A 1944 home gets a new look with a high-efficient renovation.
It is easy to find the home of Todd Ray and his wife Diane. No address needed. One only needs to seek out the modern structure amongst the traditionally remodeled 1944 builds.
For twelve years Ray and his wife lived in the original structure that was compromised of three floors equaling approximately 900 square feet. And the now 2,800-square-foot, high-efficiency renovation, which started with simply wanting to add on a porch addition, is a showcase for thoughtful living.
An architect at Studio TwentySeven Architecture by trade, Ray let the site of the home lead the decisions. “The situation is what we call it. The situation took into account the landscape as it is; the exact boundaries, site and conditions; the global orientation of the building; and also its place in time.”
The remodel encases the old structure and uses all of the building; they salvaged hardwood, interiors and the masonry. “We put a big hole in the house and then built around the hole,” says Ray. Another important aspect was how the house would fit within the neighborhood. “Diane and I were concerned about maintaining the contextual appropriateness. In 1944 all [of these]houses were identical, but now have had many idiosyncratic expansions. The common thread in these additions, including ours, is the building scale and that they are diagrammatically consistent.”
But the house is unique. The modern vision of the exterior is carried inside with personal touches that draw from the history of the neighborhood. An old, dying silver maple—which was one of two every site had in the 1940s—has been repurposed into a screened divider wall between the front library/study and the main living space. Harvested pieces of the raw maple were threaded with a rod and aluminum standoff in a Fibonacci series—spacing varies as you go up.
Stepping down into the main living area, you pass through “four different steps that talk about time and transition from old to new,” says Ray about the meeting of the visible old masonry with the new structure.
The main area, consisting of the living and dining rooms and kitchen, is a sun-filled space due to the above windowed ceiling and windowed back wall that looks into the garden. The kitchen, with its energy-efficient appliances, low-flow faucet and flat-packed cabinetry, is anchored by an island made of EcoStone (recycled bathroom sinks mirrors and ceramic tile) and suspended in epoxy resin.
The showcase: The staircase to the upper level, taking inspiration from the silver maple trees and the light dappling through. A photo was pixilated then converted to a line drawing. Ray then created CAD output drawings for a CNC routing machine that cut the rails. The effect emulates the leaf patterning on the upstairs hall as sun drenches through.
Ray says the upper level is the private space complete with a home studio/guest space, guest bath, master bedroom with bath and an open-to-below sculpture niche.
Everything evolved through question and answers, says Ray. “We established privacy but stay connected to the neighborhood.” Windows throughout the house are optimally placed, drawing in light and looking onto the outside environment that is pleasing to see; no looking into other neighbors’ houses. “Windows [in traditional builds] aren’t optimally placed for views, for light. What is their purpose? It’s a hole in the wall.” In this Arlington home, the lower-level windows are placed taking in curtains of greenery or rows of maples. The upstairs guest bath has a window in the shower facing the front of the home. Its twofold purpose is to bring in southern light and show the gathering of the old and new structure.
“Looking for architecture about the time in which it is existing and trying to design accordingly versus reaching back into history and trying to find something that is appropriate for today, usually the translation never makes it,” says Ray.
What today’s typical remodels encounter is looking back, not at how we use spaces today; guest rooms used maybe four times a year, tablets replacing PCs.
“What modern architecture allows you to do, particularly with more fluid and convertible space—if you can begin to think of space as purposeful—then you can dual-purpose space, triple-purpose space, and that gives you an efficiency of plan.
“People don’t think about [style difference] enough. People assume the norm.” –Lynn Norusis
Posted by Editorial / Thursday, April 17th, 2014
By Natalie Manitius
At age 11 Katie Carter visited a creamery in the Savoie region of France, “back in the ’80s when brie was a big deal,” she says, and from there, became hooked on the ways of cheese. Before being named earlier this month as the new cheesemonger at The Curious Grape in Shirlington, Carter: dropped out of college to work at McLeod Creamery of Oak Grove Farm in Marshall and with just six months of cheese-making experience was recruited to work as the cheese buying manager for Arrowine Cheese in Arlington, while attending artisanal cheese classes in New York. She also helped open Cowgirl Creamery in D.C. and started her own cheese-making company.
Carter says she plans for “a more intelligent, thought-out cheese plate that will kind of mimic what’s coming out of the kitchen,” like pairing cheeses with a spring strawberry basil compote. She also wants to hold tastings to teach the science behind beer and cheese pairings, offer cut-to-order cheese for retail (instead of letting wedges sit in “plastic, [the] enemy of cheese,” says Cater) and debut housemade cheese for the kitchen’s use.
Here, Carter walks through new cheeses from The Curious Grape:
Absinthe-Soaked Cheese from Brooklyn Read the rest of this entry »
A cheese called the Miranda, initially made and aged in a Brooklyn apartment, will be part of the new cheese menu. Bringing in his Dutch background, Jos Vulto crafts a half-pound wheel using raw cow’s milk, washing it after production in absinthe. Carter describes it as “beautifully sweet, it’s amazing. Like you would think it would take on that liquor-ish quality, kind of really super strong, but it actually sweetens the cheese. It’s so lovely. The texture is this semi-soft, silky, really smooth texture.”
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Posted by Editorial / Monday, April 14th, 2014
By Katie Bowles
Bobby Bare, Jr. was raised by country royalty and nominated for a Grammy at the age of six. Impressed yet? If not, learning that Shel Silverstein was a close family friend and critiqued/helped write many of his songs might do the trick. Silverstein was actually the author of the Grammy-nominated song, a duet with Bare’s father (Bobby Bare) called “Daddy What If”.
For all that he has to be proud of, Bobby Bare, Jr. remains close to his fans, often playing smaller venues (like IOTA Club) and even house parties. He’s also the father of three children and appears to be passing on the music gene to them just as his father did for him–he recently recorded a cover of “Daddy What If” his own daughter, Isabella.
Bare, Jr.’s Americana-style music isn’t quite as country as his father’s, but it’s just as catchy. This tour celebrates the release of his newest album, “Undefeated” (recorded with his band, the Young Criminals’ Starvation League). Come see Bare for yourself in NoVA this coming Thursday, April 17, at IOTA Club in Clarendon. The show’s at 8:30 but you’ll want to get there early since IOTA only sells tickets at the door.
Bobby Bare, Jr. at IOTA Club
2832 Wilson Boulevard, Arlington
Thursday, April 17
Posted by Editorial / Monday, April 14th, 2014
By Natalie Manitius
Celebrate the end of Lenten abstention by indulging in buffets and multiple course brunches.
Bastille Restaurant: Choose from entrees such as eggs benedict with biscuits and caviar and a three-cheese macaroni gratin for this three-course brunch. Adults eat for $49 apiece and kids under 12 are half-price. Brunch runs from 11 a.m. – 3:30 p.m. Call 703-519-3776 for reservations. / 1201 N. Royal St., Alexandria; bastillerestaurant.com
Evo Bistro: A three-course brunch menu runs from 11 a.m. to 4 p.m. with both savory and sweet options for $32 per person. Call 703-288-4422 for reservations. /1313 Old Chain Bridge Road, McLean; evobistro.com
Grandale Restaurant: From 11 a.m. to 8 p.m., Grandale presents seared grouper, omelet provencal and Maryland crab cake Benedict as brunch offerings, with duck breast and beef rib eye for dinner. Cal 540-668-6000 for more information. / 14001 Harpers Ferry Road, Purcellville; grandalerestaurant.com
Magnolias at the Mill: Enjoy a brunch buffet at Magnolia’s at the Mill replete with baked salmon, Belgian waffles, butterscotch bread pudding and berry tarts. Adults eat for $42 each, children $19.95, and under 5 free. Call 540-338-9800 for reservations. /198 N. 21st St., Purcellville; magnoliasmill.com
J. Gilbert’s: Reward your moderation with J. Gilbert’s brunch buffet. Breakfast devotees will have waffles and quiche at their disposal, and seafood fans can indulge in maple glazed salmon and mac n’ cheese made with lobster cream. Leave room for dessert: A chocolate fountain awaits. Brunch runs from 9 a.m. to 2 p.m. $32 per adult, $15 for children ages 5-12./ 6930 Old Dominion Drive, McLean; jgilberts.com
Salamander Resort and Spa: Head to Middleburg Easter Sunday for a family-friendly event replete with egg hunts, crafts for the kids and a brunch buffet. The egg hunt and roll will be at 10 a.m., 12 p.m. and 3 p.m., along with brunch seatings at 10 a.m., 1 p.m. and 3:30 p.m. Sunday Brunch costs $85 per adult and includes sparkling wine, while children cost $34 each. View the menu here. Reservations can be made by calling 540-326-4161. / 500 N. Pendleton St., Middleburg; salamanderresort.com
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By Shelby Robinson
Authorities investigating the fire that destroyed a historic Shenandoah house Sunday
Lubber Run boosters aim to keep housing, school out of Arlington park
Arlington County board expand tax breaks for Technology Zones
Va. Republicans aren’t blinking in showdown over Medicaid expansion
(The Washington Post)
By Anjelica Michael
Have you ever been dying to see an upcoming theater production but can’t find a babysitter in time? Synetic Theater in Arlington is offering a new service so that this problem won’t even cross your mind.
For $5 per child, your children will be entertained during the show with theater games led by the certified instructors who teach the the theater’s camps and classes. The child care service will be featured on May 18 for the show “Three Men in a Boat (To say nothing of the Dog).”
“This is the first time we are offering this option for our audience. We have heard from patrons in the past that lack of childcare is often something that hinders them from seeing our productions.,” Alysa Turner, Synetic’s marketing manager said. “We hope that by offering this option, more people can experience our shows.”
If the service is popular, it could become a regular feature at Synetic. When asked why Synetic thought to offer the service, Turner said, “We offer kids classes and camps year round, so it just made sense to use our unique resources this way, especially now that our studio space is located just down the hall from our theater.”
1800 S. Bell St.
Box Office: (866)-811-4111
By Anjelica Michael
Arlington‘s Fairlington crime report cites how a number of cars had their airbags stolen earlier this week
The DC cherry blossoms have reached their prime moment
Broad Run High School team competing in a NASA challenge
Bomb squad and U.S. Army called to Ashburn home
By Janeé Williams
Streetcar proposal could boost special election turnout in Arlington
Local woman’s Civil Rights struggle the subject of the film ‘Ordinary Heroes’
Renovated Rocky Run Park Re-Opens
Column: Why wasn’t Relisha Rudd taken from her home before vanishing? It’s complicated
Posted by Editorial / Tuesday, April 1st, 2014
By Evan Milberg
Yayla Bistro has only been open for eight days, and manager Mutlu Kaya already has countless stories about the restaurant’s rabid fanatics.
“The reaction from the neighborhood has been amazing,” says Kaya. “This one guy came in and ordered two items to-go. Thirty to forty-five minutes later, I saw him running back toward the restaurant and happily yelled out ‘I LOVE YOU GUYS AND I LOVE YOUR FOOD.’ He didn’t say anything else. He just took off. It was the best feeling ever. “
According to Kaya, “Yayla” is Turkish for for “high land.” He says it was inspired by a vision of his home in Turkey where “a lot of villagers go to this high land to get fresh produce, fresh milk.” Kaya takes pride in the fact that 90 percent of the food is made from scratch and that more than half of the menu is gluten- and peanut-free. In particular, he says the moussaka— the Turkish answer to lasagna, with roasted eggplant and ground beef topped with bechamel sauce—is the best in town.
The head chefs, brothers Imam Gozubuyuk and Abuzer Gozubuyuk, are both originally from Turkey and have a combined 20-plus years of experience. Both brothers have worked at Agora and Levante’s in DC. Kaya met them a little over a year ago and thought the three of them would be a good match to start a Turkish restaurant.
“It’s like a tango, and we’ve got a nice dance going,” says Kaya.
Kaya says that by late May, Yayla Bistro will serve Saturday and Sunday brunch and in the future will offer weekday breakfast. Starting today, Yayla celebrates happy hour, which runs weekdays from 4-7 p.m., with a Visne mojito, (a Turkish spin with sour cherry, $5), cold dips ($4), flatbreads ($4.50), house wine ($4) and beer ($3.50). / Yayla Bistro, 2201 N. Westmoreland St., Arlington; 703-533-5600
We talk to three NoVA nutrition experts about the which of today’s popular diets are most effective.—Angela Bobo
The Paleo Diet
This lifestyle plan is rooted in the belief that humans should eat the way our ancestors did during the Paleolithic period: protein and plants.
Do: Meat (red meat, poultry, fish), leafy greens, fruit
Don’t: Grains, refined sugars, cheese, dairy, legumes (beans, lentils, peas, peanuts)
“The Paleo diet’s focus on fruits and vegetables, which are good sources of fiber, and exclusion of processed foods, which are often high in fat, sugar, salt and low in nutrients, are beneficial dietary changes. However, the emphasis on animal protein and exclusion of grains, dairy and legumes likely results in a food intake that is high in saturated fat and protein, low in carbohydrates and possibly deficient in important vitamins and minerals. This diet will not work for vegetarians who rely on legumes for much of their protein intake, and moreover, given the cost of animal protein it is likely expensive.”— Elizabeth Shipley-Moses, MS, RD, CDE, Clinical Nutritionist at Kaiser Permanente’s Falls Church Medical Center
Some people have inherited an irregular metabolism—Metabolism B—that causes them to be unable to lose weight through traditional methods. Utilizing degrees of carb restriction will rev up metabolism and counteract over-storage of excess fat.
Do: Lean proteins, healthy fats, leafy greens, vegetables, reduced fat cheese, eggs, organic peanut butter
Don’t: Bread, pasta, rice, cereal, granola, potatoes, grains, legumes, sweets, carrots, corn, beets, yogurt
”The Metabolism Miracle program encourages some useful strategies for weight loss—choose healthy carbohydrate foods and spread them throughout the day, drink plenty of water and aim for daily activity. However, there is no research to support the claim of two types of metabolism. In addition, some of the recommendations, in particular the carbohydrate recommendations in step one and step two, do not reflect those of the government or health organizations. Finally, there is no miracle when it comes to weight loss—it requires making changes in food choices, portion sizes and activity.” —Elizabeth Shipley-Moses
Cleansing and detoxifying the body by foregoing solid food for fruit and vegetable juices for a series of days. Many companies (Blueprint, Organic Avenue, Ritual Cleanse, Gouter) offer custom and seasonal juice cleanses.
Do: Look for juices made from raw fruits and vegetables.
Don’t: Cleanse with juices that are high in sugars to prevent crashing and sluggishness.
“We believe tonic/juice cleanses are important because we need to give our bodies a break from constantly digesting and breaking down food, which can often result in acidic environments due to processed foods, coffee, alcohol, dairy and meat we all consume. We usually recommend a minimum of three days to really feel the effects of the cleanse. Seven days is the longest we’ll suggest. Because we’re providing cleanses for people who are still having to go to work, taking care of their families and in general just going about their daily routines, we want to make sure they have enough energy to sustain their lifestyle, which is why we offer different cleanse levels.” —V & Steve, Owners of Gouter Raw Tonic Company
The Virgin Diet
Weight gain is the result of inflammation from food intolerance to seven food groups that can cause bloating and fatigue. Cut out these food groups for 21 days and then slowly reintroduce to discover which foods are “reactive” for you.
Do: Leafy greens, brown rice, quinoa, almond milk, raw nuts, lean protein, healthy fats, legumes, fruits
Don’t: Gluten, dairy, peanuts, corn, soy, eggs and sugar/artificial sweeteners
“While eliminating foods that you truly have an intolerance to (different than food allergies) may help with symptoms of food intolerance (diarrhea, rash, nasal congestion, etc.), there is no solid evidence that food intolerances lead to weight gain. Most people who eat only fruits, veggies and lean animal foods with a little brown rice and healthy fats are likely to lose weight, but there is no room for actually looking at moderation. Those who think they may have true food intolerance might do better seeking out a medical professional trained to diagnose actual food intolerance. This seems like the Paleo diet revisited with a different hook.” —Lise Gloede, RD, CDE, Owner of Nutrition Coaching, LLC, Arlington
The DASH Diet
The acronym stands for ‘Dietary Approaches to Stop Hypertension’ and was developed by the National Heart, Lung and Blood Institute to lower cholesterol/blood pressure by increasing intake of fiber, minerals and protein.
Do: Vegetables, fruits, fat-free dairy, lean meats, poultry, fish, nuts and legumes, whole grains
Don’t: Sweets/artificial sugars, processed foods
“The Dietary Approaches to Stop Hypertension was developed by the National Heart, Lung, and Blood Institute and has been ranked best overall food plan/diet by a panel of health experts in US News and World Report. It is nutritionally complete (not lacking in fiber, vitamins/antioxidants, etc.), is safe (as won’t lead to gout, constipation, etc.) and has been shown to help prevent and control diabetes. Various calorie levels and portion sizes as well as dairy free and vegan options are given to help make this way of eating manageable. I highly recommend this food plan and I have personally seen many of my own patients in my practice have excellent results and not feel deprived.”—Lise Gloede