Fall 2005 Newsletter

1. Welcome!
2. Resources for Teachers
3. Fall Fruits
4. Fall Seed Saving
5. Buying in Bulk
6. New Terrain on Newstands Now
7. World Famous Greens Recipe from Farm Fresh Choice
8. Call for Crafters
9. We Answer Questions

1. Welcome!

Welcome to the first edition of the Ecology Center E-Newsletter!  Each quarter, we'll be bringing you information and resources to help you live more sustainably, combined with information about the Ecology Center's programs and work.   We'll still continue to issue the Eco-Calendar every two weeks, though, so don't fear!  This is not a replacement for the Eco-Calendar.  It's more like a supplement.

This Newsletter, the Eco-Calendar, and almost all of the information and services the Ecology Center has provided since 1969, are free. We rely on memberships and donations to keep our services free and accessible to all.  Please join us in this effort by becoming a member and/or making a financial contribution at http://ecologycenter.org/donate/

2. Resources for Teachers

Teachers - we have environmental education resources for you! We are pleased to announce that Terrain for Schools, our environmental education program, is once again up and running. Under the direction of the new project coordinator, Liz Anders, a new teacher's guide is in development and slated for production in a month. If you or someone you know is interested in obtaining our free Terrain for Schools teacher's guide and a free classroom set of Terrain magazine, write to schools@ecologycenter.org .  Our Terrain for Schools online archive of lesson plans has curriculum aligned with California State Standards for Science, Social Studies, and Language Arts, geared towards high school students and teachers. 

Other free resources for teachers include the Bay Area Environmental Education Resource Guide, and our Environmental Resource Center Library, which holds many curriculum guides for teaching (at all grade levels) about gardens, recycling, ecology, and more.  Also, don't miss tomorrow night's event, Using Songs and Stories to Teach with Kids. Finally, all teachers are always entitled to 10% off in our store.

3. Fall Fruits

Fruit season isn't over - it's just beginning! Come sample for free, all at one table, the whole delicious range of Fall fruit varieties at the Berkeley Farmers' Market on Tuesday, October 11th and on Saturday, October15th. There will be apples (Fuji, Crimson Gold, Pink Lady, Royal Gala, Golden Delicious, MacIntosh, Brae Burn, Granny Smith, Rome Beauty, Jonagold), Asian pears (Hosui, 20th Century, Shinko, Shinseiki, Yali), European pears (Bartlett, Olympic, Anjou, Kieffer, Warren), Fuyu persimmons, and maybe more.  Chef cooking demonstrations will take place at the Saturday market by Annie Somerville of Greens Restaurant and author of cookbooks Field of Greens and Everyday Greens, as well as by Mary Vance, Certified Nutrition Educator and Associate Publisher of Terrain. Check out the latest version of the Berkeley Farmers' Market Newsletter for recipes and more.

4. Fall Seed Saving

Now is a good time to bring back seeds to the Bay Area Seed Interchange Library.  If you've borrowed some and collected some, or if you just have some leftovers, BASIL is open to donations of locally grown, non-hybrid seeds.  Share your garden treasures with other gardeners, and help create a biologically diverse future.

5. Buying in Bulk

Buying materials in bulk is the best choice for environmentally-minded consumers.  It eliminates packaging and waste, especially when you reuse containers.  At the Ecology Center Store, you can find cleaning materials in bulk, including borax, baking soda, washing soda, and potash.  You can make your own non-toxic cleaning products with these and other common items from your kitchen. If you make your own solutions, you also avoid unwanted fillers, fragrances, and potentially harmful petrochemicals and chlorine compounds. Check out our Alternative Cleaning Recipes fact sheet and look through our library books, especially Better Basics for the Home by Annie Berthold-Bond.  We also sell cover crops in bulk, including papago cowpea, spring triticale, hairy vetch, and red clover.  Learn about how to use cover crops to prevent weeds, boost soil fertility, cycle nutrients, and improve soil structure from The Center for Agroecology and Sustainable Food Systems fact sheet.

6. New Terrain on Newsstands Now

Bigger is not better when it comes to food — on the land or on your waistline.  John Gibler explores environmental damage caused in the Central Valley by the world's largest-scale dairy industry. Mary Vance finds out who's to blame for "super-sizing" our bodies. Lisa Stapleton dissects the lure of patents and corporate research funding for the Ivory Tower. Want to know what free-range really means? Biodynamics? The answers are in the Fall issue of Terrain, along with book reviews, columns, and an interview with perhaps the nation's only environmental law enforcement officer. Pick one up free on newsstands now.

7. World Famous Greens Recipe from Farm Fresh Choice

All year round, rain our shine, our Farm Fresh Choice program operates community produce stands that sell local, fresh, nutritious produce. Our sites are conveniently located at after-school and summer school programs in West and South Berkeley. Come visit them! This greens recipe comes from one of our Farm Fresh Choice site coordinators, Joanna Kuunibor. Other hearty greens may be substituted (Kale, Cabbage, etc.) Once you have these, you may never want them any other way!

GHANAIAN COLLARD GREENS

The number of West African main dish stews and sauces that call for the use of leafy green vegetables is a testament to the importance of these greens in African and African-inspired cooking. Beet tops, turnips, and other vegetables cultivated strictly for their leaves are all sources of vitamins and iron. In Africa, the greens are usually prepared as sauces to serve over starches. These sauces may include smoked meat and/or fish flavoring as well as other vegetables such as tomatoes and onions. In the United States we're purists and don't want too much adulterating our greens. We mainly eat turnip greens, mustard greens, and collard greens. We 'cook them down to a low gravy"-that is, cooked slowly over low heat for several hours- and we savor the pot liquor. Some historians feel that savoring of the pot liquor gave us the additional vitamins to counterbalance the deficient food of slavery. At any rate, greens are undeniably one of the United States' best-known African-inspired foods. (from Iron Pots, Wooden Spoon by Jessica B. Harris)

• 1 pound collard greens
• 1 cup water
• 4 tablespoons olive oil
• 1 cup chopped onions
• 1/4 teaspoon minced tomato
• Salt, to taste
• 1 jalapeno, diced
• 1 magi cube (seasoning cube found at Carribean or West-African stores; can substitute a boullion cube)

Wash the greens thoroughly. Remove any discolored spots and cut out any thick woody stems. Place greens in a heavy saucepan with 1 cup of of the water, cover, and bring to a boil. Lower the heat and cook for 20 minutes, or until the greens are tender. When ready, drain the greens, reserving the liquid, and cut them into small pieces. In a heavy skillet, heat the oil and cook the onions until they are lightly browned. Add the tomatoes and greens. Cook uncovered until almost dry; crumble the magi cube into the pot, then add greens and chilies and cook for an additional 10 minutes.

7. Call for Crafters

The Berkeley Farmers' Market is seeking crafters & artists for our 14th annual Holiday Crafts Fair on Saturdays, December 3, 10, & 17. If interested, contact Kirk at (510) 548-2220 ext.227.

8. We Answer Questions

Did you know that you can call us with your environmental questions?  Our Info Desk staff will give you referrals and provide information to help you make sound ecological choices.  If you're looking for anything from worms for your compost bin to information on the best transportation choices, give us a call at 510-548-2220 x233 or email us at erc@ecologycenter.org

We hope you find this information useful and that you have a great Fall.  This newsletter can also be found online at http://ecologycenter.org/newsletter/20051006.html.  Email newsletter@ecologycenter.org or give us a call at 510-548-2220 x233 with your comments. To subscribe or unsubscribe, send a note to newsletter@ecologycenter.org

The Ecology Center is a membership organization providing environmental information and direct services to promote sustainable living and a healthy, socially just world. Please support this community resource for the environment by becoming a member or making a donation. Support our work on-line at http://www.ecologycenter.org/donate/