hhgreen

Singapore Becomes 41st EPEAT Member

Monday, February 8, 2010 by Leslie Meredith

Toshiba EPEAT ratings now available in Singapore

Singapore joined the EPEAT green electronics rating system, the first to do so following EPEAT's international expansion in August 2009 and the 41st in a line of countries participating in the program. Singapore consumers will now be able to easily assess the environmental performance of computer hardware and displays.

Electronics manufacturers like Toshiba embrace Singapore's inclusion. “The EPEAT system offers Toshiba a clear and impartial way to assess and communicate the strength of our environmental design initiatives," said Hidemi Murata, Managing Director of Toshiba Singapore Pte Ltd, which has registered the first EPEAT Gold-rated products in Singapore.

EPEAT is the largest environmental rating system for electronics, with a registry of over 1,000 products and more than 40 participating manufacturers worldwide. Last summer’s expansion enabled IT purchasers in the US, Canada, Europe, China, Japan, Australia, New Zealand, Brazil and Mexico to compare and select environmentally preferable products based on their environmental performance in their countries. Now Singaporeans have that same ability.

The EPEAT system evaluates electronic products according to three tiers of environmental performance: Bronze, Silver and Gold, based on 51 environmental criteria. Key benchmarks include elimination of toxics, design for recycling, extended product longevity, increased energy efficiency, packaging waste reduction, and takeback and recycling services.

EPEAT is a purchasing requirement for all U.S. federal agencies, and is integrated into hundreds of government, education, health care and enterprise IT contracts worldwide.

hhgregg carries more than a dozen Toshiba laptops in addition to other EPEAT participants.

Electrolux Helps Pro Chefs Introduce Cook It Raw

Friday, February 5, 2010 by Leslie Meredith

Electrolux hosts media event for Cook It Raw, an international culinary project focusing on green cooking techniques. Like the perfect food and wine pairings, Electrolux sponsored chefs demonstrated food and green pairing is equally appealing in today's eco-sensitive world.

With the participation of a group of avant-garde chefs at Electrolux Professional headquarters in Pordenone, Italy, Cook It Raw was presented to journalists and food critics last month.

The U.S. was represented by Chef Daniel Patterson of Coi in San Francisco and Chef Dave Chang from New York's Momufuku and joined by chefs, Renè Redzepi from Noma in Copenhagen and Claude Bosi from London's Hibiscus for a live demonstration of the cooking concept

“If Cook It Raw is synonymous with cook it green, Electrolux Professional couldn’t be left out of this wonderful initiative”, says Alberto Zanata, Head of Electrolux Professional. “Electrolux Professional has been chosen as one of the preferred partners of this project because our company stands for social responsibility and a sustainable approach. The Green Spirit range is an evidence of it, thus including the most energy efficient and environmentally-sound professional products.”

In its second year, Cook It Raw redefined raw as meaning fresh as well as strong and wild. “Innovation and technology in the kitchen can become tools to highlight the taste and quality of raw ingredients, without altering or manipulating their nature and in compliance with an environmental concern," continued Zanata. "This is just the way we want it to be at Electrolux”.

Electrolux appliances are available at Fine Lines stores.

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Find out more about green cooking every Wednesday at hhgreen.com

Go Green with a New LED TV for Sunday's Big Game

Friday, February 5, 2010 by Leslie Meredith

The greenest TVs available today are LCD HD TVs with LED backlights, commonly referred to as LED TVs. Sales of LED TVs in 2009 surprised industry analysts considering a tight economy and the premium price for LED technology.

"We estimate that shipments of LED backlit LCD TVs were 2.6 million in 2009 and will be 27 million in 2010," Paul Semenza, Senior Vice President at DisplaySearch, an industry research firm and part of the NPD Group. That's more than a ten-fold increase.

Not quite a year ago, Samsung announced that it has begun mass producing the industry’s first ultra-slim LCD panels suited for large size TVs.

Samsung’s edge-lit LED (light emitting diode) backlighting offers lighter weight and thinner designs, which is preferable for wall mounting over bulkier direct-lit LED LCDs. The LED-backlit panels also are mercury-free and consume less energy.

A 55-inch Samsung HDTV with edge-lit LED backlighting uses at least 45 percent less power than direct-lit LCD TVs, consuming just 130 watts.

By the close of 2009, Samsung LED TVs represented more than 50 percent of all LED TVs sold in the twelve month period.

Hhgregg offers the full line of Samsung LED TVs, and even better, all TVs are on sale now through Saturday. These energy efficient TVs can be delivered and ready to go in time for Sunday's big game.

Halftime Nachos for Sunday from Thermador

Wednesday, February 3, 2010 by Leslie Meredith

Stadium nachos from Thermador perfect for halftime this Sunday

There are 40 concessions stands at Sun Life Stadium in Miami, plenty of food choices for the more than 75,000 fans who will fill the stadium on Sunday. You can bet Stadium Nachos will be a favorite.

Bring that perrenial game day favorite home. Sure to be a crowd pleaser, inexpensive and easy to do. This version from Thermador is a snap to make. Brown the meat ahead of time and reheat covered with foil with about five minutes to go in the second quarter of the game. When the whistle blows for halftime, proceed with the assembly, a quick heat in the oven and it's on the table before the third quarter starts. Feel free to add additional toppings like sliced olives, diced fresh tomato and sliced avocado.

Nachos Supreme with Three Cheeses (or 4!)
Preparation Time: 20 min.
Oven Mode: Convection Roast/350 degrees F
Rack Position: 3 (third from bottom)
Total Cooking Time: 8 to 9 min.
Servings: 8

8 cups tortilla chips
1/2 lb. ground beef or turkey
1/4 tsp. seasoned salt
1/2 cup each shredded Sharp Cheddar, Monterey Jack, and Mozzarella cheese or Mexican 4-cheese blend (1 ½ cups total)
1/3 cup sliced green onion
2 Tbsp. minced, drained chilies (fresh or canned), such as green chilie, Jalapeno or Serrano.

Optional toppings: Prepared salsa, sour cream, guacamole, cilantro

1. Place oven rack on position 3 (third from bottom). Preheat oven on Convection Roast/350°F.

2. Arrange chips in a single layer on a 15 x 10 x 1-inch baking pan with sides. Heat for 5 minutes; remove from oven.

3. In a skillet, brown ground meat with seasoned salt until no longer pink; drain well. Sprinkle ground meat, cheeses, onion and chilies over chips.

5. Return nachos to oven. Continue to bake just until cheese is melted. Immediately serve hot nachos with desired toppings.

The full line of Thermador appliances can be found at Fine Lines locations.

Green Cookin' Wednesday with More Super Ideas for Sunday's Big Game

Wednesday, February 3, 2010 by Leslie Meredith

Caesar salad pizza makes a great dish for Super Bowl Sunday

Green cooking calls for fresh, healthy ingredients. I stumbled across this innovative recipe that combines two of my favorites: Caesar Salad and pizza. This would be a great idea for Sunday's big game because it's both a make-ahead dish and a do-it-yourself dish.

Leslie's new favorite cookbook The Pastry Queen

The original recipe from The Pastry Queen called for homemade crust, but you may substitute premade pizza dough. And if you are very persuasive, you might convince your local pizza shop to sell you some dough―it's worth a try!

Caesar Salad Pizzas

Makes four 8-inch pizzas

Crust (Leslie's shortcut: include the recipe here because it is wonderful, but if you are short on time, buy prepared dough and season per these directions)

1-1/2 cups lukewarm water

2 (1-ounce) packages active dry yeast

2 tablespoons olive oil plus more for brushing crusts

2 teaspoons honey

4 to 5 cups all purpose flour

1 teaspoon sea salt

½ teaspoon crushed red pepper flakes

¼ cup coarse cornmeal

1 cup freshly shredded Parmesan cheese

Dressing (Leslie's shortcut: a good bottled Caesar will work fine)

2 cloves garlic, minced

1 anchovy fillet

2 large eggs, beaten

½ cup freshly squeezed lemon juice

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

1 cup extra-virgin olive oil

1-1/2 cups freshly grated Parmesan cheese

Salt and freshly ground black pepper

Salad

1 large head romaine lettuce cut into 1-1/2 inch slices

1 pint organic cherry tomatoes, halved

Freshly shaved Parmesan cheese for garnish

Combine the water, yeast, olive oil and honey in the bowl of a mixer fitted with a dough hook. Add 3 cups flour, salt and red pepper, mix on low speed. With the machine running, add 1 cup flour and mix about 5 minutes longer, until smooth. Add up to 1 more cup flour to keep the dough from sticking to the bowl. Turn dough out onto a floured surface and knead until smooth and elastic. Place in a large oiled bowl, cover and let rise for 30 to 40 minutes. Generously coat 2 baking sheets with olive oil. Sprinkle the sheets with cornmeal. Preheat the oven to 450° F.

Start here if you are using prepared dough: Divide dough into quarters. Roll into a ball and let rest, covered for another 10 to 15 minutes. Roll out each into an 8-inch circle. Brush each side with olive oil and sprinkle with ¼ Parmesan cheese. Transfer to prepared baking sheets and bake for 10 to 15 minutes until browned and crisp.

To make the dressing, process the garlic and anchovy to a paste. Scrape into a medium bowl. Whisk in the eggs, lemon juice, Worcestershire sauce, and mustard, then slowly add the olive oil in a thin, steady stream. Stir in Parmesan and season to taste with salt and pepper.

Toss lettuce and tomatoes with the dressing. Top warm crust with salad and garnish with shaved Parmesan.

Leslie's note: I'd add sliced chicken breast or shrimp for a heartier dish. Let guests assemble their own.

Looking for energy efficient appliances? See all Energy Star Rated appliances at hhgregg.

More than the Turf Will Be Green at Super Bowl XLIV

Tuesday, February 2, 2010 by Leslie Meredith

With less than a week to go until the Super Bowl XLIV kick-off at Sun Life Stadium in Miami, the NFL has been working to ensure this is the greenest big game to date.

Grass is greener

The natural grass field was installed the weekend of Jan. 10, following the Orange Bowl. Thirty 18-wheelers transported 92,000 square feet of sod last month grown on a farm in south Alabama for the last 18 months. Crews worked throughout the day yesterday to replace the end zones following Sunday's Pro Bowl game.

That's where "most of the work is," said NFL field director Ed Mangan.

While Ed and his team prepared the field, community and private groups greened up the surrounding area.

NFL environmental program expansion

As part of the NFL's environmental program expansion, the NFL has partnered with U.S. Forest Service and the Florida Division of Forestry to plant 2,700 trees at a dozen sites in Hillsborough and Pinellas counties to reduce greenhouse gas over time, long after the final score is posted.

The NFL program also includes the diversion of waste from local landfills through reuse and recycling. Leftover food from the Super Bowl will be collected and distributed to local soup kitchens, shelters and other local organizations that provide meals to those in need. Decorative materials, building materials and leftover office supplies will be recovered and donated to local organizations.

For the third year, the event will be powered completely with renewable energy provided by EarthEra. The renewable energy credits (RECs) provided will be generated by wind and solar energy.

Bring green home

With Pro Bowl attendance recorded at 70,697, it will be no surprise if Sun Life Stadium fills to its capacity at 75,540. But for every fan lucky enough to have a seat, there will be many more fans watching from a distance on television.

With technological advances in panel manufacturing, even big screen TVs can be energy efficient. For the maximum energy reduction, consumers can consider LED TVs.

"LED TVs allow you to drive power down significantly," said Scott Birnbaum, vice president LCD Business at Samsung. "The current generation of LED TVs offers an energy reduction of 40 percent with an overall improvement in picture quality."

As LED backlights become more responsive, energy may be conserved through active dimming. Back lights are dimmed to produce darker scenes and lit accordingly as scenes brighten.

"Active dimming reduces power 15 to 25 percent, up to 90 percent depending on content," said Birnbaum.

The darker the scene, the better the TV's energy performance because the less energy is needed to light the image. Although the Saints were the first team in the NFL to wear all black uniforms, they won't be wearing them this Sunday, even if dark uniforms could save more than a few kilowatts of electricity. The Saints will wear black jerseys with gold pants when they meet the Indianapolis Colts in their home jersey blue this Sunday for Super Bowl XLIV.

hhgregg has a wide selection of big screen TVs to choose from including LED. The Super Sale 2010 at hhgregg runs now through Sunday offering Employee Family Discounts storewide.

Easy Entertaining Recipes for Football

Samsung's Series 8 LED TVs Have the 3 C's

LED on a Budget

GE Profile Appliances in the 44th Annual Pillsbury Bake Off

Tuesday, February 2, 2010 by Leslie Meredith

Pillsbury Bake Off Coming on April 11 to Orlando

The 44th Annual Pillsbury Bake Off in Orlando is right around the corner. On April 11 – 13, 100 finalists from 36 different states and the District of Columbia will compete for the $1 million Grand Prize plus $50,000 in additional cash and prizes, including GE Profile appliances. This is the 37th Bake Off to include GE appliances, both in the contestant kitchens and as prizes.

"GE's partnership with the Bake-Off Contest is certainly a great fit," said Jerry Wolff, marketing manager for GE Cooking Products. "Innovation and imagination form the backbone of this competition and create the foundation on which the GE Company stands. Here in this competition are 100 of the most innovative and imaginative culinary minds in the country, cooking on appliances built by a company that continues to bring the best in cooking technology to the market."

Contestants will work at mini-kitchens set up side-by-side on the competition floor. All of the recipe ingredients needed to prepare their recipes will be on hand including the mandatory two products from Pillsbury's lists.

Most of the products on the primary list are prepared doughs, but Pillsbury flour is an option, a basic ingredient in thousands of recipes. The secondary lists includes products from partners like Green Giant Frozen Vegetables, Jif Peanut Butter, and Hershey's cocoa, baking chips or bits and baking chocolate, expanding the possibilities even further.

We're proud of the 17 finalists who live in one of the five states with a Fine Lines location and wish them the best of luck in the competition.

Florida

"Mamma Mia" Ravioli Bites, JoAnn Belack from Bradenton

Orange-Coconut Tiramisu Tart, Gail Dean from St. Augustine

Apricot-Curry Chicken Sandwiches, Paromita Tomerlin from Flagler Beach

Almond Brownie-Cherry Mousse Torte, Catherine White from West Palm Beach

Ohio

Dutch Apple Breakfast Bake, Linda Bibbo from Chagrin Falls

Chocolate-Cherry-Pistachio Brownies, Yolanda Sue Bowser from Solon

"O My Ganache" Cherry Macaroon Torte, Dennis Deel from Wooster, OH

Buffalo Chicken Crescent Puffs, Beth Durnell from Columbus

Four Cheese-Veggie Lasagna Cups, Cindy Egersdorfer from Cuyahoga Falls

Pesto-Quinoa-Spinach Quiche, Katie Erbeck from Cincinnati

Blueberry Muffin Tops, Susan Spicko from Newton Falls

Deep-Dish Chicken Cordon Bleu, Amy Warren from Maineville

North Carolina

Sesame-Crouton Asian Chicken Salad, Katie Long from Summerfield

Java-Glazed Cinnamon Rolls, Tammy Love from Dallas

Rancheros Crescent Rounds, Amy Murphy from Huntersville

Mediterranean Breadsticks with Roasted Red Pepper Coulis, Sonalee Trivedi from Pineville

Alabama

Hot Fudge-Marshmallow Monkey Bread, Bebe Williams from Huntsville

The Grand Prize Winner will receive $1,000,000 and a GE Profile Induction Free-Standing Range, plus the winner's choice of an additional $7,000 in additional GE Profile kitchen appliances.

Three Recipe Category Winners will each receive $5,000 and a GE Profile™ Induction Free-Standing Range.

GE has also sponsored the GE Imagination at Work Award for the most innovative recipe. The winner will receive a set of GE Profile™ stainless steel kitchen appliances.

See all of the GE Profile and Monogram appliances at Fine Lines, the source for creative cooks.

hh says, "Let's get these great cooks on hh Sales Guide on Facebook!"

Electrolux Leads Smart Grid Trial in Italy

Friday, January 29, 2010 by Leslie Meredith

We usually hear more about household energy conservation in the summer months when Americans are known to crank up the air conditioning, but cold winter temperatures may pose an equal risk for an energy shortage.

Appliance manufacturers across America are working with utilities companies to develop a smart grid. Now Electrolux initiates a similar project in Europe. In the project, households are testing a system for smart appliances that automatically detect and avoid consumption during peak periods of the day.

In order to bring forward a European standard for smart grids, Electrolux in autumn 2009 signed an agreement with Italian partners energy provider Enel and broadband network provider Telecom Italia. This is an important first step for the application to spread widely in European homes in the future. The trial phase will run over 2010, and involve selected households throughout Italy.

The system also provides users with information on their power consumption directly on their computer, cell phone or on the display of the appliance itself. With easy access to information on consumption and the ability to download customized programs to help save energy, consumers will be able to use their appliances in a smart way. This will enhance the efficiency of the entire system. The residential sector consumes approximately one third of all electricity consumed in the EU, and large household appliances consume approximately one third of all residential electricity.

During the trial phase, the partners will contribute with its most innovative high-tech solutions. Enel will provide its remote meter management system and applications, modified to connect telecom infrastructure with household appliances. Telecom Italia will provide its broadband network platform so household appliances can "talk" to Enel's equipment.

Electrolux will contribute with prototypes of smart appliances and applications

If the program is successful, Electrolux will roll out to other countries.

Green Cooking Yesterday and Today from Mrs. Appleyard

Wednesday, January 27, 2010 by Leslie Meredith

A page from one of Mrs. Appleyard's wartime cookbooks

“My point of view is that you eat things when they are at their best rather than dragging them over the country when they are out of season.” From a conversation between Mrs. Appleyard and her editor in the preface of one of my favorite cookbooks, “Cooking with Mrs. Appleyard.” If she was with us today, I am sure she would be an advocate for what we now call green cooking.

This book was first published in 1942 and this conversation revolved around wartime cooking, but is just as useful today. Mrs. Appleyard also addressed waste, another green cooking concern. “There’s nothing so wasteful as an “economical” dish that the family won’t eat.” We might substitute exotic or vegetarian for some! “It wastes time and temper as well as materials.”

In the spirit of economical cooking, that makes no sacrifices in terms of taste, here is a recipe from Mrs. Appleyard that will be as delicious today as it was 60 years ago.

Mrs. Appleyard’s Pan-Broiled Chickens

3 ½ lbs. chicken breasts

Large tomatoes, thickly sliced

Sliced bacon

Wild mushrooms

Sweet potatoes

Parsley

Salt

Paprika

Butter

Directions

Put some butter in a large frying-pan and brown the chicken breasts in it lightly. Transfer them to a large dripping-pan and set it in the oven. Cover the pan and cook the chicken for forty minutes at 400° F. Then take off the top pan, put the bacon over the chicken, and cook ten minutes longer.

In the meantime you have parboiled the sweet potatoes and cut them into thick slices. Spread them with butter and sprinkle them lightly with salt and pepper. Broil them till they are a good brown and arrange them around a large hot platter. The mushroom caps are to be broiled too. They take less time than the potatoes and had better be done separately unless you are sure you can manage them with the potatoes. Either broil the tomatoes with the potatoes or dip them in mil and then in seasoned flour and fry them in the same pan in which you browned the chicken. Put them on the hot platter. The chicken is almost done now, so you had better make the gravy.

From the frying pan in which the chickens are cooking take three tablespoonfuls of fat. Put this into the frying-pan that has been you r best friend all morning and when it is hot, whisk (Leslie: okay, she said rub, but I don’t want anyone to burn themselves.) in three tablespoons of flour, one half teaspoonful of salt and a little pepper. Add one onion, finely minced and cook gently for three minutes. Add a cup of chicken stock, one tablespoon of heavy cream and a cup of half and half or milk and a teaspoon of minced parsley. Cook until slightly thickened. Serve with the chicken and vegetables.

Another System Underway to Measure How Green Electronics Really Are

Thursday, January 21, 2010 by Leslie Meredith

The Sustainability Consortium announces new green rating system for electronics

The Sustainability Consortium, along with leaders in the manufacturing and sales of consumer electronics, today announced plans to establish a system to help consumers identify "green" electronics.

Most consumers are familiar with the U.S. Department of Energy’s Energy Star Rating plan and the Electronic Product Environmental Assessment Tool (EPEAT) that assigns gold, silver and bronze rankings to thousands of electronics products. The Sustainability Consortium system hopes to standardize measurements across the electronics industry and include social criteria as well.

"Customers tell us they want to purchase electronics that have a minimal impact on our planet. This is an effort to help them do that using a common methodology that manufacturers across the industry participate in," said Scott O'Connell, environmental strategist, Dell. "This is about making it easy for customers to determine what's 'green' and what's not, and we'd like to have the whole industry involved."

In developing the criteria, the consortium will consider the impacts electronics have on those who build, use and dispose of them, as well as their environmental impacts throughout their lifecycle. The standards will also take into account broader social criteria, such as labor conditions under which electronics are manufactured. It also is investigating how to collaborate with standards and programs that consumers are already familiar with, like EPEAT and ENERGY STAR.

The Sustainability Consortium is co-administered by Arizona State University and the University of Arkansas. The consortium will release initial results of its work in the third quarter of 2010.

"Our initial work is focused on criteria for laptops, desktops and monitors," said Dr. Kevin Dooley of the Sustainability Consortium and a professor in the W. P. Carey School of Business at Arizona State University. "We plan to expand the project to a broader set of electronic goods later in the year, when additional manufacturers and suppliers will be recruited to the project."

See Energy Star Rated appliances at hhgregg.

Easy Green Party Food for Sunday's Championship Game

Wednesday, January 20, 2010 by Leslie Meredith

Pierre Garcon was key in last week's win over the Ravens

We’ve all had a week to celebrate the Colts win over the Ravens last Saturday, and now it’s time to get ready for Sunday’s AFC Championship game against the New York Jets.

According to Peyton Manning, preparation is key. “I don't know if anything feels different,” Manning said Wednesday afternoon as the AFC South Champion Colts (15-2) prepared to play the Wild Card New York Jets (11-7) in the AFC Championship Game at Lucas Oil Stadium in downtown Indianapolis Sunday at 3 p.m.

“It's an exciting week. I think the focus sitting here on Wednesday is we have to have a good week of preparation.”

Fans may heed his advice. Before we move on to food , which is important, it’s worthwhile to note hhgregg’s 20 percent off sale, now through Thursday if you have an eye on a new TV. Fast action sports are best viewed on an HDTV, 1080p for larger sized displays, with a refresh rate of 120Hz or higher to eliminate motion blur. When Pierre Garcon gets his hands on the ball, you’ll want to see every detail.

Food preparation is essential for game day if everyone is to enjoy the afternoon. A mid-afternoon game guarantees hungry viewers. Food that is filling, easy to eat and familiar can also be healthy while practicing greener cooking methods. Last week I offered a homemade hummus with fresh vegetables and vegetarian lasagna, the first is no-cook finger food and the second uses fresh vegetables and does not require a knife, practical choices when food moves from the table to the sofa.

This week, I suggest a simple platter of skewered tortellini with a marinara dipping sauce. Remember to turn the boiling water off and let the residual heat finish cooking the pasta. Better to be on the firm side for this dish, so cut a few minutes off the cooking time recommended on the package to prevent the filling from leaking out or from being to soft to stay on the skewer. Rinse with cold water. Thread two or three tortellinis on a short skewer. Serve at room temperature with an organic marinara sauce. Garnish the platter with plenty of fresh basil. And of course, no party would be complete without a dessert.

Here’s another favorite:

Homemade Magic Chocolate Ice Cream

Makes 1 quart

Leslie’s note: This recipe comes from Cook’s Country, one of my favorite cooking magazines along with Cook’s Illustrated. A departure from its formula of improving upon traditional favorites, this recipe cuts the work of making ice cream and eliminates the ice cream maker. Use local dairy products for the greenest version. Total prep time: 10 minutes.

Ingredients

1 teaspoon instant coffee or espresso powder

1 tablespoon hot water

4 ounces bittersweet chocolate, chopped fine (look for an organic brand like Green & Black’s)

½ cup sweetened condensed milk

½ teaspoon vanilla extract

Pinch salt

1 ¼ cups cold heavy cream

Directions

1. Combine coffee powder and hot water in a small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk, and coffee mixture in a bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.

2. With an electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into chocolate mixture to lighten it up. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in airtight container until firm, at least 6 hours. If you make this several days ahead, place a piece of plastic wrap directly on the surface before freezing.

Top LED Brands at hhgregg Win Big at the International Consumer Electronics Show

Monday, January 18, 2010 by Leslie Meredith

Samsung Electronics was honored with 23 Innovation Awards at this year's International Consumer Electronics Show in Las Vegas. With more than 100 CES Innovation Awards won over the past three years, Samsung’s additions this year cover multiple categories, including TVs, home theater systems, digital audio, cameras, home appliances and mobile phones.

"We are honored to be recognized by CES for our company’s achievements and commitment to creating leading-edge designs and innovations that enrich consumers’ lives and homes," said CS Choi, president and CEO, Samsung Electronics America, Inc. “The 23 prestigious ICES 2010 Innovation Awards, including the three Eco-Design Products, reinforce Samsung's ongoing efforts to provide technology and services that deliver on the promise of innovation from 3D to Web-TV to LEDs to mobility.”

The following Samsung products won an award in the Eco-Design category, reinforcing Samsung's commitment to producing energy efficient products using sustainable design practices.

Samsung FTQ307NWGX: Samsung’s 30" free-standing induction range provides consumers with a new choice in the kitchen that offers fast and efficient cooking, precise controls, cool-to-the-touch features, and easy cleaning all at an exceptional value.

Samsung Reclaim™ (SPH-m560): The first phone in the U.S.constructed from eco-friendly bio-plastic materials, and the only mobile phone honored in this category in the 2010 awards.

700Z - OLED Digital Photo Frame: This is Samsung’s first OLED digital photo frame which features a 7–inch OLED screen as well as many intuitive enhancements including Blue-tooth and Wi-Fi capabilities to send photos to the frame wirelessly.

Samsung also received a “Best of Innovations 2010” Award for the UNXXC9000, the company's flagship LED HDTV with built-in 3D processor and emitter, as well as connected interactive experiences. LED TVs use up to 50 percent the energy of their CCFL LCD counterparts.

In addition to Samsung, LG and Sharp received honors in the green division at CES 2010. LG Electronics received an award in the Eco-Design category for their 47-inch LE8500 Full LED Slim LCD HDTV. This LED TV was recognized for its energy saving technology including local dimming, environmentally friendly and recyclable materials and LG's Intelligent Sensor function. Sharp was honored for its LC-52LE700UN AQUOS LED LCD TV with the lowest power consumption of any available 52-inch LCD TV.

See the lineup of energy-saving LED TVs at hhgregg.
Read more about the greening of CES.

Announcing Electrolux Design Lab 2010: The Second Space Age

Saturday, January 16, 2010 by Leslie Meredith

Electrolux Design Lab 2010 Call for entries

Electrolux Design Lab 2010 is inviting global undergraduate and graduate industrial design students to create home appliances that consider shrinking domestic spaces. The theme: 2nd Space Age.

Message from Electrolux:

Your ideas will shape how people prepare and store food, wash clothes, and do dishes in the homes of 2050 when 75% of the world's population are predicted to live in an urban environment.

Growing populations living in concentrated areas dictate a need for greater space efficiency.

This year, special consideration will be given to designers that submit a design within the context of a range or suite of solutions / appliances.

Your design ideas should address key consumer requirements; being green, adaptive to time and space, and allowing for individualization.

Deadline for entries is May 1, 2010.

Prizes:

1st prize: €5,000 + 6 months’ paid internship at an Electrolux global design center.

2nd prize: €3,000

3rd prize: €2,000

hh here to help!

Need a conversion? hh can help!
1st prize: $7,178.50
2nd prize: $4307.10
3rd prize: $2871.40

Review last year's entrants. Design Lab 2009 Finalists video.

BRIC Consumers Greener than Americans

Saturday, January 16, 2010 by Leslie Meredith

BRIC consumers greener than US and Western Europe

If predictions ring true for Brazil, Russia, India and China, a group referred to as the BRIC group, these countries may surpass the United States and Western Europe in terms of world productivity and power. These nations will exert a growing influence over the development of greener consumer goods. In a study conducted by WPP , results showed a marked difference in consumers' environmental beliefs and behaviors between the emerging BRIC countries and the West.

Generally, consumers in the US, UK, Germany and France tend to align in their attitudes, while consumers in Brazil, India, and China have divergent views, and are particularly inclined to seek green products and to favor companies they consider green.

Indians are 10 times more likely to to spend extra for green products than the British

According to the study, consumers from all seven countries believe that green products cost more than comparable non-green products, and also indicate they plan to spend more money on green products in the coming year. China, India and Brazil showed significant support for additional spend: 73 percent of Chinese consumers say they will spend more, 78 percent of Indians say they'll spend more, and 73 percent of Brazilians plan to increase their green spend. The percentage of respondents who indicate willingness to spend 30 percent or more on green ranges from 8 percent (UK) to 38 percent (Brazil).

"From a political perspective, this turns the assumptions about those countries on their heads," said Scott Siff, executive vice president of PSB, "And from a business perspective it says the market for green branding and green products may be even bigger than generally thought."

The study finds similar global agreement when consumers are asked about how important it is that companies be "green." At least 77 percent of consumers in all countries say it's somewhat or very important; in India and China the numbers are significantly higher: 87 and 98 percent, respectively, say that corporate reputation is an important purchase consideration. Consumers from all seven countries also agreed that the most important step a company can take to demonstrate its "green-ness" is to reduce the amount of toxic or other dangerous substances in its products and business processes.

Environment tops economy in BRIC member countries

India and Brazil, however, are the only two of the seven countries in which consumers express more concern for the environment than for the economy. In the US, 77 percent of consumers communicated deeper concern for the economy than the environment, which is unchanged from 2008.

Where US and China consumers agree

When asked what factors most influence their purchase decisions, alliances were very different. Consumers in the US and China found recommendations from friends most effective, French, German and Indian consumers agreed past experiences with the product were the most important, while editorial was most persuasive with consumers in the UK and Brazil.

hhgregg is committed to offering energy efficient electronics and appliances to consumers. Find Energy Star Rated products easily on hhgregg or visit a store near you to speak with one of the hhgregg sales associates about making the best choice for greener living.

Green Cooking for Saturday's Playoff Game

Wednesday, January 13, 2010 by Leslie Meredith

Can the Indianapolis Colts come back from their unexpected loss to the Bills in this Saturday's AFC playoff game against Baltimore? While preparing for the game this week, Peyton Manning said, “We're playing at home and hopefully, we'll find a way to grind out a win on Saturday.”

For those of us who are not lucky enough to have a ticket to the game at Lucas Oil Field, we'll be watching from the comfort of our own homes, perhaps on an energy-saving LED TV. Kick-off is at 8:15 ET. The game has been SOLD OUT and will be televised locally on WISH-TV Channel 8.

Even though it's technically after dinner, fans will be hungry. Try these recipes that all have some element of green cooking.

Chickpea Cilantro Dip with Grilled Pita and Fresh Veggies
Serves: 4 (can be doubled, tripled, etc.)
Compliments of Bon Appetit

Green Cooking: Take the cooking outside, whenever possible use your grill instead of your oven. Just don't forget a warm coat. Pita can be quickly grilled early in the day and wrapped in foil, serve at room temperature.

Ingredients
1 cup canned chickpeas, rinsed and drained
1/4 cup low-fat plain yogurt
1/2 cup chopped fresh cilantro
1 small garlic clove, chopped
1 1/2 tablespoons fresh lemon juice
1 tablespoon water
1/4 teaspoon salt
2 (7-inch) pita loaves with pockets, split horizontally
1/2 lb fresh, local vegetables, suitable for dipping.

Puree chickpeas with yogurt, cilantro, garlic, lemon juice, water, and salt in a food processor until smooth.

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid. Grill pitas on lightly oiled grill rack, uncovered, turning once, until golden, about 2 minutes total.

Serve dip with pitas and veggies. Note: Dip can be made a day ahead and chilled. Bring to room temperature before serving.

Peppery Baked Penne with Vegetables
Serves: 6
Compliments of Thermador, one of the great brands at Fine Lines

Green Cooking: This dish requires no boiling of the pasta before baking, an energy-saving technique. Feel free to add some sautéed chicken if your crowd prefers meat in their entrée. Also, this dish would be improved in flavor, appearance and texture with the addition of vegetables beyond celery and carrots. Try a variety of bell peppers, zucchini and fresh mushrooms.

Ingredients
8 ounces penne pasta, uncooked
4 tablespoons olive oil
1/2 cup chopped onion
1 rib celery chopped (1/2 cup)
1 to 2 medium carrots, grated (1/2 cup)
4 to 6 cloves garlic, minced
2 tablespoons crushed dried basil
1 tablespoon crushed dried oregano
1 1/2 teaspoons sugar
1 teaspoon crushed fennel seed
1/2 to 1 teaspoon crushed red pepper flakes
3/4 teaspoon salt
3 cans (14 1/2 ounces each) diced tomatoes, undrained
Grated Parmesan cheese

Place pasta in large bowl; pour olive oil over pasta. Toss to coat; let stand for one hour.

Set oven to convection at 375°F; conventional oven at 400ºF.

Drain pasta, reserving oil. Place pasta in 3-quart shallow casserole dish. In a large non-aluminum skillet, heat reserved oil; add remaining ingredients except tomatoes and parmesan. Sauté over medium heat until onion is translucent (about 5 minutes). Add tomatoes to skillet; mix well. Pour sauce over pasta to cover completely. Do not stir in. Cook in preheated convection oven for 10 minutes or a conventional oven for 30 minutes, then stir pasta and sauce together. Return casserole to oven and continue to cook for 30 to 40 minutes, stirring well every 10 minutes. Sprinkle with Parmesan cheese and serve.

Can be made the day ahead. Cover tightly with foil before reheating.

How Green Was the International CES?

Monday, January 11, 2010 by Leslie Meredith

CES goes green with recycling, carbon reducing measures and the latest energy saving gadgets

International CES came to a close yesterday in Las Vegas. Though final attendance figures are not yet in, my cab driver said he hasn’t seen this kind of show traffic in years, which may be another indicator of a rebounding economy.

Asus new bamboo series laptops featuring a renewable material

Green was a common denominator in all of the major press conferences including those made by Sony, Panasonic and ASUS. The computer innovator ASUS spent a sizeable piece of its news conference highlighting a new bamboo encased laptop, using a natural material that is plentiful and fully renewable within a four year period. Most press materials were offered on a flash drive, eliminating much of the paper seen at previous shows.

As the host organization, International CES reports substantial results from their first year of "greening":
•    Recycled 51 percent (121.27 tons) of the total solid waste generated by show attendees.
•    Implemented recycling bins, recycled carpeting and other enviro-friendly materials onsite.
•    Offset more than 20,000 tons of carbon emissions.
•    Worked with the LVCC to replace more than 15,000 gallons of non-sustainable products, eliminating harsh chemicals used to clean and maintain more than 100 restrooms and the convention space daily.
•    Switched to recycled paper products including toilet paper, facial tissue and paper towels in the LVCC.
•    Diverted all light bulbs used by the show from landfills, as well as batteries and other electronics products.
•    Put hazardous waste disposal programs in effect for waste oil, paints and solvents, and instituted a gas recovery program.
•    Proudly offered two-thirds of all attendee food containers and utensils made of biodegradable hemp, corn byproduct or other organic materials.
•    Used recycled carpet in the aisles in the LVCC.
•    Printed all attendee flyers and CES literature on recycled paper using soy ink.
•    Highlighted eco-friendly gadgets through its Sustainable Technology TechZone.

hhgregg supports both energy efficient electronics and appliances. A complete lineup of Energy Star Rated appliances can be found easily, and for more information on the U.S. Department of Energy’s program, try What Is Energy Star in the hhgregg Learning Center.

Green Ways to Serve Up Good Luck in 2010

Wednesday, December 30, 2009 by Leslie Meredith

Green cooking for New Year's brings good luck in 2010

According to Poppy Cannon, food editor for House Beautiful, Ladies' Home Journal and Town and Country in the 1960's, you'll need more than black eyed peas to bring you luck in the New Year. In 1968, she wrote:

Way down South, in the old days, they used to say that you would have as many dollars during the year — as black-eyed peas on New Year’s. . . . In Harlem and Chicago’s South Side, they say that ‘Eating peas is just for coins. Collard and other greens bring folding money. And pig, all parts of the pig, will make you healthy, wealthy and sharp.

Following Poppy's advice, we'll need to include black eyed peas, greens and some delicious pork product for our New Year's feast.

For my family, black eyed peas served straight up are just pushed around the plate rather than eaten, so this year I will make hummus, served with toasted pita triangles and as much seasonal fresh produce I can find. Collard greens will substitute for spinach in a smoked ham (leftover from Christmas dinner ... yes, it's still good!) and spinach quiche. If that doesn't bring good luck, I don't know what will.

Ginger ale for the kids and a glass of champagne for me. Happy New Year!

Black Eyed Peas Hummus

Ingredients:

1/4 cup olive oil

1 medium bulb garlic (containing 10 to 12 cloves)

1/4 cup thinly sliced red onion

1 15-ounce can black-eyed peas, drained and rinsed

2 1/2 ounces jarred pimentos or roasted red bell peppers, drained (about 1/2 cup)

Salt

Freshly ground black pepper

Directions:

Preheat the oven to 350 degrees.

Drizzle 1 tablespoon of the oil over the garlic bulb and wrap it loosely in a double layer of aluminum foil. Bake for 30 minutes or until bulb is soft. Allow the garlic to cool, then slice 1/4 inch off the root end (bottom) and squeeze the roasted cloves into a blender or the bowl of a food processor.

Heat 1 tablespoon of the oil in a medium saute pan over medium heat. Add the onion and cook, stirring once or twice, for a few minutes, until the onion has softened and begun to brown.

Transfer the onion to a blender or food processor, then add the drained peas, jarred pimentos or roasted red bell peppers and the remaining 2 tablespoons of oil; puree until smooth. Stop and season with salt and pepper to taste.

Annual Consumer Electronics Show in Las Vegas Will Be Bigger and Greener than Ever

Monday, December 28, 2009 by Leslie Meredith

CES will be bigger and greener than ever

Already set to be the world’s largest consumer technology tradeshow with more than 20,000 new products to be displayed, CES is growing their green showcase as well. Nearly twice the size of last year’s space, the CES Sustainable Planet will cover 5500 square feet and accommodate more than 50 exhibitors.

According to CES, Sustainable Planet will feature products and services making it possible for every person on this planet to stay connected, informed and live sustainable lifestyles, through:

• Advances in green building

• Alternative energy technologies

• Automotive developments

• Green business services and solutions

• Smart grid technologies

• Solar and renewable products

• Sustainable packaging

• Wireless convergence

“Green technology is a huge business opportunity in 2010, and green tech companies know the International CES is the largest global platform for launching their innovative new products,” said Karen Chupka, senior vice president, events and conferences, CEA. “Due to growing customer demand across the green spectrum, we've nearly doubled the space for the Sustainable Planet at the 2010 CES. This exciting exhibit area will showcase cutting edge technologies that will change the world – benefiting the environment, renewing resources and bringing new forms of sustainable energy to developing areas around the globe.”

Most of the exhibitors will be showing off energy saving components like portable chargers, batteries and LED lights. Solar powered versions of electronics products will also be on display. Marketing rhetoric is running at a fever pitch with companies describing their products as “the must-see miracle light bulb”, “the ultimate answer to all forms of appliance power wastage” and of course “the world’s best solar appliances.”

In addition, Sustainable Planet will showcase the Top 50 Finalists from the 2009 Greener Gadgets Design Competition, an annual competition recognizing emergent designers in the green technology field. Previewed at CES, winners in the competition will be announced at the Greener Gadgets Conference in New York on Feb. 25. Last year’s winner was Limor Fried, Adafruit Industries & Phillip Torrone, MAKE magazine with their Tweet-a-Watt, a device that wirelessly updates your Twitter page with your real-time power usage.

The big names in consumer electronics like Sony, Samsung and LG will once again showcase their products over thousands of square feet in the main hall of the conference center. Their green tech will be integrated into the displays, but will remain high profile as energy efficiency rises as a selling point in the face of federal government guidelines and state mandates like those passed in California.

In the meantime, hhgregg continues to offer a wide selection of electronics and appliances. Visit an hhgregg nearby to compare technologies and features available today.

Green Cooking: Avoid The Dirty Dozen and Cut Pesticide Exposure by 80%

Wednesday, December 23, 2009 by Leslie Meredith

Choose produce wisely to reduce exposure to pesticides

The Environmental Working Group (EWG) released a list of the 12 fruits and vegetables with the most pesticide residue. Billed as The Dirty Dozen by EWG, the list includes some of our favorite fruits and vegetables.

Few salads are made without lettuce, and what mom doesn't rely on carrots and celery with a tempting cup of peanut butter or ranch dip to entice her kids to eat their vegetables? If decisions are to be made on which produce items deserve the extra budget for organic, these items may be worth the extra cost.

EWG assimilated results from more than 87,000 tests by the USDA and selected the 47 most popular fruits and vegetables consumed by Americans. Each fruit or vegetable received a score from 1 (least amount of residue) to 100 (most residue). Peaches are the only item to receive a discouraging score of 100.

EWG concluded: In a simulation of thousands of consumers eating high and low pesticide diets shows that people can lower their pesticide exposure by almost 80 percent by avoiding the top twelve most contaminated fruits and vegetables and eating the least contaminated instead.

Note that the U.S. Department of Agriculture says "measured residues on most products, both organic and nonorganic, do not exceed governement-defined thresholds for safe consumption." To be certfied organic, growers must be certified under federal rules established in 2002.

The EWG's Dirty Dozen
(ordered from most pesticide residue to least)
Peaches
Apples
Bell Peppers
Celery
Nectarines
Strawberries
Cherries
Kale
Lettuce
Imported Grapes
Carrots
Pears

The EWG also published a list of their Clean 15, those fruits and vegetables with the least pesticide residue.
(ordered from least to most residue)
Onions
Avocados
Sweet Corn (frozen)
Pineapples
Mangoes
Asparagus
Sweet Peas (frozen)
Kiwifruits
Cabbages
Eggplants
Papayas
Watermelons
Broccoli
Tomatoes
Sweet Potatoes

The lists are available for download as an iPhone app or in a PDF document.

For all product, proper storage is essential. If it's time for a new refrigerator, visit hhgregg for a wide range of options and Fine Lines for other top of the line appliances. And, take advantage of free delivery and haul-away on appliances $497 and up.

Disappointing Results in Copenhagen

Monday, December 21, 2009 by Leslie Meredith

Cop 15 ended on Saturday with little progress

Final on Copenhagen Climate Change Conference: "a grudging agreement by the participants to “take note” of a pact shaped by five major nations." In other words, world leaders failed to work out a new framework to combat global warming during the two-week-long conference in Copenhagen.

Well, that's what happens when you leave things to the last minute. Why the stalling? No one wants to pick up the tab.

While Obama put a positive spin on disappointing results, other leaders were far more candid in their accusations of secret meetings, bungled schedules, and logistical disasters. Booking 45,000 in a space for 15,000? Australian delegate summed up his take on the conference: "the worst-run meeting of its kind that I have attended".

The delegates and world leaders will reconvene next year in Mexico City try to get a binding treaty. Mexico’s President Felipe Calderon said, “I hope [it will be] different.”

hhgregg makes it easy for shoppers to identify Energy Star Rated appliances and plans to expand the labeling process in 2010.

Read more:
Green Holiday Cooking in Copenhagen
Bleak Day for Copenhagen
Electrolux: Put Appliances on the Copenhagen Climate Agenda