babka, sorry I meant to say appropriate question NOT INAPPROPRIATE. "And which year are you talking about--this year's growth or next years? " greenthumbz Surely we lose both, the leaves that were burned could not contribute to roots. Lack of roots leads to lack of plant next year, maybe we are talking about a total of one year spread over 2 years. "I should take some pics. some of my leaves have gotten sun scalded, but the plants are continuing to flourish despite not looking as good as they would without the scald." Greenthumbz Again, every lost leaf surely means lost roots. "Your statements about a healthy ecosystem needing 7 varieties of plants growing together for good health really intrigued me--I must go out and add more plants among my Hosta." Greenthumbz Now add this piece to the puzzle, apparently as the roots of different plants intermingled if one plant needed P it took it from a root of another specie that had P and vice versa with other minerals. Plus, they reasoned that 3 or more of the same specie planted together interacted to their benefit, dont know how close which may be specie specific. Notice every "natural" ecosystem has a wide variety of specie mixed unless we introduce an exotic plant that the ecosystem hasnt or cant adapt to such as kudzu in the south. Have you ever wondered if hosta will be the kudzu of the north shading out the wild flowers of a forest. All this is so damned interesting it just makes me crazy thinking about it, so much to know so little time. BIG BUTT people who tell me they are bored get on my last nerve.

That could be why it's just dirt - nothing will grow, but this is an inner city school in a district with major budget issues, and until a few years ago, was pretty neglected over all, so it's also possible there's been no one to care for it properly. I'm just now getting involved. We have an outdoor education program funded mainly by donation and PTA help and sales (herb sales, plant sales), so funds are indeed sparse although we can get man/kidpower and I'm working hard on donations of materials. We do have a few large planters for veg/herbs and another raised bed on one end . We'll be working on that over the next couple of weeks. hmmm, crushed granite. That may be an option. I'll need to see if there's any reason why not. I know some parents have complained about it at another non-school location. Finishing off the edges is definitely a good idea. I'd like to fill it in a bit so it's not so ugly/muddy/dirty, but it also needs to be usable space. I have shadowturf (I think it's the same as turffalo) at my house, just around the corner, and it is AMAZING in heavy shade. but, it's super expensive and spreads far too slowly - if we waited til school's out to plant, it's too hot/dry, but if we plant in March, the plugs would be a mess with school in. And even if we took plugs from my yard to save money, it'd take years to fill in. :( I'm afraid to ask too many questions of the admin in advance, for fear they'll just put me off saying "no, not possible" to general ideas. So I want to plan it out with estimated costs/funding sources and longer term expenses (like watering, altho there is a sprinkler running once per week, no idea why since it's dirt!) before I even bring it up. My short experience has already taught me that "ideas" get shot down immediately, "plans" get consideration. Ideally I'll let the kids do some research into various options, but I'll have to steer them in the right direction ;)

Elisa, My DH has health problems and we actually have a slightly lower target than your brother's. It seems insurmountable at first, especially when it can't be eased into. If you've got a low-salt diet order, and judging by the ICD implantation, kidney issues, etc., I can guess what you're dealing with, you need to get it in place ASAP. Or your brother will be right back where he started from. The need for rapid change is one of the biggest challenges because it takes awhile for a lowered-salt diet to taste good again. It will get better as you will adjust, but most people eat four or five times that amount, daily. So even thogh 1500 mg/d doesn't sound much less than official ideal for non-impaired people, it's a huge functional and taste change for most people. I know, because we've BTDT. OK, here's some quick tips: almost all prepared food will put you in trouble, unless you only eat once per day. And if he's got diabetes that won't work. By prepared food I mean almost all restaurant food, especially fast food. Almost all canned and frozen prepared stuff, including most stuff marketed as "healthy" prepared food. (There are exceptions, you'll have to read label after label to find the keepers.) Often the lowered sodium product isn't either truly low (300 mg, or less, per portion) or they make it up by loading it with carbs. Here are a couple of good things that are mainstays in our house for fast eats: some of the Imagine Organic aseptic packaged LOWER IN SODIUM soups (corn or sweet potato=140 mg/cup). Other lower in sodium aseptic packaged soups may or may not work for you. (We like some tomato, some roasted pepper, etc. you have to read the labels.) Muir Glen makes a good line of no salt added canned tomato products which are great, esp. the fire roasted ones. Most commercial low or no salt bread sucks, to put it plainly. This is where making your own really is better. But salt has a functional role in bread-making, in addition to its taste role, so you will need to expect to have some trouble adapting "regular" recipes simply by leaving out the salt. Try some of the specifically low-sodium bread recipes for starters. Also if you buy unsliced bread, you can slice it thinner than normal and work the total sodium down that way, at least a bit. No-salt cheese is mostly bad; swiss is naturally low (60-80mg/oz) so it's a my go-to cheese. I do use (sparingly) higher sodium cheeses (e.g. Piave cheddar which can be as high as 500+ mg/oz when all I want is to grate some up as a topping. Then the portion is so small it's OK, and the sharp, rich taste really makes a difference.) You can make good grilled cheese sandwiches with Swiss cheese, too. Use a sharper mustard, for extra taste. For cottage cheese get some no-salt added tubs and cut it 50% with the higher salted product. That produces an acceptable level. Watch frozen veg. products, even some of the un-sauced ones often have baking soda (aka SODIUM bicarbonate) added to preserve the green color, which turns a nearly sodium-free item into something you have to "count". If you need to eat out, go to a restaurant and ask for plain grilled chicken, never seasoned and grilled on a scraped grill. Ask if the veg. were precooked, if so ask that they be rinsed in a hot water and then briefly re-nuked. Most pasta is out because it often has been parboiled in salted water. (You don't need to add salt to pasta if you cook it at home. Never mind what the cook books say.) For nation-wide family restuarant chains when ttraveling, we've had good luck with Ruby Tuesdays. They are usually quite accommodating, and the big salad bar is good, too. There are many, if not most, recipes that you will read in cooking mags and books that will have a sodium content that's way out of your range. But you can always bring that salt way down by not adding it, or adding a lot less. You will have some big recipe failures this way but you will learn what works for you. Your brother's Dr. probably told him this: DO NO USE LITE-SALT or SALT SUBSTITUTES. These usually contain potassium "salts" instead of sodium and they will mess things up on the other end (as well as possibly interfere with some of his meds - ACE/ARBS, diuretics, etc.) These products are meant for people who are just "cutting down" salt, not for people at risk of CHF. It's no picnic dealing with a low-salt, most likely very low-fat, diabetic diet (And maybe also low Vitamin K, as well?). It takes a huge , constant vigilance to put it in place successfully. Your brother will need a lot of help, especially if these are sudden changes, in order for it to not become overwhelming. As JohnLiu says most things that are "too salty" can be made at home. But it's a completely different culinary regimen, because even many certifiably homemade dishes contain ingredients that are very salty to begin with. And it takes a lot more time and effort. Can you give me some idea what you're trying to accomplish, right now? What sorts of meals are you trying to prepare? I may be able to make some specific suggestions. In the meantime, you can't go wrong with broiled chicken or fish, steamed veg, small baked sweet potato and salad for dinner. For lunch a truly lower-salt soup (or big salad), and an egg or tuna or chicken salad sandwich, and fruit for dessert. And maybe regular oatmeal and fruit for breakfast. This would leave you some pretty useful lee-way to add some other tasty, higher-salt add-ons: cheese, lightly salted pop-corn, regular (not homemade low salt for the time being) whole-wheat bread, etc. Possibly some diabetic-OK cookies or icecream; prepared chocolate soy-pudding is a nice snacky-thing, but I'm not sure if it fits with diabetic diets. I remember standing in my supermarket when this was a new thing for me and feeling that nothing I could make would be safe for my husband. I actually cried right in the aisle, I was so upset. We ate pretty simple, even primitive, meals for awhile early on - and I've thrown out a lot of tried-but-turned-out-to-be ghastly recipes. But it does get easier when you learn how to cheat out the excess salt and still go for the familiar flavors. While the prospect of learning a whole new taste-profile can be interesting, in the abstract, familiar tastes and dishes are very comforting and even necessary, IMO for healing. You just need to keep tweaking it until you've got it right. It does get better. L

I posted up above, but as an update we're entering our 2nd season with the SWG and no problems as of yet. The waterfall and grotto are flagstone and the water washes across them when they're running. Initially we were getting some small flakes of stone in the pool, that was before the SWG was installed. Over time the flaking has stopped which is not attributable to the SWG, but rather the fact that the loose pieces of stone from the installation have now sluffed off. Anyway, there's no indication that the SWG is making things worse. We'll know if it does because we'll see stone fragments in the pool. I will certainly report back here if that ever happens. I have a good friend that is on his 6th season with flagstone coping and SWG and his is doing fine as well. We're both in Forney, just east of Dallas.