Around HARRISONBURG Aug + Sept 2011
Making Your House a Home Things to Do...
Reader Contests & Community Events
Weekend Getaways & Restaurant Reviews
Meet Local People who make a difference
Places to Go... $3.99
People to Know...
Passion. Love. Gabriel www.gabrielny.com
ve. Gabriel
ielny.com
ve. Gabriel
ielny.com
4090 Evelyn Byrd Ave • Harrisonburg, VA 22801 (540) 433-7333 • www.raysfinejewelry.com
You Can A-Forte One. The 2011 Kia Forte comes in three models, all of which have sleek styling that communicates a passion for driving. Each delivers an exceptional combination of high quality engineering, innovative design, technologically advanced features and outstanding value. Like all Kia vehicles, a new 2011 Forte comes with an industry-leading 10 year/100,000 mile power train warranty program. The 2011 Forte won IIHS TOP Safety Pick for 2011 is US EPA CERTIFIED and priced thousands less than its closest competitors like the Honda Civic, Nissan Versa & Ford Focus.
The 2011 Kia Forte Lease one today for as little as $159 /36 months.* Come see for yourself…..they are exceptionally nice and affordably priced. Great value…great cars at the Import Giant….Steven Kia. OPEN 7 Days or 24/7 at steven-kia.com. *FORTE LEASE: MODEL #D5261. $2,995 DUE AT LEASE SIGNING, EXCLUDES TAXES, TAGS & $259 DEALER PROCESSING FEE ON APPROVED CREDIT TO HIGHLY QUALIFIED BUYERS THROUGH DEALER LENDER. NO SECURITY DEPOSIT. BASED ON 12K MILES PER YEAR. OFFER ENDS 08/01/2011. KIA WARRANTY: IS A LIMITED POWERTRAIN WARRANTY. FOR DETAILS SEE RETAILER, OR GO TO WWW.KIA.COM
The Steven Kia Team Michael Lynn • Erica Donahue • Ricardo Raymond Matt Frye
KIA Visit Us Online @
3340 S. Main Street • Harrisonburg, VA
540-437-9908 • 1-877-KIA-RULES OPEN 7 DAYS! Mon-Fri 10am-8pm, Sat 8:30-6pm, Sun Noon-5pm
www.steven-kia.com
contents Aug + Sept 2011
Π25
37
FEATURES
21 COVER STORY
Meet Jill from Classic Kitchen & Bath
25 Steven Sodikoff
A Man of Many Toyotas…and Talents
37 Downtown Music 34 Bringing Back the Music
On The Cover
( d n u o r A HARRISONBURG Aug + Sept 2011
Making Your House a HoMe Things to Do... r Contests &
Reade Community Events
Weeke Restaurant Reviews
Meet L who make a difference
Places to Go... nd Getaways &
$3.99
... People to Know ocal People
Jill McGlaughlin : Where Form and Function Finds a Home
[4]
Around The Panhandle | Sept/Oct 2009
Union Station
37
6 INBOX Letter from the editor 9 CAPTION CONTEST 10 Rockingham Puzzles 12 The Endless World of Everything Else 14 PHOTO CONTEST 18 Ask Miss Rose
25 Steven Sodikoff 29 Friendly City Co-op 34 OUR TOP TEN - Movie Monsters 37 Downtown Music 34 40 NOW IT’S YOUR TURN - Recipes 42 Protect Yourself From Lyme Disease 44 FEATURED EATS - Union Station 49 Unknown Eater - Clementine 53 INSIDE OUT WITH ELI ANDERSEN 56 Pain Free Path 58 TMD - The Complete Picture 60 APPLES & ORANGES Product Review 62 REALTY ADVICE from Kline May 64 The Studio
ŸŸ Ÿ
67 CLIP & SAVE
You Can’t Afford to Miss
See More at www.AroundHarrisonburg.com
Great Savings at Local Businesses
[5]
{ x Around o b l i {Ma HARRISONBURG AUGUST /SEPTEMBER ‘11 | VOL 1 | NO 6
PUBLISHER
Dear Readers: Well, we still have a month left before the reluctant acknowledgment of summer’s end begins to burrow its way in to our sun-kissed resolves. As most of us return home from our various warm-weather adventures, the annual habit of switching into post-summer mode begins. By that time, school will be back in session, Halloween merchandise will adorn store shelves, football season will again become the talk of towns (whether the NFL is in session or not), and most of us who live for the higher temps will begrudgingly hand over the reins to our cold-weather counterparts—who get more enthusiastic by the day. Life is about patterns—it’s about routine—but it’s also about change, adaptation, and vision. This duality mirrors the seasons and seeps into our lives in a way that connects us all to each other, as well as the world around us. At Around Harrisonburg, we attempt to bring you the accounts of people and places that make this area special, and represent some of its most inspiring features. This month’s issue doesn’t disappoint. We’re going to take you behind the scenes at The Friendly City Food Co-op and Downtown Music 34—two of Harrisonburg’s most innovative new business concepts. Writers Lauren Arbogast and Kristen Wright lift the lid off of two downtown hotspots that truly reflect Harrisonburg’s vitality and ingenuity. Both businesses, while representing different interests, certainly adhere to similar models—a collaborative approach that includes, and almost relies upon, the community’s involvement in order to evolve and thrive. As the ripple effect of the recession continues to find its way into ever-extensive channels, the emergence of business models that covet community interaction and partnership have begun to rise to the surface amid the growing strength of localized commerce. These two destinations are a perfect symbol of such a reality. As we’re inclined to do, we’ll take you out for a meal or two. Our Unknown Eater sneaks a peek at Clementine, a groovy little joint where you can enjoy a great meal, and quite a bit more. Union Station combines unforgettable fare with a delicious touch of history. Both establishments are wonderful representations of Harrisonburg’s culinary diversity, and must-visits as soon as you get the chance. Hopefully at this point, you know we’re just getting started. If you have financial questions, we can help you out. We’ll also try to provide you with the latest real estate facts and figures. And Miss Rose returns to answer some of your most noteworthy inquiries. All of this, and a whole lot more. We can’t thank you enough for your participation in this exciting journey. We wouldn’t have it any other way. Enjoy.
Michael Chalmers Editor
540-251-2180 mike@aroundharrisonburg.com www.aroundharrisonburg.com www.facebook.com/AroundHarrisonburg
Hornby Publishing, LLC | PO Box 1284 | Harrisonburg, VA 22803 | 540.251.2180
Mike Hornby
EDITOR
Mike Chalmers
EDITORIAL DESIGN
Mike Hornby
PRODUCTION
Mike Hornby
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Brian Joliff Professionaldesign.com
ADVISORS
Kresha Hornby Stewart Hornby
WRITERS
Mike Chalmers Eli Andersen The Unknown Eater Lauren Arbogast Teresa Brumback Holly Martin Kristen Wright
PHOTOGRAPHY
Eric Fargo Fargofotos.com
ADVERTISING DESIGN
Kristen Lemaster Orchistrated Design
PRINTER
Panhandle Printing & Design
BUSINESS PARTNERS
Kline May Realty ProDesign LLC
BUSINESS & CIRCULATION Kresha Hornby SEND MAIL TO
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CONTACT US
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Around Harrisonburg is a bimonthly publication of Hornby Publishing LLC. All rights reserved. No part of this publication may be reproduced without the written consent of the publisher. The magazine is not responsible for unsolicited manuscripts or photos. Distributed through subscriptions, advertisers and online. Subscription price is $18.99 per year. Single issues $3.99. Price does not include 5% Virginia state sales tax. To subscribe, send check or money order for $18.99 payable to Around Harrisonburg; PO Box 1284, Harrisonburg, VA 22803 or subscribe online and pay by credit card at www.AroundHarrisonburg.com.
Steven Toyota is The Import Giant. Thanks to our customers, we have just received the 2010 Toyota President’s Award. It is one of the highest honors for a Toyota dealership. It’s also a symbol of our continuing dedication to satisfying our customers – from the day that you buy a Toyota and for as long as you own it.
From every department and every person at our dealership, we thank you. Please stop by soon and see the award our customers helped us receive.
2970 S. Main Street • Harrisonburg, VA 540-434-1400 • 1-800-TOYOTA-2 OPEN 7 DAYS • Mon-Fri 8:30-8pm, Sat 8:30-6pm, Sun Noon-5pm www.steventoyota.com
Come experience our exceptional hospitality and step back into the history of Harrisonburg while enoying a menu that offers new versions of old family favorites which have been recreated to fit modern taste, presentation, and of course budget. 540-437-0042 • 128 West Market Street. Harrisonburg, VA 22802
www.unionstationdowntown.com
HArmony Made By Hand
TM
A Fair Trade Retailer.
Explore our jewelry, gifts, decor items and art pieces handcrafted by fairly paid artisans around the world. 540-442-1010 Located in downtown Harrisonburg (Across from the Massanutten Regional Library)
181 S. Main Street, Harrisonburg, VA 22801 Open Monday thru Saturday 11am - 7pm
www.harrisonburg.tenthousandvillages.com
Caption Contest Show us your funny side! Submit your caption and you could win!
Are You The Next Lucky Winner?
#1005
#1006 You know, I think the State Road is hiring, boys! Keep the comments coming! Thanks to all our readers who gave us something to laugh out loud about! Congratulations to our lucky winner: Gary Kelley via Facebook Check out other great captions that were submitted on our facebook page
www.facebook.com/ aroundharrisonburg
Become a fan on facebook to participate.
. . . e r e H s e o G n o i t p a C r u . . . Yo
The Winning Caption Receives $50!
Three easy ways to enter! Submit your caption online at: www.AroundHarrisonburg.com
Email your caption to: Mike@AroundHarrisonburg.com Subject: Caption #1006
Mail your caption to: Around Harrisonburg- Caption #1006 PO Box 1284, Harrisonburg, VA 22803
All entries become property of Around Harrisonburg and Hornby Publishing.
See More at www.AroundHarrisonburg.com
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Rockingham Wordsearch Send your completed puzzle to: Hornby Publishing C/O Puzzle 1006 P.O. Box 1284 Harrisonburg, VA 22803 for your chance to win $50
BACK TO SCHOOL RULER TEACHERS HALLOWEEN NOTEBOOK HOMEWORK LUNCH BOX LOCKER HAUNTED TRAILS JACK O LANTERN REPORT CARD MUMS SCARECROW AUTUMN TRICK OR TREAT SEPTEMBER INDIAN CORN CANDY BARS OCTOBER GHOSTS CHOCOLATE HAYSTACK COSTUME CANNING JARS FALL MONSTERS FOOTBALL ACORN LEAVES APPLE BOBBING CRAYONS RAKE BLACK CAT CONSTRUCTION PAPER PUMPKIN PATCH BROOMSTICKS SCISSORS HAY RIDES [ 10 ]
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TOUCH DOWN QUARTERBACK REDSKINS STEELERS BEARS
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Around Harrisonburg | August • Sept 2011
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Crossword
Across 1. 4. 7. 9.
Meat from a deer (7) Utensil (5) Measure of rum (3) Food produced without synthetic fertilizers, pesticides or hormones (7) 11. Small juicy fruit (5) 13. Cubes made of sugar but should never be found in custard (5) 15. Grains used as food, either polished or unpolished (4) 16. Decapod crustacean (4) 20. Small very thin pancake (5) 21. Light sponge, ___ cake (5) 22. Quick bread (7) 24. Beer (3) 26. Variety meat (5) 27. Layered pasta (7)
Down 1. 2. 3. 5. 6.
Used as a condiment or food preservative (7) Edible hard-shelled seed (3) Ribbonlike pasta strip (6) Small vegetable (3) Tortilla chip topped with cheese and chili-pepper and broiled (5) 8. Kind of syrup (7) 10. Attached to the muzzle to feed an animal (7) 12. Downy fruit resembling a small peach (7) 14. Dessert wine from Sicily (7) 17. Cornmeal mush (7) 18. Breakfast food prepared from grain (6) 19. Freshwater game and food fish (5) 23. Drinking vessel (3) 25. Came before or after the chicken? (3)
Spot the Difference See if you can find the 9 things we photoshopped in these pictures
Send your completed puzzle to: Hornby Publishing C/O Puzzle 1006 P.O. Box 1284 Harrisonburg, VA 22803 for your chance to win $50
ALL PUZZLES AVAILABLE FOR DOWNLOAD ON OUR WEBSITE
See More at www.AroundHarrisonburg.com
[ 11 ]
1941
The Endless World of Everything Else
- Mike Chalmers
A lot of the visual news we see, at least the “breaking” video, is amateur stuff, typically cell phone streaming or something very similar. The camerapersons range anywhere in age from little kids to grown professionals who just happen to be around when the action begins. These individuals usually “hold it down” until the actual news crew arrives—that is if they feel the story warrants their presence—if it is newsworthy. That’s a word I want to emphasize as I continue: newsworthy. Much of the amateur coverage I just described can easily be found on YouTube or Google Video, to name just two, if you happen to miss it on TV. And the camerapersons are very aware of this, often uploading it with great precision and speed to not only the proper online
[ 12 ]
video sites, but their own personal profile pages and blogs. To highlight our fascination with destruction, carnage, and overall havoc is redundant. For some reason we are infatuated with mayhem— rubberneckers one and all. It has been this way forever I guess—human nature, etc. But things have changed a good bit— specifically in the realm of news versus information. My college professors constantly reminded us of the difference between news and information—one possessing the coveted characteristic of that which is newsworthy—valuable to society at large—and the other, simply something that happens. Information is not always news, though news is always information. It gets a little tricky. In New York, on September 11, 2001, the fish were biting
better than usual in Central Park, there was a sale at H&M, traffic was sluggish, and two planes crashed into two very tall buildings at around nine a.m. Why didn’t we ever hear about the fish? Because in the greater context, it wasn’t news, it was just information. Why didn’t I open up this article telling you about the old man I watched yesterday morning walking his dogs in the alley? The dogs were wearing matching sweaters and you could tell they felt stupid. I got some amusement out of it, but I didn’t call up my friends or Fox 5. It wasn’t newsworthy. No one would have cared and they probably would have asked me what that had to do with anything in the world. Common sense, right? You would think, but I have to raise a question that I read in an online article recently—a question that I feel is
Around Harrisonburg | August • Sept 2011
relevant and evolving right along with the topic it addresses: Is technology making us dumber? The more there is of something, the less value it has, at least by business standards, typically. Many so-called experts believe the next true world war will be fought over fresh water and not oil. Water’s pretty cheap, at least the water that comes out of your sink. Regardless, for now, there doesn’t seem to be a water shortage (in powerful countries anyway), so it doesn’t cost fifty bucks a gallon and people aren’t blowing each other up yet. And there definitely isn’t a shortage of information, but the problem is quantity versus quality. There is so much information about everything, floating around digitally, accessed in dozens of ways, that we’re getting confused as to what is worth knowing and what is useless crap. Information overload has clouded our ability to make sense of it all and it’s getting to the point that we can’t tell the difference—and we’re getting numb to it. And then there is the incessant pursuit of celebrity. Overexposure is the new face of fame—do whatever you gotta do to get your face in front of the camera (the many cameras), and the rest should take care of itself. Well, what you end up with is an overabundance of onehit-wonders—an industry filled with them—and a national or global audience not only more and more desensitized by superficial, unqualified celebrities and information, but one that believes more and more that this is the new norm, the new “quality.” It tells everyone, especially the youth, that you don’t have to perfect your craft, put in the work, or develop any type of pedigree to find success or instant wealth. All you have to do is find out a way to plug in to the mix, and people will be running at you with open wallets. Often overlooked within this mad race are the multitudes who don’t get noticed and merely ruin their reputations (and sometimes their lives) by doing something ridiculous for the world to see. No, the new fame is hollow and doesn’t possess a proper foundation, leaving it vulnerable to collapse at the slightest challenge. The weird thing is, millions of us are captivated with it. We
spend hours online, clicking on links that lead to links and so on—only getting back to what we meant to do originally, when half the day is gone. And then we can’t remember what it was we wanted to do in the first place—our brains overflowing with useless information. Essentially, the more we hear or see, the more we believe, or believe IN, thus making us more gullible, more misguided, less intelligent, and perhaps less self-aware. We know more about some attentionstarved, temporary celebrity than we do about some of our friends. We’ve got equipment vibrating and beeping in our pockets, revealing to us things we could easily read in the paper or catch on the radio. We get updates that tell us when someone we went to high school with, and haven’t talked to or seen in fifteen years, simply puts one picture up on their profile page—so we can stay alert as to everything that is going on in everyone else’s life. Do we even know what’s going on in our own lives to any credible extent? And this, without mentioning the enormous social burden that comes with a society that is increasingly numb to violence, due to overexposure (the average kid has seen around 8,000 murders on television by the end of elementary school, and around 200,000 acts of violence by the age of eighteen). Every teacher knows the best way to get a modern kid to straighten up is to threaten to take their cell phone away. I’ve seen the same subtle horror on a kid’s face, at such a suggestion, that I used to see when I was a kid and a teacher threatened to go get the principal, or call home. All day long, today’s students are texting, playing games, calling one another, watching videos, looking at pictures, playing with apps, cheating on tests—all from a miniature machine in the palm of their hands. Many of them go home and get online for hours, or are surgically attached to the universe of gaming until they literally fall asleep in front of their flat-screens. Some psychologists say it’s just a modern version of the timeless adolescent desire to escape from the demands of authority figures and the real world (while also remaining as self-absorbed as humanly possible). And maybe it’s not limited to just
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the adolescents. Maybe we’re all so overwhelmed with information that we’re trying to escape it, subconsciously, by seeking more information. Such a possibility should give us all pause. I lost count, in eight years teaching, how many kids said they didn’t need to learn something because they could Google it if they ever needed to. By that rationale, they wouldn’t even need to go to school after about fourth grade. I spent a lot of my time over the years coming up with analogies to combat the ever-evolving solutions that students devised to justify not needing to know something. It’s like flying over Vegas, I would tell them, and then having to write a report on it. What are you going to say, it’s bright? A lot of lights? But what if I give you two hours on the ground in Vegas, now how does the report shape up? I used to warn them all about stargazing—getting caught up in worthless knowledge and information that had nothing to do with them becoming better students, better people. Talk about your bottomless endeavors—I was trying to convey that to high school kids. But it’s a lesson that we all need to learn, regularly, because our access to and the overall production of information that not only lacks newsworthiness but basic merit, builds by the day, and is often sold to us as a modern method of bringing people together—clever. What are we missing while we’re all looking in a hundred directions at once? What could we be if we weren’t so distracted? What is it going to take, for each one of us along the way, to learn the difference between what is worth knowing, and what is merely fluff? “Below average people discuss people, average people discuss events, above average people discuss ideas.” I read that somewhere a while ago and it seems to float around in my head a lot these days. As with many components of life, it’s not absolute, but it is compelling and applicable to much of our modern process—a journey that finds us balancing precariously between that which will ultimately improve us, and everything else.
[ 13 ]
o t o Ph
Do you have an eye for photography?
Show off your photo skills to the world and you could be our $50 lucky winner (one per issue). Since the entries have only gotten better, it looks like I’ll have to scrutinize a little more—but only because you guys rock! If you’re going to be serious about photography, please remove the date stamp on your camera. If you don’t know how, read the manual; if you don’t have the manual for that camera, go online—most of them can be downloaded for free—or learn how to erase it through your photo editor in your computer. (Except for the ten-year-old who took the photo of the dog in sunglasses. In this case, get your mom or dad to remove the date stamp.) For the two photos taken of the setting (rising) sun over water and boats: great photos, but the flash isn’t necessary. Notice how the flash picks up the reflective material of the sign and anything in the foreground—not necessary. Keep practicing how to operate your camera in low-light conditions and you’ll be well on your way! Winner: Blue Crystal – by Jon Russel Bar Great light and focus—great macro shot. Honorable Mention: 1. Don’t Hang Me Out to Dry – by Kian Dyen I love the artistic impression behind this photo. I see where you’re going with it. 2. Crackers Eyes – by Hope Helmuth Great photo, great lighting (probably sunset). 3. Ohio Bridge – by Melissa Kois I like this photo because, as you know, my eye likes depth of field. You probably shot this from inside your car with your window up because there is a reflection from inside the window (I think), but it kind of creates some cool lighting effects. Next time try rolling the window down, if you have time. Again, DATE STAMP?
Submit your photos at AroundHarrisonburg.com or email mike@AroundHarrisonburg.com. [Don’t forget to read the important stuff] All photo submissions must include name and contact information and must be the original work of the submitter. Photos must be at least 300dpi and in .jpg or .pdf format. All pictures will become property of Hornby Publishing LLC. [ 14 ]
This page is brought to you by Fargo Fotos FargoFotos.com Around Harrisonburg | August • Sept 2011
Harrisonburg-Rockingham Chamber of Commerce Golf Tournament
Sign Up Now!
Friday, September 23, 2011 Heritage Oaks Golf Course 680 Garbers Church Road, Harrisonburg •
Two Flight Times: 8:00 a.m. & 1:00 PM
•
Lunch by Downtown Dining Alliance
•
BBQ Reception catered by Chuck Ahrend
•
Open to the Public
Sponsored by: Farmers & Merchants Bank
Stanley Steemer
Harrisonburg Downtown
Maxine Magri, CPA
Dining Alliance
Medicap Pharmacy
Chuck Ahrend’s BBQ
Fine Earth
Blue Ridge PowerSports
VBS Mortgage
Traditions Family Restaurant
Golden Corral
For more information, contact the Chamber at 540-434-3862 or visit www.hrchamber.org
September 9-11
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Ask Miss Rose Advice on all of life’s dilemmas, large & small. Dear Miss Rose: What do you think of tattoos and body piercings? -Marked Man
Dear Marked: Miss Rose tries not to dwell on such things too often. She would simply caution readers to think long and hard about such painful procedures. She also hopes they will mind where they adorn themselves—one might not be promoted to bank president with a colorful tat winding around the throat, or a nose ring. All in all, Miss Rose doesn’t care much for piercings and tattoos—but you probably knew that, didn’t you?
[ 18 ]
( Dear Miss Rose: My younger brother and his wife just had a baby boy and gave the child a name I’ve always loved. My husband and I don’t have children yet, and I am really angry that my brother has now used my favorite male name! -My Nephew’s Aunt Dear Auntie: Perhaps you could give your brother and sis-in-law the benefit of the doubt—maybe they didn’t know your heart was set on naming your future son “Horatio”? Miss Rose suspects there is a bit more to the story. Be honest—might you be the teeniest bit jealous of your brother becoming a proud parent before you have? After all, you did mention that he’s your younger sibling. Try your hardest to put your resentment aside and remember that you are, without a doubt, going to fall in love with this baby. If you voice your irritation to your brother, or other family members, you’ll simply appear petty. Buy yourself a baby name book and come up with scores of other favorite (and no doubt
superior) monikers for your unborn darlings.
( Dear Miss Rose: A relative whom I rarely see recently brought his family to stay overnight with us en-route to their vacation destination. I practically killed myself to prepare a breakfast feast the next morning before they went on their way. I thought I had covered it all—eggs, bacon, sausage, grits, a couple of cold cereals, biscuits, pancakes, coffee, juice, and fresh fruit. The young teen-age daughter surveyed the offering and then came to me and said, “Do you have any
Around Harrisonburg | August • Sept 2011
lettuce?” I was floored and simply mumbled, “No, sorry.” What should I have done? - Not a Restaurant Dear Not: Lettuce! Isn’t that wonderful! Miss Rose is aware that the vegan style of eating has recently gained notoriety. Given that the teen years are times of testing new waters, Miss Rose assumes that your young guest has decided to become a vegan, or maybe a vegetarian. I hope that the young lady’s parents may have pointed out that your table contained a few items which could stave off starvation, and that she could phrase her requests to a hostess in perhaps more delicate ways. If you’d
been dealing with an adult, Miss Rose would have been tempted to recommend handing over some eating utensils and (politely) advising the guest that she is welcome to help herself to grass clippings out on the lawn.
( And now, Miss Rose Asks Her Readers… Miss Rose has become aware of a new trend—engagement rings for men! Sometimes called man-gagement rings, they are rings that a bride-to-be buys for her fiancé to mark her territory, or perhaps uses to “pop the question” herself. What do you
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think? Would you purchase (or wear) the man-gagement ring?
( Send your questions for Miss Rose to answer, and never hesitate to voice your comments. Get in touch at askmissrose@ yahoo.com. Letters may be edited for length. Inappropriate content will not be printed and, in fact, will be ignored. Ask Miss Rose is largely for entertainment purposes and not intended as a substitute for professional counseling. The opinions expressed here are not necessarily those of this publication or those in charge!
[ 19 ]
A Little Taste of Europe Right in your Backyard
Hair Salon & Day Spa BäckerBäck Bread Baked Daily • Tea • Smoked Sausage • Cheeses Gourmet Coffee • Pastries • Chocolates • Fish • Candy • Fresh Vegetables Deli Meats • Catering Service Available
182 neff ave suite W5 harrisonburg va 22801 182 neff ave suite W5
Matching Your Outer Looks Your Inner Beauty
cell: 540-421-4768 harrisonburg va 22801 to store: cell: 540-433-2622 540-421-4768 540-433-2622 email: store: euromarket100@gmail.com email: euromarket100@gmail.com
Enjoy the Best of Summer
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Petr Borodin
Petr Borodin customer care representative
customer care representative
Menus Featuring Local Farm Produce Rathskellar Pub with Weekend Entertainment Outside Dining • Sunday Brunch The Bavarian Inn has proudly won many awards, including a AAA Four Diamond and Wine Spectator’s “Best of” Award of Excellence.
164 SHEPHERD GRADE ROAD SHEPHERDSTOWN, WV 25443 304.876.2551 • WWW.BAVARIANINNWV.COM
380 E. Market Street Harrisonburg, Virginia 22803 540-434-8188 w w w. T h e S t u d i o H a i r S a l o n . c o m
Imagine escaping to your dream bathroom—a luxurious place where you can relax, soothe your muscles, and lift your spirits in a hydro-therapy whirlpool tub, depending on your whims. As you rest your head on a foam cushion, you inhale the scent of lavender aromatherapy candles situated on black shelves, flanked by mint green walls. Your towels sit comfortably within the towel warmer as you step out onto the heated porcelain floor. A new shower nearby is maintenance and barrier free, and handicap accessible. And that’s just the bathroom! What about the kitchen? Now, think about your kitchen as a place where you actually enjoy cooking and washing dishes. An inviting space with custom cabinets in any shade, handselected flooring, personally designed countertops, and even a double-sided fridge.
Where Form and Function Finds a Home
- By Teresa Brumback
If you can think it up, Classic Kitchen & Bath can make it a reality for you. Their 3,500-square-foot showroom and sales office in Harrisonburg is a not-so-quiet reminder that foresight, creativity, and teamwork can truly represent limitless possibilities. The store offers custom design, sales, and installation on new or remodeled kitchens and baths, and provides the same services on cabinetry in any part of the house, including stand-alone cabinets, home offices, laundry rooms, closets, or wine bars. Ryan Roberts, a realtor living in Harrisonburg, hired Classic Kitchen & Bath to update his 1980s kitchen. “The thing that definitely impressed me about them was that they went beyond, and came up with a really great design—something that looked really spectacular,” he recalls. Roberts was also impressed with how Leslie Efraimson, one of
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Around Harrisonburg | August • Sept 2011
four designers, came out and suggested moving a refrigerator to a spot that made more sense, and even enlarging and redesigning an island. Unlike many contractors that use a “cookie-cutter” approach— basically installing new products where everything used to be—Classic Kitchen & Bath implements a custom-tailored approach with the end result: the wow factor. Roberts adds, “It was more than just being practical. It was something beautiful.” Getting to beautiful, however, can often be a delicate road, and a work in progress. Homeowners might be a little unsure of what they want at first.
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“When planning a project, it’s good to know what your budget is and share it with your designer,” says Jill McGlaughlin, president of the Shenandoah Valley Builders Association, and a design specialist, who, along with her husband Chad, owns and runs Classic Kitchen & Bath. Jill, a JMU grad, has been designing kitchens and baths since 1999. She has a special interest in green building practices and is a Certified Green Professional (CGP). She holds memberships in the National Kitchen and Bath Association, and National Association of Home Builders, and currently serves on the Board of Directors of the Rockingham Educational Foundation and the Harrisonburg-Rockingham
Chamber of Commerce. Chad is president of Classic Distributions Inc., and its three different brands offered at the store: River Run Cabinetry line, Rock Town collection, and MillRock, a preferred vendor to Marriott, Inc. In addition to budget management, the McGlaughlins also want to help their clients save as much time as possible. Projects can run anywhere from $2,000 to $5,000, and up to $50,000. With a good budget in hand, the customer can help the store fulfill their wishes both economically and efficiently. Jill mentions that a ten percent reserve is recommended for any unexpected changes along the way.
Around Harrisonburg | August • Sept 2011
“Looking through magazines, bringing clippings to the store, and taking time to pour through the options with a designer is always helpful for a homeowner,” she says. “Whether it’s cabinets, countertops, or tiles, there are literally hundreds of styles, products, colors, stains, and finishes from which to choose.” Jill also understands that it can be a little overwhelming at first. “That’s why people need us to help guide them through the process.” With a total of nine staff, including four designers, the store can help any customer discover a result that boasts both form and function. From a wall devoted to knobs and pulls to styling that ranges from American traditional to French country, the choices are mindboggling and the options are breathtaking. The store is a must-see visit for anyone who is even remotely considering doing something with their kitchen or bath. For cabinets, cherry and maple are popular, as is birch, but the McGlaughlins can find and retrieve any kind of wood, even exotic ones from Brazil and Africa. Options for countertops and wall or floor tiles are endless. Ceramic, granite, marble, glass, recycled glass, and porcelain are available for either the kitchen or bath. Decorative wall splashes can be stone or marble. Native to Virginia is a charcoalgrey Alberene soapstone (from Schuyler, VA), manufactured since 1888—on display and available. Granite countertops are popular and can range from $22 per square foot up to $100-plus per square foot. Varieties range from dark green and black to dark black to charcoal, and even a mixture of black, green, and pink. Particularly striking is the Norwegian granite, which
shows different natural shapes, patterns, and veins within the black, grey, and white rock, at $100 per square foot. Another intriguing discovery in the showroom is the Vetrazzo recycled glass. At $100 per square foot, a countertop on display is made from bits of clear blue vodka bottles, and amber beer bottles, in various hues. Other colors are available. For backsplashes and shower walls, there is recycled mosaic glass tile in tons of shades. Ranges of clarity vary from opaque to translucent to clear, or a mixture of all of the above within one choice of tile. Classic Kitchen & Bath has been around for ten years, the last seven at its current building, owned by the McGlaughlins. The couple says they are dedicated to making a lasting impact on the community by being involved with a variety of local charitable causes, including The Boys and Girls Club, Habitat for Humanity, Denton Family Charitable Foundation, Shenandoah Valley Autism Partnership, Community Mediation Center, Wayne Harper Charity, Cats Cradle, March of Dimes, SPCA, and WMRA. They also founded a local charitable foundation for the ALS Association DC/MD/VA chapter, where Jill serves on the board of directors. For all of your kitchen and bath needs, there really needn’t be any other option—save for the near-endless amount of options you’ll find at Classic Kitchen & Bath. The store is located at 1930 Deyerle Avenue, Harrisonburg, across from Marriott’s Residence Inn. The store is open Monday through Friday 9–5, and Saturdays by appointment, and can be reached at 540.437.1990.
See More at www.AroundHarrisonburg.com
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Realize your Dream Kitchen
1930 Deyerle Avenue Harrisonburg, Virginia
540.437.1990 ClassicKitchens.com
For Less Than You Imagine
I hadn’t seen one of those in a while. The dapper yellow and blue paisley bow tie jumped out at me as I greeted Steve Sodikoff at the front desk of Steven Toyota in Harrisonburg. Unlike the TV commercials depicting him, this Steve Sodikoff displayed humble mannerisms and was almost nervous sounding as he asked about the interview. As the owner and president of the largest Toyota dealership in the Valley, I expected to meet a “big shot” ready to boast on the success and accomplishments of his dealership. Instead, I found this transplanted Valley resident to be appreciative of the base of support he has found in Harrisonburg and enthusiastic to give more back to the community. But who is Steve Sodikoff?
Steven Sodikoff:
A Man of Many Toyotas…and Talents - By Lauren Arbogast See More at www.AroundHarrisonburg.com
Ask any football player or parent at Harrisonburg High School for the last twenty seasons. They know him as the guy who takes their action shots and passes out amazing professional quality portraits each season. Talk to the athletic department at James Madison University. They know him as their supply source for dependable, donated vehicles for the past twenty years. The Skyline Literacy program gets a boost annually just because of him—not to mention Rockingham Memorial Hospital, the Salvation Army, and United Way of Harrisonburg and Rockingham County—and his charity extends all the way down to the JMU Breakdance Club. “If I can give back to the community, I do,” Steve states, leaning back in his chair. “The last three years have been tough, but we have maintained our responsibility to the community throughout it all.” Steve has managed to pass on his philanthropic customs to his second son, Cory, who is heavily
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involved locally in Project Healing Waters. This growing national organization offers wounded active military personnel and disabled veterans the chance to delve into fly fishing for multiple therapeutic reasons. With some of the best fly fishing in the country concentrated around Rockingham County, this national program has found a very willing local niche. An avid outdoorsman himself, Cory donates his time and energy to this organization, and Steven Toyota provides the financial backing. This has been a venture that is rewarding beyond words, and Steve speaks passionately as he depicts his gratitude for our troops and his enjoyment with the ability to give a small token back to them. Cory isn’t the only son who has caught the giving bug— Ryan, Matthew, and Jake are all also heavily involved with the dealerships and take part in various community activities. Managing two dealerships and working with family can be tough, and Steve readily admits the struggles. “Being the boss and the dad is challenging. I try to layer myself, so that I am not their immediate supervisor.” The rewards, however, certainly outweigh the trials, and everyone takes pride in the family business. Three of the sons work for Steven Toyota, and the fourth, Jake, is the finance manager for Steven Kia—the sister dealership just down the road. All of the siblings have found their niche. Ryan, the eldest, is the finance manager for Steven Toyota, and his wife Lindsey is the business development manager. Next in line, Cory is the general sales manager, and Matthew is the parts manager. The family has definitely made Harrisonburg home in all aspects of the word, and Steve knows that a debut in the “Friendly City” was the right choice at the right time. [ 26 ]
Born in the “Windy City,” Steve then grew up in Miami, and completed his education in Florida with a major in broadcasting. He started in the car business in Phoenix, AZ, working with rental cars, and when an opportunity presented itself to partner with his brother in a car dealership, he made the leap to Lynchburg, VA, where they opened Oak Ridge Toyota. Eventually, Steve spread his wings and ventured north to Harrisonburg to open his own dealership, leaving the area to avoid direct competition with his brother. Steven Toyota opened at 2970 South Main Street on January 20, 1992. Don’t let the gigantic dealership fool you; Steve Sodikoff is much more than just Toyotas. Sure, that may be his line of work, but we all know that work tends to fund the large and small extracurricular “play” aspects of our lives. Steve’s college major in broadcasting still draws him today, and he dabbles in it when the opportunity presents itself. He also enjoys woodworking, and (indulging in a flashback to his teenage years) being a rock drummer. He’s quite serious when discussing this particular topic, and it’s easy to see that he is pleased to have picked up the sticks again. His two main passions are often happily combined—photography and traveling. Photography has always been top on the list for Steve, and he even tried it as a profession early in his career. “My hat is off to those in photography; it’s a hard business to get into and make a living at,” he muses. Pursuing his love of photography on the side, both locally and globally, is a source of deep joy and satisfaction for Steve. At this point in his career, Steve is enjoying his hobbies a bit more, as his children step up
and begin to take the reigns in various aspects of the business. “We have worked hard to create an honest atmosphere at the dealership,” he explains. “It’s unfortunate that car dealerships get stereotyped the way they do. We are not the typical car dealership; we try to satisfy everyone, and operate within our philosophy of high volume and low profits.” Over the years Steven Toyota has won over many Valley residents as well as the national corporation, Toyota Motor Sales, earning the 2011 President’s Award— the highest award bestowed on a dealership—recognizing excellence in every aspect of management. Steve breaks a smile when he mentions this, noting that this is not the first, second, or even third time the dealership has won this award over the years—his establishment has brought it home eight times. This ability to excel in multiple business aspects was part of the reason Steve decided to expand and purchase a Kia franchise in 2000, opening Steven Kia a bit farther south at 3340 South Main Street. The success that Steve has found along Harrisonburg’s famed “motor mile” has been a steady work in progress, and celebrating an upcoming 20th anniversary for Steven Toyota is not something that he takes lightly. He shows immense gratitude for the journey, and looks cautiously towards the future—realizing that his type of business is one that staggers with a low economy and hard times. Overall, Steve looks forward to continuing his dedication to the community, realizing that the “Friendly City” deserves recognition as a willing host. Check out the dealerships at steventoyota.com or stevenkia.com, or just swing by to say hello—who knows, you may just catch a glimpse of that dapper bow tie. Around Harrisonburg | August • Sept 2011
4090 Evelyn Byrd Ave. • Harrisonburg, VA 22801 540.433.7333 4090 Evelyn Byrd Ave. • Harrisonburg, VA 22801 ve. Gabriel RaysFineJewelry.com 540.433.7333 rg, VA 22801 4090 Evelyn Byrd Ave. • Harrisonburg, VA VA 22801 RaysFineJewelry.com 4090 Evelyn Byrd Ave. • Harrisonburg, 22801 ielny.com
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4090 Evelyn Byrd Ave • Harrisonburg, VA 22801 (540) 433-7333 • www.raysfinejewelry.com
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Braithwaite Studios Glass Studio & Art Gallery
Home Decor • Awards • Doors • Windows • Cabinets • Mirrors • Gifts
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Purchase One Item in our Gallery, and Get a Second Item at Half Price! Second Item must be of equal or lesser value. One Coupon per person. Must present this coupon at purchase. Not valid with any other offer.
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415 Mason St, Dayton, VA 22812 www.braithwaitestudios.com
2011 Calender of Events & South Side Depot Train Schedule
540-879-2110
Escape to Eagle Country HampsHire County, West Virginia
Hop on the Potomac Eagle Scenic Railroad for a three hour narrated tour of the Trough, a beautiful mountain canyon. Watch our American Bald Eagles chase the train. Canoe or kayak on the South Branch River. History lives here: Visit Fort Edwards or Fort Mill Ridge. Enjoy concerts with Appalachian music, bluegrass, and classic country. speCial eVents inClude:
Hampshire Heritage Fest Sept. 10-12 Capon Bridge Founders Day Sept. 24-25
For more information, contact the Visitors Center at 877-481-7477 or log onto www.cometohampshire.com Hampshire County is 30 minutes west of Winchester, VA.
April 29 - May 1 April 30 May19 - 21 May 28 July 4 July 9 July 30 - August 6 September 24 October 15 November 4 -5 Nov. 24 - Jan 1 December 9 December 9 &10 December 10 December 31
19th Annual Spring Mountain Festival Civil War Train Rides 2nd Annual Harman’s Fly Fishing Event Fort Mulligan Day Festival Fourth Of July Celebration Festival SummerTime In The Mountains Dinner Train Tri-County Fair Heritage Days Autumn Splendor Dinner Train Old Time Christmas Open House Welton Park Christmas Festival of Lights T’was The Night Before Christmas SnowFlake Express Train Ride With Santa Old Time Christmas Parade in Petersburg Digital Illusion Rockin’ New Years Eve
Call to schedule your private train event today! Visit grantcountywva.com for more information.
126 South Main St. Petersburg, WV 26847
Food for thought: How much of the food you buy when grocery shopping comes from a local source? Any of it? Do you know if it was once sprayed with harsh pesticides or pollutant fertilizers? What about the farming methods; are the foods you purchase being grown in a way that horribly degrades our planet? More often than not, the foods and products we purchase at supermarkets and supercenters skimp on the details of their origins. Foods and
products certified Organic by the USDA are typically rather sparse on the shelves, those certified Fair Trade are few and far between, and those grown using sustainable methods are even fewer still. There’s also the issue of price; organic, fair trade, or sustainably grown foods and products come at a higher price, making that generic brand look all the more cost effective. And since local foods are virtually nonexistent in chain stores, chances are pretty
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good that none of the money you spend grocery shopping at the supermarkets and supercenters goes to local farmers. But there is now an opportunity to buy healthy, wholesome foods that don’t threaten our wellbeing or that of the environment. Friendly City Food Co-op just opened on July 6, providing the Harrisonburg area with an impressively diverse selection of healthy and tasty foods that can
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be local, organic, fair trade, and/ or sustainably grown. The mission is simple: to create the co-op as a “consumer-owned, democraticallyrun cooperative that will operate a retail grocery store that emphasizes healthy foods, quality goods, and local products.” The co-op has been community driven and community focused since its inception. It all began when the Little Grill Collective opened the Little Store, a rather small shop that attempted to sell natural foods and products. Unfortunately, the Little Store lasted only a little while, but the idea was kept alive by some of its more loyal supporters. After much hard work, an increase in the number of members, considerable fundraising efforts, and jumping through the necessary legal hoops, that idea became its own entity, a formal co-op, in 2007. Several members, two grants, and one lease later, the Friendly City Food Co-op opened their 4,000-sqaurefoot grocery store at 150 East Wolf Street in downtown Harrisonburg. At the foundation of the co-op are the almost 1,400 local households who have donated a minimum of $200 to become co-op members. Nevertheless, Outreach and Owner Services Coordinator, Suzi Carter, emphasizes, “…this is a place for everyone.” No matter who you are, all members of the community are welcome to shop at the co-op. Carter mentions that the intention is for the co-op to “serve as a gathering place—an opportunity to share the special community around food.” The co-op is also an educational center that offers flexible and diverse opportunities where, if you want to learn more about something, then you can. Customers can learn about topics ranging from food safety and types of foods to why organic matters, and how to make healthy, nutritious choices. Additionally, if you’re like this author, and not content with relying on a single source for nutrition information, I personally recommend the Mayo Clinic, Nutrition.gov, and Medline [ 30 ]
Around Harrisonburg | August • Sept 2011
Plus (nlm.nih.gov/medlineplus/ nutrition) websites to provide supplementary information that is accessible and based on peerreviewed scientific research. The information available through these sites will nicely complement the wealth of various educational opportunities at the co-op. The store looks tiny when compared to our mental images of supermarkets and supercenters, but it is full of a highly multifarious selection. Glance too quickly down a shelf and you could easily overlook not one but several different products. The focus of the co-op is on local organic goods, and its heart is the local organic produce. The Shenandoah Valley Produce Auction is a vital source for the co-op, which boasts a selection of over 100 fruit and vegetable options. Also available is a wide selection of both dry and liquid bulk. And to ensure that the spices you use in your favorite recipes are fresh, spices are available in micro or single-use quantities in the bulk department. The store offers an excellent selection of dairy and fresh meat, as well as alternatives for both. But the co-op has more than just food. As you peruse the aisles, you can find natural dog and cat foods, environmentally friendly household cleaners, natural hair care products and soaps, natural sunscreens and bug sprays, and even a Friendly City Food Co-op branded supplement line. The co-op also offers a grab-andgo deli section, as well as a coffee bar and a salad bar, all of which provide delicious local and organic comestibles. Local restaurants such as Dave’s Taverna, a Bowl of Good Café, Mr. J’s Bagels and Deli, and the Local Chop and Grill contribute sandwiches to the deli section. Another distinctive aspect of the co-op store is its use of shelf tags to tell the stories of the local farmers. Carter mentions, “We want our customers to know where their food is coming from.” The store carries several local names, such as Newtown See More at www.AroundHarrisonburg.com
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Baking, Homestead Creamery, T & E Meats, Glen Eco Farms, and the famous Polyface Farms. In addition, the co-op has many well-known and respected national organic brands, several of which are also co-ops, in order to further improve the selection of products. However, in order to maintain the incredible selection available, some produce and other items in the store are conventional and from non-local sources. Whether you buy into the whole health food craze or not is irrelevant because the co-op has delicious local foods that are good for you and the environment. The selection is quite impressive; the store not only has the mainstream items you’re always looking for, but they also have the specialty items that add a little pizzazz to your diet. Moreover, fresh means
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fresh—fresh bread is still warm on the shelf. And perhaps equally as important, shopping at the store is actually an enjoyable experience. Despite its relatively petite stature, the store is large enough that it doesn’t feel crowded but remains small enough that you don’t feel lost. It really is a very welcoming atmosphere. The staff members are all genuinely friendly and helpful, making the shopping experience significantly less stressful. And I don’t know if it’s because everyone shopping there is eating all those healthy foods, but all the customers seem happy and in a good mood. The co-op store is a delightful neighborly environment where it’s possible to just strike up a casual conversation and enjoy the community shared around food. Even if you personally don’t identify as an organic food shopper, the Friendly City is well worth visiting. It certainly is a place for
everyone; their incredible selection of foods and products means that you’re bound to find something you need, something you want, or something you’re just plain curious about. (Chai soda, anyone?) If cost is a contributing factor in your decision making process, consider that the co-op offers numerous coupons and bi-weekly deals on organic products that help to keep prices down. But in all honesty, the prices are reasonable since the co-op has to make it affordable for the customers but also fair to the farmers. All the profits stay local to feed back into the community, the co-op members, and the farmers. Furthermore, Friendly City offers substantial benefits to our local farmers, gaining them exposure so they can sell their crops more easily, and even allowing them to diversify their crops. The Friendly City Food Co-op welcomes everyone to contribute to the community in a delicious and healthy way and is always interested in customer feedback. For more information, visit friendlycityfoodcoop.com or visit the store from 8 a.m. to 9 p.m., seven days a week.
Around Harrisonburg | August • Sept 2011
Our TOP
10
Top Ten
While vampires, werewolves, and psychotic killers make great movie monsters, the non-human beasties often captivate us even more—especially the ones that have a penchant for destroying whole cities. They also appear to be indestructible, or at least they were, until some clever scientist thought of a sure-fire way of dispatching them (which often includes military firepower). Of course, many of these movies were pretty hokey even by the standards of their era, and the special effects in some of them leave much to be desired, but for the most part, they’ve proven to be a great source of late-night entertainment. While we can accept that everyone likely has their own favorite monster list, we hope that you will find at least a few of your favorites on ours.
Best Movie Monsters of All Time 10. The Giant Ants from Them
Arguably the best of the 1950s-era giant bug movies, this tale of giant ants rendered huge by—you guessed it—radiation from early atomic bomb tests, is both well written and well acted. (It was an early vehicle for such future Hollywood notables as James Arness, Matt Dillon of Gunsmoke fame; Fess Parker, the future Daniel Boone; and James Whitmore.) Even the ants— about the size of your average horse— are pretty well done, considering the state of special effects at the time. What makes the movie a standout is that, even today, the chirping sound the ants make (you usually can only hear them, not see them—until it’s too late) is spooky. Definitely a movie for people who demand real science in their science fiction, the characters go on to explain in great detail exactly what the ants are doing and what they’re going to do to stop them. No guesswork here.
10.
9. Reptilicus
Okay, though it contained some of the worst acting in monster movie history, this 1961 Danish-American film actually had an
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interesting premise, and, though laughable by modern standards, the dragon-like creature was a pretty cool looking monster. The idea here was that an entire creature could be regenerated from just a small piece of its tail (pulled out of the permafrost of Lapland by Danish miners), which, naturally, means that once it’s fully reanimated, no one has an idea how to keep it from escaping and terrorizing the good people of Denmark. Eventually, they manage to poison it, but not before blowing off one of its legs with a depth charge, which naturally sinks to the bottom of the Baltic Sea to begin regenerating another monster. The coolest part of the monster is that instead of using stop motion to animate the creature, they used a puppet, which gave it an eerie sort of gait that looked very convincing—at least as far as Danish monsters go.
9.
8. Boggy Creek Monster
Basically just an Arkansas version of Bigfoot, what made this low-budget 1972 docudrama so scary was not the monster so much (which you never really see except fleetingly and usually out of focus) but the fact that it was supposedly a true story. What the movie really was famous for,
8.
however, was that it launched the film career of Sasquatch, who would go on to star in numerous movies and docudramas since. It also made the docudrama format popular (remember the Blair Witch Project?) and a standard for amateur-looking filmmaking.
7. Creature from Cloverfield
I have to admit, when the movie Cloverfield first came out in 2008, I was pretty skeptical. I mean, if Godzilla couldn’t destroy New York with the 1998 remake, how was some other equally nasty critter going to pull it off? I was pleasantly surprised, however, that Hollywood not only came up with a very cool monster (which, by the way, managed to look completely unlike anything seen in nature or on a Hollywood set before or since), but a compelling and semi-credible story. The most interesting thing about it was the way the entire movie was shot using a hand-held camcorder, making it look more like a scary home movie than a polished Hollywood flick. While some moviegoers complained that the shaky camera work made them dizzy, I thought it a clever idea (which has now, unfortunately, been done to death). The best part of the movie is that you never really get a clear picture of the critter until the very end, keeping you guessing before and after, what it actually is.
7. Around Harrisonburg | August • Sept 2011
6. Predator
In some ways just as scary as the creatures from Alien (see #1), these humanlike but still very extraterrestrial critters have the benefit of being intelligent and technologically savvy, making them, in many cases, even more dangerous than the drone-like aliens they occasionally do battle with. The real twist with these creatures, however, is that they’re not here to invade Earth, but to do some big game hunting. It seems the creatures like to travel hundreds of light years for the opportunity to hunt humans, which they promptly dismantle and dispose of, keeping only their skulls and attached spinal column as trophies. Nice, huh? The coolest feature is probably their invisibility suit, which allows them to blend in with the environment so they can get close enough to get off a good shot. Not a very macho way to hunt if you ask me, but then, they are hunting one of the most dangerous and destructive animals on the planet.
5. The Thing
5. Okay, somebody’s had their DNA perfectly replicated by a smart and vicious extraterrestrial creature—which makes them appear to be completely human—at least until you discover who they are, at which point unfortunate things begin to happen in quick order. This 1982 John Carpenter remake of a schlocky but semisuccessful 1951 thriller, by the same name, is perfect for people who suffer from paranoia, or people trapped in isolated Antarctic weather stations, or (preferably) both. The problem is, you never really get a good look at the creature in its pure alien form, as it’s always in the process of changing from one disgusting manifestation into another. The movie also ends without
it being clear at all that they really killed the Thing, setting it up nicely for a sequel (which for some reason, no one seems to be interested in making).
4. Godzilla
Though not my personal favorite, it’s hard to argue that Godzilla isn’t the best-known Hollywood critter in the world. First appearing in Hollywood in 1956’s Godzilla: King of the Monsters, this volatile hyper-lizard has since gone on to become a worldwide pop culture icon, starring in no less than twenty-eight films, as well as numerous video games, novels, comic books, and television shows. This bad boy even has his own star on the Hollywood Walk of Fame! Originally from Japan, Godzilla— or Gojira—(1954) was the first Godzilla movie. More philosophically-minded observers have suggested that the beast is really nothing more than one great metaphor for America, with its radioactive background and ability to level entire cities. Eventually, however, it becomes an ally of the Japanese, protecting the home islands from other various monsters (Mothra, Rodan, Ghidorah, China, Russia, North Korea…), thus turning it—and by extension, the U.S.—into a benefactor rather than a destroyer.
4.
3.King Kong
Arguably the second most popular monster of all time, when this fifty-foot-tall ape first appeared on the silver screen back in 1933, he was a huge hit and went on to inspire several sequels and a couple of remakes. While the story of a giant biped on a lost island inhabited by goofy natives and a colony of dinosaurs was not particularly original (based on Arthur Conan Doyle’s 1912 novel The Lost World), it was always fun to watch the heroine try her best to charm the beast without getting eaten or crushed by it. In the end, it always topples to its death from the top of the Empire State Building (the World Trade Center in the 1976 version)—thus eliciting the audience’s sympathy. The big guy transcends these three films, however, making it into cartoons, video games, comic books, and even finds himself absconded by the Japanese, who had a much larger version of the beast fight Godzilla and eventually a giant mechanical double of himself named Mechani-Kong.
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2. 2. Jaws
While the great white shark from the 1975 blockbuster hit Jaws wasn’t a monster in the typical sense (oversized, radioactive, fire-breathing, etc.), he (or she—we were never told) scared an entire generation of beachgoers out of the water. While the special effects are pretty hokey by modern CGI standards, at the time it was considered very scary. What made the shark particularly terrifying was that you only caught glimpses of it—until the very end. While this might be considered by some to be clever screenwriting, it was actually a result of the mechanical shark that had been built for the picture not working very well, forcing many of the “attack” scenes to be more implied than graphically shown— to great critical and cinematic acclaim.
1. Creature from Alien
What could be better than a creature that crams an embryo down your throat, which bursts out of your chest when it comes to term, and then gets big enough in a few days to carry you off to its lair? Welcome to the world of Alien, and the nightmarish creation of noted Swiss artist H.R. Geiger— who designed the bizarre and still-scaryafter-all-this-time creature for this highly successful franchise. (The alien creature has appeared in no less than six films.) Perhaps its coolest feature is its double articulating jaw (sort of a mouth within a mouth) that oozes slime and snaps open and shut with vicious speed. Oh, and you especially don’t want to get the queen alien angry; she has some major and deep-seated anger issues that manifest themselves in particularly gruesome ways (especially if you’re an android). Easily one of the coolest space monsters ever devised.
3.
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Downtown Music 34: Bringing Back the Music
- By Lauren Arbogast
No longer will you find the legendary Whitesel Music Shop on 34 South Main Street in Harrisonburg; in its place stands a newly arrived sister in the music business—Downtown Music 34. The concept is quite simple: retail shop and recording studio by day, and a rockin’ black box theatre by night, suitable for all the performing arts. DM34, as it’s affectionately called, has carved a niche in the local music community since it’s inception in October of 2010, and operates with the understanding that “anyone can get started” in music. Thom Metroka, part owner, is quite serious as he states DM34’s mantra: “Get an instrument, get lessons, get recorded, and become a rock star!” Though you’ll often find him smiling and laughing when
discussing his passion for all things music, it’s also quite apparent that he really is serious about this rock star stuff. As someone who is not on top of the music scene nationally, much less locally (a few jobs and a few kids will take care of that)—it was eye opening and refreshing to hear what Thom and DM34 are presenting to the Harrisonburg community. The 250-person capacity space offers a range of services—primarily music based. The establishment remains a non-alcoholic venue, open to all ages, but the space can also be fully catered to accommodate the specific needs of private party rental. This is something that has worked in larger cities, but is just taking a foothold locally. “So far, the feedback has been really
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positive.” Thom smiles, “The community is catching on.” When Chris Clark, co-owner of the Artful Dodger, and Thom, also general manager at the Dodger, put their heads together last year, they were specifically brainstorming what was lacking in the ‘Burg’s music scene. What they envisioned was a multipurpose music venue, similar to the “black box” theatres popular in the ‘60s and ‘70s—a flexible, raw performance space with more human than technical elements. Talking with the locals, they found that Harrisonburg used to delight more in the music arena, and not just local bands playing the bars, but venues that attracted local and national talent. It didn’t take long for Chris and Thom to partner and decide that they
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wanted to do their part to help make Harrisonburg a destination for music again. As a day job, DM34 offers locals a chance to browse a small selection of musical instruments, accessories, records, and rock memorabilia. Thom laughs as he says, “With the black box theatre concept, we have to put it away for concerts—we can’t have wallto-wall stuff!” The inventory is limited but tailored; Thom keeps catalogs out and will order what the customer specifically wants. “If you do each aspect right… you don’t have to have twenty different sets of drumsticks. Just a little bit of everything done right.” The local music stores also work in conjunction to cater to the music scene, and as Thom affirms, “Each music store has something specific; we are constantly referring customers back and forth, supporting each other, and the local economy as well.” No matter the genre or outlook on music, this is where Thom wants people to start. Looking to help musicians get their name out is also the name of the game at DM34, and Thom recounts a story of a band from Florida that had a less than stellar show, for various reasons, one night at DM34. The next day, he opened the doors for the guys to just rock out all day, drawing in people off the street for an unconventional show. In a more structured example, Thom contracted with MacRock this past fall as a venue for the local show that has made an annual home at JMU, allowing DM34 to showcase both regional and national bands and host over a thousand people in foot traffic per day. Performance and chasing fame isn’t the only option on the plate at DM34, which allows for diversity in the customer base that Thom seeks. If you happen to be in the market to buy or sell musical
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Around Harrisonburg | August • Sept 2011
instruments, DM34 can hook you up on this level, as well. Although most of the instruments are technically “for sale,” some are on consignment from fellow local musicians—this offers people an alternative to selling online, and Thom offers a great consignment contract. The overall instrument selection is geared more towards beginner and intermediate players, true to the DM34 thought that “everyone can get started,” although the advanced music aficionado will find something to perk their interest, all the same. The shop also offers the more traditional band and orchestral instruments, and Thom is working with local band directors to provide rentals to middle and high school students. And it’s those middle and high school students that put Thom back on his music venue soapbox. “High school kids—where can they go?” He questions the availability of local, underage venues, and delights in the fact that DM34 actively recruits high school age bands to play in a safe, nonalcoholic venue. For this, DM34 has received a lot of gratitude from local parents, who enjoy the chance to see their children perform and interact with the local music community. One of Thom’s “coolest” stories involves the younger crowd. “A middle school kid came with his parents to a high school band show. He paid his three dollar cover at the door, got his hand stamped, and you could tell that he just thought he was the coolest thing ever.” It’s sparking that interest in music, whether through a show or with an instrument, that Thom revels in. But don’t think for a second that DM34 is only for the younger crowd. A look at their recent and upcoming events reads like a “Who’s Who” of local and national artists from all age groups and genres. The nightlife at DM34
is rockin’, and most shows and performances are offered between 8 and 11 (p.m.) any night of the week. This ties in to Thom’s web of support for the local community. He likes to say, “Go get dinner somewhere downtown, walk to DM34 for a show, and if you choose, go back out on the town to finish the night. Support others for food and drink, but come to DM34 for the music.” The last Thursday night of each month is an open mic night, appropriately titled “Thursday Night Live,” where, for twenty bucks, local talent can get recorded. Check out their website for samples of recordings done this way. Thom cautions, “It’s not a studio recording; it’s a true live demo. We keep it raw. If you want to know how you really sound, this is it.” Live recordings can also be done at other times, and can be set up on a case-bycase basis. Prices start at twenty dollars for a twenty- to thirtyminute set, for a solo artist, and a band can record for thirty to forty-five minutes for forty bucks. If you require a more formal recording, DM34 offers such, recording most bands for less than a hundred dollars. The list goes on for services offered at the shop, including instrument tuneups, lessons at $25/half-hour, private parties starting at $60/ hour, and instrument rentals from $26/month. Be sure to check out the website at dm34.net, or their Facebook page for upcoming events. Email: booking@dm34. net to set up recording sessions or shows, and for general and rental information, contact downtownmusic34@gmail. com—or better yet, simply swing by and check out the ‘Burg’s newest musical experience, and be amazed at the service and passion for music you encounter. And don’t forget to bring your inner rock star!
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Now It’s Your Turn Recipes to Spice Up Your Life | Summer Specials
hicken C d lle ri G d ar st u M ey on H
Directions
Ingredients
n mustard 1/3 cup Dijo ey 1/4 cup hon ise ns mayonna 2 tablespoo steak sauce 1 teaspoon oneless 4 skinless, b ast halves chicken bre
. medium heat and steak Heat grill to ayonnaise, m y, ne ho , tard e sauce for Mix the mus amount of th l al sm a e id g sure sauce. Set as uce over chicken makin sa before 0 ur te for 20-3 basting. Po s. Refrigera de si th bo to coat grilling. over indirect Grill chicken e. at gr ly, or ill gr e g occasional Lightly oil th utes, turnin in the m h it 20 w to ly occasional heat for 18 te as B r. ea run cl until juices uce. sa ed rv rese
Grilled Naan Bread Ingredients
Directions
In a large bowl, dis solve yeast in warm water. Let stand about 10 minutes, until frothy . Stir in sugar, milk, egg, salt, and enough flo ur to 1 cup warm water make a soft dough. Knead on a lightly floured surface until smooth. 1/4 cup white suga Place dough in a we r ll oiled bowl, cover wi th a damp cloth, an d set 3 tablespoons milk aside in a warm to rise. Let it rise 1 ho ur, until the dough has doub led. 1 egg, beaten Punch down dough, and knead in garlic 2 teaspoons salt . Pinch off small handfuls of dough size of a golf ball. Ro ll int 4 1/2 cups bread flo o balls, and place on a cookie sheet. ur Cover with a towel, and allow to rise un 2 1/4 teaspoons minc til ed doubled about 30 minutes. garlic Roll each ball of doug h out into a thin fla 1/4 cup butter, melt t cir cle. Lightly oil grill. ed Place dough on grill, and cook for 2 to 3 minutes, or until pu ffy and lightly browned . Brush with butter. Serve warm
1 (.25 ounce) pack age active dry yeast
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Around Harrisonburg | August • Sept 2011
Pork and Pineapple Kabobs Ingredients Directions
led Sa il r G t e e w S & Tangy
1/2 cup BBQ Sau ce 2 Tbsp. MIX first 3 Dijon mu ingredien stard ts. Reserv s auce for la 1 Tbsp. fi e 1/4 cup ter use. P nely cho our remain over pork p ped fresh chops in s ing sauce rosemar hallow dis y sure to co h making at both sid es. Refrig 1 lb. bo min. to m erate 15-2 arinate. neless p 0 ork chop into 1-in s, cut ch piece s 1 cup pin HEAT Gri eapple c ll to mediu hunks m-hig m eat onto 8 1 1/2 cu skewers a h heat. Thread p green p lternately in e a p ple, pepp pepper s or altern with ers and o quares ate with nions. red and for extra yellow color GRILL 12 1/2 cup to 14 min red onio . or until m tu rning occa n chunks eat is don sionally a Salt and e, nd brushin reserved Pepper to sauce. g with taste
lmon
Directions
medium an over p e c u juice, a s ar, lemon tter in a g u u b s e n th w lt Me brown the bro r until the d mix in ti n S a r. t, e brush a p e p h nne pe l ready to and caye ed. Simmer unti ze l, la il g d solv e of the tter pper, gar is dis on. Reserve som oons bu e u p p s s n o le b 6 ta ith lem r salm w a g e n u o th s g lm to n a in n o ason s . Brush ps brow rving. Se , skin side down e s 1 1/4 cu r n r a o g fo u m ns ns le e on grill and brow r until blespoo and plac e butter ,o th s 4 1/2 ta h te it u w in y d quentl n 20 m e o fr lm a sauce an s l h juice il e it ook th ried d rush w c er. d , B p s e . a z n p rk o la e fo o g th asp tick to d with a s e t k o a n fl 2 1/4 te l il y il sw eas rice.apple weed pper to serve with e p e n n caye Ground taste fillets, salmon 1 pound with skin epper lemon p p ts 4 / 1
Ingredients
Old Fashion Strawberry
Ingredients
Shortcake
Directions
3 pints fre sh strawb erries Pre heat oven to 1/2 cup w 425. hite sugar Slice the stra 2 1/4 cup wberries and s all-purpo toss them with white sugar. S se 1/2 cup of flour et aside. In a bowl com bine the flour, 2 teaspoo baking powde ns baking tablespoons w r, 2 hite sugar an powder d the salt. With blender cut in a pastry the shortening until the mixtu resembles co 2 tbs whit re arse crumbs. e sugar Make a well in and add the be the center aten egg and 1/4 teasp milk. Stir until combined. oon salt just 1/3 cup sh Pour batter in ortening to a greased and floured 8 cake pan or yo 1 egg inch round u can use muf fin tins for sing servings. Bak le e at 425 for 15 to 2/3 cup m golden brown. 20 minutes or ilk until Let cool partial ly in pan then partially cooled 2 cups wh sl ic ca e ke in ha ipped hea lf, making two Place half of vy layers. the strawberr cream ie s on one with th See More at www.AroundHarrisonburg.com
layer and top e other layer. Top with remai and cover with ni ng strawberries the whipped cr eam. [ 41 ]
Protect Yourself from Lyme Disease
- By Addison Parris, MD, Infectious Disease, RMH Healthcare
As you’re wandering in the woods and enjoying the great outdoors, beware that you don’t pick up some unwanted “hitchhikers.” Ticks can carry Lyme disease, one of the most commonly reported tickborne illnesses in the United States, according to the Centers for Disease Control and Prevention (CDC). If caught early, it’s fairly easy to treat. Untreated, Lyme disease can adversely affect the joints, heart, and central nervous system. Lyme disease comes from bacteria called Borrelia bergdorferi that enter a person’s bloodstream through the bite of an infected tick. The tick must bite and remain attached in order to spread the infection. Lyme disease bacteria do not spread any other way. A tick crawling on your skin or clothing does not transmit bacteria. In the eastern and north-central United States, the blacklegged tick Ixodes scapularis, or deer tick, spreads the disease. Recognizing Lyme disease symptoms and complications Within three to thirty days of an infected tick bite, these symptoms typically appear: * A red rash around the bite that expands over several days and may take on the appearance of a bull’seye. The rash occurs in seventy to eighty percent of infected persons. * General symptoms include fever, chills, headache, fatigue, and joint or muscle pain. These are the only symptoms of infection in people who do not develop rash. [ 42 ]
Around Harrisonburg | August • Sept 2011
Left untreated, the infection may spread to other parts of the body and produce any of the following symptoms, which may come and go: * Bull’s-eye-type rashes on other parts of the body. * Severe headache and neck stiffness. * Partial paralysis of the facial muscles. * Pain and swelling in large joints like the knees. * Heart rhythm problem—with or without dizziness. * Shooting pains that may interfere with sleep. In about sixty percent of cases involving long-term untreated infection, the result is arthritis, often with severe joint pain and swelling. The knees are most commonly affected. In about five percent of long-term untreated cases, chronic neurological problems occur, including shooting pains, numbness in the hands and feet, nerve damage, and memory loss. Diagnosing and treating Lyme disease A diagnosis of Lyme disease is based on the type of signs and symptoms a person has, and on the possibility that the person has recently been exposed to infected blacklegged ticks. Blood tests and other lab tests may be helpful in obtaining a diagnosis. Lyme disease is treated with antibiotics. If treatment is begun
in the early stages of infection, patients generally recover quickly and completely. However, in ten to twenty percent of cases, symptoms such as fatigue, muscle and joint pain, sleep difficulties, or cognitive problems may persist or recur after antibiotic treatment, particularly if treatment began in a later stage of the disease. This persistence or recurrence, known as post-treatment Lyme disease syndrome, or PTLDS, may last for months, or years, after antibiotic treatment.
difficult to see, so look carefully.
Avoiding tick bites
According to the CDC, ticks must be attached for at least twenty-four hours before they can transmit Lyme disease bacteria. So if you find an attached tick, don’t panic. Calmly do the following:
Ticks are especially active from April through September, but deer ticks can be found year-round. Protect yourself and your family by doing the following: * Avoid areas with high grass or bushes, and wooded areas where fallen leaves abound. * When hiking, stay in the center of trails. * On exposed skin, use insect repellent that contains twenty or more percent of DEET (N, N-diethylmeta-toluamide). Apply according to directions. * On clothing, camping gear, and tents, use insect repellent that contains permethrin. * Shower or bathe within two hours after returning from a tick-infested area. * Use a mirror to check your entire body for ticks, paying special attention to your head and other areas with hair. Also, check your children, pets, and gear. Deer ticks are often so small that they are
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* If you have pets that spend time outdoors, especially in areas where ticks are prevalent, carefully check them daily and remove any ticks. Do NOT spray insect repellent on your cat or dog! (Although Lyme disease is not transmitted from pets to humans, ticks can easily enter your home on your pet’s fur and find their way onto you.) Removing an attached tick
* Using fine-tipped tweezers, grasp the tick as close to your skin as possible. * Pull up using steady, even pressure. Don’t twist or jerk the tick, to avoid having its mouth break off and remain in your skin. If this happens, carefully remove the mouth parts with your tweezers. * After removing the tick, wash the bite area and your hands with rubbing alcohol or soap and water. * Note the date when you removed the tick, and watch the area closely. If you develop a rash or a fever within several weeks of removal, see your doctor. – Dr. Addison Parris is an infectious disease physician and hospital epidemiologist at RMH Healthcare. For more information, visit www.rmhonline.com.
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Union Station Restaurant & Bar|
Harrisonburg, VA
Serving Up History and Hospitality - By Lauren Arbogast As a child, I remember planting the garden with my grandfather—the feel of the cool, black dirt between my toes, the satisfaction with each seed pushed down into the ground. He always used Wetsel seed. As the years passed and I put down roots in the Valley, every year in early spring I would receive a call from him, instructing me to “go downtown and buy some seed at Wetsel’s.” When the Wetsel retail building at 128 West Market Street in Harrisonburg closed down in 2006, my grandfather, as well as many other locals, mourned the passing of a landmark, but found other ways to acquire the famed seed. The loyalty that gripped the familiar downtown building lay dormant, waiting for a new dawn to awaken. With new construction springing up faster than thistles in a field, the art of restoration had taken a backseat in the late end of the century. However, the whiplash of blank-eyed buildings in once prominent areas of cities and towns began to fuel the undercurrent of revitalization. Harrisonburg jumped on the bandwagon, anxious to occupy and update multiple vacant storefront options in the heart [ 44 ]
Around Harrisonburg | August • Sept 2011
of the city. Slowly, especially throughout the last decade, downtown has once again taken on a persona of vitality, eager to offer local residents dining and shopping options that beckon their loyalty. It took two years on the market for the Wetsel building to find a willing owner—someone adventurous and assertive enough to unlock the potential. In 2008, local residents Marvin and Robin Baker took the leap of faith, purchasing the entire Wetsel building complex, including the storefronts on West Market and the former multistoried train station lining the train tracks that run parallel to Main Street. The new owners had a plan that included their daughters Cassandra and Sirena operating a historic restaurant in part of the building. Union Station, the name delved from the original 1911 train station depot that occupied the space, has managed to live up to the vision of its managers. The entrance to the building is unadorned, but for a large sign that beckons with a primitive feel. Yes, you do have to climb steps or ride the elevator to the main floor of the building that houses the bar and restaurant, but it’s a worthwhile ascent. The entrance into the main foyer and hostess desk allows visual access of the restaurant space— the bar resides in an adjoining cozy niche a short jaunt to the left. The open space, clean white lines, exposed pipes, and honey wood give the place a homey feel. The walls are alive with bits of history, from pictures to exposes about people and places from years gone by. The history of the Wetsel complex and the train station dominate the décor, although not in an overpowering way. The Baker sisters want you to know the history behind your meal, as well as the journey the See More at www.AroundHarrisonburg.com
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building has taken, from past to present. Cassie, as Cassandra likes to be called, is a petite whirlwind of energy—a smile ever on her lips and an anxiousness to please. Thorough in every way, she made sure that lunch was to our exact specifications—not to mention she was under a fire of questions from me, and answered them while waiting on multiple tables. As she sat down to catch her breath, she laughed, “I really love this business, but it’s hard!” Luckily, she’s quite familiar with the details within the food service industry, having graduated from culinary school in Oregon and completed an internship at a lodge in Alaska. It was this base that allowed her the courage to bound into a business plan for a restaurant in a historic building in downtown Harrisonburg. As chance would have it, growing up, the Baker sisters always dreamed about having their own food business. For Cassie, the vision was more like a traditional restaurant, but for her sister Sirena, the dream took on a pub feel. When their parents purchased the Wetsel complex in 2008, plans began to shape up for a combination restaurant and bar that relied heavily on the local history and community while creating a simple and accessible environment and menu. The road from purchase in 2008 to opening in April of 2010 is one that Cassie recounts with a tired smile. “The floors are original. We took them up piece by piece, put in a sub-floor for support, and then laid them back down one at a time—sanded, stained, and put on a clear coat.” The effort involved was intense, with the Baker sisters and their counterparts spending countless hours in a labor of love. Some of the light fixtures derived from
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a local post office; the freight elevator lent gates that were not up to current building code; and the list goes on for building items that were refurbished and redesigned into part of the straightforward décor. The menu is just as simple (if that’s even possible with the variety of food available). Along with the standard categories of starters, soups and salads, and entrées, the offerings boast categories of hearty burgers, seafood, Panini, gluten-free, and vegetarian. The fare is moderately priced, and prepared fresh in-house by Kitchen Manager and Chef David Gordon. Dave was a major part of the background of the restaurant, from construction to menu and kitchen design. Sirena basks in her “pub vision” with full reign over the bar, including drink and food specials that don’t disappoint. The bar menu is as hefty as its restaurant counterpart, from beers and wines to specialty cocktails created by wait staff. I was privy to two of the weekly specialty cocktails—available with and without alcohol— actually dining on a day where one was retiring and another taking its place. Our humble waiter, Jeremy, was in charge of creating the new concoction before the evening rush—to be available as the following week’s drink special. He fine-tuned his masterpiece—a strawberry sweet and sour mix—just as we were finishing our food. And it was definitely worth the anticipation. The food was a fanfare of tastes and textures, each unique in its own right. Cassie highly recommended the fried oysters as a starter, explaining that the wet-dry process prior to frying contained both familiar and secret ingredients. My party agreed that they were the best
Around Harrisonburg | August • Sept 2011
(can I underline best?) fried oysters they had ever tasted— light, with a load of crisp, just the right temperature, and a sauce that sports a hint of tequila and lime. Amazing. Following that grand beginning were the black bean cakes, a staple on the vegetarian menu, but as Cassie explains, the vegetarian menu was meant to be part of the menu, not just sides. The two cakes were plump and moist and crisp on the flats, with black beans peeking out and lightly topped with house smoked salsa and sour cream. Stuffed prior to seeing our entrées, a light groan escaped when we saw our ample platters coming towards the table. The Steak & Ale Burger and battered fries overwhelmed the large plate and commanded attention, and the Veggie Focaccia Melt didn’t disappoint, in the variety
and amount of vegetables, also sporting a side of delicious inseason creamy cucumber and onion slaw. Cassie takes great pride in running the restaurant to her expectations, and explains her drive this way: “Your goal everyday is to be one hundred percent. If someone is not happy, you have to take a bad thing and turn it into a good thing.” She responds immediately if a guest is unsatisfied, not wanting the customer to settle for a sub-par view of Union Station. Her commanding focus is on hospitality, and she strives to have her guests depart thinking about the food, service, and atmosphere in a positive light, eager to return. Union Station Restaurant and Bar has created a home in the
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Wetsel complex, not forsaking the history of the building, and catering to the community that surrounds. The food will leave you content and the hospitality will draw you back again and again to a restaurant that is certain to become a landmark in its own right. If my grandpa could, I’m sure he would pay his loyalties to the Wetsel building, forgive them for moving their seed sales, and partake in a meal that combines history with hospitality. Join the staff and guests daily at Union Station, starting at 11 a.m. in the restaurant and the bar. Check out their website at unionstationdowntown.com for a complete listing of hours and updates, and make sure to follow them on Facebook and Twitter for weekly and monthly specials.
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The
unKnown Eater Exploring Things to Do & Places to Go Around Harrisonburg
Clementine A Truly Delicious Experience When my publisher told me the place was “phenomenal,” I knew I was in for a treat. Clementine was exactly that, and more. Housed in the former Strand Theater, this restaurant and entertainment/art spot in historic downtown Harrisonburg serves sophisticated food in a fun, kooky, Picasso-esque setting. Its mission is to provide quality food, music, drinks, art, films, and community events in a comfortable atmosphere—accessible to everyone. Alas, this is a restaurant review, so let’s get to the food! What is particularly refreshing about Clementine is its refusal to be bland or dumb down its food in the false hope that it will generate mass appeal—a common mistake committed by many restaurants. This downtown dish, owned by Clay Clark and Stacy Rose, joins their other successful dining establishments: Hank’s, and Thunderbird Cafe, in McGaheysville (VA), and then another Hank’s in Dayton (VA). At Clementine, Chef Jeff Minnich has spiked up standard American steak and seafood fare with an eclectic menu that continues to dazzle from lunch to dinner, every night of the week, as well as brunch on Sundays. Sundays also feature five-dollar carafes of Bloody Marys and mimosas, and passion fruit liqueur-Prosecco fizzes See More at www.AroundHarrisonburg.com
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for six bucks, to go along with the delightful breakfast fare. Take Eggs Clementine, for example. For just nine dollars, you get free-range poached eggs, local Turner prosciutto ham, topped with orange-chipotle hollandaise sauce— all served with focaccia rounds and hash browns. Vegetarian options are always available, as well—if not on the menu, just ask your server. But to give you an idea: curried tofu, butternut squash with garden peas, pico sauce, a side of black bean chili, avocado, and tortillas will only set you back eight bucks. For dinner, Minnich and his staff jazz up the unique creations even more so, with an international flair—from fried plantains to lemongrass ginger curry grilled chicken and shrimp over rice noodles with julienned vegetables. By putting his own spin on absolutely everything, including such classics as shrimp and grits, and steak and mashed potatoes, Minnich is taking risks that, judging by the throng of patrons on a Wednesday night, are working out just fine for everyone. There’s something for anyone at Clementine, and you don’t have to break the bank in an effort to experience great food and worthwhile entertainment. Dinner entrees range from $11.95 to $19.95; lunch sandwiches fall between $7.95 and $8.95. An enormous selection of beers, wine, and unique signature drinks round things out in the restaurant and bar. We managed to partake from the lovely list of spirits—cocktails are a steal at just six dollars. The Oh My Darlin’ cocktail is Clementine’s hottest selling drink. It’s a perfect balance of sweet and sour—a mixture that includes vodka, peach, Amaretto, pineapple, and orange juices. We simply adored it. I also ordered the second-best selling drink: the sparkling white Sangria with white wine, peach brandy, sparkling water, and bits of fresh peaches, strawberries, grapes, and lemons (as wonderful as it sounds, I assure you). In addition to the array of creative libations, the bar
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Around Harrisonburg | August • Sept 2011
boasts an ample collection of wines and seventy bottled beers—with six on tap. Bands playing original rock, bluegrass, reggae, country and more are featured Fridays and Saturdays—and not to worry, if you feel like dancing, the chairs are moved aside. Additionally, a new lounge opening up this month, downstairs, will add to the musical possibilities, as well as private parties. The lounge will be open Tuesdays through Saturdays from 9 p.m. – 2 a.m. While you eat or listen or watch, you’ll notice the abundance of art surrounding you—from Clark’s private collection, as well as that of JMU students. The subjects of each piece are as unique and vibrant as the colors representing the collection—suggesting, yet again, that your experience at Clementine will be anything but dull. Serving sizes certainly aren’t ornamental—and ours warranted a carry-out box at the end. I started with the shrimp and grits appetizer, and at $6.95, it was one of the best and most affordable appetizers I’ve ever enjoyed. As anyone who has
made them knows, grits can be, well, gritty. However, these pearly wonders were apparently finely ground, hailing locally from Wade’s Mill. Expertly prepared, the grits were as light and delicate as a good mousse, wafting in a light pool of velvety lobster sauce. Three giant shrimp were also a lovely surprise, nestled into the mix. The entire creation was crowned with crisply fried smoked applewood bacon— mimicking the thin ribbons of crisp onion rings that later adorned my entrée, a juicy New York strip. My date chose the house-smoked bluefish as a starter—mixed with sour cream and red onion, and served on Parmesan toast points. Move over smoked salmon and trout, there’s a new fish in town! Ordinarily, bluefish isn’t a fish of haute cuisine, but the method perfected at Clementine is making waves. After the fish is caught, near Maryland, it is cured with salt and sugar, and smoked. What emerges is a thick, flavorful filet that isn’t tough or dry, but moist and chunky. Soups vary each night. We were lucky to be there when Maryland crab soup was the special. A creation by prep cook, Racquel, this simple but delicious soup had
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a clear broth with giant lumps of fresh backfin crab, pieces of tomato, and small, oh-so-tender melon-sized balls of red bliss potatoes. Needless to say, we could have gone in quite a few directions with our apps; other choices included: plantain dumplings with curried chicken and siracha-lime butter; mac & cheese with smoked gouda, havarti, cheddar, and smoked tomatoes; and baked goat cheese with kalamata olives, roasted red peppers, basil, and grilled pita bread. Obviously, after such an introduction, we could only assume that our entrées would fall nothing short of delectable. Our assumptions were confirmed. My date had a gargantuan homemade crab cake, creamy on the inside and dense with backfin crabmeat. Its exterior was crispy and light, thanks to Panko breadcrumbs. Served over succotash, a unique medley of corn, chewy-textured mung beans (instead of lima beans), and resting in a decadent lobster cream sauce, this dish was an outstanding deal, and an unforgettable experience.
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I had the New York strip steak with chimmichurri sauce—a fresh herbal compote of basil, cilantro, mint, and garlic that is commonly slathered over meats in Argentina. It’s as traditional in that part of the world as ketchup is on burgers in America. It was my first time experiencing it, and it won’t be my last. The flavors danced in my mouth and the charcoal-broiled steak was cooked to perfection. Ribbons of crisp Tabasco onion rings topped the steak. Underneath was a generous portion of nicely prepared green beans with red onions—so fresh that they could have come from a local garden. The accompanying side dish of red bliss mashed potatoes was infused with big hunks of slow-roasted garlic, lending such a sweetness that I momentarily forgot it was even garlic. For dessert, we had the chocolate mousse with raspberries and the almond cake with rose syrup and berries. Both offerings were divine, and expertly presented. Our choices literally melted in our mouths and left us speechless. As you might expect at this point, our service was exceptional. Our server was bubbly and efficient—a JMU English major who says the crowd is usually “amorphous”—a place where students and professors and their families, as well as locals, all seem to come together and have a good time. Clementine is fun, and general manager Mike Comfort will make sure your experience is one to remember.
At a
Glance Clementine
153 South Main Street Harrisonburg, VA 22802 540.801.8881
First Impression
Service
Food Quality/Taste
Value for Money
Overall Atmosphere
Since it opened three years ago, Clementine has been a strong presence in the Renaissance of downtown Harrisonburg. Today, Clementine is a refreshing addition to the downtown’s burgeoning and bustling mix of restaurants and shops. In addition to its diverse menu, the restaurant offers a special menu for catered events, as well as the lounge. Check it out online at www.clementinecafe.com.
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Around Harrisonburg | August • Sept 2011
inside out ELI
with
To Poke or Not to Poke by Eli Andersen Sound the alarms! According to multiple reports, Facebook is declining in the U.S. and Canada. What! How can that be? I just uploaded seventyfive pictures of my dog asleep on the couch, and even reassured everyone, on my Wall, that my trip to the dentist was a success (complete with photos of the parking lot, the reception desk, me sitting forlornly in the waiting room, and post-op, at lunch—the sweet potato fries got four Likes!). Yes, we know it’s good for networking— Facebook that is—and we also know that it has become such a default life of sorts for so many of us, that hours can fly by while we study the lives of people we haven’t seen or spoken to since high school, and in turn, announce the details of our own lives to. And is there anything more ridiculous (seriously, people) than getting a friend request from someone who doesn’t at least message you even a little bit to say hello—to at least recognize the fact that you haven’t actually communicated in over a decade? It’s actually quite arrogant—like they’re saying, “Here, look at my life—but I don’t want to look at yours.” I confirm so many people, and still never talk to them. I now just have this somewhat intimate, though oddly eerie, sightline into their day-to-day lives. And guess what? I’m still not interested! Yeah, we joke about it, but it’s true. If I was that interested in still talking to you, I’d STILL
BE TALKING TO YOU. I assume you’ve looked at all of my pictures (who knows), as I have yours, and quite honestly, that often does it for me. Now I know what you look like twenty years later—kids, animals, vacation pics, at some sporting event, out at some club, the star of your own life…zzzzzz—maybe I’ll actually remember your name if we see each other on the street some day. Okay, okay...let’s retrace our steps for a minute. I actually do appreciate being “found” or friended by certain people. Life is short and fast; you lose track of a lot of things in the translation, including some pretty special folks. The irony of Facebook, and perhaps part of the reason for its recent decline in North America, is that after a certain amount of friends are collected, users have so many people to follow and/or communicate with, that they don’t really communicate with anyone anymore, other than through updates. And who needs more updates? We’re bombarded with news, sports, entertainment, sex, and fashion updates all day long. It all sort of becomes white noise, including these once-coveted “reconnections” we established on FB. So, and I’m just thinking out loud here, is Facebook’s greatest flaw the fact that the bigger it gets, the more meaningless it becomes? FT Tech Hub, among many, reported last month that between May and June, though activity still grew by 1.7% overall (mainly because of gains in places like Brazil, India, Mexico, and Indonesia), Facebook lost 6 million members in
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the U.S. and 1.5 million in Canada. Losses were also reported in England, Norway, and Russia. Insidefacebook. com acknowledges that, though such a revelation certainly can’t be branded a trend just yet, the data (combined with abnormal growth patterns as of late) is a bit “unusual.” I’m reminded of a quote by author Olin Miller: “We probably wouldn’t worry about what people think of us if we could know how seldom they do.” I think about this all the time. It might not even be a case of “not caring” about people as much as it is that I simply only have enough time to do the things I do and share time with a fairly exclusive group of friends, family, and associates. So maybe FB is a way for us to merely say to the rest of our personal world: ‘Sup people, here’s what I did today. Or maybe it’s a way for all of us to exercise this not-so-subtle “right to know” construct that has seemed to invade our collective social landscapes. The rise in social media and digital information has certainly re-shaped what we “think” we should be allowed to know about everyone and every thing, and we’re showered with the details of so many things now, on a daily basis, that our perspectives have become distorted— ushering in a certain quiet demand for transparency on so many levels in our society (including social networking) that we’re all equally guilty members of the “entitlement generation.” There’s also another theory out there—
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in relation to FB’s recent wobble. It’s losing its coolness. Huh? Think about it. Everything ends. Every empire falls (often for reasons that seem quite avoidable in hindsight). And even though we live in a country where certain entities have been deemed fail-proof, I think we can all agree that such a designation is a load of crap. Even though the banks (and their tributaries) were deemed such (and rescued shamelessly), didn’t they at least fail the American people, if nothing else? So, how could Facebook lose its coolness, and how might that be contributing to an early threat of failure? Simple. For the same reason I lose interest in my little page (just one page out of almost 700 million), vast swaths of users will also inevitably lose interest in theirs. Oversaturation. Too many people. And more specifically, too many old people. Ouch. Yep. Facebook, by becoming ubiquitous, is signing its own death certificate. Who likes crowds? Who likes standing in line, or being put on hold? And the realm of digital advertising follows around the young people of the world like love-struck puppies. When the young people decide that Facebook isn’t cool anymore, because there are too many old people on it, you can bet your interface they will go elsewhere, and advertisers will follow. How old is too old? Well, let’s just say that you’ll know Facebook isn’t cool anymore in the same way you found out MySpace wasn’t—when it gets swallowed up by something else—the proverbial party down the street that slowly pulls all of the people out of your party. Next thing you know, you’re down the street, too. Besides, young people don’t want to know about their uncle’s vacation plans, their parents’ date night, or their teacher’s child’s horseback riding lessons. That stuff isn’t cool, and it has no place in a young person’s endless current of already-useless information. But, for the same reason teenagers want to be dropped off two blocks from the movies, the rest of us don’t like to have to shout to be heard, or sit in traffic, or wait for a table. The more people, the less personal anything is—the less valuable the venue in which the people exist—in this case, Facebook. After all, the average age of FB users is 38 – 44. Which, you might say, disputes this argument. But it’s all part of the same debate: eventually, it will get stale, and dated; people’s lives won’t be as intriguing to us anymore because
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they all look the same. And don’t kid yourselves; social networking is a young person’s game. Just try to pry that cell phone from your disconnected teen’s fingers and witness, at least for a couple of minutes, the life come back into his eyes, as the panic over not being able to text five hundred times in the next few hours truly starts to settle in like soul-crushing magma. Kids these days are wired to this form of interaction in a disturbing way, and at ever-increasing speeds and volumes. Gone are the days of apathetic teens ignoring their parents because that’s simply what teens do; nowadays, kids don’t just ignore their parents, they ignore everything and anything within the vicinity—eyes and fingers glued to an apparatus that stands as a modern symbol of how our technology is making us dumber.
Every generation after mine (Generation X), won’t know life without total entertainment—life without the option to completely distract oneself with any number of endless devices or websites or games or fingertip communication—won’t know life with the option of merely sitting still, enjoying the tranquility of the moment, when that moment simply represents nothing for now. The other side effect of this era, and all the eras after, I assume, is that its many members will grow up with a completely distorted and off-base concept of what is special, what is unique, what has ultimate value—and how they inevitably fall into those categories. What we might end up with (and I use “might” because I’m scared of the truth) is a major part of an entire generation merely content with being led—led by whatever marketing machine tells them to go here
or there—followers who have neither the motivation to fulfill their potentials, the insight to broaden their horizons, or the wherewithal to break free from the bubble within which they’ve allowed themselves to become confined. My revolving concern is twofold: how long is it going to take these young people to pull themselves from this experiential haze, and how is the future of this country going to be affected by this massive group of people who can’t draw from life experience because they’ve ignored so much of it along the way? Let me guess: “We’ve been saying that about our young people for decades; every generation is scared to death that the next generation is too clueless and will run the country into the ground.” Well, no generation was like the generation I’m referring to. Just like my generation isn’t just a few steps to the right or left of our parents—we’re worlds apart, because of technology, and access to concepts and procedures that can’t possibly be woven back in to the groups that preceded us. And my group didn’t walk around in anywhere near the stupor—near the disengagement—I see in Generation Y— via digital gadgetry. Ironically, this group feeds social networking juggernauts like Facebook and Twitter. As I write this, I’m looking down the block at the Sears Tower—Chicago. It’s nearly forty years old, and stands a little over 1,700 feet, with the antennas. If it were to tumble over, as horrible as it would be, we could grasp that—it’s tangible. We saw it built; it has a recorded birth, a lifespan, and a purpose. We saw it go up; we know its history. If it were to fall, we’d have a wealth of physical memory to associate with its demise. And we’d use that pool of knowledge to help ourselves comprehend the disaster—to pull through it. It would be the end of an era, and the symbol of that era, by crumbling, would be the period at the end of the sentence. But the Internet is virtual; Facebook is digital—non-physical. Yes, it consists of millions of people visiting a specific place, but the place doesn’t actually exist, and if it crashes to the ground—if the era of Facebook comes to an end, what would symbolize its passing, other than the mass exodus of almost a billion people to another similar site? And what does that say about the value of Facebook, and moreover, the value of the Internet? Around Harrisonburg | August • Sept 2011
I was asked today if I thought the Internet was dying. This question paralleled the overall Facebook conversation that a lot of writers, especially in big cities, are mulling over. Of course not—is my answer. The Internet is changing, evolving, and certainly expanding. It’s just that the Internet changes and evolves so rapidly, most of the people “on the ground” barely get a chance to notice the specifics—we just know that it’s not quite like it was, but we’re not sure how to explain it. Like in life, things come and go, thrive and then die out, rise and then fall. The Internet has evolved over twenty years to pretty much look and feel like our physical lives—and it interacts with us, and we it, in a way that allows for a mixture between realities. And all of this has happened pretty much in two decades—a shocking speed of growth and adaptation. Within that time period, millions and perhaps billions of entities have come and gone while it grew, just like in life. But life has come along over the course of billions of years—the Internet merely twenty. Now that should give all of us pause. I think it’s pretty safe to say that, at such speeds, an entity could emerge and captivate the whole planet, connect billions, affect politics, and change the course of history—and yet be gone and fairly forgotten in less than ten years. Sounds crazy? Well, if I had explained what we know of as the Internet today, to you just twenty-five years ago,
you’d have probably called me crazy then, too. And similarly, we’d probably call someone crazy tomorrow if they explained something that the Internet will be doing in 2020. The rules have simply changed. “High-speed” represents so much more than a simple designation of service. It means that entities, no matter how grand, arrive and depart at alarming rates. Which begs the question: How can we ultimately have faith in the Internet, other than as a medium for temporary exchange of goods, services, information, and communication? And this might somewhat explain an initial panic over early signs that Facebook isn’t going to be around forever, and is in fact just another internet company— here today, gone tomorrow. The problem with this particular virtual entity is that we’ve placed a lot of faith in it. We’ve allowed it to become our second life, or in some cases, our first. We’ve yet to learn our lesson that real life is where it’s at—and the Internet should serve a very different purpose. This notion, more than a lot of things, is what worries me most about our young people coming up. They’re going to have an increasingly hard time distinguishing between one and the other—with the problem being that they’re so invested in the one that isn’t real. All the time they invest in the fake one is time not invested in the real one—time with actual people, “present” and committed to the moment—which will certainly hurt their development as
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productive, worthwhile adults. Should we make a big deal out of Facebook losing members? Does it represent a much larger shift in our social structure, as a country and inevitably a planet? One thing we forgot to consider was: are the giants of the Internet fail-proof, like the giants of real life supposedly were? We don’t have a plan B if we wake up tomorrow and Facebook isn’t there anymore. What will we do? Will we tweet? Instant message? Where will we land? Would we have to go back to email—the aging old rust bucket of communication, where answers to questions could take minutes, or even hours, depending on whether someone actually has a life or not? Well, one thing we can be sure of: in time, everything ends—whether the time period consists of millions, thousands, hundreds, or simply tens of years. The fact that this “Age of Access” is making us more lonely, and causing more and more of us to want to unplug, and even seek solace away from the chaos, is not only very telling, but very encouraging. Perhaps we aren’t quite as oblivious as it may seem. Perhaps we can delineate between virtual and physical. Perhaps we do know the difference between “poking” someone and actually hugging them, looking into their eyes, being present. But then, perhaps I’m just speaking for everyone over thirty.
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The Pain-Free Path of Least Resistance
- By Kimberly Melkersen, The Healing Touch Wellness Spa
Imagine, if you will, awaking with a sharp pain that runs from the base of your skull, down one side of the back of your neck, and into your shoulder. The discomfort is more than moderately aggravating. Your entire upper torso turns as you attempt to look over your shoulder when driving to work, and you wonder how you could have possibly hurt it so badly during your peaceful slumber. Sound familiar? After about a week of little to no relief, your “stiff neck” refuses to release you from the pain, and you realize that it is time to seek treatment, and so the journey begins on the path to recovery. The scenario I just described is very common, and as a certified massage therapist (CMT), specializing in orthopedic (medical) massage, it is one of many soft tissue strains that we see time and time again. Most often, this neck strain is diagnosed by a family practitioner or chiropractor as a contraction of the levator scapulae
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muscle, resulting in pain and a limited range of motion to the neck and shoulder. The levator scapulae muscles attach at both sides of the posterior neck (C1C4) and to the upper and inner border of the shoulders. In short, their function is to support and stabilize the neck, and elevate and shrug the shoulders. This is a lot of responsibility for any one muscle. Chronic stress, and poor postural habits with sitting, standing, or sleeping are all just a few factors that can contribute to the contraction of this muscle, thereby drawing the attachment points closer together, spiking pain, and inhibiting movement. For the health professional, the first step in designing a treatment plan is to determine if it is an acute or a chronic pain syndrome. For instance, maybe it was caused during one night of restless sleep with poor pillow support—is more acute in nature— and therefore a quicker response time to treatment might be expected with release of the trigger points of the levator and upper trapezius muscles. However, a
worse case is the more subtle nagging pain that has been brewing over time and finally rears its ugly head, turns acute, and greatly affects the overall structural alignment of the neck and shoulder girdle. Relief may be achieved with a few sessions, but the chronic case is likely to reoccur and may require many treatments, along with the cooperative expertise of one or more health professionals. First, you should make an appointment with your primary care physician or chiropractor for a proper
Around Harrisonburg | August • Sept 2011
diagnosis and prescription for treatment. After determining the pain to be either an acute or chronic condition involving the soft tissues, whereby surgery is deemed unnecessary, your doctor may recommend physical therapy and/or massage therapy. A chiropractor can also write a prescription for massage. If your referral path should require you to do massage therapy, then locating a therapist with the right qualifications is essential for the success of your treatment. When seeking out a massage therapist with the proper qualifications necessary to perform rehabilitative massage, there are a few essential things you should know. A basic massage therapy training program, consisting of 500+ accredited hours, is the minimum required curriculum to obtain a massage certification. However, it does not cover advanced therapeutics. The majority of massage therapists are
trained in a variety of modalities and styles of bodywork, but do not learn in their initial foundation how to do focused therapeutic work for specific conditions. When working with a doctor or chiropractor’s prescription, a therapist who has obtained a certification in medical massage and/or is actively practicing two or more years working in an orthopedic, physical therapy, or chiropractic setting, more than likely has the experience necessary to address your condition. Medical massage therapists, working specifically within the limits of the prescription as outlined by the physician, tend to be more familiar with insurance companies and reimbursement procedures, and can effectively address specific conditions. These conditions may also include fibromyalgia, sciatica, carpal tunnel syndrome, rotator cuff injuries, frozen shoulder, headaches, plantar fasciitis, TMJ, edema, strains/sprains, repetitive-use injuries, and more. As a Spa Owner, I see an acute levator strain on average at least three to four times per month, and the majority of clients respond very well with one or two
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treatments. However, the chronic cases of levator scapulae syndrome are becoming even more frequent, mostly due to an increase in stressful and sedentary lifestyles, and require a more vigorous treatment plan, which can be costly without utilizing insurance benefits. The good news is: there is an increase in the awareness within the medical community as to the benefits and validity of medical massage. It then becomes a matter of getting your insurance company to cover it. If the prescription specifies medical necessity, and provides a diagnosis and duration for treatment, then you the patient must be reimbursed. Another option, in the event you are unable to obtain a physician’s prescription, is to approach a chiropractic office that retains massage therapists on staff. Since there is no longer a referral requirement to go see a chiropractor, the chiropractor, as a provider in network, can write you a prescription, as well as directly bill for your services. Deductibles and copays will apply, but it is less, in terms of out-of-pocket expense. Also, the combination of chiropractic care and massage are known to greatly accelerate the healing process. According to Daniel J. DeNoon, a senior medical writer for WebMD: “Healing hands are the best alternative medicine.” So, next time you have a soft tissue injury, try requesting a prescription for medical massage by seeking out a qualified therapist and charging your own pain-free path towards true wellness.
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TMD:
The Complete Picture
By Dr. Greg Johnson
Do you suffer from any of the following symptoms?
discomfort!
At SmileMakers, we offer a neuromuscular approach to treating the disorders associated * Migraines with TMJ, known as TMD and Myofascial Pain Syndrome. This * Neck and/or shoulder pain approach focuses on the healthy relationship between the bite, * Facial or temple pain jaw joints, and muscles of the head and neck, with non-invasive * Constant fatigue approaches that correct your bite and properly align your teeth. In * Clicking and/or popping of addition to the above symptoms the jaw getting worse, improper jaw alignment left untreated can * Ringing in the ears cause your teeth to chip, wear down, and shift position. * Dizziness Treatment for TMD can be * Snoring, mouth breathing much less invasive than you might think. First, Dr. Johnson * Tingling in the fingers determines the optimal position of your jaw in a relaxed If one or more of the above position. Then, we reposition symptoms sound familiar to the jaw to match those exact you, you may be experiencing a measurements, using orthotics, medical condition caused by the orthodontics, or porcelain relationship between your teeth, restorations. All are relatively jaw, and neck. Many people pain-free, and immediate are unaware of the connection relief of symptoms is common. between these muscles, joints, Because no two cases are alike, and nerves—not connecting them we can schedule an evaluation to the symptoms they experience to talk more about your specific on a daily basis. Clenching and situation and the treatment grinding often occurs at night, options that may work for you. and too often the symptoms are treated without treating the What does this mean for you? As source of the problem. There is Kim, one of our current patients, no reason to live with pain or can attest: “I immediately began * Headaches
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my treatment plan and within the first week my symptoms were alleviated. No more headaches, no more temple pain, and I no longer felt facial fatigue after a good night’s sleep. I cannot begin to explain to you the blessing that Dr. Greg Johnson and the SmileMakers team have been to me. I encourage you to investigate ANY dental issue you are having and seek answers until you are fully satisfied. I am!” Another patient, Miranda, also received a non-surgical solution to her daily pain. She experienced constant headaches, migraines, clicking and popping in her jaw joint, facial and jaw pain, and fatigue. “After treatment at SmileMakers, I felt very confident in myself, like a new person. I had headaches every day; I wasn’t comfortable with the way my smile looked. I wanted straighter, whiter teeth. SmileMakers really cares, and they get to the root of the problem. I would recommend them to anyone. I feel like a new person!” We’re here to help, because we feel that changing smiles changes lives. Visit our website at harrisonburgsmilemakers.com to learn more about what we can do for you.
Around Harrisonburg | August • Sept 2011
“I feel like a new person!” SmileMakers’ pain-free orthodontic treatment relieved Miranda’s frequent headaches caused by TMJ, helping to change her smile...and her life.
BEFORE
See her story at HarrisonburgSmileMakers.com.
AFTER
540-432-9036 HarrisonburgSmileMakers.com
Innovative Kitchen Gadgets
We have seen the future of kitchens, and it’s high-tech. Soon you’ll have gadgets that will automatically mix drinks and let you browse the Internet using a table lamp. Whether you want to make toast as if you’re sending a fax, hire your computer to bartend your next party, or roll up your frying pan and stick it in your luggage, this list will definitely grab your attention. Which one is your favorite?
GE’s All-in-One Kitchen Appliance
Think of GE’s kitchen of the future as a large touchscreen display; it features touch sensors that are spread across the entire surface, OLED primary lighting, and purifies water via ultraviolet light. This eco-friendly kitchen also allows you to load up dishwashing detergent in bulk and dispenses it using algorithms to minimize leftover cleaning agents in wastewater.
Gorenje Smart Fridge
The Gorenje Smart Fridge is a cool looking table with a mini-refrigerator that rises up from its core at the push of a button. No more running to the fridge for a forgotten item, it’s already within reach! Though this cheeky amenity might not hold an entire pizza, it’s definitely perfect for convenience items, and a perfect way to break the ice, so to speak.
Rollertoaster
Here’s a first: an innovative toaster concept that lets you slide bread right through instead of having it pop up. After all, if technology has taught us anything, it’s that there simply has to be a cooler way to make toast. And now we have it. You just slip the bread in the back and use it like a printer. It’s still a ways from store shelves but anything this awesome (and wellnamed) is destined for infomercials everywhere, and likely soon!
Salter Nutrition Scale
How about a scale that analyzes your food by portion size/weight— calculating total calories, protein, carbohydrates, sugars, fat, fiber, sodium, cholesterol, net carbohydrates, GI value (glycemic index)—and then displays the information on a crisp LCD screen? The Salter Nutritional Scale does just that and more, with a database of over 1,440 foods and liquids. Plus, it also keeps track of “how much you’ve eaten throughout the day.” It’s available now through Metro Kitchen.
Computer Table Lamp
Here’s a nifty table lamp for your kitchen that also doubles as a functional computer. It looks to feature a top-loading disc drive, touchscreen display, and well-integrated ports. Created by Prisma, this crafty little multi-purpose gadget is also rumored to house photos, music, internet, play DVDs, and even provide television options. Like many of the gadgets on this list, this design clearly represents how the boundaries of traditional design are being re-thought and redrawn. [ 60 ]
Around Harrisonburg | August • Sept 2011
Scroll Pan - The Roll-Up Frying Pan
The Scroll Pan puts a new twist on the traditional frying pan by allowing users to roll up the utensil when not in use. Lets face it: our kitchens could all use a lot more space, or at least a lot less clutter. And/or maybe you have a favorite pan that you simply can’t leave behind when traveling. Well, look no further. The Scroll Pan was created for the specific purpose of providing a usable cooking surface that could also be reduced in size for easy storage. It rolls up on each handle like an old-school scroll. The invention is still in development but probably not for long. It’s just too practical not to end up sitting alongside the Foreman Grill in department stores nationwide.
Yummy: The Touchscreen Kitchen Computer
Yummy Kitchen Connect is basically a next-generation PC “…that keeps track of food you have in the house using a barcode scanner on the bottom that’s connected to a community database.” You tell the device your diet and favorite recipes, and it hooks up to the blogosphere to help recommend dinner, according to your needs and desires. And since it keeps track of what food you have in your pantry, it can also recommend a shopping list—as well as give you recipes and tutorials.
Smart Oven Cooks for You
Samsung has teamed up with Birds Eye frozen foods to develop a smart oven that knows how to cook a meal by simply reading “Smart Codes” found on specially marked packaging. Buyers seeking the ultimate in convenience will appreciate this oven—just scan and cook. It’s priced at $525, with no word yet on availability, but it’s sure to fly off of shelves once Samsung figures out a way to get it out of development and into the hands of future chefs everywhere. It’s really a no-brainer, with an extensive list of preprogrammed recipes already installed. Everyone becomes a great cook with the Smart Oven.
LiteOn’s Smart Label
This invention doesn’t quite occur in your kitchen, but it does affect what will eventually end up in it. Get the most for your grocery-shopping buck with LiteOn’s new Smart Label. When foods such as milk near their expiration dates, the Smart Label automatically changes colors from green to red, indicating freshness, and discounts the item accordingly. Without the additional labor needed of the seller to re-label the goods with current discounted prices, the Smart Label brings paper waste to a minimum.
Programmable Drink Mixer
Put simply, the Lazy Drinker is this summer’s must-have gadget—perfect for your kitchen. It can store up to sixteen bottles and a whole lot of ice. Just connect it to your computer and the software will whip up your favorite drink in no time. Note: you’ll need your own CO2 supply and it doesn’t come cheap ($750). But you’ll certainly be the life of the party; actually, you’ll BE the party. You can either choose from a list of pre-existing drinks or throw caution to the wind and design your own.
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Welcome Home
Answers All Your Real Estate Questions
by Karl Waizecker
Position Your House to Sell In 2011, the normal spring and summer surge of new listings has occurred, but not to the extent of the past couple of years. This is good news for home sellers, but we remain solidly in a buyer’s market, where potential homebuyers can expect to find several choices in almost every price range. So if you are a seller, what’s your best strategy? The first step in positioning your house to sell requires understanding a little bit about pricing and the market. The most basic thing to understand can also be the most difficult to accept: the seller does not get to determine what the selling price will be. It doesn’t matter what you owe on the house, how much you have put into it over the years, or what you “need” to get from the sale; the house will sell for what the market determines it is worth, based upon the other homes available at the time. Once you accept this idea, you are on your way to positioning your house properly in the market and getting it sold. First, consider your own house. Think about your ideal buyer— the person or family for whom your house would be the perfect choice. Now, pretend you are that buyer; fire up your computer and spend a little time looking for houses. Pick out the five or six you would choose to visit if you [ 62 ]
were that buyer, with the goal of zeroing in on the house your ideal buyer would purchase (if your house were not on the market). When analyzing your competition, you will have to guard against a typical seller reaction— the dreaded “Yeah, but...” syndrome. Sellers afflicted with this syndrome tend to look at competitive houses for sale and say things like: “Yeah, but mine has a view”; “Yeah, but mine has a garage”; “Yeah, but mine has new carpet”; and more. The thing to understand as a seller is that those “extras” will not bring a bigger price in this kind of market. What they can do for you, however, is act as a great tiebreaker between your home and a competitive one. Once you take an honest look at your home, and similar homes for sale, you can make a good guess as to which competitive home your ideal buyer would choose. Your job now is to prepare and price your home to be a better choice! As far as preparation goes, pay attention to the details. Go through your house with a critical eye and make any repairs and touch-ups necessary. Neat and neutral is always a good way to go. Regarding price, you know what your competition is, so you know where the market is saying your price needs to be—i.e. better than that other house your ideal
buyer will be seeing. In the end, homes are similar to other commodities for sale. If a grocer has two apples for sale of a similar size and appearance, and one is priced at one dollar and the other 75¢, which will sell? Of course we would expect the cheaper apple to sell. More than that, the longer it takes the other apple to sell, the worse its condition will become in the eyes of the market. After some time, the grocer will have to reduce the price in order to get the apple to sell, even though the market clearly showed it would have sold for 75¢ initially. Home sales are no different. A home entering the market at a price the market determines to be too high will be passed over again and again by buyers. Over time, buyers and agents will wonder what the problem is and reason something may be “wrong” with the home. When this happens, the seller is going to have to take a lower price than they would have if the house had been positioned properly to begin with. The strategy for sellers is clear. Honestly evaluate your own home, as well as similar homes for sale. Determine which home, other than yours, your “ideal buyer” would purchase, and position your home to be the better choice!
Around Harrisonburg | August • Sept 2011
K LINEMAY C O M P A N Y A Complete Real Estate Brokerage HARRISONBURG & ROCKINGHAM COUNTY’S PREMIERE REAL ESTATE COMPANY combines the residential real estate expertise of Kline May Realty and the commercial real estate expertise of Cottonwood Commercial. The Kline May Company is the largest real estate company in the Harrisonburg Rockingham Association of Realtors (HRAR), in terms of volume. By offering clients two distinct companies
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which offer two distinct services, clients will have a complete in house solution for all of their real estate needs. Rather than have an agent who dabbles in one or the other, our agents focus solely on commercial real estate or solely on residential real estate. This allows unsurpassed quality and excellence of service for our clients, all under one roof.
Accentuating the Beauty You Already Possess
- By Kristen Wright
What if getting a haircut was more than just another task in our hectic schedules? What if it could be the opportunity to relax and have someone offer you the individualized attention and professional expertise that turns such a task into an enjoyable experience? The Studio Hair Salon and Day Spa has been providing the local area with specialized salon and spa services since 1980. Located at 380 East Market Street in Harrisonburg, The Studio presents itself as an inviting, professional establishment. The year-round schedules of the service providers are an indicator of the highquality experiences available; booking an appointment can be difficult, with some guests booking as much as a year in advance. Moreover, The Studio has also been voted “Best in the ‘Burg” and “Best in the Valley,” further testifying to their quality services and products. While The Studio may seem
[ 64 ]
small in size, the variety of services offered is impressive. Whether you want to look and feel your best for a special event, or just want a little bit of pampering and relaxation, this salon and day spa has what you need. Their focus on employing a natural approach means that they will take care of and accentuate the beauty you already possess, rather than try to change you into someone you’re not.
eyelash tinting, and bridal party services. But this diverse salon and spa provides more than just hair care. Manicures, pedicures, and numerous facial treatments are also available. Additionally, the spa offers a plethora of massages and body treatments, including such options as the deep tissue massage, herbal body wrap, and hot stone therapy. They’ll even provide you with a variety of waxing selections.
Services & Products
The Studio has several top-ofthe-line professional products. One of the major brands offered is Redken, a well-established line of salon products ranging from shampoos and conditioners to colors and treatments. Pureology is another significant product line offered—a line renowned for being a naturally based color care brand, and the number one color care brand in the nation. The primary high-quality skin care product available at the salon is Dermalogica, an esteemed brand known for its effectiveness and dedication to healthy skin.
If your hair needs some care, a team of twelve highly trained hairdressers is available—offering cuts, color, highlights, and styling. Also offered are services for special occasions, such as formal hairstyles and bridal up-dos. The Studio even has consultations, so you can sit down with a professional and determine whether or not a particular hair treatment is right for you. Consultations are also available for makeup application and makeup lessons, as well as eyelash extensions,
Around Harrisonburg | August • Sept 2011
Among other brands represented, Aveda and MoroccanOil tend to stand out with consumers. Recently, The Studio has begun carrying two particular products that set them apart from other salons and spas in Harrisonburg: Brazilian Blowout and Bare Escentuals. Not only do these products add a sense of exclusivity to the establishment, but they are also quite respected for their incredible quality and results. Brazilian Blowout is a hair treatment that removes frizz and makes hair smooth, shiny, and healthy for up to three months, by restoring proteins. Bare Escentuals is the number one selling mineral makeup in the world, and The Studio is the only local establishment to carry this immensely popular brand. You’ll also gain access to exclusive deals on services, promotions, and products by providing your email address to The Studio. And of course, you can always follow them on Facebook. The Professional Staff The staff at The Studio consists of one nail technician, two massage therapists, two skin care technicians, three associates, four front desk team members, and twelve hairdressers. They’re able to provide the wide range of services offered by the salon and day spa while simultaneously maintaining a pleasant, clean, and classy atmosphere and workplace. Owner and master stylist Judy Crawford notes that The Studio has a “group of great people who do great hair.” All of the hairdressers started at The Studio as members of their exclusive Associate Program. This approximately nine-month extensive training program introduces fully licensed stylists to the salon by providing a series of associate levels though which
they must progress in order to acquire additional experience and mastery of skills. This allows Crawford, who has trained not only across the nation, but also internationally, to share with new recruits the knowledge and skills she has gained along the way. However, education does not end after completion of the Associate Program. All staff members are constantly learning from each other in this collaborative and creative environment. Staff members of all levels of expertise and experience are often travelling to attend classes on the latest techniques, in an effort to continually provide guests with cutting-edge, professional services. In addition, The Studio also employs its own post-Associate Program level system for their stylists, serving as a professional system within the salon, which provides a career path and allows them to become “leaders in their talents.” An Experience, Not a Task With an abundance of services and products, as well as the impressively qualified and extensively trained professional service providers, The Studio Hair Salon and Day Spa is all about taking care of the whole person. Simply put, they want their guests to feel good about themselves. Crawford mentions that they want guests to have “an experience, not just a haircut.” Their ultimate goals are “giving service providers careers, and guests exceptional experiences.” It’s the dedication to a positive experience, as well as the commitment to continuous education for its service providers, that sets The Studio apart as one of the must-visit salon/spas in the Valley. For more information, or to book an appointment, visit thestudiohairsalon.com or call (540) 434-8188.
See More at www.AroundHarrisonburg.com
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