Radon from Granite Countertops?

The New York Times today published an article, “What’s Lurking in Your Countertop?,” about the possibility of radon emissions from granite countertops.

Here’s what I wrote about the issue in Good Green Kitchens:

Radon and Stone

Radon is a colorless, odorless, radioactive gas derived from the natural decay of uranium in soil, rocks, and water. According to the U.S. Surgeon General, radon is the second leading cause of lung cancer in the United States.

Radon is virtually always present at very low levels in outside air; it’s really only considered a health problem if it accumulates at high levels inside buildings. Although it is more prevalent in some regions than others, the U.S. EPA recommends that all homes below the third floor be tested for radon.

Can granite counters or other natural-stone materials used inside buildings emit enough radon to cause concern?

National Geographic’s The Green Guide

I served on the advisory board for National Geographic’s recently published book, Green Guide: The Complete Reference for Consuming Wisely. It’s filled with practical advice about greener living, from healthy eating to green remodeling to eco-friendly travel. Check it out on Amazon.com.

Good Riddance to Formaldehyde

California’s Air Resources Board (CARB) adopted regulations in April 2007 that will reduce formaldehyde emissions from particleboard, hardwood plywood and medium density fiberboard (MDF) sold in California. Formaldehyde is routinely used as a binder in these products and many other building materials and furnishings. 

Dream Green Kitchens — Sunnyvale, CA 4/18/07

April 18, 2007  Sunnyvale, CA  7–8 pm
Dream Green Kitchens
Hosted by the City of Sunnyvale. Info & reservations: sunnyvalerecycles.org or (408) 730-7484.

Join Jennifer for a talk about what green means when it comes to the kitchen. Learn about techniques and products being used today to create kitchens that are beautiful, healthier for people and easier on the planet.

Refrigerator Madness

As the average U.S. house size increases, refrigerators seem to be multiplying like rabbits.

Sun Frost’s RF16, a super-efficient refrigerator with a freezer on top, consumes a miserly 254 kilowatt-hours of electricity per year. Info: www.sunfrost.com

While it isn’t yet keeping me awake at night, I have to admit that I’m a tad alarmed by all the refrigerators popping up in American homes.

Convenience is king, and as the average house size continues to increase, refrigerators seem to be multiplying like rabbits to fill up all that space.

In luxury homes today, I often see several refrigerators in the kitchen: a large primary refrigerator, a smaller snack and beverage fridge for the kids, and maybe a wine cooler for the adults. If there’s a bar in the great room or living room, there’s likely a compact fridge underneath it. The master suite might have its own mini fridge holding milk for the morning cappuccino, or there might be a refrigerated drawer in the bathroom for medicine and cosmetics.

Peek in the garage or basement and you’re likely to find another full-size refrigerator or freezer.

Deconstructing the kitchen

My kitchen, circa August 2005. Deconstruction takes more time than demolition but keeps resources in use rather than burying them in landfills.

One of the biggest challenges of green kitchen remodeling is keeping waste in check. It’s easy to become so riveted by our vision for a beautiful new kitchen that we lose sight of making sure that old cabinets, appliances, plumbing fixtures and other materials don’t wind up in the dump.

When my partner Erik and I set out to redo our kitchen last year, we talked to our builder, Jonathan Cunha of Fusion Building Company, about salvaging rather than dumping any reusable materials. Because we discussed this before signing the contract, he was able to build extra time for salvaging into the construction schedule.

Our project was relatively small, so Jonathan had his own crew do the salvaging. They removed appliances and fixtures we weren’t planning to reuse and donated them to a local building materials salvage yard. They delivered conduit, ducts and other metal to our local recycling facility. Wood was stacked and stored onsite for reuse. And many cabinets got a second life in our garage.

West Coast Green — 9/30/2006

Sept. 30, 2006  San Francisco

West Coast Green Residential Building Conference + Expo. This three-day event focuses exclusively on residential green building. On Sept. 30, join Jennifer for a lively presentation about what green means when it comes to the kitchen. A book signing follows. Info: westcoastgreen.com

 

What Makes a Kitchen Green?

Strike! This breakfast counter was once a bowling lane. Architect: Sogno Design Group. Photo: Linda Svendsen for Good Green Kitchens.

There’s no single definition of a green, eco-friendly or sustainable kitchen. Rather, it can be helpful to think of green as a continuum that’s shaded from light to dark.
At the light green end are easy-to-do strategies such as choosing non-polluting paints, screwing in a few compact fluorescent lightbulbs and selecting energy-efficient appliances. Anyone can take these simpler steps.

At the darker green end are strategies such as only using wood that’s salvaged or certified by the Forest Stewardship Council (FSC), or getting your home’s net energy use as close to zero as possible. Dark green steps call for more effort, more money, or both.

Wherever you fall on the spectrum, there are myriad ways to go about greening your kitchen. Green design is quite simply an improvement on conventional practices — with an emphasis on energy efficiency, conserving natural resources and creating a healthy home.

These fundamentals apply to every type of kitchen: traditional, modern, country, eclectic — you name it.

So when it comes to your own kitchen, don’t feel like you have to imitate any particular look; you can have a dream green kitchen that expresses your unique spirit and sense of style.

© 2006 Jennifer Roberts. Originally published in Good Green News.

 

In Stores Now: Good Green Kitchens

I’m happy to announce the publication of my latest book, Good Green Kitchens: The Ultimate Resource for Creating a Beautiful, Healthy, Eco-Friendly Kitchen.

Good Green Kitchens reveals what’s green and what’s not when it comes to kitchen design. Whether you are planning a minor kitchen improvement project or a top-to-bottom remodel, you’ll find plenty of inspiration and information inside.

With more than 150 color photos and comprehensive text, Good Green Kitchens gives you what you need to know to create your dream green kitchen. It includes up-close profiles of beautiful, eco-friendly kitchens; resource lists of green products and retailers; in-depth chapters on greener alternatives for floors, cabinets, countertops and appliances; and much more.

Good Green Kitchens is available now from booksellers nationwide, directly from the publisher at gibbs-smith.com, and from online retailers.

Click here to read more about Good Green Kitchens.

Book event — 7/12/2006

You’re invited! Join me for a Good Green Kitchens book signing and talk about what makes kitchens green on July 12, 2006, 6:00p, at Pacific Energy Center, San Francisco, CA. Sponsored by Architects, Designers and Planners for Social Responsibility. Info: goodgreenhomes.com.