As we near the home stretch on our forthcoming book about kitchens, we thought it would be fun to publish a series of posts about a kitchen remodel on which I’m now working. You can read the first post here. Upcoming posts will discuss aesthetic dimensions, sources of hardware and other products, etc.
Stepping up together (by staying apart — Construction Man looks like he’d rather his friends stay at a proper distance) (Image: Library of Congress)
At the start of this kitchen project, the contractor, clients and I scheduled the work onsite for June, when Jenny and Ben would be in Austria in connection with Ben’s job. Then came covid-19. There may be no trip to Europe.
As veterans of many a kitchen remodel done with customers living in their home, Mark and I have ways of minimizing the pain. These include:
dust collection for power tools
dust barriers between the work area and the rest of the house (This includes covering HVAC vents to minimize the spread of dust through that system.)
floor mats (such as this one) that pick up dirt to keep it from being tracked out of the job area
clean up at the end of each day
a temporary kitchen set-up with a sink and counter (or table). We move the fridge into another room so it can keep storing food. A hotplate, crock pot and toaster oven will cook most meals. An outside grill will even make cooking fun.
We’re still set for June, though at this point all plans are subject to change if someone gets sick — or if the government imposes a directive to shelter in place. Even without such a directive, Mark and I have changed how we do business in the interest of minimizing contact with others.
Evidence of creativity from kids cooped up at home: Cats of all sorts hang from the ceiling.
As bars, restaurants and businesses with potential to disrupt supply lines have been shutting down en masse in response to the pandemic, it occurred to me that I should get as many of the materials as possible in hand without delay, in case my suppliers have to cease operations for several weeks. So yesterday, after confirming that Ben and Jenny were ready to go forward, I put together my primary materials orders and called them in — the solid wood and sheet goods order to Frank Miller Lumber, the hinges, drawer slides and blind corner storage unit to Richelieu Hardware, two of my most dependable suppliers for more than 15 years. At least this way I should be able to stay working and keep the job on track.
Existing cabinets: Should they stay or should they go?
In an ideal world, x-ray vision would enable us to see through cabinets, counters, walls and other solid materials to determine the location of ducts, electrical wires, gas and water lines and other things with potential to throw a wrench in the works. Locating such objects is especially important when you’re reworking the layout of a room; you need to assess whether your design can in fact be implemented. (While it’s true that anything can in principle be changed, the budget available for a job usually plays a big part in determining what “can” and “cannot” happen.)
To keep the household cooking without interruption for as long as possible, we’re leaving the existing kitchen intact for now. The basic layout of the cabinets will stay the same, so there’s no mystery about rerouting services. But there was one area I wanted to check before I start cutting parts for the new cabinets, the framed-up structure that housed the wall oven housing — just to make sure there was no surprise lurking inside. So yesterday Mark and I took out the wall oven (which no longer worked) and excavated a small portion of the wall to confirm there was nothing there beyond studs and plaster on metal lath. Before pulling the oven, Mark removed the appropriate fuse (yes, the house still has fuses, not breakers; installing a new panel will be part of the project) and covered the wires with wire nuts. After cleaning up the debris, he screwed a scrap of plywood over the over-sized hole to keep the resident kittens from potentially perilous exploration.
I hacked into the corner of the wall with the claw of a hammer to find out whether we’d be dealing with drywall or plaster. Meanwhile, aided by an invaluable headlamp, Mark used a multi-tool to cut a hole in the side of the oven housing for access to the wall. (Why not move the fridge out? you may wonder. The floor in front of it was packed with everyday stuff, and the table was covered in boxes of the cabinet’s former contents. It was easier to go through the cabinet side.)
The other structural detail we needed to check involved the staircase. Between the living room and the kitchen there’s a passageway about three-feet wide — plenty of space to move through easily, in theory. But in this case, the stairs to the basement loom like a chasm on one side. While the stairway poses no actual danger, it’s close enough to provoke a slight sense of risk — the kind of distinct yet largely subconscious discomfort that kitchen designer Johnny Grey has argued — convincingly — should be avoided.
Before. Picture yourself standing in the spot where I took this shot. Immediately to your left would be a gaping chasm — the stairway to the basement.
It’s not feasible to relocate the staircase as part of this project, but it occurred to me early on that it might be possible to shift the stairs forward by the width of one tread, and so add almost a foot to this narrow passage to make this traverse a bit more comfortable. Shifting the stairs would require raising the wall above the staircase base (see the image below) to gain the headroom code requires. This wall, however, is a major support for the roof, so I wanted Mark to take a good look at how it relates to its surroundings and determine whether he’d be able to modify it. (Before you think about modifying a wall of this sort it’s essential to consult someone who can assess the structural ramifications. I often refer clients to a structural engineer, but in this case, Mark has the insight required.) He gave the green light (which has nothing to do with the green circle of the mobile that hangs above).
Mark checks headroom to confirm that he can rework the staircase, thereby widening the floor at the entry to the kitchen by about 10″.
I’m waiting for the lumber delivery as I write this post. Next up: Building the cabinets.
Editor’s note: Jamie Schwarz has been working on his kitchen, so we’ve had a small hiatus from our Chair Chats. We were a bit worried that he’d gotten his Bratwurst stuck in the InSinkErator or that he died from tendinitis while chamfering his maple counter tops with an old Roman block plane. Luckily he is doing well and we all recently reunited to discuss two Norwegian chairs for a change. As always, Chair Chats are rated PG13-1/2. So if you are sensitive to language or discussions about wombat scat, please do not click below.
Madeline reports she is almost out of the latest batch of stickers. They’re $7 for a set of three and are available from her etsy store (she ships worldwide).
Your sticker dollars go to supporting Madeline’s wack-doodle cat, named Chickpea, who insists on unraveling and eating articles of clothing (among other things). I think Madeline is purchasing a variety of calming fluids and cat treats to soothe the savage Pea….
This grouping of stickers is a fun batch. We have the “Rest for the Weary” sticker that features a silhouette of one of the chairs I copied from St Fagans National Museum of Wales. There’s a “#NeverSponsored” sticker that proclaims your independence from sponsorship – it felt great to paste that one over the brand names on my machines. And there’s our Chester Cornett sticker that features the sales slogan from his workshop’s sign. Translation: “We Make Anything or it Can’t Be Made.”
More than 43′ long and 5,000 years old, the top of the table made by The Fenland Black Oak Project is the culmination of more than 30 years of research, trial and error in milling and drying bog oak.
Around 2012 I was building some cabinets into a sitting room off my clients’ kitchen when Paul, a member of the general contractor’s crew, struck up a conversation. “I just saw this amazing video about bog oak,” he said. “There’s this guy in England digging up 4,000-year-old trees and using them for furniture. I bet you know him.”
Know him? I had never even heard of bog oak and certainly had no idea who Paul might be talking about. That night I Googled “bog oak and furniture UK.” Up popped a link to an article by Derek Jones published in Furniture & Cabinetmaking magazine, on the website of Adamson & Low.
It was one of those small-world moments in which time and space collapse. Here I was, working in rural Indiana, suddenly transported back more than 30 years to the woodworking shop at the Isle of Ely College in Wisbech, Cambridgeshire, where Hamish Low was a fellow student in a City & Guilds furniture making course. It was no surprise that Hamish had distinguished himself in the field – he’d been the most impressive student in our cohort. The culture of that classroom was brutal, with intense competition and merciless teasing; I used to swear that someday people would brag about their “low quality” furniture. I knew he’d gone on to train at West Dean, then worked for the Edward Barnsley Workshop. But beyond that, his adult life was a mystery to me. So I was interested to read that he had partnered with Nicola Adamson to build a business and a family, and was involved in pioneering work.
Nicola and Hamish, 2018.
Nicola Adamson and Hamish Low met in 1989 when she was a student in the two-year residential program at the John Makepeace School of Craftsmanship in Wood at Parnham House. Hamish was employed in Makepeace’s workshops as one of the craftsmen who turned the renowned designer’s drawings into three-dimensional furniture.
Makepeace wasn’t keen on having students mix with his cabinetmakers – students who were being trained in business and design might try to make off with an experienced cabinetmaker, robbing Makepeace of an invaluable member of his workforce. “Every student wanted a cabinetmaker to make their designs,” says Hamish, adding, “I was just head-hunted [by Nicola] for my cabinetmaking skills. Plus, Nicola had a whole load of machinery, so that was obviously part of her dowry! So it was basically a marriage of convenience.” Same old humor, even after three decades.
Bog oak ball and chain jewelry box, Hamish’s wedding gift to Nicola in 2000. The part that goes around your leg is laminated veneer with a knuckle joint.The chain is carved out of a solid block of plied bog oak, with alternating grain direction..
“I had started setting up a workshop in Kent,” Nicola adds. She planned to use the shop herself following her time at Parnham. For a couple of years, while she and Hamish had a long-distance relationship, she rented bench space to another student, until the couple started working together in 1992. “Business and I are just hopeless,” Hamish says. “Nicola has always run the business. Nicola is also more of a designer, so I was really shackled to the bench.” Another bit of hyperbole. They worked together until the birth of their first child, Hazel, in 1996.
Nicola has always lived in Kent, southeast of London. Her father was a motor engineer. Her mother was a housewife who also worked from home making lampshades and curtains commercially. In other words, “both [parents were] quite practical.” She went to the local comprehensive school, then to art college for two years before leaving for Parnham.
Initially, their work came by word of mouth. They did whatever clients wanted – furniture, as well as a few kitchens. One kitchen stands out – the cabinets were in burr oak, and the job was for an oast house. Oast houses are a traditional Kentish architectural form, built to dry hops for brewing beer. In recent decades, they’ve become popular for conversion to residential use. Circular in form, their roofs rise to a point, so anything built-in must be custom-designed. After Hamish and Nicola did that kitchen, the oast house clients called them back for a new commission each year. Gradually those clients’ friends began to hire them, as well. When clients had children, they wanted beds and desks “and stuff to go on uneven floors of Kentish barn houses,” Nicola adds. So while their clients were few in number, they had multiple commissions from each one.
“You only need one customer, one client, and if you’re successful they recommend you,” says Hamish. “It just seemed to snowball. We’ve always had a year’s work booked up ahead of us. When you work to commission, everything is always a compromise because [the clients are] paying the bill. You can’t really progress from that unless you make what you want and exhibit it. But it’s in your clients’ interest [for you to move on to your own work]. People are speculating on you more. You try to break into the art market.”
Early on, kitchens paid for everything. “It was a lot of work for two people,” Nicola says. “We designed it, made it, installed it, did all the plumbing and electrical; it was all-consuming.”
“People would spend a fortune on their kitchens,” notes Hamish, “and yet something that would become a family heirloom and become collectible, they didn’t seem to value it in the same way.”
Although the income from kitchens was good, they switched to freestanding furniture when their children were young – their son, Archie, was born in 2001. “The last [kitchen] we did, Archie was born in the middle of Hamish installing it,” says Nicola. Both children were born at home. “I had to call the client to say ‘I think Hamish ought to come home.’”
“It was just easier,” Hamish says, prompting Nicola to add, “I could just get down from the drawing board!”
Bog oak bench. Hamish made this piece before he had his drying technique worked out. The plank had twisted and also cupped significantly. He decided to embrace the defects. Before carving the seats he blasted it with crushed glass in a process like sandblasting, then he did the carving. The result: a lovely contrast between the rough texture of the main sections and the smoothness of the seats.
Backgammon set made with brown oak, burr oak, quartersawn and bog oak.
Part of a set of six bog oak tables.
Marquetry folding door screens inspired by the elevators in the Chrysler Building. The clients live in a 1930s Art Deco house and are Art Deco collectors.
Drinks cabinet in burr acacia and bog oak.
Since the beginning of their partnership, they’ve focused on using native hardwoods that would otherwise be wasted. Some of the timber came from their clients’ own trees. “We were quite unusual in that we would do everything, from tree to chair,” Hamish says. The client would be engaged in the entire process. “That was quite interesting to them; a lot of it is very old, established country tradition, and yet a lot of it was sophisticated technology.”
For example, he explains, air drying of oak has been done the same way for centuries. “It’s a very direct process.” But the “technology” would come from the new mills, such as Wood-Mizers. “We would use technology alongside established traditional approaches to drying timber. You start with a huge, sopping-wet liability and you turn it into a plank of wood. Everything we make starts with a plank of wood. It becomes the most usable, fantastic thing. And there’s a lot of technology involved in drying it in the kiln. The client was involved in all of that.”
So much of the beauty of wood can depend on how you cut the tree, he points out. “Amazing grain and visual impact can be created from pretty shit trees. If you’re a little bit savvy and a little bit arty about how you apply yourself to using very defective trees, you can produce some very beautiful things.”
This appreciation for the design potential of timber considered low grade or defective is what led Nicola and Hamish to their work with bog oak.
Bog Oak
Hamish grew up near Cambridge and attended the Isle of Ely College in Wisbech, a town built on the banks of the River Nene. Wisbech and its environs lie close to sea level in a marshy region known as the fens. At the end of the last Ice Age, some 10,000 years ago, the area was densely forested with gigantic oaks, yews and pines. As the Earth warmed, sea levels rose and the area between England’s south and eastern borders was cut off from the European mainland by what we now call the English Channel. In low-lying areas of the east coast, such as the fens, the forests were flooded. Trees fell into the silt, where the absence of oxygen led to their preservation.
In the 1600s, wealthy landowners hired Dutch engineers to drain the fens and build dams in hopes of increasing their agricultural acreage. Newly exposed to oxygen, the peat began to oxidize, shrink and slowly blow away. Drainage work began anew in the late 18th and early 19th centuries; the entire region is crisscrossed by drainage ditches today.
Hamish had known about bog oak for years, because he often visited an uncle who lived in Wisbech to go fishing in the fens. He’d see bog oaks just lying in the fields. Farmers hit the logs with expensive modern farming machinery, which causes damage, so they typically want to get rid of them. His friend Frank, whose father was the vicar in the nearby village of Methwold, was into photography and had shown him photos of bog oaks coming out of the fields. “They were very arty photographs,” Hamish remembers. He asked what happened to the trees. “They’re going on the fire,” Frank told him. Hamish decided he’d be interested in trying to process them. As he soon learned, “That is notoriously difficult.”
“Other, very famous makers were using [bog oak], he says – Makepeace, Alan Peters, Wendell Castle. But no one knew how to dry it, so they were using it as details and accents, such as inlays or handles.” He was convinced there must be some way to process the wood for structural use in furniture. “It’s such amazing material. We’re doing it with all the other native hardwoods,” he remembers thinking. “This is the mother of waste! It’s the holy grail of trying to use material that would otherwise be wasted. They burn it, for God’s sake!”
The newly unearthed Jubilee Oak.
Air-drying is too aggressive, he learned. Bog oaks must be dried under the most carefully controlled conditions. While most woodworkers kiln-dry for speed, Hamish dries bog oak in a kiln because it’s a far more precise way to manage the process. “You can take a thimble of water over a year, or ten gallons in a day.” His kilns never go above 35° Celsius (95° F). It’s a technique in which he has invested 30 years of trial and error – “mostly error!” he adds.
“It’s the weirdest thing you’ve ever seen,” he continues, describing the kind of scene where bog oaks tend to appear. “The soil is jet black. Flat. You turn up and there’s the most enormous lump of black mud sitting there and you think ‘Where the hell does this come from?’ He has watched bog oaks get unearthed with huge machinery; a machine operator puts the bucket into the ground, “and you can see the peat moving 20 meters away. It’s an extraordinary sight. They are so straight – such perfect specimen oak trees.”
“You’ve found it,” he continues. “Then you have to decide whether it’s worth investing in. You can dry bog oak and it can be soft and full of splits; or it can be super dense, as dense as ebony – 1,166 kilos per cubic meter.” (That’s roughly 72 pounds per cubic foot.) “And it’s figured, so it’s like a figured ebony if it’s quartersawn. It has a particularly fat medullary vessel.”
“A log can be rubbish or black gold. You have to identify whether it’s any good. They all look the same and weigh the same.” So, how do you tell? “You get a very sharp hand axe and chip away at it. If it’s any good, you’ll meet resistance; it will sound like it’s going to be good. It vibrates.” It’s a subtle way of knowing material, he explains. “What you don’t want: It’s soft and mushy and you can keep going; it doesn’t reverberate. You can feel it and hear it.”
You have to test the whole length of the log, because there are pretty much always pockets of rot. The really big logs were typically immersed unevenly in the peat, with parts exposed to the elements and subject to insect attack, splitting and fungal disease. Color is another good indicator, once you cut into the log, as is how far below sea level the log has been buried. Hamish looks for logs from 3′-4′ below sea level as a guide.
Generally speaking, he cuts logs with a chainsaw, in the field, into 12′ lengths; anything over 6′ is usable. He looks for those that look like a half moon, a segment of an orange – no heart, no pith, and so, no heart shake. Nicola explains: “The logs are often dug up half-moon-shaped, as one half has already rotted away.” They mill them to produce quartersawn planks for optimal figure and stability.
At times he has brought trees back in the round, planked them and put them in the kiln. Even boards close to each other in the log can vary dramatically – one will have splits all over; the next won’t, even though both have been processed in exactly the same way. This variation in quality is often due to part of the tree having been exposed to the elements, which causes it to split along its medullary vessels. To illustrate this, Hamish once put a tree back together after it was dried. While the “top” half of the log was all split, the bottom was perfect, because the bottom half had originally fallen into the silt. The part that had been exposed to oxygen “split like mad” before falling into the silt, whereupon the splits filled up to absolute fiber saturation, only to split again when dried.
In 2012, Hamish and his colleagues found the best bog oak they had ever encountered. The log was perfectly preserved, with not so much as a single pocket of rot or insect fly hole. And it was massive, at 43′. “You couldn’t even tell which end was which; it was so parallel,” he recalls. “It was only part of a much, much bigger tree.”
Nicola and Hamish call this image “18 people carrying a wet 43′ Black Oak plank.”
“I don’t think we should cut this,” Hamish decided on the spot. “We should keep it full-length.” He and his crew returned home empty-handed. The whole way back, Bob, a friend, neighbor and experienced woodworker who often travels with Hamish to the fens when collecting trunks, was saying, “You’re bloody mad. How are you going to lift it and dry it?” Hamish simply replied: “Imagine jet-black planks that are 13.2 meters long.” They subsequently named it the Jubilee Oak.
Tell me you’re not drooling as you look at this material.
Nicola recounts how they put together the people and resources required to turn this prized find into a piece of furniture – a table – worthy of its history and rareness. “After finding the Jubilee oak, Hamish contacted The Worshipful Company of Carpenters and subsequently The Building Crafts College (The Worshipful Company of Carpenters run this college) to help further this endeavor. Steve Cook and Mauro Dell’Orco were both students there at the time and have now become part of the long-term project. Steve became artist-in-residence at The Building Crafts College for a year after he completed his course and was also funded for a year by the Queen Elizabeth Scholarship Trust to assist Hamish in the drying of the boards. Mauro, who previously had a career in architecture, has become the lead designer for The Fenland Black Oak Project.
They milled the tree in 2012 and dried it in a purpose-built kiln at The Building Crafts College. The drying took nine months. In 2019, with help from more than 20 students who gave up part of their summer holidays for the privilege of contributing to the project, Hamish painstakingly constructed the table’s top from four of the boards in the spacious and well-equipped workshop at the Building Crafts College.
The tabletop at the Building Crafts College.The joints between the boards are not glued. They’re a perfect fit (you can find information about the process on Instagram @fenlandblackoakproject).
In the intervening years, they had set up a charitable trust to manage and protect the boards. The trustees come from varying backgrounds – farming, accounting, film making, legal work and administration. Hamish was appointed chairman in 2020, after the previous chair stood down.
The tabletop is currently in a climate-controlled kiln while the group raises funds to complete the base, which will be fabricated in bronze, in recognition of the era during which the trees were standing. “There’s a whole team of people who have worked on the design,” Hamish says. “It’s the most important thing I’ve ever done, and the most amazing.” When I ask, in view of how integral Nicola is to their business, whether Hamish really means to use the first-person singular in that quote – “It’s the most important thing I’ve ever done” – Nicola replies: “I in theory am not involved in The Fenland Black Oak Project. It is very much Hamish’s other woman! That said, there does seem to be quite a big workload that comes my way!”
For the first 18 months after its completion, the Jubilee Oak table will be on display at Ely Cathedral, a spectacular Gothic structure on high ground overlooking the fields where the ancient oaks were buried. “By displaying this table at Ely Cathedral we are hoping to raise awareness amongst local land owners of the urgent need to preserve as much black oak as we can,” says Hamish. “It’s going to run out. We just want to save this best-ever example so people can see it when it’s all gone.”
Other Work
Nicola and Hamish are no longer working to commission. After 30 years of that, they’re ready to switch to spec work and are currently developing some innovative construction techniques. “In order to make something amazing, you’ve got to go back to the basics,” Hamish says. His motivation: “Let’s develop some construction techniques that will allow us to do something visually amazing! You can’t just decorate something in a different way. Who cares? You need to start again.” For now, this is all I can reveal, as they’re keeping the particulars of these techniques under wraps.
They make their home on a smallholding in Kent, where they live with cats, chickens and Paisley, their dog, and finished building their own workshop in 2020.
Hazel, Nicola, Archie and Hamish.
At this point we return to Hamish’s youth. His father worked as an underwriter for Lloyds of London. His mother was a school teacher who eventually became a headmistress. Hamish went to a Quaker school, Sibford Ferris, that had a good woodworking department.
“I was severely dyslexic,” he says. “Still am. Basically I was hopeless at school until we were allowed in the woodwork shop. The woodwork teacher said, ‘You’re good at this!’ This useless pupil was good at something.”
“Don’t ever underestimate a craftsman,” he emphasizes, “because they’re highly disciplined, highly trained, very determined individuals. I’m a real advocate of traditional apprenticeships. I don’t think you could be good at this job other than by doing it as an apprenticeship. Doing it as an apprenticeship teaches you humility. One of the people I worked with said, ‘Somebody who never made a mistake never made anything.’ Processing bog oak went so wrong, so often; you could take the view that it’s a waste of time. Or you can say, ‘I’ve applied myself to this in the wrong way, so what can I do to do it right?’ A craftsman accepts that they’ve made a mistake. Then, rather than saying, ‘That’s a stupid idea,’ or ‘This is impossible,’ they say ‘What did I do wrong and what have I got to do to make it work?’”
With bog oak, Hamish applied himself to this question for 30 years and now says, “You only have to get it right a couple of times for it to show you that this is worth it.”
If you’d like to contribute to The Fenland Black Oak project, you can do so here. All contributors donating £1,000 or more will have their names carved into the underside of The Jubilee Oak top as a reminder to future generations of this shared vision.
Paisley, whomNicola calls “the bog oak inspector.”
As we near the home stretch on our forthcoming book about kitchens, we thought it would be fun to publish a series of posts about a kitchen remodel on which I’m now working. The first post sets the scene. Upcoming posts will discuss layout and aesthetic dimensions, the limited changes we’ll make to the space, sources of hardware and other products, etc. I plan to begin building the cabinets later this month. The bulk of the construction on the jobsite should take place in June.
Jenny and Ben in the kitchen, an ideal “before” picture. The tile floor, while easy to clean, feels cold and is hard on bodies; it also creates a sharp visual distinction between the kitchen and living room. The base cabinet faces are seriously worn, with some doors and drawer fronts falling apart. A trash compactor installed by a previous homeowner no longer works and takes up valuable space. The dishwasher and microwave with integral hood no longer function, either. The bulkheads, which were common in mid-century construction, take up space without offering any function.
Jenny and Ben live with their three children and two cats in a split-level ranch built in 1959. Over their 15 years in the house they’ve made a few major improvements as finances allowed – repairing the carport, building a deck, remodeling a basement bedroom and liberating the living room’s original oak floor from a cloying layer of wall-to-wall carpet. But they’ve stayed away from the kitchen. “We knew we didn’t want to improve it piecemeal, but all at once,” Jenny says. “For instance, we didn’t want to just replace the oven in its spot in the cabinets, because I wanted a full-sized oven.”
At approximately 11’ by 15’, the kitchen, which is also the dining room, is relatively compact for a family of five, especially when you consider it’s the hub of the home. The kids have breakfast before leaving for school and each take a homemade lunch. (One of the first things Jenny mentioned she’d like for the remodeled kitchen is a tidy place to store lunch boxes and water bottles.) The dining table is a favorite place for coffee, drawing and doing homework, all before the room gets a major workout in preparation for dinner every night. Then there are dishes to wash and put away.
The kitchen is also the house’s dining room and a central place for conversations. Shelves on the room’s two outside walls hold things that are handy to keep in the kitchen but make the room feel cluttered and cramped.
We first met about a year ago to discuss this project. I appreciated their approach; they weren’t motivated by a desire to update the space according to contemporary fashion, but hoped for a more functional kitchen that would feel like a place they wanted to be – warmer and with more natural light. The room has enviable southern exposure, but they wanted to add a skylight or two, along with better light fixtures.
They also appreciated, and wanted to honor, their home’s history and architectural aesthetic. The house had been built by local businessman “Bud” Faris several years after he took over his family’s grocery store on the downtown square; with his wife, Barbara, he’d raised five children in the modest, practical house about 2-1/2 miles southeast of downtown. A veteran of World War II, Bud was active in local politics and community affairs. He was also reputed to be a neighbor’s neighbor. Ben and Jenny recall that their real estate agent told them she’d lived blocks away in her childhood; at the end of the week, Mr. Faris would bring home the meat that hadn’t sold and grill it for the kids in the neighborhood.
The kitchen had been remodeled, probably in the 1990s, with a bright tiled floor and new cabinets and appliances. But by the time of my first visit the cabinets were falling apart. A good chunk of base cabinetry in the room’s hardest-working corner was (and still is) taken up by a long-broken trash compactor. Of the other major appliances, only the refrigerator is in reasonable working order.
The cabinetry housing the wall oven has so much unused cubic footage that my mouth waters with anticipation at the coming transformation.
A variety of shallow shelves and freestanding tables and cabinets line the two exterior walls – great places for growing houseplants and storing art supplies, but they make the dining table feel cramped and give the room a cluttered look. Spanning the space between the front door and the kitchen is a shallow cabinet built into an alcove framed up by the builders – a nice touch in 1959, but by today’s standards it wastes a lot of valuable space.
One other change Ben and Jenny want to make is to open up the wall between the living room and kitchen. Not only will this bring more light into the kitchen (the living room, too, enjoys great southern exposure); it should also make it easier to keep guests from feeling trapped in the kitchen by allowing them to interact with the cooks from the adjacent room. Complicating this hoped-for improvement is that the stairway to the basement is located directly behind the kitchen sink area, looming a bit like a chasm as you enter the kitchen from the front door.
Jenny and Ben seriously considered enlarging the kitchen/dining room by enclosing the carport and turning it into finished interior space. After a few months of preliminary planning with an architect, they concluded they would stick with the existing footprint — a decision I confess delighted me, as it made redesigning the space to function well, appear spacious, and feel more peaceful exactly the kind of challenge I love.
Coming next: Planning, layout, and homing in on aesthetic dimensions.
— Nancy Hiller, author of “Making Things Work” and a soon-to-be-titled book on kitchen design.
A Bit More About Bud Faris
Bud Faris was descended from the first members of Bloomington’s Faris family, who traveled by covered wagon from South Carolina to Monroe County, Indiana, in 1826, eight years after the county was established. Here they joined fellow members of the Covenanter religious movement who had moved north after unsuccessfully trying to persuade southern legislators to abolish slavery.
Like most of the county’s early settlers of European descent, the Faris family lived initially in a log cabin. They later owned two farms, one north of downtown, the other south, where they raised livestock and cultivated wheat and alfalfa. They sold their produce and meat at the Faris Brothers Meat Market, which opened in 1923 and became a longstanding fixture on the east side of Bloomington’s courthouse square.
Charles “Bud” Faris took over the market in the 1950s, changing its name to Faris Market. He operated the grocery until he died in 2002. [Author’s note: I moved to the Bloomington area in 1988 and can vividly recall the old-fashioned grocery, its tall walls lined with shelves of household staples, the whole place redolent of freshly butchered meat.] The market closed in 2006.
Bud Faris was well known and active in city politics. He served as a member of city council and helped launch the local United Fund, now known as United Way. He was named Bloomington’s “Outstanding Man of the Year” in 1952 and inducted posthumously into the Monroe County Hall of Fame in 2007 for his contributions to the county.
The information here is based on “Faris family has long history in Monroe County” by Ernest Rollins, published in The Herald-Times Jan. 31, 2018.
