Greendelia

A cool way to be green

Vinyl solution

Vinylize glasses are handmade in hungary by tipton eyeworks. after searching for a new material to make frames, zachary tipton discovered his father’s old record collection, and had the idea to recycle the abundant material to serve a new purpose. The first series was developed from communist vinyl, salvaged from the budapest flea markets. The durable pressings could still be played, even after half a century, but to insulate them from the effects of heat, they were fused with biodegradable cellulose-acetate using proprietary technology. Following years of testing, the team developed methods to transform one of the longest lasting plastics into eyewear. Nothing more far from real turtle shell eyeglasses!

(Fonte: designboom.com)

GIUBBOTTO COI FUNGHI

Matteino: “Isn’t too extreme?”. Greendelia: “yes it is, but go ahead”. And here we’re, but don’t watch the video during the meal! Suzanne Lee of BioCouture explains how she makes clothes that are “grown using bacteria” in this movie filmed at the Wearable Futures conference in London in December. “There’s a whole spectrum of organisms that can grow material,” says Lee, who founded BioCouture to explore how organisms like bacteria, yeast, fungi and algae could be harnessed to produce fabrics. Lee showed the Wearable Futures audience a range of jackets and shoes made from bio-materials produced by bacteria in a vat of liquid to produce bacterial cellulose - a material that has similar properties to leather. “The recipe that I’ve been exploring to grow a piece of clothing is using a symbiotic mix of yeast and bacteria,” she said. “It’s a fermentation method that grows you bacterial cellulose. It’s kind of like a vegetable leather if you like.”She adds: “What attracts me to it is that it’s compostable. It’s not just biodegradable, it’s compostable. So you could throw it away like you would your vegetable peelings”.

BioCouture: Microbes are “the facrories of the future”

Turn off the light

Electricity company EDP Group (an international energy company active in Portugal, Brazil and the United States) asked the team at the advertising agency Leo Burnett Lisboa to produce a brochure about the company’s Access to Energy (A2E) initiative. Leo Burnett Lisboa team decided to produce the commissioned brochure without the use of any electricity whatsoever – after all, what better way is there to illustrate the importance of electricity in our lives than by taking it away completely? For the making of this brochure, naturally, the team had to abandon their computers and printers, and find ways to do everything off the grid. An exercise in literally going back to basics, drawings were drawn completely by hand, natural sunlight of course was used as a light source - and even as a backlit drawing table (the drawings were then taped to windows) to put the layout together. Paper sheets were pressed and left to dry, whilst the printing also took place manually using two colours. Finally, each and every one of the hundreds of brochures was folded by hand. Even the documentation of the whole process was achieved without any use of electricity, using analog cameras for taking pictures and even shooting a short film. After watching the video showing the whole process described above, take a moment to think: how many of the things that you have done today would have been possible without electricity?

DIY Crackers

Quest’anno nuovo uno dei propositi riguarda l’autoproduzione. La soddisfazione che ne deriva è tanta anche perché il risultato ripaga, quasi sempre, gli sforzi fatti. Questi crackers sono piaciuti a tutti e i bambini li hanno più volte portati a scuola come merenda. La preparazione è solo in apparenza lunga, poiché l’impasto deve riposare parecchio, ma ha il vantaggio che si conserva fino a 4 giorni in frigo.

Ingredienti: 10 gr di lievito fresco; 400 ml di acqua tiepida; 250 gr di farina di farro; 200 gr di farina di grano integrale; 50 gr di fiocchi di segale (io ho usato avena, che avevo a casa); 75 gr di semi di sesamo; 75 gr di semi di papavero; 50 gr di semi di lino; 5 gr di semi di finocchio interi; 5 gr di semi di cumino interi; 10 gr di sale marino.

Primo giorno: sciogliere il lievito nell’acqua tiepida e  lasciare riposare 5 minuti. Unire quindi tutti gli altri ingredienti ed impastare bene. L’impasto deve risultare morbido. Riporre coperto in frigo. Secondo giorno: togliere l’impasto dal frigo almeno un paio d’ore prima di lavorarlo. Stenderlo quindi su un piano di lavoro infarinato con farina integrale e tirare la sfoglia fino a circa 2 mm di spessore. Ritagliare poi dei dischi con uno stampino da biscotti o un bicchiere capovolto. Infornare a 180° C per circa 10/15 minuti o fino a quando saranno dorati. Una volta raffreddati si conservano per parecchi giorni in un contenitore ermetico (a casa nostra, invece, hanno vita piuttosto breve! 

This year one of the new resolutions concerning the self. The satisfaction that comes out is so because the result pays off, almost always, the efforts made. These crackers are loved by all and the children they have repeatedly brought to school as a snack. The preparation is only apparently long as the dough must rest for a long time, but has the advantage that it keeps up to 4 days in the fridge.

Ingredients: 10 g of fresh yeast; 400 ml of warm water; 250 g spelled flour; 200 grams of whole wheat flour; 50 grams of rye flakes (I used oats, which I had at home); 75 grams of sesame seeds; 75 grams of poppy seeds; 50 grams of flaxseed; 5 grams of whole fennel seeds; 5 grams of whole cumin seeds; 10 grams of sea salt.

First  day: dissolve the yeast in the warm water and let stand 5 minutes. Then combine all the other ingredients and mix well. The dough should be soft. Store covered in refrigerator. Second day: remove the dough from the refrigerator at least a couple of hours before you work it. Then spread it on a floured work surface with whole wheat flour and roll the dough to about 2 mm thick. Cut out discs with a biscuit cutter or a glass upside down. Bake at 180 ° C for about 10/15 minutes or until golden brown. Once cooled will keep for several days in an airtight container (in our house, however, have rather short life!)