In the Weeds
By Sarah Reidy
Pete Bottomley, the owner and manager of Casco Bay Safelawns in Scarborough, is making a business out of helping people’s lawns look better, naturally. In business for about a year, Casco Bay Safelawns is a one-man operation that uses natural and organic, rather than synthetic lawn treatments. Safelawns’ natural treatments rely on ingredients such as alfalfa, soy, corn gluten, grains and compost, which can be handled safely and do not pollute ground water and soil. As Bottomley describes it, the most important ingredient of a healthy lawn is healthy soil.
Therefore, the first thing he does before treating a customer’s lawn is to evaluate the soil. This is done by measuring soil depth, “reading” the weeds (which is looking at the natural weeds that are growing there), and if necessary, sending a sample out to a lab to be analyzed. According to Bottomley, the optimal depth for healthy soil is about 6 to 8 inches. Most of his customer’s lawns, however, start at about 1-2 inches, which is barely enough for roots to take hold and grow.
Bottomley points out that another important factor in growing a healthy, green lawn is the diversity among plants and insects. As Bottomley explains it, eliminating all pests and weeds from a person’s lawn isn’t really the answer. Many people make the mistake of removing all weeds and insects through the use of herbicides and pesticides, which can disrupt the natural cycle and can be counterproductive. A major concern in using that these chemicals is that they are unhealthy to touch and breathe and also seep into the ground and get into the water table. Rather than hurting the grass, he explains, certain common weeds, such as clover and broadleaf plantains, actually encourage healthy bacteria to form, which is good for the soil and grass. Like some weeds, certain insects can also help our plants and shrubs by eating other plant-damaging bugs.
Because the theories behind Safelawns’ methods are new to most people, a certain amount of customer education is a necessary part of the job. When customers tell him that they want a green, weed-free lawn, Bottomley explains to them that the grass will eventually win the battle, but it will take time. In the meantime, a little clover can be a good thing. With over 25 years of horticulture experience, Bottomley can also advise his customers as to what kind of plant combinations work well in the same environment. “Two plants may have opposite soil needs,” he says, “We are working with nature and not against it. It is a continual improvement system.”
Clynk: A Revolution in Recycling
By Sarah Reidy
As Clayton Kyle, the current CEO of Clynk Recycling in South Portland tells it, Maine has always been very forward- thinking when it comes to recycling. However, back when Mr. Kyle owned a company that transported recycled bottles and cans, he began to realize that Maine’s redemption system could be made simpler and more convenient for the companies involved as well as for the consumer. But as Mr. Kyle explains, it is difficult to understand Clynk’s concept without understanding a little history first…
Maine’s Bottle Bill, officially known as the Maine Returnable Beverage Law, was enacted in 1976, to tackle the issue of littering, which, back then, was a big problem. Now, 23 years later, the bill remains one of the most expansive in the nation, as it includes almost every sealed beverage container that is sold, with the exception of milk and unprocessed cider. When a consumer returns an empty bottle or can of soda, water, juice or beer, he or she will get a nickel back. As an added bonus, wine and liquor bottles are worth 15 cents upon their safe return. Maine is still leading the pack, as one of only 11 states in the US with a mandatory bottle bill, and the first to include plastic water bottles in its program.
Grassroots Organic Café
By Sarah Reidy
A Green Restaurant Concept
When Igor Rakuz designed his new restaurant, GRO, or Grassroots Organic, he went green from the ground up, literally. GRO has been open in its Congress Street location since April 1, and offers its patrons a menu of organic, vegetarian and vegan choices, all served “raw”. GRO serves, among other things, soups, sandwiches, smoothies as well as hand-made chocolates, all of which are entirely made from all-natural and organic ingredients.
The décor and building materials used to remodel the café, situated in Monument Square, are all eco-friendly, as Rakuz wanted to create a restaurant that made the smallest impact possible on the environment. He used recycled flooring from the ReStore in the back room and used fallen tree wood to build the restaurant’s shelving. Rakuz went out of his way to find the most natural paint he could to use on the walls, which contains no VOC’s (volatile organic compounds) or other synthetic, toxic compounds. The floors in the dining area are made from bamboo, a fast-growing plant widely considered to be a renewable resource.
All of the plastic products used at GRO, including cups and flatware, and straws (which look like regular straws, but are corn-based) are compostable and are placed in bin in the rear of the restaurant with all the other biodegradable waste. All non-compostable paper, cardboard and glass products are recycled, and as a result, the restaurant produces very little that needs to be thrown away. “We probably fill one of these every couple of weeks,” says Rakuz, pointing to a plastic trash bag. Menus are printed on recycled paper using vegetable-based ink. Rakuz is also hoping to convert the entire building to biodiesel by next winter, with the help of Maine Biodiesel, a local company with whom he has an affiliation.
Recycled, Sustainable and Hand-Made in Maine
“Sailed around the world. Recycled in Maine.” That is the business motto for Sea Bags, located in the working waterfront area of downtown Portland. Sea Bags is a company that uses recycled boat sails to make hand-made, earth- friendly bags for both fashion and utility. Sea Bags was established in 1999 by Hannah Kubiak, who conceived the idea after seeing a bag that her father had made out of a recycled sail. Hannah began to wonder where all the sails went after they were “retired” from use and began exploring the idea. With the help of business partner, Beth Shissler, the two women have grown the business into one that has attracted national media attention. They now have a full-time Sail Acquisition Manager, whose job is to negotiate with boat companies to “barter, trade or sell” their unwanted sails. For those companies who don’t want money for their sails, a donation can be made in their name to a scholarship fund for children learning to sail. Beth states that these boat companies can, in turn, use this relationship in their own green statements, as the sails are being recycled and not thrown away as waste. They can give boat companies a count as to how many sails have been saved from going into a landfill, creating a win-win on both sides.
The Greenest Hotel in Maine
It’s not easy being the greenest hotel in Maine, but somebody’s got to do it. That somebody is the Inn by the Sea in Cape Elizabeth, in business for almost 27 years. According to Rauni Kew, Public Relations Director for the Inn, the original owners took special care not to disturb the property’s existing plants and wildlife, and that respect for the natural environment has been a theme ever since. In 2008, the Inn underwent major renovations and now has a modern, new look, inside and out. All of the new décor and added space for guests reflects green planning and design, and the Inn is now recognized on a national level for its environmentally conscious measures. Every last detail, from soaps, to towels, to building materials, was chosen either because it is all-natural, recycled or recyclable. Guests are provided with paper “soap bags” and asked to take unused soaps home with them for future use.
Courageous Maine…iacs
by Tyler O'Connor Most people don’t think a lot about what it takes to be a good politician. You, generally have to be smart (I can think of one notable exception), personable, able to connect with people and, especially nowadays do what you have to do to raise enough money to get elected and re-elected. Being courageous or willing to buck your party leadership is not generally a quality most people think about when they describe their Senator, Congressman, Governor etc. Think about it. If you are from Alabama and your position on most issues is very conservative, following the lead of the Republican Party leadership is a no-brainer. Likewise, if you are from Massachusetts, being liberal and following the leadership of the Democratic Party on most issues can hardly be described as an act of political courage.
Camp Bow Wow-Every Little Bit Counts
By Sarah Reidy
When Camp Bow Wow opened its doors this past July, customers and their dogs knew immediately that the owners, Gary and Jill Mansir, had spared no expense. Camp Bow Wow is a new dog boarding and daycare facility in Portland, Maine that offers state-of-the-art accomm
odations and a “camp-like” theme for furry guests. A rustic, outdoorsy style greets those on two or four feet when they enter, with gleaming woodwork and cheerful nature scenes painted on the walls. Each dog is pampered with his or her own sleeping “cabin” or kennel, a custom-made cot, and a chewy toy filled with peanut butter. Owners can track their dog’s every move on Camp Bow Wow’s Camper Cams, which show the dogs romping, wresting and sleeping in the outdoor and indoor play areas (consumers beware, watching your pet ‘s live action footage can be quite addictive!). What is not as apparent to the naked eye, however, are the steps that the owners have taken to be environmentally responsible.
Notes from the North: The Call of the Wild
Staff Reporter 28.JAN.09
By Marianne Sullivan
January 28, 2008: Bullwinkle’s is quite a different place by day. Holly and I stopped there mid morning to warm up after several runs. Saturday night Bullwinkle’s had been decked out in candlelight and linens. Today it was a refuge for skiers and snowboarders taking shelter from the temperatures that have been well below zero, even at the base.
Drinking a hot chocolate, I was drawn back to thoughts of the fantastic meal we had up here. So before moving onto other tales of the mountain, I have to rewind.
In my last posting, I had only taken you through the palette cleanser. That opened the way for the herb-crusted rack of elk with a pink peppercorn bordelaise sauce served over mushroom ragout and accompanied by a Peruvian purple potato pancake.
Maine Teacher Emerges as Sole Survivor
By Sarah Reidy
In case you didn’t tune in to the Survivor, Gabon finale, which aired last
night between 8:00 and 11:00 PM, nice guy and Gorham, Maine physics teacher Bob Crowley outlasted 17 other contestants for 39 days to take home the 1 million dollar prize, plus an extra $100,000 for being chosen as the fan favorite.
Maine Mom Gets a Makeover, Boston-style
By Sarah Reidy
When I had my first child seven years ago, I abruptly discovered that I would have to change hair stylists in a hurry. Although I loved my before-baby salon, I soon learned that time was no longer my own- more specifically- I had a 3 hour window to the actual minute to return to my daughter for a feeding, before a little fussing turned to inconsolable wailing. Clearly, I no longer had the luxury of a three hour hair appointment, not including the additional hour of travel time.
