HOME November 2010 Eastern Edition Hersam Acorn

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NOVEMBER 2010 HERSAM ACORN NEWSPAPERS

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November 4, 2010 HOME Hersam Acorn Newspapers 3

histories, she found the names of all 52

Pilgrims, including the infant at the feast,

and placed them where they would most

likely have been that Thanksgiving. She

also knew where the three most important

Native Americans were on that day. At

the head of the table was Francis Cooke,

seated next to him was Squanto,then

Massasoit and Hobomok.

Ms. Rinaldo sent me the following note:

In my study and research of this project,

it became evident that we need to reflect

on and have an understanding of the past

in order to navigate with the future. She

also wrote that she hoped the painting

will continue to provoke curiosity and

conversation as we celebrate the season

of Thanksgiving.

The more I thought about how we cel-

ebrate this holiday, the more I wondered

what Native Americans thought of this tra-

dition. I contacted Foxwood Resort Casino

and connected with Lori A. Potter, spokes-

person and Mashantucket Pequot tribal

member. She was careful to point out that

she spoke not for all Native Americans,but for the Mashantucket Pequot tribe. I

asked if the Pequot people also celebrate

Thanksgiving. Ms. Potter said, As Pequot

people, we celebrate the harvest season

with feasts and festivals, such as pow-

wows. Our feast of green corn powwow is

traditionally held each year in late August

or September. As American citizens, we

do celebrate Thanksgiving the traditional

American way, with family and turkey

dinners.

I also wanted to know if the tribe had

any art regarding this holiday or versions

of the first Thanksgiving in their stories.

Pequots valued the tradition of learningfrom our elders by way of oral history

and storytelling. We didnt have a writ-

ten language prior to European contact.

Records of Thanksgiving feasts originated

from Colonial journals and other official

documents.

Knowing that textbook manufacturers from

all over the country and from as far away

as Germany had contacted artist Karen

Rinaldo about including her research and

painting in their books, I wondered how

the Pequots viewed Ms. Rinaldos happy

painting of Pilgrims and Natives celebrat-

ing so peacefully. Ms. Potter told me

that they viewed the depiction of the

Thanksgiving feast as a hopeful gathering

focused on gratitude for survival and the

promise of peace with the Indians. Shealso said, The outcome, unfortunately, did

not evolve into positive continual relation-

ships with the English settlers.

As for the food on that Thanksgiving table,

Ms. Potter said the Pequots traditional

diet included shellfish and fish (the word

Pequot means people of the shallow

waters, so seafood and shellfish were

common in their diet). Add to that, corn,

beans, squash, berries, nuts, grains, wild

turkey and venison. Most, if not all, of

these would have been included in one of

their feasts. Ms. Potter also said that the

traditional Pequot way of life encompasses

thankfulness to the Creator for all thingsand in all that we do, so we do not have

one specific ceremony or practice that

echoes thankfulness. Its simply a way

of life.

As I concentrate on Ms. Rinaldos work,

I see that she not only has painstakingly

reproduced as authentic a history as pos-

sible of this first Thanksgiving, but that

she went so far as to include even a small

boat, pets and animal stock. The houses,

fences, trees, and attire of the Pilgrims

and Native Americans look exactly as they

would have in 1621. This oil painting on

canvas is so vivid that its impossible not

to remark on the purity of the blue water

and clear blue skies.

As you set your 2010 Thanksgiving table

and prepare your favorite foods, may the

same attributes that Ms. Rinaldos paint-

ing evoke find their way to your celebra-

tion. They are peace, family, harmony and

thankfulness. Happy Thanksgiving!

Thanksgiving 1621 by artist Karen Rinaldo is her interpretation of that first celebration.


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4 HOME Hersam Acorn Newspapers November 4, 2010

Mark Nuzzolo is gung-ho on going green.

Our company has been playing with this

energy-efficent stuff for years, he says. As

we continue to advance our energy portfo-

lio, we can provide a better way to live.

As owner of Brookside Development, Mark

and his partner, DJ Collins, are on the cut-

ting edge of the most recent advancements

in green technology, allowing them to

build homes that are amazingly energy-

efficient. Their latest project, 2 Frank Gates

Lane in Derby, is a shining example of con-

struction strategies to enhance energy effi-

ciency while building a home with charm

and character.

Once buyers were introduced to the appeal

of 2 Frank Gates Lane, the homes sold swift-

ly, with only two now remaining. Marvelous

amenities make these homes the per-

fect combination of luxury and practicality.

Nine-foot ceilings, sparkling wood floors,

handsome granite countertops and choco-

late-glazed maple cabinets create a living

space that is both elegant and inviting.

Additional features include a two-car garage,

a walk-in kitchen pantry and professional

landscaping. While the outer features of the

homes are quite distinctive, the inner work-

ings are the ones that grab your attention.The homes at 2 Frank Gates Lane were con-

structed using a super-insulated building

envelope, including the attic, foundation

and basement walls. Sealection Agribalance

Spray Foam was used as a green alternative

to fiberglass insulation. An approved air

barrier, spray foam eliminates air leaks that

cause drafts, cold spots, wood rot, mold

and dampness.

Low-energy, double-glazed operable win-

dows were installed to not only reduce

heat gain from the sun but minimize heat

loss. Gorgeous gas fireplaces, high- efficien-

cy Rheem gas-fired furnaces and Rheem

Prestige air-conditioning systems, Rinnaitankless hot-water heaters, and energy-

recovery systems to improve indoor air

quality all ensure a comfortable environ-

ment combined with significantly lower

month-to-month utility costs. Doors and

windows have been placed so that the

homes are suffused with natural light.

Brookside Development strongly encourag-

es the homeowners to utilize ultra-efficient

CFL bulbs in their lighting fixtures.

Mark says, We made a decision three to

four years ago that in order to compete

in a market that was growing more and

more competitive, we needed to provide

something you couldnt get in just any

home. We felt that if we could provide sig-

nificant energy savings, we could compete

and succeed in the marketplace. I believe

in green living, and I believe that this is a

nice fit when we can construct these kind

of homes. Its challenging, but i ts really fun

being a part of this.

When we started on our journey of energy

efficiency, we were awestruck by the com-

fort and quietness of the products available.

It gives me hope that we will be able to con-

struct completely energy-efficient homes

someday, continues Mark, since the com-

ponents are changing every day, which

opens up many ways to insulate, heat and

cool, provide hot water and lighting all

the things you need energy for.

Reducing our energy demand is the ulti-

mate goal, Mark says. Like so many other

people, Im an observer of the economy. I

see how we import more than we export.

Id like to develop homes that will keep us

from shipping so many of our dollars out to

oil companies.

BROOKSIDE DEVELOPMENT

Energy efficient and stylish, too

Many amenities make this energy-efficient homeboth practical and luxurious. Right, houses at 2Frank Gates Lane are Energy Star-rated and maysave owners up to 50% on heating bills.

by Robin E. Glowa

Energy continued on page 9

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Just as in human life, the plant world also has its caste sys-

tem underprivileged, working class, middle class, elite,

and, in certain places, untouchables, the very lowest of the

low. Peter Del Tredici, a research scientist at the Arnold

Arboretum of Harvard University, a horticultural lecturer

and rebel, spoke at Highstead Arboretum in Redding recent-

ly about his explorations of plants and trees that most

people see as undesirable, invasive, destructive, unwanted

and ugly.

None of them are in their native habitat. They have come

from Asia, Europe and Africa and established themselves

relentlessly, growing between sidewalk cracks, along road-

sides, highways, between railroad tracks. They seem to defy

weather, inferior soil, hostile urban development, and, not

only survive, but flourish.

Instead of denigrating them as unwanted enemies, Dr. Del

Tredici claims that they are part of a valuable ecosystem, a

kind of marvel that, despite all odds, fills cities and suburbs

with greenery where once there was only rubble, provides

cleaner air and water, shade, food and habitat for wildlife.

Theres no biological meaning for the word weed, Dr.

Del Tredici states. (Unless you count the colloquial term for

marijuana.) Weeds are plants we dont like. Most of them

are immigrants. Considered invasive, they apparently are

impervious to being unwanted. They often replace elements

of the landscape that encounter disaster or disease.

For example, for hundreds of years, the American Elm tree

was the dominant tree along the Main streets of American

towns, until Dutch Elm disease in the 1930s destroyed most

elms. To replace them, a non-native tree, the Norway Maple,

was chosen because it tolerates road salt, doesnt lift side-

walks and is a smaller, more convenient size. By the 1980s,

Norway Maples had adapted well to city streets, and their

seeds had spread via wind and bird into the woodlands.

In Massachusetts, they were eventually banned, and it was

a crime to distribute Norway Maples. Bradford Pear trees

from China were considered a perfect substitute an archi-

tecturally useful city tree with pretty blossoms, which could

grow in small spaces with minimum maintenance, such as

islands in parking lots.

These trees defied the urbanization of New England

because they were so adaptable (urbanization is defined

by the density of pavements). Rural areas shrink, and high-

ways, malls, parking lots and office buildings eliminate openspace, which once was home to native plants. Instead, wild

urban plants appear, which defy poor soil, lack of space

and harsh weather. They adapt to vacant lots, landfill and

abandoned property.

When you start to look, you find these so-called invasives

everywhere. Artemisia or mugwort flourishes on rubble and

along roadsides. It needs no maintenance and is salt-toler-

ant. Ailanthus trees, which are native to China and grow on

the Great Wall, can be found everywhere in American cities,

so commonplace that architects and landscape designers

RESPECTfor the plants we love to hate

by Lois Alcosser

Respectcontinued on page 11

The ailanthus, native to China, flourishes in any kind of soil, andprovides greenery to many cities and roadsides.

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In 1863, Abraham Lincoln proclaimed thata national day of Thanksgiving be celebrat-

ed each November, a prime opportunity to

express gratitude for personal safety and

security. His decree provides an annual

occasion to enjoy a perfectly delicious and

bountiful harvest feast.

The Thanksgiving holiday is gustatory glory

for gourmands, as well as a day of delecta-

ble dining for all. Todays cooking enthusi-

asts have such a vast variety of ingredients

to work with, including every imaginable

spice, herb and ingredient from around the

globe, as well as a stellar selection of pro-

duce, fruits and, of course, turkey. From the

traditional Butterball to fresh, locally raisedorganic turkeys, cooks have all manner of

inspiration and menu materials.

Not so for the ancestors who first cel-

ebrated a day of Thanksgiving. In 1621,

when Plymouth Colonists sat down with

their Native American neighbors, the

Wampanoag Indians, the menu was far

from the rich and varied fare enjoyed today.

The original locavores, the Pilgrims, did par-

take of a meal that was completely organic

and healthy and fortunately plentiful.

Historical records confirm that the Pilgrims

did in fact have wild turkey, establishing

the primary entre that continues to bethe centerpiece of todays Thanksgiving

celebrations. In addition to turkey, the

Pilgrims may have enjoyed such other fowl

as ducks, cranes, swans and perhaps an

eagle or two.

Deer would round out the meat portion of

the meal, supplemented by a fish course of

cod, eels and clams. Todays diners would

consider lobster an opulent addition to

the Thanksgiving table, but the Pilgrims

were so accustomed to consuming copious

amounts of the readily available crusta-

ceans that they were deemed quite mun-

dane for such a celebratory feast.

With no sugar to be had in 1621, there wasno rich, creamy pumpkin pie festooned with

brandy-laced clouds of whipped cream. The

Pilgrims might have enjoyed stewed pump-

kin or some sort of pudding concocted

from cornmeal, ground from hard Indian

corn. The Pilgrims also had fresh chestnuts,

walnuts and acorns to savor.

Todays Thanksgiving dinner can range

from simple to over-the-top elegant. No

matter what kind of cook is in the kitch-

en, there are some ingredient guidelines

TRADITIONAL FAVORITES

With room for creativityby Robin E. Glowa

Tradtional continued on page 8

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that will establish tradition, while leaving

room for creativity.

First and foremost, there must be turkey.

When choosing the size of the bird, plan

on 1 to 1-1/2 pounds of meat per person.

Frozen birds must start the thawing pro-

cess in the refrigerator, not on the coun-

ter, and depending on the size, it may

take three to four days to defrost. Henturkeys are smaller than tom turkeys and

may be the perfect choice for a smaller

gathering. There is a consensus among

many cooks that turkeys over 18 to 20

pounds can be dry. If you are entertain-

ing a large crowd, consider cooking two

15- to16-pound birds.

Brining holiday turkey has become quite

popular. Soaking a turkey in a big bucket

or stockpot overnight in a solution of

water, sugar, salt and assorted spices

yields a tremendously tender, moist and

flavorful bird. During the holiday season,

markets such as Trader Joes and Whole

Foods often sell turkeys already brined.

Mashed potatoes are a required side dish.

All potato varieties are tasty, but Yukon

Golds are particularly well endowed with

a decadent butter flavor. Cook cubed,

peeled Yukons in boiling water or chicken

broth, until very soft, then pass them

through a ricer. This kitchen tool will yield

creamy, lump-free mashed potatoes every

time (plus you can squeeze the moisture

out of frozen spinach with your ricer).

Add milk, buttermilk or half-and-half and

stir until smooth. For even more spec-

tacular flavor, add bits of crisp bacon or

roasted garlic, sour cream, fresh chives,

cheddar or parmesan cheese, salt and

freshly ground black pepper.

Cranberry sauce is the ultimate

Thanksgiving condiment. Opening a

cylindrical can and dumping the contents

into Aunt Marthas crystal bowl may be a

long- standing tradition in many homes,

but there is no reason not to experiment

with these tart little berries. Refreshingly

different recipes for piquant cranberry

chutneys, sauces and relishes abound on

the Internet, and will add new levels of

sweet, savory and citrusy flavors to the

feast.

Dont forget the stuffing, sweet pota-

toes, butternut squash, creamed onions,

petite green peas and crispy green beans.

Stuffing is serious business, and serious

cooks have strong opinions about the cor-

rect cooking method. Some say it must be

prepared separately, while others insist it

must cook within the turkey cavity. Some

swear by cornbread cubes, others stand

by their white bread.

After all the colorful vegetables, the beau-

tifully bronzed turkey, the sublime stuff-

ing all that remains to completely gild

the lily is dessert. Pumpkin pie is the

undisputed king of Thanksgiving desserts.

Blended with aromatic cinnamon, cloves,

nutmeg and ginger, pumpkin cooked to a

silky state of custard-like lusciousness is

the perfect ending to the most perfect of

holiday meals.

Traditionalcontinued from page 6CRANBERRY PEAR SAUCE

1 package fresh cranberries

2 Bosc or Anjou pears, not overly ripe,chopped

1/2 cup sugar

1/4 cup brown sugar

3/4 cup cranberry juice or water

2 teaspoons minced fresh ginger

1/4 teaspoon ground cinnamon

dash of nutmeg

dash of cloves

1/8 teaspoon fine sea salt

Place all ingredients into a large saucepan.Stir until sugar dissolves and cook overmedium heat for 15-20 minutes until cran-berries have all popped. Transfer to a prettybowl and chill until serving time.

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pantry and breakfast bar and a family room. There are six bed-

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two full baths and one half-bath.

GARAGE: Two-car, detached.

PRICE: $559,900.

REALTY: William Raveis.

Agent: Cheryl Lautz, 203-876-7507, x 313.

Photography: Wayne Ratzenberger.

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HOMEIOF THEIMONTH


11/12


dont even consider them trees. They can

grow out of limestone and in any kind of

soil.

Other plants that have come from afar and

learned to adapt are Switch grass and crab-

grass, which often grow in pavement cracks

where water collects. Knotwood grows

where grass wont. It can be stepped on

without any signs of damage. Rosa rugosaor Seaside Rose is ecologically important as

a protector of sand dunes, but it is actually

non-native and invasive. In many once-rural

locations, like Cape Cod, there is now more

pavement than open land.

Plants like knotweed, mugwort and curly

dock can grow on rubble or landfill and are

tolerant to salt and soil impaction. Carpet

weed is a plant that can subsist on the

drips from air conditioners. I like to call

these intrepid plants Cosmopolitan Urban

Vegetation, Dr. Del Tredici said.

Instead of considering these survivors

pests, when they grow on chain-link fences,

the fact is that they can detoxify pollution,

control erosion, clean up toxic landfills, help

build soil on degraded land, reduce heat,

provide shade, can often be ornamental,

and in their native habitats provide food.

Purslane, for instance, makes a delicious

soup and contains more Omega 3 oils

than many fish, but its considered a wild

intruder. Japanese knotwood contains resve-

ratrol, the ingredient in red wine thats sup-

posed to be so healthful. On Fishers Island,

and many nearby open spaces, there arebeautiful meadows of wildflowers. In many

cases, none of them are native. When they

appear in gardens, they are often called

volunteers.

Surviving in unlikely places can be called

biological opportunism, said Dr. Del Tredici,

but this spontaneous vegetation brings eco-

logical benefits to cities and suburbs. We

may hate these plants, but their contribu-

tion to barren, neglected construction sites,

empty lots and along roadsides should be

appreciated, not despised.

Respectcontinued from page 5


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