For more information about square foot gardening and Cassie’s upcoming classes on April 10 and April 11, visit www.cassiestuff.com or call 740-405-3874.

Written by Angie Palmer

Our next event will be on square foot gardening in Newark, Ohio.  Snow in Ohio should be leaving us soon (keeping our fingers crossed) and growing our own food is a healthy and green way to live our life.  We will be posting the information of our March event here and our Facebook page shortly.  Hope you can come join us next month!

Written by Angie Palmer

When it comes to buying and storing your food items in bulk,  Eriyah Flynn and Bethany George will teach you

Why

What

Where

How

So for enjoying community with like minds, a delicious vegan potluck and information on this often overlooked option for saving resources and money come and join us:

When: Sunday Feb 21st, 2010 from 2:00 to 5:00pm

Where: 1820 Newark-Granville Rd, Granville Ohio (at the Granville Christian Academy across from the Mansion)

There will be a play area for children so please bring the family too!

Please be conscious of people with allergies by bringing the recipe/and label the food whether it is vegan. We are also reminding everyone to bring their dishware, cups and silverware.

Please RSVP or sign up at our Facebook Event

W e look forward to seeing you there!

Written by Eriyah Flynn

We thought this initiative fits well with the philosophy of Ohio Green Specialists.  Angie Palmer came up with an idea for an eco-fun vending machine and designed a visual of how it may look like.  It has been the goal of the group to encourage healthy and eco-friendly living for its members and guests.

We posted this information on our Facebook page on December 23.  We are very glad to find out that this entry is on the third place of the top list!  Thank you so much for your support and please continue to vote for us until January 15!  Your love and support are absolutely important in helping us move towards the next stage of this contest.  Vote five circles for a local group in Ohio!

Written by Angie Palmer

I shared a photo of my pan-roasted Brussels spouts on my Facebook profile last night and several people have asked me about the recipe.  So here I am sharing what I did last night.  I received a recipe from Peggy, one of the Ohio Green Specialists members, and decided to make it into a vegan version with some adaptation to the ingredients and procedure.  Both vegan and non-vegan version of the recipes are posted here.  My version is for one pound of Brussel sprouts, which is what you usually get in a bag in Meijer.  This is good for four servings.  Hope you will enjoy this dish!

My vegan version of the recipe:

1 lb. Brussels sprouts, cleaned, rinsed and halved lengthwise

1 Tbsp. olive oil

2 cloves garlic, minced

2 Tbsp. Earth Balance Natural Buttery Spread

1 Tsp. dried thyme

1/2 Tsp. dried rosemary

1/4 Tsp. sea salt

1 Tbsp. Cabernet Sauvignon or red wine of your choice

1. Mix the herbs and salt in a small bowl and set aside.
2. In a large frying pan, cook Brussels sprouts, uncovered, for 3 minutes in lightly-salted boiling water.  Only use enough water to cover the Brussels sprouts and toss them occasionally.  Drain well.
3. Dry the same large frying pan, add olive oil and then garlic when the oil is heated up.  Cook and stir the garlic in medium heat until they are browned.
4. Add the buttery spread. When the buttery spread is nearly melted, carefully arrange the sprouts, cut-sides down, in the frying pan. Top with the herb mixture.  Increase heat to medium high.  Cook, uncovered, until the sprouts are well-browned.
5. Turn off heat.  Add the red wine on the frying pan (not on the Brussels sprouts).  Quickly toss to distribute flavors.

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This is the original recipe I received, which Peggy adapted from the one in the Better Homes & Gardens Magazine, Nov 2009:

2 lb. Brussels sprouts, cleaned, rinsed and halved lengthwise

1 Tbsp. rice oil (or Olive oil)

2 cloves garlic, minced (or 2 tsp. minced jarred garlic)

3 Tbsp. butter (or flavorful nut oil)

½ bunch fresh thyme (about 10 springs) – or 2 tsp. dried

1 large sprig fresh rosemary, halved (or 1 tsp. dried)

2 tsp. fennel seeds

1 ¼ tsp. Kosher salt or 1 tsp. regular salt (or omit, to taste)

1 Tbsp. sherry

1. Mix the herbs and salt (if using) in a small bowl and set aside.
2. In a large saucepan, cook Brussels sprouts, uncovered, for 3 minutes in enough lightly-salted boiling water to cover; drain well.  Pat dry with paper towels or clean kitchen towels.
3. Place a very large heavy skillet or sauté pan over high heat for 1 to 2 minutes.  Reduce heat to medium.  Add oil and garlic; cook and stir 2 minutes.  (If using jarred minced garlic, no need to cook the garlic in this step – just add.)  Add half the butter.
4. Increase heat to medium high.  When butter is nearly melted, carefully arrange half the sprouts, cut-sides down, in the hot skillet. (Use a splatter screen to avoid major splatters.)  Top with half the herb mixture.  Cook, uncovered, 3 to 4 minutes, until the sprouts are well-browned.
5. Remove sprouts from pan.  Repeat with remaining butter, sprouts, herb/salt mixture.
6. When the second batch is browned, return all the spouts to the skillet along with the sherry.  Quickly toss to distribute flavors.

Written by Angie Palmer

Some of our members have already started to share their recipes on our potluck event post, so make sure you click on that post to get their proven recipes! We have been receiving comments from people saying that they are interested in potluck like this, so we may be organizing another one in December or January! For those who are interested in joining us next time, please look out for our post on this website, our Facebook page or our LinkedIn group. The best way is to join our Facebook page to get frequent updates.

Our next event will be called “Raising Your Family Naturally” in December, 2009 (date to be determined) in New Albany, Ohio. This presentation will include topics on earth-friendly cleaners, non-toxic skin care, making cloth diapers and other helpful resources for parents. More details will be available soon on this website, our Facebook page and our LinkedIn group! See you all soon!

P.S. For those who wonder why we have products on the table, the group is raising money through sponsorship and eco-friendly products that carry a green message. All the proceeds go to the group for organizing future events for members, guests and the general public. Donation as small as $1 is also very much appreciated. Donation can be mailed to P.O. Box 2111, Heath, OH 43056.

(Photos by Angie Palmer)

Written by Angie Palmer

Here are the details:

Date: Nov 18, 2009 (Wed)

Time: 5:30pm-8:00pm (the library closes at 8pm)

Location: Newark Public Library, 101 W. Main St, Newark, OH 43055

Cost: Free, just bring a dish or drinks to share (please read important note below). Hot water pots will be available there. So bring tea bags if you can too.

Who can attend: Anyone! Members are encouraged to bring a guest with you. Children are welcome.

RSVP: Please RSVP on Facebook if you have an account.  If not, please leave us a comment to let us know what you are bringing.

Parking: Plenty and free at the library lot

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***Important Note***

Since we are a green group, we try not to use disposables, especially styrofoam cups and plates. Please bring your own cup, a plate and silverware for yourself and anyone who may be coming with you.

Please bring a little tent card or paper that lists the ingredients of the dish you bring. We want to respect people with dietary concerns and allergies.

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Oh, did we tell you that one of the best ways to keep our environment clean and sustainable is to reduce our meat and seafood consumption? It is also an easy and inexpensive way to keep a healthy and fit body. While we are being good to the environment, we are also doing ourselves a favor. Plus, vegetarian and vegan food are delicious!

If you need some recipe ideas, check out http://www.chooseveg.com/vegan-recipes.asp. We would LOVE to be your guinea pigs and try out your dishes!

On a side note, we have people who have asked us the difference between a vegan and vegetarian diet.

Vegetarian: No meat or seafood
Vegan: No meat, seafood, eggs, dairy, or honey (for some people)

Look forward to seeing you there!

Written by Angie Palmer

“Scientists Under Attack” is a political thriller about genetic engineering and freedom of speech.  Find out why it is important to opt for a green and healthy choice of diet.

Árpád Pusztai and Ignacio Chapela have two things in common. They are distinguished scientists and their careers are in ruins. Both scientists choose to look at the phenomenon of genetic engineering. Both made important discoveries. Both of them are suffering the fate of those who criticize the powerful vested interests that now dominate big business and scientific research. Statements made by scientists themselves prove that 95% of the research in the area of genetic engineering is paid by the industry. Only 5% of the research is independent. The big danger for freedom of science and our democracy is evident. Can the public – we all – still trust our scientists? This is a documentary thriller about how Agro-Chemical multinational corporations victimize international scientists to prevent them from publishing their scary findings.

Date: Tuesday, November 10, 2009

Time: 8:00pm – 9:30pm (Doors open at 7:00pm)

Location: Germania, a German cultural singing and sport society in the Brewery District, 543 South Front Street, Columbus, OH

Admission is free. Beer and brats will be available at the bar.

The organizer, Angie Palmer, will have a “Ohio Green Specialists” name tag on.  Please say hello to her!  Look forward to seeing you all there.

Written by Angie Palmer