Category: Green Page

  • From Fringe to Focus

    When the Door County Renewable Energy Task Force (RETF) was first formed in 2003 under the Door County Environmental Council umbrella, the concept of shifting the nation’s energy sources away from oil and other fossil fuels wasn’t bathed in the most positive light, say founding members Don Pardonner and wife Judy Reninger.

  • Village of Egg Harbor Finds its Greener Side

    While individual citizens have been greening their efforts for years, it has taken government a little longer to get on the green train. With energy costs rising and development taking a toll on beaches and groundwater, cutting back and thinking sustainable is no longer a choice for municipalities but an imperative.

  • Sustainable Pulse Profile: Michelle Hefty, Newport State Park

    Michelle Hefty is the Park Manager at Newport State Park. As she described it, her job includes many things, but basically, “working for the smooth operation of the park.

  • Grappling with $4 Gas

    A study of the 50 largest United States cities by Common Current ranks metropolitan areas by their readiness to deal with $4 per gallon gas prices. While public transportation was a major factor, the study also took into account degree of sprawl, rate of usage of oil for heating, and the percentage of people who telecommute.

  • Green Grapes Make Good Business, Not Wine

    Kayaking, hiking, hybrid vehicles and granola will have to make room for wine in Door County. You no longer have to gauge your greenness when you decide to visit the tasting room at Door Peninsula Winery, Wisconsin’s largest producer of wine in the state and Door County’s original winery.

  • Gas Prices Change Habits on Door County’s Water

    “Remember that man who used to come up every summer?” Robbie Leclair asks Christy Sully, both dockmasters in the Sister Bay Marina office on a busy Monday morning.

  • Eating Local Gains Steam

    June 21, 2008 marked the beginning of Sustain Door’s “100-Mile Food Challenge.” The challenge is for Door County residents to seek out and consume only foods grown and processed within a 100-mile radius of the borders of Door County for one year and to record their experiences in a challenge journal.

  • “Greasecars,” A Revolution in Driving

    Nik Garvoille, the Pulse layout and design assistant, gets his gas from a very unique source: restaurant kitchens. A few months ago, he traveled down to Louisville, Kentucky to pick up a 1987 Mercedes Benz wagon in which a “Greasecar” system had been installed.

  • Pulse Sustainable Profile: Virge Temme

    Virge Temme believes that architecture has the power to change lives and built her Sturgeon Bay business, Virge Temme Architecture, Inc., around that philosophy.

  • Say What?

    The New York Times reported June 27 that the Bureau of Land Management has placed a moratorium for up to two years on all new solar power projects on U.

  • Sustainable Pulse Profile: John Hippensteel

    Energy as art may be a tough idea to swallow, as few images could seem less artful than power lines, sub-stations, and coal plants. But Door County’s John Hippensteel is leading a charge to change that.

  • Government Center Renovation Incorporates Greening

    When it came time to renovate the Door County Government Center, reducing waste was at the heart of the process. “There was a conscious effort to be environmentally friendly,” said building and grounds director Ted McCartney.

  • NWTC Offers Biodiesel Fuel Class

    As gas prices skyrocket, Northeast Wisconsin Technical College is offering a new course in step with the times. The hands-on course will cover the fundamentals of biodiesel with an emphasis on fuel production, quality control, engine performance, and vehicle emissions.

  • The Sustainable Life Profile: Chris Olson

    Chris Olson is a member of the Community Wind Energy, LLC of Door County. This group of local residents promotes the use of wind power created by commercial scale wind turbines.

  • Local Food Potluck

    The Wind and Sun Farm celebrates the local foods of the summer with local food potlucks every second and fourth Thursday evening in June, July, and August.

  • Watch This

    A look at what oil companies, and much of Washington, doesn’t want us to see – that oil is not the future and it doesn’t come without a price. It looks at the effects of Texaco’s drilling practices in Ecuador, America’s wasteful use of the resource, and the reality that with the rise of China and India the oil market is no longer ours to dominate.

  • Pulse Profile: Kathy Navis

    Kathy Navis is beginning her third year operating Greens ‘n Grains, an organic foods and grocery store in Egg Harbor. She said the venture was a natural fit when her last tenant (she owns the building, which dates to around the 1870s) closed up shop.

  • Re-imbursement Available for Travel Green Fees

    The Wisconsin Department of Natural Resources has made funds available to reimburse businesses for the certification fee associated with getting Travel Green certified through the Wisconsin Department of Tourism.

  • San Francisco Paces Nation in Diverting Garbage

    The city of San Francisco recently discovered it keeps 70 percent of its disposable waste out of local landfills through recycling, reuse, or repurposing.

  • Read This

    The second mind-blowing book from Michael Pollan deconstructs the American diet. His simple dietary advice is given away on the cover “Eat food, not too much, lots of plants,” but it’s his highly accessible style and the startling revelation that is this book that keeps you turning the page – and second-guessing your food choices every moment after.