September 2018 Print

From the Marketing & Communications Committee

Hello CTGBC Memebers and Friends!

During the several sunny, hot, and at times muggy months of summer, the CTGBC has continued to hold events with cold refreshments, exotic food, and great opportunities to learn and network with peers.  Now that the weather has cooled down, we'd like to share some of successes, as well as whet the appetite for autumn events, including our not-to-be-missed Awards on October 4th!

We hope you enjoy reading about the events we've held and the ones in queue, and that we see you this autumn!

Kris Coperine
CTBGC Marketing & Communications Chair

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Special Announcements


There's Still Time to REGISTER HERE and Attend!


NESSBE Call for Presentations - Submissions Due December 17th, 2018

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Welcome New Members

Introducing the CTGBC's First Intern! 

After receiving several excellent applications for the CTGBC's 1st paid internship opportunity, the Marketing and Communications Committee is pleased and excited to introduce our Autumn 2018 Intern, Tara Brooks!


Tara Brooks is a recent graduate from Eastern Connecticut State University located in Willimantic, Connecticut. She earned her Bachelors of Science in Environmental Earth Science, with a concentration in Sustainable Energy, and a minor in Geographic Information Systems. Post graduation, Tara is currently interning with Connecticut’s Department of Energy and Environmental Protection. Tara is originally from Atlanta, Georgia, and hopes to return back down south in the future to pursue her Master’s in Environmental Toxicology. With a strong interest in implementing sustainable infrastructure, particularly in marginalized communities, she’s very excited to be working with CTGBC.

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Current Events

Miya's Happy Hour in New Haven

On July 26th, the Happy Hour at Miya's, which featured delicious locally-sourced, invasive species, was one of our most popular events yet! Our thanks to Fusco Corporation, Metabolic Consulting, Pirie Associates, Steven Winter Associates, Atelier Ten for sponsoring the event, and for Living Building Challenge for organizing this successful event!




Miya’s Sushi is the first sustainable Sushi Restaurant on Earth. The chef, Bun Lai, is a 2013 James Beard Foundation Nominee and 2016 White House Champions of Change Honoree. Miya’s serves only sustainable seafood, which hasn’t been caught or farmed in a way that is bad for the environment. They have a pioneering invasive species menu, aiming the human appetite (the most destructive force on Earth) at species that are environmentally destructive. They have the largest vegetarian sushi menu in the world because they believe that a plant-based diet is the healthiest one for people living in wealthy nations. And, they have their own farm and they forage for many of their ingredients liking to use non-commercial ingredients and abundant ingredients that are used by indigenous peoples everywhere. They also experiment with using insects on their menu, such as crickets and black soldier fly larvae because insects have great nutritional value and are an efficient and abundant livestock.

Happy Hour at Brewport Brewing Co. in Bridgeport

The CTGBC hosted a second summer happy hour on August 15th, this time in conjunction with Connecticut Passive House at Brewport Brewing Co. in Bridgeport.  The event was well attended, and we're excited to foster additional collaboration between the CTGBC and CTPH.


 

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