EcoMetro Denver

EcoMetro Events Through Nov 27

EcoMetro Editors — Fri, 20 Nov 2009 17:20:00 GMT

First Bite Boulder: A Local Celebration of World Class Dining
First Bite Boulder is an annual week long event highlighting the Boulder dining scene. For one full week, Boulder's top restaurants offer a special three course prix fixe dinner menu. The week celebrates Boulder's exceptional dining community and will help bring a well-deserved reputation into the national spotlight. We invite you to join us as we celebrate the establishments that make Boulder the culinary destination it is.
Through Sat, Nov 21
Various locations, Boulder

Cornucopia of Local
Cornucopia of Local is an indoor/outdoor Farmer’s Market featuring more than 30 local farmers and vendors, presentations on eating local, displays, live music, and fun! Join the delicious fun at this free community event. Cornucopia of Local is part of a national effort to educate folks on the importance of helping sustain the uniqueness our local businesses provide to Boulder County. Talk with local farmers, watch food demonstrations, sample fresh food and celebrate with live music.
Sat, Nov 21, 9am-3pm
Boulder Outlook Hotel, 800 28th St, Boulder

30th Annual Holiday Craft Fair
The Holiday Craft Fair showcases art, crafts and holiday items in all mediums: glass art, needlework, paintings, jewelry, toys, woodwork, floral, ceramics, clothing, specialty food, photography, fiber and much more.
Fri-Sat, Nov 27-28, 9am-5pm
Arvada Center, 6901 Wadsworth Blvd, Arvada

Thanksgiving Break at the Denver Art Museum
Skip the lines at the mall and spend the day at the museum! Visit the Family Activity Cart and check out the Family Backpacks or Art Tubes, play your favorite gallery games, and get creative in the Western and Africa studios. Call 720-913-0048 for more information.
Friday, November 28th, 10am-5pm
Denver Art Museum, 100 W 14th Ave Pkwy

Image credit: Laertes/Creative Commons

Take Transit

EcoMetro Editors — Fri, 20 Nov 2009 01:03:00 GMT

Taking transit is one of the most sustainable things a person can do. An individual switching to transit can reduce daily carbon emission by 20 pounds — that’s several tons a year.

Walk
Walking maps for area neighborhoods are available at a variety of places. Try mapmywalk.com and see the walks others in the Denver and Boulder areas have posted. Or use the Google Pedometer, a nifty tool to calculate how far you’ll be walking between two addresses on Google Maps (gmappedometer.com).

Take Transit
Reward yourself by making your transit trip pleasant with a book or podcast on your iPod, take the time to write letters to friends, or challenge yourself to a book of Sudoku puzzles. The Regional Transportation District (RTD) uses Google’s Transit Planner to help you map routes. Go to RTD-Denver.com or google.com/transit to map your ride. The MallRide 16th Street shuttle in downtown Denver is free. For all other bus and light rail, buy monthly passes or ten-ride ticket books and get a discount, or talk with your employer or educational institution about special discount programs that are available from RTD.

RTD’s Trip Planner at RTD-Denver.com is an invaluable tool for planning your trip on bus or light rail. You can also call 303- 299-6000 for information on how to ride, route information and schedules.

Share a Ride
RideArrangers (drcog.org or 303-458-POOL) has a free online carpool database and will send you a free carpool list if you answer a few questions. You can also find rideshares on craigslist.org and on erideshare.com, which last we checked had 144 listings of people looking to share rides in the Denver/ Boulder area.

Use Clean Energy

EcoMetro Editors — Fri, 20 Nov 2009 00:47:00 GMT

Solar hot water and solar electric power
Hot water heating can account for as much as 25% of home energy use, especially if you take long showers and have less efficient appliances. A solar hot water heater costs less than solar electric panels and can reduce 50-80% of your water heating bill. The system usually consists of a collector plate installed on the roof, and a series of pipes connecting the plate to a solar storage tank. For grey days or winter months, there is also a backup water heater.

According to the U.S. Department of Energy (eere.energy.gov), the price of a solar hot water system included in a 30-year mortgage equates to about $15 per month, which compared to water heating costs may make a system immediately profitable.

The Center for ReSource Conservation (conservationcenter.org) runs the Solar Domestic Hot Water Systems Rebate program for Boulder County residents. Also check out GEO (colorado.gov/energy) for state rebates on solar hot water and photovoltaics.

Xcel Energy’s Solar Rewards program (xcelenergy.com) allows customers to receive cash back when installing a solar photovoltaic system.

Purchasing green power
Buying green power is more than a boost to your conscience. While it may seem counter intuitive to increase the amount you spend on your utilities, it sends a message to power providers and the money must be spent on expanding green power projects. Customers of Xcel Energy (xcelenergy.com) can purchase renewable energy with the Green-e certified Windsource program, starting in blocks of 100 kilowatt-hours (kWh) for roughly $1.59 per block. Longmont Power (ci.longmont.co.us) also offers a renewable energy program for $1.50 per 100 kWh block.

Before purchasing carbon credits or green power, check that the providers are certified through Green-e (green-e.org), an independent consumer protection program that rates renewable energy programs.

Make Your Cleaners

EcoMetro Editors — Thu, 19 Nov 2009 21:18:00 GMT

Scrub the tub Mix baking soda with water for an abrasive scrubbing paste, or substitute castile soap such as Dr. Bronner’s in place of water for extra power. To disinfect the bathroom, spray with hydrogen peroxide and rinse with water.

Claim the drain Pour baking soda in the drain, add 1 cup white vinegar, and watch the volcano, just like in grade school. Flush with hot water and repeat if necessary.

All hands on the pans Mix white vinegar with enough salt to form a paste, and watch the grease slip away. Add 1 tsp lemon juice for scent and extra power.

Lovin’ the oven An overnight soak is the trick. Sprinkle the oven with baking soda and water, and let sit. Pour salt on major spillage. Scour the next day.

See grass through the glass Pour a drink for yourself and use the remaining club soda on windows. In place of paper towels use newspaper. Club soda also makes stainless steel shine.

The floor is a chore Most wood floors can’t take harsh soaps, but 3 tbsp of baking soda in 3 gal of warm water will do the trick. For linoleum, dissolve 2 tsp of dishwashing or castile soap in 3 gal of water, mop, and follow with 1 cup white vinegar in 3 gal cool water.

EcoMetro Community Events Through Nov 21

EcoMetro Editors — Fri, 13 Nov 2009 21:15:00 GMT

“From the Ground Up” Workshop Weekend Featuring Will Allen of Growing Power
This two-day, intensive, hands-on workshop will show how sustainable, healthy local food production can be developed in an urban setting. This is a rare opportunity to experience Will Allen and the Growing Power program outside of Milwaukee. This training offers the opportunity to learn, plan, develop, operate and sustain community food projects. Participants leave the workshop with improved skills that they can take back into their communities and pass on to others. These workshops are for both rural and urban projects.
Sat-Sun, Nov 14-15,  Sat 8am-5pm, Sun 9am-3pm
The Urban Farm at Stapleton,  10200 Smith Rd, Denver

First Bite Boulder: A Local Celebration of World Class Dining
First Bite Boulder is an annual week long event highlighting the Boulder dining scene. For one full week, Boulder's top restaurants offer a special three course prix fixe dinner menu. The week celebrates Boulder's exceptional dining community and will help bring a well-deserved reputation into the national spotlight. We invite you to join us as we celebrate the establishments that make Boulder the culinary destination it is.
Sat, Nov 14-Nov 21
Various locations, Boulder

Book Signing: How the West Was Warmed: Responding to Climate Change in the Rockies
In this collection of essays, noted environmentalist and Greenprint Denver founder Beth Conover develops a portrait of the wide range of responses to climate change in the Rocky Mountain West. For over two decades, this region has been a leader in addressing climate change, and today it is a hub of solutions to this pressing global issue.
Sat, Nov 14, 2-3pm
Tattered Cover Lodo, 1628 16th St, Denver

Cornucopia of Local
Cornucopia of Local is an indoor/outdoor Farmer’s Market featuring more than 30 local farmers and vendors, presentations on eating local, displays, live music, and fun! Join the delicious fun at this free community event. Cornucopia of Local is part of a national effort to educate folks on the importance of helping sustain the uniqueness our local businesses provide to Boulder County. Talk with local farmers, watch food demonstrations, sample fresh food and celebrate with live music.
Sat, Nov 21, 9am-3pm
Boulder Outlook Hotel, 800 28th St, Boulder

Image Credit: mjmonty/Creative Commons

EcoMetro Community Events Through Nov 12

EcoMetro Editors — Wed, 04 Nov 2009 21:44:00 GMT

Colorado Environmental Film Festival
Inspired by films. Empowered by education. Moved to action.
Thu, Nov 5 through Sat, Nov 7, All Day Events
American Mountaineering Center, 710 10th St, Golden

Growing our Urban AgriCulture
This is a potluck and networking party for all those involved or interested in Denver’s urban agriculture scene. Anyone doing interesting projects relating to urban agriculture – greenhouses, neighborhood-supported agriculture, community gardens, school gardens, urban ag education, restaurants that source local food and more! This is a zero waste event- please bring your own food, silverware, plates, napkins, etc. as well as materials about your project to share and display on information tables.
Fri, Nov 6, 6-8pm
Green Spaces, 2590 Walnut, Denver

Intro to Permaculture
Adam Brock and Kenzie Davison lead a full day intensive program giving you a comprehensive overview of the permaculture paradigm. Through lecture, group work and hands-on activities, many topics are covered, including but not limited to: fundamentals of energy descent, ethics, principles and design processes, recognizing patterns of sunlight, water, wind and soil and how they affect the landscape and the psychological dimensions of permaculture.
Sat, Nov 7, 9am-4pm
Denver Botanic Gardens, 1005 York St, Classroom B, Denver

University of Denver Voices of Experience Speaker Series
Jeffrey Hollender has led Seventh Generation from its humble beginnings to its current position as the leading and fastest-growing brand of natural products for the home. Join Jeffrey, an author, advocate and executive, as he boldly re-frames the challenges that face us and approaches solutions from a systemic perspective. He will examine the role of business in creating a just and sustainable economy, and discuss the need for a broad program of incentives, regulations, and legislation that aggressively supports the emergence of real corporate responsibility.
Mon, Nov 9, 6-8pm
University of Denver Davis Auditorium-Sturm Hall, 2000 E Asbury Ave, Denver

Xcel Energy Efficiency Rebates: Grow Your Knowledge Grow Your Business
Xcel Energy will give an overview of the residential rebate programs currently in place for 2009 - 2010 that are related to the HVAC and insulation trade ally community. These include central air conditioning and air source heat pumps, evaporative coolers, furnaces and boilers, insulation and air sealing, water heaters, Home Performance with Energy Star® and Energy Star® New Homes
Tue, Nov 10, 11:30am-1:30pm
REI Community Room, 1789 28th St, Boulder

Sustainability Series: Denver Water
Developing a sustainability ethic includes conservation rebates, buy-backs, Xeriscape, fun media, some rules; and Green Team initiatives including GHG inventory/climate change, full-scale alternative energy assessment, and developing a sustainability master plan.  Guest speaker: Peter Kraft
Tue, Nov 10, 6pm
Wynkoop Brewery’s Mercantile Room, 1634 18th St, Denver

Envisioning 2030: Denver in Transition
A very special Transition Tuesday as a new chapter in Transition Denver’s evolution by developing a collective vision for how our city will transform itself over the next twenty years.
Tue, Nov 10, 7-9pm
Mercury Café, 2199 California St, Denver

UC Denver Sustainability Fair
The Sustainability Fair will include retail demonstration, educational exhibits, and participation from local food vendors and producers. With  100 businesses currently invited, an electric car display, a Recycling  Fair, and numerous green demonstrations by students and local  companies, we are hoping to educate students and the community about  sustainability in all aspects of daily life. Contact Gina.massaro@email.ucdenver.edu for more information.
Thu, Nov 12, 10am-3pm
Auraria Campus, Denver

Image credit: uspagov/CreativeCommons

A Locally Grown Thanksgiving

EcoMetro Editors — Wed, 04 Nov 2009 04:34:00 GMT

Thanksgiving is all about the gathering of great people and amazing food. Use EcoMetro Guide's tips below to have a fun, healthy affordable holiday.

Farmers Markets: Buying produce at the Farmers Market is a fun exploration of locally-produced fruits, veggies, cheeses, wines, and more. It's also a great way to support your local farms. Search ecometro.com to find the closest farmers market to you. Use your coupon for a Boulder Farmers Market tote bag to haul your produce around.

Local Co-ops and Natural Grocers: Find options for meat eaters and vegetarians alike at local co-ops and grocers. Save with EcoMetro Guide coupons at grocers like Tony's Markets and High Plains Co-op. Use the grocery manufacturer coupons to pick up your Tofurkey.

Desserts: Thanksgiving isn't complete without a spread of tasty desserts. Get your baking needs with coupons for Nest Fresh Eggs and Wholesome Sweeteners. Or get ready made treats from bakeries like Living the Sweet Life or Lovely Confections.

Post-feast Exercise. Check out EcoMetro Guide's local fitness and outdoor recreation coupons to work off your Thanksgiving feast.

Image credit: matthannon/Creative Commons

Urban Foraging: Harvesting Food From Your Neighborhood

Jennifer Morkunas, Celilo Group Media — Tue, 03 Nov 2009 22:43:00 GMT

Have you ever thought about what sort of food grows around your neighborhood? The bounty of edibles found right around the corner, from apples and nuts to rosemary and greens, is astounding. The urban landscape is filled with fresh, free food if you just know what to look for. Plants you might normally ignore, like dandelions or nettles, can be cooked into healthy, delicious meals.

Many people first experienced wild foods in their childhood—learning to mushroom hunt with their grandfather or picking apples from a neighbor’s tree. Looking for wild fruits, veggies, and nuts is a fun family activity that helps teach kids the value of local, fresh food. In addition to having kids help you forage for your own kitchen, you can volunteer to help harvest urban edibles for those in need (see resources below).

Urban foraging has something to offer everyone, from a locavore who wants to keep their food sources close home, to a baker who picks roadside berries for a pie, to a concerned community member who volunteers to gather extra food for those in need. Many cities have organized local movements centered on foraging and gleaning, but you need not be a local foods activist to explore your neighborhood’s wild food offerings. Get involved at whatever level you’re comfortable using the tips below.

Here are some tips to keep your foraging respectful and safe:

Ask permission before picking from others’ gardens. Many people are happy to share their abundance. Don’t forget to look in public areas such as parks or open lots.
Correctly identify the plant you’re harvesting. Correct identification can keep you from getting sick. Go foraging with people that know what they’re looking for, or check out one of the many helpful books on the subject, The Forager's Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants by Samuel Thayer. For an online guide, see http://plants.usda.gov/
Be aware of your foraging surroundings for food safety. Food found in an urban setting could have levels of toxicity, such as motor oil, car wash runoff or paint that might contaminate the sources you pick from.
Take only as much as you need. Consider how much can you carry and decide before you pick so that what you take won’t go bad. Just say no to over-harvesting.
Never disturb the plant roots. Pick from the top of the plant, where there is new growth and where most plants regenerate.
Familiarize yourself with the laws related to foraging in your area. These laws are usually set with the intention of preventing over-harvesting and protecting endangered plant species.

Here are a few great resources to help you in your urban foraging journey:

The Denver Botanic Garden: occasionally offers spring “Urban Forage” alley walks
Neighborhood Fruit and Veggie Trader: find and share fruits and veggies in your neighborhood
Animal, Vegetable, Miracle by Barbara Kingsolver: focuses on eating locally and discusses foraging
Fat of the Land: Adventures of a 21st Century Forager by Langdon Cook

EcoMetro Community Events through October 31

EcoMetro Editors — Thu, 22 Oct 2009 16:06:00 GMT

Telluride's Mountainfilm on Tour
Telluride's Mountainfilm features films displaying themes of adventure, mountaineering, remarkable personalities, and important environmental and social themes. A benefit for Alpine Rescue, the program consists of two nights of different films varying in length and focus, from educational works about cultures and the environment, to portraits of remarkable people, of adrenaline-packed adventure, and of pure exploration. Cost: $10 for one night, or $18 for both nights
Fri, Oct 23, 7pm, 6pm
American Mountaineering Center, 710 10th St, Golden

Day 350: International Day of Climate Action
In 2008, NASA climatologist James Hansen and his team produced a landmark series of studies that showed that if we let the amount of carbon in the atmosphere top 350 parts per million, we can’t have a planet “similar to the one on which civilization developed and to which life on earth is adapted.” We’re currently at 390 parts per million. On October 24, people in more than 1000 communities around the globe will take action to make the number 350 visible to everyone.
For Denver Day 350 events, click here.
For Boulder Day 350 events, click here.

Denver Green Drinks
Every month people who work in the environmental field meet up for a beer at informal sessions known as Green Drinks. There’s a lively mixture of people and always a different crowd making Green Drinks an organic, self-organizing network. These events are very simple and unstructured, but many people have found employment, made friends, developed new ideas, done deals and had moments of serendipity.
Thu, Oct 29, 6pm
Double Daughter’s Salotto, 1632 Market St, Denver

David Mas Masumoto: The Wisdom of the Last Farmer
Edible Front Range, Slow Food Denver, Denver Urban Gardens, and the Rocky Mountain Farmers Union join the Rocky Mountain Land Library in presenting David Mas Masumoto as he discusses and signs The Wisdom of the Last Farmer: Harvesting Legacies from the Land.
Sun, Oct 25, 2pm
Tattered Cover, 2526 E Colfax Ave, Denver

Downtown Boulder's Munchkin Masquerade
Each Halloween Downtown Boulder is invaded by 2,000+ tiny ghosts and goblins, dinosaurs and dragons, fairies and princes, super heroes and animals of every size trick-or-treating along Pearl Street’s pedestrian mall and the East and West Ends.
Thu, Oct 29 2-5pm
Pearl Street Mall, Boulder

EcoMetro Events October 15-22

EcoMetro Editors — Thu, 15 Oct 2009 16:17:00 GMT

Denver Zoo’s Conservation Night
Denver Zoo’s annual state of conservation presentation and special award presentation. Conservation photographer Michael Forsberg will give the keynote presentation. Forsberg has published his photos in National Geographic, Smithsonian, and numerous other magazines, and specializes in the Great Plains of North America.
Thu, Oct 15, 7-9 pm
Mile High Station, 2027 W Lower Colfax Ave, Denver

Colorado Bioneers Conference
The annual Bioneers conference is a hub of visionary and practical solutions, gathering people at the crossroads of ecological restoration, human health, social justice and the sacred. Bioneers inspires, educates and connects people to act effectively with practical solutions and innovative social strategies for restoring the Earth's imperiled ecosystems and healing human communities. By linking internationally renowned speakers with local topics and experts, the Colorado Bioneers satellite conference inspires a potent 'global-local' approach towards local and regional solutions.
Fri, Oct 16
University of Colorado Environmental Center, 207 UCB, UMC 355, Boulder

Stewart Brand: Whole Earth Discipline: An Ecopragmatist Manifesto
As part of the Rocky Mountain Land Series, Stewart Brand, the author of the National Book Award winner, Whole Earth Catalog, will present a slideshow and sign his new book Whole Earth Discipline: An Ecopragmatist Manifesto.
Tue, Oct 20, 7:30pm
Tattered Cover, 1628 16th St, Denver

Get Out to Great Sand Dunes National Park
The Great Sand Dunes National Park is the newest National Park in the system. Join Park Superintendent, Art Hutchinson, who will give a program on the natural and cultural history of this amazing National Park.
Wed, Oct 21, 7pm
REI Denver Flagship, 1416 Platte St, Denver

Pecha Kucha
Pecha Kucha (which is Japanese for the sound of conversation, chit-chat) originally created in Tokyo has spread to over 170 cities around the world. Come see and hear Boulder's artists, designers, creatives, techies, and eccentrics pontificate about their work and experiences. Each presenter is allowed 20 images, each shown for 20 seconds totaling 6 minutes and 40 seconds. Free.
Thu, Oct 22, 7pm
Boulder Museum of Contemporary Art, 1750 13th St, Boulder

Image credit: UHLMAN/Creative Commons

EcoMetro Free Online Coupons for Denver and Boulder

EcoMetro Editors — Mon, 24 Aug 2009 23:22:00 GMT

Using Electricity to Save it with eBilling

Scott Thomsen — Tue, 11 Aug 2009 23:15:00 GMT

Every now and then you run across a situation where instinct tells you to zig when you really ought to zag.

For saving electricity and keeping a few more dollars in your bank account, THIS SPACE is about to bend your mind around the idea of using electricity to save it.

This week’s ONE THING you can do to conserve energy is to try online billing for your utility bills and any other payments you need to make. The switch will increase your time on the computer, which would seem to increase your energy consumption, but this is a situation where one step back can lead to two or three steps forward.

Here’s why.

When you receive your bill and pay it online, you eliminate the need for your utility (like my employer, Seattle City Light) to print the bill and mail it to your home. There’s a whole lot of savings going on there, including the electricity to process wood pulp into paper, run the printing presses, stuff the envelopes and sort that mail.

That’s not even considering the trees that make that paper, or the gasoline to run the vehicles to deliver the raw materials and finished product at the various stages of the production and delivery cycle or the return trip with your payment.

Shifting to electronic delivery of the bill eliminates the physical production and distribution cycle. Less energy use means less impact on the environment, particularly in the area of greenhouse gas emissions tied to climate change.

For the customer, there’s the added convenience of being able to receive and pay a bill without tearing bill stubs, licking envelopes or remembering to drop the payment in the mail box. The customer also gets the immediate savings of 44 cents by avoiding the use of a stamp.

Another part of the savings is indirect for the customer.

When your utility can cut its billing costs, those savings translate into lower rates.

More than 19,000 customers have signed up for electronic billing with City Light since the utility started offering the service in January.

I’ve been steadily adding online billing to my different accounts recently and find myself struggling a bit when I have to pay one with a traditional check in the mail. I’ve grown accustomed to the convenience and my miserly side comes out when I have to attach the stamp to a paper bill.

So give electronic billing a try. If you hate it, you can always go back to the tactile sensations of getting a dead-tree version in the mailbox. If you like it, your bank account and your environment will thank you.

The Subtle Art of the Roll Up

Travis A. Wittwer — Fri, 24 Jul 2009 04:35:00 GMT

This morning, I took a train to Seattle to teach at a conference. It is one of the joys in life. I bike to the train station, work on a crossword as the scenery passes by, and then bike around Seattle which, by the way, seems to be made entirely out of hills.

Today, I entertained myself with a new distraction, the subtle art of the roll up. For those of you unfamiliar with the term, a “roll up” is when a cyclist folds, or in some way “rolls” up, his or her pant leg to avoid it getting caught in the chain. Roll means fold. It’s so clear. A thoughtfully folded pant leg is a style I don’t often sport because my bakfiets has a chain guard. However, today I took a commuter bike on my trip to Seattle, and with 3 hours to kill on the train, I mastered some pretty awesome roll ups. Check them out. Let me know what you think.

TRADITIONAL: Nothing fancy. Textbook functionality for keeping the pant leg out of the chain assembly. The style most often used.

TRADITIONAL PLUS: A bit of a deviation in the sense that this roll up would get some looks as you rode by due to the excess exposure of your calf.

TALL CUFF: Looks good on the ladies. Gentlemen, don’t do it. Seriously. Don’t. You have been warned.

PIRATE RAWWWL UP: Keep your peg-leg-covering pants out of your buccaneering bike chain. Can I get a “Yar!”?

MARTHA STEWART: Anything you can do, Martha Stewart can do better and with more style. Accept it.

ORIGAMI: Not often seen due to the skill one must master before attempting this roll up. Great to look at.

THE STRIPPER: All skin, all the time.

SOCK-IT-TO-THEM: Technically not a “roll up” but serves the same purpose. A nice alternative to the all-too-often-seen roll up.

I-SHOULD-HAVE: An attempt to solve an already destroyed pair of pants by doing a roll up too late in the game. Fourth-quarter foul.

DOUBLE WHAMMY: Hey, the chain is only on one side, but why let that decide your fashion sense. What would happen if the chain suddenly shifted sides and grabbed on to the other pant leg? Better to be safe and do them both up.

MINIMALIST (or would that be a roll down?): Just enough fold to classify it as a roll in the world of competitive roll ups. However, this roll up would not survive more than a leisurely jaunt to the grocery store for a bottle of Shiraz.

BONUS: This is not one from the trip. However, it is something I created a few years ago out of a pant leg so that this "cover" would keep tight my pant leg, like a roll up does, and the cover would act as a shield from any grease or road grit.

There are so many options out there for the roll up. I decided on the “traditional” for my ride through Seattle. The conference went well and biking through the city was wonderful. And for the train ride back to Portland, I will keep myself entertained one leg at a time.

Thank you to Tana for the leg modeling.

Art Monday: Moss Art and Moss Graffiti

Carissa Wodehouse — Mon, 13 Jul 2009 22:05:00 GMT

Looking for a way to decorate your patio wall or a patch of ground? With a little coaching and watering, grow moss into shapes such as a poem, an eco statement, or animals.

Full instructions are on Instructables.

Image credit: Flickr/aaron13251

Art Monday: Eco Roofs of the World

Carissa Wodehouse — Mon, 06 Jul 2009 20:38:00 GMT

Eco roofs, and their more visible cousins vertical gardens, are inspiring pieces of architecture which are usually difficult to view, since getting on top of a building is often prohibited or just a hassle. The California Academy of Sciences roof, pictured above, makes it a little easier to take in the benefits and beauty of rooftop greenery. Here is an entire photo gallery devoted to eco roofs of the world, and here is a Flickr pool.

Image Credit: Arex/CreativeCommons

You've Already Got a Solar Clothes Dryer, Use It

Scott Thomsen — Tue, 09 Jun 2009 17:27:00 GMT

As the long-awaited sunshine pulls us from our fleece cocoons and recharges our vitamin D levels, THIS SPACE is here to remind you that sunshine also offers one of the simplest, low-investment opportunities for saving electricity -- the solar clothes dryer. You might recognize this energy-efficient technology better as a clothesline.

Hanging clothes to dry used to be a commonplace event, but largely disappeared with the arrival of affordable, convenient appliances.

That convenience comes with a cost, which you can turn into a savings.

Image: Flickr/Creative Commons

Running an electric dryer costs at least 25 to 30 cents per load.

Over a year, machine drying could cost a typical family $100. At my house, with three kids still at home, we go through quite a bit of laundry, so my personal total is unfortunately much higher.

The cost comparison is based on a typical clothes dryer, which pulls about 5,000 watts of electricity per hour. When drying, the element is not on the entire time, so a good average is 3,300 watts per hour. Machines with a moisture sensor use less energy than a standard model because the dryer will turn off automatically when it senses the clothes are dry.

During these glorious days of 5 a.m. to 9 p.m. daylight, blue skies, light breezes and moderate temperatures, conditions are perfect for using a clothesline.

You've got enough light to hang a load before you head out the door to catch your bus to work and plenty more light when you get home to collect your dry clothes.

Here's the bonus, you get a fresh air scent and avoid the wrinkles that form when you leave a load of clothes in the dryer too long. No ironing means even more energy savings and you'll recoup the time spent hanging the clothes instead of transferring them the few inches from the washing machine to the dryer.

It's the ONE THING you can do this week to cut your energy consumption, reduce your carbon footprint and save some money along the way.

The idea is catching on across the country.

As The New York Times noted recently, Colorado and Vermont are the latest states to pass laws preventing groups like homeowners associations from banning the use of clotheslines. Hawaii's Legislature passed a similar bill that awaits a decision from the governor and there's an effort underway in Oregon too.

So get outside, enjoy summer and reconnect with a retro approach for drying your clothes. Your planet and your bank account will thank you.

I Didn’t Know You Could Recycle THAT: Food Utensils, Straws, Chopsticks and More

Jennifer Morkunas, Celilo Group Media — Mon, 08 Jun 2009 23:09:00 GMT

It’s the little things in life…that add up. When ordering food to go, how many times were you given a pile of extra plasticware and napkins? This is not to mention those pesky clamshell food containers themselves. In the ongoing shift away from petroleum-based plastic products, you may have noticed some plastic items now have “Compostable” printed on them. Learn about how to differentiate between biodegradable and compostable, and consider choosing bioplastics and other earth-friendly tableware and food packaging.

Image: Flickr/tomeppy

According to a study conducted by Restaurants & Institutions magazine, nearly 83% of consumers surveyed said that environmentally friendly takeout packaging is either very important or somewhat important. More than 71% said that using environmentally friendly plates, to-go containers and utensils is also important.

Types of Bioplastics
There are many companies that manufacture plastics from renewable resources. Raw materials used include corn or potato starch, cellulose, soy protein and lactic acid. These materials are not harmful to produce and decompose into carbon dioxide, water, etc. Some other items are made from bagasse, the natural cellulose fibers that remain after sugarcane stalks have been processed to remove their juice. Incidentally, bagasse is also used as a tree-free and bleach-free alternative for making paper. Natural fibers such as these will biodegrade in the presence of heat, moisture, oxygen and microorganisms that feed on the fibers.

Corn starch is currently the main raw material being used in the manufacture of bioplastic resins. Corn plastics are made from polylactide, or PLA, and are biodegradable, renewable and compostable. Chemistry lesson: PLA is made from lactic acid, which is made from dextrose by fermentation. Dextrose is made from cornstarch and cornstarch is made from carbon dioxide and water. PLA will compost in approximately 30-45 days. PLA is produced by Minnesota-based NatureWorks LLC, which recently started purchasing Renewable Energy Certificates (RECs) to offset greenhouse gases at their plant, reducing the environmental footprint of producing PLA.

It is a tricky thing to be completely green, especially when 50% of the U.S. corn supply used for PLA is genetically modified, and it is difficult to ensure that products are GMO-free. The field of bioplastics is constantly evolving with new materials and developing technologies. Find a sampling of wholesale and consumer bioplastics at Stalk Market Products and the Biodegradable Store.

Compostable vs. Biodegradable & Degradable
Don’t be greenwashed into thinking that just because something is biodegradable that it is good for the environment. Based on their material, bioplastics can take different periods of time to fully compost. Most international standards require 60% biodegradation within 180 days along with certain other criteria for the product to be called “compostable”. Usually these conditions are met at commercial composting facility, where there are higher composting temperatures.

Biodegradable plastic will degrade when microorganisms such as bacteria or fungi break them down. There is no requirement for leaving "no toxic residue", nor requirements for the time it needs to take to biodegrade.

Degradable plastic will undergo changes in its chemical structure and lose some of its properties under certain conditions. There is no requirement that the plastic has to be broken down from the action of "naturally occurring microorganism" or any of the other criteria required for compostable plastics.

To sum it up, a plastic may therefore be degradable but not biodegradable. Plastic may be biodegradable but not compostable if it breaks down too slowly or leaves toxic residue. It seems many bioplastics are currently not certified for compostability, though some are certified for biodegradability. There are a lot of rumors out there about how it takes 500 million years for a plastic bag to decompose, so I found this site that seems more reliable: Estimated Composting Times.

What happens when a compostable item ends up in a landfill or recycling bin?
One common mistake with compostable ware is that it is ok to throw it into the trash or recycling bin. Even if some products end up in a landfill, they will still break down provided air and moisture are present, but this may take significantly longer and greatly depends on how the landfill operates. Most landfills are not designed to allow biodegrading of their contents. Sometimes, even apple cores do not decompose once they reach the landfill! Modern landfills are lined on the bottom with clay and plastic to keep waste from escaping into the soil and are covered daily with a layer of earth to reduce odor. The contents of the landfill receives little air, water or sunlight. This means that even readily degradable objects won’t actually degrade. Landfill Fun Facts.

Some of the PLA plastics are labeled #7 and end up being thrown into curbside recycling bins. This is sometimes leads to the sorting machines gumming up and causing a problem for the recycling center. Check with your recycling center to be sure PLA plastics are accepted before you decide which bin to throw them in.

Most of these compostable products, then, require that they are shipped to a commercial composting facility. Most restaurants have a trash and recycling bin, but not a compost bin. Some cities have commercial composting programs so those cups, forks, spoons and containers should transported to the composting facility. To find your nearest PLA certified composting facility click here. Who honestly has the time to drop these containers off at a recycling plant? The bottom line seems to be that even if compostable items still wind up in the trash it is still better to buy and use products made from a renewable resource instead of regular plastic that is made from oil.

What about those other little food accoutrements like straws and chopsticks that proliferate in drawers in houses and offices alike? Luckily, you can search for and find similar corn-based drinking straws made out of sustainable, compostable bioplastic at Earth Straws or at Cereplast. I also heard you can reuse chopsticks if you are learning to knit, and that the stitches stay on better than conventional metal knitting needles. I found some Recycled Chopstick Art and other Ways to Reuse Chopsticks.

Lock Out ‘Butt Dialing,’ Lock In Energy Savings and Increase Phone Lifespan

Scott Thomsen — Tue, 26 May 2009 20:11:00 GMT

Anyone who can relate to the recent cell phone commercial about “butt dialing” knows how our dependence on technology can sometimes get in the way of our best intentions.

Beyond the inconvenience of dialing or answering some unintended calls, there’s an energy cost as well.

Image: Flickr/Creative Commons

I recently changed cell phones and quickly noticed that I was not getting a battery charge to last as long as I expected. That got me to pay a lot more attention to what my phone was doing when I wasn’t using it. I discovered that the holster I carry it in would often get bumped by my arm, jacket, or something else. That caused the screen to light up in preparation for activity, if it wasn’t already trying to dial “brrvdsd” or some other incoherent phone number.

Cell phones, even the latest smart phones that act more like mini mobile computers, have gotten much better on the energy consumption side. A typical phone uses about 50 watt-hours of electricity to charge. But draining that battery with unintended dialing or texting--by any body part--increases the number of times you have to recharge.

That part of the equation amounts to pennies. Unplugging the charger when it’s not in use saves about $3.50 a year and that’s a way bigger energy vampire.

Multiplied by the millions of people who own cell phones, even those pennies would add up, but there’s a hidden cost to consider. And it’s big enough to make most of us take notice.

Rechargeable batteries have a lifespan built on a number of charges. Double the amount of charging you’re doing to keep your phone running and you cut its lifespan in half. Even with the discount for signing up on a new two-year contract with my wireless provider, my new Blackberry still cost $99.

That’s real money.

Fortunately, there’s a handy fix for most of us. It’s the “lock” button on your gadget. Once I started locking the keypad on my phone, a battery charge started lasting for 2-3 days, depending on how much I called. That’s in line with what I expected based on my previous phone. The same goes for my iPod.

So THIS SPACE encourages you to discover the lock function on your electronics as the ONE THING you can do this week to save electricity and keep a little more cash in your bank account.

Your planet and your wallet will thank you.

Green to the Last Bite...of Mizuna. Recipe: Pasta with Mizuna and Walnuts

Becki Walker — Thu, 21 May 2009 02:44:00 GMT

Continuing along on our journey through the land of weird foods you’ll find in the farmer’s market, this week we’ll taste a green of many names: mizuna. Mizuna also goes by the names of Japanese greens, Japanese mustard, and California peppergrass. Botanically, it is classified as Brassica rapa. B. rapa is commonly known as “field mustard” or “turnip mustard” and includes cultivars such as tatsoi, napa cabbage, turnips, and rapini.

When my friend Katie showed up at my door with a bouquet of freshly-sliced mizuna leaves and told me what she’d brought me, I gave her a look of disbelief. When I plucked a leaf and popped it in my mouth, however, I was pleasantly surprised. The intricate, delicately shaped leaf had a flavor to match.

Illustrations courtesy Chuck Groenink

The initial taste was slightly bitter, but it finished with a peppery taste reminiscent of arugula. Katie told me she thought it was delicious in salads, but after a bit of research, I learned it’s common in all kinds of dishes, especially Japanese cuisine.
It’s popular for a reason – this tiny leaf packs a powerful nutritional punch. As a green, it’s obviously fat-free and low in calories. However, it’s high in vitamin C, folic acid, and antioxidants, which are purported to prevent cancer. All of this nutritional value comes in a package that’s easy to cultivate.

Mizuna is renowned for growing well in cold and hot weather. If you’d like to grow your own, just get some seeds (or buy a package of mesclun mix – mizuna’s often included as an ingredient). Seeds should germinate in about seven days, and can be sown outdoors as late as May. Mizuna can be cut back four or five times each season, and will tolerate sun, shade, heat, or frost. Some gardeners suggest starting a different patch of seeds each month, so that you’ll have a constant supply for the kitchen.
Once you’ve harvested this easy-to-grow-green, the possibilities are pretty much endless. It can be served in salads, of course: the Japanese like to serve it with shaved daikon radish. You can substitute it in dishes calling for arugula or mustard greens, or add it to any dish that’s lacking in vegetables or a bit of flavor.

Heated, it goes well in Japanese soups or noodle dishes, and I think it would do well as a stand-in for spinach (I’m personally not a fan of the texture of it when it’s cooked). The dish I made with my mizuna takes advantage of the green’s unique flavor, while blending it with a few other complimentary tastes. If you’d like to make a vegetarian version, simply leave out the bacon.

Pasta with Mizuna and Walnuts

1 pound of your choice of cooked pasta (I used spaghetti)

3 slices thick-sliced bacon, diced

1 bunch mizuna, roughly chopped (about 3 cups)

1 tomato, chopped

1 cup coarsely chopped walnuts

3 cloves garlic, minced

1 onion, diced

3 tbsp mustard

3 tbsp red wine vinegar

2 tbsp lemon juice

3 tbsp olive oil

Salt and pepper to taste

Cook the bacon in a pan, and drain. Remember not to drain the fat down the sink, as this can clog pipes. Dice the bacon, and set on paper towels to drain. Heat olive oil over medium in a large pan, and add onion, garlic, and red wine vinegar. Cook for five or six minutes, or until onions begin to caramelize (turn clear).

Add mustard, walnuts, lemon juice, and tomato; cook until tomato begins to dissolve (about four minutes). Add mizuna, and cook until it starts to wilt. Add salt and pepper to taste.

Serve vegetables over pasta, and sprinkle with shaved Parmesan.

Green to the Last Bite...of Artichoke. Recipe: Homemade Lemon Pesto Mayonnaise

Becki Walker — Tue, 19 May 2009 23:56:00 GMT

We’ve come a long way as a society since the 16th century. Women (in America, at least) are now able to drive cars, own property, vote… and eat artichokes.

This last may seem like an odd inclusion on the list, but as an avid artichoke fan, I shudder to think that I may not have been able to enjoy the oddly-shaped thistle. Artichokes were considered aphrodisiacs for a long while, and only eaten by men (Henry the Eighth was famous for his love of them).

Thankfully, Catherine de Medici changed all that when she married Henry II, King of France. When she moved to France from Italy, she brought along her servants, her trousseau, and her passion for artichokes, causing a bit of a scandal. Luckily, we can all hop on over to any supermarket and find artichokes most of the year round. Nearly 100% of the artichokes consumed in America are produced in California (especially the northern part of the state), which makes them a relatively low contributor to your carbon footprint.

Illustration courtesy Chuck Groenink

The history of the artichoke is as curious as the mythical powers it possesses. The globe artichoke’s Latin name is Cynara scolymus – part of the sunflower family, Asteraceae. However, the artichoke is very similar to the Cardoon – Cyanara cardunculus – which is another thistle-like plant having edible leaves and stalks. Some botanists believe the artichoke is a domesticated version of the cardoon, some believe it’s vice-versa, and some don’t believe the two plants are even in the same botanical family.

It can be hard to distinguish the two – as an avid gardener, I myself couldn’t see much difference, except that the fruit of the cardoon is smaller than the fruit of the artichoke. Of course, the vegetable isn’t a fruit at all – the part of the artichoke we eat is actually the bud of a flower that hasn’t opened yet.

If you decide to grow artichokes on your own, consider allowing one or two of the flowers to open, just for fun – you may be surprised at the spiky purple petals that protrude from the flower.

These armored buds can be difficult to break into and eat, though. Once you’ve opened an artichoke, you’ll receive a nicely packaged dose of fiber, vitamin A, potassium, iron, and magnesium. Artichokes also contain cynarin and silvmarin, both of which are believed to promote healthy liver function. The cynarin is a double-edged sword, however. The potent antioxidant leaves a lingering sweetness on the tongue, and pretty much ruins any wine you might be drinking with dinner. One Italian created cynar, an aperitif made from artichokes, thinking it would be delicious with dinner. This experiment ran awry, as did a Pennsylvanian attempt to use artichoke fiber to make paper.

So how does one attack an artichoke? First, buy a nice green one that feels hefty for its size and possesses a minimum of discoloration. Go organic if you can – since you’re eating the part of the plant that’s exposed to the outdoors, you don’t want lots of particles of fertilizer and pesticide mixing in with your meal. Then take a pair of scissors and snip the sharp tips off of the leaves. Boil with water for about 30-40 minutes, with a tablespoon of lemon juice.

Then simply pull off each leaf, dip it in a sauce of choice (I’ve included a mayonnaise recipe below), and scrape it between your teeth to get the “meat” off. Once you’ve eaten all of the leaves, you’re nearly to the heart of the artichoke. Pull of the leaves surrounding the thin cone at the core of the artichoke, and find the “choke,” which is spiky and inedible. Once the choke’s gone, you’ve reached the heart of the thistle. Enjoy this tender piece, and check back next week for more food adventures.

Homemade Lemon Pesto Mayonnaise

Note to readers: I have long hated mayonnaise. Really, really hated it. Then I found out you could make it at home, and it was delicious. Give it a chance.

1 egg yolk
1 ½ tsp lemon juice
1 tsp white vinegar
½ tsp Dijon mustard
1 tsp salt
¾ cup olive oil

1 tablespoon lemon juice
1 tsp garlic (or one roasted clove)
3 tbsp fresh basil, minced

Mix egg, 1 ½ tsp lemon juice, vinegar, mustard, and salt. Whisk together.

Now get a friend and have that person whisk the mixture constantly as you add ¼ cup of the oil a few drops at a time. Take a little break (possibly switch whisk-ers!), and then add the rest of the oil in a very slow stream – this will take up to 10 minutes of whisking, so be patient. Then add 1 tbsp lemon juice, the garlic, and the basil, mix together, and use for artichoke dipping sauce.

Collect more than sweets with trick-or-treat tips from Green Halloween

EcoMetro Editors — Thu, 30 Oct 2008 00:39:00 GMT

Parents heading out on Halloween with children can do more than just chaperon the candy raids. The site Green Halloween suggests taking along your own reusable bag and offering to collect old cell phones from the neighbors you visit. Not only will you prevent e-waste from reaching the landfill, but you can then send the phones free of charge to the Good Deed Foundation. The phones are recycled and fund programs supporting women and children in poverty.

See Green Halloween for additional ideas, or use our listings for Organic, Fair Trade, and local chocolate for yourself or costumed visitors.

Image: Flickr/refeia

EcoMetro Free Online Coupons

EcoMetro Editors — Sat, 23 Aug 2008 17:06:00 GMT

Currently, there are no online coupons.