This Company Plans To Feed And Power The World With CO2

This Company Plans To Feed And Power The World With CO2

Green Matters teamed up with WeWork for the month of April to celebrate Earth Day 2018 with a #workgreen challenge and Q&A series spotlighting sustainability-minded WeWork member companies. In this installment, we’re sitting down with Dr. Lisa Dyson, CEO of Kiverdi.

Redwood Happenings: April 11, 2018


By Nicole Caldwell for The Thousand Islands Sun

After several months of working almost exclusively on writing and editing projects, padding around the farmhouse in pajamas and slippers, and enjoying some much-needed vacation time, safe to say the seasons have shifted at Better Farm.

Spring has brought with it a fresh crop of visitors from all over the world to repopulate the farmhouse over the course of the next half-year. Sun up to sun down is once again a peppering of farm tours and projects, maintaining the property, setting up rooms for overnight guests, and planning curriculum for students. At breakfast, the 12-foot long dining table is mostly filled with folks discussing environmental issues, books, politics and ideas.

All the hubbub is a gift to be sure, not that I feel entirely ready for it yet. For one, it’s still so chilly out. And two, I so enjoy the natural ebb of intensity winter brings. Where I lived in relative quiet, in that soft space with my partner where words aren’t always necessary and formalities scarce and I could quilt, embroider or do nothing at all, I am now surrounded by curious visitors and excited travelers. It’s a bit like walking out of a very calm, dark room into a brilliantly sunny day.

It’s a surreal experience to live where you work. On a daily recurrence this home is transformed into a stopping place for people I’ve never met before and won’t again. My backyard becomes a living lab for people to study sustainability, art, environmentalism, organic gardening and animal care. Every day—sometimes every few hours—I watch the space transform in and on top of itself again. Residence to inn. Homestead to petting zoo. Private to public.

I have to remember to change out of my pajamas before I leave my bedroom. I brush up on my stock answers for what exactly I’m doing here, and what inspired such a strange place to come into being. I recite home tours and crack the same jokes.

Also though, I relish the daily reminder that what is happening here is something unique and dear. That the stars you can see in the sky in this part of the world are absolutely spectacular, and that living in an area like this with all these dips and valleys and forests and yes all this water is an unbelievable privilege. I am so thankful for all these travelers curious about the world, and students hellbent on making it better.

I couldn’t be more grateful for those reminders. And for the swift kick in the butt it gives me to gear up for a spring and summer season even busier than the last, which was busier than the one before it. There are so many things just out ahead over the horizon.

Until next time, better be.

Meet Bar & Cocoa, a Curated Craft Chocolate Shop and Subscription Club

Meet Bar & Cocoa, a Curated Craft Chocolate Shop and Subscription Club

Green Matters has teamed up with WeWork for the month of April to collaborate on the #workgreen challenge and we invite you to share how you're incorporating sustainability into the workplace. In this three-part Q&A series, we’re spotlighting different WeWork member companies around the country making great contributions to sustainability. In this installment, we’re sitting down with Pashmina Lalchandani, co-founder of Bar & Cocoa.

Redwood Happenings: April 4, 2018


By Nicole Caldwell for the Thousand Islands Sun

I was outside checking on our beehive this morning when the drumming started.

Somewhere ahead of me, through the feathered edge of young forest running along the east property line at Better Farm, came the unmistakable thud-thud-thud of a lawnmower or small motorcycle starting up somewhere in the woods.

It took me a second to realize what the noise actually was. Every winter, I forget some of the sounds from the seasons before. I had a small laugh at my expense when I realized what I was actually listening to.

The source of this steady rhythm was a chubby, round creature barely bigger than a pigeon who suffices to beat his wings together for a few seconds at a time, over and over, in order to find a girlfriend. All the while this little cherub is thumping his feathered arms together, his bird-brained friends bother with the silly nonsense of calling in their mates with song.

The coloring of ruffed grouse makes them blend seamlessly into their surroundings. The birds are all shades of neutral browns, greys and tans, with a spiky little hairdo that makes them appear permanently alert—if you can find them, that is. Their elusiveness is part of their charming, notorious drumming. These guys seem to come from nowhere, even though ruffed grouse often select the same stump or log upon which to stand while thundering their wings together year after year, for upwards of a decade. They live in New York State throughout the seasons, waiting (mostly) quietly for the freeze to break, savoring winter for its still silence.

Spring is for singing. Chirping. And drumming to one’s heart’s content.

I have no ambivalence about my love of spring sounds, not the least of which being bird calls. I’m a terrible birder, but have through the years acquired the unimpressive ability to discern between an owl and whip-poor-will, chickadee and golden-winged warbler. Generally, I just enjoy hearing the symphony outside. But there’s something about that drumming that evokes a sense of restlessness. The sound, once you hear it, surpasses all other sounds of nature in my backyard.

Neuroscience research confirms that talented drummers have clear, anatomical differences from the rest of the herd; namely, an intuitive understanding of rhythms and patterns happening all around us. That intuition gives human drummers a leg up when it comes to analytical thinking, perception, and logic.

The purpose of drumming, at its essence, is communication. That’s true whether you’re a ruffed grouse or part of a marching band. The drum has been central for all time to dance, sporting events, ceremonies and religious rites, and even as a lead-up to war. Each of these is a method for communication, necessary or frivolous. Their universal use has allowed drums to firmly plant their flags in every culture on earth. All this is to say, you can’t separate the drum from our experience as human beings—or as animals.

In nature, we’re designed to seek out rhythms. The noises you hear on a warm night outside might collectively present as a disorganized jumble of high and low notes. But as you suss out the separate sounds therein, you find unmistakable rhythms and measures. Bird songs, frog croaks, bat calls, and those lovable cicadas. We’re hardwired to appreciate the repetition of a steady beat.

Which must be why I lingered in that chilly morning air, looking out toward the woods and waiting for the next lick of buh-buh-buh-buh-buh-buh to sound.

It did. I smiled.

Until next time, better be.

Nicole Caldwell is an author, journalist and editor in Redwood. She is also co-founder and CEO of Better Farm, a sustainability campus, artist colony, animal sanctuary and organic farm. Learn more about Caldwell at

Redwood Happenings: March 28, 2018


These days, each sunrise brings with it the promise of open water.

Buddies’ fishing videos on Facebook show a frozen section of Goose Bay, while Mud Lake’s liquid top glitters under afternoon sun. A few brave souls are still cross-country skiing atop Lake of the Woods, as Butterfield shows signs of weakness around her mouths and honeycombs over her infamous springs. I walk into the hardware store and end up chatting about whether the water on either side of 26 in Alexandria Bay will be frozen or open tomorrow, as it seems to change its mind by the hour. For now Millsite is refusing to budge—but check back in a day, or a few hours from now; at which point—who knows?—she may be ready to give in at last.

Certainly the blue herons would like to know definitive answers to these pressing questions, as they swoop high over Better Farm throughout the day, eyes scanning the horizon for any sparkly patch of open water. That liquid view would signify only one thing: a smorgasbord just below the surface of tiny amphibians, crustaceans, or fish ripe for the plucking.

Competition will be stiff, of course. This winter was (is!) stubborn, and all the critters slinking around this neck of the woods are hungry as can be. I saw a mink take off after some creature of prey today at a breakneck pace. And two nights ago, for the first time in months, I could hear the coyotes spread out across every compass point, totally encircling this property with their yips and starts. All your birds, bats, snakes and the like are on the prowl, salivating over what will be dished up in the coming days.

All this activity is no doubt making a few rabbits, fish, and yes even hibernating bugs more than a bit nervous. But one of the things that make creatures so cool is their ability to be in the here and the now—to put worry and self-doubt far from their minds in order to relish the sweeter things in life.

I present a case in point. Last night, the only duck on the property was out in the pond well after dark, when she should have been snuggled up in a bed of hay inside the barn alongside the chickens, horses, and alpacas. It’s safe in the barn. She’d have been away from an errant fox or coyote bent on terror.

But this duck had bigger things on her mind than safety. The pond was open! She wasn’t going to waste a second of this fact holed up inside some dry building away from that precious water.

We could help but chuckle at the audible flapping of her joyous wings against the water, and the small splashes caused by her head dunking below the surface over and over. Hers was an early spring water dance after too many months spent waiting. Happy quacks bounced off the black silhouettes of trees; the only sound in the evening air, for what must have been hours.

Soon enough, there will be other sounds to join hers: bugs ready to strike newly exposed skin, the increasing traffic along Cottage Hill Road as the summer lake people arrive. The crackle of a solid bonfire. The chatter of visitors, joining up with the hum and chirp of frogs, birds and bugs to overtake the still air.

But for now, if only for an evening to remind us to slow down and be here now, just the quacking and splashing of one very happy, very daring duck.

Until next time, better be.

Nicole Caldwell is an author, journalist and editor in Redwood. She is also co-founder and CEO of Better Farm, a sustainability education center, artist colony, animal sanctuary and organic farm. Learn more about Caldwell at

Redwood Happenings: March 14, 2018

Redwood Happenings: March 14, 2018

The season unfolds in the Northeast jaggedly; revealing herself in starts and bursts bookended by blankets of tiresome snow. She pokes her head out the proverbial window to throw fruit tree blossoms and shoots from bulbs, only to retreat again back under the refrozen ground. We sense her just out of reach, as days grow longer and quiet shocks of warm air no sooner sweep over our uncovered heads than another chill breaks through.

A Wedding in Redwood to Defy Tradition

A Wedding in Redwood to Defy Tradition

There was never any doubt that my wedding would be a touch out of the box.

A woman who scoffs at diamonds, prefers Carhartts to pantyhose, opts for fun over frills, has snubbed tradition at every turn, and didn’t meet the man of her dreams until she was 34…

Yeah, that girl? She doesn’t really do in-the-box.

Naturally, the man who would marry me would be a mold-breaker of his own. And in this case, the proof is in the planning. David and I have been in lock-step throughout the whole process, from homemade save-the-dates to a music-laden after-party.

Vegan Dishes Find a Home on Fine-Dining Menus Throughout the North Country

Vegan Dishes Find a Home on Fine-Dining Menus Throughout the North Country

Vegans and vegetarians in the north country will log hundreds of miles throughout the year in order to patronize restaurants with savory options stretching beyond a simple salad, pasta with red sauce, or having to be that customer, asking for customized meals that aren’t on the menu.

     But these days, vegetarians and vegans in the north country don’t have to make pilgrimages to Kingston or Syracuse—there are plenty of options here at home. Chefs throughout the tri-county area are taking on the challenge of catering to vegans and vegetarians with dishes flavorful enough to please even the most discerning omnivore.

     There are a number of reasons people are more open to plant-based eating nowadays, whether they be for the environment, health or animal welfare. But we can add a new excuse: Chefs in the north country are making vegan and vegetarian meals that are just plain delicious.

Tesla's Tiny House Tour Hits The Road In Australia

Tesla's Tiny House Tour Hits The Road In Australia

The Tesla Tiny House is hitting the road in order to offer a public view of how anyone can create, store and use renewable energy at home. For the tour, which will wind through all of Australia’s major cities, Tesla put together a state-of-the-art, tiny home wrapped in locally sourced, sustainable timber and hooked to a 2,000-watt solar system and Tesla Powerwall. In addition to alternative energy offerings, the Tesla Tiny House also boasts a mobile design studio and configurator that allows people to calculate their own at-home energy needs and customize a system that works for them.