Spotlight: Hemp Can Save The World!

Our topic of the week is Hemp! Hemp is currently illegal to grow in the United States, however, it could meet many of our everyday needs.
Here are some basic facts:

• Hemp is ready for harvest 120 days after it is planted
• Hemp as an alternative to trees:
• 1 acre of hemp will produce as much paper as 2-4 acres of trees
• It can be recycled more than tree-based paper
• requires less toxic materials to produce
• can produce fiberboard (an alternative to wood)


• Hemp as an alternative to cotton:
• grows in all 50 states
• requires no pesticides/herbicides and little amounts of fertilizer/water
• 1 acre of hemp annually will produce as much as 2-3 acres of cotton


• Hemp as an alternative to plastic:
• It can produce it’s own form of eco-friendly plastic substitutes


• Hemp as an alternative food source:
• Hemp seed is more environmentally and economically friendly alternative than soybean protein


• Hemp as an alternative fuel source:
• potential to become a major source of ethanol fuel
• Hemp seed oil can be used to produce non-toxic diesel fuel, paint, varnish,detergent, ink and lubricating oil


• Hemp as an alternative building source material:
• can be made into insulation
• ‘hempcrete’ is an alternative to concrete - a stronger, lighter, and more environmentally friendly version of concrete

Recipe: Kale Salad

Our very own Danielle made a wonderful kale salad and she is sharing the recipe with us!

Kale Salad

Tear up one bunch of kale into very small bits or strips and put in a large bowl. 

Add 3 tablespoons of toasted sesame seeds, 3 tablespoons of pine nuts, and 4 tablespoons of dried cranberries. 

In a separate small bowl, whisk together ¼ cup of rice wine vinegar, 2 tablespoons of toasted sesame oil, and 2 tablespoons of soy sauce. 

Enjoy!

Letting the salad sit in the fridge for a while will allow the kale to absorb more flavor from the dressing, which makes it even more delicious!

Project Green Challenge finalists trip to San Francisco!

To highlight one of the biggest events of last semester (Project Green Challenge), our very own Jessica wrote a small summary of her experience as a finalist in San Francisco!

"I arrived late Thursday night in San Francisco and was brought to my new home for the weekend, The Monaco Hotel. After meeting my roommate Danielle from Skidmore, I went to sleep. 

Friday we were taken to have breakfast with an executive from Kimpton Hotels in the Sir Frances Drake Hotel. Afterwards we were driven to Cavallo Point, an old Naval port, where we meet the executive chef of the resort. While we were there we had salad and smoothie making workshops and ended our time there with a makeover. From there we were taken to Marin Day School for our final stop of the evening and were the rest of the festivities of the weekend took place. Our final stop was a welcoming dinner for the finalist with all of TTG's sponsors including a key note speaker, Ken Cook, president and founder of the Environmental Working Group. 

Saturday we witnessed over ten Ted Talks from scientists and leaders of the environmental movement. In between talks we were able to have small group discussions with each speaker. 

On the last day, Sunday, we started the day with action groups where we came up with concrete actions we can bring back to each of our schools and ways for TTG to become a more globally known organization.  After this we prep and gave or presentations to a group of esteemed judges. Once the winner was choose we all spent the evening relaxing and sleeping before all of our early flights the next day."