For GreenSource magazine, I surveyed the state of green building in Greater Boston. The short answer: Pretty good.

For Architectural Record, I wrote about an announcement of an alliance between the American Institute of Architects and the US Green Building Council that seemed to promise more than it did, at least at the time.

For Design New England, I wrote about how the city of Boston's decision to overlay LEED Silver standards onto its building code for new structures over 50,000 square feet is affecting the market.

To millions of New York City commuters, 1010 AM means WINS radio,
where they say, "You give us 22 minutes, we'll give you the world."

But the slogan for 1010 AM on a tree-lined block in Brookline, if
they had one, would be more like, "You give us until the traffic signal
at Beacon Street changes, we'll tell you about this condominium for
sale."

LAWRENCE - With its huge "Think Green, Live Green" banner and its blocks-long mass of space being converted into "ecoluxury" residential and commercial space, Monarch on the Merrimack is the grandest example of this city's plan to go green.

But while the developer of the former Wood Mill has paused to
arrange new financing, a much more modest project - a three-bedroom, 2-bath home built in pieces in a factory and assembled onsite in less than a day - opens to the public today just around the corner.

WESTPORT - When Phillip Burgess gets an idea in his head, he's not likely to let go. Consider how he wound up in the kitchen of celebrity chef Todd English.

Though a commercial real estate broker by vocation, Burgess likes to cook, and decided that he wanted to work for English. "So I basically hounded him for a year, and after I caught up with him at the opening of Figs on Charles Street, he relented. I ended up as a line cook at Olives on Tuesday nights for two years. Pro bono, of course," Burgess said.