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Magazines Unbound

Second nature: At High Tor, sustainability shifts into high gear

Enjoying nature is free, but gearing up for a camping trip or extended hike can become an expensive proposition, especially when choosing quality equipment. Erin James and Seth Herman, outdoors enthusiasts who met in Charlottesville in 2010, have addressed that problem (and more) with their new outdoor gear and clothing consignment shop, High Tor Gear Exchange in McIntire Plaza.

Named after a beloved state park near Herman’s childhood home in New York, the shop accepts new or used items—such as clothing and boots, and camping, cycling, and ski equipment—and provides the consignor with a percentage of the proceeds when the item sells. Transparency is a point of emphasis for Herman. “We have a spreadsheet based on the original MSRP of every item, so it’s crystal clear to our consignors how we price items and when they’ll receive a check,” he says.

Now married with a toddler to boot, James and Herman hope to combine their love of hiking, biking, and paddling with their passion for helping people enjoy the natural world “untangled from the idea of having to buy and own something new.”

“We love giving people access to the things they need to get outside in a more sustainable way,” says James. “And it makes us happy to know that the stuff being sold is going right back into the community.”

Herman credits Charlottesville’s Community Investment Collaborative (CIC) with giving him the skills to succeed during a 16-week class for small business owners. “The CIC helped us meet other owners and entrepreneurs and get the word out, and the connections we’ve made within the community have been incredible.”

James are Herman are brimming with ideas to strengthen community ties. “We’re about to launch a new program option where, instead of payment in cash or store credit, consignors can choose a local experience that’s worth even more, like a gym membership or a kayaking trip,” says Herman. “That way, people can try new things and do something healthy, and we can support our fellow local businesses.”

Opened just six months ago, High Tor has already reached over 500 consignors and processed almost 5,000 products, due in no small part to its sleek look and welcoming vibe. “We have kombucha and cold brew coffee on draft, and in the spring we had local eggs for sale,” says James. “Our inventory changes daily, so people can just stop by to have some coffee and browse without feeling any pressure to buy.” And when they do, buyers and sellers both benefit by giving great gear a longer life.

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Abode Magazines

Inn and out: The Clifton plays it cool

When Charles D’Angelo, managing director of D.C.-based Westmount Capital Group, first saw the Clifton Inn and its surrounding countryside, his initial thought was, “Wow.” “It’s a stunning property, from the 19-acre lake and Blue Ridge mountain views to the infinity pool with the canopy of trees overhead,” says D’Angelo. As a business enterprise, however, the inn was struggling.

Though renovated several times in recent decades, including a large-scale overhaul in 2005 after a devastating fire, the inn’s reputation had been waning, its wedding bookings falling from a high of 50 in 2011 to just 11 for this year. At the end of a complicated and lengthy negotiation, a deal was struck in late 2017 between Mitch and Emily Willey, the hotel’s owners since 1983, and the investor duo of D’Angelo’s Westmount Capital and the McGeorge family of Richmond.

Photo: Read McKendree

When the dust settled, the new owners immediately opted for more dust, closing the hotel for the first quarter of 2018 for renovations, rebranding and an infusion of new technology. “All 20 rooms were renovated, plus the restaurant, the bar and the front desk, and we installed bright new software,” says Francois Bladt, the hotel’s general manager. “As well, we now have a Michelin-starred chef, Matthew Bousquet, who came to us from California.”

Photo: Read McKendree

D’Angelo knew that a great chef would be a key element of the hotel’s future success, as would the new branding, updated by Watermark in Charlottesville, and interior design, recast by the in-house design team at Tennessee-based Blackberry Farm. “The renovations were mostly cosmetic,” he says. “For a building that old, it’s in very good shape.” Cool blues, greens and grays replaced the former white and cream interior, with an emphasis on the comforting surrounds of soft rugs, draperies, upholstery and artwork as patrons ease into their dinner or cocktail.

With the new branding came a name change as well. Now dubbed simply The Clifton, the change reflects a mindset. “We wanted to get away from the sleepy bed and breakfast idea, toward something a little more modern that would draw in a more urban crowd,” says D’Angelo. “Having a true country getaway feel, only minutes away from the city, is a real advantage. I think of The Clifton as a boutique hotel that does phenomenal weddings, where you can also have one of the best meals in Charlottesville.”

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Abode Magazines

River of dreams: Designing for flow in a Belmont backyard

Tucked behind a 1920s-era house on a small Belmont lot lies a modern wonder: a water garden oasis featuring ornamental plantings, a raised deck surrounded by a black slate patio, a hand-carved fire pit and a mountainous stone structure from which a waterfall cascades gently into a tiered, purling river.

The landscape plan was dreamed up by homeowner Peter Fenlon, a game designer and publisher of the internationally famed Settlers of Catan series, whose studio is ensconced in a sprawling two-story structure behind the garden. “I was born in Japan,” he says, “and that influences the storytelling here quite a bit.” Starting with the two Japanese maples flanking the front entrance, grown from “seedlings of seedlings” dating back to his birthplace, Fenlon’s penchant for meaningful design is evident.

Regionally sourced limestone, quartz and granite form a “mountain” from which a gently tiered, purling river flows. Photo: Stephen Barling

Acquiring the house in 2001 after it had been gutted by flippers, Fenlon and his wife, Olivia, gradually made it their own, eventually doubling its size. Over the last five years they’ve widened the structure’s footprint on three sides and added a third floor—a high-ceilinged, light-filled space thanks to 13 Tuscan-style windows. The most complex upgrade thus far has been the landscaping, and in 2016 the Fenlons partnered with landscape architect Zoe Edgecomb and Lithic Construction project manager Brian Bristow to lay out their plans.

“We wanted to do a natural garden that focused on native plantings and rock, and was very low-maintenance and sustainable,” says Fenlon. Consistent with that vision, all of the rock is regionally sourced, a mix of limestone, quartz and granite. “The deck is a combination of cedar and Cumaru—a sustainable, tropical teak that is very resilient and extremely dense,” he says. The fire pit comprises three pieces of granite from Red Hill quarry, fitted together like a puzzle and then hand-carved to form a center bowl.

Most challenging were the centerpieces of landscape: the river and mountain constructions. “It took a while to even dawn on me how large the scope of the project was,” says Bristow, an expert in both rock and water features. “It was a lot to integrate.” Installing the deck footings, wires, water pipes, lights, abutting concrete sections and rock structures in the proper order required a careful mix of timing and balance, even as the project continued to evolve.

For the mountain, Bristow used a truck crane to hoist huge rocks one at a time into a pile, spinning them into place and chipping off corners to round the look as it took shape. The black concrete river basin was technically difficult as well. “It had to be strong and waterproof, and both the bottom and sides had to be done in one pour,” says Bristow. “I’ve done a lot of water features, but this one was unique.”

Photo: Stephen Barling

Fenlon’s thoughtful inspirations, from a cocktail/breakfast nook next to the waterfall, to a large, sliding cedar “moon gate” in the tall but neighbor-friendly fence (which looks the same on both sides), have made their back yard a sanctuary within reach of the city, in a location the couple treasures.

“There are no stoplights between me and the Appalachian Trail, and from the third floor I can see all the way to the Blue Ridge,” says Fenlon, “yet I can walk to restaurants in Belmont. What could be better?”

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Magazines Weddings

Cheat sheet: Stretching the cake budget

Though never featured in formal wedding photos and usually tucked behind closed doors during the reception, the humble sheet cake has long played an important role in wedding planning, and for good reason. Sometimes referred to as a “kitchen cake,” a sheet cake can be prepared alongside the main, multi-tiered wedding cake, called the “cutting cake,” and the combo offers several advantages.

“For weddings with larger guest counts, it can be pretty stressful for the caterer to quickly serve the guests after the bride and groom have cut the cake,” says Gerry Newman, owner of Albemarle Baking Company. “With a sheet cake, they can have 100 slices plated and ready to go, so everyone can be served at once.” A sheet cake can match the cutting cake’s flavor or be entirely different, and typically goes without the elaborate embellishments of the main cake.

Beyond the strategic benefits, the cost savings due to the sheet cake’s simpler design can be significant, potentially halving the wedding cake bill. “My sheet cakes are made of three layers, just like the main cake,” says Kathy Watkins of Favorite Cakes in Charlottesville, “but because there is no decoration, it’s priced per serving below the more complicated and detailed wedding cake.”

Designing and building the main show cake is an incredibly labor-intensive process. “For me it’s not necessarily artistic,” says Newman, who bakes one or two wedding cakes per weekend during the busy spring and fall seasons. “I’m a technician—I know just what I need.”

Even so, an experienced chef can spend six or more hours mixing, baking, assembling and decorating the cake, plus additional time corresponding with the clients and transporting the finished creation—carefully!—to its final destination. For couples on a budget, the secret sheet cake can make that dream cake possible.

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Magazines Weddings

Gimme shelter: How to tent your event (just in case)

The dreamy vision of a beautiful outdoor wedding goes hand in hand with the reality of weather risk, but both soaking rain and punishing sun can be managed with a little insurance by renting tents in advance of the big day.

“Rain is a factor that can’t be ignored,” says Lee French, project manager for Skyline Tent Company. “The function of a rain plan is both to provide you with what you need and to give you budgetary forecasting, so there will be no surprises.”

Tent companies like Skyline offer options for any size wedding, from a small backyard ceremony to an event hosting hundreds at Montalto, and plans can include not only the overhead covering but also walls, draping, flooring and raised platforms, and even climate control. Drone photography of the location paired with software templates of the various tent pieces can give clients a good idea of how the installed layout will look on the ground.

As with all insurance, there is a premium for tranquility. Clients put down a deposit of between 25 and 50 percent of the tent plan’s cost (which can start at around $1,500 for a simple framed tent) to reserve the equipment, and then keep an eye on the forecast ahead of their event.

“We like to take the entire rain plan and turn it into a switch,” French says. “The client has until about three days before the event to either flip the switch or leave it down.”

While the bride and groom can avoid the upfront expense and roll the dice on the weather, a last-minute scramble can be costly, especially during the May/June and September/October peak wedding seasons when much of the equipment is spoken for. “I wouldn’t advise [waiting],” says French. “There’s a lot of value to a confirmed rain plan, and no substitute for peace of mind.”

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Abode Magazines

Walk on the wild side: In the weeds with Marlene Condon

Agarden’s appearance depends on its purpose, says Marlene Condon, and sometimes messier is better. “Aesthetics for me are secondary,” she says. “The most important thing is the quality of the habitat for wildlife.”

Condon is a Virginia-based nature writer and photographer who has penned columns for the Daily Progress and Crozet Gazette, written for C-VILLE Weekly, edited a birding and gardening magazine and published a 2006 book on cultivating nature-friendly gardens. She has spent decades advocating for the practice of landscaping for wildlife—a looser, more freeform gardening style that prioritizes the planet over the plan.

Photo: Marlene Condon

“There is the misperception that you don’t have to do anything at all, but that’s not it,” says Condon. “Landscaping with wildlife in mind uses a traditional three-level structure—flowers close to the house, then shrubs and low trees, then taller trees in back—but it also includes things like brush piles, dead leaves and even a few flowering weeds.” The idea is for gardeners to give up their compulsion for neatness and to embrace what grows naturally in their area instead.

The result is less orderly but more purposeful. “Dead leaves break down and become natural fertilizer, and when all the plants come up you don’t even see them anymore,” says Condon. “Brush piles are incredibly useful. You can keep them 30 feet from the house for safety, and they become a place where birds can hide from hawks or make their nests, and lizards lay their eggs in there. You’ll be shocked by how fast they decompose.”

Photo: Marlene Condon

Condon reserves special scorn for wide swaths of unused lawn. “The problem is, there’s not a lot of habitat potential in a lawn,” she says. “It’s wasting a resource, and the insecticides and herbicides [used on lawns] kill so many animals that are important to the food chain,” particularly creatures with absorbent skin, like salamanders and other amphibians.

“Slugs and snails are your recyclers and are feeding your plants,” says Condon, “and the whole world collapses without insects.” A more natural landscape also means weeding is less of a chore. “Really, the more plants you grow the better, and the fewer weeds you’ll see.”

Photo: Marlene Condon

Condon stresses that protecting the natural ecosystem of the plants, birds, bugs and animals is vital to the future of mankind. “I’m terrified for the future,” she admits. “The whole point of existence is to perpetuate life, and we are losing so many organisms. We absolutely cannot survive without wildlife.”

Even in times of discouragement, however, Condon’s source of solace and joy is her garden, a habitat certified by the National Wildlife Federation. She hopes it can serve as an example of a sustainable, low-impact way for people to coexist with wildlife. “Listen to the birds, the wood frogs,” she enthuses, gesturing widely. “Part of the beauty is hearing all this life. It means the creatures are saying, ‘This is a healthy place for me to live.’”

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Abode Magazines

Southern showstoppers: In praise of the magnolia

“The pleasantest smell in the world,” wrote natural historian Robert Beverly of the Sweetbay magnolia in 1705, and its large, creamy white flowers are just as striking. Associated with nobility and perseverance, the more than 200 species of magnolia vie with dogwood, crepe myrtle, azaleas and camellias for the American South’s favorite plant. Thomas Jefferson was an early proponent, sending seeds to friends and planting trees at his home.

“Jefferson grew the deciduous Sweetbay and Umbrella varieties,” says Peggy Cornett, curator of plants at Monticello, “the latter in rows in the upper grove.” On UVA’s Grounds, a spreading, pinkish-purple Saucer Magnolia stands to the left of Jefferson’s statue in front of the Rotunda, which itself was flanked by seven evergreen Southern magnolias until they were removed in 2014. “The Southern variety is beautiful and reliably evergreen, but they grow so fast that they tend to get out of scale to the building and take over the architecture,” says Cornett.

Nonetheless, the appeal of the magnolia endures. Its bark possesses medicinal properties, its cone-like fruit produces slender red seeds that are favorites of birds and small mammals and its graceful, cup-shaped flowers and shiny, dark green leaves make an elegant cutting for a Southern table. “Spectacular,” says Cornett.

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Unbound

Birds of a feather: Local birders on the thrill of the hunt

While the average person can distinguish a bluebird from a cardinal and a duck from a goose, bird-watching hobbyists, called “birders,” revel in the vastness of the avian world.

“There’s a real excitement when you’re out birding,” says Myrlene Staten, membership chair for the Monticello Bird Club. “It’s like a great game of hide-and-seek.” The 165-member club, established in 1986, meets monthly at the Ivy Creek Natural Area and offers something for everyone—presentations by notable speakers, bird walks, field trips to natural areas and then some.

More than the activities, it’s the camaraderie of fellow birders that draws people to the community, and the love of sharing what they’ve seen of the Earth’s 10,500 species. Many in the club are certified Master Naturalists, but it’s a recreational pursuit accessible to people at any level, starting right in their backyard. It can be as simple as a stroll through the woods, looking up, or a thrilling hunt for more exotic species.

“There are degrees of birding,” says Doug Rogers, MBC president. “Some people focus on hearing the bird calls, some like to spot the birds with binoculars, and others try to photograph what they find.” (Rogers’ specialty is capturing images of birds in flight.) Many birders keep a “life list” of every species they’ve ever seen, including location and time of year, and they note the number of “life birds” (first time seeing a bird species) spotted on a particular outing.

Staten, who was attracted to birding after observing a gorgeous tropical motmot in Costa Rica, says it’s a holistic activity that appeals to young and older folks alike. “It’s a stimulating hobby in so many ways—you’re listening, watching, getting exercise—and it helps to study birds to know what you’re looking for, so it keeps you mentally sharp as well.” She takes online classes and reads bird books to be able to quickly identify what she sees.

Few birders will name an absolute favorite, but Rogers contemplates the existential. “If I wanted to be a bird, I’d be one of the gulls,” he says. “When you see them soaring, it looks like they’re having a really good time.”

 

Early birds

Sixteen-year-old Baxter Beamer, president of the Blue Ridge Young Birders Club, says the breadth of the hobby is virtually boundless. “I haven’t tried a form of birding that I don’t like,” he says. “There are so many ways to get into it.”

The club is for birders up to age 17, run by and for the youth members, and provides an entry point for learning about bird species and conservation through meetings, field trips, camps and competitions.

Beamer especially favors hawk-watching and is an official counter for the Rockfish Gap Hawk Watch at Afton Mountain. “They let us sit up there and we bring teles- copes and binoculars and cameras,” he says. “It’s a major flyway for raptors.”

The club is also involved in local bird-related issues, such as lobbying the Brooks Family YMCA to mitigate the recent problem of birds crashing into the large glass walls of the building.

Ezra Staengl, a 14-year-old who has been a club member since he was 9, won a bronze medal in the 2017 American Birding Association Young Birder of the Year competition using photography and writing from his birding blog, Birds and Buds. “In second grade I read about the decline and comeback of the peregrine falcon, and I realized that they lived right in my area,” he says. “I love falcons, and now I see quite a lot of them.” LM

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Knife & Fork

In good taste: Red Pump’s perfumed cocktails help you come to your senses

“Food can affect you from a memory standpoint, like when smelling a red sauce reminds you of your grandma’s house,” says Red Pump Kitchen’s Kendall Moore. “We can do this with perfumed drinks, too.”    

Last fall, the downtown restaurant’s drink menu incorporated elements like sage-infused vodka and spritzes of cinnamon, clove and mint, and, says chief mixologist Moore, the seasonal trend will continue this spring with dried sunflower petal and dandelion infusions. Moore nibbles a viola leaf from the restaurant’s garden that “has a sugariness, almost like cotton candy,” and says he loves to incorporate the local terroir into his inventions.

For a bit of textural diversity, Moore is experimenting with herb-infused bobas—caviar-sized vodka gel balls that pop when bitten. “We can take a delicious cocktail like a daiquiri and add a little mint, lime or viola flower explosion to it,” he says.

Another idea of Moore’s is a Sazerac cocktail that substitutes the ice cube with a cold sphere of absinthe, bitters and brown sugar, stabilized with agar, that guests can eat with a spoon after finishing the drink. “Our focus is to use our own space and ingredients to make something that pays respect to the region and to the chef’s food—something unique and inspiring.”—Lisa Martin

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Knife & Fork

More to your door: Three new food delivery options make it easy (easier?) to be lazy

Too tired to go food shopping, and bored with the same old take-out pizza? Home delivery options abound to make sure the cupboard is never bare.

Shenandoah Produce Farms

Lots of people subscribe to summertime CSAs and pick up their bags of produce each week, but Shenandoah Produce goes a step (or two) further. Available year-round via flexible subscription or single online orders, the Mt. Crawford-based company delivers fresh fruit and veggie boxes, locally raised beef, pork and chicken, plus a variety of organic bread, pantry and dairy items right to your Charlottesville, Crozet or Waynesboro doorstep. A $30 minimum order will fill your box with no delivery or membership fees.

Uber Eats

Uber Eats has arrived in Charlottesville—currently covering an area bounded by Carrsbrook, Pantops, Mill Creek and Ednam—allowing home bodies to order off the menu of over three dozen local eateries for a flat delivery fee of about $5. Whatever you’re craving, if the restaurant is open, it’s on its way with a few clicks from your Uber account. You’ll be given an estimated delivery time and can track your meal’s progress on the app’s map.

Hunter Gatherer Dinners

Nature-lovers Leslie and Eric Benz wanted to make it easy for busy families to create quick, healthy meals after a long day, and their favorite game and fish recipes provided the inspiration. Hunter Gatherer Dinner Kits provide unique seasonings, healthy grains and hearty bean side dishes to pair with the customer’s favorite cut of meat or fish (not included). Eleven different options ranging from $10-13 can include a cedar plank or fresh vegetables from local farms (in their new Farm to Table kit), or can be completely vegetarian to suit any taste. Find the kits at Foods of All Nations and Whole Foods Market or online for home delivery. 

Hunter Gatherer Dinners is a local take on Blue Apron: Owners Leslie and Eric Benz supply the ingredients for a healthy meal (minus a protein) and set you up to prepare it perfectly.