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This $120K Tiny Home Is a Tea House on Wheels

This $120K Tiny Home Is a Tea House on Wheels

Yahoo16-04-2025

Tiny House Japan's units are designed like saunas—with plenty of cedar to withstand heat and steam.
Welcome to Tiny Home Profiles, an interview series with people pushing the limits of living small. From space-saving hacks to flexible floor plans, here's what they say makes for the best tiny homes on the planet. Know of a builder we should talk to? Reach out.
Haruhiko Tagami had been living in his 1960s Eriba Puck when he came across a unique problem: however timeless the travel tailer was, it was not equipped for putting the kettle on. "During winter months, boiling water would result in wall-to-wall condensation, and without absorbent tape, even the sleeping bag would get wet," Tagami recalls. "Mold gradually grew and the ceiling turned black, and the room began to smell like mold." Coming from a family that had owned a sawmill, and having once apprenticed as a carpenter, obtaining a second-class architect license (a credential needed in Japan to design smaller buildings), Tagami was well qualified to build a trailer that better suited his needs. "I thought I might be able to build a comfortable wooden one," he tells us. "So I bought a used bike trailer and built a Usonia-style home out of Japanese cedar."
That was in 2014. Since, his company, Tiny House Japan, has made several designs that follow Frank Lloyd Wright's Usonia principles—from a deployable emergency shelter, to an itinerant tea house, to a stationary home made up of two linked modules—that each aims to make the most of a five-and-a-half meter trailer bed. Here, Tagami shares the philosophy behind his work, a few of his past projects, and his latest build that's ready for tea-making: the Triangular Roof House.
How did you decide to live in and build tiny homes?
My partner and I have sensitivities to sound and pesticides and have lived in and out of various places. Because of these experiences, it was reasonable for us to have a house that we could move around in, rather than live in one place. From a production standpoint, it was also rational that we could build homes for distant clients in our factory.
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He loved ribs more than anyone. This Cajun-flavored recipe is for him on Father's Day
He loved ribs more than anyone. This Cajun-flavored recipe is for him on Father's Day

San Francisco Chronicle​

time6 hours ago

  • San Francisco Chronicle​

He loved ribs more than anyone. This Cajun-flavored recipe is for him on Father's Day

When it's time to think about a special Father's Day meal, my mind immediately goes to ribs. My late father, Peter Workman, loved ribs more than anyone I've ever known. If given a choice between a Michelin-starred restaurant and a pile of sticky, saucy ribs, the man would have picked ribs every time. This was one of the recipes I developed for my rib-aficionado dad. I am a fan of St. Louis-style spareribs, which are simply trimmed spareribs, with nice meatiness and fat marbling. Marinated overnight with a Cajun rub, the spareribs are first baked in the oven, cooked fairly low and fairly slow until they are basically cooked through. Then you baste them with a super flavorful barbecue sauce, and you have the option of finishing them in the oven or moving outdoors and finishing them on the grill. If you choose the oven, you can give them even a bit more browning or caramelization once they're done by running them under the broiler for a minute or two, watching carefully that they don't burn. If you prefer to finish them on the grill, you can make them ahead up to the point of grilling, which is nice for a party or if you want to get a head start on dinner. Keep them in the fridge until you are ready to complete the final cooking stage, and bring to room temperature before continuing. Before the ribs are finished with the first stage of baking (or when you are nearing the dinner hour), preheat a gas grill to low, or prepare a charcoal grill for indirect grilling. The hardest part of all is waiting for a few minutes after the ribs are done cooking before slicing them. Cajun Pork Spareribs Serves 8 Ingredients: 2 (3-pound) racks St. Louis-style pork spareribs Rub: 2 tablespoons paprika 4 teaspoons kosher salt 1 tablespoon dried thyme 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons black pepper 1 teaspoon cayenne pepper Basting sauce: 3 cloves garlic, minced 3 scallions, trimmed and chopped, white and green parts 1 cup ketchup 1/4 cup molasses 1/4 cup (1/2 stick) unsalted butter 1/2 cup cider vinegar 1/4 cup Dijon mustard 1 tablespoon Tabasco or other hot sauce 1/2 teaspoon coarse or kosher salt Directions: Remove the membranes from the bone side of all the racks of ribs, using a sharp knife to peel the membrane off. In a small bowl, mix together the paprika, salt, thyme, garlic powder, onion powder, black pepper and cayenne pepper. Rub the seasoning all over the ribs. Place the ribs in a container or a bowl, loosely covered, and refrigerate for four to 24 hours. Before you're ready to cook the ribs, make the basting sauce. In a medium saucepan, combine the garlic, scallions, ketchup, molasses, butter, vinegar, mustard or hot sauce and stir over medium heat until the butter is melted. Let simmer for another 15 minutes or so, stirring occasionally. You can make this ahead of time, store in the fridge for up to a week and reheat. Preheat the oven to 350°F. Line two rimmed baking sheets with aluminum foil. Place the ribs bone side down in the pans and pour 1 cup of water into each pan. Cover the pans with foil and bake until the meat is tender and starts to pull away from the bones, about two hours. Remove the pans from the oven and drain off any remaining water. Baste the ribs on all sides with the sauce. Bake uncovered for another 1/2 hour in the oven, bone side down, basting occasionally until the glaze is caramelized and sticky. Or, brush the ribs generously with the sauce and place them on a gas grill preheated to low or charcoal grill prepared for indirect grilling. Continue to baste and grill, turning every five minutes or so for another half an hour, until the meat is very tender and the glaze is shiny. Watch carefully that the sauce doesn't start to burn, adjusting the heat as needed.

Carbondale City Hall foyer to get facelift, display donated historic items
Carbondale City Hall foyer to get facelift, display donated historic items

Yahoo

time20 hours ago

  • Yahoo

Carbondale City Hall foyer to get facelift, display donated historic items

Carbondale native Frank 'Chauncey' Zazzera donated four handmade models of historic Carbondale buildings to the city to honor his late best friend and share the history of his hometown. While the 81-year-old who now lives in Fell Twp. hoped the city would display the replicas — the former Carbondale viaduct, a Delaware and Hudson Gravity Railroad roundhouse that was once in the city, Our Lady of Mount Carmel Church and the Pugliano building at Enterprise Drive and Dundaff Street — his donation inspired a renovation project to give Carbondale's 130-year-old-plus City Hall a revitalized foyer. The replicas were all handcrafted by fellow Carbondale native Harold Ort, and Zazzera donated them to the city in honor of his longtime best friend, Roy Miley of Carbondale, who died in 2023. 'I'd just like the people of Carbondale to really enjoy it. I just don't want them to stay in my attic. Who's going to see them up there?' Zazzera said. 'This way, everybody can see them and reminisce.' Models that were inspired by churches in Carbondale will be displayed in the foyer of Carbondale City Hall Tuesday, June 10, 2025. (SEAN MCKEAG / STAFF PHOTOGRAPHER) Built in 1892-1894, Carbondale City Hall at 1 N. Main St. is a Romanesque Revival-style brick and bluestone building that has been on the National Register of Historic Places since 1983, according to a building study in January by Martina Bacarella Architect, a Scranton-based architecture studio. City Hall underwent a comprehensive renovation project in 1996 that included upgrading the fire-suppression system, redesigning the council chambers, installing an elevator and enclosing a staircase in the rear of the building for accessibility, but the improvements didn't touch the foyer aside from adding the current oak doors into City Hall, Mayor Michele Bannon said. The front of Carbondale City Hall Tuesday. (SEAN MCKEAG / STAFF PHOTOGRAPHER) When Zazzera approached her about donating his collection of replicas to display in City Hall, Bannon thought it would be the perfect opportunity to upgrade the foyer. 'When you walk into a grand building like City Hall … you want it to be beautiful. You want it to be opulent,' she said. 'I thought that'd be a great way to show off our history, but at the same time, make it an elegant piece of the building.' Now, work is underway to upgrade the foyer's interior, with Bannon hoping to finish the improvements by the end of the month using a $3,000 grant from the Lackawanna Heritage Valley Authority. The city is also in the engineering phase of a project to upgrade its police station, which is in City Hall, including upgraded workstations for officers and enhanced security, she said. The police station project will use $300,000 in funds from the state's Redevelopment Assistance Capital Program, or RACP, Bannon said. She hopes to complete the police station project this year, though it could spill over into 2026. A view of the interior of Carbondale City Hall Tuesday, June 10, 2025. (SEAN MCKEAG / STAFF PHOTOGRAPHER) City Hall's foyer is currently being repainted, with other work including new furniture like railroad-style benches, displays for Zazzera's donations, revitalized tile flooring and potentially more lighting, said Bannon, who lauded the donated labor the city has received. For interior design, a local woman, Lynn Wallis, toured the foyer and gave the city suggestions for color palettes, furniture and displays. Adams Cable donated large, framed prints of historic Carbondale scenes to display; Councilman Walter Martzen refurbished and re-plastered a water-damaged wall; city zoning and code enforcement officer Doug Calzola, who is also a contractor, is overseeing the project; residents Margie Famularo and Marjanie Hellman provided technical assistance and support; and inmates from SCI Waymart are painting the interior, Bannon said. 'Everything is volunteer — the only thing we've paid for are materials,' she said. 'Every single person has donated their time, their treasures and their talent.' For Zazzera, displaying the replicas will showcase pieces of Carbondale's history that younger generations never got to see, especially regarding the D&H Railroad and its history. 'It's part of our history, and it's never going to go away,' Zazzera said. Zazzera recalled Ort, who he knew since the 1960s, building the models himself as part of a sprawling Lionel model train collection. Ort was a master electrician, Zazzera said. 'He was a very clever fellow,' he said, noting the viaduct and roundhouse were both made to scale. 'He had so many switches and components in that roundhouse that the actual turntable inside the roundhouse would turn.' After Ort died in 2018, Zazzera and his late best friend, Miley, approached Ort's wife to buy some of the buildings from his collection. When Miley passed away in 2023, Zazzera reached out to the Carbondale Historical Society about donating the items, but with the society tucked away on the third floor of City Hall, he hoped more people could see them, prompting him to contact Bannon. 'I want them someplace that people could see and appreciate what this is,' he said. The displays will be in memory of Miley while crediting Ort for making them, Zazzera said. 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The Most Popular Pasta Shapes in Every State — And It's Not All Spaghetti
The Most Popular Pasta Shapes in Every State — And It's Not All Spaghetti

Yahoo

timea day ago

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The Most Popular Pasta Shapes in Every State — And It's Not All Spaghetti

A new map of America's pasta preferences is stirring the pot—literally. Inspired Taste just dropped a state-by-state breakdown of the most searched pasta shapes across the U.S., and while spaghetti still holds the national title, the local picks get way more interesting. We're talking regional loyalties to rigatoni, cult followings for fettuccine, and one surprising state that gave rotini the majority of its vote. And sorry to elbows—no state gave the mac-and-cheese classic their top spot. Regardless it's fresh pasta or dried, here's what stood out. Idaho: Rotini Rules With 44% of Idahoans choosing rotini, the Gem State showed the strongest loyalty to any pasta shape nationwide. It makes sense: rotini's spiral shape is a red sauce magnet, ideal for hearty meat sauces or creamy ranch pasta salads—two staples in cold-weather comfort food culture. Both states crowned rigatoni as their favorite—a tube-shaped pasta known for its ridged exterior and sturdy structure. It's a natural pick for baked pasta dishes and rich Southern-style casseroles, offering plenty of bite and sauce-holding power. These states might not seem similar on the surface, but all three share a love for fettuccine. Long, flat, and famously paired with Alfredo sauce, fettuccine holds up well to cream- and seafood-based sauces, both of which are popular in coastal cuisines. The Great Elbow Snub Elbow macaroni—despite ranking #4 overall—wasn't the top pick in any single state. A surprise, considering its role in iconic dishes like mac and cheese and pasta salad. It's beloved, but not enough to be anyone's number one. Orzo and Angel Hair: Least Loved Nationwide At the bottom of the barrel? Orzo and angel hair, with 18% of respondents naming them their least favorite pasta types. Orzo's rice-like shape can be confusing to some eaters, and angel hair often gets knocked for turning mushy too fast. National Winner: Spaghetti Still Reigns Despite all the regional quirks, spaghetti held onto its crown as the country's favorite shape, topping the list in 20 states. Its classic status and versatility make it a crowd-pleaser—equally at home in a quick weeknight dinner or a long-simmered Sunday sauce. Pasta is more than just pantry stock—it's identity food. The shape you reach for reflects how you cook, what you crave, and what recipes feel like home. A box of penne might mean baked pasta passed down from grandma. Spaghetti might mean Tuesday night comfort or a go-to cheap dinner. And that state loyalty? It says a lot. New Jersey going hard for penne? Feels on brand. Idaho's love for rotini? Unexpected but kind of charming. These picks reveal little snapshots of how Americans really eat. How to See Your State's Pick Check out the full pasta shape map at Inspired Taste or search your state's breakdown online. Then look at your pantry—are you in the pasta majority or marching to your own noodle beat? Whether you're team spaghetti or flying the rigatoni flag, there's no wrong answer—just more excuses to boil some water.

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