http://blogs.sjsu.edu/today/2012/green-ninja-gains-momentum/
Green Ninja Gains Momentum
February 21, 2012
Fuel From Insects
February 13, 2012
Could that cockroach power your cell phone? These commonly noted household insects feed on human food and don’t impress guests. However, did you ever think that cockroaches might be able to help create fuel cells? Yes scientists are developing ways to generate electricity from chemicals inside living things (like cockroaches) or from their movements to power implanted sensors or other miniature devices. Such devices could provide researchers with important information about processes going on inside insects, animals or even people without the need for batteries. They also could someday power artificial organs, Nano robots or wearable personal electronics. But before these advancements can be achieved, the creation of bio fuel cells is necessary.
Scientists developed a miniature fuel cell that converts naturally occurring sugar in the insect and oxygen from the air into electricity. These can be used to create microwave devices that can be attached to insects. As lover of all living things, I feel this creation of devices is important because we would be able to know everything about the life cycle of insects. So for our cockroaches, among the most resilient insects in the world, we can determine how they live in challenging environments and how they power themselves. So next time you see one of these critters, don’t fret too much – they are helping us to lead a greener life!
- GN
Live Green. Stay Green
Environmental Research Web
December 22, 2011
Sustainability Matters showcases SJSU faculty research
December 12, 2011
Restaurant Spotlight: Velvet Elvis Pizza Company
December 10, 2011
In a small, artsy Arizona town less than twenty miles from the Mexican border lies the best restaurant you haven’t heard of yet. It’s called Velvet Elvis Pizza Company, and it’s dedicated to bringing customers delicious, wholesome foods in an atmosphere that honors both kitsch and tradition.
Owner and Executive Chef Cecilia San Miguel opened her restaurant on December 12, 1998 in the small town of Patagonia, Arizona, population 850. San Miguel learned to cook from her Ecuadorian grandmother, and refuses to compromise her creative vision and dedication to quality, organic ingredients for the sake of profits.
Patagonia is the kind of city you could blink and miss, but if you did, it would be your loss. It’s filled with boutiques and galleries, and the kind of small-town friendliness that’s almost enough to make you swear off cities for good. After a full day of looking at local art, pizza sounded delicious. Some friends recommended Velvet Elvis, and I decided to give it a try.
With a name like Velvet Elvis, I was expecting a greasy slice in a crowded restaurant. But the restaurant isn’t named after Elvis, explains San Miguel. It’s more of a nod to the kind of bad art popularized in the crossroads of Mexican/American cultures. The restaurant was colorful and intimate, and San Miguel immediately introduced herself and some of her favorite menu items. The dough is warm, chewy whole wheat that’s made by hand every day. They also bake their own bread, and hand roast peppers one at a time. I ordered the combo calzone (prosciutto di parma, garlic, sundried tomatoes, fresh basil, smoked gouda, herbed cream cheese and mozzarella), which was incredible and extremely reasonably priced. The restaurant also offers many vegetarian options and a juice bar, as well as the specialty Inca Quinoa Pizza. Baked in a deep iron skillet, and made with quinoa and wheat flour, fresh vegetables, and a creamy vodka red sauce, the dish requires 24 hours notice to prepare.
While I was waiting for my food, I had the chance to admire the art on the walls. There are bright examples of the “bad art” the restaurant is named for, large oil paintings of the Lady of Guadalupe and the King himself, but there are also beautiful handmade tapestries. The man responsible for these woven works of art is John Igini. He combined the native Navajo method of weaving with the alpaca fiber used by indigineous Andean farmers. He farms the alpacas and hand-dyes their wool using organic dyes. The wool is then sent to native artists to weave into beautifully soft designs, each one taking up to a year to complete.
I walked out of Velvet Elvis completely satisfied, and excited to share my discovery with others. Turns out, I’m not alone in appreciating this desert gem. In 2005, the restaurant was declared an Arizona Treasure.
If you ever find yourself in Patagonia, stop by Velvet Elvis. You’ll be glad you did!
- GN
Green Ninja to be reviewed by Hollywood film makers
November 25, 2011
Climate Mama
via 24 Hours of Reality.
Written by Green Ninja
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