cake, spice cake or rice pilaf); ground cumin (a better starting place in chili — in fact, in many bean dishes — than chili powder); fennel seeds (these will give a Provençal flavor to any tomato sauce or soup; grind them first, or not); an assortment of dried chilies (I store them all together, because dried chipotles make the rest of them slightly smoky); fresh — or at least dried — ginger, which is lovely grated over most vegetables; pimentón, the smoked Spanish red pepper that is insanely popular in restaurants but still barely making inroads among home cooks; and good curry powder.
OUT Dried parsley and basil. They’re worthless.
• 1
• 2
Fresh Start for a New Year? Let’s Begin in the Kitchen
• COMMENTS (211)
•
E-MAIL
• PRINT
• SINGLE PAGE
• REPRINTS
• SAVE
• SHARE
Published: January 6, 2009
(Page 2 of 2)
IN Fresh parsley, which keeps at least a week in the refrigerator. (Try your favorite summer pesto recipe with parsley in place of basil, or simply purée some parsley with a little oil, water, salt and a whisper of garlic. Or add a chopped handful to any salad or almost anything else.) And dried tarragon, rosemary and dill, all of which I use all winter; mix a teaspoon or so of tarragon or rosemary — not more, they’re strong — with olive oil or melted butter and brush on roasted or broiled chicken while it cooks, or add a pinch to vinaigrette. Dill is also good with chicken; on plain broiled fish, with lemon; or in many simple soups.
Bitten
A blog about food — cooking it, eating it, thinking about it and more.
Go to Bitten »
Readers’ Comments
Share your thoughts.
• Post a Comment »
• Read All Comments (211) »
OUT Canned beans (except in emergencies).
IN Dried beans. More economical, better tasting, space saving and available in far more varieties. Cook a pound once a week and you’ll always have them around (you can freeze small amounts in their cooking liquid, or water, indefinitely). If you’re not sold, try this: soak and cook a pound of white beans. Take some and finish with fresh chopped sage, garlic and good olive oil. Purée another cup or so with a boiled potato and lots of garlic. Mix some with a bit of cooking liquid, and add a can of tomatoes; some chopped celery, carrots and onions; cooked pasta; and cheese and call it pasta fagiole or minestrone. If there are any left, mix them with a can of olive-oil-packed tuna or sardines. And that’s just white beans.
OUT Imitation vanilla.
IN Vanilla beans. They’re expensive, but they keep. (If you look online you can find bargains in bulk, which is why I have 25 in my refrigerator.) If you slice a pod in half and simmer it with some leftover rice and any kind of milk (dairy, coconut, almond…), you’ll never go back to extract.
OUT Grated imitation “Parmesan” (beware the green cylinder, or any other pre-grated cheese for that matter).
IN Real Parmigiano-Reggiano. Wrapped well, it keeps for a year (scrape mold off if necessary). Grated over anything, there is no more magical ingredient. Think about pasta with butter and Parmesan (does your mouth water?). But also think about any egg dish, with Parmesan; anything sautéed with a coating of bread crumbs and Parmesan; or asparagus, broccoli, spinach or any other cooked vegetable, topped with Parmesan (and maybe some bread crumbs) and run under the broiler; how great. Save the rinds to throw in pots of sauce, soup, tomato-y stew or risotto.
OUT Canned peas (and most other canned vegetables, come to think of it).
IN Frozen peas. Especially if you have little kids and make pasta or rice with peas (and Parmesan!); not bad. Or purée with a little lemon juice and salt for a nice spread or dip. In fact, many frozen vegetables are better than you might think.
OUT Tomato paste in a can.
IN Tomato paste in a tube. You rarely need more than two tablespoons so you feel guilty opening a can; this solves that problem. Stir some into vegetables sautéed in olive oil, for example, then add water for fast soup. Or add a bit to almost any vegetable as it cooks in olive oil and garlic — especially cabbage, dark greens, carrots or cauliflower.
OUT Premade pie crusts. O.K., these are a real convenience, but almost all use inferior fats. I’d rather make a “pie” or quiche with no crust than use these.
IN Crumble graham crackers with melted butter and press into a pan. But really — if you put a pinch of salt, a cup of flour, a stick of very cold, cut-up butter in a food processor, then blend with a touch of water until it almost comes together — you have a dough you can refrigerate or freeze and roll out whenever you want, in five minutes.
OUT Cheap balsamic or flavored vinegars.
IN Sherry vinegar. More acidic and more genuine than all but the most expensive balsamic. Try a salad of salted cabbage (shred, then toss with a couple of tablespoons of salt in a colander for an hour or two, then rinse and drain), tossed with plenty of black pepper, a little olive oil and enough sherry vinegar to make the whole thing sharp.
OUT Minute Rice or boil-in-a-bag grains.
IN Genuine grains. Critical; as many different types as you have space for. Short grain rice — for risotto, paella, just good cooked rice — of course. Barley, pearled or not; a super rice alternative, with any kind of gravy, reduction sauce, pan drippings, what have you. Ground corn for polenta, grits, cornbread or thickener (whisk some — not much — into a soup and see what happens). Quinoa — people can’t believe how flavorful this is until they try it. Bulgur, which is ready in maybe 10 minutes (it requires only steeping), and everyone likes. If you’re in doubt about how to cook any of these, combine them with abundant salted water and cook as you would pasta, then drain when tender; you can’t go far wrong.
OUT “Pancake” syrup, which is more akin to Coke than to the real thing.
IN Real maple syrup, an indigenous gift from nature and the north country.
YOU SHOULD ALSO STOCK:
REAL BACON OR PROSCIUTTO Or other traditionally smoked or cured meat of some kind. If you have a quarter pound of prosciutto in the house at all times you can make almost anything — simple cooked grains, beans, vegetables, tomato sauces, soups — taste better. And, tightly wrapped, it’ll keep for weeks in the fridge or months in the freezer.
FISH SAUCE You have soy sauce, presumably; this is different, stronger, cruder (or should I say “less refined”?) in a way — and absolutely delicious. Use sparingly, but use; start by sprinkling a little over plain steamed vegetables, along with a lot of black pepper.
CANNED COCONUT MILK Try this: cook some onions in oil with curry powder; stir in coconut milk; poach chicken, fish, tofu, or even meat in that. Serve over rice.
MISO PASTE Never goes bad, as far as I can tell, and its flavor is incomparable. Whisk into boiling water for real soup in three minutes; thin a bit (with sake if you have it), and smear on meat or fish that’s almost done broiling; add a spoonful to vinaigrette. Etc.
CAPERS, GOOD OLIVES (BUY IN BULK, NOT CANS) AND GOOD ANCHOVIES (IN OLIVE OIL, PLEASE) The combination of the three makes a powerful paste, or pasta sauce, or dip.
WALNUTS And/or other nuts, but walnuts are most basic and useful. Try a purée with garlic, oil and a little water, as a pasta sauce, or just add to salads or cooked grains.
PIGNOLI With raisins, they make any dish Sicilian.
DRIED FRUIT For snacking, in braises (braised pork with prunes is a classic winter dish), or just soaked in water (or booze) or poached for dessert. Don’t forget dried tomatoes, too.
DRIED MUSHROOMS Don’t even bother to reconstitute if you’re cooking with liquid; just toss them in.
FROZEN SHRIMP Incredibly convenient.
WINTER SQUASH AND SWEET POTATOES These store almost as well as potatoes and are more nutritious and equally interesting. A sweet potato roasted until the exterior is nearly blackened and the interior is mush is a wonderful snack. The best winter squashes (delicata, for example) have edible skins and are amazing just chunked and roasted with a little oil (and maybe some ginger or garlic). For butternut- or acorn-type squashes, poke holes through to the center with a skewer in a few places and roast in a 400 degree oven until soft. Let cool, then peel and seed.
Keep up the good work!!!
Margaret B.
Thanks, Margaret, for reading! That’s a great article. When you live minimally, you learn to live without lots of stuff. Then, you start wondering if the economy is in recession. When I go to the store and see what other people have in their carts, I’m always amazed because I wouldn’t buy most of the stuff in there even if people paid me. Do we really need sodas and Pop-Tarts? I love living without stuff. I feel light and less hampered, thanks to not buying and owning stuff. So let’s keep on keepin’ on!
Again, thanks for reading, Margaret!
Hey Nao,
Cool blog…I love the holistic viewpoint of a single individual as they try to be green in their life. Plus, I dig the fact that there is another person in the F.S. industry that is as green-geeky as I!
Keep up the good work. And keep being green!
Ryan
Hi, Ryan!
Thanks for reading! I love your blog by the way. I drive 55 miles, too, and I love all the money saved! Cruise control and inflating tires help, too.
Greenies need to unite and keep on keeping on. Thanks for all that you do!
Again, thanks for reading, and ri
Hi Nao!
Sorry I missed the dinner and movie. I had already seen Everything’s Cool, but I thought it was a great film and wouldn’t have minded watching again. If you would like, you are welcome to borrow some of our films.
Mainly also wanted to ask if you have any eggs right now. Know the chickens don’t like to lay when so cold, but would still love to get local eggs. Be glad to buy some from you if you can spare any. I was going to make a cake for Montana and was specifically just looking for 3 eggs today. But would take a few more if you have any.
Thanks, Nao!
Hi Nao,
I’d like to speak with you about your blog. I have a blog idea that I think would be of particular interest to you.
Please email me back at your earliest convenience.
Thanks!
-Matt
Nao,
It was so great meeting you both this weekend. I am absolutely sure that we will gather soon. As you know, I have officially ‘throned’ you as the the “Queen of Green”. Looking forward to reading more of your blog. We shall see you soon. Big hugs to you and the “E” man. With affection, Pepper.
Pepper,
I am sooooo happy that we ran into each other! You and Rusty are coming over! (See, I’m giving a command. I learned something this weekend.) If I’m the “Queen of Green,” Rusty is the King, and you’re THE Artist for me. Big hugs and kisses!!!! We’ll see each other soon.
may I borrow your lint eater? I have a drill but am cleaning lint out with a tooth brush… have really enjoyed ya’lls web/blog. I’m new at gardening and chickens after 50 something years of just taking and using this world.
Hi, Jean!
Thanks for reading! You’re welcome to my LintEater, but right now a friend of mine has it, so I’ll contact you as soon as it comes back.
Again, thanks for reading and hope to see you soon!
I want to thank you for listing Hundred Oaks Farm as a resource under Goats. Could I ask one favor, please? The WordPress Snap Shot you have is old, and does not reflect our current hosting situation. If you could update it, I’d really appreciate it.
Thanks,
Andrew
Hi, Andrew! Thanks for reading! I made the correction, and it should now look like the way your website looks like. Thanks for noticing that, and thanks for reading!
Hi, my organization – University of Arkansas Division of Agriculture Public Policy Center and the Arkansas Energy Office produce a newsletter called Energizing Arkansas. It focuses on sustainable, cutting-edge and renewable energy alternatives. You can read it at ppc.uaex.edu. I would appreciate notification of any upcoming events so we can include them in the newsletter. If possible, we’d like to know 2 or 3 months in advance of an event. Thank you very much. Lorrie Barr
Hey great blog! I would like to touch base with you about your blog. Please contact me directly at chris@greenpress.com
Look forward to hearing from you.
Thanks,
Chris
Hi Ueda:
Great blog. I’ve added you as a link at the Little Rock Holistic Examiner.com site. Thanks for the heads up!
Susan
http://www.examiner.com/x-12937-Little-Rock-Holistic-Health-Examiner
Hi, Susan!
Thanks for reading! I enjoy your articles on Natural Awakenings.
Hi Nao;
I’m with Repower Arkansas and we have some upcoming events locally that we’d love to keep you and your readers aware of! You can reach me at r.carter.cantrell at gmail!
I just found your blog and LOVE it!! I aspire to do a blog for NW AR that lets folks know all the goings-on on the same topics. Wonderful job you are doing. I live in Fayetteville and currently blog on my garden, chickens, and nature at http://www.larrapin.us If you wanted to add the link to your gardening section I’d be most honored. I will be sharing your blog with friends for sure. Keep up the GREAT work and I’ll be following closely!
Hi, Leigh! Thanks for reading! I checked out your blog. It’s AWESOME!!! Do you take all the pics? They’re so beautiful!
I’ll be in Fayetteville at the end of August, so maybe we should get together! I’m also thinking about starting a series that features people’s gardens. Maybe I can feature your garden???
I’ll be linking your blog to mine shortly. Again,t hanks for reading!
Hi, Raymond! Thanks for reading! I signed up for the Repower Arkansas newsletter, but I’ll also be contacting you shortly.
Again, thanks for reading!
Hi Nao,
I just stumbled across your blog, and I am very impressed by the wealth of information!
I was wondering if you had an email address that I could reach you at; I’m the Director of Marketing and Communications for Goodwill Industries of Arkansas, and we have partnered with Dell to launch the Reconnect computer recylcing program.
I would love to tell you more about Reconnect, so if you would like, you can email me at gwiedower@goodwillar.org and I will fill you in.
I look forward to hearing from you, and to reading more about Green Living in Arkansas!
Hi, Ginny!
Thanks for reading! Goodwill has been on my list of businesses to cover, so I’d love to connect with you. I was aware of Goodwill’s partnership with Dell, but I had a bit of difficulty tracking down full information. I’ll give you a holler so that I can learn more about Reconnect and Goodwill.
Again, thanks for reading, and thanks for all that you do!
Nao,
I would love to keep you posted of the programs and events that Heifer International offers that would be of interest to your readers. Can I get your email to keep you updated?
Thanks,
Beth Pierce
Hi Nao, great site and very informative, I live in central Arkansas and I have an eco-friendly business that is currently online only and I’m wondering how I might be listed with your green businesses. You can email me @ itsallgreenandmore@swbell.net and my site is http://www.itsallgreenandmore.com
Thanks and keep up the great work!
Hi Nao,
My name is Nina, and I’m a good friend of Angela and Johnnie. No, not from LR, but a damn Yankee from NYC. Hehe, that’s right, they know people out east. 😉 Angela suggested I turn to you in regards to figuring out a good target list of environmental media. Do you think you can help?
I’m helping out a friend who just started his own non-profit to promote clean burning alternative fuel technology for cooking use in developing countries. I’m in charge of the PR and website stuff, but am a bit ‘green’ on media outlets. Could you recommend some respectable environmental leading journals/sites/blogs? I already have treehugger and the green section of huff post in mind, but don’t really know anyone there, and you know how it is just sending an email to help@whatever.com.
Maybe you know of some people worth contacting who might be able to help? For now we’re just trying to get the word out about alternative cooking ‘technology,’ and later on will be working on actual development and implementation projects. My friend Kim, who started the site, recently wrote a letter to the editor to the Financial Times in regards to a story about the Coppenhagen summit, which got picked up (whoo!) , so trying to keep things moving.
http://charcoalproject.org
Thanks so much in advance for you help,
Warmest,
Nina
I’d like to contact you about your blog. Please get in touch when you can.
I always feel honored when someone sees fit to link to our little site. However, Hundred Oaks Farm has changed its site to http://www.argoats.com.
The old site, jamesfarm.com, won’t take you to goats, but to info about Jessie James, instead.
We would certainly appreciate an update of our info. Thanks, Andrew.
Hi Nao,
I’ve become a more recent reading and I’m loving your blog!! I wished I lived closer so that I could have someone so up-to-date on local resources to check in with.
I just nominated your blog for a Sunshine Award. You can check it out at:
Hope things are going well! I just nominated Atlas Bear for a Sunshine Blog Award – its a pretty simple way to spread the news about other blogs.
http://everysmallthing.blogspot.com/2010/02/sunshine-award.html
Thanks again for spreading the sunshine!! And, great blog.
Wonderful site and inspiring to boot!
Hundred Oaks Farm has changed its web address to http://www.argoats.com. The old address was mishandled by our web host, and now references, of all things, Jesse James.
We think our new URL better reflects us, and we invite you to come visit us.
We are hosting World Wide Knit in Public Day again on Saturday, June 19th from 10 to 3 http://cals.org/news/world-wide-knit-in-public-day.html
We are going to make a Warm Up America afghan. People can bring a 7″ x 9″ square knit from acrylic yarn. Directions here: http://www.craftyarncouncil.com/patterns.html
Our Sit ‘n Stitch program is ongoing, but we have changed the day to the 3rd TUESDAY at 12 in the East Meeting Room at the Main Library.
Love your blog!
Hi,
I invite you to join our top with agriculture, sites dedicated to green life at:
http://www.allgreensites.com
Our top has a friendly interface and it offers free web promotion for your site.
You can find:
-title and description;
– screenshot of your website
-statistics about the number of your visitors(unique/pageviews);
-comments about your site;
-the ranking is by sites unique visitors in a week;
-first 5 sites are scrolling in the right side of the site on all site pages;
-7 sites are selected random and showed on the header slideshow of the site;
-statistics with the visitors you got from our top;
After you join our top take the voting code and put in your site
to be accepted to our site.
We’ll be expecting you at http://www.allgreensites.com to subscribe your
site. If you have any question don’t hesitate to contact us.
Thank you for your time.
Hello!
I hope you don’t mind me reaching out. I’m producing a film on Haiti’s agricultural crisis and the grassroots sustainable ag-based recovery movement emerging there. I believe strongly that Haiti is an amazing test-case of the failed paradigms of the past, and we are making this film both to promote a new path for Haiti, as well as leverage this “teachable moment” for the world.
We’re on Kickstarter, and we’ve produced an Intro Video which I think your audience would find appealing. The video is at http://www.handsthatfeed.com. An embeddable version from Vimeo is available at: http://vimeo.com/13301985. I would also love your guys’ feedback on the project if you have any.
Thank you,
Josh
Thank you for including information about Southern Exposure Seed Exchange in your blog, we hope this growing season is proving a fruitful one for you. We are again involved in hosting the annual Heritage Harvest Festival and thought you and your subscribers would be interested in this event…… HOPE TO SEE YOU THERE—IRA
The 4th annual Heritage Harvest Festival, hosted by the Thomas Jefferson Foundation in partnership with Southern Exposure Seed Exchange, is a fun, family-oriented, educational event promoting organic gardening, sustainable living, local food and the preservation of heritage plants. The 2010 Heritage Harvest Festival will be held on Saturday, September 11 from 10 a.m. to 4 p.m. on the West Lawn of Monticello in Charlottesville.
At the heart of the Heritage Harvest Festival are over 40 educational programs, lectures, cooking demonstrations, and food tastings that include the ever popular Tomato Tasting. Including workshops from two members of Southern Exposure Seed Exchange, “Heirloom Garlic and Onions: How to Grow These Culinary Essentials with Ira Wallace” and “Fall and Winter Veggies: Zero-Degree Gardening” with Ken Bezilla.
To kick off the event, Rosalind Creasy, founder of the edible landscape movement, will host a Preview Lecture and Local Food dinner on Friday, September 10 at the Monticello Visitor Center. For more information on the Festival, visit http://www.heritageharvestfestival.com or call 434-984-981 for tickets.
Gasland will be shown in fayetteville, and little rock this week apparently
i copy pasted below what i left over there. afaik you dont have a posted email address on this blog.
Screening of the Sundance Award Winning Documentary ‘Gasland’ Aug 19
with the film maker, Josh Fox in person.
Thursday, August 19, 7:00pm at the University of Arkansas Continuing Education Center Global Campus
2 East Center Street, Fayetteville, AR
A donation of $5+ is suggested.
LIMITED SEATING
Sponsored by the League of Women Voters, OMNI Center, Ozark Highlands
Group of the Sierra Club
August 20, 2010
Clinton School of Public Service (Sturgis Hall)
“Gasland” follows the rise in natural gas exploration in America as a result of new drilling technology known as “fracking.” When filmmaker Josh Fox is asked to lease his land for drilling, he embarks on a cross-country odyssey to uncover the risks associated with the new method. Winner of the Sundance Film Festival Special Jury Prize, the film finds what it calls a “trail of secrets, lies and contamination” associated with the natural gas boom.
Founder and artistic director of the International WOW Company, Fox has written, directed and produced two feature films and over 20 works for the stage which have premiered in New York, Asia and Europe.
When: Friday, August 20, 2010
6:00 p.m. – 7:00 p.m. – Film screening
Where: Clinton School of Public Service
Sturgis Hall
*Reserve your seats by emailing publicprograms@clintonschool.uasys.edu or calling 501.683.5239.
Trailer (youtube)
Nao,
I’m the environment editor of the Little Rock Central High newspaper, The Tiger, and I was wondering if I could write about your blog. In my article, I’ll talk about the blog in general and then describe a few of the ideas for living green from your blog.
The Tiger’s website is http://www.tigernewspaper.net, in case you want to check it out.
Thanks!
Lucy Richardson
Co-editor and Environment Editor
The Tiger
Little Rock Central High School
Hi, Lucy!
Thanks for reading my blog! Feel free to write about it. I’m a Central graduate, so whatever I can do to help out, let me know.
Thanks again for reading my blog!
Nao,
When did you graduate from Central? I’ve found some other information about you on the Internet, but I can’t seem to find this.
Thanks,
Lucy Richardson
Lucy, I graduated in 1999. I didn’t write for Tiger, but I had several friends who did, as well as some who worked for Yearbook.
Wow, just came upon your blog — what a treasure trove of “green” and healthy information. Kinda overwhelming, so much to read.
I live in Fayetteville, and was hoping you could direct me to the best, healthiest, nearest and most reliable source for raw goat milk. (Crazy to think that we aren’t allowed access to raw cow milk). Same with beef and also local raw honey.
Also, I would love to come upon a “green,” health-oriented forum of people with ideas and desires to create intentional community, in the NW Arkansas area and maybe beyond–to make connections and share ideas and information. For me, I’m looking for just a few like-minded people (a “tribe” if you will) that wants to create this intentional family, living on multiple acres, organic gardens… Ideally, other similar-minded “tribes” living nearby. Where we share resources and all, respecting personal freedoms and such, as free as we can possible be for “the system,” without totally isolating ourselves. Lovin’ and respecting nature all the while 🙂
I’d love it if you could share any resources that might help my dream along. Thanks for sharing so much with your blog, Nao.
DS
http://www.chrismartenson.com/mission
Have you ever watched the Crash Course series by Chris Martenson? Chris is a great and credible educator, check out the different tabs available on his webpage. It might be neat to showcase this “economic awareness” documentary is light of it being the “holiday season”.
Hope all is well.
Thanks, DS, for reading! It’s crazy that we don’t have access to raw cow milk. As for raw goat milk, check out this link to find a source near you: http://www.realmilk.com/where1.html#ar.
You can find sources for locally grown grassfed beef at http://www.eatwild.com/products/arkansas.html.
As for honey, the Ozark Natural Foods sells local honey. When Fayetteville Farmers Market is in season, several vendors sell local honey as well.
I love your idea of creating a green forum for your community! Let me know how it goes.
Thanks again for reading!
Nao – Can you please e-mail me at Lirvin@abpg.com. You’ve been chosen as one of our 2011 Eco-Heroes for Arkansas Green Guide magazine. I am the assistant editor of the magazine and will be writing a short profile story about you for the upcoming issue. I tried to reach you through Audubon Arkansas, but am not sure my email was successful through the system. Please contact me ASAP as we are on deadline and I need to talk with you a bit about your many, amazing ec0-efforts at home and beyond. Feel free to call me, too, at (501) 372-1443. Please let me know this reached you okay and I look forward to hearing from you. -Lindsay
hey nao,
i dont think i saw this on your blog, but this film’s looks promising
Hi,
This is a really nice post. Thanks for sharing this information.
Seeing that you’re a green advocate (and blogger) I wanted to reach out and see if you were interested in an article that I recently have written. It’s on the Olympics and the steps they’re taking to go green and decrease the environmental impact that it has. While sports is something far from the topic of your blog, I think that you will find it interesting and informative, and not overwhelming on the sports content, besides a few facts on the last Olympics, it is primarily about the Olympics going Green.
I’m looking to spread awareness of the fact that even though the Olympic Games are fantastic and unifying, they are it’s quite a carbon-rich event and are not that environmentally sound. I think you and your readers of (http://greenarbytheday.com/) will find it a unique topic and a fun read.
I look forward to hearing back from you!