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How Bikeable Is Your Town?

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How Bikeable Is Your Town?

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New York’s energy-efficiency survey suggests that older is often better

New York’s energy-efficiency survey suggests that older is often better

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The new LEED-certified 7 World Trade Center is much less energy efficient than older buildings.

Here’s a tip for Manhattan building owners looking to build as energy-efficiently as possible: Build your structure 100 years ago.

New York City’s recently-implemented law mandating that buildings report energy use has revealed that the city’s best performers are often not its newest additions. From the Times:

Older buildings tend to have higher Energy Star scores because they have thicker walls, fewer windows and less ventilation — superior “thermal envelopes,” as a report on the early results puts it. They are also less suited to energy-gobbling activities like computer data crunching, the downfall of some youthful but middling performers. …

Unlike cities that depend heavily on automobiles, New York racks up most of its carbon dioxide emissions — nearly 80 percent — in heating and cooling buildings. Tracking this energy use is deemed crucial to meeting the city goal of cutting overall emissions by about a third by 2030, to slash costs and fight climate change.

New York’s largest buildings — just 2 percent of the roughly one million buildings in the city — account for 45 percent of the energy expended by the entire building stock.

We took the data — which is available online — and mapped it by address. (We chose to use greenhouse gas emissions, since the metric used by the Times, its Energy Star rating, had far fewer data points. Clicking an address will reveal both its GHG emissions and efficiency rating.)

If you zoom in on Manhattan (the densest cluster of buildings) you can see that locations in Midtown, just south of Central Park, have higher GHG emissions (indicated by more red in the pie charts).

One of the factors in the energy scores is who’s using the building’s energy.

The disclosure law exempts buildings in which more than 10 percent of the space is devoted to trading floors, data centers and other energy-intensive activities.

Yet work spaces that hum 24/7 seem nonetheless to have played into the results, including [LEED-certified] 7 World Trade Center’s score.

“Seventy-four is good, but I was initially surprised that three of our older buildings scored higher than 7 World Trade Center, and it had to do principally with tenancy,” said John Lieber, who oversees buildings at ground zero for Silverstein Properties. He noted that 7 World Trade Center’s tenants included firms like Moody’s, the financial rating agency.

The higher-efficiency-scoring properties he alluded to — 120 Wall Street, the Equitable Building at 120 Broadway and 570 Seventh Avenue — house nonprofit groups, modeling agencies and other tenants whose needs are of the basic light-switch variety, he said.

(It is our understanding that some nonprofit groups also use the internet; we will update this article once we can confirm that.)

These data may become more useful over time, as indicators of how buildings have improved their efficiency scores or as a means of tracking how neighborhoods have gotten better or declined. For now, we must be content with what we’ve already learned: the greenest building in New York is a windowless one built in 1920 that is home to a modeling agency that never turns on its lights.

Source

City’s Law Tracking Energy Use Yields Some Surprises, New York Times

Philip Bump writes about the news for Gristmill. He also uses Twitter a whole lot.

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New York’s energy-efficiency survey suggests that older is often better

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Barack Obama’s Problem: Fanatic Republicans and Mushball Democrats

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A lot of people—including me—have argued that President Obama would be better off letting the country sail over the fiscal cliff, at least for a little while. After all, right now tax rates are at low Bush-era levels, so the argument is all about whose taxes will go up. But after January 1, tax rates automatically go up to Clinton-era levels, so the argument suddenly becomes about whose taxes will go down. That’s much more fertile ground for an Obama-friendly compromise.

That’s the theory, anyway. Today, though, after watching Sen. Kent Conrad (D–ND) publicly cave in on taxes on national TV with virtually no prompting at all, Ezra Klein suggests that Obama’s leverage on January 1 might not be as strong as we think:

There are good theoretical arguments that the fiscal cliff’s tax hikes gives Democrats the bulk of the leverage, but the White House has watched Senate Democrats fold on taxes again and again and again. They worry that if we go over the fiscal cliff, skittish Senate Democrats will quickly fold before some House-passed plan that raises taxes on income over $750,000, does nothing on stimulus, and sets up a debt-ceiling fight for early next year. The White House thinks it’ll be very difficult for them to veto anything Senate Democrats agree to, and so they would prefer to strike the deal themselves rather than getting into a situation where vulnerable Senate Democrats could strike a deal on their behalf.

It turns out that Conrad told Chris Wallace, after literally seconds of badgering, that his ideal compromise would split the difference between Obama’s latest proposal and John Boehner’s latest proposal. This would produce a plan with more spending cuts than tax hikes, even though Boehner has already publicly agreed to a 1:1 split. If Conrad is willing to give Boehner more than he asked for without any pressure at all, what are the odds that he and his fellow centrists in the Senate would be willing to hold out for more than a few minutes during a real negotiation with the anti-tax zealots in the Republican Party?

Plenty of people have questioned Obama’s negotiating skills over the years, and not without cause. But when you’re dealing with fanatics in the other party and mushballs in your own, it makes things pretty tough. That’s the reality Obama has to deal with.

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Barack Obama’s Problem: Fanatic Republicans and Mushball Democrats

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Tom’s Bar: a Cocktail Worthy of New Year’s Eve

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Everyone knows what to drink when the clock strikes midnight on New Year’s Eve: sparkling wine—and ideally, the stuff made in Champagne, France. Like millions of others, I adore Champagne, especially when it’s made on-farm by small producers, as opposed to the heavily marketed prestige brands. Here’s the wonderful wine writer Eric Asimov on these so-called “grower Champagnes,” which, he writes, “suggest soil on the boots and dirt under the fingernails”—distinctive, pronounced flavors over the tarted-up glitz and glamor of, say, Veuve Clicquot. Grower Champagnes also tend to be much cheaper than the prestige brands, but still quite expensive: $40 a bottle on up. To me, they’re a very rare treat.

But what to drink before the midnight hour? I have an idea, and I’m not sure if it’s a good one or a bad one. The case for the Seelbach cocktail—named for the Memphis hotel where it was invented in the early 20th century—is that it’s really, really good. You get a citrus bounce from the orange liqueur Cointreau, round sweetness and alcoholic force from bourbon, and festive fizz from sparkly wine, all knit together with a blast of bitters. Yum.

The case against the Seelbach is also that it’s really, really good—and like so many cocktails, very easy drinking. You’ve got to pace yourself on New Years Eve. Too many Seelbachs before midnight bubbly is a great way to turn Champagne into real pain. So enter the world of the Seelbach with moderation—at your own risk.

Note: Classic Seelbach recipes—see here and here—call for proper Champagne as the sparkling wine in the mix. I find the idea of mixing Champagne too decadent to consider, so I use a sturdy, inexpensive Cava or Prosecco. And most recipes call for Peychaud’s bitters along with the more common Angostura type. This may be critical to the authentic flavor of a Seelbach; but both times I’ve made them, I only had Angostura bitters on hand, and I loved the result.

My Version of the Seelbach

Makes four

Carefully slice the four ribbons of zest off the peel of an orange. Prepare four Champagne flutes by rubbing a ribbon, bottom side down, around the rim, and then fold the ribbon over the rim as a garnish.

In a large pitcher, combine: 6 oz. good, but not great bourbon, like Maker’s Mark or Bulleit; 2 oz. Cointreau; 16 dashes of Angostura bitters (or a little less Angostura, supplemented by some Peychaud’s, if you have it.) Add a good amount of ice, stir well, then strain evenly into the four prepped glasses. Top with sparkling wine.

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Tom’s Bar: a Cocktail Worthy of New Year’s Eve

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