- Jayme M. Carleton, Second Nature

Making Sustainability Second Nature™

http://jaymecarleton.com

The Department of Energy tells us that 15% of the energy we use in our homes flows through our kitchens. So if we can make a big dent in our energy consumption there, we can make a big dent in our energy consumption period. Here’s a side order of kitchen conservation tips:

• When making a multi-dish meal, try to cook as much as you can at the same time, then reheat individual dishes as needed in the more efficient microwave or toaster oven (or in the regular oven if you happen to be cooking something else).
• Resist the temptation to open the oven door to check your food. That can lower temperatures inside by 25°-50°. Turn the oven off a few minutes before the timer sounds and let residual heat finish the job.
• Use the microwave whenever possible. Cooking a typical casserole in an electric oven uses about two kWh worth of electricity. The same dish in a microwave oven uses just 0.36 kWh. Toaster ovens are another efficient option.
• Cover stove-top pots to stop heat from escaping. This can reduce the energy required for cooking by up to two-thirds.
• Unplug your refrigerator and vacuum or dust its condenser coils. Dirty coils can reduce a fridge’s efficiency by up to 30%! Make sure there are a couple of inches of air space between the coils and the wall so air can efficiently carry heat away.
• Clean the rubber gaskets around your refrigerator’s doors and their contact points on the unit itself to make sure your fridge seals tightly when it’s closed. If your gaskets are worn or ripped, get new ones.
• Don’t put leftovers in the refrigerator while they’re still warm. Your fridge will work a lot harder and warm newcomers might increase the temperature to levels that aren’t safe for the foods already there.
• Run your dishwasher only when it’s full. Use the energy-saving setting to dry the dishes or let them air dry. And avoid the water heating option if your dishwasher has one.

Bookmark & Share

Buy the Deluxe Healthy Home Starter Kit and receive a FREE TOTE and FREE SHIPPING! It is perfect for yourself or for your special someone (think your Mom whom is still stuck in the toxic cleaner stone age).

- Jayme M. Carleton, Second Nature

Making Sustainability Second Nature™

http://jaymecarleton.com

Bookmark & Share

- Jayme M. Carleton, Second Nature

Making Sustainability Second Nature™

http://jaymecarleton.com

We can imagine our kitchens without a lot of things, but plastic isn’t one of them. In the half century since it created a food storage revolution, this material has come to play an indispensible role in nearly every meal.

In recent years, however, plastic’s image as a shining symbol of technological progress has been tarnished by reports suggesting that it may be less than safe, especially in the kitchen. At issue are the chemicals plastics are made from and whether or not these building blocks are able to leach into our food. The answer to that question starts with understanding the different kinds of plastic available today. Here’s a list by recycling code number:

• #1 PET or PETE (polyethylene terephthalate ethylene) is a common plastic used to package a variety of foods and drinks. PETE is considered a safe, non-leaching plastic, even though some studies have found that it can release the toxic metallic mineral antimony over time, especially when subjected to heat.
• #2 HDPE (high density polyethylene) is another common plastic used for milk and water jugs, dairy product tubs, and plastic bags. HDPE is not known to leach toxins.
• #3 PVC or V (polyvinyl chloride) is found in plastic wrap, especially commercial varieties used to package deli and similar items. These plastics use hazardous compounds called phthalates to maintain their pliability. Phthalates have been found to easily leach out of PVC products. PVC can also release a material called di-(2-ethylhexyl) adipate (DEHA) when in contact with fatty foods. The use of #3 plastics is not recommended.
• #4 LDPE (low-density polyethylene) is used for bread and frozen food bags, squeezable bottles, other types of packaging, and reusable containers. It is not known to leach toxins.
• #5 PP (polypropylene) is found in bottles and food tubs, and reusable containers. It is not known to leach toxins.
• #6 PS (polystyrene) is often found in foamed food containers. It can leach a number of chemicals into foods and is not recommended in the kitchen.
• #7 OTHER is a catch-all category that includes everything else. One common #7 plastic is polycarbonate, a shatter-resistant material used in things like baby bottles and reusable water bottles. Polycarbonates readily leach a toxic compound called bisphenol-a (BPA) into food and drink. But new corn-based polylactic acid (PLA) plastics, which are generally recognized as safe, are also labeled #7. It can be hard to tell if a given #7 container is kitchen-safe without additional identifying information, so look for bottles that say they are BPA-free.

To sum up: types 1, 2, 4, and 5 are generally safe to use. Types 3 and 6 should be avoided. And Type 7 is a definite “it depends.”

Of course, there are certain circumstances under which no plastic is safe to use. Heat, harsh detergents, and old age all promote the degradation of plastics and the leaching of compounds they contain. Here are our rules for using plastics safely in the kitchen:

• Never microwave any food in any plastic of any kind, including so-called plastic wraps and “microwave safe” containers. Transfer microwaveable foods to a safe glass or ceramic alternative before heating — even if the label says the original container can be used. The term “microwave-safe” only means the plastic in question won’t become visibly damaged when heated — not that it won’t leach!
• Don’t serve or store hot foods, acidic foods, or foods with a high fat or oil content in plastic containers of any kind as these types of edibles are more likely to encourage leaching. Use glass, metal, or lead-free ceramics instead. A simple storage system can be created with any bowl and a similarly-sized plate used as a lid.
• Avoid the temptation to save and reuse commercial food packaging and drink bottles, which are not designed for repeated uses and become more prone to leaching with repeated cleanings.
• When reusable plastic containers made from #4 and #5 plastic become heavily worn or scratched, retire and recycle them.
• Always wash plastic containers by hand, with warm water and mild dish liquid. Keep them out of the dishwasher.
• Avoid putting cling wraps in direct contact with food. Instead, use unbleached wax paper or a safe container.
• Plastic sandwich and food storage bags are typically made from polyethylene, which is considered non-toxic. However, we were unable to find any data verifying the safety of washing and reusing such bags. Since this practice could potentially make them prone to leaching, we can’t recommend it. Instead, we prefer wax paper bags or reusable solutions like the SnackTaxi, the Wrap-n-Mat, or the alternatives atReusableBags.com.
• Practice precaution and use only glass bottles for infant feedings.
• When it comes to buying cling wrap and reusable food containers, purchase only those that tell you exactly what type of plastic they’re made from.

Bookmark & Share

The diapers are FREE of chlorine processing; they are also FREE of fragrances, latex and petroleum-based lotions, so you get to decide what touches your baby’s sensitive skin.  Another cool thing is that the diaper’s core has been redesigned so that is more efficient at absorption and uses less processed chlorine free wood pulp = better for the environment than traditional disposable diapers.

I highly recommend these chlorine free diapers and they have been working great for the last three months!

Jayme M. Carleton, Second Nature

http://jaymecarleton.com

Making Sustainability Second Nature™

Bookmark & Share

I enjoyed reading this article from Treehugger.com about how to heat your home and home office. Since I work out of my home office during the day, I find myself cold and warm both in the same day and really agreed with what the blogger said in his article. My favorite thing from the article was the blogger’s point to “Wear Your Bloody Gloves!” aka put on some more clothes!

Jayme M. Carleton, Second Nature

http://jaymecarleton.com

Making Sustainability Second Nature™

Bookmark & Share

Now homeowners are looking for smaller, more practical homes which emphasize dual-use living spaces, age-in-place features such as main level master bedrooms and fewer detached rooms. The average Joe wants a larger kitchen area which opens to the living room or dining area.

In this article by MyNorthwest.com the reporter speaks with big-time home builder John Buchan Homes to get their perspective.

Jayme M. Carleton, Second Nature

http://jaymecarleton.com

Making Sustainability Second Nature™

By Chris Sullivan
97.3 KIRO FM Reporter

Think about where you spend most of your time in your house. Is it the media room? Is it the formal living room? And while you’re at it, think about how often you use that jet spa in your bathroom. All the bells and whistles that homeowners wanted five or ten years ago are going away.

The McMansion isn’t exactly dead, but it’s on life support. Fewer people want the “look at me” homes today, opting instead for something more practical.

Local real estate expert Tom Kelly says homes are shrinking across the country. “For the first time in the last three decades, the new home built in this country is smaller than it was a year ago,” he said.

The average new home is about 2,150 square feet. Local home builder John Buchan Homes says they make new homes today 10 to 15 percent smaller than five years ago.

“Today’s home buyers are really into practicality,” said Buchan President and CEO Heather Dosch. “They want to simplify their life so it’s about the livability of their home. I think the whole recession has made everybody think about what I really need. Do I really need that room or that item?” And the answer most times is “no.”

Formal spaces, like detached dining rooms, are going away because most people don’t use them. They were built in the McMansion-era to impress guests, like the look-but-don’t-touch section of the museum.

“They’re giving up on the living room,” Dosch said. “They are giving up on the media room.” Gone are the grand entrance foyers. Those wasted spaces are being replaced. One, because people can’t afford huge houses, and two, because they aren’t energy efficient.

Separate great rooms or huge bonus rooms are gone too. People want large open kitchens that go right into the family or TV room because that’s where everyone spends their time. They want multi-functional spaces with no dividers.

And in the bathrooms? Dosch said the days of building hotel quality spas are over.

“The bells and whistles are really kind of what’s been pared down in the house, and I’m happy to see it honestly,” she said. “I think it’s somewhat wasteful. If you have a rain shower and you have two shower heads all going at the same time, how much water do you really need on your body to get clean?”

Practical trumps ornate today.

One popular trend that really start to catch on, Dosch said, is the “age in place” concept. People buying homes that they can live in for a lifetime and that can be converted as they age. You see a lot of master bedrooms and bathrooms being built on the main floors of homes because people don’t want to climb stairs as they grow older. Showers are being built without tubs, and builders are even stacking closets so they can be removed and converted to elevators.

So is the McMansion on its last legs? “That’s a really good question,” Dosch said. “I would say, ‘No the McMansion is not dead,’” but it’s not for the masses.

Dosch said some clients will always want the prestige that comes with a McMansion so they will never go away entirely.

Bookmark & Share

I always found Christmas a time consuming holiday… running to the Christmas tree lot to buy a tree, having to bring the decorations inside from storage, setting the decorations out, spending a few hours arranging things just right; and that was just for the tree! I really did think that maybe I could reduce the time commitment by ordering a fake Christmas tree online and reusing it every year. Surprising, my not as eco-conscious husband pointed out that maybe, just maybe, that wasn’t the route to go. He sent me the below email for backup, in case I didn’t believe him.

- Jayme M. Carleton, Second Nature

Making Sustainability Second Nature™

http://jaymecarleton.com

By JOHN COLLINS RUDOLF

The New York Times

In these eco-conscious times, many people want to shrink their environmental footprint while still enjoying the trappings of the holiday season. In some cases, the earth-friendly alternative – pass the tofurky – is a pretty obvious choice. But in others, the answer is not so clear. When it comes to Christmas trees, for instance, which is better for the planet: the long-lasting artificial kind, or the freshly cut, pine-scent-and-sap variety?

As I report in Saturday’s Times, at least one major study found that the real tree was probably the better choice. But as I found during my reporting, many consumers still believe that a faux fir is less harmful to the environment than the real thing.

That’s because an artificial tree can be used again and again, unlike a real tree, which is tossed out at the end of the season. Yet as it turns out, that’s not enough to tilt the scales in the fake tree’s favor. The resources used to make artificial trees — plastic and metal — have a high extraction cost, and most trees are made in China, meaning they need to be shipped thousands of miles before they reach American shores.

Real trees are also biodegradable and can be composted or turned into mulch; fake trees are almost all fated to end up in a landfill one day.

Artificial Christmas trees continue to sell by the truckload, of course — according to industry estimates, sales in the United States may hit 13 million this year.

Most faux trees have a lifespan of about six to 10 years, surveys have found, at which point they start to look a bit ragged and consumers chuck them out. At this point, they’re off to the landfill.

What about recycling? I posed this question to Jami Warner, executive director of the American Christmas Tree Association, which represents makers of artificial trees.

“All the materials in an artificial Christmas tree are recyclable and trees are recycled now,” Ms. Warner wrote in an e-mail.

Technically, this might be true. But all the municipal recycling programs I queried said they did not recycle artificial trees — and for good reason: artificial trees are largely made from polyvinyl chloride, or PVC, which is in most cases prohibitively expensive to recycle. I mentioned this fact to Ms. Warner, who said the onus rested with the cities, not her industry.

“Ultimately trees are likely to end up in landfills until cities offer recycling programs,” Ms. Warner wrote.

Bookmark & Share

13% of home energy is used by home appliances. Help your home owners by offering the best products to meet their needs and budget, while still providing energy saving solutions. Former Editor-In-Chief of Appliance Magazine, Lisa Bonnema provides an insider’s view of products and what features to take into consideration when looking for energy savings, certification point allocation, and a look into the future of refrigerators, dishwashers, clothes washers, and cooking appliances (do you know which one of these is the single biggest power user?).

(Duration: 35 minutes)

For the webinar, please click HERE.

- Jayme M. Carleton, Second Nature

Making Sustainability Second Nature™

http://jaymecarleton.com

Bookmark & Share

3 trillion. Gallons of water that can be saved each year if every household installed water-efficient appliances.

3. The number of hours your television can run on the energy saved by recycling just one aluminum can.

20. The number of trees that can be saved by recycling one ton of paper.

14,000. Gallons of water that can be saved per year by upgrading to a 1.6 gallon or less toilet.

2,738. Gallons of water saved by cutting your shower from 8 minutes to 5 minutes.

75. Percentage of energy that can be saved by using Energy Star Compact Fluorescent light bulbs (CFLs) compared to standard incandescent bulbs.

- Jayme M. Carleton, Second Nature

http://jaymecarleton.com

Making Sustainability Second Nature™

Bookmark & Share

- Jayme M. Carleton, Second Nature

http://jaymecarleton.com

Making Sustainability Second Nature™

Whether or not to sell your primary residence might be the most important decision you make in the next few months. If you decide to sell, don’t jeopardize the decision by making the costly mistake of over-improving your nest egg – or racing to create a new room the new owner might enjoy.

Major structural changes, especially in this economic environment, need to be intensively scrutinized. Ninety percent of all remodeling projects take more than one year of appreciation to recover the costs of the improvement.

And, some projects never even get close to becoming a financial wash. Don’t get carried away with a pet project that may draw the eye of a certain set of home buyers.

The solution? Paint, paint and simply paint some more. Paint is the least expensive and the most profitable improvement you can make. For example, be certain your entry is especially crisp and bright. Take advantage of your outside trim and highlight it with a color that truly makes your home stand out on the street.

Thinking about a color for the kids’ old bedrooms? Most prospective buyers won’t see the magic of magenta or the charisma of chartreuse. Stay boring, and attractive, with light beige and don’t wander very far from off white.

If you want to be bold, be sure you know the type of buyer who will be looking at your home before you bring out your version of “wow” yellow in the den or “cool” gray in the bedroom.

If you are a female and single – and are certain your buyer will be the same type of individual – the paint and fixtures you choose for your home can be far different than those of a family home in a huge subdivision.

The way we live and work has changed dramatically in the past decade and our expectations of our homes have changed, too. If you are getting ready to list your home for sale, don’t gamble that your taste in a new kitchen, den or master suite will match the desires of the potential home buyers that come through your door.

Don’t waste your time – or jeopardize your money – by undertaking remodeling projects in an attempt to draw potential home buyers to an open house. It takes too long and you could easily guess wrong.

Remember, most buyers want to purchase a residence in model home condition, so all they have to do is turn the key in the front door and move in. Your challenge is to bring this feeling with the least possible amount of stress, cash and time.

Bookmark & Share