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.

Sustainability is making its way into mainstream periodicals. It seems like almost every magazine in the past year has featured a "green" issue, some credible, some not. My friend just gave me the green issue of a magazine targeted at the marketing industry. So it’s no surprise that Edutopia, an education magazine for teachers and administrators published by the George Lucas Educational Foundation, used sustainability as a theme for their October issue.

Kudos to Edutopia; this issue ain’t no puff piece. Every teacher looking to go green, or those already greening their classroom, can find something of use to them in this jam-packed issue. The editor’s note in the issue is penned by guest editor Bill McKibben of Step It Up fame, who skillfully explains why all teachers should and can incorporate sustainability into their curriculum.

Edutopia listens to McKibben’s advice by provided several ideas for sustainability lesson plans and projects for all ages. Not only are there many useful ideas in the magazine, but there are more on the magazine’s website. There are also tips for teachers, by teachers, about how to green up their own classroom practices: some helpful, some fairly obvious.

Sara Bernard highlights Clackamas High School in Clackamas, Oregon, one of the first LEED-certified schools in the country. Not only is their building green, but their curriculum highlights sustainability, and students all participate in experiential learning. In teacher Rod Shroufe’s sustainable systems class, students do nothing but focus on making their school more sustainable. They run their own recycling center, investigate energy use and waste disposal, and analyze food waste. Shroufe then offers his own tips for making schools more eco-friendly.

Richard Rapaport reports on school gardens and playgrounds. I’ve written about schoolyard gardens before, but the nature-based "alternative playgrounds" highlighted here were new to me — and quite fascinating. For example, at the San Francisco School in the Bernal Heights District of San Francisco, the alternative playground has a dirt plot with a water pump that creates mud with the perfect consistency for mud castles and pies.

There are also articles on student environmental research, experiential learning, and environmental defense efforts. It struck me how much students can accomplish when they become passionate about something. These articles paired nicely with two pieces on the nuances of talking to kids about something as urgent and pressing as global warming. Edutopia also has Ann Cooper’s opinion on local eating, something often avoided in green magazine issues in favor of more benign lifestyle changes (like the ubiquitous CFL). Cooper not only explains the benefits of local eating, but provides the laundry list of local eating books for those looking for more information. And, of course, what green magazine issue would be complete without the seemingly-requisite interview with Ed Begley, Jr?

Edutopia’s green issue is legitimate and will hopefully bring the message of sustainability to a greater crowd who may just have more influence on the future than our politicians: our teachers. Of course, I’m biased, but climate change and environmental destruction will impact future generations more than they will impact us. Our children deserve to hear the message and feel empowered to make positive changes.

A common question when talking to my students about the concept of vegetarianism is, "What do they eat?" … as if a meal without meat somehow loses it’s focus or validity. There are several schools of thought on what vegetarians eat in lieu of meat. One group says, well, nothing. Fruits, veggies, grains, beans, nuts (and dairy and eggs, if you so desire) are enough on their own and can produce substantial, flavorful meals. Another group often substitutes meat with protein-alternatives, also knows as meat analogues, or, more commonly, "fake" meats. Buddhist cuisine has used seitan, tempeh, and tofu for hundreds of years, and many other Asian cuisines often incorporates tofu into dishes.

Personally, I think fake meat is just that — fake. It’s not a substitute for the real thing, but I do enjoy them. And I don’t need it in every meal — I love a fat plate of well-prepared in-season veggies, and I rely on the versatility of pasta for many of my meals. In fact, I only use protein alternatives once or twice a week because they are more processed (and more expensive) than I would like (save the versatile tofu). Some aren’t even suitable for vegans. But, I’ve found several "fake" meats that I whole-heartedly endorse on their own as lower-fat, lower-cholesterol, lower-calorie protein options, and some are good enough that my meat-loving husband doesn’t mind their presence.

My burger-of-choice is Morningstar Farms Grillers Prime, because (don’t judge!) they remind me of fast-food burgers, but I also like the Spicy Black Bean and Tomato & Basil Pizza Burgers. I’m not a huge fan of Boca anything — mainly because I don’t like the taste, and they’re owned by Philip Morris/Altria. I also like their fake bacon, as does my carnivorous husband, because it gets crispy. I use Morningstar’s Recipe Crumbles in tacos, lasagne, and other pastas, and both my husband and I prefer it because it lightens up heavy dishes.

The other brand I’m a fan of is Quorn, which is a "fake" chicken made of mycoprotein. Harder to find and more expensive, I think it’s the best chicken replacement with the most realistic savory flavor. I use their cutlets in rice dishes, and their Chik’n Tenders in fettuccini alfredo. Finally, I like Gardenburger’s BBQ Riblets, which is odd, since I never liked real ribs, but my sister-in-law and I rely on these during summer family barbeques, and they’re a nice change from veggie/soy burgers.

Enough about what I like — what do you guys think about "fake" meat? Is it a part of your meat-free or less-meat diet? Why or why not? What are your favorites, and why? I didn’t even touch on soy dogs or "soy"sage, because I don’t like them, but I know many people swear by them. Your thoughts on the fake meat debate?

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.

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.

My husband and I went backpacking on the Appalachian Trail for ten days this summer, and we started off eating various energy bars because they were light and provided quick energy. However, we quickly grew tired of convincing ourselves that we actually liked eating them. I’ve never been a fan of bars: to me, they always seem like pathetic versions of what they claim to be. Chocolate-chip cookie dough? Cookies and Cream? Raspberry Strudel? Yeah, right. I’m friends with chocolate-chip cookie dough, sir, and your "bar" is not him.

I wish I had known about infant company Matisse & Jack’s before my trip. They’ve created two bake-at-home energy bar mixes using real ingredients that I could actually identify. I was initially going to review both the chocolate chip version and the cranberry walnut version, but my dog got ahold of the former before I could, which was a disappointment, but I forged ahead with the cranberry walnut

The directions seriously couldn’t be easier: combine the dry mix with three options of wet ingredients (original, dairy-free, or less sweet). I opted for "original", which involved applesauce and yogurt. I stirred it all together with a spatula, spread the batter in a 8"x8" pan, and baked for approximately 30 minutes. While baking, the bars filled my kitchen with a pleasant cinnamon smell.

After the allotted baking time, I couldn’t resist cutting a corner off and tasting it while it was still warm. I was pleasantly surprised. The cranberries, dehydrated in the dry mix, plumped up, and little chunks of walnut, oatmeal, and flaxseeds provided great texture. The bars were sweet, but not even close to overpowering. In fact, these sweet treats didn’t taste like energy bars, but more an oatmeal muffin or a scone. They were moist, yet held together without the extreme chewiness of some energy bars. I really, really liked them. In fact, I had to remind myself that these were supposed to be energy bars, not bakery-fresh treats.

The box recommends toasting lightly if you are into something a little drier. I had another bar the following morning, and it was perfect for a quick, healthy breakfast on the go. That’s probably what I would use these for: baking a pan during a busy week to serve as my breakfast. The bars provide a good dose of fiber, protein. and Omega-3s without a lot of calories (180 per bar).

Matisse & Jack’s are also committed to the environment. In fact, the idea for the mix came from the fact that there are virtually no energy bars on the market that aren’t individually packaged. The mix comes packaged in a 100% recycled (65% post-consumer) paperboard box, and although the mix is inside a plastic pouch for now, the company is working on developing a corn-based, biodegradable replacement. 30% of their ingredients, by weight, are certified organic, and M&J’s is looking to increase that number as well.

Take it from someone who normally hates energy bars: these aren’t your typical bar. They’re awesome, and I would absolutely make them again. They’re available online from M&J’s website, and and select supermarkets in Northern California and British Columbia.

School started yesterday, and with it came a whole new crop of students in my environmental sustainability class. Although I wish the summer was longer, and getting back into the routine is hard (falling…asleep…now), I love the first few days of the semester, when I first start to see kids reaction to the idea of sustainability.

Teens, by nature, don’t have a ton of impulse control. Parents of teens are thinking to themselves, "Well, duh." But seriously, many lack the frontal lobe development to fully consider how their actions impact others. It’s why many make stupid choices.

However, this doesn’t prevent them from grasping the notion that how most Americans live might not be the best way to live. I started our first full day by having the class go through the Earth Day Foundation’s online eco-footprint calculator. This simple test asks participants questions involving such subjects as the size of their home, their eating habits, and their transportation habits. Though far from comprehensive, it’s quick enough that I can get a whole class through, working in small groups, in enough time to tabulate the class average, and the results, though probably not 100% precise, give students a rough idea of the magnitude of how they live.

Not only does the quiz give students a score of approximately how many acres of resources they use, but it roughly calculates "how many planets" it would take to sustain humanity if everyone lived like them. After each student finished the quiz, they came up to the SmartBoard, where I had an Excel file with everyone’s name, and entered their scores, then calculated a class average. On average, if everyone lived like my class, we would need 3.5 planets to sustain us. When I explained what this number meant, the class guiltily looked at each other, particularly those who had high numbers.

"Why is that number a big deal?" I asked.

"There aren’t 3.5 planets," a student volunteered. "Well, there are, but we can only use one. So…" he sheepishly trailed off. The class laughed.

I asked the kids what questions from the quiz surprised them. Remember, most of them are coming in with little prior knowledge of sustainability other than "recycling=good; global warming=bad." The number one concept they didn’t expect was questions about their diet. Why does it matter how much meat I eat? Why does it matter where my food comes from? I explained the them that a lot of resources go into food production, like water and fossil fuels.

"Wait, so it basically takes gas to make our food?" one student asked cautiously. I smiled slyly because I love watching the synapses fire!

"If it’s Twinkies, there might be actual petroleum in your food itself," I countered.

"So what are we gonna do?" another student asked panickedly.

"Well, that’s what this class is about. Getting the number down to one," I said Like a television show, the bell rang.

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

Is there a more eco-friendly way to package milk besides plastic jugs and gable-top cartons? A UK company seems to think so. Greenbottle is a new two-part milk packaging system that was recently test-piloted in Asda supermarkets during a one-week trial. The bottles quickly sold out.

Designed by Martin Myerscough from Framlingham, Suffolk, the bottle consists of a pulped recycled cardboard outer (think cardboard egg cartons) and a corn-based bioplastic bag liner. After the milk is gone, the bioplastic bag can be removed and composted, and the outer shell can be recycled or composted.

The UK produces over 3 million metric tons of plastic waste each year, of which only 7% is recycled. The vast majority of plastic ends up in landfills.

During the test run, the milk in Greenbottle's jugs cost the same as milk in traditional containers, although the packaging cost the company 30% more to produce, although they expect that margin to drop significantly as the packaging's distribution expands.