A Hidden Danger in the Garden

  • Reporter Karen Kelly and her daughter, Hannah, gather soil from their garden to be tested for toxins. (Photo by Karen Kelly)

All over the country, first-time
gardeners are harvesting their ripe
tomatoes and leafy greens. Gardening –
especially in cities – is thriving.
But Karen Kelly reports on a hidden
danger that isn’t always easy to detect:

Transcript

All over the country, first-time
gardeners are harvesting their ripe
tomatoes and leafy greens. Gardening –
especially in cities – is thriving.
But Karen Kelly reports on a hidden
danger that isn’t always easy to detect:

(sound of little girl in garden)

It’s our first vegetable garden and my daughter and I are looking for some ripe veggies to have for dinner.

It was the highlight of our summer – planting the cucumbers and the eggplant and watching the tomato vines grow higher and higher until we couldn’t even reach the top.

Then I read a story that they had discovered lead in the White House vegetable garden. Exposure to too much lead can cause brain damage, especially in children. And as I read the description of the type of yard that would likely contain lead, I realized that our garden met all of the criteria.

We live in a house more than 50 years old. It’s in an older neighborhood that would have been exposed to residue from leaded gasoline. And we live in a fairly large city -Ottawa, Canada – near a busy road.

So I decided to get our soil tested for lead.

(sound of phone call)

I started by calling the city and other government agencies– no luck. I tried looking for labs in the yellow pages. Those didn’t work out. I moved on to garden centers, a local university, and a local research farm. No one could talk to me.

Finally, I got in touch with a lead expert in Indianapolis, Indiana. He asked me to send him some samples in plastic lunch bags.

“Okay, I just scraped off a place with no wood chips. Okay, so we tested the eggplant, the tomatoes, the lettuce and the cucumbers. Well, we need to do the peppers too, because the peppers are way over here.”

I sent the bags to Gabriel Fillipelli at Indiana University-Purdue University – and waited impatiently. Ripe tomatoes and cucumbers were piling up.

Finally, he got back to us.

“What I found with the samples you took from your soil was relatively high lead values. I was a little bit surprised. Some of them were actually above the EPA levels for playground soils, which is 400 parts per million.”

Great. I figure there’s no chance we could eat these vegetables. But Fillipelli says that’s not the case.

“The other vegetables, like the cucumbers, the eggplants, and peppers – they have very resistant outer skin so as long as you wash them well, very little lead can absorb inside those. The biggest risk you find with vegetables is not lead being sucked up by the roots and poisoning you, it’s actually the soil particles that cling on to the some of these vegetables, meaning beets or carrots or potatoes or, strangely enough, lettuce.”

In terms of children, Fillipelli says the real problem is letting them play in the bare dirt. He actually says covering it with grass or mulch would be safer.

But that doesn’t mean you can’t grow vegetables in a city. You can use containers, or build raised beds with clean soil, and use mulch in between.

It’s still a cheap source of healthy food, and a great way to teach kids about nature, biology and, unfortunately, pollution.

For The Environment Report, I’m Karen Kelly.

Related Links

Tomato Blight Spreading

  • The blight hitting tomatoes is actually the same blight responsible for the Irish potato famine in the mid-19 century. (Photo by T. A. Zitter, courtesy of Cornell University)

If you’ve been waiting all season
for that quintessential taste of
summer – a juicy, ripe tomato from
the garden – you might be disappointed.
This year a tomato blight has swept
across the Northeast and is moving
into Midwestern gardens and farms.
Julie Grant reports:

Transcript

If you’ve been waiting all season
for that quintessential taste of
summer – a juicy, ripe tomato from
the garden – you might be disappointed.
This year a tomato blight has swept
across the Northeast and is moving
into Midwestern gardens and farms.
Julie Grant reports:

Walk around this outdoor farm market in Cleveland and just say the words ‘tomato blight’ – nearly anyone in earshot has a story to tell.

Susan Myers says her home garden has given over to what she thinks is late blight.

“But it’s pretty serious. I mean, it’s like wiping out everything. I have lots of tomatoes and all the leaves are dropping. I’ve never, ever had that before.”

It doesn’t look like the farmers here are having trouble with tomato blight. Most tables are piled high with bright reds and yellows.

Skip Conant has a beautiful display of heirloom tomatoes – but he’s not sure how many more weeks he’ll have fruit to offer.

Conant: “We definitely have tomato blight. It’s been a cool, wet spring, so, yeah. There’s a fair amount tomato blight.”

Grant: “What does it look like?”

Conant: “You’ll see a yellowing and curling on the leaves and then the stem will turn brown. The plant will become a very brown. Die from basically the inside out or the bottom up.”

It’s hard to tell yet if these Midwestern growers are starting to see the same blight that decimated the northeast tomatoes.

Bill Fry is a plant pathologist at Cornell University. He’s studied late blight for 35 years. Fry says it looks like irregular shaped black spots, and can appear on the leaves or the fruit. It can destroy an entire crop in just a few days.

This is the same blight responsible for the Irish potato famine in the mid-19 century. Growers have seen late blight since then. But Fry says, not at these epidemic proportions.

“The fact that it’s just everywhere is, I think, is the major difference from previous years.”

This wasn’t the first cool, wet spring on record. So, why has the blight so bad this year?

It’s kind of ironic. Fry and his colleagues have been studying the problem and think it’s probably because so many people are gardening. Millions more than just last year. And lots of those people bought tomato plants at stores like Home Depot, Kmart, Lowe’s and Wal-Mart.

“Infected plants were sold throughout the northeast in the box stores. They were transplanted to home gardens and from there the pathogen disbursed to other home gardens, to conventional and organic farms.”

Fry says you might not even notice at the supermarket. Commercial tomato growers spray lots of fungicide to keep away the blight. But organic tomatoes are getting harder to find.

But chefs and tomato lovers who’ve waited all season for those locally-grown heirloom – and especially organic – tomatoes aren’t finding what they want in markets in the northeast.

Back at the Cleveland market, chef and restaurant owner Karen Small has been waiting for tomato season – and it finally hit. She depends on this market for her produce and stops at just about every stand.

But as Small hears farmer after farmer describe what they think is late blight – she’s worried about the weeks to come.

“We’re accustomed to having tomatoes well into September, and maybe that’s not going to happen this year.”

Small plans to go home and rip out the tomato plants in her home garden – after hearing late blight described so many times, she’s pretty sure her tomatoes are infected.

For The Environment Report, I’m Julie Grant.

Related Links

Investigating the Organic Label

  • Some organic watchdog groups say the National Organics Program has been too loose with its rules. (Photo courtesy of the National Cancer Institute)

Congress wants to dig deeper into an ongoing investigation of the National Organics Program. The program puts the little green “USDA Organic” label on products. Mark Brush has more:

Transcript

Congress wants to dig deeper into an ongoing investigation of the National Organics Program. The program puts the little green “USDA Organic” label on products. Mark Brush has more:

Congress passed a bill that will put more money toward investigating the USDA’s organic program.

Some organic watchdog groups say the National Organics Program has been too loose with its rules.

Mark Kastel is with the Cornucopia Institute. He’s one of those critics.

“They have been accused by reputable independent auditors of having ignored the will of Congress in how they are managing the organic program – favoring large factory farms – favoring unscrutinized products being imported from China – all this competing with our family farmers here in the United States.”

Kastel says that’s not the way it’s supposed to work.

But he says the USDA organic label is still the gold standard. And most producers follow the law.

He and some leaders in Congress say an expanded review of the program will make sure that little green label keeps its credibility.

For The Environment Report, I’m Mark Brush.

Related Links

Greening the Capital City’s Rooftops

  • This high-rise green roof in Washington DC required a large crane to lift the soil and gravel onto three floors. (Photo courtesy of DC Greenworks)

Green roofs are increasing in popularity across the US, especially in cities, where
there’s not a lot of space for gardens. Sabri Ben Achour explores the trend in
Washington, DC, where the city government is promoting the practice for it’s
environmental benefits:

Transcript

Green roofs are increasing in popularity across the US, especially in cities, where
there’s not a lot of space for gardens. Sabri Ben Achour explores the trend in
Washington, DC, where the city government is promoting the practice for it’s
environmental benefits:

In Washington, you can see flowers and vegetables growing on top of homes,
businesses, even government buildings throughout the city. DC officials say
Washington has nearly 70,000 square feet of rooftop greenery. Only Chicago has
more.

One big fan of these so called green roofs is a popular small hotel, Tabard Inn, just a
few blocks from the White House.

“There’s about 10 varieties of sedum on this roof.”

Sarah Murphy is giving a tour. She’s a horticulturalist.

“This is a very pungent oregano here on the corner, it looks heavily used.”

The city of Washington pays building owners about one-fourth of the cost of
incorporating greenery on rooftops. One big reason? Rainwater runoff.

Sarah Loveland works for an environmental consulting non-profit called DC
Greenworks.

She says Washington has what’s called a combined sewer system. The sewer
system doesn’t just take in what’s flushed down the drain, but also all the rain
running off roofs and streets.

“If you imagine that our sewage treatment plant has a dam, and the sewage system
combines with the storm water system before the treatment plant.”

So, when there’s a heavy rain, that dam at the sewage treatment plant overflows.

“You have both raw sewage and runoff from the streets going directly into the river
untreated.”

Three billion gallons of it a year, at one point.

The EPA sued the District of Columbia.

The city had to spend $150 million to address the problem. Part of that money goes
to green roof grants.

The green roofs slow down rain water – give it some place to soak instead of just
running off straight down the gutter. The city says roofs in the city prevent a million
gallons of storm water runoff from entering the Potomac River.

The roofs also insulate buildings – especially during the summer. Some studies
show they reduce energy costs by 20-30%. And they reduce the heat island effect in
the city, since they don’t get blisteringly hot like traditional roofs.

Green Roofs even offer some habitat for creatures, like bees.

Sarah Loveland with Greenworks, the consultant agency, says rooftop gardens are
also increasingly popular for growing food.

“Veggies are really popular, herbs are really popular – this is a trend that’s taking off
in the restaurant industry. There’s a lot of buzz around it.”

Blueberries and herbs abound in the rooftop gardens of the Tabard Inn, where Paul
Pell is executive chef.

(sound of celery chopping)

“Yeah, we go up and get whatever we want, so it’s fresh. We just climb out the
window when we need it. Chocolate basil goes with ice cream, nasturtiums go with
soups and salads.”

Washington has an advantage over some larger cities in its promotion of rooftop
gardens because federal law prohibits skyscrapers in the nation’s capital, so most
buildings don’t cast shadows over their neighbors.

As a result, most rooftops are sunny – all they need is greenery to soak up the rays.

For The Environment Report, I’m Sabri Ben-Achour.

Related Links

Zapping Germs Off Your Food

  • Researcher Kevin Keener has been working on a device that turns the air inside food packaging into ozone (Photo by Ken Hammond, courtesy of the USDA)

Researchers are working overtime to find ways to kill dangerous bacteria in food such as Salmonella and E. coli. Rebecca Williams reports one researcher has found a new way to kill bacteria:

Transcript

Researchers are working
overtime to find ways to kill dangerous bacteria in food such as Salmonella and E. coli. Rebecca Williams reports one researcher has found a new way to kill bacteria:

Food processors expose produce like lettuce to ozone for a few seconds or minutes to kill bacteria.

Kevin Keener has been working on a device that turns the air inside food packaging into ozone.

Keener is a food process engineer at Purdue University.

He attaches the device to the outside of food packages – like a bag of lettuce – and applies electrodes that send high voltage through the bag.

“Visually it’s very Frankenstein-ish. It’s a safe process, there is a high voltage, but it’s similar to a spark you’d get with an electric fence.”

Keener says the ozone spends more time with the food so it kills more bacteria.

There’s a problem though – in some of their tests the device turned green spinach white.

So there are a few kinks to work out. But food companies are interested and we might see this commercialized in a year or two.

For The Environment Report, I’m Rebecca Williams.

Related Links

Farming the White House Lawn

  • Some farmers think this spot is a perfect place for a White House organic farm. (Photo courtesy of Wikimedia Commons)

Some people think American agriculture needs a makeover. They question why we waste so much fuel moving food long distances. A growing movement is calling for farmers and everybody else to produce more locally-grown, organic food. Shawn Allee reports some people want the President to set a good example:

Transcript

Some people think American agriculture needs a makeover. They question why we waste so much fuel moving food long distances. A growing movement is calling for farmers and everybody else to produce more locally-grown, organic food. Shawn Allee reports some people want the President to set a good example:

Last October Michael Pollan published a letter to the President in the New York Times.
Pollan is a sort of agricultural policy gadfly. His open letter to the President was full of big, policy-wonkish ideas about how to encourage local food production. But Pollan also wrote one small suggestion. NPR’s Terry Gross picked up on it.

GROSS: “You would like the next president to instead of having a White House lawn to basically have a White House garden. The president would set an example for the rest of us by having this garden of locally-grown foods?” (laughs)

POLLAN: “Now why is that preposterous, Terry? I mean, that’s actually one of the more practical things I proposed.”

Pollan went into how the President could even share some of his veggies with food banks.

POLLAN:” So you have this powerful image of the White House feeding Americans. What could be better than that?”

Some people heard this interview or read Pollon’s article and thought, “right on” – there should be a White House farmer. One family from central Illinois was especially intrigued. Terra Brockman talked about it with her father and sister.

BROCKMAN: “Well, it’s a great idea, but why don’t we bring it down to earth and make it real?”

ALLEE: “So, basically you translated it into reality by creating a contest on a Web site. White House Farmer dot com, as I understand it.”

BROCKMAN: “Yeah, we figured it was a way that we could get it out nationally without much time or money and ask people all across the country, ‘who do you think would be a good White House farmer?’ and have people nominate their farmers.”

Now, Brockman built her contest Web site even though President Obama never even talked about the idea of a White House farmer. But she’s hopeful because the White House actually has an agricultural past. At one time sheep grazed on the White House lawn, and during World War II Eleanor Roosevelt grew a Victory Garden there.

BROCKMAN: “It’s not like this is so, so way out there. And really, whatever the President does is pretty symbolic and people do pay attention.”

People paid attention to White Houser Farmer dot com, anyway.
The site gathered around 57 thousand online votes in just a few days.
And exactly who is the unofficial new White House Farmer?
That would be Claire Strader, from Madison, Wisconsin.
Strader invited me to see the land she works.

STRADER: “We’re at Troy Gardens. It’s in a parcel of land in the city of Madison, on the North Side. I haven’t actually seen the farm for a few months because the snow’s been so deep.”

ALLEE: “Can we get closer to the farm area?”

STRADER: “Yeah.”

Strader is the head farmer at Troy Gardens. She trains city people to grow food here. She also makes the soil fertile through organic growing techniques.

STRADER: “You can just start to see now, the green flush over the whole field. That’s our cover crop of rye. It looks really good. I’m happy to see it.”
ALLEE: “Could you tear yourself away to go to DC and leave all this behind?”
STRADER: “It would be difficult to pick up and leave it behind, but it would be a tremendous honor and a lot of potential to spread the good word of organic agriculture and the positive impacts that would have on our country in the future. It would be hard to accept and hard to reject.”

Even with a White House Farmer chosen for him, President Obama still hasn’t said anything about the idea.
But Strader says she and some top contest vote-getters are trying to sway him – even if he’d pick someone else to run his garden.
Strader says she loves the idea of cucumbers and zucchinis growing at the White House… even if she’s not there to pick them.

For the Environment Report, I’m Shawn Allee.

Related Links

Gourmet Dining in the Woods

  • Chef Ben Bebenroth and his crew plate mushroom dishes for their dinner guests. (Photo by Julie Grant)

Most people don’t spend a lot of
time thinking about where their food was
grown. Even fewer actually go out and forage
in the woods for it. But that’s what one
chef is trying to get people to do. Julie
Grant reports this chef wants people to
connect the dots between the environment
and their food:

Transcript

Most people don’t spend a lot of
time thinking about where their food was
grown. Even fewer actually go out and forage
in the woods for it. But that’s what one
chef is trying to get people to do. Julie
Grant reports this chef wants people to
connect the dots between the environment
and their food:

(sound of gathering)

The threat of rain has passed. Cars are pulling in the grassy
drive at Killbuck Valley Mushroom Farm. And Chef Ben
Bebenroth cuts big leafy greens from the garden as a visiting
dog chases a chicken through the yard. He’s starting
preparations for a six course meal.

(sound of chopping and sizzling)

“The menu is going to be a loose guideline tonight, at best.”

Most of the guests have driven an hour from the city and the
suburbs of Cleveland. They’re dressed for a dinner party,
not for hiking. But, a hike in the woods is exactly where
some of them are going.

Tom Wiandt: “Anyone who wants to see wild mushrooms,
come hither.”

Guest: “Question – how far and how rough?”
Tom: “Not too rough. We’re just going along the bottom of
the hollow here.”

(sound of hiking)

Farm owners Tom and Wendy Wiandt show their 20 guests
honey mushrooms growing on a log. They stop to explain
the difference between puff balls – some are poisonous,
others delicious. Each person carries a paper lunch bag to
fill with fungus.

Guest: “It’s a gold mine up there.”

Tom: “Oh, did this big stump produce this year?”

Wendy: “Yeah.”

Tom: “Holy moley did it ever. That’s the great thing about
dead trees.”

Guest: “Look at that. Wow.”

Tom: “That’s dinner tonight.”

The guests carry their bounty back to the chef. They’re
rewarded with a glass of wine. And they learn a little more
about the Wiandt’s farm – how they cultivate bright yellow
oyster mushrooms, fuzzy lion’s manes, shitakes, and more.

(sound of kitchen)

Chef Bebenroth and his crew are at work in his outdoor
makeshift kitchen. He’s using the mushrooms in various
dishes.
Some of the guests are excited about getting involved in
finding food for the meal. Others are a little skeptical.

Guest: “This is really farm to table, literally. We’re a part of
that movement, right Tony?”

Guest: “I’m a Wendy’s kind of guy.”

But that Wendy’s guy was impressed once dinner was being
served.

“Your first course is going to be a shittake and truffle tea,
with antelope tartar.”

After courses of cooked greens and mushrooms, squash
with local goat cheese, steaks, desserts and lots of wine –
the party was down right festive.

(sound of laughing and music)

Guest: “It is surreal to be here, under the stars, the dog on
stage, the exquisite cuisine.”

Chef Bebenroth creates these dinners at farms around the
region through the summer and fall. And despite what
seems like a high price – this event was $150 a plate – it’s
still tough for him to break even on them. But it’s important
to him. It’s taking that idea of farm to table that guests say
they want to be involved in – and showing them what it really
means.

“We’re so divorced from how our food becomes our food
anymore. You’re empowering people to say, ‘pick this,’ or
they’re watching me pick it. That, to me is really completing
that circle. And they’re starting to understand it does matter
what I put in the air, what I put in the ground, in the water.
This is going into my body, it’s going into my kids.”

Bebenroth hatched this whole plated landscape idea
because he wanted to be outdoors. Now, as his guests
drive back to the city and the suburbs, he hopes he’s made a
few converts – made people see small local farms and the
woods as essential to their dinner.

For The Environment Report, I’m Julie Grant.

Related Links

High School Student Is Biofuel Whiz-Kid

  • John working on his converter in his workshop (Photo by Sarah Russell)

It’s hard to be optimistic about
paying $4 a gallon at the pump.
But when you’re a teenager working on new
ways to make cheap fuel, it can be pretty
exciting. Julie Grant met one high school
student who is showing off his biodiesel
converter at the county fair:

Transcript

It’s hard to be optimistic about
paying $4 a gallon at the pump.
But when you’re a teenager working on new
ways to make cheap fuel, it can be pretty
exciting. Julie Grant met one high school
student who is showing off his biodiesel
converter at the county fair:

(sounds of the fair)

The Fairgrounds sit in a quiet countryside of rolling green
hills. Small children yell and wave to family members as
they enter the Fair. There’s a steer auction in the barn. And
an antique tractor pull in the grandstand.
It’s like a scene is right out of a Norman Rockwell painting.

I’m here to talk with John Russell. He’s walking around in
faded wrangler jeans. A red t-shirt with the sleeves cut off.
And a ballcap advertising a tractor company.


“We’re at the Columbiana County Fair in Lisbon, Ohio. In
the junior fair building.”

John is 17 years old, and amidst 4-H project displays, he has
set up his view of the future. His homemade biodiesel
converter.

It’s a rectangular box – nearly as tall as me.
It’s made of stainless steel. There’s a row of toggle switches
along the side. They light up when John plugs it in. He’s
been working on this for more than a year, and says it
makes vegetable oil into a usable fuel.

“I started out with new oil from Save-A-Lot. I went down to
the local grocery store and picked up a bottle of frying oil.
And just from a recipe I found online, with methanol from an
auto parts store, they sell it as heat. It’s gasoline antifreeze.
Just methanol from an auto parts store, Caustic soda from a
hardware store, and oil from a grocery store, I set out to
make this fuel. And it took me couple of times. I finally got it
right when I actually tried a batch of waste vegetable oil from
the valley drive in. So that was my first successful batch.”

Last year, John was only able to fill a Gatorade bottle with
his fuel. Soon, he expects to convert 240 gallons of
vegetable oil into biodiesel in a day.

He hasn’t quite figured out how much the electricity costs to
run the thing, so he doesn’t know how much it’s costing him
to make the fuel.

Back five years ago, he met a guy who claimed to be making
biodiesel for 46 cents per gallon.

Headlines then were already screaming about skyrocketing
fuel prices. 1.60 per gallon. That’s what sparked John’s
interest in making his own converter.

“46 cents a gallon was pretty cool. And I’m into sustainable
agriculture. It’s recycling and its ecofriendly. The
culmination of all those things, that’s what makes it
interesting for me.”

Now that’s he’s almost 18, most of John’s friends are into
cars. And they’re taking an interest in his biodiesel project.

John Russell: “I’m a senior in high school. So most of my
friends’ reactions are ‘when are you going to give me free
fuel?’ But they all think it’s pretty sweet. It does make fuel a
lot cheaper than you could buy it at the pump.”

Julie Grant: “How much are you selling it for?”

John: “Well, I can’t sell it. Or else I’ll get in trouble with the
big man.”

Julie: “Is your dad the big man?”

John: “no. The IRS.”

He’s got to do some research into state and federal laws.
John wants to use the fuel to run his family’s tractors and
help heat homes in his neighborhood.

He’s not sure if biodiesel is the future of fuel, or even in his
long term future. But John is sure he wants a career in
green industry.

“Anything that’s gonna be tied into this fuel situation that
we’re faced with. Something’s gonna change and
something’s gonna change fast. So I’m very excited for
what’s going to happen.”

For now, John’s trying to put the finishing touches on his
converter so it’s ready for the Ohio state fair later this
summer. He’s the new face of agriculture – making eco-friendly practices into traditional American values.

For The Environment Report, I’m Julie Grant.

Related Links

Deep-Fried Road Trip

  • Devin Smith and Matthew Rolen Stucky use waste oil from deep fryers to power their diesel car (Photo by Katie Carey)

For many people, the summer road
trip includes trips to the beach, and of
course, frequent stops to the gas station.
Two college students are driving across the
country in a car that runs on used vegetable
oil. So when most people pull in to the gas
station this summer, they pull up to the
grease traps. They say it’s a way to raise
awareness about alternative fuels, and save
a bit of money. Katie Carey brings us this
audio postcard:

Transcript

For many people, the summer road
trip includes trips to the beach, and of
course, frequent stops to the gas station.
Two college students are driving across the
country in a car that runs on used vegetable
oil. So when most people pull in to the gas
station this summer, they pull up to the
grease traps. They say it’s a way to raise
awareness about alternative fuels, and save
a bit of money. Katie Carey brings us this
audio postcard:

MATT: My name is Matthew Rolen Stucky. I am taking this ’85 Mercedes Benz Diesel
with a grease car kit, putting old vegetable oil that we find from restaurants along the way
and sticking it in and making it go.

DEVIN: Hi, I’m Devin and we’re getting our fuel for the car from mainly restaurants
from the deep fryer. They dispose of the grease and we just take that and filter it a couple
times.

MATT: Well I pre-filter it – it’s basically a water filter. I have a couple mesh filters that
it goes through and then it goes through a second gas tank where it heats up and runs
through the car and then has one more engine filter that it goes through secondary. You
can drive this around everyday nearly in every situation and it doesn’t slow down your
gas mileage you have the same top speeds, the same acceleration, literally you will not be
able to tell the difference, until you realize you’re not buying the gas, and then you are
happy about it.

DEVIN: We have a journal in the car and we have a tally of how many hummers we’ve
seen on the road trip so far and I think the tally is to sixteen, and we kind of do a little
‘ha-ha’ every time we see one. Just because we know how much they are spending on
gas.

MATT: The reactions range from people saying, “Oh yeah, you are putting it in your car,
great, yeah here take it.” To people going “You do what? What does it do in your car?”
And they don’t believe it and they want to go see it sometimes.

DEVIN: Some people this is the first grease car they have ever seen and they just think it
is awesome that someone is out there doing it. It’s not a solution for everyone, again,
there’s not going to be waste vegetable oil for every single person that wants to drive in
the car around the country, so it definitely is not a solution to the fuel crisis. It’s just us
trying to do our part to raise awareness.

Related Links