Thanks, garden junkers! I love all the ideas you share on this site. I always hate seeing an old barn or farm building get bulldozed down and just "burned." So I love using these doors and barnwood for so many projects. My DH & I do a couple craft shows a year and last summer we did a couple Farmers' Markets. FM's are always wonderful- a cool place to shop & get produce, plants & lots of ideas. So this barn door will go there as we plan on trying a couple again this summer. Think Spring! Jeanne S.

He needed to stop yackin and get crackin! Instead of sittin around talkin pretty he should of been filling out his monthly Mastercard statement and headin for the post office! No wonder the interest keeps going up! Even our forefathers were deadbeats! My Mama always said "Pretty is as pretty does." I think there is much wisdom in that statement and the older that I become the more apparent it becomes...LALA TEE DAH Denny

I have really enjoyed this thread and seeing shots of whole or partial beds as opposed to individual plants. I think anyone with a shade garden is lucky- i was driving home this afternoon, noticing some "sun" gardens along the way. No thanks! Flowers are nice...while they bloom. But I'll take foliage plants any old day of the week. Here are a few of mine in recent days Aruncus in full bloom other side of that bed, with Regal Splendor and Thunderbolt my newest bed in progress in the back corner first bed of my garden This one is filling out...probably gonna be too full soon

Do you mean buying another VaH, or buying another brand of hood, perhaps one that incorporates the characteristics that commercial hoods have embraced for maximizing performance and efficiency. This ties into your baffle question. My motivation to trample this ground yet again is weak at the moment, but en brief: Both VaH fans and baffles capture grease by centrifugal extraction -- the baffles by two direction reversals in the air flow; the VaH by throwing the air against an impingement surface. I don't have a VaH, but my impression from others' comments here is that baffles are easier to clean. Closer to my own interests is the question of actual air flow performance. VaH claim certain air flows, but these at best apply to the hood hanging freely in the air. With ducting and a roof or wall cap, and the very likely restrictions of the make-up air path, the actual flow rate will be less -- just as it is for the flow rates specified for conventional blowers. The question then is which technology (stretching the meaning of the word to its limits) produces sufficient restricted flow in the setting where it is installed. Data published by VaH shows that their fans have shallower fan curves, so they are less suitable where flow restrictions are present than conventional blowers. (VaH designs avoid the flow restriction that is presented by baffles, for example, so they start off with an advantage, but this advantage becomes a disadvantage when a complete system including the inevitable, intended or accidental, make-up air path is accounted for.) For many, noise is a performance factor. The lowest noise solution will be based on an exterior roof or wall blower, or an inline blower, supported by a silencer located in the ducting between hood and blower. This applies wherever there is sufficient space and the ducting is long enough to accommodate a silencer. One can easily talk next to my hood connected to a 1500 CFM (nominal) roof blower at full power with an inline silencer in my attic. VaH Magic Lungs, on the other hand, are at one's ear level, and in my view only compete for noise with hood interior mounted conventional blowers. Independent of the above considerations, one should first determine the flow rate needed, then apply loss factors for the blower sizing. This can only be done when one has determined how well the hood canopy is expected to capture the rising and expanding cooking plumes, and at what height one intends to place the hood for free cooking access and sightlines. There are important differences in performance and convenience between shallow low hoods, larger pro-style higher hoods, and large commercial hoods mounted four or more feet above the counter. We can go over these aspects to the degree you wish, but first I recommend you search for and read the many related topics on this forum that I and others have contributed to that address these principles. This will take some time. Alternatively, reading the first 20 pages in the Greenheck kitchen ventilation system design guide will provide a commercial perspective overview explaining the principles that also apply to residential cooking plume capture and containment. Then we will have a common ground to take some short cuts to scale general requirements to specifications for a residential hood acceptable to you. http://www.greenheck.com/media/pdf/otherinfo/KVSApplDesign_catalog.pdf kas