ClearSky Climate Solution’s CEO, Keegan Eisenstadt, recently visited Madagascar.  We would like to share a few photos from his trip.

Dancing Sifaka Lemurs at a lemur sanctuary near Antananarivo, Madagascar. They bound about with an energy and precision that is astounding and inspiring!

First stages of mining activity in Madagascar. Forests are cleared for access to subsurface minerals. Trees are hand-felled at a slow daily rate to encourage biodiversity to relocate. Wood is then given to the communities that control the area. It is a gentle approach, but the outcome is still a destroyed forest.

Uneven aged, native species restoration trials in the highlands of Central Madagascar. Looking to rehabilitate a large deforestation event has led to field trials of various tree and grass species, as well as ‘foster ecosystem habitats’ for amphibians and reptiles. The lava rock pile is home to hand-transplanted reptiles and native epiphytes.

Village in the central highlands of Madagascar, as seen from the foundations of their new forest tree nursery. The community is part of a stakeholder engagement activity that could play a role in REDD+.

Climate Ride California, was a success!  Keegan Eisenstadt, ClearSky CEO, and Devin Trainor, ClearSky’s new intern, cycled together as part of the first California Climate Ride.  Over 100 riders rolled along the northern coast of California as part of a fundraising bike ride for climate change awareness and bike advocacy.

Here Devin reports on his experience:

It took a full week of dedication and extreme logistics but we pulled it off!  The sleep deprivation and sweat was well worth it.  Each rider raised $2,400 for the event.  This money was donated to 1 Sky, Rails to Trails Conservancy, and Green America.  Riders were cyclists, non-cyclists, educators, students, business people, advocates, young, and old.  The ride was a forum for creating climate action connections through an untraditional platform – the bicycle.   The bicycle took us through the impressive coastal redwoods.  Cycling 320 miles created a common experience for all of us to struggle through.  As we were pushing up hills, a comparative simile came to mind of the climate policy struggle our nation has been pushing on Capitol Hill.  We endured these long hills and full days to contemplate, connect, raise money, and raise awareness.

The ride is best summarized by day 3:  A 100 mile day.

• A 7am departure,
• A 10 hour ride,
• Devoured every edible part of a pasta dinner,
• Listened to captivating lectures from University of Pennsylvania’s, Dan Garofalo, and an internationally acclaimed photographer, Chris Jordan,
• With images of decaying seabirds and colorful plastics piles where their stomachs should have been, the riders set up camp and go to sleep while the staff summoned energy to plan the entire next day.

As part of my ClearSky internship, I am positioned to gain a foot into the complex world of current climate action.  The issues are immense and often intimidating.  Educating oneself goes as far as your mind is willing to participate, then what?  Information does not act on its own, it must be translated into action.  Climate Ride is one approach, and it all adds up!

In 2009, ClearSky was named the “Sustainable Business of the Year” by the Montana Sustainable Business Council (SBC).  Last Thursday, ClearSky entered into the winners’ circle, and was honored to announce this year’s award winner:  Biga Pizza of Missoula, MT.

Hip, hip, hurray for fennel, squash blossoms, chutneys, and pork shoulder!

Biga Pizza’s owner and chef, Bob Marshall, tries to obtain ingredients within 100 miles of Missoula whenever he can.  Biga works with local farms, food, and wine vendors – both to contribute to the local economy and for the quality of products.  To name a few:  Montana Flour and Grain, The Orchards at Flathead Lake, Clark Fork Organics, and Farm to Market Pork.  Sourcing local ingredients reduces the carbon footprint of his pizzas, by reducing the GHG emissions associated with ingredient transportation.

When asked how other restaurants can begin to source locally, Bob advised other proprietors to challenge what they were taught in school.

ClearSky Business Developer, Jon Kuennen, greeting guests at the 2010 SBC Awards Ceremony.

In his words, most chefs are taught in culinary school to begin a restaurant with a menu.  Contrary to this approach, Bob explained that he’s been able to source a lot of local food because he began his restaurant with a list of ingredients.  For example, you shouldn’t have surf and turf if you have no surf.

Biga is a dynamic local business working with constant regard for not only what they present on our plates, but also for the future of our atmosphere.  At ClearSky, we’re excited about their approach to sustainability, and we also love their pizzas.  Congrats Bob, you’re in the winners’ circle now!

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