Issue 3 October 2012

In This Issue: Sustainable Careers

Athens Farmers Market..................................03

Personal Sustainability.....................................04

Zero Waste 5K.................................................06

Living Tips..........................................................08

Local Food..........................................................09

Sustainability Report........................................10

Green Tech…………......................................11

Energy………....................................................12

Perspectives………..........................................13

Opportunities……….......................................15

Mini Grants..……..............................................17

Expressions.........................................................20

Recipes................................................................27

Where Are They Now?..................................29

Cover Photo: Megan Graver

Mini pumpkins at the Athens Farmers Market.

On The Cover

03

20

16

25

2

From the Director Through academics and co-curricular

programming, Ohio University works

to provide students with the

opportunity to better understand how

they can be positive contributors to a

local economy and a thriving

community. In an effort to better

highlight our commitment to personal

and professional development through

sustainability, we are dedicating this

issue of Routes to local and sustainable businesses and professions.

It is important for all students to understand their deep

connection to sustainability early in their academic careers. A

strong, grounded personal definition of sustainability takes a long

time to form and we want to offer the guidance they need to find

that definition. By framing one’s academic experience through the

lens of sustainability, we believe that a student is able to set him/her

self up for success in a future job search.

Locally owned businesses are the heartbeat of a community;

sustainable business practices are integral in our understanding and

definition of our community, selves, economy and environment. I

am humbled by the exceptional students and professionals in

Southeast Ohio who are committing their time and energy to the

sustainable development of the region.

In this issue of Routes, we are fortunate to be able to

highlight various individuals, hobbies and businesses that are

impacted by sustainability-related issues; former students who have

jump-started their careers through sustainability, local businesses or

OU units that are making strides in their sustainable efforts; and,

sustainable living practices that allow us to support a local economy

while still saving money.

Professional development through sustainability is an

everyday reality in the Office of Sustainability (OoS). If any of the

discussions in this issue of Routes are of interest to you, I encourage

you to contact us. We have a robust volunteer and internship

program in our office that can enhance your professional skills and

your understanding of how sustainability will impact your career.

Sincerely,

Annie Laurie Cadmus

Director of Sustainability, Ohio University

Routes Magazine

Director Annie Laurie Cadmus

Editors Megan Graver / Reporting and Outreach

Jaymie Tighe / Special Communications

Contributors Emily Kuzmick / Photographer & Writer

Austin Stahl / Writer

Liz Emley / Writer

Bekky Hobson / Writer

Pronoy Rai / Writer

Patricia Riley / Writer

Original Layout Created by: Neal Patten

Keep In Touch:

3

Athens Farmers Market

Despite the weather getting colder, the Athens

Farmers Market endures. On a chilly October afternoon, vendors lined up to offer fresh, local foods to the

citizens of Athens. Bags of crisp apples, pumpkins of

every shape and size and bottles of maple syrup were

plentiful and fit in perfectly with the surrounding fall foliage. As usual, vendors were eager to offer samples of

their products in order to showcase their commodities.

The Athens Farmers Market offers many healthy options

while avoiding long-distance food supply that is

vulnerable to supply disruptions and contamination and

often requires artificial additives and preservatives to be added to keep food from spoiling. In addition, buying

locally cuts out the environmentally and financially costly

distribution step needed to ship goods across the country. Vehicle pollution and fossil fuel use is decreased

and less packaging is used.

There is also something to be said about having a direct relationship with the people who grow and produce the

food you eat. Knowing exactly where and how the

vegetables and meat you consume are created can

alleviate the growing concerns that many of us have about the origin of our food. Additionally, producers can

be an invaluable source of information on how to store

and prepare the goods they sell.

Open year-round, the Athens Farmers Market is host to

nearly 90 vendors, although not all vendors are present

throughout the year. Each season offers new products. Located just minutes from campus in the parking lot of

University Mall on East State Street, the venue is open

from 10 AM to 1 PM every Saturday and Wednesdays from April to December.

For an even more convenient option, be on the lookout for the next Ohio University Mini Farmer’s Market in

Howard Park next semester. Put on by the Graduate

Student Senate, the Mini Farmer’s Market allows all of your favorite vendors to visit the OU campus for you!

Apples from the grocery store don’t compare to the delicious full flavor of local apples.

Megan Graver

Photo: Megan Graver

Produce, jams and baked goods are plentiful at the Athens

Farmers Market.

Photo: Megan Graver

Click the image to watch a video about the OU Mini Farmers’

Market. Video created by Evan Gruskiewicz.

4

Personal Sustainability Megan Graver

Energy-Inefficient Gyms Have New

Sustainable Competition

By 8 AM on a typical weekday, although most Ohio

University students might not even be out of bed yet,

trainers at CrossFit SEO have been hard at work for

hours. The rising sun has finally provided the gym (or

“box” as it is fondly referred to by the CrossFit

community) on West Union Street some natural

lighting. Motivational shouts from trainers and the

clamor of weights and medicine balls can be heard

through the chilly fall air that filters into the gym

through the open warehouse doors.

From the perspective of a passer-by, this might not

seem out of the ordinary for a typical fitness

facility. Further examination, however, might reveal

that there are a few classic gym characteristics that

are missing. There is no hum of a treadmill, no glare

from rows of televisions, no grinding of a blender

creating over-priced smoothies. It is difficult to

overlook that fact that CrossFit, the newest fitness

trend to hit the nation, is taking a very sustainable

approach to exercise.

For those that are not familiar with CrossFit, it is an

innovative new program that employs constantly

varied, high-intensity functional movements to

increase performance in cardiovascular endurance,

strength, flexibility and balance, just to name a few. It

is advertised as “the sport of fitness” and the official

website states that its’ specialty is not specializing.

Rather than having expensive, costly equipment,

CrossFit facilities use weights, ropes, tires, sand bags

and other non-traditional items to provide a full-body

workout for its’ participants. During each class a

workout of the day, or WOD, is displayed and

CrossFit members compete to finish the workout in

the shortest amount of time. Despite the

competition and high intensity of the workout, there

is a sense of camaraderie in the gym and everybody’s

performance is celebrated. Instructors explain each

exercise prior to the workout and provide constant

5

encouragement and feedback on technique.

Opening its doors just eleven months ago, CrossFit

SEO offers an excellent way for students and staff at

Ohio University to conduct their lives sustainably on

many levels. Under the Triple Bottom Line, a

method first coined by John Elkington in 1994, the

Office of Sustainability approaches the broad topic of

sustainability by breaking it down into three

categories: People, Planet and Profit. These separate

but interrelated divisions encompass the mental and

physical health of individuals, the ecological wellbeing

of the natural environment and stimulation of local

economy. CrossFit SEO comprises elements of all

three of these bottom lines.

Patrons to SEO are supporting the local economy,

bettering both their mental and physical wellbeing

and doing so in a way that does not negatively

impact the environment. Jolene Grant, owner and

trainer at CrossFit SEO, pointed out that her facility

does not use air conditioning or purchase highly

manufactured gym equipment. The only energy

sources being used in the facility are fluorescent

lights, a sound system and a timer. Additionally, a

big Gatorade cooler full of water sits in the corner

to cut down on plastic water bottle use. Obviously

CrossFit goes to some lengths to keep their business

environmentally responsible.

Beyond being eco-friendly, Jolene’s facility offers a

supportive gym environment and a tight-knit

community that is open to all different levels of

fitness. When I visited the gym, there was even talk

of starting a beginner class geared towards those

with absolutely no weight training experience. In

addition, trainers walk through each move before the workout and critique technique throughout the

class in order to avoid injuries.

Overall, CrossFit SEO offers a supportive,

nonjudgmental environment that fosters personal

sustainability. The best news is that anyone can try a

CrossFit class for free!

Commit to Personal

Sustainability while supporting

this local business:

Get acquainted with the workouts,

trainers and facility by logging on to

crossfitseo.com and signing up for

your free class.

6

Sustainable 5K in Nelsonville!

Office of Sustainability is co-sponsoring the Nelsonville Main Street 5K: A Zero Waste event.

This event is intended to offer education on maintaining a sustainable lifestyle that includes locally sourced

produce, a healthy, active lifestyle and patronage of local businesses.

Leashed dogs and strollers are welcome along this route. Runners, strollers and dogs will all have separate

starting times.

Ohio University students are able to register at a discounted price of $15!

To take advantage of this special discount, email nelsonville5k@gmail.com and ask for the Ohio University

Student Registration Form.

All Ohio University students who register for the race will receive:

Free locally sourced meal on Friday, November 16 at Nelsonville First Presbyterian Church

Nelsonville Main Street 5K T-Shirt

Participation in the 5K - regardless of pace!

Free transportation to/from 5K (email to reserve your spot as space is limited)

Dogs are not allowed in the shuttle.

For more information about this race, or to register online, visit: www.nelsonvillemainstreet.com.

7

For Rent: OHIO Ecohouse

8133 Dairy Lane, Athens:

This rustic, fully-furnished 3-bedroom house is the ideal

setting for any undergraduate or graduate student inter-

ested in learning about sustainable living. Residents of

the house enroll in a one-credit Ecohouse Seminar each

semester to enhance the experience and support stu-

dents in their interest with sustainable projects. Resi-

dents are encouraged to participate in professional and

personal development activities during their time in the

house. Residents develop strong leadership & commu-

nication skills, explore professional development oppor-

tunities, become better prepared for a job search and

gain valuable skills.

House Features:

Solar Panels

Solar Thermal

Large yard

Fire pit

Storage shed

Fully-furnished

Front porch

Access to hiking trails

Compost bin and vermi-composter

Rain barrel and grey water systems

Free Community Garden plot for each resident

Large kitchen (appliances and utensils provided!)

To apply, send an email to: sustainability@ohio.edu

Now accepting

applications for

2013-2014!

ohio.edu/ecohouse

8

Now accepting

applications for

2013-2014!

Living Tips (Liz Emley) Green Your Resume – Add some

sustainability to your resume with these helpful tips:

1. Join a green organization – Being involved in

activities outside of school looks great to employers. Why not join a group that focuses on sustainability? There are

many good student organizations of campus you choose from

including Eco Reps, Sierra Student Coalition, etc.

2. Plan a “green” event – If you are already involved in

another student organization or other group on campus, make one

of your events sustainable: Make the location within walking

distance, utilize OU’s compostable service-ware option if you are

serving food, etc. Organizing events reveals that you can take on

large, difficult tasks.

3. Volunteer – Community service looks great on a resume. It

shows that you are a hard worker and that you care about the

4. Intern at the Office of

Sustainability – Holding any type of intern

position is a great idea. The Office of

Sustainability offers a wide variety of internships that can fit into your field of study.

Learn more by emailing them at

sustainability@ohio.edu.

5. Keep it short and sweet – Resumes

that are organized well and get to the point

look more professional. This practice also

saves paper, so that’s a plus!

Eco Reps is a student organization devoted to educating students about ways to “go green.” They put on

residence hall programs, help the Office of Sustainability with RecycleMania and Energy Challenge, and

participate in various Earth Month events.

To Learn More, Contact: Liz Emley - President ee244409@ohio.edu

Photo: Shanon Wise

Interns in the Office of Sustainability receive resume assistance from the Professional Development Coordinator, Katie Lasco.

9

Local Foods Megan Graver

Located just twenty miles from Athens in the rural

town of Amesville, Ohio sits Green Edge Gardens, a

family-owned farm run by Kip and Becky Rondy. For

over 25 years, with the help of their faithful crew,

they have grown an abundance of certified organic

produce on their 120 acres and 8

greenhouses. Lucky for the Athens community,

there is a convenient way to enjoy their fresh

harvest year-round through involvement in their

Athens Hills CSA program.

CSA stands for Community Supported Agriculture

and is a program that allows community members to

purchase a “farm share” during the summer or

winter. In return, individuals receive a weekly or bi-

weekly share of vegetables, mushrooms and

microgreens grown on the farm. Each month, a new

variety of produce becomes available for harvest and

no two weeks will yield exactly the same

combination of vegetables.

The Athens Hills CSA offers a great way to branch

out from your regular diet and try something new. Some of the available vegetables during the

winter include kale, spinach, sweet potatoes, winter

squash and carrots. The summer CSA presents an

entirely different inventory of produce. A full list of

vegetables supplied each month can be found on

Green Edge Gardens’ website.

Each CSA season lasts 20 weeks and a full share

entitles members to a weekly package of freshly

picked and rinsed produce while a half share comes

every other week. Each Friday, the owners of

Green Edge email a list of the vegetables that will

make up the next week’s share so as to aide

members in the planning of meals and grocery

shopping. A newsletter with recipes and storage

information is also included. To add to the

convenience, there are a variety of different

locations the shares can be picked up at in Athens

including the newest addition at the Human

Resources building on campus.

As if a personal package of fresh, organic produce

wasn’t enough, there are a variety of “Partner Items”

that can be added to the CSA share. These items

come from local companies in the Athens

area. Some featured items include a variety of fruit,

freshly baked bread, honey, maple syrup and a

selection of goat and cow cheeses. Green Edge

Gardens’ products as well as many of their partner

products can be found at a number of locally owned

businesses as well as at the Athens Farmers Market.

Being a part of the Athens Hills CSA offers a unique

experience to personally get to know the people

who are growing the food you eat. The program

provides more nutritious and flavorful produce than

is available at any grocery store and presents an

option to avoid products that have been grown with

an excess of pesticides and flown in from across the

country.

Supporting the local economy and cutting back on

production costs while receiving fresh produce, even

in the middle of winter, affords a reason to explore

what Green Edge Gardens’ Athens Hills CSA

program has to offer.

A Delicious and Nutritious Way to

Support the Local Economy

Fresh Dill from

Green Edge

Gardens at the

Athens

Farmers

Market. Photo: Megan Graver

10

The graph above provides a brief overview of the progress made on each benchmark of Ohio University’s

Sustainability Plan in its first year of implementation. For the full Sustainability Report, visit:

www.ohio.edu/sustainability.

11

Green Tech Megan Graver and Jaymie Tighe Mapmyrun.com

It is the perfect time of year to get outside for some fresh air. Need some

motivation to ramp up your personal sustainability this season? No need to

purchase expensive GPS equipment, just check out mapmyrun.com. This

website allows you to track your running distance, pace, speed and even

calories burned. In addition, the website has a place to log your food intake.

Track your progress, set goals and join online fitness challenges for prizes.

The App version even lets you use the built-in GPS in your mobile device to

track your workout. Not a runner? That’s OK, this website can be used for

walking, biking, hiking or skiing. Just get out into nature and get moving!

New Product: iBamboo Speaker This eco-friendly iPhone speaker system is made solely of bamboo. The

iBamboo produces little waste, both in the manufacturing of as well as

everyday use of this product. The natural resonance of bamboo

amplifies the sound of your iPhone without the use of electricity.

Additionally, according to the Environmental Bamboo Foundation,

bamboo produces more oxygen than an equivalent spread of trees and

is stronger than some plastics and metals. The iBamboo is ideal for

travel and is an aesthetically pleasing item to add to any office or

counter space. Expect to pay between $25 and $30 for this innovative

device. Currently, an “Urban” version of the iBamboo made of

recycled plastics is in the works as well for consumers who are looking

for more durability. Check online for more information on the

iBamboo Speaker.

Square Square is a system that allows businesses to swipe credit cards without owning a credit

card reader that runs on electricity. I’ve seen local food carts and Athens farmers mar-

ket vendors using Square all over town lately. According to their website testimonials,

Square is for everyone, especially small business owners! Turn your iPad, iPhone, or Droid into Square using a FREE credit card reader, accepting all major credit cards. Only

2.75% per swipe.

Pinterest.com Why pay an expert when you can ‘Do it yourself’? Pinterest is a pinboard style social photo sharing website

that allows users to share inspiring collections such as

recipes, crafts and home decor ideas. Most often these

creativities feature sustainable themes such as refurbished wood, eco-friendly cleaning solutions and organic gardening tips. Pinterest’s mission is to “connect everyone in the world through the ‘things’ they find interesting” via

global platform and idea sharing. We think idea sharing is an awesome concept at the Office of Sustainability,

especially in the realm of sustainable practices!

12

Spotlight On Local Solar Energy Company As alternative forms of energy continue to become

more popular, some energy resources stand out

above the rest. Michelle and Geoff Greenfield are no

strangers to the benefits of alternative energy,

specifically solar power.

After graduating from Ohio University, Geoff and

Michelle never left Athens. They decided to put

down their roots here. They moved out to the

country and built their own house, which runs

exclusively on solar polar.

“We've been living off the grid for fifteen years,” said

Michelle.

In 1997, Michelle and Geoff decided to start a clean

energy business. With two sons already, they

thought of this new project in some ways as their

third child, which is why they named their company

Third Sun Solar. Geoff is the president of the

company while Michelle is the CEO.

Third Sun Solar has been operating for 14 years and

provides clean energy to commercial and residential entities throughout the Midwest. They've completed

more than 300 energy installations since they first

began.

“We got into solar energy primarily for

environmental reasons,” said Michelle.

“Now that we know more about

climate change, we wanted to

do our part to show that you can

produce electricity without ruining the

environment.”

Third Sun Solar uses photovoltaic (PV)

technology, which essentially means

they harness electricity through solar

panels. They have installed over 12

systems throughout the Athens

community, including a solar project at

the Ohio University compost system

and the solar water heater system at the Ecohouse.

As well as providing solar energy to the Athens

residents and businesses, Third Sun Solar aims to

give back to the community by donating and

contributing to various non-profits. They choose the

non-profits by allowing their employees to vote on

who they think the money should go to.

Third Sun Solar also provides clean energy to areas

outside of the Athens community and has begun to

bid on projects all over the country. They've noticed

a trend in more commercial, government and

university projects lately, explains Michelle.

“This is a good sign because the systems are a lot

larger,” said Michelle. “We like doing larger projects

because they make a bigger impact.”

Third Sun Solar is also certified as a B Corporation.

This means that profitability is not their main goal

and that they follow the triple bottom line of people,

planet and profit. They use their business to create

change and better the world by incorporating the

environment and people into their business plan.

Essentially, they follow sustainable business practices.

“Sustainability is at the heart of what we do,” said

Michelle.

Energy Bekky Hobson

Photo: Jaymie Tighe

13

Perspectives Abroad Pronoy Rai

Sustainability at the Global Level

The Education and Research Coordinator at the

Office of Sustainability, Pronoy Rai, interviewed

Emmanuelle Assy, a Fulbright Fellow and final year

student in the MA program in International Affairs

at Ohio University. Emmanuelle came to Athens,

OH from her home country, Côte d'Ivoire, in 2011.

Pronoy: Tell me more about your home

town, Emmanuelle.

Emanuelle: I’m from Abidjan, which is the economic

capital of my country, Côte d'Ivoire. My country is located on the West African coast, and the climate

is largely tropical-humid. Abidjan is now quite a

polluted city. Prior to 2010, our government

focused its energies on delivering basic services to

the citizens, but after 2010, the government has also

become concerned with environmental

deterioration. This change in public policy focus in

my country is also one of the reasons why I chose

to focus my studies in the area of Environment and

Development here at Ohio University.

Pronoy: What are the similarities that you

observed between Athens and Abidjan -

between the people and the places?

Emmanuelle: The abundance of natural ecology - the

plants and animals - is similar. People are concerned

about the natural environment in both the places,

although, perhaps, for different reasons. In my

country, the concern is connected with livelihoods

and our culture. I also understand that people living

in the Appalachian region are concerned about

environmental deterioration, though for different

reasons. People in both the regions are willing to

fight for their right to a good environment.

Pronoy: Please tell me more about how

'Sustainability' is understood in your home

country.

Emmanuelle: The word is not part of my language.

However, values are important for us, and these

values are transmitted from one generation to the next. In an atmosphere of changing value system,

older people in my country are interested to make

sure that values around preservation of

environment are transferred to younger people.

Pronoy: What are the major environmental

concerns in your country, Emmanuelle?

Emmanuelle: My country is close to the Sahara

desert, and increasing rate of desertification is a

cause for concern. The changing pattern of rain in

West Africa has had an impact on the length of

seasons in my region, and now rains are far less

predictable. This climate variability has taken its toll

on the cocoa plantation in my country, which was

14

one of our major crops. I also think that we need

more advanced climate change education in Côte

d'Ivoire. The Ghanian government has done a good

job in understanding the linkage between climate

variability and crop production in their country, and

this is something we should be learning from, in my

country.

Pronoy: What is the status of green business

practices in your country?

Emmanuelle: One of my architect friends is

designing a building made out of recycled garbage,

which is excellent. However, such projects are few

in number and there is no nation-wide policy to

encourage green businesses, unfortunately. The

government owns most important buildings in my

city, which are not sustainable. In addition, rampant

corruption in the country and lack of access to

credit, often keeps the youth away from taking up

initiatives like the one that my friend has taken.

Pronoy: So, what are the different areas that

you think exist, where Athens and your home

town may learn from each other, on the

front of green business, and environmental

protection, in general?

Emmanuelle: In my country, we produce food,

including fruit juice, locally and at a small-scale.

We do not produce on an industrial standard, and

that is something that people here may be

interested to learn from. In my country, we have

opportunities to learn from the health safety

standards that are implemented here in the US. I

have also been very impressed by the environmental

activism and awareness that I saw among many

students here. I took a course with Professor Ted

Bernard on Sustainability and Leadership, and came

to understand that sustainable practices in

businesses are linked with culture and place, but I

do think that there are some common, minimum

standards in sustainability leadership that can be

seen as applicable, globally.

What can the Ohio University

community learn from other

countries regarding

sustainability? Photos: Julie Brauer

15

Ideas Needed

ReUse Industries is a

non-profit

organization that

strives to divert

unnecessary waste

from landfills. They accept donations of reusable

materials from businesses as well as individuals. Since

the inception of the company in 1995, ReUse Industries

has processed more than 7.6 millions pounds of

reusable materials. Currently, they are in the planning

stages of a local competition program to reuse old

materials in creative and innovative ways. Help them

develop the competition by completing a short survey at

http://www.reuseindustries.org/index.htm or on the

ReUse Facebook page.

Happy Campus Sustainability Day!

October 24th, is the

celebration of the 10th

annual Campus

Sustainability Day! Join

others around the nation

who share in your

enthusiasm for

sustainability on campus

and be part of a live

broadcast. Leaders in the

field of sustainability will

hold a panel from 2:00 to

3:30 today, inviting

questions from the

audience. The discussion

will be based off of the

questions provided by the audience. This is a free event

and you can register at http://secondnature.org/csd/

keynote-broadcast.html. Missed the event? That’s OK, a

recording of the live broadcast will be made available

shortly after. Bring new ideas to and facilitate

discussions on campus sustainability at Ohio University!

Blog Discussion

Become involved in what is going on at the Ohio

University Ecohouse

Community Garden! ‘The

Garden Shed,’ a blog updated

by Markie Miller, graduate

assistant at the Office of

Sustainability, is for individuals

interested in Athens

horticulture and sustainability.

Students, instructors, and

community members in Athens

can find an array of information

on natural and sustainable

gardening, area events, and newsworthy current events

surrounding sustainability. Engage in discussions

involving garden-related issues as well as topics of

environmental viability. The blog can be found at http://

ecohousegarden.blogspot.com/. If you prefer a more

hands on approach, Markie is always grateful to have

volunteers help out at the garden. Feel free to contact

her at mm633111@ohio.edu for more details.

Just For Fun

If you are looking for something fun and family-friendly

to do during Parents Weekend, head outdoors to the

nearby Hocking Hills area! Outdoor Pursuits is hosting

a day hike on November 10th through one of the

region’s most famous spots, Old Man’s Cave. The Office

of Sustainability encourages you to get outdoors this fall

for some exercise and to

appreciate what

southeastern Ohio has to

offer. The trip departs at

10 AM and will return by 3

PM and costs $15, which

covers a carpool-style

transportation and guide

staff. Register by

November 7th.

Opportunities Patricia Reilly & Megan Graver

Photo: Julie Brauer

Photo: Megan Graver

Photo: Markie Miller

16

Volunteer

If you’re looking to get some community service hours, check out a

nonprofit environmental organization right here in Athens. Community Food Initiatives (CFI) supports the local food movement by maintaining

community gardens, collecting and donating fresh food, and providing

educational programs for children in the county.

Interested?

Contact: cfi@communityfoodinitiatives.org or call: 740.593.5971

What’s your niche? Chances are, there is an opportunity that is just right

for you at Rural Action. This program strives to revitalize Appalachian

Ohio via fostering of the environment and local economy as well as

celebrating the rich traditions of the region. Over 20 different volunteer

positions, both short-term and ongoing, are posted. A few that caught

my eye were environmental education volunteer and research and

journalism volunteer. The organization even encourages individuals to

create their own positions to match their interests. A sure-fire way to

“green up” your resume and help a great cause!

For more information, visit http://ruralaction.org/get-involved/volunteer/.

Interested in contributing to Routes? We are looking for enthusiastic volunteers to help write, design and photograph for the next publication

of Routes. Tap into your creative abilities and get involved with the

Office of Sustainability by contacting editors Megan Graver at

mg378107@ohio.edu or Jaymie Tighe at jt111109@ohio.edu for more

information.

If your area of interest lies elsewhere, there are a variety of different

volunteer and internship positions available to students. Develop

valuable skills for your future career and help the Office of Sustainability

achieve its mission. To learn more, email sustainability@ohio.edu with

a description of your area(s) of interest.

17

Sustainability Mini Grant Program

Eligibility—All applicants must be one of the following:

Proposal Process—All proposals must include:

Program Requirements—All proposals must consider the following:

Office of Sustainability

Dining Hall Food Audit, Awardee: Austin Stahl

With Ohio University’s compost expansion project complete, OU diners

are in need of some outreach and education on how and what to

compost in the residence halls. This grant will help OU students audit

food waste created by diners in the residence halls and offer tips on how

to reduce the waste generated from our plates. Austin has worked

diligently for several months to create a comprehensive food waste

reduction plan and Office of Sustainability is thrilled to be able to offer

some support with his efforts! To volunteer to assist with this project,

please email sustainability@ohio.edu.

Grant Winners | Annie Laurie Cadmus

Ohio University’s Office of Sustainability is now offering a year-round Mini Grant Program for any Ohio Uni-

versity faculty, staff or student. Individuals and groups are eligible for up to $350 in funding for any program

that directly relates to OU’s Sustainability Plan or Climate Action Plan. Are you planning an event for Earth

Month? Exemplary proposals can receive up to $500 for events during April 2013!

Check out this semester’s winners of OU’s Sustainability Mini Grant funding...

Photos: Megan Graver

Farmers Market Transportation, Awardee: Penny Morgan

In an effort to better connect OU students with the

Athens Farmers Market, Penny is working to provide

transportation options to the market. In this pilot

program, Office of Sustainability will sponsor transit

from OU to the market (and back) on November 10,

January 26 and February 16. For more information, or

to reserve your seat on the van, please email Penny

Morgan at ps232905@ohio.edu.

Apply for funding!

Do you have a great idea for a sustainability-related event or program?

Details regarding eligibility and the application process are available on the following pages

18

Sustainability Mini Grant Program Are you seeking funding to host a program related to sustainability? Look no further! The Office of Sustainability is

seeking students, staff and faculty to host programming during the 2012-2013 school year. We are encouraging the

campus community to get involved in a leadership role with this annual educational initiative. The Office of Sustaina-

bility is offering grants up to $350 for a proposed program happening during the school year, and up to $500 for pro-

grams during Earth Month (April).

Eligibility—All applicants must be one of the following:

A registered student organization

Individual students/groups affiliated with the Office of Sustainability (as volunteers/interns)

A faculty member or student representative from a course

Residential housing staff putting on a program for his/her floor or hall

Contact information for project leader

Thorough description of proposed program or initiative

Proposed dates and location of program

Description of the targeted audience

Details of any planned collaboration with other organizations

Proposed budget

Proposal Process—All proposals must include:

For funding, applicants must be able to receive inter-campus transfers (or make purchasing arrangements with the

Office of Sustainability prior to application).

Funded programs must name one individual who agrees to serve as the program leader. This individual must attend a

one-hour meeting with the Office of Sustainability upon receiving funding.

All marketing materials must meet Office of Sustainability criteria.

All programming must be free to the targeted audience. A student group or class may choose have a supplemental

fundraiser (ex. group may host a free movie, but choose to sell food if food costs are not paid for by Office of Sus-

tainability).

All programs must be in-house, meaning funds cannot be used toward payment of speakers.

Competitive applicants will demonstrate a familiarity with Ohio University’s Sustainability Plan.

Award recipients must provide a detailed program summary and all original receipts to the Office of Sustainability no

later than 10 days following the event.

Program Requirements—All proposals must consider the following:

19

Example Programs—Examples of previously funded projects:

Applications may be submitted online via SurveyMonkey.

www.surveymonkey.com/s/SustainabilityMiniGrants

Or, to request an electronic copy of the application, please email sustainability@ohio.edu.

How to Apply:

Key Information—Details necessary for applying:

Educational presentation or discussion.

Movie showing.

Healthy lifestyle activity.

Waste reduction programs.

Alternative transportation event.

Applications will be accepted August 29 – October 8 and January 7 – March 4

Applications must be received a minimum of 5 weeks prior to the proposed date of the event

Awardees must meet with a representative from the Office of Sustainability in order to receive funding.

All proposed events must be free and open to the public.

Following program: Submit program summary form (provided to awardees upon meeting with Office of Sustainability)

with original receipts no later than 10 days after program.

All applicants must be associated with the institution and have affiliation with an academic or administrative unit so as

to facilitate funding.

Applicants from any of OU’s campuses are encouraged to apply.

We are happy to support campus community members interested in hosting a program. If you have questions, we en-

courage you to contact and meet with a graduate assistant in the Office of Sustainability before submitting an applica-

tion. To do so, please contact the Leadership Programs Coordinator GA at the Office of Sustainability by emailing

sustainability@ohio.edu.

Please Note: These grants are distinct from SAC funding.

Questions?

20

Expressions Spotlight on Domestic Art

Every issue of Routes features the creative work of an artist whose work

expresses some form of sustainability. This issue features the collective efforts of

various OU students who have spent time this year learning about what we

affectionately refer to as “Domestic Art.”

“Domestic Art” can take a wide array of forms. For the sake of this issue of Routes,

we defined Domestic Art as the many simple and sustainable practices we engage in

in an effort to preserve the quality of our lives and improve the lives of others. In

particular, this issue focuses on food preservation, or canning.

If you are a student, faculty or staff member and are interested in having your work featured, send a

biography, and jpgs or word documents featuring your work to sustainability@ohio.edu

Example Programs—Examples of previously funded projects:

How to Apply:

Key Information—Details necessary for applying:

Questions?

21

22

Opposite Page: Tomatoes from the Nelsonville

First Presbyterian Church Children’s Garden ripening

in a bowl.

This Page:

Top: Corn and beans canned and ready for the com-

munity meal on November 16.

Middle Left: Students crush skinned tomatoes be-

fore preparing for canning.

Middle Right: Fresh tomatoes simmer on the

stovetop before being prepared for canning.

Immediate Left: Tomatoes waiting to be turned into

spaghetti sauce in handmade pottery from

Nelsonville Emporium, featuring the work of local

artisans.

23

24

25

We CAN!

OoS Tour & Presentation Coordinator &

EcoReps Co-President, Liz Emley

The staff at the Office of Sustainability

took a step back in time and did a 1950s

photo shoot, an era when canning was

common practice. Many of our parents’

and grandparents’ traditions can be

useful today.

Photos: Annie Laurie Cadmus

26

Because of the current economic downturn, many peo-

ple are taking extreme measures to save a dollar. Take,

for example, the sudden couponing craze that has be-

come common practice in grocery stores across the na-

tion. There are numerous blogs, classes, clubs and even a

television show dedicated to the topic.

The Office of Sustainability appreciates the need to be

frugal in our current economy, but we turned instead to

a more sustainable practice that has been around for

generations; the domestic arts. The domestic arts, in-

cluding things such as gardening, canning, baking and sew-

ing, may be considered by some as an outdated and un-

necessary set of skills. In a society that has a big-box

store on nearly every corner, it is convenient to pay oth-

ers to provide these skills and resources for us. There is

much to learn from our grandparents’ way of life, howev-

er. We admire the efforts involved in “domestic art”

and all that it can contribute to our local economy.

The staff at the Office of Sustainability focused on the

domestic art of canning this fall by hosting a series of gar-

dening, harvesting and canning workshops. A recent re-

surgence of this old-fashioned skill may be due to the

economy or possibly linked to a desire to control food

quality. Either way, we are glad to hear the news! So

glad, in fact, that we decided to have a 1950s-themed

photo shoot to remind us that history has much to teach

us.

Spotlight on Domestic Art: Canning Megan Graver

Left: Office of Sustainability’s Student Professional Development

Coordinator, Katie Lasco, poses with some freshly canned toma-

toes.

Above: Outreach and Reporting Graduate Assistant, Megan

Graver, puts up canned tomatoes in preparation for the

Community Dinner to be held in Nelsonville on November 16.

Volunteers are still needed for the November 16 meal. If

you’re interested, please email sustainability@ohio.edu.

27

Food Photography and text by Emily Kuzmick

Vegan Chili

Directions: -1 pint black beans, drained

-1 pint kidney beans, drained

- 1 yellow onion, diced

-1 quart crushed tomatoes

- 3 T tomato paste

-1 pint whole kernel corn

-2 jalapeño peppers, chopped

-1 bell pepper, diced (any color)

-2 T olive oil

-½ cup vegetable broth (optional)

-2 T chili powder

-½ t salt

-½ t pepper

- 1 t cumin

-dash cayenne pepper (optional)

-dash red pepper flakes (optional)

Directions: In medium to large soup pot, sauté the onion, jalapeno and bell pepper in the olive oil. Stir in tomatoes,

vegetable broth (optional), and chili powder. Reduce heat to medium low and add beans and corn. Stir

occasionally and simmer for at least 30 minutes. Of course, the longer you cook chili the better. For a

spicier chili, add extra cayenne and red pepper flakes. Makes 6 servings.

Comfort Food That Makes You Feel Good Inside AND Out!

As the last of summer fades away with September,

October brings crisp air, vibrant colors, and the

delicious, heart-warming food that can only mean

one thing: autumn is here! Typically, “comfort

food” (though extremely satisfying) tends to have a

high-in-fat trade-off, between the liberal amounts

of butter and hearty meats. Athens’ own Vegan

Cooking Workshop, however, concocted a flavor-

ful, healthy, and possibly even more enticing alter-

native to your fall favorites.

What better way to kick off fall than with some chili, cornbread, and hot cocoa? Vegan, of course!

28

Kale Mashed Potatoes

Ingredients:

-2 potatoes, chopped

-1 cup kale, chopped

-salt and pepper to taste

-dash mace (optional)

-dash nutmeg (optional)

Directions: Wash potatoes. Peel, if desired. Cover

potatoes with water in a pot and bring to a simmer. Allow to

cook until potatoes are soft. Steam the kale for 3-4 minutes

Mash potatoes and kale using a potato masher or immersion

blender. Add additional seasonings, almond milk or vegetable broth to taste.

Corn Bread Ingredients:

-1 cup cornmeal

-1/4 cup brown sugar

-1 cup unbleached all-purpose flour

-2 T egg replacer

-2 t baking powder

-½ t salt

-1/2 cup grated butternut squash

-1/2 cup almond milk

-1/3 cup canola oil

-½ tsp apple cider vinegar

Directions: Preheat oven to 350, grease a bread pan.. In a large bowl, sift together the dry

ingredients (cornmeal, brown sugar, flour, egg replacer, baking powder, salt, squash). Slowly

mix in wet ingredients (milk, oil, vinegar). Pour batter into the prepared baking pan and bake

30-35 minutes. To check if the cornbread is done, insert a toothpick into the center, making

sure it comes out clean. Slice into squares and serve warm or store in an airtight container.

Hot Cocoa

Ingredients:

2 T organic cocoa powder 1 T vegan dark chocolate, finely grated

8 oz. almond milk

1 t vanilla extract

Cinnamon, nutmeg, cloves as desired

Directions: In a pot, bring almond milk to a simmer. Add

cocoa, chocolate shavings and extract and whisk until

chocolate is melted and ingredients are smooth. Add spices to liking.

29

“I Want To Change The World...

But I Don’t Know How.”

Join the Ohio University Office of Sustainability!

Visit Our Website

Where are they now?

OU graduates and former Office of Sustainability staff members share their stories and tips for success.

Dhruva Kurmapu Former Office of Sustainability staff member.

Current Position: Industrial

Engineer (with sustainability emphasis) at Gulfstream

Did you consider sustainability

when you were job searching?

“Yes. My background is Industrial

Engineering. With so many

engineers on the job market the

competition is very intense.

Sustainability was my biggest strength in job

searching/interviewing. I used it to my advantage.”

How did the Office of Sustainability prepare

you for your current position?

“Working at the O of S was my first ever experience

working in an office environment...We were always

encouraged to be professional. My internship

experience at the O of S helped me build a lot of

confidence to handle my future job positions.”

Kylie Johnson Former Office of Sustainability staff member and resident

of the OHIO Ecohouse.

Current Position: Ohio Educator

for the Alliance for Climate

Education (ACE)

Did you consider

sustainability when you

were job searching: “I

wanted a job in the environment

field, so sustainability was a top

priority for me.”

If you were to offer current OU student

advice on job searching or interviewing in a

“green” economy, what would you tell them?

Be persistent and don't give up! As everyone knows,

the job market is tough to enter right now because

of the economy, but you can be successful if you

market your skills properly and rely on your

networks. Make a list of websites that you should

visit everyday for new positions. The timing of your

application can make all the difference in whether or

not you are hired, so check those websites

everyday! Talk to your peers, professors, and

professionals in your field regularly to learn about

new positions.”

In the next issue Sneak peak of articles in the upcoming issue.

Composting (by Austin Stahl): Culinary Services and the Office of Sustainability at Ohio

University have been working hard to make our campus food

system more efficient, reduce waste, and utilize the waste that

is produced.

This year, the most significant effort to divert our organic

waste on campus from the landfill was the expansion of our

composting facility.

Check next issue for more (and for a video)!

Climate Action Plan: Ohio University’s Climate Action Plan (CAP) is

anticipating formal adoption by President McDavis in

FY13 As a signatory to the American College and

University Presidents’ Climate Commitment

(ACUPCC), Ohio University has committed to

achieving carbon neutrality by the year 2075. The

newly adopted CAP will assist the university in its

efforts toward achieving that goal

30

“I Want To Change The World...

But I Don’t Know How.”

Join the Ohio University Office of Sustainability!

Visit Our Website