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8/8/2019 Hersam Acorn Newspaper HOME Magazine September 2010 Eastern Edition
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Special Section to: The Valley Gazette I The Stratford Star I The Milford Mirror I The Amity Observer I The Trumbull Times I Fairfield Sun I The Huntington Herald I The Monroe Courier I The Easton Courier
SEPTEMBER 2010 HERSAM ACORN NEWSPAPERS
HOME
IanMurrenphoto
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Do you reside in a spic-and-span house or a clandestineminefield of toxins? Dont let the glint of floorboards anddecorated walls fool you. Enemies may lurk! Indoor air
levels of many pollutants may be two to five times and,occasionally, more than 100 times higher than outdoor lev-
els, the United States Environmental Protection AgencysWeb site states.
Going green begins at home for good reasons. Experts
have linked respiratory problems, allergies and otherhealth issues to poor air quality. Coupled with the fact
that the American Lung Association estimates that peoplespend 90% of their time indoors and 65% of their time at
home, a thorough clean-up may be the right prescriptionfor health-conscious homeowners.
Air cleaners and purifiers can help remove such bad-air
culprits as tobacco smoke. Generally, proper ventilationcan eliminate radon gas, which, in the natural decay pro-
cess, most soils exude. The gas may then pass throughcracks and holes in a homes foundation. Carbon monox-
ide, another gas to beware, is emitted from such combus-tion sources as fireplaces, wood stoves and kerosene and
gas space-heaters. Homeowners should take precautionarymeasures and install radon and carbon monoxide detec-
tors.
Responsible consumerism is abloom, and homeownershave a bevy of options to help them further clean-up
and green-up their homes. Our Green House, Real Life ...Naturally is a company that sells environmentally safe and
allergen-free products for home and garden includingbaby, pet, personal-care, gift items, and chemical-free,
Is your home hazardous to your health?by Stacy Lytwyn Maxwell
Pam Davis, owner of Our Green House, sells environmentally safe and allergen-free products for home and garden.
1000 Bridgeport Avenue, Shelton CT 06484203-926-2080
Copyright 2010, Hersam Acorn Newspapers, LLC
Jackie Perry, editorBryan Haeffele, designer
Thomas B. Nash, publisher
For advertising information
call 203-926-2080SEPTEMBER 2010 VOL IV, ISSUE 8
Special Section to:
The Valley Gazette The Stratford Star The Milford Mirror
The Amity Observer The Trumbull Times Fairfield Sun
The Huntington Herald The Monroe Courier The Easton Courier
HOME
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non-toxic pesticides and household-clean-
ing products.
Proprietor Pam Davis, whose warehouse islocated in Monroe, recalls that when she
opened in 2003, she wrote product descrip-tions to explain each merchandise item and
its beneficial uses. People used to come inthe store and theyd be like, Why do I need
this? They had no clue. Theres so muchabout it now; people are actually getting it.
For instance, they realize the bleach theyve
been using is actually dangerous, and theyunderstand the importance of switchingover, Pam says.
These days her converted customers are
green savvy and, in a complete turnaround,sometimes educate her with newfound
information. Pam, too, remembers thatin the early days the hunt for environmen-
tally conscious goods was difficult. Now, incontrast, the growth in the marketplace hasspurred price drops.
Her product criteria, however, remainunchanged. First of all, if it could be
organic then that would be preferable.Next, Pam looks for eco-friendly or green
items; in other words, recycled materials
or sustainable woods, such as bamboo.Accordingly, her merchandise reflects cus-
tomer demand for cloth tote bags, stainlesssteel water bottles and so on.
Hot sellers at Our Green House are organic
mattresses, pads, linens and accessoriesfor beds. As far as natural cleaners and
pest controls go, Pam says that althoughconsumers may have to be more diligent
with, say, applying bug repellent, overall its
working power is as effective as chemicallyladen products.
New moms are the best consumers atOur Green House. They realize potential
hazards in their home and want to switcheverything out so that it protects the baby,
Pam explains, who raised her now pre-teen and two teenagers in an ecologically
friendly environment.
The impetus for Our Green House startedin 1992, when her husband, Michael, work-
ing for a general contractor, oversaw arenovation on an apartment building in
Manhattan. When lead-testing was pro-posed for the project, the company turned
to a Massachusetts-based company, which,
at the time, was one of the few that had theknow-how to complete the job.
Necessity is indeed the mother of invention.
In 1993, Mike started Willow Environmentalon Willow Street, thus the name, in Hoboken,
N.J. Eventually he moved the company toSandy Hook, a section of Newtown. The
company now tests both residences andbusinesses for lead paint, mold, radon,
asbestos and water quality. Mikes enter-
prise sparked Pam to use environmentallysound products.
Im in a lot of houses with mold, whichsome people are very sensitive to, says
Mike, and they often are allergic to chemi-cal-based products, so the natural cleaner
was a good place to start ... and so beganOur Green House.
The minimum price for an inspection and
full report, Mike says, is around $400; about75% of his business consists of prospec-
tive home buyers. Home inspections havechanged, he says. Its not like it used to be
... you look through the house, saying, I likeit, a lot. For budget-conscious consumers,
he gives them guidance via the telephone,
and advises them what they should searchfor.
Eco-friendly life is a family affair for the
Davis household. In fact, their son, Michael,was one of a team of six Newtown Middle
School students to win first place and$25,000 in the 2010 Northeast division of
the Lexus Eco Challenge (scholastic.com/lexus). Called the Men in Green (menin-
green.net), the teams focus was defores-
tation. They obtained and reforested 3.5acres of town land with more than 2,500new plants.
Best place for a green world? Look no fur-
ther than your home turf.
Our Green House is at 476 Pepper Streetin Monroe; 203-445-2926; store hours by
appointment. For virtual online shopping:
ourgreenhouse.com; local shoppers may shop
online and pick up their order the next
day. Willow Environmental (willowenviron-mental.com); 800-866-8378; 203-270-3595;
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The perfect time to visit Connecticuts many
wineries is now. An early spring and warm
temperatures have advanced harvesting from
late September and early October to early and
mid-September.
More than 20 wineries are listed by the
Connecticut Vineyard and Winery Association,
10 of them in western Connecticut. They
stretch from Jones Winery in Shelton, just
north of the Merritt Parkway, to Land of Nod
(which sounds like a fairy tale but isnt) in
northwest Connecticut.
There is no better way to relax and unwind
than to pack a picnic lunch and enjoy it with
a sampling of local wines. September offers
mild temperatures and a chance to share in
harvest festivities.
At Haight-Brown Vineyard in Litchfield, those
of you who have fantasized about walking
around with purple feet can actually compete
in a Grape Stomping contest the weekend of
Sept. 18 and 19. Haight-Browns tasting room
is open seven days a week: 10:30 to 5 except
Sunday, 12 to 5. This winery also offers a
train ride through the New England country-
side on Saturday, Nov. 6, where you can feast
on exquisite food and fine wines while enjoy-
by Col. Jack E. Daniels
CONNECTICUT
WINE TRAIL
Lots of sampling, a little stomping
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ing the beauty of the fall foliage.
Hopkins Vineyard in Warren, a favorite of
mine, is located high above the shores of
Lake Waramaug. This farm, family owned
since 1787, welcomes visitors every day from
May to December, 10 to 5. After touring the
winery, give yourself a reward and walk up to
the Hopkins Inn where fine cuisine is served
on a shaded terrace or in one of several din-
ing rooms. The Inn is open year-round, but
the dining rooms are open only from April
through December. Their Harvest Celebration
is scheduled Sept. 18 and 19 from noon until
5.
New to the Hopkins scene is the Sachem
Farmhouse Bed and Breakfast, which over-
looks Lake Waramaug. The recently restored
1870 farmhouse has four guest rooms fur-
nished with fine antiques, comfortable read-
ing chairs and luxurious beds, and offers a
delicious farmhouse breakfast.
Sandy Hook, exit 10 off I-84, is home to the
McLaughlin Vineyards, which is planning a
big Harvest Celebration on the weekend of
Sept. 25, 26. Tickets for $20 may be booked
on PayPal, or pay $25 at the door. Special
events and tours for children will be held
throughout the weekend. A 19th Century
barn converted to a winery and tasting room
is surrounded by a profusion of beautiful flow-
ers. In total, there are 160 acres with hiking
trails and picnic facilities on the lawn. Prior to
becoming a winery, the farm, which borders
the Housatonic River, was already famous for
its maple syrup from the hundreds of maple
trees on the property, which are still produc-
ing. Hours are daily 11 to 5. Reservations
for the festival may be made on the Web at
mclaughlinvineyards.com.
One of the most enjoyable tours is in
Brookfield, where Dr. DiGrazia (who still has
a medical practice) presides as founder and
winemaker of DiGrazia Vineyards. A pioneer,
he has been intensely involved in producing
high antioxidant wines. He explained his
processing and the benefits of his technique
to our Wine Wizards group. After the tour,
we adjourned for a picnic lunch on his arbor
patio, which was very restful with its bubbling
stone fountain. There are two dozen wines
ranging from dry to sweet. As an old Air Force
retiree, I was not able to resist buying a bottle
of Wild Blue, featuring an Air Force fighter
jet on the label. Made from blueberries, it was
delicious and surely would be the winner in
any antioxidant contest. The winery is open
seven days a week from April to December;
Hours are 11 to 5. Should you want more
details of his pioneering, antioxidant work
and his theories on why hands-on winemak-
ers live so long, call the winery and arrange
a tour to coincide with his presence 203-
775-1616.
A short distance from DiGrazia, you will find
the White Silo Winery in Sherman. Yes .
. . they do have a white silo. The winery is
housed in a 19th-Century dairy barn that
has been converted into a modern winery,
while maintaining its original charm. This
winery features fruit wines made from fruit
picked in the orchard but they are not
sweet! Some are semi-sweet and there are
some refreshingly dry. Take a trip and relax at
their wine bar or sit outdoors on the garden
terrace, which overlooks the farm, and sip a
winery specialty, Blackberry Sangria. Hours
are Fridays, Saturdays, Sundays and major
holidays, 11 to 6.
Fruit wines made from fruit picked on the
family farm are also a feature of the Jones
Winery in Shelton. They also offer grape
wines, including Pinot Gris, Cabernet Franc,
Merlot and Vidal Blanc. If you enjoy his-
tory, you will find a visit to this 150-year-old
farm, where Jamie Jones represents the sixth
generation of the Jones family, fascinating.
Tasting room hours are Fridays, Saturdays
and Sundays from 11 to 5 from May through
December. From Thanksgiving weekend
through Christmas Eve, the winery is open
seven days a week.
Sunset Meadow Vineyard, atop the Litchfield
Hills in Goshen, will present you with a
choice of five white, four red and one blush
table wines. Nine-thousand vines are nur-
tured on the 21 acres, which has views of
Mohawk Mountain and Mt. Tom. The winery
emphasizes respect for the environment and
natural resources, using sustainable farming
methods. The tasting room is open from
April through December on Fridays, Saturdays
and Sundays, 11 to 5, with extended hours for
the Harvest Festival on the weekend of Sept.
25, 26.
To learn more about Connecticuts many
thriving wineries, visit their Web site, ctwine.
com. Here you will find maps, a list of winer-
ies and the many special events underway
festivals, concerts and more in the pro-
lific vineyards of Connecticut.For questions or
commentary, e-mail [email protected].
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Plant an edibleforest gardenTO SUSTAIN YOURSELF AND NATURE
by Lois Alcosser
Nibbling on sea kale. Chewing a bit of
sweet cicely. Discovering that yarrow leaves
on cuts will stop the bleeding. Planting a
Nanking cherry tree and a pawpaw. It was
all part of a full-day session at Wiltons
Millstone Farm to learn how to create an
edible forest garden in the backyard, or to
turn a lawn into your own mini-wilderness.
Led by Connor Stedman, botanical edu-
cator, designer and teacher, who says he
works to help people build healthy, resil-
ient relationships with themselves, with
each other and with the natural world.
Whats so different about an edible gar-
den? you might say. Vegetable gardens
are edible. Yes, but this is agraforestry,
using plants and trees that have been
growing wild in the forests of the world forSustainability means choosing plants that provide food, medicine, fuel, fiber, protection and
beauty. Lois Alcosser photo
www.berkeleyexteriors.com/special
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centuries plants that provide food, medi-
cine, fuel, fiber, protection and beauty, all
from the planets original ecosystem.
Its a matter of meeting human needs
without depleting the health of the planet,
Mr. Stedman explained. Whats happened
since the industrial revolution is discon-
nection with nature. Our food comes to
us canned, boxed, processed. Produce is
often shipped from thousands of miles
away. Agribusiness has replaced agricul-
ture; acres of single crops, such as corn
and soy, saturate our diets and deplete the
land.
Sustainability has become a buzzword.
It means resilience, dependability, last-
ing performance, utilizing and respecting
naturally replenishing resources. But its
been taken over by companies, such as
Monsanto, to describe synthetic imita-
tions of nature and cloning experiments.
The truest expression of sustainability is
the movement called Permaculture, which
originated in Australia in the 1970s as a
method of meeting human needs while
increasing ecological and social health. An
edible forest garden is a good example. The
steps needed to create this garden can also
be applied to ones life.
First, define the goals. Make an assess-
ment of whats available. Create a design
that combines goals and availability. Do
a reality check to make sure your plan is
practical and achievable. If your goal is
to make your forest garden authentic and
functional, which plants and trees should
you choose?
The size of the trees matters they should
be manageable when fully mature (honey
locust, basket willow, mulberry). Are the
fruits and seed pods edible? Are the roots
medicinal? Do they provide shoots for
basketry? Will the bark repel predators?
Will they grow in part-shade? Do the roots,
stalks or leaves repel insects? Will the flow-
ers make tea? Are they flood-tolerant?
Plants such as hardy kiwi produce fruit
that has 10 times more Vitamin C than
citrus. American persimmon is bitter when
Edible continued on page 8
OPEN HOUSE
Saturdays andSundays
The Best Is Yet To Come
Maintenance free homes allow you to enjoy the
best years of your life.
and full basements.
Ideally located near numerous golf courses, world
Offering by
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8 HOME Hersam Acorn Newspapers September 2, 2010
unripe, but fully softened its delicious and
nutritious. Since it ripens in November and
December, the fruit often falls off into the
snow. Fruiting shrubs like currant or goose-
berry are disease-resistant. Pawpaw grows
in partial shade and the bark is useful as
an insecticide.
How do you choose the site? Though an
edible forest garden re-creates the condi-tions of a forest, it isnt in a forest. More
likely it will be in your backyard. It should
be easily reachable. It should be orna-
mental and have usable soil. Though most
Connecticut soil is compacted, rocky and
sandy, its sufficient for a forest garden.
Turning lawn into edible forest is an excit-
ing learning experience. Why do some
plants seem to transplant well and others
droop and never seem to recover? Plants of
different species are like different people;
they each have their own shock response
(and different likes and dislikes when it
comes to soil, sun and water).
Theres no one way to plant a tree, said
Mr. Stedman, but heres the best way.
Remove the burlap, position the plant, dig
a hole better to plant a tree or shrub
too high rather than too low. Make the
hole wider than it is deep. The soil level
should be just above the roots. Throw in
some compost. Spray with a fish emulsion.
Tamp down the soil to remove air bubbles.
Water it. De-compact the soil around the
tree. Lay wet cardboard around the tree
as a weed barrier. Pour mulch over it, cut a
hole in the cardboard and put a small plant
into the hole.
Youve just planted a Nanking cherry tree
and artemisia, with edible, medicinal, eco-
logical, aesthetic benefits. Hint: Oldtimers
used to throw a couple of potatoes into the
hole. Theyd sprout, grow and rot, making
space for the trees roots.
Theres a wonderful book, The Botany of
Desire, by Michael Pollan, which is about
how we need plants and how plants need
us. A consensual, productive, sustainable
love ... ready and waiting in the garden.
Ediblecontinued from page 7
Visit our Website at Nancystree.com
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LOCATION: This Victorian-style farmhouse in Stratford
is only a stroll away from the beach.
PROPERTY: On less than an acre, the house is sur-
rounded by attractive landscaping enhanced by Belgian
block and other stonework, and is easily maintained so
theres more time for the beach. A wraparound porch
and patio are just the place to enjoy the sea air.
HOUSE: Built in 1951, this attractive home was custom
renovated in 2003; high quality craftsmanship prevails
throughout. Theres a living room with fireplace, dining
room, family room, den, kitchen and master bedroom
suite on the first floor, three bedrooms on the second
and a total of three baths.
GARAGE: One-car attached.
PRICE: $599,900.
REALTY: William Pitt Sothebys.
Agent: Mary Amenda, 203-988-5277.
Photography: Wayne Ratzenberger.
TIMELESSAppeal
HOME I OF THE I MONTH
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