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Noodle on this: Seven pasta dishes to send you straight back to Italy

Whether you’re craving a delicate ravioli with sautéed local vegetables or hearty, homestyle spaghetti and meatballs just like mom used to make, our city offers plenty of ways to enjoy the ultimate Italian comfort food. Here are seven of our favorites.

Linguine alla carbonara

Tavola, 826 Hinton Ave., 972-9463

Tavola’s chefs have the restaurant’s most popular dish (ordered 30-40 times a night on weekends) “down to a science,” says chef/owner Michael Keaveny. “If you do anything that much you’re gonna get good at it,” he laughs. The dish is made with imported Italian linguine, one whole egg, Olli pancetta, pecorino Romano, black pepper and—different from other renditions—housemade sausage with locally sourced pork, a nod to the carbonara Keaveny experienced in his early days as a dishwasher at a popular Italian restaurant named Carbone’s in his Connecticut hometown. “It was made with sausage and prosciutto, and it was addicting,” he recalls. “I fell in love with it.” Obviously, his own version has plenty of us swooning as well.

Rigatoni al forno

Bella’s, 707 W. Main St., 327-4833

This best-selling dish is straight from owner Valeria Bisenti’s childhood home in Rome. It was created by her mother, who “would make me this dish since I’m a big meat-lover,” says Bisenti’s husband, Douglas Muir, who co-owns the restaurant. “She would add all the meat she had in the kitchen—usually pork and veal—and smother it in cheese.” It is no different at Bella’s, which is named after Bisenti, who is affectionately called “Bella” by her husband. Here, the rigatoni al forno is blended with the house pomodoro sauce, ground veal, ground beef and Italian sausage, then covered with shredded mozzarella and pecorino Romano and baked to homestyle perfection.

Housemade ravioli with braised greens

Orzo, 416 W. Main St., 975-6796

Chef Adam Spaar’s popular homemade ravioli entrée is a showcase of local produce. “We work with a variety of farms,” says Spaar, who lists Down Branch Farm, Sharondale Farm, Pleasant Pasture Farm in Virginia Beach and Michie Market, which features produce grown by area refugees, among his suppliers. The ravioli, handmade and cut in-house almost every day, is made with duck egg yolks to give the pasta a richer flavor. Ricotta is mixed with kale and other greens for the creamy filling, and the ravioli is cooked in a “quick, simple” pan sauce of Spanish olive oil and cream, says Spaar. It’s then topped with heirloom tomatoes and Sharondale’s oyster and shiitake mushrooms and finished with a medley of oregano, lemon, black pepper and Grana Padano cheese.

Vivace's clams oreganata. Photo: Rammelkamp Foto
Vivace’s clams oreganata. Photo: Rammelkamp Foto

Clams oreganata

Vivace, 2244 Ivy Rd., 979-0994

Opened in 1995, Vivace is a Charlottesville classic—as is chef/co- owner Landon Saul’s spicy Clams Oreganata: steamed Virginia clams with housemade sausage, white wine, plum tomatoes and Sicilian oregano over spaghetti. “It’s one of my favorite dishes,” says Saul, who created the dish with inspiration from his time at the Italian Culinary Institute in Calabria, which is known for its spicy fare. “Calabrian chile is the star of our housemade sausage,” he says. The real secret to the dish though, Saul says, is finishing the pasta in the clam sauce, “so the pasta gets all the brine, all that flavor, from the clams,” he explains. “It’s how the Italians do it.”

Gnocchi bolognese

The Local, 824 Hinton Ave., 984-9749

“Little clouds,” is how Melissa Close-Hart describes The Local’s gnocchi recipe. And she should know—she created it. This dish is a family collaboration between her husband, The Local’s chef Matthew Hart, who developed the bolognese recipe, and Close-Hart, who perfected the gnocchi after multiple cooking trips to Italy (Close-Hart was formerly chef at Barboursville Vineyard’s Palladio and is opening her own restaurant next year). The gnocchi is lighter than most, “almost like a dumpling,” Hart says, and tossed gently with his traditional bolognese, made “in a long, slow process” with local Buffalo Creek beef and Double H pork, tomato paste, dry white wine and milk. “It’s here to stay,” Close-Hart says. “If Matty took it off the menu people would revolt a little bit.”

Pear and cheese

Basil Mediterranean Bistro, 109 14th St., 977-5700

Who says pasta can’t be adorable? These beggars purses—little bundles of ravioli—are almost too cute to eat. But topped with cremini mushrooms, poached pears, walnuts and basil in a rich Gorgonzola cream sauce, it’s pretty much impossible not to dig in.

Spaghetti with meatballs

Fellini’s #9, 200 Market St., 979-4279

This classic dish is all about “taking the time to do it right,” says Fellini’s chef Tess Vandenburg, who has adjusted both the marinara and meatball recipe in recent years. Her marinara is a little sweeter, she says, and “not too chunky, but not too watery.” The magic is in the meatballs, which are “just a little smaller than a tennis ball,” Vandenburg says, and are made with pork and beef (5 lbs. pork to 10 lbs. beef), as well as Parmesan, oregano, onion, garlic, egg and breadcrumbs. First cooked in a convection oven “to get them nice and brown on the outside,” says Vandenburg, they are finished at a lower temperature in a standard oven, then placed atop a nest of al dente spaghetti and covered with marinara.

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Knife & Fork Magazines

Like grandma made: Want fresh pasta at home? Here’s how

Making pasta is not a hard thing to do,” says Jim Winecoff, owner of Mona Lisa Pasta. “It’s messy, it takes some time, but it’s just flour and eggs and water—that’s it.”

Although pasta at the 13-year-old shop is made using an extruder, which makes 75 pounds of pasta at once, Winecoff still enjoys cranking out noodles by hand with his Italian-made Atlas pasta machine. He offers these tips for making your own pasta at home.

Choose your flour

All-purpose flour works fine, he says, but Mona Lisa pastas are made with durum and semolina flours, which are higher in gluten, giving the dough more elasticity. “It stretches easier when you roll it out and doesn’t break and crumble to pieces,” says Winecoff.

Jim Winecoff. Photo: Amy Jackson
Jim Winecoff. Photo: Amy Jackson

Decide between whole eggs or egg yolks

“We use whole eggs because the whites give the pasta a firmer texture, but using only egg yolks gives a richer flavor,” Winecoff explains. “If you want it really rich, use duck eggs, which have bigger yolks.” If desired, he suggests adding flavoring to pasta at this point—tomato paste, garlic, black pepper or finely chopped herbs. Just be careful adding anything that might add more liquid to your mix, like spinach, he says.

Choose your mixing method

Although pasta can be made in an electric mixer or food processor, Winecoff prefers mixing it by hand: “The easiest, most traditional way is to make a pile of flour on your cutting board or counter,” he says. “Make a well in the middle of your flour, crack your eggs into it and take a fork and slowly scramble your eggs into your flour until you get a mass of dough.”

Let the gluten relax

The dough should rest for about 20 minutes before kneading it. Winecoff lets his pasta machine do most of the kneading for him, by feeding small amounts of dough (“not quite as big as your fist”) into the machine one by one, running each through 15 to 20 times until it’s smooth.

Cut your noodles

The wider noodles, like fettuccine or linguine, are easiest, Winecoff says. Or use the pasta sheets for filled pastas such as ravioli (which should be cut in squares rather than circles to avoid wasting pasta, he advises).

But beware: “Fresh pasta is really wet, and if you start stacking it, it will all meld together,” Winecoff says. “When I first started making pasta at home, I’d have noodles hanging everywhere—over cabinet doors, all over the place—just trying to dry it out a bit so it wouldn’t stick together.” If you’re not cooking the pasta immediately, Winecoff suggests twirling it into portion-sized “nests” and freezing them on a tray. “Just drop a nest in boiling water and cook it when you want it,” he says.

Winecoff recommends cooking pasta in an 8-quart stock pot for 90 seconds after the water returns to a roaring boil. To give the pasta flavor, the water should be “generously salted—like 2 to 3 tablespoons,” he says. And sauce it quickly, he advises—“even any pasta you have leftover. Otherwise you’ll have a giant clump of noodle.”

MONA LISA BY THE MILE

18 miles

Amount of pasta made every week

73 miles

Amount of pasta made every month

303 miles

Amount of pasta made every year

3,652 miles

Amount of linguine made since opening in 2002

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Knife & Fork Magazines

Happy as a…tomato? ‘Mater lady Liz James believes in the value of a good marinara

Growing up as one of 10 kids in a Sicilian family, Liz James learned early on about the value of a good marinara sauce. “We had to really stretch the food budget, and marinara was a quick way of creating an easy, wonderful dinner—we put it on everything!” she says.

But what stuck with her most about what she calls her “idyllic childhood” was how having that go-to sauce made it easier for her family to share meals together. When James’ husband died when her children were young, family dinners became especially important to her. “We got together whether it was over peanut butter and jelly or a bowl of pasta,” she recalls. “In spite of going through a terrible loss, we were able to come together as a family.”

And so, four years ago, to help more families “create happiness” by sharing a meal together, the Charlottesville resident bottled her marinara, derived from her family’s recipe, and founded The Happy Tomato.

“It’s pronounced ‘tom-ah-to’ because that’s how my mother always said it,” James explains. And, just like her mother, she wants to streamline dinner with a one-pot meal that can be prepared quickly for everyone in the family—even those with health concerns, she says. James takes pride in the fact that her handmade sauces, which include her marinara, a pizza sauce and pesto (available through Relay Foods, Whole Foods, Rebecca’s Natural Food and other specialty stores), are low in sodium and fat and without added sugar.

James, who often demonstrates recipes at grocery stores using her sauces, is so passionate about her product that she has been known to leave the demo table to help a customer shop. Says James, “I’ll walk the grocery store aisles to help them create a meal, so they have something yummy to put on the table.”

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Living

Restaurant week: Oh, what a filling

The new go-to: 12 restaurants you should know better

We all have our favorite spots. We get the quick, easy grub here; we go there for special occasions. We’re not in a rut, per se, but in a town like Charlottesville, it’s easy to be overwhelmed by the multitude of dining choices. Enter Restaurant Week, where for $16, $26 or $36, you can sample three-course meals in 40 different dining rooms. It’s the best way to get a taste of what you’re missing (plus, $1 of every meal goes to the Blue Ridge Area Food Bank). And, who knows? You may just find your new favorite place.

Clifton Inn

1296 Clifton Inn Dr., 971-1800

Photo: Rammelkamp Foto
Photo: Rammelkamp Foto

As if you need another reason to check out this bucolic inn, Charlottesville’s only Relais & Châteaux hotel, set on 100 acres with an award-winning wine cellar, was recently named one of the 10 Best Southern Fine Dining spots in the country by readers of USA Today. In its first year participating in Restaurant Week, the inn’s restaurant features an exquisite $26 menu (a steal!), with options such as duck liver mousse, pan-roasted monkfish and buckwheat shortcake made with peaches and blueberries. Guests can dine in the formal dining room, more casually on the veranda or outdoor porch bar or request a front row seat at the chef’s counter to watch chef Jarad Adams in action.

Da Luca Bistro & Bar

1015 Heathercroft Cir., Crozet, 205-4251

Opened by Naples, Italy, native Domenico D’Auria in 2009, Da Luca is Crozet’s go-to spot for inventive, locally sourced tapas and a great glass of wine (the well-curated list is extensive and changes often). For Restaurant Week, D’Auria offers some of the restaurant’s most popular dishes at the $26 price point, including duck mac-n-cheese, Moroccan tuna and carnitas tacos, as well as cocktails like the ginger martini: ginger liqueur, vodka, prosecco and fresh lemon.

Fig Bistro

1331 W. Main St., 995-5047

Restaurant Week is an ideal time to try this New Orleans–influenced restaurant on the Corner, recently reopened after an early summer break. Po boys, etouffee, jambalaya and gumbo are $26 menu highlights, along with half-priced bottles of wine on Wednesdays.

Fry’s Spring Station

2115 Jefferson Park Ave., 202-2257

Photo: Rammelkamp Foto
Photo: Rammelkamp Foto

Opened in 2010 on the edge of Fry’s Spring, this neighborhood restaurant housed in a 1930s service station is already a favorite for locals, who know it’s an ideal spot for both date night (plenty of drink specials and romantic firepit action on the patio) and dinner with the family (kid-sized pizzas and pastas). For $16, choose from a range of dishes including fire-roasted pizzas, fresh pastas, salads and hearty sandwiches.

Himalayan Fusion

520 E. Main St., Downtown Mall, 293-3120

Photo: Rammelkamp Foto
Photo: Rammelkamp Foto

While mostly known for its popular lunch buffet ($7.99 for more food than you could possibly eat during your lunch hour), this Downtown Mall mainstay provides an elegant dinner experience both inside the candlelit restaurant or out on the patio. This week, for $16, choose from 20 traditional dishes, ranging from spicy aloo gobi to oven-roasted chicken tandoori, along with chaat, samosa or naan and dessert.

Michael’s Bistro and Taphouse

1427 University Ave., 977-3697

Photo: Rammelkamp Foto
Photo: Rammelkamp Foto

Some might think of Michael’s as a Corner bar for UVA students, but it’s actually far from it—and this is the week to find out why. Michael’s goes all out for Restaurant Week, offering an entirely new menu every year. This year, chef Matt Lechmanski brings his extensive experience with Asian food into the spotlight with a focus on Korean cuisine. His $26 menu features dishes like beef bulgogi, Korean clam stew, spicy cucumber salad and mochi with housemade sorbet.

Rapture

303 E. Main St., Downtown Mall, 293-9526

Photo: Rammelkamp Foto
Photo: Rammelkamp Foto

Best known as a beer and burger spot on the Downtown Mall, Rapture and its chef Chris Humphrey take Restaurant Week as an opportunity to get creative. Using local, seasonal produce, he transforms the menu into a showcase of summer, this year offering selections like watermelon gazpacho, braised bacon with pickled blackberries and a Southern-style veggie plate with okra, dilly beans, corn and potato salad as part of the $26 menu. Add beer, wine or bourbon pairings for an extra cost.

Prospect Hill Plantation Inn

2887 Poindexter Rd., Louisa, (540) 967-0844

Photo: Rammelkamp Foto
Photo: Rammelkamp Foto

A four-course dinner at this 18th century plantation on Friday or Saturday is typically well over $100, making this $36 menu one of the best deals of Restaurant Week. With a European-influenced menu spotlighting local, organic cuisine, this week’s offerings include an array of steak and seafood as well as unique desserts like vacherin (layers of meringue with berries and ice cream). Staying the night in one of the inn’s elegantly appointed rooms—all with period antiques and fireplaces—means you can roam the 40 acres of manicured grounds and gardens and say hello to the horses, sheep and chickens the next morning.

Red Pump Kitchen

401 E. Main St., Downtown Mall, 202-6040

Photo: Rammelkamp Foto
Photo: Rammelkamp Foto

Opened in 2014 by Dean and Lynn Andrews, owners of Pippin Hill Farm & Vineyards, this inviting Tuscan and Mediterranean restaurant emanates elegance and coziness from its spot on the corner of Fourth Street on the Downtown Mall. Highlights of the $36 Restaurant Week menu include the new Chesapeake scallops, lamb sugo with trumpet mushrooms and the popular Jefferson Julep, made with Hendrick’s gin, aloe vera, spearmint, cucumber and lemon. As expected, the wine list features unique selections from across Italy, as well as California and Virginia.

Shadwell’s

1791 Richmond Rd., 202-2568

Photo: Rammelkamp Foto
Photo: Rammelkamp Foto

Named after Thomas Jefferson’s birthplace and inspired by his love of local food, this steak and seafood spot near Pantops is best known for its all-meat blue crab cakes from the Chesapeake Bay—considered by some to be the best in town. For Restaurant Week, Shadwell’s is offering bite-sized versions of the hit dish in the Northern Neck crab cake sampler, served with arugula and Chesapeake aioli. Paired with one of three hearty entrées (pork loin, red snapper or a grilled trio of lamb and local sirloin and sausage) and a dessert for $26, it’s one of the best deals of the week.

Three Penny Cafe

420 W. Main St., 995-5277

Photo: Rammelkamp Foto
Photo: Rammelkamp Foto

With an emphasis on global cuisine using locally sourced, seasonal ingredients and one of the best (pet-friendly) patios on West Main, Three Penny has secured its spot among the area’s solid dining options since opening in 2014. Among the Restaurant Week offerings is paella with chicken, chorizo, shrimp and mussels as well as pan-seared scallops, seafood gumbo, the always-popular tempura asparagus and a dozen oysters for $36.

Three Notch’d Grill

5790 Three Notched Rd., Crozet, 823-4626

Opened in 2005 by Hayden and Cathy Berry to provide “something for everybody” in Crozet, this popular neighborhood eatery offers a range of cuisine, most of it sourced from local farmers and producers. For Restaurant Week (at the $36 price point), the spotlight is on dishes like pan-fried Rag Mountain trout with lump crab meat, curried ratatouille and roasted duck with griddle cakes made with Caramont Farm chevre.

Let’s do brunch

We’re taking Restaurant Week to the street! Join us for a Bluegrass Brunch at South Street Brewery on Saturday, July 18, to kick off Charlottesville’s 2015 Summer Restaurant Week. Start your morning with breakfast Blue Mountain beginning at 9am; beer and brunch specials are offered 9am-1pm at South Street Brewery, with $1 of every meal benefiting the Blue Ridge Area Food Bank. Stay for live bluegrass, a cornhole competition (with prizes!) and many chances to win a $50 Restaurant Week gift card. Be sure to visit the Restaurant Week table to make dinner reservations, and check out the Festy table for a Festy ticket giveaway and discounted Festy tickets. Just bring a canned food item to enter the contest!

Family style

Both you and your kids will enjoy the Restaurant Week deals at these spots.

Zinburger Wine & Burger Bar

Barracks Road Shopping Center, 244-2604

Already a family favorite for its $3 summer kids menu, during Restaurant Week, everyone nabs a great deal: $16 gets you a small salad along with a certified Angus-beef burger, chicken sandwich or veggie burger and one of the restaurant’s signature milkshakes (choose from cookies and cream, double chocolate mint, creme brulée or the popular Bars of Zin, spun with KitKat bars and hazelnut spread). And when that milkshake is inevitably slurped down by the kids? Not to worry: There’s a full bar, draft beer and an extensive wine list (including half-price bottles on Wednesdays).

Photo: Rammelkamp Foto
Photo: Rammelkamp Foto

The Bavarian Chef

5102 S. Seminole Trail, Madison, (540) 948-6505

This family-owned restaurant offers German cuisine in a lively atmosphere less than 20 miles north of town. Lederhosen-attired waitstaff, polka playing in the background and family-style sharing make this a fun outing for the entire brood. Get your fill indulging in heaping plates of German potato salad, spaetzle or potato dumplings as well as Restaurant Week offerings like summer schnitzel with grilled pineapple, tomato and Gouda. Also this week, mom and dad can add a flight of beer or wine for $9.95.

The Melting Pot

501 E. Water St., 244-3463

For $26, budding chefs will love the opportunity to load up skewers with artisan bread and fresh veggies and “cook” them in pots of cheese fondue (either tomato basil cheddar sauce or the classic Gruyère, Raclette and fontina). While parents should take the lead with any meat entrées (watch that vat of boiling oil!), the kids are back in action for the dessert course. For Restaurant Week, choose from two sauces: dark chocolate and dulce de leche or Bananas Foster (bananas and cinnamon simmered in white chocolate), and watch the accompanying plate of strawberries, bananas, brownies, blondies, pound cake and marshmallow treats disappear.

Photo: Rammelkamp Foto
Photo: Rammelkamp Foto

Sal’s Caffe Italia

221 E. Main St., Downtown Mall, 295-8484

This downtown restaurant is king of the sure-fire kid-pleasers (spaghetti, ravioli, cheese pizza) and adults will love the star of Sal’s extensive Restaurant Week menu, the Pappardelle a la Romba: For an extra $5, get fresh lobster, crab, and scallops in a vodka sauce served over handmade pappardelle. Add wine pairings, an order of homemade meatballs and spumoni for dessert, and the whole family goes home happy.

Still hungry?

Here’s what you can expect from the rest of the eateries participating in Restaurant Week.

$16

Cafe Caturra The flagship’s in Richmond, but find breakfast, brunch and boutique wines now on the Corner. Dinner, too!

Nude Food Billing itself as “farm-to-table fast food,” this new restaurant offers local, seasonal fare in a casual setting.

$26

Aberdeen Barn This family-owned steakhouse, opened in 1965, is a Charlottesville classic.

Bang! Best known for its inventive martinis (more than 30 on the menu!), the downtown restaurant offers fusion cuisine in a turn-of-the-century house.

Blue Light Grill & Raw Bar Under new ownership and now also serving lunch, here you’ll find fresh seafood, seasonal cuisine and craft cocktails.

Fig New Orleans-inspired spot on West Main Street: bourbon-glazed pork chops, Cajun jumbalaya and bread pudding are RW menu highlights.

Horse & Hound English pub fare with an emphasis on seasonal ingredients; special beer pairings available for Restaurant Week.

Orzo Mediterranean restaurant on West Main with pastas, local meats, seafood and more.

The Pointe Casual dining in the seven-story atrium of the Omni Hotel, overlooking the Downtown Mall.

Public Fish & Oyster Fresh oysters, East Coast seafood (including four varieties of moules frites) and creative cocktails in a cozy spot on West Main.

The Shebeen Pub & Braai Peri peri chicken and other South African-inspired dishes.

South Street Brewery Reopened in 2014 by the owners of Blue Mountain Brewery, find craft beer and a range of cuisine—burgers to mac-n-cheese—in a lively atmosphere.

$36

Bizou Seasonal produce, local meat and a tiny, open kitchen. Look for specials from the restaurant’s Metropolitain days during Restaurant Week.

Brookville Restaurant Farm-focused restaurant on the Downtown Mall with all ingredients sourced within 100 miles, including the chef/owner’s backyard.

Burton’s Grill Located in The Shops at Stonefield, this American restaurant is known for its allergy-sensitive menus.

C&O With rustic European cuisine and a stellar wine list, the Charlottesville classic has garnered national praise.

Downtown Grille Upscale steak and seafood on the Downtown Mall.

Fleurie Modern French fare with an excellent prix fixe pre-theater menu in an elegant setting on the Downtown Mall.

Hamiltons’ at First & Main American cuisine downtown with an emphasis on local farms.

Fossett’s at Keswick Innovative Southern-inspired cuisine in a white tablecloth setting overlooking luxury hotel Keswick Hall’s brand new Pete Dye golf course.

Maya Queen of Charlottesville’s signature Southern-French cuisine.

Oakhart Social New West Main hotspot offering tapas, pizzas, creative cocktails and more.

RockSalt Rappahannock River Oysters and fresh Atlantic seafood in The Shops at Stonefield.

Tempo Lively restaurant and bar serving French-inspired fare on the Downtown Mall.

Ten Fresh sushi, inventive Japanese cuisine, sake, cocktails and more in a modern space above Blue Light Grill.

Three Notch’d Grill There’s something for everybody at this Crozet staple—most of the menu is sourced from local farmers and producers!

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Magazines Village

The chicken whisperer: At 14, Brianna Knight is ruling the roost

It’s just after 6am when 14-year-old Brianna Knight steps into a chicken coop in her backyard. Her hens are happy to see her, clucking and pecking as she works quietly, giving them food and fresh water and releasing them out into the yard for the day.

This is just the beginning of Brianna’s duties as caretaker of three flocks of laying hens on her family’s small farm, Three Creek, in Earlysville. Brianna is head of egg production and sales, an official-sounding title because this is more than a backyard hobby—last year, Brianna sold 220 dozen eggs at $4.50 each, bringing in almost $1,000 for the family.

“It’s all part of family entrepreneurship,” says her mother, Jennifer, who, along with her husband, Scott, moved to the farm in 2011 to not only teach Brianna and her two younger siblings, who are all homeschooled, the responsibility of work, but also to educate them about caring for other living things.

“Kids don’t know where their food comes from anymore, that a carrot comes from under the ground, or what grows on a tree, and it was really important for us to have that experience of being a caretaker of creation and animals,” Jennifer says.

Brianna says she decided she wanted to raise chickens after watching Food Inc. and learning more about the egg production process.

“It just horrified me that these chickens are being kept in cages, stacked on top of each other… I was very upset with how they were being treated,” she says. On her 7th birthday, Brianna got her own flock of hens.

Last year, Brianna Knight pulled in almost $1,000 for the family by selling eggs from the chickens she’s raising on her family’s farm, Three Creek, in Earlysville. “It’s all part of family entrepreneurship,” says her mom, Jennifer. Photo: Emily Sacco
Last year, Brianna Knight pulled in almost $1,000 for the family by selling eggs from the chickens she’s raising on her family’s farm, Three Creek, in Earlysville. “It’s all part of family entrepreneurship,” says her mom, Jennifer. Photo: Emily Sacco

From the beginning, Brianna had a special connection to her birds, Jennifer says. “When we first got them, they weren’t friendly with people, so Brianna would take a milk crate and go into that chicken coop and sit there until they would come and sit on her lap. They would smell her shoulder, and she would swing on the swing set with a chicken on her lap,” she recalls. “We call her the chicken whisperer.”

Brianna says paying close attention to her charges is key to their health and safety.

“Some people ask me, why don’t you listen to music or something while you’re doing your chores? But a big part of it is listening,” Brianna explains. “The chickens will come up to me and just look at me, and I can look at them and figure out if anything is wrong… I can tell if a predator has been close, or if I see a chicken with watery eyes or looking kind of droopy or not drinking then I’ll look at them, look through their feathers, in their mouth and eyes. Or if one is stuck or getting pecked on I can hear them.”

Photo: Emily Sacco
Photo: Emily Sacco

Jennifer adds, “Things that I wouldn’t see, she is very aware of. She just has an ability to see and care for animals that I feel is very unique.”

Brianna’s dedication shows in the product she sells. The family has a waiting list for their brown, white and blue-green eggs, from a variety of chickens raised on non-GMO, soy-free feed from Sunrise Farms, in Stuarts Draft. “They’re the kind of eggs we want to eat,” says Jennifer.

The hens are free-roaming and moved every four to six weeks in the mobile chicken coop Brianna and her father created out of a friend’s trailer. They produce three to four dozen eggs per day in the warmer months, but they get a break in the winter.

“Some people put a light on their chickens in winter so they keep laying,” says Brianna, “but it’s just not natural and not healthy or kind to our animals. So even though we are letting our customers down and not making as much money, we just let [the chickens] have a break.”

Photo: Emily Sacco
Photo: Emily Sacco

But it isn’t all eggs, all the time for Brianna either. In addition to her Classical Conversations schoolwork, she spends her time acting in plays at Blue Ridge School or at worship team practice at her church (she sings and plays guitar). She is interested in medicinal herbs, and loves to forage in the woods near her house for tea ingredients.

She also cares for the family’s rabbits (raised for the family’s consumption) with her 10-year-old brother, John, and is responsible for breeding them in the summer. “We get as many as 30 rabbits sometimes,” she says. Last summer, she tried her hand at dairy goats but soon realized they weren’t the docile French Alpines she was expecting, but pygmies instead. “They would jump on me and I’d fall over, so they had to go,” she laughs. But Brianna is undeterred. Grinning, she says, “Next, I want to do pigs.”

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Magazines Village

Good work: Teenagers’ jewelry line pays it forward

As babies, Molly Bocock and Everett Chapman played together on the floor, babbling and cooing as their mothers lovingly watched. Today the girls, now high school sophomores, design jewelry together for their own line, Osita—and their mothers are still looking on.

Bocock’s mother, Nora Brookfield, and Chapman’s mom, Shannon Worrell, are longtime friends and founders of Charlottesville-based jewelry company Mi Ossa, which partners with women-owned studios in the U.S., Haiti, El Salvador and Ethiopia to create fair trade, one-of-a-kind pieces. Mi Ossa, which loosely translates to “my bones” in Italian or “bear” in Spanish, is the parent company of Osita (“little bear”).

Photo: Emily Sacco
Photo: Emily Sacco

“I consider Mi Ossa and Osita’s styles to be very different,” says Bocock. She says Osita is more preppy and colorful in style, while Mi Ossa sticks to earth tones. Osita is also geared toward a younger clientele at a lower price point.

But that doesn’t mean only high school and college students are wearing Osita designs.

“My friends wear them out and about all the time,” laughs Brookfield. “It’s fun to see people buy their products.”

Bocock and Chapman began making jewelry as sixth-graders, using leather scraps and leftover beads from their mothers’ buying trips to exotic locales.

Photo: Emily Sacco
Photo: Emily Sacco

“We started experimenting with it for fun,” says Chapman (whose father is C-VILLE co-owner Bill Chapman). They made bracelets and necklaces for friends, posted photos of the pieces on Instagram, and gained a following. They began selling their jewelry at local craft fairs, and soon, the demand was more than they could keep up with.

Today, Bocock, who attends Charlottesville High School, and Chapman, who attends St. Anne’s-Belfield School, are placing orders in the hundreds and selling out of their products online and in local stores such as Petit Bebe and Finch.

The girls design many of the items in collaboration with the same artisans who create pieces for Mi Ossa. And just like their mothers, they try to source only from women-owned studios, many of them in El Salvador and Haiti.

“The opportunities for women there are limited,” says Bocock. “Culturally, women are subordinate.”

The girls got to see this first-hand on a recent trip to Haiti with their mothers (over Chapman’s spring break) to meet with the businesswomen and artisans and create new designs.

“The artisans need work,” Bocock explains. “We realized that the more orders we can fill, the more work we can provide, the better it is for them… they can keep making money for their family, maybe send their kids to school, maybe get better water.”

Chapman agrees, “It definitely changed my mindset and inspired me to do more.”

The trip also inspired the girls artistically.

“When some people think of Haiti they don’t think of it as a very beautiful place,” says Bocock. “And a lot of times it’s not; it’s impoverished, there is rubble everywhere.”

Chapman continues, “But everything in Haiti is so colorful —the stores, the tap taps (buses) … there’s artwork everywhere. We want to showcase the art, to show off Haiti.”

Photo: Emily Sacco
Photo: Emily Sacco

Their latest products, which they designed in and sourced from Haiti on this trip, are a result of that desire. They created two necklaces using organic Majok seeds, brass, steel and horn, which were made by Haitian artists and metalworkers as they watched. They also selected colorful bracelets and beaded wallets by “hip Haitian designers,” as Brookfield describes, to incorporate into their line.

“They have a great fashion sense,” says Brookfield. “They have a good eye for what is going to sell, which is hard to have.”

They also know how they want to help, and donated a portion of the proceeds from their May Days sale (held May 4-9 at the Mi Ossa lab downtown) to the Restavek Freedom Foundation, which works to help end child slavery in Haiti.

“It’s become more than just two girls from middle school or high school designing stuff for their parents for fun,” Bocock says. Chapman agrees. “We didn’t think about the social entrepreneurship thing back then,” she says. “It was more like, ‘Oh, these are some cool beads from Haiti,’ but now we really understand what we are doing.”

“In Haiti, they were so professional,” says Brookfield. She recounts an important meeting with the head of that country’s Artist Business Network, Nathalie Tancrede. “She’s our cornerstone person, and has ties with all the artisans we work with. She said, ‘We would really like you to come again in June,’ and she meant Molly and Ev, not Shannon and me.”

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‘Action!’ adventure: Budding filmmaker Saunder Boyle says ‘just dive in!’

It’s late at night, and 17-year-old Saunder Boyle was supposed to be home three hours ago. But her parents aren’t worried. She isn’t out partying with friends; she’s making a movie.

“My parents get the whole long-hour shooting days,” says Boyle, a rising senior at Tandem Friends School. “Things invariably go three hours late. I guess they’re glad it’s film and not something else.”

Film has been “it” for Boyle since she was 13, when she took her first class at Light House Studio, a local nonprofit youth filmmaking center.

“It was filled with juniors and seniors in high school, and I was this little 13-year-old just kind of there, and I was so intimidated,” says Boyle. “But I was just so interested in film itself. I knew that whatever I was going to learn from the class was going to be better than how nervous I felt.” Boyle went on to take at least 15 more workshops at Light House, “more than any other student I’ve met,” says Lead Mentor Amanda Patterson. Each workshop focuses on a different aspect of filmmaking: narrative, screen-writing, music video, documentary, cinematography, animation, visual effects or commercial production. All students at Light House finish with a completed portfolio of work, which can give them an advantage when applying to film schools, says Zoe Cohen, Light House program director. In eighth grade, Boyle made her first film, The Pillow, about a walking and talking pillow looking for its purpose in life (the pillow, played by Boyle, is repeatedly rejected but finally finds its calling when it catches someone’s fall). Since then, she has made six more films, several of which have gone on to film festivals. Her most recent, The Lemonade Standoff, which she directed, has been shown at film festivals across the U.S. and was the runner-up for the ACTION! High School Director Competition at the 2014 Virginia Film Festival.

Boyle says she feels “most connected” to The Lemonade Standoff, about two siblings with competing lemonade stands, because it was the first film in which she was the lead director. “I was heavily involved in all aspects of that one—from story to script to production to editing,” she says. “I really put all of myself in it.”

It was also her most challenging film.

“On-set conditions were insane,” she says. “It was about 95 degrees in the middle of the summer and all of the scenes were outside. We all got terrible sunburns; the team was lobster-red for days.”

Another film, Breaking Character, which Boyle describes as “a mixture of a dark comedy, psychological horror and thriller,” has been shown at multiple film festivals, and in 2014, her film The Collector received the Golden Clapper Award at the Reel Riot Film Festival in Atlanta.

Patterson describes Boyle’s filmmaking style as bold. “Every step of the way, she always has her eye on the finished product, paying special attention to the important details that make her films stand out. She’s a risk-taker.” Patterson also praises Boyle’s ability to lead, an important skill since “a film cannot be made with just one person,” she says.

Boyle says she owes a lot to her mentors at Light House, many of whom are former Light House Studio students themselves. According to Cohen, the mentors’ job is to allow students to be as hands- on as possible in filmmaking. “We want to really let them take over and learn from the process of exploring,” she says.

Boyle says she finds inspiration for her films in real life. “I often just take weird things that happen to me and put them into other characters lives,” she explains. “I just wrote a script about a family who finds an urn in their vacation home, which actually happened to me last summer—it was the weirdest thing.”

Writing is Boyle’s favorite aspect of the filmmaking process. She hopes to study film after she graduates and eventually become a screenwriter and director. “I want to do the sort of movies that people like and can go back to, that they relate to.”

Her advice for aspiring young filmmakers: “Take whatever class interests you, but diving in is the best thing. There’s no time to be meek. If you’re really interested in something, you just have to go ahead and do it.”

Saunder’s flick picks

Dead Poets Society

This movie has meant a lot to me for a long time. It explores so many themes—the pur-
pose of art, the battle between tradition and innovation, trust in one’s self—through a cast of characters that are all well-rounded and developed into human beings with their fair share of very human flaws.

Birdman

Birdman is one of those movies that actually lives up to its hype. It’s incredible as far as the cinematography goes, but the quality of the story is really what made me get attached to this one.

Moonrise Kingdom

I don’t think Wes Anderson’s style always works to his movies’ benefit, but Moonrise Kingdom is an exception. The film’s visual quirks definitely work in favor of the story. I first saw this movie when I was just beginning to take film seriously, and the sheer beauty of nearly every shot made quite the impression on eighth grade me.

Good Bye, Lenin!

I actually saw this movie for the first time in my European history class last year, and I was immediately impressed. It has a fantastic mix of history, comedy and drama that struck me as being very honest—a balance I hope my future work can display.

The Blues Brothers

Apart from being funny on its own, this movie pulls off some crazy stuff while remaining cohesive. I imagine it’s not easy to weave elements like choreographed dances, ridiculous car crashes and a giant list of celebrity cameos into one movie, but somehow they did—and the movie is all the better for it.