Mikhail Clarkson points to a 10-acre section of mostly flat, gray hardpan. A scattering of grasses and other vegetation that are taking hold grow thicker close to a pond at one end where a half dozen Canada geese swim. A series of pipes supply an irrigation system and a few large water cannons. “Five years… more »
News
It’s the end of the lunch rush and Food Forest Cafe is buzzing with conversation, so Adam Deck and Katie Tuma suggest we do our interview out back. Turns out they were speaking literally. We head outside to an open area behind the Water St. restaurant. Three mismatched chairs, which I later learn likely came… more »
Sometimes, meeting a green goal is a simple as handing out a coffee mug. Not just one mug, though. Three years ago, an in-house team at Siemens that works to ensure the environmental footprint laid down by the Technology Dr. factory is as small as possible realized that their cafeteria went through a lot of… more »
There was a time when the machine was everything in industry, and everything was designed around the machine. Not today. The machine is one piece in a process and everything about the process is important. That focus on the entire work environment – and its effect on the natural environment – is evident during a… more »
KEENE – Describe something as organic and what comes to mind is chemical free or “all natural.” Our fascination with natural versus bio-engineered has obscured an older meaning of organic: something that has developed as part of a natural course of events. Elmhirst’s Resort is organic in both senses. Across the course of five generations… more »