Category Archives: environmentalism

The Joys Of Fall Gardening – But how long does it last

Posted on by
Reply

So when to plant and when to harvest, that is the question? This information is for North Carolina but is probably applicable to all.

http://www.ces.ncsu.edu/depts/hort/hil/hil-8001.html

Table 1. Fall Vegetable Planting Guide.

Vegetables Suggested Planting1 Suggested Cultivars Inches Between Plants Planting Depth (inches) Cold
Tolerance2		 Days to
Maturity
Asparagus (crowns) Nov. 15 to Mar. 15 Mary Washington, Jersey Giant, Jersey Gem 15 6.0 — 2 years
Beets July 15 to Aug. 15 Ruby Queen, Early Wonder, Red Ace, Pacemaker II 2 0.5 to 1.0 Semi-hardy 55 to 60
Broccoli July 15 to Aug. 15 DeCicco, Packman, Premium Crop, Green Duke, Emperor 18 0.5 to 1.0 Hardy 70 to 80
Brussels sprouts July 1 to 15 Long Island Improved, Jade Cross Hybrid 20 0.5 to 1.0 Hardy 90 to 100
Cabbage (plants) Aug 1 to 15 Round Dutch, Early Jersey Wakefield, Red Express, Red Rookie, Sweetbase 12 0.5 to 1.0 Hardy 70 to 80
Cabbage, Chinese Aug. 1 to 15 Pak Choi, Mei Ching, Jade Pagoda, China Pride 12 0.5 to 1.0 Hardy 75-85
Carrots July 1 to 15 Danvers Half Long, Spartan Bonus, Little Finger, Thumbelina, Scarlet Nantes 2 0.25 to 0.5 Hardy 85 to 95
Cauliflower Aug 1 to 15 Early Snowball “A”, Violet Queen, Snowcrown 18 0.5 to 1.0 Semi-hardy 55 to 65
Collards July 15 to Aug. 15 Vates, Morris’ Improved Heading, Carolina, Blue Max 18 0.5 to 1.0 Hardy 60 to 100
Cucumbers, pickling Aug. 1 to 15 Carolina, Calypso, Liberty (mtns.), County Fair ’83 10 1.0 to 1.5 Tender 40 to 50
Cucumbers, slicing Aug. 1 to 15 Poinsett 76, Sweet Slice, County Fair ’83, Salad Bush, Fanfare 10 1.0 to 1.5 Tender 40 to 50
Kale Aug. 15 to Sept. 1 Green Curled Scotch, Early Siberian, Vates, Dwarf Blue Curled Scotch, Blue Knight 6 0.5 to 1.0 Hardy 40 to 50
Kohlrabi Aug. 1 to Sept. 1 White Vienna, Grand Duke Hybrid 4 0.5 to 1.0 Hardy 50 to 60
Lettuce (leaf) Aug. 1 to Sept. 1 Grand Rapids, Salad Bowl, Buttercrunch, Red Sails, Romulus 6 0.25 to 0.5 Semi-hardy 40 to 50
Lettuce (head) Aug. 15 to 31 Great Lakes, Ithaca 10 0.25 to 0.5 Semi-hardy 70 to 85
Mustard Aug. 1 to Sept. 15 Southern Giant Curled, Tendergreen, Savannah 2 0.5 to 1.0 Hardy 30 to 40
Onions (seeds) Sept. 1 to 30 Texas 1015, Granex 33, Candy 4 0.5 to 1.0 Hardy 130 to 150
Onions (sets or plants) Sept. 1 to 15 Ebenezer, Excell, Early Grano 4 — Hardy 60 to 80
Radishes Aug. 15 to Sept. 15 Early Scarlet Globe, Cherry Belle, Snowbells, White Icicle 1 0.5 to 1.0 Hardy 25 to 30
Radish, Diakon Aug. 15 to Sept. 15 April Cross, H. N. Cross 4 0.5 to 1.0 Hardy 60 to 75
Rutabagas July 1 to Aug. 1 American Purple Top, Laurentian 4 0.5 to 1.0 Semi-hardy 70 to 80
Spinach Aug. 1 to 15 Hybrid 7, Dark Green Bloomsdale, Tyee Hybrid 6 0.5 to 1.0 Hardy 50 to 60
Turnips Aug. 1 to 31 Purple Top White Globe, Just Right, Tokyo Cross Hybrid, White Egg, All Top 2 0.5 to 1.0 Hardy 55 to 60

Published by

North Carolina Cooperative Extension Service

 

Distributed in furtherance of the Acts of Congress of May and June 30, 1914. Employment and program opportunities are offered to all people regardless of race, color, national origin, sex, age, or disability. North Carolina State University at Raleigh, North Carolina A&T State University, U.S. Department of Agriculture, and local governments cooperating.

 

:}

More tomorrow.

:}

Fall Gardening For Produce – Yummy goodies in the bag

Posted on by
Reply

Please read the entire post because the last line is curious.

http://aggie-horticulture.tamu.edu/archives/parsons/fallgarden/fallharvest.html

HARVESTING OF FALL GARDEN PRODUCE

After gardeners have worked SO hard and SO long to grow fresh, could-be-delicious produce, many are often robbed of their potential goodness because of improper, ill-timed harvesting. To avoid the occurrence of that unfortunate situation again, we have listed a number of the most popular garden vegetables and the harvest procedure for each.

BEANS, SNAP – Harvest before maturity when pods are not completely full for maximum tenderness. Wash immediately and refrigerate.

BEETS – Early beets should be pulled from the row when about 2 inches in diameter. If they are allowed to get much larger, they become woody, especially in warm, dry weather. Remove all but about 1 to 1 1/2 inches of the tops. Wash and refrigerate immediately.

BROCCOLI – Broccoli heads should be harvested when they reach a 4 to 8 inch diameter size and are firm and compact. Maximum size potential can be determined by watching the floret development. Broccoli heads appear to be singular structures when actually they are composed of many individual flowers called florets. When individual groups of florets begin to loosen and emerge from the otherwise continuum surface and are not tightly clustered, the head is as large as it is capable of being. If allowed to remain without harvesting, the florets will continue to elongate and eventually the entire head will be a yellow blooming composite flower. To harvest cut the stalk below the head leaving 8 to 10 inches of stem and attached leaves. Chill immediately.

BRUSSELS SPROUTS – Harvesting usually begins in 3 to 3 1/2 months after transplanting. Early sprouts should be picked over several times, the lowest on the plant being taken each time, otherwise these will open out and become yellow. The first picking should not be delayed after the lower leaves begin to turn yellow as the sprouts get tough and lose their delicate flavor. In picking, the leaf below the sprout is broken off and the sprout removed by breaking away from the stalk. As the lower leaves and sprouts are removed, the plant continues to push out new leaves at the top, and in the axil of each leaf a bud, or sprout, is formed. All lower sprouts should be removed even though they may fail to make solid little heads.

Many gardeners obviously plant cabbage, cauliflower and carrots and don’t know when to harvest them. Size alone cannot be used as the determining factor since variety grown and cultural conditions can determine the size at maturity. Also many vegetables can be eaten in an immature stage before maximum size is attained.

CABBAGE – Waylon Jennings tells folks how to determine when cabbage is mature, i.e., it has to be “firm feeling.” When cabbage heads become solid and the sides or top cannot be pressed in with the thumb, it is mature and large as it will get. Often mature heads will split open. If you want to delay harvest of mature cabbage yet prevent splitting of mature heads, twist the entire plants slightly to break several roots. This will reduce uptake of water from the soil and delay splitting.

CAULIFLOWER – Cauliflower heads should be harvested when they reach a 4 to 8 inch diameter size and are firm and compact. Maximum size potential can be determined by watching the floret development. Cauliflower heads appear to be singular structures when actually they are composed of many individual flowers called florets. When individual groups of florets, termed curd, begin to loosen and emerge from the otherwise continuum surface and are not tightly clustered, the cauliflower is as large as it is capable of being. If allowed to remain the florets will continue to elongate and eventually the entire head of cauliflower will be a yellow blooming composite flower. To harvest cut the stalk just below the head. The yellowish color of cauliflower curd surface is caused by exposure to sunlight rather than roaming pets with indiscriminate urinary habits. To protect the cauliflower head from sun and subsequent discoloration, when the small bud head appears in the center of the plant draw the lower leaves of the plant loosely over the bud in a tent-like fashion. Fasten them together with string or a rubber band. Really hungry, frugal gardeners always want to know if the leaves of cauliflower, broccoli and Brussels sprouts are edible. Certainly! However, older leaves are naturally tougher and excessive leaf removal reduces overall yield and size. Leaves of cauliflower, broccoli and Brussels sprouts are just as good as collard and mustard leaves provided the correct amounts of fat-back and black-eyed peas are available. (Northerners won’t understand this sentence!)

CARROTS – Since there are many varieties with different potential sizes and lengths, when to harvest can be a mystery. Most varieties fully mature within 60 to 85 days but can be pulled and consumed earlier. Crown size can be an indicator. The crown, where the foliage attaches to the root, usually attains at least a three-fourths inch diameter size when the carrot is fully mature. Another surefire technique is to pull the largest carrot and examine the bottom or growing tip. If the tip is orange the carrot is mature. If the tip is white the carrot is still growing and will continue to enlarge. There is no need to harvest the carrot crop all at once. Carrots can be left in the ground after they mature for several weeks without adverse affects. In fact, the cool garden soil is the best place in Texas to store carrots.

:}

More tomorrow.

:}

The Ultimate Frontier – Composting at work

Posted on by
Reply

Yesterday I posted about corporate recycling and how they have to have plastic containers with labels on them to actually do it. Well here is a thought. Take a felt tipped marker and cross out paper and write organics. That way you are composting at work. If you have no organics other than food scraps you may have to mix in some shredded paper or go out side and collect some leaves. You will need a a tight lid and you may need to store it outside, but everything is possible.

http://bubbler.wordpress.com/2007/08/20/composting-at-work/

 

 

Composting at Work

I’ve started a composting process of the food waste at my workplace using a bin that is passively aerated. It’s kind of a prototype, as I am figuring out what kind of mix of inputs will work, how much moisture it needs, etc. During the summer, our kitchen produces a huge amount of food scraps which gets bagged up, thrown into a room, then later heaved up by staff onto our dump truck, driven into town, dumped at the refuse center, where it is then sorted and transported out of the county to a landfill 70 miles away. It’s a ridiculously inefficient process of dealing with waste that generates yet more waste.

The small bin I have currently set up will fill up within a week, so obviously it isn’t anywhere near cutting much waste out. However, once I’ve demonstrated that it works and have figured out the proper mix and all that, I’m hoping that we can expand the operation to cut out a more significant chunk of waste.

The whole science and art of composting consists of a proper ratio of carbon to nitrogen, which ideally should be around 30:1. We have a vast amount of cardboard and newspaper on-hand which I will shred to serve as bulk carbon (further reducing the transport of those materials into the recycling center in town), as well as sawdust and, every now and then, pine needles. The food waste supplies the nitrogen, as well as moisture. I will also pick up horse manure from stables down the road and mix that in there as well to provide essential microbes. It remains to be seen what kind of compost such a mixture will produce—it may be somewhat deficient on nutrients as my main sources of carbon are bland.

:}

More tomorrow.

:}

Recycling and Fall Gardening – Yes they have things in common

Posted on by
Reply

I was at a food meeting yesterday at LLCC and Wes King pointed out that composting and fall crop covers are actually recycling of the ultimate sort. Taking organic matter and letting it turn back into soil and crops that will turned under in the spring are so to speak, nature’s way and direct recycling. This as opposed to taking stuff to a center where they then ship it off to an actual reprocessing plant many miles away. Since it is October what better things to discuss. First up composting at work and yes it can be done.

http://greenliving.nationalgeographic.com/compost-work-2971.html

How to Compost at Work

by Jeannette Belliveau, Demand Media

If you’re already conserving energy, reusing and recycling paper and purchasing green office products at work, the next big step can be composting on the job and using it to green the surrounding landscape. If your office property permits use of the grounds in this manner, you can compost on site, and if it doesn’t, you can still pursue other avenues to keep the compostable food waste from going into the garbage. (See References 1)

Getting Started

Assemble a workplace “Green Team” with committed leaders managing your office compost program (see References 3). Kick things off by publicizing your switch to a three-stream waste system, whereby the office will provide separate receptacles for trash, recycling and compost (see References 1, p. 98). An educational poster or exhibit near the lunch room can explain the program (see References 5). Place sealable containers for compost in your office kitchen, food preparation area or snack room. These can be 13-gallon kitchen waste cans or smaller lidded buckets (see References 3). Employees can add coffee grounds, tea bags, vegetable wastes and eggshells to these bin (see References 1, p. 126). Avoid adding meat and diary waste.

Process

A designated member of the Green Team can collect the food waste daily from the snack room and other collection points and place it in the central container or directly into the composter. It’s better to assign this duty to a Green Team member rather than custodial staff to better keep an eye on what is going into the composter, recommends the City of Portland Bureau of Planning and Sustainability. Your office may be able to switch to collecting food waste two to three times a week depending on how much volume you see. (See References 3)

Composter Types

Your composter set-up should match your needs and business aesthetics, recommends Trish Riley and Heather Gadonniex in “The Complete Idiot’s Guide to Greening Your Business (see References 1).” Options include a compost tumbler or plastic compost bins and digesters if you have access to garden space and want to avoid the tumbledown look of a loose or fenced compost bin. If you don’t have a yard or grassy area for the compost, you can use an electronic composter that dries and automatically stirs the compost or a worm bin. (See References 2, p. 20)

:}

More tomorrow.

:}

Transition Community In Houston – One of hundreds around the US

Posted on by
Reply

I leave you this week in Houston. An oil ton if there ever was one. Got to love a group that is trying to do without hydrocarbons altogether. They claim they are moving to a new site BUT I couldn’t get there yet, so here is a sample of their old site.

http://transitionhouston.wordpress.com/

Movin’ on…

The website subgroup of the Outreach and Education Action Group has been working on an updated website for Transition Houston for some time, and all that effort is paying off!  We are going to concentrate our information share and move content to the new site:  www.transitionhouston.org.  Please bookmark that location and check with us often for news about Transition in the Houston region, Neighborhood Initiative and Action Group updates, calendar, newsletter archive, and more!

Once again, the new Transition Houston website:

www.transitionhouston.org

 

There are several other options for connecting with us.

We are on Ning.

We are on Facebook.

We are on Twitter.

And you can subscribe to our Newsletter!

Permaculture goes mainstream, hope rises

Sometimes little things give hope that progress is possible, and that maybe “if we act as communities, it might just be enough, just in time,” to quote the Cheerful Disclaimer.  This last week the little thing for me was the discovery of permaculture by the New York Times.  Now, I’m not so naive to believe that seeing permaculture in the mainstream press is going to make a lot of difference immediately, although I wouldn’t be surprised to see a surge of interest in permie classes across the country with long-term benefits to both participants and the environment (FYI, classes are offered here in Houston by the Permaculture Guild of Houston, through Urban Harvest).

I think the important point is that awareness is growing in our country:  awareness of our ecosystem impacts, awareness of the lack of sustainability in our lifestyles and economy, and also awareness of that which is missing in our lives–community, connection, purpose.  Permaculture is a positive response to that growing awareness, as is the permaculture-based Transition movement.

There are a couple of opportunities to join with others in our Transition Houston community this week and next.  Please avail yourself of these options to increase your awareness and find connection with a community of folks working for a resilient Houston region.

Transition Houston Hub meeting, Tuesday, August 2, 7:00pm to 9:00pm

Green Film Series Presents Blue Gold: World Water Wars, Tuesday, August 9, 6:30pm to 9:00pm

Transition Houston Hub meeting, Tuesday, August 2, 7:00pm to 9:00pm
We hope to see you at Tuesday’s Transition Houston meeting, which will feature a guest speaker in addition to news from the Transition Neighborhoods and Action Groups.

We are very fortunate to have Peter Wang, League of American Bicyclists Cycling Instructor, as our guest speaker.  Peter is considered a local biking expert.  He’s everywhere as a go-to guy for media interviews about bikes, and has been involved in a lot of bicycle issues.  He is risk-averse–exactly the kind of guy you would want to help you practice being safer!–and has taught a lot of these safety classes.

Peter will present a video screening followed by a discussion. The video is Enjoy The Ride, about essential bicycling skills.

:}

More whenever.

:}

Why I Have Been Posting About Transition Communities – The basic arguement

Posted on by
Reply

Today I found two articles that define the pros and cons of Transition Communities. I would tend to call one selfish and foolish. I would call the other one “heads up”, but that is just me. I do not want to take up the space with both complete articles so I will post a taste of each.

PRO

http://peakoilmatters.com/2011/09/14/a-vision-for-the-post-peak-oil-future-pt-6/

In a harsher future we’re now in the process of consigning our children and grandchildren to, this is okay?

When so much power and prosperity is confined to so few, what then? As more and more is stripped away from more and more in order to protect the few, greater inequality will result, and a much larger percentage of those so far unaffected by that disparity will then fall into the have-nots, including our children and grandchildren—and perhaps many more of us.

Of course we ought to be legitimately worried about what massive debt will do for the prospects and opportunities of our children and grandchildren, but if we aren’t also doing all that we can right now to provide the programs and resources and opportunities and investments to innovate and grow starting now, they’ll be faced with the double whammy of the burdens of great debt and no viable means to address the problem! What a wonderful prospect … but thank God the wealthy will be okay!

“What is the crisis we face today? We have an economy scarred by mass unemployment, falling wages, and growing insecurity. In the downturn, a staggering 40 percent of American households have been afflicted by unemployment, negative home equity (‘under water homes’ worth less than their mortgages), mortgage payment arrears, or foreclosure. In November 2008, one quarter of Americans aged 50-59 reported that they’d lost more than 35 percent of their retirement savings.

“The [wage] imbalances were obscene before the recession, with finance capturing 40 percent of corporate profits, the wealthiest 1 percent capturing half of the benefits of economic growth, the US running soaring trade deficits, even in high technology products, with China and the world. Our decaying infrastructure, broken health care system, declining educational performance in relation to the industrial world all preceded the fall….

“The right question we need to ask, I would argue, is what is the new strategy, the new foundation for an economy that offers hope for rebuilding America’s economic vitality in the competitive global market place? This requires a clear and bold strategy for revitalizing American manufacturing. It requires investments in areas vital to our future — in modern infrastructure, in education and training, in research and innovation. We need to capture a lead in the green industrial revolution that is sweeping the world. It requires new trade strategy, shackles on financial speculation, empowering workers to capture a fair share of the productivity and profits they help generate to help rebuild America’s middle class. We have to figure out how to afford this, financing what we can, changing priorities and raising revenues where needed. But this is a far different question than just how we get our books in order.” [3]

As Mr. Borosage noted at the conclusion of the passage just quoted: “It is hard to get the right answer when you ask the wrong question.”

CON

http://www.thedailybeast.com/newsweek/2011/06/12/bjorn-lomborg-explains-how-to-save-the-planet.html


A Roadmap for the Planet

Jun 12, 2011 10:00 AM EDT

How we live today is clearly unsustainable. Why history proves that is completely irrelevant.

From the 18th through the mid-19th century, whale oil provided light to much of the Western world. At its peak, whaling employed 70,000 people and was the United States’ fifth-largest industry. The U.S. stood as the world’s foremost whale slayer. Producing millions of gallons of oil each year, the industry was widely seen as unassailable, with advocates scoffing at would-be illumination substitutes like lard oil and camphene. Without whale oil, so the thinking went, the world would slide backward toward darkness.

By today’s standard, of course, slaughtering whales is considered barbaric.

Two hundred years ago there was no environmental movement to speak of. But one wonders if the whalers, finding that each year they needed to go farther afield from Nantucket Island to kill massive sea mammals, ever asked themselves: what will happen when we run out of whales?

Such questions today constitute the cornerstone of the ever-louder logic of sustainability.

Climate alarmists and campaigning environmentalists argue that the industrialized countries of the world have made sizable withdrawals on nature’s fixed allowance, and unless we change our ways, and soon, we are doomed to an abrupt end. Take the recent proclamation from the United Nations Environment Program, which argued that governments should dramatically cut back on the use of resources. The mantra has become commonplace: our current way of living is selfish and unsustainable. We are wrecking the world. We are gobbling up the last resources. We are cutting down the rainforest. We are polluting the water. We are polluting the air. We are killing plants and animals, destroying the ozone layer, burning the world through our addiction to fossil fuels, and leaving a devastated planet for future generations.

:}

More tomorrow.

:}

Transition Communities – Live in the flesh

Posted on by
Reply

This is a pretty good discussion of the sustainability component of it. I apologize up front for just posting the video connection and not much more. I am terrible at posting videos.

http://vimeo.com/28881870

Five minutes with Dave Hamilton
2 days ago
More
See all Show me 
nu project’s videos
 
5. Five minutes with Dave Hamilton 
12 days ago
 
2. Hackney City Farm  
by nu project1 year ago
Dave Hamilton has a degree in Nutrition, is a professional foraging,food and gardening writer. He lives in Devon, where he grows and forages for most of his own food and teaches horticulture.

:}

But here is more about the guy.

http://en.wikipedia.org/wiki/Dave_Hamilton_%28author%29

Dave Hamilton (author)

From Wikipedia, the free encyclopedia

David John Hamilton (born 1974) British author, Journalist, Gardener and Forager.[1][2] Born in Northampton he now lives in Totnes, Devon.

He attended Weston Favell School in Northampton where he slipped through the education system graduating with only three G.C.S.E’s above C grade including English language.

He has lived all over the UK and amongst other things has worked as a market trader in Camden Stables Market and in Anjuna India, a postman and a gardener in Oxford and a driver’s mate and factory worker in Northampton.[3]

He later returned to education and whilst studying a BSc in Nutrition and Food Science at Oxford Brookes he began growing his own food.[4] Realising there were still bills to and full self-sufficiency was very difficult he coined the term ‘Self-Sufficientish’ which later was adopted by the website he runs with his twin brother.[5]

The website led to the publishing of his first book, with Andy Hamilton, The Self Sufficient-ish Bible: An Eco-living Guide for the 21st Century (ISBN 978-0340951026) [6]

He now lives in Devon where he is following another of his passions, that of plants, by training to be a sustainable horticulturist at the Dutchy College run course at the Schumacher College in Dartington. Along with fellow students on the course Dave has started up a sustainable bee keeping group using methods championed by Phil Chandler.[7]

He occasionally appears on TV and radio and writes a regular column for Alan Moores underground magazine Dodgem Logic.[8] He also contributes to Grow It Magazine and Country Small Holder.

:}

More tomorrow.

:}

Transition Communities – Why I will spend hours today weeding strawberries

Posted on by
Reply

House cleaning: I will soon be on vacation and I think not posting. Or at least intermittently posting. Until then I want to post meditations on the transition community movement.

:}

These are conscious communities that try to wean themselves from hydrocarbon fuels. While they look to be like other commune movements such as the most recent “back to the land” movement of the 60s and 70s, they are purposeful in their reduction of greenhouse gas production. They are all around the world and have their own network of publications and even conferences. But as I was trying to dig my strawberry patch out of the grass attack that killed it this summer, I was thinking that I started “stoop” labor when I was a small child gleaning for corn and working in my great grandfathers truck patch. I thought then “when I grow up I will never do this again”. But look at me now. It can be a tough life. And if we had to get by on our strawberry crop this year we would be dead before winter even started. Still IF we had to depend on our strawberry crop we would have done a better job. So first up some of the bigger sites and some in odd places.

http://www.transitionnetwork.org/news/2011-08-31/august-round-whats-happening-transition

August round up of what’s happening in Transition

Published on August 31, 2011 by Ed Mitchell

 

We’ll start down under in Australia where Transition Eudlo (NSW) held a talk in the wonderfully named Mullumbimby which means ‘small round hill’ in Aboriginal. It was presented by Sonya Wallace, founder of Transition Town Eudlo and Transition Sunshine Coast. Also in Australia, MINTI, the Melbourne Inner Northwest Transition Initiative, held a local food forum and asked ‘What’s Eating Australia?’ poster

Over in Balingup, Western Australia, following a successful speaker event by a sustainability lecturer and member of Bunbury TT, public screenings are being held around town to raise awareness of the Transition movement. Balingup locals plan to spread the word and help make Transition as thriving in the west of Australia as it is in the east. Read more about it here.

In Japan, this August update (to the TN website) from Paul Shepherd in Tokyo on the emergence of a Japanese national hub is well worth a read. The headline is that following the existing TT’s in Fujino, Hayama & Koganei, there are now about 20 to 25 emerging Transition Towns in Japan.

Sara and Emilio (www.nu-project.org) would like to share their latest short film which includes an interview with members of Transition Barcelona, some footage of the 15M protest movement across Spain and how it’s connected with Transition.

Transition Town Kinsale in Ireland have been busy this month with a butterfly walk, a sanctuary walk and talk in a restored limestone quarry with Ted Cooke of The Woodland League (to help mark National Heritage Week) and a Kinsale Hub BBQ fundraiser on the dock. Check out this great poster…:

:}

Go there to read much much more. More tomorrow.

:}

 

 

 

Sierra Dall And Her Municipal Webinar – This is thoroughly worthwhile

Posted on by
Reply

OK her work’s connection to this blog might seem tenuous at first glance. When not talking about the residential housing market, I am usually attacking the hydrocarbons industry or rapers of the environment. (By the way the Maconda well is leaking again) But she is a really nice lady who actually talks to me on the phone every once in awhile. If you think about it, if your municipality could get you cheap renewable energy wouldn’t you take it.

http://www.EnergyForefront.com/infowebinar

 

Hi,
Would you please put the following Free Webinar on your calendar, in your newsletter or pass it on to interested parties?
Thanks
Sierra Dall.

 

Municipal Financing Options for Renewable Energy
PLUS : How Fowler CO financed its energy projects with NO upfront costs
Date & Time
September 13, 2011 at Noon Eastern
Join us to hear three presenters discuss various methods by which municipalities could finance renewable energy and energy efficiency projects, either for the municipality or for their citizens & businesses. This webinar is hosted by Energy Forefront and sponsored by the firms listed below. 

Topics include:

  • Multiple Methods that Cities/Towns Could Use to Finance Renewable Energy and Energy Efficiency Projects including federal tax benefits, aggregation, securitization of smaller projects, 501c3 non-profit corporations & more presented by Baird Brown, Attorney at Drinker Biddle & Reath LLP
  • How Various Cities & Towns Structured their Energy Financing presemted by Vincent DeVito, Attorney at Bowditch & Dewey LLP
  • Financing Municipal Renewable Energy Projects with No Upfront Costs: Wayne Snider describes how he procured financing for wind solar, biomass and several other Fowler Colorado projects . . . without any upfront costs for Fowler.
TO LEARN MORE or REGISTER
Click this link or copy and paste it into your browser

NO COST TO ATTEND

Thanks to Our Sponsors-
CleaResult, American Energy Assets, Bob Parkins Renewable Energy Consulting, Arbogast Energy Auditing, Distributed Energy Financial Group, Steffes Corporation – SkyBuilt Power – Bella Energy – Solar Tracking Tree

Who we are
Energy Forefront is a connecting point where cities, towns, counties, universities, facilities, consultants and industry professionals can meet via online events and find the latest resources on energy efficiency, renewable energy and green economic development.

:}

Go there and read. More next week.

:}

Anne Logue Posted This On Facebook Today – Nuclear Power no thanks

Posted on by
Reply

I know I have been doing residential energy conservation stuff the last few weeks but a buddy on Facebook posted the Nuclear Power No Thanks button today. I had not thought of that for 20 years or more. I went to my first anti-nuke protest when I was 14. So by the time the button started circulating in 1977, I was an “old man” in the protest business. But seeing it reminded me that there is a lighter side to the world of social change. Plus Ann is cute as a button herself.

 

:}

You all have a great weekend. More on Monday.

:}