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Nu Skin Innovation Center

PROVO — Downtown Provo will be all about Nu Skin in the coming days as 15,000 of the company’s closest friends and distributors from around the world celebrate its new home.

A grand ribbon cutting for the global headquarters of the Nu Skin Innovation Center will take place at 10 a.m. Wendesday.

Getting to this point has been more than two decades in the making and a dream that founder Blake Roney and his team have eagerly anticipated. And, the building is completely paid for.

“This is home for us,” said Rich Wood, chief financial officer. “Provo is home and we want to have all our employees here. This brings most of the corporate employees to one place.”

Wood said there are still about 400 employees at the distribution and call center in the East Bay Business Park location. The whole purpose for the highly sophisticated and modern building was for the employees and to make collaboration easier.

“We were located in five different locations,” said David Daines, vice president of human resources. “Collaboration was important to us, we needed to get people together in one location. Everything you see is designed around employee experience and the distributors.”

Worldwide, there are more than 4,000 employees, and according to Daines, the company will add more next year. Wood said the new building already is at 90-percent capacity.

He said that if employees make it through the first two years they typically stay.

“Half of our employees have been here 10 years or more,” he said. “This workplace environment can’t be replicated.”

He also said that with growth comes challenges.

“Eventually we’ll have to continue to expand. That is in the planning phases now,” Wood said. Nu Skin owns the buildings to the west of the Innovation Center to Freedom Boulevard and has recently purchased property on the west side of Freedom Boulevard continuing down the street.

Wood also acknowledged the disruption to those businesses during construction has been difficult for them, but those days are over. Employees and construction crews were encouraged to eat at Sensuous Sandwich next door to the new building to keep their business coming in.

What’s that cylinder thing?

The silver cylinder that sits atop the building houses all the mechanical equipment for the building. According to Wood, it was a specific creative design of the architects and captures the heat off the data center and other equipment and is recycled to heat the building and to melt snow that would sit around the building. It also gives power to cool it in the summer.

Architectural firm Bohlin Cywinski Jackson, based in Seattle; and Okland Construction, out of Salt Lake City, designed and built the LEED Silver certified structure that uses environmentally friendly building practices.

Company officials said they hope for an even higher LEED rating, gold certification, next year.

“Even before this building we’ve been recognized as the best place to work in Utah for five years,” Daines said.

“I think this is a unique building,” Wood said. One, because it’s in Provo, and two, because of its design using glass and light.”

For instance, in the employee work out rooms slanted ceilings reflect off the heat and sun from those exercising as they enjoy the view from the large plate glass windows.

A dominant feature of the facility is the 50-foot LED Dream Wall on the west end of the building. The screen features Nu Skin products, tweets and texts from distributors reflecting their dreams and thoughts, and during March Madness the wall will be the place to watch NCAA basketball games. It can also be used for live streamed messages and events.

Beyond its office space, conference rooms that hang out from the building, research and development areas, luxury bathroom facilities and green spaces, it also has a state-of-the art gym and weight room facility always open for employee use.

The glass surround windows that face south and east offer a clear shot of the new Provo City Center LDS Temple and the mountains behind.

“This is a significant project for Nu Skin and for the city of Provo and we are honored to be involved,” said Ray Calabro, lead architect. “We’ve made the building very light and transparent to reflect the qualities of the Nu Skin brand and to connect the staff and visitors with extraordinary views of the surrounding Wasatch Mountains.”

According to Calabro each material, whether glass, stone, or metal, was carefully chosen to provide a timeless and elegant composition in the building.

“This is a very exciting project for both Nu Skin and Provo,” said Mayor John Curtis. “Nu Skin is a key stakeholder in our downtown, and we’re all benefiting from its success, which it’s using to invest in both its future and ours.

“This project, along with the convention center and several other recently completed projects, is a sign that, in spite of a slow national economy, Provo is experiencing significant growth and expansion.”

Public places

Downtown shoppers and pedestrians can walk through the grand lobby that separates the new center from the Nu Skin Tower and from Center Street to 100 South. The lobby includes a large water feature, white leather couches and benches with a northern view looking directly at Mount Timpanogos and newly planted gardens to the south. At the other end of the main floor is The Spoon eatery open to the public, and the Nu Skin retail store that has been housed in the Provo Pharmacy building across the street.

The Spoon eatery on the main level features an Executive Chef whose food is inspired by the weight management programs and anti-aging products developed and sold by Nu Skin.

An outer building at Freedom Boulevard and 100 South named The Pavilion will be used for distributors and distributor meetings and other conferences. The views of the new temple, gardens and mountains will be the focal point. The Pavilion will open in late spring according to Wood.

The south side gardens will feature more than 110,000 plants.

“All the landscaping will be done this fall. Already under the grass are planted 60,000 crocuses ready to bloom in the spring,” Wood said. He noted that Nu Skin has been working closely with the LDS Church to make sure their gardens blend in with the landscaping planned for the Provo City Center Temple. A wrought iron fence will be the only thing separating the two facilities.

Show us the money

Originally the new building was to be $80 million, but Nu Skin leaders added some amenities taking the cost to just more than $100 million. On Aug. 1, Nu Skin announced record breaking second-quarter results with revenue of $682.9 million, a 15 percent increase over the prior-year’s period. Quarterly earnings per share increased 30 percent in the prior year.

In a news release at the time, President and CEO Truman Hunt said, “We are extremely pleased with second-quarter results that reflect the strong momentum of the business. We are particularly pleased with these results given the record regional agel.OC product launches in the prior-year period.

“Additionally, we generated continued growth of both our consumer and sales leader base, reflected in 32 percent growth in actives and 23 percent growth in sales leaders. Overall, we saw healthy trends throughout the global business, particularly in the Greater China, North Asia and Americas regions.”

Timeline:

• May 4, 2011 – Demolition of the Kress building and closure of 100 West between Center and 100 South.

• July 18, 2011 – ground-breaking for the Global Headquarters of the Nu Skin Innovation Center.

• Oct. 23, 2013 – Opening of the Innovation Center.

• Summer 2014 – Opening of Pavilion building on the Nu Skin Campus.

Nu Skin Innovation Center By the Numbers

$100 million plus that Nu Skin has invested in the expansion project

3.1 million, the number of pixels in the Dream Wall LED screen

300,000 plus total square feet of the new campus (27,870 square meters)

70,000, the number of testing procedures conducted in Nu Skin science labs each year

18,000, the square footage of the Innovation Center atrium (1,672 square meters)

900, the number of employees working on the Nu Skin Campus

762, the names on Million Dollar Circle Wall at Grand Opening

256, the number of servers in the data center at opening

167.5, the cooling capacity of the data center cooling system in tons, enough to cool 56 average Utah homes

75, the average number of formula projects worked on each year by Nu Skin research and development

52, the number of 15 plus year Team Elite pavers at Grand Opening

50, the number of lab batches typically made in development of a formulation

26, the tons of Virginia Mist stone used for the atrium fountain

10, the total acres of the Nu Skin campus (4 hectares)

5, the number of research and development labs

2.5, the green space acres on the campus (1 hectare)

2, the number of years from ground-breaking to Grand Opening of the Innovation Center

On the market: Victorian offers vintage charms, updated appeal – Westport

The antique Victorian house at 11 Clapboard Hill Road looks like a small cottage as one views it from the road. In truth, it is a 6,011-square-foot residence hidden behind stone walls and strategic landscaping of perennial flower gardens and mature trees.

This updated vintage house sits on a 3.47-acre largely level and partially sloping property in the Greens Farms area. The estate is a private haven that includes a tennis court, heated in-ground swimming pool, bluestone patios and terraces, stone courtyard, art studio, and gardens. Its gardens are designed to bloom throughout the summer months.

The symmetry of the grounds and gardens complement the house, which is not symmetrical. The property could be mistaken for a botanical garden or an arboretum with the number of trees and specimen plantings it has. The pool garden was fashioned after the Italian Renaissance gardens of Villa d’Este in Tivoli.

Between its gardens and bluestone terraces and patios this property provides the best of indoor and outdoor living.

Interesting architectural details are visible throughout the house, which was built in 1900 and updated to infuse modern amenities into its early 20th century charm.

A stone wall lines the front of the property and a stone path leads past quintessential Victorian gardens to the formal front entrance, the door of which has beveled glass. Inside, the foyer is large enough to have a small sitting area, but small enough to convey warmth, which sums up the feel of the house as a whole. There are some rooms that are quite large, and yet they are more comfortable than intimidating. Other rooms, like an office, the first-floor staff quarters and laundry room, are more typical in size for the period in which the house was built. The staff quarters could serve as an au pair suite.

Although the current owners appreciate antique houses and furnishings, they have given a nod here and there to the modern day. The first-floor powder room features wallpaper of an artistically rendered herd of zebras galloping across a forest green background.

Step down into the formal living room, which has a wet bar with glass shelves, two walls of built-in bookshelves and a fireplace with a decorative white wood mantel. There are recessed window areas and a door to the courtyard, which can also be accessed via the formal dining room and the atrium area of the gourmet kitchen.

What was the original front-to-back parlor of the house now serves as the library. The dining room has recessed cupboards with scalloped Colonial arches. The family room has a chair railing and detailed millwork that resembles fluted columns at the wide entrance into the room.

A large sunroom doubles as a billiard room and has French doors to the terraced stone patio overlooking the pool.

The gourmet kitchen has a ceramic tile floor, two center islands topped with marble counters, a farm sink, and glass-front cabinets with interior lighting. The kitchen has Viking Professional appliances, including a six-burner range top with a griddle, double wall ovens, refrigerator, wine cooler and beverage refrigerator. The eat-in area has two walls of windows, skylights and a vaulted ceiling.

Upstairs, there is a unique open space, sort of like an interior courtyard. The owners use this as a den or sitting area or casual family gathering space. There are five bedrooms on the second floor, all of which are accessed from this carpeted “courtyard,” and all are en suite. One bathroom has a sauna.

The master bedroom has a fireplace. Another bedroom has a door to a balcony/wood deck.

Outside, a border of hornbeam hedges hides the tennis court. The art studio has a vaulted ceiling with lots of natural light. A vegetable garden is enclosed with deer fencing.

For more information or to set up an appointment to see the house, contact Melanie Smith of Berkshire Hathaway Home Services New England Properties at 203-319-3409.

ABOUT THIS HOUSE

TYPE: Antique Victorian

ADDRESS: 11 Clapboard Hill Road

PRICE: $3,800,000

NUMBER OF ROOMS: 12

AMENITIES: beach rights, 3.47-acre property, tennis court, heated in-ground swimming pool with spa, art studio, proximity to Greens Farms train station, bluestone patios, stone courtyard, pergola, skylights, stone walls, invisible fencing, built-in bookshelves, wet bar, butler’s pantry, gourmet kitchen, four fireplaces, green shutters and window boxes, front and rear staircases, staff quarters, fenced vegetable garden, sauna, security system, audio system, large sunroom, French doors, central air conditioning, landscaped flower gardens, specimen trees, balcony

OTHER INFORMATION: six bedrooms, seven full and one half baths, two-car attached garage, full unfinished walk-out basement, zoned hot air steam oil heat, attic, shed, random width hardwood floors, workshop, wall-to-wall carpeting, laundry/utility room, wood roof, stone foundation, septic system, public water

SCHOOLS: Greens Farms Elementary, Bedford Middle, Staples High

ASSESSMENT: $2,137,800

TAX RATE: 18.07 mills

TAXES: $38,630

Master Gardener gives composting tips

Composting class

Composting class

Master Gardner Ray Machovsky, left, explains the different kinds of composting, during the Harker Heights Parks and Recreation gardening series class Monday.



Posted: Friday, October 18, 2013 4:30 am

Master Gardener gives composting tips

Matthew Dunegan | Herald correspondent

The Killeen Daily Herald

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Bell County Master Gardeners hosted a free presentation about composting at Harker Heights Activities Center on Monday.


Master Gardener Ray Machovsky taught the importance of composting as a natural process that decomposes organic wastes into nutrient rich soil to an audience of 18 people.

“We can solve lots of money and landfill problems by taking stuff we normally throw in the trash and putting it into a compost pile,” Machovsky said. “You’ll increase soil water absorption, and help get air to the roots so they can breathe.”

Yard waste, grass clippings, kitchen scraps, rotting manure and even paper can be used in compost piles. Milk products, meat, lard, peanut butter, vegetable oils and bones are materials gardeners should not compost, Machovsky said, as they attract animals and can potentially gum up the compost. Worms, microbes and insects will help break down whatever green or brown matter into usable dirt.

The lecture weighed pros and cons of hot pile composting versus cold pile composting. Success comes with frequent turning — every three days, if possible — regardless of method.

Machovsky discussed composter construction, worm composting, troubleshooting unsuccessful compost and location.

“The best location for your compost pile will have full sun and good drainage,” he said. “But don’t put it under a tree or next to your shed.”

Find free materials

Several attendees suggested unexpected sources for gardeners to get free compost starter and supplementary materials, such as damaged wood shaving bales from Tractor Supply Company and used coffee grounds from a local coffee shop. Others weighed in about using wood ash from the fireplace.

“We already have alkaline soil in Central Texas, so use it sparingly if you do,” said Killeen resident Lisa Spann.

Nolanville resident Irene Andrews shared an anecdote about her gardening experiences working with Central Texas soil.

“I ran for office last year and I told everybody I want to do composting citywide,” she said. “I want to do victory gardens.”

More about Compost

  • ARTICLE: Free composting class offered Monday
  • ARTICLE: Bell County water district handles Cove’s compost
  • ARTICLE: Oma’s Garten Pflanzen promotes organic approach
  • ARTICLE: Organic gardening class gives tips for fruitful harvest

More about Organic Gardening

  • ARTICLE: Free composting class offered Monday
  • ARTICLE: Zoysia grass lasts a lifetime, needs little maintenance
  • ARTICLE: Killeen should move ahead on golf course water recycling project
  • ARTICLE: Good versus bad bugs

More about Agriculture

  • ARTICLE: Free composting class offered Monday
  • ARTICLE: Weed and feed can harm lawn more than help
  • ARTICLE: Hay show entries due by Oct. 16
  • ARTICLE: Police: Killeen man arrested after shooting at sister

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Friday, October 18, 2013 4:30 am.


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Composting,



Organic Farming,



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Central Texas,



Harker Heights Activities Center,



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Irene Andrews,



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Lisa Spann,



Nolanville

Gardening Tips: Keeping pesty bugs out of your home

Posted: Friday, October 18, 2013 11:31 am

Gardening Tips: Keeping pesty bugs out of your home

By Matthew Stevens

The Daily Herald, Roanoke Rapids, NC

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Every year when the weather begins to get cold, certain types of insects will find their way into homes in search of water and heat. Lady bugs are probably the most common culprits, but others, such as box elder bugs and kudzu bugs, may be found inside as well. Usually these insects will come in through small openings in the siding, cracks around windows, doors or other openings.

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Friday, October 18, 2013 11:31 am.

Growing pumpkins and other garden tips

Halloween means pumpkin season, but these under-rated vegetables are not just for hollowing out into spooky faces. Plant some now and you’ll have a tasty crop for carving and eating next Halloween.

What to do this week        

– Cut out loganberry and blackberry cans that have finished cropping, and tie in new ones to the support framework.

– Protect cauliflower curds by bending two or three leaves over them.

– Start heating the greenhouse at night to protect tender plants if frost is threatened.

– Make new lawns from turf.

– Examine pears in store every few days, and eat them as soon as they are ripe.

– Shelter pot-grown strawberries from heavy rain.

– Cut down the top growth of dahlias when it is blackened by frost, then lift and dry the tubers for storage.

– Remove half-hardy fuchsias from the garden and from containers, and put them in pots to overwinter under cover.

– Wrap containers of potted acers with horticultural fleece to stop the compost freezing and protect the plant.

– Continue to clear fallen leaves, and recycle them to make leafmould.

– Take hardwood cuttings of roses and root outdoors.

– Cut down faded border perennials and lightly fork the soil between them.

– Dig up and store gladiolus corms.

– Finish lifting potatoes, leaving them on the surface of the soil for a couple of hours to dry out, or in a greenhouse if it’s damp. They must be dry before putting them into storage.

Good enough to eat – Pumpkins

Pumpkins make a scary decoration for Halloween but they can also make delicious soups or be thrown into pies and casseroles to add colour, texture and flavour.

They are grown in the same way as squash. Seeds should be sown individually in 9cm pots of multi-purpose compost, indoors, in late spring, pushing each seed to a depth of 2cm. Water thoroughly then grow on until the first two leaves are well developed and then harden them off before planting.

Pumpkins are frost-tender so don’t plant them out until danger of frost has passed. They need plenty of space and an open sunny position in a moist, fertile soil rich in organic matter which has been added in autumn and winter.

After planting, surround each plant with a low rim of soil, about 30cm (12in) out from the stem and fill the basin with water when the plant needs moisture. Then water regularly during the summer and keep the area well weeded, adding a liquid feed regularly.  Before long, the huge foliage will act as ground cover to smother the weeds.

By the end of summer you should reduce feeding and watering and remove any foliage blocking sun from the fruits, which will need to ripen. Pick them when ripe and certainly before the first frosts.

 

Fall vs. spring: Garden cleanup tips – Petoskey News

Cydney Steeb gardening column

Cydney Steeb gardening column



Posted: Wednesday, October 16, 2013 10:15 am

Fall vs. spring: Garden cleanup tips

Cydney Steeb
Advanced Master Gardener

petoskeynews.com

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Wasn’t it a gorgeous weekend for gardening!? I was busy enjoying the fall colors with our Master Naturalist class at Petoskey State Park on Saturday, but spent three hours cleaning up yellowing foliage in my gardens on Sunday.


I was reading about fall vs. spring garden cleanup and one thought mentioned to consider was; if you leave it until spring, the wilted dead foliage might make a nice winter home for mice and voles. Since I had a serious problem with voles last winter I decided to make an effort to clean up everything except my ornamental grasses and coneflowers. Ornamental grasses provide great winter interest and my birds love coneflower seeds. I also decided to leave my peonies since they have wonderful fall color. It’s OK to cut back your peonies now if you’d like to.

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Wednesday, October 16, 2013 10:15 am.


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Fall Garden Cleanup

Garden: Tips to tackle blight

Q: We had terrible blight on our tomatoes this year so I ended up throwing out lots of little tomatoes. Does blight affect pole beans as well or any other vegetables?
Heidi Naman

A: Pole beans don’t get blight. But potatoes do. The last two summers have been so warm and dry it’s been easy to harvest good crops of potatoes. But in a normal year with sporadic rain, many potato plants have blight by the beginning of August.

Peppers can get late blight, but usually don’t. Eggplants are also said to be susceptible.

Blight is a fungal infection that blows into gardens on rainy winds or splashes up from infected soil. It thrives on wet foliage.

That’s why the usual advice is to grow tomatoes under cover: in greenhouses, outside under polyethylene tunnels or under south or west wall roof overhangs. Keeping tomato plants dry definitely stops blight and enables you to grow most any tomato you wish, including heritage varieties. But not everyone has cover available.

People with no shelter for tomatoes can get good harvests outside by growing blight-resistant tomatoes. When their roots are in natural soil, tomatoes grow fast and produce massive crops.

The oldest blight-resistant variety is the large-fruited Legend, which is sometimes sold as a transplant in garden centres. Breeding of blight-resistant tomatoes is conventional (not GMO).

This and the newer blight-resistant varieties can be grown from seed. Gardeners who  start their own transplants can harvest big crops of tomatoes by summer’s end. Blight on these varieties starts very late and moves very slowly.

Blight-resistant varieties I grew this year include the cherry tomato Mountain Magic, the paste type RomaVF and the beefsteak type Defiant.

Only recently have these seeds become commercially available and not everyone has been offering them. This year I bought mine online from Veseys. Grown outside, tomatoes are somewhat later to ripen, but quantities are immense and with blight-resistant tomatoes the plants are still producing when blight-stricken tomatoes have given up.

By the end of September all my tomatoes were black with blight on the older stems but still had fresh, green new stems. By mid-October the new stems were still blight-free and so was the remaining green fruit which had to be ripened inside.

Tomatoes are easy to freeze; just wash, dry and drop them into a plastic bag). Once frozen, their skin lifts off easily if they’re held under hot, running water.

amarrison@shaw.ca

© Copyright 2013

Garden makeover: Coastal oasis

Trent Quinn-Schofield was just 14 when he started nurturing his first bonsai plant. Now that same plant is one of many that takes pride of place in his newly made-over Karrinyup backyard.

When Mr Quinn-Schofield and wife Lisa moved into their home, the backyard was a lawn-less sea of brick paving and overgrown, impractical plantings. With two small children and a lively dog, the couple knew the yard needed to be robust but inviting.

“Our aim was basic – to have a waterwise, indestructible garden that was aesthetically pleasing,” Ms Quinn-Schofield said.

The pair were lucky in that Mr Quinn-Schofield, a real estate agent, had a background in horticulture, so there was no need to call in an expert. They set about removing all of the existing plants and paving. “There is not one original plant left in the garden except for the large frangipani tree, which Trent has moved into a new position,” Ms Quinn-Schofield said.

“Trent has completely re-planted and transformed the whole space.”

But the garden will never be truly finished. “New inspirations and ideas mean changing things and so it will never really be complete. It is an ever-evolving garden,” she said.

Plants were chosen for their ability to stand up to tough coastal conditions. “With our climate it makes sense to have waterwise plants that can withstand the heat and full sun as well,” she said.

“The garden is inspired by the Aussie coastline and is full of large succulents and multiple plants of the same species.”

It’s also home to thriving fruit and vegetable plantings, with raised vegie beds in a side area. “We try to grow as many of our own organic fruit and vegies as we can. My favourites are silverbeet, kale, blueberries and garlic.”

Garden makover: Chic courtyard

Interior and landscape designer Ashley Peverett says his job is to help his clients create entirely unique spaces.

“I give people what they are not going to find in every magazine,” he said.

“My aim is always to produce something that perfectly suits the individual; there is no point replicating something that someone else has done before.”

The owner of this Lathlain property purchased the house because they fell in love with the interior – but the exterior was lifeless and in desperate need of a makeover.

“Basically it was a bit like a prison yard,” he said. “It is a U-shaped two-storey house on a rear lot and so the people who originally built it put a grey concrete slab in there and a freestanding hot tub and that was it. There were no plants.”

Mr Peverett said the owner wanted a pool and a barbecue and an area that was inviting and suitable for entertaining. “Essentially, other than that, I was given a very open brief,” he said.

“I presented a 3-D model to them of the proposed design and they approved it and left everything up to me, including choosing the furniture and the cushions and the barbecue.”

Mr Peverett said the hot tub was removed and a pool with a waterfall feature was installed. The waterfall was a key focal point, and he chose timber-look tiles to clad the face of it.

“I really wanted to use a warm palette and, to do that, I used a lot of texture and different combinations of wood and stone,” he said. “I used a lot of different timbers, including jarrah, with the idea of creating a warm and comfortable space.”

Mr Peverett said one of the space’s most important features was the use of plenty of lighting, which helped to create ambience in the evening.

The laser-cut panels were a spectacular but also functional part of the garden, providing a screen and creating a neat entry to the property.

“I wanted to provide privacy from the neighbours and also clearly separate the entry walkway from the rest of the space,” he said.

Contact:

Ashley Peverett, 0415 564 856, ashleypeverett.com

Home and Garden: Designers transform house at Krug Winery

Traditional Home Magazine has chosen top designers from the Wine Country and beyond to transform an old guest house at the historic Charles Krug Winery in St. Helena into a surprisingly sleek and ultramodern interior showcase.

The Napa Valley Showhouse, open through Nov. 17, is a window into how the now classic modernist design of the mid-20th century has matured into the 21st century, with eclectic mixes of contemporary and antique elements, machine-made and natural surfaces, retro and up-to-the-minute trends.

Among the 10 design firms tapped to bedazzle visitors with fresh ideas, fabulous product finds and the latest design ideas is Jacques St. Dizier, the Louisiana-born designer with headquarters on the Healdsburg Plaza.

The showcase will be open Tuesdays through Sundays from 10:30 a.m. to 5 p.m. It will be closed the afternoon of Nov. 8 and all day Nov. 10. The $40 admission includes wine tasting. Advance registration is recommended.

The winery, which has just undergone a major renovation of the original 1872 Redwood Cellar by renowned Napa Valley architect Howard Backen, is located at 2800 Main St./St. Helena Highway 29. For information, visit traditionalhome.com/napashowhouse or charleskrug.com.

ROHNERT PARK: Pearson to discuss sustainability

It’s a word that is thrown around a lot, but just what defines “sustainability”?

Master Gardener Kim Pearson will discuss the concept, and why it’s important for the future to employ sustainable practices in our own gardens right now, during a free talk Oct. 26 at the Rohnert Park-Cotati Library. Using the example of a small garden, she will suggest projects that could transform a typical yard into a more environmentally friendly space that is both beautiful and enjoyable. 6250 Lynn Conde Way, Rohnert Park. For information, visit ucanr.edu.

KENWOOD: Free autumn walk at Wildwood Nursery

Sara Monte, the owner of Wildwood Nursery in Kenwood, will lead a search for gold in her own garden at 2 p.m. Oct. 26. The free autumn walk through the nursery’s garden will focus on trees whose foliage provides rich golden tones in the fall. 10300 Sonoma Highway., Kenwood. For information, call 833-1161.

SONOMA: Olive expert Landis offers free tips

Make the best of your olive harvest, whether you have one tree or an orchard, using tips from Don Landis, the olive man.

Landis will give a comprehensive talk Oct. 27, beginning with the history of the olive and focusing on ways to debitter this winter fruit, making it edible without using lye. 11 a.m. to 2 p.m. Free, but RSVP required; call 940-4025. Held at Cline Cellars, 24737 Arnold Drive, Sonoma.

SANTA ROSA: Garden Club selling ‘Christmas Rose’

Tired of decorating with the same pedestrian poinsettias for Christmas? The Santa Rosa Garden Club is selling two awesome alternatives for holiday decor or gift-giving.

As a fundraiser, the club is selling a “Christmas Rose” hellebore with snow-white petals and bright yellow centers on flowers that pertly look up, rather than drooping down like most hellebores. A Christmas Rose can jazz up your late-winter garden after you have enjoyed its beauty indoors. It is drought-tolerant and likes shade with morning sun.

The club is also featuring the Shooting Star hydrangea, with brilliant white multi-petaled stars that shoot out like fireworks. It’s the longest-lasting of the lace cap hydrangeas and thrives both indoors and outdoors.

Cost for either plant is $21. Proceeds benefit the club’s scholarship program for horticulture students at Santa Rosa Junior College. Deadline to order is Oct. 31, with plants available for delivery on Nov. 22 in Healdsburg, Petaluma, Sebastopol, Sonoma and Marin. They can also be picked up between noon and 3 p.m. Nov. 25 at the Luther Burbank Art Garden Center in Santa Rosa.

Checks can be made payable to Santa Rosa Garden Club and sent c/o Sharon Whitten, 8001 River Road, Forestville, 95436. For information, call 537-6885 or email gardenclubevents@yahoo.com.

SANTA ROSA: Hands-on workshop on propagating plants

Garden designer Gail Fanning will demonstrate how to propagate plants during a hands-on workshop Oct. 19 at the Harvest for the Hungry Garden in Santa Rosa.

Fanning will show how to create new plants from perennials and shrubs such as rosemary and roses, using soft wood cuttings. The free workshop will be from 10:30 a.m. to 12:30 p.m. at 1717 Yulupa Ave., Santa Rosa. For information, call 484-3613.

SANTA ROSA: Bargains on plants at Willowside School

Willowside School’s nursery offers good bargains on a wide selection of plants suitable for fall planting.

The student nursery will hold its next Saturday sale Oct. 19, featuring perennials, roses, grasses, trees, succulents and more, 9 a.m. to 2 p.m. at 5299 Hall Road (corner of Hall and Willowside Road) in Santa Rosa. For information, call 569-4724.

HEALDSBURG: End-of-season fest at Russian River Rose

The Russian River Rose Company celebrates the end of the season Oct. 19 and 20 with a Russian Tea Fragrance Festival inspired by the region’s early Russian settlers and the Russian heritage of owner Mike Tolmasoff.

The festivities include live folk, Slavic and gypsy music, tea leaf readings, rose tea samplings, rosewater-infused nibbles by Chef Jake Martin of Restaurant Charcuterie of Healdsburg, and cups of Russian “Sweee-touch-nee Tea” prepared in antique Russian samovars. Visitors are invited to stroll the gardens, still colorful with late blooming roses.

Cost is $5. Hours are from 10 a.m. to 5 p.m. at 1685 Magnolia Drive, Healdsburg. Information: 433-7455 or russian-river-rose.com.

You can direct Home and Garden news to Meg McConahey at meg.mcconahey@pressdemocrat.com or 521-5204.