Galvanized pipes have a general life expectancy of 50 years, but this can be shortened considerably by the amount of minerals in the water supply. Columbia has naturally soft water, and galvanized pipes here tend to last longer. Other areas of the country such as Southern California have rather hard water, and as a consequence, galvanized pipes won’t last as long there. Two things happen to galvanized pipes as they age.

First, minerals tend to slowly build up on the inner walls of the pipe decreasing the inside diameter. In extreme cases, this can slow the water flow to a trickle.

The other common problem with galvanized pipes is corrosion at the joints. In the process of cutting the threads for the pipe fittings, the protective galvanizing is cut away exposing bare metal. Over time, these threaded joints will corrode and eventually break. In the case of your 80 year old house, if the pipes are original I would definitely consider replacing them. If you are not sure how old they are, I recommend that a qualified home inspector examine them and look for signs of corrosion at the fittings, and check for low water flow at all of the faucets.

With the various fall and winter holidays upon us, we know everyone is busy. Here is a short list of food safety precautions to take during this holiday season. As always, enjoy the fun and have safe holidays this year.

Food Preparation:

• Before cooking or preparing anything - wash your hands! In between working with different dishes - wash your hands!
• Wash all fruits and vegetables. Even those with tough outer skins that you do not eat. When slicing these, the knife may pick up bacteria from the outer skin.
• Thaw meats in the refrigerator overnight. Never leave them on the counter to defrost. If defrosting in the microwave, make sure the meat is cooked soon after.
• If preparing a turkey, make sure it is completely thawed before cooking. Cooking a frozen turkey can lead to uneven cooking with the inside not being up to temperature. According to the FDA, a "20-pound turkey needs two to three days to thaw completely when thawed in the refrigerator at a temperature of no more than 40 degrees F. A stuffed turkey needs 4 ¼ to 5 ¾ hours to cook completely."
• If marinating food then do so in the refrigerator - not on the counter! If you want to have extra marinade to use as a sauce later, make sure to separate a portion ahead of time. Never reuse marinating sauces!
• Do not reuse any batter or breading that has touched raw meat.
• Use one plate for raw meats and another clean plate to take cooked items to the serving area. Never use the same plate. The raw juices can contaminate your cooked meats and side dishes.
• Unattended cooking is the leading cause of home fires in the U.S. When cooking for holiday visitors, remember to keep an eye on kitchen projects. If you are faced with a grease fire, remember, put a lid on it, and turn the heat source off!
• That evil mayo - did you know according to the Department of Health, it is not really the mayo that is making those deviled eggs a dangerous game of chance. Instead, it is the fact that when making cold salads usually the ingredients are mixed together when still warm creating a breeding ground for bacteria. Instead, chill all your ingredients separately before mixing them together.
• Use ciders labeled as pasteurized, or bring unpasteurized cider to a boil before serving. This is especially important when serving cider to people with weakened immune systems.

At the Table:

• So you have guests over and have set out a brunch style breakfast. If you have late risers, consider these times when leaving items such as milk or cooked meat on the table:
  - These foods are safe to leave out: Dry foods such as nuts, crackers, baked goods, breads, hard cheeses and candy don't support bacterial growth. Fruits, pickles, jams and jellies are too acidic for most bacteria.
  - Anything else should be discarded after sitting out for 2 hours.
  - To save milk or soy, make certain they are kept in the refrigerator instead of on the table.
  - An alternative is to keep cold items on ice. However, the ice will still need replacing every two hours or so.
• Supply plenty of clean plates and utensils. Encourage guests to get a new plate if theirs has been sitting out as they waited between helpings.
• Do not add new food to a serving dish that has been sitting at room temperature for more than two hours.

The Cleanup:

• Refrigerate any left over food within 2 hours of its initial serving. If the temperatures are higher, then 1 hour or earlier. Meat should be be kept hot for serving (140°F) and unused meat should be refrigerated immediately as it cools. If you have too much left over meat, make sure to freeze whatever you won't eat within the next 2 days.
• Use leftover turkey meat, bones, stuffing, gravy and other cooked dishes within two to three days.
• Cut up any leftovers before refrigerating so they may be spread out in a tray. For meats like roast beef, this helps to make sure the meat cools at the same rate.
• Date leftovers - you'll appreciate it a week later when you've forgotten what food is from which feast.

Holiday Specific:

Turkey Fryers:

- Always use outdoors away from anything flammable. 
- Use on cement or stone surfaces - not on a wooden deck!
- Do not leave unattended. It is a very good idea to not have children and pets in the vicinity, better if they are inside. If they must be outside, make certain they are watched very carefully! Do not allow children and pets near the fryer as it cools after use either.
- Make certain the turkey is thawed before cooking - water and oil don't mix!
- Check the oil temperature frequently and immediately shut off if the oil begins to smoke. 

Mail Ordered Food:
- If sending mail ordered food as a gift, let the recipient know so they may know to look for the package.
- If you receive any mail ordered food, make certain to check that items that should have been kept cool were packaged properly.

Candle Decorations:
- Do not use candles on evergreen or natural trimmings.
- Use nonflammable holders and make sure they are placed where they cannot be knocked over easily.
- Do not keep candles lit in rooms that is not occupied/supervised.
- Check your candles as they burn. Some will burn unevenly and may finish sooner than you expected.
- Do not leave children unattended around candles and matches/lighters.

More

USDA Food Safety - Cooking a Turkey 
ttp://www.fsis.usda.gov/fact_sheets/Countdown_to_the_Holiday/index.asp

USDA Food Safety Ask Karen
http://www.fsis.usda.gov/food_safety_education/ask_karen/index.asp#Question

USDA Cooking for Groups
http://www.fsis.usda.gov/PDF/Cooking_for_Groups.pdf

RI Food Safety Education - Kitchen Thermometers
http://www.uri.edu/ce/ceec/food/factsheets/therm.html

Got Attic Mold? How to Diagnose Common Sources.
By Mark D. Tyrol, P.E./Battic Door Energy Conservation Products

It happens to countless homeowners around the end of the year – you make the annual visit to your attic to collect the holiday decorations and what do you find? Spots and blotches covering the bottom of the roof sheathing. Worse yet – it turns out to be attic mold! What does energy conservation have to do with mold in the attic? Well if you take a step back and consider how the house behaves as system, they are often directly related. Building science experts have long been using the “house as a system” approach to diagnose the cause and origin of building defects. For example, ice dams. These are often caused by warm air seeping into the attic which causes the snow and ice on the roof to melt. The water drains to the edge of the roof (which is colder than the rest of the roof because it is an overhang and not warmed by the attic), freezes and creates an ice dam. As this process is repeated daily, the ice dam grows larger. Eventually water is forced under a shingle where it can seep into the house. Understanding how the house behaves as a system and the various causes and effects is necessary to diagnose most building related problems. But how about that attic mold? How did it get there? Mold requires chronic moisture to form and to thrive, so source(s) of moisture must be present. Possibly the moisture came from outdoors. The roof is newer and a quick check of the roof shows no obvious damage or leaks. Possibly the moisture came from indoors. During the heating season, the interior of the house frequently has high moisture levels, especially bathrooms and kitchens. A quick check shows that all bathroom fans, kitchen vents, etc. are properly ducted completely outdoors and not into the attic. The amount of insulation looks good and the attic is well ventilated. Don’t give up – you are almost there! Remember the house as a system? You know that warm, moist air is in the house, but how is it getting into the attic? By air leaks! Air leaks are the leading source of energy loss in most houses, and a frequent source of chronic moisture that can cause attic mold. Most homeowners are well aware of air leaks around windows and doors (especially old ones), but many overlook the numerous gaps leading directly into the attic! Have a look around the attic and you may find large gaps around recessed lights and fans, holes where wires or pipes are installed, even large gaps around the chimney. And don’t overlook the whole house fan and especially the folding attic stair - a big, uninsulated hole in your ceiling that is often overlooked! These gaps can add up to a large hole that allows warm, moist air from the house to flow right into the cold attic. The warm moist air condenses on the cold roof sheathing, creating chronically damp conditions that can lead to attic mold growth. And the energy loss – it can be like leaving a window open all winter long! Seal these air leaks and you stop a significant moisture source. And just think of all the energy you can save and the cold drafts you can stop! Mark D. Tyrol is a Professional Engineer specializing in cause and origin of construction defects. He developed several residential energy conservation products including an attic stair cover and a fireplace draftstopper. To learn more visit www.batticdoor.com

Remodeling your kitchen is a major event. You may be without the room entirely for most of the remodel process. There will be many different contractors and specialists coming in and out of your home. And changes in timelines may happen due to product availability or other unforeseen circumstances. All said, it is a major project that takes careful planning and attention to detail for a satisfactory outcome. Take your time to plan carefully and enlist professional help if you hit a brick wall and don't know how to make certain items or features work. We have given you the short list of some things you will need to consider before and during a kitchen remodel.

The Kitchen Remodel List

Sink with money going down drain

The Dreaming Stage: Evaluate your needs. What do you want to change about the existing layout, appliances, utility, storage, lighting, flooring, ascetics, etc. Consider how you use your kitchen - where do you prepare meals, cook meals and clean up. How can these used spaces be improved. What will make your ideal kitchen in the space you have available? Do you want to go as far as to restructure walls? Review the three basic layouts for kitchens: U-Shaped, L-Shaped and Galley. Which of these works with your kitchen use? You may also consider the "work triangle" which places the refrigerator, sink and stove in an easily accessible triangle to help optimize your kitchen tasks. Of course with the inclusion of other useful appliances and innovative cabinetry/counter space, you may think outside the triangle. Picture your ideal kitchen and write down the elements it includes.

The Reality Stage: Figure out your budget. How much can you afford to spend/finance to make your dream kitchen happen. Do this before any purchases are made or contracts signed. Knowing your budget limitations is a must so you don't get in over your head!

Your Timeline: Consider how much time you can be without a kitchen. You may want to plan ahead and have the remodel done when the kids are at college or you are certain not to have house guests, etc. Because of the scope of the remodel, knowing a timeline is essential to preventing some of the headaches involved with not having access to part of your home for weeks or even a month or two!

The Design: Now that you have your ideas, budget and timeline, you can contact an interior designer (some are now specialized as kitchen designers) to begin hacking out the reality. Now is when you determine which of these formats will best fit your ideal use of the space. The designer can help you determine how to make all your ideas work with the products available to you at your budget.

The Material Breakdown - There are many different types of materials for you cabinets, countertops, floors, etc.

• Types of Cabinets: Cabinets either come with a framed or frameless design. You can get 'Flat Pack' or the do-it-yourself assembly-required variety, 'Stock' which are limited in size but are fully assembled, 'Built-to-Order' which are made at the factory and shipped and finally 'Custom' that usually include some factory pre-build and more fine tuning on installation. The cabinets can be stained, painted, laminated, and sometimes even made of material other than wood like metal. There are plenty of options to get carried away with. Review the options for the drawers, slide outs and other extras for the interior of you cabinets as well. Determine your style and use of your cabinets and you will still be overwhelmed by the choices!
• Types of Countertops: Countertops can be natural stone such as granite or marble, sealed surfaces such as laminate or ceramic tiling, or manufactured surface material such as Corian. Laminate and ceramic tiles may offer a project for the do-it-yourselfer, but any of the other products will have to made to order and usually need professional installation to keep the warranty valid.
• Types of Flooring: Just like any other room in your home, flooring options are endless. However this would not be a room for carpeting! Installing hardwood floors, Pergo flooring, vinyl, or tiles can be a do-it-yourself project or another one you hire out.

The Appliance Breakdown - The choices for appliances are abundant. When designing your new kitchen you will want to consider the size and layout of these major items. The layout of everything else in the room will be effected by the appliances you choose. You may decide to include appliances built into the cabinetry or countertop or keep them freestanding. Overall, you are considering your refrigerator, freezer, dish washer, microwave, stove top and oven.

The Kitchen Sink - The kitchen sink stands alone as a major item to consider. You may have a double sink, typical for hand washing dishes. You may have more than one sink including one on a workspace island or countertop. You may get a deep sink, shallow sink or a combination of both.

Permits: It is very likely a major kitchen remodel will need permits from your city or county government. Research these to get a good idea of what permits you will need. Your interior designer may be able to help with this. More likely, the contractor(s) that you work with will either do the permits themselves or be able to help you determine what permits you may need. Steer clear of a contractor who tells you that you can "get by" without getting a permit; it may sound like they are saving you money but in the long run they could cost you much more!

Hiring your Contractor(s): With a major kitchen remodel you may be using several different professionals. You may start with a general contractor, however, they may hire or you may need to hire specialists such as plumbers, electricians or tilers. Talk to several contractors and get estimates and references from each. Call the references and make sure to ask questions about estimate variations - some may substitute materials to cut costs. Discuss the timeline in detail with the contractor you choose.

Determine how they will work with any sub-contractors. For example, when does the electrician and plumber need to come in or when will you be ready for the tiler? What time of day will they begin work and what days of the week? What will the contractor do if there is a delay due to materials or labor? For even more information about hiring and making a contract with a contractor, please see our previous article How to Hire a Contractor: Working as a Team on Your Next Home Project.

Demolition: Once you have removed all the dishes and other small items, the big demolition will begin. Even if you are just replacing a small section or part, there may be demolition involved. Usually appliances are removed first, then sinks, then fixtures, then countertops, then cabinets and finally flooring.

The Remodel: After everything is taken out the first couple items that will be done will be any reframing, plumbing changes and electrical wiring. Any plumbing and electrical work will need to be inspected before they can be sealed back up. You may only have portions of wall removed for this type of work. Once the inspection is done and the walls are in place, the cabinets will usually be the first item installed. After the cabinets are in place, your new countertops will be installed. After the countertop and any backsplash is done, the flooring will be installed. The final items to be done will be all the finishing work such as installing light switches and fixtures, installing the sink and faucet, and finally, installing the appliances from the garbage disposal to the refrigerator. Keep in mind, if any of the appliances are built-in, they may be installed earlier. Extra care should be taken to make sure they are not damaged while other work continues!

If Things Go Wrong: Stay calm! Delays may happen. The worst case scenario is if there are any miscommunications between you and any of the professionals working on your home. This can be anything from timing to cost. Make sure to get all details in writing before any work begins!

• You should have a section in your contract that states what is expected if there is a delay due to material delays, staffing delays, etc.
• Stay involved in the process and don't be shy - get progress reports daily!
• If a problem does arise, contact the contractor immediately, a good contractor will respond quickly and appreciate you speaking with them directly. If there is any question about the quality of work, you may consider having an inspection done early to ensure everything is on track.
• Never pay for the job fully in advance. Many contracts work out a payment plan that will include paying a certain portion as various stages of the project are completed.
• If there are disputes, make sure to write your concerns down and keep records that you have communicated all of these concerns with the contractor.
• You will save yourself from a headache if you make sure to: Get it in writing, get the work described in detail and leave no questions unanswered.
• Again see our article How to Hire a Contractor: Working as a Team on Your Next Home Project for more details about hiring contractors and sample contracts.

Finally - It's Done!: With a major remodel there may be another building inspection of the site on completion. Once that is done you are ready to clean up and move back in! Enjoy your new kitchen. Take pictures and keep a record of all your new appliance, cabinet and other big item warranties.

Conclusion

One of the most major remodels of the home is the kitchen. Take time to plan it out carefully, store a lot of patience, and get ready for one of the most intense but rewarding remodels to your home! It can be done, there are many people out there to help you get it all organized. We hope you find the above short list of things to consider for a kitchen remodel helpful. To the right of the article are some additional sites that will help get your creative ideas going. Enjoy! 

Other Useful Sites

Do It Yourself.com
ww.doityourself.com/scat/kitchenc
tchen remodeling will increase the design, function and resale value of a home. This section provides information about building kitchen cabinets, re-facing kitchen cabinets, selecting a kitchen cabinet style, selecting a kitchen countertop style, and planning a kitchen design that will look great and maximize the amount of available storage space.

HGTV
http://design.hgtv.com/kitchen/
HGTV KitchenDesign is your ultimate online destination for all things related to kitchens: design and decor, renovation and remodeling, appliances and products. Utilizing original video content as well as the rich television libraries of HGTV, Food Network, DIY and Fine Living, we show you everything you'll ever want to know about your kitchen.

Improve.net
www.improvenet.com
Welcome to ImproveNet's Kitchen Remodeling Center. In these and supporting pages, you'll find information and ideas for kitchen remodeling, from kitchen cabinets to kitchen countertops and everything in-between. Our goal is to inform you, give you kitchen remodeling ideas and direction and show you some examples of kitchen designs to get you started. For their kitchen cost estimator click here.

Kitchen Remodel Ideas
ww.kitchenremodelideas.com
itchenRemodelideas.com is a guide to new products for your kitchen.

Kitchens.com
ww.kitchens.com
Kitchens.com is the Web’s most comprehensive consumer resource on kitchen design. We invite you to: Be inspired by our Featured Kitchens and Photo Gallery. Learn the basics of Design and Products & Materials. Check out the latest New Product News and Trends. Follow the Kitchen Diaries for the homeowner perspective of the remodeling experience. Get started on your own kitchen project at Budget & Planning or our Professional Locator

National Kitchen & Bath Association
www.nkba.org
National Kitchen & Bath Association has created the NKBA Kitchen & Bath Workbook. This workbook will take you through every stage of creating that perfect space, whether it's new construction or a remodeling project. From selecting a designer, to collecting ideas and establishing a budget, this workbook will help turn your dreams into a reality.

Renovation Experts
www.renovationexperts.com/green-kitchen.asp
Whatever the reasons and goals are, there are more options available today for Greening your kitchen. Green kitchen design can be eco-friendly with out losing luxury and style.

This Old House
ww.thisoldhouse.com/toh/knowhow/kitchens/pk
Kitchen Know How - Cabinetry, Countertops, Kitchen Sinks, Backsplash, Appliances, Wet Bars, Design and Outdoor Kitchens.

The summer has a pull for us, no matter our age. It is a time to take a few days off work, barbeque in the backyard, go for a picnic, a hike, a swim, a bike ride or go out on the water on our boat. It is also a time to mow and weed the lawn, plant flowers and finish countless chores around the home that have been put off until the weather "cooperated." Needless to say, summer is a busy time when we do more activities and chores and can very easily overexert ourselves. That is why this month we are focusing on some tips that can help you have a fun and safe summer. Part of having fun is being aware of what precautions you should take and how you should plan ahead for whatever you choose to do. But we know you are busy, so here is the quick list for a safe summer!

Barbeque and Food Safety:

Always check your grill before using it after a long seasonal break. If propane is used make sure to check all the connections! Check your individual user manual for your grill; all of these will have a checklist of items to review that are specific to your make/model.

Grills are for outdoor use only. NEVER bring a grill indoors to cook. Carbon monoxide will accumulate and can be fatal.

Always set up the grill away from the home (at least 5 feet or more).

If using a charcoal grill, use a charcoal lighting fluid instead of gasoline. Make sure to let the fluid be absorbed by the coals before lighting. Move the lighter fluid away from the grill before lighting. Once you light the fire, stay with the grill, never leave a cooking grill unattended.

That goes for all of you - NEVER leave a cooking grill unattended! Have baking soda handy for a grease fire and a fire extinguisher on hand as well.

For safest results, always grill with a meat thermometer. See the recommended meat temperatures to the right.

Before cooking or preparing anything - wash your hands! In between working with different dishes - wash your hands!

Invest in some long cooking utensils for the grill - this will help prevent burns!

For best grilling results, thaw frozen meats before cooking them on the barbeque. The safest way to thaw foods is slowly in the refrigerator.

If you use the microwave to defrost meats, then make sure you are grilling them shortly afterwards and not storing them again before cooking.

If marinating food then do so in the refrigerator - not on the counter! If you want to have extra marinade to use as a sauce later, make sure to separate a portion ahead of time. Never reuse marinating sauces!

Use one plate for taking meats to the barbeque and another clean plate to take cooked items to the serving area. Never use the same plate. The raw juices can contaminate your cooked meats and side dishes.

When hosting a barbeque, make sure to supply plenty of clean plates and utensils. Encourage guests to get a new plate if theirs has been sitting out in the sun and became a playground for flies, ants, etc. as they waited between helpings.

That evil mayo - did you know according to the Department of Health, it is not really the mayo that is making that potato salad a dangerous game of chance. Instead it is the fact that when making salads usually the ingredients are mixed together when still warm creating a breeding ground for bacteria. Instead, chill all your ingredients separately before mixing them together.

Refrigerate any left over food within 2 hours of its initial serving. If the temperatures are higher, then 1 hour or earlier. Meat should be be kept hot for serving (140°F) and unused meat should be refrigerated immediately as it cools. If you have too much left over meat, make sure to freeze whatever you won't eat within the next 2 days.

When you shut off the grill make sure to shut off the propane as well.

For a charcoal grill, let coals burn out completely. The ashes should sit 48 hours before being disposed of in aluminum foil in a noncombustible container.

Food Safety on the Road:

Wash all fruits and vegetables. Even those with tough outer skins that you do not eat. When slicing these the knife may pick up bacteria from the outer skin.

Pack drinks and food in separate containers. The drink cooler is opened more often changing the internal temperature. This way the food container is disturbed less often and can remain colder.

Once at your destination, keep the cooler(s) out of the direct sun. Keep them in the shade, covered with a blanket. If on the beach, burry it partially in the sand in a shady spot or under an umbrella.

If grilling at the park and you need to dispose of ashes, make sure to place them in heavy duty aluminum foil and soak them in water before placing them in a noncombustible container.

If you use a recreational vehicle such as a camper, always review any canned foods that may have been left there. If temperature fluctuated and cans were frozen and thawed then they need to be discarded. Make sure to thoroughly clean the refrigerator out before using it this travel season.

Bug Prevention:

The best insect repellents contain DEET. However, they should not be used on children under 2 months of age. Also, bug repellent should be applied once per day. Do not get a sunscreen/bug repellent combo as you will need to reapply the sunscreen every two hours.

Avoid using scented soaps and perfumes. Also be careful with bright colored clothes as they attract certain bugs as well. Be extra careful around stagnate pools of water, heavily flowered areas and unused areas as these are more likely to be nesting areas or feeding areas for bugs.

Wear hats and long sleeves in the woods. Make sure to examine clothing and scalp for ticks. If you find a tick gently pull it out with tweezers. Do not use your fingers as you may squeeze it too hard. The methods of burning ticks with matches or suffocating the tick with nail polish don't work for removing ticks from the skin. If you live in a wooded area, try to keep your yard well maintained, ticks do not like direct sun and are looking for overgrowth areas.

Lawn Mower Safety:

Nearly 75,000 Americans are seriously injured in lawn mower accidents each year. About 10,000 of those injuries involve children. Data from University of Michigan

Always read and review your owner's manual at the start of the mowing season. There will be specific checks you will need to perform.

If you can, get a mower with an easy kill switch, a double handle that stops the motor when dropped is a good design to have.

Keep children and pets indoors or well away from the lawn mower at all times. Don't let children ride on the mower for "fun" and it is recommended that children not operate mowers until 16 years of age.

Pick up debris before mowing the lawn.

Wearing protective eye gear is also recommended.

Wear sturdy shoes when mowing. Never move the mower back towards your feet, always go forward.

Sun Safety:

The harshest time to be out in the sun is between 10:00am-4:00p.m. This includes cloudy days as the sun still penetrates the clouds although you may not feel it. During these hours of the day you should have a sunscreen of 15SPF or higher. Sunscreen should be applied 30 minutes before going outside and reapplied every two hours. During really hot hours, stay indoors as much as possible.

Sunglasses that protect you from at least 90% of UV sunlight should be worn.

Dress for the heat. Wear light colored clothes of a breathable fabric, such as cotton. Wear a hat or use an umbrella if in direct sun for long periods of time.

Drink plenty of water, drink water even if you do not feel thirsty as you need to keep your body hydrated. Avoid drinks with caffeine or alcohol as these will only aid dehydration.

Eat smaller meals more often. Eat less protein to reduce metabolic heat.

Avoid strenuous activity. If you are going to be doing really strenuous work or sports, do them early or late in the day. Take breaks often!

Need to know "HEAT" definitions:
Heat definitions from www.redcross.org

• Heat Wave: More than 48 hours of high heat (90°F or higher) and high humidity (80 percent relative humidity or higher) are expected.
• Heat Index: A number in degrees Fahrenheit that tells how hot it really feels with the heat and humidity. Exposure to full sunshine can increase the heat index by 15°F. Heat cramps:
• Heat cramps are muscular pains and spasms due to heavy exertion. They usually involve the abdominal muscles or the legs. It is generally thought that the loss of water and salt from heavy sweating causes the cramps.
• Heat Exhaustion: Heat exhaustion is less dangerous than heat stroke. It typically occurs when people exercise heavily or work in a warm, humid place where body fluids are lost through heavy sweating. Fluid loss causes blood flow to decrease in the vital organs, resulting in a form of shock. With heat exhaustion, sweat does not evaporate as it should, possibly because of high humidity or too many layers of clothing. As a result, the body is not cooled properly. Signals include cool, moist, pale, flushed or red skin; heavy sweating; headache; nausea or vomiting; dizziness; and exhaustion. Body temperature will be near normal.
• Heat Stroke: Also known as sunstroke, heat stroke is life-threatening. The victim's temperature control system, which produces sweating to cool the body, stops working. The body temperature can rise so high that brain damage and death may result if the body is not cooled quickly. Signals include hot, red and dry skin; changes in consciousness; rapid, weak pulse; and rapid, shallow breathing. Body temperature can be very high--sometimes as high as 105°F. Call 911 or your local EMS number. Move the person to a cooler place. Quickly cool the body by wrapping wet sheets around the body and fan it. If you have ice packs or cold packs, place them on each of the victim's wrists and ankles, in the armpits and on the neck to cool the large blood vessels. Watch for signals of breathing problems and make sure the airway is clear. Keep the person lying down

Sun Safety for your Pet:

Dogs and cats don't sweat to lose excess heat, instead they pant. Most of our pets know better and will not over exert themselves in high heat. However, if chained in the sun or locked in a car, there is little they can do to avoid it. Never leave you dog unattended in a car. Although it is only 75°F outside, in the car it can reach up to a 100°F in one half hour. If you return to your car and your pet is agitated, wide-eyed and panting rapidly they may have heat stroke.

Always provide shade and water for your pet on hot days. If there are heat wave warnings bring them inside with you.

Animals have a natural higher temperature than humans (100°-102°F for both cats and dogs). However, anything 105°F is a sign of heat stroke. Other signs of heat stroke in animals include rapid panting, wide eyes, salivating, pale and dry gums, staggering and weakness. They may even become unconscious.

The best way to treat heat stroke is to get them wrapped in wet towels and fan them as you would a human. Some suggest immersing them in cold water, but depending on the severity this may be too much too quickly. Also run cold water in their mouth. Keep track of their temperature, get them down to 103°F. Call your vet or animal hospital immediately.

Hiking Safety:

Plan ahead for any hiking trip. Take a look at the route and consider what equipment and skills you may need. Discuss emergency plans with your group before heading out. Know where the nearest ranger station is from where you start. Also, leave a detailed itinerary with someone back home. Let them know what car you are taking, where you will be starting and how long you expect to be.

Always hike with at least one other person. In more remote areas it is suggested that you hike with at least four people in your group. This way you will have one to stay with an injured person and two to go for help.

If a trail is marked as closed DO NOT go there. If an area requires special permits - DO NOT go there unless you have already obtained them.

Be prepared for bad weather and extreme weather changes. You should have enough supplies to get you through a night if needed.

Always assume the water from streams and rivers is NOT safe for drinking.

A Hiking Backpack Checklist:
Info from www.redcross.org

• Candle and matches
• Cell phone
• Clothing (always bring something warm, extra socks and rain gear)
• Compass
• First aid kit Food (bring extra)
• Flashlight
• Foil (to use as a cup or signaling device)
• Hat
• Insect repellent
• Map
• Nylon filament
• Pocket knife
• Pocket mirror (to use as a signaling device)
• Prescription glasses (an extra pair)
• Prescription medications for ongoing medical conditions
• Radio with batteries
• Space blanket or a piece of plastic (to use for warmth or shelter)
• Sunglasses
• Sunscreen
• Trash bag (makes an adequate poncho)
• Water Waterproof matches or matches in a waterproof tin
• Water purification tablets
• Whistle (to scare off animals or to use as a signaling device)

Survival Pack - one pack should be carried by EACH person in your group and should include: a pocket knife, compass, whistle, space blanket, nylon filament, water purification tablets, matches and candle in a waterproof container.

Bicycle, Skateboard & Scooter Safety:

Always wear a helmet when bicycling. If on a scooter or skateboard, wear the proper protective gear such as knee and elbow pads and a helmet.

Only ride a bike that is properly fitted for you. If not fitted correctly you may hurt your knees, back, arms and will not be able to maneuver or stop as well as you should be able.

When entering the roadway from the driveway - always look! This is a high accident area as many cars do not see those coming out of driveways on bikes, skateboards and scooters.

If traveling on the road, make sure to follow all the road signs and lights. Bicyclists should follow the same rules as cars and use standard hand signals. Skateboard and scooter users should be extra carful on roads as well. HOWEVER, it is strongly suggested that scooters users stay on sidewalks and skateboarders stay well away from roads, preferably skate at the skate park.

Be predictable. Do not weave in and out of the roadway or cars. If you come to an obstruction in your path, stop and look around and behind you before going around it. A sudden swerve out into the road will not be anticipated by automobiles that are traveling much faster than you are.

Pay attention at all times. Obstructions such as wet leaves or loose gravel may come upon you quick if you are not paying attention. Also be careful around parked cars, you may not see someone opening the car door until you are right on top of it.

Try to avoid being out on the road at night or in bad weather. If you are out, be extra careful; imagine the cars cannot see you and ride defensively. You should have bright colored clothing and reflectors or battery operated lights as well.

All skateboarders should learn out to fall. Considering fractures and breaks from falls are the most common skateboard injuries, knowing how to brace yourself is important. If starting out in the sport, start small, skateboarding is just like any other sport, it takes practice and time to develop the skill.

When riding on the trails always give pedestrians the right of way. If passing from behind let them know by using a bell or stating "on your left," before passing. Keep a controlled speed on trails as you do not always know who is there around the bend. If the trail is shared with horses, slow down and give them a wide space when passing. Again, let them know you are coming by stating "on your left."

Water Safety:

Learn to swim! This is a skill everyone should take time to learn. Even the basic knowledge can help!

Children and inexperienced swimmers should use an approved floatation device/life jacket when in or, in the case of children, near the water.

Never leave a child alone around water. Make sure someone is watching them at all times!

Never swim alone. Always swim with a friend or in a supervised area. Never snorkel alone. Never surf alone.

Read and OBEY all posted signs. Do not dive in the water unless the area is clearly marked as safe. Even when marked, make sure to check for any person or debris below before diving. If the area is not marked, always enter feet first.

If swimming in lakes, rivers, or the ocean, be familiar with these bodies of water. Make sure you are aware of risks such as debris, under tows, and currents. Also, always be aware of your energy level; you need enough energy to make it back to shore!

Pay attention to your surroundings. Pay attention to the weather. At the first sign of bad weather, leave the water!

If pulled out by an ocean current do not swim against it. Instead swim parallel to it gradually moving towards the shore. You have to move out of the current by swimming across it before you can head back inland. Think of an arc instead of a straight line.

Check surf conditions before entering the water. Keep away from piers and pilings when in the water. Watch out for wildlife and have some basic knowledge of what animals and plants are in the water. Know what you need to avoid and leave wildlife alone!

Do NOT mix alcohol and swimming activities - they do not mix!

If you own your own pool, make sure it is supplied with emergency equipment and first aid. Keep a phone nearby and have instructions for emergencies posted. Have CPR instructions and make sure to take lessons in CPR. Every adult responsible for watching kids around the pool should have CPR training.

Take lessons before attempting SCUBA diving. Never dive alone. Only dive for areas you are trained for. Be familiar with your equipment and check it often.

Boating & Watercraft Safety:

Always have on life jackets. Make sure they properly fit everyone on your boat - especially children!

Learn to swim! Also, take a boating class, learn everything from navigation rules to information about your particular boat.

Do NOT mix alcohol and boating activities - they do not mix!

Let someone on shore know how long you will be gone and where you are going.

When using jet skis or other personal watercraft make sure to know the rules of the water body you are on and obey these rules. Be courteous to others and look out for swimmers, skiers in the water, etc.

Do not water ski at night. Always have someone in the boat to watch and aid the skier. Always approach a skier in the water with the engine off.

If fishing, scale, gut and clean the fish as soon as they are caught. Wrap fish separately in plastic and keep on ice. It is recommended that fish be cooked and eaten within 2 days or frozen. Frozen fish can last up to 6 months. Shellfish should be kept alive until cooked. Lobsters and crabs should be cooked the same day they were caught. Oysters, mussels and clams should be cooked within 5 days.

In the course of inspecting a home, I often find open electrical splices in the crawl space and attic, and I cite them in my report. A splice, in layman’s terms, is a connection between two or more wires. These splices are normally made with a small plastic device resembling a thimble that is called a wire nut. The wire nut is twisted onto the wires, and holds them tightly together for a good connection. In accordance with accepted electrical practice, all splices must be inside an approved electrical box with a cover, and this box must be attached to the framing of the house and accessible. These boxes are either metal or plastic. The reason why splices must be inside a covered box is very simple. When electric wires become loose or overloaded, they can get very hot, and, in some cases, throw off sparks. If the wires are out in the open, they can drop sparks onto combustible materials or otherwise cause them to ignite. The electrical box is designed to contain the heat and sparks long enough for a fuse to blow or a breaker to trip. Crawl spaces are not very nice places to work, and the person doing the wiring is probably in a hurry to get out of there, and not interested in going back to place a cover on each box. Open splices are an invitation to disaster, and should be corrected as soon as discovered. If you suspect that your home has open splices in the crawl space or attic, have a qualified electrician correct the problem as soon as possible.