8 Green Ideas for Enjoying the Last Days of Summer

Posted on by Sacha Cohen

Make the most of summer before Old Man Winter comes a knockin’. Here’s how:

  1. Pack a picnic with organic goodies from newly opened Sub-urban Trading Co., in Kensington, MD or stock up at one of the many farmer’s markets in the area.
  2. Fire up the grill one last time with free-range chicken and home-made sausages from Let’s Meat on the Avenue in Del Ray.
  3. Stroll through Rock Creek Park or the National Arboretum.
  4. Take a free walking tour, see the sites by bike, or even hop on a Segway.
  5. Check out a green roof.
  6. Build one of your own.
  7. Pick your own fruit at a nearby orchard.
  8. Get an au natural faux tan (well, you can do this anytime, but it’s great for Labor-day getaways)

Now, pile on the SPF and get out there while the going’s good.

New Food Spots with an Eco-Friendly Twist

Posted on by Sacha Cohen

This week has been filled with news of brand new food spots in and around DC that all have green or sustainable elements. By this, we mean anything ranging from sourcing sustainable, local ingredients to using recyclable material to full-on organic menus. Here’s a sampling of what’s already open and what’s to come in the next few months:

  • Organic to Go: It was only a matter of time before a natural alternative to Cosi and Au Bon Pain came to town, thank goodness. Organic to Go is a USDA certified organic cafe and catering company that’s opening several locations in the area including Dupont Circle, McPherson Square, and Rosslyn. Based in Seattle, the company already has 170 locations including 33 cafés and 120 wholesale locations. Everything on the menu is made with organic ingredients whenever possible and is natural and free of harmful chemicals. Along with recyclable packaging material and biodegradable plastics, the company uses Prius vehicles whenever possible for catering and delivery.
  • Hello Cupcake: Who doesn’t love an adorable cupcake? And while the trend may be late to hit our dear city, the offerings at Hello Cupcake (opening late summer) look to be delightful. There’s 24 Carrot, Peanut Butter Blossom, and Triple Coconut, to name a few. Plus daily gluten-free and vegan selections. The modern shop with “old-fashioned elements” is in the same building as the U.S. Green Building Council (the people responsible for LEED certification), and has “inspired” HC’s owners to use recycled or recyclable packaging (they wrap their cupcake boxes with biodegradable twine and a reuseable carry handle, for example).
  • Commonwealth: Jamie Leeds, who runs the two popular Hank’s Oyster Bars, is slated to open a “gastropub” at 14th and Irving, right by the Columbia Heights Metro in the Highland Park Building. Anglophiles will delight in loads of British fare such as fish and chip, pork pastie (meat pie), and steak and Guinness pie, not to mention britpop on the sound system, British beer and American microbrews, backgammon and checkers in the pub area (what, no darts?), and a traditional British “Sunday Roast.” The pub’s design will be eco-friendly using reclaimed wood salvaged from barns, while meats and other ingredients will be locally sourced whenever possible. My only suggestion? Add English Triffle to the menu, and you’ll have yourself one very loyal customer.

Thanks to Metrocurean, Washingtonian, and Collaborations in Health for the tips.


Digg!

Five Organic/Eco Food Spots

Posted on by Sacha Cohen

In San Francisco or New York, there are organic restaurants and cafes everywhere. In DC, not so much. Like everything else worthwhile in this town, you have to work to find them. Well, not to worry. I’ve done the heavy lifting for you. In no particular order, here are some places (from casual to upscale) where you can chow down and know that you are eating food that’s good for you and for the planet:

1. Java Green Cafe. In bustling Farragut North, JGC is a vegetarian/vegan oasis among the steak houses and chain sandwich joints. Belly up to the counter to order vegetarian fare with a Korean twist such as Udon noodle soup, Boolgogi and Kimchi, plus assorted salad and sandwiches featuring “faux” turkey, chicken, and tuna. Be forewarned: If you go during the lunch-time rush, there’s usually a long line and limited seating.

2. Chix. Newly opened in Shaw, the poultry-centric cafe uses earth-friendly materials in all of its packaging, paper products, cleaning products, and even in its construction materials and interior decor. All of the chicken is 100% natural, free-range, hormone-free, antibiotic- free, and slow roasted over natural charcoal and wood. Many of the sides are organic too including basmati rice and hummus.

3. Hook. In the heart of Georgetown, local celeb-u-chef Barton Seaver cooks up responsibly sourced seafood and local products. Selections from the menu include Yellowfin Tuna with roasted sweet potato, chorizo vinaigrette, citrus, thyme and Wahoo
quinoa cake, pine nut puree, and marinated onions.

4. Vegetate. Located in the Historic Shaw neighborhood, Vegetate “believes in using the best possible ingredients from local and regional farms, purveyors and businesses.” On the menu you’ll find braised cabbage nori rolls, root vegetable noodles, and house made grilled seitan. Half priced wine by the glass every Sunday.

5. Restaurant Nora. You want fancy and organic? This is the place. Founded by internationally renowned chef Nora Pouillon, RN was the first certified organic restaurant in the country and one of the first vegetarian restaurants in DC. The seasonal menu features organic new-American cuisine such as pan-roasted Amish chicken breast stuffed with pistachio pilaf and grassfed beef tenderloin roast with truffled potato gratin. There’s a $66 tasting menu and a $56 vegetarian tasting menu.

CSA The Day

Posted on by Sacha Cohen

The Washington Post has a useful article about local community-supported agriculture programs (CSAs). For an annual membership fee, you’ll receive a weekly box of seasonal produce for a set number of weeks. By participating, you not only support local farmers, but you also assure that you will be well stocked with delicious fruits and vegetables that aren’t shipped half way across the world. According to writer Walter Nicholls, more farmers than ever are participating this year and shares sell out fast. So even though it’s still chilly outside, now is the time to sign up.

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!