Changing the Way We Eat

Attendees view the live webcast from TEDxManhattan’s “Changing the Way We Eat.”

by Jennifer Roe

Bethesda Green was bursting with energy and inspiring conversation this past Saturday, February 16.  Community members joined together to watch a live webcast of the TEDxManhattan event “Changing the Way We Eat,” held in New York City.  Attendees were motivated by speeches discussing innovative ways to change our food system. Among the presenters in New York was Bethesda resident Cheryl Kollin.

Cheryl won the TEDxManhattan challenge for a speaker spot on the day-long program and given the opportunity to discuss her Farm-to-Freezer program with thousands of webcast viewers across the country.  During the mid-day break in the TEDx program, a delicious pot-luck lunch was enjoyed, followed by a panel discussion of local leaders making a difference in our community’s food system.

Cheryl Newman, who chairs the Montgomery County Food Council, moderated the panel, which included presentations about local farms, food insecurity, green catering, and markets that serve both local farmers and customers.

Attendees spent the day both listening to new ideas and brainstorming their own through conversation about how we can build a healthier, more sustainable local food system.  Lisa Helfert came to the event with hopes of learning more about food issues and “to be apart of a community locally that cares about these issues.”  She enjoyed hearing from the panel what people are doing locally and found all the speakers inspiring.  Tama Matsuoka’s TEDx presentation stuck out the most to Lisa.  After Tama’s speech, which focused on how to turn backyard weeds into delicious meals, she “will never look at weeds the same way again.”  This and other speeches drew similar reactions from viewers.

I think the best way to summarize what to take away from a day packed full with innovative ideas is a quote from Chef Anne Cooper, “Do one thing.” So, what is your one thing?

Jennifer Roe is a recent graduate of the University of Edinburgh where she received her Master’s in Environment and Development.  She is passionate about building a just and sustainable food system where every individual has the opportunity to lead a successful, healthy life.

 

Bethesda Green 2013 program preview

Plans are under way for an exciting calendar of Bethesda Green programs and events for 2013. Here’s a sneak peak of what lies ahead:

Finance Workshop Series & Venture Forum
Bethesda Green has launched a series of workshops and a venture forum to help grow the green business economy in the region.  The  next workshop on the schedule, Thursday, Jan. 31: What Investors Are Looking for and How To Pitch.

Fields of Green Internship Fair
We will host our 4th annual Fields of Green Internship Fair on Saturday, Feb. 9. This is a great opportunity for young people to line-up internships with companies and non-profits offering job experience in the green business sector.

“Changing the Way We Eat”
Saturday, Feb. 16, we will once again host a TEDxManhattan “Changing the Way We Eat” official viewing party — a day-long series of live-webcast presentations broadcast from New York.  A special feature of the event includes a presentation by Cheryl Kollin about Farm to Freezer by Full Plate Ventures and Bethesda Cares, a program Bethesda Green helped launch in 2012.

Solar & Green Home Expo
Saturday, May 11, be on the lookout for our 4th annual show connecting residents with vendors in the green service sector.

Reel Water Film Festival
A new addition of the Bethesda Green portfolio, the 2013 film festival will be presented in the heart of downtown Bethesda early summer.

Farm Tours
Later in the summer, around July and August, Bethesda Green will focus on local and sustainable food in the Montgomery County Agricultural Reserve.

Bethesda Green Gala
As we round the corner into autumn 2013, we will celebrate our 5th anniversary with the annual Bethesda Green Gala in early October.

We hope to see all of our Bethesda Green friends at one or many of our upcoming events.

For more information about Bethesda Green plans for 2013, please contact Program Manager Sharon D’Emidio, sharon@bethesdagreen.org.

 

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, December 3, 2012

by Susanna Parker

A Busy Week at Bethesda Green

This week is a busy one at Bethesda Green. Join us Wednesday evening for our Emergency Preparedness panel discussion, and be sure meet us Thursday at Parva Restaurant Bar and Lounge for our monthly networking happy hour. Hope to see you there!

Farm to Freezer a Finalist in the TEDxManhattan Challenge!

Implemented in June 2012, Farm to Freezer works with Bethesda Cares and local farm markets to save leftover produce from being discarded. Farm to Freezer’s many volunteers have helped to turn 5,000 pounds of fresh gleaned produce into frozen vegetables and tomato sauce that will be used to provide Bethesda’s homeless population with nutritious meals year-round. After the resounding success of their first season, Farm to Freezer is ready to expand in a big way. One major step is their inclusion in the TEDxManhattan Challenge; if selected, Farm to Freezer founder Cheryl Kollin will speak at the 2013 New York TEDxManhattan event, and Cheryl’s presentation, “Changing the Way We Eat,” will be broadcast to viewers worldwide. But Farm to Freezer needs your votes! Voting is a simple click, with no personal information or registration required. The deadline is December 15, so please tell your friends and vote today!  To learn more about this challenge and their work, read Farm to Freezer’s full blog post here.

Savenia Labs Premiers Single Serve Coffeemaker Energy Ratings!

Savenia Labs is an independent testing laboratory that provides lab tested energy and environmental impact ratings on popular appliances. Their previous work includes toasters, microwaves, and dehumidifiers, among others, and they have just released their newest ratings: the world’s first ever energy ratings for single serve coffeemakers. The surge in popularity of Keurig brewers and Green Mountain coffee pods has turned these single serve makers into one of the hottest holiday gifts — but how efficient are they? Savenia Labs’ energy ratings allow consumers to make an informed decision, choose the most environmentally friendly makers, and the most efficient machines. Along with the newly released ratings, Savenia Labs’ blog features posts on all aspects of single serve makers, including waste generated, what is actually in those mysterious pods, and cost variations among brands. Be sure to check out their blog, read their press release, and be informed before you buy!

Upcoming Green Events

•  Drilling Down: A Conference on Fracking Risks and Action in Maryland, Saturday, Dec. 8, 10 am – 4 pm, Langsdale Auditorium, University of Baltimore, West Oliver Street, Baltimore.

Hydrofracking is a hotly debated process that can lead to environmental problems like drinking water contamination and increased air pollution. The natural gas industry is applying for permits to begin the process of hydrofracking in Maryland, and we currently have no laws protecting our communities from the risks that come with it. The Drilling Down conference in Baltimore, presented by the Chesapeake Climate Action Network, is a call to action for Marylanders to learn about this process and fight against its implementation in our state. The conference will include speakers such as Maryland State Delegate Heather Mizeur, State Senator Jamie Raskin, author and head of the Environmental Policy Institute Lester Brown, and many more.

Registration is $15 in advance or $20 at the door. Student tickets are available for $10. All tickets include lunch. For more information, and to register for this exciting event, please see Event Details.

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. 27, 2012

by Susanna Parker

Lester Brown and the Crisis of Peak Food 

Peak oil is a term we’re all familiar with, but it is looking as though the most worrying shortage of the 21^st century will not be petroleum, but food. Lester Brown, founder of the Worldwatch Institute and the Earth Policy Institute, goes into detail in his new book, Full Planet, Empty Plates: The New Geopolitics of Food Scarcity. Anca Novacovici of The Huffington Post discussed these potential shortages with Brown, who argued that we’re going from an era of food surplus to food scarcity. Some of the causes include ethanol production competing for a share of the world grain output, aquifers being depleted faster than they can replenish themselves, rice and wheat yields plateauing, and the continuing erosion of topsoil. Brown states that, to combat this scarcity, nations must work on increasing water productivity, improving access to family planning, increasing energy efficiency, and investing in renewable energy. To learn more about food scarcity, visit the The Huffington Post for the full article.

Bethesda’s Navy Exchange Is LEED Gold Certified, and Looks Out For Electric Cars

The Navy Exchange’s new store in Bethesda will serve military families all over the Metro area, has achieved LEED Gold Certification, and will provide four ChargePoint electric vehicle charging stations, the first at a Navy Exchange facility. Located in the two-level parking garage adjacent to the Navy Exchange, these spots are specifically reserved for eco-friendly, low emissions vehicles. Sold and installed by Green Power Technology, these ChargePoint stations are a crucial part of the Navy Exchange’s efforts to be more efficient and environmentally friendly. Pat Romano, President and CEO of ChargePoint, praises the Navy Exchange for this decision, stating that “Offering EV charging services… is an important endorsement for the future of electric vehicles.” For more information about the ChargePoint, Green Power Technology, and the Navy Exchange, please visit Herald Online.

Upcoming Green Events

•  Takoma Park Alternative Gift Fair, Saturday December 1, 12-4pm, Takoma Park Presbyterian Church, 310 Tulip Avenue, Takoma Park MD.

If Black Friday got you down, and the prospect of visiting the mall in December leaves you cold, check out the 14^th Annual Takoma Park Alternative Gift Fair. This yearly fair features 14-18 charities striving to make our world a better place, highlighting their work and providing the community easy opportunities for charitable donations. Last year the fair raised over $25,000 for local, national, and international charities! This year the fair will also feature live music, raffles, kids activities, a bake sale, and refreshments. Come by, get in the holiday spirit, and help your community!

• Emergency Preparedness: A Panel Discussion at Bethesda Green, Wednesday December 5, 7-8:30pm, at Bethesda Green.

Come join us next Wednesday as a panel of Montgomery County and metro area leaders discuss emergency preparedness in the DC area. Learn what items your family should have stocked in case of a weather or human-caused disaster, the role of local, state, and federal governments during an emergency, what plans the County has in place for situations like Hurricane Sandy or derecho storms, and much more.

Please RSVP to Sharon D’Emidio at sharon@bethesdagreen.org if you plan to attend this important and informative event.

• Lighting the Way to a Greener Community, Thursday December 6, 5-8pm, The Parva Restaurant Bar and Lounge, 7904 Woodmont Avenue, Bethesda MD.

Kick off the holiday season with our monthly networking happy hour! This month, we are excited to host this event along with Interfaith Power and Light, whose associated congregations will share their efforts to save energy and go green. Enjoy complimentary appetizers in the restaurant’s beautiful second floor lounge; donation requested at the door.

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.

 

Perfect Settings — the green choice for caterers

by Lori Hill

Peter Grazzini, the owner of Perfect Settings, is just like any other corporate head:  he is constantly looking to save money for his $14 million dollar company based in Landover, MD.  But for the past four years, he has been constantly thinking of new and innovative ways to reduce his environmental impact while also saving his company many thousands of dollars each year.

Perfect Settings owner Peter Grazzini

Since 1998, Perfect Settings has been providing gorgeous linen and premium and contemporary flatware, china, glassware and other tabletop accessories to caterers, event planners, venues and private individuals in the Washington, DC metropolitan area and throughout the United States.

So what prompted Peter to go green?  While on a buying trip to China in October 2008, he experienced several things that disturbed him.  First of all, there was a large bird cage in the lobby bar of the hotel where he was staying.  The cage contained approximately 100 birds and of course the birds were really loud.  Peter asked his server to be moved further away from the cage so that he could carry on a conversation.  He then inquired why there were so many birds.  The server explained that there were no birds in the cities of China and that it was considered a luxury to hear them sing.  When Peter inquired why there were no birds in the cities, the server explained that the air pollution made it difficult for the birds to breathe and more importantly, insects, a major source for the birds, could not survive with the pollution.  This was the first time that Peter had ever considered the effect humans are having on the environment.  It was a shocking realization that opened Peter’s eyes and caused him to notice more things on his trip that year.  For example, he spent 8 days in China and never saw the sun, even though it never rained.  For 8 days, he looked for birds and insects and never saw one.  On his way home, he watched Al Gore’s An Inconvenient Truth and that was the straw the broke the camel’s back.  Peter has been trying to lessen his company’s impact on the planet ever since.

As a former event producer who concentrated on sustainable special events, I know that the rental industry is somewhat green by design since items are used over and over again.  Nonetheless, there is still a lot of waste and Peter Grazzini is working to minimize that waste.

When someone rents linens from a party rental company, the linens are delivered on hangers and covered in plastic just like your dry cleaning.  Similarly, plates, silverware, glassware and just about every item a rental company delivers to you comes wrapped in shrink wrap to protect it when it is transported from the rental facility to the venue.  Peter had the enterprising idea to collect all the shrink wrap and plastic bags and then bale and recycle them. His company also collects wire hangers for reuse and recycles all cardboard boxes.  In addition, when you rent equipment from Perfect Settings, they make available recycle bins for collecting glass, plastic bottles and aluminum cans.  So even if your event venue does not recycle, you can still recycle thanks to Perfect Settings.

Another innovation of Peter’s involves the use of high cocktail tables.  You’ve seen these at events.  It’s a table you typically stand at during a cocktail reception.  Traditionally, these are covered with linen, an option that can involve extra costs.  For example, in addition to the cost to purchase the material – much of which is premium, high quality fabric – you have the labor cost to sew the linen in assorted sizes to pair with tables in assorted sizes.  After the linen is used, you have the cost to clean the linen which includes electricity, water, cleaning solution and of course more labor.  As an alternative, Peter offers metal tables which cost less for the renter since a table linen is not needed. By not requiring a full table linen, less water and electricity are used and as a result, Peter is able to pass on the cost savings to the renter.  While the metal tables are often wrapped with fabric, the amount is much less:  2 yards vs. 10 yards for a traditional table linen.  In addition, the tables are virtually indestructible and Peter uses eco-friendly materials whenever possible.

Another example of how Peter is always looking for the more sustainable option is the picnic tables he recently acquired through Forever Redwood in California.  The company reforests old growth redwood forests that were clear cut in the 1920s and 1930s and then makes picnic tables from fast-growing oak, birch and walnut trees that block the sun and prevent growth of baby redwoods.

Reinvention is also a part of Peter’s vocabulary.  Rental equipment is often delivered in milk crates lined with clear trash bags that are much larger than the actual crate.  Peter realized how wasteful this was since less than half the bag was actually being utilized.  As a result, he found a manufacturer to create him a bag that is 60% smaller than a regular trash bag and is also biodegradable.  As a result, he saves 6 cents per bag or $18,000 a year compared to when he was using the larger sized bags!

Peter has re-engineered how he washes all the dishes he rents for special events.  By washing the cleaner dishes first, with a LEED-approved dish wash, a load lasts longer.

Like most green companies, Peter is conscientious about his lighting costs.  His 165,000 square foot warehouse, which once belonged to Giant, is open nearly 24 hours a day, 7 days a week.  Since some sections of the warehouse are used more frequently than others, Peter installed motion sensors to save on energy costs.  And like many green companies, Perfect Settings is 100% wind powered thanks to Clean Currents.

As you’d probably suspect, even the vehicle Peter drives is eco-friendly.  He now drives a Chevy Volt and proudly boasts that at the 10,000 mile mark, he had only used 7 gallons of gas.

For third year in a row, Perfect Settings is a top level sponsor for the Bethesda Green Gala.  Take notice of the gorgeous table linens, dishware, glassware and other equipment used to make the gala look beautiful.  And be sure to say hi to Peter.

Lori Hill inspires people to add green to their lives.  Visit her website for more information.

 

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

 

Wrapup:TEDxManhattan’s Changing the Way We Eat 2012

They Came Hungry for Change and Left Inspired

By Cheryl Kollin, Full Plate Ventures

Before settling into a full day of TEDxManhattan presentations, our local viewing party began with a different kind of meet and greet activity—human mapping. Participants moved around Bethesda Green’s spacious lobby in different spatial configurations as if it were a Google Map in response to: Where do you live within the DC metro area; who do you represent along the food value chain; and what one food-related issue do you want to voice your passion about?

More than 70 people attended the second annual local viewing party co-hosted by Bethesda Green, Full Plate Ventures, and SlowFood DC. As the only TEDxManhattan viewing location in the Metro DC region, we had a very diverse group of participants that provided a rich mix of locales, interests, ages, and community sectors. Throughout the day people mixed and mingled, grouped in two different viewing rooms, and feasted on delicious and homemade fare — responding to our local, seasonal potluck challenge.

Seasonal Local Potluck Challenge

People shared some new terms and concepts they learned throughout the day, including: Food labeling transparency, green carts (in the Bronx), aquaponics vs. aquaculture, good food = good health, food traceability,  neurogastronomy, and Land Link. The inspiring TEDxManhattan presentations, sponsored by the Glynwood Institute will be posted online soon. Our local program featured several new initiatives and entrepreneurial businesses bubbling up in Montgomery County.

Land and Labor Link

The national demand for local food has exploded and continues to grow, yet in our region the supply can’t keep up with demand. The problem stems from a lack of affordable, accessible land in which to grow food locally along with a lack of training for a new generation of farmers without family farm ties and available labor to farm. Kristina Bostick, senior conservation specialist with Montgomery Countryside Alliance described Land Link and Labor Link, two new programs launched this year to facilitate linking farmers with farmland and labor. “We are proud to announce the first match between land owner and farmer this year!” Kristina reported.

This farmer and land link will expand our supply of locally-grown table crops in years to come without the volatility of short-term leases.

Montgomery County Food Council

The new Montgomery County Food Council launches this month with a diverse group of stakeholders whose mission is to foster a robust, local, and sustainable food system in Montgomery County. This independently organized diverse group of stakeholders is charged with improving the environmental, economic, social and nutritional health of our local food system. “The public is welcome to join the broad-reaching Council network by attending monthly meetings, joining a Council working group, or joining as a capacity partner organization,” explained Council Coordinator Claire Cummings on ways the public can get involved.

On-line Food Marketplaces

In the last few years, a plethora of on-line market places have sprung up on the web to help people find local sources of sustainably-grown food. Among the many direct farm to consumer sites include: Local Harvest, which shows you where to find farmer’s markets;  Real Time Farms, a crowd-source online, nationwide food guide that gives you local farmer’s market and eatery locations; and Arganica, a food-buying club that delivers in the DC Metro Region.

Foodem.com is a new on-line food marketplace that matches wholesale food sellers and buyers. “I saw the need  to make wholesale food distribution more efficient and competitively-priced as an alternative to the largest national distributors like US Foods and Sysco,” explained Kash Rehman, CEO and founder of Foodem, who launched in 2010. “I’m very excited to connect local farms with local restaurants and food institutions as a way to grow the sustainable food movement.”

Tracing our Food to its Source

As food contamination outbreaks continue to make headlines, there’s a growing need to know exactly where our food comes from.  Also, small farmers don’t have the budgets to effectively market their products. Dick Stoner, of Locale Chesapeake, shared his exciting entrepreneurial labeling venture. “Locale Chesapeake uses  new affordable technology—such as bar codes, QR codes read with smart phones, and radio frequency ID tags to provide both traceability and better marketing so that farmers can share their story about their growing practices and unique products,” said Stoner.

It Takes a Community to Feed the Homeless

Today, one in six Americans is food insecure, meaning that individuals are not getting adequate nutrition for themselves and their families. Even in affluent Bethesda, the non-profit Bethesda Cares serves 20,000 meals to the homeless every year. Executive Director Sue Kirk outlined the grim reality of their clients—the long-term homeless population that are the hard to reach.

Yet, food—especially a hot meal is a great way to connect, to engage, and offer additional social services and medical resources needed to break  long-term homelessness.

“We are so fortunate to have a vast network of government, business, community groups, houses of worship, and volunteers who partner with Bethesda Cares,” explained Kirk.

Viewing TEDx

At the end of the day, participants offered their reflections. “This was an immensely invigorating and inspiring event,” shared Ashley Shaloo. Others pledged new habits they plan to adopt, including to deepen their commitment to buy local, compost more aggressively, join a CSA, garden more at home.

Next up: A new six-week discussion circle will begin in March using the Northwest Earth Institute’s curriculum, Hungry for Change: Food, Ethics and Sustainability, led by Marney Bruce, Simplicity Matters. Contact Marney marneyb@earthlink.net for more information.

We gratefully acknowledge our sponsors for this event: South Mountain Creamery, Honest Tea, and Chesapeake Bay Roasting Company.

TEDxManhattan’s “Changing the Way We Eat” is a one-day event in New York City that was simulcast at viewing parties all over the world.

Bethesda Green brings business, government and community together to promote a healthy economy and sustainable living practices in order to reduce our collective impact on the environment.

Cheryl Kollin of Full Plate Ventures, LLC is passionate about building sustainable, regional food systems. She provides business consulting and educational programming to social enterprises to enhance their profitability while serving their social mission.

SlowFood DC is a community that promotes and celebrates local, seasonal, and sustainable food sources; works to preserve the culinary traditions of the region’s ethnically and culturally diverse populations; and supports the right of all people to enjoy good, clean, fair food.

 

A Feast for Your Intellect and Appetite

Getting Ready for TEDx Manhattan 2012 Viewing Party

by Cheryl Kollin, Full Plate Ventures

We’ve had an overwhelming response to attend our TEDx local viewing party — Changing the Way We Eat — this Saturday, Jan 21.  While formal registration for the event is closed, guests are invited to visit throughout the day.  If you plan to join us for breakfast or lunch, please email cheryl@fullplateventures.com.

Lunch is our local, seasonal potluck lunch challenge (see details below).  Free weekend parking is available in the public garage on Woodmont Avenue, a block from Bethesda Green.

If you can’t stay for the whole day, select your visit by program offerings.  See our calendar page for more information about the TEDx presentations.  Here’s the line up:

9 am – 10:30 am — Welcome to Bethesda Green and Who’s in the Room?

10:30 am – 12:05 pm — TEDx Session 1 – ISSUES

12:05 pm – 1:20 pm — Local Lunch Potluck Challenge

If you join us for lunch, please bring a seasonal, locally-grown and/or locally produced dish to share — homemade is encouraged — according to the category by last name.  Honest Tea, hot tea, and coffee will be provided.  There is a refrigerator but no warming facilities.

A-H — appetizers, bread, cheeses, spreads, veggies

I-P — main dishes, side dishes

Q-Z — desserts including fruit

Our Local Discussion Panel

• Growing Legacy On Metro’s Edge — a film teaser by Mark Leisher Productions
• Montgomery County Agricultural Reserve — Kristina Bostick, Montgomery Countryside Alliance
• Introducing the new Montgomery Food Council — Caroline Taylor, Montgomery Countryside Alliance
• Local Food Goes Digital: Connecting local food producers with buyers on the web — Cheryl Kollin, direct to consumer; and Kash Rehman, Foodem for wholesale markets
• Tracing your food from farm to fork — Dick Stoner, Maryland Small Farmers Cooperative
• Hunger in Bethesda? — Susan Kirk, Bethesda Cares

1:20 pm – 3:15 pm — TEDx Session 2 – IMPACT

3:15 pm -3:45 pm — Hunger For Change – Intro to new local discussion circle with Marney Bruce, Simplicity Matters

3:45 pm – 5:30 pm — TEDx Session 3 – INNOVATION

5:30 pm – 5:45 pm — Closing thoughts at Bethesda Green

This TEDx local viewing party is presented by: Bethesda Green, Full Plate Ventures, and SlowFood DC.

We gratefully acknowledge our sponsors’ food and drink donations for this event: South Mountain Creamery, Honest Tea, and Chesapeake Bay Roasting Company.