Meet The Makers
Laura Nichols has been making pots for over 40 years. Laura creates stoneware lamps, foundations, masks and functional stoneware pieces, created with the kitchen and table in mind. While she typically creates using a reduction gas kiln, Laura also seasonally works with other pottery techniques like Raku, pit firing, saggar firing and alcohol reduction.
As a self taught potter, Laura works from her home studio, Pig Pen Pottery, on her family farm, Hidden Springs Farm, in Great Falls, VA. Her ultimate goal is to make a pot that is pleasing to the eye, to the hands and to the purpose for which it is intended.
Laura’s pieces are available for purchase in the Roots 657 Local Market.
To watch the full video 'The Potter' visit www.PigPenPottery.com
Follow her on Instagram or Facebook!
Fabbioli Cellars is a business and a concept that has been in the making for over 30 years. In 1987 Doug Fabbioli and Colleen Berg moved to California with the notion of finding land and growing grapes. Family, careers, and land prices steered them back to the east coast 10 years later. Even though their plan wouldn’t come to fruition in California, the Fabbioli’s time was well spent, gaining the knowledge, skills and confidence to make their dream happen in Virginia.
In early 2000, Doug and Colleen purchased a 25-acre parcel in the southern Lucketts area, ideal for growing grapes and creating a home. In 2001 the house was built and the vines were put in the ground. The first planting consisted of Merlot with a little Petit Verdot for blending, making over 200 cases of wine. Now, the vineyard grows 8 varietals of grapes and produces over 6000 cases of award-winning white, red, specialty, and port-style desert wines. Fabbioli Cellars wines are showcased at the vineyard’s tasting room in Lucketts along with wine boutiques, retail outlets, and fine restaurants throughout the Mid-Atlantic area.
Fabbioli’s mission stayed true over the years, as they continually focus on the three “E”s: environment, education, and economics. Environment encompasses the efforts made to use sustainable agriculture practices, investing in vineyard’s geothermal climate control system, and following good practices that will help find the balance between Earth and man. Education focuses on increasing the knowledge base through wine education programs for fellow vineyards, industry staffing, and wine lovers. Economics looks at making Fabbioli Cellars grow and be profitable, cultivating the local wine industry, and keeping Loudon County’s precious farm land in balance with surrounding development.
Doug Fabbioli extends his passion for the three “E” to civic, government, and rural organizations in the Loudoun community and state of Virginia. Since 2003 he has invested significant time and energy, working with the Loudoun County Rural Economic Development Council. He is also the Director and one of the original architects of Loudoun’s Rural Economic Business Development Strategy, a ground floor working plan to help develop more productive farms and businesses in rural Loudoun. In 2014 Doug was appointed for a four-year term to the Virginia Wine Board, which promotes the interests of vineyards and wineries in the Commonwealth through research, education and marketing. But most important and dearest to his heart is being a leader of Boy Scout Troop 1910 with his 2 sons earning rank of Eagle Scout.
When time allows, Doug works with the organization he co-founded, The New Ag School, previously known as Piedmont Epicurean and Agricultural Center (PEAC). PEAC is a collaborative effort of stewards to further education and knowledge for those who want to preserve, cultivate, and savor all aspects of Virginia’s rural economy. Doug’s overriding theme is to encourage all facets of the wine industry to work together, referencing one of his favorite quotes by John F. Kennedy, “A rising tide lifts all boats.”
Mike Smith has been sustainably farming vegetables since graduating from William and Mary in 2014. Mike grows over fifty varieties of vegetables, including the sweet potatoes we use here at Roots. Mike is dedicated to growing nutrient dense-chemical-free produce that helps people get healthier while also helping the environment. He is a passionate farmer dedicated to growing some of the healthiest food in the valley through his sustainable agriculture practices.