Look Out Below!

A re-roofing project began on the Schoolhouse in Frisco, Summit County, CO last week. For more info on the Historic Park see:  http://www.townoffrisco.com/activities/historic-park-museum/.  I went over there to see how things were coming along and the contractor kindly greeted me with this very scary situation.  Yowza!  No fall protection and/or protection of the public right-of-way from falling objects onto the sidewalk (or people) below.  Shame on the contractor, the Town Administration, the authority having jurisdiction for allowing such lackluster safety to be on public display. 

No fall protection @ Frisco Historic Schoolhouse 7 Oct 2011.  Photos courtesy of David J. Garner. 

Mushrooms and Neglect.

These babies were chain sawed into the stump and give pleasure to those whom take time to gaze into the forest.  They are along US HWY 6 in Keystone, Summit County, CO  near the entrance to the Keystone River Golf Course. And, how cool is this ... about every few years, an unknown person, gives them a new color.  Last year they were pink, just bee-you-tee-full! 

Wood mushrooms @ Keystone, CO 19 Oct 2011.  Photo courtesy of David J. Garner.

Question:  Why does someone care for these objects and so many local historic resources are being neglected?

Beer and Conservation / Preservation Trades … You betcha!

For me these days, it is all about craft beers and at the 2011 Preservation Trades Network (PTN) Conference, I was looking forward to a holding a glass of the local brew giving a sniff, taking a sip, and enjoying it.  My journey to the conference was long and difficult – a total of 28 hours.  I arrived at the Cork Factory Hotel in Lancaster, PA at 6:08 am on Thursday August 4^th.  I live in the high country of Colorado 9,000 feet above sea level and traveling that long I felt like I ran an endurance race, which is similar to brewing beer at almost two miles above sea level. 

I am told, that high altitude brewing is a struggle for the yeast, an anaerobic endurance race that only the toughest can survive; without sufficient oxygen, yeast cannot turn the mash into alcohol.  Boiling points are lower, so hops and malts must fight to steep into the water to produce something with noticeable color and taste.  I am not a brewer, but enjoy tasting craft brews and the Pennsyltucky Bourbon Blend Friendship Brew was the first beer I tasted at the conference.  It did not disappoint.  For me it had complex characteristics that came across as laid-back and personable, which were very similar characteristics of the conference.  I happily bellied-up to numerous conference sessions finding each presenter very knowledgeable in their craft without the aid of high-tech gizmos, commonly used at the HUGE breweries. 

After getting some much needed rest, the first session I was able to attend was “Got Goop?” by Ken Follett & Glen James.  These fella’s began the discussion asking us to think about the materials that we use in our trade and the processing of materials we used, from the raw material, to the finished / installed material, to the possible recycling of that material.  I began to think about what raw Goop is needed in crafting beer and the upcoming hop harvest in certain areas of the country came to mind.  If you haven’t tried a fresh hop, or wet hop ale, you should.  It is brewed and infused with freshly picked hops that are not over 24 hours old from vine to kettle.  Breweries located in close proximity of the hop farms have the advantage of going directly to the growers to get theirs, while those not so lucky will have to have them shipped overnight.  This trick of using fresh hops captures the freshness of the flavor component, does not add bitterness, only aroma. As craftspeople, I wondered how many times we have we tried to keep out the bitterness on one of our projects wishing that only the good aroma filtered into the clients sniffing zone. 

Having taught Documentation Classes at several colleges the old fashion way – field measuring by hand and drawing with ink on mylar sheets by hand – Battle Brown’s session “Let Your Building Speak!  Existing Conditions Documentation in the 21^st Century” was like having a beer truck, which is the adult version of the ice cream truck, stop at my front door and say drink up it’s a new century.  He introduced documentation technology that, for me as an Historical Architect, I believe, should be utilized in every historic preservation project regardless if it is planning, design, restoration, or ongoing maintenance.  Much like after tasting a few cold refreshing cold adult beverages, generally, we speak louder, so too will your historic resources after imbibing in one of many of the image rendering processes he offered during his session. 

The Slate Roofing Demo and the Opening Reception at the Landis Valley Village and Farm Museum (http://www.landisvalleymuseum.org/) was a wonderful setting to showcase the talents of the slate roofer master craftsmen.  Did you all catch the little trick of the trade – a double bend in the last fastener – used in securing the last ridge slate?  It is no longer a secret, eh?  Anyway, there was the other adult beverage – wine – being showcased in the Yellow Barn by a local Winery, yum.  I was just overwhelmed at all the potential projects within the boundaries of this living history museum, it made my head spin, or was it just the keg of the Pennsyltucky Bourbon Blend Friendship Brew that was freshly tapped? 

Master Painter John Learnard is one craftsman I could really, really, really learn to like.  During his first session of “Wood Graining Faux Finishes” demo he mentioned that he likes to use beer stains.  Did I hear him correctly?  Yes, “BEER” stains he said are about as close color match as you as you can get to the real thing (Goop?).  I asked what the recipe for his walnut beer stain was and he indicated that it involves soaking walnut shells in a “good European heavy beer” for a few weeks.  The heavy beer works the best because the yeast acts as a binder.  John indicated that he likes to use Heineken.  A few bottles are used for making the batch of stain and a few bottles for him.  Finally, I finally crossed paths with somebody who truly understands the old world ways of Faux Finishes. 

Todd File filled in for Jeff Price at the “Historic Masonry Preservation – It’s not all Lime Putty” session.  Reviewing some terminology Todd tossed out like; clay, hot lime, lime putty, hydrated lime, hydraulic lime, quick lime, natural lime putty, hot mix, blended hydraulic lime, mortar, feebly, moderately, and eminently, etc was a good introduction for all in attendance.  I stop to think, that if you put the word ‘hammered’ after the last three terms, it would be good descriptor for those who belly up to the bar for a few or few too many. 

The “Historic Window Preservation Summit Report” by David Gibney and Jim Turner provided good briefing on the status of the Summit and the measured facts/figures via the blower door tests are forth coming and will solidify what we already know that restoring windows is a better long-term approach than replacements in historic resources.  Most importantly, they asked each and every one of us to http://ptnresource.org/WPSC_forum/index.php and please provide written comments that you have regarding window restoration, agencies to contact, and other means not explored, etc.  I will have a cold beer in hand when I’m uploading my comments for sure. 

“Putty Pushing for Smart People” by Andy Roeper continued to add tricks of the trade to my quiver when it comes to window restoration, thanks.  In the future, I will not have any uncertainties about rejecting window restoration work that does not feed the sash, mintins, rabbits, and frames, “a drink” of 50/50 mixture of linseed oil and turpentine (a.k.a. beer for old wood), silicone caulk as back bedding, and that evil Goop DAP 33. 

Although I was not able to have met every conferee, vendor, and demonstrator, I came close at Friday night’s dinner and auction, by hawking raffle tickets for the Chinese Bag Raffle to many of them.  It was good getting to briefly know most conferee's and trust I didn’t bore them with my alpine ski race coaching tall tales. 

Michael Kramer and Jill London’s demo “Gilt Trip: Using Gold Leaf on Interior & Exterior Architectural Elements” was truly enlightening.  Just like making beer, surface preparation is the key component of the gilding process.  When these two are engaged (fingers crossed) to gild the State of Colorado Capital dome, I hope I can invite myself into their workplace for a day or two.  Of course, I’ll buy them a beer or two after it is completed. 

If you ever get to the high country of Colorado, please consider contacting me.  First, I would love to continue learning more tricks of the trades and would hope we could learn whilst sliding on the snow covered slopes.  See, I will ski with anyone, any run, and any time.  On our ski adventure, I will take you the fun parts of the mountain and at the end of the day you get to buy me a beer in return for the adventure.  Just remember, many tourist in the crowd look sluggish, worn down and light headed by the thin air (no solvents needed), and the vapor from the mash tank from 4 brewery’s in a 30 mile radius of my home adds to the aroma.  Even if we don’t get swap tricks of the trade while skiing, I would love to have a local craft beer with you.  So when any of you get up to Summit County, CO, are in need a refreshing adult beverage, want to talk shop, please call me.