Wednesday, November 26, 2014

Reducing food waste this Thanksgiving

By Krista Kenner, communications manager, Bellingham Field Office

Food waste is the largest component of our country and state’s municipal solid waste going to landfills and incinerators. Even with careful planning and the best intentions, we often have unexpected surplus food. Landfills should be the last resort for extra food. Once in landfills, food breaks down to produce methane, a potent greenhouse gas which contributes to climate change.

The typical Thanksgiving plate, filled-to-the-brim with beautiful mounds of every kind of homemade goodness, probably doesn't do a lot of good for our national food waste trend. In fact, Americans purchase over 46 million turkeys at Thanksgiving. Given that we also throw away more than one-third of all edible turkey meat every year, we thought we’d share a few easy recipes to help you use those turkey leftovers. If you’re tired of the day-after-Thanksgiving turkey sandwich, try one of these options instead.


Turkey Stuffed Roasted Squash
Preheat oven to 400 degrees. Halve an acorn squash lengthwise, scoop out the seeds. Chop cooked turkey, sauté with onions and leftover stuffing in a little olive oil. Add cranberries and a touch of white wine. Put the mixture inside of the acorn squash and place in a baking dish. Add stock to the baking dish, cover tightly and roast until tender (40-60 minutes). 

Turkey Enchiladas
Cube leftover turkey, add to a large saucepan with 1 cup chicken broth, 1 cup cooked rice, 2 chopped plum tomatoes, 1 chopped onion, ½ cup canned chopped green chilies, ½ cup sour cream, ¼ cup sliced pimento-stuffed green olives, and a sprinkle of cumin. Bring to boil, reduce heat and simmer uncovered for 20 minutes. When cool, place ½ cup of the turkey mixture in the center of 8-10 tortillas. Top each with a dollop of enchilada sauce. Sprinkle with Monterey Jack cheese. Roll up, pour remaining enchilada sauce on top, and bake in a greased baking dish for 30 minutes at 350 degrees.


Turkey Chili
Saute chopped onion, bell pepper and 1 tablespoon of minced garlic in a little olive oil in a large, heavy pot. Add 2 cups diced turkey and 2 tablespoons of chili powder, ½ teaspoon of cumin and ½ teaspoon of oregano. Cook briefly. Add 1 cup pinto beans (dry bulk beans are more eco-friendly than canned; simmer in water for about 1-2 hours to soften first), 2 cups of diced tomatoes with juice, and 2 cups of broth. Throw in an ounce of bittersweet chocolate to make it interesting. Bring it to a boil, reduce heat, and simmer until thickened. Season with salt and pepper.


Donating food
Many options exist for donating edible food. Donating food can help support your community and fight hunger, while reducing impacts on climate change and water quality. While you can’t donate food that has been cooked or prepared at home to local food banks, you can drop off extra grains, dairy, meat, eggs, canned goods, and even fresh produce such as vegetables and fruits.

We put together a food donation fact sheet with information and options—including local resources—for donating food.

Other tips on reducing food waste

For additional ideas on how to reduce food waste this holiday season, please visit our Food Waste Prevention and Compost & Healthy Soil web pages.

Happy cooking and have a happy Thanksgiving!


Monday, November 24, 2014

Seven tips for a green Thanksgiving

Americans throw away 25 percent more trash during the Thanksgiving to New Year's holiday period than any other time of year. The extra waste amounts to 25 million tons of garbage, or about 1 million extra tons per week! We've got a few tips to help cut down on the extra waste and some other green ideas. 



TAKE A REUSABLE BAG
Why not showcase that cute canvas bag and leave the plastic behind? Look in your pantry, closet, or car and grab that bag to tote to your event. 










TRADITIONAL OR COMPOSTABLE  PLATES
Cut down on waste to the landfill. In many communities, food soiled paper plates are not recyclable. Use traditional plates for your Thanksgiving day meal to reduce waste. If you live in an area that composts, try using eco-friendly paper plates and cutlery. If you do use traditional dishes, think about using green cleaning products.









CARPOOL TO THE FEAST 
Traveling to the feast? Pick up a cousin, niece or friend en route for a ride along. If someone has an electric car that doesn't emit pollution that's a great choice, too. The fewer cars we put on the road means less carbon pollution in the air we breathe. What about biking to your holiday event? You'll feel great after a little exercise.





DON'T OVERFILL YOUR PLATE 
The amount of food waste from Thanksgiving is quite astonishing. The Natural Resources Defense Council estimates that Americans throw away 40 percent of their food every year. Send less food waste to the landfill. Think about how much you put on your plate. Your waistline will thank you too. 




POUR WATER WITH CARE
Rather than fill every glass at the table, set out a pitcher of water. Let guests pour as they need. You can also water your plants with water left in glasses.








EASY-TO-USE RECYCLE BINS
Make your recycle bins easy to use and clearly label them. Your guests can help you keep waste down.   






GUESTS BRING LEFTOVER CONTAINERS
When firming up your RSVPs, ask your guests to bring some containers for leftovers. You'll cut down on food waste by sharing the turkey and other goods. 










Thursday, November 20, 2014

Eyes Over Puget Sound wings to outer coast of Washington

By Sandy Howard, Communications Manager, Environmental Assessment Program

Our scientists caught this bird's eye view of Long Beach Peninsula.  

We flew out to Washington’s outer coast last Monday, with stops at Willapa Bay and Grays Harbor. We think you'll enjoy our newest set of photos and observations.

A cold spell has hit Puget Sound lowlands. Now, the warm ocean is coinciding with the warmest water temperatures achieved by Puget Sound in October. 

Hood Canal’s higher dissolved oxygen and cold water anomalies are disappearing. 

November brings cold water from Whidbey Basin into Puget Sound with moderate levels of chlorophyll fluorescence. 

We saw big smacks of jellyfish in finger inlets of South Sound.  Red-brown blooms remain strong in smaller bays of South Sound.  We also saw visible suspended sediments in the coastal estuaries from rain, wind, and waves. 

If you are a hearty soul and you are playing in the water this season, visit our BEACH program website.

Eyes Over Puget Sound combines high-resolution photo observations with satellite images, en route ferry data between Seattle and Victoria BC, and measurements from our moored instruments.
Follow us on Twitter, Facebook and on our website.

Sign up to receive email notifications about the latest Eyes Over Puget Sound by subscribing to Ecology’s email listserv.  






Tuesday, November 18, 2014

Why we have burn bans in cold weather

By Camille St. Onge and Melanie Forster

During chilly days and nights, a warm fire is appealing. However, it’s best to think twice before building a fire in your wood stove or fireplace in case there is a burn ban. What many may not know is that often times the coldest days can be the worst days for burning wood.

Why burning in the winter can be an issue

Normally, the air closest to the ground is warmer than the air higher up.  This allows air pollution like
smoke, vehicle exhaust and dust  to disperse and not reach high levels below in the air we breathe. During the winter, sometimes these conditions are reversed—cold air below and warmer air up high. This is called, not surprisingly, an inversion.

During an inversion, air pollution fine particles become stagnant and don’t move up the air column. They are trapped close to the ground, in the air we breathe. These fine particles travel deep into our respiratory system and lodge in our lungs. This is unhealthy for everyone, but is especially harmful to infants, young children, the elderly, and people with asthma, heart or lung disease.

Forecasting weather, air monitors and burn bans 

There are nine air authority agencies in Washington with forecasters that monitor weather patterns and assess air quality on a daily basis. Forecasters watch weather and air quality models closely to identify areas with weather and pollution patterns that will cause air quality to reach unacceptable levels.

Air monitors placed throughout the state provide valuable data about air pollution. Through air monitoring and weather modeling, forecasters are able to identify communities that will experience air pollution problems during inversions. Once a community is identified for an air pollution problem a burn ban is put in place to help keep air pollution at acceptable levels.

Some areas are more susceptible than others for air pollution buildup because of the geographic makeup of the region. Good examples are Leavenworth and Colville, which are in narrow valleys. Other areas are less obvious bowl-shaped areas like Spokane. Cold, dense air gets trapped in these areas and pollution builds up near the ground.

Because outdoor burning and indoor wood heating contribute significantly to air pollution during inversions, residents and businesses may be required to restrict burning. Washington has two stages of burn bans: Stage 1 is applied when air pollution levels are elevated and are expected to continue to increase to unhealthy levels; Stage 2 is applied when air pollution levels are approaching unhealthy levels and the air cannot accommodate any more pollution without becoming unhealthy.

Stage 1 burn bans

During a Stage 1 ban, all outdoor burning and use of uncertified wood stoves, fireplaces and inserts and other devices is prohibited, unless they are a home’s only adequate source of heat. Prohibited outdoor burning includes residential, agricultural and forest burning. Certified wood stoves, pellet stoves and other certified wood-burning devices are allowed.

Stage 2 burn bans

A Stage 2 ban applies to the use of all certified and uncertified wood stoves, inserts, fireplaces and other wood-burning devices, unless they are a home’s only adequate source of heat. Stage 2 bans also prohibit all outdoor burning.

Washington’s burn ban website and resources

Before lighting a fire, find out if your county has a burn ban in place by visiting www.waburnbans.net.

Ecology has several resources available about indoor burning, including a list of approved wood stoves, fireplace inserts and other devices on the Air Quality pages. You also can find tips for burning properly in a previous blog story: How you burn makes a difference in your pocket and in the air.

Thursday, November 13, 2014

Wintery weather halts travel but not my message
Collaborative partnerships deliver real solutions

by Maia Bellon, Ecology Director

Photo
A healthy environment and thriving agricultural community can go hand-in-hand. Wheat and other cereal grains grown in eastern Washington are valuable and important to our state.
I had hoped to be headed to Skamania Lodge today to speak with the Tri-State Grain Growers Convention, but icy weather had a different idea. In the interest of safety, I had to change my plans.

I am disappointed that I was not able to spend time with the agricultural community today. My best days at work are those spent in the field getting my boots dirty. I look forward to each opportunity that gets me in the same room or field with farmers and ranchers.

Washington’s agricultural industry is incredibly valuable and important to our state. A healthy environment and a thriving agricultural community are not mutually exclusive. Both are important to our way of life, our heritage, and our economy.

I believe that many of our ranchers and farmers are among the best stewards of the land. We all want the same thing: a strong economy, healthy land, clean water, and clean air.

Over the years we have worked with the agricultural community and found solutions together. We may not always see eye to eye, but when we work in partnership we can make real progress.

Achieving results — together


For example, in the early 1990s, smoke filled the air during the summer when the agricultural community was managing crop residue from cereal grains. It was unhealthy for people and the environment. Together we identified a balanced solution and the Agricultural Burning and Research Task Force was formed. Diverse interests began working collaboratively on reducing air pollution. This collaboration has been so successful that it is being used as a model by other states.

You may also have heard about my Agriculture and Water Quality Advisory Committee. I assembled a broad array of interests to improve working relations and ensure that Washington has both clean water and a healthy agricultural industry.

Together we have identified new approaches and started making changes. Just recently we shared with the advisory committee changes we made to our “watershed evaluation” program. This evaluation process helps us identify water quality problems, prioritize our work, and directly follow up with landowners to assist them in fixing pollution issues.

The changes include:
  • Better upfront communication
  • Engaging with producer groups
  • Ensuring our communications clearly identify the problem
  • Increasing clarity on what constitutes pollution problems
  • Working toward consistency between staff and regions

My most important message to our agricultural community


I welcome your ideas and perspective. I even welcome disagreements. It is healthy as long as we keep talking. Together we are learning that all of us around the table need to be flexible to keep working-lands working.

I know that together we can find on-the-ground approaches that can preserve agricultural lands and achieve clean water.

Thank you, especially to the Washington Association of Wheat Growers for leading by example.

Wednesday, November 12, 2014

Putting our best face forward – we’re going to improve our website!

by Cally Whiteside, web designer, Communication & Education

Help us improve!

If you're interested in sharing feedback on your experiences with our website, please take our survey here.
When you look at Ecology, what do you see? Chances are you see our website.

On any given day, our website gets over 15,000 visits. That quickly adds up to over half a million visits in a month! Imagine if we had that many people coming through our front door. What would we do differently?

We want to know: Who’s visiting our site? Are you finding what you need? What do you need? Are you satisfied when you’re done? We’re going to find out by asking.

Usability study of our website

We’ve begun the process of evaluating our public-facing website with User Centered Design (UCD). The UCD process reveals what works well, what doesn’t and show’s how a website can be improved.

Who uses our site?

We already have a good idea of how our web serves our visitors. We know what pages are most visited and what words and phrases are searched on. We also collect feedback comments from visitors using Survey monkey. But we need a better understanding of our web visitors needs.

Tell us what you do!

Today we’re launching an extended survey to learn more. The online survey can be accessed from the “Help us improve” link that’s visible on most of our web pages. The information we gather will help us develop a accurate testing plan and to recruit actual users to participate in our baseline study.

You can learn more about user centered design at Usability.gov.

Saturday, November 8, 2014

FECAL MATTERS: Silverdale Waterfront Park beach CLOSED to swimming, Silverdale, Kitsap Co.

BEACH Program Update

On November 8, 2014, Kitsap County Health District issued a swimming CLOSURE for Silverdale Waterfront Park.  The closure is due to a sewer line break.  The public is to have no contact with the water until further notice.