As we started the design, we looked at our relationships of rooms to each other (from our notebook), the aspects of the rooms we wanted (the den needed to also double as a guest bedroom) and the relationships of all of this to the outdoor living areas of our lot and our relationship to the neighborhood.
The Lawrence Street House – Site Analysis
I know this wasn’t a one word title; sorry. Before we start designing (and the excitement of getting started builds, so there’s still that temptation. Resist!), we take a really good look at the site. We call this our site analysis. Yeah, not very creative, but accurate.
The Lawrence Street House – Schematic Pt 1
We’ve started the design. After we synthesize the notebook (it’s good to organize your thoughts, even when designing your own home), we started sketching. I plotted out a scale site plan with the surrounding houses, trees, streets, etc.
The Lawrence Street House – Programming
The Lawrence Street House – Site
I know this picture is probably a bit hard for you to read and see. But that isn’t really the most relevant part of this post. As my wife and I were looking for a lot to build on, there were some factors that affected our decision.
The Lawrence Street House – Beginnings
I know it’s been a while since my last blog, so I’ll bring those of you who are new to thesimpleHOUSE up to date. Our kids are grown. We raised them in a 2,750 sq ft house that worked really well as they passed through their teen years and into adulthood. But now our daughter is married (they had their second anniversary in August) and our son just graduated from college and will be moving out soon. So we’re very close to being two people in what is now seeming to be a very large house. So last summer, after much searching, we found a wonderful urban infill lot in downtown Eugene, Oregon (our home town). We have the 2,750 sq ft house on the market for sale (let me know if you’re interested; it’s nice and doesn’t quite qualify as a McMansion) and are starting the design process. We recently did a LEED Platinum house (theSAGE in previous posts) that pulled out all the stops on sustainability. And you know, it wasn’t really that hard to do. So armed with a desire to be in something around 1,600 square feet, within walking distance of most amenities and that “itch” that I, as an architect, get about every decade, we’re designing another home. Stay tuned.
Our Coffee Addiction
If you think I’m going to slam coffee in today’s blog, you’re wrong. While I do recommend fair trade, organic shade grown coffee for what may be obvious reasons, today’s topic is actually about the disposable cups we drink our coffee from.
I hope by now everyone is death on styrofoam cups. I’m not even going there. But what I am going to talk about today is the paper cups and lids we often get from Starbucks or Full City or (insert your favorite coffee shop here).
Estimates are that we will use about 23 billion paper coffee cups in 2010. Billion. That will require cutting down 9.4 million trees, 7 trillion BTUs of energy and 5.7 billion gallons of water. This will create 363 million pounds of solid waste. We have trouble processing such large numbers, so here are some comparisons.
The energy used just to manufacture the cups that we use just for our coffee could power 77,000 homes. It’s almost a gallon of water for every human being on the planet. Just from our paper coffee cups. And the FDA has regulations on the amount of recycled paper pulp that is allowed in contact with food and beverages. So the majority of our paper cups are made with a high percentage of virgin paper.
Yet the answer is simple: Carry a reusable mug with you to the coffee shop. Many are already doing this, but if we’re going to use 23 billion paper cups next year, many are not. Most every shop I know will fill your mug with your favorite brew.
Plus, many offer discounts if you use your own mug. So the benefits are twofold: help the environment and save money.
And that’s a win-win all the way around.
Consumption and Waste
Well I got the ball rolling on this blog. So after just two posts, I’m going to shift a bit into a little more general topic of consumption and waste. This topic does fit with “halve it all” because if we reduce our consumption and our waste, we (and our world) will be better off for it.
We are a society of consumers. In the U.S., we have 5% of the world’s population and yet we consume 24% of all the world’s energy. Seems a little lop-sided, huh? If we consume less, we will waste less.
On the website Mindfully.org, Americans consume 815 billion calories of food a day (about 200 billion more than we need — enough to feed 80 million people). We also throw out 200,000 tons of edible food each day.
Remember yesterday’s post about restaurant food portions? Have you ever done the “doggie bag” thing of your left over extra food, brought it home, put it in the frig and then tossed it a week later because you forgot about it?
I had coffee with a friend today and we had a good discussion about consumption and waste. He mentioned about how we need to start looking beyond just the waste we produce and really evaluate the embodied energy in things. That means considering where something is made, how much energy is used to make it, etc. You see, it’s more than just what we throw out. For a really interesting video about all this, check out The Story of Stuff.
My city (Eugene, Oregon) is developing a Climate and Energy Action Plan. Interestingly enough, the next public meeting topic is Consumption and Waste. It will be at the Eugene Water & Electric Board on January 6, 2010 from 6 pm to 9 pm. These public forums are a great way for you to get involved and share your opinions.
So as you work to “halve it all”, put this next meeting on your calendar; they are enjoyable and informative.
Eating Out at Restaurants
Here’s another area where we consume too much and really don’t need to. Our favorite restaurant in Eugene is a great little place with grass-fed free range humanely raised beef in their burgers. Pepper Jack cheese, green chilis… yum.
BUT, these burgers are 1/2 pound! Plus fries. And the bun. They don’t post the calories, but one order probably exceeds the minimum daily requirement of something. But they’re SO good! What to do?
Well, my wife and I split one of these burgers (with fries, of course). That’s still 1/4 pound of beef, we still are full when we leave and we’ve accomplished two things: first, we’ve saved about $10 and we’ve eaten half as much food. We also haven’t contributed to our personal obesity (at least not as much).
Obesity in America is a huge issue (pun intended). According to the Centers for Disease Control and Prevention (CDC), obesity is a major risk factor for cardiovascular disease, some cancers and type 2 diabetes. In 2008, in the U.S., only Colorado had a prevalence of obesity less than 20%. Thirty two states were at 25% or more and six states were at 30% or more.
It’s all about calories and activity. We as a culture tend to do too much of the calories and not enough activity.
So back to the restaurants. Next time you’re going to eat out, eat with a friend and share an order. You may not leave absolutely stuffed (it takes your stomach about 20 minutes to get the signal to your brain), but you will likely be satisfied and comfortable within a half hour.
Give it a try and halve your next restaurant meal!
Where This All Began
The idea for this blog came about from water spots on our dishes. Yeah, really.
You see, my wife and I were having trouble with our dishwasher leaving water spots on our glasses. So, we did what most people do: bought some Rinse Aid. You know, the very expensive blue liquid that keeps your dishwasher from spotting your glasses.
But what was troublesome to us was that we live in an area with very clean, normal, soft water. Not in an area with high mineral content or hard water. Plus, after a while of this, the glasses started spotting again.
We thought, well, the dishwasher is about nine years old, so maybe we’re going to have to bite the bullet and buy a new dishwasher. So I called my friend who sold us the dishwasher; then my wife and I went down to his store and said, “We’re probably going to have to buy a new dishwasher”. He asked us how much detergent we were using and I said, “We’re using what the dishwasher owner’s manual says to use”.
“That’s your problem,” my friend said, “You’re using too much detergent.” We looked at him and said, “Huh?” (we were kind of left speechless). He replied, “The dishwasher companies are tied in with the detergent companies, so they always recommend more than you need. Try using about half the detergent.”
So we did. And it worked! Our dishes still got clean, we didn’t get sick or anything. PLUS… I thought, “Do I really now need the very expensive blue liquid spot stuff?” So we stopped using the very expensive blue liquid spot stuff. And it worked! Our glasses didn’t spot. And we’re still using our original dishwasher (it’s now about eleven years old).
So not only do we now use half the detergent, we have stopped using the blue liquid additive and are saving a boat-load of money. That also got us thinking about what other areas of our lives and homes could this principle of using about half apply?
There are quite a few; and that’s what has inspired this blog. I thought there might be other people out there who have discovered the principle of halves. So we’re looking for your input too. I’ll be posting my thoughts and discoveries and I encourage you to post yours, too. Hey, I might even turn this into a book.
Now if I could just disable the “Rinse Aid Empty” light on our dishwasher…