Styrofoam Petitioning

We tabled at the HUB today to gain signatures for our petition to replace the styrofoam at Berkey Creamery!

Our petition urges the Office of Finance to fiscally support the Waste Stream Task Force and its recommendation for replacing styrofoam at Berkey Creamery. Penn State’s University Park campus contributes to over 5,000 tons of landfill waste. Currently, the Centre County Recycling and Refuse Authority discontinued its polystyrene (styrofoam) recycling program, so Berkey’s styrofoam cups are going to the landfills. The creamery sells over 750,000 cups of ice cream annually. Therefore, replacing the cups with a recyclable alternative material would reduce this landfill waste and potentially save Penn State money. The cost per ton to recycle materials is less than sending them to landfills.

 

“Elephant Path / Njaia Njoku” Free Film Screening with Director and Researcher Q&A

Wednesday, September 25th 2019 @ 6:30 PM in 117 HUB Auditorium (Freeman Auditorium) – Free & open to the public!

Director Todd McGrain and Researcher Andrea Turkalo will be in attendance and be on a Q&A panel post-film! Moderated by Patty Satalia.

EcoAction will be co-hosting the film screening of Elephant Path / Njaia Njoku with the local chapter of the Sierra Club!

Elephant Path / Njaia Njoku film is an indelible tale of friendship and commitment set against the luminous beauty of the Central African Rainforest. Together, elephant behavioral biologist, Andrea Turkalo, and indigenous tracker, Sessely Bernard, will be tested by the realities of war and the limits of hope for the majestic animals they have committed their lives to study and protect. In the Dzanga Bai—village of elephants—is a clearing in the rainforest in a remote corner of the Central African Republic (CAR). African Grey parrots swoop and rare Forest Elephants congregate here to bathe in the mud and drink the mineral-rich water. According to Andrea Turkalo, an American field biologist who has studied the Forest Elephants for twenty-three years, “Dzanga Bai is one of the wonders of the natural world.” But the lush canopy in the Dzanga National Park is not enough to keep the elephants’ safe. The film reveals the constant threat of political unrest, poverty, and greed fueling a poaching pandemic that threatens their very existence. With unprecedented footage, Elephant Path / Njaia Njoku intimately captures the beauty and behavior of this rare and elusive species of elephant.

https://radio.wpsu.org/community-calendar/event/530970

Climate Justice Public Forum

On Monday, October 30th from 6-8 pm in the Freeman Auditorium at the HUB, an esteemed group of speakers facilitated a panel discussion regarding the consequences of climate change on communities around the world. Panelists ranging from Dr. Holly Hamilton, a postdoc in Meteorology, to Dr. Janet Swim, professor of psychology, and Dr. Kimberley Thomas spoke on these wide ranging and ever present global issues. Hosted by EcoAction, We Are for Science, the Caribbean and Puerto Rico Student Association and the Paul Robeson Cultural Center, the public forum provided an open space to share concerns and connect with local organizations ranging from the Climate Reality Project, the Penn State Veg Club, PSU’s Black Student Union and the Puerto Rican Student Association, among others. The panel was directed by Dr. Jon Brockopp and questions ranged from specific project areas that the panelists were working on, to personal relationships with particular topics of concern. As the floor was opened up for questions, students shared their intimate experiences with climate change as it affected their local communities and environment. Topics ranging from the increase of hurricanes witnessed for the Caribbean islands, to the loss of biodiversity in the coral reefs within that region, to the adverse effects of meat consumption, to policy and climate change refugee concerns were addressed.

Professionals working in the area of awareness and activism regarding environmental justice also spoke out on the issue. Leaders ranging from Peter Buckland of the Sustainability Institute, Carlos Wiley, director of the Paul Robeson Cultural Center, and Andrew Gutberlet from the Office of Physical Plant at Penn State, spoke about their experiences with climate change and steps they have taken to provide justice for the marginalized groups of people that are too often adversely affected. As the floor was opened for questions following the presenters notes, it was felt that climate change affects all of us; a student from the Black Student Council noted that he wished to share what he learned in the panel with members of his organization, to have this reach the people that really need to hear it. Often times, it is those that contribute the least that are ultimately affected the worst by the effects of climate change. Connecting where are faults are to where we can find common ground on these larger issues is essential for future success. This panel proved to be the most comprehensive view of the stark reality to the foreboding adverse consequences of our changing climate that has been organized at Penn State thus far.

 

Food For Thought

Read about Food For Thought at the Underground.

Alison’s Vegan Vegetable Chili: Adapted from the Spruce with her own flavor and some butternut squash thrown in.

Kelly’s Mushroom Mac and Cheese:

1 lb macaroni

3 cups Berkey Creamery Cheddar

1 cup Berkey Creamery Argentine Reggianito Parmesan

4 cups Berkey Creamery Whole Milk

1 cup Berkey Creamery Cream

4 Tablespoons Butter

2 Tablespoons Flour

1 package Penn State Mushrooms, washed and halved

2 thick slices of Gemelli Bread, processed into bread crumbs

Fresh thyme

Salt, Pepper, and Nutmeg to taste

 

Cook macaroni according to package instructions.

While macaroni is cooking, make a roux by melting 2 tablespoons butter with 2 tablespoons flour.  Whisk until the roux turns a light brown.  Add 4 cups milk to the roux whisking until no lumps of flour remain.  When the milk starts to simmer, turn off heat and add cheeses and cream, stirring until all is uniform.  Add seasonings.  Add the macaroni to the sauce and pour into 9×13 inch pan.

For mushroom topping, brown mushrooms in 2 Tablespoons of butter on high heat just until they start to brown.  Add salt and pepper and thyme.  Place mushrooms evenly on top of the mac + cheese along with bread crumbs and any left over cheese you might have.  Sprinkle some thyme on top.

Bake at 400 degrees until bubbly and brown.