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Home for the holidays in Bath County

W W W.V I R G I N I A L I V I N G .C O M


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Wilton Creek Point on the Piankatank

Merry Point on the Corrotoman River

Hartfield, Virginia - Offered for $1,075,000

Merry Point, Virginia - Offered for $1,095,000

Virginia’s Chesapeake Bay && Northern Neck Virginia’s Chesapeake Bay Northern NeckProperties Properties

Wilton Creek Point on the Piankatank Wilton Creek Point on• Private the Piankatank Setting on 2.30 Acres Hartfield, Virginia - Offered for $1,075,000

Merry Point on the Corrotoman River Merry Point on the Corrotoman River • Splendid Private Waterfront Homefor $1,095,000 Merry&Point, Virginia - Offered

Hartfield, Virginia - Offered for $1,075,000

Offered for $1,095,000 • 4401 SqMerry Ft , 4 Point, Bdrms,Virginia 3 & 1/2- Baths • 3 Bedrms, 3 Full & 2 Half Baths • Observatory with Wide Water Views • First Floor Master Bedroom Suite • Infinity Pool with Spacious Patio • Great Room with Wall of Windows • Protected Dock with 7’+/- MLW • Expansive Family Room with Wet Bar • Lovely Screened Porch, Garden & Ponds • Waterside Deck, Garage & Workshop • Splendid & Private Waterfront Home • Private Settingw/onMooring 2.30 Acres • Dock & 8’+/MLW • Splendid & Private Waterfront Home • Private Setting on 2.30 Acres

• • • • • •

3 Bedrms, 3 Full & 2 Half Baths • 3 Bedrms, 3 Full & 2 Half Baths First Floor Master Bedroom Suite • First Floor Master Bedroom Suite Great Room with Wall of Windows • Great Room with Wall of Windows Expansive Family Room with Wet Bar • Expansive Family Room with Wet Bar Waterside Deck, Garage & Workshop • Waterside Deck, Garage & Workshop Dock w/ Mooring & 8’+/- MLW • Dock w/ Mooring & 8’+/- MLW

Longview on the Corrotoman River

• • • • •

4401 Sq Ft , 4 Bdrms, 3 & 1/2 Baths • 4401 Sq Ft , 4 Bdrms, 3 & 1/2 Baths Observatory with Wide Water Views • Observatory with Wide Water Views Infinity Pool with Spacious Patio • Infinity Pool with Spacious Patio Protected Dock with 7’+/- MLW • Protected Dock with 7’+/- MLW Lovely Screened Porch, Garden & Ponds • Lovely Screened Porch, Garden & Ponds

Crossing Cove on Antipoison Creek

Lancaster, Virginia - Offered for $895,000

White Stone, Virginia - Offered for $595,000

Longview on the Corrotoman River Longview on the Corrotoman River

Crossing Cove onon Antipoison Creek Crossing Cove Antipoison Creek

Lancaster, Virginia - Offered for $895,000 Lancaster, Virginia - Offered for $895,000

White Stone, Virginia - Offered for $595,000 White Stone, Virginia - Offered for $595,000

• 3 Bedrm, 3 Full Baths & Powder Rm • 4 Bedrooms, 3 Full & 1 Half Baths • Master Suite w/ Waterfront Balcony • Open Floor Plan and Vaulted Ceilings • Waterside Deck with Wide Views • 1st Level Master Suite with Balcony • Spacious Patio & Waterside Pool • Spacious, Custom Chefs Kitchen • 3 Bedrm, 3 Full Baths & Powder Rm • 4 Bedrooms, 3 Full & 1 Half Baths • 3 Bedrm, 3 Fullwith Baths & Powder •• 4Lower Bedrooms, 3 Full & 1 Half Baths • Dock L-Head andRm Mooring Level Family Room w/ Fireplace • Master Suite w/ Waterfront Balcony • Open Floor Floor Plan and Vaulted Ceilings • Master Suite w/ Waterfront Balcony •• Open Plan and Vaulted Ceilings • Expansive Shoreline & Privacy Detached Workshop w/ Roll-Up Doors • Waterside Deck with Wide Views • 1st Level Master Suite with Balcony • Waterside Deck with Wide Views •• 1st Level Master Suite with Balcony Dock with Chefs 6’+/- Kitchen MLW & Mooring Slip Patio & Waterside Pool • Spacious • Spacious, Custom • Spacious Patio & Waterside Pool • Spacious, Custom Chefs Kitchen • Level Family Room w/ Fireplace • Dock with L-Head and Mooring • Lower • Dock with L-Head and Mooring • Lower Level Family Room w/ Fireplace Shoreline & Privacy • Detached Workshop w/ Roll-Up DoorsDoors• Expansive • Expansive Shoreline & Privacy • Detached Workshop w/ Roll-Up • Dock with 6’+/MLW & Mooring Slip • Dock with 6’+/- MLW & Mooring Slip • •

Slip Away on Dividing Creek

Holly Lane on Beach Creek

Kilmarnock, Virginia - Offered for $1,025,000

Lancaster, Virginia - Offered for $475,000

SlipSlip Away on Dividing Creek Away on Dividing Creek

Holly Lane onon Beach Creek Holly Lane Beach Creek

Kilmarnock, Virginia - Offered for $1,025,000 Kilmarnock, Virginia - Offered for $1,025,000

• • • • • •

Lancaster, Virginia - Offered for for $475,000 Lancaster, Virginia - Offered $475,000

• 4 Bedrooms with 4 Full Baths • 2.28 Acre Private Waterfront Point • First Floor Master Bedroom Suite 3 Bedrooms & 3Point Full Baths 4 Bedrooms with 4with Full4Baths • 2.28 Acre•Acre Private Waterfront • 4 Bedrooms Full Baths • 2.28 Private Waterfront Point Guest Apartment inSuite Carriage House• 3 Bedrooms • Lovely Water Views from Most Rooms First••Floor Master Bedroom & 3& Full Baths First Floor Master Bedroom Suite • 3 Bedrooms 3 Full Baths 3.1 Acres of Stunning Waterfrontage • Water Vaulted Ceiling Charming Guest Apartment in Carriage House • Lovely Water Views from Most& Rooms •• Guest Apartment in Carriage House • Lovely Views from Most Rooms Accents 3.1 Acres of Stunning Waterfrontage • Vaulted Ceiling & Charming Accents Swimming Pool w/Waterfrontage Spacious Patio • Wrap Around Waterside Deck •• 3.1 Acres of Stunning • Vaulted Ceiling & Charming Accents Swimming Pool Spacious Patio & • Wrap Around Waterside DeckDeck •• Swimming Pool w/Mooring Spacious Patio • Wrap Waterside Dock w/w/ Lifts, Sitting Area •Around Detached Garage & Fenced Side Yard Dock w/ Lifts, & Sitting Area Area • Detached & SideSide Yard • Dock w/ Mooring Lifts, Mooring & Sitting • Detached Garage & Fenced Yard •Garage Dock onFenced Protected Cove • Dock on Protected CoveCove • Dock on Protected





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Balancing contemporary design with natural accents, Margaret Valentine created a relaxing retreat for her family.




Make your holiday meals memorable with game meats. By Stephanie Ganz

By Valerie Hubbard



2018 M ADE IN

Richmond’s Institute for Contemporary Arts strives to create a permanent impression through temporary exhibits.

From chips to chops and cider to ceramics, this year’s contest winners pair creativity with outstanding quality.


By Matthew Dewald




photo by fred + elliott. shot on location at dover hall. flowers by strawberry fields, richmond.

Recognizing more than 40 Top Hospitals for technological innovations and outstanding patient care, with a focus on pediatric medicine.

A glass of mead to enjoy with our game feast. On the cover: Christmas in the Valentines’ outdoor living room. Photo by Lincoln Barbour.

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This winter, at The Omni Homestead Resort, experience the true spirit of the holidays while enjoying an escape unlike any other. With old-fashioned fun including s’mores by the fire, holiday cookie decorating and Homestead traditions like our Bedtime Stories with Santa’s Elves, your stay will be filled with magical memories.



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Meet the Lucketts-based curators of Virginia’s vintage look.

21 NATIVES Coywolves are part coyote, part wolf, and all Virginia. 23 TAKE NOTE Chestnuts, Virginia Beach restaurants, longleaf pines, and more. 29 MIXED BAG

photos (clockwise from top) by adam ewing, lincoln barbour, jeffrey gleason, courtesy of flying fox and courtesy of mount vernon

New devices let you spy on your pets.

31 MUSIC Harrisonburg’s Illiterate Light. 33 BELLWETHER A compendium of news and notes. 35 STYLE Add a little bling to perfect your festive look. 37 EVENTS


Holiday happenings around the state.

39 ABOUT TOWN Galas and gatherings. DEPARTMENTS 41 DINING

Enjoy authentic German comfort food at Edelweiss.

45 VIRGINIANA Raise a ruckus with your friends at the Old Dominion Barn Dance.


112 DEPARTURE Wishing you an unmemorable Christmas.

IDENTIFICATION STATEMENT: VIRGINIA LIVING (USPS) ISSN 1534-9984 Virginia Living is published bimonthly by Cape Fear Publishing Company, 109 E. Cary St., Richmond, VA 23219. Periodical postage permit 021-875 at Richmond, VA.


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Stroll on over from the parking deck on Prince George Street

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Contributors VOLUME 17, NUMBER 1 December 2018 PUBLISHED BY

Cape Fear Publishing Company


109 East Cary Street, Richmond, Virginia 23219 Telephone (804) 343-7539, Facsimile (804) 649-0306 VirginiaLiving.com

The first painting that ever struck Matthew Dewald as something other than pretty was a late 18th-century Italian baroque take on the martyrdom of Saint Sebastian. Saints in other paintings always had raised eyes and glowing halos—a sacred pain. But this Saint Sebastian was slumped and tired. The teenaged Matthew sat in front of that painting longer than he ever had, trying to adjust his way of looking in light of this new thing he was seeing. That's what he thinks contemporary art, at its best, does for us as we think about our own times.






CONTRIBUTING EDITORS Don Harrison, Valerie Hubbard, Caroline Kettlewell, Erin McPherson, Robert Nelson, Sandra Shelley, Eden Stuart CONTRIBUTING WRITERS Linda Crowe, Matthew Dewald, Stephanie Ganz, Terryn Hall, Phaedra Hise, Taylor Pilkington, Whitney Pipkin

LINCOLN BARBOUR Lincoln Barbour is a professional photographer based out of Charlottesville. He specializes in well-crafted photography of architecture, lifestyle, and food. Beyond the fun of shooting an assignment, Lincoln loves how assignments take him to new and interesting places like Bath County, which he visited for the Home feature this issue. His growing list of beautiful locations comes in handy for work and for vacations.

EDITORIAL INTERNS Katie Fridley CONTRIBUTING PHOTOGRAPHERS Lincoln Barbour, Adam Ewing, Fred + Elliott, Jeffrey Gleason CONTRIBUTING ILLUSTRATORS Mike Deas, Sean McCabe, Robert Meganck, Mariusz Stawarski MEDIA CAMPAIGN CONSULTANTS DIRECTOR OF SALES

Torrey Munford (804) 343-0782, TMunford@CapeFear.com SALES MANAGER & WESTERN VIRGINIA

Justin McClung (804) 622-2609, JustinMcClung@CapeFear.com

SEAN McCABE Sean is a Philadelphia-based designer, illustrator, and photographer who has created editorial and advertising illustrations for Rolling Stone, The New York Times, GQ, Time, Entertainment Weekly, and many other well-known publications. A self-proclaimed music geek, Sean has designed album artwork for both major and indie labels, and worked at VH1.com and MTV.com. Sean earned a BFA in graphic design from Tyler School of Art, Temple University, where he is currently an adjunct professor teaching illustration.


Anant Patel (804) 622-2611, AnantPatel@CapeFear.com EASTERN VIRGINIA

Bailey Horsley (804) 622-2613, BaileyHorsley@CapeFear.com NORTHERN VIRGINIA

A.J. Johnson (804) 622-2603, AJJohnson@CapeFear.com STATEWIDE

Beverly Montsinger (804) 622-6355, BeverlyMontsinger@CapeFear.com ADVERTISING SUPPORT SPECIALISTS

Vernetta Winston Cassaundra Martinez OFFICE STAFF BOOKKEEPER Aimee Ardoin




Don’t forget, there’s even more Virginia Living to love online!


The Daily Post Don’t miss our roundup of chefs’ picks for perfect bourbon-food pairings, plus a guide to Virginia barbecue sauces, a fall fashion preview, and more.

POSTMASTER Send address changes to VIRGINIA LIVING 109 East Cary St., Richmond, VA 23219


Dining Discover local bounty at The River & Rail, a straightforward Neapolitan menu at Fortunato, and time-tested meaty subs at the New Yorker Deli in the serious food town of Roanoke.

One year - $24, two years - $40. Send to 109 East Cary St., Richmond, VA 23219 or VirginiaLiving.com

REPRINTS & REPRODUCTION PERMISSION Contact John-Lawrence Smith, Publisher, at (804) 343-7539 or JLSmith@CapeFear.com

LEGALISMS Virginia Living is a registered trademark of Cape Fear Publishing Company, Inc. Copyright 2018, all rights reserved. Reproduction without written permission from the publisher is strictly prohibited.

photo by fred + elliott

BACK ISSUES Back issues are available for most editions and are $9.95 plus $5 shipping and handling. Please call for availability.

New! Virginia Living eStore A carefully curated collection of Virginia-made products—everything from handwoven silk scarves to hand-forged knives—at Shop.VirginiaLiving.com. Connect with us on Facebook, Twitter, Instagram, and Pinterest to see all of the latest news and content from Virginia Living, plus exciting giveaways and exclusive content. Have news to share? Tag us @VirginiaLiving

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GRAND RITZ PARADISE Kill Devil Hills , NC Michael Siers 252-489-3861 $4,299,000

PINE ISLAND-OCEANFRONT Corolla, NC Randy Jones 252-202-2573 $1,975,000

LINLIER Virginia Beach Courtney Kellam 757-502-5311 $1,298,000

BED & BREAKFAST Williamsburg Betty Brittain 757-719-3333 $1,225,000

SAW PEN POINT Virginia Beach Robbie Selkin 757-288-5550 $1,200,000

SEA BREEZE FARMS Virginia Beach Betty Sue Cohen 757-289-8899 $985,000

ASHBYS BRIDGE Virginia Beach Monique Darling 757-237-1719 $793,555

BAY COLONY Virginia Beach Melanie Rice 757-636-8108 $785,000

CAPE STORY BY THE SEA Virginia Beach Kate Marks 757-469-4690 $765,000

NORTH END Virginia Beach Susan Shaughnessy 757-714-6246 Ann Malbon 757-647-0044 $749,000

RIDGELY MANOR Virginia Beach Georgie Frech 757-478-4091 $719,900

CAPE HENRY SHORES Virginia Beach Susie Edmunds 757-718-1970 $675,000

GHENT Norfolk Robin DiBuono 757-328-8000 $675,000

FORDS COLONY Williamsburg Tiffany Jolly 757-416-4175 $649,000

FORDS COLONY Williamsburg Andrea Kostoff Sarina 757-532-3351 $625,000

WARWICK RIVER Newport News Mike Roberson 757-880-7579 $619,000

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E ditor ’ s letter GAME ON

A feast fit for a king and other sumptuous seasonal selections.

photo by lincoln barbourwrapping paper courtesy of page stationery, richmond


Also in this issue, we visit VCU’s new Institute of Contemporary Art, here in Richmond. Like many people who drove by during the ICA’s construction, my first impression was that the angular gray structure doesn’t look like everything else here. But that, I was fascinated to learn, is the point. Like the exhibits inside, the building is meant to challenge and inspire, and therefore impact, the community. It is already succeeding—by attracting top talent to the staff and exhibit space, earning accolades from the art and design communities, bringing foot traffic to the neighborhood, offering opportunities to students, and inspiring conversation among residents. Whether you’re a fan of modern art or not, I think you’ll be impressed by this ambitious institute. We’re pleased to present the inaugural issue of a new publication, Drink. A celebration of sipping, tasting, tippling, gulping, and guzzling, Drink will help you understand the new flavors of whiskey and choose some to try; purchase the perfect bar accessories; visit vineyards, cideries, and breweries; and find all manner of new libations to love via our directory of Top Beverage Makers. I hope you enjoy the issue—please let us know what you think of it. A Bath County Christmas In staff news, we have bid farewell to editor Erin Parkhurst, who left the magazine in September to join the United Network for Organ Sharing (UNOS). Although we will miss the vision, enthusiasm, and capable management that have helped Virginia Living flourish, we’re glad to know Erin is contributing her talents to the good work at UNOS. It’s an honor to take her place in the editor’s chair. Finally, be sure to read our roundup of healthcare information and lists of Top Hospitals across the Commonwealth. We wish you a new year full of happiness and health—but it’s good to know world-class care is available right here at home, just in case.

s long as i can remember,

my dad has been an outdoorsman and sports enthusiast. A hunter, he taught my brother and me how to handle guns safely and took us target shooting. He also brought home wild game for us to try: venison, jackrabbit, and, on one crunchy occasion, rattlesnake. (“Tastes like chicken.” No, Dad, it doesn’t.) So when I heard that my first issue of Virginia Living would feature game meats, I approached with a certain amount of caution. No need. I was completely dazzled by the beauty, subtlety, and sheer deliciousness of the dishes featured in Stephanie Ganz’s holiday dinner. You’ll feel like a king, feasting on a gorgeously roasted leg of boar and dainty quail wrapped in prosciutto, but the recipes are simple enough to prepare that you won’t have to labor like a medieval serf. Plus, the carefully planned meal feels familiar in its textures and show-stopping presentation while avoiding the tired trope of turkey. I think even the kids will enjoy it. For another update on holiday traditions, we visited Margaret and Massie Valentine in their Bath County retreat. Inspired by the gorgeous mountains surrounding the property—and a den of bears that apparently lives nearby—the couple created a vacation home their family can enjoy year ’round. A designer, Margaret chose a palette that echoes the hills around the home and a comfortable balance of rustic and modern décor. She carries the natural theme into her holiday accents of lush, locally gathered branches, swags, and sprigs, which look warm and welcoming in even the most sophisticated of settings. Although I have been visiting Virginia regularly for 20 years, I am a new resident, having moved here in May. Our Made in Virginia Awards will be my go-to guide for gift shopping this year, allowing me to share the tastes and treasures of my new home. I am already a convert to Route 11 Potato Chips, Birdie’s Pimento Cheese, and Blue Bee Cider. I’m sure you’ll find some old friends and new favorites among the winners. Plus, we are offering a new online store that makes it easy to order specialty items from across the Commonwealth. Check it out at Shop.VirginiaLiving.com.

windblown landscapes of Greenland! I feel like I need to light a fire in mid-August to warm up! (“Top of the World,” June 2018) — Joe Wargo

THE LATEST FROM THE WEB: I’m amazed that a whole family undertook this trip in one week. Props! I'm recommending this trip to my friends in Virginia, as well as those who live outside the state. I especially appreciated noting the cost of the hotels, good dishes to try at recommended restaurants, and play lists! Well done. (“6 Summer Road Trips,” August 2018) — P. Globman

Blandy Experimental Farm has much to see all in a quiet setting. It is worth your time. (“Hidden Gem,” August 2018) — John Cowgill THE LATEST FROM TWITTER: Your travel recommendations are the best. We love Porquerolle Island in France! It is such a lovely and unique destination. (“Honeymoon: An Island in the Sea,” Weddings 2018) — @karentcarter

Thanks to Tricia Pearsall’s exquisitely colorful and descriptive writing, I was afforded a vicarious ride through the many fjords and

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Mindy Kinsey, Editor MindyKinsey@CapeFear.com


While Kentucky is known for bourbon, there is a long bourbon history in Virginia. Good read! (“Booze Cues,” October 2018) — @BourbonWBT DEPARTMENT OF CORRECTIONS

The Fairfax Christian School, which we named a Top High School in Arts and Humanities (October 2018, page 115), has completed its move to a new, larger campus. Visit the school at 22870 Pacific Blvd., Dulles, or online at FairfaxChristianSchool.com.


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Every destination has a soul worth discovering. So at the newly renovated Omni Richmond Hotel, we strive at every opportunity to bring you the true essence of historic Shockoe Slip. It’s in the gracious Southern hospitality and local knowledge offered with a smile. Book your stay


now to enjoy this one-of-a-kind destination.

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photos courtesy of the old lucketts store

Meet the down-to-earth curators of Virginia’s vintage look. By Whitney Pipkin

Suze Eblen and Amy Whyte haul treasures home to Lucketts.

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It’s not just about the game. The return of football to Barton College is about much more. We love the tradition, the competitive spirit, the idea of strategy and hard work, and all that goes into the playing, the competition, and the victory. It’s about academic success and graduation. It’s about bringing young men and women together in a community that is vibrant and exciting. We love the spirit and energy that flows in and around competition here at Barton College. We want our student athletes to thrive during their Barton Experience, and we want their learning to be the top priority in all settings, both in the classroom and on the field or court.



1-800-345-4973 | enroll@barton.edu

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For those last minute gifts, delicious dining, and holiday festivities, it’s all waiting for you in New Town. Check our website for holiday events!

Restaurants | Shopping | Movies | Homes & Apartments Health & Beauty | Professional Services & Banking

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10/26/18 1:53 PM

UpFront “Sorry for the mess,” Suzanne “Suze” Eblen says as I step across the threshold into the Design House at The Old Lucketts Store north of Leesburg. “We’re in the throes of redecorating.” I chuckle, imagining her saying the same phrase any day of the week about the house she and her business partner, Amy Whyte, have overhauled 140 times so far, selling everything within its walls at weekend events 10 times a year. I’m visiting the home of the “vintage hip” look Eblen and Whyte have been refining for 22 years out of the formerly sleepy, one-stoplight town of Lucketts. Their main shop at the corner of U.S. Route 15 and Lucketts Road transformed a derelict 1879 mansion—once the town’s post office and general store—into a clearinghouse for Instagram-worthy design vendors. Salvaged doors and windows lean against the lime cordial-colored exterior and overflow onto a back porch alongside potted plants, rust-tinged signs, and wrought-iron benches— all beckoning passersby to peek inside. If they make it that far. During regular flea markets and special events, the gravel lot behind the house can be so crammed with treasures, it’s easy to fill a truck bed (or two) without stepping foot inside the antique buildings. The Design House is all but hidden behind outdoor pavilions at a far end, but visitors can follow the long lines on the weekends it’s open. If the grounds seem quiet on a weekday morning, wait until the annual Spring Market sale. It was moved to the fairgrounds in nearby Clarke County after its 10,000 attendees overwhelmed the hamlet of Lucketts (population 3,000). Heavy rain this May didn’t keep the Hunter rain boot-clad crowds away, either. “Everybody’s attitude was at a level ten,” says Eblen, 58, who steered a golf cart through the mud that day to cheer customers darting between tents. It’s a day before the Design House opens for a fall weekend, and Eblen is sinking comfortably into a gunmetal gray couch that already had fans clamoring for its picture online. Industrial pipe shelves on one wall display botanical prints and orange glass bottles, and somehow mesh with a set of faux-fur ombre pillows strewn across the seats. But for the paper price tags, the room feels utterly homey—and that’s the point. “We show Holiday Open House people that they can buy things they love and then pair them all together,” says Whyte, 49, who majored in “something completely unrelated” and learned design by doing. The pair met when Whyte became a regular at My Wit’s End, a small shop Eblen used to run up the road in Lucketts. What started as retail therapy from her 9-to-5 cubicle job at a law office in Washington, D.C., turned into a budding business relationship when Whyte designed a small corner of the store. “I’ll never forget that morning,” Eblen says of seeing how Whyte had arranged her space. “It was 100 times better than anyD EC E M B E R 2 0 1 8

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thing we had ever done. We’ve been friends ever since.” Eblen talks fast and laughs often, and Whyte—who’d prefer to be alone, decorating—says it’s rubbed off on her. In fact, after working together for nearly a quartercentury, they don’t finish each other’s sentences so much as say the same sentence, often at the same time. They used to hate going shopping for Christmas décor in January after weeks of working around wreaths during one of their busiest times of year. But now, “we like it,” they chirp together. “It’s so popu-

“ It’s all about

lar and everybody loves it so much that we’re on this high,” Eblen begins, and then Whyte finishes: “And it’s what turns really fresh in our minds what sold well, so then it’s easy to go buying.” us on at Eblen’s design career started in California as an the time, assistant to Harry Siegel, a Los Angeles designer who dared to reupholster antiques in avant garde what sparks fabrics and sold them to stars like Madonna. When Eblen moved to Virginia with her husband, she was motivation.” floored to find 1950s dinettes selling for $1 at auctions—so she started selling them out of the barns on their Lovettsville property. She took Whyte to her first auction back when HGTV was just getting its start. At the time, it was easy to fill a truck with $10 dining sets and $1 boxes of trinkets. Now, there’s more competition and higher prices at those markets, but connections to vendors across the country keep their stock in a ceaseless state of turnover. The constant scouring, buying, and selling that defines this business seems exhausting. But, to these two, it’s exhilarating. “It’s kind of an addiction,” says Eblen, whose round tortoise-shell glasses and blonde bob lend her an appropriately artistic air. “It’s all about what turns us on at the time, what sparks motivation.” When Eblen, then pregnant with her third child, got a hankering to look at the abandoned building that would become Old Lucketts Store, it was Whyte who helped shove her through a window. “We can both see the good bones and potential,” says Whyte, who had her son two years after the store opened, raising him alongside Eblen’s. “My goal was a cool place on the side of the road that exceeded your expectations,” says Eblen. “Like a giant hug.”



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small dogs. They have made themselves at home in suburban neighborhoods, city parks, and the occasional surprised homeowner’s garage. Coyotes have been seen loping through the heart of Richmond, ambling near the Virginia Beach oceanfront, and roaming the sprawl of Northern Virginia. Attempts at relocating, eliminating, or keeping them out tend to be unsuccessful at best, and sometimes even counterproductive. Bozarth notes, for example, that research has found that strategies as drastic as killing all of the pups in a den will only result in females producing more frequent and larger litters. “You just can’t get rid of coyotes,” she says. But back to that “coywolf” business. What Bozarth found in the DNA in her study suggests that as coyotes began expanding their range, at some point a few came in contact with the small remaining population of Great Lakes wolves. “Coyotes were abundant and wolves were rare,” says Bozarth, and in such situations, where two closely related species encounter each other, she explains, “if one species is very rare and they are having a hard time finding a mate, they may mate with a very close species.” Bozarth wasn’t surprised that the results of her study confirmed that hypothesis. But, she says, “There was a lot of wolf—I was kind of surprised by that.” What she also hadn’t anticipated was DNA evidence suggesting that coyotes had KETTLEWELL also come into Virginia from the south, hybridizing with red wolves that now are found only in eastern North Carolina. and, by the middle of the 20th century, from Thanks to that wolf DNA, says Bozarth, Virnearly all of the contiguous U.S. except an area ginia’s coyotes can be as big as 50 to 80 pounds, where a small number survived in the northern making them much larger than their western Great Lakes region. counterparts, which usually are around 30 to But nature abhors a vacuum, notes Bozarth, 40 pounds at maturity. Their behavior, howand the coyotes that once were confined largely ever, remains coyote-like. Coyotes mate for life, to a territory in the central/western parts of and “they don’t really exhibit the same the country happen to prefer the parpack behavior that wolves do,” says tially cleared land that settlement and Bozarth. “They usually hunt either by the growth of farms, towns and, evenVirginia’s themselves or in pairs.” They also tend tually, suburbs created. And while they have been subject to the same kinds of coyotes can to be shy and reclusive; Bozarth spent three years collecting coyote poop eradication strategies that brought wolves be as big (it’s a glamorous life in field biology) to the edge of extinction in this country, Quantico Marine base for her study coyotes have managed to thwart those as 50 to 80 at and only saw an actual coyote once. efforts, instead steadily expanding their So are “coywolves” really a thing? range over the past 100 to 150 years until pounds. “That’s a very active part of scientific they now can be found throughout North debate right now,” says Bozarth. There America, from Alaska to Mexico and West are scientists who think the “Eastern coyote” Coast to east. “They are absolutely everywhere,” should be designated its own species, she says, says Bozarth. and yet genetic analysis argues they’re more of Coyotes, she notes, are highly adaptable. As a hybrid, with coyote, wolf, and even some dog omnivores, “they are very good at taking advanmixed in their DNA. “They don’t really follow tage of any kind of resources there are,” she the rules of the biological species concept.” says. They’ll eat rabbits, rodents, fruits, flowNot that the coyotes care. Call ’em whatever ers and seeds, even smaller deer—and, pet ownyou want to—they’re still here to stay. ers beware, have been known to attack cats and

THE COYWOLVES COMETH That’s not just the wind howling outside. by CA ROLINE

illustration by robert meganck


gray shadow caught in the

headlights on a rural road. A yipping howl in a suburban park. A startling sight on a seaside beach. From mountain forests to urban neighborhoods, Virginia has become home to a clever and prolific predator. Meet the “coywolf.” Admittedly, that’s not a name that trips off the tongue. Nevertheless, from a biological perspective, neither is it altogether inaccurate. Genetic mashups, howling hybrids, the coyotes that have spread throughout Virginia over the past 30 to 40 years do indeed bear a healthy helping of wolf in their DNA. That’s what biologist Dr. Christine Bozarth found in a study she conducted, analyzing DNA from coyotes in Northern Virginia—animals that are mostly coyote, with “dashes of gray wolf and domestic dog,” says Bozarth. The story of those hybrids, and how they got here, begins with an environmental tragedy. Before the arrival of European settlers, wolves were found in Virginia and throughout North America. But through habitat loss and the hunting, trapping, and even poisoning of animals regarded as both a fur source and a dangerous nuisance, wolves were extirpated from Virginia—

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The chestnut’s revival in Virginia. Nutty Comeback


utty. Toasty. Warm. The aroma of chestnuts roasting

over a crackling fire. Borne of a tree once nearly extinct, this ancient American treat welcomes the chilled days of winter. Here, we take a look beneath the husk, from harvest to hearth.

photos clockwise from left: shutterstock (3), the forest history society, inc., and david & kim bryant / illustrations by christoph hitz

HOW TO ROAST Always cook fresh chestnuts before use; never eat them raw. Remove the chestnuts from their skins by either boiling or roasting them. Start by making a small incision in the skin to avoid chestnut shrapnel flying through your kitchen. Once cooked, peel off the tough shell and the papery thin skin underneath. Peel the nuts while hot to ensure the complete removal of the inner brown furry skin, called the tan, which is bitter.


Chestnuts by the Numbers


is the maximum number of fruits one chestnut husk can contain


The earliest evidence of chestnuts dates back 10 million years. Once a common dominant tree in the thick forests of the eastern and southeastern U.S., it comprised up to one quarter of the timber volume in some parts of the Appalachians. Chestnuts were planted and cultured by American Indians and, later, colonists. But a chestnut blight, caused by a fungus, spread from New York State throughout the country, killing nearly all chestnut trees within the first half of the 20th century. In more recent years, restoration efforts underway by the American Chestnut Foundation and other groups have helped bring back this tasty nut by hybridizing the American chestnut with its blight-resistant Chinese cousin.

12 peel


are the principal species of chestnuts, classified as European, Asian, or American varieties

calories are in 10 ounces of chestnuts

Sip & Savor

Chestnuts are sweet all on their own—but their nutty flavor adds a festive quality to dishes and drinks. Two professionals share their favorite way to use chestnuts in the kitchen and behind the bar. Chef Anthony Nelson of FIELD & MAIN in Marshall recommends fire-roasted chestnut risotto with maitake mushrooms and butter poached leeks. Nelson first roasts the nuts on a grill until pounds of nuts a mature tree they are tender, then roughly chops and adds them to the rice mixture. can produce in a given year Mixologist Robert Gregory of IRONCLAD DISTILLERY CO. and Fin Seafood in Newport News opts for serving the nut in liquid form with a Chestnut Old Fashioned, made with chestnut-infused Ironclad bourbon and bitter chestnut simple syrup. For the recipes, go to VirginiaLiving.com. —By Ashley Hunter and Markus Schmidt



David Bryant, owner of Virginia Chestnuts, has been growing chestnuts on his Nelson County farm for 14 years. This year, he anticipates harvesting 10,000 pounds. HOW DID YOU GET STARTED?


In the spring of 2004, my wife, Kim, and I planted an experimental crop of more than 100 chestnut trees on a five-acre plot of our orchard. They thrived, and we continued to plant. We now have more than 1,000 trees. Eventually, our trees will mature, and mature trees can produce between 50 to 500 pounds of nuts in a given year.

Chestnuts are high in carbohydrates and very low in fat. No cholesterol and gluten-free. Fresh chestnuts are perishable and should be refrigerated. HOW WOULD YOU DESCRIBE THE TASTE?

More starchy like a potato, but sweeter. WHAT’S YOUR FAVORITE WAY TO EAT THEM?

Roasted, hot from the grill.

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Kim and David Bryant


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made hot sauce. Creative cocktails include the vibrant Blue Drink, made with coconut tequila and Blue Curaçao, and the Dirty Oyster vodka martini finished with oyster liquor and a raw bivalve. TheAtlanticVB.com

Oysters at The Atlantic. Below: Scallops and wine pairing at Press Wine Bar.



affords it easy access to fresh seafood and a brimming dining scene, with a new crop of restaurants constantly sprouting up. Here are our picks for the best new places to hit for a good bite.

ing diners with “enough information that you might want to take a step outside your comfort zone,” says Bennett. Executive Chef Keith Hunt, previously of Field Guide, serves Press’ signature grilled cheese with cheddar, Swiss, pepper jack, and goat cheese and other comfort dishes such as honey and thyme fried chicken. PressWineBarVB.com




—By Ashley Hunter

New restaurants in Virginia Beach, from raw bars to wine bars. irginia beach’s oceanside location

Seeking to create a neighborhood bar reminiscent of the eclectic and funky lifestyle she had found in Ghent, Lindsay Bennett opened the wine bar on Shore Drive in December 2017 as the sister restaurant to Press 626 in Norfolk. The wine menu makes an otherwise overwhelming list approachable with definitions of regions, breakdowns of labels, and hand-drawn maps, provid-

photos courtesy of steve hedberg, josh malbon, jessica shea

Just a few hundred feet away from owners Kevin and Delynda Rowell’s previous restaurant, Whiskey Kitchen, Civil Libation opened in April. The menu often partners with local purveyors and growers for dishes such as fried butternut squash rings and a tuna tower with mango and cucumber salsa. “We try to do as much fresh and local as we can and play with some twists on American fare,” says Delynda. Beverage director April Tomas’ craft cocktail menu, illustrated in watercolor, is anchored with seasonal ingredients, such as locally sourced watermelon for the summer. Favorites include the Friend with Benefits, a citrus-forward paloma made with coconut tequila, grapefruit juice, and thyme-infused agave. CivilLibation.com

Opened on the Virginia Beach Oceanfront in July by David Edelen and Jerry Flowers, the owners of Eurasia Café, The Atlantic offers a menu predominately consisting of seafood—from a raw bar of oysters, crab legs, and shrimp to steamed mussels and clams, baked oysters, and seared scallops—and rounded out by small plates such as deviled eggs with salmon pastrami and house-

CONFLUENCE Richmond exhibition explores one man’s relationship with the James River.

LONELINESS. BEAUTY. FEAR. Steve Hedberg tackles

these emotions and more in Confluence, his new exhibition at Glave Kocen Gallery in Richmond, which runs

Nov. 2-30. The show is a visual reflection of Hedberg’s experiences traversing the 320 miles of Virginia’s James River in 2017 and 2018. Hedberg, a visual artist and former creative director at Richmond Magazine, was inspired to do this exhibition after taking a trek down historic U.S. Route 1 from Fort Canton, Maine, to Key West, Florida. Doing a similar physical journey that focused on Virginia’s unique relationship with the James struck close to home. “It combines two things I love to do, which is travel and paint,” Hedberg says. “I was looking for something that was a little bit closer to me, and the James River is something that I really love.” Hedberg hiked and kayaked along the James alone, carrying heavy equipment and becoming one with the Virginia wilderness. “I think one of the things that hit me midway through the trip was how much we shelter ourselves; you know, separate ourselves from nature and the elements,” he says. His interpretations of the landscapes and wildlife on the James capture the one-

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ness that comes from releasing boundaries between man and nature. SteveHedberg.com —By Terryn Hall Hedberg at Balcony Falls. Left: Flight on the James.


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ALL THE WINE Enjoy an exclusive tour and tasting for two. EVER WANTED TO SEE Washington’s

The male cones of a longleaf pine prior to releasing pollen.

life, that most people didn’t even think of it as the treasure it was,” says Rebecca Wilson, a restoration specialist with the state’s Natural Heritage Program at the South Quay Natural Area Preserve outside of Franklin. “This restoration is about passing down something of value and making sure future generations understand the story.” Bring back the forest and with it come many of the more than 600 state and federally listed rare plant and animal species that declined with the ecosystem. At The Nature Conservancy’s Piney Grove Preserve in Sussex County, the endangered red-cockaded woodpecker, a species that co-evolved with the longleaf pine, has increased from a mere 14 birds to a healthy 70. “We know from the fossil record that this woodpecker has been around for at least 180,000 years,” says Brian van Eerden, the Conservancy’s program manager. “In just a fraction of that time, modern humans have pushed this bird and its forest to the brink. We can’t let these pieces of our natural heritage disappear,” he says. “Not in Virginia, not on our watch.” —By Linda Crowe

historic sights mingle with the scenic hillsides that surround the nation’s capital, all while sipping a fine Cabernet Sauvignon? A new partnership between the Ritz-Carlton, Tysons Corner, and RdV Vineyards brings these worlds together. After spending a relaxed evening in one of the hotel’s renewed rooms or suites, guests who book the “RdV Vineyard Experience” get to venture through Virginia’s fall foliage to take part in an exclusive wine tasting and tour for two at the popular winery.


Virginia’s longleaf pine had all but disappeared, but efforts are underway to restore the forests.

photos courtesy of robert b. clontz / the nature conservancy, p.j. barbour


hen john smith landed at Jamestown in

1607, he was greeted by a forest of longleaf pine (Pinus palustris) that occupied more than 90 million acres stretching from the James River south to present-day Florida and west to Texas. The tall, straight form of this tree was perfect for the masts, poles, pilings, and lumber so crucial to America’s largest shipbuilding industry and associated enterprises that still comprise a critical part of Virginia’s economy today. But, by the year 2000, fewer than 200 mature longleaf pine trees remained in the Old Dominion. Now, thanks to partnerships among state and federal agencies, colleges, environmental organizations, and private citizens, restoration efforts are underway across 13,000 acres in the Commonwealth. “I feel like I’m caring for this heirloom that was such a part of everyday

Jarad Slipp, the master sommelier and estate director for RdV Vineyards, says that the actual tasting experience is “unique to this package, and is a truly one-of-a-kind wine education experience that you simply cannot get elsewhere.” The package starts at $699 per night and includes, among other things, overnight accommodations, round trip sedan transfer from the hotel to RdV Vineyards, a tasting, and a picnic basket with lunch for two for the ride. RitzCarlton.com —By Markus Schmidt

ROSS ‘N’ ROLL The new director of the Alexandria Symphony Orchestra brings about change. TO JAMES ROSS, the new music director of the Alex-

andria Symphony Orchestra, his new assignment is as much about perspective as it is about his craft. “I’ve lived for 17 years on the Maryland side of D.C. and thought it would be good to look at life from both sides now,” says Ross, who arrived in Virginia just in time for the symphony’s 75th anniversary season, filling a two-year vacancy. The Boston native and internationally reputable conductor edged out 170 competitors, making him the “stellar choice as our next artistic leader,” says ASO Board President Anne Best Rector. Ross wants to modernize the symphony. “I am interested in the perspective shift that orchestra

concerts might undergo if we open up our programming to include the voices of women composers,” he says. And he means business. In November, the ASO offered the world premiere of Jessica Krash’s Cello Concerto. Ross also plans to make symphonic productions more accessible. “Our Sunday performances at the George Washington Masonic Memorial will also feature family-friendly conductor chats called As the Baton Swings at which I look forward to introducing a few of the special features of that day’s program to the young or generally curious,” he says. AlexSym.org —By M. S.

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THE SECRET LIFE OF PETS Wondering what they’re doing during the day, we bought a device to spy on our dogs. by ER IN McPHERSON

illustration by mike deas


y husband and I talk about our pets too much. When we first met, we each had a dog: his a very masculine, probably-a-shepherd-husky-mix named Captain, and mine a miniature schnauzer with long, fluttering eyelashes called Zoey. They’re both “ours” now, along with Neville, a one-eyed, three-legged, teenaged tuxedo cat we found on the side of the road when he was barely two weeks old. You’d never know we bottle-fed him, because he’s elusive and sparing with affection—except when he isn’t, and then you can’t get rid of him. (You see? I’m doing it again ...) The thing is, we don’t have kids yet, so our pets are our babies. (Realistically, they’ll probably always be our “first children”—sorry, future little McPhersons.) Like children, sometimes they drive us crazy. Captain turns every walk into the Iditarod. Zoey is an attention-hungry diva, but with an acute sense of stranger danger. Neville meows incessantly through the night. But we can’t help forgiving them because, also like children, they love us unconditionally and make us laugh every day, such as when Zoey and Neville wrestle like pros, or when Captain gets so excited that he actually spins in circles for full minutes at a time. Knowing what happens when we’re at home, we always wondered what they do when we’re not. Are they crazier than ever, or unexpectedly mellow? We passively researched baby monitors—er, pet cameras—but it wasn’t until a friend installed one that we really felt validated in doing the same. Enter the Furbo.

happens to make eye contact with the lens, the The sleek, modern device arrived in an elecamera captures a still and adds it to a photo gant box. It promised two-way audio and a gallery we can review at day’s end. (We will.) treats dispenser. We downloaded the app to And should some ill-advised stranger enter our phones, connected the device to Wi-Fi, and our home and face down the three pets inside, tested it out. Instant gratification. we’ll receive notice that the Furbo has detected With the Furbo, we can not only see our pets a human. So you see, there’s even a practical lounging on the couch, but also talk to them. security reason for having this device. We say, “Zoey, Captain, get off the sofa!” And But here’s the rub—it turns out that our pets they don’t even raise their heads. Okay, on to do very little in our absence. In lieu of function number two: treats. A recording playful mischief, what they mostly do of my husband’s voice asks, “Do you want We can see is sleep ... off screen. When we moved a treat?” before launching a cluster of the camera to our bedroom, expecting bite-sized nibbles across the living room. our pets to catch them sleeping illicitly on our Our pets are very motivated by food. lounging on bed (there were telltale signs), they Usually the cat gets there first, scootapparently relocated elsewhere, as if ing down the stairs and peeling around the couch they knew they were being watched. the corner of the coffee table to gobble up what he can. Zoey is a rooter—schnauand talk to Checking in most days means being greeted with an empty frame; we zers are bred for it—so if something gets them. see the couch, the rug, the television lost behind a couch cushion or beneath tuned to public programming ... but the loveseat, she’ll spend the rest of the no pets in sight. If we tap the dispenser button, day searching for it. We know, because we we’re treated to a brief appearance of each check in a lot to see what they’re doing. Captain spet, who then disappears again until further is more aloof. He’ll amble into the room, condeincentivized. scending to leave the comfort of his bed to sniff Frankly, this behind-the-scenes look is a lot at any treats the others may have missed. Still less interesting than we’d thought. Our pets watching, we send another shower to ensure don’t bark (usually) or destroy things (that we equal distribution. know of), and they always welcome us home The pet camera is supposed to capture their with wagging tails and leg rubs. The pet camera every movement. When Zoey voices her frusdoesn’t show us what we’re missing, because tration at suspicious noises on the street, Furbo we’re not missing much. But at least we can sends an alert to our phones: “Your dog is barkcongratulate ourselves on being the best pet ing. Would you like to check in?” (We would.) parents ever. If Captain kicks his football around or Neville D EC E M B E R 2 0 1 8

UPF_MixedBag_Dec18.indd 29



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RICHMOND’S Lucy Dacus teams up with like-minded femme rockers Julien Baker and Phoebe Bridgers for a mostly brooding, six-song, self-titled EP. The passionate lyrics offset what sounds like the gloomiest pajama party in recorded history. Fans will dig. Pick hit: “Bite the hand.” Mat-R.co/Boygenius

Jake Cochran and Jeff Gorman



Love, Loss, and Auto-Tune

Harrisonburg’s Illiterate Light proves that less is more.

(Joyful Noise)

AT AGE 76, Portsmouth native Jerry Williams Jr. is still every bit the R&B provocateur that he was when he unleashed Total Destruction to Your Mind in 1971. His best in a long moon, this ambitious song cycle links contemporary studio techniques with love gone wrong. Pick hit: “Star Dust” (Hoagy Carmichael’s grave is spinning). SwampDogg.BandCamp.com


Sweet Bunch

photo by joey wharton


SINGER-SONGWRITER Andy Jenkins of Richmond offers up a mellow, twangy vibe on this winning debut disc, produced by Matthew E. White and featuring players and singers from the Spacebomb house band and choir. The man’s talk-sing may not be for all tastes, but his songs can still coax you to talk-sing along. Pick hit: “Curve of Love.” AndyJenkins.BandCamp.com



rom its first chiming

guitar riff, Illiterate Light’s “Nuthin’s Fair” announces itself as one of those perfect pop nuggets that books space in a listener’s brain and refuses to move out. Propelled by a memorable, deceptively simple guitar riff and a rough-hewn vocal melody, the song is definitely in the realm of indie-rock—you can hear a little Fleet Foxes, some My Morning Jacket—but something sounds nicely timeless. “The limitations of our set-up give us a certain edge,” says Jake Cochran, the drummer and one half of Illiterate Light. The Harrisonburg duo is taking its high-energy two-man live show and hummable tunes beyond regional acclaim. “I think people can feel it.” Produced at Montrose Studios in Richmond with engineer Adrian Olsen and The Head and The Heart’s Charlie Glenn, Illiterate Light’s striking, as-yet-untitled new album, slated for release in 2019, is filled with such gems. And it’s already getting notice. National Public Radio named the Light’s anthemic “Better Than I Used To,” which was released as an advance single, as one of its “Ten Hot Summer Songs” for 2018. D EC E M B E R 2 0 1 8

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Once again, the tune has a refreshingly retro quality—starting pensively and unfolding into a dashboard-drumming ’70s AM radio jam that open sunroofs were made for. “I grew up with classic rock; that’s what I listened to,” says guitarist/vocalist Jeff Gorman. “It seems like I’m coming into modern stuff kind of late.” Gorman and Cochran have been making music together since they met in college. Graduating in 2012 from James Madison University in Harrisonburg, they performed in a psychedelic band, Money Cannot Be Eaten. Cochran left the area to work on a farm—both have worked in organic farming—but when he returned in 2015, the duo added bassist Jake Golibart and began calling themselves Illiterate Light. The name came from a lyric by the band Wilco. “Wilco was a big connecting point for us,” Cochran says. “Even on the new album, we have a shout out to them. It’s pretty cool to just come right out and state your influences sometimes. Let the world know.” In its first year, Illiterate Light released a four-song EP of fuzzedout rock called Langue. They’ve since released two more EPs and plugged


into the Harrisonburg art scene, discovering a vibrant house show circuit. “Grungy punk, sweaty basements ... the valley is interesting for that. And we’d jump over to Staunton quite often and play some holes in the wall there.” Eventually bassist Golibart had to step aside. “Jake and I were interested in making music full time, and he was still in college so he couldn’t tour with us. From there,” Gorman says, “we just figured out how to be a duo.” For the live show, Gorman started manipulating bass synthesizer pedals with his feet as he plays and sings, often harmonizing with Cochran, who plays the drums—vigorously— standing up. Forced to throw out much of the older material, the duo began crafting more cohesive original songs based on their new set-up. They also heeded the advice of an early industry contact, who advised them to go out on the road as much as possible. With that, Illiterate Light began to win over crowds in places like Baltimore, Richmond (where one blogger has awarded them “honorary local band” status), and music mecca Nashville. “Illiterate Light wasted no time diving into what would become a fever pitched set, as onlookers screamed ‘[freaking] awesome,’” reported the Now It’s Nashville blog. “We made it a goal to be in Nashville as often as possible,” Gorman says. “And it’s become a really big market for us. Our attorneys are out there, and we’ve had some labels there check us out. We started out playing dive bars, and we’ve worked our way to more high-profile venues.” The band has Music City connections, like Gorman’s uncle Steve. “He was the drummer for The Black Crowes for 25 years,” Gorman says. “He’s been like a mentor to us. He told us that we needed to be in Nashville as much as possible, that we could do well here.” Another important Nashville contact was Vance Powell, a Grammywinning producer and engineer who has worked with Jack White, Arctic Monkeys, and Kings of Leon. He mixed the new record, which gets a lot of sound out of two guys. “It’s usually just drums, bass, guitar, and two voices,” Gorman says. “Just like our live show.” As they market themselves to national record labels, Illiterate Light keeps the focus on something Gorman’s wise Uncle Steve said. “So much has changed about the music now—how people digest it, how they buy it—but the foundation is still the same. You have to entertain and put on a good show. You can’t fake a live performance.” IlliterateLight.com


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A compendium of news and photo courtesy of the washington library

notes from around the state. by M A R KUS SCHMIDT

photo courtesy of the virginia film festival

John Huston, Orson Welles, and Peter Bogdanovich

A Book Comes Home

VFF Returns With Star Power Martin Luther King III, the oldest son of the Rev. Martin Luther King Jr., will address the Charlottesville community at the 31st Virginia Film Festival following the premiere of Charlottesville, a new documentary produced by the UVA Center for Politics. The Nov. 1-4 event will also feature acclaimed filmmaker Peter Bogdanovich (The Last Picture Show), returning to VFF for the second time, who will present The Other Side of the Wind, the recently completed work by his late friend and mentor Orson Welles. In total, the festival comprises more than 150 films and an array of special guests that also includes director and producer Allen Hughes, known for his work with his twin brother Albert on 1993’s Menace II Society before directing music videos for hip hop artists like Tupac Shakur. VirginiaFilmFestival.org

George Washington, a passionate outdoorsman, was just 17 when he started his career as a land surveyor for Culpeper County. The founding father kept a 1679 edition of The Compleat Surveyor by William Leybourn for more than 50 years. Washington’s Mount Vernon estate acquired the former president’s personal copy, complete with handwritten notes, in time for the fifth anniversary of the Fred W. Smith National Library for the Study of George Washington—which safeguards Washington’s papers, manuscripts, and books, as well as thousands of important 19th-century documents—in September. “This is a truly remarkable acquisition,” says the library’s executive director Kevin Butterfield, adding that Washington used the book “as a very young man, to learn an immense amount about how to survey land.” MountVernon.org

photo courtesy of mcdonald’s

Kombucha is gaining ground not just as an alternative to soft drinks and water, but even as a substitute for beer and wine. And fans of the fermented tea say it helps fight off disease and signs of aging. Waynesboro couple Kate and Ethan Zuckerman started brewing kombucha and selling it out of the back of an old Honda Civic 16 years ago. In 2010, the Zuckermans founded Blue Ridge Bucha, using refillable bottles. “In addition to composting our brewery waste, using energy-saving measures, and committing to a regional footprint, the majority of our kombucha leaves our brewery in kegs, dramatically reducing packaging waste,” says Kate. For their efforts, the couple was named a winner of the national SCORE Awards, which honor the achievements of entrepreneurs and small business owners across the U.S. To date, the couple’s refillable bottles and innovative draft systems have saved more than 750,000 bottles from landfills. BlueRidgeBucha.com

photo by jeff gleason

Green Tea

McRefresh A Fabulous Read A new kind of story time for children—in which drag queens read books and sing songs at public libraries—has gained popularity in recent years. In Virginia Beach, the monthly series at the city library has drawn big crowds of little ones. The kick-off in July featured an “under the sea” theme with performer Gillette Black, who, dressed as a mermaid, read from several books before leading the children in singing popular songs from The Little Mermaid and Moana. Director of Libraries Eva Poole says the initiative “aligns with our strategic plan in the areas of inclusion and diversity, youth success, and cultural enrichment and entertainment.” DragQueenStoryHour.org

photo courtesy of the virginia beach library

If you indulge in fast food every now and then, you may have already noticed the refreshed exterior design of your local McDonald’s, as well as the modernized dining rooms with globally and locally inspired décor, new furniture, and digital self-order kiosks where customers can create and customize their orders. The burger giant is investing $6 billion nationwide to modernize the franchise, including $163 million to upgrade most of its 250 restaurants in the Commonwealth. “This investment in Virginia, made together by McDonald’s and franchisees throughout the state, is significant in that it will enhance how customers interact with our restaurants based on their desires,” says company spokesman Steve Kramer. McDonald’s has also introduced McDelivery with Uber Eats at more than 5,000 U.S. restaurants, allowing customers to order from their smart phones and have their Big Mac and fries delivered straight to their front door. McDonalds.com

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BRING ON THE BLING Shine bright from the first Christmas party to the final countdown into the new year. by EDEN STUA RT


ll that glitters is not gold—sometimes it’s diamond, dangling off a pair of chandelier earrings. Or white gold, adorning a well-appointed wrist; perhaps a crystal on an ornate pair of pumps, catching the light just so. This holiday, greet the season (and its many fêtes) in pieces sure to light up the room.

Not quite ready for head-to-toe bling? Perhaps just go with the “toe.” These extravagant RENE CAOVILLA pumps add a dose of decadence to even the most streamlined attire. Embroidered lace and satin halter slingback pumps, $1,195. NeimanMarcus.com

Making a statement with just a glimpse of the wrist? With these


cufflinks—featuring onyx, mother-of-pearl, and sapphire glass—consider it written in the stars.“Midnight in Paris” white gold, aventurine, and diamond cufflinks, $39,200. VanCleefArpels.com

Enter party season as a caped crusader. ZUHAIR MURAD’s opulent fall 2018 couture collection—

which saw no shortage of embroidery, sequins, and jewels—was inspired by imperial Russia. Vintage gray fully beaded sheath dress in silvery embroidery with matching cape, price upon request. ZuhairMurad.com

Long associated with kings and queens, purple makes for a majestic pop of color in any eye look. And in a sleek, glittering compact by YVES ST. LAURENT? Consider it the full royal treatment. Yconic purple couture palette, $60. Shop.Nordstrom.com

With notes including saffron, black truffle, patchouli, and oud wood, TOM FORD’s Noir de Noir is sure to leave a sensuous impression on everyone you walk past. $605 for 8.4 ounces. Sephora.com

What a chandelier does for the room, chandelier earrings do for the face: shining a light on the surrounding beauty. SABEL COLLECTION 14K yellow gold mocha and white diamond dangle earrings, $16,150. FinksJewelers.com

BRACKISH BOWTIES are southern in origin (each is made by hand in South Carolina) and elegant in appearance; this design features goose and pheasant feathers, handpicked. “Southpaw” feather formal bow tie, $195. NeimanMarcus.com

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This LANVIN tuxedo jacket puts a modern twist on one of the season’s most iconic colors (deep red) and fabrics (velvet). Claret slim-fit satin-trimmed cotton-velvet tuxedo jacket, $2,395. MrPorter.com

It’ll be hard not to make the other guests green with envy when you walk in clutching this sophisticated JUDITH LIEBER COUTURE piece. “Soho” snakeskin box clutch bag, $1,495. BergdorfGoodman.com


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DEC. 7, 14 & 21 GREAT EXPECTATIONS Roanoke Sponsored by The Roanoke Times, the 36th annual Dickens of a Christmas in Downtown Roanoke is a free, local, family-friendly tradition. Each Friday features a different event, including the city’s Christmas tree lighting, Christmas Parade, and the Coca Cola Snow Zone, which will blow more than 10 tons of snow for sledding on Salem Avenue. Other highlights include roasted chestnuts, carriage rides, and street performers. Free admission. DowntownRoanoke.org


photos courtesy of george washington’s mount vernon and clifton forge school of the arts

DEC. 14-15 LIGHT UP THE NIGHT, Mount Vernon Fireworks set to Christmas music are the highlight of the evening during Christmas Illuminations at George Washington’s Mount Vernon. Tour the famous estate and partake in many different festivities, including demonstrations of 18th-century chocolate-making techniques, dance lessons from costumed guides in the greenhouse, and selections of music sung by local choirs. Tickets $30-$35 for adults, $20-$25 for children. MountVernon.org

NOV. 16-17 O TANNENBAUM Clifton Forge

NOV. 16-18 MERRY MAKERS Richmond


Clifton Forge School of the Arts transforms the 100-year-old lumber mill behind the school into a European Christmas village at the 7th annual Kriskindlmarkt. Handmade items from dozens of artisan craft vendors will be for sale, plus raffles and a silent auction. Finish the shopping trip with a German pastry and an authentic glass of glühwein, or mulled wine, from The Mill Café & Bar. Tickets $2. CFSOTA.org

Get a head start on your holiday shopping at the 54th annual Craft + Design Show sponsored by the Visual Arts Center of Richmond. This museum-quality event showcases work by more than 150 artists and lets shoppers choose from a wide variety of quality crafts. Awards are also presented in various categories, from precious metals to contemporary design. Tickets start at $10. VisArts.org

Sit by the shore and relish a display of nautical holiday lights at the annual Yorktown Lighted Boat Parade. This event has been a tradition for two decades, featuring boats decorated with Christmas lights merrily making their way down the York River. Pre-parade events begin at 6 p.m. and involve a bonfire on the beach, hot cider, and music provided by the Fifes & Drums of Yorktown. Free admission. VisitYorktown.org

DEC. 9 IN THE SPIRIT Middletown Belle Grove Plantation offers a spirit-filled evening during their annual Cocktails at Christmas party. Complete with holiday music and appetizers, guests have the opportunity to tour the 18thcentury manor house by candlelight while sipping a cocktail featuring Copper Fox Distillery’s Belle Grove 1797 Whiskey. Tickets $25. BelleGrove.org

DEC. 6 12 BEERS A BREWING Purcellville

DEC. 1-2 DECK THE HALLS, Charles City

Magnolias at the Mill is getting into the holiday spirit by preparing a special treat at the Twelve Beers of Christmas event. Dinner attendees will enjoy a six-course dinner paired with 12 different brews at the restaurant, a restored 1905 grain mill. Tickets $100. MagnoliasMill.com

Spend the afternoon touring Berkeley Plantation’s 1726 manor house, adorned with holiday arrangements and wreaths of boxwood, cedar, and holly trees from the estate’s own grounds. After the tour, guests can try their hand at making their own Berkeley wreath during a Christmas Wreath Workshop. Reservations required. Tickets $40. BerkeleyPlantation.com

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Take a trip around the world through only the food on your plate. Grayhaven Winery’s Holiday International Cheese Tasting allows guests to sample more than 30 artisanal cheeses from across the globe paired with Grayhaven and South African wines. Guests will also learn the art of cheese making and how to prepare the perfect holiday cheese course. Tickets $15 plus $7 for wine tasting. GrayhavenWinery.com


Kriskindlmarkt. Above: Christmas Illuminations at George Washington’s Mount Vernon.


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Lynn Faison

Beth Tuttle and Monte Durham

Laura Dowling, Skipp Calvert, Monte Durham, Drew Cariaso, Jan Test, Joanne Sawczuk, Susan Klejst, Beth Tuttle, Barbara Becker, and Amanda Martins

{ Alexandria }

American Horticulture Society Featuring Honorary Chair Monte Durham of TLC’s Say Yes to the Dress: Atlanta, the American Horticulture Society hosted their 25 Years of Color in the Garden event at their headquarters at River Farm on Sept. 22. More than 230 people attended the gala and $100,000 was raised to supplement the Society’s educational programs and the stewardship of River Farm.

Steve and Sandra Peterson; Todd and Sarah Ratner

Skipp, Tori, and Skip Calvert Gail and Stan Krejci

{ Richmond }

disAbility Law Center of Virginia Foundation

photos (clockwise from top) by louise krafft; david proett; nvision photography

The disAbility Law Center of Virginia Foundation hosted their Liberty and Justice for ALL Gala on April 13 with 237 supporters in attendance. The event, held at the Hippodrome Theater, raised $58,000, which will be used to support the protection and advocacy of people with disabilities.

Peter Mazure, Traci Brown, Jessee Helbert, and Shirley Hedeen

Barbara and Oran Warder; Leslie Ariail

{ Harrisonburg }

Heather Hostetter and Tamra Atkins

Jenny Burden, Julie Hatfield, and Hallet Culbreth

Harrisonburg Education Foundation Nearly 300 guests attended A Night with Gatsby: A Roaring 20s Affair hosted by the Harrisonburg Education Foundation at the Hotel Madison on May 11. The event raised $86,000, which will benefit educational opportunities in Harrisonburg City Public Schools, including college scholarships for students and Innovative Educator Grants for teachers.

Susan Herzick and Bill Fitzgerald

Ken and Kim Rutherford

Deanna Reed and Zanetta Ford-Byrd

D EC E M B E R 2 0 1 8

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An accordian player adds atmosphere. Below: Ingrid and John’s classic Wiener schnitzel.


Comfort food, straight from the Black Forest. — BY P H A E D R A H I S E—

photography by jeffrey gleason


t became known as the hunger

Winter. So many Germans starved during the cold months of 1946-47 that the mortality rates aren’t accurately consistent. Years of war and postwar deprivation had peaked. Limited to “death rations” of only about 1,000 calories per day, Germans traded on the black market for enough food to survive. Ingrid Moore was seven years old that winter, living in Karlsruhe, but she brushes aside discussion of post-war hunger. Perhaps her father, a butcher, was able to provide. Her mother, who Ingrid notes was an excellent cook, may have been adept at “making do.” Or Ingrid may be channeling her German roots, stoically minimizing hardships. But those around her say the early starvation surrounding Ingrid drove her desire to feed others. And feed them she does. Edelweiss German Restaurant in Staunton is open from 9 a.m. to 9 p.m. six days a week, and nobody leaves this charming log cabin restaurant hungry. “My husband and I started coming here for camping vacations, and it reminded me of the Black Forest,” Ingrid says, her German accent still strong after 53 years in the U.S. She and her then-husband ran a deli in New York. In 1981 the couple bought land and relocated to where Route 11 cuts through Highway 81. They

built a log cabin with Edelweiss downstairs, living quarters upstairs. A year and a half later, the couple split. Ingrid took over the restaurant, where she met her current husband, Austrian Walter Moore. Ingrid, Walter, and assorted children, nieces, and nephews run Edelweiss today. Inside, tall beer steins and other German knickknacks dot the warm wood shelves and walls, softened by lace curtains and embroidered tablecloths. Friendly servers squeeze past the crowded tables, balancing trays overflowing with roast pork knuckles, plump sausages, house-made sauerkraut, braised red cabbage, and rich Black Forest cake. German beer flows easily. Diners smile and nod along with the lederhosen-clad accordion player, covering everything from Johnny Cash to traditional oom-pah-pah band favorites. Edelweiss serves German dishes befitting the daughter and granddaughter of a butcher. Ingrid and her stepson John cut hams in-house to create a wide variety of schnitzels. Their classic Wiener schnitzel is a tender piece of pork (traditionally it’s veal), pounded thin, breaded, then fried and served with a squeeze of lemon. Ingrid makes a face when she mentions sauerbraten. The sweet-and-sour beef is not her favorite. She created the German sampler platter after insisting that guests taste the sauerbraten before D EC E M B E R 2 0 1 8

Dept-DINING-Dec18.indd 41


ordering it, and her sauce is a bit sweeter than commonly found in Germany. “My favorite dish my mother cooked is liver dumplings, or spaetzle,” Ingrid says, and then laughs. “I love it, but here, liver spaetzle didn’t go over that well.” Edelweiss does serve plain spaetzle—a buttery, twisty “dumpling” that’s more like a noodle.


10/26/18 12:35 PM

Dining Clockwise from top right: Traditional beer steins; sides of spaetzle, slowcooked greens, sauerkraut, and pickled cabbage; Black Forest cake; the interior; Ingrid and her stepson John.

After 37 years, Edelweiss has become a local This is stick-to-your ribs food, preserved from institution. Travelers on Highway 81 build Edela beloved mother’s recipes. It’s an unapologetic weiss into their annual road trips. Couples book plate of browns, punctuated by tangy pickled reservations to commemorate their first date at cabbage, sauerkraut, and slow-cooked greens. Edelweiss—30 years earlier. In Germany today, chefs use lighter sauces and And it’s poised to continue. Walter’s son John more fresh vegetables. But the farther south you now manages Edelweiss operago, closer to the Black Forest, tions and finances, freeing Ingrid the more likely you’ll encounter this old-school comfort food Some of my earliest to scale back. “Just because the younger generation takes over, at a friendly “Gasthaus,” with it doesn’t mean that things will shared tables, plentiful beers, memories are at change,” John says. “It’s the same and music. recipes, and when I’m doing the “It’s very homey. Some of my Edelweiss.” cooking, it’s the same as her doing earliest memories are at Edelthe cooking.” weiss,” says Brittany Harris, The truth is, Ingrid is still in the kitchen most a Richmond resident who grew up in Staunton. mornings, cutting a ham or mixing the stiff Edelweiss was a fixture of her childhood. “I spaetzle dough. “That’s how you get the musremember always celebrating Christmas there cles,” she laughs. Strong enough to survive starwith family friends. The decorations, the firevation, Ingrid clearly plans to keep feeding the place, and the log cabin aspect gave us that nice Shenandoah Valley for years to come. winter cozy feel.” VIRGINIA LIVING

Dept-DINING-Dec18.indd 42


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V irginiana

The original cast of the Old Dominion Barn Dance.

You Are My Sunshine

pickin’ and grinning and broad “y’all come” farce of early country variety shows were later swallowed whole on TV’s Hee Haw. (It’s worth noting that banjo legend Grandpa Jones served time as a cast member of both the Old Dominion Barn Dance and Hee Haw.) WRVA, the third commercial radio station established in Virginia, liam & Mary Ph.D. dissertation, came late to the Barn Dance, as the “The ‘Voice of Virginia’: WRVA and saying goes. Old Dominion debuted Conversations of a Modern South.” more than two decades after WLS “Performers alternated musical in Chicago launched the National acts—generally country or gospel Barn Dance, followed music—with comedic skits by Nashville’s Opry. But of their own choice. Work- Acting as the WRVA had been reguman claimed the show larly featuring rural oldwas ‘highly produced,’ but program’s time and country music, intentionally unscripted.” talent agent as well as African-AmerGregg Kimball of the ican quartets, since it Library of Virginia, which and producer, began in 1925, according holds the WRVA archive, Mary to Caroline Morris. “The says, on the museum’s very idea of ‘old-time’ blog, that “modern counWorkman radio was a cultural try music would not be contradiction for many the cultural force that it is chose the Americans. Radio was today without the influsupposed to modernence and popularity of the theme for ize and refine the tastes many barn dance radio each show. of backwater bumpkins; shows that flourished in not bring the backwater the 1940s and 1950s— into America’s cities.” including Richmond’s Old DominDuring its heyday, the Barn Dance ion Barn Dance.” For example, the

The Old Dominion Barn Dance is still raising a ruckus. —BY DON HARRISON—

photos courtesy of library of virginia


verybody get real

comfortable, kick off your shoes, dance in the aisles,” Sunshine Sue would tell the audience at the Old Dominion Barn Dance. “And who knows? You might get lucky and get a better pair when you go home.” It was Virginia’s biggest hoedown. First airing in 1946, the Old Dominon Barn Dance was broadcast on Richmond’s WRVA radio as the city’s version of Nashville’s Grand Ol’ Opry. Hosted by pioneering femcee Mary “Sunshine Sue” Workman, the country music variety show lasted a little more than a decade, but its steel guitar-sweetened echoes still resonate. “The Barn Dance had great entertainers, musicians, and vocalists,” remembers Cal Newman, 86, a fiddler who grew up listening to, and later performing as a backup musi-

cian on, the Saturday night performance. “A lot of legends used it as a stepping stone to greater things, like Chet Atkins, Mac Wiseman, Reno and Smiley ... for some, it became a jumping off place to Nashville and stardom.” With its blend of rustic, sometimes sentimental songs (“You Are My Sunshine” was Sue’s signature sign-off), folksy product placement, and cornball humor, the Barn Dance became wildly popular, and not just in Virginia—WRVA’s 50,000 watts could span several states, and portions were heard across the world on Armed Forces Radio. Sue and her cast even made it to Broadway in 1954 to perform in a country musical called Hayride. Acting as the program’s talent agent and producer, Workman chose the theme for each show, writes historian Caroline Morris in her WilD EC E M B E R 2 0 1 8

Dept-Virginiana-Dec18.indd 45



10/26/18 12:37 PM

V irginiana made friends in high places. Virginia Gov. William Tuck was a regular patron and vocal cheerleader. “[I] find the soothing and uplifting effects [of the show] a very important factor in enabling me to return to my work with renewed energy,” he told a reporter. Tuck officially designated Sunshine Sue “Queen of the Hillbillies” in 1948, adorning her with a fancy crown inlaid with tiny guitars.

Beacon Theatre in Hopewell. There was a memorable homecoming in 1975 as an Old Dominon Barn Dance reunion concert was presented at the show’s original home, the Mosque [now Altria Theater], with Sunshine Sue and some original cast members. “Just like we used to tell you,” the femcee announced to the audience that night. “Kick off your shoes and roll ‘em down the aisle, and we’ll sort ‘em out later.”

The big hoedown lasted 11 years, halting in 1957 as rock ‘n’ roll became more fashionable and other entertainment options began crowding out Saturday nights. “Television knocked it all out,” says fiddler Newman. But the Barn Dance refused to die. Over the years, at least four attempts to revive it have come and gone—and a new incarnation is currently enjoying success as a concert series at the


Iowa native Mary Arlene Higdon Workman caught her career break on a barn dance show in Louisville, Kentucky, before becoming synonymous with WRVA’s hillbilly programming. Workman, who died in 1979, told the Richmond News Leader in 1953, “Our kind of music is so simple, soothing, reassuring, direct that people just can’t seem to do without it any more. People have the feeling that it belongs to them.”


Although he later forged a Hall-of-Fame career in country music, Chester “Chet” Atkins’ time in the Old Dominion Barn Dance—which came shortly after he lost a regular gig at the bigger Grand Ol’ Opry—was short and sour. Despite announcing him as “the world’s greatest guitar player,” Mary Workman gave him walking papers after just a few months. Chet explained in his 1974 autobiography that, after being on the Opry, “the WRVA spot didn’t excite me.”


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“Guitarist Joe Maphis was a fascinating performer,” says the Library of Virgina’s Gregg Kimball, “particularly because he was on the Barn Dance so early, and brings this heavy blues influence. His guitar playing is pretty amazing.” Johnny and June Cash so admired Maphis that when he died in 1986, they laid him to rest in the CashCarter family plot next to his musical idol, Mother Maybelle Carter.

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The Crimora native’s singing style is more of a purr than a croon. After his stint at the Barn Dance, Mac Wiseman scored top 10 country hits like “The Ballad of Davy Crockett.” Wiseman’s most recent album, Songs from My Mother’s Hand, was compiled from notebooks of lyrics that his mother had learned from favorite radio tunes. Still performing today at 93, Wiseman was inducted into the Country Music Hall of Fame in 2014.


When the legendary Carter Family disbanded in 1943, guitarist Maybelle and daughters Helen, Anita, and June reinvented the sound as Mother Maybelle and the Carter Sisters. Although a bit more polished in their harmonies, the quartet still performed much of the old Family material, like “Keep On the Sunny Side” and Maybelle’s trademark “Wildwood Flower.” June (later Mrs. Johnny Cash) played the comedic foil, and Anita was often featured as a solo vocalist.


Thirteen-year-old Janis Martin, from Sutherlin, caused such a stir opening at the Richmond Tobacco Festival in 1953 that she became a featured act on the Barn Dance. Endorsed as “The Female Elvis” by the King himself, she caught the attention of RCA-Victor Records in 1956 and did some recording. Then the label learned that little Janis was married—and more. As Martin remembered, “RCA found out I was pregnant, and that ended that.” However, before her passing in 2007, Martin began performing again and enjoyed long overdue recognition as a rockabilly pioneer.

photos courtesy of library of virginia and (right) david parrish

THE NEW OLD DOMINION BARN DANCE The first attempt to revive the Old Dominion Barn Dance came in 1973 at the Richmond Fairgrounds. “I was hired ... to back the artists opening for Conway Twitty,” recalls Donna Meade. “I was supposed to be representing the new Sunshine Sue.” Now, with Meade’s help and largesse, the Old Dominon Barn Dance is back at the Beacon Theatre in Hopewell. It features Virginia entertainers and a headliner, “usually a Grand Ol’ Opry star,” says Meade, the widow of country music legend and sausage king Jimmy Dean. The program, which is put on five times a year, has become popular with seniors. “They come and see the show, and they’re thrilled beyond words,” she says. Shoes are even known to be kicked off.

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Margaret, Massie, and their dog Callie relaxing at the outdoor hearth.

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Balancing contemporary design with natural accents, Margaret Valentine created a relaxing retreat for her family. — B Y VA L E R I E H U B B A R D — — P H OTO G R A P H Y BY L I N C O L N B A R B O U R—


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ruly great living spaces are

more than a collection of furnishings. They take shape when the designer’s and client’s passions connect, melding deeply held desires for fulfilling surroundings with a professional who has the tools and experience to breathe life into those yearnings. It’s a lot like magic. That sort of mind-meld can be hard to achieve, but for Margaret Valentine it was destiny. After 15 years in partnership with Nan McVey in the Richmond-based McVey Valentine Interior Design, she became her own client when she and her husband, E. Massie Valentine Jr., decided to build a second home in Bath County. While on traditional visits to showrooms and design centers

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“I was like a kid in a candy store,” says Margaret, laughing. “It was a really special thing to be able to pull things together that my family enjoys.” for clients, Margaret and McVey also scouted for just the right items for the Valentines’ house. “I was like a kid in a candy store,” says Margaret, laughing. “It was a really special thing to be able to pull things together that my family enjoys. It was fun to have the resources as a designer to do this.” A very active family of five that includes three adult children—Massie III, 33, Sazshy, 30, and

Will, 26—and a 10-year-old black lab named Callie, the Valentines spent most of their vacation time when the children were young in Virginia Beach at Massie’s parents’ home. “Nan actually designed my mother-in-law’s beach house in 1985,” recalls Margaret. “It was beautiful. When our two older children were in college and the youngest in high school, I went to work with Nan, who trained me to be her partner.” D EC E M B E R 2 0 1 8

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About 14 years ago, the Richmond-based family turned its attention to the mountains when Massie, a managing director at Davenport & Company in Richmond, and Margaret attended annual company retreats at the now Omni Hotels-owned Homestead Resort in the heart of Bath County. “I’m a little mountain rat at heart,” says Margaret, a native of Roanoke. “I had been going to the Homestead with my family since I was 4 years old. I have always loved it.” She quickly sold her husband, an avid fisherman and hunter, on seasonal stays in a home adjacent to the resort. When friends from Richmond purchased property and built a home in a development less than a mile from


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Many of the luxe Cowtan & Tout fabrics lavished on refined window dressings, bed linens, and upholstery throughout the house have varying combinations of deer, leaves, or acorns subtly woven into the pattern. the resort, the Valentines followed their lead. They selected a property with a magnificent view of mountains in the George Washington National Forest that extend into West Virginia. “We looked at other properties, but this one was like a dream,” Valentine says. Soon after the family purchased the almost three-acre site in 2016, excavation and

construction began for the 2,800-square-foot house. The Valentines selected an Arts and Crafts style plan for the four-bedroom house, which Alexander Nicholson, a construction company headquartered in Charlottesville, built. “It was terrific working with Margaret because, as an interior designer, she could confidently identify colors and textures she wanted,” says John Airgood, the contractor for the project. A name for the house was the easiest, but also most unnerving, aspect of building the mountain vacation home. About the time that construction was beginning, Margaret ran into a bear and her cubs while hiking with friends along a nearby trail. “We made a lot of noise and a quick exit,” she recalls with a laugh. “But then, about a year later, I saw another mother bear and cubs down the field from the house. We decided that the house should be called ‘Bearfoot’ in their honor and to let everyone know we want this to be a place that’s barefoot and fancy free.” At the outset, the Valentines, who love to entertain, decided to tweak the standard house plans to carve out an extra bedroom on the second floor and open up the first floor to allow for a circular flow. The living room is at the center, connecting the front and back porches. It opens to the dining room and white and marble kitchen to the left, while the master suite is to the right. A set of stairs leading to the second floor adjoins the foyer. Dark stained white oak wood flooring, another modification to the original house plans, extends throughout the house. Oriental carpets welcome VIRGINIA LIVING

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Clockwise from top left: Boxwood wreaths in the kitchen; Margaret and Nan McVey at the holiday table; entry foyer; handmade bird seed ornaments; guest bath; master bedroom; guest room.

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guests in the foyer with rich hues of reds and pale blues. The crisp, clean lines of a contemporary marble-topped metal console provide a counterpoint to the old world style of antique carpets. A mirror and lamp together provide just the right amount of warm light to the space, their metallic finishes reiterating a recurring theme throughout the house: a relaxed balance between old and new. Antiques blend effortlessly with contemporary and sometimes rustic accents. The pairing is perfectly in harmony with Margaret’s quiet infusion of natural elements in almost every design element. Many of the luxe Cowtan & Tout fabrics lavished on refined window dressings, bed linens, and upholstery throughout the house have varying combinations of deer, leaves, or acorns subtly woven into the pattern, in an homage to the beauty of the landscape that brought them D EC E M B E R 2 0 1 8

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to this mountain retreat in the first place. It’s a pleasant blurring of the lines between outside and in that is by no means limited to the fabrics. The first thing Margaret bought for the house is one of her favorite finds: a unique light fixture by the Maryland-based designer David Iatesta, an artist who also counts as his clients Oprah Winfrey and members of the Saudi royal family. The bronzed, cast-metal tree branch bearing eight lights on its maze of twigs is suspended over the dining room table. “I remember walking into the Holly Hunt furniture showroom in New York with Nan and seeing that and knowing that it would be perfect for the house,” says Margaret. “It makes a statement.” The family’s dining room table was discovered at Kenny Ball Antiques in Charlottesville. The French chestnut farm table reflects the


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Home Clockwise from top left: Deep tub in the master bath; antique card table for writing Christmas cards; sunny guest bedroom; Callie with a Christmas present. Opposite: Camel saddle stool in front of the mantle featuring local foliage, pomegranates, and apples.

rustic feel of the branch of lights above it. Its well-worn surface even has burn holes from a previous meal in a previous life, like an old man’s laugh lines from a life well lived proudly on display. “I wanted to create a home away from home. I wanted to make it comfortable and welcoming without making it ‘cabiny,’” explains Margaret. “It’s country with a ‘c’ not a ‘k.’” Not surprisingly, Margaret’s color palette is a reflection of nature. Pale blues, greys, soft creamy whites, and rich browns are the same shades of the sky, trees, and distant mountains visible outside the home’s expanses of large mullioned windows and French doors. And with the exception of the bold reds in the antique carpets in the foyer and central hall on the second floor, Margaret was loyal to her color palette throughout the house. “When we work with our clients, we put together palettes to make them feel good aesthetically,” explains McVey. “We have to hit the right spot in the client’s soul. Margaret already knew her palette, which is very ethereal.” Nature also has a starring role in the festive holiday decorations sprinkled around the home come December. With help from her design partner, Margaret drew from local sources for thick garlands of magnolia, Fraser fir, and eucalyptus for the stairs and sprigs of cedar on dining room chair backs. Lush vintage silk and velvet ribbons discovered by the women in New York City add sumptuous touches of red and gold to wreaths and table settings. Pops of greenery in the kitchen, including boxwood wreaths at the windows and countertop topiaries, all blend seamlessly into the home’s sophisticated yet relaxed atmosphere. As comfortable as the interiors are, the home’s back porch is the heart of the mountain retreat for the Valentines. The 14-footdeep, 34-foot-wide covered porch stretches across the entire northwest-facing side of the house. Accessed from three French doors leading from the dining room, living room, and first floor master bedroom, the porch offers sweeping views of Hot Springs Gap and a cozy stone fireplace with bluestone-capped hearth surrounded by a comfortable, modern take on wicker seating. A teak dining table and chairs to accommodate eight occupy the opposite end of the porch. Tucked into the relaxed setting is a whimsical Huebbe side table that’s more resin bear sculpture than table, discovered in a local

Pale blues, greys, soft creamy whites, and rich browns are the same shades of the sky, trees, and distant mountains visible outside the home’s expanses. antique store. It’s an amusing reminder that the bucolic mountain retreat is not theirs alone. “We respect the bears,” says Margaret. “We love sharing this spot. We have an amazing view, and in

the evening Massie plays guitar, and we enjoy an incredible sunset show through the gap. We just want everyone to have fun during the day, have fun during the night, and sleep well.”

thanks to happy valley cake company in richmond, east coast trimmings in new york, robert o’keefe of rifton farm and nursery in floyd, page stationery in richmond for greeting cards and wrapping paper, and special friends for flowers and garlands.


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Game Day

Make your holiday meals memorable with game meats. b y ST E PH A N I E G A NZ ph o to g ra phy b y F R E D + EL LIO T T

WARM AND COZY, surrounded by family and dear friends, the holiday table is the place to pull out all the stops, to spoil yourself and your loved ones with something special. Make game meats the star of the show this season, and you’re sure to have a memorable meal. Roasted boar, with its succulent, nutty flavor, requires a day or two to marinate but is otherwise simple to prepare—and a meal doesn’t get much more memorable than a towering leg of wild boar, dressed up with figs and a smooth, rich red wine sauce. Wrapping quail in prosciutto and stuffing it with Swiss chard helps to offset the game bird’s assertive, wild flavor, and loading up mild, delicate rabbit with earthy mushrooms and thyme creates an approachable presentation. Balance the unknown with something that feels familiar— comfort food in the form of roasted root vegetables and a creamy celeriac puree that is like mashed potatoes all grown up. A tart, crisp fennel salad with blood oranges provides a bold visual, textural, and flavor contrast and a welcome break from the heavier meats and sides. Finish the feast with a delicately spiced poached pear and a creamy cheesecake gilded with candied oranges. As a little bonus gift to yourself, you can use the orange syrup from the candied oranges to sweeten hot toddies all winter long. We suggest pairing this menu with spirits that stand up to big flavors. Try rum, brandy, or even a smooth, floral mead—old world potables with serious gravitas, perfect for slow sipping. VIRGINIA LIVING

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ROAST LEG OF BOAR 2 bottles red wine, such as Pinot Noir 4 bay leaves 4 cloves garlic, smashed 6 sprigs rosemary 1 tablespoon peppercorns 1 tablespoon juniper berries 1 10-pound leg of boar salt and pepper 1 12-ounce jar fig jam 24 fresh figs, quartered

Bring the first six ingredients to a simmer over medium heat in a saucepot. Simmer for 15 minutes, and allow to cool completely. Make several small slits over the surface of the boar, being careful not to cut the meat. Place the leg in a shallow dish, and pour the marinade over the meat. Wrap loosely with plastic wrap, and refrigerate for at least 12 hours and up to 36 hours, turning every 4 to 6 hours. Preheat oven to 450 degrees. Remove boar from marinade and pat dry. Season the meat liberally on all sides with salt and pepper. Reserve the marinade, and strain out the peppercorns, juniper berries, and bay leaves. Place boar in a roasting pan, and roast for 1 hour with the door closed. Turn the roasting pan, and lower the oven temperature to 250 degrees. Continue to roast for an additional 3 to 6 hours, testing for doneness occasionally. The boar should reach an internal temperature of 150 degrees. Allow the roast to rest for 20 minutes before serving. Meanwhile, heat the remaining marinade with the fig jam and fresh figs in a sauté pan until the liquid reduces by half. Taste and season with salt and pepper as necessary. Continue to reduce on low heat until the reduction coats the back of a spoon. Slice boar and serve with red wine and fig sauce. Serves 8

PROSCIUTTOWRAPPED QUAIL with Swiss Chard and Pine Nuts

1 bunch Swiss chard 2 tablespoons olive oil ½ cup pine nuts 2 cloves garlic, minced salt and pepper ½ cup chicken stock 8 semi-boneless quail 8 thin slices prosciutto

Preheat oven to 350 degrees. Remove the chard stems from the leaves and finely chop both. Heat 1 tablespoon olive oil, pine nuts, and garlic in a sauté pan over mediumlow heat for 5 minutes. Add chopped chard stems, and sauté for 5 minutes. Add leaves, and season with salt and pepper to taste. Add chicken stock and allow to simmer for an additional 10 minutes, until the liquid has cooked off. Set aside. Check

Prosciutto-wrapped quail with Swiss chard and pine nuts.

quail for feathers, and place them on a cutting board, breast side down. Scoop a little of the Swiss chard mixture into each quail and bring the wings and legs together to close. Wrap each quail bundle snugly with prosciutto. Heat 1 tablespoon olive oil over medium heat. Add quail, being careful not to crowd the pan. You may need to work in batches. Sear breast side down for 5 minutes, turn quail over, and place the pan in the oven. Continue to cook for 10 to 15 minutes. Remove and rest for 2 minutes before serving. Serves 8



2 tablespoons olive oil 2 tablespoons butter 2 rabbits 1 cup flour 2 cups cremini mushrooms, stems removed, quartered if large 1 shallot, diced 1 cup dry white wine 1 cup chicken stock 4 sprigs fresh thyme salt and pepper

with Champagne Vinaigrette 2 large bulbs fennel, peeled, greens removed, and sliced as thinly as possible, plus a few fronds for garnish 1 shallot, half sliced as thinly as possible, half minced ½ cup walnuts, shelled 2 tablespoons Champagne vinegar ¼ cup olive oil salt and pepper 4 blood oranges, segmented

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large sauté pan. Dredge rabbit pieces in flour. Place rabbit pieces in a single layer in the sauté pan, and sear on both sides for 5 to 10 minutes per side. Remove, and keep warm. Add mushrooms and shallots to the pan. You VIRGINIA LIVING

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may need a tad more oil or butter. Cook mushrooms and shallots for 3 to 5 minutes, stirring occasionally. Add wine and chicken stock, and scrape the bits from the bottom of the pan. Add the rabbit back to the pan, as well as the fresh thyme. Simmer on low heat, covered, for another 10 to 15 minutes, until the rabbit is cooked through; salt and pepper to taste. Remove the rabbit, and keep warm. Continue to cook the sauce for an additional 10 minutes. Remove thyme sprigs. Serve rabbit with sauce and mushrooms. Serves 8

Preheat oven to 325 degrees. In two separate bowls, cover sliced fennel and sliced shallot with cold water, and refrigerate while preparing the rest of the ingredients. Place wal-


Clockwise from top: Root vegetables, mashed celeriac, and fennel & blood orange salad.

nuts on a parchment-lined baking sheet, and roast for 5 minutes, tossing occasionally. Turn baking sheet, and cook for another 3 to 5 minutes. Remove to a cooling rack. To make the vinaigrette, combine minced shallot and vinegar in a small bowl; gradually whisk in olive oil as needed, and season with salt and pepper to taste. To serve, remove fennel and sliced shallot from water and drain completely. Arrange a tangle of fennel on a platter and scatter with sliced shallot, orange segments, and walnuts. Drizzle lightly with vinaigrette, and garnish with fennel fronds. Serves 8

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About Dover Hall

Originally built as a private residence in 1996, Dover Hall was designed to resemble an Englishstyle Tudor castle with heavy Gothic influences. The 33,000-square-foot marvel in ManakinSabot is decorated with paintings, fireplace mantels, and furnishings from European estates and auctions. Now managed by Richmond restaurateurs Jeff Ottaviano (The Wine Loft) and Chad Hornik (The Melting Pot), the home contains 10 elegantly appointed suites for bedand-breakfast guests, as well as a wine cellar, billiards room, two-story library, ballroom, and reflecting pool. A memorable event location, Dover Hall can welcome up to 400 guests at private functions, and several public events are scheduled each year as well. Executive chef Lee Hendrickson serves farm to table cuisine described as innovative yet approachable.

Rabbit fricassee

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through. Meanwhile, pick and chop the remaining sprig of rosemary. Remove vegetables from the oven to a cooling rack. Smash roasted garlic cloves with the back of a knife, and return garlic and roasted vegetables to a mixing bowl. Toss with fresh rosemary. Serves 8

MASHED CELERIAC 2 pounds celeriac, peeled and diced 2 russet potatoes, peeled and diced salt 1 cup heavy cream 4 tablespoons unsalted butter pepper 2-3 sprigs thyme

2 cups water 1 750 mL bottle dry red wine (Merlot or Cabernet Sauvignon) 2 cups sugar 4 star anise 2 sticks cinnamon 4 cardamom pods 1 1-inch knob of ginger, peeled 1 vanilla bean, split open lengthwise 4 pears (Bartlett or Bosc) 1 cup heavy whipping cream 2 teaspoons powdered sugar 12 gingersnap cookies, crumbled

game bird for entertaining a smaller crowd. Roast brined pheasant as you would a chicken, over a bed of vegetables and aromatics, basted with plenty of butter.

Elk High in protein and low in cholesterol, elk is a healthy red meat from the deer

family. Grill elk steaks to no more than medium rare to enjoy this tender, lean, grassysweet meat.

Squab You can get away with treating squab much as you would duck—a high sear to render the thick layer of fat with sauces loaded with bold flavors to stand up to the bird’s naturally earthy, savory flavor. Unlike duck, however, squab are prized more for their legs than their breast meat, which is smaller.

Ostrich The meat of this towering, flightless bird is more akin to filet mignon

Cut a piece of parchment paper that will cover the pears in the liquid to prevent evaporation and help the pears stay submerged. Heat the first eight ingredients in a large, heavybottomed pot until the sugar is dissolved and the mixture reaches a simmer. Peel pears carefully, moving from the stem to the base in one smooth motion. Any blemishes will be more pronounced after poaching. Add peeled pears to poaching liquid, top with parchment paper, and return to a gentle simmer for 30 minutes; turn pears after 15 minutes. Meanwhile, whip heavy cream and powdered sugar in an electric mixer with a whisk attachment or by hand until soft peaks form. Carefully remove pears, and allow pears and liquid to cool. Pears can be stored in the liquid for up to two days and warmed to serve. To serve, slice pears in half, and top with whipped cream and gingersnaps. Serves 8

than poultry. A quick sear at a high temp or a raw preparation like tartare allow the naturally lean, slightly tangy meat to shine brightest.


Online retailers include D’artagnan (Dartagnan.com), Marx Foods (MarxFoods.com), and American Ostrich Farms (AmericanOstrichFarms.com). Local butcher shops can usually source more obscure requests in about a week. Try Rendezvous Farms in Linden (RendezvousHobbyFarm.com), The Organic Butcher of McLean (TheOrganicButcher.com), Belmont Butchery in Richmond (BelmontButchery.com), Central Meats in Chesapeake (CentralMeats.com), or Olde Towne Butcher in Fredericksburg (OldeTowneButcher.com).

Preheat oven to 425 degrees. Line a baking sheet with parchment paper, and spray with pan spray. Cut beets, carrots, and parsnips into roughly equal ½ inch-sized pieces. In a large bowl, mix vegetables, garlic cloves, olive oil, salt, and pepper. Arrange vegetables in a single layer on sheet tray and top with three sprigs of rosemary. Roast for approximately 30 minutes, checking for doneness and turning the tray half way VIRGINIA LIVING

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Preheat oven to 325 degrees. Spray a 9-inch springform pan lightly with pan spray. Combine all ingredients and press into the bottom and sides of the pan. Wrap the bottom and sides of the pan in aluminum foil. Bake for 20 minutes, and remove to a cooling rack.

with Whipped Cream and Crumbled Gingersnaps

Pheasant With a mild poultry taste similar to turkey, pheasant makes a nice

2 red beets, peeled 2 yellow beets, peeled 6 carrots, peeled 4 parsnips, peeled 2 cloves garlic 2 tablespoons olive oil salt and pepper 4 sprigs fresh rosemary

2 cups vanilla cookie crumbs ½ cup light brown sugar 8 tablespoons butter, melted


A welcome alternative to farm-raised livestock, game meats add distinctly wild flavor to your menu, making them a great choice for holiday entertaining. In addition to the meats featured in the recipes, here are a few to try for your next special meal.

with Roasted Garlic and Rosemary

For the crust:

In two separate pots, cover celeriac and potatoes with water, add a generous pinch of salt, and bring to a boil. Boil until tender, and strain. Meanwhile, heat heavy cream and butter in a small saucepan to a low simmer. Combine celeriac, potatoes, and cream mixture in a mixer with a paddle attachment, and beat until fluffy. Season with salt and pepper to taste. Garnish with thyme. Serves 8

Know Your Game




Red wine poached pears and candied orange cheesecake.

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For the filling: 4 8-ounce packages cream cheese, room temperature 1 ½ cups sugar 2 teaspoons orange zest 3 tablespoons flour 1 cup sour cream 1 tablespoon vanilla 5 large eggs

Beat softened cream cheese and sugar in a stand mixer for 1 minute. Add orange zest and mix to combine. Add flour, sour cream, and vanilla; mix, scraping down the

sides of the bowl. Add eggs one at a time, and scrape down the sides of the bowl between mixing to incorporate all ingredients evenly. Pour filling over the cooled crust, and set the springform pan into a roasting pan. Fill the pan with water until it is halfway up the sides of the pan. Bake for 1 hour with the door closed. Turn the cheesecake, and continue baking for another 50 minutes. Remove the cake, and chill in the refrigerator overnight or for 8 hours, covered lightly with aluminum foil.

For the garnish: 2 cups water 2 cups sugar 1 orange, thoroughly washed and sliced as thinly as possible

In a wide pot, heat the water and sugar, gently stirring to dissolve the sugar, until the syrup reaches a low boil. Carefully add the orange slices and simmer for 15 minutes. Turn orange slices and simmer for another 10 minutes. Remove candied slices to a drying rack over a sheet tray to cool. Reduce the orange

syrup to drizzle over the finished cheesecake. To serve, run a knife along the edge of the cake and pan to separate. Remove the aluminum foil and release the springform pan. Carefully blot any excess moisture from the top of the cheesecake. Arrange candied orange slices along the top of the cheesecake. Use a sharp knife dipped in warm water to slice. Serves 8 to 12

Give Mead aChance

For a feast such as this, a proper beverage is essential. It must be fortifying— the kind of elixir that warms a body from the inside out. Enter mead. This historical honey wine is having a moment, and there are some notable Virginia makers who are tapping into the hive. Silver Hand Meadery, Williamsburg SilverhandMeadery.com

Misty Mountain, Winchester MistyMountainMead.com

Black Heath, Richmond BlackHeathMeadery.com

Hilltop Berry Farm & Winery, Nellysford HilltopBerryWine.com

Blacksnake, Carrol County/Roanoke BlacksnakeMead.com

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Skjald Meadworks, Altavista SkjaldMeadworks.com

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Richmond’s Institute for Contemporary Arts strives to create a permanent impression through temporary exhibits.




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I eventually stood at the threshold between two staircases. Above me, the air was bright as evening light filtered in through translucent glass. Down the staircase below, the light bouncing off the pavement and through the windows gave the walls a darker, bluish tint. My mind went to the Greek myth of Orpheus descending into the underworld to rescue his beloved. I raised my iPhone, positioned it with both levels visible, and framed my contribution to our project: “Disoriented.” I meant it in a good way.


to the attendees of an evening talk about the new building’s architecture. Our instructions: Wander around. Pay attention to how the space impacts you. If a word on a card corresponds to what you feel, hold it up, snap a photo, and post it with the given hashtag. Come back in 15 minutes. I watched as someone held up a card reading “Calm” next to a shallow pool just outside the institute’s entrance. Inside, a woman snapped a photo of a card reading “Agitated” in front of an exhibit of cartoonishly bloody, gloriously grotesque costumes designed for the shock metal band Gwar. D EC E M B E R 2 0 1 8

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from left: courtesy of ica and by adam ewing (3)

From top: Detail of “Plastic Tree” by Pascale Martine Thayou; detail of “Sine Body” by Julianne Swartz; detail of “Colored Stones” by Pascale Marthine Tayou.



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arts scene and an internationally known cultural driver for the region. As a unit of Virginia Commonwealth University, it’s positioned to play a leading role in shaping VCU’s identity and to boost its already strong arts curriculum. It will contribute to the significant arts economy of the area and broaden public engagement with the arts. But don’t call it a museum. Because unlike a museum, the ICA has no permanent collection. Its charge is to present the works of living artists, some of them commissioned for this space. In a city where history always hovers, ICA’s function is eternally forwardlooking. “This is a place that provides a platform for artists’ visions and that Visit VCU’s Instiwill lean into issues that matter in tute for Contemporary Art at 601 W. Broad the world right now,” says Stephanie Street, Richmond. It’s open 10 a.m.–6 p.m. Smith, ICA’s chief curator. “One thing Tuesdays and Thursday through Sunday; you can expect is that it will always 10 a.m.–8 p.m. Wednesdays and during be different. We want to work at the First Fridays. Closed Mondays. The Café edge of the new.” opens at 8 a.m. Admission is free, although The 41,000-square-foot, $41 milsome programs may require advance lion Markel Center—as the institute’s registration. Learn more at ICAVCU.org. new building is formally known—rises in glass and preweathered zinc on the edge of VCU’s Monroe Park campus. It sits at the corner of Belvidere and Broad streets—Richmond’s busiest intersection and one of its primary points of entry—and has two front entrances: one facing southeast toward the city, the other northwest leading to a placid café courtyard and VCU. ICA visitors coming for the first time will have no trouble spotting it among the sea of brick buildings and colonial columns that characterize Richmond. It’s safe to say that everyone who drives by will notice it. That’s by design, say Bill and Pam Royall, two of the ICA’s lead benefactors. When VCU’s decades-long dream for the ICA turned into concrete planning seven years ago, “The original thought was it was going to be built by the Jefferson [Hotel],” Pam says. “And it was going to be a brick building, and it was going to look like everything else.” The Royalls and others helped shape a more ambitious and distinctive vision. “We wanted to leapfrog everything else out there and say, ‘This is internationally respected,’” says Bill. The Royalls are longtime contemporary art collectors and supporters— they own the nonprofit Try-Me Gallery nearby on Main Street—and made a $5 million lead gift to jumpstart ICA’s fundraising campaign. They then cochaired it with fellow art patrons Steve and Kathie Markel, who also contributed $5 million. By the campaign’s end, the institute had attracted more than


photos by adam ewing


a thousand gifts totaling $37 million. Richmond had shown that it was ready to embrace current artists’ most innovative thinking. Not just ready, but eager, says Chris McVoy, senior partner at Steven Holl Associates. The architecture firm, chosen from among 63 that responded to the request for proposals, has an internationally respected reputation; among its current projects is the expansion of the Kennedy Center in The ICA was designed to meet LEED Gold Washington, D.C. During the discovCertification. Its environmentally friendly ery phase of the project, Richmonders features include: told Holl and McVoy that they “want something new and refreshing,” ■ Abundant clear and translucent glass walls and skylights that lessen reliance McVoy says. “Several of the donors specifically said, ‘We want a building on nonrenewable energy sources. that raises the bar for contemporary ■ Forty-three geothermal wells drilled arts in Richmond and gives inspirato depths of 400 to 600 feet below tion to a young architect. This buildground that provide heating and ing is about students and the future. cooling energy. People should have just as much faith ■ More than 8,000 square feet of green roofs absorb stormwater, provide insu- in the future as in the past.’” The resulting building has drawn lation during cold months, and reduce glowing reviews everywhere from the creation of urban heat in summer. Art in America (“a dramatic composi■ Permeable landscapes with six tion of light-flooded, irregular, geospecies of native plants. metric forms that radiate out”) to The ■ 3,350 square feet of double-paned Washington Post (“manages to feel glass walls that reduce heat transfer both big enough to be grand, yet full out during cold months and heat of intimate spots”). It made the cut transfer in during hot months. for Architectural Digest’s list of the

courtesy of ica



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Clockwise from top: “Sine Body” by Julianne Swartz in Gallery 2 and installation by David Hartt in Gallery 3; Emily Smith at 1708 Gallery; “You Belong Here (Flamingo II)” by Tavares Strachan. Opposite, from top: Bill and Pam Royall; Belvidere entrance.

“12 Most Anticipated Buildings of 2018” and Gallery Magazine’s “Nine of the Most Beautiful Buildings Opening in 2018.” On a list called “Our Complete Guide to the Biggest, Baddest, Boldest Museum Openings in 2018,” Artnet News listed the ICA as number one. Criticisms—that the building doesn’t fit into the neighborhood or “doesn’t look like Richmond”—wafted their way to the Royalls throughout the construction process. “I’m actually okay with the fact that not everybody likes it,” Pam says. “Just like contemporary art, it starts a conversation. If it gives people something to engage in a thoughtful discussion about, then it’s doing its job.” On April 21, the day it opened to the public, ICA threw a daylong party. Its opening show, Declaration, was a statement of intent, according to Stephanie Smith, the chief curator. It addressed current political, social, and environmental issues through everything from sculpture to film, soundscapes to dioramas, even a two-story wall of letterpress cards making statements such as, “Life is not a problem to solve but a gift to enjoy.” “We wanted to come out right from the beginning with an exhibition that offered this powerful range of artistic possibilities at this moment,” says Smith. Just as the architecture did, the opening show landed the ICA in influential arts publications and newspapers across the country. “My favorite story is that The Wall Street Journal sent their architecture critic down one week and did a big story on it,” says Joe Seipel, who was the institute’s interim director when it opened. “Then, a couple of weeks later, they sent their art critic down to do a story on the artwork.”

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“Provocations” by Rashid Johnson



and construction of the ICA from a couple of blocks away at 1708 Gallery, where she is executive director. “My reaction was excitement seeing it take shape as a really welcomed addition to the arts scene,” she says. The nonprofit 1708 was one of the earliest galleries on Broad Street. It was founded in 1978 by a group of VCU faculty, including Seipel, as a space for contemporary artists who wanted to take risks. Over four decades, it has weathered transitions and cultural changes, moving to its curUpcoming rent location in 2001. In recent exhibitions: years, Emily has seen new neighbors crop up—a boutique hotel ■ Hedges, Edges, Dirt, through Jan. 6: called Quirk here, a vegan-friendly Five artists consider how we relate to ice cream shop called the Charm our surroundings and to each other, School Social Club there. And whether we are rooted in place or in now, ICA. transition. Rather than worrying about it ■ Provocations: Rashid Johnson, competing with her gallery, she’s through July 7: A commissioned, excited by how it scales up Richlarge-scale installation that responds mond’s involvement in contemto the expanse of the top-floor porary arts. “We’re seeing better exhibition space. engagement and new supporters” ■ The Power of the Narrator, 2019: since ICA opened, she says. “ICA Premiere of an original performance has done a good job of developing piece by Paul Rucker. the conversation about contempo■ Ongoing programming includes the rary arts in the community and ICA Cinema Series, mindfulness bringing in new people.” meditation, lectures, artist Emily has also noticed an conversations, and tours, and increase in foot traffic, as peomonthly First Friday events. ple visit the ICA and then amble down the street for coffee or ice cream and wander into the gallery. These are small-scale examples of a larger trend that ICA is already impacting—the arts play a significant role in the region’s economy. Americans for the Arts, a nonprofit in Washington, D.C., attributes $360 million a year in economic activity to arts and cultural organizations in the greater Richmond region, supporting more than 10,700 full-time equivalent jobs in the region that contribute earnings of nearly $205 million to the economy. A stronger arts scene boosts not only the region’s cultural capital, but the old-fashioned


kind of capital, too, and is helping drive Richmond’s resurgence. “Every city’s got a vibe, and Richmond’s increasingly drawing a creative class,” says Shawn Brixey, the dean of VCU’s School of the Arts, comparing it to Austin, Texas; Portland, Oregon; and Nashville, Tennessee. He lived in San Francisco through the dot-com boom and then in Seattle through the growth of Amazon and senses some of the same energy here that he felt in those places. “Man, you really feel it, that this place is on the move,” he says. Or, as interim director Seipel puts it, “It’s exciting as hell right now to be here.” The impact on the city’s arts scene and broader reputation was a primary motivator for the Royalls, who live just a few blocks from the ICA. “That’s why I say the ICA is an accelerator,” Pam Royall says. “It’s not just what they’re doing but what they enable others to do in response.” VCU’s arts programs and students stand to reap significant benefits, too. More than 50 students supplement ICA’s professional full- and part-time staff of the same number. They give tours, greet visitors at the front desk, answer questions and otherwise engage with visitors. ICA also supports several interns and two positions for graduate students. They major in departments


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museum—this contemporary art institute that was really going to change the city of Richmond,” Seipel says. “People said, ‘Yeah, really?’ And I said, ‘Yeah, really. We’re going to do that.’” Now that they have, the institute is now beginning to live into itself. With its opening show a memory, ICA is mounting new works and planning new programs. Its only constant will be change, so no two visits will be alike. “To be successful, we don’t just need people to visit, we need them to visit regularly,” says Dominic Willsdon, ICA’s director, appointed in September. “The ICA should be a place for an ongoing conversation about what’s new and different in the world. For that conversation to be as interesting and valuable as it needs to be, for it to produce new ideas and experiences, we have to include as many different voices and perspectives as possible. Inclusivity will be a key to success.” In October, the institute launched a new annual commission series called Provocations. Artist Rashid Johnson “will fill a custom-built steel structure with a selection of plants, artifacts, shea-butter sculptures, books, textiles, and video,” as an ICA media release describes it. “Visitors will be able to walk through the piece, immersing themselves in details or lingering within seating areas.” It’s on view through July 7, 2019. “It’ll be here, we hope that everyone will fall in love with it, and then it will go away,” says Stephanie. “Hopefully everyone will then be absolutely enamored with the next project as well.” Unlike a museum with its canonical collection, impermanence is part of the ICA’s appeal, says Emily. This approach only makes sense says the Royalls— “The world is changing,” says Pam—but all art was once contemporary art, reminds Bill. He says his focus on contemporary art is a way of being part of art history as it happens, a position he says he is privileged to have and Richmond has earned. “This town deserves something very special,” he says.

across campus, including the arts and business schools, according to Lesley Bruno, ICA’s communications manager. Seipel, who has served as a VCU dean, says that the ICA offers tangible benefits to current and future students. “Art students come here and see artists in the flesh, see their artwork, not just images of it,” he says. “They see how museums are put together and how museums work.” The benefits extend across the university, he adds, as students from business to philosophy, engineering, and the medical school have a resource on campus for broadening their artistic understanding.

I from right: courtesy of ica (2) and by adam ewing (3)

MPACTS LIKE THESE— CIVIC, CULTURAL, ECONOMIC, EDUCATIONAL— are what Seipel, Stephanie Smith, the Royalls, and others who helped launch ICA had in mind when they began shopping their vision to the people whose support it would need. Longevity in a place can make bold steps hard to envision, but Richmond and VCU have taken a sizeable one. “When we started talking about it, we were saying we were going to do this contemporary art museum—at that time we still used the M word,

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The Flying Fox team, from left: Emily Pelton, Elliott and Chloe Watkins, and George and Tralyn Hodson.

Made in Virginia


photos by jeffrey gleason

22 quality products created with pride, passion, and a commitment to craftsmanship. A celebration of Virginia makers. Selected by Virginia Living staff. by Phaedra Hise, Valerie Hubbard, Ashley Hunter, Taylor Pilkington, and Markus Schmidt


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lying Fox’s Summer Sweet Vermouth is bright, lightly spiced, and refreshing, making it perfect for what its makers call a “reverse cocktail”—vermouth with a splash of gin or vodka, rather than the typical, and much boozier, ratio. The team behind Flying Fox Vineyard in Afton consists of siblings Emily Pelton, George Hodson, and Chloe Watkins—the children of Andrew and Patricia Hodson, who opened nearby Veritas Vineyard & Winery in 1999—along with George’s wife, Tralyn, and Chloe’s husband, Elliott. Flying Fox began as a vineyard that grew fruit for Veritas before starting its own winemaking in 2006. George says the team operates Flying Fox “on a smaller scale than Veritas” as a space for winemakers Pelton and Elliott to “explore the creative side and break out of the established wine model” and engage in “uninhibited winemaking.” After traveling to Portugal with a group of winemakers, Pelton returned with a plan to produce vermouth. “I knew that bringing this back as a project

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for Elliott and I to work on was not only something that would be fun, but it would also be something that we could do really well,” she says. Vermouth, an aromatized, fortified wine, begins with a base wine— for the summer and fall, that is Viognier—that is then fortified with distilled grape brandy and aromatized with wormwood, bittering agents, and citrus. For the summer edition, Pelton and Elliott added seasonal peaches, while the fall edition features notes of persimmon. The team will re-release all four editions in December, including the Cabernet Franc-based winter vermouth with pomegranate and the strawberrylaced spring version. “We approach this wine so you can make a mixed drink or dial it back and drink it straight,” George says. “It’s a sippable vermouth.” $35. FlyingFoxVineyard.com


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Made in Virginia 2018 AWARDS

Storied Goods

✴ FOOD ✴

Rose Petal Sugar Cubes ROANOKE “It feels to me that people are hungry and thirsty for moments of genuine joy,” says Martha Bourlakas. “I want my products to help provide those.” It started with a sugar cube, fizzing in her glass of Champagne at a restaurant. Bourlakas wanted something even more festive. She experimented at home and then started giving her rose petal sugar cubes as gifts, to add to Champagne, lemonade, and juices. When Bourlakas and her husband, an Episcopal bishop, moved to Roanoke, she was inspired to go commercial. Bourlakas rented space in a commercial kitchen to make sugar cubes in volume (she also makes granola) and spread even more joy. “When the rose petals float through Champagne, that’s a lovely moment,” Bourlakas says. “Life is hard and we need those lovely moments, no matter how small.” $8 per tin. Storied-Goods.com

Route 11 Potato Chips Appalachian Salt and Black Pepper Chips MOUNT JACKSON


he family business detoured Sarah Cohen into potato chips. The Tabard Inn, the oldest continually running hotel in Washington, D.C., started making its own bagged chips, which Cohen’s parents convinced her to take over. “I had no idea what I was doing,” Cohen says. “I was an English major, right out of college. But I had the sense that anything is possible. And I liked the tangibleness of it.” After a year in Maryland, Cohen moved the company to Mount Jackson and renamed it Route 11 Potato Chips. Now the company uses about a million pounds of local potatoes annually (even more from outside Virginia), much of them organic. The Appalachian Salt and Black Pepper chip has no other flavorings except pepper and J.Q. Dickenson salt, from West Virginia. “A lot of snack companies add MSG and other things, but this salt already has the flavor,” Cohen says. “It comes from an ancient ocean deposit; there’s something primordial about it. It’s Mother Nature’s umami.”

$1.50 for a 2-ounce bag. Rt11.com

AR’s Hot Southern Honey Bourbon Barrel Aged Hot Honey,


When Ames Russell garnished his fried chicken with honey and hot sauce, his wife suggested he mix the two together in a squeeze bottle to stay neater. Russell experimented with blends, coming up with a punchy but sweet honey that the whole family started drizzling on pizza, tacos, avocado toast, and more. In 2015, Russell made a batch to give as Christmas gifts. “In about March, people started calling me asking where they could get more,” Russell says. “That’s when I decided I had to figure this out.” The Bourbon Barrel Aged Hot Honey was born when Owen King of Ironclad Distillery in Newport News called Russell out of the blue. “He introduced himself, and I immediately said, ‘Yes, let’s do this!’” Russell says. “He said, ‘You don’t even know why I’m calling!’ I did though.” The honey mellows for 90 days in Ironclad’s used bourbon barrels. Ironclad then drains the barrels and fills them with whiskey. The distillery will offer a limited release of hot honey bourbon this fall. $19.99.



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Red Root & Company Heirloom Garlic Oxymel, HARRISONBURG


hould you choose foods that have health benefits, or ones that taste good? “Yes,” says Corey MacDonald, the founder of Red Root & Company. “As a certified herbalist, I wanted to combine that knowledge with my love of food,” MacDonald says. “I create products that people can incorporate into their lives using a food-as-medicine approach. It’s food, but it’s food that sustains us in a lot of different ways. And it tastes good.” Her Heirloom Garlic Oxymel is a tasty health tonic made from unfiltered cider vinegar, raw honey, lemon, and garlic. Oxymel is an ancient blend of vinegar and honey. “I get a lot of raised eyebrows about the vinegar,” MacDonald says. “But when people try it, they are pleasantly surprised.” Fans sprinkle the tangy-sweet mix on roasted vegetables, braised greens, and salads. It’s even tasty enough to drink straight up, as a daily tonic. “It’s an old-world preparation that fits modern needs and palates,” MacDonald says.

Birdie’s Pimento Cheese

$16 to $20.


Smoked Gouda and Roasted Red Pepper Pimento Cheese

Autumn Olive Farms

photo by fred turko

Heritage Pork,



Clay and Linda Trainum didn’t intend to go into the heritage pork business. It kind of chose them after they moved from North Carolina back to Clay’s family farm in Waynesboro. “We loved pork, but then we found out how industrial pork was raised,” Clay explains. “We decided not to eat it again until we raised our own.” Clay chose the Ossabaw, a pig breed of Spanish origin that thrives in harsh conditions. The Trainum farm, overgrown with native shrubs, proved the perfect environment. Today, the Trainums have a detailed breeding program blending the Ossabaw and Berkshire breeds to create the Berkabaw. The resulting pork— deep red, marbled, and full of flavor—is featured on menus at top restaurants in the midAtlantic. “The flavor is all about what they are eating from the rich soil here,” Clay says. “Black walnuts, acorns, hickory nuts, wild fruits. The Shenandoah valley is a huge part of the success of that pig.”

Growing up in North Carolina, Robin Allen’s family always had store-bought pimento cheese in the refrigerator. But when she moved to South Hill, her local grocery carried a brand she didn’t like. “I’m wildly curious about food,” Allen says. “So I thought, I can make that. How hard can it be?” For Allen, not too hard. Once she mastered traditional pimento cheese, she experimented with other flavors and started taking little tubs of pimento cheese to friends as gifts. “When people are sick, or there is a death in the family, or a gathering, you take something,” she says. “I just don’t always have time to cook.” Encouraged by her husband to test their local farmers’ market, Allen was bowled over by customer response. Today, Birdie’s has six flavors, including Smoked Gouda and Roasted Red Pepper. It’s chunky and rich, the smoky-sweet flavor spiked by a tiny bit of heat. Finally, a Virginia brand that Allen can embrace.

Prices vary.


$6.95 to $9.


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10/26/18 12:41 PM

Made in Virginia 2018 AWARDS

Steam Bell Beer Works


Extra Plenty Hibiscus Cucumber Gose MIDLOTHIAN


team Bell Beer Works has always had an independent streak. When Brad Cooper launched the business in 2016, it was Chesterfield’s first craft brewery, and Cooper’s origin story became famous—he had been fired from his previous job for storing a growler of homebrew he had brought in as a gift for a colleague in the company fridge. Steam Bell made its name with beers built around unexpected tastes, both sweet (the popular Tiramisu Stout) and slightly spicy (Grisette, a saison). The release of Extra Plenty Hibiscus Cucumber Gose marks another flavor conquest: sour. Extra Plenty pours a bright ruby red, with a fizzy pink head. The first sip tastes of sweet watermelon and cranberry, and is followed by a sharp, tart acidity that’s more herbal than the citrus one might expect from a traditional gose. The addition of pink Himalayan salt helps keep all the flavors in balance: sweet, sour, and pleasantly surprising.

Reservoir Distillery Bourbon Whiskey RICHMOND When Richmonders Jay Carpenter and David Cuttino launched Reservoir Distillery in 2008, they decided to go all in. Their Wheat Whiskey is 100 percent wheat. Their Rye Whiskey is 100 percent rye. And their award-winning Bourbon Whiskey—you guessed it—is 100 percent corn. The latter is also 100 proof. And unlike other distillers, they do not follow a set schedule for aging. Instead, they personally taste every barrel to determine when it is ready. The difference a year can make is evident in their very smooth bourbon, which has a nice palate of coffee and finishes with mild tobacco leaf intensity that downplays its youthful side and balances its overall sweetness. Carpenter and Cuttino recommend trying their Bourbon Whiskey neat to establish a baseline, and then adding a touch of water or a single ice cube to temper the proof. That’s it.

$10.99 per 12-pack. SteamBell.beer

$43 per 375-milliliter bottle. ReservoirDistillery.com

Fine Creek Brewing Company Faire des Réserves Bottle Series POWHATAN Good beers come to those who wait. In the case of Fine Creek Brewing’s Faire des Réserves bottle series, that wait can be as long as 14 months. Each of the seven different beers is aged in whiskey or wine barrels before being released in batches of no more than 300 bottles. Notable brews include the Imperial Thai Tea Milk Stout, infused with sweet vanilla black tea; the Imperial Peatus, full of the rich peat-smoked taste of Scotch; and the Oud Bruin, a Flanders-style sour brown beer aged in red wine barrels. Founder Mark Benusa says his favorite is the Sour Red—a funky, fruity, and oaky red ale aged more than a year. He and brewmaster Gabe Slagel immediately began aging beer (while also offering a core set of more available pours) upon opening in May 2017. “I love to surprise people who aren’t familiar with all the styles we make,” says Benusa. “People who only drink wine or only drink Miller Lite come to our tasting room and are amazed. They’ll say, ‘I don’t even believe that this is beer!’”

Ballad Brewing Home Double IPA,


Grains, hops, yeast, and water. Ballad’s head brewer John Andorfer swears by simplicity. Yet within these four simple ingredients, Andorfer has unlocked a near limitless amount of flavors, as evidenced in the Danville craft brewery’s award-winning Home Double IPA. Brewed with a blend of eight bold hops, each 750-ml bottle is aggressively hoppy from the first sip, rounded out with a subtle fruity sweetness. For a double IPA, Home is noticeably well balanced and full-bodied, with a smooth, creamy texture that helps to counteract the hop bite. After the hop flavors subside a little, there’s an earthy aftertaste that sticks with you. The beer’s name is a nod to Danville, where Ballad Brewing found a home in a renovated 19thcentury tobacco warehouse—now a 20-barrel, modern facility capable of brewing 10,000 barrels of beer each year. And no matter where you drink their beer, you’ll feel right at home, too.

$16 to $20 per bottle.


$13.80 per bottle. BalladBrewing.com


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Pearmund Cellars Virginia’s Heritage Red Wine,


Every bottle of Virginia’s Heritage red wine has 400 years of history inside. In 1619, the Virginia House of Burgesses passed Acte 12, a law that required colonists to plant vineyards in support of a New World wine industry. Pearmund Cellars founder Chris Pearmund conceived of Virginia’s Heritage as a tribute to this history and as a collaboration among the state’s wine producers. Pearmund coordinated with 16 Virginia vineyards, each of which crafted their own wine and sent him the results. He blended them together and aged the wine for 22 months in Virginia oak barrels to create 10,000 bottles of this special vintage (in honor of the original 10,000 vines originally brought from French vineyards to Virginia). Pearmund says Virginia’s Heritage is designed as a collectible to be aged. If you can’t wait, opening a bottle now will yield a wine similar to a Spanish Rioja, with flavors of dark fruits, vanilla, and a mellow smokiness. $59 per bottle. VirginiasHeritage.com

Falls Church Distillery

Blue Bee Cider

Great Falls Gin,

Hewe’s Crab,


There are seven botanicals in Great Falls Gin, but they all come from a single inspiration: family. “Growing up in a big Italian family, I was taught to savor food and drink, and to respect the experience of sharing a meal,” says Falls Church Distillery founder Michael Paluzzi, who operates the distillery with his son, Lorenzo. Their gin has a soft juniper and citrus nose, and then a floral flavor imparted by chamomile and elderflower, with a hint of anise at the finish. Angelica root and coriander seed bind everything together. They designed the subtle flavor to adapt well to a wide range of home mixologists’ creations. “This is not a gin that will leave you feeling like you’ve been hit in the face with a Christmas tree,” he says, referring to drink’s historical calling card, juniper. His recommendation? A Tart Cherry Mule: Mix Great Falls Gin, pomegranate juice, dark cherry juice, and a squeeze of lime, top with ginger beer, and serve in a collins glass over ice.


The Hewe’s Crab was once the most famous apple in North America. George Washington, Thomas Jefferson, and Ben Franklin all raved about the golden cider it produced. However, the apple was thought lost forever after Prohibition’s dry spell. Now, after a single surviving plant was found in the late 1990s, Virginia cideries like Richmond’s Blue Bee have revived this American tradition. Blue Bee produced its first bottling of Hewe’s Crab in 2015, and even though this year’s harvest is the largest ever, it’s still only enough to produce about 2,000 bottles. “This is an American cider apple from Virginia, one of just a handful in the world that can stand alone as a single varietal—that almost never happens,” says Blue Bee founder Courtney Mailey. Buttery, floral, and with a touch of tannic fruitiness, the complex taste of Hewe’s Crab even has savory notes that evoke spices like cumin. It pairs well with roast turkey or chicken—perfect for a Thanksgiving gathering.

$34.99 per 750-milliliter bottle.

$19.95 per bottle. BlueBeeCider.com


Old Dominion Spirits Belle Vodka,



hen Townsend Lunsford set out to create a vodka, he knew how he wanted drinkers to feel, so he named his vodka Belle, which is French for beauty. “We wanted to be the belle of the bar,” says the Old Dominion Spirits founder, “with a bottle that evokes class and elegance, and a taste that’s smooth and sleek.” The Warrenton native and VMI alumnus says that “vodka is a chameleon—it goes with everything. I want Belle to be the best of all chameleons—pretty enough to sit on the top shelf, practical enough to be the house pour at certain restaurants.” In July 2018, Belle was named the official vodka of America’s Best Racing, an initiative from The Jockey Club designed to promote thoroughbred racing events in North America. Lunsford has big plans for his vodka in 2019; he hopes to develop flavored expressions of Belle and to begin producing an Old Dominion Spirits whiskey.

$22.99 per 1-liter bottle.


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Made in Virginia 2018 AWARDS


Lineage Goods Waxed Canvas and Leather Bags HARRISONBURG


hen Paul Hansbarger’s wife, Jessica, was pregnant in 2016, like many expectant mothers, she started shopping for a diaper bag. “She told me that she couldn’t find one that she liked and asked me to make one,” Hansbarger explains. It was a reasonable request, given that he had been in the business of making bicycle bags for several years. He “wasn’t interested in carrying around something with polka dots or purple stripes, either,” so Hansbarger created a bag they both would feel comfortable carrying. He selected waxed cotton, water-repellent canvas, and vegetable-tanned leather to ensure a durable product. His design was simple, elegant, and versatile enough to serve not only as a diaper bag, but also as a carryall for the office, the farmers market, or a night out. It was the beginning of Lineage Goods, which produces an assortment of bags, as well as leather and home goods. The shop, where you can watch Hansbarger craft his products, is in Harrisonburg.

The Lost Whiskey Project Off the Grid Cabins,


“From ordering pizza to a real-time global news feed … I’m addicted, my kids are addicted, and I don’t think [all of this exposure to electronic devices] has been good for our family,” says Mark Turner, the founder of GreenSpur, Inc., a design-build construction company. Turner’s answer was to create a place where people can take a short break from smart phones. Calling it the Lost Whiskey Project, Turner plans a community of 160-square-foot pre-fab concrete cabins atop a rocky ledge in Fauquier County. Besides an incredible mountain vista and zero cell service, each cabin will have a woodfired hot tub and a hammock outside, while the inside features a wood-burning stove, a shower fed by water collected in a cistern, a Murphy bed, and compost toilet. “It’s meant to bring out the best versions of ourselves—who we are after some quality time on the mountain, away from technology, if only for a few days,” says Turner.

$128 to $168.


$95,000; cabins built on a made-to-order basis.


Earth, Fire and Spirit Pottery Ceramic Mugs,


The Poole family’s treasured recipes for pottery glazes create distinctive colors that define the functional and decorative ceramics at Earth, Fire and Spirit Pottery in Lexington. Jointly owned by sisters Amber Poole and Jessy Poole-Caruthers, and Jessy’s husband Daniel Caruthers, the studio offers handmade, high-fire reduction stoneware. Amber and Jessy learned the art from their father, Don Poole, a minister and potter in Oklahoma who passed away in 2005. “We took over the business and moved to Virginia in 2011 to be closer to craft shows and festivals on the East Coast,” says Amber. Their father had a degree in biology and a passion for the natural world that was vividly expressed in his pottery designs. “We traveled to Belize and went on deep-sea fishing trips growing up. That’s why you see a lot of nature in our designs.” Urns decorated with sea creatures and plates covered with leaves share space in the kiln with next-generation designs, like vases with three-dimensional dragons. “Dragons are just cool,” says Amber with a laugh. $3 to $675.



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Thicket Botanical Jewelry CHARLOTTESVILLE Rebecca Perea-Kane has explored careers as varied as embroidering quilts and writing poetry, but found her passion for jewelry design on a walk through the woods. She says, “I thought a lot about how you find things while walking—little pebbles or interesting seeds—and put them in your pocket. I wanted to capture that impulse: what makes us want to carry these things around with us?” Her jewelry designs include botanicals and natural elements like crystals and honeycomb pieces. She uses sourced and found objects like blackberry and catbrier thorns and seedpods from trails near her home to create molds for reclaimed gold and sterling silver replicas, which she crafts into earrings and pendants. You can find her minimal and botanical jewelry at design shows and in shops in Virginia and around the country. $48 to $348.

Camelot Pewter


Richmond Bowl,

Gates Antiques, Ltd. Gates Red Oil,


Anthony Berry has been making fine pewter bowls for 35 years. He has recently created a unique new design with a flat engraving area, a smooth bottom, and a distinctive size. “I had in my mind what I wanted to do for a while, but when I showed everybody my first design, they said it looked like a dog dish,” says Berry. After few design changes, the resulting Richmond bowl has become a hit in the six months since production began. Polished inside and out, the handsome bowl features beading trim at the top and bottom, and a straight, cylindrical line that offers ample surface for engraving, making it particularly attractive to the schools and organizations that use Berry’s pewter for awards and honors presentations. It is the standout in the five-piece Richmond collection of pewter hollowware. Like all of Camelot’s pewter, the Richmond bowl is lead-free and safe to use for serving food or drink.


As co-founder of Gates Antiques, Ltd., which she opened with her husband John A. Gates Jr. in 1961, Jo Elam Gates of Midlothian knows a thing or two about maintaining the luster on furniture. When manufacturers stopped producing the silicone-free polishing oil used by the antiques store, the Gates family took matters into their own hands. “We just couldn’t do without it, so we bought the recipe for the oil and started making our own,” says Jo. The resulting silicone-free Gates Red Oil can be used for light to heavy finish cleaning and for finish rejuvenation. “Silicone creates a non-stick surface like glass. Unfortunately, almost all dusting products contain silicone, which can make refinishing and repairs nearly impossible,” explains the couple’s son, Jay Gates, who assumed management of the company in 2001, a year before his father passed away. “This oil is really good,” says Jo. “You can use it on kitchen cabinets, floors, furniture … anything wood. It doesn’t take much, either.”





Blue Ridge Overland Gear Tool Pouch Roll,



hether it’s lipstick from a purse or a screwdriver from a tool kit, we’ve all experienced the frustration of trying to find something buried in the depths of a bag. To solve this problem, Matt Akenhead and his team of avid outdoorsmen at Blue Ridge Overland Gear in Bedford considered the pros and cons of the tool bags and rolls they had used in the past and created the ingenious Tool Pouch Roll. Four generous hook-back Velcro pouches are secured to a large compatible loop Velcro platform, allowing you to easily find whatever you need. To store, simply roll it up and secure it with the webbing straps and adjustable buckles. “It’s easy to pack and molds to fit in tight spaces, like under a bench seat on a Jeep,” says Akenhead, whose wife uses a modified version of the roll as her purse. “You need to carry these things and use them in this way and then move it to another space. That’s basically our design inspiration, and that’s how most of our stuff comes to life,” he says.



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10/26/18 11:56 AM


THREE TOP 50 NATIONALLY RANKED PROGRAMS Sentara considers it a privilege and an honor to continue to bring our community high quality health care every day. Sentara Norfolk General Hospital has been recognized by U.S. News & World Report as a top 50 nationally ranked hospital in three specialties: Cardiology & Heart Surgery, Diabetes & Endocrinology and Nephrology. Thank you to all the providers, nurses and clinical care teams at Sentara Norfolk General Hospital and Eastern Virginia Medical School for your ongoing commitment to the patients and families you see each day.

To learn more, visit sentara.com/usnews

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2018 On the next pages you will find our list of Virginia’s top health care professionals. Virginia Living’s editors conducted thorough research on the state’s more than 200 hospitals and hospital systems, focusing on patient reviews, national and state rankings, and other factors that contribute to outstanding health care delivery. As a result of our research, we recognize more than 40 hospitals for excellence and innovation in patient care. By Sandra Shelley Illustrations by Sean McCabe


Inova Schar Cancer Institute p. 89


Carilion Clinic Aortic Center p. 91


HCA Johnston-Willis Hospital p. 95


Bon Secours Mary Immaculate Hospital p. 97 PREVENTION

Augusta Health p. 99 REHABILITATION

Lake Taylor Transitional Care Hospital p. 101 SURGERY

Sentara Eastern Virginia Medical School p. 103 TRANSPLANTATION

VCU Health p. 105


p. 106

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10/26/18 12:03 PM

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OSPIT PH 20 18


Patient Focused

Inova’s new cancer center will bring holistic care and advanced oncology under one roof.




Sentara Norfolk General NORFOLK

A rendering of the proton vault, coming in 2019.

VCU Medical Center RICHMOND

Sentara Martha Jefferson CHARLOTTESVILLE

Bon Secours St. Mary’s RICHMOND

Riverside Shore Memorial ONANCOCK


photo courtesy of inova schar cancer institute


two-story foyer will welcome visitors to the Inova Schar Cancer Institute— a bright, modern space highlighted by stone walls, wood accents, and large windows. “It’s going to be a beautiful place to be; organic, comfortable, and serene. We want our patients and their families to feel at home and cared for in a very pleasant environment,” says Dr. John Deeken, the institute’s chief medical officer. The institute will provide patients with access to their doctors, imaging, radiation, immunotherapy, chemotherapy, clinical trials, genomics, and psychosocial programs in a single location—alleviating the stress of logistics for patients, he says. Community support has played an important role in the rise of the institute, led by a $50 million donation from NVR Inc. founder Dwight Schar and his wife, Martha. Headlined by former President George W. Bush, the Inova Health Foundation fundraising dinner, held in May, raised $26 million in the largest-ever single night, non-profit fundraiser in the D.C. area. Located across from the Inova Fairfax Hospital in Falls Church, the cancer institute will be the first of several health care facilities to open on Inova’s Center for Personalized Health campus. The cancer institute will open in two phases, beginning in spring 2019. It will include the renovation of existing space for clinical rooms, medical offices, and a pharmacy, along with an addition for radiation facilities, including two linear accelerators, a Cyberknife, two HDR procedure rooms,

The new Breast Center at Chesapeake Regional Medical Center provides more than 25,000 mammograms annually and offers women the very latest in breast imaging, diagnostics, and cancer treatment. Services include diagnostic imaging (the center has the first mobile mammography unit with 3D technology in Hampton Roads), 3D ultrasound, breast MR, and others.

a breast cancer clinic, and imaging and nuclear medicine suites. In late 2019, the only two proton vaults in Northern Virginia will open in the radiation space. In the vaults, proton beams are accelerated to half the speed of light before being directed to patients’ tumors. Deeken, a medical oncologist who treats head and neck cancers, is looking forward to offering the new technology. Compared to other forms of radiation, “Protons are much more highly targetable, they can be much more directed at the area that you want to treat and spare even more of the surrounding healthy tissue,” he says. The institute will continue Inova’s Life with Cancer program, which offers psychosocial support for cancer patients and their families. The program provides access to social workers, psychiatrists, support groups, exercise programs, and massage and art therapy. According to Deeken, “The whole patient is cared for here,” he says. Connected to the cancer institute is a research building featuring wet and dry labs that will be a joint effort between Inova, the UVA School of Medicine, and the Commonwealth of Virginia. The number of cancer patients increased 30 percent in Northern Virginia in recent years due to the aging Baby Boomer population, driving the need for a world-class cancer center in the area, Deeken says. “We’re going to build a center that has … the best physicians, coordinated care, clinical and translational research in a beautiful environment.” Inova.org D EC E M B E R 2 0 1 8

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Construction is underway to build a new Sentara Cancer Center on the campus of Sentara Leigh Hospital in Norfolk. The multi-year, $93.5 million project began in March and is expected to be complete in mid-2020. The cancer center will bring together expert care teams from Sentara Medical Group, Eastern Virginia Medical School, Virginia Oncology Associates, and other community physicians. Breast and plastic surgeon Dr. Sasa-Grae Espino, a new hire by Southside Regional Medical Center in Petersburg, offers mastectomies and breast reconstructions, which can be done simultaneously to spare patients multiple surgeries. Researchers at University of Virginia Health are working to develop a new gene therapy known as CAR T-cell therapy that modifies a patient’s own immune cells to kill cancer. The Clinical Research Forum, an advocacy group for clinical research, has recognized this effort as one of 2017’s most important clinical research studies. Richmond’s VCU Massey Cancer Center is the first in the region to use a new, FDA-approved device that guides surgeons in locating and removing breast tumors. Named Magseed, the device is a magnetic seed smaller than a grain of rice and a simpler, more effective alternative to traditional wire localization methods.


10/26/18 12:04 PM

Protect your skin. Go with the beauty you were born with. It looks great on you.

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Sentara Norfolk General NORFOLK

Inova Fairfax


Bon Secours Maryview Medical Center PORTSMOUTH

VCU Medical Center RICHMOND

Centra Health LYNCHBURG

John Randolph Medical Center HOPEWELL Dr. Joshua Adams

Clear Passages

Carilion’s Dr. Joshua Adams first in southwest Virginia, second in state to perform minimally invasive TCAR procedure.

photos courtesy of carilion clinic


inton resident Ron Minnix, 72, was suffering from carotid artery stenosis—a narrowing of the arteries on either side of the neck, due to plaque buildup— leaving him at risk for a stroke. He’d already had surgery to remove the plaque from his left carotid artery; now, several years later, he had a 90 percent blockage on his right side. Vascular intervention radiologist and vascular surgeon Dr. Joshua Adams, the director of Carilion Clinic Aortic Center, suggested a new hybrid treatment called TransCarotid Artery Revascularization (TCAR). Minnix’s first surgery had required general anesthesia and a large incision. TCAR is essentially the opposite, explains Adams. “We do these cases with the patient awake. We put local numbing medicine at the base of the neck and we make a very small transverse incision.” Guided by imaging, Adams places a sheath inside the carotid artery to access the area leading to the brain.

He then reverses the blood flow, using a circuit outside of the body. The blood is filtered and returned through a second sheath placed in the femoral vein in the patient’s thigh. He then crosses the blockage with a wire, opens it with a balloon angioplasty, and stents the area. “Anytime during those [last] three steps, the patient is

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at risk for particles breaking free from the plaque. But because we’ve got the flow reversed, the particles are captured by the circuit and don’t go to the brain and create a stroke,” he says. Blood can still travel up to the brain via three other arteries. “We actually have a very redundant system as far as getting blood up to the brain.” Once the stenting is complete, the neuroprotective circuit is turned off and normal blood flow returns. TCAR has a similar risk of stroke as the open procedure—about 1 to 1.3 percent—and an equally low risk of perioperative mortality or cardiac events. TCAR patients are also three times less likely to suffer injuries to the cranial nerves, which help with swallowing and other important functions, “because you’re doing a limited incision at the base of the neck instead of dissecting out the entire carotid artery,” says Adams. Additionally, TCAR patients have significantly less post-operative pain and a shorter hospital stay than open surgery patients— usually no more than one night. In June 2018 Minnix became the second patient at Carilion Roanoke Memorial Hospital to have undergone TCAR. In contrast to his first surgery, where he suffered pain for several days, he says, “With the TCAR, I had no pain whatsoever. Once the procedure was done, I was ready to go home. It was so much easier.” CarilionClinic.org


10/26/18 12:43 PM

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9/28/18 9/28/18 10:12 10/23/18 11:37 7:03 AM AM PM






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Vested Interest

CARDIOLOGY NEWS The Inova Heart and Vascular Institute in Falls Church continues to improve minimally invasive procedures, such as transcatheter valve replacement (TAVR and TMVR). These treatments provide patients an alternative to open-heart surgery for repair of intracardiac structures, repair or replacement of mitral, aortic, pulmonic, or tricuspid valves, and others.

UVA electrophysiologists use new electrode technology to pinpoint source of AFib.

Williamsburg area patients who have had thoracic and cardiac operations at Sentara Heart Hospital in Norfolk can now schedule post-operative or surveillance visits for chronic aortic disease closer to home. The new outpatient cardiovascular and thoracic clinic is located in the Geddy Medical Office Building on the campus of Sentara Williamsburg Regional Medical Center. Winchester Medical Center is now offering CardioMEMS, a heart-failure monitoring device that helps patients manage their disease. The device sends data wirelessly to the heart failure team, and if necessary, doctors can adjust the medication to prevent a crisis and visit to the hospital. Dr. Mike Mangrum with CardioInsight Mapping Vest.

photos courtesy of uva


cardiac mapping vest is helping physicians better track and treat atrial fibrillation (AFib), an arrhythmia in the upper chambers of the heart that affects about 3 million people in the U.S. each year. The Atrial Fibrillation Center at UVA was the second facility in the U.S. to acquire Medtronic’s CardioInsight Mapping Vest, thanks to a $450,000 grant from the Seraph Foundation. “We did our first case [using the vest] on Feb. 1, 2017. We’ve had good results from it, and we are the leading center in the U.S. with this technology,” says Dr. Mike Mangrum, an electrophysiologist and director of the center, which draws about 3,000 patients from across the U.S. and world each year. AFib patients often experience a “fluttering” feeling in the chest resulting from electrical miscues in the atrium that cause heart palpitations and irregular or rapid heartbeats. The condition makes them more prone to strokes. “What happens is, when you’re in AFib, the top chamber kind of quivers and blood can clot in the heart, embolize, and cause a stroke,” says Mangrum. “Blood thinners are usually tried first, and if patients don’t respond to medication, that’s when they come in for ablations.” In an ablation, a doctor uses a special catheter to make small burns on the heart at the site of the misfiring. The resulting scar tissue prevents the atrium from sending further faulty electrical

impulses to the ventricles. Before the ablation, the heart’s electrical signals are carefully mapped— something usually done by placing catheters on the patient’s heart. As a less invasive option, UVA doctors can now use the Medtronic vests, which are disposable and made for one-time use. Numbers on the vest indicate the location of each electrode. Patients undergo a CT scan with the vest on “to create a 3D image of the atrium,” says Mangrum. “From the

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Last spring, Augusta Health unveiled its new electrophysiology lab at its heart and vascular center in Fishersville. The lab is for a variety of procedures, like ablations, pacemakers, and defibrillators—everything to treat the heart’s electrical system. The new equipment in the lab is the state-of-the-art Azurion system that allows physicians to do the procedures more safely.

252 electrodes, mathematically we can interpolate about 1,500 different points on the cardiac chamber.” This allows for a more exact identification of problem areas—including some that “were difficult, if not impossible, to locate before,” he says. Instead of a lab, the patient lies on a bed in a procedure room. “The family members can stay in the room where we do the mapping,” says Mangrum. “Patients love it.” The vests may have future applications. Very early trials are being done using radiation to treat patients with persistent arrhythmias that do not respond to ablations. When using this new treatment, combined with the vests for mapping, “You could have an entire procedure that is noninvasive,” he says. “We’re very fortunate to be on the cutting edge of a technology that has that potential.” UVAHealth.com


10/26/18 12:06 PM

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10/18/18 6:36 10/23/18 2:19 PM






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Dr. K. Singh Sahni

VCU Medical Center RICHMOND

Inova Fairfax




Carilion Roanoke Memorial ROANOKE

Sentara Princess Anne VIRGINIA BEACH

Sentara CarePlex HAMPTON


On Target

Johnston-Willis’ Dr. K. Singh Sahni pinpoints brain tumors, other neurological disorders with new Gamma Knife Icon.

photo courtesy of hca johnston-willis hospital


odern oncology has become extremely effective at eradicating metastatic tumors throughout the body, with one exception: the brain. “The human body has a barrier between the brain and the body; it’s called the blood brain barrier,” says Richmond neurosurgeon Dr. K. Singh Sahni. This collection of tightly packed, specialized cells offers a natural defense mechanism against toxins. “But that same barrier applies when you’re trying to give some immunotherapies and most chemotherapies.” As a result, Sahni, the chairman of neuroscience and medical director of the Gamma Knife Center at HCA Johnston-Willis Hospital, has experienced an increase in patients, especially those presenting with metastatic brain cancer—cancer that initially arose in another part of the body. Now, he’s able to treat more patients than before using the Leksell Gamma Knife Icon, which the hospital purchased in January. Johnston-Willis, the only Joint Commission Gold Seal brain tumor center in Virginia, first acquired its first Gamma Knife in 2004. Since then, its neurosurgeons have used it to treat more than 3,500 patients with primary or metastatic brain tumors and neurological disorders, such as trigeminal neuralgia. The only stereotactic radiosurgery system designed specifically to tar-

get brain tissue, the technology has long allowed an incredibly precise form of radiation for small tumors and those located in very sensitive areas, such as the brain stem, while fully protecting normal tissue. Now, the Icon has features that allow it to be used on those with larger tumors as well. According to Sahni, a new mask option means “we can treat patients with or without a frame, so you don’t have to put the head in the pins every time.” This enables fractionated treatment, or the reduction of large tumors over up to five visits. “In the past, if a tumor was bigger than, say, 3 centimeters, we would not treat it with Gamma Knife, because we would be afraid that it would cause swelling.” The feature also allows him to better treat claustrophobic patients and those on blood thinners. A newly added high-definition motion management feature provides greater accuracy when the mask is on, because “it tracks the movement of a patient and it can stop or change what we’re doing with the patient.” “The Gamma Knife Icon is helping us treat brain tumors in a very enhanced fashion,” and prolong the lives of those with previously untreatable cancers, he says. “I’ve treated patients with multiple brain tumors—sometimes 20 or more. As the brain tumors develop, we are taking care of them.” JohnstonWillisMed.com D EC E M B E R 2 0 1 8

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In August, Bon Secours St. Mary’s Hospital in Richmond was certified by The Joint Commission and American Heart Association/American Stroke Association as an Advanced Comprehensive Stroke Center. St. Mary’s is the only non-academic facility in the state to receive this recognition—the highest level of stroke care certification, awarded for advanced technology and availability of personnel for complex and highly specialized stroke care. Jonathan Kipnis at the University of Virginia School of Medicine is exploring possible pharmaceutical applications of his research on lymphatic vessels surrounding the brain. He demonstrated in mice that improving function of the lymphatic vessels improved cognitive ability in reference to age-related memory loss and neurodegenerative diseases. A clinical application of Kipnis’ research could potentially be used to prevent Alzheimer’s disease. Valley Health Winchester Medical Center began the Rock Steady Boxing program in May 2017 at the campus’s wellness center for patients with Parkinson’s disease. The program is designed to reduce the progression of the disease by improving reflexes, coordination, and neuromuscular memory and can accommodate patients with limited mobility. The National Multiple Sclerosis Society has recognized Neurology Associates of Fredericksburg as a center for comprehensive care. The new partnership is a national program that supports quality care for multiple sclerosis patients. The Fredericksburg practice becomes the sixth center in Virginia, joining others in Charlottesville, Richmond and the Tidewater area, and one of 138 nationwide.


10/26/18 12:06 PM

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10/26/18 2:47 PM






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Easy Going

Faster recoveries one of the hallmarks of Dr. Anthony Carter’s “Jiffy Hip” replacements.



VCU Medical Center RICHMOND


The Orthopedic Hospital at Sentara Leigh NORFOLK

Inova Fair Oaks FAIRFAX


Carilion Roanoke Memorial ROANOKE

Inova Mount Vernon ALEXANDRIA


photo courtesy of bon secours mary immaculate hospital


hristie Woytowitz enjoys having her grandchildren stay with her for a week every summer. After their visit in 2017, though, her back began to hurt. “I just chalked it up to taking care of them and lifting them,” says the Virginia Beach resident. However, the pain grew “excruciating,” and she learned it was caused by the deterioration of her hip joints. Woytowitz planned to have a traditional total hip replacement. But then she ran into a friend, who was having an anterior hip replacement done by Dr. Anthony Carter. “She told me, ‘Christie, you’ve got to do yourself a favor. You’ve got to see Dr. Carter,’” Woytowitz recalls. Carter is the chief of orthopaedic surgery at Bon Secours Mary Immaculate Hospital in Newport News, which holds a Joint Commission Gold Seal of Approval for Total Hip and Total Knee Replacement. In December 2005, he became the first surgeon in Hampton Roads to perform the total anterior hip replacement—dubbed the “Jiffy Hip” replacement because of its quick recovery time. Since then, Carter has performed more than 5,500 of the procedures and trains other surgeons around the world. “The thing that stood out the most, right from the beginning, was how quickly the patients recovered relative to a more traditional approach,” says Carter. “It was not only the speed of the recovery, but the ease of the recovery—less pain, quicker return to function, and no restrictions.”

In traditional hip replacements, surgeons make an incision on the side (lateral approach) or the back of the hip (posterior approach), cutting through muscles. “If you cut the muscles and the tendons, then that’s part of the recovery process. You have to wait for the muscles and tendons to heal,” Carter explains. The anterior approach involves making an incision on the front of the hip and moving muscles aside instead of cutting through them. “You take advantage of an intermuscular plane, so you literally spread between the muscles and you separate them,” he says. Woytowitz had both hips replaced by Carter— the first one in November 2017 and the second in April 2018. “It is absolutely amazing. I’ve had incredible recovery for each hip,” she says. Following each surgery, “I was up and walking with a walker and a nurse beside me within 20 minutes of getting to the room. I did three laps of the hallway that day,” she says, and she went up and down stairs the next day. After one night in the hospital, she was discharged. She returned to her job as a mortgage lender the following day. “I could do that because I work at home and I wasn’t on pain medicine.” She completed physical therapy in her home and even had her grandchildren come stay for a week again. “Dr. Carter and his team at Bon Secours Mary Immaculate Hospital are top notch,” she says. “They get an A+.” BonSecours.com D EC E M B E R 2 0 1 8

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In March, surgeons at Reston Hospital Center performed the area’s first total knee replacement using Mako Technology, the latest innovation in total hip, partial knee, and now total knee replacement surgery. During the procedure a highly advanced surgeon-controlled robotic arm system aids in the accurate alignment and positioning of hip and knee implants. Earlier this year, University of Virginia Health System began construction on its new musculoskeletal center. The 195,000-square-foot facility will feature 95 exam rooms and six outpatient operating rooms. The new center is expected to cost $160 million and open in February 2022. Since 2016, physicians at Sentara Martha Jefferson have seen a 13 percent increase in orthopaedic and sports medicine cases. The new nonprofit Sentara Sports Medicine Center, which opened in Charlottesville in January, is a collaboration between Sentara Healthcare and ACAC Fitness & Wellness Centers aimed at shortening the recovery time of patients Dr. Usman Zahir, a surgeon with Premier Orthopedics of Virginia, became the first doctor in Virginia to perform a laminectomy, a procedure to remove bone pressing against a nerve in the spine. Since that initial endoscopic procedure at Spotsylvania Regional Medical Center, he’s done 20 others to help repair the wear-and-tear of stenosis or to fix a herniated disc caused by a person lifting something too heavy.


10/26/18 12:07 PM

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10/23/18 6:55 PM






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Food Farmacy

New program for diabetics offers free nutrition classes and fresh produce from the hospital’s farm. partner, the Allegheny Mountain Institute. The harvest is also used for patient meals, for guests of the hospital’s cafeteria and catering program, and for the farm stand, located in the lobby of the hospital and open to the public. The farm and diabetes programs grew out of a Community Health Needs Assessment that the hospital completed in 2016, which identified nutrition as a top concern. The prevalence of diabetics in the Staunton, Augusta County, and Waynesboro area is 13.9 percent, compared to 9.4 percent nationwide. The program helps motivated diabetics like Campbell improve their health. “In 2005, [another health provider] told me I was a diabetic, and that’s all they told me,” says Campbell. With the help of the Farm Farmacy, “I think I’m learning what healthy cooking is and my A1C is coming down. What I’m trying to do for myself is bring my diabetes under control so I can go off the medicine.” Shopping at the Farmacy. Less than halfway through the program, participants were already showing decreases in their blood pressure and body measurement indexes [BMIs]. enise Campbell, 53, had never tried an “But more importantly than that, we’re seeing a eggplant before. “I just didn’t like the difference in people’s attitudes. They’re enjoylooks of it,” she says. But after receiving the produce and having so much fun trying ing encouragement from a new Augusta new recipes,” says Moyers. “I believe they feel Health program, she took home one of the vegempowered through the program to be able to do etables to try. After adding salt, garlic, and Parsomething healthier and better care for themmesan cheese, she roasted it on a cookie sheet. selves.” AugustaHealth.com “And you talk about good,” says Campbell. “It was good.” Now, eggplants are a regular part of her grocery list. The Waynesboro resident is getting to know more about vegetables as part of an inaugural 16-week Farm Farmacy program created by the Fishersville hospital. Held weekly, the program is open to Type II diabetics who have an A1C (blood glucose) level of 7.5 or more. The program, which started in July with 20 participants, is free but requires a physician referral. “There’s a cooking demonstration that takes place, led by one of our chefs, at every class. The chef uses food from our farm,” says Krystal Moyers, Augusta Health’s community outreach manager. Dishes have included summer squash sautéed with red pepper and citrus herb salmon with marinated roasted beets. Along with the recipes, for the duration of the program, participants receive vouchers for free vegetables grown on the 1.25-acre farm located on the hospital’s campus. In January, Augusta Health started the farm with another nonprofit

photos courtesy of augusta health


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Bon Secours DePaul Medical Center NORFOLK

Valley Health Winchester Medical Center WINCHESTER

Virginia Hospital Center ARLINGTON

Southampton Memorial FRANKLIN

Fauquier Health WARRENTON

Wythe County Community WYTHEVILLE

Virginia Tech Carilion Research Institute ROANOKE

PREVENTION NEWS Bon Secours Richmond Health System has been named as a recipient of the 2018 Business Award by the Association of Occupational Health Professionals in Healthcare (AOHP). This award recognizes businesses that support occupational health professionals and encourages their participation in AOHP programs and activities. In February, Carilion Clinic opened the Center for Simulation, Research and Patient Safety in Roanoke. The $5 million facility features skills labs that allow interns, residents, medical students, and paramedics to simulate surgeries and various emergency situations using high-tech mannequins and equipment. The center not only allows staff to practice procedures and improve techniques, but also provides an opportunity to study how medical personnel work and react in stressful situations. Located at the crossroads of major Interstates 77 and 81, Wythe County Community Hospital in Wytheville sees a lot of vehicular accident patients. The hospital’s case management department created a patient care fund to assist with services that are not part of standard treatment—such as gas cards and hotel accommodations—for those stranded by vehicular accidents or who do not have the resources once discharged.


10/26/18 12:07 PM

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by its mission At VCOM, we are inspired to bring physicians to rural and medically underserved areas of southwest Virginia and the Appalachian region. Our medical school based in Blacksburg, Virginia, trains students who are inspired to bring care to those most in need. Visit us online to find out how you will be


179 www.vcom.edu Visit www.vcom.edu/outcomes for a copy of our Outcomes Report. ©2018 Edward Via College of Osteopathic Medicine. All rights reserved.

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10/24/18 7:52 PM






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Voice Over

Passy-Muir valve restores speech to young patient at Lake Taylor Transitional Care Hospital.



Encompass Health Rehabilitation Hospital RICHMOND ALDIE

Centra Health LYNCHBURG

Sheltering Arms Rehabilitation Hospital MECHANICSVILLE

Chippenham and Johnston-Willis RICHMOND


Lake Taylor Respiratory Group

photos courtesy of lake taylor transitional care hospital


t first, Ariel Mendez’s doctors thought she just had the flu—then things quickly went downhill. “I just started feeling worse and worse,” recalls Mendez of her illness, which began in June 2016. Unable to even swallow water, she visited the emergency room and went home with a diagnosis of dehydration. “When I woke up the next morning, I couldn’t move.” All but immobilized, the 22-year-old Navy sonar technician was admitted to Portsmouth Naval Hospital, where doctors finally zeroed in on her mysterious ailment: Guillain-Barre syndrome, a rare disorder in which the body’s immune system attacks the nerves— the same affliction that Dallas Cowboys’ center Travis Frederick is now battling. The disease is characterized by rapid onset muscle weakness and tingling. Mendez spent eight weeks in the ICU, undergoing Ariel Mendez a tracheotomy so she could breathe with the assistance of a ventilator, with feedings through a PEG tube in her side. Unable to move or talk, “I was kind of stuck in my own little box, where I couldn’t tell people how I felt. I couldn’t tell people, ‘I’m in pain.’ I could just make little noises and widen my eyes.” As a person who values her independence, she found reliance on others difficult. She was moved to Lake Taylor Transitional Care

Hospital in Norfolk. After about a month and a half under the care of the respiratory and other teams at Lake Taylor, she had progressed with her swallowing and breathing enough to be placed on a Passy-Muir valve, a device that enhances speaking and could be attached to her ventilator. She recalls the moment she began to speak again. “I cried,” she says. “It improved my quality of life at that time so much.” In September 2017, the long-term subacute hospital was recognized as a Center of Excellence by the makers of the Passy-Muir valve—one of only 14 such centers in the world. “The Passy-Muir is our best option because generally patients do not have any increased work of breathing while they’re using the valve,” says Millie Zanders, the hospital’s director of respiratory. With about 50-60 ventilator and 14 trach collar patients on any given day, Lake Taylor “is one of the largest trach/ventilator-devoted facilities in this area.” The staff is committed to improving the quality of life for its patients through state-of-the-art technologies. In September, the facility acquired seven Ventec VOSCN Ventilators, a combination ventilator, nebulizer, oxygen concentrator, cough assist, and suction machine. It’s one small box “instead of 10-15 machines,” says Zander, and will allow the facility to take ventilator patients on outings. Equally important to Mendez’s rehabilitation were the nursing and rehabilitative care teams at Lake Taylor. “They were amazing,” says Mendez. “They all made sure that I was comfortable and just went out of their way to make sure that things were going well for me.” Recovering her speech set Mendez on a course for further recovery. No longer on a ventilator, she

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Physical and occupational therapists at Sentara Obici Hospital in Suffolk use facility dogs as motivation for patients in rehabilitation. Asking patients to open a zippered pouch, remove a treat, and feed it to the dog promotes fine motor skill development. Teaching patients to extend an outstretched hand to stroke the dog helps build core strength and balance. Facility dogs also encourage patients to walk more steps and reach farther, helping them to meet their clinical goals. Sheltering Arms Rehabilitation Center has implemented Fitlight and Bioness training systems into its concussion program at the Reynolds campus in Richmond. Fitlight uses LED lights that are wirelessly controlled from a tablet as targets for patients to deactivate by touch during agility and coordination training. Bioness provides physical, visual, auditory, and cognitive assessments for patients through a touchscreen display. The 10-bed medical detoxification unit at Southampton Memorial Hospital in Franklin was opened with the goal of fighting the opioid addiction crisis in Virginia. A seven-day detox program within the unit is designed to help break the cycle of addiction through treatment of withdrawal symptoms and development of a treatment plan and offers 24-hour nursing care, group therapy, and personalized nutrition.

can now talk, breathe, eat, and even walk on her own. While she says she still has some challenges ahead, she’s back at home and improving each day. “We’re very thrilled about Ariel. Most of our population is older adults, so getting someone in who’s 22, who was diagnosed with Guillain-Barre, it’s heart wrenching to watch,” says Zanders. “We were really inspired by her enthusiasm and her willingness to do whatever it was that she needed to do to get better.” LakeTaylor.org


10/26/18 12:08 PM

How do we plan

for something as unpredictable as life?

Most never assume that a breakthrough in research will be needed to save a child, or that a simple change in diet today will give us ten more years with those we care for most.

Most never think that, but we do. We teach. We prevent. We cure. We explore, investigate and pursue. So that each generation is healthier than the one that came before.

Making life better, by design.

VCU3304_1_Brand_HalfPage_Horiz_8_75x5_625.indd 1

10/26/17 9:40 AM

St. Mary’s Hospital

Top for Cancer, Transplantation and Pediatrics

DePaul Medical Center

Maryview Medical Center

Top for Prevention

Top for Cardiology

Mary Immaculate Hospital

Top for Orthopedics

COMPASSIONATE CARE COMES OUT ON TOP From Hampton Roads to Richmond, Bon Secours is proud to receive top honors in Virginia Living’s 2018 Top Hospital Awards. bonsecours.com

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Dr. Karakla, center, and care team.

Virginia Hospital Center ARLINGTON

Sentara RMH Medical Center HARRISONBURG

Inova Loudoun LEESBURG

Sentara Williamsburg Regional Medical Center WILLIAMSBURG

Winchester Medical Center WINCHESTER

LewisGale Pulaski PULASKI

VCU Massey Cancer Center RICHMOND

Around the Bend

Memorial Hospital of Martinsville & Henry County MARTINSVILLE

Flex robot gives Sentara doctors access to hard-to-reach throat cancers.

photo courtesy of sentara


or four months, Robert Banks, 58, had a sore throat that wouldn’t go away. “My family encouraged me to go to my primary care doctor. Even though the CT scan that he ordered did not show anything impressive, he was convinced that it was something more,” says Banks. A biopsy confirmed that the Elizabeth City, North Carolina, native had stage 1 supraglottic cancer—cancer in the upper part of the voice box and the epiglottis, the cartilage flap that opens and closes on top of the windpipe. Even though he had smoked for more than 40 years, he was surprised to learn the diagnosis. But he says, “Deep down, I knew that a sore throat for that amount of time was not ‘normal.’” Dr. Daniel Karakla, a head and throat surgeon with Sentara Eastern Virginia Medical School Comprehensive Head and Neck Center, operated on Banks using the innovative Flex Robotic System. The technology, purchased by the center in September 2017, enabled the surgeon to remove the patient’s entire epiglottis and upper portion of the larynx without harming any healthy surrounding tissue. Featuring a highly bendable arm and flexible tools, the Flex fits into patients’ mouths better than an older and more rigid, three-armed robotic system and allows Karakla to access “areas that are more difficult to reach with traditional scope equipment, traditional tools,” he says. Karakla uses a joystick to direct the tube down, bending around the curve of the throat. Once it arrives, he deploys tools through the tubing.

The surgeon controls the long, flexible tools from outside the mouth—watching the movements on imaging provided by the unit’s tiny camera. Years ago, patients like Banks might have required radiation therapy with or without chemotherapy or “a jaw split approach, where you make an incision on the neck, split the jaw, open it up like a book, remove the cancer, and then close things up, with or without a flap to reconstruct it,” says Karakla. “Now that we can remove tongue base and tonsil cancer by way of robotic assistance, that gives us another weapon against the cancer.” In Banks’ case, “We were trying to avoid the need for radiation therapy in this patient, and so far it looks like we have been able to do that,” he says. Banks’ surgery took place in March 2018. He required a tracheotomy and feeding tube initially—not unusual for this type of operation—but within a week was able to lose the feeding tube and return home to begin his recovery. His ability to speak was not affected, although he did have to re-learn to swallow. He’s now able to eat and drink again. A second surgery to remove the highest risk neck nodes revealed the cancer had not spread. “Overall, I think my recovery went well,” says Banks. Additionally, “I have been smoke-free since my surgery—something that I never thought would happen for me. The severity of my diagnosis was far greater than [the need for] any cigarette.” Sentara.com D EC E M B E R 2 0 1 8

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SURGERY NEWS Richmond Vascular Center in North Chesterfield is the first site in the country to offer the Ellipsys Vascular Access System, a minimally invasive procedure for patients with end-stage renal disease who require hemodialysis. The procedure can be performed in the physician’s office, but can also be used in hospitals and ambulatory surgery centers. The new Enhanced Recovery After Surgery Program at University of Virginia Health System standardizes thoracic patient care through precautions like patient preparation before surgery, attention to nutrition, avoiding excessive intravenous fluids, and aggressive pain prevention. Due to its success, UVA has expanded the program to other areas, including gynecologic and orthopedic surgery. Dr. Christopher Good, the director of scoliosis and spinal deformity surgery at the Virginia Spine Institute, will be leading the launch of Reston Hospital Center’s Visiting Clinician Program. Partnering with Medtronic, the program will teach visiting surgeons the latest innovations in robotic assisted spine surgery using the Mazor X Robotic System. In May, the second phase of the Medarva West Creek Surgery Center in Goochland County was completed. This phase added 12,000 square feet to the building that had opened in July 2017. The 19,200-square-foot center is part of the West Creek Medical Park and includes their new ambulatory surgery facility, featuring five procedure rooms and two operating rooms.

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Sheltering Arms is The #1 Choice for physical rehab UPCOMING IN FEBRUARY • Deadline Dec. 7

Stand-Alone Issue Weddings

Feels so good to be back!


Bound-In Supplements Retirement Living

Special Advertising Section Aviation

Don’t miss the opportunity to promote your organization or service in one of our 2019 special issues or advertising sections! Join others who have enjoyed excellent success in advertising: Call (804) 343-7539 or visit VirginiaLiving.com to discover how your business can be a part of Virginia Living today! Stand-Alone Issue WEDDINGS

Celebrating the distinctive traditions of weddings in the Commonwealth, this stand-alone issue features more than a dozen beautiful real weddings from around the state, plus Top Wedding Vendors 2019.


This supplement is the perfect place to reach out to retirees seeking to live life to the fullest. Retirement communities, financial planners and others seeking to position themselves as leaders in the field will find this specially-designed section perfectly suited to their needs.

Why do more people choose Sheltering Arms for their rehabilitation? Is it their...rehab expertise and unsurpassed clinical care? Convenient locations? Compassion? Cutting-edge technology?

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Special Advertising Section AVIATION

This section begins with an introductory story—a runway for our advertisers—that leads into our aviation resource directory, which includes a 75-word listing provided by the businesses all about the services and products they offer travelers in the Commonwealth.

www.ShelteringArms.com | 1.877.56.REHAB

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Dr. Chandra Bhati and team at VCU.


Bon Secours St. Mary’s RICHMOND

Sentara Norfolk General NORFOLK

Henrico Doctors’ RICHMOND

Inova Fairfax




VCU Health’s Dr. Chandra Bhati first on East Coast to use robotic-assisted surgery for kidney transplants.

photo courtesy of vcu health


tephen Robinson was having migraines and difficulty seeing. He went to the eye doctor. “He said I had a bunch of hemorrhaging behind my eyes, and I should go to the emergency room,” recalls Robinson, 28. In the ER, he learned that he was in acute renal failure. More testing showed he suffered from Berger’s disease, a rare condition that affects the kidneys’ ability to filter waste from blood. Within six months, the previously healthy young man was in stage 4 of kidney disease. He was on peritoneal dialysis and on the waiting list for a transplant at VCU Health Hume-Lee Transplant Center. “Most of the causes leading to kidney transplantation are diabetes and high blood pressure, and that’s not common in this age,” says Dr. Chandra Bhati, a transplant surgeon with Hume-Lee. “These younger people often have unusual genetic or immunology problems, and those probably cause damage to the kidneys.” Fortunately for Robinson, Terri Brown, an old family friend with matching O+ blood type, offered to donate one of her kidneys. Bhati planned to perform both the kidney removal and implantation with the assistance of da Vinci Surgical Systems. He was the first surgeon on the East Coast to successfully complete a minimally invasive kidney transplantation using the robotic system. Robotic procedures use a smaller incision that can lead to a much smaller scar than with a tradi-

tional procedure. In addition, “Pain is less, recovery is faster, and the healing process is much quicker” with the da Vinci, says Bhati. “Patients usually go home by day three or four. The donor goes home in two days.” With the robot, he is also able to perform transplants on obese individuals, including those for whom traditional surgery was not possible. Surgeons at VCU, the largest transplant center in Virginia, performed 160 kidney transplants last year; 35 to 40 were kidneys from living donors like Brown, who have been pre-tested and determined to be healthy. Living-donor kidneys are usually implanted within a few hours, compared to a day or more from deceased donors. “Kidneys that have stayed in ice for a long period do worse in comparison to kidneys that are implanted right away,” says Bhati, noting that VCU has a 98 percent success rate for living-donor kidney transplantation. The Hume-Lee Center performs many high-risk transplants with excellent patient and graft survival. With living-donor transplants, “We always start in two rooms at the same time. In one room, we take the kidney out, and in the second room, we put the kidney in,” says Bhati. He is grateful to donors like Brown, who bring hope to those on the kidney waiting list—currently 100,000 in the U.S. Robinson’s transplant took place July 23. “It went fine. I really had minimal pain almost a week D EC E M B E R 2 0 1 8

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The Bon Secours Liver Institute of Virginia and UVA Health will collaboratively care for patients at Bon Secours’ facilities in Richmond and Newport News who may need liver transplants at UVA. Under the partnership, care teams from Bon Secours and UVA will co-manage patients at the Bon Secours Liver Institute of Virginia with liver disease—including those with advanced cirrhosis and liver cancer—who will be evaluated for a liver transplant. Doctors at the University of Virginia Health System have started testing the drug Regadenoson, typically used to image cardiac patients’ hearts, as a way to prevent the rejection of lungs in patients after lung transplants. The rejection, called ischemia reperfusion injury, happens when blood flow is restored to tissue after it has been cut off. The drug will be tested in a phase 1 clinical trial with up to 21 patients. The Smithfield Foundation is giving a $75,000 challenge grant to the United Network for Organ Sharing (UNOS) for the start up of their Timely Donor Referral system pilot. This new technology will update the current manual system hospital staffs use for notifying potential donors, streamlining the process of organ matching and increasing the number of organs available for transplant. Based in Richmond, UNOS serves as the nation’s organ transplant system.

after the surgery,” he says. He returned to work three weeks post-op, and, within a month, was able to lift more than 10 pounds and resume all of his normal activities—including kayaking, fishing, and hanging out with friends. “That’s the biggest joy I have, that he is able to get back to his life as a 28-year-old,” says Brown, who also experienced an easy recovery. “It’s just amazing that something simple that I could do changed his life forever.” VCUHealth.org

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2018 If there’s a medical field that’s all about change, it’s pediatrics: after all, the patients start as newborn babies and finish as new adults. And as parents soon learn, every day with kids is a new adventure. We catch up with some Virginia pediatricians for their perspectives on important issues in children’s health. By Caroline Kettlewell Illustration by Sean McCabe




Children’s Hospital of Richmond at VCU RICHMOND

Children’s Hospital of the King’s Daughters NORFOLK

Carilion Children’s Hospital ROANOKE

Bon Secours St. Mary’s RICHMOND

Inova Children’s Hospital FALLS CHURCH


PEDIATRIC NEWS In April, Chippenham Hospital became the only hospital in Virginia and one of 10 in the country to earn The Joint Commission’s Gold Seal of Approval for pediatric asthma certification. Experts evaluated the hospital, part of the HCA Virginia health system, on both national standards and pediatric asthmaspecific requirements. The certification is awarded for a two-year period.

The Virginia Treatment Center for Children, which offers inpatient and outpatient mental health services for children and adolescents, is celebrating its first anniversary in April. The 119,000-squarefoot center, owned by the Children’s Hospital of Richmond at VCU, features a “therapy mall” complete with art, music, recreational, and play therapies. The facility took suggestions from patients and their families during construction, which led to a soothing color scheme and even a nature mural at the entrance to help patients feel relaxed and welcome.


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In a new collaboration, Bon Secours and the Children’s Hospital of Richmond at VCU are planning the construction of a new three-story outpatient care building to be completed by the fall of 2020. Teams from both organizations are working together to create the layout of the new facility, inspired by elements of the CHoR’s Children’s Pavilion. Combining the strengths of the two systems, patients will have access to opportunities such as groundbreaking clinical trials and shared practices and protocol on diseases like asthma and diabetes.

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10/26/18 12:44 PM

Heads Up There’s a new approach to treating concussion.

Taking a Bite Out of Food Allergies Oral immunotherapy may help reduce risk for severely allergic children.


severe food allergy can turn childhood into a fearful ordeal of constant vigilance against potentially fatal exposure— and take a significant financial and emotional toll on families. With research suggesting these allergies are on the rise, however, a still-experimental process may offer hope. Dr. Robert S. Call, a Richmond allergist and clinical immunologist, explains that oral immunotherapy (OIT) seeks to desensitize children with severe food allergies by gradually increasing exposure to the allergen over many weeks until a maintenance dose is reached. Because even trace amounts of the allergen can provoke a response in severely allergic children, the primary goal of the therapy, explains Call, is that “it allows you to have accidental exposure and not react.” The process, however, is lengthy and not without risk; one study looking at children enrolled in OIT for peanut allergies found that more than half suffered “adverse events” requiring treatment ranging from antihistamines to emergencyroom care. “The risk of having these reactions is pretty high during the desensitization process,” says Call. Researchers continue to explore strategies to improve the process, however, and follow-up studies do suggest improved qualify of life following OIT, Call says, showing that there is promise in this therapy. “It looks like it’s being successful in the majority of patients.”

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Concussion is a risk for kids involved in a wide range of sports and activities, and of course any suspected concussion needs to be evaluated, and recovery guided, by a qualified health professional. But as Dr. Aisha Joyce explains, protocols for managing concussions have evolved. Joyce, a pediatric sports medicine specialist with Tidewater-area Children’s Hospital of the King’s Daughters, says that treatment once called for “complete brain and physical rest,” which could include removal from school and all activities, and even remaining in a dark room with no stimulation. “We actually know now that is not a great idea,” says Joyce. Instead, says Joyce, getting back to school—with academic accommodations as appropriate— and other activities can actually aid the healing process. “Pulling kids out of all their activities, so they are not seeing their friends and not having a standard schedule, can be really disruptive in a lot of different ways,” says Joyce. “That actually has an emotional effect that can delay recovery.” In addition, engaging in light (non-contact) aerobic activity is also encouraged. “We think getting the blood flowing back to the brain is really helpful,” says Joyce.

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Meghan Hulver, MD, FAAP

Robert Lehman, MD, FAAP

Dr. Hulver is one of six board certified pediatricians at the The Kidz Docs, Pediatric and Adolescent Medicine. Located just south of Old Town Alexandria, they provide a true medical home for their community. Their well-established practice is committed to providing excellent care, flexible hours, easy communication and a comforting, familiar atmosphere. Dr Hulver’s interests include childhood behavior and promoting healthy family lifestyles and relationships. She also offers virtual visits.

Dr. Robert Lehman has been in private practice since 1987. Since founding Pediatric Affiliates in 1990, Dr. Lehman has won numerous awards for teaching and for having a strong desire to be available to patients for well and sick visits. The Practice is dedicated to a close relationship with the patients and their families. We have dedicated employees who have longevity and a sincere willingness to give the highest quality medical care. We will ALWAYS have time to see your sick child without the long wait times seen in many practices. Please visit us at doc4kids.com to see what makes us so special.

1451 Belle Haven Road, Suite 110 Alexandria, Virginia 22307

200 Grayson Road, Suite 101 Virginia Beach, VA 23462

703.765.6093 • www.TheKidzDocs.com

757.473.3200 • www.doc4kids.com

Cleome J. Winters, MD, FAAP

Peter P. Blakey, M.D., FAAP, General Pediatrics PEDIATRIC & ADOLESCENT HEALTH PARTNERS 13821 A - Village Mill Drive

Dr. Winters joined The Pediatric Center in 2011. She completed her undergraduate, medical degree and residency at the University of Virginia. She is board certified by the American Academy of Pediatrics and is a Fellow of the American Academy of Pediatrics. She enjoys spending time with her three boys, traveling and exploring Richmond. Dr. Winters’ medical interests include infectious diseases and sleep concerns and she sees patients from birth to college age.

Midlothian, VA 23114 804-794-2821 • PAHPartners.com

Brenda Anne Bradshaw, M.D., FAAP, General Pediatrics ABC PEDIATRICS 231 Park Hill Drive Fredericksburg, VA 22401 540-373-2228 • ABCPediatricsVA.com Douglas Gregory, M.D., FAAP, General Pediatrics LAKEVIEW PEDIATRICS BAYVIEW PHYSICIANS GROUP 4868 Bridge Road, Suite 310 Suffolk, VA 23435 757-483-7113 • BayviewPhysicians.com Mark J. Romness, M.D., Pediatric Orthopaedics

Laburnum Office 4786 Finlay Street Richmond, VA 23231

Virginia Center Commons Office 10571 Telegraph Road, Suite 110 Glen Allen, VA 23233

John Rolfe Office 2304 John Rolfe Parkway Henrico, VA 23233

UNIVERSITY OF VIRGINIA ORTHOPAEDIC SURGERY 1204 W. Main Street Charlottesville, VA 22903

804.266.9616 • www.RichmondPediatricCenter.com

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434-924-2301 • UVAOrtho.com

10/26/18 11:12 AM


Avoiding the ER

Familiar risks are the most serious—and the most preventable.


xotic dangers and rare diseases make for good headlines, but for many kids it’s the everyday, common risks that land them in the ER. In the pediatric emergency department at VCU Health, pediatrician and assistant professor of emergency medicine Dr. Judy Barto likes to take the opportunity not only to provide immediate care but also to educate families about safety and prevention. Barto offers these reminders about common hazards.

FLU: It’s a by-now familiar refrain of the season: Get the shot. But Barto sees first-hand what a toll this illness can take on kids. Even if nobody in your family has ever come down sick in past years, “Every year is different,” says Barto. “And every year, even healthy children die of the flu.”

seat, says Barto. “We see a lot more injuries with children in the front seat versus in the back seat.” DROWNING: “The most preventable injury,” Barto says. Of course you should never leave babies and small children alone near water, but older children are at risk of drowning too, often in home and unguarded community pools. “Your child doesn’t need to be an Olympic swimmer,” says Barto, but signing your kids up for some basic swimming and water-safety lessons can help make them safer. VEHICLE ACCIDENTS: “No one ever plans on being in that accident,” says Barto, who regularly sees children injured in car accidents where they were un- or improperly restrained. Every time they get in a car, children should be in a properly installed car or booster seat appropriate to their age, height, and weight. And the safest place for any child under the age of 13—yes, 13 years old—is always in the back

INGESTION OF MEDICINES OR BATTERIES: Barto advises extra vigilance when visiting grandparents to make sure medications are locked up and out of reach of children. “Even an over-thecounter medicine like Tylenol can be very dangerous to children,” says Barto. Tiny button batteries can be a temptation too. “You always go to the ER with a button battery,” says Barto. D EC E M B E R 2 0 1 8

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Finally, Barto recommends that if you have a choice, taking your child to a hospital with a dedicated pediatric emergency department means you’ll see specialists experienced in caring for children. “Kids aren’t little adults,” says Barto. “We practice a different kind of medicine with them.”

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with a gift subscription this Christmas.

A Virginia Living subscription makes the perfect gift. Order Now!

VirginiaLiving.com or call (804) 343-7539

ONE-YEAR SUBSCRIPTION $24! SAVE WITH TWO-YEARS $40! Keswick Hall image by Jan Fariello

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Don’t Fear the Fear Anxiety is a normal emotion children can build skills to cope with.


hether preparing for that first sleepover, studying for a big test, or applying to college, your children will encounter many potentially anxiety-provoking moments as they grow up. But because anxiety is a normal, though uncomfortable, part of the fight-or-flight response to perceived threats, people can develop a “fear of the fear”—avoiding situations that might create anxiety, says Bethany Teachman, a professor in the department of psychology at the University of Virginia and director of the Program for Anxiety, Cognition and Treatment Lab. Learning to handle anxiety, however, helps your kids build resilience to face those situations “as potential challenges instead of threats,” says Teachman. So what can families do to help “anxiety-proof” their children?

MODEL FLEXIBLE THINKING. When we’re worried, it’s easy to imagine only worst-case scenarios. Teachman says to encourage your kids to see other ways to think about the situation. Tell them how you reframed your own anxious thinking about trying out for the school play or facing that organic chemistry test.

BREAK IT DOWN INTO STEPS. Practice that presentation in front of the mirror or the family dog. Try a sleepover at a grandparent’s house first. “The

goal is to enter the situation and not avoid,” says Teachman. BE OPEN ABOUT YOUR OWN SETBACKS. Talk with your kids about how you handled your own failures and disappointments. “We want to model the idea of being resilient, and we don’t want to model the example of being perfect,” says Teachman. “It is important to be open about ‘Oh yeah, I had a really hard time in this history class and this is how I overcame it.’” CELEBRATE EVEN SMALL SUCCESSES. “The first time you go to a birthday party, even if it is with a parent, even if you stay for 10 minutes, that is a step forward,” says Teachman. “People need to be reinforced each time they take a step.”

HELP YOUR CHILD LEARN HOW TO DEAL WITH NEGATIVE FEELINGS. “We want people to realize the symptoms of anxiety are healthy and normal and will pass, so you don’t have to change your behavior,” says Teachman. “As soon as you realize you can tolerate anxiety, anxiety loses a lot of its power.” REDUCE AVOIDANCE BEHAVIORS. Help children face fears and engage in activities they find challenging—attending their first birthday party or preparing for a class presentation—rather than avoid them. “We want people to realize they can do things even when they are anxious,” says Teachman.

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10/26/18 12:14 PM

D eparture THREE TIPS FOR AN UNMEMORABLE CHRISTMAS Avoid making memories for all the wrong reasons. b y R O B E R T N E L S O N | il l u s t ra t i o n b y M A R I U S Z S T AWA R S K I


reat christmas stories never seem to involve the

years that everything goes right. Do you remember the year everyone got their shopping done early, arrived on time for dinner, and looked great in the photos? Me neither. On the other hand, awkward family photos have become a meme, and my sons won’t let me forget the year—well, years—I gave my wife a vacuum. To help you avoid making memories for all the wrong reasons, I’ve collected a few of my best holiday tips. I’ve learned these the hard way so you don’t have to. First, if you’re having trouble shopping, relax—you live in Virginia. Buying Christmas presents has been a breeze since we moved here three years ago. Tip #1: Go to the winery next door and buy stuff. There are more than 300 wineries in Virginia, so the chances are very, very good that you’ll find one by driving a few miles in any direction. Simply walk in and choose a bottle—possibly the one labeled “Rudolph Red” or “Wintery White.” Personally, I buy the cheapest bottle available and explain to the recipient that Virginia wine is better fresh than aged. Easy peasy grapes-a-squeezey. The second tip is more complicated. It involves personal growth and learning how to show your love during the holidays, rather than demonstrating situational tone-deafness so profound it could be mistaken for sociopathy. Tip #2: Don’t buy your wife a vacuum cleaner for Christmas. I’m a caring, competent, sexy, honey-do-compliant husband and, according to one coffee mug I received, the best dad in the world. I’m not Homer Simpson. But, I also don’t read women’s magazines, where, I was told recently by a wise female friend, men would learn that “you should never buy your wife a Christmas present that has a cord.”


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But six years ago, our beloved vacuum cleaner broke. It was strong and agile, but, alas, its mighty heart gave out. My wife spent weeks mourning the loss and cursing our backup vacuum (which my mom had given us because she hated it). So when Costco had a sale on nearly the same model but in a cooler color, I bought the vacuum. She was sad about the loss of a close friend, I believed. I figured I would make her happy for Christmas. Uh, no. In the following years, we would gather around the hearth and tree, and my wife and three sons would recount the story of the time dad bought mom a vacuum cleaner for Christmas. Last fall, that vacuum cleaner broke. Amazingly, Costco had an even better sale on a better vacuum cleaner. I bought it and wrapped it up, figuring that she would like it so much that she’d miss the fact that I was giving her a vacuum for Christmas. She was very gracious and complimentary—because, I believe, she knew my sons would take more pleasure in hurling the insults they all believed I deserved. This time, though, I was ready to mitigate the blowback from a practical non-gift with something that I spent many hours making specifically for her. The gift was a semi-hit, and ever since, it has become the preferred method by which each member of our family shows their love on special occasions. Tip #3: Make an idiotic action film. In “The Battle for Christmas,” Christmas cheer has been stolen by a group of rogue elves (played by storm trooper action figures). Santa and a band of commando reindeer have 24 hours to raid the elves’ mountain hideaway before all is lost. Spoiler alert: It gets really bloody. Later, in “Battle for Mother’s Day,” directed by the boys, the Love for Mom crystal is stolen by a giant fish from the Great Crystal Orb of Love, or some such thing, and then there’s a chase, and the fish and his minions get blown up, and boys everywhere get back their love for their mothers. Spoiler alert: There’s a lot of blood. “Battle for Dad’s 50th Birthday” involves a cutout of Rob Schneider’s face on a carrot, and then a black balloon that represents my birthday is stolen, and there’s a car chase and the Rob Schneider carrot gets flattened by a car that runs into a tower built of wood building blocks, thus collapsing it. Spoiler alert: Blood abounds. I hate to be that guy who says Christmas gift giving is more about the thought than the actual gift. (Please, thoughtlessly buy me a McLaren; I’ll get over the fact you should know I’m a Kia guy.) But, at least in our house of low expectations, no-budget nonsense movies have begun to make my family forget about vacuum cleaners. Most of the time. And, if you’re a little uneasy putting all your gifting eggs in one basket that costs nothing, you can try another kind of basket: a lovely gift basket full of wine-related stuff from the Virginia winery in your backyard.

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10/26/18 12:15 PM

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Virginia Living - December 2018  

In the December issue of Virginia Living, we offer eight recipes for warm and cozy holiday meals featuring game meats, set with the backdrop...

Virginia Living - December 2018  

In the December issue of Virginia Living, we offer eight recipes for warm and cozy holiday meals featuring game meats, set with the backdrop...

Profile for capefear