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The past few weeks have been evenly divided between time spent in the lovely moss studio and time spent on the lovely moss patio. As the weather has warmed, I’ve found the latter more difficult to resist.
Outdoor offices are kind of an oxymoron, right? Computers, buzzing phones and suits don’t belong on a grassy plain. At least, not yet.
As this Fast Co article explores, why aren’t we taking our work outside? Our increasingly digital lives supposedly enable us to work from anywhere; why must that place necessarily have windows and four walls? Though there are tasks that need to be done from inside, there are those sunny, gorgeous days that it feels criminal not to enjoy. Until offices like the one below are commonplace, here are our tips for unplugging and working outdoors.
The refrigerator present in most Western kitchens today wasn’t invented all that long ago. Carl Van Linde developed the technology in the 1870’s, but his ammonia-based fridges still required separate motors, and inhaling the toxic gases within led to a few deaths—not ideal. The first freestanding, commercially available fridge hit shelves (well, floors) in 1913, and wasn’t really perfected until the 1930’s. Iceboxes and burying perishables in the ground preceed both models by thousands of years.
But the current model isn’t done evolving yet. Refrigerators still consume about a 6th of the energy used in the average American home. This week’s edition includes inspiring fridges that use little to no electricity, instead keeping food cold/preserved using methods from sand to biopolymers.
Recently we visited Randy and Lynn Anderson (photos after the jump) who run a 100% grass fed beef, pork, and poultry farm in Arkansaw, Wisconsin. While picking up some cuts, Randy gave us a tour of his pasture and animals. While surveying the grounds I noticed no feedlots or antibiotics, only green pasture and healthy clover. Read the rest of this entry »