When I bought my house, it was an upside-down T, with the stem facing southwest. In last week’s post, I talked about installing sunny windows in the southeast and southwest walls for passive solar daytime heating. Now I was trying to decide how to further remodel for more solar gain.

I could have added a greenhouse on the southeast corner adjacent to the kitchen. This was very appealing as far as harvesting food and herbs. I’d also envisioned it as a sitting area, the breakfast nook, I suppose. But I enjoyed the new windows, and one was in my bedroom. I’d have missed that if it went into a greenhouse instead of to the moon, trees and coyotes.

The warmest winter sun hit the southwest corner, so I decided to add something there. I wasn’t sure what, but many pencils and eraser goobers later, I came up with this plan. Craig Simmons of Eco Builders fleshed out the details for me.

I was content enough with the heat produced through the new windows that I put these drawings away. I was also a working single mom of two young girls, and my time constraints prevented me from doing a lot of research into this project, never mind starting and completing it! I rolled up the drawings and propped them up on my desk.

In 1997, I lived in an old block home on an irrigated acre of land in Ojo Caliente – almost the adobe dream home! I was more interested in the land than the house, and we cultivated half of it with beans, corn, tomatoes, squash, herbs and flowers that we sold to friends and co-workers.

Out near the garden, there was a small frame greenhouse with translucent polycarbonate walls. I checked the overnight temperature in early spring to see if I could start my seeds in it. It was too cold, since it was not heated or insulated. It was essentially a cold frame with an 8-foot ceiling and roof.

I started researching greenhouses and was disappointed to find all standard greenhouses need supplemental heat. This is usually generated with electric heaters for something as small as I was looking at. Aside from growing food to eat healthy, cost needs to be taken into consideration. Heating a non-insulated building of plastic walls with electricity was not cost-effective.

I came across the Growing DomeR Greenhouse in a gardening magazine. It is still available, and I see them popping up across the landscape as food and energy costs rise. This is a passive solar, geodesic design with glazing on the south side and insulated solid walls on the north side. Planting beds and the concrete slab floor are the thermal mass, along with a pond. Do you remember the 55-gallon drums in the solar pods? Poisson knew water is one of the best materials for thermal mass. It must be sized properly so it can radiate heat effectively. The pond can hold fish or water plants, or boards can be placed across it to make more room for container plants.

The combination of masses in this greenhouse meant no supplemental heat. It was an environment that took care of itself – an ecosystem of sorts. I was sold on it immediately!

For a variety of reasons, though, I didn’t purchase one at the time, but this is the only greenhouse I recommend to anyone. It needs no extra heat, and the larger ones double as a small living space as well.

Ten years later, it is spring 2007, and I want to start my vegetables from seed. I am toying with the idea of buying a 12′ diameter dome greenhouse and putting it about 100′ from the house down the hill on my property. This is a sweet, quiet, sunny spot with completely different views and feel than the house. A few cottonwoods along the irrigation ditch give the space a cozy feel and summer shade. A passive solar greenhouse here would be an excellent get-away.

As I walked the land, I began to picture it. I imagined bringing in electricity and water, and building a path of crusher fines between the greenhouse, the house and the garden. I considered views, sun, neighbors and the heat the greenhouse would produce. I wanted to somehow move the extra heat back up to the house in winter. I thought of underground ductwork, insulation, fans….. My little greenhouse project was getting complicated, the kind a contractor would balk at.

In a split second, like the cartoon cliche of a light bulb going off over your head, my face went from bewilderment to wonderment and glee! I decided to build an attached passive solar greenhouse for heat and food. Remember the mention of this book??

I dusted off my original vision and the drawings Craig and I had worked on a few years before.

More info about:

Growing DomeR Greenhouse http://www.geodesic-greenhouse-kits.com/

Craig Simmons, Eco Builders http://www.ecobuilderstaos.com/

As you gear up for the harvest season, you are no doubt getting excited to taste the fruits of your labor, especially if you are new to organic gardening. But you need to start thinking about what you are going to do with all that produce. It just isn’t feasible to plan on eating it all the first week, and letting it all go to waste is a waste of your time. You need to start thinking about preservation. Knowing how to make your fruits and vegetables last is a crucial skill for any home gardener.

But where to start? Well, you have quite a few options and many gardeners find ways to make their harvest last throughout the year.

One of the simplest ways to stretch out your harvest is to know how long you can wait to harvest particular crops. Root vegetables are really resistant to a frost and some can be left in the ground all the way to the following spring and dug up as they are needed. Some, such as carrots, brussel sprouts, and cabbage, will even taste better after some exposure to the colder weather.

This is referred to as wintering over, and it is very location specific. In particularly cold climates where freezing occurs in the winter, you can apply thick layers of mulch to keep the crops from being damaged. Usually seed packets give some idea of when it is best to harvest, but by talking to more experienced organic gardeners in your area you can get a better idea about what is realistic for your climate.

Freezing is a great, simple method of preservation that takes very little know-how. Bag up fruits and berries and you can blend them with organic juices later to make delicious smoothies without the ice. Better for you and better tasting. Keep in mind what you will be doing with the items later. You might want to chop up bulkier vegetables and fruits first depending on what you need them for. Bigger fruits, for instance, are a lot easier to blend later if you chop them into smaller pieces.

Also, a lot of vegetables will need to undergo a quick process called blanching before you throw them in the freezer. Blanching is a cooking technique in which you scald the vegetables in a pot of boiling water and then put it in cold water immediately after. This stops the production of enzymes which might otherwise cause the produce to continue growing and develop a strange taste in the freezer. The National Center for Home Food Preservation has a list of blanching times for different vegetables of different sizes.

Canning is perhaps the most well known method of preservation, but many amateur gardeners are overwhelmed by what they see as a very complicated process. It really is not too complex, and people have been doing this for years so it is easy to find information.

Canned produce can last for years. This is particularly a great idea for prepared products, such as pasta sauces or jams. It is nice to just grab a jar of sauce out of the pantry when you want to make some dinner rather than running to the store or preparing something from scratch. The HomeCanning.com offers some great advice for getting started. (homecanning.com)

Drying, or dehydration, is another well known form of preservation that works especially well for herbs and fruits. Dried fruits make an excellent snack. The process of dehydration, whether using a fancy dehydrating machine or more traditional methods, removes the moisture from fruits and vegetables so bacteria can?t grow and cause the produce to spoil. It is usually best to use special recipes on the fruits to preserve a more high quality product and add more flavor. Click here for a simple guide to drying and dehydrating foods.

Another effective preservation tool is a root cellar. These have been used for a long time as well, and you don?t necessarily have to have a big elaborate cellar built for the purpose. You just need to create a similar environment with high humidity and very cool temperatures. Earth-House.com has a great list of resources about root cellaring.

We all know fruits and veggies are best when you pluck them straight from the vine and dice them up, but unfortunately we have no say about what is in season and when. So make the most of your harvest. Stretch it out and turn it into the resource it is supposed to be. The information is out there, you just have to put in a little effort and put it all to use.

At the University of New Hampshire, my Soils Science teacher, Art LeClair, turned me on to solar energy. He was my favorite teacher – enthusiastic, intelligent, knowledgeable, experimental, fun and funny. I naturally absorbed what he conveyed.

On a winter field trip, our Soils class visited Solar Survival in Harrisville, NH. This was the home and lab of Leandre and Gretchen Poisson, authors of ‘Solar Gardening: Growing Vegetables Year-Round the American Intensive Way.’ They grew food all winter in frigid, frozen, snowed-in northern New England using solar pods, which they developed.

A solar pod is a 4′x8′ cold frame surrounded on the outside with rigid foam insulation and buried partially in the ground. The lid is not a piece of glass or an old window, like a typical cold frame. It is an arch of two layers of KalwallR greenhouse glazing with Angel Hair, a fine and translucent, yet heavy duty, insulation, sandwiched in between.

The thermal mass inside the pod is a black 55-gallon drum filled with water and laid on its side at the north end. During the day, the water absorbs the sun’s heat and slowly radiates it back out over night.

This photo is a series of pods lined up end to end. You can see the drum laying on its side at the far end of the front pod.

The translucence of the insulation is key. It must transmit enough solar energy in low-light winter for healthy plant growth and to warm the water in the drum to a high enough temperature that it can radiate heat on a cold New Hampshire night.

My friend, Hugh, and I partnered up in lab to build a solar pod. We didn’t get to grow anything in it, but witnessing that process at Solar Survival was proof enough that it worked. After that field trip and construction project, I was completely sold on solar energy!

Art shared another source of information with us, a book by Rick Fisher and Bill Yanda of Zomeworks in Santa Fe, New Mexico, called ‘The Food and Heat Producing Solar Greenhouse.’ It was published in 1980 and already out of print the following year. Solar hadn’t caught on yet, so I guess it was not deemed an important book. I tracked down a copy, though (remember, this was way before Amazon and used books!), and studied it as though I was having an exam on it. I now have a dog-eared copy, which I repeatedly refer to, because, like I said last week, solar principles never change.

After that semester at UNH, my love for solar construction and New Mexico was burgeoning.

(Glazing and insulation materials to build Poisson’s solar pod and solar cones are available from Solar Components, www.solar-components.com/sun.html)

In these challenging economic times, it can often be difficult to justify the expense of organic foods. Everyday items like milk, eggs, vegetables and meat are already pricey, and adding the USDA Certified Organic label jacks prices even higher. For those of us who have to stretch fewer dollars further than we ever thought possible, the organic option seems fully out-of-reach. After all, when it comes down to affording organic, free-range beef or affording 5 nights worth of dinners, it’s obvious that the organic option is simply irrelevant.

The option of eating organically grown goods however, should not be determined by the (often elevated) costs associated with organic food. One reason organic goods are so expensive is that in order to become a certified organic producer, you have to spend a significant amount of time and money to establish the organic integrity of your goods. It’s not easy to become a certified organic supplier, and those who attain this status certainly deserve ample compensation for their efforts.

So what can we do to make organic goods accessible to everyone? On one hand we have a huge group of consumers who may want to eat organically but who, at least in the short term, simply cannot afford to do so. On the other hand we have an already financially struggling group of farmers who are committed to growing organic goods, but who also have mortgages, loans, bills and their own groceries to buy- they can’t afford to drop the extra costs associated with growing organic goods.

Clearly I don’t have the million dollar answer to this complex dilemma – there are all kinds of organizations and special interest groups whose positions need to be considered, and true systematic change to the process of producing organic goods has to include the reformation of agribusiness and agricultural legislation at the Congressional and/or Executive level within the government. Perhaps farmers who go organic shouldn’t have to pay to do so – perhaps organic producers should get tax breaks, subsidies and government assistance for their efforts… It may sound crazy now, but someday soon the powers that be may wake up and realize it’s time to produce the nation’s food in a more sustainable manner.

In the meantime, I’d like to offer some suggestions on how you can incorporate organic (or even less processed) foods into your family’s meals. There are all kinds of people and businesses out there who are growing, cooking, and selling foods that, while they may not necessarily be stamped with the USDA Certified Organic label, are still grown using few (if any) pesticides or chemicals, are locally produced, and are just as healthy (and tasty) as certified organic goods.

1. Buy vegetables, fruit, eggs, herbs, wine and meat at your local farmer’s market. Farmer’s markets are popping up all over the place these day, and chances are excellent that there’s at least one near you. While not all of the items found at a farmer’s market are organic, goods do tend to be produced using fewer toxins than do similar items found in your grocery store. And if you really want to know how the food for sale has been grown, just ask the farmers! Farmer’s markets are also great places if you want to eat seasonally-appropriate and completely fresh foods given that most of the items for sale are grown within 50-100 miles of the markets.

2. Grow your own! I know that not everyone has the time or space for a full-scale vegetable garden, but that doesn’t mean everyone can’t grow something they love. If you’re limited by space, try growing fresh herbs in small pots on your window sill. Herbs (especially organic herbs) are expensive to purchase, but easy to grow. You can also plant all kinds of veggies in containers and have a healthy harvest of lettuce, spinach, tomatoes and other food all summer. If you have the space for a large garden, just go for it! Growing food is one of the most satisfying things you can do, and when you harvest the fruits of your labors, you’ll have the satisfaction of knowing your food is truly organic.

3. Shop at local farm stands. The growing season where I live in New England is relatively short, but that doesn’t stop our local farmers from putting out all the stops and stocking their stands with an abundance of fresh, local goods from late spring to late fall. And while not all of the farms in this region are organic, you can always find a selection of fresh foods grown by people from your community. If you have questions about what you’re buying from a farm stand, you can actually talk to the people who grew it, and come to understand how and why they grow their food.

4. Buy organic goods selectively. I can’t always afford all of the organic food that I’d like, so instead I buy what matters the most to me. This means that I always have organic eggs, cream and yogurt, and I sometimes have organic meat, produce and snacks. By educating yourself as to the ins and outs of what goes into your favorite foods, you can prioritize how to spend your organic dollars, and compromise on your food choices. Think about what foods you eat the most, who in your family eats which foods, and how these foods are impacted when produced using pesticides, fertilizers and other chemicals. By understanding how different foods are impacted and altered by these additives, you can decide when things have to be organic and when they can be otherwise.

5. Buy a share in a local Community Supported Agriculture (CSA) program. Sometimes farms won’t sell food at farmer’s markets or via a farm stand, and will instead participate in a CSA. By purchasing a share in a CSA, you show your financial support to a farmer, and they use your money to grow food all season. Each week you’re rewarded with a ’share’ of the farm’s crops, and the farmer is able to feed their community without breaking the bank. Again, when purchasing food direct from a farm, you may not always get organic goods, but you buy food grown in your community and invest your money in a local farm.

Eating healthy, seasonal, local organic food doesn’t have to be a luxury only the wealthy can afford. We all deserve to eat food that nurtures and sustains our bodies, and there are plenty of options out there that allow us to do so. And while it may not be as easy to go to the farm stand or join a CSA as it is to go to the grocery store and buy what’s there, the benefits you reap from eating that which is grown by people you know – people who live in and are vested in your community – far outweigh the benefits of picking up cheap goods from a faceless corporation.

Happy eating!

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Recently, I’ve been doing a lot of research on organic farming, organic businesses, and what it means to call something “Organic.” There are all kinds of products and businesses popping up these days that are labeled ‘Green,’ ‘All Natural,’ ‘Organic,’ and ‘Eco-Friendly,’ but what exactly do those labels mean? How do you know that the food you’re eating, the clothes you’re wearing or the beer you’re enjoying are as devoid of chemicals and pesticides as they claim…

Defining Organic

First of all, it’s important to understand how the US government, specifically the USDA, define something as “Organic.” With so much emphasis on organic food these days, it’s logical to think that this information would be readily accessible when visiting the USDA website, and well-organized once found. Sadly, this is not the case.

Located deep within the USDA, the National Organic Program (NOP) (a program under the umbrella of the Agricultural Marketing Service agency) is listed as a program (not an agency or an office) that:

…develops, implements, and administers national production, handling, and labeling standards for organic agricultural products.

Unfortunately for consumers, the NOP site isn’t really designed to answer basic questions about organic products. The site does include a Reading Room with fact sheets that outline the history of the National Organic Standards Board and labeling requirements for organic products, but overall doesn’t really present broad-base consumer information about organic goods.

Within the Reading Room I did find one helpful document – the Organic Labeling and Marketing Information fact sheet. Using this fact sheet, I was able to put find official definitions for 3 types of organic standards:

“100% Organic” – Products labeled as 100 percent organic must contain (excluding water and salt) only organically produced ingredients and processing aids.

“Organic” – Products labeled organic must consist of at least 95 percent organically produced ingredients (excluding water and salt).

“Made with Organic Ingredients” – Processed products that contain at least 70 percent organic ingredients can use the phrase made with organic ingredients and list up to three of the organic ingredients or food groups on the principal display panel.

While doing this research however, I kept thinking about the fact that the label on my Honest Tea bottle says “USDA Organic,” not 100% Organic. This led me to wonder, does a label that says “USDA Organic” mean that the product it’s certifying is 100% Organic? And if so, why doesn’t it say so on the label?

After digging a little deeper on the NOP site, I found a Labeling Preamble document – the regulatory text defining USDA Organic Labeling – and this informative fact: “…the labeling requirements for “100 percent organic” products are the same as requirements for 95 percent organic products.” Ah ha – mystery solved!

Apparently, the logo (above) can be used on goods that meet both “100% Organic,” and “Organic” certifications – and does not necessarily indicate that the product within is made from fully organic ingredients.? So what’s a consumer to do when they want the assurance that the goods they’re buying are all organic – and not just 95% organic? The difference may seem small, but to some of us, it still matters!

Stay tuned for more on this subject as I explore the meaning of Organic Goods in future posts.

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One of the best ways to save money and eat healthy is to have a garden. Even a small garden on a roof or balcony can give you a bounty of fresh fruits and vegetables for very little effort. But any good gardener will tell you that keeping the garden watered is key to success. Using a hose or water can works very well but there are more efficient ways of watering that can save you money.

Drip Irrigation is a system of pipes that is worked through a garden and is designed to drip water directly on the roots of a plant instead of misting the top of a plant and hoping the water reaches the roots. The advantage of this type of system is you can use a significantly smaller amount of water directly to where the plant needs it. Water savings of up to 70% versus traditional watering are not unheard of.

One thing that deters people from this type of system is cost. It has been relatively expensive to buy all of the valves, hoses, lines and tapping the system into your existing house pipes to make it a viable alternative. That is not the case anymore. Orbit Irrigation Products now sells a low cost irrigation system that connect to your existing hose faucets at places like WalMart, Lowes, and Home Depot. For $30 you can get a Starter Drip Irrigation Kit for gardens and a 50 ft supply hose which will allow you to install a drip irrigation system for a garden as large as 50 square feet.

There are several advantages to this type of system over traditional irrigation systems which are usually installed underground. First, you don’t need to have a plumber or irrigation specialist install it for you. Just connect it to your hose faucet, lay the lines, and go. Second, since the lines are not buried it is easy to move and expand the system. If you are a renter, you can install and remove this system as needed. Or say you start with the garden and decide you want to add on sprinklers for your flowers or drip watering for your potted plants. With this system all you need to do is buy the hoses and parts to do that then just extend it to what you already have.

Finally, this type of system allows for all the features of a normal irrigation system with the flexibility to change. If you need a smaller system as time goes on, just reduce the number of pipes used. If you want to totally automate your watering, you can easily add a timer to the system. If you live in an apartment with only potted plants, you can connect the system to your washer connection and run the lines to your plants.

Drip Irrigation in a low cost form has finally come home in a way that everyone can enjoy. It makes your gardening life easier, saves you money on water bills, and won’t break the bank to install.

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Earlier in the winter I posted an article about organic beers called Where to Find Great Organic Brews. Being that my parents are involved in the brewing industry, they were both excited that I’d written about organic beer and passed the link along to some of their friends and acquaintances who brew beer for a living.

One of the brewers my dad chatted with about my organic beer blog post was Hugh Sisson, Founder and General Partner of Baltimore’s Clipper City Brewing Company. Clipper City brews Oxford Organic Ales, and currently offers 2 award-winning organic brews – Oxford Class Organic Amber Ale and Oxford Organic Raspberry Wheat Beer.

After my parents returned home from a trip to Maryland, my dad mentioned that I’d overlooked Clipper City in my organic beer post, then pulled out three of their Raspberry Wheat Beer (I think the other three were absorbed by my dad as a “transportation tax”) – specially sent for my enjoyment by Hugh Sisson. I was dumbfounded – until that moment, no one had ever sent me anything (other than mail and comments, which I love) as a result of my blogging!

The beers, by the way, were delicious. The Raspberry Wheat Beer is light and fruity, with the berry taste lingering a moment after you swallow the brew. And while I savored the brews in the dead of New Hampshire’s winter, I tasted a hint of sunshine and endless summer days until I reached the bottom of the bottles. Clearly, receiving free bear hasn’t biased me at all!

All kidding aside though, Clipper City makes eco-friendly beers that taste great and are certified organic by the Maryland Department of Agriculture. In addition to brewing organic beers, the brewery is committed to being a part of their local community, and has a stated mission of “bringing back the local brewery.” Stop by Clipper City if you’re in the Baltimore area, and be sure you treat yourself to one of the Oxford Organic Ales. If you can’t make it to the brewery, Clipper City Beers are sold all over the east coast, and as far west as Illinois. Sadly however, they’re not available in New Hampshire or Vermont…

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Jessica pointed out that we all have Green Guilt. What she really brought to light was that even people who hold green issues near and dear to their hearts can not do everything possible to live a greener lifestyle. But just doing some things will help make the world a better place. One way to know what you can do better is to look at what you are doing now and list your sins.

My list of green sins include:

1) I own a van. This in and of itself is not really a green sin if I was using it for what it was designed for. Carrying more than 4 people a good distance and reducing everyone’s carbon footprint. However, I usually am the only person in the van at any time and I only do short trips around the city. This could easily be accomplished with a smaller car or even by moped. In fact, the van was bought with the idea that a much larger family would be using it but life throws you a curve ball sometimes. I know I should get something smaller, I know it is too big for my needs, and I know the price to fill the take is pushing $70 now and will be well close to $100 by the end of the year. But people have odd attachments to vehicles. I love driving the van and the extra space has come in handy for multi-state moves and hauling big things. I should part with it but I can’t bring myself to do it.

2) I eat out way too much. When you think about all the things that go into eating out and how much energy is wasted just to provide me a “cheap” and quick meal it really doesn’t play into the idea of being green. From the gas emissions, to the electricity, to the packaging, to the huge waste generated, our fast food restaurants need to do more in terms of helping the planet and not destroying it. One good example of this is our local McDonalds this week switched back to styrofoam cups because they are cheaper for the owner. The plastic cups were actually a greener choice because while they use more oil based products, they were completely recyclable. But on the whole, I am encouraging this bad behavior by giving them more money so I don’t have to cook.

3) Big Box Stores get my money more than local farmers. Vermont has a very high number of local farmers who produce milk, corn, beef, and other products that are better for me and i know it. But convenience has me going to the local supermarket and buying processed food from who knows where over local produce. Several people have started eating only local products and have termed themselves as “Localvores“. While I can’t say I am totally comfortable with that I know I should be buying my meat from the local butcher and getting corn and other products from the produce stand. Cost and extra chores is the only thing stopping me.

4) Some things I am not willing to deal with in the name of conservation. For example, I hate being hot and I use air conditioning. Even tho this is one of the more northern states and I should be able to deal with just using fans I still click on the AC in the house. I also have no problem with filling up the van with a tank of gas and going for a drive. It is wasteful and increases my dependency on oil.

There are some good things to go with the bad. I telecommute so I have eliminated the 1.5 hours I used to spend in the van going back and forth to work. I recycle constantly because our community massively supports it. When I bought a washer and dryer, we went to Recycle North and CraigsList to buy used appliances.

The idea here is even if you do something small like turning off the lights when you leave a room, it will have a much larger impact than you realize. Also, not everyone will be Super Green and do everything. Just do your part and change the things you can. Every little bit helps.

Work can be a tough place to stay warm – thermostats are often off limits, windows and doors can be drafty, and temperature zones don’t always make sense to the people actually working within them. So while my office is always toasty, my co-workers next door are always cold, regardless how high we set the thermometer.

Since most people aren’t able to control the temperature of their work environments, I’ve put together a list of clothes and cold-weather goods that you can use to keep toasty while dreaming of sandy beaches and flip flops as you work.

Keep Warm at Work With…

Hot Drinks for Cold Days – What better way to warm up your day than with a hot cup of coffee, tea or cocoa – especially Fair Trade, Organic, or locally produced brands. Make an effort this year to stick to your eco-habits at home and at work by keeping environmentally friendly drinks in your desk to warm you up on those chilly winter afternoons. Personally, I like the Organic and Fair Trade teas from Portsmouth-based White Heron Tea. White Heron Tea offers 16 kinds of tea that meet both Organic and Fair Trade Certified standards. In addition to their Fair Trade tea selection, White Heron Tea sells a variety of Organic teas that include Chai, Jasmine, Pu-erh, and White Teas (among others). You can purchase White Heron Tea in shops around Portsmouth, NH, or via the company’s website.

Cool Mugs for Hot Drinks – Once you’ve procured your Organically-grown, Fair Trade brews, you’ll need a mug to match. These $20 travel mugs from I’m Organic are made from corn and oatmeal (not plastic), and printed with vegetable-based inks. The mugs are 100% biodegradable, and will actually break down in 2 months if tossed into a functional compost pile. I’m Organic sells mugs with 3 different pictures on front, including one that says, Kiss Me – I’m Organic. If you’re looking for a more traditional vessel from which to drink your tea, you might like this Eco Tea Mug (shown at left) from Art of Tea. Made from 100% renewable corn plastic, this stylish mug is microwave-safe, manufactured in the US, and can be purchased for the bargain price of $4.95.

Warm Your Space with Portable Heaters – If hot drinks don’t keep you toasty enough over the course of your workday, you might consider bringing in a portable space heater to achieve a comfortable temperature while on the job. If you don’t need to heat a large space, the Honeywell QuickHeat Low Profile Convection Heater (HZ-617) may be an ideal heater for you. This $90 convection heater comes with an adjustable thermostat so you can maintain a consistent temperature. The HZ-617 has 2 heating options from which to choose – turn on the Quick Heat source for a blast of hot air, or use the natural convection heater to maintain a consistent temperature over time.

When All Else Fails Put on a Sweater – If you’ve tried hot drinks and space heaters to stay warm at work, but you’re still chilly, you can always layer up and apply Jimmy Carter’s words of wisdom by putting on a sweater. Made from 100% certified organic hemp, the Rainbow Hooded Sweater (shown at right) from Rawganique retails for $78-$84 and designed to suite both men and women. If you don’t have the cash for a new sweater, you can always just wear the ones you already own – regardless of how the fabrics they’re made of were sourced. You don’t always need to buy new eco-friendly items if you already own perfectly good products. Buying used sweaters is another affordable way to reduce the demand for new products and reuse those that already exist.

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I went looking for organic beer a few days ago and realized that my grocery store only carries 2 varieties (Peak Organic and Wolaver’s). Because of this, I thought I might provide a public service by doing a round up of some great organic beers available in the US. I’ve tracked down a few of my favorites as well as a few brews I’ve not yet had the good fortune to sample. Hope this helps next time you’re looking for the perfect organic brew and not sure which to buy!

The idea to write this post actually originated with a 6-pack of Peak Pale Ale I picked up at the grocery store last week. Brewed in Portland, Maine by Peak Organic Brewing Company, I can conclusively state that Peak Pale Ale is tasty, full-flavored and a pleasure to drink. The Peak Organic Brewing Company was launched in 1998 with a mission to “make the world’s most delicious beers, and to make them in a way that we can feel good about.” Today, the company uses locally-sourced ingredients in the production of their beers, and maintains a business philosophy that includes sustainable and environmental principles in the brewing of their beers.

Wolaver’s has been making certified organic ales since 1997, and is committed to “making the best beers in the most ecologically sound way.” Located in MIddlebury, Vermont, Wolaver’s brews 7 different organic beers including their seasonal Will Stevens Pumpkin Ale, and 10th Anniversary Farmhouse Ale. I’ve had the pleasure of sampling Wolaver’s, and I can definitely say that these guys make good beer! In addition to using the freshest, most natural ingredients available, Wolaver’s also donates a percentage of their profits to the Organic Farming Research Foundation, and is a long-time supporter of sustainable brewing.

The Eel River Brewing Company is a craft brewery located in Fortuna, California, and holds the distinction of crafting the first ever certified organic beer, and of being the first certified organic brewery in the country. And while I can’t exactly recall ever having consumed Eel River beer (hey, it’s hard to keep track), the fact that they’ve won tons of awards for their products is indicative of the quality and taste of their beers. The company makes 7 USDA Certified Organic brews, and ships them all over the country. If you want to try some on your own, make sure you check their map to see if you can buy Eel River beers in your state!

Green Lakes Organic Ale is brewed by the Bend, Oregon brewers at Deschutes Brewery, and made using Salmon-Safe certified organic hops in an Oregon Tilth certified 50-barrel brew house. The brewery was certified organic after brewing 20,000 batches of beer, and now meets the National Organic Program standards. By using Salmon-Safe certified Sterling hops, Deschutes Brewery is helping create a safer future for the wildlife living downstream these sustainably hops fields, and bringing us an eco-friendly brew in the process.

Elliott Bay Brewing in Seattle, Washington uses 100% organic barley to brew their signature craft beers. With a 7 barrel (or 200 gallon) capacity, Elliott Bay Brewing makes a fresh batch of organic beer weekly and serves it in their Brewery/Pub in West Seattle and in their Brewpub in Burien. You can find a list of their year-round and seasonal beers here, or stop by for a fresh one if you’re in the neighborhood!

Located in Olympia, Washington, Fish Brewing Company is a locally-owned craft brewery that produces authentic British-style organic ales and German style lagers for beer lovers. When visiting the brewery you have your choice of three organic ales – Organic Amber Ale, Organic India Pale Ale, and Wild Salmon Organic Pale Ale. Each beer is certified organic by the Washington State Department of Agriculture, the USDA, and the National Organic Program. Finding bottled Fish Tale beers might be difficult outside of Washington State, but as winners of multiple NABA awards, you’re probably wise to snap up any bottles you find on your liquor store shelves!

To learn more about organic beer and breweries, check out Roger Protz’s The Organic Beer Guide from the Carlton Publishing Group.

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