Detritus One Womans Trash... A catalogue of waste
By Emily Gauger
Detritus One Womans Trash...
Designer: Emily Gauger A Note on the Type: This publication uses the typefaces Frontage and Lato. Frontage is a san serif, all capital, outlined display font. Lato is a san serif typeface. A paired the two together to balance the publication out. The fact that they are both san serif keeps it cohesive and not too loud visually. I wanted to introduce an aspect of fun with Frontage while also keeping it simple and classic through the use of Lato.
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Paper Products
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Plastics
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Food Waste
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Other
A note from the artist Detritus is a catalogue following the collection of garbage. Over the course of a week, I have collected as much of my trash as possible and photographed it. In doing so, this trash wasn’t simply just trash, it became a reflection. A sort of physical diary if you will. Through looking at my garbage and the products that are put to waste, I can see habits in myself, things that I like to eat, what I use on the daily, how much I actually waste in a day, etc. This project has allowed me to take the time to analyze and value the things I throw away.I realized how many napkins I use and then toss in the garbage can, and if I use this many, then multiply it by 7 billion. I realized how much I wasted unnecessarily and it got me to think about different ways I can reduce the amount of waste that I produce in a day. It got me to look at my trash as art and evaluate my lifestyle habits.
Paper Products
Detritus // Paper
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Straw wrappers These little devils arrive by to-go cup straws. If you ask me it’s a waste of paper to wrap all of these straws in paper when they could just be in a dispenser. But then again, you can’t really hand a customer an unwrapped straw through a drivethrough window, there would be some sanitation issues there. So in the end, I support them solely to be used at drive-through’s.
Detritus // Paper
To-go cups The only way to get that delicious drink to go. If you’re taking it from a restaurant or fast food joint, this is your only option. There isn’t really a good alternative to these. But just be a good person and make sure they make it to the recycle bin after you are through with them.
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Detritus // Paper
Receipts Not many people nowadays use their receipts. I know my dad saves all of his to balance his checkbook, but I just throw them away. Some places are making an option to not have a receipt or to email you your receipt in an effort to save paper.
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Detritus // Paper
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things found in a bathroom Prescription bag and Q-tips. All found in my bathroom. The bag is what the pharmacy gives me my medicine in. And if you think about how many people pick up a prescription everyday, thats a whole lot of paper being wasted. And then Q-tips. I use them everyday to wipe the mascara mistakes off of my eyes. If you’ve ever tried unwrapping one, you know that all the are is just a piece of paper rolled tightly to form a stick, much like a lolipop stick .
Detritus // Paper
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Napkins & Napkins These little babies are used to wipe the shit and grime off of my face. What a helpful little tool they are. Without them, my clothes would be covered in stains and last weeks dinner, As they are used and crumpled, they become a unique snowflake rather than the straight forward white folded cloth.
Detritus // Paper
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Detritus // Paper
Wow. Even more napkins It’s the same story as before. The keep the mess off my hands and face! This gnarly one on the bottom was used while eating a hefty burger loaded with mac and cheese. The foil from that burger can be seen in the ‘Other’ section.
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Detritus // Paper
Evolution Of The Napkin Melanie Magdalena 18/10/2013
Who hasn't used a napkin? Everyone uses SOMETHING to clean him or her hands during and/or after a meal. A napkin is a piece of cloth for wiping the mouth and fingers, usually a small square piece of cloth or tissue paper used at meals. Napkins are essential today in dining around the world; however, they were not always available. Throughout history napkins have evolved to meet peoples' needs. Beginning with a lump of dough, napkins slowly evolved into new forms. In ancient Greece, Spartans used lumps of dough to wipe their hands at the dinner table. In Rome, two types of cloth napkins began to surface. The first napkin was called a sudaria, a pocket-sized handkerchief used for blotting the brow. The second, called a maapae, was a large cloth used to cover the surface of where the individuals eating were seated. They were also used to wipe mouths and for wrapping up leftover food to take home. Then suddenly during the Middle Ages, cloth napkins vanished and anything and everything was used for cleaning mouths and fingertips alike. During the Middle Ages, cleanliness of ropes was very important to society; therefore, hands were wiped on tablecloths. The tablecloth evolved with the custom transforming into a three-cloth spread over the table approximately 4-6 feet long and 5 feet wide. The first cloth, the couch, was laid lengthwise in front of the master's place. The second cloth, the surnappe, was a towel laid over the couch indicating the seat of an honored guest. Finally, the third cloth was a communal napkin hung from the edge of the table. With time, the basin with water for hand washing appeared and a servant would drape a cloth over his arm to provide a place to dry wet hands throughout the meal.
In the 16th Century, napkins were accepted as a dining refinement. Sizes of napkins varied depending on the event. Moving into the 17th Century, the standard napkin was 35 inches wide and 45 inches long. The napkin size was reduced in the 18th Century after the fork was accepted by all classes of society. At this time, the napkin was 30 inches by 36 inches in size. Around 1740, manufacturers began making matching tablecloth and napkin sets. Today, the napkin is made in a variety of sizes and with many materials to meet every entertainment need: large for multi-course meals, medium for simple menus, and small for afternoon tea and cocktails. The transition from cloth to paper napkins began in 1887, when John Dickinson used paper napkins at a company party in the United States. This change remained unformalized until 1931 when Scott Paper added them to the American market. Paper napkins are much more accessible than cloth napkins but there is a lot of controversy. Napkins have become essential for dining and are used by almost everyone. Starting with the Greeks with dough, moving to Rome with the first cloth napkins, and evolving from tablecloths to personal napkins that are nowadays even from recyclable material is the evolution of the napkin. Napkins are essential today in dining around the world; however, they were not always available so throughout history, napkins have evolved to suit people accordingly. Different sizes of napkins are used in different types of meals, and different materials are used to make them. They have colors and some even have elaborate patterns and designs. Napkins are an art of their own class. They can each resemble whatever a dinner host has in mind and are the perfect final touch to make every table look magnificent.
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The benefits of paper napkins include: 01. They are convenient because they eliminate the need to wash napkins, and they guarantee the user they will have a clean napkin. 02. They are lightweight and easy to pack. 03. Thick paper napkins are easiest to fold. 04. They come in a wide variety of sizes, patterns, and styles.
And then there are disadvantages: 01. They consume natural resources and pollute landfills. 02. They are bleached with chlorine and may contain dioxins and other toxins. 03. They are thin, tear easily, may not absorb well, and may be abrasive to the skin. 04. Limiting the use of paper napkins minimizes environmental waste, and using napkins from recycled paper and/or cloth napkins.
Detritus // Paper
The green wristband This green little piece of paper got me into the student section of the latest home Husker game. They change the color of the wristband every week so that you can’t just give your old one to a friend and sneak them in. That’s pretty smart of them.
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Detritus // Paper
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Paper towels The alternative to napkins. The spill cleaners. The mess wipers. The plate coverer’s. The paper towel has multiple uses but I usually just use them as a napkin when I’m at my apartment. Thinking about it, paper towels aren’t a super necessary item. You either have napkins or paper towels, you don’t need both. And as for messes, well a rag and sponge can do that job and then be rinsed and washed afterwards so there is none of the waste.
Detritus // Paper
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free panera During the month of October, I got one free bagel everyday with my moms MyPanera card. Thats pretty cool when you’re a broke college kid craving some sweet sweet breakfast. This bag carried my free cherry vanillla bagel and that napkin wiped the grime off my fingers.
Detritus // Paper
Coupon I got this coupon at the grocery store with my receipt. As you can see, I did not use it. It got thrown into the bottom of my purse ans crumpled and stained.
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Paper Plate + Ham shreds This plate held my sandwich while on a picnic. I tore some of the edges off of my ham because it was a bit crispy and I felt weird about it.
plastics
Detritus // Plastic
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The dreaded plastic water bottle The root of all evil. The plastic water bottle. I only use one of these when I absolutely have to. Whenever I use one I feel like I’m killing the other and all ocean animals at the same time. I see no point in using them when you can just grab a glass of water or a reusable water bottle. If we can stop using these little terrors so much, we could eliminate so much waste from our oceans. Rant over.
Detritus // Plastic
The packed lunch essentials If you have to bring your lunch to school or work, these are probably pretty commonly seen in your lunch box. The sandwich bag. The keeper of everything Sandwiches, crackers, chips, grapes, cookies, almonds, you name it, These suckers can carry it. And of course a plastic fork. Sometimes when you’re having a picnic style meal its just easier to carry around one of these rather than a real, nice one. But, I usually just use real silverware and I save plastic bags that aren’t gross so I can reuse them later until they are worn down, that way I don’t use 50 in a week.
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Detritus // Plastic
Nose spray
My partner in crime come allergy season. I can’t handle not being abole to breath through a stuffy nose, so nose spray always comes to my rescue.
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Birth Control
These packs should be empty when being sent to the trash, but I messed it up and skipped some days and then gave up and started a new pack.
Detritus // Plastic
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The solo ‘solo’ cup Ah yes, the solo cup. Typically seen in red and scattered on the floor in the after math of a college party. But, mine has a different story. Mine is blue. A beautiful shade of blue. And it held wine, because I’m classy and I drink wine at home alone.
Detritus // Plastic
Alternate uses to the plastic water bottle People around the world take used plastic water bottles to the next level by utilizing them in creative ways to avoid them going to the ocean or landfills
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Art
Building
sustainability
Detritus // Plastic
Gatorade As stated above, I pretty much despise plastic bottles. But when it comes to gatorade and other drinks that have to come in one, I’m more okay with them. Its not like we have sinks with gatorade or juice flowing out of them so we can’t feel too bad recycling a plastic bottle from non-water products because honestly, we had no choice.
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Detritus // Plastic
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Bathroom essentials Every bathroom has soap and deodorant in it. At least I hope so. The essential products to staying clean and smelling fresh. Then conditioner and facewash are definitely essentials in my bathroom. Without conditioner, a brush would not make it through my hair. And without facewash, my face would be a giant pimple.
Detritus // Plastic
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Plastic bag monster That’s exactly what I am. I have to pack my lunch and bring it to school twice a week because I dont have time in between to go home and eat. This results in the use of a lot of plastic baggies unfortunately. I try to be as environmentally concious of this as I can because I know how many I use. If the bag had dry contents, I save it and reuse as much as possible. However, if it had a sandwich in it and the sauce oozed all over, thats a one time user.
Detritus // Plastic
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Greek yogurt Greek yogurt is definitely a sweet treat that I really enjoy. Especially these ones with the fruit in the bottom. I love when healthy tastes good. But, if you are so unlucky as to get a bite with no fruit with it, you’re in for a bitter surprise.
Food Waste
Detritus // Food
Good ‘ol steak and potatos (feat. corn) Going home to my parents house on the weekend means I get good meals. I don’t get to make steak for myself everyday, in fact I’ve never mad e steak for myself. All the reason to go home more often.
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Detritus // Food
Ranch vs. Honey mustard
You know I originally got this ranch for my salad but every once in a while a chicken strip would sneak its way in here. Ranch is good on everything.
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who wore it best?
You know I dipped all my chicken strips in this sauce. I dipped them in the ranch a couple times, but honey mustard was definitely the MVP sauce of this meal.
Detritus // Food
Ugly fruit could end world hunger new research says Half of all US food produce is thrown away
Suzanne Goldenberg July 13, 2016
Americans throw away almost as much food as they eat because of a “cult of perfection”, deepening hunger and poverty, and inflicting a heavy toll on the environment. Vast quantities of fresh produce grown in the US are left in the field to rot, fed to livestock or hauled directly from the field to landfill, because of unrealistic and unyielding cosmetic standards, according to official data and interviews with dozens of farmers, packers, truckers, researchers, campaigners and government officials. From the fields and orchards of California to the population centres of the east coast, farmers and others on the food distribution chain say high-value and nutritious food is being sacrificed to retailers’ demand for unattainable perfection. “It’s all about blemish-free produce,” says Jay Johnson, who ships fresh fruit and vegetables from North Carolina and central Florida. “What happens in our business today is that it is either perfect, or it gets rejected. It is perfect to them, or they turn it down. And then you are stuck.” Food waste is often described as a “farm-to-fork” problem. Produce is lost in fields, warehouses, packaging, distribution, supermarkets, restaurants and fridges. By one government tally, about 60m tonnes of produce worth about $160bn (£119bn), is wasted by retailers and consumers every year - one third of all foodstuffs. But that is just a “downstream” measure. In more than two dozen interviews, farmers, packers, wholesalers, truckers, food academics and campaigners described the waste that occurs “upstream”: scarred vegetables regularly abandoned in the field to save the expense and labour involved in harvest. Or left to rot in a warehouse because of minor blemishes that do not necessarily affect freshness or quality. When added to the retail waste, it takes the amount of food lost close to half of all produce grown, experts say.
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“I would say at times there is 25% of the crop that is just thrown away or fed to cattle,” said Wayde Kirschenman, whose family has been growing potatoes and other vegetables near Bakersfield, California, since the 1930s. “Sometimes it can be worse.” “Sunburnt” or darker-hued cauliflower was ploughed over in the field. Table grapes that did not conform to a wedge shape were dumped. Entire crates of pre-cut orange wedges were directed to landfill. In June, Kirschenman wound up feeding a significant share of his watermelon crop to cows. Researchers acknowledge there is as yet no clear accounting of food loss in the US, although thinktanks such as the World Resources Institute are working towards a more accurate reckoning. Imperfect Produce, a subscription delivery service for “ugly” food in the San Francisco Bay area, estimates that about onefifth of all fruit and vegetables are consigned to the dump because they do not conform to the industry standard of perfection. But farmers, including Kirschenman, put the rejection rate far higher, depending on cosmetic slights to the produce because of growing conditions and weather. That lost food is seen increasingly as a drag on household incomes – about $1,600 a year for a family of four – and a direct challenge to global efforts to fight hunger, poverty and climate change. Globally, about one-third of food is wasted: 1.6bn tonnes of produce a year, with a value of about $1tn. If this wasted food were stacked in 20-cubic metre skips, it would fill 80m of them, enough to reach all the way to the moon, and encircle it once. Taking action to tackle this is not impossible, as countries like Denmark have shown. The Obama administration and the UN have pledged to halve avoidable food waste by 2030. Food producers, retail chains and campaign groups such as the Natural Resources Defense Council have also vowed to reduce food loss in the ReFED initiative. Food experts say there is growing awareness that governments cannot effectively fight hunger, or climate change, without reducing food waste. Food waste accounts for about 8% of
Detritus // Food
global climate pollution, more than India or Russia. “There are a lot of people who are hungry and malnourished, including in the US. My guess is probably 5-10% of the population are still hungry – they still do not have enough to eat,” said Shenggen Fan, the director general of the International Food Policy Research Institute in Washington. “That is why food waste, food loss matters a great deal. People are still hungry.” That is not counting the waste of water, land and other resources, or the toll on the climate of producing food that ends up in landfill. Within the US, discarded food is the biggest single component of landfill and incinerators, according to the Environmental Protection Agency. Food dumps are a rising source of methane, a far more powerful greenhouse gas than carbon dioxide. But experts readily acknowledge that they are only beginning to come to grips with the scale of the problem. The May harvest season in Florida found Johnson with 11,000kg (24,250lbs) of freshly harvested spaghetti squash in his cool box – perfect except for brown scoring on the rind from high winds during a spring storm. “The demand for ‘perfect’ fruit “I’ve been offering it for six cents a and veg means much is discarded, pound for a week and nobody has pulled damaging the climate and the trigger,” he said. And he was “expectleaving people hungry” ing an additional 250,000lbs of squash,” similarly marked, in his warehouse a fortnight later. “There is a lot of hunger and starvation in the United States, so how come I haven’t been able to find a home for this six-centsa-pound food yet?” Johnson asked. Such frustrations occur regularly along the entirety of the US food production chain – and producers and distributors maintain that the standards are always shifting. Bountiful harvests bring more exacting standards of perfection. Times of shortage may prove more forgiving. Retail giants argue that they are operating in consumers’ best interests, according to food experts. “A lot of the waste is happening further up the food chain and often on behalf of consumers, based on the perception of what those consumers want,” said Roni Neff, the director of the food system environmental
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sustainability and public health programme at the Johns Hopkins Center for a Livable Future in Baltimore. “Fruit and vegetables are often culled out because they think nobody would buy them,” she said. But Roger Gordon, who founded the Food Cowboy startup to rescue and re-route rejected produce, believes that the waste is built into the economics of food production. Fresh produce accounts for 15% of supermarket profits, he argued. “If you and I reduced fresh produce waste by 50% like [the US agriculture secretary] Vilsack wants us to do, then supermarkets would go from [a] 1.5% profit margin to 0.7%,” he said. “And if we were to lose 50% of consumer waste, then we would lose about $250bn in economic activity that would go away.” Some supermarket chains and industry groups in the US are pioneering ugly produce sections and actively campaigning to reduce such losses. But a number of producers and distributors claimed that some retailing giants were still using their power to reject produce on the basis of some ideal of perfection, and sometimes because of market conditions. The farmers and truckers interviewed said they had seen their produce rejected on flimsy grounds, but decided against challenging the ruling with the US department of agriculture’s dispute mechanism for fear of being boycotted by powerful supermarket giants. They also asked that their names not be used. “I can tell you for a fact that I have delivered products to supermarkets that was [sic] absolutely gorgeous and because their sales were slow, the last two days they didn’t take my product and they sent it back to me,” said the owner of a mid-size east coast trucking company. “They will dig through 50 cases to find one bad head of lettuce and say: ‘I am not taking your lettuce when that lettuce would pass a USDA inspection.’ But as the farmer told you, there is nothing you can do, because if you use the Paca [Perishable Agricultural Commodities Act of 1930] on them, they are never going to buy from you again. Are you going to jeopardise $5m in sales over an $8,000 load?” He said he experienced such rejections, known in the industry as kickbacks, “a couple of times a month,” which he considered on the low side for the industry. But he said he was usually able to sell the produce to another buyer. The power of the retail chains creates fear along the supply chain, from the family farmer to the major producer. “These big growers do not want to piss off retailers. They
don’t enforce Paca on Safeway, Walmart or Costco,” said Ron Clark, who spent more than 20 years working with farmers and food banks before co-founding Imperfect Produce. “They are just not going to call because that will be the last order they will ever sell to them. That’s their fear. They are really in a pickle.”
Detritus // Food
Hey, Runza. Runza has the chicken strips that kicks the ass of all other chicken strips so you have to get them. But then I was like you know what, I should be healthy too. So I got it with a side salad doused in ranch and that whole idea of healthy went down the drain. But I mean I tried. I’m kinda sad looking back that I wasted this last strip.
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Detritus // Food
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The paper plate fiasco Hot dogs on the grill. Kettle chips. Macaroni pie. Baked beans. Hell yeah. The wonders of a grilled out meal. I love the American back-yard barbecue food. It reminds me of summer and good times. We used paper plates out of convenience but, imagine if everyone used them for convenience. There would be so much unnecessary waste. Reduce. Reuse. Recycle. Don’t be lazy.
Detritus // Food
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Shrimpies Shrimp has become a staple protein in my diet. It’s either that or chicken. I’ve become obsessed with shrimp lately and I cook it a lot of different ways. These particular shrimp were made as part of a stir fry with rice and sauce. Believe it or not, the ones on top were taken sooner after throwing them away than the bottom ones. The top ones were only days after whereas the bottom were about two weeks after. Interesting how they change. And as for the title, my dad and I always call them shrimpies so it felt right.
Detritus // Food
salad & Crisps This is salad that I couldn’t finish. I put too much 1000 island dressing on it which is surprising because I typically like to have dressing with just a little bit of lettuce. Then over on the right are these new finds called harvest crisps. It’s snap peas that have been baked and now have the texture of a cheetoh puff. They’re pretty tasty, I would recommend the tomato basil flavor.
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Detritus // Food
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Fruit & Fruit & fruit I always have at least two kinds of fruit in my fridge at a time. I love fruit so much and try to eat some everyday. Above is a side of fruit that my parents boxed up and took from a restaurant for me! It all tasted a whole lot like pineapple.
Detritus // Food
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Grape Stems Grapes are a fantastic and sometimes under rated fruit. When I eat them, it’s not always a simple pop into the mouth. Sometimes I bite them in half. Sometimes I try to eat everything but the skin. Sometimes I try and squeeze out the inside. Sometimes I I freeze them and eat them frozen. If you haven’t eaten a frozen grape, you need to try it the next time you buy grapes. You won’t regret it.
Detritus // Food
This was a banana... I guess I probably waited too long to take this photograph. This was once a ripe yellow beauty. Now it’s a black, crusty piece of garbage. If you look closely, you can see how this used to be a fruit. Now, it’s kind of like a sculpture. It also smelled really weird so throw banana peels away right away if you wanna avoid the smell of Lysol and death.
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Detritus // Food
Saucy Sauce Spaghetti is a classic, even if you’re not Italian. Although it comes from a jar, my mom still likes to put her own twist onto it by adding her own spices and ground turkey. You can tell by the plate the ground meet isn’t my favorite, so what doesn’t get eaten of it gets shoved to the side and left behind.
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Detritus // Food
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Eggs A staple in my breakfast. I love making eggs over easy. If I mess them up, I just turn them into scrambled eggs easy peasy. I also have recently started making some pretty great omelets. Eggs are so versatile. Oh, and also I’m one of those people who eats my eggs with ketchup and it’s delicious. Don’t knock it till you try it.
Other
Detritus // Other
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Chapstick, is it ever really gone? Chapstick.Everyone has at least five sticks of these babies at a time right? Am I the only one who believes they never actualy get used up? Its a wonder I could capture an image of one going to the trash. Usually they either get lost or just shoved in a drawer because they never truly run out. But this time, I couldn’t squeeze anymore out of this tube. Sayonara chapstick.
Detritus // Other
Make-up, theres always some left Oh make-up. You terrible, wonderful thing. Much like our friend chapstick on the page above, you’re never really gone are you? We try and try to get every last drop but you make it impossible. When the foundation stopped coming out of the pump, I tried opening the top to dig my finger in there and scoop it up. But to no avail. I could in no way remove the top meaning it went off to the trash with probably 20% of the product stuck inside. The cover-up stick on the bottom made things a little easier. You can see how its now concaved from constant scooping. But I aim to get my moneys worth.
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Detritus // Other
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Yeah, its a clump of hair and lint Honestly, this is one of the less gross ones I’ve come across. Usually its a mass of blonde hairs all clumped together in their grime. And to be honest, I’m not sure where those dark hairs came from because they aren’t from my head. Honestly I don’t even know where this clump came from. I don’t even know what that is in the middle. I propably shouldn’t have touched this.
Detritus // Other
A time line of trash
Jerusalem: The Valley of Gehenna also called Sheoal in the New Testament of the Bible “Though I descent into Sheol, thou art there.” Sheoal was apparently a dump outside of the city of that periodically burned. It became synonymous with “hell.”
North America: Archeological studies shows a clan of Native Americans in what is now Colorado produced an average of 5.3 pounds of waste a day. New testament 6,500 BC
Paris France: Garbage piles so high outside of Paris gates that it interferes with city defense.
England : A report links disease to filthy environmental conditions “age of sanitation” begins.
New York: The first garbage incinerator was built in USA (on Governor’s Island in NY)
United States: Waste reduction plants arrive in US. (for compressing organic wastes). Later closed because of noxious emissions.
1400
1842
1885
1896
500 BC
1388
1690
1874
1889
Athens Greece: First municipal dump in western world organized. Regulations required waste to be dumped at least a mile from the city limits.
England: English Parliament bars waste dispersal in public waterways and ditches.
Philadelphia: Rittenhouse Mill, Philadelphia makes paper from recycled fibers (waste paper and rags).
Nottingham England: A new technology called “the Destructor” provided the first systematic incineration of refuse in Nottingham, England. Until this time, much of the burning was accidental, a result of methane production.
Washington DC: Washington DC reported that we were running out of appropriate places for refuse (sound familiar?).
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“Piggeries” were developed to eat fresh or cooked garbage (In the mid-50’s an outbreak of vesicluar exenthama resulted in the destruction of 1,000s of pigs that had eaten raw garbage. Law passed requiring that garbage had to be cooked before it could be fed to swine).
United States: There were about 300 incinerators in the US for burning trash.
Olympia Washington: Olympia pays for return of aluminum cans.
By 1968 companies began buy back recycling of containers.
United States: In 1976 Resource Conservation and Recovery Act (RCRA) was created emphasizing recycling and HW management. This was the result of two major events: the oil embargo and the discovery (or recognition) of Love Canal.
1900
1914
1954
1968
1976
1898
1911
1920’s
1965
1970
1979
New York: NY has first rubbish sorting plant for recycling (are we reinventing the wheel?).
New York City: NYC citizens were producing 4.6 pounds of refuse a day (remember the Native Americans from 6500 BC mentioned above?).
Landfills were becoming a popular way of reclaiming swamp land while getting rid of trash.
United States: The first federal solid waste management laws were enacted.
United States: The first Earth Day was celebrated, the Environmental Protection Agency EPA created and the Resource Recovery Act enacted.
United States: The EPA issued criteria prohibiting open dumping.
Detritus // Other
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Dental Hygiene Somehow I just happened to throw out my toothbrush and finish my toothpaste in the same week! I feel like I should change my toothbrushes out more often considering how frayed and worn this one is. With tubes of toothpaste, I always make an effort to get every last drop of toothpaste out of the bottle myrubbing it againt the side of my counter so it all gets pushed to the top.
Detritus // Other
Dental Floss Floss. How many of us actually floss our teeth every day like we should? I honestly only flossed when I went to my dentist until my roommates yelled at me about it so then I started doing it more often and I guess thats probably smart.
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Detritus // Other
Burger-holding foil This foil held a gnarly burger that was loaded with macaroni and cheese and oozing with sauce. It held the mess in for a little while like a champ but then it had to come off so I could avoid eating it. Thanks for being there for me, foil.
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Crumpled sprite can This aluminum beauty holds the bubbly stuff. Its strange having this image in here since I rarely ever drink pop. Sprite is the only one ever once in a blue moon. I normally never crush my soda cans but you know what, it looked cooler this way.
Detritus // Other
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The toilet paper roll This cardboard tube is a common household item. Or at least it should be. This little baby unravels feet on feet of cotton joy to your bum. When I was younger, I used to have something against throwing these away and so I just had bags full of them until one day I was like “Why am I doing this?� and threw them away.
Detritus // Other
Adult Juice What can I say, I turned 21. Wine is the only alcohol that I will ever have the desire to drink. Its tasty and makes me feel fancy. That’s all I have to say about that.
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Detritus // Other
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The pack (age/et) Ahh yes, the package and the packet. They came together like a mother and her duckling. You can definitely tell that they are related and they make a sweet little pair. Don’t you love them?