Degrees That Work: Going Green

[ Music ] >> Sustainability,recycling, renewable energy, clean transportation,green is growing. >> An industrial revolution, just like your technologicalrevolution, it’s a green revolution. >> And it’s not going to stop. >> This revolution we’retalking about is is above all a jobs revolution, itwill create millions of jobs.

,the annual Good Jobs, Green Jobs National Conferencebrings together government, labor.

And environmental leadersto plan for the green economy, but what is a green job? >> What we discovered is thatthere really is consensus that there’s no consensus on what the definitionof a.

>> Pennsylvania though,has an answer.

In order to analyzeit’s green economy, Pennsylvania has identified fivegreen industry sectors.

Employing people throughoutthe state. On this edition of Degrees ThatWork we’ll explore two of them, agriculture and resourceconservation, and pollution preventionand environmental cleanup. Let’s begin in NorthCentral Pennsylvania. >> Leah Tewksbury: Why don’tI show you how we block a tray of salad mix since that’s whatwe’re going to.

Especially follow from beginning toend, is salad mix. Salad mix doesn’t mind startingoff in a, in a larger block, and so we have about 130 blocksper tray, and this is a soil mix that we make and the recipe’sactually right behind you.

On a wall, and it’s an EliotColeman recipe that we follow, he’s definitely one ofour greatest teachers in sustainable farming,on how to plant. >> Leah Tewksbury and herhusband Johnny have been planting full time for 10years, lettuce is the focus on this late Aprilday, area restaurants and households are expectingthis soil to produce salad for their plates inapproximately six weeks. >> Leah: Salad is our,definitely our specialty, this allows us to have — most farmers would seed saladdirectly in the ground; in fact, most farmers already have, andwe.

Don’t do any direct seeding, of course, like I said,so we start it all inside, and we would start with atray of 130 blocks like this, and I will just.

Plant avariety of seeds, usually, oh maybe 15 to 20types of leaf lettuces. We’re very intensive in ourgreenhouse, but that allows us to have completecontrol over germination, instead of putting themoutside, and direct seeding, and not having the ability toirrigate, or waiting on rain, we can control thegermination, completely in here, and then transplantplugs outside.

>> The Tewksburys havefollowed the same basic, preliminary stepsfor the.

Majority of their vegetablecrops since becoming one of the estimated 3.2 millionfarmers in the United States. [ Music ] >> Leah: It’s more meaningfulthan the abundance of types of jobs out therethat I would want. I can’t imagine doing anythingelse although we have.

We, we have what callbend over clock.

How many bend overs we havein us before we’re done, because it’s hard work,it’s very physical, it’s really long hours. >> With a couple seeds ineach of the 130 blocks, Leah will have 260 lettuceplants ready for one of the farm’s raisedbeds in a few weeks. But long term, Leah is doingmore than growing vegetables, she’s adding a fresh tinge tothe greenest of occupations by practicing sustainablefarming, a craft she hopes willblossom in the future.

We have a seriousproblem with the derth of young farmers, and whenwe’re done in 10 or 15 years, who is going to be growingfine, quality foods? [ Background noise ] >> Sustainable farming has torespect the natural environment by leaving the water inthe soil better than it was when we first became stewardsof it on our own farms, knowing that we don’town.

Our farms, we are only stewarding them, it also has to return aprofit level to the farmers so that.

They cancontinue farming day after day, and year after year. >> Kim Seeley is president ofthe Pennsylvania Association For Sustainable Agriculture,or PASA, which is the largest, statewide member basedsustainable farming organization in the United States. >> Kim Seeley: Sustainabilityis forever, it’s an ongoing, constantly raising the bar,and taking every farm uniquely and looking at it, andsaying, "This is where we are, this is where wewant to be tomorrow, and this is where wewant to be in 100 years." >> Currently, conventionalfarms produce the majority of our food.

Departmentof Agriculture estimates that just 6 percent of the 2.2million farms are responsible for nearly three quartersof the nation’s food supply. Such conventional farmsusually rely on fossil fuels and chemicals, namelyfertilizers and pesticides to support their practices.

A third generation,Pennsylvania dairy farmer, Kim switched from a conventionto a sustainable operation in the early ’90s by curtailingchemicals, increasing exercise for his cows, andimplementing a grass bed diet. >> Kim: The personalsatisfaction that I get now, after 20 years ago when Ifarmed a very different way, is knowing.

Every day thatthe food that I sell people, and that we sharein the community, I know I’m providing themwith the very highest quality, most nutrient-dense productpossible, that’s the pat on the back that youneed every day, the, the fact that you’redoing, you’re trying to make the world a betterplace every day that you get up. >> Kim wants more youngpeople to.

Experience that pat on the back, like his son, Sean. 57 is the averageage of farmers, and 65 plus.

Is thefastest growing age group for. >> Kim: If we don’treplace these farmers, and bring other youngpeople into the system to learn the skillsthat they have, and also to start producingthat quantity of food, we’re going to have toimport more and more food from third world countries, potentially without knowinghow it’s been sourced, and how it’s been. Our country will be in greatperil if we don’t have more and more young peoplelooking harder at sustainable agriculturaloptions and getting involved in that process so that they canstart picking up that ability to feed themselves,and feed us, as well. >> Leah: We follow alot of farming practices.

That are far beyond what theNational Organic Practices require, in terms ofsustainability and, and biodiversity,and soil health. This bed’s probably about –oh, six or seven years old. We also don’t do any typeof rototilling, or plowing, we know that the groundis a living medium, in the soil biota is rife withlife.

And when you plow that, you’re killing a lot oflife, as you turn that over, nothing in nature does that,nature builds up naturally. >> The Tewksbury’s obedience tomother nature is also evident with. >> Leah: Plants survive on NPKprimarily, which is.

Nitrogen, phosphorous, and potassium,that is present in compost, which is a mix ofbiodegradable materials. This is some finished composthere, you can see how nice and black it is, this is readyto start using on our beds. >> Soon, one of the beds willcontain the lettuce seedlings that will producesalad late next month.

Now, the soil blocks mustremain in the greenhouse. >> Leah: It’s like a nursery, soit’s, you feed it special food, just like you do.

A baby beforethey graduate to regular food.

Start withpureed food, they start — you know, so, our seedlingsstart with a, a, you know, a gentler, easier mix tostart in, and then graduate to something that’s amore traditional soil. >> Like Leah’s seedlings,the green job market is in it’s infancy stage. Green job definitions andestimates are evolving. Pennsylvania hasprovided some clarity, with it’s Green Jobs Report, itdescribes green jobs.

As those that enhance or preservethe environment, and fall within thefive industry sectors; jobs include relatively new,green-specific positions, such as energy auditor, as wellas traditional occupations, like construction that canincorporate environmentally friendly strategies. According to the report, greenjobs do have some common traits, regardless of the sector, theyare generally well paying, midrange technical positions, and require educationbeyond high school. Colleges and universitiesrecognize.

That fact with green offerings,certificates and associate degrees,focused on installing and operating newtechnologies, and bachelor and graduate curriculums,dedicated.

To engineering and management prepare studentsfor careers in agriculture, pollution prevention, andthe other green sectors. Even traditional earth friendlymajors are becoming greener.

Mary Sullivan:For horticulture, we’ve incorporated all typesof aspects of green, and, and kind of moved on withsustainability as a focus, looking at using lesschemicals in the environment, how we can use morenatural things. Mary Sullivan isDean of Pennsylvania College of Technology’s Schoolof Natural Resources, which has been offering greendegrees for more than 40 years in forestry, andhorticulture landscape. Sullivan: Definitelyhardscaping has become.

Something that’s much more in vogue, as, as.

Sustainable practice,or green practice. You know, it’s nolonger something where we just are going tokeep irrigating and irrigating, and so, using hardscapematerials in some of our, our landscapes makes muchmore sense.

Forestry, there’s somenew concepts being incorporated that tend to highlight thegreen, and the, the giveback. One of the things weteach our students is we, we talk about writingstewardship.

Plans, for a property owner, thestudent can then go out, maybe as a consultant, andlook at that person’s acreage, and say, "This is whatyou should be doing to use this land the best way." And sometimes, the best waydoes involve.

Cutting trees, but they have kind of a, anatural selection going on, as far as harvesting goes.

So that you haveregeneration occur, and regenerationof, of hardwoods. >> Regardless of theirmajor, students should expect to experience a green element, colleges increasingly.

Areadding green specific courses, or subject matter to curriculums that usually do notfocus on the environment. >> Chef Mike Ditchfield:.

Inthe past couple of years, I think it’s important that moreculinary schools are including sustainable conceptsinto their curriculum. >> Chef Mike Ditchfieldis an instructor of Hospitality Managementand Culinary Arts at Penn College’sSchool of Hospitality, the school has beengraduating aspiring chefs.

And hospitality professionalssince 1966. >> Mike: For the students tobe successful, they’re going to have to embrace insustainable concepts, because what was once amixed market is a force to be reckoned with, theentire organic.

Segment of the produce industryis as big as the entire produceindustry was 25 years ago.

Often go to anorganic farm, we, we learn about the farmingmethods, we get the meat, the source of our food,our catering class goes to the grower’s market. I had the one farmer thatwe went to visit last week, he said, "There has neverbeen a more exciting time in the food industry," and thestudents were, you.

Know what? This guy might be right,this is pretty exciting. >> The Pennsylvania Green JobsReport mentions sustainable agriculture as a careerpossibility, Kim Seeley, wholeheartedly agrees with that. >> Kim: Sustainable agricultureis a real viable.

Opportunity for young people, because thereare countless case studies now, with families out there on justseveral acres growing very high value crops, and actuallycreating a lifestyle and, and financially.

Being rewardedon very small acreages, as long as they connectto a market that can take their products. >> Nearly every state has at least one college offeringeither a degree or. Kim believes a two yeardegree in any technical area, also would be adequatepreparation, but nothing beatsfirst hand experience.

>> Kim: There’s an awfullot of apprenticeships and internships availableright now on sustainable farms and organic farms that prettyquickly tell a young person if they have the wherewithal,and.

The, the durability that it takes to do whatfarming is all about. Almost anybody, if theyhave the resiliency to want to learn a lot of things, and tobe challenged by the elements, and to be challenged every day by natural phenomenon canbe. It’s not just for countrykids, and it’s not just for technical.

Kids,it’s can be for anybody. [ Background noise ] >> Leah: They’re at.

A good,mature stage right now to withstand transitionreal well, into.

The ground, and take off, they’ll be ready in about three weeksfor harvest. This bed was designated forsalad, salad is a light feeder, and this bed had carrots in it, and a couple otherheavy feeders, so it’s rotation thisyear was to.

Have salad in it, for the first round. >> Leah and Johnny Tewksburydiscovered sustainable agriculture was forthem, later in life. Johnny left corporate America tobecome a public school teacher and farmer, and Leahsaid goodbye to teaching and research writing togo into farming full time.

Became bettereducated and more aware of the world, and I thinkwhen you’re young, you know, and in your 20s, andyou’re going and doing, you’re in school, and you’regetting your first jobs, and you’re getting married, andyou’re having fun, and you know, kind of the ills of the worldaren’t necessarily as right in your face, as when you getolder and you start to think.

About things, and thinkabout your actions, and so as we got older andbegan thinking more and more about our actions, andyou.

Know, how we wanted to spend our. We like to spend it growingreally fine quality food, and to keep people healthy, and to provide reallynutritious food for people that’s cultivatedin a really conscientious. >> This morning, Leah isfocusing on the lettuce plants that have grown the pasttwo. She hopes planting them today,will result in a tasty harvest for her customers inapproximately three weeks. >> Leah: And this is aperfect transplantable stage.

They’re just begun to exittheir little block cell, and perfect for goinginto the ground. >> The Tewksburysalways an interest in growing their own food, to learn about sustainablepractices they relied.

On their own research, aswell as numerous workshops and educational opportunities through the PennsylvaniaAssociation For Sustainable Agriculture. Sustainable farmersusually focus on feeding just their region,to limit their carbon.

Footprint and to provide thefreshest food possible. Currently, the majorityof food consumed in the United States travels1500 miles from farm to. >> Leah: If we change thatmodel, from giant farms to a much more small,intensive, sustainable farms that supported each region,imagine a thousand of our farms, versus 10, you know, onethousand acre farms, you know, it’s, it’s.

Just a differentmodel, there’s a different way of thinking about things; so,we think that’s sustainable, and. You have to have, reallydevelop some zen in yourself about an acceptance for thingsthat are out of your control, and in farming, there’s alot out.

Of your control, I mean you can be veryknowledgeable, and very skilled, and really, for themost part, do, I mean, and for the most part,you’re always going to have some success, butit’s hard when, you know, especially most farmersare very hard working, and sort of perfectionists,and want to see the best come.

Of out it, and it doesn’talways happen that way. It’s very physical,but beautiful, and you get to be outside allthe time, and you don’t have to commute, and you feedyourself, and most likely, most of the people aroundyou; so, there’s a lot of huge benefits in our book. Wait till you see thisin a couple weeks.

It will be gorgeous, itwill be just full color bed. [ Background noise ] >> My job is to keep thestuff out of the landfill. The landfill operator, DaveBonus, [assumed spelling].

And I, I have a joke withthat my job is to keep material out of. >> An hour away from theTewksburys is the Lycoming County Landfill. Here, recycling professionalshope to add color to a bleak.

Landscape,and that color is. >> Jason Yorks: Look at themountain out here, beside us, the landfill, nobodywants that in a backyard, but we can minimize.

That, we cancapture what’s going in there and.

Reuse, there’s no reasonwe need to keep throwing things out when we can recycle. >> Jason Yorks [assumedspelling] is responsible for the recycling effortsin.

The Lycoming County, the largest county inPennsylvania, spanning more than 1200 squaremiles, that’s greater than the. As the resource recoverymanager, and county recyclingcoordinator, Jason oversees 17 otherindividuals working within the pollution prevention.

And environment cleanupgreen job sector. >> Jason: People always askme, how did you get into that, did you know you weregoing to get into that? And I say no, butI’m glad I did. >> The sector includescareers ranging from material collectors,to chemists, to technicians, to engineers. Jason worked for severalyears as a machinist, before earning aBachelor’s Degree in ManufacturingEngineering Technology, he assumed his.

Currentpost in the fall of 2009, and loves to share hispassion for recycling. >> Jason: One of mygoals is to get the word out on recycling,through the.has a jug, it’s the — a neck or a bottlecap, we can recycle it. The students, they’reonboard, it’s — a lot of times, it’s theparents, we found one of the easiest ways to getthe message to the parents.

Is through the studentsat the schools, give them the information,the.

Tools, they can talk to their parents. >> According theEnvironmental Protection Agency, the average American generatesnearly four and a half pounds of garbage daily, or approximately 1600 poundsper year, which is equivalent to the weight of a smart car. The majority of that garbagegoes to landfills to decompose over decades, rather thanentering the recycling stream, where it could betransformed into new products.

Of us hasan impact on the environment. So many people think that theirlittle contribution won’t hurt, but when you add everybodytogether that has that attitude, it, it makes a, animpact on the environment. >> In Lycoming County, Jasonestimates that 40 percent of the garbage dumped in thelandfill could be diverted to recycling dropoff points, materials such as paper,glass, and plastic. >> Jason: A simple tripup in the working.

Phase, and you’ll be able to seeplastic all over, plastic jugs, milk jugs, soda bottles,it, it — you don’t even haveto try, it’s. >> The 60,000 squarefoot recycling facility that Jason managesprocesses about 50 tons of recyclables daily, and it’scapable of handling much more. >> Jason: You canhave source separated, or you could havesingle stream. Single stream recycling is whereyou’re.

Putting all the products into one garbage can, and theywill put it into a facility where they’ll. Here, like at Lycoming County, we try to have thecustomer separate it, the different products, and thenwe will, further.

On separate, ’cause there’s stillsome items in it.

That are contaminatedthat we have to sort. It will go through theprocess of being sorted, and then we will put it throughthe bailer, and then bail it for further shipping out. >> The recyclables areshipped to companies who buy the material tomake future. >> Jason: Peoplewant the material. The plastic bottles, forinstance, that will go into carpet, clothing, thatcould become shipping material. We tell people they need tobuy recycled materials also, because that creates thedemand, and creates — it keeps the cycles sustainable. >> Jason is optimisticabout the future.

Of recycling, and his own role. >> Jason: I would see thisas only. The recycling centeris something that technology’salways changing, it’s always something different, there’s always somethingnew there. It makes you feel goodat the end of the day that you might have made a — you, you’re hopingyou made a difference, keeping materialsout of the landfill. >> Johnny and Leah Tewksburyhope to make a difference for their customer’s tomorrow byharvesting their lettuce today. >> This is the first saladof the season, so it — we haven’t had our saladfor, you know, six months or something like that,so we’re like, oh. When our customers getour salad mix we want it to look great, too. And when you see it in the bedwith the mixes of dark reds, light greens, anddifferent shapes of leaves. >> Leah: This is orach, whichI really like, it’s also known as like mountain spinach, andit comes in different colors. There’s a little bitof arugula, down here. And you’re welcometo taste anything, it’s good for youto taste things.

Spicey? >> The Tewksburys wait untillate in the day to harvest in order to reduce the stresson the. The hot sun can damagethe lettuce, once the leaf is removed. >> So, we’re going to dumpit right in this wire, and this will helpreduce any shock to the.

Around in warm air, it immediately getsimmersed in cool water, so that will also helpkeep it’s freshness. [ Background noise ] >> And we’re doing 15 to 25pounds a week, the scale is so just astronomically different from industrial salad that’sdoing 25 million. This is four pounds of our readysalad mix, and it’s destined for Kathy’s Cafe, whichis a, a family owned diner in Hughesville, Pennsylvania,so it was picked today and it will be at herrestaurant by tomorrow. >> Kathy’s Cafe isabout a 20 minute drive from the Tewksbury’s farm.

Owner, Tracy Clayton tookover the family restaurant from her mother, five years ago. >> Tracy Clayton: It alreadyhad a 50s theme, and we, we left that it way, peoplecame to like it, people think of the ’50s, and that’s.

Whenlike fast food came about, and like packaged food.

And,and all that stuff we see, like in the middle ofour grocery stores. So now, we’re kind of likerewriting history a little bit, we’re going back to the ’50s, and doing it the way itshould have been done. >> That means featuring localproduce with it’s breakfast, lunch, and dinner menus. >> Tracy: I thinkeverybody should look at their local productsthat are available. Sometimes it’s not always costeffective, but for us.

Here, it’s more about what we’refeeding our customers. If I was just to buylettuce, like salad mix at the grocery store, I canget it like, four dollars for a pound, and it’sdouble to buy it local, it’s like eight dollars, depending on whatyou’re getting, so I guess we valuequality over.

The quantity that I can get for a price. It’s a differentkind of freshness, I guess, that I never knew. >> That freshness is important for the customersat Kathy’s Cafe. >> Kathy: The saladmix is a big deal.

Chicken and wafflesevery Thursday night, and when the salad mixis here we have people that will stop eating chickenand waffles and go straight to salad, that.

Salad’shere, right? [ Background noise ] >> Knowing John andLeah, just knowing them and seeing their salad mixesand it’s art, like to put it in a bowl and to top it, and that’s my kind,that’s my art now. >> While the Tewksburysalad is being enjoyed, Leah and Johnny are hard atwork preparing for the rest of the summer; afterall, it’s only late May. >> Leah: This year,triple the amount of people that we could accommodate,we’re only getting more and more calls every year,and we’re not the cheapest way to eat food, absolutelynot, but the point is not to eat cheap food, the point isto eat healthy, nutritious.

Food, and to also, hopefully,pay somebody a living wage to grow your food for you. So, this is not going to change, no matter how modern the worldgets, and how many Blackberrys and iPods, and Twitters, and technologicaladvancements there are, we all will still eat.

Times a day, and nothing’s going to.

Changethat, we just derive a lot of satisfaction from knowingthat we nourish people, and we keep people very healthyand connected to the land.