A Ton of Food, Green Globe, Zero Waste, and Terry Cunningham at the Finish Line of the New York City Marathon

So I'm outside raking leaves yesterday, or as us gardeners like to call them, "carbon," and I notice the side of my house and realize I haven't given you the final update. The lawn. Back in August, when I saw my neighbor getting trees cut down and arranged for the chipped wood to be left at my house, I ended up with a mega-pile that I then proceeded to spread everywhere, including making a web of paths on the side of my house, effectively reducing the lawn there by about 40%.

A Ton of Food

You see, I have two goals:

* One, to reduce my lawn and frankly, to get out of that manual push-reel lawn mowing chore--I hated it this year. (There, I said it.)

* And, two, to grow literally a ton of food (I think I'm just excited that I'm finally able to remember that this means two thousand pounds.)

I grew a grand total of just over 100 pounds of food this entire year. For a value of, let's say, $5 per pound (organic greens run more per pound, but that's the going rate for organic heirloom tomatoes here, so I'm going with it and am probably underestimating), that means I grew $500 worth of organic, hyper-local food this year. I spent probably, I don't know, let's say $150, although that seems high to me (but I do seem to always be tinkering at that Farmer D store) (oh, and if you go to that link, I wrote the School Gardens Guide! My friend, Mike, with whom I took that farm course back in the spring, designed it).

Anyway, so I've added a handful of beds to the side of the house (they are pictured above with a winter cover crop on them), and I removed an overgrown, bird-planted privet bush thing that was using up too much space, causing allergic reactions and blocking the sun, so I have even more grow space there.

I also removed a dozen or so overgrown, mite-infested juniper bushes from the back by the hammock and have started putting in a small fruit orchard there. It's also where I will probably put the inoculated shitake log I get next week at the small-scale production mushroom growing class I'm taking at Gaia Gardens, a 5-acre urban farm where I cornered farmer Daniel Parson one day in the broccoli. (I know that 5 Seasons Brewing Company brings their spent grain there, too, so I'm curious to see how they handle it to see if there's anything we can do differently at our community garden with it.)

I'm also eyeing another batch of juniper bushes with the same thought in mind, and the other side of my house is just about next in line. Oh, I also expanded the mailbox garden and ran a border of wood chips up the driveway. I have visions of lavender and other herbs, interspersed with heirloom annual crops, for a sort of English garden effect (but adjusted for our climate, of course). All good, and pretty already, faster than I expected.

What is possible, I wonder? How much food (including culinary and medicinal herbs) could I really grow here? Yes, yes, I know about Path to Freedom. I attended their workshop at the Georgia Organics conference. I think of their moderate slice of property every time I try to imagine what on earth the little piece of land for which I serve as steward might become.

As a result of all this change on the side of my house, I've moved my garbage can to the backyard (since I don't have that privet to hide it behind it anymore). Since I've been on this waste-reduction kick, I only put it out once a week, and now that it's in the back, I'm even forgetting to do that. So I realized it had been nine days recently, and I was still at one not-full garbage can. Considering the average American adds 4.6 pounds of material to the landfill every single day, I was curious what my family of four would be adding in nine days. How much less than the average 165.6 pounds did we produce? The grand total? 47 pounds. About a pound and a quarter per person per day. Now, I know that many of you out there are doing much, much better than this, but this is very exciting news to me, and it makes me ask that question that I love so much--what is possible?

Green Globe and Zero Waste

At about this same time, I got to talking yet again with Holly Elmore, who is the founder and director of the Green Foodservice Alliance. She helped establish the Zero Waste Zone in downtown Atlanta (here is Holly's blog), and now Zero Waste Zones have been formed in a few other parts of Atlanta as well.

Per Holly's suggestion, I met with the Green Team of the Crowne Plaza Ravinia last week (which was started by a woman passionate about sustainability named Elisaveta Dimova, who moved to the United States from Bulgaria about ten years ago). This hotel is right here in the City of Dunwoody. We discussed the sustainability initiatives that they practice that have enabled that hotel to become the first hotel in the state of Georgia to receive Green Globe certification. And yes, they compost their foodservice green waste. They are, as far as I'm concerned, the stake in the ground for a Zero Waste Zone for the City of Dunwoody, although that hasn't been officially designated (yet!). And wouldn't it be nice to package and brand that finished black gold as City of Dunwoody compost and sell it to businesses and individuals, with a percentage of proceeds going to school and community gardens?

Terry Cunningham at the Finish Line of the NYC Marathon!

What is possible? What is possible? What is possible?

This question ran through my head like a mantra this week. And then just as things tend to happen, I got an email from my old boss at Turner Broadcasting (and good friend across miles and years), Terry Cunningham, who moved to Bozeman, Montana about 15 years ago. Terry writes for several publications, and he is one of my favorite writers ever. Really. The man should be much more famous than he is. (Agents, take note.)

Anyway, while "what is possible?" has been running through my mind, Terry had been running through the five boroughs of New York City! Yes, this former smoker whose idea of a workout was riding a golf cart somehow managed to run the New York City marathon! Here is the article he wrote just prior to running it. My favorite lines are the ones about his running style being "loitering," his body shape being "snacker," and his unique ability to come in second-to-last in every race he has run requiring a rare combination of sloth and cunning.

I emailed Terry to find out exactly what happened at the race. Here is what he said:

The Marathon was a blast! It was an overwhelming experience and I still have a goofy ear-to-ear grin on my face. My time (4:31:25) was better than I had anticipated. It’s not “fast” by any stretch, but for me, it was a pleasant surprise. I used a good training program I found online and training at 4,750 feet probably helped, but it’s the NYC crowds that pull you through. When I realized at mile 21 that I was actually going to finish and have a better time than my training runs would indicate, it was quite a relief. I’m a slow guy, but I’m a happy slow guy. For the record, I think I finished in 26,187th place, and there were 43,700 finishers.

And, for the record? Terry came in second-to-last out of the three runners from Bozeman.

So, what is possible? A ton of food is possible. The City of Dunwoody participating in a Zero Waste Zone is possible. And Terry Cunningham at the finish line of the New York City marathon is possible. In my book (which has yet to be published, by the way. Hey, agents, how about a two-author deal? Oh, and add Terry's and my friend, Brad, okay?), that means just about anything is.