Greener Driving

The Green House experience in Boulder brought me two driving firsts: a hybrid car (the Ford Fusion Hybrid) and the prototype of the 2012 Ford Electric Focus.

The prototype of the Ford Focus Electric, due out in spring of 2011

Before I got behind the wheel, however, our group of journalists heard about how Ford is incorporating “biomaterials” into their vehicles, including soybean-oil seat foam (instead of petroleum foam). They’re also adding natural fibers (wheat straw, hemp) into some plastic parts; the fiber fillers make the plastic lighter, reducing the car’s overall weight, which in turn saves on gas.

Next, we prepped for the “Ford Fuel-Efficiency Challenge” by reviewing Ford’s eco-driving tips. (These apply to driving any vehicle, not just hybrids.)

  • Watch your speed and avoid pumping the accelerator.
  • Accelerate and brake smoothly to conserve fuel.
  • No idling. Engines today don’t need a pre-drive warm-up.
  • Keep tires properly inflated for best mileage.
  • Travel light by removing excess weight from the vehicle.
  • Minimize use of heating and air conditioning to reduce the load on the engine.
  • Close windows at high speed.

We then split into two teams of three people, each with a Fusion Hybrid. As my team’s driver, I turned the key in the ignition. And nothing happened. I tried again. Still nothing. Then it dawned on me that the car was actually running—there was just no revving engine sound that we’re used to. An honest mistake, but I still felt pretty silly.

My drive up to the mountain town of Nederland (20 miles away) went more smoothly. The Fusion Hybrid handled nicely and was comfortable to sit in. All the controls were easy  to see, but I left it to my friend in the passenger seat to keep an eye on our fuel-use rating while I watched the road.

And the Winner Is: Planet Earth

After both teams arrived back at the Green House after a mountain picnic, the Ford folks checked our mileage—the car displays this info for every trip—and we were the winners! We clocked in at 46 miles per gallon.

What tipped the balance? I like to think it was my feather-light accelerator foot, but the other team admitted they ran the air conditioner. (They got 41 miles per gallon, I believe.)

Going Electric

The Focus Electric uses no gas and gets 100 miles per charge.

Next, we each got a chance to drive around the neighborhood in the prototype of the Ford all-electric Focus, which had been plugged into the outlet in the garage all morning. (A full recharge is supposed to take 6 to 8 hours with a 240-volt charge station. It can also be recharged in 12+ hours with a 120-volt cord set into conventional outlets. When fully charged, Focus Electric will drive 100 miles before you juice it up with electricity.)

I slid into the jazzy orange car, pressed the “on” button (no key necessary) and away we went. I expected something radically different, but honestly, it drives and feels like any other car. However, the only sound the Focus makes is the whirring of the tires on the road.

The Focus Electric is scheduled to be on the market in 2011.

Laurel Kallenbach, freelance writer and editor

Eating Sustainably (and Tastily) at the Boulder Green House

One of the best things about staying at the SpingLeaf Green House in Boulder was mealtime. The emphasis was on eating locally and organically, and August is a super time to enjoy the summer harvest.

Our LG fridge with sleek French doors offered loads of space to store all these yummy foods in energy-efficient style. And BPA-free storage containers were provided by Tupperware, which has recently launched a line of FridgeSmart containers with adjustable vents that let you control airflow to reduce food spoilage and waste. After meals, the water-saving steam-technology LG dishwasher made kitchen cleanup a snap.

The Boulder Green House organizers, Cercone Brown PR certainly found creative ways to promote healthy, earth-wise eating.

Gourmet Pizza Party

Chef Kevin Kidd helps Mothering magazine's Candace Walsh create a fresh Pizza Margherita.

One evening, executive chef Kevin Kidd  from Salt, a sustainable Boulder restaurant, brought unique pizza ingredients from Boulder’s Farmer’s Market and got us improvising. We chopped heirloom tomatoes, West Slope Colorado peaches, Munson Farm corn and more. (If you’re wondering about the peaches, you should know that Kevin’s peach/prosciutto/goat cheese and cilantro creation was superb! And so was the traditional Pizza Margherita!)

Smoothie-Making Contest

A variety of organic fruits and veggies blend up into a lip-smacking smoothie.

Try this idea if your breakfasts lack creativity: Assemble smoothie ingredients and challenge each person to blend up a unique concoction.

Our group was challenged to use White Wave Foods’ products, including Horizon Organic Yogurt, Silk Soymilk and Almond Milk.  Then we added fruits such as berries, peaches, bananas and pineapple; Earthbound Farms’ organic dates; maple syrup; and carrots and kale (very nutritious).

Our discovery was that Earthbound Farms Organic Ginger Snaps were a sweet and gingery asset to the smoothies with kale.

Sadly, neither of my smoothies won the contest, but I had a satisfying delicious breakfast anyway.

Organic, Fair-Trade Coffee Tasting

Fair Trade never tasted so wonderful as Green Mountain Coffee's organic brews.

Fair trade tastes great, especially as a mug of Green Mountain organic coffee.

To accompany our smoothies, our group of journalists got to brew and taste two organic, fair trade coffees while having a virtual meeting with the folks at Green Mountain Coffee via Skype. (What an eco-friendly way to have long-distance meetings without flying people all over the world!)

Sandy and Winston spoke to us from their “coffee lab” in Vermont, filling us in on the importance of paying a fair price to coffee farmers in places such as Ethiopia and Sumatra, where the higher pay can transform communities.

Organic Happy Hour

Yellow + Blue's organic wines come in eco-friendly Tetra Pak.

I was happily introduced to Yellow + Blue organic wine in environmentally-friendly packaging: Tetra Pak. I have to admit, I took one look at the boxes and thought: What’s wrong with glass bottles? They’re recyclable. However, what I hadn’t figured on was the light weight of the Tetra Paks vs. heavy glass bottles. Shipping wine in glass burns far more fossil fuel than in this packaging (which is also recyclable, by the way). And Yellow + Blue carbon offsets their shipping.

I loved the flavors of the organic Malbec and Rosé, but was personally less excited about Y+B’s white wines, though some of the others enjoyed the Sauvignon Blanc.

Farm-to-Table Brunch

There’s nothing like eating a wonderful meal on an organic farm, especially one as beautiful as Pastures of Plenty, a 35-acre organic vegetable, herb and cut-flower farm a few miles north of Boulder. Pastures of Plenty is also a venue for parties and weddings, and farmer/chef Lyle Davis runs Big Bang catering there.

Our group ate brunch outdoors at Pastures of Plenty organic farm.

We were treated to wonderful recipes from organic farmer Myra Goodman’s The Earthbound Cook: Recipes for Delicious Food and a Healthy Planet.

We savored asalad with jicama, pineapple and avocado and a fennel apple salad. That was followed by Lyle’s special fried egg with green chili at the outdoor table set for royalty. (And we saw the bin of just-picked green chiles!)

Here’s to eating fresh!

Laurel Kallenbach, freelance writer and editor

Next: Driving Green

Life in the Green House: Bed, Bath and Beyond

The emphasis during my stay at the SpringLeaf eco-development’s Green House in Boulder, Colo., was “smart living.” Although the house came with all the eco-bells and green whistles and was stocked with natural foods and products, I learned a lot about how you can make your own house greener without embarking on a pricey remodel or overhaul.

Here are some cool ideas for green living, room-by-room.


I loved the organic bedroom I stayed in. The natural wool carpet was soft under bare feet—and there was no toxic glue smell (thanks to the low-VOC glue) that normally gives me a headache.

The wool pillow from Suite Sleep was soft and supportive.

I slept wonderfully on a natural latex and wool mattress from Urban Mattress, a Colorado company. Completing the bed were healthy linens from a Boulder company called Suite Sleep. It included an organic-cotton mattress pad, sheets (colored with low-impact dyes), a comfy wool-stuffed pillow with organic-cotton cover, and a wool-fill comforter that was light and perfect for Colorado’s cool nights.

The wool in the bed was Oregon Tilth Certified Organic, meaning it was taken from humanely treated sheep and cleaned with mild, biodegradable soap (as opposed to harsh, caustic chemical detergents).


Plush organic-cotton towels were furnished by Suite Sleep, and Burt’s Bees, provided all the soaps, shampoo, conditioner, body lotion, lip balm and facial cream. Burt’s Bees is a natural skin-care company that incorporates natural beeswax or honey into all its products.

All-natural products from Burt's Bees

The dual-flush Kohler toilet can save an average household approximately 2,000 gallons of water each year. Low-flow showerheads and faucets also reduce water waste.

To keep that water clean, without chlorine taste, 3M Clean Water Solutions installed under-the-counter Full Flow water filter. Boulder’s water is fairly clean to begin with, but it’s nice brushing your teeth with water that tastes fresh and clear.

I especially loved the sink backsplash (also repeated in the shower), made of recycled-windshield glass. The glass was polished, and it’s faintly green tint and pebbly look added a decorative and eco-friendly touch.

Hiking in Boulder and Movie Night

We had a busy day learning about sustainability, but it was fun. For instance, we got out and explored Boulder’s Wonderland Lake trails in Adrenaline ASR7 athletic shoes from Brooks. These lightweight runners have some great green features, including:

  • biodegradable midsole
  • laces made from 100 percent recycled materials
  • water-based adhesives
  • nontoxic dyes and colorants
  • packaging is 100 percent post-consumer recycled

For Movie Night, we watched a 3-D documentary on LG's LED television.

Then, after dinner we had Movie Night. First we screened Dive!, a thought-provoking yet humorous documentary about the problem of wasted food that winds up in the landfill. It follows filmmaker Jeremy Seifert and friends as they dumpster dive in the back alleys and gated garbage receptacles of Los Angeles’ supermarkets.

Next we donned 3-D glasses and put the LG Energy Star LED “Infinia” television with 3-D technology to the test with IMAX Under the Sea 3-D. The picture was clear and realistic, especially when those fish swim straight at you. And the screen was huge, yet slim. The wattage it uses is less than half that of a picture-tube TV.

Cleaning Day

Yes, we journalists had to do a few household chores, just to keep it real. At the end of the trip, we brought our sheets and towels to the laundry room, equipped with an LG Energy Star front-load Steamwasher with allergen-removal capability (for those people sensitive to dust mites and dander). Using a front-loader machine uses 50 percent less water and 86 percent less energy than a top-loader.

We also experimented with the LG “Kompressor” vacuum, which is certified by the Asthma and Allergy Foundation and holds three times the dirt of conventional vacs. And yes, it really sucks.

Coming next: All About the Green Home Kitchen

Laurel Kallenbach, freelance writer and editor