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T H E
V I L L A G E G R E E N
GOGREENDAYTONA.COM THE VILLAGE GREEN IS A PROJECT OF COMMUNITY GROUP, GO GREEN DAYTONA AND IS BROUGHT TO YOU COURTESY OF NETWORKS, INC.
LITTLE GREEN APPLES
WATERMELON RIND SALAD
PAGE 3
RED, WHITE & GREEN
GROWING JELLY BEANS
PAGE 5
GRASSROOTS ENERGY
HOMETOWN BIOFUELS
PAGE 6
J U L Y, 2 0 0 9 Volume 1, Issue 3 FREE
Page 2 The V i l lage Green Vo lume 1, I ssue 1
SHARE
A Little Green Apple
Share your family recipes with your community
by sending your 100 to 150 word
submission to
thevillagegreen@gogreendaytonabeach.com
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Page 3 The V i l lage Green Vo lume 1, I ssue 1
From The Editors Shannon McLeish and Ciana Maglio, co-editors
Some people see the glass half
empty; others see the glass
half full of nutritious veggie
juice just waiting for the sweet addition of a succulent water-
melon slice on the side—or
maybe that’s only fellow
“green beans” like us. Either
way, it seems that every day is
a cause for celebration here at
The Village Green. And this
month, we’re celebrating free-
dom of choice. The Village
Green team has exercised their
right to choose vacation time, and there is no better time than
the present. Now, don’t panic
– we aren’t going on a perma-
nent hiatus, just a temporary
search of comfortable ham-
mocks drifting on the breeze, green meadows strewn with
summer flowers, dappled sun-
shine filtered through cool
green branches, or lazing in
sunlit gardens. In other words,
we’re taking August off – but
we’ll be back, eager to harvest
our rewards in September.
So keep a look out for us, and
remember to tell your friends.
You can always sign up for
more green information at
GoGreenDaytona.com – your
local source for everything
green. And if you’ve got
something green to tell us,
please do! We’re always
happy to hear from you and
we’d love for you to submit
any recipes you have to share
with our Little Green Apples
readers or questions you want
answered by our quirky,
spunky, yet highly informa-
tive, Gripe the Green Guru.
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Little Green Apples Watermelon Rind Salad by Ocie’s Gourmet Preserves TM, Inc.
Serves 2 to 4 “Just like Grandma used to make ‘Em” TM
Tip: Chill all ingredients
ahead of time.
Ingredients: Salad:
8 oz. jar Ocie’s Gourmet Pre-
serves™, Watermelon Rind
Preserves
5 cups seedless watermelon,
scooped into teaspoon sized
balls
1 small Vidalia onion or other
sweet onion, sliced length-
wise
2 oz. crumbled feta cheese
Dressing:
1/8 cup red wine vinegar
1/8 cup liquid from water-
melon rinds
1/8 cup extra virgin olive oil
1 tablespoon chopped fresh mint
1 pinch of allspice
Fresh mint, garnish (optional)
Directions:
Drain watermelon rind pre-
serves, saving liquid in a small
bowl.
In a medium-sized bowl, com-
bine preserves, watermelon balls, and onion.
Sprinkle crumbled feta cheese
over melon mixture and set
aside.
In a separate bowl, combine
vinegar and liquid from pre-serves. Whisk until blended.
Slowly add in extra virgin
olive oil, one drop at a time,
while whisking briskly until
well blended.
Add mint and allspice to
dressing and stir gently.
Pour dressing over salad mix-
ture and toss lightly.
Top with fresh mint garnish,
and serve immediately.
Serving suggestion: Great
with grilled fish or salmon
with asparagus.
Ocie’s Gourmet Preserves™
are available at the Downtown
Farmers’ Market on City Is-
land in Daytona Beach. For
special orders, contact Al
McConnehead at (386) 562-
1561 or ociesgourmetpre-
serves@yahoo.com, or by
snail mail: Ocie's Gourmet
Preserves™, Inc., P.O. Box
10439, Daytona Beach, FL
32120-0439.
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Page 4 The V i l lage Green Vo lume 1, I ssue 1
Green Gems The Watermelons are In Town: Part 2 of 2 by Dana Venrick
Watermelons have a storied
history. They have been luxury
food for royalty and a food sta-
ple for many people for thou-sands of years. Watermelons
probably originated in the Kala-
hari Desert of Africa. The first
recorded watermelon harvest
occurred nearly 5,000 years ago
in Egypt and is depicted in
Egyptian hieroglyphics on their
ancient walls. Watermelons
were placed in the burial tombs
of pharaohs to nourish them in
the afterlife. From Egypt, wa-termelons spread throughout the
Mediterranean area. By the 10th
century, watermelons were cul-
tivated in China, which is now
the world's number one pro-
ducer. Many watermelons va-
rieties were brought to the
United States from Africa by
slaves and by various immi-
grants who couldn’t bear to
leave them behind.
In certain semi desert districts
the watermelon is an important
source of water to the natives
during dry periods; there are
districts in Africa where it is
cultivated for that purpose. All
parts of the fruit are edible.
People have been known to
survive for weeks on water-
melon alone. The fiber-rich
rind can be pickled, candied,
or turned into jam or jelly. The seeds are highly nutri-
tious—packed with protein,
vitamin E and potassium—
and make a healthy, tasty
snack if roasted in a low oven
and salted.
Watermelons require a long,
warm growing season. The
optimum pH range for water-
melons is 6.0 to 6.5, although the plant will tolerate soils
with pH as low as 5.0. Water-
melon production is affected
by soil temperature. Seedlings
are easily damaged by frost,
and germination is very slow
in cool weather.
Both seeded and seedless wa-
termelons are produced in
Florida. Varieties of seeded
watermelons include Celebra-tion, Fiesta, Mardi Gras, Re-
gency, Royal Flush, Royal
Star, Royal Sweet, Sangria,
Sentinel, Charleston Gray,
Jubilee, Crimson Sweet, Star-
Brite, Stars-n-Stripes, Sum-
mer Flavor 800 and Summer
Flavor 900. Varieties of seed-
less watermelons include
Freedom, Sugar Baby, Pixie,
Genesis, Millionaire, Revere,
and Summer Sweet. The popularity of seedless water-
melons continues to grow
because of their convenience,
sweetness and longer shelf
life.
For commercial plantings,
pollination by bees is very
important. One beehive per
acre is the minimum recom-
mended by the US Depart-ment of Agriculture for polli-
nation of conventional,
seeded varieties. Because
seedless hybrids have sterile
pollen, rows of varieties with
viable pollen must also be
inter-planted. Since the sup-
ply of viable pollen is re-
duced, three hives per acre are
recommended.
Watermelons are packed with vitamins, minerals and health-
enhancing phytochemicals.
They contain more cancer-
fighting lycopene than any
other fresh produce, including
tomatoes. Watermelon has
lots of vitamin A, which pro-
motes eye and skin health,
and vitamin C, which boosts
the immune system. Water-
melon is high in potassium
and fiber, and the standard two-cup serving contains
just 80 calories and virtually
no fat. Watermelons should
be consumed within two to
three weeks after harvest.
While the redness and fla-
vor of the fruit may improve
over the first week when
stored at or slightly above
room temperature, the red
color fades when refriger-ated.
Join in the celebration of
summer and enjoy a fresh
chilled, red-ripe watermelon
today. You can find them at
the Daytona Beach Farmer’s
Market on Saturday morn-
ing and at other Farmer’s
markets and grocery stores
near you.
Dana Venrick is an Exten-
sion Agent II, UF/IFAS &
Volusia County Commercial
Horticulture Agent. To con-
tact him send an email to
dvenrick@ufl.edu or call
(386) 257-6012
COVER ART
“Independence”
by
Linda S. Archer
is often only the first draft of a second story, while still con-taining all the elements of its prior history. Part II of Independence will be showcased in the November issue of The Village Green. For more information on Independ-
ence, or to contact Linda Archer,
please email archerls@msn.com.
Linda Archer grew up in central Florida, not very far from Orlando. Although she grew up on a farm, she was very aware of the ex-panding city around her, and most importantly, its effects on the natural wild-life she once took for granted. Being part Native American, Iroquois to be exact, she often heard fam-ily stories of how the ex-panding necessity of Ameri-can territory affected this land’s original people.
Maybe it’s the evolution of how actions affect not only our present generations but the many to come that have influenced her art, because it is not uncommon for her to see many pieces of art breathing life from within the canvas before her. She does not superimpose her ideas onto the canvas, but rather mixes her pastels and watercolors and waits to see the images emerge or “take life” before her. It is in this way that a finished painting
Page 5 The V i l lage Green Vo lume 1, I ssue 1
Fresh Greens
Red, White & Green, and Growing Jelly Beans by Joel Tippens
It was an absolutely beautiful
Saturday morning in the garden
as Michelle and I broke the
ground with our shovels to remove patches of grass. With
the early morning sun still low
in the east, the tree that sup-
ports our tire swing extended
cool shade over the area next to
the sandbox – the site for the
new children’s garden. Mi-
chelle’s little boy, Isaac, had
been busy picking beans,
nearly filling a two-gallon
bucket, and she shared with him the idea of making a spe-
cial section of the garden just
for the kids. Isaac was obvi-
ously pretty excited about the
idea and wanted to know just
exactly what would be grown
there.
“Can we grow carrots?”
“Absolutely! What else would
you like?”
Isaac chewed on the question
and his green bean and asked, “Can we grow jelly beans?”
More kids arrived with their
moms a short time later and
Maria, being a little older than
Isaac, set us all straight, ex-
plaining that jelly beans were
out of the question and could
not be grown in the garden.
Digging, raking, and shaping
the new growing beds while I
listened to the kids engaged
with one another, I found joy in their innocence, but I was
also struck by the thought that
I might be witness to some-
thing significant taking place.
Were these kids the newest
“green guerillas” for the food
revolution that is so desper-
ately needed here in the land
of the free and around the
world? Would they be joining
in the movement to bring sustainability to a food indus-
try that is no longer sustain-
able? We may not be able to
grow jelly beans, but when
we grow those carrots with
the kids in the fall, will we
also be growing converts for
the cause – a just and sustain-
able food system?
It seemed to me as I worked
in the garden that morning that the innocent notion of
being given the opportunity to
“grow your own” was an idea
easily accepted by the kids.
Why, then, is the significance
of that simple, revolutionary
act of independence – grow-
ing your own food – lost on
so many grown-ups? Today’s
kids will be facing serious
consequences in the future
due to the way the food in-
dustry is wreaking havoc on
our environment. Are we really that disconnected from
our food?
The truth is, the local food
movement is swelling with
“green guerillas” working for
justice and sustainability and
advocating revolutionary
changes to our food system.
A very powerful symbol of
that movement was offered back in the spring by another
woman named Michelle, the
First Lady, as she gathered
kids in D.C. to once again
install a “victory garden” on
the White House lawn.
As we celebrate America’s
independence on the Fourth
of July, let’s slice some lo-
cally grown watermelon and
declare our own food inde-pendence. If you want to join
the revolution, feel free to
contact this ol’ green guerilla
and I will proudly sign you
up!
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Chasing-the-Green Hometown Biofuels by Robert Brown
Whether to save money or
enhance the comforts of a
green lifestyle, there are end-
less day-to-day activities that we are obliged to change.
Most of us want fewer hor-
mones in our meats, less pre-
servative, less gluten (fill in
the blank, etc…). At risk of
becoming a statistic labeled in
the “liberal” category, num-
bers of green supporters have
made considerable changes
not only to available products,
but also in the way new gen-erations look at health and
their place on earth. But what
is the answer when we turn on
our cars? The dilemma has
almost evaded us, until now.
The future espoused by our
media presents an uncertain
one for fuels. Is there enough
petroleum to keep our engines
running forever? If we don’t
run out of petroleum, will we then destroy our planet? How
is the consumer to make a
difference when an automo-
bile is not a luxury, but a ne-
cessity? In short, we want to
reduce our emissions but very
few alternatives are available.
However, these issues lead us
to a new concept, or, actually,
a recycled one: biofuels, such as biodiesel for diesel engines
and ethanol for gasoline en-
gines. These biofuels work
with little or no retrofitting
other than perhaps tuning
your engine or changing gas
lines and fuel filters. Since
biofuels are much cleaner
than petroleum fuels, they
actually clean your engine,
improve gas mileage, extend
the life of your engine, and reduce toxic emissions up to
65%.
It is very easy to imagine a
world that runs on hydrogen
from water and electricity
from the sun. Yet, new tech-
nologies have proven difficult and costly to implement
(Cough, big business lobby-
ist, cough). Well, ok, mo-
nopolistic competition is only
one problem facing the fu-
ture. The fact of the matter is
that there is not enough
money in Wall Street and the
government to facilitate mass
conversion of infrastructure.
The situation, therefore, re-quires a grassroots approach
for solutions.
It is rare that individuals and
communities find themselves
to be the answer to such tech-
nological dilemmas. Local
resources of waste, waste oil,
and non-food crops, to name
very few, are readily avail-
able to anyone who looks.
With a small budget and a little understanding of chem-
istry and engineering (talents
found in any human habita-
tion), anyone can begin pro-
ducing their own biofuel.
Therefore, the undeveloped
biofuel industry is an exam-
ple of open-source method at
its best.
Grassroots companies like BioSmart Fuel of Edgewater
provide biodiesel solutions
available for private and busi-
ness use. Using biodiesel in
boats is especially attractive
to keep our waterways and
oceans clean. In fact, Pastime
Princess of New Smyrna
Beach, a 100 foot fishing
vessel has taken the hint by
contacting BioSmart Fuel and
converting to B100 (100% biodiesel). By doing so, Pas-
time Princess will effectively
reduce 255 tons of toxic pol-
lutants over the lifetime of its
3 diesel engines and save
thousands of dollars every
year.
Using biofuels is a big step
toward a better future for our
planet and a self-reliant en-
ergy system for any commu-
nity. If you would like further
information on biofuels, how
to make your own, or where
to purchase biodiesel locally,
go to thinkbiosmart.com. If
you feel matters are more
urgent, you can email me at robert@thinkbiosmart.com.
Page 6 The V i l lage Green Vo lume 1, I ssue 1
The Green Light District 10 Reasons to Live Urban
by Kelly White
1. Go Green: Wouldn’t you like to supersize
to a green lifestyle to go with
your green home and green car?
2. Save Money: Less Gas, Less Yard, Less
Waste…It all adds up!
3. Get Healthy: Walk more in the environment
that was built for walking to
your destination.
4. Support Local: Support the people that support
you.
5. Public Spaces: Enjoy the areas that are built for
people to gather.
6. Save Time: Less commute time gives you
more time to relax with family
and friends.
7. Get back to Community: A great chance to get out and
know what makes your commu-
nity great…its’ people!
8. Find your 3rd Place: Urban settings were built for
3rd places…find yours here.
9. Farmer's Market: Save local farmland by support-
ing local farmers.
10. Be a part of change: We all talk about wanting great
change…here is your chance to
make it, and move back to
where it all began.
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Page 7 The V i l lage Green Vo lume 1, I ssue 1
Dear Advertiser, An increasing number of people are deciding to use products based on a company’s commitment to the environment. Every day it is becoming more important that busi-nesses make sustain-ability a part of their brand. “Sustainability as we used to talk about it was a buzz word and it was nice to talk about it…not in the context of your real business planning, but as an addendum. Now sustainability has to truly become part of your business because it makes good economic sense, not because it sounds good as a char-ity.”
Muhtar Kent, Chief Executive Officer
of Coca Cola Many business owners believe that changing their processes to fit a more eco-friendly world will be expensive and time consuming. Actu-ally there are many eco-friendly solutions that save you money in the forefront as well as the long term.
If you are making eco-friendly changes to your operations,
here’s a chance to let the Daytona Beach
area know about them.
Advertise with Go Green Daytona.
Go Green Daytona is a grassroots community group focused on creat-ing a network of like-minded people and or-ganizations dedicated to improving themselves, our environment and our businesses through con-scious actions and choices about the way in which we live. Building a green commu-nity offers a wide array of benefits for developers, investors, business own-ers, residents, and the environment. This leads to healthier homes and communities, lower en-ergy and water costs, and a sustainable future. As a business owner you’ll experience a vari-ety of benefits by adver-tising with Go Green Daytona. Your business will enjoy increased brand awareness and you will reach out to a new market within the community. Most impor-tant, you will be recog-nized as a leader in the greening of Daytona Beach. Go Green Daytona cur-rently offers two plat-forms in which to adver-tise:
GoGreenDaytona.com GoGreenDaytona.com is a community-based re-source for everything green: green business directory, green products and services available in the Daytona Beach area; green forums in which consumers interact; green events in the Day-tona Beach area; green news; links to green websites (local, national, and global); articles on how to go green in Day-tona Beach, and more. The Village Green The Village Green is a monthly virtual newslet-ter available online at GoGreenDaytona.com. It is soon to be physically distributed—in a limited run—printed on FSC (Forest Stewardship Council) certified paper. It will be available at the Downtown Farmers Mar-ket, The Volusia Mall, and Ocean Walk Shop-pes & Village. Standard packages are available on both plat-forms and customized advertising opportunities are also available. GoGreenDaytona.com: Place a large ad (300 pixels by 300) on our site for $50.00 per month, or choose a smaller ad (300 pixels by 100) for just $25.00 per month! The Village Green: 3” x 2” ad space is available for $25 per month; or $20 a month with a com-
mitment of three months or longer. Would you like to advertise in both spaces? Choose the Go Green Combo for $45 a month (3” x 2” ad in The Village Green plus a small ad (300 pixels by 100) on GoGreenDay-tona.com; or $40 a month for the same combination with a commitment to three months or longer. The same combo with a large ad on GoGreenDay-tona.com (300 pixels by 300) is available for $70 per month, or $65 if you commit to three month or longer. Thank you for your interest in Go Green Daytona! For advertising opportuni-ties please contact Nicole Miller, Go Green Daytona Marketing Committee member at marketing @gogreendaytonabeach.com or call 561-843-3948
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The Village Green is a project of the new community
group, Go Green Daytona .
The purpose of Go Green Daytona is to create a network
of like-minded people and organizations dedicated to im-
proving ourselves, our environment and our businesses
through conscious actions and choices about the way in
which we live.
If you would like more information on how to further the
mission of Go Green Daytona please contact Ciana Maglio
at 386-676-0011 or info@gogreendaytonabeach.com
Contact
The Village Green
The Village Green is a project of community group, Go Green Daytona
and is brought to you courtesy of Net Works, Inc.
GRIPE, the Green Guru Send your gripes to Gripe at GoGREENDaytona.com,
and he may respond with wit and humor, but always relevant information. Editors:
Ciana Maglio
GoGreenDaytona
386-676-0011
Shannon McLeish of McEditing
McEditing.com
386-672-5028
Publisher:
Dustin Ross
of Net Works, Inc.
DaytonaNetworks.com
(386) 868-7259
Printer:
P S Printing (386) 255-2767
Keep it GREEN! Sign up at
GOGREENDAYTONA.com to receive The Village Green online
Dear Gripe,
How can my business be more energy efficient?
Eme, Daytona Beach
There are many companies asking this question and getting
no farther than the common solutions: I know, let’s turn off
all the lights and the AC…. Ok, let’s be serious – we’re way
past that! There are at least a few more things you can do.
For starters, TURN OFF YOUR MONITORS WHEN YOU
GO HOME. When your monitor is in power-save mode, it is
still using power. That goes for other machinery that’s usu-
ally left running, too. Turn it off. Turn your AC up to 78
degrees. Speaking of ACs, replace your old AC with a new
Energy Star unit. You can also replace your water heater
with a passive solar system. How about a green roof? It
could lower your roof temperature by more than 20 degrees.
Plant trees around the building. Shade helps keep out the
heat during Florida’s super-hot urban summers. You could
install energy monitors to tell you how much you’re using –
they’re quite inexpensive and all the rage in the UK. Initiate
a company-wide competition to see which department can
lower their usage the most. What about recycling, which
could save energy on the back end and the front end? And I
don’t just mean putting out a couple of recycle bins. How
about a little creativity here? What can you reuse of your
own supplies? Take an inventory of your usage habits: How
do we use paper and boxes? Do we have boxes coming in
with shipments that we could reuse for items we’re shipping
out rather than throwing them away and buying new ones?
Are we using paper supplies or water bottles that we don’t
need to use? Go paperless! It will save you ink, copier, and
printer costs as well as paper costs. Install skylights and/or
windows, which is pretty cost effective btw, and eliminate
the need to use lighting altogether during at least some of
the day.
The most important thing you can do is work as a team.
Team effort is the glue that holds us together. Remember,
“Where there is unity, there is always victory.”
If you have any suggestions for making businesses more
energy efficient, please register at GoGreenDaytona.com
and post your suggestions on the forums.
—Gripe, G.G
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