Photo Of The Day: Hurricane Sandy In Red Hook

by Elizabeth Seward on

When Hurricane Sandy hit New York City on Monday night, Red Hook, a vibrant neighborhood in Brooklyn, was hit badly. Red Hook is a Zone A neighborhood in NYC and thereby was under mandatory evacuation before the storm hit. It’s a good thing Red Hook was evacuated because Hurricane Sandy flooded the neighborhood with 5 feet of water. Those who don’t live or own businesses in Red Hook still frequently make the trip to visit Brooklyn‘s Ikea or Fairway. In fact, I go there for groceries every few days. As you can see in the background of this photo, taken by photographer Ben Britz, the Ikea is just a backdrop now to a littered harbor where the pictured boat was one of many tossed astray by the storm. Stay tuned for more photos of the damage from Hurricane Sandy.

[Photo Credit: Ben Britz]

Outdoor Adaptive Sports Programs: Where To Find The Nation’s Best

by Laurel Miller on

Like most of us, I didn’t fully realize the extent of the daily hassles and challenges faced by those who use a wheelchair, prosthetic, or other mobility aid until it became somewhat personal. I’m fortunate to have two people in my life who’ve been an enormous source of both education and inspiration, and I’m writing this piece because of them. A little bit of background is in order:

When I moved to Vail in 1995 to attend culinary school, I became friends with Darol Kubacz, a young Forest Service employee. Darol had broken his back in a motorcycle accident about 18 months prior; at the time of his injury, he was in the Army, working in Special Ops. He was already an experienced outdoorsman who enjoyed scuba diving, climbing, and hiking. Despite the physical challenges and fairly recent onset of his paralysis, he made a huge impression on me with his positive, non-defeatist attitude.

Darol’s job with the Forest Service entailed trail assessment for the handicapped, while in his personal life he’d already undertaken a number of adaptive sports, including the aforementioned activities he’d enjoyed prior to his injury. He’d also started alpine skiing (he broke his neck in a skiing accident in 2000, but fortunately sustained no additional physical or neurological damage).

Darol became my workout buddy, and he was the first friend I’d ever had who was in a chair. Through him, I learned a lot about what it means to live with a limitation. Mainly, he impressed upon me that, to a certain extent, it’s possible for humans to overcome physical limitations. I’m surprised he doesn’t have, “Where there’s a will, there’s a way,” carved into his chest.Today, Darol works as a part-time adaptive hiking guide in Phoenix (he and his clients use off-road arm bikes),and is working on launching an adaptive paragliding program. He’s climbed Mt. Kilimanjaro –twice, summiting once– entirely under his own power, to raise awareness for his foundation, Freedom for Life. Following his ski accident, he has, he says, “Learned to embrace a more intimate experience with nature, that’s less about speed and adrenalin, and more about being in the moment.” Hence his passion for off-road bikes.

I met my friend Tony 12 years, ago, when I was living in Berkeley and working as a farmers market vendor. A loyal customer, Tony is also a documentary filmmaker and graphic designer. He’s quadriplegic, the result of a teenage diving accident. Tony has partial use of his arms, and until his accident, was a competitive surfer. Until a few years ago, however, he’d never been able to get back on a board due to some medical issues he was dealing with.

Today, a freakishly youthful 48, Tony is an avid surfer and skier (that’s him at Alpine Meadows, in the photo at the beginning of this story), thanks to several amazing adaptive sport programs. He says he’s in the best shape of his life, and his jones for salt water and snow matches that of any able-bodied enthusiast.

Living in the outdoor adventure mecca of Boulder as I do, I’m also in an epicenter of outdoor adaptive recreation programs. With my locale and both of these inspiring and incredible guys in mind, I wanted to provide a round-up of top adaptive sport centers across the country.

Adaptive Adventures
Based in Boulder, this is Darol’s preferred ski and summer program; he also co-produces a summer Moab Mania event for them. They offer alpine skiing, snowboarding, waterskiing, wake-boarding, kayaking, rafting, and cycling. Offers civilian, veterans, and kids programs.

Telluride Adaptive Sports Program
Darol and I both recommend this program (me, from living in Telluride and knowing some of the staff). TASP is very well-regarded, and offers summer and winter programs. This time of year there’s alpine, nordic, and backcountry skiing and snowboarding, snow shoeing, ice-climbing, Helitrax skiing, and snowmobiling. In summer, there’s horseback riding, hiking, biking, fishing, climbing, paddling, and camping.

Challenge Aspen
This prestigious adaptive ski and snowboard program based in Snowmass is for civilians with physical or cognitive disabilities. Challenge Aspen Military Opportunities (C.A.M.O.) is for injured military; a new camp this year has been developed to help adaptive skiers learn more about competitive Paralympic training programs and interface with Paralymic coaches.

High Fives Foundation
Tony is a huge fan of this Truckee, California, based non-profit founded by paralyzed former competitive skier Roy Tuscany. It’s dedicated to raising awareness and funding for “injured athletes that have suffered a life-altering injury while pursuing their dream in the winter action sports community.” High Fives also serves as a resource center for alternative therapies such as acupuncture, massage, and pilates, gyms, and adaptive sports and equipment.

WORLD T.E.A.M. Sports
Chartered in North Carolina and based in New York, Darol recommends this athletic organization that offers adaptive and able-bodied events in mountain biking, rafting, cycling, and more. They also offer teen challenges.

They Will Surf Again
Tony has hit the waves with this Los Angeles-based program offered by the non-profit, Life Rolls On (LRO). Founded by quadriplegic, former competitive surfer Jesse Billauer, LRO raises awareness and funds for spinal cord injury (SCI) research, and offers bi-coastal adaptive surfing, skate, and snowboarding programs.

AccesSurf Hawaii
Honolulu-based adaptive surfing and other recreational water sport programs.

Wheels 2 Water
Tony recommends this adaptive surf and scuba diving non-profit in his hometown of Huntington Beach, California.

Wheels Up Pilots
This research and instructional paragliding program in Santa Barbara is highly recommended by Darol, who is about to become one of the first two U.S.-certified adaptive paragliding pilots. Open to civilians and veterans.

Freedom for Life Off-road Arm Biking
For guided hikes in the Phoenix area, contact Darol Kubacz, darol@fflfoundation.org.

[Photo credits: adaptive skier, Tony Schmiesing; all others, Adaptive Adventures]

10 Farm-To-Table Restaurants In Vancouver, Canada

by Jessica Festa on

During a recent visit to Vancouver, Canada, it was apparent many restaurants are trying to create sustainable, farm-to-table menus. It’s a great city if you’re an eco-conscious traveler due to the many options for any price level. To help guide you, here are some top picks for morally conscious cuisine in Vancouver.

Diva at the Met
645 Howe Street

I’m not sure there are any other restaurants in the city that take creative sustainability to the level Diva at the Met does. Chef Hamid Salimian and his team enjoy foraging when they can, even for the organic matters like stones, driftwood and torched bark that make up the snack plates. Chef Salimian visualizes what most can not even fathom, while remaining as organic as possible. For example, a slice of chicken bacon from a biodiverse farm might be brined and smoked for days and come on a stone slab, while a squid ink-infused mussel bread will be topped with roe and made to look like coral. Seafood comes from Ocean Wise-certified providers, while produce comes from farms with high crop biodiversity. In terms of farms, most of their produce comes from North Arm Farm, Sapo Bravo, Glourish Organics and Cherry Lane Farm. Although an upscale restaurant, meals can be affordable, with prices ranging from $19 to $38 for an entree, to the five-course tasting menu at $55 and the seven-course tasting menu at $75.Cibo Trattoria
900 Seymour Street

Like Diva at the Met, Cibo Trattoria immerses you in a relaxed, romantic ambiance. However, while Diva focuses on surreal gastronomy, Cibo Trattoria serves up rustic Italian fare with a modern twist. What’s really interesting at this venue is they change their menu daily, focusing on what’s fresh and in-season. While certain meats and cheeses come from Italy to get authenticity, much of their ingredients are locally sourced from British Columbia farms, with deliveries coming daily. For example, their radishes come from Aldergrove while their watercress is purchased from Hannah Brooks Farm in Langley. Typical dishes may include a handmade paccheri pasta with meatballs, oregano, San Marzano tomatoes and ricotta salada, crispy ox tongue with marinated heirloom peppers or roast bone marrow garlic and parsley bread crumbs and apple salad. They also do seasonally inspired dishes for fresh ingredients, like pumpkin ravioli with chili, garlic, marjoram and amaretti. You can sample local wines from the Okanagan and Fraser valleys. And although they have to reprint their menus daily, all printouts are done on recycled paper, which is also recycled after use. The menu includes affordable small plates as well as pastas for about $15 and entrees for less than $30.

C Restaurant
1600 Howe Street

As the founding restaurant in the Vancouver Aquarium Ocean Wise Program, C Restaurant was one of the first in Vancouver to deconstruct seafood supply lines, dealing directly with the fisherman to ensure a product that is of the highest quality and ethical sensitivity. Since the restaurant focuses on seasonal freshness, there really isn’t a signature dish. Instead, its signature is to utilize sustainable seafood and local produce as much as possible. Not only is their food sustainable, but their wine program features vintages from British Columbia’s Okanagan Region, as well as global wines made with an organic and biodynamic philosophy. The restaurant is contemporary, with entrees averaging $30.

Juno Vancouver Sushi Bistro
572 Davie Street

You don’t need to eat at an upscale restaurant to enjoy a sustainable meal. And with Vancouver having myriad sushi establishments, it would be wrong not to include one on this list. Located in Yaletown, Juno Vancouver Sushi Bistro doesn’t simply churn out rolls, they focus on high-quality cuisine and fresh ingredients, employing only serious Japanese chefs. Ingredients include wild seafood, natural beef, free-range chicken and heritage KUROBUTA pork, all locally-sourced from British Columbia farms. If you’re in the mood for a local drink, Juno serves sakes from the Granville Island Artisan Sake Maker and BC “Vintners Quality Alliance” (VQA) wines.

Raincity Grill
1193 Denman Street

This high-end restaurant opened in 1992 with a menu that featured locally-sourced food. Eventually, Raincity Grill also added their signature 100-mile menu, which showcased items with ingredients from within 100-miles of Vancouver.

“Our menu is a tribute to the local farmers, fisherman and producers of British Columbia,” it states on their homepage. “The Chef sources out the best organic, sustainable products available … ‘Farm-to-table’ has become a recent catchphrase but at Raincity Grill it has been a philosophy for twenty years.”

Some specific sustainable menu items include “Brioche French Toast” with Fraser Valley compote and house-made huckleberry syrup, a “Spinach And Berry” salad with North Arm Farm spinach, local berries and Okanagan goat’s cheese and “Fraser Valley Duck Breast” with wild coastal huckleberries. If you’re on a budget, check out their $10 fish and chips window. Libations are also in line with their ‘go local’ philosophy, as the restaurant serves wines from the Pacific West Coast.

Edible Canada Bistro
1596 Johnston Street

Located on Granville Island, Edible Canada‘s bistro does an excellent job of supporting the farm-to-feast philosophy. While their food is fresh and locally grown, even using onsite plant boxes of herbs and produce and making use of the adjacent public market, their efforts extend beyond eating. In fact, the venue features tabletops made of recycled fir tree, hostess stands created with discarded beach cedar and two complimentary charging stations for electric vehicles. As for drinks, they’re spearheading the revolution of offering wine on tap, an environmentally-friendly way to serve vino as it eliminates the packaging and, because 27% of glass is recovered for recycling, stops millions of bottles from going to the landfill. Menu items range from $11 to $28, while their bacon window also offers inexpensive eats.

The Templeton
1087 Granville Street

Located in Vancouver’s lively entertainment district, The Templeton is an old-fashioned retro diner serving comfort food in a sustainable way. Most ingredients are organic and locally sourced, and there are an array of vegetarian and vegan options, like lentil loaf, tofu omelets, Portobello mushroom burgers and veggie bacon. If you’re a carnivore, The Templeton features organic, free-range and non-medicated meats. Best of all, this venue is cheap to moderately priced with $10 burgers, $10 fish and chips and $16 steaks. Finish it off with a $5 deep-fried Mars bar.

Trafalgar’s Bistro
2603 West 16th Avenue

Trafalgars Bistro and adjacent Sweet Obsession bakery in Kitsilano are pioneers when it comes to sustainability. In the summer of 2011, the venues launched a recycling and composting initiative that was the first of its kind by installing a Green Good composting system. By doing this, they were able to eliminate all organic waste going to landfill, with 99% of the remaining trash being recycled. Additionally, their strong association with Inner City Farms means they can make use of their compost in Vancouver’s urban gardens. In terms of food, their seafood is certified Ocean Wise, all meats are unmedicated and free-range and produce is almost always locally sourced. While the ambiance suggests fine dining, it’s actually a casual and affordable place to eat, with entrees ranging from $17 to $30 and a three-course menu for $30.

Blue Water Cafe + Raw Bar
1095 Hamilton Street

Located in Yaletown, the casual yet elegant Blue Water Cafe + Raw Bar has always focused on farm-to-table and ocean-to-table. All seafood is delivered to their kitchen daily and only the absolute freshest, exceptional quality fish and shellfish are selected. Most of them are line caught, trap caught or sustainably farmed in British Columbia. During the month of February, they even feature an annual Unsung Heroes Festival, which introduces diners to new experiences and flavors using abundant fish species, showcasing to people options other than over-fished varieties. It’s no surprise the establishment is Ocean Wise, with swimming scallops from the Gulf Islands, Kusshi oysters and Reed oysters from B.C. and sustainably-farmed sturgeon from Sechelt. A typical entree is about $34.

La Pentola
322 Davie Street

Recently opened in September 2012, La Pentola serves up gourmet Italian dishes while also incorporating the Italian philosophy to source locally. In Italy, the regions are diverse because specific ingredients are important to different areas. Additionally, there are a vast amount of quality, artisanal products and farms around Vancouver, which La Pentola makes use of by working with them to create their dishes. For example, the restaurant uses squab from local livestock farms. Their dish has a sauce made from grapes, and a walla walla onion puree where both ingredients come from local Stoney Paradise Farm. To La Pentola, being cutting edge also means holding yourself accountable to the environment and the community. Expect to pay about $6 to $17 for a starter, $12/$13 for a pasta and $30 for an entree.

[Images via Diva at the Met, C Restaurant, Raincity Grill, The Templeton, Blue Water Cafe + Raw Bar]

Video Of The Day: ‘Half The Sky’ Visits Cambodia’s Toul Kork Road

by Jessica Marati on

Watch Meg Ryan Visits Cambodia’s Toul Kork Road on PBS. See more from Independent Lens.

“Half the Sky” is more than a four-hour PBS documentary series; it is a movement to turn oppression into opportunity for women worldwide.

The documentary, which premiered earlier this month, is the film manifestation of the best-selling book by New York Times writers Nicholas Kristof and Sheryl WuDunn. It follows Kristof and six American actresses as they travel to different countries in the developing world to explore issues facing women, from gender-based violence in Sierra Leone to sex slavery in Cambodia (featured in this clip).

The film swings from inspirational, to horrifying, to unspeakably sad. But while watching it will undoubtedly be a heavy experience, it will also be one that hopefully impels you to action – or at the very least provides a greater awareness of the things you witness in the places you travel.

The full documentary can currently be viewed only on PBS, but selected clips are available online.

New System Makes Hailing A Wheelchair-Accessible Taxi Easy In New York

by Jessica Festa on

When people envision New York, what often comes to mind is the busy streets and the sea of yellow taxis; however, out of the approximately 13,000 cabs in NYC, only 233 are wheelchair accessible. So, in a city where, by law, you must hail a taxi on the street, how is someone who is disabled supposed to get one?

In order to help with the problem, a new system created by Metro Taxi has launched. Called Accessible Dispatch, the company uses a GPS system to tracks each of the 233 wheelchair-accessible taxis. These can be ordered by:

No advance reservation is required, and the taxis will be able to take any passengers from Manhattan to any of the five boroughs, Westchester and Nassau counties and the three regional airports. There are no extra fees, as passengers pay the metered rate starting from when they get in to the vehicle to when they get dropped off. Additionally, all drivers who operate these taxis have been specially trained in wheelchair assistance, boarding and de-boarding conduct, as well as disability awareness and passenger sensitivity.

“This is an entirely new kind of service,” said Taxi and Limousine Commissioner David Yassky, “and it is a real and tangible reflection of our dedication to making quality taxicab service available to all those who want it.”

[Image via Accessible Dispatch]