Thursday, October 30, 2014

On the Record: Riker at Five

Two years ago I started a tradition of interviewing Riker on his birthday. By asking the children the same questions every year, we'll be able to see how their personalities and interests change (or stay the same).

Riker has just turned five and this is his third birthday interview!


What are you going to be when you grow up?
A garbage truck. I mean something else, a train.

What’s that going to be like?
Carrying passengers.

What are your favorite toys?
Turn and Fix.

What is your favorite food?
Chips and salsa.

Who are your best friends?
Owen. That's Owen cuz he's at my school.

What makes you happy?
School.

What makes you sad?
Um, at school sometimes when it's lunch.

When you dream at night, what do you dream about?
Octonauts.

What do you like to do with Daddy?
Scratch his back.

What do you like to do with Mama?
Play trains.

What’s your favorite color?
That's easy. Rainbow! (laughs) I can't choose cuz I like green, red, pink, purple, blue, yellow. So I can't even pick so I have to say rainbow.

What’s your favorite book?
The Cat on the Mat is Flat

What does Daddy do during the day?
Takes us to a park.

What does Mama do during the day?
Washes the clothes. I think you like washing the clothes to get them clean. Especially your favorite ones.

What do you do during the day?
I'm gonna choose at school - write. I write a lot. Wuh, errr. Sometimes W R makes 'ruh.' (referring to the word 'write').

What do you want to learn or do before you turn six?
Still play trains when I'm six.


Past interviews:
Riker at THREE
Riker at FOUR


I've shamelessly pilfered this interview idea and the questions from my friend Lauren over at Sparkling Adventures, You can read the birthday interviews of her four darling daughters here.


Tuesday, October 28, 2014

RikerCam

Lately, Riker has been using his laptop to interact with a number of educational sites like Starfall, Earobics and Raz-Kids.

The other day I peered around the corner to see what he was up to and saw that he had made his way onto a search engine site and had 'Googled' himself!

After typing 'Riker" into the search bar, he was counting the instances of his name on the page and examining the photos that came up of the StarTrek officer, William Riker. I managed to snap this shot just before he lost interest and went back to his game. Too funny!


In other clever kid news, Riker presented me with a letter in an envelope the other night just before bedtime.


It read:

Dear Mama
I love you
Love Riker
You are best

Grammy helped him some but I was so profoundly moved (and impressed) that I shed a few tears. He readily grasped the fact that he'd done something pretty special and was very pleased with himself. And he should be! It's not every day you give someone one of the best love letters they've ever received!


Monday, October 27, 2014

Murray the Bearded Dragon

My nephew Cael was looking after his class pet this weekend and so when his family came to visit, Murray the Bearded Dragon came too.

Since Murray is native to Australia, we thought we should honor his heritage and provide him with a genuine cultural experience.

 Murray, meet Wombat.

Murray and his new best mates. 


We're sending Cael and Murray back to school with a collection of pretty terrific photos for his traveling photo album. No way next weekend's caretaker family can top this!



Sunday, October 26, 2014

Cleveland Sustainability Conferences

In the last month I've been to two really interesting sustainability themed conferences in Cleveland.

The first was the Cleveland Sustainability Summit, which is an annual event hosted by the Mayor of Cleveland, as part of a ten year plan for a sustainable Cleveland with the vision of creating a ‘green city on a blue lake.’ At the summit I had the pleasure of meeting lots of sustainability professionals in higher education, NGOs, and the business sector, along with a host of individuals engaged at a grassroots community level. Since then I've been able to visit five campuses, meet sustainability managers and connect with a whole network of really lovely and interesting people.

The second sustainability conference was held last week at Case Western Reserve University. With a theme of Flourish and Prosper, the Third Global Forum on Business as an Agent for World Benefit included a wide range of visionary global business and thought leaders. I was inspired by presentations from the Nobel Laureate and former President of Finland, the CEO of Vitamix, media giant Arianna Huffington , Michael Braungart, author of Cradle to Cradle, and a range of business leaders, CEOs, entrepreneurs and philanthropists working to ensure that business is serving a greater social good beyond what we often consider to be its core mission of simply turning a profit.

This was a very inspiring conference to say the least. I expected to walk away with some new practical tools in my belt for delivering sustainability programs but I didn't expect the shift in perspective that came from totally re-framing sustainability as mere ‘maintenance and survival’ to sustainability as FLOURISHING! Let’s not just get by; let’s elevate our existence!

The conference offered numerous examples of companies who want their employees to thrive, who are demanding improvements from their supply chain and who are shifting away from short term models of thinking. Meanwhile they are developing new and innovative business models that reduce risk, build customer loyalty and increase profits. This is significant because global challenges like sustainability present great opportunities for individuals and businesses to not only do good, but to profit from solving problems.

It was mentioned several times at this conference that for the first time in history, this generation has the resources and the ability to solve some of the world’s greatest challenges - to eradicate extreme poverty and address the climate crisis, for example. This isn't seen as philanthropy, but rather seizing an opportunity to serve customers in way that doesn't compromise our very life support system.

I see it as rather fortuitous that these two conferences were happening in Cleveland right at this moment. Over the last few months, I've been considering whether a strategic career move might involve a shift away from the higher education campus sustainability sector into a more corporate or business centered environment. I would still maintain my key focus on sustainability strategy, communication and stakeholder engagement, but would simply apply them to a slightly different model of organizational change. The Case Western conference in particular offered me an opportunity to analyze in greater detail what it is I want to do and what the next big thing might be.

I've made MAJOR changes in my life recently. I remind myself that times of transition offer the opportunity for growth. While this can be terrifying at times, I've noticed that lately I've been feeling less anxiety about the search for what comes next. Instead I've been experiencing the joy and synergy that comes with being open to the next stage of life and to whatever it is the universe puts in front of me. With this openness, I've gone into these conferences and networking events knowing that who I need to meet will cross my path. The confidence and contentment that comes with this has been pleasing.

I feel poised to do some important work but I’m not quite sure what it is yet and that’s okay. I have been thrilled to learn of so many terrific sustainability initiatives happening across Cleveland on so many levels and I’m very excited to see where I fit into the sustainability sector here. The networking that has come about from these two conferences has been incredible. I have met really inspiring people and I’m starting to feel connected to the sustainability sector here in Cleveland.

And so I go about the delicate balance of designing my own future, appreciating the process, embracing the questions and the uncertainty, and waiting for the future to unfold as it should.


Sunday, October 19, 2014

Autumn

I love autumn.

The trees are awash with a palette of my most favorite colors - green and red and rust and orange and gold and brown. I forgot how much I enjoyed being a front row spectator to this most spectacular event.

But it's not just the majestic landscapes that are pleasing to my senses right now.

The trees display an incredible ability to adapt to changing seasons and circumstances. The leaves falling outside my window are a fitting backdrop to our own season of transition. They remind me to take it slow, to be flexible, and to cultivate patience.

So this is us. Here. Now. In flux. Together. Crafting a new story.



And like my friends in the forest, I (try to) embrace the fact that one must shed an old layer to welcome in a new chapter. This process of stretching and sloughing can be uncomfortable and even painful, but without change, there is no growth. So on we go, reminding ourselves to enjoy the journey while scanning the horizon, eager to see what lies ahead.




Friday, October 10, 2014

Research and More Research

When Brian's not crafting hives out of reclaimed materials, building a hive lifter, or tending to the bees, he's researching extensively not only the ins and outs of beekeeping, but also the requirements and logistics of starting a meadery.  Some of the things on this list include finding commercial space for a production facility, licensing and permits, product branding, distribution strategies and sourcing of fermenters.

Some light reading on keeping bees, making wine and starting a winery. 

This treasure from the library is a 1935 copy of 'The ABC and XYZ of Bee Culture' by the well known beekeeper and founder of the A.I. Root Candle Co.

Upon finding out the costs of an individual fermenter, Brian set to researching either welding his own or hiring a welder to do the job for him. He needs about a dozen fermenters and he's now found a local company who will fabricate them for us. To be able to provide engineering specs, he set to building these scale models of fermenting tanks out of paper.


Part of the research process had been visiting new and established meaderies. Brian has now been to several meaderies located in Minnesota, Wisconsin, Michigan, Illinois and Ohio. He's also been to lots of wineries and breweries to see their operations.  Every visit has been invaluable for providing information on permits, operations and/or handy tricks of the trade. We've been encouraged by how welcoming all of the mead makers have been and how willing they are to share anything they have learned or wished they had done differently.

The most urgent task on our to-do list currently is finding commercial space to house the meadery. Once this is secured he can begin the six to twelve month process of getting federal, state and local permits. Unfortunately, fermentation can't begin until all permits have been secured and since our mead can take up to a year to make, having a product in hand is feeling a long way off as it is.

We're feeling a bit antsy about getting the right commercial space as there is a delicate mix of considerations including whether or not it should include room to expand, whether the space allows for a tasting room and selling of mead on-site and if it will be located in an industrial district or somewhere with foot traffic. All of these factors impact on cost per square foot of course, and we're exploring options all over the city to see where we might find the most optimal space. Thankfully we're able to call on a growing network of friends and contacts in the brewing and sustainability sectors and beyond to meet relevant people, get ideas for location options and help us to remember what an exciting venture this is when it all seems a bit overwhelming!



Thursday, October 09, 2014

Yeast Trials

How do different varieties of yeast affect the flavor of a fermented beverage?

For some time now, Brian has been wanting to work out the answer to this challenging question. He's had a long running debate with his father about the impact of yeast and its contributions to the end product. Carl has made all of his mead with a single strain of yeast and the mutations it has spawned over the last fifteen years and Brian has been interested to know if perhaps other yeasts in combination with certain varietal honeys might yield an even better outcome. So, to explore in more detail which flavors come directly from the yeast and which flavors might result from other factors, he has developed a yeast trial to gather information that can only be gleaned by tasting lots of different samples. 

Below are the yeasts that Brian selected for his trials. They include ale, lager, saison, hefeweizen, white wine and red wine, and yeasts specifically marketed as mead yeasts, in both dry and liquid form. The twenty three yeasts include a range of alcohol tolerances and flavor profiles and he decided to try each of them with four different varietal honeys and one cider to compare flavor profiles.


All of the yeasts have different pitching instructions and we carefully followed the instructions provided by the yeast suppliers. Some required rehydration at 40C (104F) and with a scientist in the house we were fortunate to have access to some pretty useful equipment like the machine below. Carl used this shaking incubator to evaluate permeability of fluids through candidate elastomers tested in the development of artificial hearts. Conveniently, it also came in handy for keeping the yeasts happy at a constant 40C.


Disposable pipettes were used to add reproducible amounts of yeast to each bottle and will later be used to take samples for testing with a refractometer without contamination from other yeasts.


Here are some of the leftover rehydrated yeasts.


We color coded the honey/cider variety with balloons and then labeled each bottle with the starting amount of sugar and the kind of yeast used in it.


Some yeasts started to work almost immediately; most started within twelve hours and one took more than a day. Below you can see the balloon start to inflate in one of the early starters. Brian pricked a hole in each balloon once they started to ferment so that they would release the CO2 but still prevent contamination from foreign substances.


Even though Brian started preparing the materials for the trial early in the day, it took us most of the night to prepare all of the bottles and mix in the honey and yeasts. In the morning the boys were very interested in the colored balloons coming alive on the kitchen table.


Below, all have started fermenting.


Once the fermentation process has ended and the balloons deflate we'll work out a systematic way to taste and evaluate the samples.  Won't that be fun!