PGC Portfolio

Dear Turning Green,

We have compiled a portfolio of the ten PGC submissions we are most proud of. These challenges were

the ones in which we learned the most, had the most fun, and felt that we could let our creativity come

through. As the weeks went by, we found our voice and discovered our place in the discussions around

climate change. We become more comfortable reaching out to peers or environmental leaders on

campus, including one of our new eco-heroes, Dr. Pat Brown of Impossible Foods. This selection of

works represents our journey to a more sustainable lifestyle and the areas we have become most

passionate about. We will build on what we learned in these challenges in the future to help our friends,

family, and peers in their own sustainability journeys as well.

We hope you enjoy our portfolio and thank you for an amazing month that pushed us to become better

stewards of the environment.

Sincerely,

Jon Raybin and Julia Murphy

Jon and Julia are chemistry graduate students at the University of Chicago. Jon grew up in Kent, Ohio and loves running, pottery, reading, and Netflix almost as much as chemistry. Julia is from New Mexico and dances, runs, hikes, and dabbles in painting on occasion. We have a shared interest in environmentalism - Jon’s interest was instilled by his father and Julia’s by her mother. This interest is what motivated us to sign up for Project Green Challenge and the month of challenges inspired us to become Eco-Heroes and create a sustainable world for future generations.

About Us

Organic Greenest Day 6

Food Greenest Day 7

Building a Better Burger!

Viscous Flo (Jon Raybin and Julia Murphy)PGC2017 Day 7 Food Greenest

Username: jraybinjraybin@uchicago.eduUniversity of Chicago

The Plan

We made a vegan sweet potato

burger with two sides and a dessert for

$3.49 per serving. There was some

leftover pesto sauce from our Food

Waste challenge and we used that in

place of traditional condiments.

Following FLOSN

We wanted to follow FLOSN as closely

as possible to create our Better

Burger. Everything we used was

non-GMO and was in season, except

for the lemon. The zucchini, sweet

potatoes, broccoli, onions, and

radishes were all local, and the

carrots, spinach, and pears came from

the west coast, but were organic.

The Burger

3 sweet potatoes ½ c. almond meal

2 c. spinach Juice of half lemon

1 half onion Oil for cooking

1 flax egg

Boil the sweet potatoes, then blend with

spinach and onion. Mix in flax egg, almond

meal, and lemon. Form into patties and

refrigerate for 30 minutes. Cook on low

heat until golden brown on each side.

2 zucchinis 8 carrots

2 yellow squash 1 broccoli

12 radishes

Chop the vegetables to desired size. Cook at

400 oF until soft and slightly browned.

1 butternut squash

Garlic, to taste

½ onion

Salt and pepper, to taste

Roast the butternut squash at

400 oF until soft. Scrape the

squash from the rind and

blend until smooth with onion.

Add seasoning and cook on

stove until heated.

Roasted Veggies Butternut Squash Soup

Dessert - Baked Pears

8 pears of your choosing

Cinnamon

Brown sugar

Chop the pears and coat in cinnamon

and brown sugar. Bake at 400 oC until

soft.

The Final Cost

Sweet potato burgers:

Sweet potatoes $0.17

Onion $0.02

Spinach $0.17

Lemon $0.01

Bread $0.88

Roasted vegetables:

Broccoli $0.56

Carrots $0.33

Radish $0.22

Yellow squash $0.18

Zucchini $0.22

Butternut squash soup:

Squash $0.34

Onion $0.02

Baked pears:

Red pears $0.15

Bartlett pears $0.22

TOTAL $3.49

Time to dig in!

Food Extra CreditDay 7

A Better Burger at UChicago

Viscous Flow (Jon Raybin and Julia Murphy)

PGC2017 Food Extra Credit

Username: jraybinjraybin@uchicago.eduUniversity of Chicago

An “Impossibly” Better Burger

While working on this challenge, we discovered that the plant-based “Impossible Burger” would be unveiled on campus on Oct. 19. The University of Chicago is the first college in the country to offer the burger.

Biochemistry was used to produce a burger that simulates the taste and texture of meat. It is marketed as a complete meat replacement for general public - not just for vegetarians and vegans!

Flyer announcing the burger’s release

Meeting with StaceyWe arranged a meeting with Stacey Brown, the Assistant Director of UChicago Dining, to learn more.

The Impossible Burger is part of a drive to bring more sustainable and vegan options to campus. Previously, plant-based dinign options on campus have been very limited

UC dining is very committed to sourcing local and sustainable foods. Currently, the University is driving an effort to source 35% of food from hyperlocal sources (within 8 Chicago zip codes). The University cooperates with Windy City Harvest at the Chicago Botanic Garden for locally sourced produce while supporting local job-training programs.

A Discussion with Pat BrownThe founder of Impossible Foods came to campus to discuss how and why he created the burger. Pat Brown left his job as a Stanford biochemistry professor to tackle the world’s most pressing environmental crisis.

He recognized that using animals for food is not only unethical and unsustainable, but incredibly inefficient. He is specifically targeting people who aren’t already looking for meat alternatives. Plant-based alternatives are the key to cheaper AND better tasting meat alternatives. His biochemistry background allowed him to discover the mechanism behind meat’s flavor. We asked him about his future plans, and the company already has fish and cheese substitutes in the works.

Mission: Replace all animals products with plant-based alternatives by 2035!

The Launch!The burger was launched with a secret taste test: Students reviewed the burger without knowing it was not made from meat!

Conclusion: Feedback was “overwhelmingly positive!” (However, vegetarian testers were tentative about eating something so meat-like.)

Quantum Cafe, where the burger was released.

Image Credit:http://uchicagoadmissions.tumblr.com/post/137514958774/introducing-quantum-caf%C3%A9

Taste Test

Jon’s Review:

I was very surprised and impressed by the burger. The texture and appearance were nearly indistinguishable from beef - it would have fooled me! I think it will become a popular option on campus - a lot of my friends in lab are interested as well.

Julia’s Review:

I haven’t eaten meat or animal products in almost ten years, so this really threw me off at first. Everything, from appearance and taste to smell, was very close to cow meat. I’m not sure if I would eat this often, but it was good!

Impossible Burger on ciabatta with avocado and pico de gallo

Impossible Burger on brioche with lettuce, tomato, and onions

Food Waste Extra CreditDay 8

Food “Waste” Meal!

Viscous Flow (Jon Raybin and Julia Murphy)

PGC2017 Day 8 Food Waste Extra Credit

Username: jraybinjraybin@uchicago.eduUniversity of Chicago

The Inspiration:So much of what is typically considered food waste is actually edible and there’s

no need to throw it out. For example, peels from squash or potatoes, greens from

carrots and radishes, or broccoli stalks are all delicious, nutritious, and can be

made into wonderful dishes.

We decided to look at food scraps like this as a source of inspiration for our Food

Waste Meal. We coordinated this challenge with our Better Burger, so many of the

food items were used in both recipes and nothing was wasted.

Our meal consists of a pesto pasta and fried potato skins. It’s a really weird meal,

but it’s nutritious and ensured that nothing was wasted from our Better Burger

challenge.

Food Haul

Here’s the food we started with. The

carrots, radishes, broccoli, and sweet

potatoes were for our Better Burger

challenge. However, the carrot greens,

radish greens, broccoli stems and

leaves, and sweet potato skins were

used to make this meal. All of the

zucchini, two carrots, and half the lemon

were also used in our meal.

Baked Sweet Potato Skins:

Peel a sweet potato. Toss the skins

with salt and pepper, and bake at

400 oF for 30 minutes, stirring

occasionally.

Carrot Greens Pesto:Carrot greens 1 clove garlic

Radish greens ½ tsp. sea salt

½ c. raw pecans Black pepper

Juice from half lemon

Throw it all in a blender, and blend until smooth!

(Super easy!)

2-4 zucchini

Broccoli stalks

Carrots

Spiralize the zucchini and top with the pesto

sauce. Shave the broccoli stalks and carrots

and add to the zucchini pasta.

Noodles and Toppings:

So delicious!

Body Greenest Day 9

Toothpaste D.I.Y. Party!*

With Jon and Julia

*Sorry we don’t have any other friends….

Team Viscous FlowUniversity of Chicago

Username: jraybinEmail: jraybin@uchicago.edu

D.I.Y. Natural Toothpaste!Jon normally uses Colgate Cavity Protection toothpaste, which is rated 4 on the Think Dirty app. Julia uses Tom’s of Maine, which is rated 1. Julia ran out of toothpaste this morning (perfect timing!) and since Jon needed some that wasn’t going to destroy the planet, we decided to DIY it!

We found several recipes online and went with a combination that worked with what we had already and was going to keep our teeth nice and purdy :D

In Commercial Toothpaste:

● Fluoride: toxic if swallowed● Dyes: linked to ADHD● Glycerin: disrupts microbiome and

oral mucosa● Sodium lauryl sulfate: causes

canker sores● Titanium dioxide: unnecessary

additive for coloring● Triclosan: pesticide, hormone

disruptor

Ingredients We Avoided:

Commonly Included in DIY Toothpastes:

● Essential oils: kill beneficial mouth bacteria

● Hydrogen peroxide: creates free radicals that are dangerous to the gums and mouth

● Acidic ingredients: prevent remineralization

● Sweeteners: can impact sugar cravings

Our Ingredient Selection:

Coconut oil: Boosts your microbiome; naturally prevents thrush and other oral infections; reduces cavity causing bacteria.

Baking soda: Alkalinity balances mouth pH by neutralizing acids from commonly eaten foods; non-abrasive.

Cacao: Promotes remineralization of teeth (it’s better than fluoride!); safely abrades plaque.

Sea salt: Mild abrasive; helps with remineralization.

Time to Brush!

“I liked the coconut and chocolate flavor, but it was a little salty. The consistency was runny, which made it hard to keep brushing as long as I’d like. It was a good first attempt.”

“I used to use coconut oil to brush and for oil pulling, so I didn’t mind the consistency. I agree that it was a little salty, and I would omit that since it isn’t really all that necessary. I’d also add arrowroot or Bentonite clay, which would probably thicken it up as well.

Biodiversity Greenest Day 12

Biodiversity at UChicago

Viscous Flow (Jon Raybin and Julia Murphy)PGC2017 Day 12 Greenest

Username: jraybinjraybin@uchicago.eduUniversity of Chicago

Meeting with Richard

We met with Richard Bumstead, the associate director of campus environment at the University of Chicago. Richard is the University’s landscape architect and manages green spaces on campus.

Pest and Weed Control on Campus

Richard was not sure what specific pesticides, insecticides, and herbicides are currently used on campus, but he did offer some information on the University’s approach to using them. The University aims to use materials that are as non-lethal as possible and to use them infrequently. One of the commonly used herbicides is a mixture of essential oils and Richard has pushed the University to go more organic in this regard. Two places on campus are treated with pesticides, insecticides, and herbicides, but everywhere else receives spot treatment only as needed based on visual inspection by the landscaping staff.

Part of the reason the University can use pesticides, herbicides, and insecticides infrequently is that the plants are supplied locally and native to the surrounding areas. Plants are sourced within a 200 mile radius of the University and are mostly midwest prairie varieties. Several garden beds, including the one pictured at right, are entirely native species.

Preserving Native Plant and Pollinator Species

The University of Chicago campus covers 217 acres, and it aims to use local plant species, because they are hardier and can better support native insect and bird life. All plants are sourced from within 200 miles of campus.

Notably, the University lies along monarch butterfly migration routes. Richard has worked to preserve all butterfly weed on campus to support the monarch’s very narrow food palate. Austin Botanical Gardens has recently reported an uptick in butterfly migration, so efforts are hopefully paying off!

We were pleasantly surprised by the University’s attention to supporting local plant and animal life!

Image Credit:: https://www.nps.gov/media/photo/view.htm?id=66C17A35-155D-4519-3EFAB14FFEE1C777

Urban Beekeeping at the Phoenix Farmer’s Initiative

When speaking with Richard, we learned about the Phoenix Farmer’s Initiative. The UC student government allocates money to innovative student ideas through the “Uncommon Fund.” Using these funds, students Nick Lyon and John Havlik have brought beehives and urban gardens to the roofs of multiple campus buildings. They estimate that their urban hives house over 100,000 bees. As part of their efforts, they aim to educate the campus community and recruit more students to the urban beekeeping cause.

We had no idea that such exciting projects were taking place on campus. We plan on meeting with Nick and John to learn what we can about can beekeeping ourselves!

Phoenix Farmer’s Initiative Rooftop Hive Image

Credit:: https://mag.uchicago.edu/university-news/buzz-innovation

Wellness Greenest Day 13

WellnessViscous Flow (Jon Raybin and Julia Murphy)

PGC2017 Day 13 Greenest

Username: jraybinjraybin@uchicago.eduUniversity of Chicago

Afte lab today I went for a run along Lake Michigan. Chicago has a beautiful

lakeshore with a view of the city's skyline, and it is always filled with happy, active

people. I feel a profound sense of peace and clarity when I run there.

As I run, I focus on my footsteps and heartbeat and can tune out the sounds of the

city and highway. I remember recent times when I struggled to run along the shore

and feel a sense of pride for improving my fitness. A lot more training is necessary

to achieve my goals, but I am inspired to live a healthier lifestyle by the natural

serenity of the lake.

Jon’s Favorite Spot:

One of my favorite places in Chicago is Lake Michigan. I grew up in a small town in

the middle of nowhere and sometimes I feel claustrophobic and swallowed up by

this city. At the lake, I can sit under a tree or on a rock and just stare out at the

water. For an hour or so, all the noise and chaos of the city disappears and I feel at

peace. Taking pictures here reminds me of hiking with my dad when I was little.

He’d give me his camera and help me take pictures of anything I wanted. When I

was nine, I bought my first camera (a disposable Flintstones camera!) and was so

proud of my pictures.

Julia’s Favorite Spot:

I’m at the lake almost every day - running, doing yoga, having a bonfire with

friends, reading, or just hanging out by myself. I made friends, celebrated

birthdays, and asked my girlfriend out here. This spot has been my grounding

place during one of the most stressful, grueling years of my life.

I went to the lake this evening with my girlfriend and her dog, Maude. Here are

some pictures from our adventures.

Adventure GreenerDay 14

An Adventure in Hyde Park

Viscous Flow (Jon Raybin and Julia Murphy)PGC2017 Day 14 Greener

Username: jraybinjraybin@uchicago.eduUniversity of Chicago

There and Back AgainChicago has hidden green spaces right in our backyard. Bobolink Meadow, home to native plants and animals, is our destination on the edge of Hyde Park. Walking will minimize our trip’s environmental footprint.

The bobolink is native Illinois prairie bird species.https://www.allaboutbirds.org/guide/Bobolink/id

Packing for an Adventure:

Water Bottle

Camera

Notebook

Apple

Jon’s Supplies: Julia’s Supplies:

Water BottleSketchbook

Pecans

Pear

Camera

Social Media MotivationInspiration and preparation are key components for a successful trip. We created a Pinterest board to motivate us and guide our trips today and in the future.

https://www.pinterest.com/viscousflo/adventure/

Soil Greenest Day 17

Soil and Climate Change!Viscous Flow (Jon Raybin and Julia Murphy)

PGC2017 Day 16 Greener

Username: jraybinjraybin@uchicago.eduUniversity of Chicago

Modern Agriculture and Climate Change

● Modern agriculture contributes to climate

change through:

○ Deforestation

○ Fossil-fuel dependent machinery

○ Methane emissions from livestock

● Pests and plant diseases are developing

increased resistance to synthetic, industrial

chemicals

● Climate change further exacerbates farming

instability and inequity

Deforestation of the Amazon Rainforest

Case Study: Tomatoes“The True Cost of Tomatoes” Mark

Bittman

One-third of tomatoes in the US are raised in Florida, along the banks of the Immokalee River. The land is based on white sand soil that does not hold nutrients or water. The tomatoes therefore require large quantities of fertilizer and pesticides. The soil acts as little more than a structural support.

The reductionist approach to agriculture generates egregious working conditions and low-quality produce, with little regard for sustainability.

Soil has the potential to combat climate change!

What Is Soil and Why Should We Care?

● “The unconsolidated mineral or organic material on the immediate surface of the earth that serves as a natural medium for the growth of land plants” -- Soil Science Society of America Glossary of Soil Science Terms

● Roles soil plays:○ Serves as media for growth of plants○ Modifies the atmosphere by emitting and absorbing gases, including carbon

dioxide, methane, and water vapor○ Provides habitat for organisms that live in the soil○ Absorbs, holds, releases, alters, purifies most of the water in terrestrial systems○ Process recycled nutrients, including carbon○ Acts as a living filter to water before it moves into an aquifer

An Alternative: Carbon Farming● Carbon Farming: Agriculture that aims to

sequester atmospheric carbon and improve soil quality.

● Soil has the potential to absorb 3-8 gigatons of CO

2 per year - enough to fully offset

carbon emissions!● These practices yield carbon-rich soil with

many benefits:○ Requires less fertilizer○ Drought resistant○ Soil organism ecology○ Improved crop yields

Soil Hero: Gabe Brown

5 Key Points of Building a Healthy Soil:

1. No-till2. Organic mulch3. Compost4. Livestock rotation5. Cover crops

Soil Hero: Howard Lyman

“I saw the birds die, the trees die, and the soil die. I had become the problem, not the solution. I decided that I would get my farm back to what it once was - living birds, living trees, and living soil. We need to farm with nature.”

So what’s your role in all this?

Maintain healthy soil in your yards or gardens!

● Loose enough to allow the penetration of water and air, but not so porous that water just flows through

● Neutral pH● Balance between air and water● Soil not overworked

The types of weeds present indicate:

● Lack of certain nutrients

● pH that varies from neutral.● The fertility of the soil

● Moisture problems

● Actinomycetes, fungi, nematodes, and earthworms play critical roles in:○ Decomposition of organic

matter○ Aeration of the soil○ Bringing organic matter from

the soil surface to the plant roots

● Bacteria and algae perform nitrogen fixation, sulfur oxidation, and nitrification processes

● Loose, organic materials in compost provide nutrients, air, and water

to microorganisms.

● Compost can remove pollutants from soil and act as a buffer in soil

systems, bringing an acidic or alkaline pH to neutral.

References● “Connecting the Dots on Ag and Climate Change,” Debbie Barker, Center for Food

Safety (Apr 28, 2017)● “How Carbon Farming could Halt Climate Change,” Laura Sayre, New Food Economy

(Aug 10, 2017)● Start with the Soil, Grace Gershuny, (1993)● “Glossary of Soil Science Terms,” Soil Science Society of America ● “The True Cost of Tomatoes,” Mark Bittman, New York Times (Jun 14, 2011)● “Howard Lyman, Story of a Cattle Rancher Turned Vegan,” Jennie Richards, Humane

Decisions (Jun 15, 2017)● “Carbon Farming: Hope for a Hot Planet,” Brian Barth, Modern Farmer (Mar 25, 2016)

Image Citations● http://askchange.com/deforestation-in-amazon-rainforest.html

● http://www.bbc.com/future/story/20170308-why-a-german-lab-is-growing-tomatoes-in-urine

● https://hubpages.com/education/Carbon-Farming-Aussie-Style-Storing-Carbon-in-Soils-and-Ve

getation-to-Offset-Emissions

● http://brownsranch.us/

● http://nutritionstudies.org/author/hlyman/

● https://phys.org/news/2017-04-healthy-soil-real-key-world.html

● http://www.fao.org/agriculture/crops/thematic-sitemap/theme/spi/soil-biodiversity/soil-ecosystems-services/en/

● https://chestnutherbs.com/lambs-quarter/

● http://www.ediblewildfood.com/coltsfoot.aspx

● https://dailyacts.nonprofiteasy.net/publicpages/Event/Details.aspx?eid=31232

We invited some friends to Julia’s apartment for a quick lesson on soil! We followed our Greener Lesson Plan creating and giving this presentation.

They were good-natured and appreciated our enthusiasm.

Question Time:

What’s the difference between soil and dirt?

Dirt is soil stripped of any nutrients.

What can we do with compost in Chicago?

It can be dropped off at the University. There are also many community gardens around Hyde Park.

Non-GMO Greenest Day 23

Vandana Shiva: Non-GMO Hero

Viscous Flow (Jon Raybin and Julia Murphy)

PGC2017 Day 23 Greener

Username: jraybinjraybin@uchicago.eduUniversity of Chicago

Background and Inspiration● Indian physicist and social activist● Developed an interest in

environmentalism when visiting home, where she discovered that a favorite childhood forest had been cleared and a stream drained so that an apple orchard could be planted.

● She worked on grassroots campaigns to prevent clear-cut logging and the construction of large dams

Campaigns Against GMO

Vandana Shiva has founded many activist organizations:

● Founded Research Foundation for Science, Technology, and Natural Resource Policy (RFSTN) in 1982 - devoted to developing sustainable methods of agriculture○ RFSTE established seed banks throughout India to

preserve the country’s agricultural heritage while training farmers in sustainable agricultural practices

● Launched Navdanya in 1991○ project strove to combat the growing tendency

toward monoculture promoted by large corporations○ Formed over 40 seed banks in India; educated

farmers on the benefits of conserving their unique strains of seed crops

● Launched Diverse Women for Diversity (international version of Navdanya) in 1998

A Celebration of Diversity"There are two trends. One: a

trend of diversity, democracy,

freedom, joy, culture--people

celebrating their lives. And the

other: monocultures, deadness.

Everyone depressed. Everyone

on Prozac. More and more

young people unemployed. We

don't want that world of death."

Vandana Shiva

In India GM Crops Have Hurt Local Farmers

● Monsanto created a monopoly in Maharashta, India, preventing farmers from buying non-GMO seeds.

● Seed prices rose by 8,000%● Homogenization increased

crop’s susceptibility to weather and disease.

● When GM crops failed, over 284,000 farmers, having lost their livelihood, committed suicide.

Shiva’s Agricultural Beliefs● Critic of Asia’s Green Revolution - international effort that began the 1960s to increase food

production in less-developed countries through higher-yielding seed stocks and the increased use

of pesticides and fertilizers.

○ She maintained that it led to pollution, loss of indigenous seed diversity and traditional

agricultural knowledge, and the troubling dependence of poor farmers on costly chemicals.

● In a time of climate change, the homogenization of crop production was dangerous. Unlike native

seed strains, developed over long periods of time and therefore adapted to the conditions of a

given area, the seed strains prompted by large corporations required application of large amounts

of fertilizer and pesticides.

○ Many such seed strains are genetically engineered and patented, preventing farmers from

saving seeds from their harvests to plant the following season and instead forcing them to

purchase new seed each year.

● A decentralized approach to agriculture, based upon a diverse array of locally adapted seeds,

would be more likely to weather the vagaries of a changing climate than a system relying on only a

few varieties.