Color conscience

The use of eco-friendly products is no longer the novel concept it once was. But the way interior

designer David Bromstad livens up ho-hum rooms with vivid and, yes, eco-friendly paint colors is, pardon

the pun, a stroke of genius.

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Eating local

Chefs Mark Gaier and Clark Frasier understand that when

fresh herbs and vegetables are combined with gourmet dishes,

the results are delicious. At their restaurant, Summer Winter,

those fresh ingredients come from an on-site greenhouse.

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Off the grid

More families are choosing to live without the conveniences of

a power grid or water line, and they’re finding more time to

engage nature while helping the environment.

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Eco Art

“Opened Loge-Pole-Pines” by Urs-P. Twellman is in the Okanogan

Mountains of British Columbia, Canada. Twellmann explains: “Here I

experienced days with more bears than people around. Upon identifying two dry pines in front of a clear sky, I

decided to divide them with the chainsaw, which is always with me

when I’m traveling the world.

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Sustainable Chef of the Year

Chef Suzanne Goin was named the 2010 Monterey Bay Aquarium’s Chef of

the Year, an accolade that recognizes chefs who promote sustainable food. Her style has been described as “Cal-Med-French bistro,” but, she says, “I

hate to put a name on it. I take what is best at the market and make something

sensual and special with it while respecting its innate beauty.”

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