Sustainabile Living

Acquiring and preparing a trailer for your future tiny house can be one of the most stressful parts of the construction process. For most people the trailer is actually the single most expensive item that you’ll buy for your tiny home. And rightly so, as it’s going to be the foundation of your house. To address this issue Tumbleweed Houses is now offering trailers specifically designed and built for tiny houses. Three Trailer Sizes with 4 Options There are three sizes you can pick from right now which are: 14′ (~$4,000) 18′ (~$4,200) 20′ (~$4,500) Then you can also pick four different styles within each size:  No Porch Corner Porch (Left) Corner Porch (Right) Full Porch Things to Look Out for when buying Used You can save a lot of money by acquiring a used trailer and putting lots of labor into it so it can be ready for up to 10,000 lbs of “house”. This means your axles have to be in good shape, they must be able to handle that weight and you’ll also want to check your: Tires Springs Flashing Tongue length Besides that you also want to obviously look at the overall condition of the steel frame. Since I’m not an expert builder or handyman (I’m good at all that but I’m better with the computer).. I’d rather work, save up and buy one of these and get the project rolling rather than finding used and having to work on it (because that’s not what I’m good at). So if you’re anything like me in that aspect, you’re probably also glad Tumbleweed’s offering these. And if you’re a DIY type of person (high five!), then this is how a prepped tiny house trailer should look like: If you want to get info and order one of these trailers click here. To order your own Tumbleweed tiny house trailer click here. Join our free daily tiny house newsletter here. When you build your tiny house on wheels how do you plan on acquiring a trailer? Will you get a used one? Will you have someone make one according to your specifications/design? Or will you order one from Tumbleweed? And if you found this post helpful “Like” and share using the buttons below. Thanks!

Places all set On Monday, May 20, ten of Chicago’s finest chefs proved that there’s really no such thing as trash fish. Working with our environmental partners at Shedd and Monterey Bay aquariums and Fortune Fish and Gourmet we came up with a species list for our Trash Fish Dinner that read like a who’s who of misrepresented, misunderstood, under-utilized species of fish. The chefs each took a hand at polishing these diamonds in the rough, with delicious results. Invasive lake species such as Asian Carp and Rainbow Smelt were elevated high above their ill-deserved low culinary stature by chefs like the night’s host, Paul Fehribach of Big Jones, and Laura Piper of Trattoria No. 10. Their preparations of crispy Asian carp cakes and cornmeal crusted smelt were true delights. Underappreciated ocean species were served as well. Sarah and George Bumbaris of Prairie Grass Café served up the delicious, if often overlooked, Speckled Sea Trout. Patrick and Michael Sheerin of Trenchermen whipped up Sardines. Paul Kahan and Erling Wu Bower stopped by from avec to feed us Bonito. While Paul Virant of Vie and Perennial Virant, featured Pacific Rockfish. North Pond’s Bruce Sherman did a wonderful play on Bluefish, a fish many may love on the East Coast, but looked upon with low expectations by a majority of the country. Chef Sherman’s dish would be sure to change anyone’s opinion. The busy chefs crowd the kitchen. The point of the trash fish dinner is to change opinions and expectations. “No fish are trash,” said Chefs Collaborative Executive Director Melissa Kogut in her opening remarks on the night of the dinner. “We want people to be open to trying alternatives to the species they know and love and to give over-stressed populations a break.” Melissa repeated a sentiment we shared at our first Trash Fish Dinner in March hosted by chef and board chair Michael Leviton at his Cambridge, Massachusetts restaurant, Area Four, and in two Huffington Post op-ed’s–one by Paul Fehribach and Shedd Aquarium’s Michelle Parker and the other from Michael Leviton, written with the help of our friends at the Environmental Defense Fund. As consumers, both chefs and diners alike, we often focus too much on too few species when there are other delicious options. We must change this, we must come to understand that there’s no such thing as a trash fish, and that when managed responsibly, choosing to eat these under-appreciated fish can help improve the health of our oceans, improve our own health, and may help to support the beleaguered fishing communities along our nation’s coasts. And, these alternative species are delicious! In Chicago, the chefs proved it. The chefs greet the guests. Complete Menu: Paul Kahan and Erling Wu Bower, avec Smoked Bonito, English pea puree, cacao nibs, fried chickpeas, grapefruit, & pk’s miner’s lettuce Patrick and Michael Sheerin, Trenchermen Smoked and pickled Sardine, celeries, manchego, citrus, grilled bread Laura Piper, Trattoria No. 10 Three Sisters Garden cornmeal crusted Smelt, Genesis Growers Kale salad, rhubarb agrodolce Bruce Sherman, North Pond Smoked Bluefish mousse, almond-hazelnut macarons, radishes, baby arugula, honey Paul Virant, Vie, Perennial Virant Marinated and roasted Pacific Rockfish, dill pickle clam vinaigrette, Nordic creamery cultured butter, “Spring vegetable slaw” Sarah Stegner and George Bumbaris, Prairie Grass Cafe Sautéed crusted Speckled Trout, River Valley Ranch mushroom duxelle, sautéed spring greens, Three Sisters Garden pea shoot sauce Paul Fehribach, Big Jones Crispy breaded Asian Carp cakes, hog’s head gumbo, Cajun-style potato salad, hot and sour pickled radishes TCHO chocolate boca negra, home made quince honey, Sea Island benne brittle, dulce de leche ice cream, early mint The nights cockails featuring American Harvest Organic Spirit: Rhubarb Limeade cooler Dry housemade tonic, kaffir lime and lemongrass Chatham artillery punch ca. 1888 The Chicago Trash F

This past weekend, over at the Tiny House Talk Facebook page, Alex reposted my video tour of my tiny house with the question, “Could you cook in this kitchen?” While there were plenty of positive responses, there were also some questions and concerns about our kitchen I wanted to address right here on Tiny House Talk. Our Kitchen under construction by Laura M. LaVoie Click below to read more about my tiny kitchen. No Plumbing. Our tiny house is not traditionally plumbed. We are 100% off the grid and all of our water comes from a spring on the land. We fill 4 gallon containers and carry them to our house and use that water to fill the Berkey water filter that sits on our counter with a basin that we use as a “sink.” This was a lifestyle choice and we’ve been happy with the decision. We have collapsible basins and a collapsible dish drainer that we use when we wash the dishes and are stored out of the way when we don’t use them. The system is rustic by most standards but we find that it works well. Unexpectedly, I also discovered that the simplicity of our water system made me connect more to household work. Chores that I use to dread are now just part of my daily experience and I look forward to them. Berkey with Basin by Laura M. LaVoie No refrigeration. We do not have any refrigeration in our tiny house. We use a Coleman Stirling Engine Cooler which is extremely efficient and can cool or freeze anything we need.  It is currently kept under our house (which is on a foundation) and hooked up directly to our batteries. We found that primarily use it to keep our beer cool. It is unnecessary to automatically refrigerate many fresh foods. We shop at farmers markets and plan our meals each week. We eat fresh food fast so we don’t have to worry about it spoiling. Eggs, for instance, can stay room temperature for a week so we use them for sandwiches, fried rice dishes and scrambles. Fresh meats will be used the same day we shop and cured meats can last for a while. We eat a lot of fresh and local vegetables. This has completely changed my eating habits for the better. We might not be able to keep ice cream in the house, but when we want it we go out for a special treat. Coleman Stirling Engine Cooler by Laura M. LaVoie Cooktop and oven. In the video you only see on butane burner on the counter. We have two portable burners we can pull out when we need them. We use our kettle for making coffee, tea, hot chocolate, and even to heat water for our showers. We also have plenty of pots and pans (including a cast iron skillet, Dutch oven, and wok,) which are stored in an out of the way but accessible space. We live in the Appalachian Mountains and the weather is gorgeous from spring to fall so we like to make use of our outdoor space for cooking as well. We built an outdoor prep counter and use a smoker and a Camp Chef Camp Oven. Outdoor kitchen by Laura M. LaVoie Storage. Someone mentioned in the Facebook comments that there was a lot of empty wall space. This was entirely by design. We chose to have open shelves for our dishes and glasses and everything else is stored in the cabinets below. This keeps the space open visually, which is something we prefer. There is so much space in the lower cabinets that we have room to spare. Kitchen shelves by Laura M. LaVoie Pine counter top. We spent a lot of time thinking about what we wanted to do with our counters. We thought about granite and tile but in the end we decided to use very nice pine board which we stained green to match our accents in the house. We used Salad Bowl Oil to finish it which gives it a protective and easy to clean coating. All of our food preparation happens on cutting boards and hot pots are placed on trivets, but these are things we used in our traditional house as well. After a year of use, the counter top is holding up quite well. Counter and loft color by Laura M. LaVoie You can see some of the meals we’ve made in our tiny house here. This is our kitch

This is the second of a two-part post talking preservation and sustainability with Chef Brendan McGill of Hitchcock Restaurant on Bainbridge Island, Washington State. Brendan McGill checks on the progress of an order in the applewood-fired oven at Hitchcock, Bainbridge Island, WA. (Photo: Brad Camp | Kitsap Sun) Preservation, or what I like to call “pre-refrigeration food storage,” is at the heart of much of what we do at Hitchcock, and it touches every food group at the restaurant from meats to vegetables, dairy, and fruit. So many culinary concepts—cheese, vinegar, pickles, confit, cured meats, and alcohol—were derived from this necessity. Preserved items from the Hitchcock pantry (Photo: Hitchcock) As an offshoot of our kombucha program (a popular item at our next door deli, and fun for using to steam shellfish), we began to ferment our own vinegars. We start with an organic Columbia Valley blended red wine, and after a few generations, we can say the starter is our own. It’s a rich, fresh vinegar that makes an excellent mignonette for our oysters. The next elaboration we have planned is to hollow out a cured piece of applewood and torch it like a burnt cask, fill it with vinegar, and allow to age. We receive a weekly delivery of raw cow and goat’s milk from small local dairies, which we sell at our deli. As soon as we see them getting close to their expiration, we take them into the restaurant kitchen where they make excellent cheeses. Because they haven’t been pasteurized, their natural enzymes curdle the milk when heated without any added citrus or rennet. With these curds, we pull mozzarella, whip up ricotta, or press the ricotta into a “salata” cheese. We’ve had a batch of creme fraiche running for over 2 1/2 years; it started with our organic heavy cream, inoculated with buttermilk culture, which soured over 48 hours at room temp. We then refrigerate it, and use the cream in everything from potato salad to ice cream. When we get down to a few cups, we heat up another gallon of cream and inoculate that with the remainder. The whey that is an inevitable by-product of the whole milk is used to ferment our own whole-grain mustard, which gets a buttery flavor from the slow lactic fermentation that follows its preparation. Of course, our charcuterie program is a great example of our preservation efforts. Cuts of pork are processed into bacon, dry-cured sausages, pancetta, lonza, prosciutto, and head cheese. Some of these, we’ll enjoy over a year after slaughter; a brilliant extension of piggy’s life. Charcuterie platter at Hitchcock. (Photo: Hitchcock) The fruit from the orchard on our farm undergoes the same preservation efforts. We turned over 50 lbs. of pineapple quince into 75 lbs. of carne de membrillo, which we use to garnish cheeses and show up in desserts and alongside foie gras all year. Apples became applesauce and figs were pickled. We also preserved the ground cherries that we bought from Sol Farm. We saved the pith from Eastern Washington watermelons and pickled them. After a few months, we have a citrusy, translucent fruit that few people can identify, and are always surprised to see in January at a Western Washington farm-to-table restaurant. Since we opened on this island a few years ago, we’ve developed an intimate knowledge of how the seasons roll around here. The bumper crop of sweet and hot peppers on the island inspired us to pickle large amounts two seasons ago, and we made hot sauce in our wood-fired oven from these house-pickled peppers right up until the last crop became available. Tani Creek Farm provided us with a selection of hot peppers, and we’ll never use those dried chili flakes from god-knows-where again. This year, we use some of the hot peppers, along with our dried sole roe, to make a kimchi-style ferment for hardy greens and cabbages. We also invested in a 22-quart hand-turned Polish crock, in which we can ferment 35

I haven’t shared the news from Tumbleweed tiny houses with you yet. They’ve recently released their new Cypress 20 tiny house design and plans. Cypress 20 Tiny House This model is much like the Fencl but this one’s 20′ long instead of 19′. So it’s just a bit larger and designed differently inside. Let me show you. It may look like you’ve seen it before because it resembles most of Tumbleweed’s designs, but I assure you it’s new: Cypress 20 During Tow Kitchen and the rest of the Interior I love the kitchen placement because in this design there’s no oil or anything like that eventually getting into the sleeping loft. Beautiful cabinetry and finish work, as always, with Tumbleweed. Also notice the little refrigerator in the photo above. Then enjoy some more interior shots below without missing the hide-away ladder to the loft and the surprising amount of storage throughout. :) Upstairs Sleeping Loft Want to build this tiny house? Click here to buy & download the plans. Floor Plan If you want to download the free study plans click here. For more information on buying and downloading the actual building plans go here. Join our free daily tiny house newsletter here. What did you like best about this Cypress 20 tiny house? Could you live in here full time? I could and I’d love to read your thoughts about it in the comments and if you want please “Like” and share using the buttons below. Thanks!

This is the first of a two-part post talking sourcing, sustainability, and inspiration with Chef Brendan McGill of Hitchcock Restaurant on Bainbridge Island, Washington State. Chef Brendan McGill of Hitchcock Restaurant on Bainbridge Island, Washington State. What was your introduction to sustainability in the kitchen? My entire adult cooking career has been in Seattle, so I feel that an undercurrent of sustainability has been part of my general practice in the kitchen from the beginning. Cooking in the Pike Place Market seemed like a way to be very close to producers; the food certainly doesn’t have much of a carbon footprint when you can walk to the stall where a farmer sells their food. In the nineties, we were all idolizing scarcity: foie gras, truffles, tuna from Tsukiji, etc. When I started working directly with farmers, I saw better, fresher product at more attractive prices than it’s “jet fresh” counterpart. Also, there’s a face attached to the food, and a story. I can smile and think warmly of my farmer friends when I’m handling and cooking their produce. What’s your framework for making sustainable choices on a daily basis? When I came to Bainbridge it changed everything – no compost service, no deliveries from Frank’s Produce, but lots of small producers willing to deliver personally. The connections that have formed over the last three years have been mind-blowing; our compost goes directly to the farms from which we buy our food, and some of those farmers are helping us make choices regarding our own farming endeavors. We are invited to help select seeds and work on custom farming plans for programs we’ve developed. To offer an interesting selection of local foods year round, we have to work with farmers to get as much planted as we’ll need. Then we preserve what we must to extend it past its season. Our menu development follows availability, and that availability hinges on plans made a year in advance. It’s a lot different than picking up an order guide and par sheet and strolling through the walk-in with a clipboard, but this is the only way to do what we’re doing, and most likely the only way I’ll do anything from here on out. We made some choices in the beginning that were somewhat arbitrary – wine from the northwest (WA and OR) and the old world (FR, SP, IT), specifically not from California or Australia. Some of the framework may be silly, but I can sleep at night knowing some bottles floated over on the slow boat, while I’m so proud of Northwest winemaking that I would never offer Californian wine here. There are terroirs in the old world that are so definitive, so essential to enjoying wine, I couldn’t have a wine list and overlook them. With food it’s more rigorous – we allow for vinegars, olives and olive oil to be imported, and we have citrus from California or Florida, not to mention fresh herbs in the wintertime, celery for stock, etc. We’re working to replace each of those items, but the turnaround on a project such as producing a year’s apple cider vinegar is a big commitment, and doesn’t always work the way you want it to. Every breakthrough feels like a victory; just did a deal to get all of the salt for seasoning and for our fermented foods from the Strait of Juan de Fuca. We’re raw-fermented spring heirloom cabbages from a biodynamic farm three miles away, the only other ingredient being local salt. Our seafood program is probably our best example for sustainability – only wild fish, only from Neah Bay. With the exception of the sardine runs in Wilapa Bay and Astoria, and possibly the Columbia River for sturgeon. All of our shellfish is producer-direct and from the hood canal or south sound. We’re in a geographically very fortunate position for this. Why are you a member of Chefs Collaborative? It’s great to work with like-minded chefs, participat

To me that’s what tiny houses are all about. Because a tiny home provides shelter at it’s most basic form. Meeting your Needs the Smartest Way Life is all really about meeting our basic human needs and growing from there. And only after we do that can we really flourish, or grow. Right? That’s what I believe, anyway. Before we can be creative, give to others, and share- or discover and embrace- our gift with the world we first have to meet our own basic needs, would you agree? Below is one of my favorite quotes. I first read it in The Small House Book by Jay Shafer. Photo Credit The Small House Book (page 6) by Jay Shafer It reads, “There is only one success – to be able to spend your own life in your own way.” – Christopher Morley So Here Are Some Ideas on How to “Recession Proof” Your Life with or without a “Tiny House” To me, the goal is to be as independent as possible. To do my best to be my own economy. Or at least, not be at the mercy of “the economy.” Whatever that is, anyway. In Other Words.. To Become Our Own Economy And we can do this with or without a tiny house. But the smaller and more efficient, the better (usually- but not always). That’s to say, I don’t think you should deny or have to convince your family and loved ones to downsize to some kind of extreme. More Than Just One Way to Get There There are many ways to achieve the goal of being recession proof and “free” without tiny spaces. But in many cases, smaller is an option. Just not tiny. Loving to Labor? I believe we are here to serve each other with our talents. So as long as we are dedicated to serving in some way, then we are on the path to our own kind of freedom. A labor of love. So you can do it with a farm or with a business. With art work or a product. With a book or a blog. With an earthship home or a sailboat. You can do it by creating a self sufficient home or you can work to become financially self sufficient in your own way as an artist, entrepreneur, writer, actor, musician, carpenter, or anything- really. But that’s why I love tiny houses and small spaces in general. The Ultimate Pathway to Freedom Because they’re the ultimate tool to take back our freedom and independence in whatever way we choose. That’s the thing, though. The. choice. is. yours. But ultimately, I think it’s so we can live the rest of our precious lives on our own terms. The way we were meant to live. Needing Less Even Better Than Having More? With a tiny house you need less. So you’re less reliant. And that’s why they kick ass and everybody, even the “tiny house haters”, actually want one deep down or at least wish they would have had one way back when. One Thing We Must Agree On One thing I hope we can all face is this: tiny houses aren’t for everybody. They’re really not the magic pill to anything. They’re probably not even right for you, but maybe one of them is actually perfect for you, I don’t really know. But I do know that at least in one point in your life, a tiny home would have been perfect, or is. It’s just what you need and nothing more. And that’s awesome. Because this keeps expenses and stress low. This (a tiny house of some sort) is the perfect foundation for some people. Whether you’re young and want to start life with an “edge” or you’re able to retire early and start doing what you’re passionate about in life now. Why beautiful small houses of all kinds are the answer to many issues Heck, many of us agree that we would all be more free and/or “rich” today if we had lived in a tiny or small home, having been living the simple life for a long period of time. But isn’t it true that beautiful, simple, and small homes are rare? I mean, not even small houses are an option in most areas. It’s like large corporations and inv

The following is geared toward our network in North Carolina. If you are a North Carolina chef or restaurateur – please read and take action! We’re calling on chefs in our network to speak out about proposed legislation in the North Carolina General Assembly that threatens our supply of North Carolina wild-caught fish. This is not a conservation measure – these species are already monitored and managed in North Carolina – it’s about who gets to catch the fish. We’re asking you to do two things: 1. Sign on to a Chef and Restaurateur Letter opposing House Bill 983 that will be sent to the North Carolina General Assembly. In other states, chefs have had a big impact on similar issues and we want to be sure that your voice is heard. 2. Forward this email to chefs you know in North Carolina that care about maintaining access to sustainable, wild fish for everyone.  If you want to know about any opportunities for additional involvement, including public hearings on this issue, please email  us and we’ll connect you with organizers on the ground. Thanks for your support, and please be in touch with any comments or questions.

Cross-posted with permission from Chef Tom Douglas’ blog. We are at the cusp of fresh salmon season with delicious pink, coho, Copper River, sockeye, king, and Bristol Bay salmon appearing on menus. Salmon is synonymous with the Pacific Northwest, and here in Seattle we idolize it. That’s why Tom Douglas has teamed up with fisherman, canneries, celebrities, boat builders, and movie producers to get the word out on why saving Bristol Bay is so important. For those who don’t  know about the fight occurring over Bristol Bay, here is a quick synopsis from the The New York Times. As the largest sockeye salmon fishery in the world, over 50% of the world’s salmon comes from this one body of water, located in southwestern Alaska.  The latest Bristol Bay Economic Report states that the harvesting, processing, and retailing of Bristol Bay salmon is worth $1.5 billion in value, and thousands of jobs. Pebble Mine is a massive copper and gold mine that is proposed to be built upstream from Bristol Bay. It is spearheaded by Northern Dynasty Minerals (British Columbia) and Anglo American (London). Together they form the Pebble Partnership. Pebble Partnership is spending over $80 million this year to collect the permits and approvals they need from state and federal agencies to begin building. The mine is only guaranteeing 50 years-worth of copper and gold resources—just one generation’s worth—and yet, it is estimated to permanently affect thousands of acres of wetlands and natural habitats, shut down 90 natural streams, and create 3,000 pounds of toxic waste. Here’s a quote from the CEO of Pebble Partnership, John Shively, in an interview with PBS Frontline: “If the choice has to be between fish and mining, we choose the fish. Our challenge is to prove that the two can coexist.” Based on the latest EPA report, and under the Clean Water Act, no evidence suggests this is possible. Leading the fight is Commercial Fisherman for Bristol Bay. Tom Douglas has joined the fight because in his words, “This is a thousands-of-year-old fishery; it has thousands of years of life left in it if we run it properly. To me, it’s unequivocally one of the biggest environmental catastrophes waiting to happen of my lifetime.” Tom goes on to make the point that for restaurateurs, chefs, and diners, Pebble Mine affects us too: “What’s important to us is [salmon is] sustainably caught, sustainably run;  that is just a part and parcel for us as restaurateurs—especially, I think, high end restaurateurs—where our customers are looking for our guidance on what’s right to eat, what’s a good thing to have on our plate—if I have it tonight, that I can still have it tomorrow, and for the rest of my life” – Tom Douglas.

Before last week, I’d never been to Charleston. I knew I’d be in for a treat – albeit a busy trip to plan for our fast-approaching National Sustainable Food Summit in November – but I was not fully prepared for the  incredible hospitality of Charleston. Below are a few stories of food, people, and Summit prep: When I arrived, Mary of the Charleston Visitors Bureau met me at the airport and we went to Husk, Sean Brock’s celebration of South Carolina cuisine; it’s a charming place tucked inside a gorgeous two-story house with a large dining porch on the second floor. We had Husk’s benne crackers with pimento cheese, and charred scallion & citrus glazed pig ear lettuce wraps (see below for evidence). WOW. So many flavors. Both delicious. I had never had pig ears! And can’t wait to come back to enjoy their bar. Mary was nice enough to show me around town, and she left me at the entrance to a barn in the middle of town where I was instructed to climb aboard a 14-person carriage, and set out on a carriage ride tour of Charleston’s lower peninsula area. With our horses and guide, we tromped through cobblestone streets,and learned why Charleston is nicknamed the “Holy City” (there’s even Holy City brewing!) as we saw dozens of churches, and incredible homes stretched along the water. Every house has a porch – piazza – facing the direction with the best breeze. After the tour, I walked King street and Meeting Street – taking in the bar and restaurant scene. Ultimately, I had a quick flight of oysters, and tucked into The Francis Marion Hotel for the evening – the Gatsby-like home base for our Summit. The next morning, our Host Committee convened at the Culinary Institute of Charleston. I met with more than 15 amazing chefs and business-persons devoted to advancing sustainable food in South Carolina. With our board member Megan Westmeyer at the helm, together we hashed out plans for the sessions, field trips, and agenda for our Summit (teaser – the Summit registration and details will be online soon!). After, we went to Hominy Grill – where the stewed okra and tomatoes were simply AMAZING! And the grits of course. Yes please. After all, #GritsAreGoodForYou. I finished the day with a beer overlooking the harbor at member chef Drew Hedlund’s restaurant Fleet Landing. Without question, he has one of the best views in all of Charleston! I met folks traveling from up and down the east coast, and had local kolsch beer – which fit perfectly with the 85 degree day and warm breeze. Later, I met friends at The Ordinary on King Street, James Beard Award-winning chef Mike Lata’s newest spot,  and we enjoyed fantastic apertifs and oysters (of course). Before I left town the next day, Chef Simon of the Francis Marion Hotel and I shared a meal, and talked about the chef community in Charleston. He directed me to the South Carolina Aquarium – an easy walk from the hotel – for one more meeting before I left town. The Aquarium was full of ecstatic school kids and marine life (plus their bald eagle Liberty and other critters from their Madagascar exhibit), and from its outdoor deck I watched huge ships move up and down the harbor channel. I’m excited to share that we’ll be hosting our Summit reception on Monday 11/4 at the Aquarium. Trust me you won’t want to miss this opportunity to explore the Aquarium – sans school groups – and enjoy Lowcountry cuisine. As I returned to the airport – an easy 15 minute drive from downtown Charleston, I reflected on the folks I met and the hospitality exuded by literally every person I came in contact with. This is the absolute perfect spot for our 2013 Sustainable Food Summit – and we can’t wait to welcome you there in six month’s time.