Categories
Living

Devil in the details

When master brewer Jason Oliver uncrated all the brewing equipment purchased for Devil’s Backbone, a new brewery located in Nelson County at the base of Wintergreen Ski Resort, he discovered it was all in Japanese—literally, the instructions and dials to the thousands of pieces and parts were in Japanese with no English translation. The equipment

Say ja: Jason Oliver, master brewer of Devil’s Backbone, has a particular affinity for German-style brewing.

is state-of-the-art stuff—a German-designed Ziemmann 10HL 4-vessel decoction or infusion brewery—but the system originally was built in Japan for a Tokyo-based brewery and purchased from an international purveyor of used brewery equipment, hence all the Kanji characters.

“It was an interesting experience,” says Oliver of the several weeks it took for him to put the Godzilla of a brewing puzzle together. Though he can’t read Japanese, Oliver is an experienced brewer with over 10 years in the industry, a master brewing degree from University of California-Davis and a particular affinity for German-style brewing. Most recently, Oliver was a regional brewing supervisor for Gordon Biersch and spent six and a half years with that outfit.

Foreign language issues aside, Oliver says the equipment is top-notch. By contrast to the more English-style brewing equipment you’ll typically find at many U.S. small-batch breweries, Oliver says these high-end, German-style brewing tanks, tubes, dials and such “allow me to use more technique.”

“I have more control and can fine-tune the process,” he says.

Currently, Oliver has five beers on tap. Once the brewery reaches full capacity, Oliver says he’ll have seven different beers at any one time, with four core house brews—Wintergreen Weiss (a Bavarian-style Hefeweizen), Eight Point IPA (an American-style pale ale), Helles Golden Lager and a Viennese-style amber lager—always available.

Now, it’s fitting that the brewhouse has such an interesting history, because the  walls of the lodge-y-looking brewery and restaurant building itself could tell us many stories of their formers lives—if they could talk, that is, in English. The timbers and basic structure are newly engineered by Lindal Cedar Homes; however, the rusty tin roofing on the walls came from an old dairy barn in Maryland; the wood flooring is recycled from a tobacco barn in Pennsylvania; the tables, banquet seating and booths are all made of recycled wood from a horse farm in Uppersville, Virginia; and the stonework is made of local river rock. Oh, and the place is decorated with lots of mounted animal heads from owner Steve Crandall and fellow local hunters’ pursuits—so, you know, another form of repurposing.

Crandall, who owns Tectonics Customs Homes (the builder of the brewery, incidentally), together with his partners, plans to develop a large tract of land there at the base of Wintergreen into a “green” and pedestrian-friendly residential and retail community called Glen Mary. Devil’s Backbone Brewing Company is the flagship business and the first to be built. Devil’s’ General Manager Chris Trotter tells us that Crandall and friends granted a portion of the site back to Nelson County for the possible purpose of building a skate park. “The plan is to make this area the Virginia Jackson Hole,” says Trotter, who is referring, of course, to über cool resort town Jackson Hole, Wyoming, which is beloved almost as much for its dining, entertaining and non-skiing recreations as it is for its amazing slopes and powder.

So speaking of having something for everyone, the brewery also serves a guest micro-brew on tap at all times as well as your weenie beer drinkers’ favs (Bud Light, etc.) There’s also a wine list that includes several selections from nearby Nelson County wineries.

As for the food, Chef Shawn Goodwin calls it “Nuevo Cowboy” cuisine. Think hardy, beer-battered and Southwest influences. Goodwin is using lots of local goodies, such as local beef from Black Eagle Farm in Piney River. The cattle are grass fed but finished off with, get this, the spent grains from the brewery’s brewing process. How’s that for symbiosis?

Categories
News

The upside of the downturn

If you’re like me, you’ve spent the last six months in the glow of computer screens that shine slumping graphs onto your bewildered face, mumbling the day’s TED spread in your sleep and generally trying not to freak out as we ride out our sputtering economy as Amelia Earhart surely rode out her Lockheed Electra.

The national unemployment rate hit 6.5 percent in October, while retail sales fell 2.8 percent. Even UVA, that last bastion of steady-handed investment in these shaky times, saw its endowment drop $600 million.

Let’s face it. Worrying is not going to fix this economic mess. Truth is, we don’t know how to fix it. This thing may not be fixable.

The finance people who broke our economy don’t even know exactly how they did it. The details of this crash seem almost magical, even to the detail people. It’s a little like letting a Wall Street guy borrow your car, except that he comes back not only without your car but also without a firm grasp on the concept of cars.

In short: We’re screwed.

Slumps beget downturns beget recessions, on and on, until we find ourselves much like our grandparents, waking up to a daggone Great Depression. But not the ’30s-style, fedora-wearing Depression that we’ve seen in WPA photographs. Oh no. This will be a new Great Depression.

But like our grandparents, who scraped out of their hardship with ramrod backbones and enough steely-eyed determination to fill the burlap sack that they unfortunately ended up wearing a week later, we will overcome. In fact, the coming Great Depression has the potential to be The Greatest Depression Ever™.

If there’s one thing this country has left, it’s optimism…because, really, with no auto or steel industries left, optimism’s the one thing we got going for us. Yup, blind, religious-like optimism.

It’s this optimism that allows us to see the upsides of the economic downturn. And not just the obvious ones. Sure, the price of oil is dropping, allowing us to drive a block to buy a bottle of water again, and house prices are now affordable—sort of. And yes, soon we’ll probably see another stimulus check which will go straight to MasterCard.
But there is a positive underbelly to this slug of an economy. I’m talking far-reaching, life-changing upsides. Take that MasterCard bill. Maybe by the time it comes due, we’ll all

be out from underneath the boot of credit card companies.

Maybe, just maybe, The Greatest Depression Ever will see us, as a people, grow more healthy, more educated, working fulfilling jobs and listening to better music. Maybe this downturn is just the thing we need to move forward as a nation, to grow some grit and steady our nerves.

We the people might even emerge from this as a stronger, wiser generation, the kind our grandparents became.
There is a chance, by God, that this is our crucible, our moment of definition, and from it will come a better world filled with a richer populous, in both body and soul.
 
Optimism! Yes! We will follow its light through this dark, worst time because, let’s face it, rationalism is just too dang scary at this point. Vowing this, here are 13 upsides to the downturn.

No more credit card debt.

Remember the movie Fight Club, where Brad Pitt and his co-stars—Brad Pitt’s Gleaming Eyes and Brad Pitt’s Rippling Abdominals—try to blow up the headquarters of every credit card company and thereby free consumers around the world from a lifetime trapped in the samsara of $2.14 coffee purchases carrying 27 percent interest?

No? Well, it’s the movie in which he bleeds a lot.

Something similar might be brewing, albeit without vintage shirts and nitroglycerin. Credit card companies have been quietly packaging credit card debt into securities, then selling those securities to investors.

If this sounds familiar, it should. It’s called securitization, the practice that got the mortgage industry into so much trouble. Everything was (supposedly) fine in Mortgage Land until housing prices finally dropped and people started going delinquent and defaulting on their loans. Defaults then caused a wave of foreclosures that—not to put too fine a point on it—put not only the mortgage industry but high finance in the crapper.

According to USA Today, credit card delinquencies are at their highest point in six years, with default rising rapidly. Enough defaults, and suddenly you’ve got even more toxic securities floating around, wreaking havoc and potentially doing what even Mr. Cheekbones himself couldn’t—bringing down credit card companies.

In a perfect world, all companies would collapse, leaving us with no more debt and several handy windshield scrapers. Must likely, though, we’ll have to settle for the schedenfreude that comes from watching the Feds lend money to Visa, only to jack up interest rates without reason or warning and provide shitty customer service over the phone.

Better public health.

Ever see those photographs from the original Great Depression? People looked good, huh? Standing in long lines, resting on porches after 18-hour days of sharecropping that put them even further in the hole, those folks were just working the look.

They were slim, trim, lounging about like they had discovered the secret to the perfect body. They had—Poverty!
Some researchers have found that as the economy tanks, our collective health improves. Why? Well, we could throw a lot of fancy numbers at you, with variables, control groups and cosigns, but let’s put it simply: When we don’t have any money, we can no longer afford to buy the everyday shit that is slowly killing us.

The L.A. Times reported that Christopher J. Ruhm, professor of economics at the University of North Carolina at Greensboro, found that deaths decrease as unemployment goes up. Most people drink less, smoke less and cut down on eating out, instead opting for cheaper, more healthful food. They also drive less, which translates to fewer traffic-related deaths. And people get more exercise—no more sitting at a desk for nine or 10 hours, surrounded by packaged balls of polysyllabic chemicals that pass for food. No sir, the unemployed get some goddamn exercise, what with the pounding the pavement, the frantic searching for a job beneath your dignity and the constant worrying.

An hour of worrying burns 278 calories! It’s true!

And don’t forget the fresh air. The Downtown Mall will be the new ACAC when our whole stupid economy sounds its death rattle and collapses into a Milton Friedman-induced black economic hole. With no jobs or gym memberships, we’ll have nothing to do but sweat out laps on the bricks.

Bonus for rich people.

The treadmills, rowing machines, and Stairmasters will now be clear of hoi polloi who have lost their “jobs” that allowed them to pay for membership, leaving the select few to pursue their gerbil-like exercises without waiting for a machine.

Easier coffee orders.

With disposable income, much like health insurance, rapidly become a thing of our prosperous past, no longer will we have to stand in line at Mudhouse behind business-

suited nitwits and professional mothers, their charges in SUV strollers, while each orders “coffee drinks,” stringing together no fewer than 18 words for over a minute and a half while we, the hard-working people—the backbone of the economy, dammit!—stand behind them, waiting to order a simple cup of coffee, black if you please.

We don’t want to overstate the importance of this. But this may be the single greatest benefit of our economic downturn: the melting of the $4, iced mocha-halfcaff-skinny-soy-doubleshot-lightwhip-latte at the headwaters of coffee lines around the town—nay, around the world!

Even more Horatio Alger stories.

You can’t go from rags to riches if you don’t have some rags. And a 6.5 percent unemployment rate will get you some goddamn rags.

Banks pay you more.

The Wall Street Journal recently reported that banks large and small are trying to lure more customers with increased interest rates on deposits. Of course, deposits require money, which none of us will have, but we can take solace in knowing that if we had some cash, we’d be getting paid handsomely for not spending it, right?

A better-educated workforce.

It’s a dynamic that is as sure as tomorrow’s slumping market numbers: When the economy tanks, enrollment for community colleges increase. The job market gets leaner, wages stagnate, and people see an opportunity to pump up their resumes and make themselves more marketable. Folks around these parts are no different.

Piedmont Virginia Community College has seen enrollment increase 17 percent since fall 2005. Anita Showers, manager of marketing and relations at PVCC, says that the economic downturn is “one of the dynamics” driving the bounce in enrollment.

If it takes a total collapse of the economy to get a better-educated workforce, so be it. Eggs and omelets and all of that, right?

Of course, this is presuming that there will be jobs for all of us well-skilled, whip-smart workers. It also assumes we don’t all turn into English majors, we suppose. But don’t worry about job creation, because …

Our new Corporate Masters will emerge.

What do Intel, Microsoft, Apple, and HP have in common? Other than having their advertising campaigns skillfully burned into our collective hypothalamus, each was founded during the beary-ist of bear markets.

So which new Corporate Giants will emerge from these Hard Times? Is there a Spicy Bear IPO in the near future?

The New WPA.

When the original Great Depression hit, New Deal economists seized on the loony idea of putting unemployed people to work on the Fed’s dime by having them do jobs essential to the nation’s well-being. Instead of, you know, pumping billion after billion directly into the industries that precipitated the entire crisis by using the wrong Excel spreadsheet to assess risk.

The creation of the Works Progress Administration turned us all into socialists, of course. But nobody seemed to care because redistribution of wealth isn’t that big a deal when there are no more bankers, on account of them all jumping out of windows, this fact according to our most reliable historic cartoons. So we fixed bridges and built roads and documented our society, a society that was quickly, it surely must have seemed, going none-too-gently into that good night.

As the The Greatest Depression begins to take hold, socialism will inevitably make a comeback, due to us recently electing one of those socialist guys. And this could mean big things for not only the nation, but for Charlottesville as well.

We may finally be able to fix all those bridges and sewer mainlines and the crumbling Interstate system, those things that are too boring to pay attention to when we’re all rich and throwing around multiple credit cards at fancy bars and then sweating out day-old whiskey stink on gold-plated treadmills.

But now…. We will know what work is.

Perhaps cities like San Francisco, Philadelphia and—who knows?—even Charlottesville can complete what has been, up until the housing market dissolved and the credit markets gave us the finger, our three-year boondoggle of bringing broadband Internet to every corner of this great land. So we can all, in one great patriotic push, ruthlessly scour Craigslist for a job.  And then decades later, we will explain to our clueless young children, with a touch of by-the-bootstraps pride, how we used to have to schlep actual “laptops” to “coffee shops” for the Internet.

In Charlottesville, under the Brand New Deal™, buskers will surely be paid a living wage by the government under the new and improved WPA, since none of us will have a dollar to spare to hear that one really cool Radiohead song yet again. Ditto graffiti artists, electronic musicians, and any other person whose art holds the promise of obscure poverty, if not full-on starvation.

This will not apply to area poets whose names include the words “Charles,” “Wright,” “Rita,” or “Dove.” Sorry suckers—you’re on your own.

Better music.

Look. We like 23-year-olds in snap-button flannel singing Depression-era songs as much as the next Charlottesville resident, really. But sometimes enough is enough. As the markets crash and bread lines form, the New Greatest Depression will hopefully usher in our own Depression-era music. A music that is formed out of our rough times, not our grandparents’. The New Greatest Depression will ring of our stories, told by our best musicians, and hopefully not another teenager who downloaded “Tom Joad” lyrics to his iPhone.

Don’t get it twisted, the Great Depression gave us the Carter Family, which gave us “No Depression” which gave us Uncle Tupelo, which gave us Jeff Tweedy, who gives my girlfriend the hots, from which I reap benefits. But now is our time to birth a new kind of blues and quit riding coattails, albeit heavily patched and dirty ones.

It is a sad fact that the best music comes from the worst times. The Great Depression gave us Woody. Reaganomics gave us Public Enemy. The Cold War, Metallica. And who came out of those heady, Internet Boom days? The biting genius of the Backstreet Boys, LeAnn Rimes and post-Biggie Puff Daddy doing that silly dance during the breakdown of seemingly every song on the damn radio.

These new days will belong to innovators and poets. In short, long live the Beetnix.

The demise of Linens ‘n Things.

Enough said on this, really. Thanks to this depot of uselessness filing for bankruptcy, there will be far fewer grown men having temper tantrums in the home decor sections of our nation. A quiet national dignity will assuredly return.

No more flip-flops.

As jobs become fewer and ever more precious, sartorial consideration will become increasingly important.

No more rolling into the office—assuming you still have an office—looking like the poster boy for Gamma Delta Papasmoney. And no more goddamn grown men wearing flip-flops.

Take a look at those photos from the original Great Depression. Even the unemployed had style. And not a single flip nor flop among them.

Furloughs.

After the 10- and 12-hour workdays brought by a booming economy, who doesn’t need a break? Well, employees at large companies like HP are about to get one, without pay, of course. As big-name businesses and government agencies grow more desperate in their fight against red ink, they will increasingly turn to a time-honored tactic of saving money—not giving their employees any. HP and Micro, two tech heavy hitters, recently announced holiday furloughs. And Fairfax County has also furloughed employees for at least a day.

Which leave workers plenty of time to relax, watch what little savings they have dwindle, and generally enjoy life as it ever so gently flutters to a collapse around them.

Categories
News

City, county compromise on water studies

It took a couple of hours, but at a rare joint meeting on November 25, Charlottesville’s City Council was able to work out a compromise with the Albemarle County Board of Supervisors that both sides hope will appease skeptical citizens without holding up the

City and county residents will pay for a $25,000 pipeline review that may or may not come up with a more firm cost figure of what had been estimated a few years ago as a $56 million expenditure.

50-year community water supply plan.

The city and county agreed to spend up to $25,000 to hire experts to review conceptual plans for a new 9.5-mile pipeline that would connect the area’s largest reservoirs, Ragged Mountain and South Fork Rivanna.

“I think it’s prudent, especially in light of the cost increases that appear to be taking place in the dam part of the project to make certain that the costs of the other components are reasonably estimated,” said county Supervisor Dennis Rooker. “I believe [the pipeline] is reasonable, but I think it would be helpful to have a panel of experts look at it.”

Last week’s meeting was held with the two other boards that control the local water infrastructure, the Rivanna Water and Sewer Authority (RWSA) and the Albemarle County Service Authority (ACSA), after City Council passed a resolution November 3 that the other boards interpreted as an impediment to the process.

Previous coverage:

Design work continues for new dam
Despite controversy, RWSA moves forward

Green groups splinter over water plan
Some see growth subsidy in $142M project

Flood of water repairs
Area system needs $190 million—guess who pays?

What a difference a day makes
County voters may face a clear cut choice on November 6

Water may be low, but blame’s high
RWSA weathers stormy comments on water supply plan

Flowing toward the future
RWSA approves $118M five-year plan to ease strained infrastructure

The decision to re-examine the pipeline concept is another vote of little confidence in Gannett Fleming, the Pennsylvania-based consulting company hired to implement the community water supply plan in 2002. Gannett Fleming was later hired to oversee construction of a new dam at the Ragged Mountain Reservoir, but in August, the company basically doubled cost estimates of the new dam to at least $72 million after rock borings suggested the dam would have to be more extensive. RWSA had another engineering firm, Schnabel, look at Gannett Fleming’s report. Schnabel said the dam could be built for as cheap as $56 million. RWSA ordered Gannett Fleming to stop work on the dam’s design until a panel of experts could review the project.

But in spending $25,000 on a separate panel of experts to review the pipeline—a panel of experts that will only review the work done by Gannett Fleming, not conduct any new studies—elected officials by and large aimed to appease the public, not themselves.

“I think a big issue for City Council, and what’s driving this resolution, is the fact that City residents are increasingly becoming very concerned about the costs of the dam and the costs of the pipeline,” said City Councilor David Brown. “…We’ve been having six or eight speakers meeting after meeting after meeting. I think we have a responsibility to make sure that our residents have confidence in Gannett Fleming and confidence in the process that’s moving forward.”

“It is more about the public in terms of the pipeline specifically,” said Norris in an interview after the meeting. “I think it is more about assuring the public that this a viable project versus convincing elected officials.” Unlike the supply plan’s harshest critics—those who compose the group Citizens for a Sustainable Water Plan as well as Hook Editor Hawes Spencer—Norris believes that the major elements of the plan are solid, including the pipeline and a new dam. He is, however, interested in lowering the new dam’s height if possible.

Some county supervisors, and several members of ACSA’s board, were concerned that spending money on a pipeline review panel that didn’t conduct any new studies was a waste. County Supervisor David Slutzky wondered aloud at the meeting whether they were “doing something useful with taxpayers’ money in the short term or are we kind of creating the illusion that we’ve now looked at it again?” By the end of the meeting, however, Slutzky went along with the review.

City Council didn’t get everything it wanted. The county would not agree with the city on hiring outside experts to make recommendations about reducing water consumption per capita, nor did it agree to revisit the future demand calculations that went into the 50-year water supply plan. Instead, city and ACSA staff will work together on conservation efforts.

Rooker said that he challenged the demand numbers before, but ultimately became resigned to them. “Maybe we’ve got a 65-year plan instead of a 50-year plan,” said Rooker, “and maybe that’s not altogether bad.”

C-VILLE welcomes news tips from readers. Send them to news@c-ville.com.

Categories
Living

December 08: Your Living Space

Fit for a king (or queen, or full)

Question for Anita Davis, owner of Pillow Mint: What do I need to know about buying the right sheets to fit my mattress?

Answer: In terms of length and width, Davis says, the simple twin/full/queen/king system for sizing sheets is fairly standardized: just find the right sheets for your bed and you’re done. But, with fitted sheets, look twice: “There are lots of variations on depth,” Davis says. “The standard pocket size is about 14" and a deep pocket is 21".”

Thus, if you’ve got a pillow-top mattress or any other reason to think you need deep pockets, it’s best to measure the mattress before you shop for sheets, and look for “deep pocket” on the package.

The website pillowsandthrows.com offers further advice: Make sure your top sheet will fit by using this formula: 2 times your depth

measurement, plus your width measurement (usually 54" for full, 60" for queen, and 78" for king).
 
Thinking of buying sheets from an international company? Things get more complicated. What the Brits call a king, for example—and not as in Henry VIII —is what Americans call a queen. Our king is their super king. Another Website, overstock.com, has a good conversion chart comparing sizes from the U.S., U.K., Australia and Europe. 

One final note from Davis: “College dorms typically have extra-long twin beds and so there is a difference there from a normal twin.” Extra-long twin sheets are available at her store and elsewhere.—Erika Howsare

Lodge look

The gnarls and knots of wood find new, aesthetic meaning in Ralph Kylloe’s Rustic Fireplaces, a leading authority on rustic furniture. PETA activists won’t be thrilled by a set

of antlers woven about one particular mantel, but the visual intricacy complements the rhythm created by stones piled high. The book also features tons of toys you never realized your hearth was craving. Grab some hot chocolate and cuddle up—by your fireplace, if you’ve got one.—Suzanne van der Eijk

Fab fabric

We love this Manuel Canovas fabric—embroidery on linen and cotton—for its bold look, contemporary but still right at home in a classic setting. We found it at Alana’s, whose

eponymous owner suggested this pattern (called Tolede) would work well in draperies, bedding, or upholstering the headboard of a bed.

Categories
Living

December 08: Your Kitchen

Lie down with lamb

While the term “lamb” usually connotes spring, in this hemisphere we’re much more likely to have fresh, local lamb in the late fall and winter.  Technically speaking, baby lamb would

The Shebeen serves Sosatie with green lentils and yellow rice; choose pastured lamb for a stronger characteristic flavor.

be born in late winter so as to be ready in six to eight weeks (or right around Easter). Spring lamb ranges from 3 to 5 months old when eaten; regular lamb is slaughtered under a year of age (after which it becomes a yearling and then mutton at 2 years). Unless your neighbor raises sheep, it is difficult to find spring lamb because commercial producers continue feeding or grazing the animal so that it grows larger—and then set the price by pound.

“Gamey” is a term often used to describe lamb, although it has long been a very domestic creature. While taste is subjective, it seems gamier flavor is associated with pasture (as opposed to confinement), physical activity, and a diet as varied as the animal is able to forage. In contrast, any animal raised commercially is typically fed grains, soy and corn and its movement is severely restricted, resulting in a blander, fattier meat lacking most flavor characteristics associated with the species.—Lisa Reeder

Cooktop grill

When snowflakes are flying outside, the ole barbecue becomes an extreme cooking challenge; sure, you could still use it, but how long would a lamb chop take to grill when the air temperature is 25 degrees, and would you still be able to pick it up?

The stovetop grill brings it all inside.
This one is from The Happy Cook.

The alternative is a cast-iron grill pan that straddles two burners of the stove. The ridges on the grill provide some lift to the food so that air circulates around it, crisping rather than stewing. If you have a heat-resistant pot lid, the grill doubles as a panini press, and can always be used for bacon or sausages or toast or heating tortillas. Typically, the reverse side of the grill is a flat griddle with a dugout around it; this side is perfect for French toast and pancakes. You may never have to leave the house again!—L.R.

Sosatie

This long but not-too-difficult recipe for South African-style lamb kebobs comes your way from (where else?) The Shebeen.

Kebobs
Choose either 3 lbs. of boneless leg of lamb or 3 lbs. of boneless ham, or a combination of the two
2 bunches of long-stemmed fresh rosemary (if you can’t find rosemary with long stems, use skewer sticks)

Marinade
5 cups red wine vinegar
2 tsp. turmeric
1 tsp. ground allspice
1 tsp. ground cinnamon
4 bay leaves
4 Tbs. apricot preserves
4 Tbs. mango chutney (they suggest Ms. Balls if you don’t make your own)
1 cup olive oil
2 cloves garlic, minced
10 onions, finely diced

Trim meat of sinew and cut into 1"x1" cubes. Combine marinade ingredients. Toss meat and marinade, cover and let mixture marinate in refrigerator for a minimum of two days. Remove leaves from bottom 2/3 of rosemary stems and wrap remaining leaves in foil. Thread cubed meat onto “rosemary skewers.” Skewers can be seared in hot sauté pan and then removed to 350-degree oven for finishing, or grilled on gas or, preferably, charcoal grill. Remove foil before serving.

Categories
Living

December 08: Your Garden

Deck the halls

This time of year, nothing marries indoors with outdoors more than the particularly human practice of bringing greenery in to spruce up the house. It reminds us that not everything is dead just because the trees are bare. The Yuletide tree has center stage, of course, but wreaths, garlands, swags and kissing balls are fun, too, and put the final touch on holiday decorating.

Contrasts are important: Needles add texture and woodsy fragrance to stolid broad leafed evergreens. White pine in the landscape forms a backbone of mixed windbreaks and screens. Wired together twig by twig, pine forms the most graceful and odorous of

garlands to drape from banisters or frame doorways. Virginia pine is darker green with curly stubby needles, good contrast in a mixed wreath, a bowl of greens or simply laid on mantel or tablecloth.

Red cedar often grows alongside it in hedgerows, the females pungent with dusty blue berries smelling faintly of gin. Blue tones soothe, and for many the iconic whiff of winter is the sharp scent of cedar. Berries are a traditional flavoring for braised deer flesh.

Broadleaves add class to any venue, catching candle light on their polished surfaces. Thankfully, the generous fall season of rain will sustain them during frozen windy days to come. Camellia, gardenia, boxwood, holly, inkberry and magnolia—especially if they’re planted on exposed sites—suffer badly if they go dry into winter.

Boxwoods like to be “plucked,” or thinned, this time of year to let in light and air, and just happen also to be the basic building block of the classic Williamsburg wreath and the indispensable kissing ball, so it’s a win-win. To create the latter, cover a Styrofoam ball by poking in sharply cut boxwood twigs, add a sprig of mistletoe (plastic works fine if you don’t have a friend who can shoot it out of a big oak) and ribbon, hang from a strategic doorway and hope things don’t get too far out of hand.

Hollies’ prickly leaves and bright berries can be difficult to work with because they tend to

It eats bugs, fascinates people, and is native
to the not-so-exotic Carolinas.

dry out in heated rooms. I like to use them in a simple swag, a few longish branches of pine and/or holly tied together at the top and hung outside by the door or lamp post.

Even deadly English ivy, mortal enemy of anything in its path, has something to offer with graceful tendrils and deep green color. A clever gardener on a corner of High Street clips hers year round into a row of living wreaths punctuating a retaining wall. She decorates them with red bows during the holidays.

Faithful readers will remember my deer fence dilemma from last month: how to cage out the creatures from edibles without distracting from the view of the garden beyond. Instead of more affordable but flimsy-looking plastic netting, which can also catch birds, butterflies and unwary snakes, I’ve settled on sturdy wire fencing attached to 10′ posts set in concrete.

I’m counting on sound construction, quality materials and a gate at the far end to match the existing entry gate to tie it all together. I’ll have to go out through the second gate to view the beech and lilacs unobstructed, but I hope munching on homegrown greens and berries along the way will compensate. Anyway, the whole idea of good design is to lead you through the garden.

Check out Remarkable Trees of Virginia, just published by Albemarle Books in Earlysville. Nancy Ross Hugo, Jeff Kirwan and photographer Robert Llewellyn have rendered the oldest, largest, most legendary and beloved trees in the Commonwealth in all their glory.—Cathy Clary

Snip snap

Sure, you’ve seen the flicks featuring Venus fly traps as leafy man-eaters, but here’s the scoop: Far from little horrors, these toothy carnivores are relatively low-maintenance in the right conditions, and probably the most fun you could have with a handful of flies.

Though native to the Carolina bogs, fly traps thrive just as well in terrariums with moist, acidic soil. Sit your traps in full sunlight, keep that terrarium closed, and mist as necessary, and you’ll have yourself a perennial exterminator that can snap shut in about 1/30 of a second, though colder conditions will slow it down. After four flies, an individual trap dies—just pinch off dead traps and emerging stems to promote new growth and further quick-snapping action.—Lucy Zhou

December in the garden

—Decorate with evergreens.

—Pluck the boxwoods.

—Install posts and wire for deer fence.

Categories
Living

December 08: A cook in the house

Ashley Hightower is nothing if not driven. She’s got her own catering business, Dinner at Home; she and her boyfriend, Carter East, just started a second business as in-home personal trainers, Fitness at Home; and they’re both dedicated athletes who log miles running and biking.

In their spotless house off Avon Street, where Hightower’s lived for two years, the kitchen is quite an ordinary space but, she says, plenty serviceable for an off-duty cooking pro. “For a small kitchen it has a good layout,” she says. “It works well; I’m used to it. It’s also easy to clean.” Near the tightly drawn work area is a small table looking out through glass doors to a deck and a classic Albemarle view.

Inside, it’s function first. “I’m not a gadget person,” says Hightower, who nonetheless confesses love for her Cuisinart, immersion blender (“Carter’s been making his weight-gainer thing with it”) and convection oven (“It roasts potatoes better than my oven”). And, she says, “I have a lot of bowls. And sheet pans.”

Knives are lined up on a magnet strip on the wall. “My sister came and was like, ‘All right, that’s scary,’” she says. Of course that’s how the pros do it, but Hightower can work her magic in all kinds of kitchens—whatever her clients happen to have. “Sometimes you show up and it’s the greatest thing. On the other hand I’ve worked in kitchens that are like a galley.” Having no gas stove at home isn’t her first choice, but being flexible on the job prepares her to make the best of what she finds.

So what do the pair eat at home? Says Hightower, their meals are influenced by her travels in Italy, where “everything was so simple.”—Erika Howsare

“I want to be a good cook with natural stuff. Have a bigger garden [and cook] whatever I can pull out of the garden or get at the market. I read [Barbara Kingsolver’s local-food bestseller] Animal, Vegetable, Miracle and was like, ‘O.K., we have to do this.’

“We had a [CSA] share from Roundabout Farm. [I’d say] ‘We have to use this Savoy cabbage. I may not feel like cabbage, you may not feel like it, but we’re having fried rice and cabbage.’ The food starts to dictate the meals. But I found some great recipes. When we had eggplant I’d grill all of it; tonight we’ll have it with pasta and cheese, next night we’ll have it with something Asian. Now that [the season] is over I’m like, ‘No, no, I’ll have to go back to the other way [buying food at grocery stores].

“We sure get a lot done in this kitchen. Carter’s boss gave us a basket of tomatoes and we ended up canning them. We had tomatoes covering countertops and jars everywhere. It’s a little bit of a hassle but it’ll be so exciting to open a jar in the middle of winter.

“[Carter’s way of eating] is the carb/protein/vegetable balance for the athlete. He’s so regimented with this amount of protein, this amount of carbs…I’d be like, ‘I had a long ride but I just want salad and lots of bread.’

“It’s frustrating to have a bunch of food for someone else’s party and then one little corner—‘There’s our beet greens!’ One day this refrigerator is totally stuffed, the next day it’s empty. There’s weeks where I cook dinner every night and weeks where I make scrambled eggs and toast. You clean as you go; by the time dinner’s ready, there are only two plates to be washed.”

Categories
Living

December 08: A local holiday

Are you hoping for a kindler, gentler holiday season this year? Something that feels good AND looks good, no matter the temperature, and goes great with last year’s haircut? Trade the flashing lights for glimmering candles, and the plastic packaging for home-spun, hand-made gifts.

While commercial messages may insist that season’s greetings are only available through manic mall spending, in fact our wilder places (and even our own backyards) provide plenty of inspiration for those who trouble to look. Coupled with local food and drink, woodsy treasures can set a scene that is both timeless and very, very central Virginia. Here’s your guide to homespun holiday cooking, decorating and gifts.

Decking the halls

When imagining holiday decorations, do yourself a favor by clearing some surfaces and stashing a few things away for the holidays—suddenly your home may look like a stylish photo shoot with no more effort than throwing some pears on a wooden platter. Clear space on the refrigerator for displaying holiday cards that arrive in the mail, or homemade holiday mantras (“Out with the old, in with the new”? “All we need is love”?).

A wreath on the door is an obvious symbol of hospitality and cheer (and painstaking spotlighting!); for the folks in house, consider decking the inside of an oft-used door with a fragrant wreath like cedar, bay laurel, white pine, or any green interspersed with dried herbs and bells. Each time the door is opened, your room will be blessed with a waft of olfactory and auditory cheer.

Make arrangements

To get started on a foraged arrangement, take your favorite companion for a walk in the woods, and bring gloves, clippers, a thermos of something warm, and some bags or baskets for your booty. Keep your eyes open for treasure as you walk! Early winter is wonderful for admiring the texture and silhouettes of trees; look up for orange persimmons, hanging on bare branches like Christmas decorations and just getting sweet enough to eat.

Look for cedar, bay laurel, white pine, and juniper if you aspire to deck your own halls with homemade wreaths or swags (more about this on our Your Garden page); collect acorns, pinecones, feathers, Osage orange, black walnut, deer antlers, and anything else that lights your fancy. Watch where the squirrels go; they are foraging for bright red, succulent berries that are ripe this time of year, like holly, dogwood and magnolia.

Consider making each arrangement portable; that is, easy to pick up and relocate in case cookiemaking takes more of the table than you imagined. In a larger space (like a table) big baskets, oversized bowls, or a diagonally sliced piece of wood from the back

Go outside and see what you can find to dress
up your table, mantle or doors.

forty can sit atop odd napkins and among garish ornaments. Smaller spaces will be brightened by several bowls or small baskets of nuts and citrus, which can be moved and used to tie together place settings, party favors, menus and mantle dressings. 

Begin with a container to fill and find the best spot for it—perhaps a side table, coffee table, dining room table, or even a trunk or wooden wine box.  Use a holiday-flavored cloth or bag (or tissue paper) underneath the vessel—and don’t worry if it looks awkward at first! Think of it like dressing for cold weather: This is a base layer and there is plenty of room to accessorize. 

First, select your largest (or favorite) foraged or food object, like Osage orange (or large pinecones, pomegranates, blushing grapefruits) and pile them in the middle of your vessel. When you feel good about the base shape, wind some ribbon in and around the pile (or even a string of small lights—make certain they’ll reach an outlet!). Leave plenty of extra material hanging out on each side to “tighten up” later.
 
Next, choose something slightly smaller and in a contrasting color, like pinecones (or pears, apples, magnolia seedpods, or even smaller citrus like lemons and limes); strew these jewels about the larger pile and around the base of the vessel. If kitsch is your thing, mix in ornaments from the ‘70s, gaudy glistening stars, overstock shot glasses, and other holiday bric a brac. 

Finally, use a combination of greenery (pine boughs with cones, magnolia leaves, ivy) to frame the base of the pile and to soften the area around and underneath it, perhaps even twining some through the arrangement. At this point, you either have an inspired seasonal centerpiece or a steaming behemoth—either way, press on and add some feathers, votives and glitter. Another option: Line the outermost layer with edible items, such as nuts, clementines, and candy—but don’t be surprised if a guest starts nibbling a pinecone.

Wick and flame

Light a candle while you are cooking, or cleaning, or wrapping presents.  Candles say the party has already started, and also provide soothing light and a warm holiday feeling. Encased in glass, candles are perfect for portable atmosphere—now in the bathroom, now in the guestroom, now in the garage when the lights go out. By grouping candles on plates or trays, you can easily move them and clean up the drippings. For single candles, line a small plate or saucer or wine glass with homemade snowflakes—tin foil will magnify the light, while wax paper will be more soothing.

Good enough to eat

Let’s face it:  The best eating of the year happens around the holidays.  If food is an inspiration to you, consider using it as a centerpiece and a theme in and of itself. There are edible items that can be displayed on and around your table; their cunning shapes and the natural variety in color and texture provide a palette of edible, sustainable decorations and party favors. Consider nuts, apples, pears, pomegranates, citrus, herbs and nuts to be the multi-tool of your holiday season, serving as snacks, party favors, and decorations. 

In sourcing your wintertime citrus (and other exotics like tea, coffee and oil) check out Local Harvest (localharvest.org)—it’s also a great resource for buying food gifts for loved ones far away. For locally relevant durable goods gifts (like clothing and housewares) check out Charlottesville’s own Locallectual (locallectual.com).

Piedmont party platter

Bagna Cauda (or “Hot Bath”) is a Piedmontese party event that coincides with the end of the grape harvest and the advent of the strongly flavored fall vegetables like broccoli and cauliflower, fennel, cabbage, and turnips. Bagna Cauda is served as finger food, and is best appreciated by a lively, hungry group that doesn’t mind standing around the table. For a twist, set up multiple bagna cauda stations throughout your party pad, and watch as mingling magically happens. One could even ask guests to bring something to contribute to the feast—any vegetable or bread that goes well with garlicky anchovy vinaigrette. Thanks to a long, mild autumn this year, many of these items are still available from local farms, so get on the phone and see if you can find them.

Sweets on display

If yours is a cookie and dessert home, put the goodies on display so as to encourage people to take one or two for the road (casual droppers-by, the mail carrier, carolers…). If temptation is a problem for your children, lift the plate up and out of their sightline to save them from the holiday haze of ribbon candy, iced snowmen, and Russian tea cakes.

Over the river and through the woods

When invited to wassail at someone else’s home, consider extending your earthy holiday spirit to their celebration by offering to bring a local spin on a holiday classic, like eggnog (see recipe) or a plate of perfectly poached apples with whipped cream. While many hosts will deflect your offer, letting them know that you are willing AND able to whip the cream by hand on site (!) may just raised an eyebrow and some interest. If the eggnog seems like too much (and believe it, it really is!) choose locally made Starr Hill or Blue Mountain brews or a fine Virginia wine.

Truly local gifts

If you want to give a gift that outlasts December and looks toward greener times, consider a CSA subscription, which will usually cost around $500 and last from May until October (buylocalvirginia.org). Usually there is an option to split the share amongst two households, giving you a great excuse to collaborate with your friends on a weekly basis. This is a gift that requires participation, enthusiasm, and cookery, but pays dividends in nutrition and community. 

What to get the all-knowing foodie? Feast! in the Main Street Market  (feast virginia.com)

Bagna Cauda is a Piedmontese tradition that welcomes in cool-weather begies and encourages your guests to munch and mingle.

offers a package called the “Year of Cheese,” which delivers a monthly dose of local, domestic and international artisanal cheeses and a complementary local seasonal item (think Mozzarella di Bufala with local heirloom tomatoes in August). 

Or, give the always-welcome gift of spring. To force a bulb to bloom in the winter, it must be convinced that it is springtime; the tuber must have been chilled for two to three months and then gradually awakened in the right environment to put on a show for the holidays. Most garden centers will have “pre-chilled” bulbs on hand; let them know that you want to “force” it for the holidays and then ask for instructions. In general, plant the bulbs in a crowded, shallow manner for the best display, then start them at your house in a warm and partly sunny space where you can keep the soil moist. If this is a gift item, consider writing or printing a card with care instructions (including storing and “forcing” the bulb again the following year) along with a wish or quote that you would like to propagate in the coming year.

 

Local, step by step

Hot Apple Cider Room Perfume

1 gallon local apple cider
2 cinnamon sticks, broken into pieces
a few cloves or cardamom pods
a few gratings of citrus zest (grapefruit, tangerine, Clementine, and/or orange)

Place all ingredients in a heavy bottomed pot on low heat. Bring gently to a simmer (making your home smell delicious!) but not above; the object is not to cook the cider, but to infuse it with the aromatics and to perfume your home. The cider can be served warm or strained and stored in the refrigerator for drinking, hot or cold, or for mixing into other drinks.

Bagna Cauda

Any combination of:
broccoli, cauliflower (cut into bite-sized pieces)
fennel (shaved raw on a grater or mandoline)
cabbage (torn into chip-sized pieces, each with a bit of stalk to provide rigidity)
radishes (served whole, or cut in half)
turnips (served raw if small, or boiled in salt water until slightly tender, then sliced into 1" wedges)
potatoes, sweet potatoes (boiled in salt water until slightly tender, then sliced into 1" wedges)
carrots
celery

For the “hot bath”:
Mince 4 cloves of garlic and cook them lightly in 1 1/2 cups of olive oil—do not let them brown. Add 12 minced anchovies (drained and rinsed, but reserve the oil in case you’d like more fish flavor at the end) and cook on low heat until the anchovies begin to dissolve. Taste a bit of the mixture to determine if you want more salt, or some anchovy oil. Finally, add 3 Tbs. butter and serve the dip over a low flame to keep it warm. Surround the Bagna Cauda with prepared vegetables and crusty bread like ciabatta.  Optional garnish: lemon wedges around the vegetables, in case a squirt is wanted.
 

Poached Apples (or Pears)

1 bottle sweet wine, like Gabriele Rausse’s Maquillage
cranberry juice and apple cider to cover apples
12 apples (Virginia Gold or Albemarle Pippin would be perfect)
brown sugar
honey

Peel apples using a sharp paring knife; then core apples from the bottom, leaving the stems intact (or all the way through using a corer). Drop apples into a non-reactive pot along with wine and enough cranberry juice and cider to just make the fruit float. Add a few teaspoons of brown sugar and/or honey, along with “infusion” spices like cardamom, black pepper and star anise. Cook at a simmer until fruit slides right off of a sharp paring knife (about 30 minutes); take pot off of heat and let the apples cool in the poaching liquid (apples can be stored in the poaching liquid for up to 5 days). To serve, use a slotted spoon to pull out each apple and place it on a platter; ladle out a cup of poaching liquid and reduce it until it thickens, then taste and adjust for seasoning (may need more sugar, or more acidity in the form of lemon juice or sharp white wine) before drizzling atop the reclining beauties.

The Real Eggnog (with local eggs and whiskey!)

12 eggs, separated yolk from white
(reserve both)
1/2 cup sugar
1 qt. whole milk
1 qt. heavy cream

Three days before serving, beat yolks with sugar until thick and lemon colored. Beat heavy cream until thick but pourable. Stir both into up to 7 cups of any ratio of bourbon, white rum and brandy (this is a great chance to try Laird’s Apple Jack and Apple Brandy, distilled right in North Garden!). Stir together. Beat egg whites until almost firm; fold whites gently into yolk/cream/booze mixture, then pour into lidded glass jars to season in the refrigerator along with a broken cinnamon stick and broken nutmeg and a bit of citrus zest in each container. Taste before serving; it make be wise to add a bit of vanilla, more milk, or some honey to balance the taste. Shake the large jar (or use a cocktail shaker to make frothy, individual concoctions) and garnish with fresh nutmeg.

Alternate: As you prepare the above, mix half the quantity of booze with just one half of the ingredients; on the day of serving, use the unspiked half as breakfast, to pacify children, and to even out the boozy portion.

 

Categories
Living

December 08: Hot house

 

We think this place in the Rugby neighborhood looks just perfect for entertaining. No idea whether there’s an open floor plan inside, allowing hostess to chat while fixing cocktails—it’s more that the front porch looks so nicely sheltered for summer afternoons, and the house’s solid form and lovely trees are as inviting as could be on a winter’s eve. We’d accept an invitation anytime.

 

Categories
Living

December 08: Glossary of the housing crisis

Chances are, more of you reading this are currently on shaky ground with your mortgages than two years or even one year ago. It’s not likely that you’re feeling too great about it, either.

But you’ve got to face facts. Shelley Murphy, director of program services at the Piedmont Housing Alliance, will tell you in no uncertain terms that ignoring the problem is really a bad move. “Don’t wait until you’re six or seven months behind,” she says. “If you’re one or two months behind, you should be working with us and talking to the lender.”

Asking PHA for help will get you, first and foremost, a education about your options for a “workout”—that’s the umbrella term for a whole variety of solutions that help homeowners

avoid bankruptcy and foreclosure. We asked Murphy to break down some of the terms we’ve all heard more often since the housing crisis began, including some common types of workouts:

Upside down/underwater. Murphy’s seeing lots of folks in this situation: owing more on their house than it’s worth. “People bought a house in the last two or three years,” she explains. “They probably bought at the high end, and with the market change they’re going to owe more now.” If you’re upside down and unable to make payments, you may be facing a…

Short sale. Essentially, this means selling your house for less than you owe and convincing your lender to forget about the difference. “Say the mortgage balance is $200,000, but because of the market [the borrower] can only sell for $185,000,” says Murphy. “The lender is going to agree to accept less than what is actually owed to them.” Naturally, lenders are reluctant to do this, so they impose conditions: For one, your house must have been up for sale for a certain time period.

Forbearance. You can possibly avoid having to move if your lender will agree to give you a break from payments for a few months—but you’ve got to catch up on those missed checks all at once when the forbearance period ends. “For example, [a lender might say] I’m going to suspend October, November, December,” says Murphy; “I want all my money in a lump sum January 1.”

Loan modification. This is another solution meant to keep you in your house. “We’re having great success with loan modifications right now,” Murphy says: getting lenders to change mortgages’ interest rates, terms, or payment amounts so they’re manageable for borrowers.

If you just plain bought too much house, though, modification probably won’t save you. “If there is no money coming in that house to make that mortgage payment,” says Murphy, “the chances are kind of slim. It might be better to sell the house and look at scaling down.” She says that rental prices are going down, so that “someone that has a mortgage payment of $3,000 might be able to rent a similar house for $1,600 or $1,800. They’ll be living within the means that they have.”

Deed-in-lieu. This workout is, says Murphy, “very tough to get.” The borrower, quite simply, gives the house back to the bank, losing all equity but avoiding foreclosure. Again, Murphy says, strict conditions apply.

A final note: Murphy warns that, with many homeowners in trouble, scams that promise mortgage help, but deliver just the opposite, are “running rampant.” Scammers might claim, for example, that for $1,000 they can stop foreclosure, but Murphy says plainly that “if you’re not dealing with your direct lender or working with a HUD-approved housing couselor agency, you are going to get ripped off.” She has seen two local borrowers who had signed over their houses to scam artists without realizing it, and were essentially making rent payments they believed to be mortgage payments. “People have to start paying attention,” Murphy says.

Above all, don’t put off getting help. PHA is at 817-2436 or piedmonthousing alliance.org. “People are scared, embarrassed, feel like they’re failures,” says Murphy, “but you gotta keep the roof over their head. It’s a lot harder to help someone when they’re homeless.”