Country Living Magazine ran an article in their February issue called, “The Country Living Small of Fame,” that showcased, “44 of Americas smartest and most inspiring ideas for living large in less.”
As more Americans are looking for ways to impact the environment in a positive way, and reduce the size of their carbon footprint, the tiny house movement is making waves. People are selling their homes, and buying vacant land so they can lead more sustainable, and environmentally conscious lives. It’s not all about living in a tiny house, and having a tiny lifestyle, but really more about getting closer to nature, and the outdoors. It’s a lot bigger of an idea when you consider your land as a part of your living quarters. Dinning al fresco becomes a normal occurrence for owners of tiny homes.
Companies like Tiny Heirloom, offer a hand-crafted tiny home with farmhouse inspired details. The Tiny Heirloom is classified as a travel trailer, so it doesn’t require building permits. The base model comes with a free solar panel upgrade, and free delivery. It’s 192 square feet, and all about having one, not ten, of everything. Downsizing, and that “less is more” mentality are the fundamentals behind the tiny house movement.
Although the Tiny Heirloom house is tight on space, it makes up for it with things like: hardwood floors, aged bronze fixtures, barn style sconces, and hand-hewn pine beams. What they lack in space, they make up for in style. It’s all about quality over quantity. By taking up less space, using less energy to heat and cool the homes, and using sustainable and recyclable materials, the homeowners are able to reduce their carbon footprint.
The home owners are looking for a situation that invites utilizing the outdoors whenever possible. One tiny house manufacturer, Cheng + Snyder, offers a cabin that, ideally, sits at the edge of a lake. The cabin, named “Writer’s Block,” comes equipped with storage for a canoe under the bed and workbench. It’s more about buying your own piece of America, preserving it, growing food on it, and being able to sustain, rather than just being constant consumers.
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