Time To Stop Trashing Recycling And Get It In The Bag

Time To Stop Trashing Recycling And Get It In The BagTHE OBSERVER

January 12, 1992By Mark Guidera

The burning issue of the day for the County Council is what to do with the executive’s proposal to start curbside collection of recyclable trash items.

Since November, a majority of the council hasn’t done much but trash it.

But it’s time for the council either to make recommendations for substantive changes to the proposal or this week enact the plan, which calls for residents to place in separate blue bags a wide range of recyclables, from glass to yard waste.

The county needs to get on with the business of curbside collection this summer. And the councilshould keep in mind that built into the proposal is an understandingthat tinkering and fine tuning will be needed after the plan has been in effect and the glitches come clear.

The question that has caused the most controversy and is credited with grounding the plan since early November is how much the “tipping fee” should be. Garbage haulers would pay the fee to dump non recyclable refuse in the landfill.

The county executive and her staff have proposed that the money be raised through a “tipping fee” as the most expeditious way toraise cash to eventually pay for all costs to manage Harford’s growing solid waste problem.

Her proposal calls for a $60 per ton fee at the start of the curbside pickup program, slated for June.

Haulers would pass this new cost on to customers by doubling their monthlytrash collection bills, which now average $8. Some haulers estimate that unless the voluntary recycling program is hugely successful, they will have large loads to dump, paying lots of d ugg boots sale ough to the county.

For that reason, some council members have been negotiating with the executive to lower the fee. They worry that customers, already smarting from other inflationary hits, will react harshly.

So at Tuesday’s council session, it’s likely a proposal will be floated to lower the tipping fee to between $30 and $40 per ton.

If this compromise which I called for several weeks ago is broached, the council should move to accept it and pass the plan.

But residents and haulers should keep in mind that tipping fees (and customers bills) will rise in time.

For one, higher tipping fees are the only fair wayto ensure the county’s cost for managing solid waste operating the landfill, opening new cells and paying for recyclables to be hauledout of the county are covered fully.

That’s the point of the tipping fee: It’s what is more commonly known in the economics of operating government services as a user fee.

All kinds of government agencies charge these fees and most of us pay them with nary a thought.

Second ugg boots sale ly, the higher fees will ensure customers’ bills will risein the short term. If the increase is substantial, particularly for businesses which produce huge volumes of was ugg boots sale te, it will make good economic sense for them to help their hauler bring down the tipping fee payments by sorting recyclables out of their trash.

Some council members have balked at the tipping fee, worried it could lead to pricegauging among haulers.

But with fewer than a dozen haulers in thecounty to monitor, it shouldn’t prove difficult for government administrators to investigate price gauging claims.

And, if customers feel hoodwinked, they can seek out a new hauler who offers a lower feebecause he does a better job of educating and encouraging customers to cut their waste by sorting recyclables.

Fact is, virtually every county in the region charges trash collectors some type of tipping fee.

For example, in Cecil County, which has a private hauler collection system like Harford’s, haulers pay $50 per ton to dump their truckloads at the landfill.

In Baltimore County, haulers dumping commercial waste pay $60 per ton and those dumping non hazardous industrial waste pay $72 per ton.

And there is reason to hope residents at least will respond enthusiastically to sorting recyclables out of their trash for curbside pickup.

Town administrators in Bel Air, which launched its curbside collection program Nov. 14, estimate a startling 79 percent participation rate among the the four commun ugg boots sale ities where once a week pickup is offered.

Time to stock up on vegetables before winter

Everyone knows the end of summer is upon us. By the look of things, we may already be halfway through autumn in Alaska.

Sarah Bean of Arctic Organics puts it this way: dusting of snow on Pioneer Peak, and a speckling of yellow leaves on the birch trees surrounding our field is the nudge we need to think big about the potato and carrot harvest. No sign of frost yet, but believe me we are watching for any sign! Organics will have plenty of potatoes at the Anchorage Farmers Market on Saturday. Varieties include purple, yellow Finn, Yukon gold, cherry red, red French fingerling, mini max and others. Prices are $2.29 per pound, 5 pounds for $10 and 10 pounds for $18. Customers can pack their own bags with any variety and get the bulk discount if purchasing 5 pounds or more.

Other produce includes beets with greens, carrots, red onions, fennel, celery, snow apple turnips, cauliflower, broccoli, cabbage, zucchini, daikon, rainbow chard, collards, four varieties of kale, spinach, mustard greens, lettuces and herbs. Arctic Organics also offers its produce at the farm, near Palmer on Smith Road. Fridays.

Other vendors at the market include Seldovitsch Family Farm, Persistent Farmer, Matanuska Creamery, Bushes Bunches, Hett Farm, 3 Bears Farm, Alaska Community Action on Toxics, TuscAlaska, Turkey Red Cafe and VanderWeele Farms.

Nancy Lampman from the South Anchorage Farmers Market says that the fall chill means it time to plan for winter: stands are bursting with fresh, delicious veggies. So get those freezer bags and canning jars ready. at Saturday market include Glacier Valley Farm with zucchini, onions, tomatoes, English cucumbers, rutabagas and strawberries. Arthur Keyes says zucchini season is certainly nearing its end: the field, the zucchini has begun to show its age; from here on out, we can expect a frost any day. The zucchini will go from nice green plants to dead black plants overnight when the first frost comes soon. vendors include VanderWeele farms with a wide variety of lettuces and greens, carrots and four varieties of cauliflower; Rempel Family Farm with parsnips, sugar pumpkins, celery, green beans, sugar snap peas, carrots, cabbage, three varieties of beets, five varieties of potatoes, collards and herbs; Vern Stockwell will have lots of veggies plus local pork, elk and beef products, including pork chops, sausage and other items; Southfork will have zucchini relish, heirloom tomatoes and a variety of jams and jellies, specifically those featuring fruits, including raspberry pear and cranberry marmalade, according to Joan Domnick; Wolverine Farms will have peas; Lewis Farm will have potatoes, tomatoes, Japanese eggplant and blueberry baked goods; Arctic Choice will have salmon, halibut, rockfish, oysters and king crab; and Rise Shine Bakery will have kalamata olive, Alaska potato and chive, sourdough levain, spent grain and fruited almond loaves.

About Rise Shine fruited almond, Lampman says: and Alison can seem to make enough of those flavorful and nutritious little loaves, even though they fill their oven and mixer with 100 loaves every time they bake it. Stop by early if you need to stock up. Packed with dried apricots, cranberries, and golden raisins, studded with toasted almonds and flavored with almond extract, they are a treat for any time of the day. Clayton Jones will be making his final appearance at the market Saturday and revisiting some of the favorite recipes from other market days, including the sweet pea chowder and the vegan lentil stew. Free samples will be available, along with some recipes. will also be working with root vegetables and simple pickling techniques to show folks ways to enjoy farmer market foods during the cold dark months just around the corner, he says.

At the Center Market, Alex Davis will have cabbages; a variety of beets; at least four varieties of potatoes; fava, green, wax and purple beans; three varieties of lett ugg boots sale uce; purple, white and orange carrots; and Brussels sprouts. Duane Clark will have fresh shelled peas, locally harvested apples, Alaska grass fed beef and Alaska seafood.

The Spenard Farmers Market will feature a number of vendors, including Bonnie Scherer with fresh harvested wild blueberries, low bush cranberries and her hand crafted rhubarb steak sauce; Ed Zedzdryn of Midnight Sun Farm will have apples, along with ugg boots sale beets, sweat peas, gourmet lettuce mix, kohlrabi and freshly harvested golden raspberries; Dinkel Veggies will have cauliflower, onions, carrots, tomatoes, broccoli, cabbage and lettuce; and Sexton Farm will have carrot cinnamon jelly and radishes, lettuce and kohlrabi.

This is the final weekend for the Anchorage Market and Festival in downtown Anchorage. While it signals that tourism season is winding down, it also one less place to get Alaska produce.

From the sea

John Jackson from New Sagaya Markets says the changing season affects the seafood too.

saw snow on the mountains on the way back from Kenai yesterday; as far as Alaskan fresh sea ugg boots sale food goes, the end is in sight with halibut ending in November and troll kings later on in October, he says. have tightened up a little and they are pretty much the only game in town right now. Sagaya will have headed and gutted whole silver salmon for $5.99 per pound. Cod is popular and Jackson says it of the best deals in Alaska white fish.

The fall jig and pot fishery for Alaska cod in the Bering Sea and the Gulf of Alaska Pacific cod fisheries opened last week. According to the Alaska Seafood Marketing Institute, the harvest limit is nearly 30 percent ugg boots sale higher than 2010.

Peppered pork tenderloin with roasted fennel

With local pork and fennel available from Alaska farmers, why not give this recipe a try?

2 fennel bulbs

3 large Portobello mushroom caps

2 pounds pork tenderloin

cup olive oil, divided

2 tablespoons coarsely ground black peppercup dry sherry

1 cup whipping cream

Preheat oven to 425 F. Trim base from fennel bulbs; cut bulbs into sixths, discarding fronds. Cut mushroom caps into fourths. Set aside.

Brown tenderloins in 2 tablespoons hot oil in a large skillet over medium high heat for 4 minutes on each side. Place pork in a shallow roasting pan; sprinkle with 1 tablespoon pepper and . Arrange fennel and mushrooms around tenderloins; drizzle with remaining 2 tablespoons oil.

Bake at 425 F for 20 minutes or until a meat thermometer inserted in thickest portion registers 155 F. Transfer tenderloins to a serving platter; let stand, covered, 5 minutes or under thermometer registers 160 F.

Place roasting pan over 2 burners of cooktop; add sherry, stirring with a whisk to loosen any browned bits from bottom of pan. Whisk in whipping cream and remaining 1 tablespoon pepper; bring to a boil. Cook, whisking constantly, 3 to 4 minutes or until sauce is slightly thickened. Serve over sliced tenderloin and vegetables.