Competing Environmental Interests

As sustainability issues have begun to play a much greater role, it seems it has become more common for green interests to have to compete against one another. Take this example from a New York Times article, "As Wind Power Grows, a Push to Tear Down Dams."

The Pacific Northwest has always had a higher percentage of renewable energy than the rest of the nation. Much of it comes from hydroelectric dams. Recently, there has been an increased push for additional renewables such as wind power. Because hydroelectric dams can be so damaging to local environments, particularly impacting Salmon populations, some environmental groups argue that new wind turbines will allow for the phase-out of dams. However, others, including the power companies, claim that doing so would only hinder their ability to provide "green" power.

It seems to me that we as a society are still unwilling to make the major sacrifices needed. Very rarely do these discussions center around becoming more efficient with the energy we already have. Creating renewable energy sources is a great way to slow the increase of coal and oil consumption. But an increasing human population and an increasing consumeristic culture around the world make me worry that major changes are needed. Do we have the capacity to make these drastic changes as a species? I hope so.

Marinated Zucchini and Summer Squash

A friend of mine belongs to a local CSA (Community Supported Agriculture--weekly produce comes from a local farm). This summer she has been overwhelmed with zucchinis and summer squashes. This simple recipe (originally from the food network) provides a great way to use up some of them as a great side dish.

• 2 tbsp white wine vinegar
• 2 tbsp fresh lemon juice
• 1 tbsp minced garlic
• 2 tsp chopped fresh thyme
• 1/3 cup extra-virgin olive oil
• salt and pepper
• sliced zucchini and yellow squash

Combine the ingredients and allow the zucchini and squash to marinate for several hours. Grill the veggies on medium-high heat for several minutes, turning occasionally.

Tire Disposal

Have you ever wondered why most landfills won't accept vehicle tires? The key is understanding the process behind their production. In the 19th century, Charles Goodyear famously invented a process for increasing the durability of naturally occurring rubber. His process, known as vulcanization, uses sulfur to connect individual rubber strands making tires incredibly durable and incredibly difficult to breakdown. According to Alan Weisman in the World Without Us, "Tires drive landfill operators crazy, because when buried, they encircle a doughnut-shaped air bubble that wants to rise. Most garbage dumps no longer accept them, but for hundreds of years into the future, old tires will inexorably work their way to the surface of forgotten landfills."

Landfills that do accept tires often require them to be shredded, which is an expensive process. As a result, for many years tires were stockpiled around the country until a decision could be made as to their end use. Unfortunately, tire stockpiles pose two major hazards, fire and pests. If ignited, tires can produce toxic gases and can be difficult to extinguish. Additionally, their shape makes them an ideal habitat for pests such as mosquitoes and rodents.

The latest information from the EPA suggests that, as a country, we are doing a whole lot better in disposing of our tires. In 2003, over 80% of all tires were reused or recycled in some way. Many (about 40%) were used as an alternative fuel (called Tire-Derived Fuel) for making cement and paper. Another 20% were used in civil engineering projects as a lightweight fill. Playgrounds, running tracks, and roads have also been destinations for tires.

Old tires can also be turned into rather uncomfortable sandals!

If you have tires that you are looking to dispose of, many auto care centers will take and dispose of them for a small fee. In Northern Virginia, individuals may also take their used tires to the I-95 Landfill Complex or I-66 Transfer Station Complex for a small fee.

Return of the Beaver

An article in Monday's New York Times titled "Return of the Once-Rare Beaver? Not in My Yard." highlights another instance of humans butting heads with Nature.

Hunting and habitat loss lead to huge declines in the beaver population during the 18th and 19th centuries. However the return of woodlands to the Northeast and the dramatic reduction in beaver hunting have lead to a resurgence in their population. Residents now complain of problems caused by local beavers such as flooded yards and clogged septic systems, many without realizing the positive impacts that they can have on the local environment. Similar stories have arisen around the country about other animals like mountain lions, bears, alligators, and coyotes.

As human populations swell, will the environmental movement continue to be successful if people aren't willing to have the real Mother Nature in their backyard--one that could be slightly inconvenient (yet also beautiful and awe-inspiring) at times?


In an unrelated note, how awesome would it be to track Echidnas for your day job?

Granola Recipe

Granola Recipe from Food Matters:

• 5 cups rolled oats (not quick-cooking or instant) or other rolled grains
• 3 cups mixed nuts and seeds (sunflower seeds, chopped walnuts, pecans, almonds, and sesame seeds)
• 1 cup shredded, unsweetened coconut
• 1 tsp ground cinnamon, or other spices to taste
• .5 to 1 cup honey or maple syrup
• 1 tsp vanilla
• 1 to 1.5 cups raisins or chopped dried fruit

1. Preheat the oven to 350. In a large bowl, combine the oats, nuts and seeds, coconut, cinnamon, sweetener, and vanilla. Toss well to thoroughly distribute the ingredients. Spread the mixture on a rimmed baking sheet and bake for 30 minutes or a little longer, stirring occasionally. The granola should brown evenly; the darker it gets without burning, the crunchier it will be.

2. Remove pan from oven and add fruit. Cool on a rack, stirring now and then until the granola reaches room temperature. Put in a sealed container and store in refrigerator; it will keep indefinitely.