PGK: The Philadelphia Green Kitchen Project Written and Illustrated by Megan Braley Yu-Ching Hung Tom Kull Jeff Lopez Gabriel Maricich and Victoria Perez University of the Arts Master of Industrial Design Philadelphia, PA Fall 2008
The University of the Arts The Master of Industrial Design Case Study Series Case Study_02 Philadelphia Green Kitchen
The University of the Arts Master of Industrial Design studio is founded on the principle that industrial design has potential beyond the typical scope of objects, aesthetics, and function. The UArts MID program sees design as a collaborative discipline with the potential to engage in the social, spatial, technological, and environmental issues of our time. To that end, this volume is a case study prepared by groups of MID students during their 1st year of study in which they use the tools of design; observation and analysis, prototyping and presenting, and dialogue and feedback to address real world issues. These case studies are made in collaboration with professional, business, and community organizations – some of which act as mentors and others which act as specimens in facilitating the projects and allowing new design opportunities to emerge. The observations in each volume are meant to provoke design reactions, at a wide range of scales and mediums. By looking for design opportunities beyond the typical scope of industrial design, these case studies are meant not only to instigate design projects but to promote an educational dialogue which pushes the limits beyond everyday solutions.
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In September of 2008, a group of six graduate students in the University of the Arts Industrial Design program began work on an extensive study of the user experience within the kitchen.
The kitchen is not the problem - it is all of the issues surrounding the kitchen.
This two-year project is entitled the Philadelphia Green Kitchen. We have researched kitchens throughout history and have studied the problems they solved in their time and the consequences they have created for our own time. Today the newest innovations are green technologies and green materials, but we recognize that we will not affect lasting change by simply designing a “green kitchen” that uses these resources. New problems will eventually arise and everything in the kitchen will become obsolete once again. We have instead realized that the kitchen is not only the heart of the home; it is the central organ that connects the home to the world around it. The problem is that, as kitchens are currently designed, it is very difficult to see this connection. The kitchen is a very intimate place for its users. When you walk into your kitchen, you are connected to the outside world. This relationship can be developed and strengthened in order to change people’s behaviors within the kitchen. We plan to design a strategy that allows for visual reminders within the kitchen that inform people of their actions. Once informed, people become conscious of their activities and make an effort to behave differently—especially the way in which they deal with their resources.
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Field and Contextual Research..........................8-46 Food Culture..................................................47-64 Production............................................................65-82 Consumer Habits..................................................83-98 Waste & Resource Management..........................99-122 Metering...........................................................123-136 Retrofitting........................................................137-156 Modularity........................................................157-166 Education..........................................................167-178 Policy................................................................179-190 References..................................................195-212 5
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Exploring Our Own Kitchens Tom Kull Megan Braley
from New Jersey B.S. Audio Engineering
from Texas B.F.A. in Design UT at Austin
Gabe Maricich from Washington B.A. in Music
Jeff Lopez
from Virginia B.F.A. in Photography
Victoria Perez
from Connecticut B.F.A. in Sculpture UMass
Yu-Ching Hung from Taiwan B.A. in Education
Understanding how our own kitchens are designed and how the layout affects our habits was one of our first objectives. Each team member mapped their movement throughout their personal kitchen over the coarse of a meal, and we later compared all of our maps to look for patterns. While each of us behaved differently, there were a number of consistencies in how we moved from one area of the kitchen to another.
Field Studies
Visiting Kitchen Manufacturers
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Recycling System Modular Units
IKEA stresses quality products at an affordable price. Their full kitchens range from $2,000 -15,000, have a wide range of styles and are likely to satisfy any costumer. TRIP
Cost Effective
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BULTHAUP is a German kitchen design company that has had to adjust to American demographic needs by installing larger sinks and disposal units.
Hiding Storing Space Better Quality
TRIP BULTHAUP 2008.9.18
Movable
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Recycling System
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Recyclable Materials VALCUCINE tries to improve the quality of life in the kitchen without environmental impact, and uses renewable raw materials.
TRIP VALCUCINE 2008.11.21
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LED Light
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Contextual Research
Kitchens Throughout History
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Ikea
The Shakers’ Kitchen
Bulthuap
1830’s
Storage is extremely important
A religious group that living in America in the late eighteenth and early nineteenth centuries. Shakers derived their name from a dance that was part of their religious ceremony. They lived in small, tightly knit communities and observed celibacy. Shaker kitchens are designed to have a lot of storage space. Shakers are known for their use of clean lines and wooden cabinetry. 20
Ikea
The Rational Kitchen
1930’s
Focuses on the “work triangle”
The Rational Kitchen was a concept centered around the logical order of work while cooking. The layout creates a “work triangle” that is formed by the sink, the stove and the refrigerator. This workpath was meant to keep the user active and minimize the possibility of socialization. The kitchen was designed in 1919, however it became popular in the 1930’s.
Bulthuap
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Wheatboard
Bettencourt Green Building Supplies
Durapalm
Frankfurt Kitchen 1926
Material Science
Designed by Margerete Sch端tte-Lihotzky to provide a cheap and efficient kitchen for lower class families after the end of the first World War. The design used revolutionary ideas that focused on material science, efficiency and practicality. They painted the kitchen blue because flies were less likely to land on blue surfaces. The kitchen was small and did not allow for much gathering space. 24
Valcucine
Cornell Kitchen 1953
Valcucine
Storage is extremely important
The Cornell University Kitchen project was led by Glenn H. Beyer, director of Cornell’s Housing and Research Center, under the motto “built to fit your wife.” It followed three principles: build the cabinets to fit the woman; build the shelves to fit the supplies; build the kitchen to fit the family. This kitchen was designed to have a lot of storage. 26
Valcucine
RISD Universal Kitchen 1993
Valcucine
Ergonomics is important
The RISD Universal Kitchen, a collaborative project pioneered by faculty and students and sponsored by a host of large kitchen appliance manufacturers, set out in 1993 to rethink the contemporary residential kitchen. The high attention to ergonomics led to a “kitchen pod� that seems to envelop the user. The insular framework provides ease-of-use, but lacks room for gathering. 28
MIT Counter Intelligence 2003
LG Appliances 29
Task organization
A group of MIT students and faculty led by Ted Selker produced an interactive kitchen. They incorporated memory, touch sensitive surfaces and projected displays. The kitchen was designed to teach the user how to cook. While this kitchen was not commercially implemented due to price constraints, one can see many of the innovative features pioneered by MIT in appliances today. 30
How do our kitchens compare with the historical kitchens?
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Not all kitchens are created equal. We compared the strengths and weaknesses of the kitchens we studied, as well as our own kitchens. Factors of each kitchen were ranked based on their effectiveness on a scale from 1 to 5. After stacking these diagrams, we were able to see common focal points of each kitchen. We also noticed that none of our kitchens are particularly wellrounded, and that there has been little improvement in kitchen design since the Cornell Kitchen.
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Field Work
Interviewing People Within Their Kitchens
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Interview: Jamie W. Profession: Student, Salisbury University Age: 19
Interviews
Although Jamie has the opportunity to cook right now she normally eats at the university dining hall. She often eats on the run with little thought of what she is consuming and where it comes from.
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Interview: Rachael M. Profession: Architect, Soho, NY Age: 23
Interviews
Rachel is cooking an early dinner and then stores the leftovers. As she wiped down the counter she commented that cleaning is her least favorite part of cooking. Perhaps this is due to the types of cleaners used in the home. 39
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Interview: Jeremy N. Profession: Grad Student, College Station, TX Age: 22
Interviews
Jeremy is very hungry and is preparing to cook a large dinner, but he feels like he has nothing to eat. He thought about frying an omelette as an appetizer, then got sidetracked with some cleaning. Afterwards he decided to order out.. 41
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Interview: William C. Profession: Grad Student, Rochester, NY Age: 22
Interviews
William is cooking a hearty meal for one. Although he cooks for himself regularly he still has trouble gauging how much food he needs, at times extra food is stored in the refrigerator for weeks and then gets thrown away. 43
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Interview: Melissa P. Profession: Teacher, Hartford, CT. Age: 27
Interviews
Melissa came home late and had to whip up a quick dinner of spaghetti, pasta sauce, and bread. While filling the pot with water she ran to another room to answer a phone call. In a few moments she returned to an overflowing pot of water. She poured out the excess and placed the pot on the burner. 45
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Farm
Feedlot
Grain
Cheap Grain
Manure to Fertilize
Pesticides & Fertilizers
Polyculture
Redistribute Manure
Proper Practices
Monoculture
Farm vs. Feedlot: American Food after 1950 Before the 1950’s, America was dependent on local farms, for produce, dairy, and meat, but this has since changed. Animals have been moved off the farm into feedlots designed for high productivity. This new method of farming created cheaper meat for the consumer, but it has had a damaging effect on our environment. This highly industrialized process can leach dangerous chemicals into our vegetable crops, increase animal cruelty and land exhaustion, and create less nutritious food.
Animal Cruelty
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The Food System contributes to 37% of the total greenhouse gases through the use of fossil fuels in the production of chemical fertilizers, pesticides, farm machinery, food processing, packaging and transportation.
The Food System
57 Degrees Farhenheit
59 Degrees Farhenheit As food spending decreased from 18-10%, healthcare spending increased from 5- 16%.
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In just one century the world’s climate has risen by two degrees fahrenheit.
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Transportation makes up only 11% of the food production and consumption process, yet it contributes disproportionately to greenhouse gases. On average any item found at the grocery store has traveled 1,685 miles to reach the shelf.
% Of the Energy Spent in the Food System
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2008
Food Energy
Fossil Fuel Energy
30 25 20 15 10 5 Production
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Processing
Transportation
Restaurants
Home Preparation
In 1940 there was a 2.3 : 1 ratio of food energy to the amount of fossil fuel energy expended. Today we consume 10 times more calories of fossil fuel energy than calories of food energy.
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Turning Away From Fossil Fuel Dependence: Inspirations from Michael Pollan
2) Grow and Buy LOCAL One key to reforming agriculture and food culture is to encourage buying locally. This could decrease greenhouse gas emissions from food transportation as well as create an immediate jump in local economies. Encouraging the growth of our local economies is of particular importance in the midst of a recession.
1) Return to Solar Power for Agriculture America cannot continue using fossil fuels at this rate, specifically in relation to our food supply. There is a large resource of natural energy that could be used to fuel farming processes. Solar energy can power farming machinery while simultaneously giving power to processing facilities. This process could also stop the use of chemical fertilizers and pesticides that are made from fossil fuels.
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Philadelphia has well over 30 farms and markets.
3) Polycultures: Farming Diversification Another key to saving our agricultural land is to diversify what is being planted. Currently farmers are encouraged by the government – even awarded subsidies – for planting large areas of land with one item. This practice can wear down the land. One way to revitalize our land is to diversify the crops. This can encourage local buying by broadening the assortment. In addition, there should be local slaughterhouses for processing meat from the farms.c
The following is a list of vegetables that can be grown Pennsylvania.
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November
October
September
August
July
June
May
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Source of Dietary Fiber
March
Source of Vitamin C
February
Source of Vitamin B
January
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Source of Vitamin A
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Would a large refrigerator be necessary if shopping habits shifted to a local scale? Raw foods means less packaging. A smaller refrigerator creates the opportunity to use window space and save energy. -www.windowrefrigerator.com
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What if hanging gardens were integrated into the kitchen. This would promote the idea of fresh food and user independence. 3
What if product facts included information on nutrition, miles traveled to reach the store, and packaging ingredients? This system may expose the chemicals used in our packaging materials. 62
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Low-Carbon Diet
How would a low carbon diet impact our reliance on large scale food processing and production? Eat less meat and dairy: Go cold turkey, or just trim your consumption. Try cutting out meat just one day a week.
Choose organic foods: organic farming does not use petroleum based fertilizers.
Eat local: Lower your food miles, and try to look for local food.
Eat whole foods: Cut back on processed food Take back the tap: Kick the bottled water habit. -From Sustainabletable.com 63
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Many of the products we buy and bring into the home are hurtful rather than helpful. One major problem is that many manufactured products contribute to poor indoor air quality. This has been connected to a variety of respiratory diseases. This problem is pervasive in Philadelphia and in the entire country.
Chronic respiratory diseases are the fourth leading cause of death for Philadelphians.
What are the chemicals that cause respiratory diseases? Ketone
Benzene
Methane
Carbon Dioxide
Nitrogen Dioxide
Formaldehyde
Ketone causes depression, headaches, nausea and produces irriation to the eyes, nose, and the throat.
In high concentrations methane acts as an asphyxiant that displaces oxygen in the air causing oxygen deprivation.
Short-term exposure can increase respiratory illness through lung alteration, especially among children.
Carbon Monoxide
Inhibits blood from carrying oxygen to the body tissues and organs.
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Similarly, they are one of the top ten causes of death for the nation - affecting one fifth of the total population.
Benzene can cause depression of the nervous system, dizziness, drowsiness, confusion and unconsciousness.
Acts as an asphyxiant and can cause kidney damage and unconsciousness.
Has been classified as a possible carcinogenic (cancerous) toxin by the EPA. It causes irritation to internal and external organs.
Propane
Similarly to methane and carbon dioxide, propane works as an asphyxiant.
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Where in the kitchen are these chemicals coming from? The graph to the left shows that within Philadephia, chronic respiratory disease is the fourth leading cause of death, specifically in neighborhoods with 15-30% of citizens below the poverty level. This data corresponds with the graph below which depicts levels of depression by city district. Districts 2 and 7 are on average the most depressed—they also happen to be the closest to the poverty line.
Cleaning Supplies
Cabinetry
Unfortunately, respiratory disease and other side effects of poor indoor air quality are more common in lower income housing.
u u u u u
u u u u u u u u u u
Gas Stoves
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Cheap and Easy Ways to Change The effects of chemicals in the kitchen on the human body. Keep the kitchen well-ventilated Opening a window is the easiest way to freshen the air in your kitchen.
green
works
OX CLOR
Buy Safer Products Green cleaning products such as GreenWorks, Seventh Generation, and SimpleGreen are much safer for the environment than standard cleaning products. They are closer to pure water and as a result emit fewer unnatural chemicals into the air.
Respiratory System CO2, Methane, and Propane displace oxygen in the air to cause oxygen deprivation. NO2 causes lung complications. In general these chemicals act as allergens and can cause asthma.
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The Circulatory and Nervous Systems are also
affected by the chemicals found in the kitchen, resulting in skin, eye and nose irriration, headache, nausea, depression, drowiness, dizziness, confusion, cancer, and comas.
Absorb harmful chemicals with plant life There are a variety of plants – such as the Boston Fern, English Ivy and the Spider Plant – that absorb chemicals including benzene, formaldehyde, and carbon dioxide from the air.
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The Plastic Diet
Plastic is another material entering the home on a daily basis. It can be overwhelming to think about the amount of food products that are packaged and stored in plastic. The majority of products sold in our supermarkets contain at least one part made from plastic.
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Polyethylene terephthalate High-density polyethylene
Can all this plastic really be healthy?
PVC Polyvinyl chloride Low-density polyethylene Polypropylene
Plastic contains chemicals known to be dangerous.
Polystyrene
BPA (Bisphenol-A) can leach from #7 plastics. This Polycarbonate
chemical mimics the human hormone estrogen when ingested. BPA has been found in the urine of 95% of adults sampled. In recent studies, BPA has been linked to the development of prostate cancer cells and breast tissue changes in mice that are similar to the early stages of breast cancer in humans.
DEHA (di(2-ethylhexyl) adipate) is one of several
plasticizers (softeners) people are exposed to daily through food, water, air and consumer products. DEHA can leach into oily foods on contact and when heated. DEHA is linked to negative effects on the liver, kidney, spleen, bone formation and body weight.
Styrene can leach into food and is known to be toxic to the brain and nervous system.
- Plastics for Food Uses www.franklygreen.com
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The development and use of bioplastic is a closed loop cycle — recycling in its true sense.
ials ater M w Ra
Inter
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Pr od uc t
Today almost everything includes a portion of plastic.
If bioplastics like Polylactic acid would take the place of petroleum-based plastic, the manufacturing of our products could become a closed loop system. A versatile material like Polylactic acid can be used to make products ranging from thin plastic wrap to the casing of cellphones and other technological products when reinforced with the addition of kenaf fibers. All of these products are compostable.
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Bioplastic Products
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Org an i c W as
Photosynthesis
Ex
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Growth of High S tarc hP lan ts
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Could we eliminate the need for trash?
Processi ng
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Starch & Starch Blends: 80% of the bioplastics currently on
the market are starch blends. The hardness of these bioplastics makes it extremely versatile.Varying amounts of sorbitol and glycerine are used as softeners to alter the bioplastic’s rigidity.
This bioplastic can be manufactured in existing production facilities. Starch and starch blend bioplastic works well in the
creation of carry bags, yogurt containers, drinking cups, diapers, coated paper and cardboard.
Polylactic Acid (PLA):
a transparent plastic that resembles petroleum-based plastics #1 and #5. It can easily be produced
on standard equipment already existing for the production of petro-plastics. It is especially well-suited for use in the production of short-lived packaging such as:
Polylactic acid reinforced by Kenaf fibers
Bioplastics
Mirel BioTuff Bags by Metabolix (compostable trash bags) Nvirotray by Nviroplast Plates by PAP Corn Tree Plast
• packaging wrap • drinking cups • yogurt cups • bottles • fruit, vegetable, and meat trays
It is an extremely versatile plastic that can be created to last for a short time or for a very long time. PLA is produced from glucose and is considered to be cost-effective.
One problem with PLA is that it softens at 140°F. To address this problem, fibers from the Kenaf plant, a member of the hibiscus family and related to cotton and okra, have been mixed
with PLA to increase its heat resistance. -www.bioplastics24.com
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What if there were an automatic air filtration system added to the kitchen? It could turn on when indoor toxins reached a specified level.
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Windows are opened often for ventilation and improved indoor air quality. 1 4 5
Containers made of sustainable bioplastic.
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Or there could be a low-tech version. This vent could simply be opened by hand and remain open until closed by the kitchen user.
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Chemical-absorbing plants are added into the kitchen.
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“Our enormously productive economy... demands that we make consumption our way of life, that we convert buying and the use of goods into rituals, that we seek our spiritual satisfaction, our ego satisfaction in consumption.”
–Victor Lebow
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We feel the need to constantly buy products because of planned and perceived obsolescence. Planned Obsolescence The movie “The Story of Stuff” defines planned obsolescence as: designing and producing products in order for them to be used up (obsolete) within a specific time period. Products may be
designed for obsolescence through function, like a paper coffee cup or a machine with breakable parts. Planned obsolescence is
also known as “design for the dump.”
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We have grown accustomed to constantly replacing our products. Perceived Obsolescence The movie“The Story of Stuff” defines perceived obsolescence as: the part of planned obsolescence that refers to “desirability”. In other words, an object may continue to be functional, but it is no longer perceived to be stylish or appropriate, so it is rendered obsolete by perception, rather than by function. Fashion is all
about perceived obsolescence. For example, when a new line of clothing is introduced, the previous trends seem obsolete despite their remaining usability.
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This is the typical size of the American refrigerator. The size of this Whirlpool is equal to 7 personal refrigerators.
Do we really need this much food at one time? Sanyo SR-3620K Refrigerator 3.6 Cubic Feet Cap 18-5/8’’ x 19-7/8’’ x 33-1/2’’
7 Sanyo SR-3620K Refrigerator 3.6 Cubic Feet Cap 18-5/8’’ x 19-7/8’’ x 33-1/2’’
Whirlpool® 25 cu. ft.
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A 3.6 cubic ft. refrigerator can hold a large amount of food.
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A majority of the foods we buy are covered in layers of packaging. Buying certain products in bulk is an easy way to minimize this problem. It also will decrease your exposure to the many of the chemicals in packaging.
Buying and using refillable containers creates less waste. Just a half century ago our packaging was refillable and reusable.
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100%
1960
95%
1969
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1998
67%
31%
20%
0.5%
The Decline in Use of Refillable Bottles in the U.S. Eight 4 oz individually packaged products costs $3.59 on fridgefiller.com.
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One 32 oz package costs $2.59 on fridgefiller.com.
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We could minimize our waste by sharing.
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Sharing
Many Appliances
OPPORTUNITY
Low Interest in Using Appliances
High Interest in Using Appliances
OPPORTUNITY
Few Appliances
Kitchen appliances can be very expensive, and they often take up much of the free space in kitchen cabinets. In many cases, appliances are only used a few times a year. Sharing these appliances, however, gives kitchen users the option to use them when they are needed without having to invest large amounts of money or clutter their personal space. Fewer products would need to be purchased, they would be used to their full potential, and they would be cheap to replace at the end of their lifecycle. A sharing system could be set up to work like a library, allowing users to check-out kitchen appliances and supplies. If an internet system were to be incorporated into the process, users could reserve an appliance for a specific amount of time, then pick it up at a front desk or community center when ready. Such a system would allow users to see what equipment is available at what time, and ensure that they have the proper appliances when they are needed. Check the calendar and reserve your appliance
Use the appliance! Remember to return it when you’re done Pick up your appliance at the front desk when ready
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What if the face plates of cabinetry in the kitchen could be changed easily? Anyone could update the look of the kitchen while creating minimal waste, and this could cut down on perceived obsolescence.
What if appliances were shared, especially among those living in apartment housing? This scenario is about limiting our buying of products in order to create less waste.
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What if all dishes and containers were reusable inside and outside of the home?
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In Philadelphia, trash is collected weekly, while recycling is only collected once every other week. Unfortunately, Philadelphia’s recycling bins have remained small, limiting the amount that can be recycled.  As a result, the city currently recycles only 7% of their waste.
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Approximately 99% of the things we consume are discarded within 6 months of purchase. Today there is so much gold, aluminum and copper in our landfills that it would actually be more efficient to extract it from our landfills rather than mining it through conventional methods.
Over 60% of the world’s natural resources have already been used up. Gone. Forever.
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Dealing With Our Waste
There are over 3,091 landfills in use today, and well over 10,000 have been closed.
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The Fresh Kills Landfill on Staten Island was, at its peak, taller than the Statue of Liberty and larger in volume than the Great Wall of China. It may not be visible from space since it is now covered, but it is technically the largest manmade structure in the world.
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The Modern Landfill
Leachate Collection System
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This map shows the locations of all Pennsylvania landfills and incinerators in the year 2007. Proposed facilities are included in the diagram. Closed landfills are not included in this listing. Keep in mind that between the years 1979 and 1995, 84 percent of all landfills nationwide were closed down.
All of the waste generated within the city of Philadelphia is transported to facilities outside of the city limits. 68
percent of the waste is sent to landfills and incinerators for disposal.
Note that the city of Philadelphia is directly downwind of a municipal solid waste incinerator.
Two thirds of the municipal solid waste in Pennsylvania landfills comes from other states.
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Municipal Solid Waste Imported (2007)
Giving the Waste to Someone Else Pennsylvania is the largest municipal solid waste importer in the nation, collecting 7,931,984 tons from neighboring states in 2007. Pennsylvania accounts for roughly 20 percent of all imported waste in the country, and imports 30 percent more than its closest rival. New Jersey and New York typically account for about 96 percent of imported waste. Approximately two-thirds of the waste in Pennsylvania landfills comes from other states. The city of Philadelphia currently exports all of the waste it generates to other parts of the state. The city does not own any waste facilities, only one transfer station in Chester, Pennsylvania. Approximately 62 percent of the generated waste ends up in landfills. Of this amount, 25 percent is burned in incinerators. While the city is marginally successful in recycling waste from businesses, very little of the city’s residential waste is recycled, and an even smaller amount is composted.
Municipal Solid Waste Exported (2007)
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The Voyage of the Khian Sea
In 1986, shortly after New Jersey closed its landfill to Philadelphia, the city arranged for 15,000 tons of incinerator ash to be dumped on a manmade island in the Bahamas. When the Bahamian government denied the ship, the Khian Sea, access to the island, it traveled to over 11 countries in an effort to dispose of the waste, eventually dumping 4,000 tons in Haiti under the guise of fertilizer. When protesters discovered the truth about the cargo, and the ship was forced to leave. The crew dumped the remaining ash into the Atlantic and Indian oceans, changing the name of the ship twice to conceal its identity. 16 years later, by request of the Haitian government, the ash was removed from Haiti and transported to Florida. No states would accept the toxic ash, so it traveled back to Pennsylvania for disposal only a short distance away from where it originated.
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We need more responsible resource management.
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There are currently three options for resource management. Methane and Gases are Harvested
Gas is Burned, Releasing Toxins from Landfill
Waste Sits in Landfill, Leaks Chemicals
Food and Products are Consumed
Resources are Sorted for Disposal
Recycle is Sorted and Packaged
Composting Site
Material is Re-Processed into New Material
Organic Waste Turns into Compost
Raw Material is Made into New Products
Compost is Used for Crops
New Products are Sent to Stores
Crops are Grown and Prepared for Consumption Food and Products are Sold to Consumers
Consumers Purchase Goods and Take them Home
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Unfortunately, Philadelphia is most aggressively pursuing the most wasteful course of action.
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metals
yard waste
textiles
rubber / leather
paper / cardboard
plastics
wood
glass
food
other
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What if the trash and recycling combined into one unit?
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What if we could extend the life of biodegradable waste with composting units in the home?
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What if recycling was made educational and fun for children, with a bottle compressor?
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How can we conserve what we don’t know we are wasting?
The planet’s resources are disappearing at an everaccelerating rate. In order to address these problems methods of measuring have been developed to monitor our resources in the home—especially in the kitchen.
The kitchen should work as an organism, where all of its systems work together to give feedback to its user.
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The microwave consumes 2-4% of household electricity.
The average American kitchen can consume 33% of household energy, equal to $600.75 per year according to the US Department of Energy.
The dishwasher uses 8-15 gallons of water per cycle and 2-5% of household energy.
The fridge consumes 10-17% of household electricity
The stove consumes 10-12% of household energy.
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Metering Savings Rate
Water
Electric
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Metering is an example of a user feedback system that can impact resource management. Regardless of
what resource you meter there can be a significant impact on your level of consumption.
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Information-rich systems that show quantity and money saved tend to have higher rates of voluntary buy-in. Users can observe the feedback from their actions in real-time.
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Incentivized programs, such as water fixture replacement subsidies, are also very popular and highly successful. Not only do these programs save money and resources, they can also prevent the need for expanded resource systems.
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12% Washington PSE meter
15%
18%
Boston NSTAR meter
San Diego SDE & G meter
Philadelphia CAP monitor
28%
Resource management programs such as these have been very successful in the cities of: San Francisco, Seattle, Boston, Portland, San Diego, Chicago, London, Montreal and Vancouver B.C. to name a few. The lowest average savings in any city was 5% with a high of 28% in Canada.
Canada Water Incentive
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The resources entering our kitchen have varying time scales that impact the amount of waste we create. Although most people may not consider food a resource, it is one of the most wasted in the kitchen.
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Food Preservation Timelines
Long-term Short-term Instantly disposed
Weeks
Months
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The trash bin would be linked to a bluetooth signal with all of the other appliances in the kitchen. They would work together in a feedback loop in order to monitor the use of resources in the kitchen.
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The refrigerator gains a third door. The inner door would be made of a clear material that would allow the user to peer in without wasting energy. 4
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This is a portable metering device that could be added on a keychain for convenience. 135
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The sink gains foot pedals for simple water conservation. The water only stays on as long as your foot remains on the pedal.
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To install, fit, adapt (a device or system) with something new...
TO UPDATE
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As previously mentioned, the kitchen is not the problem – it is all of the surrounding issues. Our food culture and consuming habits have taught us to be wasteful, especially the kitchen. Designers have already made efforts to rectify this problem, however many of them have gone by without being utilized on a large scale. The following pages highlight some of the solutions that have been developed up to this point.
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The refrigerator uses more energy than any other single home appliance. Each time the refrigerator door is opened the inside temperature can lower 10 to 20 degrees. This increases energy consumption—especially since the fridge is often opened an average of 40-50 times a day. Each door opening can use 8 to 10 watt hours of electricity.
We can use this space for other purposes.
We need to:
• reduce the size of the refrigerator • separate the space of the refrigerator • classify the types of foods • use more natural energy
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142
How much refrigerator space do you really need?
Cost-Effectiveness
(Reach-in, Solid Door Refrigerator, 24.0 cubic feet)
Performance
Model
Recommended Level
Best Available
Daily Energy Use
5.2 kWh
4.4 kWh
3.1 kWh
Annual Energy Use
1,891 kWh
1,621 kWh
1,132 kWh
Annual Energy Cost
$113
$97
$70
Lifetime Energy Cost
$890
$760
$530
Cost Savings
—
$130
$360
According to the Ministry of the Environment and Water Resources website, “a
typical 4-room air-conditioned HDB flat spends 30% of its energy bills on air-conditioning, 17% on its refrigerator, 10% on lighting, and 9% on its water heater.” 145
The location of your refrigerator is important. Make sure your refrigerator is not
located in direct sunlight or next to a heat source such as the oven or the dishwasher.
146
Different foods require different refrigeration temperatures. Storing foods at the correct temperature will reduce the amount of energy wasted.
Recommended Temperatures For Certain Foods: The following refrigeration temperatures for fresh foods are recommended by the Culinary Institute of America to minimize the growth of bacteria.
Fruits and Vegetables –
Eggs –
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38-40ºF
38-40ºF
Dairy (butter, hard and soft cheese, milk) – 38-40ºF
Meat and Poultry – 33-36ºF
Fish – 32-33ºF
Shellfish: Mollusks (clams, oysters, scallops) – 32-33ºF
Shellfish: Crustaceans (live lobsters and crabs) – 45ºF
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The refrigerator could be divided into different compartments and temperature zones that could be spread throughout the kitchen.
Working space Freezers Refrigerator
Work in the kitchen becomes more efficient when a work surface is combined with cabinets and refrigerator and freezer drawers.
Cabinet
The refrigerator can cool more efficiently when its space is divided into smaller compartments.
149
Side-by-side refrigerator/freezers use 10 percent more electricity than freezer-on-top models.
What if each of these spaces became cooled spaces?
150
Another area of interest is the stove. When cooking on the stove, using a properly sized pot for each burner saves energy. On an electric stove, a 6-inch pot used on an 8-inch burner wastes more than 40% of the burner’s heat.
Keep the burner pans that catch grease shiny and clean. They will reflect heat back up to the burner more efficiently.
Cook with the smallest pan you can. Match the pan size to the burner size. 151
152
Gas vs. Electric Changing the arrangement of the burners on the stove can save space. Gas cooking appliances use much less energy than their electric counterparts because the fuel is delivered directly to the cooking surface.
However, electric cooking appliances are safer. Gas appliances require proper ventilation to dispel hot air and gases out of the kitchen.
153
3D Circle Burners were designed to address this problem when cooking with a wok.
The size of the burner matters. If the size of your burner is larger than the pot or pan you are using then you are heating up the air around the cookware and wasting energy.
154
1
A grey-water pump is incorporated into the sink area. This could be used for pre-washing dishes. It would help conserve water.
1
155
The grey water sink pump is meant to reduce the amount of water used to hand wash dishes by drawing, filtering and recycling the water back into the basin through a separate smaller faucet. The system comprises an intake with a wire mesh filter, a small centrifugal pump and a simple spout mounted to the side of the primary faucet handles.
156
Modularity is a key component to a flexible and personalized environment in the kitchen.
159
Cook and eat on the same surface.
Spaces should have multiple work tasks.
The burners could be incorporated into the table in order to save space. Opening this sliding countertop quickly
enlarges the workspace. When the burners are no longer in use, the countertop can be closed, minimizing the workspace.
Before cooking, this space can be used for food preparation.
A cutting board can be placed over the sink to change its function, as well as to increase counterspace. 161
The face plates of cabinets have multiple functions. They pop off to become cutting boards.
The board can be opened to expose the burners underneath. 162
A nesting cutting board could be placed over the sink opening to create more counter space. The cutting board could also
be easily washed after use to prevent the build up of food particles.
The cutting board could completely cover the sink or only a portion of it. This would conveniently and efficiently aid in the preparation of food, especially when cutting and washing fruits and vegetables.
163
164
2
1
The entire kitchen is movable. The kitchen is made up of pieces that each contain wheels.
1 3
Fold-down units are incorporated into the wall to create more storage space and versatility.
2
3
Fold-down burners are added into the kitchen in order to increase counterspace.
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166
Bottom Up / Top Down Education Education is a key component of working towards the reduction of city waste. Teaching new habits for a healthy body and environment to promote resource management.
“Teach it� City Recycle
The methods we perceive to be most successful for education come in two forms, bottom up and top down. Bottom up states that children are taught the benefits of composting, recycling, local buying and green chemistry at school. Then children bring those values to their home and community. Top down states that clear accessible information on responsible environmental practices are spread throughout the community through tv, radio and direct mail (from recycled paper of course). This process will empower adults by providing them with information to share with their children. The following pages introduce curriculum-based alterations that can be made at all levels of education to integrate green thinking. 169
170
A New Curriculum for Green Living Elementary to Post-Graduate Healthy Living, Food Science, Recycling, Composting, Agriculture, Gardening and Green Chemistry Elementary: Kindergarten to 8th Grade
Bottom Up
For the first two years of school, teachers focus their lessons on the basics of reading, writing and math. The new curriculum could be introduced by explaining positive living decisions – fortunately many schools already incorporate a unit on nutrition. In traditional second grade curriculums students are taught about animals. The new curriculum suggests that the unit on animals could incorporate the ways animals fit into our ecosystem and food cycle, along with social studies lessons on how Farming is Fun! and Gardening is Great! Inclusion of green living concepts at every grade level could grow a healthier population and planet. 172
Third Grade: Students tend to school recycling Earth Materials
* Lesson on Reduce, Reuse, Recycle at home and at school Shadows and Light Motion, Force and Machines Plant Parts
* Reiterate the importance of nutrition, review local plants Field Trip: Recycling Center
Fourth Grade: Students collect cafeteria composting Earth Features and Changes
* Climate change and responsible living Plant Growth
* Composting Basics, Join in on school gardening Simple Electric Circuits Interdependence of Animals and Plants Field Trip: Farmer’s Market
Fifth Grade: Students run school garden
Astronomy (Solar System, Moon, Constellation) Matter, Energy and Changes
* Basics on food chemistry, food science, and home energy use Weather Soil and Geology
173
* Proper Soil use through Diversified Farming Field Trip: Local Farm
Sixth Grade: Students supervise garden-composting-recycling Metric System and Graphing Periodic Table and Atoms Acids, Bases, pH Chemical Reactions and Balancing Equations
* Relate to chemical reactions in the home, good vs. bad chemical reacitons, introduce the concept of green chemisty
MIDDLE SCHOOL Seventh Grade: Continue supervising or garden at a new school Cells, Genetics, and the Brain Classification-Virus, Bacteria, Animals Biomes, Ecosystems, Succession, Evolution Plants- Flower, Fruit, Tissue, Stem, Seed, Leaves
* America vs. World Ecosystem, fossil fuel effects
After School: Students can help with school composting and reycling efforts after school for community service
Eighth Grade: Continue supervising or planting.
Mass, Matter,Volume, Density Speed & Acceleration, Motion, Force, Friction Power, Work, Electricity, Kinetic vs. Potential Energy Waves Home Economics: Activities on green living, natural
cleaning, tips for clean indoor air, buying local, etc. The school provides students with food from the school garden with which to cook.
174
High School
Much of the curriculum taught in elementary and middle school are concepts reestablished rather than “taught� as a new material. Environmental studies could be revisited along with composting, recycling, and responsible living habits for the earth and local community. Freshmen will plant with the juniors who will be learning about plant growth in terms of chemical reactions. Green chemistry is taught specifically to engage the concepts of plant life and as an introduction to concepts of chemistry in industrial practices. Students spend their junior year composting and planting for the school garden.
A last chance at connecting students to community members by apprenticeships to heighten there interests in composting, recycling, agriculture and the food cycle. One example is the 4-H program at the Fox Chase Farm in Philadelphia, which allows students to help raise cattle. 175
College & Graduate School
Freshman and Sophomore Junior Senior
The best way to stop harmful chemicals from coming into the home and kitchen is to stop them at the source. GREEN Chemistry for all students through general education requirements
Top Down Teaching adults about recycling and sustainability is equally important to educating children. Here are a few methods to reach out to adults.
Iconography
Providing Information in Many Languages Media Advertising Direct Mail
In cities throughout the U.S., materials are distributed to help explain local recycling laws. These are examples of posters and mailed materials in New York City. After testing a variety of promotional means – from media advertising on television and radio to incentive programs – the Sanitation Bureau concluded that the most effective way to reach the largest audience is through direct mailing. These simple pamphlets with language differentiation and iconography help simplify recycling practices.
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178
Policy is often perceived as a wall that prohibits or impedes progress. The Obama Administration has proposed budgeting between $500 and $700 billion to be spent on the green economy over the next several years. Much of that money will be focused on creating “Green-Collar Jobs.�
However, policy can be a tremendous asset in reshaping the city of Philadelphia. 181
Likewise Mayor Nutter’s platform focuses on environmental issues. His goal is to reduce the city’s energy consumption and to brand Philadelphia as a city of the future through environmental innovation.
184
Pay-As-You-Throw While Pay-As-You-Throw (PAYT) systems have been in use in the US since the 1920s, they didn’t take off in numbers until the early 1990s. As of 2007, there were over 10,000 PAYT programs across the nation, with many municipalities seeing their recycling rates increase by several times. Further, many state governments – including Pennsylvania’s – offer assistance for constituent municipalities to start PAYT programs.
185
Pay by the Bag:
One method involves charging residents per bag or container of waste, either by issuing stickers or requiring certain bags for trash collection.
Pay by Weight:
Alternatively, trucks with loading arms or scale platforms can be used to assess fees based on the weight of the containers set out on the curb.
186
Adding to Philadelphia’s Murals
187
There could also be murals designed with recycling in mind, in a fashion that will add the artist flavor of murals that currently exist throughout the city.
188
We recognize that policy can be great tool to address many of the systematic problems we explore throughout this book. However in the semester ahead we hope to focus on diverse forms of education through the lense of food culture, production, consumer habits, waste and resource management. Over the next year we also plan to initiate physical and policy changes aimed toward a greener environment for Philadelphia’s communities and greener kitchens for all people, regardless of their economic status. 189
190
Education Education is a key component of working towards the reduction of waste.
We must retrofit (update) the mind in order to learn new habits within our kitchen and to help us adapt to a new ‘green,’ healthier world.
Bottom Up Top Down
Teaching new habits for a healthy body and environment to promote resource management.
Retrofitting
Designers have already designed green products and meters in effort to rectify this problem, but many of them have gone by without being utilized on a mass scale.
Re-Learning
Our food culture and consuming habits have taught us to be extremely wasteful, especially in the kitchen.
Pay-As-You-Throw systems have been used in parts of the U.S. since the 1920’s. They became more popular in the 1990’s.
Policy Philadelphia’s Mayor Nutter has a platform that focuses on environmental issues.
Return to solar power for agriculture.
Murals are an icon of Philadelphia. New murals could be designed with recycling and green living in mind.
The stove consumes 10-12% of household energy.
Metering How can you conserve what you don’t know you are wasting?
191
Meters need to be added into our kitchens in order to give us instant feedback about our actions.
Buy Local
Our food contains unhealthy levels of preservatives and additives.
Before the 1950’s, America depended on local farms.
Update
Buy vegetables that are in season.
The food system contributes 37% of the total greenhouse gases produced.
Today, we depend on extremely large, industrialized farms.
Could we eliminate the need for trash? closed loop cycle compostable Bioplastics
Food
Why? We can not simply make physical changes to the kitchen and hope to create lasting change.
The dishwasher uses 8-15 gallons of water per cycle and 2-5% of household energy.
Philadelphia has well over 30 farms and farmer’s markets.
Food Culture
Progress
Flexibility
Modularity
Adapt
Topics will include Healthy living, food science, recycling, composting, green chemistry, agriculture, and gardening.
A new curriculum for green living must be taught to elementary to post graduate students.
Production BPA
The microwave consumes 2-4% household electricity.
The refrigerator consumes 10-17% of household electricity.
Waste and Resource Management We need more responsible waste management.
Recycling laws in Philadelphia?
A leaking faucet can waste 30 gallons per day.
Over 60% of the world’s resources have been used up.
Philadelphia only recycles 7% of their waste.
Products Waste Approximately 99% of the things we consume are discarded within 6 months of purchase. There are 3, 091 landfills today.
Habits We feel the need to constantly buy new products.
Wasteful
Perceived obsolescence
Styrene
Plastic is known to contain dangerous chemicals. The majority of our food products contain at least one part made from plastic.
We buy foods covered in layers of packaging.
Planned obsolescence
DEHA
Consumer Habits
Many of the products we buy and bring into the kitchen are harmful rather than helpful.
Create less waste
Composting in every home?
Buy certain products in bulk—NOT individually packaged.
What if appliances were shared?
Buy and use refillable containers.
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Special Thanks To: Jonas Milder, Director of the Master’s of Industrial ProgramUniversity of the Arts- Philadelphia http://www.mid-uarts.org/ Brett Snyder, Professor of Industrial Design- University of the Arts- Philadelphia http://www.chengsnyder.com/ Sherrie Lefevre, Professor of Writing and CommunicationsUniversity of the Arts- Philadelphia Sara MacDonald, Public Services Librarian-University of the Arts- Philadelphia Sergei Hasegawa, Head Designer of Pure Kitchen- New York http://purekitchen.com/ Rachel Hoffman, Partner of Bulthaup-Philadelphia http://www.philadelphia.bulthaup.com/bulthaup/partners/usa/philadelphia/home.nsf/contentview/3C8E7BD51841E2D1C12570F8006 0BD8B Matthew Bruno, IKEA Kitchen Design Specialist- Philadelphia http://www.ikea.com/us/en/catalog/categories/departments/kitchen Brian Jevremov, Principal of Valcucine- New York http://www.valcucinena.com/index.html
193
194
References: Contextual and Field Research Text P. 20 http://shakerhousecondo.com/home.html http://ech.cwru.edu/ech-cgi/article.pl?id=NUSC http://www.ecademy.com/node.php?id=86188 http:// www.saveur.com/article/saveur-travels/The-Shaker-Table P. 22 van Caudenberg, Anke and Hilde Heyen, “The Rational Kitchen in the Interwar Period in Belgium: Discourses and Realities.” Home Cultures I.I March 2004 http://en.wikipedia.org/wiki/Kitchen P. 24
Frankfurt Kitchen Bullock, Nicholas. “First the Kitchen: Then the Facade”. Journal of Design History, Vol. 1, No. 3/4 (1988), pp. 177-192. Harcombe, Sebastian. “Machines for living”. New Statesman (Engl) 135 April 10, 2006. http://en.wikipedia.org/wiki/Frankfurt_kitchen
P. 26 Cornell Kitchen—“Built to Fit Your Wife” http://blog.modernmechanix.com/2007/07/31/new-kitchen-built-tofit-your-wife/ P. 28 RISD Kitchen-Ergonomics http://lh3.ggpht.com/_8Mva9l-cdlU/RNOcJgilABI/AAAAAAAAAws/ i0lla3zfXkU/A+LATER+GILBERT+KIT1930%27s.jpg 195
P. 30 CounterIntelligence: Augmented Reality Kitchen Leonardo Bonanni, Chia-Hsun Lee, Ted Selker MIT Media Laboratory Image P. 8-16 Photographs and Diagrams by the PGK Team P. 19 Photographs taken by J.Lopez and Y.Hung P. 21, 22 Photographs taken by J. Lopez P. 23 http://www.bettencourtwood.com/ P. 24 Grete Lihotzky, ‘Frankfurt Kitchen’, 1926.V&A, museum na. W. 152005 P. 25 Photograph taken by M. Braley P.26 Cornell Kitchen—“Built to Fit Your Wife” http://blog.modernmechanix.com/2007/07/31/new-kitchen-built-tofit-your-wife/ P.27 RISD Kitchen-Ergonomics http://lh3.ggpht.com/_8Mva9l-cdlU/RNOcJgilABI/AAAAAAAAAws/ i0lla3zfXkU/A+LATER+GILBERT+KIT1930%27s.jpg P. 28 http://www.flickr.com/photos/valcucinesoho/ sets/72157603175203698/ P.29 LG fridge. Smarthome.com P.30 CounterIntelligence: Augmented Reality Kitchen Leonardo Bonanni, Chia-Hsun Lee, Ted Selker MIT Media Laboratory P. 33-34 Diagram by J. Lopez P. 37-46 Photographs taken by the PGK Team
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Food Culture Text P. 50-57 Pollan, Micheal “ Farmer in Chief” New York Times-The Food Issue October 9th 2008 - http://www.nytimes.com/2008/10/12/ magazine/12policy-t.html?pagewanted=1&_r=3 Pirog, Rich et. al, “Food, Fuel, and Freeways: An Iowa perspective on how far food travels,fel usage, and greenhouse gas emissions” Leopald Center for Sustainable Agriculture – Iowa State University, June 2001 - http://www.leopold.iastate.edu/pubs/staff/ppp/ http://www.organicconsumers.org/corp/foodtravel112202.cfm Schlosser, Eric. “Fast- Food Nation : The True Cost of America’s Diet” Rolling Stones Magazine (USA), Issue 794, Sept. 3. 1998 http://www.mcspotlight.org/media/press/rollingstone1.html P. 56 http://www.google.com/search?hl=en&q=philadelphia+farmers+mar ket&btnG=Google+Search&aq=0&oq=philadelphia+farmers P. 58-60 www.paveggies.org www.fieldtoplate.com- Your Guide to Pennsylvania Vegetables PDF P. 63 Low Carbon Diet http://www.sustainabletable.com Images P. 49 http://upload.wikimedia.org/wikipedia/commons/4/49/Fredmeyer_ edit_1.jpg 197
P. 50 Farm- http://www.hickerphoto.com/data/media/7/ad_42249n.jpg Feedlot- http://blogs.kansas.com/weblog/files/feedlot1.jpg Grain- http://nutrition.preschoolrock.com/uploads/images/grain.jpg Cheap Grain- http://bedford.extension.psu.edu/Agriculture/Images/ grain%20mix.jpg Manure to Fertilize- http://media-content.flixya.com.s3.amazonaws. com/files/xtnshun152745.jpg?AWSAccessKeyId=1TKE66PETJJHG8 051M02&Expires=2096593155&Signature=hrzSSGaljm3L7vuhl8jqD ME%2FIZQ%3D Pesticides & Fertilizers- http://parrot664.tripod.com/ sitebuildercontent/sitebuilderpictures/pesticides.jpg Polyculture-http://www.nvgc.org.uk/images/imagegallery/ imagegallerylarge/DSCF0309.jpg Redistribute Manure- http://cropwatch.unl.edu/photos/cwphoto/ manure1b.jpg Proper Practices- http://farm4.static.flickr. com/3005/2352443316_5e84af5db1.jpg Monoculture- http://farm2.static.flickr. com/1250/1123783254_6d0725594d.jpg -- http://ellismeats.com/images/meat2.jpg Animal Cruelty- http://www.liveexportshame.com/photos/welfare/ Beiret-slaughterhouse.jpg --http://farm1.static.flickr.com/35/71000572_b6f9571dbd.jpg P. 51-53 Diagrams by V. Perez P. 51 http://www.julielowmd.com/Medical_Icon.Small.jpg P. 54 Photograph taken by M. Braley P. 55 Illustration by V. Perez P.36 Map by V.Perez http://maps.google.com/maps/ms?hl=en&ie=UTF8&msa=0&msid=1 09212150643794013374.00045d810cec4362a1c24&ll=40.010787,75.125198&spn=0.277685,0.594635&z=11
198
P. 38, 39 Diagram by V. Perez with the following images included Asparagus- http://en.wikipedia.org/wiki/File:Green_Asparagus_ New_York_11_May_2006.jpg Beetshttp://gracemagazine.files.wordpress.com/2007/08/beets480.jpg Broccolihttp://broccolicity.files.wordpress.com/2008/07/800px-broccoli_ bunches.jpg Brussel Sproutshttp://upload.wikimedia.org/wikipedia/commons/thumb/2/23/ Brussels_sprout_closeup.jpg/400px-Brussels_sprout_closeup.jpg Cabbagehttp://www.eatabbo.org/images/food/Cabbage.jpg http://www.koze950.com/wp-content/uploads/2008/05/potatoes.jpg Cantaloupehttp://www.ingredientrade.com/images/med/cantaloupe3.jpg Carrotshttp://www.worldcommunitycookbook.org/season/guide/photos/ carrots.jpg Cauliflowerhttp://serc.carleton.edu/images/genomics/units/usda_cauliflower.png Celeryhttp://www.infovisual.info/01/photo/celery.html Corn- http://www.infovisual.info/01/photo/celery.html Cucumbershttp://www.oldshawfarm.com/archives/cucumbers%20g.JPG Eggplanthttp://www.greek-islands.us/greek-food/ouzo-plomari/eggplant.jpg Lima Beanshttp://www.all-creatures.org/recipes/images/i-beans-lima-baby.jpg Lettucehttp://www.vermeulenfarms.com/images/iceberg.jpg Potatoeshttp://www.koze950.com/wp-content/uploads/2008/05/potatoes.jpg 199
Peppershttp://gardenplotter.com/rospo/blog/uploaded_images/ peppers-782256.jpg Pumpkinhttp://www.aftonapple.com/pumpkins.jpg Snow Peashttp://www.realestatebloglab.com/images/SnowPeas.jpg Snap Peashttp://static.howstuffworks.com/gif/green-beans-1.jpg Spinachhttp://www.kyagr.com/kyproud/images/spinach.jpg Summer Squash- http://www.danispies.com/IMG_1909.JPG colombia.jpg Tomatoes- http://en.wikivisual.com/images/f/f3/Tomatoes-on-thebush.jpg Turnips- http://www.hort.purdue.edu/ext/senior/vegetabl/images/ large/turnip2.jpg Winter Squashhttp://www.hort.purdue.edu/ext/senior/vegetabl/images/large/ squashbutternut.jpg Watermelonhttp://www.worldrider.com/blog/photos/watermelon_stand_ P. 61,62 Diagram by J.Lopez P. 63 Diagram by M. Braley
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Production Text
P. 67 American Lung Association® Indoor Air Pollution Fact Sheet- August 1999 Update http://www.lungusa.org/site/pp.asp?c=dvLUK9O0E&b=35381 http://www.infoplease.com/ipa/A0005110.html
201
http://www.healthyhome.com/category/27/Paints+and+Stains.aspx http://www.storyofstuff.com/ http://www.bobvila.com/HowTo_Library/Paint_Wallpaper_and_ Indoor_Air_Quality-Healthy_Home-A2485.html http://ezinearticles.com/?Is-An-Air-Ion-Purifier-Positive-OrNegative&id=416108
Taking Philadelphia’s Temperature: Health Indicators for Healthy Philadelphia 2010, Prepared by the Philadelphia Department of Public Health: May 2003 www.phila.gov/health/hp2010/PhilaTemp/ TakingPhiladelphiasTemperature.pdf P. 68 Ketone- http://www.epa.gov/ttn/atw/hlthef/methylet.html Benzene- http://www.ccohs.ca/oshanswers/chemicals/chem_ profiles/benzene/health_ben.html Methane- http://www.ccohs.ca/oshanswers/chemicals/chem_ profiles/methane/health_met.html Carbon Dioxide- http://www.lenntech.com/carbon-dioxide.htm Nitrogen Dioxide- http://www.cleanairtrust.org/nitrogendioxide. html Formaldehyde- http://www.checnet.org/HealtheHouse/chemicals/ chemicals-detail.asp?Main_ID=346 www.cancer.gov/cancertopics/factsheet/risk/formaldehyde Carbon Monoxide- http://biology.about.com/library/blco.htm Propane- http://www.ccohs.ca/oshanswers/chemicals/chem_ profiles/propane/health_pro.html P.69 O’Connell A. “Unseen perils are lurking in your home.” The Times (London). April 11, 2000.
http://www.electrosensitivity.org/explained.htm
http://www.alive.com/2544a8a2.php?subject_bread_cramb=136
http://www.earthwitchery.com/pollution.html
P. 70 www.phila.gov/health/hp2010/PhilaTemp/ TakingPhiladelphiasTemperature.pdf P. 71 See references for pg.68 P.72 http://www.aerias.org/DesktopModules/ArticleDetail. aspx?articleId=112#cleaning-examples http://www.greenbuildingsupply.com/Public/ EnvironmentallyFriendlyCleaners/index.cfm?requesttimeout=100 http://www.healthgoods.com/shopping/Home_Test_Kits/ EnviroCheck_Indoor_Air_Quality_Test_Kit.asp http://www.my-air-purifier.com/site/678219/page/566969 http://applianceparts.wordpress.com/tag/drum-style-humidifier/ http://www.associatedcontent.com/article/604765/the_advantages_ of_green_construction.html
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P. 75-76 What is the Best Way to Recycle Plastic http://www.mindfully.org/Plastic/Alternatives/Alternatives-PlasticGoettlich3aug05.htm P. 77-80 How plastics are made from plants? http://www.bioplastics24.com/content/view/112/111/lang,en/ Image
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P. 67-69 Diagram and Illustrations by V. Perez P. 70 Graphs excerpted from “ Taking Philadelphia’s Temperature” pgs. 22, 33 P. 71,72 Diagram and Illustrations by V. Perez P. 73 Photograph taken by M. Braley P. 75 Diagram by M. Braley with the following images included Coke bottle-www.doobybrain.com/.../new-coca-cola-bottle.jpg. Brownie container- http://farm3.static.flickr. com/2228/2370665030_83281fc1fb.jpg Water bottle- http://whyfiles.org/177bottle_water/images/poland_ sm.jpg Margarine- http://images.amazon.com/images/P/ B00032CDPA.01A3CDPEGSIQM61V._SCLZZZZZZZ_.jpg Cereal Lining- http://www.portigal.com/wp/wp-content/ uploads/2007/12/custom-cereal_sm.jpg Milk Jug- http://ecx.images-amazon.com/images/I/41MXP76Q9RL._ SS400_.jpg Tide detergent- http://www.globalgiants.com/archives/media/Tide. jpg Dannon- http://windsormedia.blogs.com/photos/uncategorized/ dannon_splenda_logo.jpg PVC pipes- http://www.apexexporters.com/product/images/pvc.jpg
Glad Cling Wrap- http://www.onlineshop.com.sg/images/SST00024. jpg Canola Oil- http://www.thenibble.com/reviews/main/beverages/ cocoas/images/CanolaOil.gif Frozen veggies- http://www.freshdirect.com/media/images/product/ frozen/fro_birds_deluxe_a_01_z.jpg Mustard- http://2.bp.blogspot.com/_xE7AQ7nS-xU/SKnYFt kIxI/ AAAAAAAABlw/3TQ59E6erkM/s400/mustard.jpg Honey- http://www.honey.com/media/gallery/04_HoneyBear.jpg Bread- http://images.meredith.com/fitness/images/2008/04/ ss_19ArnoldWholeWheatBread.jpg Ketchup- http://www.indojin.com/shop-online/catalog/images/ heinz1870.gif Pills- http://images.acclaimimages.com/_gallery/_TN/0269-06090116-1943_TN.jpg Ground beef- http://www.foodandwaterwatch.org/.../image_ preview Egg carton- http://www.eggboxes.com/media/ccp0/ prodsm/18noprintstryo.jpg Tupperware- http://www.icsid.org/database/images/display/ sb479df858e6342.jpg Nalgene- http://www.envirohumanimpact.com/wp-content/ themes/mimbo2.2/images/nalgene.jpg P.77 How plastics are made from plants? http://www.bioplastics24.com/content/view/112/111/lang,en/ Potatoes- http://cache.eb.com/eb/image?id=82542&rendTypeId=4 Granules- http://www.odorcontrolco.com/images/OCC%20 web%20pic%20Saved%20for%20Web%20Pictures/Copy%20of%20 Granules-2.gif Processor- http://206.123.100.8/~agrotehn/prod/hydrocarbon_ raw/image013.jpg Compost Bin- http://farm1.static.flickr. com/225/518559738_4773c24e84.jpg Soil- http://www.denvergov.org/Portals/517/images/hands_in_ compost.jpg 204
P. 80 Kenaf fiber cell phone- http://i.treehugger.com/files/kenaf_phone.jpg Biotuff Bags- http://www.sustainableisgood.com/products/2008/07/ mirel-biotuff-c.html Nviroplast- http://www.nviroplast.com/transparent.asp http://www.nviroplast.com/rigid.asp Papcorn- http://www.papcorn.dk/ Treeplast- http://www.treeplast.com P. 81, 82 Diagrams by J. Lopez
Consumer Habits Text P. 85, 86, 89 The Story of Stuff with Annie Leonard http://www.storyofstuff.com/ P. 89, 90 http://appliances.pricegrabber.com http://www.shopping.com P.92 Knechtel, John. Trash. The MIT Press. 2006 Image P. 87 Photographs taken by M. Braley P. 89 http://www.ajmadison.com/ajmadison/images/large/ED2FHEXTL.jpg P. 90 Diagram by Y. Hung and photo, http://ecx.images-amazon.com/images/I/3107FCJXY5L._SL160_.jpg http://www.ajmadison.com/ajmadison/images/large/ED2FHEXTL.jpg http://ecx.images-amazon.com/images/I/3107FCJXY5L._SL160_.jpg 205
P. 91 http://www.dannon.com P. 93 Photograph taken by V. Perez P. 95- 98 Diagrams by J. Lopez
Waste and Resource Management Text P. 102 “Waste No Want Not: The Economic Argument for Recycling” The Urban Sustainability Forum Nov. 20, 2008 at the Academy of Natural Sciences, Philadelphia P. 103 http://www.storyofstuff.com/ P.105 The Clean Air Council - http://www.cleanair.org/Waste/wasteFacts. html P. 107, 108 Energy Justice Network - http://www.energyjustice.net/lfg/#9 The Philadelphia Inquirer - “Pa.’s high-tech trash pile” - by Sandy Bauers, August 18, 2008 - http://www.philly.com/inquirer/health_ science/20080818_Pa__s_high-tech_trash_pile.html How Stuff Works: Landfills http://science.howstuffworks.com/landfill6.htm P. 109, 110 ActionPA.org http://www.actionpa.org/waste/ , site updated April 25th, 2005 P. 111, 112 ActionPA.org http://www.actionpa.org/waste/ ,page last updated on April 25, 2005 “The full story of the Khian Sea and the Gonaives ash mountain”http://www.webster.edu/~corbetre/haiti-archive/msg05049.html 206
Wikipedia “Khian Sea waste disposal incident� http://en.wikipedia.org/wiki/Khian_Sea_waste_disposal_incident Image P.101 Photography taken by Jonas Milder P. 104 Corbis Image Database-Garbage P. 106- 122 Illustrations and Diagrams by J. Lopez P.114 http:// farm4.static.flickr.com/3117/2637137358_6071a377ea. jpg?v=0 P. 119-120 Corbis Image Database-Landfill
Metering Text P. 127, 128 U.S Department of Energy-www.doe.gov P. 129, 130 Case studies from PSE in Washington and SDG&E in California were used for gathering this information. http://energypriorities.com/entries/2006/02/pse_tou_amr_case.php Image P.125
http://i.mktw.net/newsimages/NewsCommentary/SpecialReports/TheHeatIsOn/ day2energy_bkgd2_660x852.gif
MIT Media Laboratory
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P. 127, 128 Diagram by G. Maricich P. 129 Graph by G. Maricich http://energypriorities.com/entries/2006/02/pse_tou_amr_case.php Kill-A-Watt, P3internation.com PowerCost Monitor, bluelineinnovations.com Metal Fixtures, http://www.lowimpactliving.com/categories P. 131 Photograph taken by M. Braley P. 133, 134 Diagram by Y. Hung P. 135, 136 Diagram by J. Lopez
Retrofitting Text P.141, 142 http://green-vaccine.com/green-home/turn-your-fridge-into-agreen-machine/ P.145 http://www.appliance.com/fridge/editorial.php?article=787&zone=1 010&first=1 P.146-152 http://www1.eere.energy.gov/femp/procurement/eep_crf.html http://home.howstuffworks.com/question121.htmP.164 http://www.consumerreports.org/cro/appliances/kitchen-appliances/ refrigerator-drawers/refrigerator-drawers-10-06/overview/1006_ refrigerator-drawers_ov.htm P.153 http://en.wikipedia.org/wiki/Burner P.154 http://melissacooksgourmet.blogspot.com/2008/06/char-siu-andchow-fun-with-chinese.html
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Images P. 141 Diagram by Y. Hung P. 143, 144 Photograph taken by M. Braley P. 145- 154 Diagram by Y. Hung and photo P. 155 - 156 Diagram by J. Lopez with an illustration by T. Kull
Modularity Text P.161, 162 http://melissacooksgourmet.blogspot.com/2008/06/char-siu-andchow-fun-with-chinese.html P.163, 164 http://www.thegreenguide.com/ http://besthousedesign.blogspot.com/2008/02/nolaster- architects-project-on-casa-os.html Images P. 160 Photograph taken by Y. Hung P. 161,162 Illustrations by Y. Hung and J. Lopez P. 163,164 Illustrations by Y. Hung P. 165 - 166 Diagram by J. Lopez
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Education Text P. 173 - 176 http://www.kde.state.ky.us/KDE/Instructional+Resources/Curriculu m+Documents+and+Resources/Teaching+Tools/Curriculum+Maps/ High+School+Science+Curriculum+Maps.htm http://www.middleschoolscience.com/chemistry.htm http://elsci.lansingschools.net/escg/index.htm http://www.ecoliteracy.org/programs/rsl.html http://new.stjohns.edu/campus/pr_cam_080513.stj http://www.epa.gov/gcc/ http://www.epa.gov/gcc/pubs/educat.html P. 177, 178 Interview with the Director of the New York City Department of Sanitation-Bureau of Waste Prevention Reuse and Recycling, Mr. Robert Lange, Dec 1, 2008 http://www.nyc.gov/html/nycwasteless/html/home/home.shtml http://egov.cityofchicago.org/city/webportal/ portalEntityHomeAction.do?entityName=Recycling+Chicago&entit yNameEnumValue=148 http://www.cityofsydney.nsw.gov.au/Residents/WasteAndRecycling/ RubbishCollectionRecycling/SingleProperties/RecyclingSingle. asp#GardenOrganics 210
Image P. 170 Diagram by G. Maricich P. 173 Children Recycling- http://www.berriencounty.org/uploaded_ images/Lybrook%20Recycling.JPG Children Gardening- http://www.hortla.okstate.edu/images/ IMG_9483sm.jpg P. 174 Teens cooking- http://www.goabbeyroad.com/images/WebPhotos_ Bologna/BolognaCookingSpaghetti.jpg P. 175 Teen with Cow- http://www.agstudent.iastate.edu/profiles/images/ LauraRosenbohmBnr.jpg P. 176 Chemistry Flasks-http://hamberchem11.googlepages.com/chemistry. jpg/chemistry-full.jpg P. 177, 178 Photographs of Pamphlets and Informational Brochures from the New York City Department of Sanitation, taken by V. Perez
Policy Text P. 182 http://www.greenforall.org/media-room/press-clips/obamaembraces-2018green-path2019-in-stimulus-plan-to-aid-environment P. 184 The Nutter Plan for a Sustainable Philadelphia Environment Now and Tommorrow www.nutter2007.com
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P. 185, 186 http://www.spokane.net/SearchResultDisplay.aspx?contentid=4556 &keywords=yourgarden&ccshorttitle=yourgarden3
http://www.sciencedirect.com/science?_ob=ArticleURL&_ udi=B6VFR-4TDBM84-1&_user=10&_rdoc=1&_fmt=&_ orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_ urlVersion=0&_userid=10&md5=30d33bcf713f6288de2d312c9bcfa d96 http://www.epa.gov/epawaste/conserve/tools/payt/tools/index.htm http://www.highbeam.com/doc/1P3-1089235271.html http://www.adamsmith.org/blog/environment/the-waste-ofnations-200803081023/ http://www.jgpress.com/archives/_free/001025.html http://en.wikipedia.org/wiki/PAYT http://www.resourcexchange.org/payt/payt_idx.php Image P. 181 Image by J. Lopez P. 182 http://www.kumo-art.com/blog/images/iso50-obama-final.jpg P. 183, 184 http://blog.pennlive.com/pennsyltucky/2008/05/Michael%20 Nutter51308.jpg P. 185, 186 Illustration by R. Kull P. 187 http://image59.webshots.com/459/9/30/62/2076930620040158146 WcFZeV_fs.jpg P. 188 Illustration by Y. Hung
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