Mayor’s Environmental Excellence Awards

Posted on by Sacha Cohen

Is your business or non-profit kicking some green you-know-what? Then perhaps you should consider applying for the 2010 Mayor’s Environmental Excellence Awards.

Now in it’s second year, the award recognizes winners in the following categories:

-Construction/Development
-Partner (Association or Nonprofit)
-Restaurant/Food Service
-Innovation in Green Products or Services
-Hotel
-Small Business (100 or fewer employees)
-Large Business (More than 100 employees)

The awards recognize environmental stewardship, innovative best practices, pollution prevention, and resource conservation.

Applications and instructions can be found online along with case studies about last year’s award winners including Poste and  The Fairmont Hotel.

The application deadline is January 29, 2010, and awards will be distributed in the spring. For more information, contact Mary Lynn Wilhere at the DDOE, (202) 535-1939, marylynn.wilhere@dc.gov.

Energy-Saving Lights Shine at the Willard Hotel

Posted on by Sacha Cohen

The Willard Intercontinental isn’tWillard Hotel just an iconic Washington landmark, it’s also one of the most eco-friendly hotels in the city. Now, in addition to leading the way in green meetings, being the first hotel in the city to be 100% windpowered, and engaging in a variety of award-winning sustainability practices, the Willard Complex is going green for the holidays.

The Willard Complex, which includes the Willard InterContinental Hotel, the Occidental Restaurant, Cafe du Parc, the Willard Office building, and an elegant courtyard, has decked its outdoor trees within the complex and on Pennsylvania Avenue with 20,000 LED  lights. The decorative LEDs used to outfit the trees will twinkle along Pennsylvania Avenue from 14th to 15th Streets and on the courtyard trees and wreaths.

The Willard’s use of the LED lights instead of conventional lighting has given the complex management a special opportunity to conserve energy and reduce waste during the holiday season.  Using LEDs reduces energy consumption by 80%, the bulbs have a long life span and emit a cooler light than traditional holiday lights, and they are generally more safe and cost effective.

Give Back on Black Friday and Beyond

Posted on by Sacha Cohen

I can’t imagine anything I’d rather do less than fight the crowds at the mall to get a deal on something I don’t need anyway. If you feel the same, here are some ideas for giving back locally today and for the rest of the year.

DC Central Kitchen: Prepare and distribute meals for the homeless.

Food & Friends: Prepare and deliver meals to people living with HIV/AIDS and cancer.

Greater DC Cares: Help restore a park, work at a homeless shelter, help out at an animal adoption center, and more.

So Others Might Eat: Cook and serve food, tutor children, provide a holiday basket for a low-income senior.

If you prefer to spend your time outdoors, consider volunteering at a community garden. DC Urban Gardeners is a great resource for finding community gardens, school gardens, and other outdoor projects in the DC area.

Another local blog, 14th & You has put together a list of DC-area volunteer opportunities as well. Definitely worth checking out.

Lastly, you can search for volunteer opportunities by location and the type of volunteering you’d like to do over at Volunteer Match.

Eco-Friendly, Local Gifts at Downtown Market

Posted on by Sacha Cohen

It’s not even Thanksgiving yet but we know that some of you already have shopping on the brain. To find local and eco-friendly gifts for the holidays, consider stopping by the Downtown Holiday Market, which opens on December 4, 2009.

The market runs from noon to 8:00pm through December 23, 2009 and is produced by the Downtown DC Business Improvement District and Diverse Markets Management.

Here are some of the fair trade and eco-friendly items that will be on sale:

  • Harun’s African Art (MD) – Handcrafted tableware and jewelry made of copper and brass alloys from South Africa; sales support upwards of 70 families of the Ndebele culture in the Lowveld of South Africa near Kruger National Park
  • Figs & Ginger (NC) – Eco-friendly sterling jewelry
  • Jenafusion (VA) – Handcrafted fashion accessories made from recycled, reclaimed, vintage, and new material. Products include hats, purses, scarves and wallets.
  • The Devil Made Me Do It (MD) – One-of-a-kind clothing from 99% “upcycled” materials.
  • The Red Persimmon (MD) – Fair trade and handmade gifts from India, Bali, Uganda, Mexico.  Items include clothing, linens, silk and cotton purses, ornaments, and accessories.
  • Three Stone Steps (MD) – Eco-friendly and fair trade accessories imported from Cambodia, Vietnam, the Philippines, and Haiti. Products include bags, wallets, silk scarves, and jewelry.

Some local food vendors of note will include:

  • Guata-Java (MD) – Specialty fair trade, organic Guatemalan coffee.
  • J. Chocolatier (DC) – Handmade luxury truffles and buttery caramels.
  • Tea Co (VA) – Organic loose leaf teas and tea wares.
  • Terre de Provence (MD) – Specialty olive oil.

Organic Ginger Mashed Sweet Potatoes

Posted on by Sacha Cohen

This Thanksgiving, why not make a simple side dish using some fresh organic ginger and sweet potatoes from a local farmer’s market? Treat your guests to this gingery mashed potato recipe, courtesy of Restaurant Nora.

Gingery Mashed Sweet Potatoes

I like to use the orange variety of sweet potato or Jewell yams.

There are two ways of making this dish. Use one small potato per person.

Option 1:

Rub whole sweet potatoes with olive oil, salt, and pepper, and baked at 400 degrees for about one hour or until soft. Halve the potato lengthwise and scoop out the inside and place in a bowl. Mash with a ½ tablespoon of butter per potato and season with grated fresh ginger (about ½ teaspoon per potato), salt and pepper. Garnish with crystallized ginger (optional).

Option 2:

Peel and thinly sliced raw potatoes. Toss with ½ tablespoon of butter per potato, 1 tablespoon of whole milk or half and half, salt and a pinch of sugar. Place in a saucepan, cover and cook over low heat for about 40 minutes or until soft, stirring from time to time. Mash with a potato masher or fork and flavor with freshly grated ginger. Season with salt and pepper and brown sugar (optional). Garnish with crystallized ginger (optional).