After a busy Saturday morning, we headed out to Cat Spring, Texas, to join Cas Vanwoerden for a tour of his property, Animal Farm. Twice a year, Cas and and his wife Gita host a “Permaculture Open House” where people who want to learn more about permaculture and sustainable living can see all the principles at work. As architects, we have always been interested in sustainable construction. Having heard so much about Animal farm, we decided we had to experience it ourselves.

Permaculture is an approach to designing ecological habitats and agricultural systems that are self-sufficient and integrated harmoniously with the surrounding landscape, taking into account the micro-climate, flora, fauna, soil and water. Construction addresses issues such as energy-efficiency, waste management, recycling and land stewardship. When cultivating the land, design emphasis is placed on multi-use plants, rotation and biodiversity. Animals play an important role in restoring balance to the land. This approach is further enhanced by observing and learning from the patterns found in nature and applying them in the design and construction process of man-made or natural environments.

Upon our arrival, we found that Animal Farm had a parking area just inside the property gate.  Signs along the main path directed visitors to different areas of the 67-acre property. It was a picture perfect day, and we started walking down the trail toward the main house.

A couple of minutes into our walk we spotted beds of lettuce at different stages of growth. Several varieties were planted directly into the ground in full sun, and every row had its irrigation system in place. Katerina observed them and recognized the colorful leaves that make it onto her salad plate on a daily basis.

As we proceeded down the trail, we spotted a cottage. For Katerina, the cottage looked like something out of a fairy tale. Without hesitation she ran toward the little house to get a closer look inside. Half the cottage was built from glass block, and the remainder featured glass bottles embedded in the walls. As we stepped inside, we were amazed by how intimate and inviting the interior space felt. The main space was a multi-use room furnished with sofa beds. A bathroom was at the far end, separated from the main space by low partition walls, curving organic planes that made the structure look light and airy. The high ceiling by itself is a work of art, made from African thatch and woven by artisan hands. This soaring height allows the hot air to rise to the top, cooling the rest of the room. Gita’s artistic touches are felt all over the cottage, from the design patterns on the floors to the colorful mosaic on the bathroom walls.

Back on the trail we passed a number of fields, each planted with different types of vegetables. With the exception of the planted areas, nature was always around us, unspoiled. The only sounds we could hear were those made by the birds and crickets, and that of our footsteps crunching the gravelly road. I stopped for a moment and took a deep breath, letting my senses absorb all the natural beauty around me. Living in the city, it is very easy to forget what a moment of silence really feels like.

It didn’t take long before we arrived at the house. Like the rest of the property, this area is surrounded by tall trees which provide shade and natural enclosure for the dwelling. The house is raised eight feet above ground level to let the southern breeze flow through, helping air circulate naturally to cool the home during the summer months.

The Vanwoerdens decided on an open floor plan for the living areas. The kitchen opens up to both the living and dining rooms, each of which is enclosed with double-pane sliding doors. The uninterrupted view is majestic – you feel as if you are in a tree house. The openness allows the natural flow of air and light to come in. During hot days all windows are open, and the house is in balance with the environment. Surrounding the house is a 50ft x 60ft deck that helps extend interior spaces outward, literally erasing the border between indoor and outdoor space. One can go to the second floor, where the bedrooms are located, by going up a spiral stair case which is enclosed in a glass block shaft that features prominently on the exterior.

The house is powered by photovoltaic panels mounted into the roof structure. The thirty-six kW of battery capacity keep the house running even under the worst conditions. According to Cas, “the five kW inverter power provides enough power to start all electrical tools at once, and still have power to spare.” The house uses tankless water heaters to prevent waste of electricity and a gas stove and oven in the kitchen. He also mentioned that the 180 ft. well had a “very efficient nine-gallon-per-minute submersible pump with an autonomous solar power system”.

Impressive, don’t you think? But that’s not all. Cas also explained how the “fully automatic drip water irrigation system,” provides “900 gallons of water per day for the organic fruit and vegetable garden, using battery operated timers.”

At the end of our tour, Cas took us to see the Learning Center, a wonderful circular space used for meditation, yoga and permaculture classes. The high roofed structure is made with the same materials as the cottage, but on a grand scale. We stepped inside the building and instantly felt like we were inside a sacred space, a sanctuary.

We spent the rest of the afternoon talking about the motivations behind the Vanwoerdens’ commitment to a permaculture lifestyle. First, Cas and Gita were driven by the desire to have a peaceful weekend retreat that they and their three children could enjoy. They set out to design a place for their family that would accommodate their needs without disturbing nature. This allowed them the freedom to practice their knowledge of permaculture and later, to teach others interested in the movement.

“It all starts inside of us,” Cas said. Transformation takes place within us, usually driven by personal reasons and slowly unfolding to influence those around us, and finally, our environment. The sun was coming down and we felt the need to head back home.

I said, “It’s getting late, we better let you go now.”

“In this place time stops,” he responded. “I’m timeless here.”

We realized that at Animal Farm, the concept of time is interpreted differently. Time is not marked by the minutes or hours, but by nature’s markers, and the passing of the seasons. What a wonderful world they’ve designed for themselves – from the careful considerations they have taken cultivating their land to the sustainable design implemented throughout the property, it’s truly an inspiration.

From an environmental and architectural perspective, Animal Farm is the example of sustainability at its best. After this visit, our vision for a sustainable future suddenly became more tangible, more vivid… almost within reach.

Cas and Gita’s vision for Animal Farm is one of holistic and artistic grace. They clearly delight in being a part of nature, and in creating a beautiful and evocative habitat. By opening their home, they have enlightened us.

Thank you so much.

Enjoy more photos from our visit.

We’re gearing up for Market Day on what is promising to be a beautiful Saturday. The temperatures have cooled, leaving us with the strong impression that fall may actually stick around for a while….although in Houston, that’s a pretty tall order.

I’m not sure what we’ll find at the markets, so there may be a few surprises (and at least one of our own!). See you there.

Yes, time has gone by so fast. It feels like only yesterday I was holding her in my arms singing her lullabies. And today she is the one singing and dancing all around. We are so proud of her. She has taught us so much about life without even knowing it. She inspires us every day to be better parents, better friends, better people.

An exciting year full of activities awaits her…she can’t wait for Halloween, she is already rubbing her tummy thinking of her Thanksgiving meal, and Christmas will be around the corner in no time. For us it means dance recitals, musical performances, a visit from Santa, and a visit from the tooth fairy too. I can’t wait to see her new smile.

Happy birthday, baby.
From your parents with love.

We’d like to thank the organizers of the Texas Bioneers Conference for inviting us to participate in this special event. On Friday, we led a breakout session with an amazing group, which featured a lively discussion on the importance of making ethical food choices, as well as the influence we can all have when we act as enlightened consumers in our daily lives.

Today’s edition of the Houston Chronicle Living Green section includes a story on 100 Mile Harvest. We had the opportunity to meet up with reporter Mary Vuong during our visit to Blue Heron Farm, answering questions about our decision to eat local food and some of the experiences we’ve had so far. We’re excited to have this opportunity to share our story with the public and get the word out about how much of an impact our daily food choices make on the world around us.

For those of you who are subscribers, the article is included in the special Living Green section. Or, if you want to be more eco-friendly, you can read the complete story online.

We will also be leading a breakout session this Friday at the Texas Bioneers Conference, being held October 17-19 at the George R. Brown Convention Center in Houston, TX. For more information, visit the Texas Bioneers website.

We met Lisa and Christian Seger five months ago. Just when we were starting our 100 Mile Harvest challenge, they were entering the Farmers’ Market scene with their artisanal goat cheese products. At the time, they were covering the Tuesday and Saturday markets. Lisa’s vibrancy and energy is what struck me the most. A rebel with a cause – I found my match, someone we could easily relate to. As the weeks went by, we became regulars at her stand, buying the delicious feta and chevre cheeses that Katerina enjoys so much. What started as small conversations soon turned into a mutual support for the causes we each believed in. In her case, the hands on production of her dairy products: chevre, feta, cajeta. And for me, the adventures of living the “Vida Local.” After several invitations to stop by their farm, we finally found an opportunity to visit. It was a few weeks after Hurricane Ike made landfall, so it felt refreshing to get out of the city, away from the constant reminders of the storm’s aftermath that were still visible everywhere.

Colorful is just one of the many adjectives that one can use to describe this farm. From the name of the farm and the diversity of animals all named after country stars, to the walks of life from which Lisa (marketing) and Christian (touring sound engineer) came from, all form part of the unique texture and character of Blue Heron Farm.

When we arrived at their place, we were excited because we were about to meet Lisa’s famous kids, Carrie Underwood, Wynona, Naomi, Maybelline, etc. Yes, it’s a star-studded lineup, and as the introductions are made, you can tell this is a fun place to be.

We started our red carpet procession (because everyone is a star here) at BHF. First we bowed with respect to the farm’s crooner, Russel Crowe. He was a gift to Lisa on her 37th birthday, and as can be expected, he has a lot of clout here. According to our hosts, he puts out the “Farm” in Blue Heron Farm.

Next to him was ToD (Turkey of Death), formerly known as Thanksgiving (imagine what they were planning to do with him!). He wasted no time in trying to impress us with his beautiful plumage, all feathers puffed outward stiffly as he strutted back and forth. We had to walk carefully not to bring out the wild in him. Lisa had warned us that he was a mobster, and his territorial display left no doubt that we should heed the warnings.

As we marched on we were introduced to Dori, his love interest, even though at this stage she doesn’t care for his advances. Not far ahead were Eunice and Frenda, not superstar chickens yet, but they delivered their lines on time. Doralee on the other hand has a reputation as a “wonder chicken.” Her act is worth catching sometime. She can perform a somersault and take food from your hand. That’s what a I call one talented chick. Bravo, Christian, for teaching this formidable talent.

In the distance were a pair of nameless Hampshire pigs whose presence here is strictly business. They were carrying on the role of their predecessors, Notorious P.I.G. and Tu-pork Shakur (AKA “the cleaners”), consuming all the whey left over from the cheese making process. When an inspector told the Segers that they’d need to install a specialized solid waste system for disposing of the whey, Christian proposed bringing pigs onto the farm as a solution – nothing goes to waste.

And finally, the most anticipated moment of all – the reason we came this far – the stars of the farm: Jade, Naomi, Carrie, Wynona, Peggy Sue, Challenge, Liberty, Patty, Kelly, Emmylou and LeAnne (the milking rock star). The Bishop, Blue Heron Farm’s only herd sire, was surrounded by beauties.

Katerina loved the goats…and the goats loved her back. She got to pet them, feeding them fresh leaves and fruit from a persimmon tree. Who knew Nubian goats would be so lovable? They like having their heads and necks caressed. I learned quickly that their long, attractive ears were off-limits. For reasons we didn’t understand, they didn’t like when their ears were touched, even though that’s the first place one gravitates to. Christian and Lisa made us feel welcome and their animals seemed not to mind. It was a wonderful afternoon, with a light breeze that brought a taste of the coming fall.

After the meet-and-greet, we were ready to talk cheese.

The making of chevre is an art that both Christian and Lisa take part in. Their personal touch and the care they give to their animals comes through in the cheese they make. Everything starts with a good grassing, sunlight and some supplements that will enhance the taste and production of the milk.

Then we moved to the milking parlor (“open bar”) for a milking demonstration. Though Christian usually performs the milking by machine in order to expedite the process, he had brought out a single goat and started to hand-milk her.  We looked on, and as if reading our minds, Christian invited us onto the platform so that we could give it a try. We each fumbled around until we found the proper grip, except for Katerina, who probably felt that she would be crossing some kind of personal boundary with a goat she had just been playing with. Or she was just plain freaked out. The highlight, of course, was the taste test.

After collecting the milk, it is carried into the kitchen, where it is first pasteurized. The pasteurizer is a large stainless steel drum, outfitted with thermometers and pumps and connected to a graphing mechanism that is used to record the time and temperatures reached during for each batch of milk. This data is filed for review by state inspectors.

The milk is then blended with cheese culture and rennet. The next day, the curds are wrapped in cheesecloth and hung, allowing the whey to drip into collection buckets. On the third day, the curd is removed and scooped into a container where it will be mixed with salt or other seasonings.

Back in the Kitchen, Lisa lowered one of the cheesecloth bundles, emptying it into a large bowl, and handed Katerina a large spatula. As Lisa sprinkled salt over the cheese, Katerina worked the mixture. Before we knew it, Lisa put the cheese into an 8oz. plastic tub, exactly as it is packaged and sold, and handed it back to Katerina. Our little cheesemaker grinned in appreciation.

Talk about food security! The Segers have everything they need at their fingertips: egg laying hens, milk-producing goats and the cheese they make on premises. Of course, if they ever run out of meat, “Thanksgiving” is always around the corner!

“You must be the change you want to see in the world.”

– Mahatma Gandhi

As we expressed our gratitude and exchanged goodbyes, we had a better understanding of what the Segers had set out to accomplish. Christian had reflected on a moment when he was pretty sure that life on the road was no longer for him. He had been reading about industrial food production and sustainability when it became clear to him that his values were driving him to a choice, “ignore the problem or become a part of the solution.”

We pulled out of their driveway, admiring the resolve with which Christian and Lisa redefined their lives. At a time when many small farms are struggling to stay in business, they decided to purchase and operate a small farm, market a great hand-crafted product, and make a daily commitment to sustainability. And if the traffic at their market booth is any indication, customers can’t get enough.

Enjoy more photos from our visit.

We started the summer full of excitement, looking forward to the abundance of fruits and vegetables that the harvest would bring. Hot weather and long days were the promise of the changing season.

The summer was marked by new flavors: from Armenian cucumbers, Thai eggplant, purple hulled peas, lady creamers and new blue potatoes to the wide varieties of figs. The weather also allowed us to go on field trips where we had the opportunity to experience new places and things.

Our most memorable moments were when we bought our first cow share, made our first batch of raw butter and enjoyed the rich flavor of raw milk shakes. We also went to our first blueberry u-pick, bringing home several flats of berries to wash, hand dry and pack. It was a lot of hours spent in the kitchen, but I can not complain. I even learned to prepare blueberry jam. Needless to say, it was a sweet summer, enjoying the mouth-watering peaches, blueberries, watermelons, pears and figs. Jujubes and Muscadine grapes were interesting finds. We can not count them among our favorites, but they were a welcomed addition when there was nothing else to take home.

During those hot days we also visited Joe Icet at Emille Community Garden. His was an inspirational story of someone who wanted to make a difference in his community and didn’t let money, time or other excuses get in the way of accomplishing his goals. That visit inspired us to start our own garden. We also met Tom and Maxine Yunker, who demonstrated how one can live sustainably in the suburbs, growing their own food. We also visited David and Lori Crank at Oaks of Mamre Farm where we learned about the production of pastured, free range chicken. That was an eye-opening experience. Never before have we come this close to understanding the life cycle of the animals we eat.

As the summer days were coming to an end, we too were moving at a different rhythm. The rainy days brought relief from the summer heat, allowing us to slow down. Just as we were settling into our new routines, the Fall knocked at our door, bringing an unwelcome guest. Hurricane Ike made its presence felt, bringing destruction and days of darkness.

Unlike many along the coast, we were fortunate to have come through the storm without major property damage, but we experienced power outages that lasted more than a week. The only thing that kept us sane during those days was the fact that we had hot water and the ability to cook on a gas range. This was by far the most challenging period since we started 100 Mile Harvest. For more than four months we have been stocking our freezer with tomato sauce, vegetable, chicken and beef soups, cooked beans and fruit jams, not to mention more than 100 lbs. of blueberries to help us transition though the fall and winter seasons. Much of it was lost on the days following the blackout.

For nearly a week, we survived on eggs, beans, eggplant and goat cheese (items that kept well in our ice chest) even as our neighbors rushed to the first restaurants to have power restored. As the days dragged on I was ready to give up on my commitment to local eating. I was not just physically stressed, but emotionally devastated by the frustration and uncertainty that Ike had left behind. Darkness loomed over me.

It was on my birthday that I finally saw the light. I woke up to find Katerina and Adrian decorating my birthday cake. The night before they had gone out to barter for olive oil and baking powder, adding our own brown rice flour, eggs and sugar to whip up a tasty surprise. Their heartfelt efforts came out tasting better than any of us expected. It’s amazing what a little sugar can do to lift your spirits. We ate the entire cake for breakfast. And to add to my surprise, the power was restored a couple of hours later.

I couldn’t have asked for a brighter perspective as I looked forward to the year ahead. Fall had swept in, cool days were upon us and we had finally found normalcy in our lives.