Paul grew up in Nevada City, spending his summers exploring the mountains and valleys around Truckee. His summers in the Sierra fostered his passion for protecting and sustaining the natural wealth and beauty of the Sierra Nevada region. Paul returned home to the region in 2010 to join the Climate Planning team and work on the first phase of the Green Communities Program. Paul has served as a Planning Technician and Project Manager for the Climate Planning team providing technical expertise and project management support to assist over 30 local governments, special districts and private developers with climate planning assistance. Paul brings his experience in sustainability, planning, community engagement and project management to his new role as the Climate Planning Program Director for the Sierra Business Council.
Paul earned his Bachelor’s degree in Environmental Science & Policy from California State University, Long Beach where he graduated Magna Cum Laude and was selected as the Department’s Outstanding Graduate for 2009. Paul combines his passion for the environment and desire to explore the world. He has had the pleasure of exploring 5 different continents and more countries than he can keep track off. The highlights of which have been working with communities in Kenya to drill water wells without using electricity or fuel and exploring the incredible history and culture of China.
Growing Sustainability in Your Own Backyard
This past week, I spent my free time after work building raised beds and planting vegetable starts. While I might be getting a late start for the prime growing season, I realized that it’s never too late to start growing your own food. It can be a healthy, fun, and family-friendly activity. Growing your own food not only provides you with fresh fruits and vegetables, but also helps you reconnect with the seasonal variation of food and reduces the energy required to cultivate, process and transport food all over the world.
While growing your own food can take an investment of time and/or money up front, it is an investment that pays back throughout the year with nutritious and fresh produce every week. Who wouldn’t love a salad where all of the ingredients can be picked freshly from the garden? Butter lettuce, carrots, cherry tomatoes, shaved radish and snap peas sounds pretty good to me, plus no trip to the store!
Growing your own food can also help reconnect all of us to the natural seasons. When are asparagus in season anyway? Spring, summer, fall or winter? I don’t know about you, but they always seem to be there when I go to the store. If you have ever had the opportunity to go out to your backyard and break off a fresh asparagus shoot to nibble on, you would know that the sweet and slightly nutty asparagus is a spring crop. They are delicious raw though you would never know if you have only ever purchased them from a grocery store.
If everyone grew some of their own food, we wouldn’t just have healthier and more seasonally aware neighbors, we would be able to significantly reduce the energy required to maintain our industrial agriculture system. According to the U.S. Department of Agriculture Economic Research Service, 14-15% of the energy in the U.S. is used in our food system. That’s quite a bit of energy required to grow, process, store and transport foods that we can often grow ourselves. It’s just one more way we can do our part to make our communities more sustainable.
And if this is all old news to you and you’ve been growing your own fruits and veggies for ages, I’d love to hear your tips in the comments section!