Sustainability

Remembering the Top 10 stories of 2012

What do bitcoins, roses, and Tim Fischell have in common? They were the subjects of the top three most read Southwest Michigan's Second Wave stories in 2012. To find out what stories round out the top 10, read on.

Latest in Sustainability
Big blue food truck serves up local, organic food across Southwest Michigan

For 26-year-old Bridgett Blough food is something she loves to share. Recipes she's crafted herself from local, organic sources are what she shares from her food truck that went on the road this year. Kathy Jennings traveled to St. Joseph to talk to Blough.

Fresh Food Fairy gives fresh perspective to veggies and fruits

You don't have to clap your hands to keep the Fresh Food Fairy alive. Instead, Hether Frayer is doing what she can to make sure children get it when it comes to fresh food so they can live longer themselves. Amie Heasley reports.

Fair Food Food Fair goes global
At harvest time a local farmer of one’s own is ideal

There is something fun about saying "my farmer," meaning the person who brings you a box full of vegetables right off the farm each week. Kathy Jennings talks about a season as a member of a CSA.

Landscape Forms expands types of materials in its furniture
Electric Car
Building a place for plug-in vehicles

With 50 charging stations at 16 locations, Kalamazoo currently has the highest charging capacity of any Michigan city. Denise McGeen looks at how plug-in vehicles are being welcomed across the state.

A vacuum, a bucket, and Becky Kliss

When your business is cleaning you quickly learn a lot about trash. Becky Kliss has turned that knowledge into a business that helps other businesses find their green spot. Zinta Aistars has the story.

Commission recognizes work of Southwest Michigan Land Conservancy
Bonnie Steinman, co-owner of Hop Head Farms
A Second Round: Craft brewers keep it local with Michigan ingredients

Many Southwest Michigan brewers are choosing to source their ingredients from area farms or in some cases even ingredients they grow themselves. Jeremy Martin finds it is a growing trend with room to grow.

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