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Rodda makes solar power accessible by Amy Claire Correspondent The rising cost of energy and concern for the environment have increased awareness of a common alternative-energy solution: solar panels. But the substantial upfront expense of solar panel installation – often in the tens of thousands of dollars – can deter the average homeowner from making the investment. Rodda Electric in Brentwood, however, is pioneering a new leasing program that allows homeowners to go green without going broke. According to CEO Ray Rodda, participants in the program put no money down yet enjoy the benefits of solar energy. Rodda Electric calculates a customer’s average monthly PG&E bill. The customer then pays 80 percent of that average to the bank each month over the course of a 20year loan, saving 20 percent on electricity while the remainder pays for the solar panel. A 30-percent federal tax credit is offered to clients who pay the entire cost up-front. Rodda Electric hopes the new programs encourage people suffering financially in the current economy to move to solar energy. As PG&E rates rise an average of seven percent per year, the prospect of paying nothing for electricity appeals to cash-strapped consumers. Solar division manager Josh Aldrich and advocate No-
Photo by Amy Claire
CEO Ray Rodda, Solar Division Manager Josh Aldrich and solar advocate Nolan Roe display the working solar panel they use to demonstrate solar energy at the Brentwood Farmers’ Market and other local events. lan Roe championed the idea of energy independence. As Aldrich put it, “You now own your own electrical plant on your roof.” After working as a licensed electrician for other companies, Rodda decided to go into business for himself, founding Rodda Electric in 1998. “I knew I needed
to do something more with my future,” he said. “The goal is to build a company that people can depend on, that people can rely on and trust.” He also wanted to create a business that encouraged and enabled its employees to meet their professional goals. His work is paying off: in 2007, Entrepreneur Magazine ranked Rodda Electric as
one of its 500 fastest-growing businesses. Since solar panels are intended to operate for decades, Rodda and his team pay close attention to quality and detail when installing solar systems. The components are all made in the USA, installed by certified, licensed electricians, and carry a 25year transferable warranty. The company employs an in-house engineer and a roofer to ensure that installation goes smoothly. “We don’t subcontract anything,” said Aldrich. The program also includes an energy audit of the home to help customers locate ways to conserve power. In order to educate the general public about solar panels and renewable energy, Rodda Electric hosts a booth at the Brentwood Farmers’ Market every Saturday, demonstrating a working solar panel and answering questions about the costs and impacts of solar systems. In one example, a solar panel system offset 132 tons of carbon dioxide emissions over 25 years. This is equivalent to planting 5,276 trees or eliminating 447,119 miles of driving in a small car. Rodda is proud of his company’s work: “You’re promoting something that’s right for the future.” Rodda Electric is located at 2155 Elkins Way, Suite D in Brentwood. For a free in-home consultation, call 925-240-6024, visit www.roddaelectric.com or e-mail josh@roddaelectric.com. To comment, visit www.thepress.net.
Recycling Center & Transfer Station Recycle Your Waste At Our Place! www.ContraCostaWaste.com Open 7 days a week 7 AM to 6 PM 925.473.0180
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SEPTEMBER 9, 2011
THINK GREEN
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Recycling old cell phones
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products. • Metals recovered in the recycling process – such as gold, silver, platinum, palladium, copper, tin and zinc – are used by industries such as automotive, electronics, jewelry and plating. • The plastics recovered get recycled into plastic components for new electronic devices or other plastic products, including garden furniture, license plate frames, non-food containers and replacement automotive parts. • Rechargeable batteries can be recycled into other rechargeable battery products. The U.S. wireless industry recognizes its role to help preserve the planet, which is why many members of CTIA – The Wireless Association have developed or supported numerous programs promoting the recycling of cell phones and other wireless devices. Before you recycle your device, erase your personal information. For a full list of recycling programs, and to learn more about CTIA’s green initiatives, visit www.gowirelessgogreen.org. – Courtesy of Family Features
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When you buy a new cell phone or wireless device, don’t let your old device clutter up drawer space. Recycle it. In a survey conducted by MyWireless.org in March of 2011, more than 84 percent of respondents indicated they were aware that their cell phones or wireless devices were recyclable. More than 68 percent were aware that their wireless accessories were recyclable. But only about 54 percent had donated or recycled an old device or accessory. According to the Environmental Protection Agency, the recycling of 1 million cell phones saves enough energy to provide electric power to more than 185 U.S. households for a year. Here’s what else recycling wireless devices can do: • Recycling helps the environment by saving energy and keeping usable materials out of landfills. • Cell phones and other devices are made of precious metals, copper and plastics – all of which require energy to mine and manufacture. Recycling conserves the precious metals that make up these devices so that they can be turned into new
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Wind farm from page 3B one of the oldest wind farms in the nation. When first built in the 1970s, it boasted nearly 6,000 turbines. Companies such as NextEra lease the land’s wind rights from area farmers and cattle ranchers. The plan also includes the removal of 180 power poles (throughout the Altamont Wind Farms, which includes a stretch of Vasco Road), 6½ miles of overhead line, 15 guide towers and 23 miles of road. The ongoing construction of the windmills along Vasco Road, in concert with the lane-widening project near Brush Creek, can be distracting for drivers who travel the curvy 16-mile corridor. So as a condition of approval for permitting the new, taller turbines, the Contra Costa County Board of Supervisors required NextEra to sponsor a safety radio spot for Vasco Road. According to Stengel, the Vasco Wind Project is expected to be complete by the end of the year. The remaining phases of the Altamont Wind Resource Project will follow. By the time the work is done in 2013, not only will Alameda and Contra Costa counties’ rolling hillsides be more energy-efficient – they’ll be prettier. “We think that once the project is completed, the landscape will look completely different,” said Stengel. “It will look a lot cleaner from an environmental perspective and it will be much better. It’s a good project.” To comment, visit www.thepress.net.
A worker walks past a partially assembled wind turbine that’s part of the Vasco Wind Project. With the turbine portion of the structure still on the ground, it’s possible to see the service access stairs and platform inside the top of the tower.
Photo by Gary Augustino/ In-Flight Camera
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Tips to green your kitchen every day
Green minute
The mantra of the green earth movement – reduce, reuse, recycle – can easily be adapted in your kitchen. No need to redo your entire kitchen with bamboo floors, the newest energy-efficient appliances, counters made of recycled paper and yogurt containers, and locally made antique cabinetry. In fact, the greenest option is to maintain your current kitchen and adopt new practices.
Stocking your kitchen
Photo courtesy of Today’s Green Minute
f you’re looking for some quick, fun ideas on reducing your carbon footprint, a new video series available through our website, www. thepress.net, is just the thing. Today’s Green Minute reports brief, “snackable” stories of how good ideas help make us better stewards of Planet Earth. New content is added every 14 days. Stories range from sustainable wine production in California to how cell phone recycling helps the gorilla population in the Congo. Hosted by TV veteran Jim Parks, the award-winning series uses state-of-the-art computer effects to make each episode a “wow” experience.
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“The most important starting point is to stock your kitchen with simple, basic foods so you can cook at home when possible,” said chef Anthony Mandriota of The Art Institute of Tennessee – Nashville. “And try to incorporate locally produced, unrefined and organic foods into the pantry whenever possible.” You’ll need olive or canola oil, various vinegars, salt, pepper, dried herbs and spices, rice, pasta, beans (preferably dried), and if you intend to do some baking: flours, sugar or other natural sweeteners, baking powder and baking soda (also useful for cleaning). Perishable items include basic vegetables such as onions, garlic, carrots and celery, seasonal vegetables (including salad greens) and fruits, milk, eggs, butter or natural margarine, cheese, nuts, bread and meat, poultry and fish. For locally sourced produce, consider joining a CSA (community-supported agri-
culture), a group that supports a local farming operation in order to receive fresh fruits and vegetables each week. Many CSA models exist, so research on the Internet what’s available in your area or ask at your local organic food market. According to Chef Noel Ridsdale of The Art Institute of Jacksonville, “Locally sourced ingredients, whether from a farmers’ market, CSA or your local food store offer great taste and freshness as well as a lower carbon footprint than food that’s been flown across the country or from the other side of the world.”
Cooking at home Cooking at home needn’t be overly complex or time-consuming. Chef Eric Watson of The Art Institute of Charleston advises, “Most cooking is based on a few foundation techniques. You may wish to take a class at a local cooking school or ask a family member or friend to teach you. Even videos or cooking shows on TV can provide you with the fundamentals.” Start with basic knife skills – peeling and cutting up vegetables and fruits and chopping herbs. From there, basic techniques include mixing, roasting or baking, sauteing, grilling, simmering and steaming. Learn these simple techniques by heart and you’ll be able to prepare a roast chicken with vegetables and salad
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Kitchen from page 8B
Kitchen cleanup You needn’t sacrifice sanitation and food safety to make your kitchen green. “Make sure you avoid cross contamination,” warns chef Jim Gallivan of The Art Institute of Atlanta. “Use warm soapy water to wash knives, utensils and cutting boards between preparing poultry, meat or fish and vegetables or fruit.” Cut down on waste by using dishtowels instead of paper products as much as possible, and by recycling what you can’t reuse.
Save water by running water only when absolutely necessary. Save energy by letting the dishes in the dishwasher air dry with the door open. Use environmentally friendly cleaning solutions – they’re almost always less toxic to your family and pets. Antibacterial soaps are usually unnecessary. Did you know that baking soda can scrub pots and pans without scratching? Even if your yard is small, you can compost vegetable and fruit scraps, eggshells and leftover grains. (To avoid attracting pests, don’t include meat or fish products in your compost.) See your local garden center or visit your state extension service’s website for information. Compost is highly beneficial for shrubs, flowers and vegetables. – Courtesy of ARA Content
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for dinner in an hour – without a recipe. A couple hours spent organizing, planning and doing advance preparation in your kitchen each week can pay off by making those home-cooked dinners a breeze.
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