GREEN TIP #3 CONTINUED: CONSERVE WATER: SHOWERHEADS AND FAUCETS

Our last Green Tip on conserving water talked about WaterSense toilets. This week we focus on WaterSense showerheads and faucets. When you are buying new fixtures, select those that use less water, certified as WaterSense, which means they “meet the EPA’s specifications for water efficiency and performance.” According to the EPA, such products “work as well or better than similar but less efficient products despite being 20% more water efficient.”

According to the EPA, “Showering is one of the leading ways we use water in the home, accounting for nearly 17 percent of residential indoor water use—for the average family, that adds up to nearly 40 gallons per day. That’s nearly 1.2 trillion gallons of water used in the United States annually just for showering, or enough to supply the water needs of New York and New Jersey for a year! By retrofitting your shower with a WaterSense-labeled showerhead, you can save a considerable amount of this water.” Standard showerheads use 2.5 gallons of water per minutes (gpm) while WaterSense-labeled showerheads use no more than 2 gallons but still show “water coverage and spray intensity” that is “equal to or better than” the conventional ones. By using such water-saving showerheads, an average family might save 2,700 gallons of water per year. Note: bathroom and kitchen faucets labeled WaterSense also reduce water flow while maintaining force and efficiency. For more information, go to epa.gov/watersense/watersense-label

Update: Associate Pastor Call Committee

Pastor Steve Brackett, assistant to the bishop, met with the committee on November 15 to prepare them for the interview phase. They expect a first round of interviews to begin in December. This is now the time to nominate clergy and seminarians to the synod office. Here’s how the Call Committee summarized the call in 71 words: 

FLC seeks a creative, compassionate associate pastor to help us share God’s good news within and beyond the congregation. In addition to leading worship with our new senior pastor, the associate pastor will lead our community communication, newcomer invitation, and incorporation ministries and co-lead our congregational care with the visitation minister. FLC is a generous, open-hearted congregation, grateful to serve in the vibrant town of Decorah in the beautiful Driftless Region.

Please share this announcement with your friends and family. Interested candidates must contact Pastor Steve Brackett, NE Iowa Synod, bracketts@neiasynod.org or (319) 352-1414.

Update: For Generations to Come Building Campaign

On November 9, eight Iowa-based contractors were invited to submit bids for the building addition and renovation. The bids are due December 15. Then FLC has 60 days to negotiate and select a contractor. The Council will meet January 17 to make a recommendation for approval at the Annual Meeting on Sunday, February 5. In between the Council meeting and Annual Meeting there will be one in-person forum on Sunday, January 22 or 29, and one Zoom-only forum sometime January 22-31. The architects estimate construction will start in April, that we’ll need to vacate the office and education wing by June 5, and be able to use the sanctuary until Labor Day weekend.



Care for Creation Team: Green Tip #2 (continued) Limit Food Waste

It seems to us an appropriate time to talk about food waste again the week before Thanksgiving. We earlier focused on how to prepare meals and to conserve and serve leftover food. This week we focus on how to reduce food waste at celebratory times when having a large meal with family and friends is a focus. Eating together should be a social time, an occasion to talk together while also nourishing our bodies. On Thanksgiving Day, begin with a beloved family prayer of gratitude or ask someone to compose a prayer of thanks for the day. You might also go around the table and ask each person to say what they are grateful for.

These celebratory meals are crucial for cultural and familial reasons. But big meals produce large amounts of leftovers, and caring for them is crucial to our green goal of reducing food waste. According to the US Department of Agriculture, you should refrigerate leftovers from the meal within two hours of cooking (not of eating). If you divide the food into smaller portions and place them in airtight containers, you can store them in the refrigerator for up to four days. If you plan to offer leftovers to your guests, be sure to refrigerate them until the guests leave for their own homes and refrigerators. Other leftover food can be stored in labeled (contents, number of servings, and date), shallow (so that they cool quickly), airtight containers in the freezer. If, for example, you tried to store a large rather than a shallow container or a nearly-whole turkey, it would take too long too cool in the freezer, causing bacteria to grow and making the food potentially unsafe to eat. (https://www.usda.gov/media/blog/2018/11/23/thanksgiving-leftovers- safe-keeping-weekend-grazing#)