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Page H6 • NEW HAMPSHIRE SUNDAY NEWS • April 18, 2010 The Greening of New Hampshire
1204 Hooksett RdHooksett, NH 03106
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1122 Hooksett Rd. • Hooksett, NH • 627-7667 • 800-326-45131122 Hooksett Rd. • Hooksett, NH • 627-7667 • 800-326-4513
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By LEWELLYN HALLETTSpecial to the Sunday News
Artist Marshall Carbee has turned himself deeply and completely green. Instead of simply resolving to be better about recycling or use less fuel oil, he has achieved an envi-ronmental life and business makeover. And he feels great about it.
Carbee grew up in Man-chester and now lives in Rye Beach, while spending considerable time in New York City and other destinations. He maintains his art studio in the Old Button Factory in Portsmouth. Well into his career of international scope as a painter, production de-
signer, and fi lmmaker, he was inspired by a couple of fateful New Hampshire connections.
When the Flatbread Compa-ny arrived in New Hampshire a few years ago, owner Jay Gould commissioned Carbee to produce artwork for the Flatbread Pizza restaurants. The company’s connection to nature and its ethic of respon-sibility were the sparks that began to ignite Carbee’s envi-ronmental passion. The fl ame caught when he read “Stirring it Up: How to Make Money and Save the World” by local entrepreneur and childhood friend Gary Hirshberg, “CE-Yo” of Stonyfi eld Farm.
“I have changed how I make art and why I make art,” said
Carbee, and this purposeful change is based in part on Hirshberg’s business model. “The book inspired me to go green in my studio, and I’ve been turning other artists green along the way.”
Carbee examined his studio process and began to look for environmentally friendly paints and art supplies, but found there was very little available. Commercial art materials are toxic, petro-leum-based products contain-ing chemicals harmful to the environment and to humans. So he set about learning how to make his own.
The fi rst major step for Carbee was developing a soy-based gesso, which is primer for canvas, that worked better than the traditional
acrylic or oil-based gessos. This unique product is now offered commercially. He also makes his own paints of low-impact earth pigments. For binders he uses cold-pressed linseed oil, organic linseed oil, walnut oil and a little beeswax. Instead of mineral spirits or turpentine, he opts for citrus oil thinner with food-grade terpenes. He picks up scrap wood or driftwood for panels, eliminates most framing, and replaces wire hangers with hemp.
As for carbon footprint, his goal is to accurately measure the studio footprint and neutralize it with invest-ment in wind energy. He sells paintings directly to collectors instead of shipping to galleries for exhibition. Prime desti-
nations for his eco-friendly artwork are buildings that are LEED certifi ed — Leadership in Energy and Environmental Design — by the U.S. Council on Green Building, of which Carbee is a member.
For Carbee, it is important that his environmentally-safe artworks hang in the build-ings of companies that create or support safer practices for the world. He believes that the CEOs and the trustees of corporations will be the ones to save the environment, not necessarily the protesters. “It is more practical and more ef-fective to work for something
rather than protest against something,” said Carbee.
A graduate of University of New Hampshire’s initial fi ne arts program, Carbee also studied in Paris and New York City. His paintings have been exhibited in cities around the world, including New York, Paris, St. Petersburg, Mos-cow, Salamanca, Caracas and Tokyo. He has also worked on many theater, fi lm and televi-sion production designs. Visit www.marshallcarbee.com, as well as www.carbeesoygesso.com, to view his artwork and learn more about his efforts to go green.
A deeper shade
of green.Portsmouth studio: Artist Marshall Carbee has changed why he makes art as well as how he makes art. He has even created a soy-based canvas primer.
By LORNA COLQUHOUNSunday News Correspondent
WHITEFIELD — In the early days of New Hampshire’s grand hotel era, these luxurious struc-tures built in the wilderness had to be self-sustaining to accom-modate guests used to the fi ner things of life back then.
Many of these hotels had their own gardens to supply produce and vegetables to the kitchen, and those in charge of operations had to make do or be very creative in adapting in the wild environment.
Most of the grand hotels are long gone from the mountain landscape, but one that survives is reaching back to its roots in the spirit of sustainability and all things green.
“Long before there was a hotel here, there was a farm,” said hotel general manager Chris Diego.
Over the past year or so, the hotel has implemented a num-ber of sustainability initiatives, from erecting a turbine to har-ness the wind to reconstructing an old greenhouse and devel-oping new gardens to provide fresh produce for hotel guests.
The wind turbine, in the six months since it went online,
has produced 26,000 kilowatts of power, Diego said.
“It reduces the load and every bit helps,” he said.
In addition to producing some of its own power, the hotel has been recognized by the U.S. Environmental Protec-tion Agency as a 100 percent Green Power Purchaser.
“All of the power we pur-chase is from a certifi ed renew-able source,” he said.
Out behind the hotel, which was built over the years by the Dodge family, crews this week were getting to work on turning the soil on a new garden.
“Our plan is to put in the gar-den to grow cut fl owers, pro-duce and herbs,” Diego said.
The barn on the property has seen a return of inhabit-ants, from horse and sheep, to chickens and even goats, as the hotel is now home to a herd of Nigerian dwarf goats, which are considered rare by the Ameri-can Livestock Breeds Conser-vancy.
Each morning on the hotel’s verandah, Krista Diego hosts a meet-the-farmer session, in-troducing guests to some of the barnyard residents. Children
are invited to visit the chicken coop and help gather eggs each morning.
“All of our guests end up going to the barn during their visit,” Chris Diego said. “In
today’s world, people are in-terested in discovering where things come from. For us, this adds to the experience of com-ing to our resort. It gives them a sense of place.”
A resort with a sense of place.Back to its roots: From gardening to wind energy, the Mountain View Grand in Whitefield is embracing green living.
COURTESY
Artist Marshall Carbee iis shown at left in his Portsmouth studio at the Old Button factory. Below is one of his works, hanging in a home in Manhattan. Owner Debbie Tillar said, “The painting is bold and beautiful and looks fantastic in our dining room.”
LORNA COLQUHOUN
Mike O’Loughlin and Drew Orblych prepare a cut flower garden at the greenhouse of the Mountain View Grand in Whitefield.
LORNA COLQUHOUN
Wind at the Mountain View Grand in Whitefield is turned into electricty for the hotel’s consumption.
LORNA COLQUHOUN
Guests can get informed about wind speed outside the hotel and how much electricity the turbine is producing at any given time.
LORNA COLQUHOUN
The greenhouse at the Mountain View Grand in Whitefield had fallen into disrepair, but has now been restored and will be put to use as it had been in the early era of the hotel - to help sustain the kitchen.
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