Prairie Underground strikes again with a sweet summer duster.

A “Duster” might sound old-fashioned, but some dresses are just perfect for comfort, like this Hemp Cleo Dress from Seattle’s Prairie Underground. The cap sleeve shift dress features contrast stitching at the neckline and pockets and, true to its name, is made from 100% hemp linen.

Dust, lounge, have a long talk over coffee with a friend – whatever you do in this dress, it most certainly should not be a high stress affair.

Look for Lustables daily at EcoSalon. 100% gorgeous green finds, and never sponsored. Submit your favorite to tips@ecosalon.com

I rarely regret voicing my opinion, but in the time since what I deemed an enlightened cupcake rant went to press, my father has taken it upon himself to send me every possible card, photo, and present that relates to the still-trendy dessert. Case in point: on a recent visit, he showed up at my apartment practically exploding with giddiness, which is something to behold from a bearded man of 6’4″. He handed me a wine bottle wrapped in pastel-colored cupcake wrapping paper. The content, shockingly enough, was a wine bottle from Cupcake Vineyards. My father found this hilarious.

Personal opinion aside, foodies concur, cupcakes are so last year. There are plenty of foodie forward replacement options, from chic and cosmopolitan to straight-out-of-the-family-reunion category. And they’re all giving cupcakes a run for their money.

1. Cookies on a string

In San Francisco, you can buy cookies straight out of a window. Fat Cookies entices its consumers with cookies in a paper bag, delivered by a dangling string. Now that’s the coolest bakery concept I’ve seen in awhile.

2. Pie By Bike

It’s fitting that Piecycle, just like Fat Cookie, doesn’t have an actual website. Just a Facebook page and Twitter stream – the marketing tools of guerilla foodies. It’s simple really: $3 for a slice and $20 for a whole pie, all delivered in the wee hours of the weekend, via two wheels in the University District of Seattle. Piecycle is certainly taking advantage of the late night sweet tooth – much like Voodoo Doughnuts of Portland, Oregon – but it’s also combining the two loves of 20-something urbanites: DIY food and bikes. It’s a match made in flaky, fruity heaven. And if you’re not into the whole bike delivery thing, there’s always the pop-up pie variety.

3. Macarons

They’re French and they’re fabulous (and shown at top). In fact, some might say they’re a little bourgeois, but at a handful of pocket change a pop, macarons aren’t limited to the upper echelons of foodie society. There are cafes devoted to them, whole books written about them and, just like cupcakes, with their flavor variations and transportable size, they’re the dessert that can fit every occasion, from weddings to picnics in the park.

4. Cake Pops

It’s almost a cupcake. But not. And they’re everywhere. Apartment Therapy thinks they’re cool. I’m currently attempting a creative, organic, non high-fructose corn syrup version (check back for that in a couple of weeks). If you’re new to cake pops, they’re just that: cake batter rolled in frosting and turned into what looks like a lollipop. The new cupcake? With cake pop focused businesses popping up all over the place, you better believe it.

5. The -frees

Kick the sugar habit and get on the healthy train. Trust us, everyone is doing it. Seems like every week here at EcoSalon we’ve got another recipe packed with antioxidants and Omega-3s, and if there’s anything that cupcakes can’t do, it’s be good for you. Which is why healthier desserts are on the up and coming list. Think dark chocolate covered kale chips.

There’s a reason gluten-free, dairy-free, sugar-free and other “free” bakeries and patisseries are taking off. It’s not just for those who have food allergies or adhere to certain culinary lifestyles. Many of these foods are better for you and the planet, and people are eating them willingly. Take Sweetpea in Portland, which always seems to be serving a salivating crowd. A girl still needs a recipe heavy in eggs, cream and butter once in awhile. But when alternatives abound we can go much farther than the standard cupcake, and that will please any foodie.

This is the latest installment of Anna Brones’s column at EcoSalon, Foodie Underground, taking a conscious look at what’s bubbling in the underground food movement, from supper clubs to mini markets to the culinary avant garde.

Images: bloggyboulga, sandwichgirl, Piecycle, imcountingufoz, sweetpea baking co

Is Edun getting tired from all the work that is involved in being sustainable?

With the recent heralding from the green trenches and even the Wall Street Journal, which exposed the celebrity-based line for going “Out of Africa, Into Asia,” we all have to sit back and scratch our chins.

After all, if you have money and a front man like U2′s Bono backing you up, you should be able to do more than just what everyone else is doing. Translated? When the indie designers in Seattle are struggling to make ends meet, and are making their lines more sustainable than yours, there’s a big problem. I mean, they don’t have the luxury of having Louis Vuitton Moët Hennessy (LVMH) buy 49 percent of the shares in their company, they work craft fairs.

So during the recent NYFW, when fresh faced Edun designer Sharon Wauchob unveiled her vision for the label (which was stunning), and we all discovered that roughly 70 percent of the line is now made in China, it was a real slap in the face to what the brand initiated and inspired us to believe: That empowering other countries, like those in Africa, through job creation could, as Goodlifer points out, be an “important tool for societal transformation, something that is urgently needed in the world of conscious fashion.”

Edun’s new chief executive, Janice Sullivan (former president of Liz Claiborne Inc.’s DKNY Jeans division and who later ran Narcisco Rodriguez), says in a recent Wall Street Journal article about taking on Edun, “The whole celebrity piece wasn’t the draw for me. I am all about the product.”

Gulp.

Everybody’s got to make a buck, but when you brand yourself as more than that and involve community from the get go, shouldn’t you be more than that?

Image: Ali Hewson and Bono wearing Edun for a recent Louis Vuitton ad

Our series on Dumbing Down American Design, has afforded us opportunities to catch up with some really interesting people. Our final installment is no less attractive, interviewing both Howard Brown of Stewart+Brown and Davora Lindner, co-designer of Prairie Underground.

For the last time we revisit the driving question: Has our quest for convenience and rock bottom prices forever altered fashion and is American design becoming a thing of the past?

When it comes to American design, two top designers in the sustainable design field, Davora Lindner of Prairie Underground and Howard Brown of Stewart+Brown both stand out.

Brown, whose mother owned a boutique in Missoula, Montana for 30+ years says she taught him that fit was everything.

“It took us a couple times to get our sizing right but now we know exactly who we’re designing for,” says Brown, whose being raised around people trying on clothing has only helped Stewart+Brown when it comes to a base customer fit.

Today, 93 percent of Stewart+Brown is U.S. manufactured in L.A. facilities while the other seven percent – including knits – is outsourced to China, (what Brown calls our own ignorance in letting the knitwear industry fade away stateside).

But why China? “Why not?” Brown says. “People need to be very careful with their preconceptions of China. I think it all comes down to racial stereotyping and elements of ignorance based on headlines and media,” he adds. “In China, people are protesting over environmental degradation and unfair labor practices and getting shot and killed for it. We need to be supporting those people,” he says.

Brown is pretty outspoken about his line and manufacturing practices and with good reason. “When we first started out, there was no way to track the supply chain, it was uncharted territory. The easy solution would’ve been to just go the conventional route but we thought we’d use the opportunity to raise the bar on sustainable production and design,” Brown says, adding that thanks to today’s “conscious consumer,” who buys from lines like Stewart+Brown and Prairie Underground, they can do more than exist, they can thrive.

Davora Lindner co-designer of Prairie Underground says her label’s “hardscrabble approach to getting things done through hard work and keeping our hands busy,” has enabled Prairie to stay afloat just fine in the U.S. and almost completely in Seattle, WA.

“Local production is an extension of our work ethic and pragmatism, but it was also a choice and a political stance. Aside from the fact that we had no experience producing overseas, we wanted to produce our collection locally and were willing to work within that vernacular to make it a possibility,” she says, adding that it seems “bewildering and out of touch” to have production take place so far away.

Though disturbing to her and design partner Camilla Eckersley that fewer things are made in the United States, owning their own business also meant conscious choices to manufacture as well as design domestically. “Our responsibility now is to sustain the momentum and we feel an obligation to provide meaningful work for our subcontractors,” says Lindner.

Like a lot of independent designers Stewart+Brown and Prairie Underground’s business template was influenced by previous work experience.

Prairie co-designer Camilla Eckersley’s experience working for companies in San Francisco as a production sewer later evolved into a position of a production manager and after additional training she became a designer and pattern maker. “The companies she worked for all produced domestically so this was what she knew and became the basis for our company,” says Lindner. “I come from a background of a fine artist who made things by hand and learned new techniques at community art centers, networking at supply stores or in dialogue with other artists,” she adds.

Lindner’s grassroots approach has paid off and like in Brown’s L.A., there is a lot of micro-manufacturing happening all over Seattle for her to tap into.

“Our contractors work within 20 minutes of one another and some know each other or have employed the same sewers. They appear as pioneers in their neighborhoods and they operate more like small businesses than huge factories,” says Lindner.

While Prairie Underground and Stewart+Brown hold tight to their supply chains and do their best to keep all design in the U.S., Brown offers his best advice to an overlooked part of this whole series: the consumer. “Educate yourself. Dig deeper and look at the big picture all around you. Being a conscious consumer and supporting brands that support sustainability is the only way we’re going to win this battle.”

Top image from Rob Lee

Seattle wild-foods café Nettletown might be shoulder to shoulder with a Subway, but their produce comes from the ground, not a vacuum-sealed bag. Put down the hoagie and listen:

From activists to politicians, everybody loves to talk about the promise of green jobs. But in reality, who the heck actually has a green job, and how do you get one? In our new column, “I Have a Green Job,” Grist will be regularly profiling one of the lucky employed who has landed a job in the new green economy, or a green job in the old economy.

The café has an unusual location. In the middle of the city in a strip mall, the eatery calls Subway its next door neighbor. And guess which one my hungover friend wanted to eat at? “It’s a bit pricey,” he sighed, ordering a huckleberry mimosa that cost about the same as a foot-long sub. He wondered why he could get a full meal out of a Biggest, Meatiest, Tastiest, while his smaller fried egg sandwich cost a dollar more.

Continue reading the full story over on Grist.

Editor’s note: Article by Darby Minow Smith. Originally published by our friends at Grist.org. Grist is a media organization that has been dishing out environmental news and commentary with a humorous twist since 1999. Be sure to visit them and say hi, and follow Grist on Twitter, too!

Image: brian glanz

A “green alley” movement is gaining momentum in cities across the country. All I can say it’s about time. Getting rid of the dark, smelly, and often scary and dangerous places in the big cities will go a long way to making cities not only safer but also cleaner and greener.

Here’s how three cities are turning their alleys green:

Chicago’s Green Alley program began in 2006 as part of  Mayor Richard Daley’s environmental and beautification campaign. One of its goals was to eliminate polluted water from spilling into Lake Michigan by resurfacing alleys with porous material. So far, more than 80 of the city’s 1300 alleys have “gone” green.

Seattle’s The Clear Alleys Program, launched last month, plans on making alleys in the downtown area more people-friendly by banning dumpsters, recycling bins and compost containers. Instead, they will be providing color-coded bags for trash and recycling that will be collected up to three times a day by natural gas-powered trucks.

Los Angeles has over 900 miles of alley in the city, most of which are underutilized and unsafe. The city’s Green Alleys Program, which has been running since December 2008, hopes to rectify this. Like other cities, one of the goals is to reduce and absorb rainwater runoff through the laying of permeable pavements. More pedestrian-friendly thoroughfares away from street traffic will be created, possibly with gardens and outdoor cafes.

Image: mugley