sustainable – C-VILLE Weekly

Back to nature: A graphic artist creates a great escape in Nelson County

The graphic artist, web designer, and bookbinder worked in Charlottesville for many years, running her own business. She shifted gears, taking a full-time job at a non-profit. But after a while, she wanted to get back to being her own boss, and to find a way to spend more time in the country, gardening, hiking, communing with nature, and meditating.

The south-facing roof rises up to the top of the second floor, creating an open interior space with natural surfaces including wood and locally quarried soapstone. Photo: Prakash Patel

She envisioned a minimal, modern, energy-efficient home with a studio, situated on plenty of land to grow her own food. Armed with sketches of her dream home, and a conviction to live sustainably, she called on a former client, architect Chris Hays, of Hays + Ewing Design Studio. When Hays learned what she wanted, he thought immediately of builder Peter Johnson, and the collaboration began.

“It was a very dynamic process,” Johnson says. “The client had strong ideas for the home, and Chris was quick to draw them. I’ve worked with him many times. When he draws out his plans, even in preliminary stages, he puts them into CAD so they are easy to envision.”

The client also had a nice chunk of property, 94 acres with a perfect spot to build. “It was a house to be located on top of a hill with a nice view out to the west,” Hays says. “We were looking at a smallish house, but on the other hand, she was interested in getting up high to see the property.”

All indicators pointed to a vertical space. “We went through a few ideas before we came up with something we were excited about,” Hays says. “We came up with a third floor that she could use to meditate, and also look out at the land and all of the wildlife.”

After a few design iterations, Hays and the client agreed that they’d devised a good scheme. “She said that it really felt right for the place, which is one of the greatest compliments we could get,” Hays says.

Building a modern dream home

The fundamental idea of verticality was reinforced by the client’s desire to install a radiant-heat oven that can also be used to cook. Made by Tulikivi, Finland’s largest stone producer, the soapstone-clad unit is so large and heavy that it requires its own concrete footing and foundation. It also contributes to the home’s energy efficiency. A single firing with split wood provides 12 hours of heat.

One firing of the gray soapstone oven on the first floor provides heat for 12 hours. It is beautiful but, practically speaking, largely redundant, because the house is also heated via solar power. Photo: Prakash Patel

For practical purposes, the Tulikivi is largely redundant—ample energy for heating is provided by solar panels on the south-facing portion of the roof (more on that later). But the oven is quite beautiful, a tall rectangle of mid-gray stone with a cylindrical stainless-steel flue that shoots up through the open-plan home and exhausts through the roof.

“It has emotional and psychological benefits, in terms of the warming,” Hays says. “You also have a cooking compartment up above the main hearth, which has a glass door. From the bathroom, you can see out to the oven and the flames inside.”

Hays also designed the staircase to convey heat from the first floor to the third. This provides warmth throughout the house—including the studio on the second floor—when it’s cold outside, and when temperatures climb, windows on the top floor can be opened to let heat escape.

The roof is a key element of the design, rising up to cover the second floor, flattening out, and then zigzagging down to form a porte cochere. Photo: Prakash Patel

Now, about the roof. On a conventional home, the roof may simply be a cap on a box, but here it’s a key element of Hays’ design. From the south extremity of the structure, the roof climbs at an angle to the top of the second floor; solar panels cover this part of the surface. After flattening out and reaching south, the roof drops more or less straight down, and then completes its zig-zagging journey with an L-shape that encloses the porte cochere, which also serves as the woodshed.

Viewed from the east or the west, the roof establishes the clean, modern feel of the home. The rather simple exterior finishes—horizontal red cedar siding on the east and west walls, and rectangular fiber cement panels on the north and south—enhance this aesthetic, as do the plentiful (and large) windows.

Beneath the exterior cladding lies an envelope of thick foam slabs, which seal and insulate the structure. “We did blower and duct-blaster tests and were very pleased with the results,” Johnson says. “The house is tight.”

Inside, finishes selected by the client lend a natural feel. “I wanted to go really organic—oak floors, maple cabinetry, porcelain tiles,” she says. “The central space is all enclosed in plywood. It’s like there’s a treehouse in the center of the house. The counters are soapstone that was quarried right nearby the house.”

The client now has the country place she envisioned, with plenty of room for planting outdoors. “My mom always said two things about me: My eyes are bigger than my stomach, and I always bite off more than I can chew,” she says. “I guess that’s why I ended up with a one-and-a-half-acre orchard and garden.”

The client just added chickens to the mix (“Oh, and I have to build a coop,” she says), and she plans on getting goats and honey-producing bee hives. Her enthusiasm and energy are seemingly endless.

“It was a lot of fun working with her, because she cares a lot about design,” Hays says. “It was very much like a partnership. Peter, the builder, was also very invested to get things exactly right. We were a good team.”

Garden of eatin’: Local entrepreneurs develop a new way of growing greens

Soon, you might not need a green thumb to farm continually fresh greens at home. For that matter, you might not need a garden, at least not in the traditional sense.

For that, you can thank Alexander Olesen and Graham Smith, two recent UVA graduates who have developed a series of hydroponic micro-farms that are already in use commercially here in Charlottesville.

Babylon Micro-Farms sprung from a challenge UVA professor Bevin Etienne posed in his social entrepreneurship class, in which students were asked to develop a product to help refugees, something with high impact and a low price tag. Something that people would be able to download an open-source design for and make on their own.

In the research process, Olesen says he got “very hooked” on the idea of hydroponics—a method of growing plants without soil—and how it has the potential to use significantly less water than conventional agriculture and grow crops twice as fast.

Olesen quickly realized that there was nothing available to the average consumer interested in trying this game-changing way of growing food. Hydroponics systems are largely limited to massive consumer operations, and worse still, inaccessible to people in developing countries and communities who could benefit greatly from such a product.

The initial micro-farm prototype—for which Olesen and Smith teamed up with Hack Cville—turned out to be low-tech and the size of a small car, and the entrepreneurs realized that if a community doesn’t have access to food, it’s not likely to have access to pH monitors, nutrients, and everything necessary to make the hydroponics system work, either. “Everything we’ve done since is figure out a way that we can make a platform that allows anyone to engage in hydroponic farming regardless of their background or expertise,” says Will Graham, Babylon Micro-Farms’ director of marketing and sales.

Olesen, who graduated this past spring, spent the summer with Darden School of Business’ iLab, refining the product and securing grants from the iLab and UVA Student Council’s Green Initiatives Funding Tomorrow program, as well as $600,000 from angel investors in order to grow the company from its two founding members to an eight-person operation with a Downtown Mall office. To better serve the customers the company has in mind, it has developed the technology to make the mini farms run themselves. “It’s plug-and-play,” says Graham—at least for the consumer.

“The farm grows crops from seed-to-harvest with no need for maintenance, bringing produce closer to…the consumer. Most of what you buy from grocery stores has been picked days ago and is leaching [nutrients], so you’re getting a more nutritious end-product this way.” – Will Graham

Babylon Micro-Farms provides pre-seeded trays to be placed into the farms, which are big, clear cabinets with four levels of shelving. Each shelf holds beds for seed trays, and each bed is lit from above with special bulbs that give crops a continually perfect sunny day. Once the pre-seeded trays are in the cabinet-farm, technology does the rest of the work.

“In this controlled environment, you’re giving [the crops] the concentrated nutrient profile they’d be taking from the ground, but in a solution form, and with optimized lighting” and more, says Graham. The conditions inside the cabinet are all monitored and regulated by the system, which assesses, among other things, the pH (acidity) of the water/nutrient solution, carbon dioxide levels, air temperature, and humidity, and adjusts accordingly, depending on what’s growing—micro-greens, leafy greens, herbs, edible flowers, fruits, or vegetables. The system will even stagger harvests so the crops ripen in waves, ensuring dozens of heads of lettuce won’t ripen at once, but a few at a time, just as they’d be eaten.

“The farm grows crops from seed-to-harvest with no need for maintenance,” says Graham, “bringing produce closer to the end goal, the consumer. Most of what you buy from grocery stores has been picked days ago and is leaching [nutrients], so you’re getting a more nutritious end-product this way.” Currently, there are a few Babylon Micro-Farms apparatuses installed in kitchens around town. There’s one at UVA’s O-Hill dining hall, and another at Three Notch’d brewery, where Executive Chef Patrick Carroll has been impressed with its output. “We love our micro farm from Babylon,” says Carroll of the unit, which is visible from most spots in the restaurant and brewery. “It always excites us to harvest creativity by truly growing local greens. It adds an extra wow factor as guests walk into the restaurant.”

Babylon Micro-Farms is also working on a self-sufficient hydroponic farm at Boar’s Head’s Trout House, one that will provide salad greens, herbs, peppers, and tomatoes, all “exclusive heirloom varieties from the Thomas Jefferson Center for Historic Plants” at Monticello, to help provide food for the resort, says Graham. They’ll be installing a micro farm in the new Cava location on Emmet Street in October as well.

All of this condensed growth in three short years is as impressive as the accelerated growth seen in Babylon Micro-Farms’ machines, says Olesen. But the company hasn’t forgotten its roots. Babylon Micro-Farms has teamed with Etienne’s climate resilience lab at UVA, working to develop concepts for low-cost and portable systems, such as a fold-out farm that collapses to the size of a rain barrel and can be sent to areas of food scarcity for disaster relief; places ravaged by increasingly disastrous hurricanes, for instance. They’ll test the system with UVA’s Morven Kitchen Garden as they work on pilot projects on Caribbean islands devastated by last year’s Hurricane Irma. And for the eager at-home farmer here in Charlottesville? Those systems could be available for order as soon as the end of this year, with a spring delivery, for an estimated cost of $3,500.