While it’s great to enjoy the fresh air when working outdoors, outside work can be hazardous and even fatal—during the strong heat of the summer.

Workers are at risk for a variety of heat-related illnesses. It’s important to know the warning signs and what to do if you or one of your workers begins to show symptoms of a heat-related illness.

Heat stroke occurs when the body can’t regulate its core temperature. Symptoms include confusion, fainting, seizures, excessive sweating (or red, hot, dry skin), and a very high body temperature. If a worker has these symptoms, it’s best to call 911 and move the worker into a cooler environment and provide fluids in the meantime.

Heat exhaustion occurs when the body loses water and salt due to heavy sweating. Symptoms include heavy sweating, headache, nausea or vomiting, dizziness, light headedness, weakness, thirst, irritability, fast heart beat, as well as cool, moist skin. Workers should be relocated to a shady, cool area, and drink fluids. Medical attention should be sought if symptoms don’t improve within an hour.

Heat cramps happen with the loss of body salts and fluids during sweating.  Symptoms are muscle spasms, and pain located in the abdomen, arms or legs. Workers should rest in a shady, cool area and drink water or other cool beverages. If cramps don’t disappear, medical attention is suggested.

Heat rash is characterized by clusters of red bumps on the skin. They usually appear on the neck, upper chest and folds of the skin. Workers should move to a cooler, less humid area and they should keep the affected area dry.

Educate your workers about these heat-related risks of working outdoors in the summer so they can prevent such illnesses.

One of the biggest tricks a gardener can learn is when to harvest vegetables. It’s like that old Gallo wine commercial with Orson Wells intoning in a deep bass voice: “I shall sell no wine before its time.” Determining when it’s time to harvest involves more care than you might think. That’s because there is a difference between a vegetable being “ripe” versus being “ready.”

The rules for when to harvest depend on what vegetables you’re growing. For leaves, stems and some root crops, you want to pick `em early – while they’re still at their most tender state. Ever eat woody asparagus? It’s ripe, but it’s so much tastier when picked while it’s young.
For vegetables where the “fruit” or “seed-bearing” part of the plant is what you’re eating — tomatoes or peppers — the opposite is true. A tomato may be ready, even red, but it tastes a lot better when it’s picked as ripe as possible and eaten straight from the vine.
Of course, there are always exceptions to the rule. Many vegetables can taste better while still young. For example, the French love their baby peas or a small zucchini generally has more flavor and is more tender than one that’s been allowed to grow into a giant.
A lot of when to harvest is just common sense. Herbs usually taste better before they’ve gone to seed. Pick corn when it’s sweeter rather than waiting for it to get old and starchy.
Other veggies can wait it out until you’ve got the time. Root crops, like carrots, onions and potatoes, generally have a larger window of picking opportunity than other vegetables.
The best time to harvest is in the morning, right after the dew has dissipated. That’s when your vegetables will have the highest water content. It’s also good to pick vegetables during cloudy days or when you’re going through a cool spell for the same reason. (If you’re growing grains, though, you’ll want to harvest when dry.)
Before your vegetables are ripe for the picking, round up all the tools that you will need to harvest them. Also, come up with a picking strategy: where will you put all your produce? Is it all going to ripen at once or can you harvest early and often? Do you need a ladder or other special tools to reach or harvest? Finally, you’ll want to know where to store, and how to store, what you’ve picked.


Steps for Superior Vegetable Storage

Different garden vegetables require different storage conditions. What’s best? Here are some suggestions to help you get started:
Counter Storage. Some vegetables do best just sitting on top of the kitchen counter where they can rest and ripen. These include tomatoes and peppers as well as fruits, such as peaches and plums.
Root Cellar. Everybody’s heard of root cellars, right? So it’s no surprise that a cool, dark cellar or basement can be a great place to store cabbage, carrots, beets, potatoes and other root vegetables. Don’t have a root cellar? Some gardeners prefer to store vegetables in the garden. When the ground begins to freeze, root crops can be covered with straw, hay, wood shavings or leaf mulch for protection.
The Refrigerator. Using cold for storing home garden vegetables such as lettuce, peas, corn, broccoli, cauliflower, herbs, or summer squash slows down their metabolism and preserves them. Use ventilated bags and insert a slightly moistened towel to keep herbs and lettuces moist, but not soggy.
Freezing. Locks in flavor and nutrients by quickly freezing fresh vegetables. Most fruits and vegetables do best if you blanch them in boiling water before freezing.
Canning. Canning is an easy way to preserve highly acidic vegetables such as tomatoes. You can also preserve in brine (think pickles) or in syrup (fruit preserves, sweetened relishes or chutneys).
Drying. Drying can be a great and easy way to preserve herbs. With a little more work and the help of a food dehydrator, you can dry many fruits and vegetables.

To store vegetables successfully, the following environmental conditions must be considered:​Temperature. Cool temperatures (32 to 55°F) help to prevent moisture loss and delays the growth of bacteria and fungi that cause crops to spoil.
Moisture. Stored vegetables quickly shrivel and lose quality without proper moisture. Storage areas must have the humidity raised to reach the ideal 80 to 90 percent relative humidity that most vegetables prefer. A simple humidity gauge, available at most hardware stores, is the best way to measure the relative humidity.
Tip: The most effective way to control moisture loss is to place vegetables in polyethylene bags. Make several 1/4 to 1/3 inch holes in the sides of the bags and liners to allow proper ventilation.
Ventilation. Harvested vegetables “breathe” and require oxygen to maintain their high quality. Wilting and tissue breakdown are minimized by proper air circulation.

Myth #1: "Construction work is just slinging tools."
The construction industry needs smart people who can create, plan and communicate. People in construction use advanced technical equipment and work in professional teams of highly skilled workers. The industry is always in need of strong leaders and great contractors. You can work your way up to become a supervisor, or learn the business and start your own contracting company. You can also become a trainer and help build the future of Canada's construction industry.
Myth #2: "You need a university degree to get a good job."
It's true that you need more than high school for most jobs, but you don't have to go to university. According to Skilled Trades, only about one job out of ten requires a university degree. Many more opportunities are open to people with construction certification or diplomas from colleges or vocational and technical schools.
Myth #3: "People end up in construction because they have no other career choices."
Many people choose construction because they like the work and enjoy the challenge. To work in construction, you need specialized skills that are rewarding to learn. You get to work with your hands as well as your head, and you can see the results of your work and take pride in how it improves your community.

Myth #4: "Construction is an ordinary job that nobody respects."
There's nothing shameful about building world-class skyscrapers or bridges. People in construction are rightly proud of even common work like a perfectly finished kitchen floor. Construction is important to our economy and our communities. Think about it: the industry touches almost every aspect of our lives. Our homes, offices, hospitals and schools, our bridges, roads and sidewalks– even the plants that process food and build cars – are built by people in the construction industry.
Construction jobs pay well and the number of jobs is increasing. That means skilled workers will be in high demand and good jobs should be available for years to come. Because you can train on the job, you can start earning right away.
Myth #5: "Working in construction is dangerous."
It's true that many people in construction work with heavy equipment, power tools and electricity, sometimes on high buildings. But on-the-job safety is always the first priority, and every province and territory in Canada has strict safety standards for construction projects.

Myth #6: "Construction workers are mostly men with little respect for women workers."
The wolf whistle disappeared decades ago. Today, men and women work as respected members of the same construction teams and earn the same rates. There are more and better-trained women in the industry than ever before and their skills are valued by employers and co-workers alike.
For more information, check out Canadian Construction Women.
Myth #7: "Construction work pays poorly."
Construction workers often earn more per hour than university graduates, and the average construction worker's annual salary is higher than the overall national average. If you start out in the construction industry as an apprentice, you can earn while you learn and avoid the student loan debts many college and university graduates face.
For more information, check out the salary ranges listed for specific trades and occupations on the Pick a career page.
Myth #8: "Construction is only done during the summer."
Modern construction is a sophisticated, mechanized industry that pays little attention to the season. With today's equipment and techniques, projects of every kind continue throughout the year. Depending on the trade or occupation, many people in construction careers work almost entirely indoors. Even huge, mostly outdoor projects like the heavy industrial installations in Alberta's oil sands, or the Olympic construction at Whistler in British Columbia, carry on in all but the worst winter weather.

Whether you are curled up in front of the fireplace or out skiing the local hills, winter on the west coast can be exciting.
As the weather here on the west coast is not like any other place in the world, you can expect to have mild temperatures and little snow at the lower altitudes.
We usually see one or two snowfalls each winter and normally the snow doesn't last more than a day or two. Higher altitudes can see a lot more snow and it can last for months. We do see more than our share of rain, but at least you don't have to shovel it.

Winter Gardening
Winter gardening is summer planting for winter harvest.
In our mild Coastal climate we can grow some vegetables all winter without protection. You can eat these plants throughout the winter, so they need to be full size by about Halloween. Until Valentines Day, plants grow very slowly and do not re-grow after harvest as they might in the summer. The greatest challenges are rain, low light levels and temperature swings.

Overwintering is summer planting for spring harvest.
This is a different concept from winter gardening. Overwintered plants go into the cold season as "teenagers," waiting for the lengthening days of spring to finish growing. Certain varieties of onions, garlic, cauliflower and sprouting broccoli need this extra season to develop fully.

Typically, overwintered vegetables need to have some growth achieved before winter frosts—but they keep growing without being covered. In the early Spring, their growth rates speed up, and they are ready to be picked.

With some planning, overwintered crops can be combined with winter gardening and regular spring/summer gardening to provide fresh vegetables all 12 months of the year.

Winter Storm & Surf Watching
Thundering surf, huge rolling swells, miles of secluded beaches, gulls floating on the ocean breezes ... just you ... experiencing heaven on earth. During late fall and winter the West Coast takes on a new life ... the ocean captures raw energy and movement begins ... The air becomes cool and a mystical fog plays over the towering forest and restless sea.

Some say it is the finest time to experience this magical coast, to spend time alone, taking time to sit on a log and gaze across shimmering waters that blend into an endless blue sky.

Looking for adventure ... The West Coast of Vancouver Island offers an excellent surf beach, paddle and kite surfing, Bring your kayak or rent locally. Hike for miles, and become one with the exquisite natural environment. Bring your camera for those special storm shots while beach combing the Pacific Ocean.

10 Ways to Keep Cool During the Summer Heat

1. Buy a Popsicle, ice cream, or some other frozen yummy treat.

2. Drink plenty of cool water. During summer, you sweat more, and you have to replenish the water in your body. So drink a nice cold glass of water, and keep a bottle with you always. A tip to stay more cool is fill up a water bottle and put in the freezer for 30 min to an hour, and freeze another to take outdoors and the "iced-water" will last much longer. Don't risk dehydration.

3. Find a friend, and go for a swim, have a water fight, or just dump buckets of water on each other. A weird but fun way is bring a nice cool bucket of water and pour it on your trampoline if you own one and then you created your own slip and slide.

4. Place an ice pack on your wrists. It cools the blood in your veins, and instantly makes you feel cooler. You could also run your pulse under some cold water or just splash some cold water on your face to stay at a desirable temperature

5. Sleep with a sheet when you go to bed, and have a fan directed toward you. You can also dampen your sheets in water and the air blowing from the fan will make you feel refreshed, until it all evaporates.

6. Turn off unnecessary lights, TV, oven, etc. During the day, keep off the majority of your lights, since they produce energy and heat!

7. Shower or bathe frequently in mildly warm, or cold water to stay refreshed.

8. If you have an air conditioner, turn it on. Keep the air filter clean to avoid clogging or fungus may grow there. For best results, close the doors to the rooms that have the air conditioning on. This will trap the cool air in the room, keeping you cooled down.

9. Make sure the setting on the AC is on "high" to move the air through faster and farther. This is not the "colder-to-warmer" settings. That uses very little additional power, but may make a louder "shushing" air sound.

10. Use a portable fan set at the desired setting to keep you at your own comfort zone, too.

Benefits for the homeowner when purchasing a BUILT GREEN(TM) home built by Nicon Developments Limited

Energy Efficiency
Energy cost are the second largest expense that homeowners incur after the mortgage payment. With an energy efficient home the homeowner reaps the benefits with lower energy costs.

Comfort
Homes with improved ventilation and fewer drafts allows the homeowner more control over the temperature and humidity in their home. Proper designs in a new home can take advantage of sun in both the winter by using it to help heat the home and in the summer to help keep the home cooler. A less drafty home with improved ventilation increases the homeowner’s control of humidity and temperature. Appropriate design and orientation can take advantage of the sun's warmth in the winter and reduce the sun’s impact in the summer.

Water Efficiency
As water becomes a more precious resource year after year, installing water efficient appliances such as low-flow fixtures allow the homeowner to better control the use of these resources. Energy Star dishwashers, clothes washers and water aerators on the faucets also help in our water conservation. Planting landscapes that are drought resistant or require less water are also easier to maintain as they need less attention.

Healthier Indoor Air
Well sealed duct systems are encouraged by the BUILT GREEN™ program making the ventilation system in your home healthier for you and your family.

Durability and Less Maintenance
Both inside and outside your home, more durable building materials are used to reduce both maintenance and the need for costly replacements.

By purchasing a BUILT GREEN(TM) home built by Nicon Developments Limited, you not only seeing the benefits as the homeowner but the environment and community are also seeing the benefits. Using local sustainable materials not only reduces the cost of the products used to build the home, it also reduces the pollution as less transportation is required to get the supplies to the building site. Buying locally also stimulates the economy and when the builders choose materials and products made from recycled content we see a reduction in the energy to extract new materials.