Longboat Key, Center for the Arts, Nature and Creation

Posted on 13. Feb, 2010 by Howard Salus in Eco Tourism, Education, Florida News

Ringling College of Art and Design
By Marguerite Gil (megs@gate.net)

In the spring of 2007, Ringling College of Art and Design merged with the Longboat Key Center for the Arts, to provide creative opportunities for the local community and visitors to Longboat Key.
Longboat Key is a tiny, 11 mile-long, sun drenched stretch of land wedged in-between Anna Maria Island and St. Armands Key on the West coast of Florida. The clear waters of Sarasota Bay and the Gulf of Mexico, gently kiss her pristine beaches while Bradenton and Sarasota north of the residential island provide her with large-scale, urban amenities. For an island so limited in size, she easily boasts a multitude of arts organizations that surpass arts endeavors in towns ten times bigger in land mass and population.
Longboat Key, Center for the Arts, located on the north end of the island has been an important part of the cultural landscape for over 55 years. The Center’s green philosophy: Renew, Explore and Inspire, continually provide students with open studio possibilities as well inviting guests to an abundance of cultural exhibitions, seminars about the arts and how they correspond and intermingle with the environment and special green events for all ages.
Two years of renovations have increasingly improved several structures, but present economical problems and lack of government funding have not allowed additional classes both indoors and outdoors, to be added… just yet. Students are encouraged to use the outdoor natural environment, tall trees and beautiful grounds as a background for their paintings and sculptures but times are tough for instructors as well at the Center.
In order to address some of the financial limitations, the Center’s advanced visual and musical arts alumni have started teaching new students, many of them on a volunteer basis. The Ringling Foundation continues to supply some contributions, but for the time being, membership and volunteer efforts keep the doors of the environmentally oriented Center open.
Recently, two exhibitions proved to be crowd pleasers. In the large gallery, a series of photographs were on view, depicting elderly people of the region as they danced, worked, traveled in groups and ultimately refused to grow old. In the smaller exhibition space towards the rear of the primary building, dozens of paintings and sculptures created by artists who were all over 65 years of age, was on view. As the director of the complex, Jane Buckman explained, “the exhibiting artists of our on-going exhibitions are not Sunday painters but retired accomplished professionals who work hard at their newly found hobbies.”

Fishing on the Gulf of Mexico

Painting by 91 year old Nat Drate

The Art Center's outdoor sculpture garden

Besides the Ringling College of Art and Design, the island provides ample recreational activities for residents as well as numerous vacationing visitors. Favorite pastime for many of the guests and locals include: golf, tennis, swimming, health spas, Jazz concerts and much more.
Expect to see an eclectic assortment of shows in 2010 at the Center. From February 19- March 19, the Center will exhibit a Members Juried Show. “A Survey of Works” 1949-2009, runs from March 25-April 22 with art created by Florence Putterman. Fun activities in a garden paradise that has a penchant for the environment is what you’ll find at the Ringling College for Art and Design in Long Boat Key on the west coast of Florida.

A Holistic Holiday at Sea

Posted on 28. Jan, 2010 by admin in Dining, Eco Tourism, Entertainment, Healthy Foods

By Matt Sutherland
Photography by Mike Belleme

A week in the Caribbean with prominent nutrition advocates and a team of guest chefs devoted to macrobiotic cooking.

The cruise industry is understandably sheepish that their all-you-can-eat midnight buffets, pasta bars, and ice cream sundae stations add up to an average passenger weight gain of eight pounds per week. But not all itineraries will super-size you with meals of questionable nutrition, as my wife and Idiscovered when we booked a “Holistic Holiday at Sea” aboard the Costa Fortuna. This cruise radically changed how we eat, how we think about food, and how we feel.
Aside from the promise of a week in the Caribbean, what sold us on the trip was the company of prominent nutrition and health advocates like T. Colin Campbell and Neal Barnard. The Italian ancestry of the Fortuna also appealed — we knew the ship would take their food and wine offerings seriously. The one thing that made us hesitate was a “special dining plan,” featuring a team of guest chefs devoted to macrobiotic cooking. We expected to escape to more palate-friendly fare from the seven other dining rooms and room service.

Flash forward to the Thursday of cruise week, and we are giddy with happiness, bouncing around the ship like two helium-filled Disney characters. The meals have been superb. Beans, greens, rice, and stewed fruit, mostly prepared in Asian-inspired dishes and always five courses, whether breakfast, lunch, or dinner. We’ve been having a fantastic time pairing the meals with interesting Italian whites and reds from underappreciated regions like Friuli, Sardinia, and Collio, priced reasonably. The ship has already made call at Key West, Grand Cayman, and Roatan, Honduras, with the next day’s stop at Cozumel and our winter-white upper- Midwestern skin is starting to gain some color.

But mostly, the cruise has won us over with a “Why didn’t Iknow this?” variety of knowledge — especially on the subject of animal protein. Dr. Campbell, professor emeritus of nutritional research at Cornell and author of The China Study, explained the misunderstanding between high-quality and low-quality protein. Animal flesh has all the efficient, eight essential amino acids necessary to promote growth, but Campbell realized this quality didn’t equal the greatest health benefits to humans. His classic research shows that low-quality plant proteins are preferable because they encourage slow, consistent synthesis of new proteins in our bodies. Very small amounts of animal flesh and milk will do you no harm, but you should not exceed 5 to 7 percent of your overall food intake. Cancer cells, present in everybody, are triggered awake in diets where animal- and dairy-based protein exceeds 12 percent total. Researchers found they could turn cancer on and off by adjusting protein intake above and below that threshold. As Campbell stated emphatically, “Eat a plant-based diet, and you will live longer and healthier.”

Neal Barnard, M.D., went on to detail the environmentally disastrous farming practices used to grow the cows, pigs, chickens, and farm-raised fish we eat — practices responsible for the nearby 8000-square-mile dead zone in the Gulf of Mexico. And Will Tuttle, Ph.D., who trained in Korea as a Buddhist monk and wrote The World Peace Diet, explained the “sphere of compassion” mind-set built into the Buddha’s five precepts of sin. Suffice it to say, what happens in America’s factory farms is unconscionable if you subscribe to the notion of “showing compassion to all living things,” as the Buddha instructed.

That final night at dinner, steaming past the coast of Cuba to our east, with a wonderful glass of Brunello di Montalcino, we shook our heads in disbelief at the radical food changes we were making. We can do this, we realized. Maybe not 100 percent vegan but nearly, and we’ll still have plenty of fun in the kitchen, working with new Indian and Asian dishes. In the simplest terms, we realized there are serious ramifications for the food we eat, and to deny it is irresponsible.

The 2010 cruise is March 21–28. For info, go to atasteofhealth.org.

Sandy Pukels’ Holistic Cruising

Posted on 18. Jan, 2010 by admin in Education, Florida News

After more than thirty years organizing holistic health conferences and seminars at hotels around the country, Sandy Pukel decided to take his show on the road—or the sea, as it were. In 2002 he started Holistic Holiday at Sea, a week-long vacation where, in addition to stopping at exquisite Caribbean vistas, passengers partake in floating lectures and classes dedicated to improving physical and spiritual health.

What Sandy found so appealing about the idea of a cruise, he says, is that, “You have a captured audience—it’s a whole different energy when people are living and eating together every night for a whole week.” Over the course of that week guests participate in seminars on healthy living, take cooking classes, yoga and pilates, and get to know one another over meals of delicious gourmet vegan food. The ship itself, the Costa Fortuna, adheres to Holistic Holiday’s mission by being one of the most ecologically friendly cruise ships on the ocean—it’s designed to reduce pollution and keep untreated sewage and gray water out of the sea. (The ship received Italy’s Green Star Award, similar to LEED certification in the States).

Now in its seventh year, there are more than 120 classes taught by some 30 teachers including actress and longtime health advocate Marilu Henner, nutritional guru Dr. T Colin Campbell, and renowned healer Ohashi. But perhaps what’s most impressive is that Holistic Holiday at Sea supplies all of its own food and cooking staff—practically unheard of in the cruise industry. “They tell me it’s like bringing sand to the beach,” Sandy jokes.

For information about HOLISTIC HOLIDAY AT SEA call 1-800-496-0989 or visit our website www.atasteofhealth.org

Seminole Hard Rock Hotel & Casino Hollywood Receives Florida Green Lodging Program “ONE PALM” Designation

Posted on 05. Jan, 2010 by post master in Florida News, Green Business

By Nancy Powell Radlauer (powellreviews@aol.com)

THE GREEN GRAPEVINE: Seminole Hard Rock Hotel & Casino has been awarded the Florida Green Lodging Program One Palm designation from The Florida Department of Environmental Protection (DEP). The voluntary state initiative provides the lodging industry with free technical assistance, encouraging hotels and motels to adopt cost-saving “green” practices that reduce waste and conserve natural resources. The Seminole Hard Rock Hotel & Casino of Hollywood is the first hotel/casino in the State of Florida to earn this distinction, and directly supports Hard Rock International’s “Save the Planet™” global philanthropic initiative to make the earth a safer, healthier and better place to live.

“It’s both an honor and privilege to be recognized for our greening efforts,” said Christian Mari, VP of Operations at the Seminole Hard Rock Hotel & Casino. “This is a company-wide initiative that our employees have worked diligently to achieve. Recycling, conserving resources and on-going environmental education are very important ways that we are giving back to the community in which we live. We look forward to these and future conservation efforts to ensure an abundant and lush environment for generations to come.” “It is wonderful to see businesses implement green practices such as water conservation, recycling and energy reduction because they are not only good for business, they are good for Florida’s environment,” said Deas Bohn, DEP Sustainable Initiatives director.

The Florida Green Lodging Program for hotels requires a variety of green practices, including but not limited to, water conservation measures through low flow plumbing fixtures, a linen reuse program, and energy efficiency achieved by installing ENERGY STAR® appliances and programmable thermostats. The waste reduction criteria are met by providing the opportunity to recycle, purchasing items in bulk, purchasing recycled materials and by recycling ink and toner cartridges. All designated properties must also use green cleaners and high efficiency air filters.

Seminole Hard Rock Hotel & Casino initiatives to date:

v A back-of-house recycling program was established to recycle all glass, tin, aluminum, plastic, paper and warehouse pallets. Recycling bins, from the kitchens to the offices, encourage employees to dispose of items in appropriate recycling receptacles. Recyclable items include outdated computers, monitors and components, cell phones, toner cartridges, printer cartridges, cardboard, pallets, cooking oil, light bulbs, batteries, tires and old paint.

v Several product changes and energy conservation measures were implemented: the casino switched to green-friendly toilet paper, paper towels and facial tissues, energy-saving LED and compact fluorescent bulbs; and solar panels now recharge ground equipment. A transition to using green chemicals for cleaning purposes has also begun.

v To save water, auto flush valves, low flow toilets, faucets and shower heads were installed throughout the property. The hotel is using retention pond water for irrigation and fire protection and frozen products are being defrosted in ice baths instead of running water.

v Council Oak Steaks & Seafood restaurant operates a new water program; instead of buying bottled water they installed a professional-grade water filtration system and fill glass water bottles that can be re-used after cleaning.

v To encourage their thousands of employees to participate in these efforts, Seminole Hard Rock Hotel & Casino established a “Green Updates Board” in employee areas; a green initiatives-related story in their weekly employee newsletter; and a “Green Tip of the Day” reminder on how they can help Hard Rock “Save the Planet™.”

DEP’s Office of Sustainable Initiatives is comprised of three voluntary, non-regulatory programs that assist Florida industry and citizens in protecting the environment: (1) the Clean Marina Program, (2) the Florida Green Lodging Program, and (3) the Florida Pollution Prevention Program offer a variety of services including on-site assessments, consultations, speakers and workshops, all at no cost to citizens or organizations. The goal of the Sustainable Initiatives programs is to meet the needs of the present population without compromising resources for future generations. www.dep.state.fl.us/green/.

Seminole Hard Rock Hotel & Casino Hollywood provides quality guest experiences where one can play, stay, dine, and shop. Located inside the casino is Hard Rock Café-Hollywood, part of Hard Rock’s 123 globally recognized rock ‘n roll themed restaurants. The AAA, Four Diamond rated resort with Florida’s Green Lodging Program certification showcases 500 luxurious guest rooms, 16 restaurants and lounges, 40,000-square-feet of meeting room space, a European-style spa, auto salon, 22 retail shops, 14 nightclubs, Paradise Live, and Hard Rock Live. For more information about their Florida Green Lodging Program designation and its environmental initiatives, contact Ryan Rogers at 954-327-7631 or at ryan.rogers@seminolehardrock.com. State Road 7 (U.S. 441), Hollywood, Florida. For information, call (954) 327-ROCK, 1 800-937-0010 or visit www.seminolehardrockhollywood.com

Kimpton Hotels and Restaurants set Sustainable Table Through Wine, Water And Seafood

Posted on 05. Jan, 2010 by post master in Business, Dining, Green Business

By Nancy Powell Radlauer (PowellReviews@aol.com)

THE GREEN GRAPEVINE: Kimpton Restaurants, a collection of 45 chef-driven restaurants in the United States and Canada, is a recognized environmental pioneer. New Nationwide Environmental Initiatives have been designed to advance their EarthCare Program. Now, guests can enjoy in-house purified still and sparkling water, increased eco-friendly wine selections, and sustainable seafood dishes at Kimpton destination restaurants in 21 cities. In each of their participating restaurants, guests can expect the following:

v 30 percent of their wine lists will feature eco-friendly selections by January 2010 (including organic, biodynamic, and sustainable wines from small and large producers)

v Only sustainable seafood selections will be offered, in accordance with Monterey Bay Aquarium’s Seafood Watch program (currently in place)

v In-house purified water will be available through a national partnership with Natura by July 2009, to reduce disposable bottle usage. Each bottle sold will include a Kimpton contribution from most locations (except Illinois, Maryland and Massachusetts), and an additional donation from Natura, to The Nature Conservancy. (Complimentary tap water will still be available at all restaurants, upon request.)

“Although each Kimpton restaurant offers a distinct experience, they all share a passion for, and dedication to, preserving the environment,” said Niki Leondakis, chief operating officer at Kimpton, and chair of the National Restaurant Association’s Committee on Sustainability and Social Responsibility. “This commitment is the reason that we have decided to raise the bar on green dining at our restaurants brand-wide.”

“By partnering with like-minded companies, such as Natura and the Monterey Bay Aquarium, we are able to take greater strides towards the future of eco-friendly dining,” said Frank Kawecki, director of Northeast and Mid Atlantic restaurant operations and Chair of Kimpton’s restaurant EarthCare program. “Our new sustainable menu options reflect the steadfast dedication we have towards protecting the environment for generations.”

Using Natura’s reusable bottles instead of plastic bottles at a single Kimpton restaurant will reduce oil consumption by over 100 barrels, and will reduce CO2 emissions by 46.8 tons annually. That is a reduction of 5,000 barrels of oil and 2,340 tons of CO2 emissions for all of Kimpton’s nearly 50 restaurants nationwide (as per the Container Recycling Coalition, Dr Gleick (Pacific Institute). By participating in the Monterey Bay Aquarium’s Restaurant Program, Kimpton restaurants pledge not to serve items from the Seafood Watch “Avoid” list and have trained wait staff to be knowledgeable about seafood choices. These practices play an active role in the protection and health of the oceans.

“We are very excited about our partnership with Kimpton,” said Marco De Plano, Co-founder of Natura water. “By choosing Natura water, Kimpton guests and employees show their support of the environment by eliminating unnecessary transportation costs and reducing millions of plastic bottles that go to waste every day.”

“Providing guests with sustainable wine selections and supporting environmentally conscious producers is something we feel passionate about at Kimpton,” said Emily Wines, master sommelier and director of wines at Kimpton. “We look forward to educating guests about the quality and flavor of eco-friendly wine.”

KIMPTON’S SUSTAINABLE INITIATIVES DATE BACK TO THE COMPANY’S INCEPTION IN 1981 AND NOW INCLUDES OVER 50 DAILY ENVIRONMENTALLY FRIENDLY PRACTICES UNDER THE EARTHCARE UMBRELLA. Already established EarthCare restaurant practices range from back-of-the-house recycling and fryer oil reuse to toxin-free kitchen cleaning chemicals, the elimination of Styrofoam to-go containers and low-flow plumbing.

Check out AREA 31 Restaurant, on the 16th Floor of the beautiful EPIC Hotel (270 Biscayne Blvd. Way, Miami), where multi-cultural influences are celebrated with fresh, seasonal, and inspired cuisine from rising-star Chef John Critchley. The restaurant was named for Major Fishing Area 31, their namesake international fishing area, as designated by the United Nations Food and Agriculture Organization. This encompasses the marine waters of the Southeast Atlantic Coast, the Gulf of Mexico, the Caribbean Sea and South America’s northeast coast. THE UN IS DEDICATED TO KEEPING THIS SPECIFIC AREA, A PLACE OF SUSTAINABLE DEVELOPMENT, A VISION THAT AREA 31 EMBRACES AND ADVANCES. Our fresh ocean-to-table seafood is strictly sustainable, whether farmed or wild-caught. Area 31′s eco-friendliness and commitment to quality extend beyond our seafood offerings into every element of our establishment. Everything that we do is rooted in a passion for the planet and the life-affirming joy of flavorful food and drink.

ABOUT KIMPTON HOTELS & RESTAURANTS: Founded in 1981 by Bill Kimpton, San Francisco-based Kimpton Hotels & Restaurants is a collection of boutique hotels and chef-driven restaurants in the U.S. and Canada and the acknowledged industry pioneer who first introduced the boutique hotel concept to America. Like each hotel, all Kimpton restaurants share common cornerstones: heartfelt care; chef-driven, seasonal menus that celebrate local farms and purveyors; artisanal wines hand-selected by master sommelier Emily Wines; cocktails crafted by master mixologist Jacques Bezuidenhout; and striking interiors with a vibrant style and design. Guided by company-wide EarthCare practices, Kimpton Restaurants demonstrate a dedication to preserving the environment through the use of local and sustainable ingredients, whenever possible. Each Kimpton Restaurant is as distinct and expressive as its location. Kimpton restaurants include Fifth Floor in San Francisco, Tulio in Seattle, Poste Moderne Brasserie in Washington, D.C. and Panzano in Denver. www.KimptonRestaurants.com or 1-800-KIMPTON

ABOUT NATURA WATER: Natura Water offers a new Eco-chic product designed as a cost-efficient and “green alternative” to bottled water. This unique product consisting of advanced purification and filtration technology connects to the local water source making it into chilled high-grade sparkling or still water. The Natura system also comes with exclusive Natura branded bottles designed for reuse and serving at tables or conference rooms for efficient transportation and decor. The Natura Water system eliminates bottled waste while also lowering the cost of serving water and the need for storage space – making it both environmentally friendly and cost-efficient. Natura Water provides installation and services, including maintenance, training and a toll-free customer care line active 24/7. www.naturawater.com

ABOUT THE MONTEREY BAY AQUARIUM’S SEAFOOD WATCH PROGRAM: Launched in 1999, the Monterey Bay Aquarium’s Seafood Watch® program is a key component of the Aquarium’s Sustainable Seafood Initiative. The Initiative works to transform the seafood market in ways that support ocean-friendly fishing and fish-farming operations. Seafood Watch® provides science-based seafood recommendations through its website and pocket guides, and works with over 180 partners nationwide to educate consumers and businesses about this important issue. www.montereybayaquarium.org, www.seafoodwatch.org

ABOUT THE NATURE CONSERVANCY: The Nature Conservancy is a leading conservation organization working around the world to protect ecologically important lands and waters for nature and people. To date, the Conservancy and its more than one million members have been responsible for the protection of more than 18 million acres in the United States and have helped preserve more than 117 million acres in Latin America, the Caribbean, Asia and the Pacific. www.nature.org