Green Restaurant: FAIL (update: see comments)

Via on Mar 9, 2010

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Update: see comments.

TRANSITIONS

My parents’ Buddhist teacher, Chogyam Trungpa, used to come and visit my school when I was a child (he asked parents to always treat their children with respect, and so we were never called “kids,” but always “children”). My mother, a teacher at the Vidya Elementary School (lucky me), used to tell me how Trungpa Rinpoche would come and sit in a classroom, observing, seemingly bored, uninterested.

And then the class would break for a new class, or for recess, and he’s sit bolt upright, eyes wide open, taking everything in with passionate attention.

My mom or someone asked him why he was seemingly uninterested in the classes—what school is about—and so interested in the four minute break periods.

He replied: “it’s in transitions that you see where people’s minds are at.”

~

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One of my favorite green-minded (truly, all about farm to table) restaurants recently sold to a new restaurant in Boulder. The new restaurant, I’m happy to say, is also green-minded, and it’s being started up by a bunch of young restauranteurs, entrepreneurs. I consider myself fortunate to have such a new, hip restaurant coming to my neighborhood.

And so I was dismayed, this morning, when walking by the ongoing renovation (one would hope, greenovation) of the old restaurant into its new incarnation when I saw two of the old place’s perfectly good doors laying in, and around, the trash behind the restaurant. One door had already had its glass smashed in.

Green isn’t a fad. It’s more than a way to get a few more folks to patronize your establishment. It’s a state of mind: wanting to enjoy life, and take responsibility for what we do in that life. You could call it karma. Or you could call is conservation. Or you could call it caring about the next seven generations.

And so I have one thing to ask these new restauranteurs, who are seeking to do the right thing: raise the bar. Walk your talk.

And: it’s not too late: bring those doors to ReSource.

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About Waylon Lewis

Waylon Lewis, founder of elephant magazine, now elephantjournal.com & host of Walk the Talk Show with Waylon Lewis, is a 1st generation American Buddhist “Dharma Brat." Voted #1 in U.S. on twitter for #green two years running, Changemaker & Eco Ambassador by Treehugger, Green Hero by Discovery’s Planet Green, Best (!) Shameless Self-Promoter at Westword's Web Awards, Prominent Buddhist by Shambhala Sun, & 100 Most Influential People in Health & Fitness 2011 by "Greatist", Waylon is a mediocre climber, lazy yogi, 365-day bicycle commuter & best friend to Redford (his rescue hound). His aim: to bring the good news re: "the mindful life" beyond the choir & to all those who didn't know they gave a care. elephantjournal.com | facebook.com/elephantjournal | twitter.com/elephantjournal | facebook.com/waylonhlewis | twitter.com/waylonlewis | Google+ For more: publisherelephantjournalcom

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7 Responses to “Green Restaurant: FAIL (update: see comments)”

  1. Cliff says:

    "Green" should be more than just the next big consumer experience.

  2. I just gave my Dad's wonderful Murphy Bed to Habitat for Humanity's Resource center. They were thrilled and will sell it at a low price to someone who would never be able to afford such a fine piece of functional furniture.

  3. It's cheaper, and more fun, and will look gorgeous, btw.

  4. mike says:

    Its funny, at my house we’re building a garage with a recreation room on top, so looks like a barn. My wife asks me why in the world I’m holding onto all the little scraps of lumber … because I may be able to use them somewhere. If I don’t use them, my father will surely come and take them for some craft project he has going on.

  5. I've been using old doors and cabinets as canvases for artwork!

  6. Thank you, bro. You'll notice I posed this as an observation, not a thoroughly researched proper journalistic article—for that you need time, staff, advertising…a sustainable business.

    I haven't seen you in months, as you know; and you'll notice that your response here is also online—it's not like you called in so that we could correct the article overnight…I only heard about your month-old response because a mutual friend mentioned tonight. This comment comes within an hour of hearing about your comment, and it comes with mea culpa and apologies for any offense—but because I didn't know more you'll notice I didn't mention your restaurant by name, which would have got me more traffic through google, but possibly have damaged your rep.

    Proper journalism doesn't exist in a vaccuum—it requires journalists, time, income…none of which we have. This is a blog, that aspires some day to be a proper forum for quality journalism, as you say.

    I did note that it was ride-by (not drive by), and I can't imagine Resource would have rejected those doors. Shame on them. At least one of those doors is, was quality in my humble opinion.

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