On Saturday March 14, 2009, I attended the 8th annual educators conference sponsored by area teacher centers held at Homer High School. This conference for area educators with the theme, “It’s Easy Being Green”, was planned by Bonnie Calzolaio (Cortland/McGraw/Homer Teacher Center), Bobbi Krout (Dryden Teacher Center) and Pat Rice (Cincinnatus Teacher Center). I'd like to thank them for putting together a great opportunity for area educators.
I just thought I’d highlight a few of the sessions to share what “green things” area teachers are doing and some of what they learned about by attending the conference.
The conference kicked off with a keynote “Its Imperative to Go Green!” by Kurt Schmidt, Cincinnatus High School Science Teacher. Kurt has been awarded the New York State Environmental Educator of the Year, and is well known in the area.
Below are a few of the green workshops the area teachers attended:
- Kurt Schmidt, Cincinnatus HS Science Teacher - “You Can’t Spell SUSTAINABLE without US”
- Penny James: Doctoral Candidate, North Carolina State University - “The Changing Nature of Childhood”
- John Steedle, Homer HS architecture teacher - “Schools of the Future: What a Green School Might Look Like”
- Karl Klein, Onondaga Community College – “Green Jobs for the 21st Century”
- Beth Klein, SUNY Cortland, and John Pinto NYSERDA Teacher Trainer – “Reducing your Carbon Footprint, What You, Your Students and School Can Do!”
- Jennifer Fee, Cornell Lab of Ornithology – “Going Global: Exploring Biodiversity on your School Yard and Beyond”
- Jeanne Stevens & Karen Shirley, Reading Teachers – From Truffula Trees to Kapok Trees”
- Elaine Norris, Master Gardener volunteer with Cornell Cooperative Extension, had a display on school gardening and provided information about the assistance she and the Cornell Cooperative can offer schools.
Monday, March 23, 2009
Monday, March 16, 2009
Making Yogurt
Having had recent success making both butter and cheese, we decided to try making yogurt with our raw organic milk from Twin Oaks Dairy in Truxton. We looked online at several recipes, and decided to try this one in the crock pot for our first attempt.
We used our 6 quart oval crock pot and 1 gallon of raw organic milk and upped the yogurt starter to a cup. Because we had left the house to run a few errands while it was in the initial warming process, our time was more like 4 hours than the recommended 2.5 hours. Then we let it sit for the recommended 3 hours, mixed 2 cups of the warm milk with the 1 cup of starter and then mixed it with the rest of the warm milk still in the crock pot. We then put the lid back on the crock pot and wrapped it with a towel to sit overnight.
We used our 6 quart oval crock pot and 1 gallon of raw organic milk and upped the yogurt starter to a cup. Because we had left the house to run a few errands while it was in the initial warming process, our time was more like 4 hours than the recommended 2.5 hours. Then we let it sit for the recommended 3 hours, mixed 2 cups of the warm milk with the 1 cup of starter and then mixed it with the rest of the warm milk still in the crock pot. We then put the lid back on the crock pot and wrapped it with a towel to sit overnight.
In the morning, we scooped it out into 1 cup containers to put in the refrigerator. It was a little soupy compared to store bought yogurt, but certainly smelled and tasted like yogurt. We are mixing it with strawberry jam (made with organic berries from Cobblestone Valley Farm in Preble). The next time we make it, we will probably add a little honey and vanilla to add a little more flavor. It was a fairly easy process over all.
Thursday, March 12, 2009
Getting our Locally Grown Pork, Part 1
This is our second year to order a locally raised hog from the Knapp family at Cobblestone Valley Farm. We are indeed very lucky to have met Maureen and Paul Knapp a few years ago. Currently we buy most of our meat and eggs (and strawberries) from their farm. They are wonderful stewards of the land; provide superb local and organic products; generously share their knowledge with area school groups, college classes, and the general public; and take great care in tending and nurturing their pigs, cows, chickens, and turkeys.
A half hog provides our family and visitors with more than enough quality, locally grown pork for the year. This year was very exciting as the Knapps decided to work with a new processor, Purdy and Sons’ Foods, Inc. located in Sherburne. Purdy and Sons’ Foods, pride themselves in having daily USDA Federal Inspections; using smaller sized delivery trucks to reduce their carbon emissions; and providing fresh, local, and organic meats to the area.
The Purdys also use nitrite free smoking methods for the ham and bacon. From what I have read, it seems that there is evidence to connect increased cancer risk with consuming meats preserved with sodium nitrite/nitrate. Apparently this preservation method makes the product pink (think SPAM), supposedly improves the flavor, and to some degree will prevent botulism. According to this 1992 article, some believe the benefits of using nitrates in food preservation out-weigh the potential risks. However more recent articles, such as this published on the Organic Consumers Association website, seem to indicate that there may be more connection to cancer than previously thought. We were very pleased to hear that we had the option to go nitrite free for our smoked hams and bacon this year.
So what might you need to know about having half a pig processed? Here is a synopsis of what we did. Several months ago we sent Cobblestone Valley an email requesting ½ a hog. Maureen then put us on the list. A few days ago, she emailed with some directions about getting it processed, information on processing prices, and a copy of the Purdys’ processing form (with lots of decisions and cuts of meat indicated). In other words, we had to make some decisions as to what to do with the loin, the shoulder butt, the belly, the shoulder picnic, etc. She also gave us contact information so we could speak directly to the butcher at Purdys. This is what I did today. Dan was wonderful to talk with and walked me through each question I had and helped me complete the form. He was gracious in spending so much time to educate me about the process and not once did he sound even the slightest bit exasperated with my lack of meat processing knowledge. He helped me determine what meat to smoke and what to keep fresh, and what sections to use for chops, ribs, roasts, ham steaks, sausage, etc. He even mentioned that since they are a USDA inspected processor, that we could resell the meat.
Soon we will be receiving an email from Maureen letting us know that our processing is complete and will then pick up the meat order. Once that happens, I’ll be sharing that part of the process in another blog entry.
A half hog provides our family and visitors with more than enough quality, locally grown pork for the year. This year was very exciting as the Knapps decided to work with a new processor, Purdy and Sons’ Foods, Inc. located in Sherburne. Purdy and Sons’ Foods, pride themselves in having daily USDA Federal Inspections; using smaller sized delivery trucks to reduce their carbon emissions; and providing fresh, local, and organic meats to the area.
The Purdys also use nitrite free smoking methods for the ham and bacon. From what I have read, it seems that there is evidence to connect increased cancer risk with consuming meats preserved with sodium nitrite/nitrate. Apparently this preservation method makes the product pink (think SPAM), supposedly improves the flavor, and to some degree will prevent botulism. According to this 1992 article, some believe the benefits of using nitrates in food preservation out-weigh the potential risks. However more recent articles, such as this published on the Organic Consumers Association website, seem to indicate that there may be more connection to cancer than previously thought. We were very pleased to hear that we had the option to go nitrite free for our smoked hams and bacon this year.
So what might you need to know about having half a pig processed? Here is a synopsis of what we did. Several months ago we sent Cobblestone Valley an email requesting ½ a hog. Maureen then put us on the list. A few days ago, she emailed with some directions about getting it processed, information on processing prices, and a copy of the Purdys’ processing form (with lots of decisions and cuts of meat indicated). In other words, we had to make some decisions as to what to do with the loin, the shoulder butt, the belly, the shoulder picnic, etc. She also gave us contact information so we could speak directly to the butcher at Purdys. This is what I did today. Dan was wonderful to talk with and walked me through each question I had and helped me complete the form. He was gracious in spending so much time to educate me about the process and not once did he sound even the slightest bit exasperated with my lack of meat processing knowledge. He helped me determine what meat to smoke and what to keep fresh, and what sections to use for chops, ribs, roasts, ham steaks, sausage, etc. He even mentioned that since they are a USDA inspected processor, that we could resell the meat.
Soon we will be receiving an email from Maureen letting us know that our processing is complete and will then pick up the meat order. Once that happens, I’ll be sharing that part of the process in another blog entry.
Making Butter
Feeling confident after the success of our first attempt at making cheese, I decided to give making my own butter a try using some of the organic raw milk we purchased from Twin Oaks Farm in Truxton. Googling “Making butter from raw milk” led me to several websites with directions. This one has great photos of the process.
After letting the quart jars of milk sit for a few days in the fridge for the cream to separate, I carefully dipped the cream out of a few of them. I put the cream in a separate container and back in the refrigerator to chill. Meanwhile I placed my steel mixing bowl in the freezer to also chill. This is apparently a mistake. According to this website, it strongly recommended that the cream be very cold in order for the process to work. Having always chilled my bowl before making whipped cream topping, I assumed it would also help the process of making butter. It did not.
After letting the quart jars of milk sit for a few days in the fridge for the cream to separate, I carefully dipped the cream out of a few of them. I put the cream in a separate container and back in the refrigerator to chill. Meanwhile I placed my steel mixing bowl in the freezer to also chill. This is apparently a mistake. According to this website, it strongly recommended that the cream be very cold in order for the process to work. Having always chilled my bowl before making whipped cream topping, I assumed it would also help the process of making butter. It did not.
After several minutes of my mixer going full speed, it stayed in the whipped cream stage. I had nice peaks of whipped cream. It just wouldn't "seize" and become butter. I decided to turn off the mixer and just let it all sit for about 15 minutes before I tried it again. It still stayed whipped cream. At this point I was getting a little frustrated, but I persevered and decided to wait another 15 minutes or so and tried it again. Hurray, I had butter! After squeezing out the buttermilk and washing it a few times in ice water, I added a little kosher salt and kneaded it in. Apparently homemade butter (especially by novice butter makers) does not keep too long, so most of the butter I wrapped up and put in the freezer. I think it tastes pretty good, although that could be just me trying to rationalize the effort.
Tuesday, March 10, 2009
Potential Green Development for the Town of Solon
Earlier this evening I attended a Town of Solon Information meeting held at the Solon Sportsman’s Club. The topic of discussion was the proposed Hathaway Condo and Spa Resort. Brig Brown, a successful hotel developer originally from Germany, has proposed developing 150 acres surrounding “Tinelli’s Hathaway House” on Rt. 41 in the Town of Solon. At the meeting this evening, Ms. Brown showed a short video about her proposed project and answered questions from local residents.
You can go to the project website (http://hathawaycondoandspa.com/) to get specifics for yourself. Some of the aspects of the proposal include: construction of 304 condominiums in a gated community, a hotel, a conference center, a German-style barbeque restaurant and micro-brewery to be housed in a renovated Hathaway Barn, a German bakery and café, a jellorium (to sell jams, jellies, and syrups), a pool, recreation hall, and a full service spa including the what would be the nation’s only Himalyan Salt Floating Pool. Also according to the plans, Tinelli’s would become a full-service restaurant, still owned and run by the Tinelli family.
Some of the green aspects of the project include the use of renewable energy for the electrical and heating needs of the facilities. The condos are planned to incorporate passive solar design with green roofs, and tile wood stoves. The restaurants, jellorium, and bakery will be using locally grown organic foods. The plans for the grounds include walking paths, gardens, and edible landscaping.
When asked about how the project was going to interface with the local community, Ms. Brown indicated that all of the services including the restaurants, shops, walking trails, and spa, recreation hall would be open to the public. In addition, Ms. Brown’s vision is to provide a community gathering spot where local musicians can play, local artisans can sell their creations, and locally and sustainably grown products would be available to all community members not just the resort members. The project also proposes to have about 130 job opportunities when complete with first consideration going to qualified local individuals. She invited Solon residents to email her with any additional questions and suggestions for the project. Her contact information is available on the project website.
Members of the Town Planning Board indicated that additional information meetings would be held. One of the meetings will include the county tax assessor to discuss the questions about whether the project would raise taxes for community members (it does not appear to do that as it is proposed), and another would be with the county planner to address issues about the process.
As for a timeline, Ms. Brown is hoping to start as soon as all the approvals are set and complete the construction of all the components within 24 months.
Most of the individuals sitting around me seemed in favor of the proposal and said the benefits of the proposed project far out-weighed any negatives. And personally I agree with them. Some of the potential benefits I see with the project include: increased demand for local organic foods, “green” jobs and perhaps creating demand for green technology businesses to establish in Cortland County, increased opportunities for public transportation to this part of the county, and an opportunity for increased community connection. There is also the potential for growth of businesses in downtown McGraw and also in the City of Cortland to provide services to the visitors and new residents of the project.
You can go to the project website (http://hathawaycondoandspa.com/) to get specifics for yourself. Some of the aspects of the proposal include: construction of 304 condominiums in a gated community, a hotel, a conference center, a German-style barbeque restaurant and micro-brewery to be housed in a renovated Hathaway Barn, a German bakery and café, a jellorium (to sell jams, jellies, and syrups), a pool, recreation hall, and a full service spa including the what would be the nation’s only Himalyan Salt Floating Pool. Also according to the plans, Tinelli’s would become a full-service restaurant, still owned and run by the Tinelli family.
Some of the green aspects of the project include the use of renewable energy for the electrical and heating needs of the facilities. The condos are planned to incorporate passive solar design with green roofs, and tile wood stoves. The restaurants, jellorium, and bakery will be using locally grown organic foods. The plans for the grounds include walking paths, gardens, and edible landscaping.
When asked about how the project was going to interface with the local community, Ms. Brown indicated that all of the services including the restaurants, shops, walking trails, and spa, recreation hall would be open to the public. In addition, Ms. Brown’s vision is to provide a community gathering spot where local musicians can play, local artisans can sell their creations, and locally and sustainably grown products would be available to all community members not just the resort members. The project also proposes to have about 130 job opportunities when complete with first consideration going to qualified local individuals. She invited Solon residents to email her with any additional questions and suggestions for the project. Her contact information is available on the project website.
Members of the Town Planning Board indicated that additional information meetings would be held. One of the meetings will include the county tax assessor to discuss the questions about whether the project would raise taxes for community members (it does not appear to do that as it is proposed), and another would be with the county planner to address issues about the process.
As for a timeline, Ms. Brown is hoping to start as soon as all the approvals are set and complete the construction of all the components within 24 months.
Most of the individuals sitting around me seemed in favor of the proposal and said the benefits of the proposed project far out-weighed any negatives. And personally I agree with them. Some of the potential benefits I see with the project include: increased demand for local organic foods, “green” jobs and perhaps creating demand for green technology businesses to establish in Cortland County, increased opportunities for public transportation to this part of the county, and an opportunity for increased community connection. There is also the potential for growth of businesses in downtown McGraw and also in the City of Cortland to provide services to the visitors and new residents of the project.
Monday, March 9, 2009
Making Cheese
I know many local food advocates have been making their own cheese for a while now, but we just made our first cheese. After a few “creative differences” between my husband and I, we produced some rather tasty mozzarella cheese from our recently purchased organic raw milk from the Arnold’s Twin Oaks Farm in Truxton. Our next quandary was what do with all of the whey left over (especially with no pigs or body-builders to share it with). We decided to freeze some for use in cream-based soups, and use some in bread making. Making homemade focaccia bread was our first attempt at using the whey in our bread baking. We sprinkled our focaccia bread with some herbs, garlic, and our just made mozzarella.
In order to make our own cheese, we had purchased the mozzarella cheese making kit from Lehmans. Based on this successful experience, we intend to purchase some additional cheese making supplies and plan to extend our learning experience with making other kinds of cheese.
In order to make our own cheese, we had purchased the mozzarella cheese making kit from Lehmans. Based on this successful experience, we intend to purchase some additional cheese making supplies and plan to extend our learning experience with making other kinds of cheese.
Sunday, March 8, 2009
Sustainable Cortland: We're on Our Way!
There is a strong feeling of positive momentum in Cortland County. Great local people are working on improving the quality, quantity, and accessibility of local foods and are working with area children to develop school gardens. Others are looking at improving the access and convenience of the county public transportation system and working on a renewable energy plan. While still others are trying to improve the local economy and quality of life in the area with green projects such as the river trail. All these are exciting, and also fall into line with a movement that was started about 3 years ago in the UK called Transition Towns.
The Transition Initiative is “Tackling Climate Change and Peak Oil. Bringing the Head, Heart and Hands of Communities together to make the transition to life beyond oil.” The movement is spreading worldwide and quickly in the US. Already, Transition Towns US has developed an online social networking system for each state. Several Cortland area individuals have already joined to begin communicating with each other and those elsewhere in New York.
It is my hope that using this network and support system that Cortland and the surrounding area can become an official Transition Town. The process we will need to go through is outlined on the Transition Town websites based on what has worked well in several towns in England. I will be finding out if it will be possible to bring a Transition Town trainer to the Cortland area to get us started. If anyone is interested, please either contact me directly, or go ahead and join the Transition Town Network for NY and connect with me there by joining the Sustainable Cortland group.
Regardless if we become an official “Transition Town” or not, it appears that we are moving toward a comprehensive sustainable vision and framework for Cortland County. And that is something I plan to continue to help move forward.
The Transition Initiative is “Tackling Climate Change and Peak Oil. Bringing the Head, Heart and Hands of Communities together to make the transition to life beyond oil.” The movement is spreading worldwide and quickly in the US. Already, Transition Towns US has developed an online social networking system for each state. Several Cortland area individuals have already joined to begin communicating with each other and those elsewhere in New York.
It is my hope that using this network and support system that Cortland and the surrounding area can become an official Transition Town. The process we will need to go through is outlined on the Transition Town websites based on what has worked well in several towns in England. I will be finding out if it will be possible to bring a Transition Town trainer to the Cortland area to get us started. If anyone is interested, please either contact me directly, or go ahead and join the Transition Town Network for NY and connect with me there by joining the Sustainable Cortland group.
Regardless if we become an official “Transition Town” or not, it appears that we are moving toward a comprehensive sustainable vision and framework for Cortland County. And that is something I plan to continue to help move forward.
Saturday, March 7, 2009
Local Organic Raw Milk Available in Truxton
For those of you waiting for fresh organic raw milk, the wait has ended. Twin Oaks Dairy along Rt. 13 in Truxton has acquired a license to sell their milk at their farm. We just stopped yesterday to have co-owner, Kathie Arnold, fill our jars with the fresh milk. (Click here to see a Cortland Standard article about Kathie and the Twin Oaks Dairy).
What can you do with raw milk? We are planning on using the milk to make our own cheese. (For supplies and directions you may wish to go to this website: http://www.cheesemaking.com/). Others enjoy making homemade yogurt, butter and other dairy products. I just used some in my butternut soup I made for dinner this evening. I’m told it also freezes well.
If you are interested, contact Kathie about setting up a time to get your fresh organic raw milk. Her email address is: randkarnold1@juno.com.
What can you do with raw milk? We are planning on using the milk to make our own cheese. (For supplies and directions you may wish to go to this website: http://www.cheesemaking.com/). Others enjoy making homemade yogurt, butter and other dairy products. I just used some in my butternut soup I made for dinner this evening. I’m told it also freezes well.
If you are interested, contact Kathie about setting up a time to get your fresh organic raw milk. Her email address is: randkarnold1@juno.com.
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