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HOMEA Hersam Acorn Special Section

October 2011

Greenwich Post • The Darien Times • New Canaan Advertiser • The Ridgefield Press • The Wilton Bulletin • The Weston Forum • The Redding Pilot • The Lewisboro Ledger

Grow Your Own MeadowEver Changing, Often Surprising

Historic SoNoA Decorating Destination

Goodbye, Damp Basement

Hello, Clean Air!



2 HOME, a Hersam Acorn special section, Ridgefield, Conn. October 2011

Looking for ways to complement your

home or office with the latest in stylishcontemporary accents? Don’t miss the Westchester Fine Craft Show on Oct. 14to 16 at the Westchester County Center in White Plains.

In addition to wearable art and jewelry,this nationally acclaimed show presents anextraordinary collection of handcrafted,one-of-a-kind and limited-edition furni-ture and decorative accessories. Shoppingfor the perfect accessory — a beautifulceramic vase, a stunning piece of glassor turned-wood vessel, a hand-wovenaccent carpet or elegant handcrafted fur-niture — has never been as enjoyable andrewarding as it is at this show.

With a solid reputation for bringing America’s most innovative and presti-

A Jo Roessler chest.

The Westchester Fine Craft Show ALLURING, INNOVATIVE PIECES FOR HOME AND OFFICE

See Westchester page 14

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October 2011 HOME, a Hersam Acorn special section, Ridgefield, Conn. 3

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Historic SoNo A DECORATING DESTINATION

by G. Lisa Sullivan

Whenever I drive through SouthNorwalk’s historic district, with its bricksidewalks, old-fashioned reproductionlampposts and beautiful brick-frontedbuildings, I am reminded once again how

fortunate we are here in Fairfield Countyto live just a stone’s throw away from suchan attraction.

The area’s wonderful restaurants, gal-leries, museums, unique retail shops and

festivals, as well as the nearby Maritime Aquarium, draw visitors from all overFairfield County, the surrounding countiesand even Manhattan. I, too, find myself visiting again and again.

I was curious about the history of SouthNorwalk (commonly referred to as SoNo)and, prior to a recent trip, I decided to edu-cate myself. This, according to Wikipedia.org, is some of what I learned.

In addition to upholstered furniture, there are bolts of designer fabrics to choose from.

L i s a S ul l i v a n ph o t o s

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After the original settlement of Norwalkin 1649, additional settlements developedin the area, one in particular on the westernside of the Norwalk harbor and river. Thissettlement came to be known as Old Well.In a 1738 deed, present-day WashingtonStreet was referred to as the “high Waythat Leads to ye Landing place ye Old

Well.” The actual well was east of present-

day Water Street, about 75 feet south of Washington Street.

In 1870, Old Well was incorporated asthe City of South Norwalk, and a charterfor the city was granted by the ConnecticutGeneral Assembly in 1871. During thisperiod, South Norwalk was a manufactur-ing and commercial city, and, in 1913,South Norwalk was combined with theTown of Norwalk, the City (formerly bor-ough) of Norwalk and the East Norwalk

fire district into the present-day City of Norwalk.Today, the 11-acre South Main and

Washington streets historic district encom-passes approximately 35 buildings andtwo other structures (including the SouthNorwalk Railroad Bridge) of varied archi-tectural styles, from the late-19th and early-20th centuries, including Romanesque

Revival, Second Empire and Italianate. With its designation as a historic district,

Washington Street looks, according to oldphotos, pretty much as it did in the early1900s (minus the trolley tracks that tra-versed the road). Fortunately for visitors,the buildings’ renters must adhere to strict-ly enforced codes, with permits required foreven the smallest of changes, such as paint

color or signage.

Home Is Where the Heart Is

Over the last few years, the number of SoNo interior-design-related retail busi-nesses has burgeoned, and one of its latestentries, Interior Design Consignors at 132A

Washington St., has settled quickly andcomfortably into its new home.

Tucked between a sneaker store and atequila bar, the shop was launched by Anne

Wiacek, a New York native who moved tothe Connecticut suburbs in 1995 in searchof a starter house with a garden, and pos-sibly a new career.

“I had a background in business andcomputers and had worked in the corporateworld for more than two decades,” Anne, agraduate of NYU, says. “I started volun-teering on Sundays at an interior-design

consignor shop in Wilton’s Cannondale Village, and I fell in love with the field of home decor.”

Anne’s passion for all things beautiful— in this case, furniture, accessories andfabrics — resulted in a career change forher when she opened her shop in July2010. “I thrived on the creativity associ-ated with working in the Cannondale shop,

which was owned at the time by interiordesigner Robin Manzi McKay. It served as adesigner consignment shop where interiordesigners could sell higher-end items theyhad purchased on behalf of their clients

but ended up not needing or using,” Anneexplains. “It was a way for homeownersto purchase high-end design products at amore reasonable price.”

Eventually, Robin’s shop closed and Anne came up with a business plan to openher own similarly modeled store in historicSouth Norwalk.

“I looked all over Fairfield County for

the ideal location, and, based upon myresearch, decided on Washington Street,”

Anne recalls. “Tom Rich, the landlord, was

See Historic SoNo page 6

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trying to rebuild the area as a home designcenter, and having met with many of theother local store owners, I thought it wouldbe a good fit.”

It’s A Beautiful Day

In The NeighborhoodSome of Anne’s interior design “neigh-

bors” include ASL Consignment Shoppe,Gregory Cole Antiques & Home, ThomasK. Libby, Knock on Wood Again, Gallery

SoNo, Lillian August, Connie B’s, C.Downing Auctions, And Company,Sassafras, Cayambe, Snaidero Kitchens &Design and Klaff’s. “People who are stoppedat the nearby traffic light often see mystorefront, and jump out of the car to run

in and grab a business card,” she explains.“We also get a lot of foot traffic from therestaurants, bars and other stores, and wordof mouth shoppers, as well.”

The local business owners are very sup-

portive of one another, according to Anne.“It sometimes feels like we’re part of a col-lege campus,” she says. “We often meet atCaffeine, a local coffee shop, to talk abouthow we can work together to increase busi-ness.”

Anne’s beautifully stocked shop — a long,narrow space of approximately 900 squarefeet — features cleverly staged vignettes

showcasing upholstered chairs and sofas,case goods (such as end tables and a chinacabinet), chandeliers, sconces, table lamps,pillows, mirrors, pictures, frames and manyother unique decorative accessories.

At the rear of the store, bolts of high-endfabrics hang, as does a rack of custom-orderfabric books, including manufacturers likeBrunschwig & Fils, Lee Jofa, Osborne &Little, Schumacher, Donghia, Holly Hunt,Duralee and B. Berger. “Interior designersoften have bolts of high-end fabric left overfrom projects, which are ideal for makingpillows and chair cushions,” Anne says.

Anne finds herself learning more andmore about the interior-design industryeach day, particularly when it comes toupholstery. “I keep testing myself, tryingto ascertain what a fabric is made from,

Historic SoNo continued from page 5

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estimating the yardage on a bolt or deter-mining a chair’s construction,” she says.“The store owners down here want to givepeople a reason to shop, and the more

knowledgeable we are, the better off ourcustomers will be.”

For more information: Interior DesignConsignors, 203-857-0775. ■

Glassware and china are here, as well as chandeliers, lamps, mirrors, pictures, pillows and more.

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Facing the Wilton entrance at 360 New Canaan Rd.is a child’s wooden swing, suspended with rope on ahuge old tree. It could be a metaphor for this extraor-dinary mansion, because, aside from its magnificence,it is eminently livable for a growing family and impec-cably maintained by its owners, whose four childrengrew up there.

Can a house be called “Gubernatorial?” This onecould, not only because of its many rooms, wonderfulriver and garden views and world-class construction,but because the core of it was actually built for the gov-

ernor of Vermont, back in 1803. In the 1930s, it wasowned by the Bloomingdale family, and was so lovedthat they had it moved, board by board, to its currentaddress, or rather, addresses. Situated on 8.6 acres, theestate stretches from New Canaan Road in Wilton to81 Valley Road in New Canaan, where the entry to thehouse takes visitors over a stone bridge, spanning a sec-tion of the Silvermine River. There’s a river view frommany of the rooms (and the fun of fishing or boating

History, luxury, impeccable tasteIN A RARE, SPECIAL OFFERING

by Lois Alcosser

A sunroom exemplifies the charm of the house, inside and out.

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on one’s own property).Everything about this home is an exam-

ple of affluence expressed in the best of taste.The style is authentic Federalist, with beau-tiful exterior detailing and interior features:crown moldings, double doors, spiral stair-case. The most carefully designed additionshave brought this historic three-level homeinto the 21st Century. The first floor ceil-

ings are 10 feet, six inches. There are sevenbedrooms, each with private bath, sevenfireplaces, a pool and pool house, mediaroom, exercise room, Christopher Peacock-designed kitchen with river views, and anintimate library. There are four garages.

A two-bedroom, two-bath separate cot-tage with full kitchen was completely reno-vated last year, and is actually a completehome, with patio and English garden. It’son a separate, buildable lot, with its own

address (364 New Canaan Road) and, of course, makes an incomparable guest houseor studio.

This is a grand estate. The front lawnis like a small park. Throughout the house,in just the right places, are hand-paintedmurals. But there is simply nothing osten-tatious or pretentious about it. To call it aMcMansion would be sacrilegious.

Living here would be just about as goodas living will ever get. Newly painted insideand out, the house has a brand-new slateroof that was installed last year and thehouse has been so impeccably maintainedand preserved that there is nothing the nextowner would have to do. The interior issimply perfect. Currently, every room is fur-nished. Some of the furniture is the owner’s

and some has been added by a remarkablysensitive interior designer. The result makesyou want to buy it and move in “as is.”

There have been several additions andimprovements. A large family room withfireplace and French doors, a bedroomand full bath (nanny or guest room) and agymnasium were part of a major renovationby the current owners when they movedin. The pool house with summer kitchen,dining area, powder room, changing room

and laundry were added a few years later.Every addition has been designed with sucharchitectural purity that the original historicambiance of the house has been retained.

Arched doorways, wide-plank pine floors,doorways with elliptical fanlights, flutedpilasters with delicate tracery — all create

Although there have been many changes, they were in keeping with the original Federalist style.

J a n e B e i l e s

See History page 10

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a feeling of serenity, pleasure and comfort.This type of historic integrity and beauty ismissing in many current houses.

But nothing about it is old-fashioned. Fortoday’s lifestyles, there is space for work-at-home offices, one very private, another with

a wide river view. The third-level mediaroom has seating for 12, with state-of-the-art equipment and a wet bar. There are twolaundry rooms. The exercise room is tunedinto 21st Century fitness needs and has awater view.

It’s always interesting to hear the com-ments of the real-estate specialist to gauge hisor her enthusiasm. Julie Carney of WilliamRaveis Exceptional Properties is emphaticabout her assessment: “There is something

so incredibly special about this house. It’sgrand, it’s stunning, it’s magnificent andunique, but it’s also a charming, welcoming,livable and very happy home.”

Julie Carney, in Wilton, can tell you moreat 203-451-9966, or [email protected] associate Wendy Brainard, in New Canaan,is at 203-253-7790, or [email protected]. ■

History continued from page 9

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Copia’s 1st

AnnualFall Celebration

• Petting Zoo & Pony Ride• Paint a Pumpkin & Face Painting• Warm Cider & Roasted Corn

• Mums & Apples• Propane tanks filled

October 15 & 1612:30 - 4:30

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Even in today’s hi-tech, super de-privatized world of instant, screen-sceneliving, the word “meadow” conjures up

a sense of peace, space, beauty — innermemories of a more blissful time. Butoften, it takes some miles of driving tofind a true meadow, and it might have tobe seen from a car window.

“Creating a Meadow” was the subjectof a presentation by Teresa Mucci atthe Wilton Garden Club’s recent 90th-anniversary celebration at the WiltonLibrary. Teresa, an instructor in sustain-able landscape design at the New YorkBotanical Gardens, began by saying that

with patience, imagination and a bitof land, anyone can create an organicmeadow like the one she has outside herkitchen window. “The goldfinches think Iput it there for them!” she says.

The first step is re-thinking your lawn— the manicured, flat-green carpets wespend so much time and money perfect-

ing. “Lawns have a very shallow rootsystem,” Teresa explains. “They can actu-ally cause pollution by a run-off of excesschemicals from herbicides and pesticides.The mandatory removal of autumn leavescauses more pollution. The emissionsfrom an hour of leaf blowing equal thepollution caused by 44 cars.”

Then, there is the question of whatlawns do to the soil. “There are 100 mil-lion to one billion micro-organisms inone teaspoon of soil. Herbicides and pes-

ticides, used to keep lawns immaculate,kill these organisms. It takes three years

GROW YOUR OWN MEADOW

Ever changing,often surprising

by Lois Alcosser

See Meadow page 21

A meadow can’t be hurried — seasons will come and go — but, in time, it will be a source of delight,as is this meadow at Keeler’s Ridge in Wilton.

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LOCATION: This vintage Cape is just a few short blocks to the Rowayton train

station.PROPERTY: A spacious backyard, surrounded by tall trees, is a private retreat.

With a sweeping lawn, a deck and patio, it’s an ideal spot for entertaining.HOUSE: Built in the 1940s, this Cape-style home has been beautifully restored.

A highlight is the eat-in gourmet kitchen with five-burner gas stove and marble

countertops. There is a living room with fireplace, a dining room, library, a masterbedroom, two more bedrooms, and two-and-a-half baths. A lower level has a laundry

room, mud room, family/play room with French doors leading to backyard.PRICE: $825,000.

REALTY: William Pitt Sothebys. Agent: Eileen Murphy, 203-655-8234.Photography: Bryan Haeffele.

Home of the Month • October 2011

A Stylish Renovation




to her work. Inaddition to havingher work selectedfor exhibition inmany galleries and juried shows across America, her cus-t o m - d e s i g n e d ,woven wall hang-

ings have been pur-chased by nationaland internationalcorporate and resi-dential clients.

Jim Cohen of Santa Fe, N.M., whoworks in metals, says his mantra is “whim-sy, aesthetic, function,” and he imbueseach piece he makes with those elements. Jim wants the viewer to see the piece asmore than what it appears to be and toenjoy it visually, functionally and intel-lectually. His Judaic work aims to balancethe traditions and rituals of Judaism withcontemporary design. Whether spoons,vessels or rings, Jim seeks lines that infusethese everyday objects with fun and cel-ebration.

Furniture maker Jo Roessler of Easthampton, Mass., has been creating

custom- and lim-ited-edition solidwood furniturefor more than 18years. The style of his unique beds,bureaus, chestsand desks has beendescribed as mod-

ern, architecturaland Japanese-influ-enced. However itis described, onecannot deny that

the simple elegance of every handcraftedpiece is timeless.

The Westchester Fine Craft Show willrun Friday, Oct. 14, through Sunday, Oct.16. Admission for adults is $12 and $11for senior citizens.

The Westchester County Center, at 198Central Ave., off I-287, is within easy walk-ing distance of the White Plains train station.For show information, call Crafts America at203-254-0486 or the Westchester CountyCenter at 914- 995-4050.

Visit craftsamericashows.com or Facebookto see the complete list of artists and get glimpses of their work. ■

A table by Thomas Throop.

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■ HOME I MOANER ■Floss on the mill

by Ben Guerrero

Listen up kids: Take care of your teeth.First and foremost, make sure you have

good genes. My mother had troublesometeeth. Lamented all of her lifetime that shehad worn braces for 12 years to adjust her“lantern jaw,” which, in spite of the orth-odontia, went with her to her grave andpassed on to me. She had a close relation-ship with several dental professionals andwas forever trying new appliances, methodsand tortuous procedures. Yowch!

My father, on the other hand, up untilhis mid-90s, had spectacular choppers. Hehad a dentist that made him come in oncein a while just so he could to view the per-fection.

Brush and floss, brush and floss: I haveheard it a million times. And now and thenI actually do both things. As a younger per-son, I had my share of cavities, but generally

I have had average to good dental health.In spite of my uneventful history, my semi-annual trips to the hygienist are a study innervous tension. I’m always convinced thatsomething ugly will be uncovered.

When I was much younger, my fear wasso great that I avoided the dentist chair foryears. When my wisdom teeth arrived, I waslucky that they grew in without incident.Even so, all four of them had to be yanked,and that experience involved such a combi-nation of medications that by the time thedentist was done, he could have yanked outthe rest for all I care. Charlie Sheen on aSaturday night had nothing on me.

As my hair and gum line recede, I havefound a dentist who keeps me in line. Theycall me every six months to remind me of an impending cleaning. I always leave theplace with a gleaming smile and an armload

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of free tooth-care paraphernalia. A few years back, they noted a loose

molar, way in the back. The hygienist calledin the dentist and he reached in and wiggledit. Over the ensuing six- month intervals,they attempted a few procedures to save thetooth. Alas, about a year ago, I was told itshould be yanked.

“You don’t have to do it right away,” the

dentist explained, “but it’s going to have tocome out.

I was in denial. Most of the time “olduncle Wiggly,” felt as firmly attached as allthe others. Now and then, though, it wouldbecome shockingly loose. But, there was nopain, so I ignored the issue.

Finally, a couple of weeks ago, it becameinfected, painful and really wiggly. I supple-mented my supplements with over-the-counter pain killers with some relief, butyesterday I called the dentist’s bluff. I rangthe office and, wouldn’t you know, they hadtime for me this morning.

Nice fellow, my dentist. He poked mewith Novocain, calmed my nerves, and afterthe right side of my face was numb, “lifted”the tooth. It didn’t make any champagnecork noises. There was no splattering car-nage. The dentist didn’t have to put his knee

on my chest for leverage. Best of all, I feltnothing except the sudden loss of a tooththat had been with me for over 40 years. Iasked him to wrap it up in a piece of gauzeand he was happy to oblige.

It sits, as I type this, in a bleach bath. After it’s cleaned up, I will put it in the sameold Kodak Film canister with my wisdomteeth. God knows what kind of macabre art

project I will create with this collection. Itold the dentist I’d hold on to it and maybeif technology improves, he can put it backinto my face in a few years.

I took today off to rest and catch up witha full DVR of mind-numbing televisionbaloney. There is a hole in my head which Ineed like a hole in the head. The Novocainis beginning to wear off and a dull throb isfilling the hole.

A few years ago, my father got dentures.It took him over 90 years to acquire them.His parents were in their 90s when theywere fitted, and I am thinking maybe if Isave enough teeth, I can have dentures con-structed of my own teeth.

Meanwhile I will brush and floss myself silly. Watch out Steve Buscemi!

Where’s the Advil? [email protected]. ■

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Ready to slice & dicePRIVATE CHEF ARRIVES IN ‘CULINARY MOBILE’

by G. Lisa Sullivan

In recent years there has been muchfocus on regional cuisine, with professionalchefs, private chefs and even unschooledand untrained cooks like me advocating theuse of locally grown and harvested produce,as well as meat, chicken and fish, which

have been procured as close to home aspossible.

It would appear that after years of variedcooking and eating trends, we have circledback to our roots in search of healthy, deli-

cious food that we can cook and share withour families and friends.

“We should be putting the food cartbefore the horse,” says private holistic chef,

Westport native and Ridgefield resident TorSporré. “We need to look at the food we

have closest to us, and figure out how wecan best use it.” With commitment to ahealthy lifestyle, the right foods pays off bigtime in making the best you, and the happi-est you, he adds.

Tor Sporré is a holistic chef who works primarily with fresh, unprocessed, natural ingredients.

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Tor has many happy memories of hisearly years here in Fairfield County andfeels it contributed to his interest in holisticeating today. “Westport was a tiny, idyllicbeach-front community when I was growingup here in the 1960s,” he recalls. “I used tocatch mussels at Compo Beach and sell themdoor to door.”

At age 22, Tor moved to Europe, work-

ing as a model and actor, and there, he says,he truly learned how people should eat.“Europeans spend a lot of time around thedinner table, savoring long meals. Therewere no fast-food restaurants there at that

time and it was while I was living there thatI really garnered an appreciation for healthyeating.”

A Return To His Roots

Tor returned to the States in 1979 tocontinue his modeling career. For nearlya decade, Tor modeled during the wintermonths in Miami Beach.

“When I returned to Westport the end of March, I would get busy preparing the gar-den for planting, spreading chicken manurefrom our Compo family farm on the soiland gathering seaweed for mulch,” he says.

“It was then I began to think, after all thissweat, do I really need to go to the gym?”Tor gave up his gym membership, boughta sea kayak and committed to hour-longbicycle rides, once or twice a day. And of course, eating the best of natural, fresh andvaried foods.

In 1997, he moved to Berkeley, Cal.,where he rented a boat in a marina to live on

and explored Mendocino County, “a placeI imagined would be unspoiled, which itwas,” he says.

Tor went on to write pilots for TV. Likemany in the entertainment industry, Tor

recalls rich years, as well as lean ones, dur-ing which he supplemented his income withcatering work. In 2006, back in Connecticut,he created an educational show, “Food and

Vine Country,” about cooking, dining andfine wines, based on his experiences inMendocino. “I wanted to educate my view-ers about the beauty, importance and help-ful place of wine in our lives,” he says.

“My cuisine is a culmination of my travels,European background and experiences asa private chef, and my need for cuisine to

See Slice & dice page 20

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further the fitness and performance of myclients and me.”

In 1980, Tor opened the Outdoors Innin Westport, a retail business that featuredfood, flowers and antiques, as well as anaviary. “I believe you should have a living

thing in every room,” he says. “People wouldcome into the shop and gasp to see lemontrees at the entrance and a finch flyingaround the room.”

Whole Foods

Today, Tor, who is compiling a book of his most requested recipes, spends much of his time as a private chef, preparing meals inclients’ homes. “I drive a culinary mobile,”he says, “and I use it to transport all of mycooking tools, coolers and anything else I

might need. I like having my own tools andequipment on hand.”

Tor is a holistic chef who works primar-ily with fresh, often seasonal, unprocessed,unrefined, natural ingredients. Initially, hesits down with his clients and their childrento create a menu for the family. His clients

know they are going to get whole grains,and other healthful foods, not cold cuts forlunch.

Fresh wild smoked salmon over greenswith a black bean salad; whole-grain porridgemade from quinoa, barley, millet, almonds,

flax seeds, coconut milk and maple syrupwith fresh fruit for breakfast; homemadechili made with a Bolognese sauce and hissignature dish, lobster, are just some of themeals in his repertoire. “I have always lovedlobster, and I’ve experimented with it overthe years, learning to prepare it in uniqueways,” Tor says, “such as my Lobster Umido,which means ‘moist’ in Italian.”

He also offers cooking lessons at clients’homes, and lobster seminars at local res-taurants. He’s been featured in cooking seg-

ments numerous times on “The Exchange”on Connecticut News 12, as well as KTLAin Los Angeles. “We should all be veryaware of what we eat,” Tor says. “Choosewisely!”

For further information, visit Tor’s Web site:torsporre.com. ■

Slice & dice continued from page 19 LOBSTER UMIDO“Seared, rare lobster with Mediterranean herbs; serves 2 as entrée or 4 as appetizer,” says Tor Sporré.

2 1-1/4 lb. hard-shell North American lobsters, freshly killed, tails sliced in medallions,stomach and gills removed, claws and head split in half, bodies quartered; place in a colander todrain and reserve al l juices separately.

1 small head garlic, peeled, smashed, finely diced1/4 to 1/3 t. hot red pepper flakes1/2 bunch flat l eaf parsley, washed, dried, finely chopped1/4 dried or 1/2 t. fresh oregano

1/4 dried or 1/2 t. fresh basilPinch of thyme bay leaf (fresh or dried)2 T. capers, pat dry to remove excess vinegar1 T. slivered, marinated, sun-dried tomatoes1 medium “end of summer tomato” diced coarsely1/4 c. olive oil1/2 stick sweet, unsalted butter1 c. fresh or bottled clam broth (steamer)1 c. dry wine, such as Sauvignon Blanc (local)Optional: fresh grated parmesan or Gruyère cheese to garnish at the table.Method: In a heavy bottomed 4-quart pan over medium flame, heat 1/4 c. olive oil and half

the butter, until foaming but not smoking; add the lobster pieces in one layer (shell side downand without the juices) until the shell turns red but the flesh is still rare; remove, reserve and

repeat until finished.Meanwhile, mix the wine and clam broth in a saucepan and bring to a simmer and reduce toabout one-half its volume, or 1 c.

In the same searing pan, add the remaining butter and heat until foaming. Add the freshand sun-dried tomatoes, the remaining herbs and spices, and sauté for 2 to 3 minutes, stirringconstantly. Add the simmering wine/clam broth (skim before adding if frothing) and finally, stirin the lobster and the reserved lobster juices.

Mix ingredients gently, bring to a simmer, cover, remove from heat and let rest 3 to 6 minutesto finish cooking by residual heat.

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of starts to materialize in your own back- So how to begin? There are seedM ad d f




for soil to recover after using the pesticideRoundup.

Instead, imagine the potential beau-ty of a self-maintaining meadow. Tallgrasses tossed by a breeze, wildflowers— the color, scent and sight of a natural

landscape that changes with the seasonsand is uniquely yours because no twomeadows are alike and each meadowconstantly changes.

But all this doesn’t happen overnight. A meadow takes time. A meadow’s rootsare generally five- to 15-feet deep. A fullydeveloped meadow can take five years.But long before that, a meadow is fasci-nating to watch, as a variety of different

grasses appear and little-known, as wellas familiar, wildflowers are discovered.The image of a meadow you’ve dreamed

of starts to materialize in your own back-yard.

The space doesn’t have to be huge.It’s fun to experiment with a small spacefirst, releasing a portion of labor-intensivelawn to the spontaneity of nature. “Whenyou stop mowing and cutting, you getrid of turf and nature takes over, with agreat sense of design and even a sense of

humor,” says Teresa. “Every meadow isunique because every seed bank is dif-ferent, and each individual slant of earthtakes in the sun differently.”

So, how to begin? There are seedmixes from Midwestern suppliers thatyou can find online. For instance, theseed mixes may produce grasses of vari-ous colors and heights — Indian grass,love-grass, little bluestem. There are alsowildflower seeds, such as butterfly weed,false indigo, coneflowers, Joe-Pye- weed,St. John’s wort, bergamot, culver root,

mountain mint. And the amazing part isthat they will co-exist with deer and not

Meadow continued from page 11

See Meadow page 23

10th Anniversary Sale

Just for 10 daysSave 25% to 50% on selected items

October 1st through 10th!

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That dark splotch creeping along the base-

ment wall or the bathroom tiles keeps com-ing back, worse than ever, when you thoughtyou’d wiped it all away. It’s mold, millions

of spores that feed on moisture, hibernate,return and eventually pollute the air youbreathe. It’s nasty, it’s frustrating, it can make

your downstairs playroom smell like a cave.The average dehumidifier, working 24

hours a day, doesn’t do much to solve the

problem, uses up a lot of energy and hasactually been known to overheat and causefires. Besides, who likes the constant job of

dumping water from a dehumidifier pan? All these issues, especially the unhealthy

air quality that results from chronic damp-

ness, started Paul Toms on a search for a solu-tion. He found it with an amazingly effectiveproduct: the E-Z Breathe Ventilation System.

“It dries out damp, musty basements,reduces mold growth. It not only removes

unwanted moisture, but also toxins, aller-

gens, dust mites, pet dander, unpleasantodors. You start enjoying a clean, healthy airflow throughout the house. It’s triple protec-

tion: a dehumidifier, purifier and ventilationsystem all in one,” Paul says, adding, “80,000of these units have been installed across the

country, and I’m now a master distributor,responsible for introducing E-Z Breathe tothe Northeast.”

The compact, unobtrusive unit contains afan and a humidistat, which constantly moni-tors the humidity level of the air. When the

desired humidity level is reached, the unitautomatically shuts off. It expels the damp-est, coldest, most contaminated air from the

inside to the outside. One unit can handle upto 7,000 square feet. The energy it uses is lessthan a 40-watt bulb.

E-Z Breathe is designed for homes withcentral air conditioning or window air con-

The compact unit, which con-tains a fan and a humidistat,

expels the dampest, coldest andmost contaminated air from theinside to the outside.

Goodbye, damp basement ...

Hello, clean air!by Lois Alcosser

ditioning for a continuous flow of clean air. dedicated that he’s eager to visit people’s Meadow continued from page 21




g“One of the first questions people ask iswhether it will suck out heat in the winter-time. The answer is, no. E-Z Breathe elimi-nates cold, damp air at the lowest level.Since a damp basement is harder to heatthan a dry one, it’s actually more economi-cal to replace damp air with dry air andthen heat it,” Paul says.

The headline of one of the E-Z Breathebrochures says: “If you could see the air youbreathe, you’d hold your breath!” Peoplewho’ve had the unit installed notice thattheir allergies have decreased, musty air andodors are gone and the air quality through-out the house has definitely improved.

Paul Toms is a kind of Renaissance manof nature and health. He ran a successfulgarden center for 30 years; he sells a specialline of natural vitamins and supplements;he has a deer-repellant product and he

designs Web sites. His versatility centersaround active living in a positive environ-ment.

His office is in his home in Ridgefield,which is actually a reconstructed barn,sturdily insulated and delightfully cozy.His belief in the E-Z Breathe system is so

g p phomes, offering a free consultation to assesshow dampness can be eradicated and airquality improved. He does an energy/damp-ness audit and examines how the moistureis entering the house. Very often, crackshave to be discovered and sealed. But theunit itself is quiet, and fits easily into anyroom in the house. With no water to empty

or filters to change, it requires no on-goingtime or attention.

“There was a situation where a couple of heavy smokers just filled the house contin-uously with the smell of tobacco. It was anawful problem that the E-Z Breathe systemsolved,” Paul says.

Up until now, mold and mildew havebeen considered by most people to bechronic conditions, but Paul Toms is hop-ing to change all that. E-Z Breathe costs lessthan $2 to $4 per month to operate, and it

requires no time or attention. At $1,495,including installation and a 10-year war-ranty, it’s a new and long overdue answer tohome ventilation.

See dampbasementsolutions.com or contactPaul Toms at [email protected] or 203-422-9751. ■

be destroyed by them. Deer don’t likemixed up grasses and flowers. They liketo smell and eat one kind of plant at a

time. But the key word is patience.A meadow isn’t going to be very

pretty the first year. The best planting

times are spring, from April first tomid-July, and then again from Oct. 15to Dec. 15. So you can start now! Your

meadow will be nourished by sun andrain. Maintenance is simply pulling upwhat you don’t like. Yes, there may be

invasives that want to take over, like Japanese stilt grass or garlic mustard.There are organic herbicides that can be

used, or they can just be steadily pulledout of the ground.

Changing from lawn to meadow is

not just a physical, botanical change,but acceptance of a less rigid envi-ronment. You’ll have less mowing to

do, nature will do your watering foryou and you’ll make your environmentmore adventurous.

Once your meadow is established,you can sow your own seeds and refrig-erate them for future use. Ultimately,

you will have your own meadow towalk through and enjoy — differentevery year and season depending on

the temperature and the rain. It willbe a true original, attracting birds youmay never have seen around your home

before. For further information: Teresa Mucci

at 203-722-8158. ■

Meadow continued from page 21

custom design simple to elegant closets

pantries • garage systems • accessories

ent ert ai nm ent

c ent er s•b o ok ca s e s

h o m e o f f i c e & m

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ADDITIONS & ALTERATIONS

KITCHEN & BATH

DORMERS

DECKS

INTERIOR & EXTERIOR TRIM

SIDING

BASEMENTS

GARAGES

RENOVATIONS & REPAIRS

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OSGOOD CONSTRUCTION

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