But there's another reason to be dreaming about Michael Dolich's transcendent challah—next week is Rosh Hashanah, the Jewish New Year, celebrated with apples, honey and round challahs, symbolizing the cycle of the year and the circle of life.

So, I just had to drop him an email and inquire about any special plans they had for the holiday. Dolich fired back with this special Rosh Hashanah order form. Since the Rosh commences next Wednesday (September 8) at sunset, Four Worlds is offering additional Tuesday and Wednesday pickup for round challahs, bagels and bobka.

Honestly, I can't think of a better start to the year.

Pennsylvania State University and a slew of partners plan to implement and develop the very latest in eco-friendly technologies at the South Philadelphia site, with the help of $159 million in federal and state grants announced last week.

"Dynamic" building facades that adjust in response to changes in outdoor temperature and sunlight. High-tech materials that remove humidity from the air without cooling it to the bone-chilling level of the typical air conditioner. Electronic sensors that perceive harmful particles in the air and activate filters when needed.

Transforming the Navy Yard is not going to be an easy task, but the goal is to have it be self-sustainable and cut energy cost by 50 percent in five years.

The shindig will be held 6 - 10 p.m. this Friday at 2205 Frankford Avenue. There will be music from four local bands and plenty of local beer. KCFC will also be discussing their project and membership opportunities. There is a $5 suggested donation. 

UPDATE: This is happening today.

Great news from Michael Dolich and Four Worlds Bakery: Their retail space will open next Wednesday, September 1. Meal Ticket has the full scoop:

Dolich says running limited retail hours will allow the opportunity to provide customers with croissant, bagels, breads, challah, baguettes and so forth when they’re capital-F Fresh, “within minutes of coming out of the oven.” In addition to that, the bakery will provide a green bean roasting platform for Joe Cesaof Joe Coffee; they’ll serve hot coffee, tea and cocoa, and offer whole coffee beans that’ve been roasted on the premises. Dolich will also carry Buttercream cupcakes (baked on-site) and a signature grab-and-go parfait, which’ll layer Four Worlds granola, Pequea Valley yogurt and fresh fruit.

For more on Dolich and his amazing baking skills, check out this feature from Grid's Food Issue.

Four Worlds Bakery, 4634 Woodland Avenue, Mon.-Fri., 6:30 a.m.-11 a.m.; Sat.-Sun., 8 a.m.-1 p.m. 

I got to meet some of these happy cows on Tuesday, when I rode out to the creamery for a tour of the cheese room with Paul. I’ll be honest, I’d never petted a cow before, and I was bowled over by how friendly these Jerseys were – Cappucino and I hit it off when she came over to lick my toes (painted blue, so can you blame her?), and soon Chai was nudging my arm, eager to be petted.

Personally, I love Keswick's ricotta. I've used it often in my famous baked rigatoni, one of my all-time favorite cold weather dishes. Just thinking about it makes me excited for fall.

Tenaya also has great things to say about Keswick's new Lush 'N Wild.

This article from the New York Times details tools—such as smart power strips and electricity gages—that help you monitor and control your energy usage.

For more on making your home more efficient, check out Grid's August Energy Issue.

Join them as they commemorate this momentous occassion with tons of food, fun and a rocking block party!

Saturday, September 4, 12 p.m. - 8 p.m., Milk & Honey Market (4435 Baltimore Ave.)

West Philly Hybrid X, profiled in July's Grid, need your help! From director Simon Hauger:

During a six-week summer program my students began to dream about what's next for the team. They decided we should design a school based on the principles we use for the team. I loved the idea and entered it in the GE Ecomagination Challenge, a voting contest. Each person can only vote once. We are trying to get the word out and get as many votes as possible. I would love your support.   

Our Idea:

Create a Green Technology High School that engages students to solve real world problems. Our inquiry-based, hands-on approach harnesses the power of student ingenuity, creativity and curiosity.

We are deeply passionate about making urban education work. The team has demonstrated the amazing potential teenagers have when they are challenged to solve big problems. Please help us make our dream a reality.

CLICK HERE TO VOTE.

After registering, you have to return to the same link and click VOTE. After voting, click the facebook icon to help get the word out.

You can be a green tenant by unplugging appliances or using chemical-free products. It's as easy as fixing leaky faucets or installing window treatments to conserve heat in the winter and to keep your place cool in the summer without cranking up the air conditioning.

"There's a myth that there isn't a lot that renters can do," said Paula Cino, director of Energy and Environmental Policy with the National Multi Housing Council. "Our individual behavior has a huge impact on sustainability. The resident has a lot of opportunity to make big differences themselves without any input from the landlord whatsoever."

Check out the rest of the article for some great tips on recycling, water use, energy and dealing with a penny-pinching landlord.

But how does one grill pizza? A burger is simple enough. But dough? Here's what writer Anna Herman has to say:

The trick to a great grilled pizza is controlling the heat. Unlike a pizza surrounded by hot air in an oven, where the toppings can cook with the raw dough, the technique to cooking great pizza on the grill involves three steps. First a thin sheet of dough cooks over hot coals until firmed up and well-browned. The par-cooked crust is then flipped onto a cool section of the grill or back onto the oiled pan and the cheeses are spread or sprinkled, and the toppings are distributed. The pizza is then returned to the grill - perhaps even covered - until the cheeses are well melted, the toppings are bubbling and warm but the bottom is well-browned, not scorched.

Read on for more tips and recipes.