Definitely looks like a Cyathea, and most probably cooperi. They're not as easy to transplant as a Dicksonia, but it can be done. Better during a wetter more humid time of year. Need to trim the fronds off and keep well watered during and after the process. Don't put it into direct sun, especially afternoon. Make sure the new position is well drained and protected from dry winds.

Shades of Idaho, your cabin sounded perfect. We have a silo and it is on the older side of style. I love the roof and have always dreamed of building a room by raising the roof and wrapping an exterior stairway to the top. We are fairly near a river valley and I am sure the top of that silo would bring it into view. I thought about having windows surrounding the top for 360 viewing. Just a dream though. Nancy, I like the idea of a wood stove. It would be something I'd do down the road, if the warm weather cabin use extended into fall and winter. DH and I were, once again, looking at site location and there is a spot really close to the house that could be used for this shed. Like the idea of having place for water pitcher. Moccasinlanding, love the idea of french doors. keeping the back without windows is a nice option, providing a spot for privacy. I was hoping on french doors so much. We would have to find them used and functional. I do need to do a Craigslist search. There is a lumber yard that sells windows that are returns or miss ordered. I will need to see if they have anything that could be useful for this project. I am thinking that narrow windows would work, the studs are 24" on center instead of the conventional 16". If I got something narrow, I wouldn't have to have structural headers, I don't think, because there would not be any cutting of the studs, only the cladding. I think a row of clerestory windows would be fantastic over the door, especially if I had to use a conventional door instead of french. Several of our sites would allow access to our wifi, and close to the bathroom/shower facilities. The one remote site, way north of the barn, is a good location for real retreat, and a composting toilet would be very handy. The sites close to the house, DH said we could run power to it. Like was done years ago to brooder house. I am not sure about that, as it might be bumping up against code. I want to keep this simple with regards to getting others involved in my business. Thanks you guys for the input it is very helpful in helping keeping me inspired. This isn't going to happen over night thats for sure. So I will be posting on this project now and again over the summer. This next week I will be going on my own week retreat up in Minnesota. I do it yearly. I think of it as my adult "camp" time. I loved camp as a kid. This is a Buddhist retreat, and for most of the 8 days it is in silence. Up at St Johns University in Collegeville, near St Cloud. Magnificent campus!

Hi there. We designed our kitchen after a kitchen Candice Olson designed from her show Devine Design.http://www.hgtv.com/kitchens/candice-olsons-kitchen-design-ideas/pictures/page-7.html If you notice she put in a cooktop which has a pop up draft. We put in a downdraft and am already regreting it. I was boiling water the other day in a large pot and the steam went straight to the celing. My husband said if we changed it to a pop up we would have to completely change the cut out to the countertops and other things and said that it just won't work. As you can see from this pic our kitchen just wouldn't look good with a vent. I guess I am answering my own question here and that is that nothing much can be done. But perhaps someone has a suggestion that I haven't concidered. Thank you for all of your help!

"Can we attach flexible piping to the 6" duct" DANGER. You cannot install flexible pipe for a cooktop exhaust. Flexible duct is prohibited by Building Code. It is a fire hazard. Here is why: the duct must be smooth so that grease particles do not get trapped and cause a fire. If you have grease particles in the crannies of flexible duct above your hood, and your cooking has even the tiniest flare-up, that grease will catch, the fire will whoosh up the duct assisted by the pull of the air flow, and then spread across your walls, and ultimately your house. You may be thinking "this isn't likely for us". Except that according to the Insurance Information Institute, a home fire occurs every 87 seconds in the U.S., and 50% of all home fires are caused by cooking fires. So just use rigid metal duct, and an elbow if you need to turn it in a different direction. "Will it affect the venting power?" What will affect the venting power is the 6" duct size you specified. The duct needs to be a 8" or 10" diameter for good air flow to pull up the smoke and grease. People get by on a 6" duct size because their homes already have the 6" duct behind walls so they are stuck with it. But if you are installing new duct - which it sounds like you are - you have the opportunity to install 8" or 10" duct. It does not make much sense to spend money on a new hood, but curtail its air flow from the getgo with a 6" duct. "induction doesn't cause as much smoke." Not true. The smoke and grease is a function of what you are cooking, not the energy source. If you are cooking bacon, frying a hamburger, or stir frying, the smoke and grease are the same whether using induction or a gas cooktop. If your family is vegetarian, or you never use the cooktop for frying , then it makes sense to say your cooking does not cause as much smoke, but it's not because of an induction cooktop. I think it's best to budget for smoke and grease, and if you don't often generate it, you can turn the hood fan to a lower speed, but on the occasion you are cooking a smokey item, you have enough ventilation not to set off the smoke alarm. Not what you asked, but essential measurements: - width of the hood is ideally 6" wider than the cooktop, so your hood should be 42" wide. - depth of the hood front-to-back should be 24" in order to cover the front burners. This is where a lot of cabinet hood surrounds fall short. You can get away with a 22" depth, but not less, or you would have spent all the money and effort for a hood that does not even cover your front burners. - Distance from cooktop to bottom of hood shoud be between 30"-36". Shorter than that and you will have a cramped feeling when cooking. Higher than that and you are giving the smoke and grease too much opportunity to escape.