Archive for March, 2010

Is it still a man’s world: Buying a home in the Berkshires and Trends in Female home ownership for 2010 and Beyond 

Nationally households headed by women have grown 400% since 1950.   The increased importance of women in real estate has produced both marketing by gender and paradoxically, marketing NOT by gender.  For example Home Depot had considered producing and makreting a line of “woman” tools, however gave up after women shared that they wanted quality tools as much a men and not smaller lighter and perceived less sturdy “woman” tools. 

Women are playing greater roles in the Berkshire Housing  market than ever before.  Social and economic trends such a delayed marriage, higher divorce rates, lower remarriage rates and increasing participation in the labor market have given single women a growing presence in the Berkshire housing market.  Fannie Mae estimates that this year there will be 31 million women-headed households in the U.S.  By 2050, women will outnumber men by 6.9 million per the U.S. Census. 

If you are woman looking to buy a home or condo in  the Berkshires these are few important options to investigate.

 Ask your Harsch Associates Berkshire Realtor® about finding sellers that will include “seller contributions” at closing such as paying settlement costs.

• Grant programs from community groups, private organizations and government tend to favor women.  Search online for woman homebuyer grant programs.
• Study your home buying options.  One of the most common barriers to women who want to purchase a home is “limited information about home buying”
• Your Harsch Associates Berkshire Realtor will work to  understand your financial situation, family needs and can work with local financing institutions to get you into your new home.
• Consider a condominium for your first home.  Recent studies suggest that single women currently make up approximately 47% of the condominium buyers in the United States. The reason is obvious if you think about it.  Condominiums are an increasingly popular choice for single women because of the various benefits such as convenience, security, and often virtually maintenance free living.  You will pay condominium association fees however you will receive many amenities that might not be possible to purchase when you begin making house payments.  These include such items as a pool, tennis court, common rooms, and off street parking facilities. 
• For more information about women and home buying trends investigate these key search words online _ female home ownership, single woman and home ownership, women and condominiums, housing trends and women and financing a home for women

Can Your Kitchen Pass the Food Safety Test?  Spring 2010

It’s that time of the year again when we think of spring cleaning the Berkshires and getting our home ready for the season to come.  Here in the Berkshires this time of year is known as the mud season and everything around us is an earthy brown.  Then the brown blooms into a kaleidoscope of pastels and rich greens.  Take a moment to read on to learn a few safety tips to make your kitchen safer as you pack a lunch to visit the Berkshires.

What comes to mind when you think of a clean kitchen? Shiny waxed floors? Gleaming stainless steel sinks? Spotless counters and neatly arranged cupboards?

They can help, but a truly “clean” kitchen–that is, one that ensures safe food–relies on more than just looks. It also depends on safe food practices.

In the home, food safety concerns revolve around three main functions: food storage, food handling, and cooking. To see how well you’re doing in each, take this quiz, and then read on to learn how you can make the meals and snacks from your kitchen the safest possible.

Quiz

Choose the answer that best describes the practice in your household, whether or not you are the primary food handler.

1. The temperature of the refrigerator in my home is:
a. 50 degrees Fahrenheit (10 degrees Celsius)
b. 41 F (5 C)
c. I don’t know; I’ve never measured it.
 

2. The last time we had leftover cooked stew or other food with meat, chicken or fish, the food was:
a. cooled to room temperature, then put in the refrigerator
b. put in the refrigerator immediately after the food was served
c. left at room temperature overnight or longer
 

3. The last time the kitchen sink drain, disposal and connecting pipe in my home were sanitized was:
a. last night
b. several weeks ago
c. can’t remember
 

4. If a cutting board is used in my home to cut raw meat, poultry or fish and it is going to be used to chop another food, the board is:
a. reused as is
b. wiped with a damp cloth
c. washed with soap and hot water
d. washed with soap and hot water and then sanitized
 

5. The last time we had hamburgers in my home, I ate mine:
a. rare
b. medium
c. well-done
 

6. The last time there was cookie dough in my home, the dough was:
a. made with raw eggs, and I sampled some of it
b. store-bought, and I sampled some of it
c. not sampled until baked
 

7. I clean my kitchen counters and other surfaces that come in contact with food with:
a. water
b. hot water and soap
c. hot water and soap, then bleach solution
d. hot water and soap, then commercial sanitizing agent
 

8. When dishes are washed in my home, they are:
a. cleaned by an automatic dishwasher and then air-dried
b. left to soak in the sink for several hours and then washed with soap in the same water
c. washed right away with hot water and soap in the sink and then air-dried
d. washed right away with hot water and soap in the sink and immediately towel-dried
 

9. The last time I handled raw meat, poultry or fish, I cleaned my hands afterwards by:
a. wiping them on a towel
b. rinsing them under hot, cold or warm tap water
c. washing with soap and warm water
 

10. Meat, poultry and fish products are defrosted in my home by:
a. setting them on the counter
b. placing them in the refrigerator
c. microwaving
 

11. When I buy fresh seafood, I:
a. buy only fish that’s refrigerated or well iced
b. take it home immediately and put it in the refrigerator
c. sometimes buy it straight out of a local fisher’s creel
 

12. I realize people, including myself, should be especially careful about not eating raw seafood, if they have:
a. diabetes
b. HIV infection
c. cancer
d. liver disease
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Answers

1. Refrigerators should stay at 41 F (5 C) or less, so if you chose answer B, give yourself two points. If you didn’t, you’re not alone. Many people overlook the importance of maintaining an appropriate refrigerator temperature.

The refrigerator temperature in many households is above 50 degrees (10 C). Measure the temperature with a thermometer and, if needed, adjust the refrigerator’s temperature control dial. A temperature of 41 F (5 C) or less is important because it slows the growth of most bacteria. The temperature won’t kill the bacteria, but it will keep them from multiplying, and the fewer there are, the less likely you are to get sick from them. Freezing at zero F (minus 18 C) or less stops bacterial growth (although it won’t kill all bacteria already present).

2. Answer B is the best practice; give yourself two points if you picked it.

Hot foods should be refrigerated as soon as possible within two hours after cooking. But don’t keep the food if it’s been standing out for more than two hours. Don’t taste test it, either. Even a small amount of contaminated food can cause illness.

Date leftovers so they can be used within a safe time. Generally, they remain safe when refrigerated for three to five days. If in doubt, throw it out.

3. If answer A best describes your household’s practice, give yourself two points. Give yourself one point if you chose B.

The kitchen sink drain, disposal and connecting pipe are often overlooked, but they should be sanitized periodically by pouring down the sink a solution of 1 teaspoon (5 milliliters) of chlorine bleach in 1 quart (about 1 liter) of water or a solution of commercial kitchen cleaning agent made according to product directions. Food particles get trapped in the drain and disposal and, along with the moistness, create an ideal environment for bacterial growth.

4. If answer D best describes your household’s practice, give yourself two points.

If you picked A, you’re violating an important food safety rule: Never allow raw meat, poultry and fish to come in contact with other foods. Answer B isn’t good, either. Improper washing, such as with a damp cloth, will not remove bacteria. And washing only with soap and water may not do the job, either.

5. Give yourself two points if you picked answer C.

If you don’t have a meat thermometer, there are other ways to determine whether seafood is done:

• For fish, slip the point of a sharp knife into the flesh and pull aside. The edges should be opaque and the center slightly translucent with flakes beginning to separate. Let the fish stand three to four minutes to finish cooking.
• For shrimp, lobster and scallops, check color. Shrimp and lobster and scallops, red and the flesh becomes pearly opaque. Scallops turn milky white or opaque and firm.
• For clams, mussels and oysters, watch for the point at which their shells open. Boil three to five minutes longer. Throw out those that stay closed.
• When using the microwave, rotate the dish several times to ensure even cooking. Follow recommended standing times. After the standing time is completed, check the seafood in several spots with a meat thermometer to be sure the product has reached the proper temperature.

6. If you answered A, you may be putting yourself at risk for infection with Salmonella enteritidis, a bacterium that can be in shell eggs. Cooking the egg or egg-containing food product to an internal temperature of at least 145 F (63 C) kills the bacteria. So answer C–eating the baked product–will earn you two points.

You’ll get two points for answer B, also. Foods containing raw eggs, such as homemade ice cream, cake batter, mayonnaise, and eggnog, carry a Salmonella risk, but their commercial counterparts don’t. Commercial products are made with pasteurized eggs; that is, eggs that have been heated sufficiently to kill bacteria, and also may contain an acidifying agent that kills the bacteria. Commercial preparations of cookie dough are not a food hazard.

If you want to sample homemade dough or batter or eat other foods with raw-egg-containing products, consider substituting pasteurized eggs for raw eggs. Pasteurized eggs are usually sold in the grocer’s refrigerated dairy case.

Some other tips to ensure egg safety:

• Buy only refrigerated eggs, and keep them refrigerated until you are ready to cook and serve them.
• Cook eggs thoroughly until both the yolk and white are firm, not runny, and scramble until there is no visible liquid egg.
• Cook pasta dishes and stuffings that contain eggs thoroughly.

7. Answers C or D will earn you two points each; answer B, one point. According to FDA’s Guzewich, bleach and commercial kitchen cleaning agents are the best sanitizers–provided they’re diluted according to product directions. They’re the most effective at getting rid of bacteria. Hot water and soap does a good job, too, but may not kill all strains of bacteria. Water may get rid of visible dirt, but not bacteria.

Also, be sure to keep dishcloths and sponges clean because, when wet, these materials harbor bacteria and may promote their growth.

8. Answers A and C are worth two points each. There are potential problems with B and D. When you let dishes sit in water for a long time, it “creates a soup,” FDA’s Buchanan said. “The food left on the dish contributes nutrients for bacteria, so the bacteria will multiply.” When washing dishes by hand, he said, it’s best to wash them all within two hours. Also, it’s best to air-dry them so you don’t handle them while they’re wet.

9. The only correct practice is answer C. Give yourself two points if you picked it.

Wash hands with warm water and soap for at least 20 seconds before and after handling food, especially raw meat, poultry and fish. If you have an infection or cut on your hands, wear rubber or plastic gloves. Wash gloved hands just as often as bare hands because the gloves can pick up bacteria. (However, when washing gloved hands, you don’t need to take off your gloves and wash your bare hands, too.)

10. Give yourself two points if you picked B or C. Food safety experts recommend thawing foods in the refrigerator or the microwave oven or putting the package in a water-tight plastic bag submerged in cold water and changing the water every 30 minutes. Gradual defrosting overnight is best because it helps maintain quality.

When microwaving, follow package directions. Leave about 2 inches (about 5 centimeters) between the food and the inside surface of the microwave to allow heat to circulate. Smaller items will defrost more evenly than larger pieces of food. Foods defrosted in the microwave oven should be cooked immediately after thawing.

Do not thaw meat, poultry and fish products on the counter or in the sink without cold water; bacteria can multiply rapidly at room temperature.

Marinate food in the refrigerator, not on the counter. Discard the marinade after use because it contains raw juices, which may harbor bacteria. If you want to use the marinade as a dip or sauce, reserve a portion before adding raw food.

11. A and B are correct. Give yourself two points for either.

When buying fresh seafood, buy only from reputable dealers who keep their products refrigerated or properly iced. Be wary, for example, of vendors selling fish out of their creel (canvas bag) or out of the back of their truck.

Once you buy the seafood, immediately put it on ice, in the refrigerator or in the freezer. Some other tips for choosing safe seafood:

• Don’t buy cooked seafood, such as shrimp, crabs or smoked fish, if displayed in the same case as raw fish. Cross-contamination can occur. Or, at least, make sure the raw fish is on a level lower than the cooked fish so that the raw fish juices don’t flow onto the cooked items and contaminate them.
• Don’t buy frozen seafood if the packages are open, torn or crushed on the edges. Avoid packages that are above the frost line in the store’s freezer. If the package cover is transparent, look for signs of frost or ice crystals. This could mean that the fish has either been stored for a long time or thawed and refrozen.
• Recreational fishers who plan to eat their catch should follow local government advisories about fishing areas and eating fish from certain areas.
• As with meat and poultry, if seafood will be used within two days after purchase, store it in the coldest part of the refrigerator, usually under the freezer compartment or in a special “meat keeper.” Avoid packing it in tightly with other items; allow air to circulate freely around the package. Otherwise, wrap the food tightly in moisture-proof freezer paper or foil to protect it from air leaks and store in the freezer.
• Discard shellfish, such as lobsters, crabs, oysters, clams and mussels, if they die during storage or if their shells crack or break. Live shellfish close up whe the shell is tapped.

12. If you are under treatment for any of these diseases, as well as several others, you should avoid raw seafood. Give yourself two points for knowing one or more of the risky conditions.

People with certain diseases and conditions need to be especially careful because their diseases or the medicine they take may put them at risk for serious illness or death from contaminated seafood.

These conditions include:

• liver disease, either from excessive alcohol use, viral hepatitis, or other causes hemochromatosis, an iron disorder
• diabetes
• stomach problems, including previous stomach surgery and low stomach acid (for example, from antacid use)
• cancer
• immune disorders, including HIV infection
• long-term steroid use, as for asthma and arthritis
• Older adults also may be at increased risk because they more often have these conditions.

People with these diseases or conditions should never eat raw seafood — only seafood that has been thoroughly cooked.

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Rating Your Home’s Food Practices

24 points: Feel confident about the safety of foods served in your home.

12 to 23 points: Reexamine food safety practices in your home. Some key rules are being violated.

11 points or below: Take steps immediately to correct food handling, storage and cooking techniques used in your home. Current practices are putting you and other members of your household in danger of food-borne illness.

Housing prices are, as economists say, “sticky downward.” While stock prices can plunge dramatically in a single day,

Good Reasons to Drop your Price

housing prices sometimes take years before they fall enough to restore the balance between supply and demand.

Don’t blame buyers for this. They always adjust quite readily to the new reality of lower housing prices. Sellers, though, are slow to come around. And so we must wait while they gradually whittle their prices down to the new levels. Here are some reasons you should consider cutting yours right away:

1. It’s often best to get out of a weak or falling market as early as possible.

In 2007 the median price of a home in the Berkshires fell from $210,000 to $188,750—a little over -10%. In 2009 so far the median selling price has dropped by -7.28% to $175,000.  Smart sellers were quick to lower their prices so they could get out early.

2.  There’s a risk that prices could fall much lower.

A fair percentage of homeowners may be “underwater” in that they owe more than their properties are now worth; some may even be facing foreclosure in the near future. Foreclosures depress property values, since the homes are often sold at bargain prices.

3. Statistics that are showing only modest declines in median sales prices may be misleading.

Some sellers (including developers/”flippers”) have been offering generous incentives and credits to sell their homes. So while the statistics are showing modest drops in sales prices, the amounts sellers are actually netting have been dropping by somewhat more.

Median sales prices can also be misleading if certain kinds of homes are selling better than others. It’s even possible for the median sales price in an area to rise at the same time that individual home prices are falling dramatically.

Here’s an extreme example of how this could happen: Suppose that there are just two kinds of properties in the town of Homesville: luxury homes and starter homes. In 2007, 20 luxury homes were sold for $800,000 each and 30 starter homes were sold for $400,000 each. In 2009, 15 luxury homes were sold for $600,000 each and 10 starter homes were sold for $300,000 each. Even though the prices of all homes in Homesville dropped by 25% between 2007 and 2009, the median sales price rose from $400,000 to $600,000.

4. It’s a great time to buy.

Your house may have dropped by 15%, but so has your replacement house. If you’re selling in order to trade up, this market may be working in your favor.

5. The amount you’re “bleeding” each month may be larger than you think.

Say you have a vacant $500,000 home with a $400,000 mortgage and monthly payments of $2,400 a month. You may think it’s only costing you $2,400 a month to wait for a buyer. Not so. You’re also missing out on an opportunity to earn interest on your $100,000 of equity. If the interest rate is 6%, you’re losing an additional $500 a month. Of course this analysis doesn’t even take in to account costs of upkeep, utilities, taxes, insurance etc.

6.  Some real estate agents themselves are out of touch with the market

Some inexperienced or even unethical real estate agents suggest unrealistic prices to sellers to either get the listing in the first place or out of lack of due diligence or experience. Those listed properties then languish on the market. Sooner or later, those listings expire and the seller moves to another agency or the listing agent is recommending a series of price reductions. Time has been lost and so has the opportunity to sell during the initial rush when a property is first placed on the market. In either case, its an expensive mistake.

7. The asking prices of neighboring properties may be giving you an inflated sense of your home’s worth.

In a falling market, many sellers (and agents too) have unrealistic expectations of what their homes are worth. Just because a neighbor with an similar home is asking $600,000 doesn’t mean that your house is worth $600,000. The ultimate selling price for the neighbor’s house might end up being only $500,000 and if you price your home according to the neighbor’s asking price you could well have missed an entire selling season not to mention the added carrying costs and inconvenience of a long delay in your plans.

Berkshire homeowners, buyers and sellers are very much aware of the trend in home sales described in the article below.  Berkshire home sales have trended downward for months and 2010 seems to indicate that this downward trend in Berkshire County is leveling off.  Here at Harsch we evaluate all trends related to Berkshire home buyers and home sellers for the best pricing and marketing strategy.  Located in Williamstown for over 35 years we are one of the oldest Berkshire Real Estate service agencies in this region. 

Washington, January 05, 2010

Contract activity for pending home sales fell after a surge of activity in preceding months to beat the original deadline for the first-time home buyer tax credit but remains comfortably above a year ago, according to the National Association of Realtors®.

The Pending Home Sales Index,* a forward-looking indicator based on contracts signed in November, fell 16.0 percent to 96.0 from an upwardly revised 114.3 in October, but is 15.5 percent higher than November 2008 when it was 83.1.

Lawrence Yun, NAR chief economist, said a drop was expected. “It will be at least early spring before we see notable gains in sales activity as home buyers respond to the recently extended and expanded tax credit,” he said. “The fact that pending home sales are comfortably above year-ago levels shows the market has gained sufficient momentum on its own. We expect another surge in the spring as more home buyers take advantage of affordable housing conditions before the tax credit expires.”

Buyers who have a contract in place to purchase a primary residence by April 30, 2010, have until June 30, 2010, to finalize the transaction to qualify for the tax credit of up to $8,000 for first-time buyers and $6,500 for repeat buyers.

The PHSI in the Northeast dropped 25.7 percent to 74.4 in November but is 14.7 percent above a year ago. In the Midwest the index fell 25.7 percent to 82.0 but is 9.2 percent higher than November 2008. Pending home sales in the South fell 15.0 percent to an index of 97.8, but are 14.7 percent higher than a year ago. In the West the index declined 2.7 percent to 124.6 but is 21.4 percent above November 2008.

Yun projects an additional 900,000 first-time buyers will qualify for the extended tax credit in addition to about 2 million who have already purchased; 1.5 million repeat buyers also are expected to benefit from the credit.

“Many trade-up buyers, who have historically timed their purchase based on school-year considerations, will have to accelerate their buying plans if they need the tax credit to make a trade,” Yun said. Repeat buyers do not have to sell their existing home to qualify for the credit, but they must occupy the home they buy as their primary residence.

Yun added that mortgage interest rates cannot remain at rock-bottom levels for a sustained period and will likely inch higher in 2010. But the tax credit impact in the first half of the year and expected job growth impact in the second half will support home buying activity and absorb enough inventory to bring a rough balance between buyers and sellers. Home prices are expected to stabilize or even modestly rise as a result in 2010.

The National Association of Realtors®, “The Voice for Real Estate,” is America’s largest trade association, representing 1.2 million members involved in all aspects of the residential and commercial real estate industries.

Turning industrial buildings into Home Sweet Adaptive Home

Adaptive Reuse is a process that adapts buildings for new uses while retaining their historic features.  The simplest example of architectural adaptive reuse is the antique barn resurrected as a unique and stunning new residential home.   Initially architects and structural engineers evaluate foundations, beams, columns and flooring to determine the stability of the building.  Once it is determined that the fundamental structure is sound the process of renovation begins.

The trend of adaptive reuse has caught on with a passion in larger metropolitan areas such as Boston, New York, Chicago and Atlanta. An outstanding example is   Chicago Soldier Field,   the Chicago Bears’ historic stadium.  The ability to reuse this site and adapt it to the requirements of a modern professional football stadium is impressive.    The Power House  is a fine example of adaptive reuse of a turn of the century steam plant located in Long Island City, New York.   Massachusetts boasts many adaptive reuse projects including Old City Hall,  The Apartments at Coolidge School in Watertown, MA, and The Atlas Lofts. 

The last two adaptive reuse projects are part of the Mitchell Properties LLC portfolio of adaptive reuse projects.  Their newest project  coming online in 2010 is located in Williamstown MA.  Cable Mills Condominiums will be a community located in the Berkshires with stunning views of river, mountains and Williamstown.  A short two minute walk to the Taconic Golf Club, the Village center and Williams College are a few of the amenities that will make this development truly unique.  Berkshire Living Urban Style describes Cable Mills Condominiums.  The condominium residences comprise the style of the Boston Loft with the visual and sensual beauty of the Berkshires. 

Harsch Associates Real Estate a well know Berkshire Real Estate Brokerage firm is now taking reservations for Cable Mills Condominiums.  Whether a second home, a primary home, or an investment in the Berkshires you will appreciate the easy lifestyle that Cable Mills Condominiums offers.  New wine, old bottle and vintage perfection.