Big Green Kitchens

Reader Contribution by Troy Griepentrog

There seems to be an increasing amount of debate about what’s truly ‘green.’ Does is take more resources to make a paper cup or to wash a ceramic mug? (Should we bother to wash a coffee mug that we use every day?) Are fuels made from food crops a feasible interim solution?

In general, I think people would agree that huge houses are not green, regardless of the materials used, insulation type or energy-generating features. Smaller houses are greener houses. But if you’re buying locally grown foods, preserving some of them and cooking nearly all your meals at home, working in a tight space might just discourage you from continuing those green practices. Here’s an interesting article addressing the question, Can Big Kitchens Be Green? Be sure to visit the Small Fridges Make Good Cities link to view more photos of the kitchen. The Q&A presents a very sensible approach.

I haven’t investigated the wood countertops yet, but they look very cool. The intentional dips in the counter are almost like built-in shallow bowls. I tend not to use this phrase very much, but … ‘I’m diggin’ it.’ If you know more about the countertops, please post a comment below.

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