But you can so make sure that you do vote. And regardless of your party, although I have my preferences, I do hope everyone out there votes.

Tonight whether you are celebrating or commiserating odds are you might just be having a cocktail. And I am going to watch the results with some friends who posed the question… “What would be an election theme drink?”.

So let’s hear your ideas and your recipes for election night drinks and libations. And celebrate democracy!!

I’ll do a quick summary for those of you who are thinking about it. First of all, groups are the best. We had a group of 107 folks so we pretty much ruled a car and a half. At first I think everyone worried about seats and being right next to each other but the reality is that with train travel everyone is walking, talking, leaning, moving pretty much all the time. It’s a social scene on wheels.

The views are amazing, although again this became second place quickly to everyone being social. Yet far more scenic than a flood of taillights on I-70.

If you live downtown the Ski Train has a special appeal. We walked over the bridge in Riverfront Park right at 7:00 for our 7:15 departure. I personally set my alarm for 5:30 to take the pup for a long walk and to give me quite a bit of time cushion just in case, so it is not a good night to plan a big Friday out on the town.

Then on the train everyone greets each other, has fun, and kicks back and RELAXES all the way up. No white knuckle driving, no fighting traffic, and there is always a place to buy coffee or breakfast only a short walk away. Some slept, some read the paper, most chatted. Nice.

On the way back this gets magnified into a huge social gathering. Beverages flow throughout the car, there is laughter everywhere and no one is driving. What a great solution for downtown residents… instead of trying to balance doing apres with the drive home and fighting crowds on that sometimes painful return the ski train becomes the apres location. No risk, no worries. One person said it was just like staying in the mountains with no worries about the commute. Considering I carried my skis there and back in less than ten minutes I’d have to agree.

Some bits of advice for you…

Avoid car 2. It’s behind the engine so the front is sealed. Don’t worry, you don’t get any fumes but the lack of ventilation gets TOASTY. We had folks stripping down to the minimum so maybe chair two will be the naked car. Your choice.

There isn’t much you can do about this worry, but if you get behind a slower train your trip could take a bit longer. This happened on our way up but not on our way back. Not too bad, some folks slept longer and the train is comfy. But keep this in mind if you are making strict plans involving timing and make sure you have a puppy sitter on reserve in case your return is late.

Get your food or drink quick if you want it. They sold out of burritos pretty fast on the way up and while they had beer all the way through the trip back, the Stella was the first to go. Don’t forget they close the catering car when they think they are 30 minutes away from the station. This might be longer so if you want stock up before they close.

There is a great lounge car with scrabble and other games. Consider grabbing a spot there for awhile if you have a small group but be quick if you want a seat.

We will be doing the Ski Train again. Give it a shot for yourself. I forgot to mention that the train stopped on a cross track exactly where another train was heading at us. The folks in our car started getting a little bit nervous as it got closer.. and closer… and closer. Then we quickly moved, picture is one of others below.

In Colorado they keep talking about how much it would cost to build new tracks and we never get anything moving forward.

What if… we just utilize our commercial lines for transport. We have inactive lines going through Minturn that would make a perfect skier stop. And I found an old train map showing the lines running around. Let’s work out something with Union Pacific or someone start a business that rents from them. Design a car that fits the rail and is comfortable. Serve some drinks, food, and fun.

What if we did it?

How do we do it?

It’s been done elsewhere. Here is an article about how New Mexico converted a former Burlington Northern Santa Fe (BNSF) track that runs from Belen in the south to Sandoval City.The ten double-decker passenger cars are built by Bombardier in Quebec and can carry up to 200 passengers each.

My early morning flight out of DIA took off a little after 8 am. With little sleep from the night before, either from nervousness or excitement, it was an easy crash on the plane. I slept the entire way to my midway stop in Vancouver.

Vancouver, by the way, has a fantastic airport. It is beautiful and the views out the windows make it an addition to my “places to see” list. I was transferring to Air Canada (I know, United Mileage plus points… but really) and spent most of my 3 hour layover traveling from gate to gate trying to find an active one to switch my upcoming seat assignment from a middle seat to a window. I could not imagine anything more painful than taking my longest flight to date squished in a coach middle seat. I was dreading it. The airlines had the flight set at completely booked so my chance, my only chance, was that brief window an hour before flight time or close to it when those folks who cancel their flights give up tickets. With the knowledge that there were about a hundred other potential candidates for a window seat I knew my chances were slim. But with only time to kill in Vancouver it was worth it.

It was in the Air Canada private club entrance that salvation came my way. A kind lady heard my request and since mine was probably the easiest request of the pampered and coddled elite who pass her way she quickly pulled up an access screen (I should have thought of this first as the club probably can do changes anytime for their members) and announced that she saw one and only one alternative. It was an aisle seat on the window side and she said “I’m grabbing it before its gone” before I could respond. My thanks went out to her then and today for saving me from another experience.

I boarded and met my seat mate who was a Canadian model named Cory traveling for a multi month agency post in Tokyo. A lot of single guys might be excited but since I am very happily married man it just meant it was someone who spoke English. I always feel so embarrassed that I haven’t taken the time to learn other languages. I can do pretty well with French, I can get by with a touch of German, but I am totally lost in any Asian language.

Her story about the crazy modeling industry in Tokyo was interesting. Apparently the Tokyo market loves to use Canadian, American, and European models for their products. There is a draw to their audience and a created endorsement with the images. I would see evidence of this later in the Tokyo subways with advertisements featuring Tommy Lee Jones and a myriad of other American personalities. The requirements were to look young, cute, and dainty. Her words, they want you to be cute and she works it. Cory’s agency knew her age in the mid 20′s but would pass her off as an older teen for the casting calls. I was amazed to hear that girls as young as young as 14 were going to be living over the next few months in Tokyo as part of this model agency project on their own. I can’t imagine what I would do as a 14 year old in Tokyo for months on my own but the only answer seems to be to get in trouble. And this, Cory stated, is exactly what happens. Her stories, the few I heard before crashing out as we crossed forward from Monday to Tuesday over the international date line, indicated that all the hype about the safety of Tokyo were true. Outside of a few incidents with drunk Japanese businessmen following her home after clubbing until she screamed at them her stays over the past 8 years have been without problems. Cory gave me some tips on places to go and squashed a few myths that I had either read or researched before my trip, shared a cab to the city (cabs are expensive but she said the bus and subway are a nightmare) and then I was on my own upon arriving at the Park Hyatt Tokyo at 3:45 in the afternoon. One final comment on the flight, the food on Air Canada is terrible. Wonderful team members and very friendly but if there is a next time I’m packing some snacks.

Now keep in mind that while it was 3:45 in the afternoon I felt like I had been up for over a day. The combination of a lack of sleep before I left and the poor sleep on the flight meant I was a bit tired. My goal was a quick walking tour of my area, some Sushi for dinner, and then a good nights sleep to wake up the following day for the consistently recommended Fish Market that starts at 5:30 a.m.

The Park Hyatt Tokyo is surrounded by huge and towering office towers and Luxury Hotels. The site of the movie “Lost in Translation” it truly does have the panoramic views of Tokyo that are breathtaking. I had gone for an upper tower room and upon check in I found myself in a wonderful corner city view room on the 46th floor. My representative upon check in had indicated there was one available on the 51st floor a bit higher but she confided that my room would offer her favorite view. She was right and WOW what a skyline. Tokyo seems to go on and on forever. It is like a sea of buildings that stretches farther than I can see.

I quickly cleaned up and heading out. After landing, customs, and over an hour of cab ride plus just checking in it was now past 6 pm. I shot up to the famous New York Grill restaurant at the top and took in that spectacular view with a quick cocktail and a bit of a “whew, I made it” moment. Then it was off for dinner.

I asked at the front desk and concierge about recommendations for Sushi and they kept recommending the first floor restaurant. I poked my head inside and found your typical New York Style casual style eatery with plastic boxes of prepared sushi similar to anything you might find at Whole Foods or Wild Oats. This was going to be an ongoing challenge during my trip, the assumption that as an American my sushi tolerance was tuna and California Rolls. Since the local team didn’t seem to be much assistance in this I was going to have to set out by foot (which I prefer actually).

I started out on the main strip and found a flurry of neon glow, vending machines for every easy food or drink you would want, bicycles parked everywhere and tons, and tons of people. I had hit the beginning of the post work day and salarymen and salarywomen (term for the white collar workers) were getting their groove on. After cruising the main stretch in Shinjuku without any great prospects I drifted into the side streets where the restaurants magically appeared, along with a number of shops and bars. The neon still and signs were everywhere and so where the people. I circled a few times, taking in the different prospects and then found just what I was looking for. It was a small Sushi restaurant with perhaps 20 chairs. Inside at least half the seats were taken and nothing about it looked tourist. I figured if it was totally empty and this was where there were locals were going then there must be a reason. Inside three sushi chefs worked busily center stage of the u shaped sushi bar and a conveyor belt circled them carrying all sorts of delicious items.

I walked in and their was a cheer from the staff as a greeting and I quickly took a seat at the bar. The cheer, of course, was not just for me as they did this to every person who came in while I was there. My choice of restaurants was a great pick for a number of reasons. First, since other than my phrase book and dictionary I spoke virtually no Japanese this allowed me to just look and grab any dish that cruised by on that awesome conveyor belt without ordering. Second, since I was picking for myself there was no worry that the chef would assume I was intimidated by sushi and give me only the basics. And third, since the folks around me were the locals I could watch their picks and maybe try a favorite or two.

The sushi, for the record, was amazing. I had items in colors and with some light sauces that I had never had before. And talk about fresh, I almost couldn’t pick up the toro because it fell apart like butter in my chopsticks. I had the most amazing white almost translucent squiggle things and some amazing fish I didn’t recognize. The problem of course was that I didn’t know how to say “what is this” and even though I could have looked it up in my phrase book I also didn’t want to interrupt the chefs who were slaving away to keep the conveyor belt full.

And these guys eat FAST. Piles of empty plates soon filled up in front of the other diners at the bar and it didn’t take me long to follow suit. They leave those in front of you as they are your bill, so to speak. Different items cost different amounts (darned if I knew which was which) so the stack in front of you gave them a total when you were done. They had a special powder that you put in a cup and then in the bar every couple seats was a hot water spout to make your own tea. They showed me this when I sat down just to make sure I didn’t mess it up, which of course I would have because I thought the spouts might be for soy. I am not sure if Tokyo has liquor licenses but this place might not of had one since everyone drank only tea, no sake or beer. So on my big splash first night not a drop of sake, only a gallon of green tea. The salaryman to my right was loading up on the raw shrimp, clearly his favorite as it was his bite every other time while the salaryman to my left seemed focused as I was on the variety plan. One of the chefs smiled a few times and checked in to see if I was okay and it was clear that I was not their usual customer and they were enjoying it. The comments I repeatedly heard about how friendly everyone is in Tokyo were totally true.

After creating a respectable pile of mini plates and trying every different item I could find I finally hit my max. I pulled out my phrase book to say “that was delicious” (oy-shi-kat-ta) and one of the ladies circling added up my plates and gave me my bill. I walked to the corner cash register and paid what for dinner something close to the cost of my Hyatt cocktail. No surprise there and certainly an awesome experience.

I left the restaurant and spent a good hour getting lost trying to find my way back to my hotel. Fortunately I spotted the tower and weaved my way to it through the streets. They say Tokyo grew without any plan, buildings popping up wherever they might and streets organically growing in no set order. Plus street addresses are pretty much worthless as they indicate a sector in a grid, then a sector within that grid, and then another sub sector. From there you have to wing it to find your final destination as the actual street numbers don’t go in order. They say that the street numbers in some places indicate the construction year so you can see how that doesn’t help unless you can pick the architecture out specifically. Either way I finally found it, went to my room, and crashed hard. It was a long day and my next days log will start with my jet lag waking me up around 4 am which works perfectly for attending the fish market. I’ll tell that story in the next post as I am about one day behind and now need to set out for some sights.

By the way, sorry for the lack of photos today. I had my camera on me in the cab but left it when my ravenous nature carried me out for my sushi dinner. Many, many more tomorrow.

Of course I will, especially since with this beautiful weather I can think of few things nicer than sitting outside with friends enjoying the weather and having a cocktail.

ROOFTOP TERRACE AT VITA IS OPEN

DENVER, August 30, 2007.  Just when it seemed Highland hot spot Vita’s celebrated ambience couldn’t possibly get better, owners Mark Schuwerk and Jay Beckerman took it up a notch with the opening of their new rooftop dining space. Boasting a breathtaking view of downtown Denver, the casual but elegant deck offers diners a new way to enjoy al fresco dining. The rooftop patio features a full bar, cocktail tables, elegant European rope lighting, and an unparalleled panorama that extends from the Flatirons and Long’s Peak to the Ramparts and Pike’s Peak.

“We wanted to create a space that was sophisticated and fully embraced the unobstructed view across downtown,” Schuwerk said. “At the same time, we wanted to provide a secluded place where people could relax and linger over a cocktail as they drink in Denver’s best view.”

Beckerman added, “Not only does our new deck significantly expand our serving capacity, it offers a relaxed atmosphere that’s perfect for a romantic evening on the town. ”

On the new Rooftop Terrace at Vita, guests who tire of the panoramic downtown view (hard to imagine) can simply wrap themselves in the embrace of the sparkling light columns and imagine themselves transported to an Italian grotto or a starlit Amalfi Coast beach.

On Tuesdays, Vita caters to wine enthusiasts and offers ½ price bottles. Vita’s extensive fresh cocktail menu makes it a popular destination with the cocktail crowd. Vita offer 2 happy hour’s daily; 3:00 pm- 6:30 pm and one for the night owl’s starting at 9:00 pm and until close.

Located in the former Olinger building at 1575 Boulder Street in the Lower Highland area, Vita is open 7 days a week from 3:00 pm – Midnight (Sunday through Thursday), and 3:00 pm – 2:00 am (Friday and Saturday).  Vita also offers Saturday and Sunday brunch from 10:00 am – 2:00 pm with a happy hour from 3:00pm – 6:30 pm.

For more information about Vita and to make reservations visit the web site at http://www.vitadenver.com/ or call 303-477-4600.

This is old news. But people still don’t listen so it is worth repeating. Go by a Nalgene for Pete’s sake. Buy two or three and keep rotating them in the dishwasher so you never have an excuse. I’ll even think of a fun logo for this site and make my own if it helps…. hmmmmm not a bad idea. But anyway, the point is about the Air Grocery Bag.
The New News (redundant) that I wanted to focus on is about a great environmentally friendly solution to grocery bags. If you thought that water bottles were an issue just think of how many plastic grocery bags walk out of Whole Foods and every other grocery store every day. The answer is FAR TOO MANY.

This past weekend I bought a solution for me. A company called Granite Gear is selling a product called an Air Grocery Bag. Awesome and compact this is a wonderful solution that you can use over, and over, and over, and over. And it fits in my scooter or glove box with almost no space taken up. Cool.
So go buy one. Now. Stop using throw away bags.

Actually, every little bit helps so I just like to share with everyone all the ideas out there. Do what you can, maybe even a bit more. You don’t have to be perfect (I certainly am not) but every little bit does make a difference.

This just sounds fun to me. Cruising through the streets of Denver with the soft glow of the moon showing you the way. And with a “Gonzo” wave of folks taking off in the later start and a costume contest element I think half of the event is just about having fun and, as is a common theme for me, being a kid again.

Now my favorite is a snow shoe under a full moon where the light from moon bouncing off the snow literally makes it bright as day. But for city living this sounds like the same great idea. And don’t forget it goes to benefit a good cause…

Proceeds from the Kaiser Permanente MOONLIGHT CLASSIC benefit SENIORS INC.

Created in 1969, SENIORS INC. is a non-profit agency dedicated to promoting independence and enriching the quality of life as we age.

The organization sponsors programs and services throughout Colorado which help and encourage the elderly to live independently, and support opportunities for older adults to continue to learn, grow and contribute to society.

Contact Seniors Inc. at 303.300.6900 or at www.seniorsinc.org.

Here are the details…

The event will start and finish at the foot of Colorado’s most recognizable landmark – The Colorado State Capitol in downtown Denver. The 15-mile course will tour other landmarks, new and old. A shorter 8-mile course will also be available. Registration and the 180 Energy Drink After Hours Cycling Bash will take place on Saturday night from 8:30 p.m. to 11:30 p.m.The Family Wave of riders starts at 10:30 p.m. and the “Gonzo Wave” begins at 11:30 p.m.

Proceeds from the Kaiser Permanente Moonlight Classic benefit Seniors Inc., a non-profit agency dedicated to promoting independence and enriching the quality of life as we age.

For more information and to register to participate, visit www.moonlight-classic.com or call 303-282-9020.

Where: Downtown Denver – The event will start and finish at the foot of the Colorado State Capitol
When: 8:30 p.m.

Always on the lookout for something new and cool in the world of green the folks at Revolution Cleaners has opened a “Green Cleaning” business here in Denver. I was surprised to find out how few people even knew about them. And I hate to admit that I had no idea what the heck Green Cleaning was. I knew it was supposed to be good for the environment but I didn’t know why or how. My shirt, pant, and other cleaning has increased a ton since I moved from my fleece worshiping days in the mountains. Back then a pair of jeans, some clogs, and a fleece top were the bulk of my wardrobe.

Now that I have balanced this with an urban style (I never said a good one) I actually have clothes that need some more attention. So if I am going to have them professionally cleaned I would like to think I will be green doing it. Hence I hunted down the green cleaning option in town and wanted to learn about their business.
And of course the geek in me (which is probably alot) wanted to learn the science behind it as well.
So on my last drop off to their shop, I asked if the owners would like to share with us some more details about their business and the science of green cleaning. They happily agreed. The following interview was sent by email…

Noel, many folks don’t know about Green Dry Cleaning. Can you give us a high level overview of the difference between your process and standard dry cleaning?

Dry cleaning isn’t really dry; rather, it’s cleaning without water. Standard drycleaning uses perchloroethylene (more commonly called PERC) as the primary solvent. Traditional machines are simply large washing machines that use PERC instead of water. PERC-exposure has been associated with lots of health problems, including being identified as a hazardous substance by the EPA. It is also one of the most common contaminants in groundwater. Cleaning in PERC requires drying of the garments at a high temperature. Our process doesn’t use PERC, or any other hazardous substances. Our two dry cleaning process’ use liquid carbon dioxide and water. Both are naturally occurring in the environment and in your body.

For the extra geeky among us who love the technical details… how exactly does your process work?

Our process involves washing garments in liquid carbon dioxide (CO2).

We use CO2 that has been recaptured from industrial applications and scrubbed. Our machine uses a closed loop compressing process; it compresses the gas to between 650 and 700 pounds per square inch in the cleaning vessel, at which pressure – under ambient air temperatures – it becomes a liquid. The machine then works like a standard machine, albeit with a cleaning vessel under extreme pressure. The vessel rotates and the liquid is jetted to facilitate cleaning.

After the cleaning cycle has run, the vessel pressure is reduced, the CO2 once again becomes a gas, and it is returned to our storage tanks. As a result, clothes cleaned in our machines end the cycle dry, and don’t require any additional drying. Approximately 80% of the CO2 is recaptured and reused during the next cleaning cycle.

We also perform “dry cleaning” with our wet cleaning equipment. These machines are essentially really expensive washing machines that have precisely controlled programs that allow us to any garment that would traditionally be dry cleaned. Depending on the fabric, construction and stains we may opt for wet cleaning. Pressing wet cleaned garments require special equipment to ensure items return to their previous shape and size. Wet cleaning requires more labor so we clean only about 10% of the dry clean garments that we receive.

What about standard dry cleaning? How does that process work and what impact does it have on the environment?

The process is described above. As for the environment, the impacts can be significant. First, you have to consider the potential effects on individuals who are exposed to PERC, also known as tetrachloroethylene. Exposure to PERC can effect the central nervous system, kidney, liver and possibly the reproductive system. The Agency for Toxic Substances and Disease Registry lists the effects of exposure to high concentrations of PERC as dizziness, headache, sleepiness, confusion, nasea, difficulty in speaking and walking, unconsciousness, and death.

But that’s not all. Studies indicate that women who work in industries where PERC is used are more likely to suffer menstrual problems and spontaneous abortions (NOTE: that these studies were not conclusive on whether PERC was the cause of these events).

Further, the Department of Health and Human Services “has determined that tetrachloroethylene may reasonably be anticipated to be carcinogen.” A “carcinogen” is a substance with the ability to cause cancer. Cancers associated with exposure to PERC include cancers of the esophagus, bladder, and non-Hodgkin’s lymphoma. Studies of dry-cleaning workers who have worked in the industry for extended periods of time shows reduced scores on behavioral tests and biochemical changes in the blood and urine.

PERC does not bind well to soils, so it moves readily through the ground and into groundwater. EPA is involved in hundreds of groundwater cleanups around the country where PERC is one of the contaminants. The costs to remediate is enormous. In fact, according the ATSDR, PERC has been found in OVER HALF of the nation’s Superfund Sites. It is estimated that 1.2 million Americans are exposed to PERC in their drinking water at levels that exceed safe limits.

Can you give us some idea of the impact your business will have on a green scale? Lower carbon footprints or other measurements?

We are trying to build a sustainable business throughout our operation. Our cleaning processes, which not only use naturally occurring, environmentally benign solutions, consume less energy than traditional, and even other so called “green” solutions.

Our stores incorporate bamboo hardwoods and cork tiles. Bamboo grows to full height in two years and is thus rapidly renewable. Oak and other hardwoods take more than 40 years. Cork is harvested from the outside layers of the tree, leaving the tree alive to regenerate more material.

Our customer laundry bags are made out of hemp. Hemp uses substantially less land and pesticides than cotton, organic or traditional, and is a stronger fiber.

Our delivery vans are powered on biofuels. Our Dodge Sprinters are fueled with biodiesel, a fuel made from a variety of crops, most of which are grown locally in Colorado. Most commercially available biodiesel is made from soybeans or mustard seed. Used cooking oil can be used to make biodiesel but can vary in quality. Our Sprinters average 24 mpg, approximately twice the fuel economy of comparable delivery vans. Our Dodge Caravans are fueled with E85 ethanol. Ethanol is made from corn and can be run in any “flex fuel” vehicle. Both biodiesel and ethanol reduce overall emissions and reduce the carbon cycle.

We purchase wind power for our plant. Renewable Energy Credits help support sustainable power sources that contribute to the power grid.

What impact do you think one person makes in doing green cleaning for a year?

Well, there is certainly the peace of mind that comes with knowing you (and your family) won’t be exposing yourself unnecessarily to PERC and the ill-effects of that solvent. Besides clothing, we also clean pillows, stuffed animals, things that people and their kids keep close to their skin on a daily basis.

An individual’s impact is not insignificant. The average person who drycleans in this country spends over $100 of their income to sustain an industry that continually exposes people to hazardous substances, and creates wastes which will have to be dealt with for generations to come. We think that’s wrong; not just because the industy is dirty, but because there are alternatives that work just as well.

I love the green part, what about the clean part? Are there any differences or advantages in terms of how clean my clothes will get and why?

This is a question we’re asked quite often, and one which we had going into the business. Different solvents work better on different types of stains, so often times we’re comparing apples to oranges.Nonetheless, in a side-by-side comparison done by Consumer Reports, CO2 cleaning was found to be superior to all other methods tested, including traditional dry-cleaning. According to the report, “This method [CO2] gave the best results, even better than conventional dry cleaning. The clothing didn’t change shape, shrink, or stretch.”

We’ve found that, using a combination of CO2 cleaning and wet cleaning, there are no fabrics or types of stains that we can’t clean.

Additionally, since our CO2 process requires no heat, clothes are not subject to long, hot (up to 140 degrees) drying cycles. This leaves fibers soft and does not set stains.

Can you share a little of the history on Green Cleaning and how much of todays market is currently green? Are there certain parts of the country (or world) where it has caught on faster?

Probably due to our new awareness of green living – and the notion that green businesses can actually be successful – green cleaning has started to take hold in the last few years. Before then, there were very few alternative cleaners. CO2 cleaning was originally developed to clean things other than cloting – like microchips – in the 1980s.
The first CO2 dry cleaning machine was introduced in 1997, after a scientist at N.Carolina State U inadvertently discovered CO2 could be used as a solvent. Since that time, three other companies have begun to make the machines. Only 3 of the 4 are available in the United States although the German company Electrolux is exploring distribution of its machine here, as well.

Thus far, CO2 cleaners are found in discrete pockets throughout th country. To date, fewer than 50 cleaners in the United States use liquid CO2.

As for the other alternatives to PERC which have been called “green,” GreenEarth Cleaning is the most prolific. Currently, there are approximately 700 cleaners nation-wide who use this siloxane solvent instead of PERC. GreenEarth’s prominance is likely the result of significant corporate backing. As Environmental Chemistry (May 2006) said, “While CO2 drycleaning has some big companies behind it, the silocone-based GreenEarth approach is backed by two of the corporate world’s biggest names: General Electric and Procter & Gamble.”

Unlike naturally-occurring CO2, the GreenEarth solvent is decamethylcyclopentasiloxane. Recently, Dow Corning – a manufacturer of the solvent – released studies showing that exposure to the solvent can cause cancer in rats. Further, preliminary studies indicate that is may be toxic to the liver in humans.

The other PERC-alternative that has begun to get a foothold in the drycleaning market is DF-2000, a hydrocarbon solvent manufactured by ExxonMobil and Chevron. The jury is still out on the toxicity of this solvent and its environmental impacts. Live Science (January 30, 2007) recently said this about DF-2000: “DF-2000 is similar to Stoddard solvent, only with a higher flashpoint (meaning less of a tendency to explode if exposed to a spark). The EPA lists DF-2000 as a neurotoxin and skin and eye irritant for workers; and its use can contribute to smog and global warming, just like Stoddard solvent.”

We haven’t been able to confirm EPA’s treatment of this solvent, but as we said, the jury is still out.

What is the next advance you see in terms of changing another business to green that isn’t today?

We are always looking to partner with other green businesses, and to that end have expanded the CO2 cleaning idea to Seattle. We’ll be the first and only CO2 cleaner in the city of Seattle and San Francisco, and thus far have had a lot of positive feedback.

Since we are continually sourcing more sustainable components to our operations we are constantly meeting more and more green businesses. We are trying to source an economically feasible supply of corn plastic or recycled poly bags. Steel for hangers has been rapidly increasing so the cost of recycled hangers should soon be more than competitive. Solar power is slowly becoming a practical reality. With rising energy prices the return on investment is becoming more and more appealing.We believe that sustainability should be good business. Almost every industry could use some improvement and many of those changes can lead to cost reductions.

How did you get involved with Green Cleaning and can you share a little about your background?

Rusty was looking for business opportunities to put into a historic building in our neighborhood. Because we don’t have a convenient dry cleaner, he did some research into drycleaning franchises, and came across this new technology. Along with two previous business partners and his neighbor, they decided to embark on this business.

What other things do you do to be green in your personal life?

Each of the partners tries to stay green. Owning and running this business has keeps us constantly aware of opportunities to do be green. There is nothing in particular we do as a group but, for example, we all drive alt-fuel vehicles.

Each of us has consciously tried to reduce, reuse and recycle. This can apply to all phases of life not just in your recycling bin. Energy use, fuel, food waste, purchasing.

For each of us the mountains and the natural world provide immense value to our lives and we recognize our responsibility to maintain it.

Now tell us all the details about your business for the folks who want to give it a try. What hours, locations, and services do you offer?

Our stores are open 7-7 Monday through Friday, 9-5 Saturday and 11-3 Sundays (except Boulder). In Denver, we have stores in
Washington Park, Cherry Creek and 15th and Platte. Our Boulder location will soon be moving from north to central Boulder. At all of our locations, we are a full service cleaner, cleaning garments and household items, as well as doing alterations. All of the information is available on our website under the “Stores” tab.

Washington Park
258 S. Downing
(303) 733-6557

Cherry Creek
201 University
(303) 320-0787

Downtown
1550 Platte Street
(303) 433-2225

Boulder
4680 Broadway
(720) 406-7636

We also provide pick up and delivery service Boulder through the DTC.

What do you see as the next big improvement for the city of Denver? This can be anything or many things.

Rusty is a founding member of Mayor Hinckenlooper’s Greenprint Council. This council conducted an in depth report of the current state of Denver’s environment and the City’s current footprint. Out of this research we have compiled recommendations for the Mayor to implement his Greenprint Plan. We are currently fielding public input and we will see what makes it through to implementation. The council recommended fairly aggressive plans and would like to see even more aggressive steps taken.

Anything I forgot to ask that everyone should know?

I’m sure there’s more, but feel free to give us a call.

Noel H. Bennett and Rusty Perry