Bloom - Spring 2020

SPRING 2020

‘Richness From Relationships’

VMRC’s Pearson Uplifts Through Personal Connections

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contents Spring 2020

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‘Richness From Relationships’ VMRC’s Pearson Uplifts Through Her Friendships

11 Healthy Grilling Cover Story photo: Daniel Lin Cover Story: Samantha ritter, of Massanutten, left, holding her daughter, Allie, and her father, gerry Amatucci, right, of new Smyrna Beach, Fla., speak to Virginia Mennonite retirement Community Director of public relations Maureen pearson, center, during a First Friday art gallery opening at park gables.

Who doesn’t like to grill? It’s easy to stay healthy while doing so.

tHrive 3

Helping Those Who Need It

19 Got Your Tools Ready?

Master Gardeners let you know what their favorite gardening tools are.

12 Start Your Grills As springtime nears, it’s time to get your grill ready for some major use.

JMU’s Issues and Applications of Family Caregiving: Interprofessional Perspectives course provides a helping hand to caregivers.

21 Small Updates, Big Impact It’s easy to give the inside of your home a new look in spring.

retirement livinG 5 Jim Sacco, editor

jsacco@dnronline.com

Kathleen Shaw, staff writer kshaw@dnronline.com

Grooving To Stay Fit City of Harrisonburg Parks and Recreation helps seniors stay fit through music.

Daniel Lin, photography dlin@dnronline.com

Katie Fifer, design

kfifer@dnronline.com

Rhonda McNeal, ad director rmcneal@dnronline.com

Special Thanks To Our Community Contributors Ivelisse Estes Colleen Bolander Crystal Ortiz Janet Wendelken

Rocking R Ace Hardware Inventory Analyst Robert Mishler mixes up a sauce for freshly grilled chicken wings during a grilling demo.

14 Mmmmm …

Spring Beers As the season changes, so too does the look and flavor of your local suds.

Flavor 10 Shared Recipes The Ultimate Grilled Cheese Sandwich

HomeS & Garden

Style

16 Evading The Invasive

23 Make No Mistake(s)

Getting rid of invasive species in your garden is tough, but there’s help out there.

Bloom is a quarterly publication of the Daily news-record

Get “in the know” with nine common mistakes brides make and how to avoid them in your wedding.

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Copyright © 2020 Cover photo: Daniel Lin Cover: Virginia Mennonite retirement Community Director of public relations poses for a photo in the lobby of the park gables building.

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Healing Across Generations

P

at Martin took on the role of full-time caregiver for her husband, Dwayne, last year. Since he was diagnosed with Alzehimer’s disease, managing her husband’s needs has meant a complete end to available leisure time and a decrease in opportunities to complete necessary chores like grocery shopping.

Thanks to a class offered by James Madison University, Martin has been sure not to lose herself in the course of caring for Dwayne.

Issues and Applications of Family Caregiving: Interprofessional Perspectives is a course taught at JMU’s Institute for Innovation in Health and Human Services. In partnership with Valley Program For Aging Services, the class connects over 40 students to 20 families in the Valley who are providing caregiving to loved ones and need respite.

“It’s an absolute boon. Knowing every week I have three hours that I can plan to do something that I don’t need to take him with me ... it’s a real boon for me, like a breath of fresh air. I want to keep doing it as long as I can, as long as he can keep handling it,” Martin said. “Then I can run some errands, run to the bank, get some groceries or sometimes I work upstairs. I’m an artist and I miss being able to do art.”

Emily Akerson coordinates the interprofessional courses at IIHHS and said the class has existed for nearly 20 years and has continuously evolved to better fit the changing environment. Kathy Guisewite is VPAS’ Caregivers Community Network coordinator and began instructing the class three years ago. Akerson said Guisewite’s addition to the program has brought a greater sense of healing and importance to the class, both in and out of the university.

“She’s really passionate about this work and sees it from both sides,” Akerson said. “She spends her time supporting the family and supporting the students and growing the workforce by students catching a vision for their possible future in aging service and services that support aging populations.”

Students spend a semester visiting their assigned families for three hours each week to offer social and emotional support. Requirements to participate in the class include that either the caregiver or recipient be over the age of 60 and live within Harrisonburg or Rockingham County.

Issues and Applications of Family Caregiving is a one-credit course

that works to fill a niche in the caregiving community and provide an opportunity for caregivers to take care of themselves without feeling guilty for not bringing the care recipient with them. Guisewite said students sometimes go into the homes and confuse which resident is the one receiving care because a caregiver can prioritize their loved one’s health, well-being and appearance over their own.

“It’s quite a valuable service to offer folks the chance to take care of themselves and by replenishing that well, they have these hearts where they want the best for their loved one,” Guisewite said. “It’s frustrating when you yourself are trying to do that, and you can’t because you’re worn out. So, just the opportunity to take a break can sometimes really help the circumstance.”

In 2018, Caregivers Community Network was awarded second place for Best Practices Award by the Commonwealth Council on Aging.

Hannah Bennett is a senior at JMU studying health science with ambitions to pursue her bachelor’s degree in the science of nursing.

She took the class last semester to offer company for a patient with advanced Alzheimer’s disease. While the class equipped Bennett with time

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management and flexibility skills, she said any care she provided for the family she received in ten-fold.

“We were there to support our family, but I think they did more for me than I ever could’ve done for them,” Bennett said. “There’s a lot of opportunities to serve each other and serve the community like JMU, but this unique opportunity makes our outside community of Harrisonburg a little smaller and allows us to break out of that bubble that says we’re just students and allows us to connect with the community.”

Before taking the class, Bennett was planning to pursue oncology, but she said the class opened her eyes to a world of other fields within nursing and now she has an equal interest in gerontology.

While the premise of the class is to provide a break for caregivers, Guisewite said students often find that the opportunity similarly is emotionally beneficial for them as a nice excursion from the stresses of their own life and studies.

“It’s a really beautiful thing that I didn’t know what’s going to happen when I started in this program, but students are discovering that as they’re going out in the community to give respite to caregivers, students are finding respite in the experience,” Guisewite said.

Families interested in registering for the class can contact Guisewite by calling her at (540) 471-5633 or emailing kathy@vpas.info.

The class expectation is to commit for the entirety of a semester, but families can opt to remain in the program.

“We get referrals from a variety of sources. We have more families than what we can serve,” Akerson said. “Those families are supported

by Kathy in a variety of ways and supported by students who go in the homes and provide a needed break for the caregivers, resulting in an ability to age in peace successfully.”

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SPRING 2020

Participants in a Moving and Grooving class dance to the music as part of an exercise routine for senior citizens at the Lucy F. Simms Center.

Move And Groove To Stay Fit

A

funky 1980s beat pulsates through the early morning auditorium. This is not your parent’s Jazzercise seminar, but your grandparents may be busting a move in this workout

class.

Moving and Grooving is a 12-week semiweekly fitness program developed as a continuation of Fit and Strong, a group of educational exercise classes designed for people over the age of 40.

Lynn Hoy, senior services coordinator at the Price Rotary Senior Center, started the Fit and Strong program in fall of 2018 through the department of Parks and Recreation. Last year, Fit and Strong

was awarded the Best Health and Wellness Initiative in Virginia for a mid-sized city at the Virginia Recreation and Park Society conference.

“There were people at the beginning not able to get out of the chair and after the weeks, they were able to exercise and they wanted to keep up the pace, and that’s how we came up with the idea of Moving and Grooving,” Hoy said. “Anyone is able to do it; it’s to your ability because they’re all different abilities.”

City of Harrisonburg Parks and Recreation program specialist Cory Jeffries instructs and manages both Fit and Strong and Moving and Grooving programs.

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Harrisonburg Parks and Recreation instructor Cory Jeffries leads a Moving and Grooving class at the Lucy F. Simms Center.

“I fell in love with teaching them and being around everyone in the class. It was rewarding and eye-opening, seeing them get stronger and being able to balance. … You can start at any point. I always tell my participants, ‘It’s not how you start, it’s how you finish,’” Jeffries said.

“Everyone is working out at their own pace.”

Every Tuesday and Thursday inside the Lucy Simms Center auditorium, Jeffries maintains a steady pace to the beat of CD mixes he compiles from A-Ha to Aretha Franklin. Following his moves, 16 participants engage in kinetic stretching like calf raises and backstroke rolls to activate their muscles.

Julia Taylor is registered with her husband, Howard, to stay active.

Taylor first read about the classes in the department’s seasonal brochure last year and was interested in the educational aspect of Fit and Strong.

She said the class is a great resource for anyone over the age of 40 to ensure they can feel independent and capable.

“He has really helped me with the proper way to do your exercises.

So you do it at your own pace,” Taylor said. “I feel like I have more flexibility. I feel stronger, and that helps with your balance, and when you have good balance you also have fall prevention, which a lot of older people do — fall a lot — so it helps a lot with fall prevention.”

Taylor has not skipped a day of class since joining and said she loves Moving and Grooving because it is a friendly environment that gives the power to the individual while offering encouragement to always do better.

“I like this better because it motivates you to keep going and keep doing it. When you do it on your own, you just stop when you’re tired,” Taylor said. “This really motivates you to keep going and the instructor, he motivates you to keep on going, but he also encourages you to do it at 8

SPRING 2020

your own pace.”

Letting the funk of 70s, 80s and 90s hits carry them along the workout, Jeffries shares inspiring lines and jokes with the group, which he refers to as family.

“If you keep coming you’ll see improvement, and you may not notice them but other people will. I always tell them when they come in to leave everything at the door,” Jeffries said. “Coming in with a clear mind and staying focused and working hard because I instruct the class and give motivation tips, but it’s how they take it and how they receive it.”

Jeffries said anyone can participate in the class because all fitness moves can be modified to cater to each person’s abilities with

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“I fell in love with teaching them and being around everyone in the class. It was rewarding and eye-opening, seeing them get stronger and being able to balance.”

Cory Jeffries

progressions, such as with the addition of weights, and regressions.

Fit and Strong is not hosting another event program until the summer-fall chapter, but it will continue to be offered during the year to promote self-management and ensure older populations are able to do common day activities safely.

“The educational piece is just pieces like how to maneuver your home and moving rugs and if you fall how to get up. It makes seniors more mobile and more active and more engaged so anytime you can keep people moving and engaged, I think it’s a great asset,” Hoy said.

Fit and Strong classes are free and Moving and Grooving is $10. The next season of Moving and Grooving classes is March 31 to June 18 with classes from 10-11:30 a.m. or 2-3:30 p.m.

Pam Hyser, of Harrisonburg, participates in a Moving and Grooving class held by Harrisonburg Parks and Recreation at the Lucy F. Simms Center.

SPRING 2020

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Virginia Mennonite Retirement Community Director of Public Relations Maureen Pearson, center, speaks with Harrisonburg artist Kathryn Kirkwood about a painting she purchased during a First Friday art gallery opening at Park Gables.

‘Richness From Relationships’

M

VMRC’s Pearson Uplifts Through Her Friendships

aureen Pearson is a homemaker. Not in the traditional sense of a housewife confined to the family property — she embraces the world as her stomping grounds — but she has transformed her life into a sanctuary and cultivates a sense of home wherever she goes.

Pearson’s mother was an immigrant from Czechoslovakia who mostly served as a stay-at-home mother, picking up the occasional shift when her 11 children were in school. As the

middle child, lucky No. 7, Pearson said her childhood home was always filled with the faces of friends and family.

Reflecting back on her youth, Pearson said she fondly remembers homemade cinnamon rolls and nut bread crafted with love for everyone to share. Now, she carries on the tradition of opening her home as a refuge for loved ones to find comfort in companionship.

“Despite being a large family, my mom always made our friends

feel welcome. I think I have that interest from her,” Pearson said.

“I enjoy bringing people together and engaging them in conversation with one another and connecting them so they can know each other.

I like to create that positive energy and enjoy conversation in getting to know people.”

Her early roots began in northeastern Ohio but in her late 20s, she fell in love with her now-husband, who at the time lived in Florida. It was decided that of the two, it was easier for

Pearson to freelance write and find new work, so she packed up her life and moved to the sunshine state. There, she began a family and eventually raised two daughters. In 2007, the Pearsons moved to the Valley and have firmly planted themselves in the area.

Despite the hardships of leaving her former homes behind, Pearson said the opportunity to encounter and interact with so many people had a profound impact on who she is today.

“Moving as an adult has definitely added a new dimension to me. … There’s a richness from relationships that came out of those moves that I’m grateful for. If I had stayed in Columbus, Ohio, I would have missed out on meeting those people I met from living in Florida and Virginia,” Pearson said.

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SPRING 2020

Maureen Pearson, center, hosts college Young Life students for dinner at at her Bridgewater home.

Virginia Mennonite Retirement Community as director of public relations and outreach.

She establishes partnerships with community resources and highlights the benefits that living in a community space can provide retiring and aging populations.

Executive director of the VMRC Foundation Les Helmuth works closely alongside Pearson to promote marketing of the organization. Over time, the two discovered their ease of communication extended beyond professional dialogue and that they shared many similar experiences. Namely, both have known the heartache of caring for aging parents and becoming

empty nesters after watching their daughters grow up and go off to college.

Helmuth said he is fortunate to have found friendship with Pearson, whose good heart commands respect and admiration from all those she encounters.

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“She’s a very godly woman. I’ll say that, and that really shines through in the way she treats people,” Helmuth said. “She’s one of my favorite people. Her longevity here has earned her a level of respect across all levels of management and the employees.”

Before coming to her position at VMRC 12 years ago, Pearson earned a degree in journalism from Bowling Green State University and dabbled in various creative communication fields.

While a student, she worked for the campus radio station and, post-graduation, she worked public relations and wrote the internal magazine for a hospital as well as served as a reporter for The Tampa Tribune.

By intentionally incorporating creative approaches to her work, Pearson has uplifted local creators and unified individuals to foster a greater sense of connectivity within the area.

“The value of exposing people to the arts, the creativity, the intellectual stimulation, the conversation, the thought that art brings into our lives when we look at it and we spend time learning about techniques and getting to talk to an artist,” Pearson said.

“Those are the things that I helped bring to the campus and then get the community to our campus to be a part of it.”

Pearson often goes above and beyond the call of duty at VMRC

to assist other regional programs in raising awareness of their cultural activities. Such local partners include Arts Council of the Valley executive director Jenny Burden, Court Square Theater manager Mark Finks and executive director of the Shenandoah Valley Bach Festival David McCormick.

“If she’s involved in helping to create a story, people don’t have any trouble sharing information with her. One thing she does exceptionally well is she is a bridge-builder for VMRC in our broader community,” Helmuth said. “She is open. She’s honest.

Very caring. Very easy to talk to.”

Pearson chalks up her work ethic to her parents. Her father, a decorated World War II veteran, never had hobbies or leisure pastimes, and her mother pursued employment in county government positions, ultimately becoming a city councilwoman in the 1960s.

Branching Out After Pearson’s second and youngest daughter left for university, she began to explore her hobbies and interests in search of what inspired joy in her life. Outside of work, she derives pleasure from reading, traveling and meditating while strolling alongside the natural landscapes.

“Certainly, the idea of fresh air, the feel of sunshine. I can’t point SPRING 2020

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to anything other than that. It relaxes me and energizes me at the same time. I miss it if a day goes by and I haven’t spent a particular amount of time outside ... I’m someone who needs to go outside,” Pearson said.

Adapting to life in the Valley with her husband, Pearson often opens up her home to others seeking a place of rest. For 11 years, she has invited college students leading Young Life programs at Wilbur Pence Middle School to dine and discuss life in the safe space she cultivates in her Bridgewater home.

Caroline Hess met Pearson eight years ago as a former Young Life student while studying at James Madison University. Hess said Pearson became a mother-figure for the group and always extended love and help in any way she could.

“Their family was a place that felt really welcoming and always willing to be with college students and fed us, invested in us, cared for our team well,” Hess said. “She always had a home-cooked meal and was willing to give advice or just listen or be encouraging. Kind of whatever

you needed and then I feel like she did a great job allowing us to feel a part of her family.”

Pearson describes her happy place as at the dining room table, surrounded by loved ones enjoying life together. Those who gather alongside Pearson in any avenue of life know that warmth and feed from that love.

“She is compassionate. Obviously, she cares for people really well in the way that she opens up her home to college students, but I notice even in her job, in her daily life that she really has a heart for the people around her,” Hess said.

Whether serving as a missionary in Honduras, commemorating the arts in Virginia or simply collecting loved ones around the dinner table — Pearson’s nurturing presence carries a graceful softness and kindness wherever she goes to make everywhere feel like home.

“I think that’s what I wanted people to feel, is that they’re at home,” Pearson said.

FLAVOR

The Ultimate Grilled Cheese Sandwich

G

rilled cheese is the ultimate comfort food. It’s an adult treat that harkens back to childhood. I ate many a grilled cheese sandwich as a kid and I never met a grilled cheese sandwich that I didn’t like. To make the ultimate grilled cheese, I have mashed up the best grilled cheese sandwiches of my memory—from the drug-store lunch counter to my favorite “better” cheese versions. These days, I use a sturdy white bread, Pepperidge Farm original white is my top choice. I use one slice of American cheese, a.k.a. melty cheese, on each side to hold everything together and then add a thick slice of whatever cheese I have on hand. It is usually Muenster, Swiss or sharp cheddar—but you can even use pimento cheese if you have made it yourself.

I use a two-step cooking process. I brown the bread on the stovetop and make sure the cheese melts by placing the skillet with the sandwich in it in a pre-heated oven. This is the key to the ultimate grilled-cheese sandwich. The oven step makes sure the cheese will melt completely but the bread won’t burn.

2 ½ 2 1

slices frozen bread, such as Pepperidge Farm Original White tablespoon butter thin slices American Cheese thick slice sharp cheddar, Muenster, Swiss, etc

• Special Equipment: Non-stick skillet 12

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• Preheat oven to 350 F • Place the butter in the non-stick pan. Heat the pan and melt the butter over medium-low heat.

• Swirl one side of each bread in the melted butter. Place one slice of the bread, butter-side down, in the pan. Stack the cheese as follows, American cheese, cheddar or other cheese, American cheese. Top with the second slice of bread, butter-side out. Adjust the heat so the bread sizzles gently.

• When the bread is lightly browned, carefully use a spatula to flip the sandwich over to brown the other side. Re-align the bread and cheese if necessary.

• Place the skillet with the sandwich in it in the oven for 2-4 minutes or until the cheese is completely melted. Remove from the oven and cut in half. Enjoy immediately!

Elizabeth Karmel is a grilling, barbecue and Southern foods expert, and the author of four cookbooks, including the newly released “Steak and Cake.”

Her website is www.elizabethkarmel.com.

Tips For Healthy Grilling

By Colleen Bolander, Registered Dietitian Nutritionist

A

h, Spring is in the air, which means the pleasing, distinctive aroma of live-fire cooking, drifting outward from neighborhood grills rekindled after a long winters rest, isn’t far behind. Grilling has been around for as long as human beings have been cooking, and our ancient ancestors, no doubt, enjoyed some of the same meaty aromas and roasted flavors that we do today.

In addition to the rich aromas and flavors, grilling can produce a lean and healthy meal, the high heat causing the natural fat in meat to be released and drip away. But there are some who may question the healthful benefits of consuming grilled beef, pork, fish or poultry. Cooking meats at high temperatures, which includes not

only grilling, but also broiling and frying, produces compounds that have been linked to some cancers.

Heterocyclic amines (HCAs) are formed when meat is exposed to high heat, or cooked for a long time, and are mostly found in “well done” or charred meats. Polycyclic aromatic hydrocarbons (PAHs) are formed when fat drips onto hot coals causing flames or smoke. The smoke contains PAHs which then settle on the food.

While research on the health effects of HCAs and PAHs isn’t conclusive, some researchers did find a correlation between high consumption of well-done, fried, and barbecued meat and an increased risk for some cancers.

But don’t toss those long-handled tongs and slotted spatulas out just

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yet. With a few simple tips you can reduce your exposure to HCAs and PAHs and do some healthy grilling.

Here’s how: • First, start with a clean grill.

A greasy grill produces smoke that contains those dreaded PAHs. There are plenty of online sites that show you how to give your grill a thorough cleaning before the start of grilling season. Always clean the grates before each use.

• Lightly wipe clean grates with cooking oil to help keep meat from sticking.

• Trim visible fat from meat which will otherwise drip on the coals causing PAHs to form.

• Cut meat into smaller pieces to allow the meat to cook faster and lower its exposure to high heat and HCA formation.

• Use medium to medium high heat. Lower temperatures mean longer cooking times and higher temperatures mean charring, so as in life, a moderate approach is best.

• Flip meat often as opposed to letting it cook too long on one side to reduce charring. Scrape off charred areas before eating.

• Try to avoid overcooking.

Well done meat has three and a half times the HCAs than medium rare meat. A meat thermometer can help you find a minimum safe temperature.

• If using BBQ sauce, put it on at the end of cooking so it is less likely to burn or char.

But wait, there’s more! Add some color to your grill by adding fruits and vegetables. Not only are they delicious grilled and full of cancer fighting antioxidants, PAHs and HCAs don’t form on grilled fruits and vegetables.

Some great choices are pineapple, mango, apple, onions, peppers and mushrooms. Kebabs that alternate skewered pieces of meat with vegetables or fruit make a delicious and healthy meal.

And don’t forget to marinate.

Acid-based marinades (vinegar, lemon or lime juice, and wine), and marinades containing antioxidant rich herbs like rosemary, oregano, basil and thyme, have been shown to reduce HCA/PAH formation by as much as 99%. Coating meat with olive oil also helps by preventing charring. But don’t use too much as you don’t want the oil dripping on the coals and forming PAHs. Grilling season is upon us. Now go have a safe and healthy one.

Colleen Bolander, MS, RDN, is a registered dietitian nutritionist and a member of the Academy of Nutrition and Dietetics. She is the clinical dietitian for Sentara RMH’s Bariatric Surgery Program, and also enjoys free-lance nutrition writing.

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Rocking R Ace Hardware Store Manager Bill Freeman checks the internal temperature of chicken wings during a grilling demo.

Grilling Fun Tasty Way To Spend Spring

O

n hazy mornings, late afternoons or as stars begin glimmering through the dusk — hearing the crisp sizzle as your nose fills with the hazy smoke of the barbecue pit is a trademark of spring’s imminent approach.

Grilling is a culture, an excuse to prepare fresh food while enjoying the outdoors. Some backyard chefs swear by roasting over an open flame while others prefer modern grills with widgets that connect to your phone. Whichever choice fits your style, here are the secrets and rules masters of the grill live by.

Jack Brown’s Beer and Burger Joint is known for its extensive menu of Wagyu beef burgers, which are slapped on a kitchen flat top grill and in 2017 earned No. 11 of the best burger joints in the U.S. by Business Insider. Co-owner Aaron Ludwig said he did not have extensive food experience before opening the business, but he has since developed an infatuation for grilling meat in the style first practiced by cavemen.

“Once we started getting into the restaurant world, I started experimenting with open-fire cooking. We customized a couple of different grates that we cook over firewood. We use it to cook steak, burgers and chickens, and that is something I’ve been doing over the past couple of years,” Ludwig said.

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Yes, open-fire grilling is less conventional, but Ludwig said grilling is consistently both more fun and tastier when done out in the open air with the most basic of equipment.

Assembling a grill pit can be as easy as stacking a ring of bricks at least 10-20 feet from your house, but county and neighborhood regulations vary. Once set up, the necessary tools to keep around the grill pit are a squirt bottle to manage flare-ups, a poking stick to adjust heat and a grill grate for laying the goods.

Cooking surface area when grilling over a fire is only restricted by the size of the pit, so Ludwig recommends maximizing the space and throwing vegetables and potatoes onto foil over the hot ashes and searing steaks directly on the coals. Using apple, hickory and cherry wood — Ludwig said that his go-to style delivers a fuller taste of the aromatic smoke.

“You get all the flavor of the wood. You can cook it at very different temperatures. Sometimes you’re going to limit it on a grill, but you can get the main flavor from the oak you’re burning,” he said. “Oak is what seems to be the best for steak, but applewood is good for chicken as well.”

While downfalls of smoking in a pit include the fear of burning your knuckles and getting smoke in your eyes, Ludwig said the experience of

sitting around a campfire cooking and enjoying the outdoors with friends and family is unsurpassable. As a father of three, Ludwig said he also understands how open-fire grilling can require a lot of effort and time, so folks can throw a piece of oak or cherry wood along with the charcoal in a grill to still get some of that smoky flavor.

If you have ever been driving alongside South High Street and smell a rich sear filling the air, it’s probably Robert Mishler. Mishler began grilling on charcoal when he was 14-years-old after his parents saved up to buy him his first grill using True Value S&H Green Stamps.

On occasion, customers can catch him in front of the Harrisonburg Rockingham Cooperative running cooking demonstrations on grills as the shop’s resident grilling expert.

Mishler said the four basic types of grills are charcoal, high-end charcoal, gas and wood-pellet grills, and the choice between them is subjective depending on price point and desired flavor; charcoal delivers flavor, gas offers ease and pellet is capable of both. When using a charcoal grill, he warns that many people use lighter fluid to get the fire going, but there’s no way to know when all the fluid has burned up, and the fumes are dangerous to consume.

For beginners slinging food on the grill for the first time, Mishler said it’s important to have an instant-read thermometer and stick the tool in the thickest part of the meat, away from the bone to ensure a proper reading that the meat is fully well cooked. Ground red meats and poultry need to reach 160-165 degrees inside for food safety. Beef, roasts, chops and pork should reach an internal temperature of 145 degrees.

Treatment of meat after it comes off the grill is equally important as when it’s cooking, and he recommends covering the meat in foil for 5 to 10 minutes after pulling it off to let the food rest.

“At medium rare, you get the juiciest meat and tender, most tender steak,” Mishler said. “If you take a big steak and throw it on your plate and start cutting into it, the outside of the steak is a hotter temperature

than the inner part of the steak. Because the temperatures are not yet stabilized, if you cut into it, the juices will just run out.”

Marbled red meat is often prized as the highest quality since fat is flavor, but Mishler said there is a clear distinction between good and bad fat on meat.

“Big chunks of fat on the outside, they’re not necessarily good. It’ll actually cause a fire,” Mishler said. “A prime steak will have marble.

You’ll see the little flecks of fat, and that gives you much more moisture and tenderness and flavor. So, you shouldn’t be afraid of fat.”

Chicken wings are rotated on the grill during a grilling demo at Rocking R Ace Hardware.

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Three Notch’d Brewing will be featuring a limited run of “The Salty Duke”, a pale ale hopped with Citra hops, juniper berries, grapefruit and salt. The beer is based on The Salty Dog cocktail, which features gin and grapefruit juice with a salted rim.

Spring Beers Are Coming Soon Pale Fire Brewing

Belgian triple Loop & Lil is the staple sign of spring at Pale Fire Brewing, but owner Tim Brady said an exciting project is in the works that collaborates with all five Harrisonburg brewers to celebrate Pale Fire turning 5 on April 11.

Inspired from the film “So I Married An Axe Murderer,” the anniversary biere de garde is called The Pentaverate after one of Mike Myers’ characters who spouts a few ridiculous claims in the film.

“One of his conspiracy theories is there are five guys who rule the world. It lined up with what we were doing because there are five Harrisonburg breweries ... so there are five powerful Harrisonburg breweries that rule,” Brady said.

Brewed with local honey, The Pentavirate’s fruity nose has toned-down hops that conk in at about 7.5%. Beyond the beer, Brady said what signifies the turn of season most at Pale Fire is the outdoor patio overlooking the Ice House courtyard.

“What really means spring for us is we have those three really cool roll-up garage doors. It gives the whole place a very nice open air feeling,” Brady said. “The daffodils are coming up and it’s getting warm outside. We can prop those doors open and it’s a great feeling.”

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Restless Moons Brewing

Restless Moons is also celebrating an anniversary this spring. On Feb. 23, the taproom kicks off its third year serving beer in the Valley. Five different beers are coming out for the occasion, including a porter collaboration with The Friendly Fermenter called Friendly Competition.

Owner Jeffrey Moons said his approach to crafting new concoctions is less methodical and more intuitive to what guests seem interested in. Visitors in the taproom can definitely expect to see the traditional shift over to lighter beers and a continuation of Ivory Talons, a mimosa seltzer made with champagne yeast and oranges that was first tapped on Jan. 1.

“I’ll definitely bring back our hefeweizen, that one is always popular. I don’t really plan our consistent beers, we keep brewing more. I fly by the seat of my pants pretty often,” Moons said. “[The seltzer has] been pretty successful since we put it on, so we’ll probably keep doing them. I don’t have any plans for future flavors, but I think we’ll keep at least one seltzer on-tap for the foreseeable future.”

Three Notch’d Valley Collab House

Charlottesville’s Three Notch’d brewery has carved out for itself a niche in producing English style ales and IPAs, but head brewer at the Valley Collab House Chase Kurtz moved into the position

eight months ago and is brainstorming a few fresh ideas. As the taproom drifts away from browns and stouts into light and pale ales, Kurtz said he will begin experimenting with fruits and herbs as well as far-out flavor concepts to keep the offerings interesting for those visiting the Harrisonburg location.

“Three Notch’d is always going to do an IPA, so I try not to do too many IPAs up here because I feel like they’d just be redundant from what we’ve got coming out from our production site,” Kurtz said. “I try to think of beers that might be fun and stuff that we don’t do in any of our other satellite breweries.”

One such concept is to produce cocktail-inspired beers. Most recently, Kurtz melded juniper berries, grapefruit and salt to riff-off a Salty Dog for a beer called “The Salty Duke.” Charlottesville’s brewery will soon begin distributing its craft seltzer to the Valley Collab House, which is expected to be available in cans and on-tap. As far as seasonal tradition, the company produces a “Biggie S’mores” line of stouts and an Irish stout in time for St. Patrick’s Day. “Definitely, I think we’re going to try to keep stuff fresh and try to sort of feel how the area is,” Kurtz said. “I definitely plan to — once there’s like more produce locally grown — try to get involved in bringing that into the beers. That’s something I look forward to trying to play with.”

Brothers Craft Brewing

Following a traditional German brewing calendar, Brothers Craft Brewing’s seasonal line includes four or five releases, so spring brings in more pilsners and light ales to the taproom. First to be released was Pilsnerd in early February. With a culture celebrating the outdoors and nature, March means Daylight Day. Opening up the patio, Brothers celebrates spring with the release of

maple bacon breakfast stout Daylight Cravings, it’s bourbon-barrel aged version Drunken Mornings and other variants. Taproom manager Josh Harold said after the equinox, the brewery tends to turn over a new leaf and move to lighter, more playful flavors.

“Going from dark to light, color-wise, but also trying to go and get away from that heavier style of your porters and stouts to lighter, crisper flavors,” Harold said. “March is one kind of last hurrah with dark beer.

We’re going to bring back our black IPA, Virginia Dark, and that’s a fun play because you still have the darkness of the beer and the dark malts, but the IPA and the bitterness.”

The Friendly Fermenter

Shawn Gatesman’s nanobrewery is a small operation, but it has already developed annual favorites that he plans to deliver again this spring. Last St. Patrick’s Day, Gatesman brewed a naturally green beer called Shenanigans and his Irish stout, The McGary. This year, he hopes to play with more natural dyes, release another Irish stout and deliver an imperial red ale.

“For me, when I think of spring, it starts to get dominated by the holidays. … Starting with St. Patrick’s Day, it’s one holiday after another,” Gatesman said. “There’s so much great beer to do in the warmer weather.”

Every taproom has plans for St. Patty’s, but Gatesman looks to the warmer weather in anticipation of golf’s championship tournament, the Masters. For the occasion, Gatesman honors his homebrew roots with Green Jacket, an Irish multi-grain with barely, wheat, rye, oats and corn. He also is working on a hoppy project with spruce for the tourney called From The Tips.

Easter brings about blonde stout Chocolate Bunny. Returning to Rocktown Beer Festival, Gatesman said he might recreate the purple berry tart Purple Reign and Rocktown Red, an Irish red ale.

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HOME & GARDEN

Combating Invasive Plants W

arm rays illuminate the islands of parched land, practically begging for a nourishing mulch pile. Looking out, you envision an admirable lawn with fanciful decorations and vibrant bloomage to impress neighbors and friends. Gardeners, if spring were a place, it would feel like home, but monsters lurking in the nursery isles can turn that flourishing home into a decayed plot within a few years.

Poison Hemlock rosettes blanket the ground cover in a section of Purcell Park.

Not dragons nor ghouls, but invasive species are the very real monsters landowners and nature lovers need to be on the lookout for.

A sheep in wolf’s clothing, invasives can be either native or non-native and physically attractive to the eye, but spreading their seed is planting doom for a healthy landscape.

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Harrisonburg Public works Environmental Specialist Wes Runion holds a Poison Hemlock stalk in Purcell Park.

According to a 2005 study titled “Update on the environmental and economic costs associated with alien-invasive species in the United States” published in “Ecological Economics,” aggressive species cost the nation $120 billion per year. The U.S. Fish & Wildlife Service published a fact sheet January 2012 that said the Department of the Interior spent $100 million on invasive species prevention in 2011.

Environmental specialist for the city of Harrisonburg Wes Runion has worked with conservation services and city management to contain invasive wildlife for 10 years. He said the spread of invasives are costly from a financial, ecological and safety perspective.

“It costs this city a lot of money to deal with invasives as well. Our native trees can’t compete with some of the invasive vines, so we’re not getting healthy growth of new forests,” Runion said. “I do a lot of work in buffer zones along Blacks Run … it becomes pretty dangerous for mowing equipment to get on those slopes now.”

English ivy and oriental bittersweets are aesthetically captivating foliage whose shapely leaves adorn local homes and gardens, but its roots and vines are far from delicate and can bring damage to both lawn and structures by choking out other plants and advancing cracks.

Invasive, exotic plants can also spell trouble for wildlife because it does not appeal as food for local animals, whose diets play a big role in a healthy ecosystem. Without animals eating and controlling the spread of vegetation, the introduced plant overtakes the area where native species would otherwise grow and reduces where native fauna can eat.

Pollinators have also adapted to indigenous plant life, so a decrease in

native flowers also hurts an already weakened pollinator presence.

“I see a lot of the general public just don’t realize how bad some of these things are. I go out and tell them you just plant Japanese barberry, that’s pretty invasive and pretty soon it’s going to take over your property if you don’t take care of it,” Runion. “It causes a lot of harm to our environment. They’re just looking for something that looks really good in their yard or in their flowerbed.”

A large misconception is that opting for non-invasive and preferably native plants means giving up on a beautiful lawn.

Betty Gatewood is an illustrator of surrounding flora and fauna whose work has been used by The Wilderness Society, the Virginia Native Plant Society, Appalachian Trail Conservancy and the Virginia Department of Forestry. Beyond admiring nature from an artistic eye, she also is an active member of Potomac Appalachian Trail Club, advisory council member for Appalachian Trail Conservancy’s Trail To Every Classroom and a long-standing member of Headwaters Master Naturalists.

Gatewood said she has always delighted in the beauty of Mother Nature, but she learned quickly upon educating herself how troublesome seemingly easy garden additions can be over time. With “observation, identification and diligence,” Gatewood said mindfulness can go a long way to preserve both an individual’s yard and surrounding areas.

“At the time I thought that’s not a bad thing but in many cases, they turned out to be a real problem,” Gatewood said. “It’s constant vigilance, constant observation and constant dealing with it because it’s going to SPRING 2020

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happen, and we really need to address the fact it has happened. … We cannot let it get the better of us.”

Native plants are sometimes sold at department garden centers like Lowe’s, but there are local nurseries that specialize in vending native flora such as The Natural Garden Nursery, which works with retailers The Friendly City Food Co-op and the Harrisonburg Farmers Market.

Some attractive plants in its inventory include butterfly milkweed, blue false indigo and redbud trees.

Change is not only made from how one’s pocketbook. Unfortunately, many invasive species spread unintentionally through the national park and forests by seeds clinging to clothes and sticking to shoes as hikers and tourists enjoy nature’s landscape.

Malcolm Cameron is the former Shenandoah Valley Chapter of the Potomac Appalachian Trail Club president and current district manager for the trail maintenance North River Ranger District along with his wife, Lynn.

Cameron said he has seen an uptick in native but invasive garlic mustard and Ailanthus, sometimes called the tree of life, or more commonly referred to amongst environmentalists as the tree of hell.

For visitors of Shenandoah National Park and the George Washington National Forest, Cameron recommends a thorough check of garments when entering and leaving trails.

“Hikers and pets can carry species along, can carry the seeds. They can check their boots before they leave home for any seeds that may be attached and things like that and keep their pets groomed. They may be on their pants cuff, socks, things like that, too,” Cameron said. “People can be coming from 1,000 miles away or several hundred miles anyways.

They can change the landscape.”

Fig Buttercup, an invasive species, blankets the ground cover in sections of Purcell Park.

Educating yourself to recognize invasives and properly remove them to prevent spreading takes work, but Gatewood said there are many resources readily available for those willing to learn.

“If you find some invasive and you don’t know what to do, call the Department of Forestry. They are a state agency, and they are there to help us. If someone is living in a town like Harrisonburg, they might contact someone at JMU. Local resources are always better,” Gatewood said.

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Local Master Gardeners Share Their Favorite Tools As The Spring Gardening Season Approaches

H

By Janet Wendelken, Master Gardener

aving a beautiful garden takes time and work. Local master gardeners are already thinking about and planning their gardens and they agree that the right tool is essential.

Members of the Central Shenandoah Valley Master Gardeners Association (CSVMGA) describe their gardens and suggest their favorite tools ... ones they cannot live without.

Janet Wendelken, MG (Master Gardener) Class of 2015: Garden is located in Lakewood subdivision, Rockingham County and is 24 years old. There are 100 trees and beds of hosta, azaleas, wildflowers, coral bells, spirea, knock-out roses, day lilies and milkweed.

Favorite garden tool (FGT): By-pass hand pruners Runner-ups: Soil knife with a serrated edge, flexible gloves that fit, bucket to collect trimmings, and a watering can Joy Coakley, 2011: Garden is 31 years old and half-acre in size. The Rockingham County garden includes a cutting garden, perennials and a water feature.

FGT: Soil knife and sharp pruning shears Runner-up: String trimmer Diane Hirsch, 2018: Garden includes raised beds in eastern Rockingham County where blueberries, raspberries, black berries, herbs

and vegetables are grown.

FGT: Spade designed ergonomically for a woman Runner-up: Strong arms Chris Chrisley, 2004-5: This newly cultivated garden is located in Crossroads Farms in Rockingham County and includes a dry stream bed, new plantings and garden structures.

FGT: A trowel; use correct one for different jobs in the gardens Runner-up: Bulb planter Holly Ruff, 2010: Moved into the home in 2015 and is working to get rid of invasive plants; focus is on native plants including winterberry, holly, red bud, May apple and bloodroot.

FGT: Soil knife with a serrated edge for cutting Runner-up: Japanese pruning saw that easily cuts small limbs and branches Jennifer Cottrell, 2015: This garden’s front yard is a native meadow and includes two shade gardens, an edibles garden area with raised beds, and a cutting garden.

FGT: The plastic insert that holds the brown paper bag open for garden trimmings for easier collection.

Runners-up: An auger that attaches to a drill to make planting

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much easier, pruners and a weed removing stick Judy Linhoss, 2011: This small garden is located in Bridgewater and includes antique roses, baptisia or false indigo, vining plants and willows.

FGT: A smaller-sized, sturdy rake that allows for cleaning and raking in small spaces Runner-up: A pair of grape scissors which are small-bladed scissors for cutting even the most delicate stems. Judy adds that she loves to have “a big strong man in her garden who listens.”

Now is the time to get your tools organized, cleaned, and ready for use this spring. Think about the right tool for the task and find your favorite tool to make your gardening easier for a beautiful result.

Who We Are - The Central Shenandoah Valley Master Gardeners Association (CSVMGA) is a diverse group of volunteers with the mission to partner with the Augusta and Rockingham Virginia Cooperative Extension units to promote and teach sound horticultural practices to the public. We serve communities throughout Augusta County and Rockingham County, including the cities of Harrisonburg, Staunton, and Waynesboro.

Upcoming Master Gardener (CSVMGA) Activities: More information is available at CSVMGA website and CSVMGA.org; all are open to the public; registration form and fee may apply.

• County Help-Lines for horticultural questions, free: Rockingham County: 540 564-3080; Augusta County: 540 245-5184 • March 21, Terrarium in a Glass Workshop, 10 a.m. – noon, Virginia Cooperative Extension Office, Pleasant Valley Road, Harrisonburg • March 21, Bug Hotel Workshop, 10 a.m. – noon, Gypsy Hill Park, Staunton • May 2, Spring Garden Planter Workshop with flowers and herbs, 10 a.m. – noon, Virginia Cooperative Extension Office, Pleasant Valley Road, Harrisonburg

Master Gardeners show off their favorite tools: Diana Hirsch – ergonomically designed shovel, Jennifer Cottrell – auger and bag holder, Judy Linhoss - knife, Chris Chrisley - knife and Joy Coakley – pruning saw.

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SPRING 2020

Garden tool favorites include an apron with pockets, gloves, scissors for delicate stem cutting, soil knife, elongated trowel and hand pruners.

• May 9, Plant Sale, 9 – 1 p.m., Farm Credit on Rt. 11, Harrisonburg: Master Gardeners grow and dig plants from their gardens to donate for this sale; note new location • June 13, Gardens in Bloom Tour, 9 – 2 p.m., Master Gardener members will open their gardens; all are located in Augusta County

5 Small Updates for Big Impact This Spring

By Crystal Ortiz, Owner & Principal Designer at Bluestone Decorating

S

pring is a time of rebirth, of rejuvenation, and the perfect time to hit the reset button at home. After spending months indoors, the sameness of our gilded cage can bring on the urge to redecorate. Besides basic cleaning, maintenance, and organization, here are five relatively small updates you can make at home this spring that will refresh your outlook.

No. 1: Wallpaper A Powder Room Or Accent Wall I’m so excited that wallpaper is making such a comeback! Forget the small dainty print, the trend is to go big and BOLD with your wallpaper, especially in a small space like a powder room. You can make a huge impact with minimal investment. My clients are going all-in with wallpapers and their friends are admiring the results. This gorgeous powder room in Preston Lake features 3 walls with a chinoiserie – embroidered gold, silver, and turquoise floral. We opted to paint the fourth wall and minimize the rolls needed as well as working around plumbing fixtures.

Hint: Wallpaper is so much easier to install and remove than it was decades ago. Don’t get caught up in “resale value” unless you’re planning to move in the next two years. Decorate your home how you want to live in it. I highly recommend hiring a professional for these tasks if you feel your skills aren’t ready to handle installing.

No. 2: (Re)Make Your Bed Spring is the perfect season to change out your bedding. Whether it’s your master bedroom or a child’s bedroom — or perhaps the guest room needs some attention. Store away the flannel sheets and pull out the cotton (you can always layer an extra quilt if you feel you’ll be too cold).

Replace your old pillows or mattress if necessary. Create a sanctuary to retreat from the world and you won’t regret it.

Hint: Iron your sheets. You’ll be amazed how much nicer your bedding looks and feels.

No. 3: Plant Flower Bulbs In The yard Spend an afternoon planting bulbs for summer, or plotting your landscape for blooming flowers. It will bring welcome color to your yard SPRING 2020

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– and you’ll be able to cut fresh bouquets all season. Nothing is prettier than a vase of tulips on a countertop or table in your home.

Hint: If you’re just planting them now, place them in a paper bag in your freezer for a few weeks first.

No. 4: Change Your Accessories Spring is the absolute PERFECT time to rework what you already own. Swap out what you’re displaying on bookcases, coffee tables and curio cabinets. Take a “less is more” approach and rotate your collections.

Try a new color palette or pick up some great coffee table books at the Book Fair. Even rearranging your photos can bring a sense of new-ness to your home.

Hint: Remember the “Rule of 3’s” when decorating. The eye prefers an odd number when styling a tabletop or bookcase.

No. 5: Invest In A Statement Light Fixture One of my favorite things to do in a client’s home is really push their boundaries with amazing light fixtures. My opinion is that is a great place to invest in, because it can bring huge impact quickly and completely change the look and feel of a space. These are a couple of examples of lighting I’ve used in client projects right here in the Valley. Simply hanging a new chandelier in your dining room or pendants over your island will make a big impact.

Hint: When deciding what size chandelier you need, measure two adjoining walls in your space. Add that number together in feet to determine inches. Example: A dining room that is 15 feet long and 10 feet wide = 25 feet. Your ideal fixture will be about 25” in diameter.

Have fun refreshing your space this spring, and feel free to tag @ bluestonedecorating on Instagram with photos of your new spaces.

Crystal Ortiz is the owner & principal designer at Bluestone Decorating here in the Shenandoah Valley. Learn more about her and some of her projects at http://www.bluestonedecorating.com or contacting her at (540) 271-2686.

E! T A D E H ET

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2020 Senior E XPO T

Saturday, March 14, 2020 Noon–3 PM at the Rockingham County Fairgrounds • Free Admission • Free Parking

he Senior Expo is being organized with the mission of promoting overall wellness and quality of life to our 50+ population in the valley. If your business provides information regarding elder care, retirement planning and living, nutrition, wellness, exercise, healthy living, senior housing, home care, medical care and supplies, downsizing, caregivers and more, reach this audience in a relaxed atmosphere! To be a vendor at the Senior Expo, contact us today for more info!

Thanks to our Platinum Sponsor

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hosted by the 231 South Liberty St., Harrisonburg, Va. • 540-574-6220 • www.DNRonline.com

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SPRING 2020

9 Mistakes STYLE Brides Make When Planning Their Wedding

By Ivelisse Estes, Community Contributor

P

lanning a wedding can be tricky for any new bride, especially if there is an important factor that falls through the cracks on the day of! Don’t worry; here are nine mistakes that you can avoid before your big day: 1. Planning Without Setting A Budget This is so crucial! Picking out a wedding dress or wedding venue without first discussing (and agreeing) on your budget with your spouse or family can be so discouraging. Just imagine finding what you think is your dream dress or caterer only to find out it is $4,000 more then what you would like to spend. By creating your budget early on, you avoid spending money on unnecessary things, as well as have money tucked away for emergencies like last-minute seamstress charges or cash tips for deliveries.

5. You Don’t Do Floral Research I had no idea how much floral arrangements could cost depending on the kind of flower, season and color scheme! The peonies you love may be cost-prohibitive if you are getting married when they are not in season but be careful as hydrangeas may wilt in the hot summer sun. Many brides can also forget to take into consideration the fragrance that their favorite flowers may omit. Don’t put perfumery flowers like lilies on the tables, since they can overpower the food. If you must have them, carry them in your bouquet. I suggest getting advice from the staff at The Wishing Well for your perfect arrangement.

2. You Have A High Guest-To-Venue Ratio A wedding should be classy, entertaining, and of course comfortable for the guests and bridal party. When picking out a venue, make sure to ask how many attendees can comfortably fit and plan to have 5-10% of those not be able to make it to the wedding. For a gorgeous venue, many brides find the Brix & Columns Vineyards to provide picturesque views at every turn. Located on a private 160-acre farm, you will find expansive open lawns a stately hall for indoor festivities and the perfect ambiance for your big day.

3. You Don’t Assign Someone To Take Your Wedding Dress The days leading up to your wedding can be especially hectic and many couples can forget to make arrangements for the wedding dress and tuxedo. It may be easier to just have a family member, maid of honor or best man pick up the clothing and take it to your wedding destination.

Anna Joy’s & Tuxedo Corner, Reflections or Classic Menswear & Tuxedos are a sure place to find the perfect outfit for your wedding day.

4. You Don’t Have An Engagement Ring Plan When the time comes for the rings to be exchanged between the loving couple, please make sure that the ring is present! Many people keep their engagement rings on during the ceremony and just put their wedding band over it, or wear it on your right hand until after the service. But if you do take it off, make sure you keep it in a very safe place. Leave it in a safe, with a trusted wedding party member, or parent. Christopher Williams Jeweler and James McHone Jewelry both provide gorgeous on-trend ring options.

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6. You Don’t Plan Enough Time For Hair And Makeup Getting your hair and makeup done should be a time of relaxation and fun for the bride and bridesmaids. Unfortunately, there are times where your makeup artist may be running late and the anxiety of starting the wedding late sets in. To prevent this from happening, have a back-up plan set. Maybe one of your bridesmaids can start on your makeup so that there won’t be so much left to do when your makeup artist comes.

7. You Don’t Designate Someone To Gather Up Gifts, Décor And Personal Items Assign someone the role of removing personal items at the end of the night as that is the last thing any bride should be worrying about.

Also, make sure to have a clean-up crew ready just in case your catering company does not provide that for you.

8. You Don’t Book A Hotel Room Block If you’re having guests from out of town, make sure to set up a room block. Most hotels offer room blocks of five or more rooms. With its sweeping mountain views, an abundance of activities and generous spirit, Hotel Madison is sure to be the perfect spot for those out of town guests.

9. You Try To Please Everyone Don’t forget the reason you’re doing all of this! It’s all about celebrating your new life with your spouse and your guests sharing this moment with you!

Now that you have seen the nine common mistakes that brides make while planning their wedding, you can avoid them and have a better experience with it. The wedding and it’s planning should be a happy occasion for you both to look back on for years to come.

Love Fashion, beauty and lifestyle posts?

Follow Ivelisse Estes on Instagram @CarnationDreams as well as her blog http://www.CarnationDreams.com

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SPRING 2020

Worship with Us We look forward to welcoming you!

Brethren of Mountain Grove Church 12769 Third Hill Road, Fulks Run, VA

Sunrise Service

April 12th at 8:00 AM

Breakfast Provided - Free Will Offering

Speaker: Assoc. Pastor Jerry Shiflet

Sunday School Service: 10:00 AM Worship Service: 11:00 AM Pastor Eric Wetzel

Emmanuel Episcopal Church

“We believe God loves everyone. No Exceptions” The Rev. Barbara H. Seward - Sundays: 8 AM Holy Eucharist Rite I, Choral Evensong: 5 PM on the first 9:15 AM Adult Forum, Sunday of each month, September - May 10:30 AM Holy Eucharist Rite II Childcare provided at 9:15 AM and 10:30 AM Sunday School - Wednesdays: Healing Prayer at 6 PM 10:30 AM on Sundays - Fridays: Centering Prayer at 8 AM 660 South Main Street Harrisonburg, VA 22801 540-434-2357 • www.emmanuelharrisonburg.org

Miss Mae’s Thrift Shop

A MINISTRY OF THE MT. BETHEL CHURCH OF THE BRETHREN Located at 8516 Robinson Rd., Dayton adjacent to the Mt. Bethel Church of the Brethren (formerly the Mt. Bethel COB parsonage)

Call 540-383-4098 for Additional Information Hours: Monday 4 PM-8 PM, Wednesday 4 PM-8 PM, Saturday 10 AM-4 PM

To include your house of worship here contact: Call 540-574-6220 SPRING 2020

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