Think green in 2013: local sources and inspiration

  • Written by 21 Acres

Think green in the new year. Whether you’re focusing on changing old habits, finding new ways of doing things or you just want to broaden your horizons, there is inspiration to be found.

There are classes, on-line resources and books available, along with teachers who are making their expertise accessible to like-minded folks.

Often times, people who have put their “green” thinking cap on, find that food can be the easiest and most enjoyable way to begin making a difference.

The Environmental Working Groups (EWG) has published their “Clean 15” and “Dirty Dozen” shopper guides to help make choices easier as the environmental and health impacts of conventional agriculture can have consequences. (Download the guide at

A great local resource, in season, is the Woodinville Farmers Market.

Along with food sourcing, energy consumption and sensible transportation planning by families can also have positive impacts. Just finding a new way to run  a regular errand each week, by using the bus, walking or biking, makes a difference in the reduction of carbon emissions.

No matter the weather, businesses like Woodinville Bicycle are always willing to help.

These are some of the more enjoyable ways be “green” and lead a more sustainable life.

If you need help or inspiration, take a cooking class and learn how to cook in season, even in the winter months.

There are are also courses and classes available in the community helping consumers make better choices that have a limited negative impact on the environment. Some on-line sources include, EWG (as mentioned above) and the agriculture and environment page on

A great book to read is  “Fair Food: Growing a Healthy Sustainable Food System for All.” We know Third Place Books in Lake Forest Park has sections on sustainable living practices.

Here in Woodinville, right in your neighborhood, 21 Acres offers a full school catalog addressing many issues related to sustainability. One of the first classes of the year is “Making Stocks and Warm Winter Soups” organized by culinary class director Gill Dey and taught by 21 Acres chef Emily Moore.

Enjoy the following recipe for Rustic Tomato Veggie Basil Soup that can be made entirely from locally sourced ingredients and can be adaptable to your family’s preferences.

Bring more people into the discussion; share a bowl of soup with friends and family and get the conversation started. For more information and a full listing of the 21 Acres upcoming school catalog, visit

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