Hey Federal purchasers, green vendors, buisinesses large and small!
If you’ve got the power to make a change….buy Green! Go with Environmentally Preferable Purchasing (EPP) and use your buying power to stimulate market demand for green products and services.
It all starts here! Find and evaluate green products and services, identify federal green buying requirements, calculate the costs and benefits of green purchasing choices and manage the processes. Got something green to sell? This is the place to post it.
Winter Storage Tips
From Our Freinds at Just Food
Thanks to Jody Bolluyt from Roxbury Farm for pulling together these winter crop storage tips and for allowing us to share them with you.
* Don’t store apples or other fruits near your root vegetables. Ethylene in the fruit will cause carrots to turn bitter and other root crops to spoil.
* Onions and garlic should be stored separately or they can flavor your other vegetables.
* Don’t wash your vegetables until you are going to use them.
* The key to long term storage is finding the correct temperature and humidity and finding a place without light. No vegetables should freeze.
* Check your stored vegetables often to make sure they aren’t spoiling. Remove damaged or spoiled roots to protect your other roots.
* Roots coming out of storage may have blemishes or soft spots. You can usualy peel them or cut off the bad spots and use the rest.
Retro Recipe – Just Food’s Pumpkin Fondue
From our frineds at Just Food:
Pumpkin is a winter squash, closely related to butternut and acorn squash. They mature during the summer months and are harvested in the fall — just in time for Halloween and Thanksgiving.
While pumpkins come in all sizes, the smaller ones are best to cook with. They are a great source of vitamin A and work well in both sweet and savory recipes. While most people think immediately of pumpkin pie or roasted pumpkin seeds, pumpkin also works well in soups, stews and risottos.
Just Food’s | Pumpkin Fondue
Makes 8 to 10 servings
3 to 4 cups whole wheat or whole grain bread chunks, lightly toasted or dried in the oven
1 4-pound pumpkin
1 cup half-and-half or heavy cream
½ cup chicken stock
½ teaspoon grated nutmeg, plus extra
1 ¼ cup grated Swiss or Gruyere cheese
1 tablespoon extra virgin olive oil
Preheat oven to 400°F. Cut the top off the pumpkin and remove the stringy pulp and seeds. Combine the half-and-half, chicken stock, and grated nutmeg in a bowl.
To assemble, place a layer of bread chunks inside the pumpkin. Add 1/3 of the cheese and 1/3 of the liquid. Repeat with two more layers, pressing and compacting the ingredients in the pumpkin shell. Place the top back on the pumpkin and brush the outside of the shell with the olive oil. (Can be prepared a few hours in advance and refrigerated.)
Place the pumpkin in a shallow baking dish or on a sturdy baking tray to catch any drips. Bake for about an hour, more or less time depending on the size and thickness of the pumpkin. If the pumpkin gets too charred for your liking, reduce the heat to 350°F.
The pumpkin fondue is done when the pulp on the inside is soft and buttery yet the shell is still intact. Before serving, grate additional nutmeg over fondue. Scoop out portions with a large spoon into small bowls, making sure to get some of the pulp.
Adapted from The Locavore’s Kitchen by Marilou Suszko, (c) 2011. Published by Swallow Press, Ohio University Press, OH.
With over 200 recipes highlighting the best foods of every season, The Locavore’s Kitchen is the perfect kitchen companion and harvest guide. Author Marilou Suszko carries you through the year– each chapter exploring a different season– and explains what to look for in fresh produce, how to store it, and what techniques can be used to draw out the most flavor. The recipes are bold with imaginative combinations (like pumpkin fondue or rhubarb potato salad), yet simple to prepare.
In addition to her recipe collection and produce guide, Suszko shares a number of essential locavore resources including books, websites, and organizations focused on local food. Chapter 5 focuses solely on preserving, with canning and freezing techniques to help prolong the season’s harvest. Scattered throughout the book are simple Make Your Own sections, with instructions for making common and artisanal food items like yogurt, infused vinegars, stocks, and oven-dried tomatoes, allowing you to rely on your kitchen rather than the grocery store for some staples. The Locavore’s Kitchen is a must have companion for anyone looking to explore local, seasonal cooking.
–Melissa Brody, Community Food Education Intern
This review is meant for educational and informational purposes only. It should not be relied upon to determine dietary changes, a medical diagnosis or courses of treatment. Any dietary decisions should be based upon your own research and in partnership with your health care provider. The opinions expressed are those of author.
Climate March Garbage? DEVO The Solution
Last week’s Climate Change Action March in New York City was a phenominal success showcasing just how many very motivated brilliant leaders can build a coordinated effort. In the wake of the worlds lagest Environmental Action of all time critisism has aroused about garbage left on the parade route. Having reduced waste in large public venues and events reading these ideas has spurred the following response:
We all agree that the dominant paradigm has to shift. On Sunday I started at the front of the March, followed leaders to 42nd Street, then walked backwards through the march to the end. I saw an fairly clean route, due in no small part to the lack of garbage cans. Knowing that wherever a garbage can is plunked a pile of garbage evolves and that a recycling can may help with source seperation it doesn’t address the root cause, unecessary objects carried by people who don’t understand why they carring them. We’ve been marketed to learn to carry water bottles, paper napkins, pudding cups with foil tops, throw away forks, a plastic disposable bag to put our several bags of diverse snack food in. This holds true whether at the Clearwater Great Hudson River Revival or a Yankees Game.
The underlying need is to reteach ourselves that in most circumstances we can go 4 hours with out a drink of water. When needed we can carry water in a reusable container. Places this would be appropriate would be a hike through the wilderness, a long bike ride in the country, or a trip into outerspace. Urban centers have many businesses including restaurants who should and do support causes as important as finding solutions to Climate Change Calling upon them to welcome marcher who have been overcome by thirst to sit and have a cool glass of water. While the calls to action in this march are varied the central theme is that we all need to pull together, or perish.
If you’ve ever organized a big event you know my proposal above sounds preposterous. If you’ve ever been on the financial side of a big event you know how compelling the selling of water by the bottle can be. It is time to bite the bullet, provide for free what is a basic human need. Your parents did it, your grandparents did it, and I did it. Lived in a world without water bottles. We more than survived and thrived, we knew when we were thirsty because we were allowed to experience thirst. We were more resilient and didn’t waste as much time seeking fluids we didn’t need.
I’m officially throwing down the gauntlet for all green events and festivals.
Give the people water.
Donna Williams and Field Goods
About Donna Williams
Field Goods Founder, Donna Williams brings a unique and comprehensive skill set and wide-ranging experience to Field Goods. She has worked in banking, start-up food, internet, consumer health and publishing companies. Her experience selling to grocery retailers, distributor and food service companies informed her understanding of how costly and difficult it is for small food producers to get their products into traditional food distribution channels. Donna lives in Athens, NY with her husband and 8-year old son, where she is the coach of the FIELD GOODS Hot Potatoes U8 Soccer Team.
Donna earned her MBA from Columbia Business School and BA in Economics from Mount Holyoke College.
Field Goods began when Donna did a study on start up farmers for Greene County. One conclusion from the study was that for small farmers a distribution system did not exist that would both maintain the integrity and support significant growth of small farm product. While farmers markets and CSAs were great solutions they have limitations for distribution and require that farmers become sales folk and logistics experts. Donna’s company, Field Goods helps maintain the integrity of the small farms by scaling distribution which stabilizes the local food market.Field Goods was an inevitable outgrowth of this work, her belief in the positive power of local food and small business, and her new venture experience in consumer health, e-commerce, and the natural food industry
Field Goods buys products weekly from small farmers and creates eclectic and unusual food shares for clients. Donna composes each share and offers her clients an array of local goodies not always available through other vendors. Often she’ll buy unusual herbs, funky interesting “Hyper Niche Food”. Besides vegetables and fruit these items include cheese, pasta, and bread.
By buying products in large quantities, buying overage and being consistent buyers Field Goods benefits farmers. Committed to procure from small farmers and start ups every spring she contracts products with tiny farms. She does also buy from larger local farmers who offer unique value like Continental Organics in New Windsor.
Donna says her goal is to be the “farmer’s favorite customer”. Her strategy is to make doing business with her super attractive for farmers. To achieve this she doesn’t hustle their price, will pick up or meet up with farmers to get goods, listen to and consider niche products and buy overages. A great example of this is her willingness to meet with farmers like Rogillio’s R and R Farm in the parking lot Walmart in Newburgh to buy their onions.
Some business is done on contract others with just a handshake. Farmers plant specific crops just for her and are increasing the amount they are growing and selling over all. Some grow specific things just for Field Goods. Her farmers are predominantly in Greene, Columbia, Dutchess, and Scoharie counties. Just recently they began connecting with the black dirt district in Orange County.
She takes the farmer’s price and put a margin on it and she making sure that her head of lettuce is priced the same or less than a grocery store. There are times her bags sell for 30% less than a grocery store.
We asked Donna how this year’s market prices would change because of the drought in California.
“If anything it may help us. Grocery store product will be affected. What we sell is entirely different than the grocery store food. Grocery store products in theory would go up in price. Ours would stay the same. The small farms are not looking at the commodity price. They are looking at the local price. The local price can be all over the board. She may pay as much as 25% more for a product from one farmer than another. Which could be worth while if the farmer is closer or better logistically.” The over all value remains relatively stable because local farmers are not competing in mega commodity markets.
Some food producers & farmers she works with include Knoll Krest Pasta in Hyde Park,, Common Hands Farm start up in Hudson where Dan and Tess utilize and train WOOFERS to plant and harvest, Amazing Real Live Food Company in Pine Plains who provide Cheese, Cafe La Perche in Hudson who bake in a wood burning oven from France.
On the Customer Side:
Most drop off points for Field Goods are through employer health initiatives. Companies are looking to support employee’s health with fresh food. Conveniently getting great local produce at work employees avoid grocery stores, reducing temptation to buy cookies. By removing choice, expanding employees’ culinary horizons and sharing recipes for creative cooking employers hope to cultivate healthier employees. Members keep telling Donna that they would never have eaten some of the unusual items they discover through their share. They stretch and try these new items because their in the bag.
One of the favorite finds in the bag that gets a lot of feedback are concord grapes. Customers respond that they didn’t think that “grape juice flavor” was real. They didn’t know that there is a real fruit that tastes like a concord grape or that the concord grape flavor they loved in processed fruit drinks was derived from a real grape. Employers hope that teaching their employees to eat fresh minimally processed foods will help improve the over all health of their workforce.
Donna leverages her bag system to support new markets for farmers. Having a consistent customer base with Donna helps unusual products find their way to restaurants and other markets. Farmers can risk planting the unusual and the risky knowing they have a market with Donna. Customers have their food world expanded by allowing Field Goods to curate their groceries.
Local farmers tried the unusual caraflex “Cone Head” Cabbage, which is sweeter and thinner than standard cabbage and is what is used to make authentic german sauerkraut. Farmers discovered that the unusual shape kept it from selling well at Farmer’s Markets. Donna stepped in and bought quantities of the cabbage and sent them to her clients. Customers learned what to do with the odd shaped veggie through recipes on Field Goods’ website and enjoyed learning how to cook the odd yet delicious cabbage.
Health Study Collaboration
Field Goods’ unique business model may result in health changes for customers. The Sage Colleges is currently conducting a new customers’ Diet Study. They are looking for answers to the question “Does a member program like Field Goods change members’ diet and are they healthier?” Results are being tallied and will be shared on the Field Goods website.
Another benefit of removing choice is reducing waste. In the bag share system there is very little waste because Field Goods selects the items in the bag for the customer. Field Goods sells products that a grocery stores can’t sell. Like dirty carrots. The dirt helps maintain the shelf life and reduces the spread of food borne illnesses. Members wash them at home. (Washing at home also helps reduce diseases spread by water.) Carrots of all shapes and sizes are put in the bags rather than the specific size and shape carrots that are traditionally found in commercial bagged carrots. Grocery stores also have to guess and over buy in anticipation of what consumers will choose and what consumers will reject. Donnapretty much knows how much each member is getting and what they are getting. By reducing outdated and rejected food they feel they increase value.
We asked what percentage of produce Field Goods buys is organic. Donna responded that organic food accounted for 20% certified, 40% in practice, 20% IPM and 20% conventional. Of the conventional growers they are small farmers so they hand harvest and therefore have a stake in keeping it low spray.
Large industrial farms that rely on mechanical harvesting don’t have eyes in the field, which means they are more likely to need to spray prophylactically. She says if you are a small local grower the reverse economy of scale makes it more advantages to more likely to inspect and treat specific problems. If they have a problem they will deal with the issue on a small scale and save the time and cost of spray. Having said that she admits that there are all sorts of nuances in growing, some vegetables like rhubarb don’t need spray. Growing fruits has challenges across the Region. Spotty odd shaped fruit can be a good sign of less spray. Customers buy blind can avoid the temptation of choosing “manufactured” looking food. (food that looks “Good”) and may reduce the overall chemical impact of growing.
Centered in Athens, New York the Field Goods eclectic crew includes people with disabilities, (FG has been awarded Ulster – Greene ARC employer of the year), drivers who are retired veterans, recent high school grads and working moms. Their floor manager is a 20 year old Catskill High School grad who finds that a growing company is her best business training ground.
The need for specific skills and lack of full time work drives this crew diversity. The ARC team is perfect for recycling the returned share bags. They empty and fold share bags. The retired workers work 1 or 2 days a week and are experienced, reliable drivers. Moms tend to be great at selling Field Goods. Attractions for all include flexible hours and above market average wages. Columbia – Greene is the place where kids who want to stay in the region are ending up. Building better than average jobs makes the area just a little more sustainable.
Where is Donna going with Field Goods?
This season Field Goods is launching local canola and sunflower oils (from Vermont) and local frozen organic heirloom variety beans.
Donna envisions creating regional Field Goods in Rochester, Danbury, Mid-Atlantic and is open to people who would like to help expand to other markets. She says “How fast do you grow is always the question.” Starting new markets and supply chains is a daunting task and there must be capacity to commit the money and time for development. Donna utilized a $25,000 grant through the Greene County Quantum Fund Grant to start Field Goods.
She’s looking for farmers to utilize local space and has done some “farmer to land” matching. Donna’s looking to match the right buyer with the 180 acre farm next to her home and would love to get more real, live farmers in Athens.
Social Venture Institute Interview With Scott Tillitt
Headline-worthy local and national presenters include:
Raphael Bemporad, BBMG — expert in values-driven brand strategy, innovation strategy, cause marketing and public affairs
Jeffrey Davis — writer and creativity consultant; researches, interviews, and works with creative innovators, scientists, and social psychologists
Marissa Feinberg, Green Spaces/Impact Hub New York — co-founder of go-to NYC coworking space for world-changing companies and publicist
Heather Jassy, Etsy — entrepreneur, therapist and VP of member operations for Etsy
Dal LaMagna, IceStone — description below
Mike Oates, Hudson River Ventures — CEO of the Sean Eldridge-founded fund that empowers entrepreneurs throughout the region
Amy Soucy — yoga and meditation instructor and singer-songwriter
Amanda Steinberg, DailyWorth — description below
GGN: What inspired you to develop the SVI workshop?
ST: We believe that socially responsible, triple-bottom-line businesses and innovative nonprofits will lead our communities to a place of vibrancy.
GGN: What motivated you to focus the weekend on “problem solving”?
ST: Our aim is to not only inspire folks but give them actionable tools to maintain their organization on a sustainable path to the success they’ve defined for themselves. Unlike most conferences. It’s not meant to be a quick crack high. And it’s not just about learning a new tactic or discovering a new resource.
It’s about harnessing collective intelligence in an inspired setting to actually work through creative solutions to vexing challenges. It’s about injecting new life into one’s business (or organization). It’s a welcoming, safe place to learn and grow with peers and gather specific tools to minimize failures and maximize dreams.
GGN: Are there outcomes for participants beyond the weekend you hope to see?
ST: We hope people leave ready to act, ready to implement things to help their world-changing venture. And circling back, those ventures will lead our communities to a place of vibrancy.
GGN: Supporting local entrepreneurs visioning process is so important would this event be appropriate for early stage businesses, start ups, idea phase businesses?
ST: It’s appropriate for all stages — and perhaps even more so for startups. We say it’s a retreat for emerging social entrepreneurs.
GGN: Mixing it with yoga! What do you hope to achieve?
ST: Transcendence! (Too airy-fairy?) We not only need to continually stimulate our intellect and creativity, we need to open our body and hearts to fresh possibilities and remember for whom and what we’re doing our work.
11th Annual NYS Environmental Excellence Awards
Applications Now Being Accepted
Get visibility and recognition for your outstanding, innovative and sustainable project or program that is improving and protecting New York’s environmental resources and contributing to a viable economy.
Eligible applicants include: businesses (including but not limited to small, medium and large businesses, manufacturing, power generation, retail, agri-business, hospitality etc.); not-for-profit organizations; education, health care and recreational facilities, individual(s) and local, state, federal or Indian Nation government agencies (except NYSDEC).
DEC is interested in receiving applications about projects that demonstrate significant environmental benefits achieved by:
– green infrastructure projects;
– initiatives to reduce greenhouse gas emissions;
– adaptation to climate change;
– cutting-edge pollution prevention technologies;
– initiatives to “green” businesses, farms, schools, recreational, health care and hospitality facilities;
– innovative wind, solar and biomass projects;
– creative natural resource/habitat protection or restoration efforts;
– energy efficiency improvements;
– innovative education and training programs;
– waste reduction and recycling efforts;
– manufacturing process improvements; and
– creative approaches to urban forestry or farming, programs advancing “grown locally.”
To get application materials and learn more about the award program, please go to DEC’s website at http://www.dec.ny.gov/public/945.html. Contact DEC’s Pollution Prevention Unit at (518) 402-9469 or send an email to [email protected].
Applications must be completed and post marked no later than Friday May 9, 2014
Apply Now for Hilltop Hanover Farms CSA
If you are ready to go, and don’t need more information:
Download an application
What is a CSA
Community Supported Agriculture, or CSA, is a subscription-style farming partnership between CSA members and the CSA farmer. Members sign up early in the season for weekly CSA shares. In return for this early commitment, CSA members receive the freshest food possible, build connections to the farm and farmers through weekly visits and special member events, learn about new recipes and unique crops, and find out how delicious locally produced foods taste. Farms, in return, spend less time in the growing season selling crops and more time growing crops, have more money early in the year to buy seeds with, and have an opportunity to learn more about their members (and grow the food members want!).
Is There Risk in a CSA?
The early spirit of Community Supported Agriculture is that eaters and farmers work together to contribute to a resilient and healthy local food system. This leads to an understanding that CSA members provide support to the farm, while the farm works hard to provide a plentiful, consistent, and varied supply of farm fresh produce. Hilltop Hanover Farm has two years CSA management, and many years farm stand, u-pick and farmer’s market experience. This being stated, there is an element of risk in a CSA membership. Due to weather or other events beyond our control, there may be complications with some crops (2010’s tomato blight and tomato shortage is one example). We will do our best to provide members with produce, but by buying a membership you are recognizing and committing to support a local farm through some of the challenges that it may face-and for this, we thank you and will be working extra hard to grow the best, freshest crops around!
What’s In A Share
A weekly share will consist of freshly harvested seasonal vegetables and herbs-chosen by the farmers to ensure a good mix. One share provides enough vegetables for a family of four for a week, or for one or two adults who eat lots of vegetables.
Distribution is “Farmstand style.” At CSA pick-up, you will fill your bags with the produce you pick out. You will choose an assigned amount of a particular crop (i.e. “take 8 to 10 carrots,” or “2 heads of lettuce”), but will have a choice between varieties of that crop (i.e. purple vs. orange carrots, or red vs. green lettuce). Other times, you will have a choice between a range of crops (i.e. “choose 1 bunch of leafy greens: either chard OR kale OR broccoli rabe,” or “choose 6 beets OR 6 turnips”). “Farmstand style” allows you to have a bit more choice, while at the same time allowing the farmer to plan for a steady supply of crops.
A typical July share may include a bunch of carrots, a bunch of leeks, fennel bulbs, your choice of leafy greens, cucumbers, summer squash, tomatoes, basil, and other seasonal herbs. A late September share may include broccoli, cabbage, cauliflower, broccoli rabe, eggplants, peppers, onions, radishes, and beets. Shares will include a mix of popular staple crops (lettuce, carrots, onions, tomatoes, zucchini, cucumbers, peppers, and herbs), as well as including more unique and delicious crops. CSA shares do reflect the seasonal availability of crops, so early in the season, shares will include more greens, while later in the season, shares become heavier with the summer and fall bounty.
Price & Benefits
2014 CSA share is $650, for 20 weeks of CSA vegetables, a weekly CSA newsletter full of recipes and farm happenings, first option to sign up for 2015 CSA shares, access to CSA member open farm days. A part of the concept of CSA membership is to support the farm financially at the beginning of the farming season (when the farm incurs most of the year’s expenses), full membership payment with your registration really helps the farm! However, we understand that budgeting a full summer’s produce costs into one payment can be a challenge, and we do offer a payment plan. A $200 deposit is due to reserve a CSA membership for your family, with the balance is due by March 1. Shares not paid in full by March 1, will be made available to members on our waiting list, and your balance will be returned less a $20 administrative fee. If these payment plans provide an obstacle to your participation in the CSA, please contact us for other arrangements.
Tuesday or Thursday 2:00pm – 7:00pm
(choice of pick-up day on a first come first served basis)
Hilltop Hanover Farm CSA offers one share size for the 2014 season. While we cannot split a share for you, we will provide a table space for members to divide split shares. If you want to split a share with someone, please feel free to use our Facebook page as a site to find a share-sharing-buddy.
CSA dates are dependent on the weather-we will contact all members to confirm the CSA start date in early May. Depending on the season, we could run an extra week longer in October as well!
Chef Kroner’s Thanksgiving Tips
A few tips for the cooks in the family as we are about a week away from Thanksgiving:
1. Eat Local! Get your turkey from a local farm. Shop the Rhinebeck Thanksgiving Farmer’s Market this Sunday.
2. Brine your bird. It takes 18-30 hours, so plan ahead, but it gives you a moist, flavorful turkey every time. Try my simple recipe.
3. Get everyone involved. Have guests bring a dish. Let the kids help in the kitchen. They can learn how to make some tasty stuffing this Saturday at our Taste and Talk. Basically, make sure you have a chance to socialize and enjoy the dinner too.
Happy Thanksgiving! I hope you’ll be able to join us over the holidays this year.
Hilltop Hannover Farm’s Thanksgiving Farm Stand Days
Hilltop Hanover Farm – Thanksgiving Farm Stand Days
Friday 1:00 PM – 6:00 PM
Saturday 10:00 AM – 4:00 PM
Monday 12:00 PM – 6:00 PM
Tuesday* 12:00 PM – 6:00 PM
Eggs, carrots, leeks, scallions, celeriac, mizuna, yukina, bok choy, spinach, daikon radish, turnips, broccoli raab, broccoli spears, cauliflower, hot peppers, lettuce, frisee, endive, escarole, herbs, winter squash, pie pumpkins, onions, shallots, our own Hot Pepper Jelly, jam, maple syrup, honey, grains, popcorn, and local eco-apples.
Hilltop Hanover Farm to Table – Holiday Gift Baskets
Looking for a unique gift for the holidays? We have it! A beautiful basket of farmer selected products, for $45, from local farms and artisans. Our own Hot Pepper Jelly,Beth’s Farm Kitchen Jam, Bear Mountain Coffee Roasters Coffee, White Oak Farm Maple Syrup, and Honey from Hudson Valley Honey.
Baskets are available at the Farm Stand (see hours above) or Farm Office, and you can also
Order online for pick-up at the Farm Stand, Nov. 22, 23, 25 and 26, or at the Farm Office Tues.-Friday until Dec. 20, as supplies last!
Press Release – Inspiring New Read: Green Town USA
International Buy Nothing Day: It’s Time Has Come
Last year Walmart’s employees threaten a Black Friday strike, advertisements were less pronounced, trucking issues due to Hurricane Sandy force some stores to widen their aisles and redistribute good so they can appear to be full. People became frustrated with thring to buy the perfect whatever to capture the beauty of the season and began considering what else could fill the gaping void left on The Friday after Thanksgiving.
Facebook is currently rocking with “Pledge not to Shop on Thanksgiving” posts. Local Living Economy concepts are working their way into the culture, just like recycling did, and families in the Hudson Valley are coming to understand the grace and wisdom of keeping our dollars in the region. Alternative Gift Fairs are popping up, recycled and reused gifts are predicted to be this year’s chic and “Great Sales” just don’t hold sway with young folks anymore.
What to do with that extra Friday off, the Day After Thanksgiving? Why not seize this bonus holiday and take your family for a hike? Or maybe a game of Scrabble? A meal you make yourself? Maybe meeting friends for tea? volunteering? drawing? compose an incredible rock song with your kids or grand parents? Who knows what mischief you can come up with while your not standing in line, under fluorescent light, with a credit card in your hand, listening to Muzak’s version of Jingle Bells?
While not everyone will be on the same page, the choice is yours on the first Friday after Thanksgiving. The folks at International Buy Nothing Day believe there are bigger motivations than 80 % off retail and figure that Black Friday is a great day to prove it. They are on the same track with folks at Take Back Your Time Day and Center for the New American Dream.
Our top 3 gift ideas:
1. A List – Written by hand on a beautiful sheet of paper. What I like (or Love) about you. This list includes, sometimes in bullet format, traits, values and characteristics of the recipient that I admire. This works well for everyone who can read. pictures of them doing something I admire are great when they are too young to read.
2. Made it myself – Home made banana bread, a photo printed from a smart phone, a child’s hand print in plaster. Check out Green Eileen’s great high end crafting with recycled fibers workshops. In Saugerties try FiberFlame’s crafting space offers tons of cool ideas. Insource this year and unleash your inner creative.
3. Service – Think of what they need and what you can commit to do for them. Sending the kid to walk their dog for a month or a year!
What you have to offer is enough don’t let marketers tell you otherwise.
Still want to shop until you drop? Consider just letting go for this one day. The very next day after International Buy Nothing Day, the first Saturday after Thanksgiving, is Buy Local Day. Designed to focus on promoting local economy reducing travel, promoting eclectic business and products, and keeping your dollars working close to home this is another great option.