Thursday, April 15, 2010

Building Green Expo and Workshop

Kari Elwell Katzander's Presentation at 7 World Trade Center.

The panel is titled: "Making green $$ from Green." There is misconception that being Green is expensive or requires long-term ROI. The workshop intends to show how to save and make money in the Green industry.

The panel starts at 10am to 11:30am. April 20. It will be in the same level as the expo at 7 world Trade Center. Breakfast will be served starting at 9am.

This Green Building Expo & Workshop is an innovative event that will complement NYS Green Building Initiatives on energy efficiency and environmental sustainability. This event will provide networking and educational opportunities for Developers, General Contractors, Construction Managers, Architects, Engineers, Trade Contractors, Suppliers, Government Agencies and various Vendors related to Building Green Initiatives.

Up, Up, and Away: The Green Walls Revolution

Kari Elwell Katzander

Up, Up, and Away: The Green Walls Revolution

Kari Elwell Katzander on one of the hot trends in urban horticulture. Using examples from both residential and commercial designs that she’s installed, Kari focuses on key issues, including the implications of horizontal design, the types of structural materials needed, keeping the process “green,” and which plants are most successful in a green wall setting, including edible plants. Kari will be joined by horticulturists Anthony Caggiano and Melissa Daniels of Plant Connection, Inc. to more fully explore all the technical aspects of building and establishing green walls.

For 25 years, Kari Elwell Katzander has been owner and principal designer of Mingo Design, LLP. In addition to traditional garden design, Kari has created commercial and residential green roofs and green walls, most recently completing the design of a green wall for PNC Bank in Pittsburgh, referred to as the largest soil-based living wall in North America. She is currently developing a subsidiary of Mingo Design to focus on serving the needs of restaurants who wish to develop space-effective ways of growing fresh produce.