August is the cruelest month. At least in DC, where 95% humidity is the norm. Fret not. We’ve pulled together a few activities that are either indoors or close to H2O so you can avoid turning into human jerky this week.
Tuesday August 11
Green Drinks at Gazuza (1629 Connecticut Ave.), 6:30-9:30. We recommend arriving early so you can hunker down at the indoor bar. In addition to the usual eco-minded mingling, Live Green will be selling their last round of raffle tickets and Dan Morrison, Executive Director of 1Well — an organization that partners socially and environmentally conscious individuals with small but critical projects for a community in need — is the guest speaker.
No swimming pool in the back yard? Then head to one of the District’s public pools for a free dip. Since this week is expected to be extra toasty, the DPR is extending hours at 13 outdoor swimming pools from 11 am to 9 pm, Mon-Wed. Visit the DC Department of Parks and Recreation for hours and locations.
This blog was created as an online destination for DC locals or those traveling to our fabulous city to find out about local green businesses, projects, tips,services,products, and events. The cool thing is that since I started writing in January, I’ve noticed a substantial increase in items worth covering. So much so, that I’ve decided to launch “The Week in Green,” a round-up of all the juicy green tidbits that I don’t want you to miss each week.
P.S Have a green tip, local event, product, or news? Drop me an email.
Featured in a recent issue of Daily Candy, this locally owned cleaning company uses natural products such as concentrated sage, lavender essential oils, and vinegar to keep the dust bunnies at bay. They even offer custom aromatherapy made from select essential oils designed to enhance your mood naturally. Green and Clean, take me away….
The team behind Mendocino and Sonoma have opened Redwood restaurant in the new Bethesda Row pedestrian mall. The 7,500-square-foot restaurant features modern American cuisine that emphasizes local and organic produce, wild and sustainable seafood, and ingredients from local artisanal cheesemakers, growers, ranchers, and fishermen. Reservations are difficult to come by; even Post food critic Tom Siestsema couldn’t score a table in the main dining room on his first visit. Check out an “early look” and a sample menu to whet your appetite until the hordes die down.