Here are our favorite stories from this week, as reported by the VanEd staff, students and industry sources. It's probably no surprise that food, green building and a story about a low appraisal all made the list. We're diverse like that. :)
Did you know that Old Buildings can learn New Tricks? An article on the Sustainable Business Oregon website says yes. In her article, Caitlin Powell notes a study showing that by renovating an older warehouse (or potentially a mall?) and using 6 to 8 percent fewer resources than on demolition and new construction, contributions to climate change can be reduced by as much as 9 percent. Other stats are even more impressive.
You know it is still an interesting market when the Past President of the Appraisal Institute, a Tennessee Real Estate Broker, loses a deal over a low appraisal and then gets an article on CNN Money. Read the article and then decide: Are banks sending messages to appraisers to keep valuations low? http://cnnmon.ie/HcdwZ7
Don't think the appraisers are just one sided, though. They're still working on Green features as they ask If Energy upgrades add value to existing homes? The appraisers discuss this in an Appriasal Scoop post. http://bit.ly/GTtZOf
Appraisers also have to deal with the Uniform Collateral Data Portal® (UCDP®), a single portal for the electronic submission of appraisal data files to Freddie Mac and Fannie Mae that facilitates the electronic collection of appraisal report data. Appraisal report forms for all conventional mortgages delivered to Freddie Mac on or after March 19, 2012, must be submitted to the UCDP. For more info visit http://www.freddiemac.com/sell/secmktg/uniform_collateral_data_portal.html.
Ever ask what happens to all the hats that land on the ice after a hat-trick in hockey? We didn't until the Colorado Avalanche put the question to those who pick them up in this online video: http://video.avalanche.nhl.com/videocenter/console?catid=1027&id=103305 (and hey, now we know!)
And what is with the regulators in Tokyo? The deadly poisonous Blowfish can kill you with a look (ok, an eye....seriously, the eyes, heart, liver... all more deadly than cyanide!). And now food regulators are easing restrictions for those who want to cook these deadly delicacies. Seems to us tha loosening standards for chefs who specialize in blowfish seems like adding risk to an already "fishy" proposition.
See what we mean in this Rueters article: http://www.reuters.com/article/2012/04/03/us-japan-blowfish-idUSBRE83202P20120403
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