Here is a book for next year.  Outdoor Kitchens : Ideas For Planning, Designing, And Entertaining by Joseph R. Provey (2008.  ANF 643.3 PRO) is a full-colour, glossy page book filled with photographs, diagrams, instructions, and suggestions for anyone contemplating living in their backyard.

Apparently, people today are bombarded with technology all their waking hours and cooking and dining outside is the answer to keeping them sane.  I actually agree with this.  Being outside preparing and eating our food is very reminiscent of our childhood when the days were long and golden and the height of ecstasy was a hotdog burnt over the fire and slathered with mustard.

As adults we of course have moved on from the little campfire and the hotdog, and now are envisioning lovely barbeques, wood-burning fireplace ovens, tables, comfy chairs, decorative statuary, canopies and all sorts of other practical and whimsical features.  This book has sections on figuring out what you want and where to put it, the myriad of fixtures and storage options, safety issues, efficiency considerations, and throughout are great photographs and instructions on how to do some projects.

There is one tiny section that is questionable.  Its title is “Electronics Alfresco”.  What is that, you might ask.  The book says “You don’t have to leave your video and audio comforts behind when you spend the day in your outdoor kitchen”, and then goes on to talk about outdoor televisions that come with all-weather enclosures said to be waterproof.  It is only one page so I can forgive the intrusion.

At the very end is my section - “Kitchens For Every Budget”.  Here are a few  projects including a couple that might be doable to enjoy this summer.  The Kitchen In A Cart and the Kitchen In A Shed both have a materials list and some directions on how to assemble. 

>> Find this book in VIRL's catalogue

Taken with permission from Gloria Novak's "Good Reads at the Library"

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If you want to eat dinner from a clean surface, you might try your bathroom.

A study released Wednesday found that kitchen sinks have more germs than bathroom sinks. The study also found that three-quarters of kitchen cloths and sponges are heavily contaminated with harmful bacteria, meaning proper cleanup can be difficult.

The study was sponsored by the makers of the cleaning product Lysol, but the company did not design the study. Samples were taken by independent environmental scientists in 20 homes with children in each of seven regions, including the U.K., the U.S., Germany, Africa, Saudi Arabia, Malaysia and India.

More - CBC News

It is easy to look at the recent fall in house prices and start to panic. But if the housing market does continue to slow down, builders and developers will have to upgrade to better quality kitchens to help sell their properties.

Meanwhile, the retail public who cannot sell their own properties will stay where they are. Many of these will decide to improve their homes; upgrade their kitchen, maybe even put an extension on their properties, and put a bigger and better kitchen in. Not only will they be able to enjoy the improvements they make to their home, they will also make the property easier to sell when the market returns.

This year at KBB Birmingham our stand showed a different concept than in previous years with four large room settings, similar to Nolte's showroom in Germany. The whole stand embraced the "Nolte Concept", based on the idea of "lifestyle and the kitchen being a place for living.

This meant incorporating more seating areas, island units and breakfast bars so that people can socialise while cooking etc. There is more glass in kitchens today, and this brings light and depth to the design with the addition of coloured glass units, backsplashes and hoods.

Kitchen furniture is no longer restricted to one room in the home, but often flows throughout the cooking and relaxing areas of the living space. Modern kitchen furniture has become more and more design led so that it can achieve a contemporary and minimalist look without losing storage capabilities. The combination of textures, colours and finishes is also a major part of today's kitchen design concept.

The "complete kitchen offer", which allows the kitchen designer to provide an extended interior design service based around the all-important kitchen area to their customers, was the central theme of our stand at KBB Birmingham and I believe it will also be one of the most important elements of a successful business plan for the kitchen retailer of the future.

First posted to the kbb News website 5 February 2008
Return to kbb News website

Research has indicated that there are around 6600 outlets retailing kitchens in the UK. Historically, the so called kitchen specialist business evolved from either a fitter come good (usually with the help of his wife!), a designer partnering a fellow designer, or a builders merchant seeking to retail 'up market' kitchens. Independent kitchen studios ('specialists') of this type number around 2500 outlets, whilst there are around 320 kitchen studios owned by manufacturers operating as franchises.

MFI and the DIY groups account for around 1750 outlets. However, although the kitchen specialists account for 19% of the total market in volume terms, they represent 42% of the market in value terms.
Future design trends

Big is not always beautiful or profitable and we are now seeing some kitchen manufacturers entering the specialist market by means of purchasing independents, partly in an attempt to manipulate future design trends that the independent specialist would consider un-commercial and too great a risk for their size or location.

With more customers wanting to see kitchens in the flesh are the specialist studios too small and have we as an industry re-invested our profits into creating a world of kitchen interior design?

As manufacturer owned showrooms grow in an attempt to net three margins, manufacturing, distribution and retail, and as the sheds move more up market, the non-branded kitchen specialist will find it harder to trade in the bottom to middle market. So ask yourself were will you be in 5 years? Certainly not trading against the likes of MFI and Magnet who are already successful and further consolidating in this mass-market sector.

Branded kitchen

The kitchen specialist who sells a top quality branded kitchen, however, will have identified his or her future market and target group. Research identifies that females are still the driving force behind the decision to purchase a kitchen and with a UK population of approximately 56 million people the target audience would be AB females aged 25-54 which totals 3.302 million individuals. This section of the market buys from people who demonstrate and display lifestyle brands and possess an organized approach to branding that depend on an overall product mix and an individual line strategy.

The kitchen specialist hell bent on success needs to identify the future branded product and commit to it. Remember, few quality brands will want to share studio space - and therefore their turnover - with lesser products who act as parasites. Ask yourself; does the brand cover all sectors of the market? Many think global but do they act local? Has the brand got a pedigree? Is it loyal and will it have your interest at heart, or does it just want a location flag to plant in its sales territory map?

Few in the kitchen industry would deny that we live in challenging times. It's therefore more important than ever for kitchen specialists to adopt and adhere to professional business procedures to ensure success and enhance profitability. These include monitoring performance against a realistic and ambitious business plan on a monthly and quarterly basis, ensuring you know what works for your business and not losing sight of the 80:20 principle.

Playing the percentages

Put simply, this states that 80% of results come from 20% of one's activities, so typically 20% of the product range will account for 80% of the sales or turnover, 20% of the staff will make 80% of the sales, and 80% of sales will be to 20% of the customers.

Knowing your 20%s is a must in any business as is brand, the right brand, and operating in a pro-active manner. In other words, don't wait for your boat to come in, swim out and meet it!

First posted to the kbb News website 5 December 2007
Return to kbb News website

I'm still on vacation where it's hot and I'm sunburned (I apparently forgot the sunscreen on my shoulders yesterday--ouch). Maybe that's why I'm going crazy over these Big Chill appliances, which look so cool.

Look at this sky-blue fridge and dishwasher. They may look old, but they're brand spankin' new. What a fun way to give your kitchen a retro look.

They come in lots of colors. Check 'em out:

Martha Stewart featured the "Pink Lemonade" fridge in her magazine. (I love Martha, but what's with that dinky light bulb over the kitchen table?)

I'm really digging this orange one in a contemporary loft space.

And this one just screams, "I belong in Julia's Beach House!" So...somebody please buy me a beach house so I have a place to put this white fridge.

Thanks to Design Editor for bringing the Big Chill website to my attention first. For more photos of Big Chill retro appliances, go to the photo gallery on their website. There's plenty to drool over there! They have a line of dishwashers, too, and there are stoves coming soon.

If You're Hooked on Kitchen Trends:

• Are Stainless-Steel Appliances on the Way Out in 2008?
• Poll Results: Are Stainless-Steel Appliances Out?
• Cheaper Way to Make Old Appliances Look Stainless
• Stainless-Steel Appliances in a 1950s Kitchen
• Retro '50s Kitchens

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I was introduced to this system by my colleague John Welsh and I plan to use it to post comment on the KBB world from myself and friends.

My day job is as the web editor of the kbb News website and I hope this blog will be an extension of that website.

Once I have learned how to use the software.

Hang on in there.

Please.

Grahame Morrison

The Lure: The buffet caters to a wide range of taste buds, palates and cultures. It boasts of ‘live’ pizza, shewarma and grill counters that you can watch over while supervising the preparation of your food. On offer, too, is an extensive salad and cheese section, as well as a corner to fulfil all your dhokla, khandvi and chaat desires. The smoked salmon and spare ribs are unbelievably popular, with refills having to be brought out every half-hour. The desserts and ice cream tables deserve a standing ovation with everything from jelly bears and marshmallow, to pineapple ice cream; Florentine, besan ka laddu and fresh exotic fruit desserts ready to be devoured. For those of you with children, worry not. The management of the hotel has arranged a slew of activities to keep them occupied and entertained; from walking-talking popular Disney characters and people to paint their faces to organised games.

Price: Rs 1,500 per head (Rs 1,150 per head, if you are a teetotaller)
Where: Juhu Tara Road, Mumbai
Contact: 022-66933000, 022-66933366
0pen: 12.30 p.m.-4.30 p.m.

Eden Pavilion ITC The Sonar, Kolkata
Eden Pavilion, the 24-hour coffee shop, at ITC The Sonar, Kolkata is known for its continental cuisine to connoisseurs of good food. On Sundays, it promises much more. The Sunday Brunch at Eden Pavilion amidst distinctively modern and sleek architecture, does not only offer a blend of breakfast and lunch, but an array of award-winning culinary experiences.

These range from the North-West Frontier cuisine to traditional Indian delicacies, continental grills, Bengali food and many more innovative items. Says Ramesh Javvaji, Executive Chef, ITC The Sonar: “On any Sunday, you will get more than 150 items in the buffet spread and every week it keeps changing.” Sunday Brunch is also served at Pan Asian for taste buds keen on Chinese and Thai delicacies and sushi.

The Lure: If you land up on any Sunday during brunch time and manage a seat, don’t miss out on what the Chef recommends: Nordic Salmon Mousse, Fillet Bhetki, Kachchi Gosht Biryani, Mini Virginia Lamb and Meat Lasagna Bar-B-Q Pork. Also on offer: oyster varieties, speciality pasta, Wescechalian Ham, Mussalam range and sausages. All these and many more are served with sparkling wine, beer, gin, rum and vodka. And if you have a sweet tooth, there is something for you as well—from brownies and firni, to gulapi pati, sandesh and fondue.

Price: Rs 1,350 plus taxes per head (Rs 1,100 plus taxes per head for a teetotaller)
Where: 1 JBS Haldane Avenue, near Science City, Kolkata
Contact: 033-23454445
Open: 12:30 p.m.-4 p.m.

 Olive Beach, Delhi
For all those who consider their Sundays ‘sacred’ and would love to indulge in a sinful brunch, a visit to Olive Beach is a must (if you haven’t been there, already). The extensive buffet brings alive the essence and magic of the Mediterranean coast in the expert hands of Chef Guiliano Tassinari.

The Lure: For the vegetarians, there is a wide selection to choose from, be it the roulade of fresh home-made bocconcini with arugula, asparagus with grana padano; or charcoalroasted mushrooms with garlic and parsley. The non-vegetarian buffet is amazing as well. Go for the Norwegian smoked salmon platter, roast chicken with sage, home cured and smoked sole or roasted lamb with red wine, baby onion and thyme. Live grill counters bring forth delectable delights ranging from jumbo prawns, to sausages, grilled fish, chicken steaks, and tenderloin steak and a selection of vegetables. Do not miss the live oysters served with traditional condiments and the live egg station. The salad bar has tempting delights with balsamic, lemon and mustard dressings on offer. A perfect way to round off will be a choice of desserts: Hot Chocolate Soufflé, Panna Cotta, Tiramisu, Tagliatelle cake, Pastiera Napoletana, fresh fruit platter, Panettone with Mascarpone, stuffed crêpes, Chocolate Petit Four and Mocha Swan Eclair.

Price: Rs 1,895 plus taxes per head
Where: 9 Sardar Patel Marg, Diplomatic Enclave, Chanakyapuri, New Delhi
Contact: 011-46040404, 9810877701
0pen: 12.30 p.m.-4.30 p.m. 

Citrus at Leela Palace Kempinski, Bangalore
The Sunday smorgasbord at the Leela Palace, Bangalore, attracts a wide variety of patrons, ranging from the yuppie techie to the older expat looking to escape the chaos of India’s IT capital. The Prie Fixe brunch is a big favourite with Bangalore’s party crowd, who tend to meander in late on Sunday morning after a hectic night out on the town on Saturday. The crowd starts building early, as young couples begin trickling in from as early as 11.30 a.m. to get the best seats at Citrus, the 24-hour coffee shop, which hosts the hotel’s brunch.

The place is packed by 1 p.m. So, expect to wait for 30 minutes or more if you’re late. The Lure: The massive spread is well worth the wait, with brunch-eaters offered a choice of Indian, Italian, Mediterranean and Lebanese food. A major attraction for regulars is the 16-variety dessert table, covering everything from Indian sweets to French patisseries. Another draw at the Citrus is multiple open kitchens, dishing out fresh pizza to sushi, with a chocolate dispenser (made of actual chocolate) a big hit with kids. While sparkling wine is served complimentary, the real trick may lie in tempering the drinking to help you try as much of the spread as humanly possible.

Price: Rs 2,000 plus taxes per head
Where: 23 Airport Road, Bangalore
Contact: 080-25211234
0pen: 12.30 p.m.-3 p.m.

Here are details:

I couldn't decide which ones would be more fabulous, but neither really went with my kitchen motif of cups of Colombian coffee and bottles of merlot.

One of the centerpieces of the home is the kitchen. It makes sense that one of the most thriving and popular sectors of home design is kitchen design. Nothing is more important in a home than a well-planned, well-equipped kitchen. Kitchen design has definitely evolved over the years, and as a result, homeowners now have a wide variety of options. Modern kitchen design focuses on achieving a balance of functionality and beauty.

The first task of kitchen design is to establish a smooth transition between portions of the kitchen. Kitchen design must address the fact that, unlike most other rooms in the house, the kitchen is primarily a workspace. Most kitchens have a natural workflow to them, with adequate space between the prep areas, cooking area the clean up area. Good kitchen design addresses this and allows the users of the kitchen to quickly move between those three areas. There should be adequate walking space in the kitchen to avoid crowding, which should be another consideration in kitchen design.

Modern kitchen design also focuses on state of the art appliances. Today there are more varieties of appliance choices, and recent innovations like convection ovens are making kitchen design more high tech. Appliances come in finishes like stainless steel to make modern kitchen designs look sleek and sophisticated. To give the kitchen an integrated look and feel, it is best to choose appliances like refrigerators, dishwashers, and microwaves from the same manufacturer and in the same color.

Kitchen design also involves choosing the color and theme for the kitchen. Color choices can make a dramatic, understated, or calming statement, depending on which color is used. In kitchen design, it is appropriate to coordinate the colors of the tiles and floors with the cabinetry, furniture, and appliances. This makes the kitchen feel unified. There are many kitchen design books available that give wonderful ideas for kitchen design combinations.

© Cookgroup Marketing LLC - All Rights Reserved. This article brought to you by [http://For-Your-Kitchen.com/]For-Your-Kitchen.com/ . You may freely reprint this article on your website or in your newsletter provided this courtesy notice, author name, and URL remain intact. Jason Albright is a contributing editor at Cookgroup Marketing LLC. His background is with lifestyle topics including: Gardening, Outdoor Living, Home Decor & Travel Destinations.

Article Source: http://EzineArticles.com/?expert=Jason_Albright http://EzineArticles.com/?Your-Kitchens-Design&id=309518

One of my new blogger friends is Keri.  We've never met in person but I just love her sweet spirit and fabulous smile.  Add to that the fact that we have several things in common, young kids, a love for Jesus, great hubbies, LOST, Dane Cook (*smile*)...

Well, I totally freaked out when I was reading her blog the other day because in some of the pics she'd posted I saw the area around her kitchen sink.  And folks, it's very similar to mine.  Here, go take a look at this post of hers first.  And be sure to take a few moments to just absorb her precious new baby girl, Piper.  Dontcha just LOVE that name?  I do.  And ya'll know how much I love me a newborn baby.  I have to be careful and not let Hubby catch me when I'm trying to get a good whiff of that sweet newborn baby smell through the computer monitor.  He gets a bit worried when I do it... he's silly like that.  Doesn't everyone try to use the smell-a-vision feature on their computers?  No? Oh. Well, pretend I didn't say that then.

ANYWAYS!! Now that you've taken a gander at Piper, Keri and her kitchen sink, take a look at mine

*** insert Twilight Zone music here ****

Crazy huh?!  Okay maybe not to impressive for most of you but it knocked my socks clear off.  BTW, please ignore the empty paper towel holder... I'm getting to it, I promise.  It's only been like that for 3 days now...

Alright, alright, I release you from this post to go back to Keri's and soak in some more Piper-ness.  You know you want to.

This post is about a typical 'more questions than answers' scenario. We've been trying to source our kitchen and finding sustainability isn't even on the radar. Only one manufacturer (Magnet) is working towards developing a sustainable unit 'soon'. Ikea, on the other hand, at least have a sustainability policy (and an agreement with the Woodland Trust to plant trees). But Ikea don't manufacture their kitchens locally. To keep prices down they have factories in countries with low labour costs which transport the kitchens around the world. So, do we go for sustainable kitchen units with a lot of air miles attached or do we buy British-made units with no traceable source for materials? 

Another issue, when you're on a tight budget, is cost. Comparing the kitchen we want (including appliances) from Ikea to a similar one from Magnet, the difference is about €3,000 - even with Magnet's very generous sale prices. Presumably what you get from Magnet is better quality workmanship so it should last longer - and longevity is important. But Ikea offers a 25 year guarantee on their units compared to Magnet's 15. 

Magnet only fit ultra-efficient appliances such as AEG and NEFF, while Ikea offer A-rated Whirlpool appliances. But what appliances to go for? The choice for cooking comes down to gas or induction hobs. Gas is more efficient than regular hobs (we can find figures for that) and induction hobs are more efficient than regular hobs (we can find figures for that too) but how to you compare gas and induction? 

We know that grid electricity is hopelessly inefficient (for every 100 units of energy produced, only 22 are actually utilised by the end user) so do we go for gas, which is more efficient but is a non-renewable resource? Gas is also cleaner than electricity - 1kw of gas emits 0.194kg of CO2 versus an average 0.568kg per 1kw of electricity (depending on the source). But, what if you are signed up to a green energy tariff or supplier (as we are), making our electricity greener than gas? That would make induction seem a better option. Again, cost is a factor - the induction hob would cost around £500 more.

And what about future-proofing your supply? If gas and energy prices continue to rise and finite resources such as oil and gas run out, what will they be replaced with? We have already decided to stay on-grid as it is impossible, with our resources, to make a suburban semi self-sufficient in energy needs. Micro-renewables such as wind turbines and solar panels are not suitable for our setting - in a natural dip with little south-facing roof space in a fairly dark part of the world. There is much debate about whether it is an efficient use of resources to invest in 'micro-renewables' for individual households rather than in vastly more efficient wind farms or decentralised community-based energy schemes. We're also hoping that biogas becomes a viable alternative to natural gas without disruption to the supply network. 

Only one thing we know for sure and that's what counter top we're going for. Imported granite and timber from non-sustainable sources are obvious no-nos but what's the alternative? We sourced a very funky counter top made from recycled glass. Not that this is a cheap option, despite it being made from a very cheap raw material, but this is one of the luxuries we've allowed for in the budget. It will be the centre-piece of the kitchen and boost our green credentials, whatever else we decide.

At the moment, we're leaning towards Ikea and still debating the gas / induction issue. We would welcome some feedback on this - please do send us your tuppence worth. 

The right choice of a kitchen table is important to your kitchen design because the kitchen serves as the central meeting place of most homes. Your children do their homework at the kitchen table. Family and friends gather for dinner and parties around the kitchen table.

After having spent the time and money to renovate your kitchen why not put some thought into selecting comfortable kitchen furniture. How many people do you expect to have around the table and how much room do you have in your kitchen? Should you consider a breakfast nook, or is there enough room for a kitchen table that expands to seat the extended family at important occasions.

There are many kitchen table designs from farmhouse tables, kitchen bistro table, granite kitchen table or the breakfast nook kitchen table. Matching the right furniture to your kitchen design is an important consideration in making the look come together.

Try to create a seating space within the kitchen that can easily be used as a gathering space and an eating space, an area where family and friends can gather.

An old farmhouse table provides a look of rugged country style. It could have chairs with soft cushions to create an inviting, lived-in feeling. This type of kitchen table can be wood or painted wood with a distressed finish. Farmhouse kitchen tables can be compatible with many different kitchen design themes such as french country, tuscan kitchen, or rustic. You might also want to mix and match with other chair styles and benches for a more informal look.

A bistro style table is a small round table, with a glass top and metal legs, although some are made out of wood. The bistro look can be a rather inexpensive décor for your kitchen. This European look consists of a small and informal looking place, like a restaurant or tavern. For an eat-in style kitchen, creating the look of a bistro or café style kitchen can be easy. A round bistro table with accent chairs is a must. You can use a glass topped table with iron legs or a taller pub style wooden table. Maybe a mosaic or tile topped table will suit your style better.

Added a built-in breakfast nook can be a good way to make room for a kitchen table. Breakfast nooks are becoming popular because homeowners find them to be cozy and intimate, especially in larger kitchens. The typical breakfast nook is usually set into a bump-out that sticks out beyond the outside wall of the kitchen like a mini wing. It has windows on three sides, providing close-up views of a backyard or garden. A breakfast nook can be used with most any kitchen design style. For instance by added some distressed paint a breakfast nook can also fit right in with a French, Tuscan, or rustic style kitchen.

Granite kitchen tables can be used in modern or an Italian or Tuscan country kitchen design. They have a beautiful, durable top that can be used for dining and food preparation. Some come with full-size drawers for convenient storage. Granite is a heat-resistant stone that can handle hot pans and dishes. Granite table tops are available in a variety of shades and patterns to match most interior color schemes.

James Mahoney is the author of many kitchen design articles and has a site about kitchen design ideas at [http://www.kitchendesignersideas.com]Kitchen Designers Ideas.com.
He also publishes a newsletter on kitchen design.

Article Source: http://EzineArticles.com/?expert=James_Mahoney http://EzineArticles.com/?Selecting-the-Right-Kitchen-Table-Design&id=370665

As we examine the different modern kitchen tiling options reachable today, we can find mosaic kitchen tiles as one of the top ideas to transform your kitchen modern and attractive. These natural rock panels are not only making their way in the flooring, but also are sailing smoothly on the walls and countertops of the kitchen. Being highly durable enables these tiles to last for many years, thus become so popular in recent years.

An important advantage provided by these natural mosaic kitchen tiles is that they are found in a vast variety of colors, designs, shapes, height and thickness - so the designing options and ideas are virtually countless. There are numerous applications for using these mosaic kitchen tiles in modern kitchens, here are some of the highly favorite examples: wall coating, counters, counter tops, backsplashes, floors, floor borders, wall borders and many more.

Here are the main advantages provided by using these tiles for decorating a kitchen:

1) They are cleaned easily
2) Gettable in countless hues and shapes
3) Resist water and other liquids, thus protecting walls and other surfaces
4) They allow for much creativity in any kitchen's design setting
5) They are durable, clean and last for many years.

Installing mosaic kitchen tiles is not complicated as it doesn't require any special or technical ability. In average, the installation process can be very quick and can take only a few hours. We can compare this process to installing conventional ceramics. Actually, all you need are several basic tools such as cement, a sponge, a trowel and grout.

Working with mosaic kitchen tiles is becoming more than just a technical task as it transforms the installation process fun and effective. The fact that these stones are easy to use and are available in various redesigning and textures definitely makes them one of the best kitchen tiling options available.

Get creative! - [http://www.homepebbletiles.com/]Learn more about how you can easily decorate any surface at home or in the office with [http://www.homepebbletiles.com/]Mosaic Kitchen Tiles.

Article Source: http://EzineArticles.com/?expert=Yaron_Lavie [http://ezinearticles.com/?Kitchen-Remodeling-and-Mosaic-Kitchen-Tiles-Tips!&id=1275232 ]http://EzineArticles.com/?Kitchen-Remodeling-and-Mosaic-Kitchen-Tiles-Tips!&id=1275232

Breathe Easy® Cabinets

Cabinet boxes are constructed using Environmentally Preferable “green” solid ¾”plywood. This plywood has no formaldehyde in its binding agents and is durable as well as moisture resistant. Both sides of the plywood are maple veneered and finished with a durable UV, low VOC water borne lacquer.

Cabinet doors and drawer fronts are constructed from rapidly renewable bamboo, solid woods from managed forests or sustainably designed, wood veneered MDF board. The stains and water based paints are low VOC and Green Guard or Green Seal certified. The pre cat, clear top coat is also water borne, very low VOC and certified.

Lithistone

Lithistone has low embodied energy. All products have an embodied energy factor. It's a measurement, typically in British Thermal Units (BTU's), that accounts for all of the energy needed to create a product from its natural state, through production, transportation, and installation. Portland cement products have a very high embodied energy factor, while Lithistone has a low embodied energy factor. In short, it takes far less power and fuel to make a Lithistone sink, than it does to make a concrete or porcelain sink.

Lithistone does not off gas. Many products, particularly, Portland cement and certain resin-based products release harmful fumes into the air, both in production and throughout their life. Indoor air quality is an important factor when choosing products for your home.

Lithistone products all contain a certain percentage of recycled content. Our innovative mix designs all incorporate our highly engineered eco-ceramic-cement binder which contains recycled fly ash and in many cases, recycled glass.

The production of Portland cement contributes an enormous amount of carbon emissions to our atmoshphere. The firing of the raw minerals releases harmful gases and heat into our fragile environment, forever changing the chemical structure of our atmoshpere.

The mineral combinations in Lithistone create an end product that has an electro-magnetically balanced chemical structure. The material has what's called 'magnetic breathability' and it actually absorbs CO2 during it's life.

Depending on the selected Lithistone finish, our products contain between 25% and 75% recycled and post-industrial waste that allows for eligibility for LEED points from the United States Green Building Council (USGBC).

The price of bread is subsidized here in Morocco (where about 56% of cereals are imported in 2008, according to The Economist), but even so, the price has been going up.

Morocco:

A loaf of white bread currently costs 1.40 dirhams (19 U.S. cents) in Morocco, while a loaf of whole-wheat bread costs 2.02 dirhams (27 U.S. cents). But the loaves are much smaller than American loaves. My guess is for an American-sized white Wonder bread loaf (three times the size), it would be as if the price in Morocco were 57 U.S. cents, or a quarter of the free-market price.

I've been wondering how these prices compared to other countries. Searching on the internet, I found these comments regarding prices in mid-June, 2008:

U.S.A.:

About $2.30 average for a loaf of standard, supermarket sliced bread

About $4.00 ($3.50 - $4.50) a loaf for whole-wheat or oat breads

Canada:

$1.75 (1.73 U.S.) for supermarket loaf

United Kingdom:

£1.20 British Pounds ($2.37 U.S.), for standard supermarket loaf

Australia:

$2.00 ($1.90 U.S.) for the supermarket brand

$2.50 - $4.00 ($2.37 - $3.84 U.S.) for other brands

$4.50 ($4.32 U.S.) for specialty brands

I'd be very interested in hearing about the prices of bread in places like India, China, South Africa, Russia, Kenya, Argentina, Brazil, the Caribbean, France, Italy, and Japan! Can any readers enlighten us?

My suggestion is if you live in a region where it is possible to keep bread tightly wrapped, in the refrigerator, it will stay fresh longer. Also bread freezes quite well until you are ready to use it.

Don't forget there are many uses for stale bread (just meaning less supermarket fresh). Delicious homemade croutons are easy to make, and can be made from whole-wheat, as well as white breads. They can be used in soups and salads, and even just for a quick snack.

My next post will explain how to make them!

Madame Monet

Use the average to quickly summarize something that is already a number: minutes, ages, heights, visits, etc. Don't use the average to explain something that needs more detail. And keep in mind, the average gets "dragged up" or "dragged down" by extreme values. Sometimes it doesn't tell you much of anything.

An example design research project might be about how people use their stoves in their kitchens. How can we use "the average" to help us design a new stove?

The average, in statistical language, is actually called "the mean," which is a measure of "central tendency." Researchers use central tendency to describe all their results quickly. Other measures of central tendency include the mode (the most common response) or the median (50% of responses are higher than this; 50% are lower).The mean describes the "typical" or average result.

But here's the big myth: there is no such thing as "the average" in your data. If you ask 500 people to rate your new stove design on a scale of 1 to 10, and the average is 4, there is no guarantee that any single person actually said 4! In fact, the majority of responses could be higher than 7, but some 1s or 2s could "drag down the average."

Worse, it makes no sense to use the "average" or "typical" in qualitative research. If you do interviews or observations, there is no way to calculate "the average." So when you say, "the typical person has a four-element stove," you're actually doing a calculation. This may be actually quite false. What you may mean to say is "most people in our study have a four-element stove" (which is the mode).

Qualitative research does not accept the "typical." It actually looks at each case individually and in enough detail to allow for exceptions or outliers. There is no "typical" case in qualitative research because you do not do calculations. You do not summarize your data in that reductionist way.

That said, how could you use "the average" in your kitchen stove study?  You can do a back-of-the-envelope calculation to summarize your data. The "average age" of your respondents, for example, will tell you about how old people are. The "average number of minutes spent cooking" will give you a snapshot of how long people spend in their kitchens. The "average purchase price of a stove" will also give you a quick snapshot. Using "the average" is to quickly summarize something that is already a number.

But the "average use of the stove"? That doesn't make sense. Nor does the "typical grocery shopping process," or the "average complaint of stove use." These cannot be summarized in "the average."