T HE G AZ ET T E
Wednesday, January 8, 2014 r
Page A-3
LOCAL
Council expected to issue order for Silver Spring land swap Move will allow county’s Progress Place Project to proceed with ‘micro-units’ for the homeless n
BY
ALINE BARROS STAFF WRITER
Montgomery County is expected to move forward with a land swap that will net 42 small apartments for the homeless in a new building in Silver Spring. The swap is part of the Progress Place Project, which will have the current property on Colonial Lane developed into a high-rise residential building. According to county offi-
that houses Shepherd’s Table — a nonprofit that provides the homeless and those in need with basic services including meals, social services, medical support and clothing — and Community Vision, which provides support, advocacy, education and training for the homeless in the county to empower them to achieve independence. The services are based out of a property on Colonial Lane in Silver Spring. The county has planned to move it to a location about a block away behind Fire Station 1 on Georgia Avenue in Silver Spring. The project was first planned to be a three-story building, but because the facil-
cials, the County Council will issue an executive order of declaration of surplus — allowing officials to dispose public property at a market value disposition — at a council session Tuesday. During a Silver Spring Advisory meeting on Dec. 9, Greg Ossont, deputy director of the county’s Department of General Services, said the county is moving forward with the project. “It is an exciting project. It creates a lot of opportunities for the Ripley district in between railroad tracks and Georgia Avenue ... just south of the transit center,” Ossont said. Progress Place is a facility owned by Montgomery County
“very small micro-units with their own bathroom and shower and small kitchenette,” according to Ossont. County officials said the lease term of these apartments will be similar to that of a regular apartment building, and they are single-occupant apartments. The current facility on Colonial Lane does not have any living quarters. The new facility will be planned, designed and constructed by the developer, which will relocate the current facility at no cost to the county. In return, the county would transfer three properties that make up the current site to the
ity could be built to five floors, the Montgomery County Council had asked county officials to find a way to add about 20 units each on the fourth and fifth floors, The request is projected to cost about $10.2 million, according to a Dec. 3 county document. “We’ve taken a lot of time and a few steps back to evaluate the need and evaluate the cost of housing, and had a lot of conversations with the County Council on this matter. We are happy to move forward,” Ossont said. The developer, Washington Property Co. of Bethesda, would replace the actual building with a new facility, which would add 42 personal living quarters,
developer. The three properties — 1014 Ripley St., 8206 Colonial Lane and 8210 Colonial Lane — are valued at about $11 million, according to a county memo. The base building estimate for the new three-story facility is about $13.5 million. “We are going to pay for that residential [part] and developers are going to pay for the new facility,” Ossont said. According to officials, property negotiations are underway, but they confirmed that Washington Property Co. plans to build a high-rise residential building. abarros@gazette.net
Bethesda woman’s company delivers organic baby food For each jar sold, Baby SLOP donates one to a local food bank n
BY
ADRIA KENNIER
SARAH SCULLY
n Age: 38
STAFF WRITER
n Position: Founder
Adria Kinnier of Bethesda has always fed her kids “grown-up food” — when they were babies she often would puree whatever she and her husband, Alex, were eating. They got used to vegetables, herbs and spices, and when at 18 months her son Carter ate all his brussels sprouts and ignored the pizza on his plate, she knew she was onto something. So she started Baby SLOP with this idea in mind, to help other parents fighting with their children to get them to eat vegetables at the dinner table. SLOP stands for seasonal, local, organic puree. “If there were more adult flavors available in baby food, that would just be nonexistent for other parents,” Kinnier said. She also was wary of store-bought baby food that was older than her child. The company launched in September, delivering products for children 6 to 12 months. Kinnier buys, cooks, packages and delivers the fresh baby food herself, working out of a commercial kitchen in Bethesda. She offers purees such as red lentils with purple kale, garlic and fire-free curry, and rutabaga with caramelized shallots, all organic. Beets are one vegetable she’s found surprisingly popular among babies. She suspects they like the beets’ vibrant colors. Many parents, she finds, are excited by the idea of feeding their young children fresh organic produce, but enthusiasm doesn’t necessarily translate into time and energy to make baby food at home. “I think a lot of parents like the convenience of getting the freshest local food to their babies,” Kinnier said. She delivers all over the Washington metropolitan area, mostly inside the Capital Beltway, and she’s found a lot of parents like having the SLOP
n Professional Affiliations: Think Local First D.C. business member n Education: B.S., biology, Lafayette College n Family: Husband Alex, daughter Claire, 6, and son Carter, 4 n Activities away from work: Crossfit, playing tennis, spending time outside with Claire and Carter, and trying new restaurants PHOTO FROM ADRIA KINNIER
“I think there’s something very human about eating what’s available when it’s available,” says Baby SLOP founder Adria Kinnier, with her daughter, Claire. delivered to their downtown office buildings. This winter could pose a challenge, when there are fewer seasonal vegetables available. She might order vegetables from small organic growers in California, where her family lived before moving to Bethesda in 2012. But Kinnier plans to use what local farms can grow and store and get creative with mixing in different spices and grains for variety. “I think there’s something very human about eating what’s available when it’s available,” she said.
She gets most of her produce from three organic farms on the Eastern Shore of Maryland and in Pennsylvania that visit the Bethesda farmers market. So far she has stuck to vegetables, as there are fewer local organic fruit growers in the area. Baby SLOP also delivers its puree in reusable BPA-free jars. It’s available in two types — purees for 6- to 8-monthold children and chewier blends for 8- to 12-month-olds. Twice-a-week deliveries include three 4-ounce jars of purees, six total, for $30; for the blends, customers receive six jars, 12 total, at $60 per week.
For every jar of baby food the company sells, it donates a jar to a local food bank to mitigate food insecurity and help more babies in the area access healthful food. Kinnier finds her customers “like slowing down the food process,” she said. “I think it gives them a sense of comfort” to know where the food is coming from. “It’s really great to see how the D.C. area is moving toward slower food,” Kinnier said. “I find it very exciting to see that wave of people appreciating the local farms who are working hard to grow things here.” sscully@gazette.net
n Last book read: “David and Goliath: Underdogs, Misfits, and the Art of Battling Giants,” by Malcolm Gladwell n Best business advice received: From her husband, Alex: “He’s always advised me not to be afraid to fail and when you do fail, fail fast and keep going.”
Paula E. Bourelly, M.D., F.A.A.D. Assistant Clinical Professor Georgetown University 1912358
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