Issuu

THE INSIDE

OF INTERIOR DESIGN

VIRGINIA'S

WINE COUNTRY

RAISED

FARM FRESH

Hearth&Vine Contemporary Southern Style

LEGACY ONE MAN'S JOURNEY TO SAVE RARE WATERFOWL AND PASS THE TORCH

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Hearth & Vine Summer 2020

FEATURES SUMMER 2020

Building a Legacy

Local, Fresh & Delicious

Mike Lubbock takes Visit the Southern VA us though the history Food Hub and learn Sylvan Heights about a community's Waterfowl Park effort to connect and the journey to farmers and preserve rare birds. consumers.

Beauty by Design

The Modern Home

Interior designer Stephanie Walker takes us through the ins and outs of an interior design project.

See David & Emily Williams' beautiful home and learn about its design process.

Escape to Luxury

Explore the history and sights of Berry Hill Resort as we talk with historian Leland Luck.

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For the Taste of it

Blessings from the Earth

Hunting Creek Vineyard gives a tour of their winery and its history.

Artist Senora Lynch shows us her work and talks about how art can impact communities.

Preserving Traditions

A Family of Friends

Sit down awhile with Lake Gaston Ladies Dock Boone of Club President Janet Lily Pond Creek Lenahan tells us why Hunting lodge for a its so important to conversation about have a great group family. of friends.

The Family that Plays Together

Get to know two brave young men and their equally brave mother as they journey to rodeo fame

LETTER FROM THE EDITOR So here we are in 2020! Definitely one for the books! We've all come far and learned so much since that ball dropped to ring in the New Year. I truly believe everyone has developed new perspectives of what is important this year. Our second edition of Hearth & Vine is now on the stands and we couldn’t be more excited to share some of the beautiful and unusual aspects of the lake country with you. This issue is dedicated to the finer things in life like family and friends, home and heart. We know you are going to enjoy learning more about the beautiful things that you live right in the middle of and hope you're going to take advantage of that and go out to visit. You’d be amazed at what you can find. When our featured Haliwa Saponi artist, Senora Lynch, learned how to hand coil pottery from her elders when she was a teen with no idea of the adventure that she was in for. Since then Senora’s work has become permanent exhibitions in some of the nations most prestigious museums, galleries and universities. You are so going to enjoy learning more about her work and life. Take a trip over to Northampton County with us and tour one of the premier hunting destinations in the nation or see the beautiful and endangered avian collection of the Lubbock family at Sylvan Heights Bird Park. Remember the joys of youth with a couple of rodeo kids, an article on one of Virginia’s hidden treasures and much, much more. Enjoy! DELLA ROSE

Owner & Editor in Chief

STAFF Brandon Griffin Design

A Lake Gaston native, Brandon pursued a degree at ECU before going on to work for years in corporate environments. He decided it was time to bring the skills he’d learned back home and put them to use to promote the businesses that would benefit most.

Lauren Anderson

Contributing Editor Hearth & Vine Magazine is a Meridian Marketing LLC. Publication Della Rose Editor in Chief Brandon Griffin Designer Justin Robinson Lead Photographer

Lauren grew up in eastern North Carolina and attended Duke University where she developed a passion for art and storytelling. She works as a Marketing Manager during the day, and edits content for up-and-coming local magazines at night.

MERIDIAN MARKETING www.meridian.marketing

For editorial inquiries, email meridian@meridian.marketing

Hearth & Vine Summer 2020

Summer 2020 Hearth & Vine

Hearth & Vine Summer 2020

BUILDING A

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Mike Lubbock built an empire of exotic birds. Now his family carries on his legacy of conservation. PHOTOGRAPHY BY

JUSTIN ROBINSON

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Mike Lubbock is what you might call an adventurer. In a time when most people didn’t know a lot about the world outside their neighborhoods and had never seen an elephant, much less a Flightless Grebe, Mike was growing up on a farm in post-WWII England. Today he operates Sylvan Heights Waterfowl Park in Scotland Neck, NC and is among the world’s most illustrious and adventurous aviary experts in history. Through the years, Mike, his wife Ali, son Brent and Brent's wife Katie have built the park and breeding center to house one of the greatest waterfowl collections in the world. Mike and his family have taken on the responsibility to educate people of all ages about endangered waterfowl. Growing up, Mike had an adventurous spirit and loved to take long walks with his mother where they would observe the native wildlife. He s a i d t h a t w h i l e t h e re we re n’ t m a n y b i rd identification books around back then, he managed to obtain an old one and he loved to climb trees. Mike would often bring home the stray and abandoned birds from the farm, though most didn’t survive. When old enough, he attended Kestrels boarding school about fifty miles from the Lubbock's farm in Churchstanton. He said these early experiences taught him the importance of hard work and making one’s own way. He said at Kestrels, “I got away with a lot regarding pets. I had ferrets and rabbits, birds, eggs and lots of other things. The headmaster allowed me to keep an owl at school.” As his time at Kestrels came to a close, Mike thought sailing the high seas in the navy would give him the opportunity to study animals in other places. However, after two years in the service he wanted out and approached his father about a career in waterfowl research. His hero, Peter Scott, had a television series in which he traveled the world observing wild animals. Mike would later meet and work with Scott, studying and 9

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breeding endangered species. Mike’s father pulled a few strings at the Wildfowl & Wetlands Trust, most commonly referred to as the Wildfowl Trust, the largest international fowl and wetlands conservation charity in the UK. Mike noted that if there had been a Hawk Trust his life might have been different but as it was, waterfowl was where his adventures began. Being a young man in the 1960s had great advantages and Mike found himself appearing on the television show Discs A Go-Go, the UK's answer to American Bandstand. Mike was quite popular and met The Beatles, Eric Clapton, Jimi Hendrix and many other rock n roll trailblazers while working there. “It’s funny, you look back and realize these groups are so big now and yet they weren’t back then. I was more excited when we had singers from America, like Gene Pitney, Roy Orbison and Lorne Greene (from Bonanza),” Mike said. While on the show, he never lost focus on his responsibilities at the Trust. His hard work and popularity combined to move him forward in animal husbandry as he worked his way up to assistant curator. He then went on to work at Duck Puddle Pond on Oyster Bay in Long Island, New York, and worked hard to build one of the finest collections of waterfowl in the United States. His excursions to build that collection took him around the world and includes stories of being surrounded by crocodiles, being shot at, nearly run over by a madman on a boat, a tropical disease and a plane crash. In 1973 he returned to the Wildfowl Trust where he met Ali Stewart from Edgemere, Scotland. Ali had no real liking for the handsome but “cantankerous” curator. As time went on however, he noticed she had the same love and passion for waterfowl that he did. She also grew to appreciate Mike’s better qualities and accepted the assistant curator position. Love blossomed and the two were married a few years later. A few years after that their son Brent was born. Dale True, Mike's biographer, describes their love, as such, “Ali would be that ‘one Opposite, clockwise from top in a million’ who was willing left: A Eurasian Owl looks on, an African White-backed Duck to invest all of her life and relaxes in one of the many water effort into the the dream features, a group of Flamingos Mike Lubbock chased hang out and a Ruff Sandpiper around the world. Ali not cools off. only provided support to the family, but also

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to Mike’s desire to be the world’s best aviculturist. Together they would strive to reach the pinnacle of waterfowl preservation, doing all in their power to save endangered species from extinction.”

Today, the couple has put in exhaustive time and energy into building and maintaining Sylvan Heights Bird Park. When asked what she thought of that dream now, A li replied, “This wasn’t the dream!” She gave a little laugh. “I didn’t know what the dream was.” She thought a moment about the park, the breeding center and how far the family has come in their conservation efforts. Perhaps this wasn’t the way she and Mike envisioned it in those early days but she seemed happy with how far they have come and how things are progressing now. “This wasn’t the dream,” she remarked, then smiled again. Her voice softened as she said "But it has become one." Mike had dreams of his own. He did a second tour of the Wildfowl Trust in 1973, at which time he was entrusted as curator. He became quite chummy with Queen Elizabeth, who proceeded to tap him as an advisor on the royal waterfowl. “I was very nervous, as you can imagine,” he reported concerning his first visit. He said the Queen was quite pleasant, however and immediately made him feel “very much at ease.” From the vantage point at The Wildfowl Trust, Mike strengthened and expanded his connections in the aviary world, pioneering the use of portable incubators in his excursions. He worke d with S eaWorld in San Diego, CA often on a variety of “avian husbandry tasks” including collecting a rare Pink Eared Duck from Australia and improving handling techniques for other From the top: Avian Tamer Jaun Romero leads an army of young Canada breeds. In 1983, Mike finally solidified Geese, patrons look on in amazement at the flamingo exhibit where, below, Bird Keeper Mika Earls waters some thirsty American flamingos. the desire to build his own waterfowl Left: Mike Lubbock poses with some good friends. collection when he partnered with Doug Goode Jr. in Montgomery, AL . Mike that Mike was struggling and made him an offer he m o v e d h i s m o t h e r ’ s p r i v a t e c o l l e c t i o n couldn’t refuse. Proposing a partnership, Marion i n w i t h D o u g ’s c o l l e c t i o n t h a t i n c l u d e d said it would afford Mike more of an opportunity c u r a s s o w s , m a c a w s a n d f l a m i n g o s . to use his waterfowl breeding skills to save endanThis newfound independence gave him the freedom gered species. Mike and Doug parted on amicable to manage the flock in ways that better attained his terms and divided the birds equally. He uprooted specific conservation goals. The problem was that the family to move to Sylvia, N.C. and the original sometimes saving wild waterfowl put Mike in harm's Sylvan Heights was born. With one of the goals being way. Mike wanted to be able to stay at the compound to breed and establish some of the rarest species and focus on breeding birds. In 1984, Hank Marion, in captivity according to Mike, he and Hank were a regular customer in Montgomery that owned a surprised when the birds started breeding only substantial waterfowl collection of his own, noticed a short time after arriving. “The 1985 breeding Hearth & Vine Summer 2020

season ended up being better than we imagined the time,” Mike said. Sylvan Heights was solid. Finances were as strong as the newly bred birds and a young Brent Lubbock was growing up and doing all he could to help. “I was lucky,” said Brent who is now very grown and a big part of the park , “I’d get to go on cool trips. There were lots of positives. From a child’s perspective this was always an interesting household,” adding that being the heir to his father’s legacy is a lot of hard work but it has also been lots of fun with memories he will never forget. For the next five years everything seemed to move forward without a hitch. No one could have anticipated that Hank would pass away suddenly in 1989. Hank’s portion of the farm was left to his son, who had no interest - in fact he wanted to develop the entire property and expected Mike to pay cash for the value of his father’s share of the collection. Mike countered with the offer to sell some of the birds and use the proceeds to pay for the remainder of the collection. Mike had to find the right property fast and that’s when the town of Scotland Neck, NC appeared on the radar.

He said that while there were a lot of indicators that it was a good move, he took that as sign. He and the family were Scotland Neck bound. “It’s a farming community and we are farming birds. The climate is better than the mountains. It’s not too harsh.”Once everything was on track with breeding and building, Mike and Ali set out to build a world class facility. Over the years they've worked with other conservation groups to insure the survival of breeding programs for rare species and held prominent positions on association and boards, developing connections globally. By the late nineties, they had more than three thousand birds and more than 161 species. What the family lacked was financial resources as feeding that many birds twice a day was taking its toll. Help came from around the world in the form of interns eager to learn from Mike. He was the master of avian husbandry but on a local level, his work went unnoticed. By 1996, the Lubbocks were looking for a way to make the farm sustainable. Mike was concerned that his collection would have to be dismantled and sold. If that happened, it was doubtful that anyone, even Mike, could ever rebuild the collection again. With rare and endanToad and Hannah Herring frequently made trips geredspecies on the line, it was likely that many to Sylvia to purchase birds for their collection and would be lost forever. lived in Scotland Neck. They owned a lumber Having the right connections has its advantages, business and a property behind their home hadn't and members of the Bronx Zoo of New York City, yet been cleared. Toad recognized Mike as more as well as the President of the Association of Zoos than a typical collector and offered to lease eight and Aquariums, the Wildlife Conservation Society, acres to the Lubbocks and help them relocate. numerous educational institutions and the U.S. It was a long 380 mile trip and there was a lot of Fish and Wildlife Service all agreed that losing work to be done. Mike was concerned that the such a valuable resource would be unacceptable. birds would have trouble adapting to the warmer Sylvan Heights partnered with the North Carolina environment and so he sold the Arctic birds to Zoological Society in 1997 and established the raise the money to pay Hank’s son but kept all Sylvan Heights Waterfowl Society, a 501(C)(3) the rare and endangered species from Sylvia. nonprofit organization. For the first time, Sylvan The Herrings helped all that they could, clearing Heights had a tax-deductible entity to attract much of the property before Mike and Ali got there. donations for conservation through aviculture Pens were built in a hurried fashion and the from all over the world and word spread about the beginning of what is now “the largest and most important work the family was doing. Ali’s warmth, biologically significant waterfowl collection in charm and winning smile made her the perfect the world” was born. “We had to finish the breeding Assistant Director and Membership Manager. center, then move. The choice of Scotland Neck Brent stepped into the Director of Operations was a good one." He recalled the day he and Toad and Development position. “Brent filled in so well were looking around the property and trying to because he had public relations training,” said make a decision on the next move. He said there Mike, who admitted that he had always preferred was no wind to speak of, no rain and yet a great being with animals to people. “I’m happy to find oak tree crashed to the ground, startling them. my niche,” Brent remarked candidly. “I’ve loved 13 Summer 2020 Hearth & Vine

animals all my life. I’ve been involved with their general care and able to help with the future of some species.” He mentioned that working with rare breeds has some disadvantages since no one has ever heard of them and they generally aren’t the most beautiful birds. “Everybody knows what geese and swans are but they don’t get as much respect as more popular birds,” he said. “Through the exposure of a variety of waterfowl we hope to open eyes. It’s a challenge.” But a new blessing was coming in the form of a new family member. Katie Gipple visited Sylvan Heights in 2003 interning as a biology student from Oregon State University. “I returned twice as a student volunteer and after finishing my Bachelors in Wildlife Biology, I was given the opportunity to work as an aviculturist at the Avian Breeding Center. Over the next 8 years, I earned a second degree in media and graphic design, as I'd always been interested in photography and science communication and later transitioned into the Media & C o m m u n i c a t i o n s C o o rd i n a t o r p o s i t i o n .” After eight years of working together, Brent and Katie made their vows. From her position, Katie takes the lead in telling the story of Sylvan Heights. Her creative talents include photography, marketing, layout and she is quite the story teller. “The most challenging thing to do is find a way to let people know about this place,” Brent remarked then looked over at his lovely wife. “We are very lucky to have Katie. Our location is amazing and she does an amazing job.” Katie said that her primary objective is to promote Sylvan Heights and that she’s grateful for the opportunity to promote and expand conservation efforts while doing that. “Education is a huge thing here at the park,” said Katie. She uses every opportunity to let people know about how the venue is growing, whether it’s creating beautiful documents, speaking on radio shows, building advertising campaigns or working with web sites and all this attention is making a difference. Sylvan Heights now hosts more than 55,000 people each year. The venue hosts eight main exhibits from around the world with new exhibits under construction and new species added regularly. With attractions like the Landing Zone and a beaver pond blind, those numbers will likely increase significantly. Toad Hall, a beautifully constructed pavilion, can be rented for special events like weddings,

receptions and parties. “Toad Hall is doing very well,” Katie reported. “More students are coming for educational programs. There have been weddings and reunions. We’ve hired a part time event coordinator. If someone books an event during the day, they can include park admission and have access to the birds. They can have a unique setting.” Katie was excited about a brand new exhibit featuring birds from Australia and New Zealand that is opening this year. “A bird breeder in California for 30 years did a worldwide search with nine criteria in mind,” Katie said. “Sylvan Heights was the only facility that made the grade.” According to Katie, the breeder raised one million dollars to bring the birds over and build the proper sanctuary for them at Sylvan Hearth & Vine Summer 2020

Heights. In addition, there is a new breeding going in for Crowned Cranes. “They will have their own aviary,” she said and, to the delight of many, shared that they were also building a Penguin and white water bird exhibit. It will feature South African or Magellanic and little blue penguins,” she said. “The white water waterfowl will feature birds along the rough coastlines. There will be waterfalls and moving water, glass fronted pools so people can watch them dive and some behind the scenes encounters.” facility. Katie said this exhibit could take four to five years to build and require $100,000 in matching funds to make it happen but this is one of the biggest projects the organization has taken on thus far. Then there are plans for a native pollinator garden as well as an opportunity for visitors to learn the benefits of native gardens. She said it would be impossible for the Bird Park to continue to grow without its educational partners, the board and contributors. Through a partnership with East Carolina University, Katie said that Sylvan Heights is a field research site where interns from various departments can spend time at the facility and give students an opportunity toparticipate in non invasive research. “We want this to be a resource to students and for it to be a mutually beneficial collaboration,” she said. “There’s a lot of potential for that collaboration as we see each other’s needs and see what we can provide.” Katie and Brent said that the challenges they see ahead deal with conservation and education. Both hope that they will be able to impart the knowledge to the next generation that they need to understand the impact we all have on the environment.

Sylvan Heights is located at 500 Sylvan Heights Park Way, Scotland Neck, NC 27874. The park is open Tuesday through Sunday from 9 a.m. to 4 p.m. No reservations are needed unless you are bringing a large group. You can f ind ticket prices and purchase information at shwpark.com

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Local, Fresh & Delicious SOUTHERN VIRGINIA FOOD HUB PROVIDES LOCAL FARMERS, BAKERS AND CRAFTERS A DIRECT LINE TO THE COMMUNITY Photography by Justin Robinson

rowing concern about the origin of our food has made buying locally sourced goods a thriving trend. The Locavore movement, a s i t wa s t e r m e d by c e l e b r i ty Chef Jessica Prentice, has become a way of life for diners interested in supporting small businesses and eating locally sourced food. The Southern Virginia Food Hub, Makers Market and Farmers Market takes this growing trend to a whole new level. “Local means more,” commented Jo Ann Farnsworth, SVFH manager. With a background in corporate and banking, she came out of retirement to help build The Hub into a sustainable way to connect agricultural businesses with customers. “We provide a link between our local farmers, producers, and artisans and help introduce and sell local goods to the families in and around the contributing counties we support in southern Virginia. Our mission is to improve our community's health and economy by making fresh, locally sourced food available close to home,” she said. Located at 100 West Danville Street in South Hill, Va., the Maker’s Market division of The Hub 17 Summer 2020 Hearth & Vine

features a local food grocery store, commercial kitchen, local food deli, coffee bar and a community classroom where people can learn about cooking, hold meetings and other events. Opening the door of the Makers Market is like opening the door to grandma’s house in bygone days. Sweet smells of desserts, coffee and fresh baked breads tantalize the senses and fill you with the temptation to taste everything. Colorful fruits and vegetables, eggs, fresh baked breads and desserts are all displayed to tempt the taste buds and the freezers are filled with meats, cheeses and other dairy products of the finest quality. “You know it’s local because the USDA requires local farms to freeze their meats for distribution,” she said. “Most of these (beef ) farmers grow heritage breeds. They have a flavor that is deeper and more interesting.” Along with Chef Will Woodall, the deli staff includes Jodi Tilletson, who specializes in desserts like key lime cheesecake and lemon blueberry layer cake, Janette Wright, famous for her scones and specialty breads, Sous-Chef Lisa Mills, who makes incredible yeast rolls, and Floor Manager Lynn Minter. All of them are friendly, helpful, and make the Maker’s Market a fun place to pick up

lunch or dinner while doing the weekly shopping. All ready-to-eat products are made from locally sourced ingredients and a commercial kitchen is available for use by producers for value add products. Jo Ann mentioned how strawberries sell well at peak season “But there are many that are unpretty. Those don’t go into the basket. But if you make jam from them, that’s a ‘value added product’. That product has a longer shelf life. You changed the raw product to get a value added.” These give farmers a chance to sell more of their products, cut down on food waste and provide a larger variety for customers. Fo r T h e H u b, l o c a l i s n’ t l i m i t e d j u s t to South Hill, VA . Misty Morning Sunrise Farm of Dinwiddie County operates a farm and apiary to provide eggs, poultry, baked goods, dairy, meat and local raw honey as well as producing heirloom fruits and vegetables. The farm is famous for its “holistic horticulture” that incorporates water conservation, drip irrigation and solar energy. Owners, Daniel and Nava Thomson said they have lots of reasons to appreciate working with The Hub and Makers Market, the main reason being their bottom line. Daniel explained that the farm industry is a tough gig and profitability can be difficult to achieve. The Hub's co-operative sales approach lets Daniel ensure a sale before he commits his products. “For example, we used to do the farmer’s markets with the idea of packing up the truck and hoping to sell, contingent on the weather,” he remarked. Too many times he would drive to the market on days with heat advisories only to find farmers outside waiting for shoppers that didn't show. He said another advantage is in fuel savings. Makers Market is in a small community with a central location “There are very few steps between the field and pick-up,” he commented adding that recent global events have caused farmers to rethink their operations. He said consumer concerns about the safety and freshness of their food brought about an upward swing in online sales. When Misty Morning Sunrise Farm started they had sales goals that felt frankly out of reach but are now being exceeded. He complimented The Hub for their infrastructure and the precautions that they take. “We appreciate that,” he said. “This segment has grown rapidly because of new demand.” Daniel

noted that this year the farm has had to cut back on agritourism, diminishing classes and tours and opting instead for camping opportunities in which no personal contact with the client is needed. “You have to be more creative,” he said. “You have to ask yourself, ‘How do we still meet the needs of people that want to get away from the city? How can we meet those needs?” Jo Ann mentioned that the pandemic forced The Hub to create new ways to connect with customers and led to an expansion of its web presence. While their doors were closed, shoppers were able to place online orders for later pick up. “There are people that say, are headed to the lake,” she commented. “They can order, swing through, pick it up and go.” Jerry Tuttle, founding member and president of The Hub's board, also owns Brickland Farms in Kenbridge, VA. His two hundred year old tobacco farm was repurposed to grow organic vegetables and specializes in okra, beets and heirloom tomatoes. He and his family utilize the services of The Hub to keep his business alive. “The SOVA Food Hub is a unique project to Virginia. It’s main purpose is to bring people in the community together that might not cross paths otherwise. Farmers and artisans are able to connect with consumers on a daily basis. This connection would not occur very easily without The Hub. It’s a win-win for everyone in our community.” he said. Many of their farmers and artisans utilize The Hub's new Farmer's Market. The market is located across the street from the Maker’s Market at 105 West Danville Street and generally operates every Saturday from 8 a.m. to noon, May through October. Shoppers can browse an assortment of wares and produce, like honey, meats and vegetables, crafts and many other fun and interesting items “People come to the realization that the produce the farmer picks is the best for you because they want you to come back,” she said. “I, personally, don’t know how to pick okra. I don’t know when it’s ready. Our farmers are committed to the customers. They are not going to let the customers have anything that’s less than the best.” Southern Virginia Food Hub is located at 100 West Danville St. in South Hill VA. You can reach them at 434.584.9777 or visit their website at sovamakersmarket.com to place an online order. Pick up ordering for both the Farmer's Market and Maker's Market are available. Hearth & Vine Summer 2020

FOR THE TASTE OF IT Along a small Virginia creek in a quiet corner of heaven, Sandy and Milt McPherson tend the vines and bottle some unique vintages. Photography by Justin Robinson

unting Creek Vineyard b egan making wine in 2002 when owners Sandy and Milt McPherson started with a plot of ground and three h un d re d lit t le vin es Today they've created s o m e o f t h e East Coast’s most interesting l i b a t i o n s . T h e v i n e ya r d , n e s t l e d in the foothills of Clover VA, shares a longitude with the some of the best Mediterranean viticultural regions and is proving itself ideal for growing some of the finest European grapes. Modern viticulture is immersed in soil samples and pH levels that make cultivating grapes and aging a good wine a combination of art and science. Wine grapes flourish in a mix of sand, silt, and clay, in a well drained area with just the right amounts of trace minerals. Clover meets those expectations and provides the p erfe c t lo c ation for growing some of the finest fruits in the region.“They are not indigenous to 19 Summer 2020 Hearth & Vine

A m e r i c a . M e rl o t , M a l b e c , Pe t i t Ve r d o t , V i o g n i e r. We h a v e developed relationships with Front Porch Vineyards and Pinehaven Vineyards to purchase locally grown quality grapes to expand our wine selections. They have diligent viticultural techniques that produce our excellent Cabernet Sauvignon and Cabernet Franc grapes. ‘Local’ is very important to us.” Sandy explained that, as in any industry, winemakers have their own language and a lot of information, decision making and care that goes into making good wines. Hunting Creek offers nine varieties of wine with distinct and unusual names: P ure Luck , made from Viognier grapes and aged in neutral oak barrels. Confession, a dry white wine from Pinot Gris purchased from a local vineyard. “The grapes were grown by Front Porch Vineyards in Pamplin, Va,” Sandy explained, adding that “Confession, is good for the soul." Innocence is a well balanced Traminette, while Forbidden is a Rosé made

from Chambourcin grapes left on the skins for twelve to fourteen hours. Indulgence is a blend of Merlot, Malbec, Petit Verdot and Cabernet Sauvignon. It is described as lush and pairs well with lamb and pork dishes as well as mixed green salads. “This blend makes an elegant, smooth wine with a nice finish,”said Sandy. “Indulgence is our signature wine. Each year the blend varies depending on the amount and quality of the grapes grown. Our son, Jeremy Ligon, is a talented winemaker who contributes to crafting each year's Indulgence blend with his precise palate and wine-making expertise. Tasters enjoy comparing different vintages of the Indulgence and noticing the unique characteristics that change from year to year.” Jeremy recently decided to come home and put his expertise to work for family vineyard. While Sandy said Jeremy has always worked with the family, lending his expertise, it will be good to have him home full time. “He helps us evaluate our wines and pushes us forward with his knowledge,” she said. Jeremy has worked in vineyards since he was 16 years old and later graduated from California State University where he earned a Bachelor of Science in Oenology with concentrations in both chemistry and viticulture. After school he traveled across California gaining experience and knowledge from west coast vineyards. Returning to the east coast, he joined the Philip Carter Winery in 2012 where proprietor Philip Carter Strother called him a “rising star” in the Virginia wine industry. Indeed, Jeremy was also voted number one winemaker to watch in Virginia by the staff at Scoutology.com. In 2015 he made the move to Creeks Edge Vineyard in Lovettsville, VA here he was recognized with a Silver medal by the Virginia Wineries Association for his 2017 Family Blend, 2018 Rosé and 2017 Chardonnay at the Virginia Governor’s Cup and a gold medal for his 2017 Cab Franc. “He’s a very good wine maker,” remarked Sandy. “He has an exceptional palate. He’s formerly trained. I think that will help as we do events and planning together.” Currently the McPhersons produce about one thousand cases of wine each year. Sandy, Milt and the family are out in the fields long from Chambourcin grapes left on the Hearth & Vine Summer 2020

before the first grapes are harvested, pruning the vines back when the grapes are dormant to prepare them for the winter. In spring, new growth appears and stems elongate, winding their way up trellises with a little help. The vine is kept off the ground to encourage strong growth and to prevent deterioration once the fruit appears. Thinning takes place during the growing season. Sandy said this allows the vintner to control the amount of fruit produced. “It helps you create a balance so you can have pretty and full fruit,” she explained. “You can space the fruit out.” Grapes don’t need a lot of help being grapes as they grow and make clusters of beautiful fruit. She said it’s fortunate that they live in a temperate zone where rain is just about right for the vines. If there are drought conditions the family has an irrigation system to work with. “Once vines are established in the first year it’s better to let them struggle a little,” she noted. “It makes the 21 Summer 2020 Hearth & Vine

roots grow deep and makes the vine stronger. You want the foliage to stay healthy but if it’s a little dry at the end of the season it gives the grape sweeter taste and gives the wine a better body.” Of course, everything in farming is contingent on the weather and hurricane season can ruin a crop if it comes through at the end of season. “A lot of rain from a hurricane can swell the fruit and cause it to burst,” she said. Harvest comes at the end of August for white grapes. Reds are harvested in September and October. Sandy said the farm has six to eight small harvests during the season. A group of friends joins the family in the fields and hand selects the fruit that is ready. Hand harvesting is the first line of defense to ensuring that only the best grapes make the cut. Manual inspection ensures the ripest and best are harvested at the proper time. Unripe clusters can be left for the next round while defective grapes can be discarded. “We always tell our

The newly built tasting room offers a striking view of the Virginia landscape.

friends that are helping with harvest that if you don’t want it in your wine don’t put it in the bucket.” “You have to keep a check on the fruit and decide w h e n i s t h e b e s t t i m e t o h a r v e s t ,” S a n d y n o t e d .“ I t ’ s n o t a l w a y s e a s y.” There are a lot of factors to consider before the harvest like the sugar level, acidity, and the pH of the grapes as well as the flavor, seed color and taste, the overall disposition of the vine and the weather forecasts. Sometimes, Sandy said,it can come down to how many hands you can get in the field as well. In 2013 she tried to schedule harvest around the time when visitors were going to be at the farm. “It was a little early,” she remarked. She shared that she has a notebook she keeps with a list of all the mistakes she made on this journey as a vineyard. That mistake went into the book. “And I don’t make the same mistakes again,” she said, laughed and noted “Sometimes it boils down

to what you have to do for the seeds to be right. Then there are pests like wasps, birds and other critters. Do you wait until they’ve gotten their fill or harvest a little early to prevent losing half your crop? We have to do the best we can.” Between 20 and 25 neighbors and friends will show up to help the family with the harvest each year. “The harvest and processing of the grapes could only be accomplished with the help from great friends and family,'' she said. The fellowship culminates in a celebration called ‘the harvest party’ at which everyone eats good food and drinks good wine. “They pick, eat and crush,” she said. “It’s a good time of fellowship. It’s not hard work. It’s wonderful. Even people who don’t drink wine come out and pick. It’s a great time to celebrate the harvest.” The fruit is brought in from the field, chilled and removed from the stems. White grapes Hearth & Vine Summer 2020

are crushed while the reds are fermented with the skins that give red wine its distinctive color. Fermentation can take several weeks as the winemaker keeps a watchful eye on things like tannins and acidity. White wines are aged for a year while reds are aged two years before bottling. Every aspect of creating the wine is important, Sandysaid. “Whether it’s growing the grapes or the harvest or the way you process them. It's from the ground to the glass. We are very old school and traditional style. We use gravity flow. It helps the wine stay smooth - not crushing the seeds and things.” For the McPhersons, making wine isn’t just aboutthe end product. It’s about being part of the land and community, so it’s no wonder that they have been steadily building a place to make people feel welcomed. In the beginning, wine tastings were held in their shop, then a log cabin they built by merging two barns. It was a great place to bring visitors and the community together for fellowship but they really needed more space. Last year they added another barn specifically for entertaining. “The Barn” is a timber framed event hall that the McPhersons bought from Springfield Distillery. Straight out of the 1700s, it is filled with a deep nostalgia and charm. It was designed for comfort and fun - a feast for the eyes. “Clint Johnson did an enormous amount of repair on the timbers,” She’s quite proud of the gathering place nestled just above the pond with its magnificent views. “We had a barn raising team of eight,” she recalled "None of us had ever done it before." Clint also built the stunning twenty foot live edge table and bar tops. “All that was created from a hickory tree that fell in the front yard.” she said with pride adding that contractors and David Francis acted as leads on interior and exterior finish while an Amish team did roof top and concrete. The Barn currently serves complimentary snacks, wine flights and is open for private events. She confided that there are plans underway for a pavilion and outside kitchen which will also be timber framed. Recently the vineyard began online sales as well. Customers can order for pickup or delivery at the website with delivery anywhere in Virginia and to several other states. Sandy said virtual wine tastings have also been very successful and her customers have requested they continue. “We’re a small business 23 Summer 2020 Hearth & Vine

Above: The Barn tasting room offers a plenty of comfortable seating and an upstairs lounge area to enjoy a glass with friends.

s o w e j u s t k e e p t r y i n g ,” s h e r e m a r k e d , t h e n a d d e d . “ We h a v e a t r e m e n d o u s amount of local support. So many people come to help during harvest. The Chamber and Tourism, Molasses Grill all promote us strongly. We are very, very fortunate.” Hunting Creek Vineyard is located at 2000 Addie Williams Trail in Clover, Virginia near the Providence community. The tasting room is open 11 a.m. to 5 p.m. on Saturdays year round. Call or email for an appointment outside those times. Wines are available for purchase at hcvwines.com

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ARTIST PROFILE

Blessing from Earth A LOCAL ARTIST WITH AN ENORMOUS SPIRIT SPREADS HER GIFT OF CREATIVITY AND STORIES

Senora Lynch and her husband Dalton pose with a beautiful work of art.

ore than 20 years ago I met Senora Lynch at the Haliwa Saponi powwow standing at a table with her pottery. Made from the red earth and painted with white etchings, her work was remarkable. I couldn’t decipher their meanings, but the symbols were familiar t o m e - d o g wo o d f l o we r, corn, tobacco, and various animals. I stopped and examined each unique piece and though each seemed to hold its own story I was ignorant and could only guess until the master potter revealed her secret. A small woman, Senora was even more remarkable than her work and no one could have guessed that such a great deal of talent could be held in such a small vessel. She was real and made you feel as though you should hold on to every word she uttered. Standing in the meadows that day peering up through the pines, watching the dancers, and listening to the drums was a blessed experience.At the time, Senora's work 25 Summer 2020 Hearth & Vine

had already been featured in numerous exhibits. Later she would be featured at the National Museum of the American Indian, the National Women’s Museum of Arts and the permanent collection in the Smithsonian’s National Museum of the American Indian in Washington, DC, The NC Museum of History in Raleigh, Wesleyan College's Mims Gallery, Hanging Rock State Park in Danbury and the Piscataway Indian Museum in Brandywine, MD. She recently joked that you might never expect anything like this from small town Hollister, NC. Senora said that for as long as she remembers she loved to play in the mud, recalling that one of her first memories was of broken shards of pottery in the workshop of her grandfather, teacher and friend James Mills. Mills told her that those shards were the history of her people. It was from that pivotal moment that Senora began the journey of making a history of her own. “I think somehow that stayed inside me,” Senora confided. She talked about how her grandfather taught her about the simple things in life and how they relate to life in the moment. Things like a corn cob or dirt dauber’s nest took on a greater significance than childhood curiosities. “I could see the different textures and patterns and it stayed with me,” she said. “The spirit of clay has always inspired me.” Senora calls her pottery 'Living Traditions'. “Working in clay takes me back to my childhood days of playing in the mud as a free spirit,” she relayed. It wasn’t until Senora was 14, that the urge to create developed while assisting tribal elders with a pottery class. Later, she met a tribal potter that taught her the fine art of “hand coiling.” In this technique red clay is rolled out by hand into long tubes, coiled into the desired shape, then smoothed and polished with expert hands and a stone. White clay is added atop the red for a striking embellishment. She said that she weaves a tale through the embellishments while imagining that the new owner receives a blessing from it. She said most of her pieces are inspired by nature and its connection with the spiritual elements. Creatures like turtles, hawks, owls, bear as well as tobacco, the dogwood flower and corn enliven each piece. One story, tells of the bear who comes to a field. He walks through the corn, destroying the stalk but trods its seed into the ground so

The Woodland People. 2003. Permanent collection at the NC Museum of History.

Grandmother's Slippers. 2007. Gifted to the National Museum of the American Indian.

that there is a new crop. She said that the lesson is that while there may be destruction, even that brings new life. Turtles, according to Senora, represent a long life, heart, Mother Earth and fertility. “The turtle is very special,” she said, noting that another of her favorites, the owl, represents wisdom and is also the bearer of messages. Corn is considered the staff of life while tobacco is the spirit of life. Both of these plants are sacred to the tribe. “The creator sends me ideas,” the master potter admitted freely. “I build the pottery in my dreams but I always wake up with a different interpretation from what I saw in the dream.” Senora has a deep rooted history in the area as a member of the Haliwa-Saponi tribe and while her people lost many of their stories they did not lose their spirit. Over the past 50 years the Haliwa Saponi have worked to build a future that incorporates their traditions, language and art as well as a great effort to educate the non-indigenous about the culture of the Haliwa Saponi people, a task Senora has taken upon herself at great length. Listed in the NC Artist Directory, Senora is in high demand and uses the opportunity to help overcome stereotypes and provide the basis of that education. Whether she’s at an elementary school, high school or university, Senora uses art to teach the history and culture of her people and other North Carolina tribes. She said it’s one of her favorite things. “When we first started everyone was afraid to talk and ask questions. Now the kids are raising their hands. Yes we are the original people and it’s okay to talk about culture as long as we do it respectfully. It’s cool to be able to connect with them through the art. It’s changing their minds from a ‘cowboys and Indians’ mentality. I think it’s made a big difference.” Senora said she enjoys d e m o n s t r a t i n g her pottery techniques as well. “I tell the kids that clay is magical,” she said. “We take the mud from the earth and if we mess up it’s okay because we can always start over.” Of all her exhibits, Senora said that by far her favorite is the installment at the walkway at the Frank Porter Student Union of the UNC Chapel Hill campus called The Gift. According to Commemorative Landscapes of North Carolina, the installation is named The Gift because Senora believes everyone has Hearth & Vine Summer 2020

The Gift provides a full visual experience to students at UNC Chapel Hill. Photos by Jennifer Hollar Photography.

something inside to give, something they are meant to do and meant to be. Sharing the heritage of her people is her gift to us all. In 2004, the artist laid a mosaic of colored bricks arranged to form Native American symbols - turtles, eagle feathers, ears of corn, the earth and water between the two buildings. These symbols are explained on a plaque near the installation which forms a walkway between the two student union buildings. The monument measures roughly 240 feet long by 40 feet wide. In 2015, she adde d more ar twork to draw attention to the first installation. Made from building materials colored to match Senora’s pottery, six plaques with cream colored text explain the meanings behind the iconic symbolism and wrap around the building columns while 26 burnt orange concrete seats resembling drums and pottery provide a place to rest and enjoy the sight. Senora spoke proudly when she shared that students are now required to study the meaning of The Gift as part of their art curriculum. “It gets bigger and bigger,” she said, then laughed “In the beginning I was in disbelief that they even called me. I thought someone was playing with me.” In 2007, Senora was the 27 Summer 2020 Hearth & Vine

youngest person to receive the NC Folk Heritage Award for promoting and preserving the culture of the Haliwa-Saponi people and was the subject of the book, The Contemporary Southeastern Pottery of Haliwa Saponi Artist, Senora Lynch by Christopher Everette. She is also featured in many private collections. Her activism through art has continued to receive recognition and re c ently she re c eive d the Haliwa-S ap oni Educator of the year Award and the American Indian Hero Award from Halifax Community College as well as Best of Show at the United Tribes of NC Indian Conference in Raleigh, NC. The artist said that each piece is made with joy and love. “I am blessed to use Mother Earth, to create each piece of art. Clay is amazing and magical. I am blessed to get my hands dirty and bring forth my visions and dreams.”

Senora will have exhibits Aug. 17 th-Sept. 19 th at the Southeast Community College in Whiteville NC, at the NC State Fair October 15th-25th in the Village of Yesteryear and at the American Indian Celebration Museum of History in Dec. For more information or to purchase some of Senora's work visit aim-nc.com

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Beauty by Design Photography by Justin Robinson

hinking about freshening up that worrisome space inside or outside your home but just don’t have the time or energy? Are you tired of the color of your living room or kitchen but have no idea which direction to go? Has the family grown to the point of needing a new bed or bathroom but you’re not sure where is the best place to put it? It’s time to give Stephanie Walker a call. Stephanie Walker, owner of The Home Decorator Shoppe in Henderson, NC lives the art and science of creating practical and beautiful spaces on a daily basis. It's apparent in the style and grace that radiates from the way she dresses to her welcoming smile and slight southern drawl 29 Summer 2020 Hearth & Vine

that relaxes you while her knowledge of all things home makes you feel confident in your choices. Stephanie’s love for color and design is apparent in her shop and showroom located at 521 Dabney Drive. Filled with beautiful home furnishings, art, candles and other inspirational elements, the Shoppe is a great place to sit down and examine options or pick up a wonderful gift for any occasion. Stephanie notes that be c ause ever yone’s personality is different, it ’s important to distinguish a client's taste to build their decorated space accordingly. So, why hire an interior designer? According to Stephanie it’s only in your best interest. The average homeowner doesn’t have the experience or

time to navigate the process comfortably and easily. An interior designer combines art and science to enhance an interior space. They plan, research, coordinate, and manage enhancement projects for the homeowner and should be able to read and execute site plan designs, handle all site inspections and anything else unexpected that could arise during the project. The finished room should be a space that the homeowner can enjoy and appreciate. Stephanie's services are expansive as she manages all work crews and sees to it that they are paid. “I want everyone to know that just because I picked something out doesn’t mean you have to like it,” Stephanie re m a rke d . “ I m a ke s u re t h e c u s t o m e r i s

comfortable with what they are getting. After all it’s the customer that has to live in the house. Stephanie elaborated,“Just like each personis different, each house is different. I get to know the customer and design the house around them. I’m going to work through the challenges and lead the homeowner to the results they want to get. I understand how to meet specific challenges the client may not have the time or patience to get through.” She mentioned how hopeless a person can feel when they take on a large project like a room remodel. It’s her job to take the stress out of it and she does that by focusing on the function. It can be overwhelming to try to do your own home,” Stephanie remarked. “You need a fresh set of eyes. I’ve done enough to know the tricks of the trade and I stretch your dollar as far as I can stretch it. You don’t need a million dollar budget. You don’t have to have a huge budget at all - that’s a big misconception. It’s all about the experience. I want it to be a good one for you.” Stephanie added that working with an interior designer is also more economical. “No matter how many times I go back and forth you pay one designer fee,” she said. “You put your money into what is needed for the house. The designer is an investment,” she said. Educated at East Carolina University, Stephanie specializes in faux finishes, custom art work , murals, blinds, shades, Shutters by Norman and upholstery. “I have 15 years in color experience,” she remarked as she unpacked candles for display in the showroom. That’s no small detail considering there are over ten million visible colors. She good naturedly bragged that it Hearth & Vine Summer 2020

Stunning Hudson Valley Lighting fixtures illuminate the stylish RAK Ceramics porcelain slab counters that frame a glass tile back splash and Onyx cabinets in Stephanie's kitchen.

Three feet larger than the original shower, Porcelain Carrara marble meets a custom RAK Ceramics Hyper White Carrara marble shower complimented by a custom cut Braddock Glass door and Delta Dryden fixtures.

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takes a good eye to be able to work with all that. “I can look at a color and pick it out in a showroom a n d m a t c h i t .” W h i l e c o l o r i s o n e o f t h e most important aspects of her work, Stephanie has a long list of other services to help her clients relax and enjoy the experience as they watch their living space become more appealing. Project scope depends on the client's choice of different levels of consultation and renovation. Stephanie first interviews the client to find out more about their design preferences and how they envision the new space then coordinates with industry professionals that specialize in the latest in flooring, counter tops, paints, accessories and lighting to make a place where the customer feels comfortable and at home. “It all depends on what the customer wants,” she said. “I work with the experts in their own field, whether it’s painters, electricians, flooring, counter tops - basically we can do everything. My services are turnkey.” When asked how she handles delays and setbacks,

Stephanie said, “Things come up but the goal is to get in and out as quickly as possible. And the customer always gets the final approval.” While Stephanie has worked with hundreds of customers over the years, she recently found that the hardest customer to please is herself when embarking on her ow n h o m e re m o d e l i n g p ro j e c t . The complete remodel of a traditional style house in an older neighborhood has been a long road. “We pretty much gutted the entire house,” she said, explaining that while the home was b e a u t i f u l , i t ’s l o c a t e d i n a we l l established subdivision that caters to retirees. As it was, it didn’t work with her personality. She said there have been so many modern developments in flooring, lighting and appliances since the home was built that it was time for a change. There was also the issue of space. Stephanie said that there were numerous examples of wasted space that could be better utilized to make the place more efficient and also more alluring. It took a year to complete the momentous task but she said she is very pleased with the results. The home, originally built in 2007, needed a major overhaul in the kitchen. Stephanie chose porcelain counter tops, new cabinets, a new pantry, better lighting, a new kitchen island, updated colors and wider molding, a design choice she then brought to the rest of the rooms in the home. Large white columns in the center of the home were removed to provide more space and all the floors were replaced. The HVAC system was updated and floor vents were replaced with ceiling aperture. “That right there, opened up three more feet of space,” she remarked candidly. Stephanie was also pleased with the results of the sun-room project at the back of the house in which she leveled the floor, moved windows and made Hearth & Vine Summer 2020

the space more functional. She said it’s a lovely transition to the patio area that has also been updated. She was also quite proud of the master bath project that added several feet of functional space. “In the beginning, if you stood in the shower you couldn’t extend your arms out beyond your elbows,” she said. Stephanie took space out of an adjacent closet in the spare room, leaving more than enough to accommodate any guests, to expand the shower. “Now it’s big enough to walk in and have a bench.” Stephanie's network of the right industry professionals and many tricks of the trade helped tremendously and the finished product was worth the effort. She now has a home that reflects her personality and she feels confident about h av i n g f r i e n d s ove r t o s h a re h e r s p a c e . She suggested that others interested in making changes to their living space give her a call. She’d be happy to help with advice. The Home Decorator Shoppe is located at 521 Dabney Drive in Henderson NC and offers home accessories, gift items and a design showroom. Stephanie is a regional distributor of Stonewall K i tch e n a n d o f f e r s to p b ra n d s i n h o m e i m p r o ve m e n t s . Formore information call (252) 767-8218

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Photography by Justin Robinson

The Modern Home

A mix of old charm and modern convenience are key in this custom-built dream home.

ired of trends and the normal way of doing things, David and Emily Williams of Williams Custom Homes, mixed it up a bit when they built their new custom home in the Rainey Farms subdivision of northwest Lake Gaston near Waterchase and Siouan Shores. Since saying their vows in Jamaica 23 years ago, the two have spent a lot of time together between work and home. It’s not uncommon for them to finish each other's sentences and they treat each other with a lot of loving wit and respect. Fifteen years ago they embarked on a journey to start a business that eventually culminated in the construction of this dream home. David grew up in the construction industry and mentioned that for quite some time, homes in the region typically followed the 35 Summer 2020 Hearth & Vine

Craftsman style. David and Emily built their last home with this in mind but as the years wore on their home had become just another house. They outgrew the feel of it and decided that it was time for a change. David was building a new subdivision and found a lot that he regarded as a challenge, remarking that he could see the potential in it where no one else could. All it needed was a little love and a bulldozer. “Nobody had a vision for this lot,” he said. The average person has no eye for what something can be.” He elaborated that now, friends and family offer complements on the home with a main lake view from a sheltered cove. “We are tucked back,” he said, adding “The lot is oddly shaped. No one could figure out where to position the house. We walked it several times. It took some work but not a lot of money. It shaped up like we envisioned it. The work was mainly clearing and grading the lot.” He noted that most houses in this area have a basement and that generally that’s a desirable feature. “This lot is not conducive for a basement.” Emily chimed in. “We had a basement in the last house and we never used it.” David added, “So

this worked out fine.” They both agreed that the former house was way too big for them. At 5,500 square feet they felt most of their space was wasted, saying that it was time for a change. With the new lot chosen, the two decided how to position the house just right to maximize visual impact and efficiency. David only builds custom homes so he took their ideas to a draftsman, who sketched out the designs. The Rainey Farm home is a transition to a cottage or industrial farmhouse style home by combining the comfort and welcoming feeling of a farmhouse with edgy and rugged lines. “We wanted a more homey feeling to it,” Emily said. “I'd describe it more as a modern farmhouse. It uses lighter colors and has more open space.” David added, “It has less of the stone and natural timbers that define the Craftsman style. The moldings are less ornate. They are still there but less.” They scaled back on the size of the home as well - a full 2,200 square feet - saying there’s much less wasted space but still plenty to spare. David remarked that the only time the upstairs rooms are used is when company comes in. “We don’t use the upstairs much unless the nieces come,” he said. Emily added that she liked the way her home flows. While the interior is a mix of styles, it gives her room for her favorite things without them looking out of place. She said she used the same paint shade throughout the house except in the butler’s pantry, her favorite room. For that she used a darker contrasting color to make it distinct from all the lighter colors. The butler’s pantry is a combination mud/laundry room and bar off the side of the kitchen equipped with storage space, chrome appliances and patterned tile backsplash and floor. Darker colors provide a contrast to the rest of the house and room features include hidden doors that discreetly close off the laundry when there’s guests. Both agreed that efficiency is important to them. “I like the mix in styles,” Emily said. “It doesn’t time out so fast.” Back in the main living space, Emily said she found the flooring at a local distributor. “It’s a white o a k ”. D av i d s m i l e d a n d e l a b o r a t e d , “ I t ’s engineered eight foot plank, barn wood style, made to look like antique barn wood.” “But Tyson can run across it.” Emily quipped. “Tyson is our 100 pound chocolate lab,” David explained further, Hearth & Vine Summer 2020

then smiled again. “He is 10 years old and still thinks he’s a puppy. He has his own condo in the garage. Auto feeder and water bowl, half acre fenced in.” “He’s living the dream,” Emily added. While Emily loves her Butler’s Pantry, it’s the kitchen that gets the most attention. Everybody wants a huge island,” she said. “That’s where everyone gathers.” Huge island, indeed. The twenty foot structure is made from leathered granite and nicely complements the subway tiled backsplash and flooring. “Subway tile is very prevalent right now,” Emily explained. “I used the patterned tiles in the butler’s pantry and in the bathroom.” David noted most houses have a formal dining room but they decided to forego that at Rainey Farm. “We had a large dining room in our former house but hardly ever used it,” he said. “We decided to go with the big island instead and a breakfast nook. When the house is full everyone gathers at the island. Sometimes they sit in the nook but they aren’t so far away and you can still talk with them.” The nook is surrounded by windows that overlook the couple’s beautiful yard, boat house and main lake. It provides extra seating when the two have 37 Summer 2020 Hearth & Vine

guests and beautiful views year round. Emily said it was the consideration of dusting that made them decide to take the kitchen cabinet heights to the ceiling. With gentle light streaming in from the outside, task lighting at the bottom of the cabinets and ambient light at the top, the room is well lit and exudes warmth and friendliness that begs visitors to share a cold drink. The blinds are of natural weave. She said she is particularly fond of the gas range with its matte white finish. “It's commercial grade,” David said. “They are usually black or stainless. Now they are going to accent colors.” The couple shared a little about their business, some of their challenges and how they divvy up responsibilities. David summed it up by saying that he makes the homes structurally sound but it’s Emily that does most of the decorating. “She makes it pretty,” he admitted, then laughed. “Sometimes I don’t have the vision on that side.” Emily commented that she’s surprised that they don’t disagree more often when it comes to the decorating but that David is often willing to let her take the lead. His family was one of the first to settle the region after it’s creation when the Army Corps of Engineers built the John H.

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Kerr and Lake Gaston Dams to form the lake. going to do the best job, people that I know David was only six or seven years old when he are going to stand behind the job. Many of our started working with his dad, John E. Williams. men are second generation. Our dads worked He was responsible for clean up in those days and together. That’s part of the reason why they do said that by the time he was a teen he was working quality work.” Continuing our tour, we moved with the crew and that as a career, construction from the kitchen island to the cozy sun room and wasn’t his first choice. “I fought it as long as I could front porch off the main living area. Decorated but it grew on me,” he said. “Finally the realization in deep greens and white, plants dominate the came that, in this area, there is nothing scenery and provide a sense of seclusion near a comfortable wicker couch. The else I can do that I would enjoy as much The space is space is pleasant, inviting and has an or make as much money at. There are no corporate jobs here.” “I deal with pleasant, inviting and air of tranquility about it. Wind chimes has an air of blowing gently in the breeze give an the aesthetics,” Emily said,“but I also go tranquility about it. added dimension of serenity. David to every job site every day and coordinate Wind chimes commented that with infrared heaters the men.” David turned to Emily as though blowing gently he’d had an epiphany. “That’s truly the in the breeze give an and fans this space is comfy all year long. In the summer a refreshing breeze most valuable thing you do, in my opinion. added dimension comes off the cove. There is easy access The scheduling.” He turned back and said of serenity. to the walkway that leads to the with enthusiasm. “She choreographs to boathouse but the space begs you to the “T” for every job we do. That’s why stay a while and just enjoy the view. we build houses in half the time of our competitors a lot of times. We don’t have any “The sun room is Emily's other favorite room,” downtime. I’m the problem solver. I never hear he said. Moving back inside to the living room, it about things when they are running smoothly.” was apparent that comfort is the prevalent theme He also complimented his team. “I go with who’s here. From the furnishings and lighting, to

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the couple's choices in amenities,comfort and style dominate. Located only a threshold from the kitchen, the Williams’ used furnishings, mostly modern with a smattering of antiques and plants to create an atmosphere of intimacy while maintaining openness and inclusivity. Emily mentioned that she enjoys the mix of antique and modern furnishings and believes it makes the place look more like a home than a house. “You don’t have to start from scratch with the furniture,” she said, noting that this is where you put more of yourself into your dwelling. The couple chose to extend light neutral colors and the flooring from the kitchen area. They confided that while they enjoy a nice wood fire, they prefer the convenience of a gas fireplace which eliminates the work , dirt and smell associated with wood. Moving to the center of the room, David said he gets a lot of compliments about the way the central lighting area connects with the floor. Emily remarked, “To pull the warm wood tone up we used the same wood as flooring to accent the geometric shape of trim detail.” Moving deeper into the home, softer lighting caused a play of light and shadows on the walls. The master bath features heated floors, body sprayers, steamers, oversized bathtub and, according to Emily, the world's heaviest full length mirror. “We’ve got a real mix of tiles here,” David added. “This is more modern than the craftsman style. Then there’s the antiques” he said, referring to the pieces scattered throughout the bath and bed rooms, lovingly handed down through the couples families. He and Emily shared that these pieces held significance and were more personal. Emily chose pendant lighting instead of lamps for the master bedroom to add contrast and space. The room has a softer romantic feeling with hues of gray and more intimate antiques. The heavy drapery is both beautiful and functional, keeping out the early morning light. David mentioned that over the years his family home has, more than once, acted as a model home for the business. He said while he doesn’t mind trying out new amenities for himself, he’s cautious about making recommendations until he has his own experience to draw from. He noted the fully integrated audiovisual security system he is trying for this home as an example. “ I don’t mind taking a chance on my own stuff but I’m 41 Summer 2020 Hearth & Vine

not taking a chance with my customers,” he said. Emily noted that building their own home also helps them relate better with their customers. It gives you the chance to experience things you never think about. It helps us know what are going through and what’s out there,” she said. S t e p p i n g b a c k t o t h e l i v i n g a re a , D av i d looked around the place with satisfaction. He commented that he and Emily may not stay in this home for the rest of their lives but that they certainly will enjoy it as long as they do. He suggested anyone interested in owning their own home should take advantage of lower interest rates and invest now. “Nothing is going to get any cheaper,” he said.”Don’t wait. For more information about building your own custom dream house, check out buildersatlakegaston.com or call 252.586.7211 to speak with Williams Customs Homes of Lake Gaston and get started today.

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Preserving TRADITIONS Lily Pond Creek Hunting Lodge offers a respite for enthusiasts to slow down and appreciate nature Photography by Justin Robinson

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hile many flock to the big city to make their fortunes and enjoy the lights, untold millions of Americans sit back and enjoy a more laid back feel. Activities like sitting on the front porch sipping iced tea, petting the dog, hunting, fishing and enjoying family activities are all part of the lifstyle -it’s the South. At the borderline where Virginia meets North Carolina a fine example of the that lifestyle is preserved. Northampton County, NC is situated along Highway 158 and the Roanoke River, covering 536 square miles of pure country. Trees, fields and occasionally a little town dots the landscape with a few people mulling around. The air is clean, the sky is blue and wildlife is prolific. It’s no wonder hunters from elsewhere are always looking for reasons to visit. Dock Boone, owner of Lily Pond Creek Hunting Lodge, has just the fix for them. With over 35,000 acres, abundant tree stands and trained guides to make sure his guests are safe and secure, Dock and his staff give hunters the oppor tunity to relax and enjoy some of the most beautiful scenery in the state. Heading out to Jackson, NC on a hot summer day, a bright yellow crop duster made its dive over fields of corn, already six feet tall and growing. A n u n a s s u m i n g s i g n s t o o d p ro u d i n t h e massive yard of the complex. Craig Copeland was on the yard tractor mowing. The sandy lane was lined with old oaks that stood like sentinels in front of the recently renovated but well loved farm house. Dock was at the back of the house in the kitchen with his daughter, Laurel. Both are friendly and full of hospitality, they offered some water, cold from the refrigerator. An impressively large handmade dining table with several chairs greeted us as we moved through the dining area. Dock explained that it was made by a local craftsman as we moved towards the living room. The lodge decor is definitely masculine but uncluttered and comfortable. Furniture seems to wrap you in a hug when you sit down. The walls supported numerous hunting trophies, mostly deer and a few electronic amenities for guests to enjoy. “I’ll tell you how it all started,” he said in an unassuming tone. “I started hunting when I was 12 years old, on a regular basis. We had five siblings in my family - four boys and

one girl. I had never hunted a lot, mostly on Thanksgiving. I remember daddy taking me out of school to go hunting. He introduced me to hunting but it was only on special occasions,” When Dock was twelve his oldest brother, Terry, joined a hunting club and he started hunting with that group. He met Barry Bryant, who became a lifelong friend and the two spent many years enjoying the outdoors and sharing stories. “It was my life,” Dock reminisced. “Northampton County is big and it’s one of the top deer hunting regions in the state. I became that guy that people call when they want to go hunting and need somebody local to show them around. I became a guide at a young age.” In his late teens, Dock's sister married “Jimbo” McLean. He and Jimbo hit it off and Dock introduced him to Northampton County ’s myriad of wildlife. “I hunted everything from deer to dove,” Dock noted. “Me and him and Barry, we were always fishing or hunting or doing something outdoors.” Dock attended NC State University and got his degree in horticulture, when Charlie Edwards, according to Dock, started a hunting lodge “down the street.” “I came and talked to him about a guide job. He hired me to be his bird dog trainer, which I didn’t know a thing about so it lasted about two weeks.” Dock wanted to hunt. It was his passion, so when Gil Cutchen started Occoneechee hunting lodge nearby, he jumped at the chance. “Gill and I had nine clients the first year,” he said. Three years later, his family’s old homeplace went up for sale and Dock bought what is now the lodge from his cousin. “That was in 1997 and we’ve been here since,” he said with an air of pride in his voice. And proud he should be, it’s not easy to keep any business open for almost 25 years. Having a hunting lodge presents its own special challenges but Dock said he’s been blessed. He has an inordinate amount of repeat business and as if that isn’t enough, there are so many of those clients that, over the years, have become good friends. “I believe the thing that sets us apart is that when you get here you feel like family. It’s relaxed, like a second home, or like their own camp. We’re kinda laid back. We get along with everybody. It’s not a starched environment.” Dock proceeded, saying that there are many of his clients, that if he had learned of their passing he would stop Hearth & Vine Summer 2020

Dock Boone, son Jimmy and daughter Laurel.

everything to attend their funeral and in the South that says something. “They feel l i ke f a m i l y,” h e s a i d , a d d i n g t h a t two o f his clients had their ashes scattered on the property. For deer season, most of his clients come from Pennsylvania because they have a short hunting season. A little trek down to North Carolina gives them an extra week to hunt and extra meat for the freezer. “Now, bear hunting par ties are a different thing ,” Dock said. People generally come from Texas, Ohio and Tennessee for bear camp. “We’ve had people from Europe, Canada, California, but most come from the east coast,” he said. Their stay ranges from three to six days and they are semi guided. Transportation, tracking and dragging kills, meals and other amenities are included in his services. “We have stands located all over the county,” he said. “We have about five hunters per guide. We are usually up in the morning before light and take them out. We pick the group up at 10, then have breakfast. After that they can shoot skeet or watch TV but most of the guys take a nap, especially the 45 Summer 2020 Hearth & Vine

first day. Then we go back out about two, so the day is full of hunting. But we do have the skeet range if they want to shoot their guns. At night we have supper. They have a shelter to hang out in or they can drive to town if they want too. They can do pretty much anything they want.” Dock said that it’s the experience that makes people come back year after year and many times it comes down to how you treat the guests that’s the key. He recalled Claire Saunders who was the “best” cook Lily Pond has had since it began. She was well known for her breakfasts which included dishes like blackberry cobbler and scrumptious casseroles. On the other hand, Will Joyner could cook, he never offered a great deal of variety but he was an entertainer. “Will was a comedian,” he said. “He had a way of watching people and he could pick up on their idiosyncrasies and then imitate them. He kept something going all the time”. Prominent personalities don’t have to come in human form at Lily Pond Lodge. Dock said for many years his dachshund, named “Weenie” was a welcomed attraction, devoted animal and

member of the family. While her dedication was legendary, she was better known as a tracker. Believe it or not, Dachshunds were originally bred for tracking and hunting badgers and other burrowing animals. Weenie was famous for tracking deer and once she found one, Dock noted, it was best for everyone else to leave it alone. “She would ride in the hunter’s laps in the truck,” he said. “But once she got on the track of a deer me and Craig were he only ones that could get her off. Many times we had to drag her out with the deer.” When asked what his favorite thing about hunting was, Dock relayed that he actually enjoyed tracking the best, especially bear. Sometimes hunters make a bad shot and when that happens Dock has to ensure the health and safety of those in his care. Tracking a wounded deer is one thing. It takes some skill but tracking a bear means literally crawling around on your stomach through some of the thickest places on earth and not knowing where it is. “It could turn into something bad but it hasn’t so far,” he said, noting that there have been times he’s spent as many as 15 hours tracking then dragging. Dock said he loves his business

and his customers but he’s a little disappointed that the economic impact of outdoor industries is so often overlooked. In fact, a recent report, Hunting in America - An Economic Force for Conservation, found that Americans spent spent $9.88 billion annually in the hunting and sporting sectors while hunters contribute $23.8 million to state, local and federal taxes per day. That money is used to support the operation of wildlife agencies and conservation efforts. “We are an asset,” Dock said. “We bring in money from outside the state. There is good and bad in everything but that fact is kind of overlooked. I’ve had two hunters from Pennsylvania and Massachusetts move down here permanently and a lot of other people that talk about it.” Dock also tries to ensure that his business is a benefit to the local farmers while working with the local hunting clubs to make sure they still have a place to hunt. He said he understands the dynamics of the industry and that today it’s hard to find a friend to let you hunt their land. Having three children and a job that has required him to get up before dawn, leave his family and stay gone until after dusk ,

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Dock said he’s sometimes concerned about missing out on his family but he knows he did what he had to do to put food on the table. Recently his daughter Laurel surprised him by writing a Facebook post to congratulate him for 25 years of being in business. As he read it off his phone, you could tell that it touched his heart. Laurel reminisced about her fondest memories at the Lodge, recalling things like riding the mule through the mud and hunting whenever she liked. She said she was grateful for the opportunity to grow up around her dad’s friends and having the opportunity to listen to them talk when they were little. “It is just so cool to me because these people have been coming back from all over the country for years and years to this little one stoplight town in North Carolina to go hunting,” she said. “I’m so blessed to be a part of this business because it’s not something many people get to experience. My most favorite part about the lodge is getting to see new faces every year, but again seeing those familiar faces that have been coming ever since I was little, and even before I was born and seeing them connect with my dad and knowing that this is all his doing. With a lot of great help from guides, cooks, friends, etc. I am so blessed to have such a hard working dedicated dad and cheers to 25 years.” Dock looked up from that post. Perhaps there was the trace of a tear in his eye, nevertheless, he said, “I do worry sometimes that I wasn’t good enough but I guess that’s something.” he said as he slipped the phone back into his pocket. Lily Pond Creek offers hunting packages for Whitetail Deer, trophy Black Bear, Eastern Turkey, upland birds and Striped Bass fishing. To learn more about Lily Pond Creek Hunting Lodge visit their website at lilypondcreek.com

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SPOTLIGHTING CAUSES

A Family of Friends

MEET THE LADIES THAT KEEP LAKE GASTON LIVELY

a ke G ast o n is a b eaut if ul jewel nestled in the Roanoke Valley, famous for the water sports and relaxation that draws people to its pristine shores. Many have made it their home over the years but what happens when the novelty wears off and winter arrives? The Lake Gaston Ladies Club offers a wide range of activity filled with camaraderie for those colder winter months. Current President Janet Lenahan, Member Elizabeth Groeger helps at the club's 2019 annual plant sale at Lassiter's Plant Farm in Littleton NC. herself a transplant to Lake Gaston, said she feels that moving to a remote area noting that many of the ladies enjoy the can be a culture shock, especially for women who performance arts, for example. Groups like come from larger metropolitan areas. She noted The Gastonettes and others went on to spin off that the slower pace brings more opportunities from those interest groups. “Like ‘Acting Up’, the for women to invest more time into building theater arts group,” she said. “They are working stronger friendships and the Ladies Club provides with John DuVall (at Lakeland Cultural Arts a means for members to take full advantage of Center)on a production for the spring.” those relationships. “We encourage members to be While the activity groups focus on specific welcoming in our meetings and events, encourage interests, it’s the monthly meetings that draw them to be more involved with committees and to crowds and give members the opportunity to invite new members,” she said. “We want members interact with everyone. The group isn’t just about to be more open, to sit with people they don’t know. having a good time since they believe equally We have a new members table at our meetings in educating and empowering their members. where a board member sits with them and greeters “Our monthly luncheon meetings, besides being to guide new members to resources.” Club a wonderful place to renew old friendships and Publicity Chair, Ruth Richey said the group had make new ones,are both informative and humble beginnings but over the past 40 years the entertaining,” she said mentioning a recent Ladies organization has grown to nearly five hundred Club meeting where Brunswick County Sheriff members with numerous activity groups ranging Brian Roberts and 911 Community Task force's from Mahjong and needlework to gourmet Sherry Herzing spoke. With the advent of cell cooking, paper crafting, acting and performing. phones, many have one away with home landlines Richey said that in the beginning a handful which has become problematic in areas like Lake of ladies gathered in each other's homes to Gaston where five counties and two states share a dish for lunch but as the lake population converge. At the meeting, Sherry shared her increased, so to did the number of participants. personal experience in which the call to 911 cost They found they had so much in common as her husband’s life because it was inadvertently members shared their interests that they began directed to the wrong county. According to Richey, to gather in smaller activity groups. “You can do Herzing shared that she is working to inform as much or as little as you want to,” Richey said, people on how to ensure that emergency crews

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have no trouble finding a residence using reflective house numbers, visitor information cards and tips on what to tell 911 dispatchers during an emergency. “The Ladies Club is not only about entertainment but information and education too,” Richey commented. “That presentation was eye opening.” The group participates in numerous philanthropic activities throughout the year. “Being a member is a great opportunity for women to get together, socialize and do good work,” Richey said. “While the Lake Gaston Women’s Club is all about having fun, they also believe in helping others and regularly provide gifts for nursing home patients, donate thousands to charitable groups each year, donate to local food pantries and the John 3:16 Center and to local education through the Linda Fitts Scholarship. Former club president Teresa Freeman agreed with Richey and said that being a Lake Gaston Ladies Club member is one of the highlights of living at the lake. “If someone moves here and they don’t know anybody this is the best way to make friends,” she said. Freeman served on the Ladies Club board for nine years and commented that she particularly enjoyed when Donna Van was the president. “She

made people wear funny hats or do weird things. The board has a good time, but the members do too. There’s something here for everybody.” She mentioned that the monthly membership meetings cover a variety of topics with mainstays like ice cream socials, giveaways and birthday celebrations that members look forward to every year. Freeman said that as far as the activity groups are concerned, she enjoys playing cards with the ladies and is part of the local “Hand & Foot” game taking place at Littleton Food and Spirits weekly. She said it’s a great help to members that there’s no obligation to be at every game c onsidering you never know what might c ome up. “ There is a lot of laughter and camaraderie,” she said. “This organization is unique. If your question is ‘what to do?’ you can stay very busy.” Covering f ive counties and two states, the group is governed by a board of directors with its own newsletter, Shorelines, a membership director y and a web site at lakegastonlc.org Membership is open to any woman who resides in an established Lake Gaston subdivision that includes water f ront property or woman who owns an individual property on the lake. To learn more email membership@lakegastonlc.org or call 540-220-2827.

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Escapeto Luxury Just outside of South Boston VA, leisure sits on 650 acres and offers modern amenities in a historic setting. Photography by Justin Robinson

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Hidden from sight and nestled in the woods just outside South Boston, VA lies a place of unmatched grandeur, history and opulence that few outside the region have heard of. The former home of the Bruce family, Berry Hill Resort and Conference Center has weathered the flow of time to become one of the east coast’s premier destinations for relaxation and rejuvenation. Traveling down the winding path through forests and fields, past the graveyard then up the lane, you would never expect to see the magnificence that awaits at the end of the drive. A monument to Greek architecture, Berry Hill stands with its three foot thick brick walls and eight stately columns. It is described as “Parthenon-like” featuring two Doric style buildings that stand like sentinels to each side. Needless to say, as well as being home to a thriving family and business, this establishment has witnessed many galas, balls,receptions and wedding ceremonies through the years. Resident historian, Leland Luck was there to share some of the history of the establishment on our recent visit. Leland, who began as a teacher, said he has a great love for history and for Berry Hill. He grew up only thirty minutes from the site and as a child he held a great fascination with it. Luck has acted as a tour guide and historian since 1999 for all who would share his interest and is 53 Summer 2020 Hearth & Vine

the definitive expert on all things Berry Hill. Leland's favorite thing is to see the look on peoples faces when they turn down the lane and see the mansion for the first time. “I love to share that with people,” he said. Leland noted that upkeep for a property of this size and value is a continuing process. He said the estate was converted into a corporate training center in 1997 when it was purchased by AXA , a French c o n g l o m e r a t e . T h e c o m p a n y i n ve s t e d a considerable amount of money in the renovation and restoration of the historic landmark and added the modern facilities to the grounds. The hotel rooms to the north east of the mansion are furnished and decorated in Antebellum style. AXA sold the facility to Berry Hill Associates in 2005 and it was the converted to a luxury resort. Steve Ouelette helps to manage the property and accompanied us on the tour. Berry Hill Resort is a bastion of luxury and comfort. Accommodations are spacious and stunning, featuring Italian handcrafted beds in its 92 rooms, many with stunning views of the 650 acre resort from their verandas. Two suites on the second level of the mansion are also available. Amenities like luxury bathrooms, oversized work desks, ATM, Wi-Fi, phone, room service, fitness room, indoor pool, sauna and European quality spa treatments are naturally par for the course. Three restaurants on the grounds, hiking trails, biking, lawn games, a boxwood maze, historic tours and ruins ensure that there is plenty to do and see while you bask in the opulence of this historic retreat. If you really must get out for a while, local attractions like the Virginia International Raceway, the S outhern VA Wine Trail, the Prizer y C u l t u r a l a n d P e r f o r m i n g A r t s C e n t e r, and Tobacco Heritage Trail are all just a stone's throw away. For many generations, according to Leland, Berry Hill was home to the Bruce family who purchased the land from Revolutionary War hero General Edward Carrington. The family were the first to be recorded as agriculture millionaires in the United States and James Coles Bruce and his wife Eliza began construction of the mansion in 1842. Construction took nearly two years to complete the Greek Revivalist style home and dependencies. The mansion is built of brick and stucco while

the steps, courtyard and window sills are granite that Leland said may well have been quarried in the area. He said, both then and now, “quiet luxury” best describes the interior of the mansion. Walking into the main entrance of the house strikes you with a view of the floating staircase that commands the entrance space. With no obvious means of support this hand carved mahogany horseshoe staircase rises along the side of the walls to a landing. Leland shared that local historians speculate the finishing work on the staircase as well as the newel post bookcases and windows were crafted by the renowned cabinet maker Thomas Day since similar staircases have been found in Staunton Hill and Clarkton. Marble baseboards and cherry floors of the main floor rooms compliment furniture of mahogany and walnut. The styles range from Chippendale to Victorian. Leland remarked that one of the most interesting features is the Morning room which overlooks the portico and lawn. “The ladies of the house could sit there and sew and still see guests approaching on the Ailanthus drive,” he said. Steven remarked that the ballroom has seen some of the most elaborate parties in the region over

its lifetime. Standing in its vastness, with tinwork high ceiling, beautifully preserved hardwood floor, and ambient light, you can imagine the ladies in elaborate gowns waiting for their dashing young men to come and ask them to a dance. Even today, wedding receptions and other gatherings of grandeur fill the halls of the property with music and laughter. He noted that the staff enjoys working closely with their clients to help them build the most beautiful and unique event possible. While we stood taking in the sheer elegance of the room, Leland drew our attention to one of the more unusual features of the estate. He said the lady of the house was obsessive when it came to symmetry and balance. In order to maintain those aspects in a room, sometimes she would have builders create false doors. He showed us an example on the far side where an apparent doorway opened into nothing but a brick wall. “See,” he said, then pointed to the fake. “Nothing.” The 26 acres of the homeplace is surrounded by a river stone, dry stack wall that meanders through the fields and down to the family c e m e t e r y. Wa l l s l i k e t h a t , a c c o r d i n g t o Leland, were common for the Antebellum period

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and that most of the stones were harvested on the property. “It probably kept a few animals out,” he said. There are several “dependencies” of interest including a smokehouse and an old icehouse. “They would harvest ice from the rivers and streams surrounding the property and keep it in the icehouse so the Bruce’s could have iced tea during the dog days of summer,” he noted. Of course, there were other uses. The family was able to preserve meat and other perishable foods. The estate still offers fine dining in the main house for those interested at the Mansion Restaurant.

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There’s also Darby’s Tavern if, on the other hand, you’d prefer something more casual. Leland shared that Darby’s Tavern was named for one of the Bruce’s cooks. He was reputed to be a very fine cook and specialized in cuisine from the deep south - jambalaya and gumb o which Mr. Br uc e l o v e d . To d a y, t h e o r i g i n a l k i t c h e n , a h a n d h e w n b a r, billiards room and massive

Standing in its vastness, with tinwork high ceiling, beautifully preserved hardwood floor, and ambient light, you can imagine the ladies in elaborate gowns waiting for their dashing young men to come and ask them to a dance.

Above: Chef Mitch Gayle whips up stellar cuisine daily. Top Left: Property Administrator Stephanie Talley, Hotel Manager Desma Davis, Front Desk Clerk Anne Tayle and Historian Leland Luck all ensure guests's comfort. Left: Food and Beverage Manager Chasity Mason offers one of many craft beer choices at Darbyâ€™s Tavern.

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fireplace complete with copper and wrought iron pots are still there to enjoy. Darbyâ€™s offers a large selection of appetizers, sandwiches, salads and house specials. The F&B, inside the mansion, is a more intimate setting. The working bar is located in the library and is roomy, comfortable and bright. Steven remarked that this was his favorite spot on the estate. Itâ€™s a focal point of entertainment and hosts regular mixology classes and other events. Berry Hill Resort and Conference truly is one of the best kept secrets in Virginia. Offering a wedding venue, hiking trails, dining, and spa treatments this truly astonighing home strikes a truly regal appearance and a wonderfully luxurious experience for all of its guests. So far off the beaten path, yet only three miles from South Boston, the resort is located at 3105 River Road, South Boston VA and is well be yo n d o r d i n a r y. To l e a r n m o r e, v i s i t t h e i r w e b s i te a t berryhillresort.com,call 434-517-7000 or email concierge@berryhillresort.com

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AROUND TOWN

The Family that Plays Together Photography by Justin Robinson

ost kids of this digital age spend a lot of time in front of a screen but there are still plenty that like to get outside. Hunter and Tucker Whitten of Chase City, VA are two such kids. Amy, mother and teacher at Bluestone Middle School, said she had a challenge on her hands when Hunter went to school. “He’s all boy,” she said as she smiled and remarked that school didn’t hold a lot of interest for her little man. His grades were suffering and he wasn’t happy with the situation. “He wanted to be outside.” Having seen their Uncle Ben on the rodeo circuit both boys wanted to be cowboys and ride in the rodeo. “I watched him once,” Hunter said. 59 Summer 2020 Hearth & Vine

“It was pretty cool. I liked all of it.” Amy knew that the rodeo had children’s events, so she decided to present some options. If Hunter would maintain his grades, he could join the rodeo. “In order to get to ride he has to be on Honor Roll,” Amy said. “He has worked hard to do his part. On the weekend before the rodeo we have to get chores done before we leave. We all have to work together or they don’t go.” Amy and husband Jacob signed the boys up with the International Miniature Bullriding Association (IMBA) out of the Shenandoah Valley. Kids are grouped by age, learn pertinent skills and have the opportunity to ride in the rodeo. Of course the children don’t start out riding bulls. Amy said that IMBA kids begin at age four in the Walk Out Class, learning things like how to sit and hold the the rigging. Hunter, 7, and Tucker, 5 , participated in Mutton Busting, where a sheep is held still in a small chute by an adult handler, a rider is placed on top and the sheep is released. While it’s never certain what the animal will do, most of the time the sheep will try to run away and get the child off of it. Prizes are awarded for the kids that can stay on the longest. Hunter started riding calves in August last year after he had aged out of Mutton Busting. Understandably, most kids c an’t stay on their animal and fall off in less than eight seconds. There are also height and weight restrictions to prevent injuries to the animal. Children are required to wear safety gear and parents are asked to sign waivers. “It’s not scary. Sometimes you get one that’s crazy but if you get one that busts through the chute you get another ride.” he said, not a bit concerned about the prospects of injury. Amy, a very concerned mother, took a more practical approach and confessed that while it’s hard to watch her child in a precarious situation, she understands that accidents can happen regardless of what a child is doing. She noted

that both her children have learned valuable skills and a heightened awareness that she believes will help them in life. “Luckily neither have been hurt,” she said, then sighed. “They got a little road rash from being drug.” The note in her voice changed a bit as she conveyed the feeling any good mom has when her children have had to learn a lesson the hard way. “They wouldn’t let go of the rope,” she said. Hunter added, “AND I got stepped on but I won $160.” Tucker chimed in to say that he also rode a sheep and that he stayed on an entire four seconds, “Then the sheep rolled over on me.” Hunter shared that his best ride was on “Short Sleeve” a mini bull. You could hear the excitement in his voice recounting the experience. “He bucked and bucked. I held on. My hand was good. Everything was perfect. Rode the full 8 seconds.” When asked what he thought about while riding “Short Sleeve,” he responded, “Your mind is kind of blank. It has to be blank so you can focus - mostly watching the gate. He drove me all the way around the arena. I got stuck. There was too much rosin on the rope, it was too sticky. Coming off side I got stepped on. He stepped on my leg. I had to get new chaps. It hurt but I walked it off. Mom bought funnel cake and it was good. Took about two weeks to get rid of that bruise.” Amy remarked that watching her children ride can be difficult. She worries for them but she also knows that this sport makes them stronger and better people. “It doesn’t get easier over time.” she said. “Hunter was under a sheep in the chute once but if they’re going to get hurt they are going to get hurt. At least I know where they are at and I’m big into being a good human. It makes us closer. We were really tight before but this just adds to it.” Hunter sometimes gets worried about his little brother. “I get afraid for Tucker sometimes. I don’t like to see anyone get drug.” Tucker explained that he likes it when he first starts his ride. “When we get in the chute we get more luck. Mom and dad are in the chute. It feels good when everybody cheers. Everybody cheers for everybody.” Amy explained that when the riders enter the chute everyone “sends luck” for a good ride. The boys practice between events on “Bucky,” their homemade bucking barrel, that can be made to move and bounce around. “They have to learn to put their rigging on and helmet and spur boots. Hearth & Vine Summer 2020

Hunter thinks his boots are very cool and is very proud of his spurs. They also wear gloves and a mouthpiece.” She gingerly brushed the hair out of her baby’s eyes and smiled at him. Hunter remarked that he isn’t happy with the rough stock he is working with this year, that they don’t know what they are doing. According to Amy, last year’s stock had been worked with extensively and knew how to perform as expected but that the circuit annually cycles out the livestock used for competition. “They have never been ridden and tend to be wilder and don’t know what they are supposed to do.” She reminded her son that towards the end of the year they would be better and explained further that this was a hands on and family oriented sport. The kids have an entire network of families that watch out for each other on the circuit. Tucker commented that for the closer rodeos the family drives back and forth.“But sometimes we have to spend the night,” he said with excitement in his voice. Part of the draw to the sport is the camaraderie. The Whittens have the opportunity to interact with other families with similar interests and everyone works together. The kids compete, then they get together and play. She noted that one of the fathers, “Uncle Brian” Evans has kids in the Middle school division and while he’s not actually a trainer or coach, he has a lot of experience. “He teaches the kids things like tying ropes and how to sit, so he’s like a trainer,” she remarked. She was particularly impressed with Brian’s ethics and how his philosophy impacts the children. “He taught them that it’s not a competition between the kids and that it’s you versus the animal. In the end they all play together. The older kids help the younger kids. It’s not like it’s just me and Jacob and the boys. Everybody watches out of each other.” Hunter commented that he hopes he wins a belt buckle and that one day he wants to go to Las Vegas where the The Professional Bull Riding World Championships are held. “Then I can be on the news.” For now, Hunter will ride calves three more years, then move to middle school steers before going on to ride bulls, saddle broncs and bareback in highschool. She said Hunter wants to do all three right now. “I don’t know if mama’s heart can handle that,” Amy said, then laughed, adding that any money the kids win gets reinvested into 61 Summer 2020 Hearth & Vine

gear. “For the most part they do pretty good.” she said adding that the family appreciated their sponsors, which include Cater for You, Mineral Magic, E Vaughan’s General Store and Brian Parks Farm Bureau. “There are a lot of people in the community that support the sport,” she said. Amy says the kids can quit anytime they like but she doesn’t see that happening anytime soon and she’s fine with it. She said she won’t pretend that it’s a perfect scenario, sometimes the kids want to try her, sometimes she’d just like to stay home but, according to Amy, this is something that brings her family together andit’s fun. “As long as they have fun,” she said. “When it stops being fun we are quitting.”

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Mecklenburg County is made for exploring. Your options are plentiful to hike, bike, paddle and camp in our Parks & Recreational areas, Tobacco Heritage Trails and Wildlife Management Areas. Launch your vessel from one of 17 boat landings, splash around in over 50,000 acres of water, then dry oďŹ€ to enjoy a craft beverage, a gourmet meal, a live music event or a stroll through our historic gardens and wineries. Plan your visit and more at VisitMeckVa.com.

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