OMI
domicilemag.com
Spring 2015
ILE
SPRING RENEWAL Dear Readers,
I couldn’t be more excited to share with you our first issue of 2015! This issue has come together over the past four months, and was developed with new ideas in mind starting with the shape and size of DomiCile itself.
Taking a break from our regular publishing schedule allowed time to look at what we’ve accomplished in the past year, what we can leave behind, and what we want to work toward. It made time for learning, brainstorming, and meeting more local creatives.
In taking the time to consider all aspects of the magazine, one thing became abundantly clear—we are local, but we are also creative. From every business owner we interview, to every product we photograph, we are enveloped by amazing creativity. It is through a celebration of creativity that we connect with those around us and share with others the projects and products of local creatives.
It’s fitting that this revitalization of DomiCile comes in the spring, and like the season brings the promise of new experiences and opportunities. I’m already looking forward to what this year may bring! I hope you enjoy our latest issue and continue to support local creativity in our region.
Your neighbor, Tiffanni Reidy, Founder & Creative Director
CONTENTS
DomiCile—Spring 2015
THIS SEASON WE... Get to Know our Community
Celebrate the Season
Neighborhood : Silver Spring
6
Sowing the Seeds of Spring
13
Creative Spotlight
15
Mother’s Day Tablescape
38
How It’s Made: Goûter
26
Small Business Spotlight: Charm City Mead
43
Creative Spaces
49
How It’s Made: Chouquette
56
Director’s Letter
4
Meet a Local Farmer
62
Neighborhood
6
Seasonal Craft
19
Comfort Cooking
22
Retail Therapy
32
Savor the Season A Local Spring Dandy
12
Comfort Cooking: American Edition
22
Food Worth Traveling For
35
In Every Issue
TO SUBSCRIBE TO DOMICILE OR SEE PAST ISSUES AND CONTENT VISIT: DOMICILEMAG.COM GENERAL INQUIRIES: wearelocal@domicilemag.com
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EDITORIAL INQUIRIES: submissions@domicilemag.com
#DMVCREATIVES
Tiffanni Reidy
James Jackson
Creative Director
Photographer
Meghan Bollenbeck Editorial Contributor
Sean Scheidt Photographer
Kelly Alfaro
Rama George
Claire Harper
Photographer
Photographer
Designer
Jimena Vazquez Graphic Designer
Heather Soskin Photographer
Genna Byrd
Sarah Culver
Photographer
Photographer
Teresa Johanna Speight
Jessica D’Argenio-Waller
Contributor
Contributor
(Not Pictured) Quynh Tonnu Photographer
Emma McAlary
Ross Perkins
Photographer
Contributor
SILVER SPRING—
—MY NEIGHBORHOOD,
MY CITY
WRITTEN BY TIFFANNI REIDY PHOTOGRAPHED BY KELLY ALFARO
My earliest memory of Silver Spring is from 1999 when I attended an art class in Wheaton. I’m embarrassed to admit that at the time I didn’t even know what town I was in, I just knew how to get there. The class was all day on Saturdays for six weeks but I never ventured more than five minutes away for lunch. I drove around the mall parking lot, but never went inside. While I only grew up a little more than an hour away, I was completely unfamiliar with D.C., and at the time I wasn’t sure how close or far I even was from downtown. It’s funny now to think that the school where my class took place was in a location I now pass multiple times a week.
I’ve been a resident of Silver Spring for seven years— almost the whole time I’ve lived in the D.C. area. When I moved here for grad school in 2008 I barely knew anyone, and Silver Spring was one of the few places I had been to in Montgomery County. In fact, I had completely forgotten about the art class, and before moving here believed that a few trips to the movies in downtown Silver Spring was where my familiarity ended. I found a place in Wheaton not far from the metro, and have since moved twice, both to different homes in Silver Spring.
While Silver Spring is the biggest city in Montgomery County, it is also the fourth largest city in the state of Maryland. It has the most zip codes, too, so while I consider it my neighborhood, I could just as easily consider it my city. The largest parts of Silver Spring are Downtown, Forest Glen, Wheaton, Glenmont, Aspen Hill, White Oak, Four Corners, and Fairland, some of which people don’t even realize are a part of Silver Spring, but we all sign our mail that way.
The size is probably my favorite thing about living here—it feels like a city all the time. Currently, I live on a rural street in Glenmont, but minutes down the road there are so many people and so much to do that I would probably never need to venture more than 15 minutes away for anything. I can bike the trails of Wheaton Regional Park and spend the day at Brookside Gardens to escape my urban surroundings or get on the metro and be in D.C. in 25 minutes. National Park Seminary is my favorite local discovery, the architecture alone is enough reason to drive there, and I love going to Snider’s Super Foods down the road.
I also love the food in Silver Spring and have become addicted to a few different meals in the time I’ve lived here. Originally, it was the Hot Pastrami from Parkway Deli and Restaurant off of East West Highway. But most recently, it’s the Pork Bulgogi and Chives Super Bibimbap from Seoul Food in Wheaton. The first time I had it my mind was blown.
Other meals I continually crave are the chicken from El Pollo Rico which has such an amazing flavor that I save the bones to make soup stock; you can smell the chicken simply by driving down Georgia Avenue and it is really seductive. I also have a thing for the Salmon Salad at Copper Canyon Grill in Downtown Silver Spring. Plus, now we have a Sweetgreen and it has become my favorite thing to sneak into the movies.
I’m thrilled that spring is here because I love going downtown to the farmers market. It forces me to get up a little early on Saturdays, but the fresh eggs, locally made mozzarella, and juicy fruits and veggies are worth it. I can even make up for lost time and buy garden starts at the market when the weather has been less than courteous to my seedlings. Just down the hill is Fenton Street Market on Veteran’s Plaza where I can find crafts, handmade goods, artwork and delicious lemonade that always reminds me of being at the fair.
I was really excited when Pâtisserie Manuel opened on Bel Pre (yummy macarons!), and The Yarn Spot in Wheaton is wonderful. I recently learned to knit so I have been in a handful of times; the yarn is absolutely gorgeous. Bump ‘n Grind and Kaldi’s Coffee are both cool spots, as well, and great places to have DomiCile meetings. There are still a ton of other cafés, shops, and restaurants that I have on my list to check out!
I recently discovered (while on the shoot for this article) that a new friend I made through Instagram D.C. (@ IGDC) moved to Silver Spring and while he’s only lived in the city for a few weeks, I thought I would pick his brain about his decision to move here.
WHY DID YOU CHOOSE TO MOVE TO SILVER SPRING OVER OTHER AREAS IN THE REGION?
ANDY: I wanted to stay in Maryland since I have a lot of friends in the area but also be able to use the metro and walk downtown. Since I take a lot of cityscape photos in D.C. at night, having the red line so close is really convenient.
OF THE SMALL BUSINESSES IN SILVER SPRING, WHICH ARE YOU MOST EXCITED TO TRY? ANDY: I love visiting Jackie’s Sidebar and Bump ‘n Grind; it’s hard to beat a good cocktail and coffee.
WHAT HAS BEEN THE BEST THING ABOUT LIVING IN SILVER SPRING THUS FAR? ANDY: Coming from the College Park suburbs, the best part about living in downtown Silver Spring is just being able to walk to everything. I figured I’d be in D.C. a lot more but there has been enough here for the week that I haven’t left.
Eats Parkway Deli & Restaurant Seoul Food Ren’s Ramen Sweetgreen El Pollo Rico Urban Butcher Kaldi’s Coffee Pete’s New Haven Style Apizza Pâtisserie Manuel
Plays
Shops
Pyramid Atlantic
Velatis Caramels
Quarry House Tavern
The Yarn Spot
Bump ‘n Grind
Adega Wine Cellars & Cafe
Sligo Creek Stream Valley Trail
Fenton Street Market
Brookside Gardens
FRESHFARM Market
Silver Spring Jazz Festival
Snider’s Super Foods
Firestation 1
This cocktail is perfect for spring picnics with friends or cocktails after dinner. Keep it local with Lyon Rum, Thunderbeast Ginger Beer, Running Byrd Chai Tea and bitters from Embitterment D.C. Everyone will ask for seconds and thirds, including your friend Jim. INGREDIENTS
DIRECTIONS
2 oz Spiced Lyon Rum 3 oz Thunderbeast Ginger Beer 1 oz Pear Nectar 1/2 Lime, juiced 1/2 tsp Fresh Ginger, grated 1/2 oz Running Byrd Chai Tea, cooled 2 Dashes Embitterment D.C. Bitters Pear Slices, to garnish Lime Quarter, to garnish
Fill a cocktail glass or jar halfway with ice. Add all ingredients from rum through chai tea to the glass. Top with a couple dashes of bitters and then stir everything together to combine. Garnish with a thin slice of pear and lime quarter on top. As the weather gets warmer you may want to put all of the ingredients, less the bitters, in the refrigerator about ten minutes before mixing.
A Local Dandy PHOTOGRAPHED BY TIFFANNI REIDY
SOWING THE SEEDS OF SPRING WRITTEN BY TERESA JOHANNA SPEIGHT OF COTTAGE IN THE COURT PHOTOGRAPHED BY TIFFANNI REIDY
Spring is here! Now is the time when many people want to start garden but aren’t entirely sure how to go about doing so. Where do I start? My budget is tight. Do I have to buy plants or can I start plants from seeds? How do I start plants from seeds? Is it too late to start seeds? What can I start my seeds in? These are just a few common questions that are asked at garden centers. Let me offer a few pointers on seed starting for beginners. It is more fun than you think! Let’s begin with the seed packet. The packet displays a great deal of information directly on it that will help you have a successful seed starting experience from the beginning. First, it’s important to check the ‘packed for date’ on the package as you should always use fresh seeds. This date verifies that your seed is viable for the current year’s use. The packet will also tell you when and how to plant your seeds, whether you can directly sow (plant them in an outdoor garden) or if you will need to start the seeds indoors, how many weeks in advance you should plant, and what the expected bloom or fruiting time is.
How to plant your seeds. If you directly sow your seeds, make sure that the soil is loosened in the planting area and that the seed is planted at both the right time of year and at the right depth. The more friable (crumbly) the soil, the better the chances of the seedling setting strong roots and growing without stress. Keep the planted beds moist and lightly covered with a thin layer of soil or sand to ensure rapid germination. If you start seeds indoors, you will have to take a different approach. You can use various types of containers to start seedlings indoors. Think about recyclables- yogurt containers, metal pie pans, milk cartons, reusable grocery bags (these are great for lettuce, potatoes and shallow rooted seeds), water bottles, and last year’s purchased plant pots all work well. Make sure that the creative container you use has adequate drainage holes in or near the bottom. Clean these containers with an environmentally friendly
cleaning agent first to kill anything that might interfere with the health of the seedlings. Once clean, fill them with the proper seed starting medium.
the seedling outside to a shaded, but warm, area. Doing this will strengthen the seedlings and acclimate them to the outdoors.
There are many different types of seed starting mediums available at your favorite garden center. If you’re unsure of which to get, just ask an employee. You can also make your own using equal parts of vermiculite, milled sphagnum moss or compost and perlite. You will want to add water to the mixture until it is evenly moist and then scoop it into your container. Place a tray underneath to catch the water that drains out.
What if you have too many seedlings?
Seeding is next. Depending on what you are trying to grow, the next steps are crucial. You do not want to bury the seeds at random depths but instead should refer back to the seed packet and make sure that you plant them at the required depth for germination.
One secret to get your seedlings to pop quickly is by providing warmth from below. How do you do this? Try placing your containers on top of your refrigerator or put a heating mat underneath. Make sure the seedlings stay moistened; spritz daily or provide some type of dome or tent to create a temporary microclimate. Usually, if the conditions are right, the seeds will pop in a day or two.
Now it’s time for some overhead light. When you see over-stretched, leggy seedlings it usually means that they are exposed to improper lighting. The light for a seedling needs to be no more than 1 to 1 1/2 inches away from its container. You will need to adjust the lighting height as the seedlings grow so that the plant can form a healthy stem and roots. Keep track of the outdoor temperatures as you may be able to take
If you successfully started an entire packet of seeds, you may be hesitant to weed out the ones you do not want as they grow. Do not worry, though! There are many plant exchanges, garden clubs, community gardens or neighbors who just might want to start a garden as well. Seed starting is an activity that can be enjoyed by all.
Follow Teri on Twitter @CottageinCourt and visit her on the Web at cottageinthecourt.com.
CREATIVE SPOTLIGHT: JOY JAYNES OF
MORNINGS LIKE THESE PHOTOGRAPHED BY QUYNH TONNU
In searching for a way to inspire herself and her community to practice gratitude on a daily basis, Joy Jaynes realized that taking a few moments every morning to reflect and share a motivational photo or message on Instagram was the perfect solution. She created the hashtag #morningslikethese and began posting photos of her every day mornings.
The hashtag and Joy now have a devoted worldwide following, many of whom are based in the DMV. Joy encourages followers to share their own #morningslikethese on Instagram, Twitter, and other social media outlets and to spread the message of
community, creativity, and contentment. We caught up with Joy to learn more about the inspiration behind this movement and her plans for what’s next.
WHAT ARE THE INGREDIENTS FOR THE PERFECT MORNING? JOY: As much as I have my ideals about what the perfect morning would entail, it’s simply not a real, tangible thing. We can feel in any particular moment that things are just as they should be or “perfect”, but that’s based on experience and circumstance. These days, my idea of a perfect morning includes no alarm clock, extra long cuddles with my husband, the smell of coffee from the kitchen, and a clear calendar. A year ago, my perfect morning would’ve taken place on another continent doing something completely different. It’s all time and place.
WHAT HAS BEEN YOUR FAVORITE PART ABOUT CREATING #MORNINGSLIKETHESE? JOY: My favorite part of creating the MLT hashtag would have to be seeing how each person embraces the idea of practicing gratitude each day. Some people don’t care and hashtag whatever they want, morning related or not…while others take it seriously and slow down, reflect on the sentiment of being mindful and present, and share their thoughts and views with other people. It’s ridiculously edifying to me when people take something away from my mission and treat it with kindness and understanding. I really just want everyone to be happy and aware, myself included.
WHO OR WHAT HAS BEEN YOUR GREATEST INSPIRATION AND WHY? JOY: I gain inspiration from a lot of people, but I’d have to say my greatest inspiration comes from interactions with my husband. He knows me better than anyone and therefore understands my intentions. He believes
I want to do good and that deep down, I see good in other people, even when I doubt myself or my mission. Sometimes when I’m feeling cynical and upset with the world, he lets me vent, offers some perspective, and I’m centered again. A big part of Mornings Like These is being grateful for what IS, instead of what is yet to be. This moment here is what we have. Love it and be present in it. In his own subtle way, he reminds me of that.
WHERE DO YOU GO WHEN YOU’RE LOOKING FOR FRESH IDEAS? JOY: I just go and chat with a friend. It’s all the creative fuel I need. People inspire me so I want to be around positive, innovative minds whenever I can. I also am guilty of lurking around on Pinterest and Instagram way too much.
IN WHAT WAYS DO YOU INTERACT WITH THE LOCAL CREATIVE COMMUNITY? JOY: I try to attend as many events as possible within the DMV community. I try to host events when I can, and am very much looking forward to my first event of the year coming up next month. It’s going to be a launch event for a new Mornings Like These initiative and I couldn’t be more thrilled.
HOW DOES LIVING IN NORTHERN VIRGINIA PLAY INTO YOUR WORK? JOY: All my dearest friends live in Northern Virginia. As much as I love D.C., I wasn’t raised there, and all of my best friends live in Northern Virginia so a lot of what I’m involved with is local. There’s definitely a huge creative community in D.C. that I often engage with, and they demonstrate what a powerful community the DMV area as a whole has to offer. Over the years, I’ve regularly collaborated with Rebecca Gallop of A Daily Something, photographer Emma McAlary, Lauren Anderson and
Rachel Bridgwood of Sweet Root Village, as well as local restaurants and small businesses around the Northern Virginia area. Much of my content is produced at home or at a local friend’s home and I have a deep love for my state. That being said, we’re all one big creative community that should support one another and work together.
WHAT IS YOUR FAVORITE LOCAL CREATIVE BUSINESS AND WHY? JOY: Totally, TOTALLY Sweet Root Village. Lauren and Rachel are in their mid-twenties and have created
a successful, thriving business out of their passion. I’ve worked with them on several occasions and I am constantly blown away by their sweet spirits and quality product, whether it be coordinating an event, designing a beautiful centerpiece, or photographing a couple in love. They have amazing work ethic and are stand up individuals. They recently launched a photographer’s retreat called THRIVE, encouraging community over competition and getting photographers engaged in important, inspirational conversations. I’m in awe of everything they do, and they leave beauty everywhere they go.
ARE YOU CURRENTLY WORKING ON ANY COLLABORATIVE PROJECTS? JOY: I’m currently planning an event with a few local businesses to help kick off a new facet to MLT that I’m super passionate about. I’m also working with a new independent magazine to produce content, in talks with a few local brands about upcoming events, regularly working with brands on campaigns, and all of this is on top of having a day job. It gets busy, but one day I hope to make MLT my main squeeze.
WHAT ARE YOUR GOALS FOR THE FUTURE OF MORNINGS LIKE THESE? JOY: The most immediate goal is starting the volunteer initiative called The Give Collective which is where my heart is at the moment. The goal is centered around taking those morning hours that I love so much and focusing them toward doing good and service in the local community, instead of focusing on how good we can make our morning look in a photo to put on the internet… but not that I have a problem with that! The first event is set to occur in May of 2015 and I couldn’t be more thrilled. The long term goal for Mornings Like These is to have a multi-use space that is home to a small shop and cafe with a large event space at the back. I’ve had this dream since I was 18. I don’t think I’ll give up until it happens.
Follow Joy and Mornings Like These on Twitter @sharemornings, on Instagram, Facebook and Tumblr @morningslikethese, and visit her on the Web at morningslikethese.com. You can also share your mornings using the #morningslikethese hashtag.
Craft a Culinary Herb Wreath WRITTEN BY JESSICA D’ARGENIO WALLER OF MAKE TRIBE PHOTOGRAPHED BY SEAN SCHEIDT
Jessica D’Argenio Waller, founder of the Baltimorebased skill and craft events collective MAKE TRIBE, uses fresh herbs to make a beautiful and aromatic spring wreath that is sure to please the home cook and dinner guests alike. Utilitarian yet aesthetic, this culinary wreath provides a place to dry fresh herbs that you can use through the spring and into summer.
MATERIALS NEEDED 1 small, 5� grapevine wreath, Fresh herbs (We used rosemary, dill, sage, oregano, marjoram, dried lavender and bay leaves.) 26 gauge floral wire 24� of leather cord or ribbon (You may need a little more or less, depending on your wreath.) Scissors
Use the scissors to cut 6 inches of floral wire. Pick a small bundle of one variety of herb and wrap the wire around the stems to secure, leaving about 2 inches of wire on each end. Repeat this step for all herb varieties.
SPRING CRAFT
Choose a base herb with a broad leaf, like sage or bay, and use the wire to attach the herb bundle to the wreath; wrap it around and through the grapevine. Use more wire as necessary to affix the plant stems to the shape of the wreath. Attach the next herb bundle to the wreath, slightly overlapping the first bundle. Repeat for all herbs, continuing around the full wreath.
Cut approximately 24 inches of leather cord or ribbon. Wrap the ribbon around the wreath to hang and tie a knot at the top. The herbs will dry on the wreath. Feel free to pull from them as you cook! Follow MAKE TRIBE on Twitter, Instagram, Facebook and Pinterest @maketribe, and visit them on the Web at maketribe.com.
Comfort Cooking: A Local Twist on an American Favorite
If you’re a baby of the 70s, 80s, or 90s, then chances are your life has been affected in some way by macaroni and cheese. Regardless of whether you grew up on the famous blue box, the frozen version, or have only sampled one of the many delicious varieties you can find at local restaurants in the DMV, this gooey pasta dish evokes a feeling of comfort and perhaps childhood.
When I was younger, macaroni and cheese was a dish I used as a means of escape from other meals I didn’t enjoy very much. My mom, who is a good cook despite what she thinks about her skills, often made a dinner recipe consisting of pork chops with orange juice rice. For some reason, I have never been a fan of it. I think it’s the combination of juice and rice; they just don’t fit together in my opinion. Regardless I ate it for many years, then eventually, at the age of 10, I found an out.
Written by Meghan Bollenback Photographed by Genna Byrd
My babysitter at the time realized my dislike for this dish one afternoon when I asked if I could stay at her house for dinner instead of go to my own home to eat my mom’s pork chops and rice. Rather than let me barge in on her family’s dinner date, she sent me home
with a Tupperware filled with what she had prepared for dinner—macaroni and cheese—and a printed copy of her recipe. We all tried out the pasta that night and I am confident that that it won more rave reviews than the pork (sorry, Mom). As a result, that recipe has been used countless times throughout the past 18+ years, and still sits in my mom’s Florida recipe box to this day. The recipe card is spotted with butter, flour that has grown crunchy over time, and remnants of cheese—a sign of something truly delicious.
For a local spin on this classic, I’ve taken my family’s recipe and adapted it slightly to accommodate a new ingredient made locally in D.C.—Udderly Nuts’ Original Almond Milk. I sampled Udderly Nuts at Union Market last summer and was blown away by how creamy and satisfying it was. If you typically buy big-box store brands of almond milk, stop what you’re doing and order a quart from Udderly Nuts! These guys know what they are doing and have created something amazing. They use real and very few ingredients in general; only water and raw almonds make up their original, unsweetened almond milk. They also make a delicious version that’s sweetened slightly with honey, but no artificial ingredients or sweeteners are used. The result is an almond milk that’s not nearly as watery or flat-tasting as what you find from the bigger labels. Instead, it has a consistency that’s thicker but not overwhelming. There are satisfying healthy fats from the almonds and a creaminess that can’t be matched in my opinion.
It worked perfectly with my macaroni and cheese and showed me that an old classic can be kept fresh and relevant with a slight change of ingredients.
Monterey Jack Macaroni and Cheese featuring Udderly Nuts Original Almond Milk INGREDIENTS 1 pound corkscrew or elbow macaroni noodles 3 tbsp unsalted butter 3 tbsp all-purpose flour 2 1/2 cups Udderly Nuts Original Almond Milk 8 ounces Monterey Jack cheese, shredded or chopped 3 ounces sharp cheddar cheese, shredded or chopped 1/2 tsp dried ground mustard
While the pasta cooks, heat a large saucepan over medium heat. Add butter to the pan and once it’s melted, whisk in the flour. Stir and cook for a minute or two until the flour and butter is combined and slightly browned.
Remove pan from the heat and slowly pour in the almond milk, whisking as you go. Don’t pour too quickly as you don’t want to scald the milk. Whisk until the flour and milk are well-combined; there may be a few small flour clumps remaining, but the sauce should look mostly smooth. Then return the pan to the burner. Continue to heat over medium to medium-high heat and allow the milk to come to a light boil (look for small bubbles throughout the sauce). Boil and whisk the sauce for one minute. The sauce will thicken during this time and whisking for the entire minute will prevent burning.
When the minute is up, lower heat to medium-low and add cheese to the pan. Stir occasionally while it melts. When melted, stir in the seasonings: from dried ground mustard through nutmeg. Add drained pasta to the pan and stir to coat the noodles in the cheese sauce. Taste and season with more salt or pepper if needed before serving.
1/2 tsp black pepper, freshly ground 1/2 tsp kosher salt 1/4 tsp nutmeg, freshly ground
DIRECTIONS Bring a large pot of water to boil over high heat. Once boiling, add a small handful of kosher salt to the water and then add the noodles. Cook according to the package’s directions. Drain when done, and rinse with cool water. Set to the side.
Serve immediately or refrigerate and store covered in a casserole dish until ready to eat. To reheat, preheat oven to 350º F. Pour a small amount of milk over the pasta (about 1/4 to 1/3 cup) and then bake for 20 to 30 minutes, until heated through.
Serves 6 to 8
Follow Meghan on Twitter, Instagram and Facebook @megbollenback, and visit her on the Web at megbollenback.com.
HOW IT’S MADE: GOÛTER
We spoke with Goûter owner and co-founder Violaine Orban about values, ingredients and the process that goes into making raw, organic tonics, produced and based in Washington, D.C., that energize, rejuvenate, and leave drinkers feeling balanced. DOMICILE: WHAT INSPIRED YOU TO START GOÛTER AND CREATE RAW ORGANIC TONICS?
WRITTEN BY MEGHAN BOLLENBACK PHOTOGRAPHED BY EMMA MCALARY
V: When we started this journey four years ago, we found there were very few on-the-go healthy drink options that didn’t have refined sugar, unpronounceable ingredients, or preservatives [in the ingredient list]. We wanted something unprocessed,
HOW IT’S MADE
raw, and organic that would nourish, fuel, and energize us throughout the day. Why not create it ourselves? The idea was inspired out of a desire to create a healthy snack that was convenient, nutritious, and made of the highest quality ingredients. Unlike sugar-laden juices and smoothies, Chef Steve started to experiment with alkaline water, lemon, cayenne pepper, coconut nectar, and a variety of other organic superfood ingredients. V was his fearless taste tester. While recovering from digestive issues, V [Orban] was already in the process of researching a more well-balanced and alkaline diet. This journey has taught us that life is all about creating equilibrium. Goûter’s cleanses will send you down a path of holistic wellness while keeping you energized and rejuvenated. The tonics individually can be used as a snack, fuel for your workout, or act as a healthy supplement to your current diet. However you incorporate Goûter into your lifestyle, we guarantee the highest quality product that will make you feel balanced and revitalized.
DOMICILE: WHERE IS YOUR WORK SPACE AND WHERE CAN READERS FIND YOUR PRODUCTS LOCALLY TODAY? V: Since Goûter began we’ve been fortunate enough to work out of Elizabeth’s Gone Raw catering kitchen in Washington, D.C. She has given us the space to take Goûter from a simple idea of creating healthier, energizing beverages to a product that is now carried in over 30 retail locations. The retail locations range from yoga studios, such as Tranquil Space, to cycling studios like Biker Barre and Pure Ryde, to coffee shops like The Wydown and Compass Coffee, to markets, like Little Red Fox, Yes! Organic Market and Glen’s Garden Market. We also hand-deliver cleanses and bulk orders all over the D.C. metropolitan area through our online ordering system. We feel so fortunate to be doing what we love in D.C., a city that has a vibrant and evergrowing health and wellness community.
DOMICILE: WHAT IS THE MOST CHALLENGING ASPECT OF MAKING TONICS, COMING UP WITH NEW FLAVORS AND BRINGING YOUR PRODUCT TO THE PUBLIC? V: A consumer probably doesn’t realize the attention to detail that goes into making each one of our recipes every day. It takes consistency with the quality of our ingredients and being meticulous with the process in which they are made. One challenge in coming up with new flavors is that we have to make sure that we combine innovation with mass appeal. Sometimes we come up with some pretty crazy flavor profiles in the kitchen. Although unique and medicinal, these would probably not appeal to the masses. It’s a fine line we walk. When bringing our product to the public, we make sure to educate them, as well. Most people are very interested in finding out what our product is, why we use alkaline water, why it’s medicinal, and what the benefits are of the ingredients we use. This is why we do so many tonic tastings and demos – in order for people to sample them, gain knowledge and ask questions. In this day and age, people are turning more and more towards holistic methods to improving their health, instead of popping pills. They want to feel good, energized, and healthy and are seeking out ways to do so. We like to think our tonics are playing a part in people’s well-being.
DOMICILE: WALK US THROUGH THE PROCESS OF MAKING GOÛTER TONICS. V: All of our tonics are made-to-order every day with the highest quality organic ingredients so that the product is as fresh as possible when it goes out to our retail locations and home clients. They begin with the same base which is the foundation of all our beverages: 9.5 pH alkaline water, cold-pressed lemons, cayenne pepper and coconut nectar. Once we have
“We like to think our tonics are playing a part in people’s well-being.”
HOW IT’S MADE
“Once the flavor is produced, we bottle the tonic and label each bottle by hand. One thing’s for sure–a lot of love goes into this process!”
that concoction, we create different flavor profiles for different reasons. For example, for our Stretch tonic, we take fresh turmeric, black pepper, fresh vanilla and cardamom and mix it with the tonic base. This particular flavor aids with inflammation, digestive issues, and supports healthy joints. We’re always combining herbs, spices and superfoods to create a healing tonic that serves a purpose. Some of the things you’ll find in our kitchen are ingredients like blue-green algae, aloe vera, ginger, turmeric, and matcha.. Once the flavor is produced, we bottle the tonic and label each bottle by hand. One thing’s for sure–a lot of love goes into this process! DOMICILE: DO YOU HAVE ANY PLANS FOR NEW PRODUCTS THAT WE SHOULD BE ON THE LOOKOUT FOR? V: We’re always coming up with new flavors in the kitchen--that’s Steve’s favorite part! Every month we have a seasonal tonic and a seasonal melk where we
use produce that is in season, such as pomegranates, watermelon, or oranges. In March we featured our ‘Minted Greens’ Tonic made with sunflower sprouts, baby chard and spring mint, all sourced locally from Tuscarora Coop in Pennsylvania. Our seasonal melk is the ‘Patty Melk’ made with cashews, hemp seeds, spirulina, cacao nibs, mint extract and coconut sugar. It’s basically St. Patrick’s Day in a bottle. You’ll can stay up-to-date with our social media or the website to find out each month’s flavors! Follow Goûter on Twitter, Instagram, and Facebook @heygouter, and visit them on the Web at heygouter. com.
Retail Therapy
Woodworking Revisited PHOTOGRAPHED BY RAMA GEORGE
Fox Mobile Whitehall Farm
When it comes to handmade wood pieces the possibilities far surpass cutting boards, though we do have a soft spot for those. Chances are, if you frequent any local home decor stores or are browsing handmade products online during your lunch break, then you have seen the beauty and high quality that comes with handicraft wood products. Woodworking has seen a resurgence as both a hobby and a profession. Local woodworking artisans and craftspeople can be found not only online, but at markets throughout the DMV. From gorgeous two-toned wooden razors fit for Downton Abbey, to modern mobiles made from simple wooden pieces, to everyday home accents; these works are perfect for anyone with a polished palette.
Hand-turned Razor Handle Imperium Woodcraft
Small Polyhedron Planter Foxwood Co.
Bocote Cuff Link Set Ryans Woodturnings
Sycamore Bentwood Ring with Crushed Lapis Lazuli Wave Inlay Proper Groove
Wooden Kitchen Utensil Set For The Host
Living in the DMV means you probably have a great number of places, be it neighborhoods, towns, or entire cities that you’ve been meaning to check out. When that happens to us, we usually end up going for a specific reason, and most of the time, that reason is food.
We’ll get in a car for food, take the metro past the transfer point for food, and sometimes we’ll even walk where there’s no metro (we’re looking at you H Street).
While we’re out discovering creative small businesses, we’re also constantly finding new places to eat along our way. Sometimes we stumble on a real gem. Thus, we thought we should begin to share some of the bites we’ve tried along the way, so you too can travel the region and discover the delicious taste of food worth traveling for.
Food Worth Traveling For:
Bayou Bakery, Coffee Bar & Eatery PHOTOGRAPHED BY RAMA GEORGE
This fall and winter we found ourselves obsessed with a deep fried pastry not found in many DMV restaurants—beignets.
These powdered sugar covered gifts from heaven are from New Orleans by way of France. But you can find them here in the DMV at Bayou Bakery, Coffee Bar & Eatery, an unassuming restaurant at the Courthouse Metro stop in Arlington, Virginia.
When we discovered them we knew they were a gamechanger. Since then, we’ve traveled by car, and gone off-route on the metro to get our hands on these hotout-of-the-fryer treats. They come three to an order, and we bet you’ll want to eat all three, despite the powdered sugar you’re sure to be covered in afterwards.
Bayou Bakery, Coffee Bar & Eatery is located at 1515 N Courthouse Road Arlington, VA 22201 and can be reached via the Metro Orange/Silver lines or via the GW Parkway.
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Handmade With High Style PHOTOGRAPHED BY SARAH CULVER
Artist and designer Claire Harper collaborated with us on this spring project mixing handmade pieces and small business finds to create the perfect Mother’s Day table. Claire created Japanese kokedama sculptures, handpainted greenery, moss placemats and wood lanterns for a whimsical feel. Along with plates and Moroccan tea glasses from Salt & Sundry, we mixed flatware and glasses for a polished look with a touch of vintage. Freshly picked crocus flowers were added atop the plates along with watercolor leaves as a lovely sign that spring has finally sprung!
CONNECT WITH US! @domiciledc @domiciledc @domicilemag @domicilemag
What do you create? Check out @dmvcreatives on Instagram where we celebrate creativity by featuring products and projects from regional creatives. Tag your best products and projects with our hashtag #dmvcreatives to be featured.
CREATIVE BUSINESS SPOTLIGHT:
CHARM CITY MEADWORKS WRITTEN BY MEGHAN BOLLENBACK PHOTOGRAPHED BY EMMA MCALARY
CREATIVE BUSINESS SPOTLIGHT
Just before our Gift & Gather market this past winter, we discovered Charm City Mead on the shelves of one of our favorite local chains. With their beautiful bottles, and varied flavors like rosemary, cinnamon, cranberry and mango comapeno (a mango, jalapeño blend), we decided to invite them to be a part of our market, so our guests might discover a new locally made libation. Now that their meadery is open for tours and tastings, we had to pay a visit to owners Andrew Geffken and James Boicourt where they make the booziest honey in Charm City.
CCM: Misconceptions about what mead is both tastewise and what the alcohol level is. Not many people drink mead, and if they have it, they’re usually at a Renaissance festival where it’s very sweet and still like a wine. Our meads are all on the drier side, which also makes them have a lighter mouthfeel because there is not much honey leftover.
DOMICILE: WHAT INITIALLY INSPIRED YOU TO CREATE MEAD?
DOMICILE: WALK US THROUGH HOW YOU MAKE YOUR MEAD.
CCM: James took some beekeeping classes during college and quickly got into mead making as a result of that 8 or 9 years ago; because college kids would much rather have alcohol than honey.
CCM: It starts with the honey, which comes from a large bladder inside of a cardboard box. The cardboard box holds 3,200 pounds of honey. We use a Pennsylvania wildflower blend, which means the bees go to (and pollinate) whatever flower they choose.
DOMICILE: WHERE DO YOU GET YOUR INGREDIENTS? CCM: The main ingredient, wildflower honey, comes mostly from Pennsylvania, but we do have hives of our own in Maryland that provide some honey. Flavor ingredients come from a variety of places. We try to either grow our own or source locally when we can. The rosemary comes from our friends and neighbors in Northeast D.C.. However, nobody’s growing cinnamon around here so that comes from a restaurant wholesaler.
DOMICILE: WHAT’S IS THE MOST CHALLENGING ASPECT OF MAKING MEAD AND/OR BRINGING MEAD TO THE PUBLIC?
Mead can contain anywhere from 4-20% alcohol by volume (ABV) and can be experienced through big pours all the way down to small snifters. Some of our meads (Wildflower, Elderberry, and Retire by the Fire which has vanilla and spice notes) are lower in ABV (6.9%) and carbonated. They end up tasting more like a cider.
We have 6 conical fermentation tanks that are similar to what you see in a brewery. The two bigger metal ones which we added about 1.5 months ago, hold 330 gallons each, while the four smaller ones hold 110 gallons. We mix honey, yeast, water and some nutrients for the yeast in these tanks. It takes anywhere between 1.4 and 2.3 pounds of honey to make a gallon of Charm City Mead depending on if it will be a draft product or a bottled product. More honey equals more alcohol. Once the ingredients are mixed, we seal the tanks for anywhere between 10 days to 2 weeks. There is no brewing or distilling. Mead-making is a fermentation process, so we just mix the ingredients and let the yeast do the work. At the end of fermentation we filter the mead and put it into barrels. We use bourbon barrels from either Virginia or Kentucky for aging. Currently our mead spends
anywhere between 2-4 months in the barrel, but we’re working on getting that up towards 6 or even 9 months. After the barrel, the mead is transferred to a cubic holding tank and any flavors (rosemary, elderberry, etc.) are added to the tank to infuse. This steps lasts about 2 weeks. Once the infusion is complete, we either keg the mead or bottle it. To bottle it, we connect the tank to a 6-head filler with spouts that look like udders. Bottles are washed and then manually placed on the machine to be filled. After the bottle is filled, it’s capped and placed on the labeling machine where a front and back label are spun onto the bottle. Then the tamper seal topper is applied manually and the mead is finished. DOMICILE: HOW DO YOU CURRENTLY PROMOTE YOUR PRODUCTS? CCM: Mainly through social media and our website. We try to attend various events so we can meet our customers, such as Glen’s Earth Day Birthday, coming
“WE ARE FOCUSING ON INCREASING SALES IN D.C. AND MARYLAND AND FINDING MORE BARRELS TO INCREASE OUR STORAGE CAPACITY.”
up on April 18th. We also promote at food and drink festivals and through tastings at liquor stores.
DOMICILE: WHAT IS NEXT ON YOUR LIST OF THINGS TO DO IN TERMS OF RUNNING CHARM CITY MEAD? CCM: More everything. James went full-time in early March and we just increased our production capacity with additional fermenters. We are focusing on increasing sales in D.C. and Maryland and finding more barrels to increase our storage capacity.
DOMICILE: WHAT IS ONE MISTAKE THAT YOU MADE AND HAVE LEARNED FROM SINCE STARTING YOUR BUSINESS? CCM: We’ve made a lot of mistakes, but fortunately few of them were in public and none were catastrophic, so we learned without embarrassing ourselves too much. Not having jumper cables is one mistake we’ve made a few times now because we’re often in a rush or leaving very early in the morning for events. Our old company truck is pretty temperamental.
DOMICILE: WHAT’S YOUR FAVORITE THING TO DRINK (BESIDES MEAD)? CCM: Beer from all the local breweries in Baltimore and D.C.
DOMICILE: ANY PLANS FOR NEW PRODUCTS THAT WE SHOULD BE ON THE LOOKOUT FOR? CCM: We always have a rotating tap at the Meadworks, which is open on Friday’s from 5-9pm. Our spring draft release, Basil Lemongrass, will be coming out in early April and the Strawberry Ginger bottled mead will follow in May or June.
DOMICILE: WHERE IS YOUR WORK SPACE AND WHERE CAN READERS FIND YOUR PRODUCTS TODAY? CCM: We are located at 3511 8th Avenue, Suite A, in Baltimore, Maryland, and [our products] are in about 50 stores and restaurants between D.C. and Baltimore. The easiest way to find our mead is to check the Mead Finder on our website (http://www. charmcitymeadworks.com/#mead-finder) and find a location nearby.
Follow Charm City Meadworks on Twitter @charmcitymead, on Instagram and Facebook @charmcitymeadworks, and visit them on the Web at charmcitymeadworks.com Follow Meghan on Twitter, Instagram and Facebook @megbollenback, and visit her on the Web at megbollenback.com.
CREATIVE SPACES: REBECCA GALLOP OF
A DAILY GATHERING PHOTOGRAPHED BY JAMES JACKSON
CREATIVE SPACES
Rebecca Gallop’s day job seems like the thing of dreams for many of us. She spends her days styling props and designing events for her company, A Daily Gathering, that bring people, seasonal food, and skill-based learning sessions together. She is also a fulltime blogger at A Daily Something, writing about life in a country farmhouse with her husband, two daughters, and their adventures together. We talked with Rebecca to learn more about her workspace (which is smaller than you may think,) and the inspiration behind her work.
room. I’m home with my two little girls every day, so they’re usually close by, coloring or making bean soup, and adding to the character and rustic charm!
DOMICILE: WHAT TIME OF DAY DO YOU GET MOST OF YOUR WORK DONE? REBECCA: My days are always different. I only style and photograph in the daylight, so I usually email and take care of computer-based work during the early morning and then throughout the day while my girls are napping.
DOMICILE: DOES THE TIME HAVE ANY EFFECT ON YOUR WORK? DOMICILE: WHAT IS YOUR STYLE WHEN IT COMES TO INTERIOR DESIGN? REBECCA: Vintage, modern, farmhouse, and then throw in some hoarder, and you have my interior design style. I’m constantly rearranging and styling almost every surface in my house, pulling out the new (to me) trinkets, usually not putting the older ones away…I fill our home with an assortment of memories, treasures, and really great auction finds!
DOMICILE: WHEN WORKING FROM HOME, WHAT’S YOUR INSPIRATION SPACE AND WHAT IS IT ABOUT THE SPACE THAT INSPIRES YOU? REBECCA: Our farmhouse is teeny tiny–only 1,100 square feet. I don’t have an office, so I’m usually working from either my dining room table or kitchen table. These tables inspire me! I’ve styled countless shoots, and sat down for innumerable chats, coffees and meetings on these surfaces, and I’ve never grown tired of them! Depending on the time of day, you’ll either find me in the kitchen working at our vintage Army desk or at our antique farm table in the dining
REBECCA: Yes, for sure! When styling and photographing, I like to use natural light; I’m loving the extra hours of daylight now that we’ve finally entered Spring! In general, I try to get most of my work finished during the day so we can have time together as a family when my husband gets home from work.
DOMICILE: IF YOU COULD ADD ONE THING TO YOUR SPACE, WHAT WOULD IT BE? REBECCA: I would love a well-lit area or studio space designated for work with never-ending shelf space for prop storage and a large table where projects could remain spread out for multiple days.
DOMICILE: WHAT PLACE IN YOUR HOME DO YOU MOST OFTEN PHOTOGRAPH YOUR WORK IN AND WHY? REBECCA: The kitchen! The lighting at my kitchen table is magical!
“I’VE BEEN COLLECTING KITCHEN PROPS SINCE I GOT MY DRIVER’S LICENSE”
DOMICILE: WHAT IS SOMETHING YOU KEEP IN YOUR SPACE TO INSPIRE YOU, AND WHY? REBECCA: I always like to have a cookbook or magazine within arm’s reach. Pinterest and the internet are nice, but there’s nothing like sitting down with a cup of coffee and book in hand, flipping through textured, tangible pages. I like to mark up my books and magazines with dog ears, penciled-in notes, torn out pages, etc.
DOMICILE: WHAT DO YOU COLLECT AND WHAT WAS THE FIRST PIECE IN YOUR COLLECTION? REBECCA: Props! Mostly kitchen props. Timeless pieces I’ll use again and again, unique thrift store finds. Flatware, plates, tiny bowls, linens. I could go on and on! I’ve been collecting kitchen props since I got my driver’s license and I’d escape to the local thrift store every Tuesday morning, the day they restocked the shelves. One of the first pieces I ever collected was a blush pink tea cup and saucer.
DOMICILE: IF YOU COULD CREATE ANYWHERE, WHERE WOULD THAT BE AND WHY? REBECCA: I really do love creating in my kitchen and I’m trying to learn to be content with where I am. I look out the north window in our kitchen and see the vacant field next to our property and I pretend I live in the French countryside. Ok, so maybe I’d like to create in the French countryside. In Mimi Thorisson’s kitchen.
Follow Rebecca and A Daily Something on Twitter, Instagram, Facebook and Pinterest @adailysomething, and visit her on the Web at adailysomething.com and adailygathering.com.
HOW IT’S MADE: CHOUQUETTE
We spoke with Chouquette Artisan Chocolates and Confections owner Sarah Dwyer about design challenges, caramel haters, and how to make chocolates that are as beautiful to look at as they are delicious. DOMICILE: WHAT INSPIRED YOU TO START CHOUQUETTE AND BECOME A CHOCOLATIER?
PHOTOGRAPHED BY JAMES JACKSON
SARAH: I’ve been obsessed with chocolate for as long as I can remember; Easter and Halloween were just as good as Christmas in my book. After 15 years in the financial industry, I took a leap and moved to Paris for a year of Pastry School. When I returned, I couldn’t find the flavorful soft caramels I enjoyed in Europe and
HOW IT’S MADE
voilà–Chouquette was born. Chouquette inspires me to work with my head, my hands and because it is my passion, my heart.
DOMICILE: WHERE IS YOUR WORK SPACE AND WHERE CAN READERS FIND YOUR PRODUCTS LOCALLY TODAY? SARAH: I rent a commercial kitchen in Gaithersburg, MD. Finding a kitchen is one of the most frustrating and expensive steps at the start of founding a food company. About 40 shops carry my chocolates including local stores Hill’s Kitchen, Glen’s Garden Market, The Blue House, Merle Norman, and Artisans in Gaithersburg. There’s also a store locator on my website!
DOMICILE: WHAT’S IS THE MOST CHALLENGING ASPECT OF MAKING CHOCOLATE, CREATING NEW DESIGNS AND BRINGING YOUR PRODUCT TO THE PUBLIC? SARAH: My biggest challenge is the weather! Note: NEVER leave chocolate in your car. Even if you think it won’t melt, a random burst of sunshine will find your chocolates and destroy them. I am lucky to work with graphic designers who can translate my gibberish and wacky drawings to beautiful designs. It makes me a little crazy when people say, “I hate caramel.” I’d like for them to at least try it before making that decision as our caramels are very different from the mass market options. If I can convince them to bite one, my conversion rate is highly successful.
DOMICILE: WALK US THROUGH MAKING YOUR EDIBLE GRAPHIC CHOCOLATES.
“My biggest challenge is the weather! Note: NEVER leave chocolate in your car.”
HOW IT’S MADE
SARAH: First, we place the transfer sheet (with the silkscreened designs) in a clean mold with magnetic back. Then we pour tempered chocolate into the mold, forming the top and sides. We then empty the mold so that a thin chocolate shell remains. Using a pastry bag, we pipe caramel into the remaining cavity. After the caramel settles, we spread a thin layer of chocolate over the caramel to close the chocolate. Lastly, we unmold the chocolate, peel off the transfer sheet and eat or photograph. Eating is better.
DOMICILE: DO YOU HAVE ANY PLANS FOR NEW PRODUCTS THAT WE SHOULD BE ON THE LOOKOUT FOR? SARAH: We’ve just introduced our new cherry blossom designs. In dark chocolate they hold sour cherry caramel, in milk chocolate they contain vanilla sea salt caramel. No one seems to be able to choose between them! Our next set will be seashore/nautical designs, perfect for a beach house hostess gift. I’m open for invitations!
Follow Chouquette on Twitter and Instagram, @Chouquetteus, on Facebook @Chouquette.us, and visit them on the Web at chouquette.us.
A COMMUNITY FARM BUILT BY AND FOR THE COMMUNITY WRITTEN BY ROSS PERKINS
PHOTOGRAPHED BY HEATHER SOSKIN
Who says that farms are only found in rural pastureland? Common Good City Farm broke that “rule” by putting down roots in LeDroit Park, a bustling part of northwest Washington, D.C. The farm grows many types of produce and provides educational opportunities to teach local residents how to grow and use farm-raised produce.
Tucked away in Northwest DC’s LeDroit Park neighborhood is a half-acre farm that seems much larger than it actually is. Now in its eighth year, Common Good City Farm continues to build on its mission to tackle urban poverty by using the farm as a tool for educating community members about where food comes from and helping low-income residents meet their food needs.
is. The farm’s focus is on nutritionally dense produce, meaning you won’t find iceberg lettuce. Whether or not the produce is native is not a priority because Callahan wants to grow “what does well here, which doesn’t necessarily mean that they [the crops] are native.” The farm’s output of okra, eggplant, paw paws, peppers, basil, and the dozens of other produce total more than 5,000 pounds annually.
Common Good City Farm got its start in 2007, not in LeDroit Park, but on 7th Street in Shaw. But after outgrowing its first location, a serendipitous moment arose when space became available where GageEckington Elementary School once stood.
To encourage D.C. residents to get their hands on a few pounds of produce, the urban farm has a stand located on its property so that anyone can buy food to take home. And for those who would like to enjoy the farm’s offerings more regularly, Common Good operates a popular Community Supported Agriculture (CSA) program. It runs for 20 weeks and offers two pricing levels; one at full-price and one at a reduced-price for low-income individuals or families.
Two years ago Rachael Callahan, Common Good’s current Executive Director, took over the responsibility of managing the farm. Originally intending to work internationally on food-related issues, Callahan realized that food security and access problems were abundant right here in her own backyard. After being inspired by a speech from former Common Good City Farm Director Liz Falk, Callahan realized she could create change locally.
No matter what program the urban farm undertakes– and there are many–the primary purpose always ties back to the farm’s mission to educate others. “With everything we do, we try to pair it with education to empower people to make their own choices,” Callahan said. Whether that means teaching interested community members how to farm, or cook, or simply use fruits and vegetables in a variety of ways. She believes “education goes hand-in-hand with helping people make the healthiest choices possible.”
As a diversified vegetable farm, the urban nursery grows about 50 different types of vegetables, fruits, and herbs. But not everything that can be grown here
The farm has also established relationships with small enterprises in the area including U Street’s Blind Dog Café, Adams Morgan’s Smoke and Barrel, and Bloomingdale’s Bacio Pizzeria. Callahan would like to see more businesses work with Common Good, but as she explained, “These business relationships have evolved organically, there’s no way to avoid the pun.” This year, she and her team want to be more proactive about building those business relationships within the immediate vicinity to promote “more interaction with neighbors and the community.”
On the farm, guests can have their kale and eat it too because Common Good takes farm-to-table dining to its logical end. For six weeks during the summer, local chefs create true farm-to-table experiences for its “community lunches.”
The chefs use produce that is available a mere foot from the table and show others how to take the farm’s bounty and make it part of a healthy, delicious meal.
Interestingly, Common Good City Farm may be the only community farm in the region with a volunteer herbalist who teaches the farm’s herbal apprenticeship program. “That was just pure luck,” Callahan said when asked how that happened.
Even during the dead of winter, the farm stays active by getting ready for the next growing season. Common Good has a year-round composting program with a bin located right outside the wooden fence. Neighbors are encouraged to bring their compostable goods to the bin so the farm can create a rich soil and use it during spring planting.
For Rachael Callahan and the rest of her team at Common Good City Farm, the farm has come a
long way from its beginning on 7th Street in Shaw. It continues to build from what others have done and planted before. But Callahan insists that, “I want us to keep doing what we’re doing and get better and better and better at it.” However, when pressed on what’s next for Common Good City Farm, Callahan believes that there’s always room for growth.
Common Good City Farm is located at V Street NW between 2nd and 4th Streets Northwest in LeDroit Park. The farm is closed for the season but reopens April 26, 2015.
Follow Common Good City Farm on Twitter @CmmnGoodCtyFarm, on Facebook @CommonGoodCityFarm, and visit them on the Web at commongoodcityfarm.org.
Follow Ross on Twitter @grperk and @cajunmeetsasian, on Instagram @cajunmeetsasian and on the Web at cajunmeetsasian.com.
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