Sustainable Greenville

Celebrating Quality of Life, Environment and Health in the Upstate

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Transportation Tuesday

Posted by ed.wilmot on March 25, 2014 at 10:50 AM Comments comments (0)


For years Furman University has been a leader in sustainability and environmental action. And this year is no different. In fact, this may be Furman's most ambitious set of events focused on the environment that the school has created.


Earth Week started yesterday and continues through to next Monday with the closing lecture by artist Alexandre Dang at 7pm. Throughout the week you can visit the art installation at the Trone Student Center: The Dancing Solar Powered Daisies. Furman has this to say about Alexandre. "His kinetic art is designed to raise awareness of solar power and help promote sustainable development. He will present a multimedia presentation on his art and what he sees are the world's grand energy sustainability challenges with an emphasis on the sustainable development within the third world. His artwork provides a unique blend of science, technology, and art."


Expect events all week long. Today there are two great events going on.



Furman has become an integral part of sustainability here in the Upstate. With the creation of the Shi Center for Sustainability in 2008, the university launched itself onto the national sustainability scene and has had a significant impact on how the Upstate views sustainability. The center has worked closely with local businesses, non-profits and government to launch successful projects. But more importantly, the center has provided much needed education to the staff and student body at Furman University. It is this broad commitment that has propelled the school to its status as a leader in sustainability.



If you get a chance, there are several opportunities this week to share in this commitment. Today and Saturday will be the busiest days for Earth Week! Today's Transportation Day!


All Day-Electric Car Display in front of the library

2PM-Electric Motorcycle Demo in front of the library (it goes really really fast!)

3:45-Bike Parade in front of Timmons. Will go around campus. Show helmet in Paddock for a 10% discount!

7PM-CLP with John Waters in Burgiss! This should be awesome. Let's "Bring Power To The People!"



And the rest of the week:

Wednesday: Water Day

Thursday: Trash Day

Friday: Farm Day

Saturday: Vendor Fair and Water Walk

Sunday: $4 Dinner at the Vista House





Savory Saturday

Posted by ed.wilmot on March 22, 2014 at 6:05 PM Comments comments (0)

You know you're a foodie when you get tunnel vision upon seeing fresh picked, local, organic Brussels sprouts at the local store. Yesterday I saw recipes and culinary expeditions swimming before my eyes when I saw those Brussels sprouts in the cold room at Swamp Rabbit Café and Grocery. Immediately I knew they were going to be a part of Saturday's dinner.


I actually was at Swamp Rabbit Café and Grocery for the Food Truck Party. Both Asada and Ellada Kouzina were to be parked outside the store. I had to get something from each truck, spreading the love and supporting as much local as possible.


Since I got there early, I went inside the store and made a couple of purchases. The Brussels sprouts were the prize of the day. That is until I saw the special at Asada. They had a special I have not seen before yesterday: Chicken Karaage Taco.


So let me tell you about the sensory overload the taco gave my taste buds. It was sweet, sour, salty, spicy; just plain old savory greatness. It was a Japanese styled fried chicken marinated in sake, ginger, garlic, and soy sauce. On top of that was a Latin-Asian fusion Slaw made with jalapenos, radishes, cabbage, scallions, ponzu dressing and sesame seeds.

To me Asada is making some of the best and most innovative menu items in the Upstate. And the best part. Everything is affordable for even those of us on tight budgets. (I will be teaching people how to eat and buy organic on a budget in about 2 weeks: ).


Now to today. I went for a hike this afternoon and started to see some wild edibles. Early spring dandelion greens, violets, henbit were but a few things I spied. Realizing I was going to cook up the Brussels sprouts for dinner, I made sure to pick a few things that could be added to some organic spinach for my first Spring salad.


We sometimes forget how much food is just outside our kitchen doors if we just take the time and energy to harvest what nature so willingly provides us. I really look forward to this time of year when so much free food is available. Some of my friends make fun of me, but I relish in the wild Spring flavors.


And dandelion greens have got to be my favorite. Well almost, I do keep an eye out for morels, one of nature's great culinary delights. But didn't see any today. 


So I just about ready to go in the kitchen to prepare our meal for the evening. The Brussels sprouts will be blanched for a couple of minutes and then sautéed in some butter for about 5 minutes. It will dressed with a balsamic dressing made from organic olive oil and balsamic vinegar from the Palmetto Olive Oil Company.


The salad will include my wild Spring pickings, some over wintered herbs from our garden, organic spinach and sprouted lentils. It will be drizzled with an organic wasabi sauce.

I hope your Saturday meal will be as savory, delicious and sustainable as mine. Good eating to you!

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