Head of the Class

Posted on by Sacha Cohen

Greater Goods (1626 U Street) now offers “classes for greener living” including Waste & Recycling, Greening Your Home, and Water Conservation, and more. The cost is $20 for early registration and $25 at the door. The first workshop on Jan. 26 will cover:

  • An overview of the main energy hogs in the home and what you can do to decrease their energy consumption
  • 10 easy steps you can take to be more energy efficient and save money
  • Suggested products and services to help you implement these steps
  • Additional resources to continue your education

And when you do drop by, don’t forget to bring a donation for the Capital Area Food Bank.

Supersized “Green” Homes

Posted on by Sacha Cohen

Can a 10,000-square-foot house inhabited by a family of four really be called “green”? After all, a big part of being green is conserving space and resources. An article in The Washington Post tackles this topic, citing a 6,500 square-foot house in Northwest DC that has less energy costs than the builder’s 1,200 square-foot rambler in Silver Spring.

How is this possible? The builder, Jerry Zayets (owner of Nexxt Builders) used low-density foam insulation that takes the shape of whatever space it’s filling to seal air leaks. This so-called “envelope of the house” qualified the home as energy efficient under theEnergy Star program.

Some other ways to make a home greener (from the article) include:

  • Use compact fluorescent lighting.
  • Install a programmable thermostat.
  • Use energy-efficient appliances.
  • Landscape using trees and hedges to naturally shade the house during the summer.
  • Use materials that are renewable, contain recycled products, or that can be easily resused. Bamboo flooring, for example, is a popular option.

Get Smart[Kart]

Posted on by Sacha Cohen

When I first heard about SmartKarts from one of On the Fly’s founders late one night at a dive bar on U Street, I was intrigued. Here’s the deal: SmartKarts are funky looking, zero-emission electric trucks where you can buy locally sourced food (to cut back on those nasty carbon emissions). The company says they also try to stick to organically farmed, chemical-free food whenever possible.

The first SmartKart debuted in November at 8th and H, NW selling empanadas and other Mexican fare. And just a few weeks ago, another appeared at Street NW between 7th and 8th Streets selling barbecue fare from Rocklands BBQ along with healthy prepackaged sandwiches, soups, salads and more from On The Fly’s Washington D.C. based kitchen. Will Columbia Heights be next? I say bring on the Karts!

5 Tips for Going Green in DC

Posted on by Sacha Cohen

1. Renovate your home and build using eco-products, energy-saving appliances, VOC-free paint, recycled flooring. Learn more at The U.S. Green Building Council or stock up on supplies at the Amicus Green Building Center.

2. Lose weight and get healthier by limiting how much you drive. Even better, ditch that old gas guzzler and sign up for a car-sharing service like ZipCar so you’ll have wheels only when you really need them.

3. Keep your home tidy and free of toxins with a eco-friendly cleaning service and opt for environmentally safe cleaning supplies such as Seventh Generation and Method. In a pinch, good old-fashioned diluted vinegar works well on glass and countertops.

4. Get serious about recycling. Outfit your kitchen and office with bins that help you sort paper, plastic, and other materials. For really big items or stuff you’re not sure how to recycle, contact Junk in the Trunk. Their ECOVERY Box lets them recycle or donate your items safely and efficiently. Plus, you get receipts for any items they donate.

5. Eschew chain restaurants for lunch and either pack your own or check out a local, organic lunch spot such as Java Green.

Hooked On Responsibly-Sourced Seafood

Posted on by Sacha Cohen

Local hottie Barton Seaver, executive chef at Hook, is interviewed today on TreeHugger. His Georgetown restaurant serves responsibly-sourced seafood and local products. Seaver, formerly of Cafe St. Ex, opened Hook last year.

Reviews of the new restaurant have been mixed (I personally have never eaten at Hook) but Seaver certainly has been doing his part to get the word out about sustainable and locally sourced ingredients. A peek at his menu definitely made my mouth water. Sablefish with smoky lentils, cranberry-red win sauce, and braised mushrooms. Yum.