Responding to Climate Change in New York State: An overview of climate change, its impacts, and proactive actions that cities and towns can take to adapt to a changing climate
Thursday, November 29, 2012
Center for Excellence in Teaching, B502
Climate change is already affecting the people and resources of New York State, and these impacts are projected to grow. Fortunately, there are many steps that state and local government actors can take to reduce the negative impacts of climate change and take advantage of possible opportunities. The ClimAID webinars will provide vital information and resources to help local government agencies take action to reduce local impacts of and adapt to climate change. NYSERDA is pleased to offer these webinars at no cost.
The webinar series will draw heavily from findings in the comprehensive report, ClimAID: the Integrated Assessment for Effective Climate Change Adaptation Strategies in New York State. Read the whole report or its components at: http://www.nyserda.ny.gov/climaid
Arthur DeGaetano, Northeast Regional Climate Center, Cornell University
Daniel Bader, Columbia University
Radley Horton, Columbia University
Moderator: Amanda Stevens, NYSERDA
If you wish to join on your own: https://nyserda.ilinc.com/register/tpbwfwm
WHAT IS SUSTAINABLE GREEN CUISINE?
Green Cuisine encourages a regional food supply and a strong local economy, it maintains a sense of community, encourages earth stewardship, and protects the future of small to medium-size family farms. It is approaching the farm, the ranch, the ocean, the vineyard and the dairy as an ecosystem that thrives through careful management of natural resources. It boils down to three parts: environmental, economic an social sustainability.
Join Culinary Arts for a SUSTAINABLE STIR FRY Demonstration on Thursday, November 15, 1PM, A734
Ecological / Environmental Benefits
- Organic/Biodynamic agriculture
- More Nutritious Food and less Packaging and waste
- Improve Soil Quality
- Improve Water Quality
- Promote Biodiversity
- Energy Conservation / Food does not have to travel hundreds of miles
- Support Local / True Economy
Social / Political Benefits
- Better Tasting Food / Variety
- Help Small Farmers
- Reduce your Bodies Chemical Burden
- Protect Farm Worker’s Health
- Food Safety through traceability
Sustainable and seasonal cuisine has many benefits, not the least of which is great taste. It is also great fun to know that you are cooking and eating great food grown or harvested by local artisans. Let the flavors of seasonal produce and raw ingredients speak for themselves and inspire your cooking, the flavor will always be outstanding. One good premise to follow is to focus on locally grown vegetables.
Easy Roasted Asparagus Recipe
Easy to do in a toaster oven. You can even substitute other vegetables like cauliflower, or Brussels sprouts so be creative.
Wash and trim about an inch off the asparagus stalk. Shake dry. Place on the oven dish or cookie sheet. Drizzle with some extra virgin olive oil and season with kosher salt and fresh ground black pepper. Roast at 400F for about 20 minutes or until the vegetables show some browning. Serve with some fresh lemon juice.
Whether it is our Green Roof Program, Ban the Bottle, Save Paper and Scan It, or a new solar powered sign, assistant vice president Rebecca Corrado knows FIT’s “green scene.”
Video produced by FIT Advertising and Marketing Communications students.