The green spring kitchen home 2 iULSTERm publishing’srovement insider’s GUIDE TO E VERYTHING AT H OME • A PRIL 2009 The green home Zero-energy homes ... pg. 10 Rebates and incentives ... pg. 12 The relationship between costs and benefits ... pg. 24 M ICHAEL G OLD / T / HE C ORPORATE Not your I father’s cardboard ... pg. 30 MAGE also: Joe Bevilacqua’s Conversations modest lifestyle ... pg. 16 with three Indoor air quality ... pg. 22 green architects ... pg. 6 Ulster co-housing ... pg. 28 Page 2 • April, 2009 Ulster Publishing’s spring home improvement Two appliances that should not be used in a green kitchen are the garbage disposal and the micro- wave. Trash disposals use “an incredible amount How green was my galley of water,” she said. Microwaves emit, obviously, microwaves, and many people don’t stay the safe distance of four to six feet away from them while There’s a lot to consider if you want an ecological kitchen they are running. Also, Welton said the high energy By Dan Barton of microwave ovens has another, more insidious ning green and then executing green, with envi- effect. “They cook the food from the inside out, he kitchen is the very essence of “home.” In ronmentally sound materials and techniques, is making the DNA unintelligible to our systems.” most houses, it is the lexis, where cooking, the way to go. Speaking of radiation, stay away from granite eating and conversation all take place. And, In the case of a retrofit, the first place to start, ac- countertops, Welton warns. They undoubtedly are Twhen it comes to wanting to be more green, cording to Welton, is at your most energy-draining attractive, but granite emits radiation — it’s like it is the place where many people start. appliance — the refrigerator. bringing a radon problem up from the basement “Greening anything is very comprehensive,” said “The refrigerator generally is nine percent of into a home’s central living space. Janus Welton, a Woodstock-based architect who the energy-use picture,” Welton said, noting that Materials are important, too, both for the health of specializes in green kitchens and teaches classes converting from a model made several years ago the ecosystem and the health of the family using on the subject. “It goes way beyond choosing green to an Energy Star-rated model can take a big bite the kitchen, Welton believes. “There are over 80,000 materials. Even greening one room in the house out of electric bills instantaneously. chemicals that have been unleashed into our build- is a very comprehensive project.” Another easy step, she said, “is going to all green, ing materials since World War II,” she said. If you are building from scratch, she said plan- organic and natural cleaning products.” She cautioned that many materials used in floor- Now selling • The only company that lets SAMSUNG YOU pick the price... appliances • Lawn Care • Building • Landscape • Maintenance Building Friendships Maintaining Relationships... When doing your laundry, use #WF328AAR a cold water wash on full loads Commercial Insured Residential 845 - 702 - 9905 H.L. Snyder & Son, Inc. Ask for: David or Richard Hargrove 234 Ulster Ave., Saugerties • 845.246.2431 • Open Mon.-Thurs. 9-5; Fri. 9-8; Sat. 9-4 www.choosegogreen.com THE SNOW MAY HAVE MELTED, BUT HOME EQUITY LOAN RATES ARE AT RECORD LOWS! Start planning this year’s projects, and how to pay for them. We have affordable options for you. Ask about the New York Energy $martSM Loan Fund pLUS… Program which can save you money on loans for energy efficient home improvements and appliances. GO GREEN AND ENERGY $MARTSM LOAN SAVE GREEN! rates as low as We’ll show you how at our 3.99% APR* Energy $martSM Seminar Learn more at Hudson www.hhfcu.org MONDAY, APRIL 6, 2009 Hudson or call 6:30 pm to 8:00 pm Heritage 845-561-5607 Middletown Courtyard By Marriott Heritage to reserve your FederalFederal CreditCredit Union Union space today. 24 Crystal Run Crossing, Middletown, NY 10941 “Personalized Banking…It’s what we do!” Join us as we discuss the program with our special guest EQUAL HOUSING LENDER PAUL NEBRASKY *APR is annual percentage rate. All offers of credit are subject to credit approval. Rate is accurate as of time of publication and is subject to change of Nebrasky Plumbing, Heating & Cooling, Inc. without notice. Rate shown is the lowest rate offered for the loan product advertised. Applicants that are not approved for this loan rate or terms may be offered credit at a higher rate and/or with different terms. Restrictions, limitations and New York State Energy Research and Development Authority (NYSERDA) requirements and approval apply. Hudson Heritage Federal Credit Union and Nebrasky Plumbing, Heating & Cooling, Inc. Accredited Home Performance Contractor and NYSERDA are not affiliated. Energy $mart is a servicemark of NYSERDA. Photo © V. J. Matthew, Image from bigstockphoto.com. Ulster Publishing’s spring home improvement April, 2009 • Page 3 A SUSTAINABLE KITCHEN MAY NEVER HAVE BEEN PRETTIER. IN THIS KITCHEN FROM BERKELEY MILLS, THE FURNITURE IS MADE FROM BAMBOO, JARRAH (A SUSTAINABLY HARVESTED AUSTRALIAN WOOD) AND RECYCLED GLASS COUNTERTOPS. AND THE TYPE OF FOOD YOU PREPARE ON THEM IS EVERY BIT AS IMPORTANT. USING LOCAL PRODUCTS, HOWEVER, WOULD MAKE IT THAT MUCH GREENER. The green diet ing, counters and cabinetry contain hidden toxins remodels,” she said. “It represents a very wise l which emit or outgas for a long time after they are investment for their resale value.” Gretchen Primack, a Hurley resident, poet, installed. “What makes a room toxic is all the ad- hesives,” she said, suggesting remodelers seek out soy-based glues. And they must be specified to be green. If in doubt, obtain the Material Data Safety =(1$6,7(6(59,&(6 Sheet (MSDS), which will list the components for a given material. Given the complexity and variety of kitchens, Welton said it is impossible to estimate the cost for a “typical” green renovation. They can be ex- pensive, she said, but she suggested the cost can be recouped when the home is sold. “People spend between $10-$15,000 to $60,000 on these On the cover he “green” house featured on our &RPSDFW%DFNKRH:RUN Tcover was designed in stages, first by Peter Reynolds, senior de- 0DWHULDO'HOLYHU\ signer at Ashokan Architecture and Planning, in the 1990s with a recent /RZ,PSDFW7LJKW4XDUWHUV addition designed by architect Brad Will, the firm’s owner. Made of local 7UHQFKLQJ'ULYHZD\5HSDLU6LWH3UHSDUDWLRQ materials and using EnergyStar ap- *UDYHO%DUQ3DGV0DWHULDO+DQGOLQJ pliances, the contextual modern de- sign incorporates a metal roof which :HGHOLYHU« has a 50-year life and will reduce heat gain. The section between the *UDYHO6WRQH0XOFK7RS6RLO older building and the new additions features a “green” roof that is planted 7RGG:ROJDPXWK with sedum. 5HDVRQDEOH5DWHV)UHH(VWLPDWHV 6&+('8/(($5/< Page 4 • April, 2009 Ulster Publishing’s spring home improvement teacher, activist and “happy vegan,” believes that age and water pollution are tremendous,” Primack According to Primack, a United Nations report on having an environmentally responsible kitchen said. “The amount of land to be stripped, including the environment in late 2006 found the livestock can best be achieved not only through gadgetry in the rainforest, to feed all of these animals is sector generates more greenhouse gas emis- and technology, but also by eliminating meat and tremendous. The runoff from animal agriculture is sions worldwide than all transportation combined, meat products. what causes these outbreaks of E. coli. We blame including fuel-guzzling airplanes. And people are “There are a multitude of environmental concerns the spinach, but it’s not the spinach. It’s the poultry consuming more meat and dairy products every when it comes to animal agriculture. The water us- farm up the road.” year. Global meat production is projected to more than double from 1999 to 2050, while milk output is set to nearly double. With animal agriculture among the top causes of global warming, it makes little sense to drive a Prius and eat hamburgers, she emphasized. One could drive a Hummer and still be more environmentally responsible if the individual was a vegan. For those of us who really love meat, eggs and dairy, going vegan is a hard path to follow. Primack understands that. “People are resistant to education on this. We tend to think of food as personal, as cultural, not as political. People feel that changing what they put in their bodies is this very radical thing to do.” But she quotes the Physicians Committee for Responsible Medicine, a not-for-profit organization that advocates vegan diets for health reasons. “They said something that made so much sense to me,” Primack said. “We don’t consider it radical to put someone under anesthesia, cut them open, scrape out and remove parts of their arteries…but we do consider it radical to say, ‘No more cheese.’” It’s also easier than ever to be a vegan now, she said. “We live in a time where it is actually very simple. You can get the tofu sour cream or you can get the regular sour cream. You can get the bologna or the fake bologna. It’s not rocket science. It’s not hard.” Those who are interested in making the change can draw from the Internet to get themselves started. “There are thankfully and joyfully so many websites: tryveg.com, Chooseveg.com, Goveg.com. All of Saturday April 4th • 9am to 3pm these organizations will provide people with free starter kits, recipes, and resources.” Primack has been a vegetarian since she was a See whats new..