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Going Green

Colorado’s mountain people go green with creativity Colorado’s mountain people have been going green for many years by using their creativity. Recently on a trip along I-70 from Denver to Vail, my husband and I stopped at Georgetown’s hydroelectric station, which is the second oldest operating fully functioning hydroelectric facility in Colorado. These creative Georgetown people have been going green since 1900 by creating hydroelectric power with mountain streams running downhill from the Guanella Pass area. This Georgetown hydroelectric plant, located on the east end of Sixth Street on the former site of the What Cheer Mill, was originally constructed by the United Light and Power Generation Company. In the early 1900s, the plant supplied electricity to Georgetown,

Silver Plume, Idaho Springs, Black Hawk, Central City, and electrified mines in the area. The plant continues to generate electricity and is now owned and operated by Xcel Energy. The water used to drive the water wheels comes from the Georgetown reservoir located approximately a mile up the canyon. The 700-foot vertical fall produces 275 pounds persquare-inch of water pressure on the water wheels. Inside the plant is the Georgetown Energy Museum where visitors can see 100-year-old equipment, generators, and early electrical appliances. It is open daily during the months of June-September from 10 am to 4 pm Monday-Saturdays, and from noon to 4 pm on Sundays. There is no admission charge.

Vail area

In the Vail area, we saw recycled old skis cleverly fashioned into colorful rocking chairs and benches that were placed in front of exclusive Vail shops and local business in nearby mountain towns. While staying at Vail Cascade Resort, I interviewed executive chef Todd Bemis in their classy Atwater on Gore Creek restaurant. Bemis told us of the many green things the restaurant and the hotel are now doing, like using eco-friendly glass mugs instead of Styrofoam cups for coffee and organic tea in guest rooms. When I asked him about buying food locally, he emphasized that their theme is authentic Colorado cuisine, and he tries to buy food locally whenever possible. For example, he reports that in the summer, the restaurant buys Colorado peaches and local artisan cheeses. Farm-to-table food is fresher and tastier, and it helps the environment by saving trans-

WE SHARE THE AIR!

portation costs. He pointed out that it’s just not possible however to buy locally fresh asparagus and many greens and vegetables in the mountains in the cold winter season. For example, the restaurant can only get hothouse tomatoes for a few months. Instead Bemis creatively uses vegetables like kale and spinach to satisfy the tastes of the hotel’s savvy international guests “It’s a real challenge,” he said. The Atwater restaurant serves Colorado beef, lamb and trout, and the restaurant and bars offer Vail’s largest selection of craft beers, Be-

SENIOR July DITCH DAY 24th, 2013 11am - 5pm

You are invited to join other seniors for a fun day in the cool mountains of Black Hawk at Mardi Gras Casino! Our day trip will be a fun filled afternoon. • Free Air Conditioned Bus Ride • $10 Food Credit @ Mardi Gras Casino • Free Gifts (quantity limited) • Free 30 minute presentation on how to simplify the transition towards carefree senior living • UNLIMITED FUN!

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mis said. The hotel offers a monthly educational series showcasing a different brew master so patrons can learn about Colorado’s craft beer industry, Vail Cascade Resort is one of many Destination Hotels & Resorts that has established a “Destination Earth” program dedicated to lessen the carbon footprint on our changing natural environment. As a result, the hotel gives guests the option of not getting fresh towels every day, utilizing recycled paper note pads, water saving devices, energy efficient CFL, and energysaving heating and cooling systems.

Please RSVP by July 20th, 2013 Info @ seniorsrelo.com 303-941-4438

SeniorsRelo.com “Path to Golden Living”

THE COLORADO GAMBLER – Celebrating 21 Years

ASSISTING SENIORS IN RELOCATION July 2 - 15, 2013


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