Montgomery County Food Council: Creating a Robust, Local, Sustainable Food System

by Jennifer Roe

Montgomery County is home to one of the nation’s most renowned agricultural reserves – 93,000 acres of land, making up nearly one-third of the county.  But is this local, regional, and national treasure being maximized to address the increasing demand for healthy, fresh, affordable local food, the potential for new, profitable farm enterprises, and more?  Is Montgomery County doing as much as it can to support the creation of new food enterprises, promote healthy eating, and end hunger in our community?

According to the Montgomery County Food Council, the answer is not yet.

These were just a few of the concerns 86 Maryland stakeholders had when they initially met in December 2010.  This group of community activists, county government officials, entrepreneurs, farmers, nonprofits, and more, resolved to set up a food council that would develop collaborative and interdisciplinary policy and programming solutions to identified problems.  Through the work of an interim Advisory Board, the Montgomery County Food Council officially launched in February 2012 with the primary mission to create a “robust, local, sustainable food system.”

The Food Council is a volunteer-based organization with one paid staff member, part-time Food Council Coordinator Lindsay Smith and several Working Groups that help to drive much of the Food Council’s work.  Active Working Groups include: Food Access, Healthy Eating, School & Youth Gardens, Value Chain Analysis and Land Use, Zoning & Planning.

The Working Groups generally meet every other month and report back at general council meetings that also meet alternating months.  Each group has its own set of goals and objectives.  For example, according to Lindsay, the School & Youth Gardens group is currently mapping the number and location of school, community gardens, and other farm-based educational opportunities to determine base-line conditions.  The long-term goal of this group, and its nonprofit and other partners, is to increase the number of school and youth gardens in the County.

Through meetings, participation in community events, and more, the Food Council is connecting local producers, consumers, educators, emergency food service providers, entrepreneurs, and more.  The Food Council is working to become the information hub on the County’s food system, studying and sharing information on existing conditions, monitoring changes, and serving as the forum for diverse players to identify new opportunities for services, social enterprises, and businesses that increase local production and consumption of healthy, fresh food.   At the same time, the Food Council has plans to launch some of its own programming to increase public awareness of the importance of building a healthy local food economy where it sees unique opportunities to do so.

A member of the Bethesda Green Business Incubator, the Montgomery County Food Council has big plans on the horizon as they work to build more partnerships and become the main hub for information on the county’s food system.  According to Lindsay, “We are excited that we will be bringing on some new members and leveraging their experience, as well as Bethesda Green’s, to make some decisions about how to grow the Food Council’s capacity to become the primary, independent resource for information on the food system for Montgomery County residents. Further development and evolution is imminent!”

“We are excited . . . to become the primary, independent resource on the food system for Montgomery County residents.”

The Montgomery County Food Council is one of the first in Maryland and will continue to collaborate with partners in the County and across the region to achieve its mission. All community members are invited to get involved in the work of the Montgomery County Food Council. To learn more, visit their website,  sign up for their bimonthly newsletter by emailing info@mocofoodcouncil.org, or connect with them via social media — Twitter: @mocofoodcouncil; facebook.com/mocofoodcouncil.

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.

 

Green News & Events, Feb. 26

by Susanna Parker

Mayor Gray Releases Sustainable DC Plan

First announced in 2011, DC Mayor Vincent Gray’s ambitious Sustainable DC Plan was released late last week. Over the past two years, DC government, with cooperation and help from the Metropolitan Washington Council of Governments, has been researching sustainability challenges and solutions, consulting with green building and infrastructure experts, and seeking feedback from citizens. The result is the 129-page Sustainable DC Plan, which Mayor Gray says will turn the District into the “healthiest, greenest, and most livable city” in the United States.

Implementation of the plan will occur over the next 20 years. Some parts will occur sooner – Gray wants to push for legislation to accelerate urban agriculture and farming, and the annual planting of 8,600 trees is scheduled to begin this year. Green space is a big focus of the plan – Gray is calling for eight parks to be constructed in areas with limited green spaces, and he envisions more connections between parks, walking trails & biking trails, and public transportation. Other aspects of the plan include energy efficient buildings that contribute electricity back into the grid, more electric vehicle charging stations, and the expansion of the Capital Bikeshare program.

For more information, and to read the entire Sustainable DC Plan, see the dcist article here.

The Sequester’s Effect on the Environment

While Congress avoided the fiscal cliff in January, the sequester (a package of across the board spending cuts) is set to take place this Friday, and will effectively recreate the first half of the recently dodged fiscal cliff. In an article on The Huffington Post, Mother Nature Network’s Russell McLendon discusses the possible environmental effects these budget cuts could have.

The first threat would be to the nation’s food safety; Agriculture Secretary Tom Vilsack has announced that if these budget cuts occur, Food Safety and Inspection Service would be forced to send their employees on a 15-day furlough, which would effectively shut down the country’s meat processing. Another big impact would be felt by the National Park Service, which would see a $110 million loss if the sequester goes through. This would have impacts nationwide, as parks would open later in the season, temporary and seasonal employee positions would be cut, and a hiring freeze would be implemented. Scientific research could suffer as well – the National Institutes of Health and the National Science Foundation have said they would be unable to issue the same amount of research grants and awards as in past years, resulting in the loss of thousands of jobs. Finally, FEMA, the Centers for Disease Control and Prevention, and the FDA would all have to make large budget cuts, resulting in less public health safety programs and lowered disaster response.

For more information on the impacts of the sequester, please read the full Huffington Post article here.

Upcoming Green Events

• NonProfit Energy Alliance Workshop, Feb. 27, 9:00 am – 10:30 am at Bethesda Green, 4825 Cordell Avenue, Second Floor, Bethesda.

Pepco Commercial & Industrial Program, DC Sustainable Energy Utility, and Bethesda Green are working together to host a workshop for participants of the NonProfit Energy Alliance. Participants and other non-profit organizations are encouraged to attend and learn about utility incentive programs that provide cash money for energy efficiency improvements. Attendees will learn about the programs available, savings realized by other organizations, and how to take advantage of these programs. For more information, and to RSVP, please visit the event website.

• GreenWheaton’s Green Drinks Happy Hour, Feb. 28, 5:00 pm, The Limerick Pub, 11301 Elkin Street, Wheaton

Join GreenWheaton for socializing and networking at their monthly Green Drinks Happy Hour. Learn more about their work toward an environmentally friendly Wheaton, and meet other sustainability-minded Montgomery County residents!

• Grow Your Health – Film Screening & Wellness Festival, Sunday March 10, 12:00 pm – 5:00 pm, Woodson High School Auditorium, 9525 Main Street, Fairfax, Virginia

Presented by the Northern Virginia Whole Foods Nutrition Meetup Group, this afternoon event will feature local food, health, and wellness exhibits, a screening of the movie “In Organic We Trust” classes on gardening, a local food panel discussion, and lunch by Fields of Athenry Farm-to-Table Kitchen. The event is $10 in advance, $15 at the door. For more information, and to purchase tickets, please visit growyourhealth.eventbrite.com.

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.

 

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.

 

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

 

Gator Ron’s business born from tragedy

Feature on Gator Ron’s Zesty Sauces & Mixes, a Bethesda Green Business Incubator company

Several years ago, if you had told friends and neighbors Connie Griffith and Debbie Kaufmann that they would be manufacturing and selling barbeque sauces, they would have looked at you and laughed.  Back in 2006, Connie was an established administrator in the medical field, and sat on numerous boards, planning fundraising events and participating in board activities.  Debbie was directing corporate communications for Japanese company Otsuka Pharmaceuticals, Ltd.’s three U.S. pharmaceutical subsidiaries, happily ensconced in her busy corporate existence.  Both were also busy with their daily social agendas and traveling for both work and pleasure – who would even think about making sauces?

The one person who did think about making sauces – all the time – was Connie’s husband, Ron.  A professional salesman in telecommunications, in his spare time Ron loved to cook and was a fabulous grill master who created and perfected numerous sauces and mixes for meats, poultry, seafood, and other foods, along with recipes for healthy preparation for all of his sauces and mixes.  Ron was a colleague of and close friends with Debbie’s husband, Steve, and the two spoiled Connie and Debbie with delicious dinners as they arrived home from work – grilled wings, barbequed chicken, ribs, shrimp scampi, crab cakes and other favorites.  And the Bloody Mary’s were always a hit – all of Ron’s creations were requested by family and friends alike for parties, tailgating (tailgatoring, as Connie and Debbie now call it), easy, healthy dinners at home, and of course, grilling and barbeques.

After years of receiving these requests, Ron recognized the interest and desire of so many people for his zesty sauces and mixes, and began to research manufacturing and selling them to food lovers everywhere.  This came to a screeching halt when, in September of 2007, Ron was diagnosed with amyotrophic lateral sclerosis (ALS) also known as Lou Gehrig’s disease. His number one priority became dealing with the care and treatment that he would require.  Connie immediately resigned her position on boards to spend every possible moment with her husband.  Two years after his diagnosis, Connie left her position in the medical field to become his full time caregiver.  Debbie’s position with Otsuka was relocated to New Jersey in 2009, and choosing not to move, she started a small communications consulting firm, which ultimately led to her working full time for one of her clients.

During the two years that Connie cared for Ron, he subtly encouraged her to take on his mission.  Knowing that Connie was not a cook, he would sit in his wheelchair in their kitchen and teach her exactly how to prepare each of his secret sauces and mixes.  He used the excuse that he wanted some of his creations for dinner; otherwise, he knew, without his request she would have ordered take out or delivery!  He told his mother he was sorry he’d been unable to start the company so that Connie would have something to fall back on.  He continually encouraged Connie to find something to do when he was gone that she would love and that would make her happy.  And shortly before his death, when Connie was making holiday gifts of Ron’s famous wing sauce and told him she was going to give their friends and relatives the recipes so she wouldn’t have to fulfill all of their requests, he whispered in her ear – barely able to speak at this point – and made her promise she would NEVER give out his recipes!

When Ron passed away in November 2011, Connie went away to reflect on her life and decide what her next step would be.  In the back of her head she heard Ron telling her to do something she loved, and what would be more appropriate – or make her happier – than to follow his dream.  She returned home at holiday time, gave their friends and family their gifts of sauce, which everyone received with joy because it came not just from Connie, but from Ron’s creation as well, and in January, she contacted Debbie and Steve to ask if they would help launch Gator Ron’s Zesty Sauces & Mixes.

The rest, as they say, is history-in-the-making!  Connie and Debbie are going to production July 11-13, and will take delivery of 9,000 bottles of Gator Ron’s Zesty Sauces & Mixes – Gator Ron’s Heavenly Barbeque Sauces (Original and Chipotle), Gator Ron’s Angel Wing Sauce (Original and Spicy), and Gator Ron’s Divine Bloody Mary Mix (Original and Chesapeake).   All products are made with all natural ingredients and free of gluten, and are accompanied by healthy recipes for preparation.  Future sauces will include Shrimp Scampi, Teriyaki, and Crab Cake mix and other favorites.  And a major goal is to manufacture through a dedicated gluten-free facility, using all organic ingredients in the near future.  Steve, a professional sales manager in telecommunications, will be directly involved with sales of Gator Ron’s Zesty Sauces & Mixes.

Connie and Debbie (now, the Sauce Ladies) will be selling the sauces via their website (www.gatorrons.com), at farmers markets, charity fundraising events, and in stores and local markets as they establish relationships with these retailers.

Ron’s father also died of ALS at the age of 59, and Steve’s father and aunt (Debbie’s father-in-law and aunt-in-law) were also victims of this terrible disease.  The three partners have a strong passion to see research for ALS progress to a point where treatments may be identified.  As such, a percentage of proceeds from all sales of Gator Ron’s products will be donated to ALS research to help find a treatment, and ultimately a cure, for ALS.

 

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.

 

The Epitome of Healthy Eating: Take a Taste from Crete

By Cheryl Kollin, Full Plate Ventures

I met Nikki Rose recently at Yamas Mediterranean Grill with owner Tony Alexis. The three of us sat down to discuss Nikki’s new book and Tony’s Greek traditions as we munched on stuffed grape-leaves, olives, and tzatziki.

“Many people around the world are striving to ‘return to the land,’ while many people in rural Crete have never left the land,” chef and author, Nikki Rose describes of her homeland. This Greek American author has demonstrated for more than 15 years that the nutritional benefits of the cuisine of Crete can be applied wherever we live. In her new book, Crete: The Roots of the Mediterranean Diet, Nikki draws many parallels with her family home of Crete to the growing interest of eating a healthier diet based on non-commercially processed, fresh, seasonal, and sustainably-grown food in the U.S.

Nikki organizes seminars and study abroad programs in Crete through her program, Crete’s Culinary Sanctuaries (CCS). She has received numerous awards from National Geographic, the United Nations Convention on Biodiversity and many other organizations for her success in creating sustainable travel, community-based tourism and culinary seminars that bring focus to the expanding inquiry into sustainability. Her book is a culmination of her experience and work on the island.

Located in the eastern Mediterranean Sea, Crete is the largest island in Greece and the southernmost island in Europe.

Serving Aspasia cheese

With its snow-capped mountains, mild and rainy winters, and summer temperatures averaging 85 degrees Fahrenheit, the island’s climate supports over 4,000 years of agricultural practices. Olive oil, whole grains and beans, and a variety of vegetables, fruits, and herbs grown in Crete form the basis of the classic Mediterranean diet—widely touted as a much healthier cuisine than the heavily processed, industrially-raised meat, and fast food that many Americans have embraced for more than half a century.

Nikki promotes dining the Cretan way centered on Meze, or small plates of a variety of foods, much of which is served raw or cooked simply, which is ideal for busy people. She also sees Meze as a perfect way to introduce children to a variety of foods. “Serve produce first and children will eat more of it before they get distracted or load up on meat and starch and nothing else,” Nikki writes.

The author invites us to experience the rhythm of the seasons through narrative and beautiful photos, and introduces us to how food is traditionally prepared. Nikki describes the wonderful flavor of zucchini blossoms, fava beans eaten raw as a snack, and mizithra, a fresh cheese. Seasonal favorites include figs, lemons, oranges, apricots, pomegranate, walnuts and almonds. Fisherman pull octopi out of their hiding places and bedazzle observers by tenderizing their catch on the rocky coast.

Chef Dimitris cooking with Horta

When the annual rains return in autumn and winter, horta or wild greens burst forth, olives are harvested and pressed for oil, and grapes are distilled into a spirit called raki—a symbol of hospitality that is also used in natural medicine.

Tony Alexis related his own boyhood horta experience as new immigrants from Greece in the 1970’s. “On weekends my parents, their friends and I would drive out to Tyson’s Corner area to pick horta along the roadside. Passersby would look on with curiosity at our wild greens forging, which we considered a seasonal delicacy!”

Nikki and Tony will bring the flavors of Crete to Bethesda on December 11^th. Nikki will share her knowledge about the culture and cuisine of Crete at Bethesda Green. Autographed copies of her book will be available for sale at the event or can be ordered online at www.cookingincrete.com. Proceeds benefit ongoing CCS initiatives. Afterwards, Tony will cook up a special Greek brunch from his native country. Join us for this fascinating and delicious celebration of the cuisine of Crete. Reservations required for both events. Register here; for more details call (301) 312-8384.

This event is co-hosted by Yamas Mediterranean Grill, Bethesda Green, and Full Plate Ventures.

Yamas Mediterranean Grill Yamas means, “to your health”. Owner Tony Alexis celebrates his Greek heritage by serving this healthy, delicious cuisine in downtown Bethesda.

Bethesda Green, incubates, educates, and initiates by connecting business, government and community through programs and services to promote a healthy economy and sustainable living practices in order to reduce our collective impact on the environment.

Full Plate Ventures provides business consulting to social enterprises to enhance their profitability while serving their social mission.

Crete’s Culinary Sanctuaries Eco-Agritourism Network  is an award-winning educational travel programs celebrating Crete’s cultural and natural heritage.

Event Announcement:

Crete: The Roots of the Mediterranean Diet
enjoying the benefits of one of the world’s healthiest cuisines wherever you live

Sunday, December 11, 2011
Join us for an intriguing glimpse into Crete’s culinary heritage. Enjoy a unique brunch
featuring dishes celebrating the flavors of Crete.

12:30-1:30 pm — Presentation by Chef-Author Nikki Rose (free)

Bethesda Green
4825 Cordell Ave. Suite 200
Bethesda, MD  20814

1:30-3:30 pm — Celebrating the Flavors of Crete Brunch

$30 (includes a complimentary glass of wine)

Yamas Mediterranean Grill
4806 Rugby Ave.
Bethesda, MD 20814

Register here for both events; for more details call (301) 312-8384.

 

Green News & Events, Nov 14, 2011

by Dan Rudt

Call to Action for DC Area Bicyclists

The Washington Area Bicyclist Association (WABA) has published a “call to action” directed to area bicyclists and bicycling activists. Published in a 30 page PDF document on the group’s Website, the stated purpose is to make bicycling “a viable form of transportation for a much broader segment of the population.” WABA calls for “some unity among the many planning bodies, transportation agencies, and advocacy/advisory groups” in the Washington area in order “to move beyond simply making bicycling possible” and to fully integrate it into our regional transportation network. The PDF lays out how bicycling advocates can position themselves to help the region move toward that goal.

Habitat for Humanity Offers Free Weatherization Services

Non-profit home builder, Habitat for Humanity of Montgomery County (HFH-MC), now offers home weatherization services for county homeowners who cannot afford to pay someone to perform needed repairs and do not have the knowledge to do the repairs themselves. The aim is to reduce the homeowner’s electric, gas and water bills. Weatherization includes stopping air leaks from windows and doors, insulating attics and crawl spaces, replacing light bulbs with CFLs, installing low-flow shower heads, and similar services.

Eligibility for assistance depends on household income and number of family members. For a family of four, for example, annual household income must be less than $67,600. The homeowner must be willing to contribute up to 10 hours for education and sweat equity in the project, which is carried out by Habitat staff and volunteers. Individuals and families interested in applying should contact Teresa McCoy at 301-990-0014 x 19, or download the application.

Wanted: Birders with Binoculars and Winter Coats

Tens of thousands of volunteers throughout the Americas will participate in the Audubon Society’s 112th Christmas Bird Count from December 14 through January 5. The first Audubon census involved 27 people on December 25, 1900. Audubon and other organizations use the data collected to assess the health of bird populations – and to help guide conservation action. Information about the bird count, including how to get involved, is on the Audubon Website.

Volunteer to Help Build Section of Northwood Chesapeake Bay Trail

Volunteers are needed from noon to 4 p.m. on November 19 and 20 to help build a new, quarter-mile section of the Northwood Chesapeake Bay Trail that will connect Northwest Branch and Sligo Creek parks. The new trail portion will be on the Breewood Property, located at the southeast corner of Sligo Creek Parkway and University Boulevard behind the Norwood Church. The project is a partnership between the Montgomery County Department of Environmental Protection, the Potomac Appalachian Trail Club, Northwood High School, Neighbors of Northwest Branch and Montgomery County Department of Parks. Volunteers are needed each day to clean up litter, build stepping stones across a small stream, remove small roots and debris along slopes and, in difficult soil, blaze the trail and cut heavy invasive vines. Meet at the front entrance to Northwood High School, 919 University Blvd., Silver Spring. Students can earn Service Learning hours for their work. Email Jennifer Chambers, the project coordinator, at jennifer@hikingalong.com.

Upcoming Green Events

Free Screening of Documentary, Green Fire: Aldo Leopold and a Land Ethic for Our Time, Monday, Nov. 14, 7:30 pm, TC Williams High School Rotunda (second floor), 3330 King Street, Alexandria. This screening of the first full length documentary about the legendary conservationist, ecologist and author of The Sand County Almanac is presented by Northern Virginia Conservation Trust, Go Green Alexandria, TC Williams HS Environmental Club, and Equinox Investments. Read about the movie here. Registration, directions and important note about parking posted here.

Virtual Town Hall. Live Internet Discussion with County Executive Ike Leggett, Wednesday, Nov. 16, noon – 1 pm. Get your questions ready and send them in advance. More info here.

Montgomery County’s first “Know Your Farmer,” Call-In Webinar, Wednesday, Nov. 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.

Home Energy Efficiency Workshop, Thursday, Nov. 17, 6:30 – 8:30 pm., Silver Spring Civic Center. Silver Spring Green invites you to learn more about energy audits, making retrofits to winterize your home and how energy efficiency can save you money! Driving directions and registration.

Montgomery County Green Business Crash Course Webinar, Nov. 17, 8 – 11 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.

Keystone XL Pipeline — Bad for the Environment and Our Health — Where Do We Go From Here?, Nov. 19, 6 – 10 pm.  Presented at Cedar Lane Unitarian Universalist Church in the sanctuary, 9601 Cedar Lane, Bethesda, MD 20815.  Event includes potluck dinner and a panel discussion after showing two movies about the Keystone XL pipeline by Academy Award nominee Leslie Iwerks: “Pipe Dreams,” about the environmental devastation of tar sands; and “Downstream,” about a doctor’s valiant efforts to save the health of an aboriginal community in Canada affected by tar sands. RSVP to:  Molly Hauck, mollyhauck@verizon.net or 301-949-0178.

Shred-Recycle-Donate

Saturday, Nov. 19, 10 am – 2 pm. Wootten High School, 2100 Wootton Parkway, Rockville

Sunday, Nov. 20, 10 am – 2 pm, Takoma Park Middle School, 7611 Piney Branch Road, Silver Spring, Maryland 20910

Shred and recycle your confidential paper and donate reusable clothing and household goods in working condition. Partners in these events are, Office Paper Systems, A Wider Circle, Interfaith Clothing Center, and NAMI Montgomery County. Volunteers welcome. More information and guidelines.

Maryland-Asia Environmental Partnership (MD-AEP), 3rd Annual Energy and Environmental Leadership Series Banquet, Tuesday, Dec. 6, 6 – 9 pm. Institute of Marine and Environmental Technology (home of the world’s first sustainable aquaculture system), The Columbus Center, Baltimore. Philippines Ambassador to the United States, The Honorable Jose L. Cuisia will keynote the event. Also expected to attend are MD Secretary of the Environment Bob Summers, Secretary John Griffin of DNR, Chesapeake Bay Commission Director Ann Swanson and key Environmental Committee members of the MD General Assembly. Tickets are $90. When registering, type “BethesdaGreen” when prompted for a discount code and receive a $15 discount. More information and registration.

 

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.