Check out a few of the time, money and waste reducing tips I shared with CBS4′s Jorge Estevez…click on the picture below
Thanks again Jorge – enjoyed it!
Thu 4 Feb 2010
Posted by April Trigg under Uncategorized
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Thu 4 Feb 2010
Posted by April Trigg under Decor
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Tue 2 Feb 2010
Posted by April Trigg under Food
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ecotainUS the blog is back in the game…
As we approach this Sunday’s Super Bowl, ecotainUS will be sharing tips this week on how to ecotain your party guests. I had a great time with host Dave Aizer and the gang at WSFL’s The Morning Show yesterday. Check out my segment on eco-friendly super bowl food by clicking the link below. For this segment, we focused on devising a menu that can incorporate similar ingredients, utilizing your local farmers markets and offering guests compostable partyware options versus scary Styrofoam.
I’ll post part 2 in tomorrow’s blog which focuses on decor. Also, if you’re in Miami, tune in to CBS4 around 5:55 tonight for my segment with Jorge Estevez on his weekly feature, Cutting Corners, where I will feature other football party tips (different than those shown here).
Stay tuned & get ready to kick off your ecotaining experience this Super Bowl Sunday!
Thu 31 Dec 2009
Posted by April Trigg under Holiday
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For those who are following the blog (besides my family and few kind friends), stay tuned for a new look and new content coming this January. EcotainUS.com in the revamp stages and looking forward to a fresh face as we kick off 2010.
Just a few things to keep in mind as you celebrate the ringing in of the new year tonight and through the weekend…
The more we know, the more we can do, the less we impact our planet.
Happy 2010!

April Milliken Trigg
ecotainus.com
Sat 5 Dec 2009
Posted by April Trigg under Decor, Holiday
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Say no to Styrofoam as your go-to foundation for creating beautiful wreaths for your front door and fire place mantles this holiday season. What a better start to creating a festive flourish than with a wreath made from mountain raised Noble and Fraser Fir which is an easy to work with base to add seasonal touches to. You can easily tie or pin in glass or fabric ornaments, pinecones and ribbons while getting an added bonus of color and the Christmas smell. The best bonus of choosing an eco option for your festive decor this season is you’re not creating an impossible-to-recycle product of waste. I have even found that Fraser Fir wreaths can last far beyond the holidays if you rework the accents to focus on the overall winter season.

Thu 3 Dec 2009
Posted by April Trigg under Decor, Holiday
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As I pulled out the multiple storage boxes of purchased, procured and passed down ornaments to adorn my Christmas trees, I started sorting out how to repurpose the various sentimental, colorful and ornate baubles to create a new look, with everything old. With the economy in the proverbial toilet, the best way to be eco (economically and egolocially) this year is to find the fab in the drab (or old stuff we pull out from year to year). There’s no better testament to this idea than with our fabulous First Lady who hauled out ghosts of Christmas ornaments past and challenged people from over 60 community groups across the country to renew over 800 of the previously used ornaments with graphical tributes to their favorite local landmarks which tied into her holiday theme of “Reflect. Rejoice. Renew.”
Besides repurposing ornaments from holidays, take the shop swap idea to your tree. Location is everything, as they say, and doing a little trade with your friends to swap ornaments (and even other seasonal decor) is an easy and inexpensive way to add an inspired touch to your trimming. Placing anything in a different setting instantly gives it a fresh look. Host a swap meet with you friends – a little mixing here and a smidge of matching there will turn everything old new again.

Wed 2 Dec 2009
Posted by April Trigg under Decor, Holiday
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So, I’m back from the Thanksgiving respite well-rested, rejuvenated and overjoyed to be in the official midst of the holiday season. With the festive spirit in full gear, I have decided to commit to filling the month of December with ways to make this a sustainable season- 25 tips to make you green this holiday. Starting on now December 2nd, this entry is a double decker.
What better way to stroll into the season than with the quintessential staple – the Christmas tree. My feeling on Christmas trees is this – if you are one of those people who anxiously awaits the evening where you bundle up and head out to your favorite tree place to find the perfect, well-rounded Fraser Fir, the tip is to purchase one from a Christmas tree farm in as close proximity to your home as possible. After going the potted tree route last, I felt the urge to go back to my childhood roots and go big & bushy. So, I did a little checking and found that one of our local Whole Foods had a really nice selection of very lush, mountain grown trees from a family farm in the region. I spent my four day weekend sprucing up (literally) my home to make it holiday-ready complete with the addition of several potted cypress to add the Christmas touch to my mantles, a table top tree for my piano and a larger tree on the porch. Both our table top tree and our 7ft Fraser Fir came from Bottomley Evergreen Farm in North Carolina. Owned and operated by a father and son team, their farm produces crops from cantaloupes and cabbage to a wide array of greenery including a vast selection of Christmas trees (see their farm below). I really liked that each tree had a tag attached telling the story of the farm – it definitely leaves you with a warm cider smile. Keep in mind your Christmas tree is a renewable resource; it’s biodegradable and can be recycled at your local Home Depot.

On to my second tip…which relates back to tip #1 and to the Home Depot. As pretty as a natural Fir tree is, let’s face it – it’s spectacular when it glows. Beyond an adornment for your tree, Christmas lights seem to sparkle throughout every city I visit and we all have those neighbors who go a little bananas and light everything on their property from their hedges to their rooftops. Well, fortunately for our environment, there are great eco options to help reduce the energy expended on running these and even solar lighting choices that don’t require the cords that have you reworking your string lights over and over so you can successfully reach the top of the tree from the base of the power plug. Home Depot carries both the solar and LED lights that use up to 80% less energy than traditional lights and burn at a cooler temperature which is also a safety measure. The LED lights still offer plenty of bulb shapes and colors so you don’t have to sacrifice look or color – the solar option has a few less choices on shapes but you can find both white and multi color available. So light up the season with a choice you can feel good about.
Sun 15 Nov 2009
Posted by April Trigg under Food, Phoenix, Recycling
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Well, if you read one of my recent blog entries, you may think I’m still on the sausage bent….not exactly. We, at eventologie, strive to keep the cycle “alive” even after our events are done and one of my favorite aspects from our recent event at Chase Field in Phoenix for our client, US Green Building Council, does relate back to a pig.
Our friend Chris Garcia, with Global Green Integrators, introduced us to Greg, Brandy and their family at Hoppin Hogs Farm who were the eager recipients of the over 1700 lbs of food scraps from the Welcome event. Knowing that their pigs and other animals at their friendly farm in Payson, Arizona were happily fed with pure food and not processed or antibiotic-filled products made us very happy as well. I think the picture of Red says it all though we did hear that even pigs are picky eaters too – all was eaten except for the onions. I guess he wanted to be “fresh” for his close up.
Sun 15 Nov 2009
Posted by April Trigg under Phoenix, Recycling
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It’s amazing how much trash a person can generate when attending an event – it’s part of what contributes to the event industry’s rating of second most wasteful industry in the world. One person can leave behind up to 1.6 lbs of waste – pretty shocking. So, to properly and consciously take care of (dispose can be such a nasty word) of our trash from our recent event in Phoenix for USGBC including the food scraps, biodegradables and compostables, we had the tremendous pleasure to work with a great guy named Chris Garcia whose passion for trash is pretty infectious. Chris and his partner, Lisa Perez, co-founded Global Green Integrators (GGI). They work with local Arizona groups to compost organic material; recycle plastic, aluminum, cardboard, paper, and glass; and to send food waste to a local rescue pig farm called Hoppin Hogs (more about them tomorrow).
Interesting stats: from pre-event set up through the event itself and breakdown, over 1469 lbs of biodegradables & compostables and more than 5243 lbs of food scraps were collected which totals to an astounding 6712 lbs combined. GGI sent the biodegradable and compostable materials to a local commercial composter and the food scraps were picked up by Hoppin Hogs Farm. Untouched, prepared food was donated to a local food bank.
If we all took the appropriate measures to properly take care of the waste we generate instead of just simply leaving it behind what a different world we’d all live in.
Thanks again Chris – our champion, our cheerleader, our friend.

Tue 10 Nov 2009
Posted by April Trigg under Food, Phoenix
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Funny you ask…I actually had the chance to find out today on a visit to a local sausage factory in Phoenix. I definitely went on an adventure today that I truly never thought I’d experience. The nice folks at Shreiner’s Fine Sausage in Phoenix allowed me to come and check out their small, family run factory where they make around 80 different types of sausage…from traditional from Bratwurst, Italian and Polish offerings to Cajun French Andouille & Tasso, Portuguese Luinguisa, English Bangers and Spanish & Mexican Chorizo. For those a little pig-shy, they also sell low-fat turkey and chicken options. I actually got my hands dirty making some sweet italian sausage with my friends Spicy Man and Jason (pictured below). Nancy Schiller, the owner, is at the helm carrying on the tradition that was started by Hugo Schreiner in 1955. Nancy’s husband, Gary, started working for Mr. Schreiner at the age of 13 and bought the business from him at age 20. Nancy started working at Schreiner’s 30 years ago and runs the factory today in the ridiculously adorable red and white shop on 7th Street in Phoenix. If you’re ever in the area, their road side shop is a definite must and just ask Nancy to help you pick out the right sausage to tantalize your tastebuds. I apparently did alright with the sausage making because Nancy kindly offered me a job should I come back ’round these parts. I don’t even have to fill out an application. Thanks Nancy, Spicy Man and Jason – hope to see you all soon!


