What:
Batavia Farmer’s Market goes Greener
When:
Saturday, September 20, 2008
8:00 a.m. - noon
Where:
South Water Street between Wilson St and First Street (just behind the library)
Batavia IL
Batavia’s farmer’s market, as always, will be offering great fruit, bread, meat, veggies and wine too. On Saturday the 20th there will a couple of extra booths promoting sustainable living.
Pick up a free CFL from the Batavia Environmental Commission’s booth, visit the BCEC booth:
- Take a water taste test. See how Batavia’s tap water stacks up against pricey bottled options.
- Break the disposal water bottle habit. Buy a Klean Kanteen.
- Purchase a rain barrel.
- Pick up an envelope of prairie seeds donated by Fermilab.
- Say good bye to through away plastic bags and buy a Chico bag.
Posted in
Events at September 16th, 2008.
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LEED, or Leadership in Energy and Environmental Design, has become the defacto vocabulary for green building discussions and the LEED green building rating systems provide a straightforward methodology for verifying the level of green of a building. This session is intended for those who want to take a crash course in the most easily achieved LEED points based on historic data at USGBC. This session will help in various project situations — for the owner who wants to quickly become a bit grounded in LEED for a first project meeting with an architect or contractor, or for a designer or contractor who is part of a LEED project, but has little background.
Speaker: John Albrecht, Nelson
Pre-registration is required.
When: Thursday, September 18, 2008 5:30 PM - 7:30 PM
Where:
Interiors for Business
409 N. River Street
Batavia, Illinois 60510
773-265-5911
USGBC - Chicago Chapter
Contact Katie Kaluzny for more information
773-265-5911
email Katie here
Posted in
Education,
Events at August 19th, 2008.
1 Comment.
The Chicago Tribune featured a cover story with Chef Jeremy Lycan, of Niche Restaurant and vendor Heritage Prairie entitled “Support Your Local Farmer - Movement to eat food grown within 100 miles of home is gaining traction” in the July 6, 2008 issue:
Growing concern about such “food miles” has inspired many consumers to become locavores.
Betsy Zinser, 44, of Batavia began her pursuit of locally grown food two years ago after finding that a bag of broccoli in her freezer was produced in China.
Deri Gray, 47, a dedicated locavore in Geneva, said the ability to trace her food to its origin has given her peace of mind, particularly while health officials have been focused on tomatoes as they probe a nationwide salmonella outbreak.
“I knew right away the tomatoes I got here wouldn’t be tainted,” Gray said outside the Heritage Prairie Market in Elburn. “It hasn’t been touched commercially, so there’s nobody in between contaminating it with any disease.”
Many locavores cite a different reason for their dietary decision: Locally grown food is fresher, more nutritious and tastes better. That may explain why many chefs in the Chicago area’s trendiest restaurants feature locally grown ingredients.
“We’re finally getting back to craving the flavor and textures of produce that’s extremely fresh,” said Jeremy Lycan, chef at Niche Restaurant in Geneva.
Lycan gets his rib-eye from Dietzler Farms, a 750-acre farm in Walworth County, Wis., about 65 miles from his restaurant. And he gets garlic and beets from Heritage Prairie Market.
Posted in
Education at July 14th, 2008.
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