capstone spring 2024

I have spent time researching chemicals in cleaning products and found some in my house. I have been aware of harmful chemicals in these kinds of products for years now and have shifted slowly. Now, I can take it the next step and make sure I have only products that won't harm me or the environment while I make sure my space stays clean. Also...

My plants are doing well that I picked up from the learning garden. I am going to incorporate them into my meal prep once they produce. I have been doing meal prep, utilizing ingredients that I already have on hand and freezing items for later use for sustainable, low waste food practices. I have been more strategic and time conscious about...

week 8: worked on eco project trying to wrap everything together. Canned items to share as well as attempted to repot our sprouts out of our recyclable green houses.

week 7: we went to the farmers market at PDX and explored other local farmers market Hillsboro Farmers’ Markets.

week 6: I was sick this week but I was able to walk to our local grocery store for all our needs. I also carpooled with a friend to school this week when we had class.

Week 5: Started a conversation with my Virginia friends about making our dinner club have a sustainable theme to the dinners from now on. All were pleased and amenable with this idea. We are also planning to reach out to local friends to start a gardening group.

week 4: Water reducing water usage while remaining to water the garden by reusing water that we cooked with and soaked dried goods with. We cut how many times we used the laundry machine (using cold water) and cutting our shower time down to five minutes for each person in the house.

Week 3: Making it yourself. Focusing on making our everyday things ourselves this week black beans, almond milk, and cold brew coffee.

week 2: Started email with property management about using our garden space communally. As well as reducing and recycling plastic waste.

week 1 continues garden set up