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+ The Best Offense is a Good Defense: An interview with Paul Sparling from the Cincinnati Bengals

In The Greener Grasses continued effort to interview experts and connect people that are doing, and thinking interesting, progressive things we called upon a local authority in the health and wellness community, The Cincinnati Bengals’ Head Athletic Trainer, Paul Sparling.
For you health conscious people, Paul has timeless words of wisdom- and for you sports fans, it’s just cool to hear directly from a member of a professional club.


As you mention the title here is Bengals Athletic Trainer. It unfortunately is a misnomer, in the old days simply calling somebody an athletic trainer would suffice, but in this day an age the head athletic trainer for an NFL team does much more than just the standard injury care and prevention.


So to start, what made you go into Athletic Training?

I had an interest in going into athletic training back in high school when I was too small for football, too short for basketball, and too slow for track. So it kind of limited my options. I had a coach there who was great and he asked me if I would help him out as a manager, so I toted the clipboard and the stopwatches, but then at the end of the season he asked if I was interested in athletic training. I had no idea what athletic training was, or what it meant. He spent $10 and sent away for a home correspondence course from Cramer products, one of the original product manufacturers for athletic training supplies and I absolutely fell in love with it. With the concept of seeing injuries, trying to prevent them, treating them when they happen, everything from open wounds to sprained ankles to torn rotator cuffs and all the sort of thing and really enjoyed being involved in athletics without having to let any physical limitations get in the way of my participation. So I did that through high school, I was a nine-letter winner in high school all as an athletic trainer. And interestingly enough Don Brown who was a sports director up at one of the local television stations up in Dayton, Ohio where I went to High School, reminds me of this he was a junior when I was a senior in high school and he asked me what I was going to be when I grew up and I told him my goal was ultimately to become the head trainer for the Bengals. Little did I realize that I would end up putting my self on a path that would get me there.

Tell us about your educational background.
I worked as a student trainer and manager at Dayton Stebbins High School, where I went to school. Then I went to Wilmington College I received my undergraduate degree at Wilmington College of Ohio. It was a triple major of industrial education, health education, and athletic training, and then I ultimately received my master’s degree from The University of Cincinnati in health administration. The reason I chose Wilmington was two-fold. One because it was a smaller school, at that time you had to have a teaching degree in order to sit for the certification test, because essentially we are teachers, unfortunately I think the National Athletic Trainers Association has gotten away from that concept and quite honestly you can see a difference in students today than what you had 25 years ago because now they do not have to have that teaching degree. But the other reason I decided I wanted to go there is because I figured if there facilities were good enough for the Bengals to go there for training camp, it had to be good enough for me, and maybe I’d have a chance to meet the head athletic trainer, little did I realize that I would ultimately become the head trainer.



How did that happen?
It turned out the Bengals were looking for a laundry boy to do laundry during training camp and they in the past had always hired somebody from the student trainers. At the college there were three kids ahead of me by seniority that had the rights to be offered the position first, and they all turned it down and I jumped at the chance, and after about two weeks of doing it getting done 3 or 4 hours before the guys in the past used to, the equipment manager asked me to start helping him in the equipment room so I was fitting helmets and shoulder pads, changing cleats and that sort of thing and then Marv Pollins who was the long time trainer there with the team at the time said “When you’re done helping out in the equipment room, why don’t you come in here and help me out in the training room”, once he found out I was a student trainer. So the next thing I knew I was taping ankles and mixing Gatorade and cold whirlpools and making ice bags and stuff. They took me on a couple of road trips that year, I worked all the home games, and in the next year they let me hire a couple of high school kids to do the laundry, so I still oversaw that but was working as a student assistant trainer in the training room and just kinda fell into it, right place at the right time.

Has the Head Athletic Trainer role changed from when you first started out at Wilmington to where you are now?
It is a unique position. It’s changed it’s evolved a significant amount. Probably 25 years ago the head trainer would spend 70% of their time out in the training room actually administering treatments and such, and 30% of the time in the office. Unfortunately now it’s almost reverse. Now you spend 70% of your time in the office doing administrative duties, 30% of your time out in the training room actually treating, and fortunately we’ve got good assistants and student trainer interns that carry out the appropriate treatments. That’s the big change I’ve seen.

What is a typical week like for you during the season?

It’s 7-days a week, there is no such thing as a day off. You use the day after the game as the starting point, which is a Monday. You’re taking care of all the bumps and bruises that occurred from the day before, scheduling MRI’s or x-rays, or administering treatments, and whatever else needs to be done. Tuesday is a player off-day, but for players that are injured, they are required to come in and do treatments. And in addition to treating the athletes, we also give our best forecast for who’s going to be available during the week and who is likely gonna be not able to play on Sunday, because that obviously plays a great deal in the game planning. Wednesday is a full practice day; you’re here from 6:45 am until about 5: practice, treatments, and I’ve got doctor clinic here first thing in the morning to see if there is anything else that we missed earlier in the week. Thursday is the same way. Friday is a lightened, shortened version of that where you practice, but they are in shorts and helmets, there is no hitting on Fridays. Saturday is a walk-through and Sunday is the game, then you start the whole process over again.

What is a typical week like during the off-season?
During the off-season, years ago, about a week after the season was over you could turn off the lights and lock up the doors and then come back in March when the players started coming back. Nowadays there is no such thing as an off-season; we just call it the “non-playing season,” - affectionately. You’re taking care of all the guys that were injured during the year; you’re doing off-season surgeries and doing their re-habs. To prepare for free agency, injury evaluation physicals on the players you’re considering bringing in. You’ve got the NFL combine, which is held every February, where you are looking at the potential draft eligible players - doing physicals on them. And then you’ve got the draft, and then mini-camps and then you’ve got the OTA days, which are basically organized team activities – that’s a nice way of saying practices, and then you’re getting ready for training camp. So you don’t have that long lull, and it makes it a little bit more of a challenge. You do what you can to manage your own personal schedule.


Nowadays there is no such thing as an off-season; we just call it the “non-playing season,” - affectionately.


When did the off-season phase out like this?
This change occurred gradually, over about the last 10 years. The OTA’s changed, free agency became a big deal about 15 years ago, off-season conditioning has become more of a standard around the league, I mean years ago, when the players were not making the kind of money they are now, a lot of the teams had the philosophy, and Paul Brown certainly had it, that the players during their off-season need to be preparing for life after football. That football is considered a short-term occupation, and you better be preparing for that by doing internships and that sort of thing. Nowadays, with the minimum salaries being what they are, if you are fortunate enough to play for several years, you can really prepare yourself quite well financially, where you don’t have to do those kind of things during the off-season, and you can kind of pick and chose what you want to do. So that has definitely changed.

How has this change affected your role?
As the responsibilities have expanded, the administrative aspects of the head trainer’s position have expanded. It’s forced us to increase our staff, which has been good because it frees me up to do the other things I need to do.

How big is your staff?

In addition to myself I have two full time assistant trainers, and then I have a season-long full time fellow. It is a fellowship that we offer to a person who has already graduated, already has their license and is certified. They work with me during the season, and we try to help them at the end of the season get hooked on with another NFL team or into a college setting. We started that last year, and the guy that we had last year we got him a full time position with the Tennessee Titans. And then in addition to the fellow, I have four college student trainers from local colleges and they work with me during the season as well as during the off-season. And they are again full-time college students as well, so this is considered an internship for them. Many of them get college credit for it and it really gives them a head start in what their going to do and what they want to be when they grow up. I’ve got a list of student athletic trainer interns that have worked with me over the past 15 years and on that list there are physical therapists, there’s a physician, there are chiropractors, there are professional athletic trainers- you name it, we’ve seen our guys graduate and move onto other fields related to athletic training, and we’d like to think we’ve played a little role in where they’ve gone.

One of the things The Greener Grass looks at it is how to help consumers sort through all the information out there. How do you find out about methods and products that are relevant to your field and how can the average consumer learn from those methods to evaluate products and services for themselves?
The consumers that I have obviously are my athletes. And we do everything we can to provide up-to-date research on given techniques and given products. There tends to be a general perception that if the team is doing it there’s got to be a newer way to do it. There are gurus out there that get their hooks into these players and sell them on ideas that they’ve got a better mousetrap or they have this better supplement or they have this better exercise technique and what have you, and sometimes it can become a little overwhelming when you’re continually bombarded by it. We have found that most of the other stuff that’s out there isn’t tested, isn’t researched independently, doesn’t have a lot of scientific data to back-up their claims, it’s one fad after another. This year it will be this, next year it will be that and by and large, the things that are time tested, and have research behind them, are the things that are consistent, safe, and effective.

Supplements are a common product between professional athletes and average consumers, what are your thoughts?

If you’re looking for an answer in a bottle, you’re looking in the wrong place.


The problem with supplements is that they’re not regulated by the FDA. So as a result they do not have to adhere to the high standard of purity as well as demonstration of true effectiveness. And as a result you get a lot of guys bringing in supplements that say it’s going to do this or it’s going to do that and it only has this in it or it only has that in it. Often times those items have materials in them that are actually banned by the league, although they may not be listed on the list of ingredients, and that is the problem you run into. I call it the Wild Wild West – anybody can put anything in a bottle, and put on a label that it only has this in it, but it’ll do that for you, and there is absolutely no oversight, no restrictions, no regulation, so quite honestly our philosophy as a team, and mine as a parent is that there is no shortcut. If you’re looking for an answer in a bottle, you’re looking in the wrong place. The old standards of hard work and eating healthy still are the tried and true techniques that work. Nothing in a bottle is going to take somebody who is a marginal NFL player and turn them into a good NFL player, unless there is something illegal in it like steroids. There is just no shortcut to it.

How do you address this topic with your athletes?

Number one we provide educational opportunities to the athletes a couple times a year. I will meet with all the players in a team meeting and review the latest research on certain items and just kind of give them a general warning. The league has set-up a hotline so athletes can do it either themselves or bring it to me, a particular item that they are considering taking and the hotline people will go ahead and research what is listed in the ingredients and determine if there is anything banned on it. The unfortunate thing about it is they always throw the caveat (because these things are not regulated), it’s called “buyer beware” and the athlete is responsible for what they put in their body, and that’s the one disadvantage to it.

Tell us about your methodology when you rush onto the field to treat a player.

You try to get them as comfortable as you can, and then come up with a game plan on determining what approach you’re going to take to getting them off the field, are you going to send them in for x-ray? MRI? Do we have to use a stretcher? or can we walk them off? Do we use the cart? All of this has to be determined in a relatively short period of time. When you’ve been doing it for a couple of years like I have, it’s not that difficult.

You have to make sure somebody’s taking care of getting the crowd away from you, so you can make good decisions and sometimes you do have to ask players around what they saw, because more often then not somebody else saw it or heard it. A player may say “I felt like I got kicked” and somebody else will say, “no he didn’t get kicked he was out in the open”. The more information you have when you get there the better, and then it’s a step-by-step process.

#1 preventing them from hurting themselves anymore
#2 evaluating what you are dealing with
#3 putting together a game plan on how you’re going to address it.

And then get them off the field and keep the game going.

How is the relationship between the athletic trainers and officials?

The officials are great. They will never, ever pressure or push the medical people to move a player before they are ready. It’s a good understanding that we have. And we don’t tell them - well I take it back - sometimes we do tell them what to call when it comes to penalties if they’re missing them...but they don’t interfere with us so we are good with that.

Concussions are a common injury associated with football, how do you determine the severity of the athlete’s condition?
They’re not as common as you would think, it is fewer than a dozen a year per team.

It is a very specific examination that we do on the field. The old days it was how many fingers do I have up and who are we playing and what’s the score – there is a lot more to it now. We are looking for finite, cognitive function in terms of reaction, emotion, memory recall, things of that nature.

Before we allow them to return we utilize a local neuropsychologist who has provided baseline evaluations of each player, (which is basically a brain function test) and we don’t allow them to return to the field until that player has returned to their baseline. We routinely wait 48 hours after the player has suffered the injury before we do a retest to see if in fact they have returned to their normal brain function. If they haven’t, then we hold them in terms of any practice activities until we retest them and see that in fact they have returned to their normal function level. If they have any lingering symptoms such as a headache, dizziness, nausea, insomnia, then we will not only limit their practice, but actually limit their physical activity, restricting them from engaging in even cardiovascular workouts, because we want to keep the blood pressure down. Studies have shown that if they have lingering symptoms and they’re exercising, they actually pro-long those symptoms. So it is a well thought out approach. The league did a good job last year of reminding the coaches, trainers, and physicians of the importance of never allowing competitive decisions to affect medical care, and I’m proud to say that here that’s never been a problem.

Football players are big guys with famously big appetites. What efforts are made to support healthy weight gains and loss?

Yeah, we do have some big guys, they do have big appetites. We have a dietician who is on retainer who is a consultant but will work with our players, those who either request, or those that we direct to the dietician. We are able the ensure guys that are gaining weight or are losing weight are doing it in a healthy, and safe, and appropriate manner. We will also look at players’ family history, if they have family members that have suffered from coronary heart disease, heart attack, high blood pressure, high cholesterol; we assess that in when we are assessing the athlete. So in addition to not only treating football related injuries or illnesses we also treat and manage the non-football issues.

Fluid intake, to manage muscle cramps, is an age-old debate in fitness, what formula do you prescribe to your athletes? Strictly water, or sport drinks, or a combination of both?
We do an educational session at the start of training camp, talking about heat illnesses, and we include muscle cramps, heat exhaustion, and heat stroke. Most muscle cramps are related to dehydration although not all of them are. So sometimes it is a misnomer to tell people that all you need to do is to drink more fluids because that is not always correct, and also it’s not just a matter that you’re drinking it’s a matter of what you’re drinking.

The important thing is not just the fluid but what you have in it. Gatorade is the name brand that the league has endorsed and it’s endorsed for a number of reasons. One of which, their products are backed-up by science, it’s not just a beverage company that went into sports; it’s a sports company that went into beverages. Specifically designed for athletes and in our particular environment. We do know that in addition to fluids they also need sodium and potassium. I can remember when I was in high school, they were just at that time getting away from giving athletes salt tablets before they’d go out on the practice field, and the theory was that again it’d help prevent cramps, well actually they had part of it right, the sodium was true, they did need that, but they also discouraged water intake, which they needed as well. Gatorade corrected the concept, and we call it “it makes water work better”, yes it has a significant amount of water in it, but it also has potassium in it, and it also has sodium in it, and it also has sugars in it. If it’s not palatable, they won’t drink it. So we again, subscribe to using a significant amount of the sports beverage drinks, Gatorade in particular, water as well.

But again, there’s immediately an assumption if they guy’s cramping it’s because he’s not drinking enough. Often times there are other nutritional deficits that need to be addressed, or it can be a case where an athlete is taking a supplement that pre-disposes them to muscle cramping, and through education, we’re able to get them out of that cycle of putting themselves in a bad spot.

Throughout your initial injury evaluation and basic rehabilitation of athletes, and how your athletes follow your instructions, is there anything (a product or service) that would make it easier for everyone involved?
The easiest thing would be for people to get out of their head thinking that there’s a better mouse-trap, a better machine, or a better exercise, or a better drug, or a better whatever, to think that’s going to somehow shortcut biology – because it’s not there.

Everyone is looking for a short-cut or a magic elixir, or some super new machine that will cut your rehab time in half, accelerate your recovery – let me dispel all of that crap, because that’s what it is. The bottom line is, the body will heal if you let it. The most important thing that we do is to optimize the conditions for the body to heal itself. If we do that, the body will heal as fast as it is going to and no amount of medicine, exercise, different kind of electrical stimulation treatment, or other voodoo is going to change that. It’s not a glamorous thing to tell players, but it’s reality. Hopefully over time we’re able to educate these guys to understanding that there’s no magic, there’s no shortcut. It’s interesting to hear players say “Man, what are we doing using ice? Ice has been used for years, why do we still use it?” It’s real simple. It’s called, it works. The body hasn’t changed. The body’s reaction to hot, the body’s reaction to cold, it’s a physiological response that is consistent, it works, and that’s why we do it. And again, unfortunately it doesn’t have all the bells and whistles, it’s not glamorous, and it’s not fancy, and it’s not chic, if you will – but it’s effective.

The most important thing that we do is to optimize the conditions for the body to heal itself.


How do you address the fact that there is no shortcut to recovery?
The ideal thing is word of mouth. You get a couple of name athletes, veterans that have been around, that will take the younger guys under their wings. And that will help in some instances, but it’s a never-ending battle. There’s one manufacturer of a modality that actually called me and told me that what I needed to do was to get this machine, and put it on David Pollack’s neck while he was in a halo, and it would cut his rehab and recovery time in half. I mean it’s nonsense, the kid had a broken neck. Everybody’s looking for a quick fix, and part of it’s our environment we live in, look at what’s on television, look at what’s on the radio, look what’s in the magazines. It’s “take this pill, and you’ll lose all the weight you want, and you’ll look like this…Use this machine…Do this exercise…Take this supplement…and you can heal things in half the time.” That’s what they’re told, and ultimately that’s what they’re sold, and when you’ve got guys that have significant amounts of disposable income, I tell the players when they bring in some of the things that they bought I say you know what I’ll make you a deal, you give it back, and I’ll give you my machine for half the price, and it’ll be a shoe box wrapped up with foil with some wires coming out of it which will do just as much as what you bought. It’s a never-ending thing that we just continue to have to educate as best we can.

How does the NFL support the physical fitness and emotional wellness of players transitioning to life after professional football?
The league does not get enough credit for the programs that they offer for the athletes. Not only in terms of how to deal with life while they’re a professional athlete but also how to transition for when they are no longer a professional athlete, by encouraging them if they haven’t gotten their degree to get their degree, to provide internship opportunities during the off seasons- during the time they do have an off-season, to begin to think about what they want to be when they grow up – is kinda as I put it.

So it’s more of a league initiative than a team initiative?
Correct. Each team now has a player development coordinator, where one of their roles is to help the players deal with issues that come up, to help facilitate the managing of the educational opportunities, and they’re mandatory now – they didn’t use to be mandatory for the players to go through. We ourselves last season hired a psychological consultant to assist us as well. The idea is to have a well thought-out, well-rounded, multidisciplinary approach to help the athletes both on and off the field.
The idea is to have a well thought-out, well-rounded, multidisciplinary approach to help the athletes both on and off the field.


What can younger athletes (in all sports) do to make themselves more
 injury-free?
If you tell most coaches that the player needs rest – rest is a dirty four-letter word in some peoples’ minds. The way I see it, rest can also mean “Resume Exercise below the Soreness Threshold – r.e.s.t.”

Understand that any time that you are involved in a physical activity there’s risk of injury. It happens. Obviously eating properly is a benefit, proper conditioning, proper warm-up, proper cool-down, all of those sorts of things are appropriate. I think in some ways we’ve almost gone from one extreme to the other, and I don’t say the club here, I say society in general, in that I think in many instances, whether people want to believe it or not, there’s the risk and there’s some evidence of episodes of over-conditioning / over-training, that are actually making players, or anybody, more pre-disposed to suffering injury. The body can only endure so much. When you’re off-season gets shorter and shorter and shorter, the physical demands get greater and greater and greater. I think there has to be an awareness that there has to be a proper balance of ensuring that athletes have the opportunity to fully recover from the rigors of a season, before they start training for the rigors of the coming season. And that’s something that we are continually looking at, the strength and conditioning coaches continually are reviewing what they did last year, what they did the year before, looking at injury patterns with us in the medical staff and seeing if there are things that we can and need to do to perhaps offset the mind-set of more is better. More is better to a point. But there is such thing as too much. If you tell most coaches that the player needs rest – rest is a dirty four-letter word in some peoples’ minds. The way I see it, rest can also mean “Resume Exercise below the Soreness Threshold – r.e.s.t.” Which means, rest doesn’t need to mean that they’re laying on a couch watching T.V. and playing video games, it can often times mean that you simply just back down contact, or you don’t have as much running, you don’t have as much pounding.

The body can only endure so much.


It’s hard because so many of them have the mind-set, “I need to do more, more, more – I need to work harder, harder, harder” – I disagree, I think you need to work smarter, smarter, smarter. There’s a balancing act that you have to take into account. As I see it now, the way things have evolved it used to be that training camp was to get players into shape to play, that’s not true anymore. If you don’t come into shape in training camp – you’re gone. I think there is a tendency to over-train, and when you get to training camp if you have over-trained; you’re going to struggle getting through training camp. Not because you didn’t do enough, but because you did too much.

More is better to a point. But there is such thing as too much.


And finally, on a lighter note, if you added up all the rolls of tape you have applied to athletes, how 
many times would it circle the earth?
We use on average an excess of 50 miles of tape a season –that includes training camp and mini-camps. That’s a lot.

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The Greener Grass is produced by Kaleidoscope, a product development consultancy in Cincinnati, Ohio.

+ Cincinnati Eco-Garden

We spoke with Luke Ebner of the Over the Rhine Eco-Garden, in Cincinnati, OH, about running a small community oriented non-profit. The OTR Eco-Garden is a non profit that pays local teenagers to work on an urban farm. The teenagers learn how to plan, plant, harvest, and market their produce.

What is the Eco Garden?

The Eco-Garden was started under “Impact Over the Rhine” in 1998, with Eric Powlowski as the director. “Impact Over the Rhine” was an environmentally conscious non-profit in downtown Cincinnati. It consisted of a recycle crew, an art group, and the Eco-Garden. The Eco-Garden is a small organic farm in the middle of Over the Rhine. The farm is an urban youth market-garden, and is similar to programs in other cities. The idea is to train kids to plan, plant, harvest, and market organic fruits and vegetables.

How do you find the kids?

Under “Impact Over the Rhine” we had a good location at Findlay Market and we found a lot of kids through word of mouth. Now we operate under Memorial Incorporated and we visit schools, like the Rothenberg School, to recruit kids. We also put up fliers to find kids in places where they hang out. After we find the kids, we teach them the whole process of farming. We are at Findlay market during the growing season, from May-November.

How many kids and gardens?

Right now, we only use the garden in Over the Rhine. The kids are paid $6 an hour, as a stipend, so no taxes are taken out. Right now the kids work five hours a week, because we are saving our funds for the summer when they will work ten hours a week. In the middle of the summer we sometimes have more kids working even more hours. Our program would like to involve the opportunity for sponsoring a kid. Anyone who sponsors a kid would get a weekly share of produce.

Other than Memorial Inc., who else support you in the community?

Our main partner is the Civic Garden Center. They support us with adult volunteers and seeds. Right now we have to truck water to the Eco-Garden. The Civic Garden Center recently received a grant that will help us get a water source into our garden. Turner Farms is also one of our biggest supporters.

How has the Eco-Garden affected the local community?

Many of our kids get to take home vegetables, and a lot of the kids retain the knowledge about farming. They are very proud to be at the Findlay market stand doing consumer education about why people should buy local food.

One of the main things that we teach the kids is that their job is not only a paycheck, it is a skill. In the great depression, Victory Gardens kept people from starving, and as we enter times where food is becoming more and more expensive because of gas, they are going to have an option to know how to survive.

We also try to teach the kids that the food that they are getting (from the garden) is superior. We teach them about genetically modified foods and pesticides. We teach them that most food that they buy from the store is basically nutrient dead, because it has often been almost two weeks since it was picked. The nutrient levels go down the longer food is shipped. When we are selling food at Findlay market, we harvest it the day before.

In the great depression, Victory Gardens kept people from starving, and as we enter times where food is becoming more and more expensive because of gas, they are going to have an option to know how to survive.

What are some of the frustrations you have?

A frustration to me is lack of city support. Last year we had a meeting with the health commissioner. He was interested in our program. We wrote a grant proposal for youth funding and for another an adult supervisor; so I can focus on producing the food and get more help with managing the kids. We never heard back from them. We want the city to give us more support: sponsor us, brag about us, and maybe even expand our space.

My other frustration is that they are doing development around the garden, and the developers want a part of the garden for their own uses. I don’t want to stop development around the garden, but I would like to work with the developers. Maybe, they could convince their tenants to sponsor a kid. They could sponsor a kid for 15 dollars a week.

Great! Let's check out the Garden!

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The Greener Grass is produced by Kaleidoscope, a product development consultancy in Cincinnati, Ohio.

+ Shine It All Around



It has been estimated that over 50% of the trees cut globally are used for cook fires. Gathering wood and burning fires requires tremendous effort and has a significant impact on the environment, communities and families. A great example of user-need focused concept that helps improve the quality of life for families is the solar oven. While a solar oven is not the magic silver bullet, it can be used to significantly reduce the amount of these problems and costs. The other part of the effort is getting the ovens to those families and communities.

The mission of the Solar Oven Society is to provide low-cost, effective, durable, attractive solar ovens, education and training to help families in sun-rich, fuel poor countries improve their environmental, health, nutrition, time and financial resources.

To learn more we spoke with Michael Port, Executive Director, Solar Oven Society

How much does the purchase of SOS sport solar oven in the US help someone else in another country?


When an oven is purchased here at the retail price helps us offer the oven at a very reduced rate to people overseas who really need an oven on a daily basis.
The oven is intended to part of the kitchen, it is not intended to replace traditional cooking completely, but it is a huge help to those families.
The ovens are not free, and we encourage people to never give the ovens away. Often times the people using the ovens are in cities, and traditionally are using up to 1/3 of their income for fuel, 1/3 for food, and 1/3 for housing. So even at a cost of $25 to $30 US dollars, if they save $5 a month in fuel costs, they can recoup the cost the of oven relatively quickly.


Many households in the US have some sort of oven range in their kitchens, as well as a microwave oven and an outdoor grill. How does a solar oven fit in beyond being another novelty appliance or piece of camping gear?

One of our upcoming efforts is to begin working selectively with power companies to include information flyers in utility bills on how the solar oven can reduce energy consumption, the other benefits it can proved and directing them to our website. We feel strongly that this can help people begin to consider and use alternatives. Most people cannot to afford to go out and purchase a photo voltaic cell based solar energy system for their homes, but they can easily begin to use the ovens and realize the sunshine can cook some of their meals and explore what else can it do for them. Another benefit is that the oven's main casing is made from recycled post-consumer PET plastic. Another way this will be successful is through word of mouth. When people know the ovens work they are more likely to be supportive of our overseas efforts.

Another thing that benefits the user regardless of locale is that slow cooking is more nutritious. The oven is safe, pollution free and cannot burn food!

An interesting feature of the solar oven is the use of the oven to pasteurize water. I was wondering what the combination of slow sand filtering could provide for people needing potable water?

If water is 150 degrees Fahrenheit for 10 minutes or more the waterborne bacteria and parasites are killed. The SOS Sport solar oven comes with a simple to use WAPI (water pasteurization indicator) that provides a sure test for water pasteurization. If there is sediment, etc the water may still need to be filtered, so a combination of slow sand filtering and heat pasteurization would be good way to get potable water without boiling.
We are also working with some retired 3M engineers to develop a system to pasteurize even more water quicker.

It has been estimated if we can somehow capture the energy that the earth receives from the Sun in 10 minutes time, that would be enough to supply the entire population for a year. We have a ways to go, but one thing our country is good at is coming up with solutions when we have to.


The Solar Oven Society has an outstanding website that provides an abundance of information:
http://www.solarovens.org/

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The Greener Grass is produced by Kaleidoscope, a product development consultancy in Cincinnati, Ohio.

+ Energy and Meat

We're supposed to be wrapping up our energy research, but I had to point energy-conscious readers to a great article from last Sunday's NY Times: Rethinking the Meat-Guzzler, by Mark Bittman. As Mark notes:
A SEA change in the consumption of a resource that Americans take for granted may be in store — something cheap, plentiful, widely enjoyed and a part of daily life. And it isn’t oil. It's meat.

Noting that Americans eat nearly 200 pounds of meat a year, Bittman cites data from several academic sources that each of those pounds of meat requires about 16 times as much fossil fuel to produce as the same caloric amount of vegetables. On top of that, it is estimated that 900 million tons of manure are produced each year. Whew!

In interesting side note from the article is that on an energy basis, it turns out that pigs and chickens are far more efficient at converting feed into meat. Mr. Bittman did his homework, and there's a lot more interesting information in this story. Not to mention the usual fine visual charts and diagrams. Check it out before you're next trip to the supermarket.

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The Greener Grass is produced by Kaleidoscope, a product development consultancy in Cincinnati, Ohio.

+ Honesty is the best policy: An Interview with Lucy Postins of Honest Kitchen

Last but certainly not least we bring you our final interview on pet wellness. This interview crosses into the energy realm but you'll just have to read it to find out more.

The Honest Kitchen is the most innovative pet food companies I know of. Their product offerings are unique to every major brand of pet food. The healthy, dehydrated raw food is fresh, mostly organic and is guaranteed 100% human grade (but as they state, “it is intended for your dog to eat, not you!”) Their success speaks for itself with the company growing an average of 100% each year since its inception. Lucy was kind enough to tell us more about it. Thanks Lucy!



TGG: Please give us the history of the Honest Kitchen.
We were founded in 2002. I originally worked as a nutritionist for another company for about five years. When I got my first dog I became interested in the raw food diet. I began making raw food for him. I started researching ways to try to make it more simple and convenient and less messy to prepare. The idea just spun off from that. It originally was going to be a little local cottage industry and it snowballed from there.

TGG: Tell me how a raw diet can benefit my pet.
A raw food diet is just a much more natural way to feed a pet. It is really the way nature intended them to eat. They weren’t designed to eat cooked and highly processed food. Modern pet food processing methods like canning and extrusion are really under high heat and pressure and it just obliterates a lot of the natural nutrition, things like vitamins and enzymes and phytonutrients (TGG adds: phytochemicals in fruits and vegetables can significantly reduce the risk of cancer, probably due to polyphenol antioxidant and anti-inflammatory effects) that are present in the raw foods. So, then a lot of synthetic vitamins and chemical compounds and flavoring then have to be added. It then ends up just being pretty far from what nature really set out with. The idea behind a more natural diet, something that is minimally processed, something that is frozen, raw, or fresh, or dehydrated, a lot of the natural nutrition remains intact. The animal can enjoy better health. It is all about being proactive about the nutrition rather than feeding bad food and then later having to spend money on vet bills later.

TGG: How does the dehydration process work? How do you maintain the nutritional benefits of the food?
It is a pretty slow, moderate temperature process, (TGG adds: just above 120 F for meats and about 104 F for fruits and veggies). It is basically like a gigantic sort of oven. It is under a very moderate, gentle process. Warm temperatures as opposed to extreme heat. It just removes only the water from the food and nothing else. It in order to feed our foods you have to add the water back before serving. So, it just basically turns it back into fresh food. (TGG adds: that also makes the foods easier to prepare and store and very light-weight to ship.)

TGG: What are some common food allergies for pets and what can we as owners do to ensure our pets aren’t suffering?
The most common food allergies are actually to grains. A lot of pet foods contain an overload of grain and those aren’t really natural for cats or dogs. Very often we see chronic GI upset, ear infections, and itchy skin, and chewing at the feet. Those are very common signs of a food allergy, most typically to grain. Occasionally animals will test positive for being allergic to certain meats, and other ingredients can show up. Typically though, grains seem to be the most common one. If you combine that will a diet that has a lot of chemical preservatives and artificial flavorings and colors which over time deplete their immune system. That can make them more pre-disposed or prone to food intolerances and allergies.

TGG: What is the difference between food allergies and food intolerances?
An allergy is an immediate, really severe reaction to something. It would be like a rash, or hives. A food intolerance is a more low grade reaction that crops up over time. Things like the GI upsets and the ear infections. Which might not happen instantaneously but if they eating something that they can’t really tolerate than the body does react eventually.

TGG: Tell us more about the differences between human-grade food vs. pet grade food.
Those two words are technical terms that relate to the quality of the ingredients and of the finished product. We actually became embroiled earlier this year in a lawsuit with the Ohio Department of Agriculture because we have a statement on our packaging which labels our pet foods as human food grade We have approval from the FDA to say this. They reviewed our manufacturing processes and affidavit from every one of our suppliers and determined that we could legally state that our foods as human food grade. Which means fit for a human to eat. We do not market our pet foods for humans. It just simply relates to the quality of the raw ingredients. In contrast to that there is feed grade which is only fit for animals and could not be fed to a human being.
Ohio objected to our labels, they stated that pet food that is labeled as human grade would be confusing to consumers and they wouldn’t be able to figure out if the product is for humans or animals.
Not too long ago, the judge ruled and overruled that decision in our favor.
TGG: The thing is that I have been finding out through my research is that while it is called “food” or pet food that it really isn’t food at all but rather just lots of by-products, and really just junk. (I will also add that you don’t have to dig deep to find this out.)
Yes, there are some really horrendous things that they put into pet food in this country, a lot of by-products, something called 4-D meats which means dead, dying, disabled or diseased meat. It is like cattle who passed away in the field and didn’t make it to the slaughterhouse or animals that have died from cancer, road-kill or other disgusting things. There was an issue the FDA investigated a few years ago in which it was determined by veterinarians in the US that it was becoming more difficult to euthanize cats and dogs when it came time to end their lives. They were becoming somewhat resistant to the Pentobarbital which is used in the euthanasia process. The link was made between this problem and the existence of Pentobarbital in a lot of pet foods. It was suspected that pet food contained euthanized cats and dogs from pounds and stuff as a protein source. Since some pets were eating food with it they were actually creating a resistance to it.
Those types of things are really shocking for people to find out. The claims are really not to be believed. These companies have tremendous marketing dollars and campaigns to lead you to believe that they have your pets best interest in mind, when really they don’t.
TGG: We were talking about that the other day, that it is more common in other countries that your pet would eat your leftovers and that a lot of those pets are actually healthier.
Yes, even in this country people used to do that. I think A lot of these companies have really brainwashed people into thinking that you should never feed table scraps or homemade food to your animal because you’ll throw off the nutritional balance. It is really nonsense. There is no reason to assume that someone’s cat or dog is so primitive that they couldn’t tolerate a mix of different ingredients throughout the week. There is no reason why they should eat the equivalent of Cheerios everyday of their life. We really encourage people to mix in different things into their food. Things like plain yogurt or cottage cheese, canned fish, or other veggies and things they might eat themselves.
TGG: You know contrary to what we are taught about feeding our dogs, I have actually found that my own dog enjoys quite a lot of fruits and vegetables. I know there are certain ones to avoid like grapes, chocolate, etc.
Yeah, dogs do enjoy that, and people can incorporate certain foods like from their hope gardens. Pets can really benefit from things like parsley, and calendular. Then you can elimate the need for additivies.

You have made a commitment to be a more eco-friendly company. Please tell us more about that.
We have had a long-standing commitment to the environment to try to introduce organic ingredients wherever we can and use well crafted herbs and to buy local when possible. We also just made the upgrade to our product packaging, we have transitioned from a bag which was not easily recyclable in most areas to a 100% recycled post-consumer box which is completely recyclable and is printed with soy based inks. It is either recyclable or biodegradable after use. Inside is a food grade bag which is not printed and obviously it is needed to keep the food fresh and safe from contaminants. That is 100% recycling after us e also. It is an increased cost in terms of dollars that we are absorbing as a company and we are not passing it along to customers. We feel it is really important to put our money where our mouth is as far as the environment is concerned. It is really on the top of the list for a lot of people and they like to purchase products from companies that are really committed to the environment.
TGG: We have noticed that as well. The companies that have maintained their authenticity and transparency all along are now reaping the benefits.
Yes, we have always tried to be very open about what we are doing. We like to involve our customers in product development projects. We have a work/food program where we have people who are trainers, breeders, agility trainers, who have an active role in our product development. As we get our products in development we like to get our customers involved in home trails where we give samples away for customers to feed to their own cats and dogs, in the comfort of their own home. We can then eliminate laboratory tests that we do not agree with. I think people like to be involved in the decision making process.

TGG: What is next for Honest Kitchen?
We will be introducing another cookie just in time for the holiday. It will be a blueberry and buffalo flavored cookie. That will be available in the next couple of weeks. We will probably start work on a new cat food early on in 2008 and another canine diet will be hitting the selves next year.

This contains some great information, please check it out:
The Honest Kitchen blog

More links about nutrition:
Phytochemicals
Toxins in pet food
Do you know what you are feeding your pet?

Pet food recall

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The Greener Grass is produced by Kaleidoscope, a product development consultancy in Cincinnati, Ohio.

+ Life at the office in 2017

The Greener Grass wouldn't be complete without some product concepts inspired by our collection of interviews with experts in the field of health and wellness. Today's idea looks at what a day at the office might be like in the year 2017, reflecting the current interest in corporate wellness programs. Check out our previous health and wellness concepts here - we'll post a new idea each day this week!

Life at the office in 2017

Life at my company sure has changed in the last 10 years! I am the healthiest I have ever been since the company subscribed and promoted the Meal Master wellness plan. Ever since, everyone who has signed onto the plan is feeling great, being more productive, and I can’t even remember the last time I had a sick day! Haven’t heard of the Meal Master system? Let me tell you how it works…

When you sign on, you’ll begin meeting with a nutritionist quarterly who will help you to establish a set of realistic goals you’d like to accomplish through your diet. (For me it was losing weight early on, and then later maintaining my ideal weight.) They’ll help you set your individual goals, and that information goes into the Meal Master software program guide. It’s great! Just download it to your phone and laptop, and you’ll have your nutrition information at your fingertips as you go throughout your day. And since you’ll take your phone wherever you go, like the grocery store, you’ll have a guide right there in your hand.


Our company also bought a Smart Vendor for our floor. This was such a lifesaver! For those who sign onto the program the Smart Vendor displays on screen only the choices it has available that fit into your diet according to your goals (thanks to Blue Tooth!). Oh sure, I’ve seen all the choices that Adam has when he steps up and gets a snack, but I’m perfectly happy without the temptation. Believe me, ignorance is bliss!

Exercise offers a whole other range of options for subscribers. Feel like you never have time to exercise? As part of the wellness plan the company has bought several new ExerChairs. These chairs allow you to comfortably pedal while you work, right at your desk! Again, Blue Tooth signals to your laptop how many miles you have pedaled each day, and adjusts your diet allowance accordingly.


And if that weren’t enough, our company has mandatory daily exercise breaks. It’s like recess all over again - each day there is a different group activity in our fitness room. Yoga, Pilates, aerobics and spinning classes are just to name a few. Our company also installed a new 30 minute work out circuit with free weights and nautilus equipment. I feel so energized afterwards, even if I don’t break a sweat.

Overall, our company has saved money by incorporating the wellness plan and reduced health care plan costs (which have risen 20+% each year nationally). It’s a win-win for everyone; I feel great, am more productive while working, and have likely added years to my life - all while saving my company money on insurance premiums. Thanks Meal Master!

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The Greener Grass is produced by Kaleidoscope, a product development consultancy in Cincinnati, Ohio.

+ The Smart Shopper - A Better Way to Buy Groceries

Sorry, but we've taken down the Smart Shopper concept from our site. If you're interested in our concept work, you might like these other projects:

Vessel: the ultimate in customizable performance beverages.
Current State: a real time energy use monitor and timer for powered devices
The Kegstand: improving the keg experience through better maintenance, transportation, and entertainment

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The Greener Grass is produced by Kaleidoscope, a product development consultancy in Cincinnati, Ohio.

+ Cereal Box Makeover - A conversation with Kellogg's Kris Charles

A few weeks ago, we posted about a new Kellogg's program called Nutrition at a Glance. We were lucky enough to speak with Kris Charles, spokesperson for Kellogg's, who told us more about the program and how the brand continues to stay focused on health and wellness.

What inspired Kellogg’s to initiate the Nutrition at a Glance program? What problems were your consumers having that led to this new labeling solution?

Kellogg was founded on the principles of health and wellness more than 100 years ago. We have a long history of putting helpful information on pack, and this is a natural step as we continue to build on that foundation. Research showed that time-pressed consumers want quicker, easier ways to make informed nutrition choices. The Nutrition at a Glance panel empowers consumers to make individual choices by showing them how a food fits into their daily diets.



Kellogg’s pioneered a similar labeling program in Europe. What did you learn there that helped you implement this program in the US?

Although it’s a seemingly obvious takeaway, we learned that awareness drives the acceptance of this type of program. We surveyed 500 adults in Europe a year after launching the program there, and we learned that consumers have high recognition and understanding of the Nutrition at a Glance program. In fact, 80 percent of European consumers said that they are aware of the labeling; 84 percent find them easy to understand and 82 percent would like to see it on even more product packaging.

Because health and wellness is so trendy right now, a lot of “healthy” products are just gimmicks, leading to skepticism among consumers. How do you ensure that shoppers take this innovation seriously?

The Nutrition at a Glance program is an education tool for consumers, not a marketing campaign or “gimmick” as you say. With so much confusion about nutrition in the marketplace, it is appropriate for manufacturers like Kellogg to provide the facts to help consumers make more informed choices about the foods they eat. Since we are sincerely trying to help educate them rather than tell them what to do, we expect that consumers will take this effort seriously.

You’re encouraging others in your industry to join in your efforts. What progress have you made there? How will this system be carried over consistently to other brands?

While we’re not able to speak for the whole industry, industry-wide progress has certainly been made. We’ve discussed this approach with other companies at ongoing industry forums, shared learnings from other markets where we’ve launched the Nutrition at a Glance program, and are encouraging their use as a standardized labeling method. In fact, General Mills announced that they would adopt the same front-of-pack labeling approach this past July.

We’ve seen that in the U.K., where currently more than 50 companies have adopted the Nutrition at a Glance tool. And top retailer Tesco is now using them on all of its packaging. Hopefully, we’ll see similar levels of adoption in the U.S. We will continue to work with others in the industry to bring forth information to help consumers make better informed choices about what they eat.

Since we are sincerely trying to help educate them rather than tell them what to do, we expect that consumers will take this effort seriously.

The Nutrition at a Glance program is a step in the right direction to giving consumers key information about their diets. What are Kellogg’s long term goals in terms of nutrition?


The Kellogg Company was founded more than 100 years ago with a foundation in health and nutrition. In fact, our founder, W.K. Kellogg said “We are a company of dedicated people making quality products for a healthier world.”

To that end, in June 2007, we announced that Kellogg is changing the products we market to children under 12 and how we market those products. We established an internal Global Nutrient Criteria standard (Nutrient Criteria) based on a broad review of scientific reports. Kellogg will apply the Nutrient Criteria to all products marketed to children around the world. Those products that don’t meet the criteria will either be reformulated to meet the Nutrient Criteria or they will not be marketed to children under 12 by the end of 2008. (Kellogg currently does not advertise to children under 6.)

The Kellogg Global Nutrient Criteria will also guide targeted future innovation and product development. Over time, the company will work toward providing consumers even more product choices with enhanced nutritional value.

As a company, we believe the notion of balance _ or “calories in, calories out” _ must remain the central tenet of any long-term solution to global obesity and weight management. We have a long-standing commitment to helping consumers successfully manage both sides of that equation.

To learn more, visit the Nutrition at a Glance website.

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The Greener Grass is produced by Kaleidoscope, a product development consultancy in Cincinnati, Ohio.

+ Eat Your (Fruits and) Vegetables: An interview with the Produce for Better Health Foundation

My mom always knew what she was talking about. Ninety percent of Americans don't eat as many fruits and veggies as they should, and the Produce for Better Health Foundation is working hard to change that. The Greener Grass got a chance to talk with Jill Le Brasseur to learn more about how they're working to help Americans lead healthier lives.

Produce for Better Health is the “go-to” resource and promoter of fruits and vegetables. For people that aren’t familiar with PBH, give me some background on your organization.

Produce for Better Health Foundation was incorporated in 1991 to help take the 5-A-Day program to a national level. The 5-A-Day program started at the state level in California through the Department of Health, and it was transferred to the National Cancer Institute to be taken nationally. PBH acted as a connection between the National Cancer Institute and the fruit and vegetable industry. That was our core for quite some time. Coinciding with the development of the new Fruits & Veggies – More Matters initiative, our main federal partner right now is Center for Disease Control and Prevention. We work with the fruit and vegetable industry to spread the word that more matters. We do this through supermarket retailers, educational materials and public relations.

The Greener Grass aims to understand trends in health and wellness. What changes have seen between now and when the PBH was founded in 1991?

The big change is the new health initiative that we started, Fruits & Veggies – More Matters. It was developed in response to the increased recommendations for fruits and vegetables in the 2005 Dietary Guidelines for Americans, which recommends different amounts of produce consumption based on a person’s age, sex, and activity level. The Dietary Guidelines for Americans have been published jointly every 5 years since 1980 by the Department of Health and Human Services and the Department of Agriculture. Those guidelines provide authoritative advice for people 2 years of age and up on good dietary habits and how they can promote health and reduce the risk of major chronic diseases. So, Fruits & Veggies – More Matters was the next step from 5-A-Day because it wasn’t enough to say everyone needs 5 servings, the amounts varied based on a person’s age, sex, and activity level.
Its difficult to say that any one particular fruit or vegetable helps with any one disease, but it’s the totality of fruits and vegetables in the diet that is helpful in the prevention of many diseases.
So it was a transition towards a broader recommendation? Was 5-A-Day too rigid of a guideline?

That was part of it. Our new website speaks directly to the consumer. This is something that’s new for us. We want to help people achieve their goal of increasing the amount of fruits and vegetables their families are eating everyday. We want to provide tips and recipes featuring produce to make it easy for them to add more fruits and vegetables at every eating occasion.

Most Americans don’t get enough produce in their diets. What are the major factors that have lead to this problem?

We think convenience is the driving factor. More women are working outside the home; children are busier than ever. In our research, when mom works outside the home, the family eats fewer fruits and vegetables – the time just isn’t there. Our most recent research suggests that moms need innovative ideas on how to get their family to eat more fruits and vegetables. That was part of the inspiration for launching the new website. Also, a lot of people don’t realize that its more than just fresh produce – all forms of fruits and vegetables count. We can get more of them into people’s diets when they realize it can be as easy and convenient as microwaving some frozen vegetables or warming up some canned vegetables. It doesn’t always have to be fresh to “count.”

There aren’t many things more convenient than an apple or a banana, they come in their own packaging and are ready to eat. Yet somehow we’re drawn to granola bars or cupcakes.

That’s true, but I think a lot of people see the “self-packaged” fruits as either a breakfast item or just a snack. We give people tips and ways to use fruits and vegetables on our website that may not have occurred to them before. One thing we’re really excited about is the upcoming debut of our video center. We plan to use the video to provide consumers with education on fruits and veggies they may not have purchased before. They will demonstrate how to check for ripeness, proper storage, preparation, and more. You’re not going to buy a fruit or vegetable you haven’t tried before if you have no idea what to do with it. Our video center is going to give people the education they need to try these things.

Please tell our readers a little about your National Action Plan, which calls for a new approach to promoting produce. What were the failures or limitations of past approaches?

The National Action Plan was developed not long after the 2005 Dietary Guidelines were introduced. Its an outline of all the things we think need to be in place for there to be an increase in the consumption of fruits and vegetables in the U.S. The Plan isn’t really a new approach, its just a more comprehensive one. Research that we conducted indicated that the 5-A-Day program did a wonderful job of letting people know that they need to be eating more fruits and vegetables. Where it fell short was in getting people to actually eat the additional produce. We’re hoping with Fruits & Veggies – More Matters to go directly to the consumer, offer tips, recipes, advice, answer questions, and try to make fruits and vegetables more accessible and achieving the goal of increasing consumption easier for people, particularly moms and families.

Self-efficacy is a big predictor of one’s ability to eat their daily recommended amount of produce. Can you describe this concept a little more and tell us how this plays into your action plan?


Sure. Self-efficacy is the confidence in one’s ability to eat fruits and vegetables in a variety of settings. We want to help moms achieve their goal of increasing the amount of produce their families are eating by providing them with tips and recipes designed to make adding those additional fruits and vegetables easier for them. That includes fresh, frozen, dried, and canned fruits and vegetables, as well as 100% juice. Every time mom adds just one more fruit or vegetable to her family’s meals, we’re moving the needle on fruit and vegetable consumption. We want to give the consumer the confidence they need to deal with any kind of fruit or vegetable they come across and to instill that fun aspect. Have a little fun, try something new.


Packaged foods use graphic design and big ad budgets to get consumers’ attention. What are the challenges with promoting fresh produce?

Obviously, the lack of packaging materials makes finding a place to display the logo and product information an issue. That’s one reason we provide a retail tool kit to markets. It contains pre-designed marketing materials, Fruit & Veggies – More Matters messages to be displayed near the fresh produce. We provide copy and visuals to the members of PBH. We have radio spots that can be tweaked and personalized to each market. We have roll bags with our logo to carry forward the message. These are all things they can display near the fresh produce, because there isn’t a nice box to print big yellow letters on for an apple or a banana. But its not just fresh, we want to remind everyone that all forms count – fresh, canned, frozen, dried, and 100% juice – so you’ll find our message all over the supermarket.

Restaurants don’t serve as much produce as compared to meals that we prepare for ourselves. What actions are you taking to help them improve their menus?

We have a wonderful program called Produce First! American Menus Initiative. It’s a collaboration between PBH and the Culinary Institute of America. Produce First! joins the food service industry’s finest marketers and chefs with the produce industries most innovative fruit and vegetable suppliers at the CIA’s facilities in California. The focus for Produce First is on increasing produce menu offerings, to provide restaurant guests with the flavors that they crave and the healthy options that they really deserve.

Sometimes when I go to a restaurant, the option to get a fruit cup with my sandwich isn’t always celebrated the same way that the French fries are.


Yeah, first of all it’s cold, and a lot of times you’ll want something warm. But a lot of restaurants are stepping up to the plate and offering more healthy options. You’ll see the option to substitute salads or apple slices for French fries. Most restaurants now are offering a vegetable of the day that can be substituted for a starch like potatoes, rice, or noodles. These things really help health conscious diners get the vegetables that they would be serving themselves at home.

One problem that we’re seeing is that people don’t know how to filter all of the health information they are receiving. With so many options available to them, what advice do you have for people trying eat healthier?

The most basic advice I can offer is that all of the legitimate recommendations out there say we should be eating more fruits and vegetables. Its really difficult to say that any one particular fruit or vegetable helps with the prevention or treatment of one particular disease, but the inclusion of fruits and vegetables in total in the diet is linked to the prevention of many diseases. This is not only because of the vitamins, minerals, and phytochemicals that fruits and vegetables provide, but it’s also because of what they don’t have in them – no saturated fat, no cholesterol, and no sodium. When people eat more fruits and vegetables, they also have a natural tendency to eat less of other less nutritious foods.

So it’s as much about replacing the bad stuff that we eat as it is getting the benefits of fruits and veggies.


Right, and we have a lot of tips for that on our website. The first example that comes to mind is mashed avocado – use it in place of higher fat spreads like mayonnaise or sour cream on a sandwich or in a dip.

Thanks for talking with us, Jill. Is there anything else you’d like to add?

When the 5-a-day program and the PBH started back in 1991, there was strong scientific evidence between fruits and vegetables and cancer prevention. Since that time, the role of fruits and vegetables in prevention has gotten stronger, helping to prevent quite a number of diseases. Its difficult to say that any one particular fruit or vegetable helps with any one disease, but it’s the totality of fruits and vegetables in the diet that is helpful in the prevention of many diseases. Today, we know that more than 90% of adults and children do not consume the amount of fruits and vegetables recommended to them. Just eating more, just making a start at what the guidelines recommend for you is a step in the right direction for good health.

For more information on Produce for Better Health Foundation, visit these links:
http://www.pbhfoundation.org/
http://www.fruitsandveggiesmorematters.org/

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The Greener Grass is produced by Kaleidoscope, a product development consultancy in Cincinnati, Ohio.

+ Healthy Living Delivered: An interview with Door to Door Organics



Door to Door Organics delivers fresh organic produce and groceries to customers in Colorado, Michigan, Pennsylvania and the Ohio River Valley. With a core emphasis on operating a zero waste, socially conscious business model, Door to Door supports organic agriculture and the people who keep it real. TGG interviewed Isaac Foust of Door to Door Organics.

How did you be come involved in Door to Door Organics?
I met Door to Door Organics in Colorado. They were looking for a source for organic coffee for their customers. My father-in-law is a coffee importer, working with growers in Chiapas, Mexico. Door to Door found that their customers really enjoyed the coffee, so they went ahead and carried it. Through that relationship I became a Door to Door customer and began to order boxes from them. When I learned that they are a zero waste company and had environmental and socially conscious intentions I became really interested. Upon talking with them further, I ended up managing their warehouse for a while. As the relationship grew I was offered the opportunity to open a Door to Door Organics hub wherever I wanted to.

Door to Door is an organic produce delivery service that delivers to people's homes and offices. We also deliver to schools, hospitals and drop-off locations as well. Our goal is to be a little more directed to making a change for the greener good. Our focus is to build a model of a company that is being as responsible as it can be. For example, we are going to try to make all of our own biodiesel fuel from recyclable oil from local restaurants. Currently we are sourcing our biodiesel from JatroDiesel, an Ohio based equipment manufacturer and biodiesel producer.

With the increasing cost of energy and climate concerns, home delivery presents challenges. How do you address issues of making your service cost effective and being socially responsible?
We can make our business cost effective by keeping our overhead low and the focus of our business very specific. We are providing organic produce. I have a warehouse and delivery vehicles so my overhead stays low as compared to a grocery store. I do not have to have a staff of employees and stay open everyday, all day long. I have lower operating costs than a grocery store.The website we use is really nice. It puts everything together for my customers in a way that is very understandable.

As far as being socially responsible, my goal is in three years to have my warehouse 100% off the grid. Right now what we are doing is running our vehicles on biodiesel. We also have a zero waste model. We compost and recycle at every opportunity in our operation.

What are your plans to "get off the grid"?
We intend to build a green building for our Ohio River Valley operation. I have been given a really big boost in confidence from the models that I have looked at. If we can be as successful here as our business in Colorado and Michigan, then I am certain we can achieve this goal.

Speaking of locations, from your website I see that you serve many different areas. How does Door to Door make that work?
There are main hubs. The Philadelphia hub is the original Door to Door and serves most of our east coast customers directly. The Door to Door in Colorado is the second one. We now have an Ann Arbor, Michigan hub and the Ohio River Valley hub just starting in Cincinnati. Basically we deliver within a three hour radius of a hub.

You really have a lot of passion for this project. What is driving that?
In my personal habits and consumption I became more interested in organics and whole foods the more I learned about them and experienced the difference of organic foods. A great example is oranges and especially strawberries. They just taste so much better. There is more and more research that confirms the higher nutritional benefit There is a perception that organic foods are more expensive than conventionally produced foods but I don't think that is always necessarily the case. Local farmers are often more than "organic" and they don't always buy into the official government "Organic" stamp. We talk to local farmers and understand what they are doing and share that with our customers. Our goal is as much local sources as possible. The goal is to know our farmers. Responsibility does not have to fall by the wayside in order to have a successful business. We have a very open door policy that helps the customers understand the value we provide. For me, I am really interested in more than just delivering produce. I am interested in building customer relationships.

Learn more about Door to Door Organics and biodiesel.

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The Greener Grass is produced by Kaleidoscope, a product development consultancy in Cincinnati, Ohio.

+ The Debate on High Fructose Corn Syrup

The jury is still not out. In fact, the trial over High Fructose Corn Syrup (HFCS) has only just begun. The low-cost sugar substitute has been under severe scrutiny ever since Barry M. Bopkin, a nutrition professor at the University of North Carolina, and George A. Bray, a professor of medicine at the Pennington Biomedical Research Center in Baton Rouge, La., published their ideas on the possible link between HFCS and America's obesity problem in 2004. The coincidence is astounding: just as HFCS is quickly adopted by many food industries in the early 1980's, the American obesity rates doubled after being relatively flat for the preceeding 20 years. But is high fructose corn syrup to blame, or is it something more nuanced? The New York Times took on the question in 2006 in the article "A Sweetener with a Bad Rap", and found that the HFCS industry was fighting an image battle that was essentially baseless; almost fear mongering.
"There's no substantial evidence to support the idea that high-fructose corn syrup is somehow responsible for obesity," said Dr. Walter Willett, the chairman of the nutrition department of the Harvard School of Public Health and a prominent proponent of healthy diets. "If there was no high-fructose corn syrup, I don't think we would see a change in anything important. I think there's this overreaction."
The article explores a number of misconceptions about what exactly HFCS is, how it is processed, how it's used in a variety of products and even discusses how it is able to garnish the sought after 'Natural' label by the FDA. Though many consumers of organic and natural foods around the world have made up their minds to stay far away from the nearly ubiquitous ingredient, many in the industry are hoping that they take another look. Recently, the Corn Refiners Association put up their own defense website HFCSfacts.com giving a glowing review and debunking many of the criticisms that have come their way.

Still, it is an astounding coincidence in a world that is searching for quick answers and even quicker solutions. Another fact I was amazed by (the amount that we consume on a yearly basis) illustrates the economic despair that has the HFCS industry scrambling for answers to their own image problem...
Annual per capita consumption of the sweetener is down 7 percent, to 59.2 pounds in 2005, from its peak of 63.7 pounds in 1999, according to the Agriculture Department. ...this is attributable less to the negative perceptions of high-fructose corn syrup than to the popularity of drinks with fewer calories, such as diet soda, bottled water and sports drinks.
Read the whole article here...

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The Greener Grass is produced by Kaleidoscope, a product development consultancy in Cincinnati, Ohio.

+ Everbody Eats! - Part 2 - Best Practices


Continuing the discussion on local, organic and sustainable food, the following is our interview with local food grower Bob Klouman of K&R Garden Fresh Produce.










TGG: Please give us some background on yourself and K&R Fresh Produce.

Bob: K&R Fresh Produce is a 47 acre former tobacco farm that was not very well managed. The previous owners used regular, conventional tillage. They did not plant cover crops. The soil was depleted.

My background is a college educated agronomist – studying crops and soil. I try to base my actions on the best knowledge available. I’ve gotten back to doing the fundamental things I learned as a boy in my gardens. I went to no-till for most crops, the eggplants and peppers. No-till improves production. I will rototill for lettuces and greens, but space those rows out, let the space between “go natural”. I broadcast seeds and thin things out as they grow and that helps keep down the weeds.

Some organic products, even though they are natural products, are chemicals and have pesticides. In a way they are being miss-used because the “organic” label implies that there are no chemicals or pesticides.

You have to base your trust that the person growing the foods is being truthful.
Once a grower gets certified organic the grower can do anything and still claim the crops are “organic”.
I have had certified organic farmers buy my crops and sell them as organic as part of their share boxes for their CSA – Community Supported Agriculture programs. That is not how that is supposed to work.
I
have not sprayed anything at all this year, but I cannot claim that my crops are organic.
For example, I will use Round Up if needed
to save a crop but I will not use a tractor. Tractor tilling damages the earthworm population.

A healthy earthworm population will move more soil in a year that a tractor does tilling the same field.










TGG: How do you tell the value story?

Bob: Local quality is superior, freshness is unsurpassed. Sometimes my crops are less than 5 hours out of the field, which you cannot get any other way.
The food is more nutritious. The nutrition might not be tasted but it is there.
The customers are getting the freshest food possible

We are trying to replace what people get for 9-10 months of the year in the grocery store and it’s hard to capture that business in 2 months. We cannot expect them to drop all of their shopping habits.

The way foods are labeled can be confusing. Take tomatoes for example. The tomatoes are picked green with the slightest bit of pink star on the bottom are considered vine ripened. The sugars in those tomatoes have not even begun to develop. The tomatoes are gassed to bring out the color, but they have very little flavor. People are used to the way those tomatoes taste. It is hard for me as a grower to tell people that my tomatoes are worth more because they taste better, when they look the same as what is in the store.










TGG: What are some of the challenges facing local, organic and sustainable food to become more mainstream for consumers?

Bob: A lot of things in the "New Organic" revolution are fine and dandy but we are probably going to try and do things that are not sustainable.

If everyone did what I am doing, traveling 85 -90 miles to the farmers market, in my mind, is not sustainable. Ideally, a local economy should really be a 25 mile radius.

Cheap energy, specifically oil, has accelerated population and growth. When that finite energy source is gone, we will be forced back into a local economy.
Cheap oil and below cost energy has a high hidden cost. The true cost is not only the financial, monetary cost, but the cost to the environment, the cost to our health.

Cheap energy has led to everything being out of balance.
Every time you flip on a light switch there are consequences to that act.
Every act, even eating, is an ecological act.

What you choose to eat has consequences.

TGG: Speaking of energy, what is driving your efforts?

Bob: I question the motivation of businesses that do not look ahead long term. We need to look beyond 5 years to solve the big problems.

I try and do what I can to minimize my footprint on this planet, and leave this farm better than it was when I started.

I’m motivated by doing what is right, to make best practices.

Some books that Bob suggested for reference on sustainability:

Wendell Berry “Unsettling of America

Lester Brown “Outgrowing the Earth”

LesterBrown “Plan B” Feeding People, Restoring Earth

Richard Heinberg “The Party’s Over: Oil War and the Fate of Industrial Societies”

Richard Heinberg “Power Down - Options and Actions for a Post-Carbon World”

James Kunstler “The Long Emergency”

also on the web:

http://www.worldwatch.org/


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The Greener Grass is produced by Kaleidoscope, a product development consultancy in Cincinnati, Ohio.