New England Home Magazine has invited me to be a guest blogger.  I’m excited to share my thoughts on good design and good living with readers of this wonderful magazine. Mark your calendar for February 21^st, when I’ll be writing about the fun of collections and how to use them to create a truly unique home.  Then you’ll find me there again on March 6^th, when the topic is opening up your beach house for the season! Visit m e there at  http://blog.nehomemag.com/.

New England Home is the premier regional architecture and interior design magazine in the northeastern U.S.  They cover all aspects of the New England residential design world, from the hottest new talent to the most beautiful spaces to the fine art and accessories that provide a finishing touch.

You’ll find a very special Dujardin-designed home in New England Home’s Cape and Islands issue, available summer, 2012.  Shhh:  it’s top secret!

Although nutritionists agree that eating fish is a great way to add healthy protein and omega 3’s to your diet, there is an issue in our oceans today. Quite simply, for thousands of years, humans have been fishing, and the vast varieties of life in the seas have regenerated themselves. But over the past five decades, technology has entered the oceans, allowing us to fish deeper and more efficiently than ever before. Today, there are estimates that we have lost as much as 90% of the large predatory fish, such as shark, swordfish and cod. In 2003, the Pew Oceans Commission warned that the world’s oceans are in a state of “silent collapse.”

Mercury in Seafood

The other issue in seafood consumption is contaminants, such as mercury.  According to the EPA’s National Listing of Fish Advisories, mercury advisories have risen steadily over the past decade. Mercury is released into the air when fossil fuels (coal, oil and natural gas) are burned.  Mercury falls directly on the land and water, and also enters streams, rivers and oceans through rain and surface water runoff.  Bacteria then converts it to an organic form called methylmercury, which is dangerous to humans.

When small fish with low mercury levels get eaten by bigger fish, the level of methylmercury is magnified.  Thus, according to the EPA, mercury concentrations in fish can be many times the mercury concentration in water.  Mercury is most frequently found in long-lived or predatory fish, such as swordfish, shark, orange roughy and tuna. For that reason, the physicians at Canyon Ranch and many holistic physicians recommend that we only eat fish that will fit into a small frying pan, such as herring or mackerel.

There is Good News!

There is a way we can have our fish and eat it too. There are fisheries being run in a sustainable way, and chefs like Rich Garcia, executive chef at 606 Congress at the Renaissance Boston Waterfront Hotel, are leading the way with their commitment to sustainable practices.  I met Rich at the Great Wines in Grand Houses dinner on May 20th on Nantucket, featuring Saint Emilion wines.

(I’m seated to the right of Edouard Moueix of Saint Emilion wines, my husband, Frank Fasanella, is across from me.  Behind me, standing, is Dennis Toner, wine festival founder.)

At the dinner, I learned that Rich Garcia is one of many people actively promoting the idea of sustainable fishing, ensuring that our oceans’ food supply will no longer be depleted at its current rate.  Rich was recognized in 2009 by industry leader Star Chefs (www.starchefs.com) as one of Boston’s rising star chefs for his commitment to sustainable practices.

Learn More

Here’s how to learn more about this important issue:

1.) Read Rich Garcia’s blog at www.chefsdailyfoodbank.com

2.) Check out www.cleanfish.com. CleanFish works closely with its producers to create next generation practices, from raising fish in polycultures, to wetlands filtration systems, to experimental deepwater aquapods.

3.) Investigate www.traceandtrust.com. Trace and Trust began when experienced New England fishermen and a few chefs in Rhode Island met to discuss what information their customers wanted to know about the high quality, fresh seafood they put on customer’s plates. Today, the company works with retailers and restaurants to ensure customers know exactly who caught their seafood, as well as when, where and how it got caught.

4.) Read Seafood Watch at www.montereybayaquarium.org. for a complete overview of the current situation with our fish, our oceans, and our solutions.

In celebration of warm weather, sunshine and sand underfoot, I’m not going to be blogging as frequently for the next few months. Instead, look for a blog post around the first week of each month. I’ll still be talking about healthy living, beginning with the importance of joy in a healthy lifestyle in June, when we celebrate love, romance and weddings! All summer long, of course, we’ll continue to be Nantucket-based, so stay tuned for more on the elegant life of this beautiful island.

Several design installations will be completed over the summer, and in the fall, I’ll offer a sneak peek of my work, including before, during and after photos.

See you at the beach!

There’s always something happening on Nantucket in the summer.  Here are two of my favorite events on the island.  Come join me!

Nantucket Summer Kitchens Tour:  Thursday, July 14 from 10 a.m. to 4 p.m.

Sponsored by the Nantucket Preservation Trust, the tour features historic homes and kitchens in the Milk Street neighborhood in Nantucket. This year, open houses are on Milk, New Dollar and New Mill Streets.  You can get historical facts and stories at each home, and local guest chefs are there to provide delicious snacks and recipes.

The biggest Kitchen Marketplace ever has a variety of vendors with specialty house and kitchen items.   Look for cookbook signings with Lulu Powers, Fran Karttunen and more.

The Nantucket Preservation Trust is an organization concerned with preserving Nantucket’s unique historical architecture, and protecting it for future generations to enjoy.  They provide programs that explore the history of the island’s buildings, and increase appreciation of the importance and fragility of historic sites.

There is no other organization so devoted to preservation of Nantucket’s unique historic resources.  The Trust works to preserve irreplaceable architectural qualities that led to Nantucket’s designation as a National Historic Landmark.

The August Fete is their second summer fundraiser, held the evening of August 11, from 6 to 9 p.m. This year’s Fete will feature a tour of private homes in the Liberty and Winter Street neighborhood, some of which have never before been open to the public

Nantucket Historical Association August Antiques Show:  August 5-7

This is a real highlight of the summer season, and one I never miss!  A major fundraiser for the Nantucket Historical Association, the antiques show presents a wonderful week of parties, lectures and activities.  The show is one of the most highly regarded antiques shows on the east coast.

This year, a Friends of the NHA Lecture will be held on August 2^nd at 6 p.m. at the Nantucket Whaling Museum. Michael K. Brown, Curator of the Bayou Bend Collections Museum of Fine Arts in Houston, will speak.

The Antiques Show Preview Party takes place August 4 from 6 to 9 p.m., at Bartlett’s Farm.

The Antiques Show is Friday through Sunday, August 5 to 7, at Bartlett’s Farm, 33 Bartlett Farm Road.

Don’t miss this wonderful event.  Learn how to support the Nantucket Historical Association at www.nha.org.

tACKo, a counter-service taqueria owned by my stepson, Nick Fasanella, will open soon in San Francisco in the Marina at 3115 Fillmore Street. Nick is the owner or former owner of a few of the city’s favorite eateries, including Nick’s Crispy Taco’s and the Taco Shop at Underdogs. tACKo, named to reference Nantucket Island’s airport abbreviation, ACK, will feature a New England theme.

I’m proud to have designed his new décor, with a quintessential Nantucket gray exterior, complete with window boxes and white trim. There’s a nautical theme inside the restaurant, which reflects his passion for sailing and life on a houseboat in Sausalito. Nick plans to open his second tACKo branch on Nantucket in the summer of 2012, and after that, to expand across the East Coast.

Chef Nick looks for the best fresh and organic ingredients when preparing his signature dishes. Stop by and enjoy one of his lobster tortas (photo and recipe farther down), and tell Nick we said hello!

For a review and a photo of the restaurant interior, click here:

Nick and Trudy

On the East Coast? Stop by Pumpkin Pond Farm!

A certified organic 9.5 acre farm and nursery located on Nantucket, Pumpkin Pond Farm offers delicious vegetables and greens, along with trees, shrubs, perennials and garden supplies. Their dedication to sustainable agriculture and good soil science is an integral part of the farm’s approach to producing pure, fresh products.

Salad lovers will soon find the best of Spring, including lettuce, arugula, and wheatgrass, and that’s just the beginning of their growing season.

Owner Marty McGowan and his wife, Holly, have a longstanding friendship with my stepson, Nick Fasanella. Marty likes to tell the story of the day Chef Nick walked through the garden and was delighted to find Mexican tarragon growing there. It became the inspiration for a fabulous Lobster Torta that he created and cooked at the farm. We’re happy to share the recipe from the Pumpkin Pond Farm website:

Lobster Torta
Serves 4

1 bunch of Mexican tarragon
Fresh cilantro
3 Jalapenos thinly sliced
2 Ripe avocados
3 Limes
4 organic Garlic cloves
4 Chili Arbor
8 oz Nantucket butter, melted
4 1.25lb Lobsters steamed & cleaned
2 cups of Black Beans
4 Bolillo or Torpedo Rolls lightly toasted and buttered
Sea Salt & Fresh Ground Pepper to taste

Cook 1 cup of dried black beans with 3 cups of water and garlic cloves. Half way through cooking add salt and pepper to taste. When the beans are tender in about an hour, let them cool slightly then blend them smoothly with just enough of their broth. Return the puree to the pan to cook out some of the moisture, check for seasoning and keep warm. Melt the butter on low heat and steep in the whole tarragon and chiles for 15 minutes, remove pepper and tarragon to reheat the lobster. Mash avocado with salt and the juice of half a lime. Toast the bread cut side down brushed with some of the butter. Spread the bottom bun with black beans and top with avocado. Divide the warmed lobster evenly and top with cilantro and jalapenos. Garnish with cilantro and lime wedges and serve with ZD Chardonnay.

Enjoy!

Due to their close friendship, Marty and Nick look forward to more collaboration in the future. We’ll keep you posted!

On Saturday, March 26^th, at 8:30 p.m. (your local time), people all over the world will turn off their lights for one hour, in celebration and contemplation of the one thing we all have in common:  our planet.  Lights will go out in neighborhoods, cities and countries around the world, as hundreds of millions of people take a stand against climate change.

Earth Hour started in 2007 in Sydney, Australia, with 2.2 million individuals and more than 2,000 businesses turning off the lights.  Only a year later, Earth Hour had become a global sustainability movement with more than 50 million people across 35 countries participating.  Global landmarks such as the Sydney Harbour Bridge, CN Tower in Toronto, Golden Gate Bridge in San Francisco and Rome’s Colosseum all stood in darkness, as symbols of hope for the future of our planet.

March 27, 2010 was the biggest Earth Hour ever. A record 128 countries joined the global display, and lights from Asia Pacific to Europe to Africa to the Americas switched off the lights

I joined this movement in 2009, and look forward to my third year of switching off the lights on March 26^th, 2011.  I hope you’ll join me!

For more information, go to earthhour.org.  You can sign up there, and add your name to other individuals and businesses who are working to build a future where people live in harmony with nature.

Make Cancer Prevention a Priority – Sign the Greenpeace Petition!

Greenpeace is joining up with 200 coalition groups to deliver a petition to President Obama in early May, asking him to make it a top priority to stop the use of cancer-causing chemicals in American products.  Despite the devastation caused by this horrendous disease, it’s still legal for companies to add known cancer-causing chemicals to products we use every day in our homes, schools and workplaces.

In order for this to change, people need to speak out.

Please sign the Greenpeace petition asking the Administration to create a cancer prevention plan and eliminate cancer-causing chemicals in everyday products.

I’ve signed the petition:  Please Join Me!

I’m excited to join the Connecticut Chapter of the Green Building Council (CTGBC) as a Board Advisor.  The CTGBC is a non-profit organization that seeks to improve the quality of life in Connecticut through the promotion of intelligently designed and constructed high performance green buildings.

Volunteering for this position is one of the ways I can share what I’ve learned about sustainable design, and give back to the community where I live and work.

You can find out more about the work of the CTGBC at www.ctgbc.org

Anthill: A Novel E.O. Wilson

I’m reading a wonderful book:  Anthill: A Novel, by E.O. Wilson.  Join me!

Edward O. Wilson, a Pulitzer-prize winning author of 22 non-fiction books, has written a wonderful first novel.  Anthill tells the story of three parallel worlds:  the smallest is the world of ants, then there is the world of humans, and last, “thousands of times greater in space and time…the biosphere, the totality of all life, plastered like a membrane over all of earth.” (from the Prologue).

Wilson, a naturalist and ant expert, has become increasingly concerned about the declining health of planet Earth.  He has written deeply on topics of conservancy, including in 2006, The Creation—An Appeal to Save Life on Earth.

Anthill tells the inspirational story of a boy who grows up determined to save earth from her most fierce predator:  man himself. The novel follows the boy as he grows up, first witnessing through a child’s eyes the creation and destruction of four amazing anthills, and then later, his life as a legal gladiator in a fight to preserve the wilderness he loves.  It is a parable for our times, and can teach us all important lessons about survival in a world that we must learn to treat with more care.