Dress It Up Dressing committed to sustainability

Red Wine Vinaigrette is one of four varieties offered by Dress It Up Dressing

by Susanna Parker

Sophia Maroon has known for years that her mother’s salad dressing recipes were something special. A hit with everyone who tried them, her brother even said they were good enough to sell. Sophia laughed it off as a joke, but the idea stuck with her. After all, so many commercial dressings were bland, replacing quality olive oil with cheap substitutes, and full of unpronounceable ingredients.

Sophia wanted a healthy dressing with familiar ingredients, produced simply, locally, and in a sustainable manner. She wanted her salad dressing to be as healthy as the veggies it adorns. Sophia realized that her mother’s dressing was the solution to all these problems, and decided to test out her brother’s theory.

With advice from friends and family (plus a good helping of serendipity) Sophia got Dress It Up Dressing up and running. In its ninth month, Sophia’s mission is simple — to make a product she’s proud of, and to ensure that every salad is dressed to perfection.

A recent addition to the Bethesda Green Business Incubator, Sophia and Dress It Up Dressing are committed to sustainability. Dress It Up Dressing is inextricably tied to the environment and to the farmers that grow the produce the dressing tops, so there is a concern for the environment in every decision made. The olive oil that makes up the primary ingredient is sourced from Mediterranean farmers — though it travels farther, its environmental impact is actually less than that of olive oil produced in California.

To reduce Dress It Up’s travel footprint in other areas, the production facility is within 150 miles of the initial market areas of Washington, Philadelphia, and New York City. And though Sophia, like any small business owner, is concerned about the efficiency of the production process, she is “more motivated by the green line than the bottom line.”

Sophia is looking forward to making Dress It Up Dressing even more sustainable. The first goal is to transition the dressing to a fully organic product. The next step will be finding a green manufacturing facility, one that is LEED certified and powered by renewable energy. The final goal requires the cooperation of the local food industry — Sophia wants Dress It Up Dressing to be part of a local food hub, an organization that connects farmers with local and regional markets, helping the community to buy local and increase its sustainability. Maryland does not yet have a food hub, but Sophia looks to GrowFood Carolina for inspiration and motivation.

Dress It Up Dressing is available in four vinaigrettes; Apple Cider, Chocolate, Champagne, and Red Wine. If you’re debating which one to try first, keep in mind Sophia’s advice: “There are only four varieties, who says it has to be a choice?” Dress It Up Dressing is available at Whole Foods, MOMs Organic Market, Roots, Stachowski’s Deli, Bethesda Co-Op, The Organic Butcher in McLean, the Central Farm Markets, and online at www.dressitupdressing.com. When asked what has been her biggest accomplishment to date, Sophia says “Honestly, every day I get to work on this project feels like a success.”

Susanna Parker is a recent college graduate and volunteer with Bethesda Green. Her interest in sustainability leads her to look for green solutions in uncommon places.

 

Green News & Events, Nov. 6, 2012

Happy Election Day! Be sure to get out and vote

by Susanna Parker

Bethesda Named “Bicycle Friendly Community”

The League of American Bicyclists named Bethesda as one of its 28 new “Bicycle Friendly Communities.” Bicycle Friendly Communities are those that welcome cyclists by providing safe accommodations and encourage residents to bike for recreation, transportation, and fitness. Encouraging bicycling leads to community benefits including reduced traffic demands, improved air quality, increased fitness, and a higher quality of life. Bethesda has been awarded the Bronze designation, signifying that the community has made improvements in each of the “Five Es” of Bicycle Friendly Communities: Engineering, Education, Encouragement, Enforcement, and Evaluation & Planning.

See Montgomery County Council press release for more details.

DC Region Not Prepared for Increased Electric Vehicle Usage

In a report released October 2012, the Metropolitan Washington Council of Governments (COG) analyzed the region’s current and future use of electric vehicles and the challenges of establishing a regional readiness plan for more e-cars on the road in the future. While electric vehicle usage in the DC region currently is relatively low compared with Portland or Los Angeles, consumer interest is growing, and the region’s charging infrastructure and policy frameworks are not prepared for more e-cars on the road.

The report issued by COG contains recommendations to remove barriers to electric vehicle adoption and mitigate negative impact on the electrical grid. COG states that local governments will play a critical role in the DC region’s electric vehicle readiness. Zoning, building codes, permitting, and inspection processes can all ease the way to the installation of charging equipment, while incentives, infrastructure readiness, and low permitting costs will contribute to reducing barriers to greater e-car usage.

Link here to see the full report.

Upcoming Green Events

• Sierra Club Home Energy Efficiency Meeting, Thursday, Nov. 8, 7-9pm, at Bethesda Green

Share energy saving tips and learn about incentive programs that can help you reduce your gas and energy bills. Talk about what you hope to do in your own home, get information on getting started with home energy efficiency, and learn how to save money and reduce your carbon footprint.

RSVP to ryan.sober@maryland.sierraclub.org

• Farm to Freezer at Silver Spring Farmers Market, Saturday Nov. 10, 9am-1pm, Downtown Silver Spring, 916 Ellsworth Drive, Silver Spring MD

Featured at the Bethesda Green National Food Day event, Farm to Freezer’s organic tomato sauce was a delicious hit. Stop by the Silver Spring Farmers Market to say hi, buy some sauce, and watch a cooking demo on making Ratatouille from frozen veggies. Proceeds of the sales go to support Farm to Freezer and its work with Bethesda Cares.

• Meet N’ Greet With the Nature Conservancy, Tuesday Nov. 13, 6:30-8:30pm, Founding Farmers, 12505 Potomac Park Avenue, Potomac MD
  

A green social hour hosted by the DC/MD chapter of the Nature Conservancy. Socializing, networking, and a presentation by John Myers, deputy director of The Nature Conservancy’s Carribean Program. Registration required, and the event is $15/person.

RSVP to getoutside@tnc.org

Susanna Parker is a recent college graduate and volunteer with Bethesda Green. Her interest in sustainability leads her to look for green solutions in uncommon places.

 

It’s 100 Degrees Outside and We’re Cookin’ Inside

Farm to Freezer: Preserving fresh, local food to nourish the hungry

by Cheryl Kollin, Full Plate Ventures

Last Sunday 10 volunteers came together to beat the heat by washing, chopping, and blanching fresh vegetables at St. John’s Church in Bethesda. In just four hours volunteers with Farm to Freezer prepared 50 lbs. of tomato sauce, diced zucchini, and roasted eggplant for the freezer. This food will be incorporated into healthy meals throughout the year for Bethesda Cares’ meals program that feeds the hungry in our community.

“Hooray for us!  It was actually a lot of fun and nice people to chat with too,” exclaimed Susan Wexler who joined the prep crew on Sunday. “Someone asked me if I was a professional; I said, well, I have spent a lot of time in kitchens!”

You don’t have to be an experienced cook to join us. The program seems to resonate with people for many reasons. Some people volunteer because they like to work in the kitchen chopping vegetables while getting to meet others. Some parents like this project to work along with their teens, while they earn student service learning credits. We welcome teens ages 13-15 with an adult, older teens and adults.

Diced, blanched zucchini ready for vacuum sealing, then into the freezer

Others like the idea of supporting Bethesda Cares’ social mission. Founded in 1988, Bethesda Cares was originally established as a lunch program to combat hunger in Montgomery County, providing meals to those living on the streets. Homeless men, women and children suffer from hunger, malnutrition and food insecurity every day. To help ensure the homeless in Montgomery County receive a warm and nutritious meal, Bethesda Cares serves lunch six days a week and dinner on Sundays to between 40-75 people that adds up 20,000 meals each year. Today, Bethesda Cares operates as a day drop-in shelter, serving hot meals daily, offering clothing and toiletries, outreach worker case management, referrals for supportive permanent housing, psychiatric counseling, prescription assistance, and eviction and utility assistance to county residents.

Still other people like to support family farmers and our local food system. Every year about 40 percent of good but uneaten food goes into the landfill—wasted along every part of the supply chain from farm to table. The idea for Farm to Freezer was born last January during a conversation I had with Sue Kirk, the executive director of Bethesda Cares.

One day’s produce donation waiting to be prepped for the freezer

“We are the official gleening organization of the Saturday Bethesda Fresh Farm Market, but we get many more vegetables than we can use in our meals before it goes bad,” explained Sue. A weekly donation just from one farm—Spiral Path organic farm has averaged almost 400 lbs. every week this summer, and we are not even at peak season yet! The organic produce that Spiral Path produces is just beautiful and it is a real crime to let it go to waste. Farmers get a tax deduction for their donation.

The spark of a Farm to Freezer project was born and six months later we are up and running thanks to generous support from community foundations, donated kitchens from partner churches, and in-kind donations from businesses including Whole Foods Bethesda, Zipcar, and Honest Tea. Even Compost Crew helps by donating their services to compost our food scraps.

Volunteers are key to the success of this whole project—we seek 10 volunteers for our weekly prep days. People can sign up via Bethesda Cares’ Meet Up site individually or as a group activity with friends, family or colleagues. With continued community support this project has the potential to grow into a self-sustaining enterprise, earning operating funds by selling tomato sauce and other preserved food at local farmers markets and even teaching food preparation classes. Fresh local food comes full circle—from farm, to freezer, to market, back to compost—benefiting our whole community along the way.

To volunteer, sign up on: Bethesda Cares MEET UP

To read more about this program and who it benefits, visit: Farm to Freezer website

To see our events as they unfold: Follow us on Facebook

 

Green News & Events, October 31, 2011

by Dan Rudt                                                                                                                               

EPA Recognizes Maryland’s Panera Bakery-Cafes
The U.S. Environmental Protection Agency announced on October 25 that Panera Bread’s 35 Maryland locations are on EPA’s list of top green power purchasers among retailers. Panera Bread of Maryland purchases 100 percent of its electricity through wind power renewable electricity certificates (RECs). The company’s purchase of more than 11 million kilowatt hours is equivalent to avoiding the yearly carbon dioxide emissions of 1,350 passenger vehicles. “Supporting clean power makes good business sense and is good for the communities we serve,” said Brian J. Lemek, owner of Lemek, LLC, franchisee for Panera Bread bakery-cafes in the state of Maryland.

The EPA Green Power Partnership works with more than 1,300 partner organizations that are voluntarily purchasing green power to reduce the environmental impacts of conventional electricity use. Purchases of green power also help accelerate the development of new renewable energy capacity nationwide and produce no net increase to greenhouse gas emissions.

Leggett Seeks Applicants for Ag Advisory Committee

County Executive Isiah Leggett is seeking applicants to fill seven vacancies on the Agricultural Advisory Committee. Four positions are for farmers selected to represent the farm community, and three positions are for non-farmers. The 15-member committee advises the County Executive and County Council on all matters affecting agriculture in the County. Farmer representatives serve three-year terms and non-farmer members serve one-year terms. Members serve without compensation, but are eligible for reimbursement for travel and dependent care for meetings attended. Meetings are held on the third Tuesday evening of each month in Germantown. The deadline for application is November 12, 2010.

County Rebates Still Available for Homeowners

Eric Coffman of the County’s Department of Environmental Protection this week gave Bethesda Green an update on the Montgomery County Residential Energy Efficiency Rebate Program. As of Tuesday, October 25, more than 250 residents are participating in the program, reserving a total of $310,000 for a variety of energy efficiency projects. The roughly 75 jobs completed to date have created (in combination with the state Home Performance and Utility Programs) more than 2,000 hours of work for local energy efficiency professionals. The County still has almost $800,000 of funding available for Montgomery  County residents to help improve the efficiency of their homes.

Coffman suggests applicants ask for electronic copies of audits, proposals and invoices from service providers to make the application process easier. He says the vast majority of projects have been approved within 48 business hours of receiving the application. A few notices to proceed have gotten caught in spam filters, so if an applicant doesn’t hear from them in a week, he suggests they log into their account online. If they still have not received approval, he asks that applicants contact help@mcenergyfunding.com. One last tip for applicants: Make sure to check the “other sources of funding” link on www.mcenergyfunding.com for information about state, federal, and utility company incentives.

Bethesda Central Farm Market to Stay Open Year-round

The Bethesda Patch reports, in an October 26 article by Anna Isaacs, that the Bethesda Central Farm Market will remain open on Sundays throughout the winter at its location on Elm Street between Woodmont and Wisconsin avenues. According to the article, market co-founder Mitch Berliner expects at least 20 vendors to offer a variety of products this winter. Read the Patch article here.

Pepco Pledge to Save Campaign

Pepco is conducting a multi-pronged Pledge to Save Campaign in support of the state of Maryland EmPOWER initiative, which seeks to reduce energy consumption 15 percent by 2015. Pepco Maryland customers can make a “Pledge to Save,” signaling their commitment to reduce electricity use and entering them for a chance to win a $250 Lowe’s Home Improvement gift card. The deadline to submit a pledge is December 1, 2011.

Another feature of the campaign is a children’s art contest. Kids ages 5-10 (grades K-5) are invited to draw a picture illustrating what they are doing to save energy at home, at school or at play. The contest deadline is November 15, 2011. Six winners will be chosen and each will receive a $100 gift card. Pepco has started posting entries on the campaign’s Facebook page. Also for kids, the Energy Detective Activity Book teaches what electricity is, why it is important to conserve it, and what we can do to use less of it.

Upcoming Green Events

Open House about the proposed Purple Line Project, Wednesday, Nov. 2, 5:30 pm – 8:30 pm, National 4-H Youth Conference Center, 7100 Connecticut Ave., Chevy Chase. Hosted by the Maryland Transit Administration  (MTA). The Purple Line is a proposed 16-mile light rail line from Bethesda to New Carrollton. Help design a project that best serves the community. Learn about the  benefits and status of the Purple Line Project, light rail systems and stations, and what’s next.

Learn How to Protect the Seneca Creek Watershed, Wednesday, Nov. 2, 6:30 pm – 8:30 pm, Izaak Walton League of America – Rockville Chapter, 18301 Waring Station Road in Germantown. Great Seneca Creek is the largest watershed located entirely within Montgomery County and is a source of drinking water for much of the area. Meet local watershed partners and discuss ways to work together to improve local water quality. Sponsored by the City of Gaithersburg, Montgomery County Dept. of Environmental Protection, the Interstate Commission on the Potomac River Basin, and Seneca Creek Watershed Partners.  For more information please contact Audra Lew at 301-274-8110 or e-mail alew@icprb.org.

Bethesda Green Happy Hour, Thursday, Nov. 3, 5 pm – 8 pm, The Parva Restaurant and Lounge, 7904 Woodmont Avenue. You are invited for casual conversation and networking. Meet the Bethesda Green Incubator Companies and learn more about the Incubator. Enjoy complimentary appetizers in Parva’s beautiful second floor lounge. Donation requested at the door. RSVP at the Bethesda Green Meetup page.

Thursday, Nov. 3, “Wind Jobs Potential for Montgomery County” expo, featuring local businesses that would create offshore wind energy jobs, 6 pm – 7 pm. Followed by a Town Hall Forum: Maryland Offshore Wind Power for Montgomery County, 7 pm, Featuring: State Delegate Ben Kramer and State Senator Manno, along with health, economic, environmental experts, and local businesses. Mid County Community Center, 2004 Queensguard Rd., Silver Spring. Hosted by the Montgomery County Department of Economic Development. Register at CCAN Website. Background information here.

E-cycling day @ Whitman High School, Sunday, Nov. 6, noon – 4 p.m., Walt Whitman High School parking lot, 7100 Whittier Boulevard, Bethesda. Bring your old TVs, computers, small appliances, etc. Help spread the work and share this flyer with others.

Local Food Goes Digital, Monday, Nov. 7, 6 pm – 8:30 pm, Chef Tony’s Restaurant, 4926 St. Elmo Avenue, Bethesda. Support the Montgomery Countryside Alliance. Join us for cocktails and appetizers at Chef Tony’s Restaurant, specializing in seasonal, fresh and locally-grown cuisine. Learn how Foodem.com, a web-based marketplace, is connecting local farmers, food distributors and specialty food manufacturers with restaurants, schools, hotels and grocers. By doing so, Foodem.com does its part for the sustainable food movement by satisfying the growing consumer and business demand for more local, sustainably-produced, and healthier food choices. Cocktails and appetizers will be available at a discounted price. Part of the sales will be given to Montgomery Countryside Alliance, preserving and enhancing Montgomery  County’s Agricultural Reserve. Please RSVP by November 5.

Bethesda Green Education, Outreach and Marketing (EOM) Group Meeting – Newcomers Welcome! Thursday, Nov. 10, 4 pm – 5:30 pm., 4825 Cordell Ave., corner of Woodmont Ave., Suite 200, above the Capital One Bank, Bethesda. A team of volunteers, EOM supports all of Bethesda Green’s communication efforts. From recycling to energy efficiency, sustainability to green building/design, EOM expresses the organization’s various areas of expertise in a clear and concise manner via various media.  New members are welcome to join. More information here, or contact Bethesda Green Communications Director Dave Heffernan, dvheffernan@bethesdagreen.org.

Montgomery County’s first “Know Your Farmer,” Call-In Webinar, Wednesday, November 16, 8 pm. Montgomery Victory Gardens hosts “Challenges and Opportunities Facing Organic Agriculture in the 21st Century,” a discussion with Montgomery  County farmers Nick and Sophia Maravell.  Nick is the operator of Nick’s Organic Farm in Potomac and one of only four farmers sitting on the prestigious National Organic Standards Board, while his daughter Sophia, who has studied organic agriculture throughout the world, is one of our nation’s new generation of aspiring farmers. Register here.

Montgomery County Green Business Crash Course Webinar, November 17, 8:00 – 11:00 am. Offered in partnership by Montgomery College and Montgomery County Chamber of Commerce. The course instructor will guide you through the application process to accelerate your certification. More info and registration.

 

Gathering Together To Savor Local Flavor

By Cheryl Kollin, Full Plate Ventures

“We will seat everyone at one long table and serve dinner family style—just like Thanksgiving,” envisioned Chef Tony Marciante as we discussed final preparations for dinner. And what a festive event it was, as 28 guests dined together at Chef Tony’s Restaurant on Monday, September 19 in downtown Bethesda.

Savor Local Flavor dinner was the finale of our three series event, On the Farm, Around the Table: connecting food, farmers, and community in three meals, hosted by Bethesda Green and Full Plate Ventures.

Even though I was a wreck waiting to write the program until Tony finalized his purchase of seasonal and local ingredients and created the menu just hours before serving, it was well worth the wait. He created a fabulous four-course meal. “My approach to cooking is to choose the freshest ingredients that dictate the evening’s menu,” Chef Tony shared with guests as he introduced the evening’s dinner. “Then I prepare each dish simply—so that the flavor of the food speaks for itself.”

The early autumn menu started with two appetizers–Cherry Glenn Goat Cheese variety served with fresh figs and a Balsamic vinegar reduction and an array of Carolina Gold and Red tomatoes with basil. Huge platters of pan-seared Virginia rockfish and chicken scaloppini followed with more platters of couscous ringed with tiny cubes of roasted beets, baked spaghetti squash, and a medley of tomatoes and zucchini. Just when we thought we couldn’t eat another bite, Tony served a warm Honey-crisp apple and peach cobbler with vanilla ice cream for dessert.

“Did you feel the magic happen from eating together around this huge table, sharing platters of delicious, fresh, locally-grown food?” asked Caroline Taylor, Executive Director of The Montgomery Countryside Alliance. “We have much to be grateful for tonight.”

Indeed, I felt the magic of the evening as I did at each event in the series, reflecting on our shared learning. Bethesda Green and Full Plate Ventures’ intent in creating this educational series was three fold.  First we wanted to increase public awareness of what a local, sustainable and healthy food system looks like, starting with the land where our food is grown. Caroline taught us about today’s challenges she faces in advocating for Montgomery County’s Agricultural Reserve. She and our other presenters throughout the series discussed these challenges including:

1. Access to affordable farmland in our region
2. Financial and technical support for new farmers
3. Aggregation of small farmer’s products, retaining their story and brand and efficient distribution systems to bring food to market, especially to small businesses like Chef Tony’s Restaurant and Yamas Mediterranean Grill
4. Food access for all—changing federal and local food and farm policies
5. Learning where and how to shop seasonally; the lost art of cooking, and making healthy food choices
   

   Cheryl Kollin and Chef Tony

Second, because our local food system is still nascent and has many gaps, we wanted to begin to connect stakeholders with one another. We introduced buyers to producers in the series— by visiting the Bethesda Central Farm Market, touring of Rocklands Farm, and introducing chefs to farmers. The series also connected businesses with one another—farmer Shannon Varley found new sources of animal feed, growingSOUL’s Jessica Weiss found a lead on land for her food composting operation, and a photographer scouted out her next subject—a farm in the Agricultural Reserve.

Third, even though there are many challenges ahead in creating a sustainable, healthy, and local food system, we showcased our speakers, sponsors and contributing partners who are already active in this effort. And we see many entrepreneurial businesses, partnerships, and initiatives emerging to piece together this puzzle, including:

1. The On the Farm, Around the Table Series has been filmed as part of Growing Legacy on Metro’s Edge, a new documentary film by Mark Leisher
2. Montgomery Countryside Alliance’s Land Link, connecting farmers with affordable available land.
3. An increasing number of producers who are farming more sustainably—raising pastured poultry, grass-fed meat, building soil, and protecting our waterways and our health.
4. Emerging National and local models of aggregation and distribution systems called—food hubs or value chains, such as The Food Hub in Charlottesville.
5. New technology tools for small business such as coordinated production among many small farmers; online ordering for individuals, restaurants, and institutions; and digitally tracing where your food comes from—learning about the farmers’ and their story
6. Newly created Montgomery County Food Council

As we end this series, here are some ways to stay connected to the issues and learn more:

1. Join non-profits to keep abreast of local food issues and opportunities: Bethesda Green, Montgomery Countryside Alliance, growingSOUL, and SlowFood DC.
2. Learn more with others through Simplicity Matters Discussion circles: The Northwest Earth Institute’s newest six-session discussion course, entitled Hungry for Change: Food, Ethics and Sustainability, will be available soon. Visit the Simplicity Matters website to join a Discussion Circle
3. Participate in Food Day-Oct. 24, spearheaded by the Center for Science in the Public Interest with local activities throughout the U.S.
4. Support businesses that walk the talk.

Bethesda Green and Full Plate Ventures gratefully acknowledge our supporters, including MOM’s Organic Market, Chef Tony’s Restaurant, Norman’s Farm Market, Johns Hopkins Center for a Livable Future; and all of our contributing partners.

 

Green News & Events, 9/19/2011

by Dan Rudt                                                                                                                      

Redskins 22 – Arizona 21. Solar Power Wins the Day!

If you parked your car in the Platinum A1 parking lot at FedEx Field on Sunday (9/18), it would have been one of 850 vehicles parked in the shade. That shade was provided by 8,000 new solar panels built over the lot by NRG Energy, Inc. The largest solar power installation in the DC metropolitan area will provide 20% of the stadium’s electricity needs on game days and 100% on non-game days. Sunday’s game was dubbed “The Solar Bowl.” Go Redskins!

UMES Enters the Renewable Energy Business

University of Maryland Eastern Shore announced on September 13 the formation of a renewable energy development company, Eastern Shore Energy, LLC. The new company will create renewable energy projects at multiple sites on the lower Eastern Shore. The company’s goal is to develop systems capable of generating 100 to 150 megawatts from wind, solar and biomass projects. The regional initiative is the result of a partnership between the Maryland Hawk Corporation, (a non-profit affiliate of the university) and National Renewable Solutions, LLC of Minneapolis, MN, an affiliate of National Wind, LLC. More information here.

DC Wants Ideas about Improving Sustainability

Mayor Vincent Gray has launched a new Website called “Sustainable DC: Start in September”, and asks residents to, “Help make the District the greenest, healthiest, most livable city in the country.” The Website includes a discussion guide and invites users to share their feedback. It also includes a calendar of related discussions and events hosted by groups throughout the city.

Bethesda Central Farm Market Ranked Among Best in U.S.

Congratulations to the Bethesda Central Farm Market. In the “America’s Favorite Farmers Markets” contest, the local farm market was ranked 2^nd best in the state of Maryland among markets of all sizes and 10^th in the nation among medium sized farmers markets. The contest was put on by America’s Farmland Trust. Voting was online and open to all.

Upcoming Green Events

Savor Local Flavor: Four Course Dinner and Discussion with Chef Tony, Monday, September 19, 7:00 – 10:00 pm. Chef Tony’s, 4926 St. Elmo Avenue, Bethesda, MD 20814. This is the third in the series On the Farm; Around the Table, connecting farmers, food and community in three meals. Chef Tony specializes in seafood and plans his menu based on what’s at its peak of ripeness that very day. During a fabulous four-course dinner, Chef Tony will talk about sourcing and cooking with seasonal and local ingredients. More information here.

Sustainable Office Seminar, Tuesday, September 20, 8:00-11:00 am, at Bethesda Green. Five sustainable office specialists offer concepts and practical tips to help people thrive in your office and make your company a “Best Place to Work.” Register here. For more information contact: sustainable.office.alliance@gmail.com.

Community Service Week Info Session, Thursday, September 22, 12:00 – 1:00 pm, at Bethesda Green. Learn more about Community Service Week and how your group can get involved as well as tips on planning a project. For more information about Community Service Week, visit www.montgomeryserves.org.

U.S. Dep’t. of Energy Solar Decathlon,  Friday, September 23 – Sunday, October 2, West Potomac Park, National Mall, Washington, D.C.  Competing collegiate teams (including University of Maryland) exhibit cost-effective, energy-efficient, and attractive solar-powered houses designed, built and operated by the students.  This free event includes tours of the solar homes, consumer workshops and award ceremonies for the winning teams.

Forest Glen Park Stroll, Saturday September 24, 2:00 – 4:00. A Conservation Montgomery event. Forest Glen Park in Silver Spring is surrounded by Rock Creek Park. The walk includes the grounds of historic National Park Seminary. More information.

BG101, Thursday, September 29, 4:00 – 5:30 pm, at Bethesda Green. Join us for an orientation about Bethesda Green, our history, upcoming events and volunteer opportunities.

Taste of Bethesda, Saturday, October 1, 11:00 am – 4:00 pm, at Bethesda’s Woodmont Triangle. More than 55 restaurants and four stages of entertainment and a kid’s corner for face painting and arts & crafts. Information here.

Tour of Solar Homes, Saturday and Sunday, October 1 – 2, 11:00 am – 5:00 pm.  The 21^st annual tour includes more than 50 homes in the greater DC area and highlights a variety of design, technology and sustainable living concepts. Tour Guides are available for $5 at My Organic Market (Mom’s) or online.

2011 Bethesda Green Gala, Wednesday, October 5, 6:00 – 10:00 pm, Round House Theatre. Come meet local folks from the businesses, non-profits, community organizations and individuals whose innovations, practices and lifestyles promote environmental sustainability — winners and runner-ups of the 2011 Bethesda Magazine Green Awards, who will be announced and recognized for their inspiring work in the environmental community. This promises to be an evening of sharing and connecting as a community where we celebrate our greener future. More information.

Montgomery County Community Service Week, October 16 – 22.  The Montgomery County Volunteer Center invites you and your group to participate. More information.

Green Home Expo, Saturday October 22, 10:00 am – 4:00 pm at Bethesda Green. Learn easy ways to green your home and save money.  Presentations will cover conservation, efficiency and renewable energy.  In addition to industry vendors, meet representatives from nonprofits and Montgomery County government. More information coming soon.

Community Forklift Fundraising Extravaganza, Saturday, October 22, 7:00 – 10:30 pm, 4671 Tanglewood Drive, Edmonston, MD. Entertainment by the DC Lady Arm Wrestlers, Silent auction, Wonky Dog food truck, DJ One HeART Muszik, and adult beverages! Must be 21 or over. Community Forklift is a low-cost building materials warehouse open to the general public and a project of Sustainable Community Initiatives, a 501c3 nonprofit. More information on tickets, sponsorships, or to donate a silent auction item.

 

Fertile Ground and Adieu to Summer’s Bounty

By Cheryl Kollin, Full Plate Ventures

Neither Hurricane Irene and power outages, nor torrential rains, flooding and bridge destruction could cancel Fertile Ground — the second in our educational and delicious series, On the Farm, Around the Table: connecting food, farmers, and community in three meals. The rain stopped, the flooding subsided, and the sun shone brightly as 50 people gathered at Rocklands Farm in Poolesville on Saturday, September 10 to enjoy our local farm tour and lunch.

Picking berries at Homestead Farm.

The day started with a homemade lunch featuring Rocklands’ own grilled hamburgers, made from their grass-fed beef and artesian half-smoke sausages donated by MeatCrafters. Three side dishes celebrated summer’s bounty. Rocklands’ green salad accompanied homegrown and prepared pesto pasta with roasted red peppers, fruited grain salad with the season’s first Honeycrisp apples, and an adieu to summer with a peach and blackberry crisp for dessert. The blackberries were handpicked at their peak ripeness in July at Homestead Farm and frozen along with August’s basil and garlic harvest made into pesto. Both were in jeopardy of spoiling when Hurricane Irene knocked out power for several days and we scrambled to find a working freezer. Bethesda Green’s extra freezer saved the day.

As we finished our cobbler, Caroline Taylor, Executive Director of the Montgomery Countryside Alliance (MCA) reminded us that Rocklands Farm is located within the County’s treasure, the 93,000 acre agricultural reserve that MCA works hard to protect. “In the midst of global environmental degradation, and our current economic woes close to home, we have reason to be hopeful as we support a new generation of farmers who are practicing sustainable agriculture. Today we celebrate our local farmers.”

Only in their second year of farming at Rocklands, owners Greg Glen and Shawn Eubank not only grow food close to home — Rocklands is only 35 minute drive from Bethesda — their wholistic farm practices actually improve the soil while raising their animals humanely. Greg talked about how important soil fertility and grass management is to the success of raising grass fed beef and pastured poultry. He works with the animals’ natural behavior and precise timing of rotational grazing to manage their production.

Starting the tour of Rocklands Farm.

Rocklands’ beef cattle graze on pasture within moveable fencing until they eat the grass only to the point of recovery. The cattle are moved on to the next patch of pasture while Greg brings in chickens several days later to do what chickens do best, scratch and search for grubs and insects. In doing so, they spread cow manure and feast on the fly larvae that hatch from the cow pies. The soil is fertilized, the grass recovers and it is ready to begin the cycle again. Meanwhile their flock of 150 the chickens lay eggs — about four per week per hen during light seasons of the year. Their coup is actually on wheels — this chicken mobile is moved in rotation behind the cows.

One attendee asked Greg if Rocklands was an organic farm. “Well we’ve had a lot of discussion about that,” Greg says with a sigh. “The paperwork is so daunting that we haven’t wanted to go through the process yet. We believe that when people can see the farm, talk with the farmer, and understand how food is produced, it isn’t so important to have a certification.”

Shawn leads us to Rocklands three acres of vegetable production. He shows the group how they simply maintain soil

Event organizers Cheryl Kollin, Bill Franz, Shawn Eubank, and Greg Glen.

fertility with compost — they are still perfecting on-site production, and by planting cover crops like nitrogen-fixing legumes and buckwheat, that return nutrients to the soil for the next crop cycle. They plant a large variety of vegetables, some so unusual that their customers don’t know what to do with them. “It’s a matter of introducing a new food to our customers. Once they taste something, we don’t need to do a hard sell,” explains Shawn. Rocklands has a new cold frame, called a hoop house that extends the growing season so that they can start their seeds in February.

After the tour, attendees were delighted to buy Rocklands eggs and meat as a delicious souvenir of their afternoon on the farm.

Don’t miss dinner! The On the Farm, Around the Table series concludes with Savor Local Flavor — Dinner with Chef Tony on Monday, September 19, at 7 pm. Tony will feature a menu around seafood, artisan cheeses, local wine and whatever is fresh from the farm that day. For details and registration visit, On the Farm, Around the Table.

Bethesda Green and Full Plate Ventures gratefully acknowledge our supporters, including MOM’s Organic Market, Chef Tony’s Restaurant, Norman’s Farm Market, Johns Hopkins Center for a Livable Future; and all of our contributing partners.

 

Breaking Bread Together on a Sunday Morning

By Cheryl Kollin, Full Plate Ventures

Caroline Taylor started the discussion off declaring, “I just want to say that I feel humbled joining the panelists gathered here today to talk about our local, sustainable food system.” The Executive Director of the Montgomery Countryside Alliance was indeed in good company joined by activists, farmers, chefs, nutritionists and food lovers.

Cheryl Kollin (Full Plate Ventures), Bill Franz, and Glenda Grogan serving quiche.

Forty people gathered around the table at Bethesda Green on the morning of Sunday, August 21, to enjoy a locally sourced, homemade breakfast.

The discussion, Closing the Loop in our Food System, introduced various perspectives of our local food system. Today’s gathering was the first of three educational and delicious food events in the series, On the Farm; Around the Table – Connecting farmers, food, and community in three meals.

The series, hosted by Bethesda Green and Full Plate Ventures explores the complex issues around building our local, sustainable food system and introduces attendees to those who are the passionate architects of this newly emerging system.

Caroline encouraged the audience to let our County Council know how you feel about protecting Montgomery County’s 93,000 acre Agricultural Reserve and to encourage the Council to approve policies that protect and expand local farming.

Caroline was joined on the panel by Shannon Varley, a farmer and owner of Bella Terra Family Farm, who shared the challenges of converting conventional land into organic farming. “My husband and I are painstakingly reclaiming a few acres at a time and have 10 acres in cultivation in which we raise high-quality, grass-fed meat, pastured eggs, vegetables, flowers and herbs.”  She’s fortunate to have secured a long-term lease to farm on. She and Montgomery Countryside Alliance created Land-link, a program to match new farmers with available, affordable land.

Many local farmers sell their wares directly through local farmer’s markets and Community Supported Agriculture (CSA). Diane Welland, a registered dietitian and author on the panel discussed how buyers have to shop differently when eating seasonally. “Instead of planning your menu and shopping the aisles of the grocery, you need to see what’s ripe that week at the farmer’s market and then plan your meals,” explained Diane.

Restaurant owners face challenges of finding local sources of food for their menus. Tony Alexis, owner of Yamas Mediterranean Grill, offers a moderately priced menu that includes organic ingredients. “I believe that the sustainable food movement starts with land stewardship, healthy eating choices, and even how my employees are fairly treated,” he shared with the audience. He’d like to source locally, but hasn’t yet found a steady supply—one of the challenges the series highlights and collaborators hope to address, recognizing the need to build an aggregation and distribution system for local foods beyond farmers markets and CSAs.

This series begins to informally build relationships between producers and buyers. “I made some great connections this morning and hopefully will be working as a volunteer one day at Bella Terra Farm,” offered attendee Misha Clive of the Green Business Network. Today’s gathering also proved successful in connecting businesses to one another. “It was a wonderful day to connect,” exclaimed panelist Jessica Weiss, Executive Director of growingSOUL. “It is quite possible that Shannon Varley found a way to feed her animals inexpensively and rejuvenate her soil, while I found a new home to begin municipal composting. It was a very powerful gathering and I look forward to continuing to connect the dots with all of you,” she shared with me after the event.

Jessica calls herself a nutrient aggregator, which as she explained to the audience, “growingSOUL’s mission is to create a holistic zero-waste food system. We collect and compost food waste from restaurants and institutions to return nutrients back to the soil instead of wasting it in landfills.”

Attendees’ interests in this discussion ranged from personally wanting to eat a healthier, locally sourced diet, to professionally engaging in local policy issues around land use and available farm land in Montgomery County. The audience included writers, film makers, and educators all interested in promoting better eating through the growing and production of sustainable foods. The morning was capped off with a tour of the Bethesda Central Farm Market, introduced by founder Mitch Berliner who described the vibrant mix of producers, artisans and musicians he assembles weekly.

Greg Glen from Rocklands Farm.

The series continues Saturday, September 10 with Fertile Ground – A local, sustainable farm tour and lunch. Join us for this family friendly tour of Rocklands Farm, in Poolesville, Maryland, just 35 minutes north of Bethesda. Free bus transportation leaves from Bethesda Green at 11:45 am and returns at 3:30 pm. Lunch will feature Rocklands’ own grass-fed beef burgers with a variety of vegetarian sides and fruit cobbler. The series concludes on September 19 with dinner at Chef Tony’s Restaurant that will feature a menu around seafood, artisan cheeses, local wine and whatever is fresh from the farm that day. For details and registration visit, On the Farm, Around the Table.

Bethesda Green and Full Plate Ventures gratefully acknowledge our supporters, including MOM’s Organic Market, Chef Tony’s Restaurant, Norman’s Farm Market, Johns Hopkins Center for a Livable Future, and all of our contributing partners.

 

On the Farm; Around the Table

by Cheryl Kollin, Principal, Full Plate Ventures

Chef Tony Marciante, who plans his local and seasonal menus daily, was amazed to learn recently that there are 561 farms in Montgomery County. Farmer Shannon Varley is so busy between growing food, raising a young family, and finding land for new farmers that she has little time to find new buyers for her meats, vegetables, eggs, and flowers. Red Wiggler’s Community Supported Agriculture (CSA) members can’t understand why there’s a limited supply of their favorite organic vegetables and fruits.

On the Farm; Around the Table – Connecting farmers, food, and community in three meals – explores the complex issues around building our local, sustainable food system and introduces you to those who are the passionate architects of this system. “We’ve invited farmers, chefs, health professionals, conservationists, and consumers to break bread together – literally and metaphorically,” explains Dave Feldman, Executive Director of Bethesda Green, who is co-hosting the events with Full Plate Ventures.

This late summer educational series will also delight the palate with locally-produced and homemade breakfast, lunch, and dinner. Dave offers, “What better way to engage people about these issues while enjoying food prepared with the late summer’s bounty grown and prepared by our presenters.” Breakfast will include freshly baked breads with sour cherry jam, fresh fruit, and quiches made with pastured eggs and locally-crafted sausage and vegetables. Lunch will feature Rocklands Farm’s own grass fed beef burgers with a variety of vegetarian salads and fruit cobbler. Dinner at Chef Tony’s Restaurant will feature a menu around seafood, artisan cheeses, local wine and whatever is fresh from the farm that day.

Our first event on August 21, Closing the Loop in Our Food System, will introduce you to the components of a food system and the complexities of fitting pieces of this food puzzle together.

Throughout the On the Farm, Around the Table series, we will introduce you to Full Circle Foods (FCF), a collaboration of entrepreneurial and non-profit businesses that are passionate about building a sustainable and healthy food system in our region. Our goals are ambitious: 1.) Strengthen farmers’ market capacity by aggregating and distributing products into new markets they cannot reach individually; 2.) Establish relationships among growers, aggregators, distributors, and buyers that support ecological growing practices, fair wages for all workers, and the local economy; and 3.) Collect food waste for composting to return nutrients to the soil.

So, fill your plate, meet your farmers, engage in the conversation, and join us for what will be a delicious experience.

Bethesda Green and Full Plate Ventures gratefully acknowledge our supporters, including MOM’s Organic Market, Chef Tony’s Restaurant, and all of our contributing partners.

 

Green Events & News, 7/18/11

Green News & Events, Week of July 18 – 24, 2011

by Dan Rudt

Solar Installation Completed at Bethesda Synagogue, Adat Shalom – With 180 new, American-made solar panels on its roof, Adat Shalom expects to generate 50,000 kilowatt-hours of electricity every year. A project originated and developed by Kenergy Solar, the array was installed by Baltimore-based S.H. Silverblatt Electric, a Maryland Women-Owned Business Entity (WBE). Altus Power Management owns the solar system and is responsible for financing, operating and maintaining it. The synagogue incurred no construction costs, and will buy the generated power from Altus for the next 20 years for less than it would pay for power from the grid. Federal and state grants helped make the project possible. More information here and here.

Residential Clean Energy Grant Applications Are Growing Steadily – but not evenly. Grant applications filed with the Maryland Energy Administration for residential solar installations far outstrip those for wind installations, which lag behind geothermal as well. It appears local zoning ordinances overwhelmingly approve of rooftop solar. Most Maryland cities, towns and counties, on the other hand, have yet to decide their position on wind turbines; some have banned them from their jurisdictions. Barbara Pash, at baltimore.citybizlist.com, reports on the numbers and trends of the past few years.

Maryland Offshore Wind Farm May Be Half What O’Malley Wanted – The (Ocean City) Dispatch reports that a Federal Environmental Assessment recommends reducing the area available for an offshore wind farm off the Maryland coast from around 206 square miles to ninety-four. The proposal to downsize was made after the U.S. Coast Guard expressed concern about the possible danger that the larger size wind farm might pose to coastal ship travel.

Hybrid Vehicle Scorecard Issued by Union of Concerned Scientists – The UCS compared thirty-four hybrid vehicles in two categories: luxury and non-luxury models. The scorecards compare the vehicles on four different measures: fuel efficiency, pollution relative to each car’s comparable non-hybrid model, cost-effectiveness, and the degree to which upgrade features are forced on the buyer as standard equipment. Topping the list of luxury models are the Lexus CT 200h and Lincoln MKZ Hybrid. Among non-luxury models, the Toyota Prius stands head and shoulders above the rest. The scorecard is available here. Good information in the press release here.

Upcoming Green Events

Forest and Tree Conservation – Forest Conservation Advisory Committee, Tuesday, July 19, 7:00 – 9:00 pm. This meeting of the Montgomery County Dept. of Environmental Protection is open to the public. See the DEP Calendar of Events for address and contact information.

Conservation Landscaping Training, Saturday, July 23, 1:00 – 3:00 pm. Learn how to select, install and maintain native plants at Croydon Creek Nature Center in Rockville. To register, call the RainScapes Coordinator at 240-314-8877 or e-mail rainscapes@rockvillemd.gov.

Activist Workshop Sponsored by Environment America, Saturday, July 23, 1:00 – 4:00 pm. The workshop will cover the best techniques for organizing your neighbors to take action, and the best ways to persuade your local media to cover an issue you care about. Central Arlington Library, 2100 Clarendon Blvd., Arlington, VA 22201. RSVP.

22nd Annual Farm Tour & Harvest Sale, Saturday & Sunday, July 23 & 24, 10:00 am – 4:00 pm. Celebrate Montgomery County’s agricultural heritage at a dozen local farms. Purchase fresh fruit, vegetables, flowers, and plants – and the kids can pet the farm animals. Hooray!

Rain Barrel Information Session, Sunday, July 24, 1:00 – 3:00 pm. This free information session at Twinbrook Community Recreation Center, 12920 Twinbrook Parkway, Rockville, teaches how to select, install and maintain a rain barrel and how this storm water management technique helps protect city watersheds. To register, contact Amanda Matheny at amatheny@rockvillemd.gov or 240-314-8877.