Americans eat more than a ton of corn every year. Literally, a ton. Right now, you’re thinking, "There’s no way. No one eats that much corn, even in August." Well, that ton is not really corn in its unsullied, fresh-from-the-field, bought-at-a roadside-stand form. Nor is it in its canned-creamed-or-not form. Most of the corn we eat is in the form of processed additives and sweetners. Green Options’ Philip Proefrock wrote about how we eat corn, and why we eat so much of it. In the new documentary King Corn, director/producer Aaron Woolf attempts to bring the prevalence of corn to the big screen.

King Corn focuses on co-producers Ian Cheney and Curt Ellis as they move to Iowa, rent an plot of farmland, and attempt to grow an acre of corn using typical industrial methods: genetically modified seeds, nitrogen fertilizers, powerful herbicides, and government subsidies. They show us exactly how industrial corn production works today, from seed to table, in the convoluted journey of a commodity. From Ian and Curt’s one acre, they harvest enough corn to make 57,348 sodas, 3,894 burgers, or 6,726 boxes of cornflakes. And yes, corn is a major ingredient in all of those foods.

The two major corn byproducts King Corn focuses on are high fructose corn syrup (HFCS) and beef. The average American consumes 73.5 pounds of HFCS per year, mostly in the form of soda. Ian and Curt talk to a cab driver whose family is plagued by diabetes and who lost 100 pounds, just by cutting soda out of his diet. They also visit a beef feedlot: a large percentage of corn grown in the US goes to feed beef, even though cows’ bodies are not designed to eat corn and it can make them seriously sick and definitely uncomfortable. But, as the panoramic shot of a feedlot populated by 100,000 head of cattle shows, indigestion is the least of most cows’ worries — they barely have room to turn around on their way to the slaughterhouse.

Cheney and Ellis are fairly charming, but leave little impression on the viewers other than they seem like nice guys with whom to share a beer. The time spent on the backstory of their families’ connection to Iowa is unnecessary and detracts from more content Woolf could have included about the impact of corn: namely the environmental impacts of industrial corn production at the scale we’re at right now. Just when I felt the filmmakers were about to talk about the degradation of topsoil, the carbon impacts of CAFOs and corn-fed beef, or the externalities created from industrial agriculture, they skirted away and went in another direction. And although they do inform on the gross use of farm subsidies and how those subsides have changed over time, they neglect to mention the impact of government subsides to American corn farmers on corn farmers in other countries, namely our Mexican neighbors.

However, industrial agriculture is a wicked problem, and the filmmakers do note that they wanted to focus on the food system. In my mind, though, you can’t talk about the problems with the food system without talking about the condition of the land we use to grow our food. With the environment so prominent in current discourse, one would think they would have at least touched on that area.

Despite this, I was entertained and informed, and not just because I’m a born-and-raised Iowa Girl. The vast majority of Americans have no idea how their food is produced, and King Corn gives a general glimpse into what Old MacDonald’s farm has become. If you liked Super Size Me, Sicko, or The Future of Food, King Corn is a hybrid of the three, and well worth checking out. Just don’t expect green themes to be prevalent.

When I talk to people about thinking sustainably, they inevitably ask for books to read, and although there are several books I love about sustainability, they’re all very specific to one area of sustainability. Want to read about food? Try Michael Pollan, Peter Singer, or the new Barbara Kingsolver book. Climate Change? How about The Weather Makers? Looking for the classics? Rachel Carson and Aldo Leopold are a good starting place. But I haven’t yet found the primer, the comprehensive text that really gets into why humanity desperately needs to embrace a greener way of life.

The Future of Nature: Writing on a Human Ecology from Orion Magazine (Milkweed Editions, $18.00), just might be that book. A collection of thought-provoking essays selected and introduced by Barry Lopez, The Future of Nature includes writings by such heavy-hitters as Wendell Berry, Bill McKibben, and Derrick Jensen, all originally published in Orion, the seminal magazine covering the intersection of culture, nature, and the environment.

Released this past Thursday, the book is divided into six loosely-themed sections. Actions runs the gamut of activism, from small suburban grassroots efforts to stop construction on a SuperTarget store to bailing out direct-action activists in Appalachia. Refugees discusses those displaced by humanity’s interactions with the environment, giving a face to the faceless victims of climate change and the unending hunt for resources. Boundaries addresses the idea of the wilderness and our relationship with it. Reverence discusses how appreciation for nature, a love of and respect for it, is the essential guidepost for sustainable living. Monsters lays out just exactly what sorts of devastating things we’re doing to our only home, and Native leaves the reader with both hope and guidance for living in harmony with our ecosystem.

Highlighting both theory and practice of sustainable (and unsustainble) living, the causes of our ecological crises, and a vision for a lasting future, The Future of Nature provides a plethora of contexts for understanding just why we desperately need to change the way we live. Elegantly written and compiled, this book should be required reading for those interested in sustaining our future on Earth. The themes balance each other nicely; the reader understands the reality of the direness of humanity’s situation but is left with hope that good things are happening everywhere, those little pockets of positive change that will lead to a more balanced way of life. It immediately made me want to go read not only Orion, but every other piece of writing by this insightful group of writers.

In an age of conspicuous consumption, one thing I don’t feel guilty about is buying books. I love books: used, new, antique, paperbacks, hardcovers. You name it, I’ll probably read it, and if I like it, I’ll buy it. I love having a house full of books. And yes, I know: books are made of paper. Paper comes from trees, and I love trees, too. Live ones. So what’s an eco-conscious reader to do when the library and secondhand books can’t help you out?

Eco-Libris thinks it has the answer. Welcome to offsetting…for your books. Here’s how it works: for every new book you buy, you pay Eco-Libris to "balance" your books. They plant 1.3 trees for every balance you pay for. Buy ten books, pay for ten balances (at $1 each) and, within the next year, they will plant 13 trees to replace those cut down to provide the pages and covers of your books (the 13 is to account for trees that may not survive planting.) They send you a bookplate sticker with the Eco-Libris logo to put inside the cover of your offset book. Eco-Libris’ goal is to balance half a million books by 2008.

Eco-Libris has partnered with three non-profit conservation groups for their tree planting, which all happens in developing countries: RIPPLE Africa, The Alliance for International Reforestation, and Sustainable Harvest International which cover planting efforts in five Central American countries and Malawi. All three groups were selected for their collaboration and involvement with the communities in which they are planting.

Their website also has numerous facts and statistics on the publishing industry and its effort to go green which, if you know anything about publishing, is not that great. Eco-Libris provides a call-to-action for publishers to green up their act. One note: this is a for-profit company, if that matters to you. But the cost seems reasonable, and the groups they’re working with are all highly-recommended.

A friend came to me and asked about making greener choices when shopping for clothing. A new eco-clothing boutique just opened down the street from our workplace, and it was filled with cute, stylish clothing that I would wear to work or outside of work. Unfortunately, most of the clothes weren’t fitting into my teacher-salary budget. When it comes to buying greener clothing, most people have two options: buy used or buy eco-sensitive. I love thrifting, and I get a lot of my clothes that way. Sometimes, though, particularly when buying professional clothes, I can’t find what I need, and it’s time-consuming (although fun!) When I need something new, I don’t have a problem finding clothes I love that are made more sustainably. My problem is finding affordable wardrobe solutions.

Yeah, yeah, I know that cheap clothing is cheap for a reason (or several): exploitative labor practices and environmentally-destructive materials, to name a few. And I support paying a premium for items that are ethically made, just like when I grocery shop. It’s still hard for me to plunk down my hard-earned cash for upscale sustainable goods; I just don’t have that disposable income, and, frankly, clothes aren’t so important to me that even if I did have the cash to spare, I’d probably use it for something else. But a girl needs to feel good in her clothes, and I do have to exercise a modicum of professional dress when I’m teaching kids about renewable energy. So I set off on a quest to find five places where I could make better clothing choices without breaking the bank.

Disclaimer: "affordable" is a weighted word. What some people see as a bargain, others would and/or could never pay. My idea of affordable can best be described as middle-class: I’m a teacher, my husband is a teacher, we don’t come from money, and we have bills to pay. I’m not really looking for high-fashion here, but mostly basic pieces I can use in a variety of ways with my existing wardrobe.

I’ve loved American Apparel for a long time. I’m a t-shirt and jeans kind of woman, so AA clothing fits my style, and their t-shirts fit like a dream. Almost all of their entire line is cotton, and about 20% of the cotton they use is organic. The company has plans to expand that to 80% in the next four years. Most of the organic cotton they use now is in their Sustainable Edition line. They also recycle over a million pounds of fabric scrap per year and have solar panels on the roof of their LA headquarters. I like their clothes because they are comfortable and versatile; I’ve worn their skirts and shirts all over. Warning: there are claims against AA, mostly stemming from union-busting and sexual harassment accusations against owner Dov Charney, but their environmental record is promising.

Levi Strauss has been a leader in greening up denim, and their organic cotton jeans, t-shirts, and polo shirts for men and women also incorporate recycled rivets, zippers, and buttons; they also use natural indigo to dye their denim. Although their RedTab line is way out of my price range, their non-RedTab Eco’s are quite reasonable for new jeans: less than $70, and they’ve got very contemporary styles (although I don’t really have the courage, or the body, to wear skinny jeans.) If I can’t find jeans at the local thrift store, or wanted something more current, I’d try to find these. They also had some bargain men’s polo shirts at their online store that I’d probably get for my husband to wear to work.

Victoria E wrote about Jonano back in May, but I waited to check them out until recently, and I wish I hadn’t. What a jackpot! Jonano produces certified organic cotton, bamboo, and hemp clothing, along with their popular ecoKashmere blend, and their clothing is made using Fair Labor practices. Jonano’s fabrics are dyed using low-impact dyes, and their packaging and mailings are printed on recycled paper. Their lines are women-heavy, with hardly anything for men, but I fell in love with many of their pieces, including some beautiful dresses, shorts, and pants. I can’t wait to order from Jonano the next time I’m in the market for clothing.

Rawganique offers sweatshop-free organic hemp, cotton, and linen clothing from Ecolution, Blue Canoe, and their own line of clothing. Although many of their items seemed a bit pricey, I found some dresses, skirts, and sports jackets that were reasonably-priced, and they offer hemp and linen alongside the widely-found organic cotton. I’d use this place in a pinch if I couldn’t find what I wanted elsewhere, but they’re definitely walking the walk as far as sustainability. Check out their About Us for proof!

Finally, REI gets my vote for affordable outdoor gear that can double as everyday wardrobe. I wrote at length about their sustainability efforts last week. The versatility of their clothing — I can wear it to work or around the campsite — makes many of their pieces sustainable choices, and I didn’t gasp when I checked the price tag: $50 seems reasonable for a durable pair of pants for my husband or a warm recycled-PET fleece jacket. If you are looking for well-made basics that will take a beating, don’t be afraid to try this performance gear — it’s not just for the backcountry.

These are five places that fit into both my aesthetic and price range. I also recommend you check out discount websites that offer more expensive clothing at cut-rate prices. For example, I found Loomstate jeans at over half off on Bluefly.com.

The Association for the Advancement of Sustainability in Higher Education announced on Friday four Campus Sustainability Leadership Awards in four different categories. Two other schools were named honorable mention. The awards were given during the 7th biennial Greening of the Campus conference held at Ball State University.

Chandler-Gilbert Community College (Chandler, AZ) won in the community college and other two-year institutions category. Green Mountain College (Poultney, VT) won in the four-year and graduate institution (under 1,000 students) category. Middlebury College (Middlebury, VT) won in the four-year and graduate institution (1,000-7,500 students) category. Michigan State University (East Lansing, MI) won in the four-year and graduate institution (over 7,500 students) category.

Chandler-Gilbert’s president, Maria Hesse, was one of the first presidents to sign the American College & University President’s Climate Committment. The College is part of a city-wide system that uses reclaimed water for irrigation. Two of Chandler-Gilbert’s campuses use energy management systems to ensure energy efficiency, and all new buildings will be built according to LEED standards.

For Green Mountain College, the environment and sustainability are unifying themes on campus. Environmental awareness is infused into every aspect of the curriculum, and all students must take courses in sustainability. Students installed a wind turbine to power the campus greenhouse and solar panels on the student center. The remaining energy needs are met partially by electricity generated from methane from local dairy cow manure.

Middlebury College has pledged to become climate-neutral by the year 2016. Bill McKibben is a scholar-in-residence there, and Step It Up 2007 was largely organized by Middlebury alumni. 25% of Middlebury’s dining budget goes towards locally grown and produced food, and the college recycles 60% of its waste. The campus uses solar and wind-generated power for portions of its energy needs, and has an Environmental Council, a committee of students, staff, and faculty, that advises the president of the college on sustainability policies.

Michigan State University has been a leader in large campus sustainability by committing to a 2% annual reduction in greenhouse gas emissions, along with meeting LEED standards for all new buildings on campus. MSU has an extensive recycling program, sustainability speakers, and funds student-designed sustainability projects. It even hosts a green roofs research program. One look around their extensive "Ecofoot" website tells you that this is a campus that takes its sustainability seriously.

Honorable mentions were awarded to Evergreen State College (Olympia, WA) and University of California, Berkeley.

America is becoming a land of foodies. From the popularity of the Food Network and shows like Bravo’s Top Chef, to the popularity of cooking gear stores like Sur La Table and Williams Sonoma, more and more of us are finding out how sublime and satisfying preparing and eating dishes at home can be. Just yesterday I lingered over a bowl of perfectly-ripe tomatoes from the farmers market, dressed simply with extra-virgin olive oil, salt, pepper, purple basil from my garden, and a little bit of grated parmesano-reggiano cheese.

My favorite part of the foodie-fueled kitchen craze? Food blogs. I love the democracy of blogging, the connecting with people passionate about cooking, the recipes tested by real! live! people!, and the sumptuous photos of prepared dishes. There’s a ton of food blogs out there, so many that it can be quite overwhelming. For those of us in the know about how our diets impact our environment, there is a thriving community of online bloggers focusing on vegetarian, vegan, organic, seasonal, and local foods. We’ve got great recipes coming from our writers every weekend, but if you’re looking to expand, check out my favorite in greener-eating blogs.

Mighty Foods
According to their site, Mighty Foods is about "natural foods, organic ingredients, fair-trade products, veg-friendly recipes, sustainable farming, whole grains, organic wines, ingredient spotlights, news, profiles, reviews, gift ideas, new product information, culinary travel ideas, studies and trends - information and inspiration, all wrapped up in one food-loving bundle." It’s a mouthful, but it’s a comprehensive blog with information about all areas. A great starting point for food blogs that is updated often.

What The Hell Does A Vegan Eat Anyway
These are the gourmands of the vegan world. If you’re really into food, here’s where you get vegan ideas. Full of gorgeous photos, the recipes can be skeleton, but this is a great site to be inspired by vegan cuisine.

VeganYumYum
Again with the mouth-watering photos! Lolo’s blog features recipes for a variety of vegan dishes from a wide range of cuisines.

Vegetarian Cookster
Chronicling the life of a vegetarian who is trying to experiment more with vegan and vegetarian cooking, this candid blog highlights quality food that amateurs can prepare without fear.

Vegan Cupcakes Take Over The World
Finally, if anyone needs any convicing that vegan foods, particularly vegan baking, can be devastatingly, addictively tasty, look no further than Isa Chandra Moskowitz and Terry Hope Romero’s Vegan Cupcakes blog. I can’t say enough good things about the recipes from the authors of a cookbook of the same name, and I had no idea that there were so many different kinds of cupcakes. Great links, too.

Eaten in a school cafeteria lately? Chances are you'll be dining on processed, reheated food that helps tiny school lunch budgets stretch their pennies. In an attempt to make lunches healthier and more sustainable, the state of Oregon is taking significant steps towards increasing the amount of local food that goes into public school lunches.

One legislative bill, awaiting Gov. Ted Kulongoski's signature, that will limit caloric, sugar, and fat content of foods sold in vending machines and school stores. Three more bills currently being debated that would promote, among other things, utilizing food from Oregon farmers, bakeries, and other processors. HB 3476 allocates seven cents per meal served in Oregon public schools to incorporate Oregon agricultural products. HB 3307 creates a Farm to School program within the Oregon Deparment of Agriculture, and HB 3185 awards mini-grants to schools creating gardens and other agriculture/food-based learning. The three bills would cost the state approximately $10 million.

Because public school cafeteria budgets are often strained (at best), many cafeterias rely on fatty, salty, and sugary products that students will pay a premium for to boost their budgets. This is particularly true in Oregon, which is one of a handful of states that does not supplement the National School Lunch and Breakfast program with state dollars. Incorporating local food puts less-processed foods on the table for students, promoting a healthier diet than chicken nuggets and pizza.

Utilizing local producers also cuts down on fuel use/costs, provides fresher, better tasting produce, and boosts local economies by forging steady partnerships between school districts and local agriculture. For example, in the Bend-La Pine School District, students eat blueberries, strawberries and cantaloupe from the local 25-acre Happy Harvest Farms. In Gresham, blueberries, broccoli and milk come from Portland-area farms.

There are downsides. Using local produce can cost more, and that cost will likely be passed onto the students despite the state's possible additional funding. And the amount of local food being used in only a fraction of the food being fed to schoolchildren. But it's a step in the right direction for healthier kids and creating a more sustainable food system.

The Oregonian

With farmers markets opening up here in St Louis, it's time to get out those recipes that taste so much better with fresh, local produce. One of my favorites is this light summer pasta dish, which I modified from a Moosewood Cookbook to suit my own tastes. The raw sauce, with sweet tomatoes, basil, and creamy fresh mozzerella, starts with the classic Caprese salad flavors and adds a little something extra. On those hot summer days, it's best served room temperature.

Summer Pasta

2 cups grape or cherry tomatoes, halved or quartered

1/4 cup minced parsley

2 tbsp fresh basil

1/4 cup minced red onion

1 garlic clove, minced or pressed

1/4 cup chopped Kalamata olives

1/4 cup extra virgin olive oil

1 tsp salt

1/2 tsp ground black pepper

2 tsp balsamic vinegar

1 lb short pasta (I use penne rigate or farfalle)

2 cups asparagus spears, chopped into 1" sections

1/2 cup-1 cup fresh mozzarella cheese or soy cheese, diced into 1" cubes

Directions

1. Bring large pot covered water to boil (don't forget to use your lid!).

2. While the water is heating, combine tomatoes, parsley, basil, onions, garlic, olives, oil, S & P, and vinegar in a large bowl.

3. When the water is boiling, stir in pasta, cover, and cook for 2-3 mintues. When water boils again, add asparagus spears and cook for 8-10 minutes, until asparagus are tender and pasta is al dente. Drain.

4. Combine pasta and asparagus with tomato mixture. Add cheese and toss together. Serve lukewarm.

Later in the summer, I like to add a cup of fresh sweet corn to the mix. You can use any combinations of herbs, veggies, and cheeses. Served with crusty bread and a salad, this pasta makes a great light lunch. It has also been my go-to dish to bring to backyard barbeques and potlucks.

Knitting and crocheting have experienced a renewed popularity as a new generation of crafters embrace their needles and yarn. As a knitter myself, I love heading to my local yarn store (LYS) to check out the beautiful multicolored skeins.

The big question for an eco-friendly knitter is this: what kinds of yarn leave the lightest footprint? Many knitters steer away from acrylic for various performance reasons, but synthetic yarns are also bad for the earth, since they are made from petroleum. Vegans object to using wool, and, although great for many heirloom projects, are just not as sustainable as some of the newer options. Industrially-produced cotton brings with it a slew of environmental problems, including water and soil pollution.

Until recently, my LYS only had earth-toned organic cotton, which was beautiful for a baby blanket, but didn't allow for enough variety for a range of projects. Is there anything else out there that will allow me to make awesome crafts in a greener way?

Fortunately, eco-friendly fibers have exploded in the past few months. Some, like the organic cotton, take an existing fiber and green it up. However, a whole new crop of yarns are being produced using normally cast-off materials. South West Trading Company, of Tempe, AZ, makes yarns and fibers from soy, corn, bamboo, even milk and shrimp and crab shell fibers. Their SoySilk fiber is created from byproducts of tofu production (and is produced in a variety of decidedly non-earth tone hues). Bamboo (which, because of it's rapid rate of growth, is a popular green knitting needle choice) produces a soft fiber often compared to silk or cashmere. Hemp yarn is also gaining popularity beyond the granola-set of knitters, and recycled silk, spun from old saris by women in Nepal, is a unique fiber to work with. Most of these yarns can be found at Yarn Market.

But why shop online? If your LYS doesn't stock green yarns, just ask. Most will stock it if people will request it. At the very least, they'll order it for you. After I bought up most of the organic cotton at my LYS (hey, it was a bigger blanket than I had planned) I was pleased to find that not only did my store start stocking a much wider variety of eco-friendly yarns, but they even sponsored an event to promote their new lines.

One of my favorite things about spring is the opening of our local farmers' markets. Your diet has as much impact on our enviornment as the car you drive, because much of conventionally-grown food travels thousands of miles to get from farm to table. Shopping at your local farmers' market decreases the amount of miles your food travels, supports local agriculture, and supplies your table with food that is almost always fresher and tastier than what you would find at the grocery store.

Not only can you find seasonal produce, but many farmers' markets have locally-produced meats, eggs, dairy products, honey, baked goods, salsas, jellies, and jams. In fact, many chefs either shop at farmers' markets or have working relationships with local farmers because they know that fresh and local produce is of a higher quality. New to farmers' markets? Don't worry. With a few guidelines, you can easily become a regular in no time.

Walk the entire market before buying. You can get a feel for what's in season this week, compare costs, and get ideas for meals using different items.

Bring cash. Although I've seen vendors who accept plastic and checks, err on the side of caution and bring real dollars–small bills are even better.

Don't be afraid to talk to the farmers. Unless it's insanely busy, farmers are almost always willing to answer questions about their products and growing methods. Is their produce organic? Where is their farm located? When were these tomatoes picked? What do they feed their cows? What's a good way to cook this veggie? I would have never discovered sunchokes if I hadn't asked a local farmer about them. Also, developing a relationship with a certain farmer has its benefits. Some vendors will hold back your favorite produce if you are a regular.

Don't rule out non-organic produce. I make a point to buy organic produce when I can, but sometimes small farmers don't get certified because of the costs involved. That doesn't make their produce a bad choice. Oftentimes, their growing methods are just as rigorous as "certified organic" methods. Local food is almost always a better choice for the environment–given the option, I'd choose a locally-produced conventional tomato from a farmer I trusted over a certified organic one shipped in from California.

BYOB. That's right–bring your own bags. No need to add to the plastic floating around, and saving farmers money on bags saves you money on produce.

Be considerate of other market patrons. Some farmers have a cult-like following. If the line is long, don't take ten minutes with your questions and browsing–keep it short or come back when the line has died down. And please observe the lines–I've had pushy, rude, people cut me in line without so much as a glance in my direction, and nothing kills the festive spirit of the market more than rudeness.

Make your shopping a social event. My favorite local market has live music, guest speakers, ready-to-eat food like smoothies and crepes, yoga, and treats for dogs and kids. Chances are, you'll see the same patrons every week. These community events are a great way to meet new people who may have similar interests as you. Also, they are a great place for kids to learn about where food comes from and to be exposed to new types of fruits and veggies.

Check out multiple markets. If you are fortunate enough to have more than one market in your area, make a point to check them all out. There will probably be some overlap in the vendors, but you just may find that one great combination of products that make one market your personal favorite. Don't rule out smaller markets either: they are often less crowded and more laid back than their bustling, bigger counterparts.

I'm getting excited just thinking about perusing fresh asparagus, sungold cherry tomatoes (THE BEST TOMATOES EVER), and purple potatoes, with a fresh cup of coffee and my dog. To find a farmers market near you, try FarmersMarket.com or the USDA's Farmers' Market Drectory.