from throughout | | 6 kitchen | cottage lighted stream, acres
ADA ROAD
SPRING GLADE
MIddLEBuRG, VIRGINIA
$9,000,000
French Country home, with renovations in 1999 & 2017 | 4 BR, 5 full & 2 half BA, 5 FP, hardwood floors, flagstone terrace | Beautiful drive to hilltop stetting overlooking pond, lake & mountains | Im provements include pool, 2-car garage, 2 BR guest house & apartment | Lovely boxwood gardens | Kitchen allowance to be provided | 79.89 acres
MacMahon 703.609.1905
MIDDLEBURG, VIRGINIA
Fully renovated custom home on 3.2
JUNO FARM
SALEM HILL
MARSHALL, VIRGINIA
Well protected Fauquier location | 6 bedrooms | 4 full and 2 half baths | 3 fireplaces | Great views | Pool with large flagstone terrace | Large county kitchen | 4-car detached garage with apartment/ office | 9-stall barn | Covered arena | Outdoor ring | 4 stall shed row barn | 51 fenced acres
$3,690,000
203 acres in River frontage 4 full & 3 1/2 Gunnite pool and private | 5 stall Jim paddocks, pasture | Old d alix Plains | recently
Brian
A remarkable property located within a private enclave just minutes from town | Stone and stucco manor house with main level master suite | 7 additional BR | 5 stone FP | Beautiful gardens, terraces, salt water pool,
SAINT LOUIS ROAD
ISAAC EATON
MILLWOOD ROAD
GRACE HILL
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ON THE COVER
Chef Jessica Shields recently launched Wildsmith At Home, an organic, chef-driven meal delivery service focused on local ingredients and whole body health. For more on Shields’ offerings, turn to page 6. Photo by Michael Butcher.
ON THIS PAGE
The Red Fox Inn & Tavern is keeping the community in mind with its Locals’ Night in the pub. We catch up with Anna Adams, director of food and beverage, on page 32 about the familiar faces, delicious drinks, and fan-favorite fare the inn is offering to a select crowd on Wednesday nights. Photo by Camden Littleton.
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CONTRIBUTORS
Shannon Ayres is a Reston-based freelance photographer. His work has appeared in Arlington, Chesapeake Life, Northern Virginia, Virginia Business, and USA Today magazines. He has an MFA in fine art photography from San Francisco’s Academy of Art University. His editorial work can be seen at sdayres.com
Callie Broaddus is a Warrenton native and graduate of the University of Virginia. After seven years as a book designer at National Geographic Kids, Callie founded the nonprofit, Reserva: The Youth Land Trust, in 2019. Callie’s land preservation projects and focus on youth empowerment are aided by her talent as a professional photographer. In her spare time, Callie enjoys Earl Grey tea, “Harry Potter” trivia, and dreaming of getting back into the jumper ring.
Caroline Gray is a D.C.-based conservation and freelance photographer. A Virginia native and MBA graduate from the University of Virginia, her work blends a love for exploration, nature, and horses with her fashion background. When not behind the camera, Caroline enjoys hiking with her Labrador, Captain, visiting her retired horse, Cleverly, and exploring new restaurants in Washington, D.C.
Diane Helentjaris chose Loudoun as her “forever home” in 1990. A former clinical physician and public health administrator, she has returned to her humanities roots. Diane’s latest book, “I Ain’t Afraid — The World of Lulu Bell Parr, Wild West Cowgirl,” is a rollicking biography. Her novel “The Indenture of Ivy O’Neill” won the 2024 Maryland Writers’ Association novel competition in the historical/romance category.
Dulcy B. Hooper and her husband Richard moved to the country from Washington, D.C., nearly 10 years ago. Shortly thereafter, both began writing occasional articles for Middleburg Life. Dogs are a big part of the Hoopers’ lives and several of Dulcy’s earlier articles focused on the couple’s Chinese crested powderpuffs!
Beth Rasin graduated from Middlebury College, where she studied nonfiction creative writing. She worked as a writer and editor at The Chronicle of the Horse for more than 25 years, including 10 years as the president and executive editor. As a freelancer, she’s contributed since 2015 to Middleburg Life, as well as Northern Virginia Magazine, Blue Ridge Outdoors, the former Loudoun Magazine, and many others. She lives in Hume, where she and her husband and daughter run a boarding facility for retired horses. She enjoys running, hiking, and spending time with her adopted dogs and cats.
Shayda Windle is a freelance writer covering the arts, people, and places that make Hunt Country so special. Her work has been featured in Plein Air Magazine, the Fairfax County Times, and several online media outlets. In her spare time, you can find her enjoying the great outdoors and exploring Northern Virginia with her husband and two children.
Heidi Baumstark has been writing for several lifestyle magazines and newspaper publications since 2005, specializing in history-related articles highlighting Virginia’s Piedmont. She has been with Middleburg Life since 2014. Heidi hopes to inspire readers to pause and consider the people, places, and events that have shaped the story of our local history.
Michael Butcher is the owner of Butcher Photography. Originally from Christchurch, New Zealand, he resides in Springfield, Virginia, with his family. For the past 15 years, Michael has specialized in portraiture, event, and editorial photography. When not behind the lens, he enjoys gardening and swimming. More of Michael’s work can be found at butcherphotography.com.
Laticia Headings is grateful to call Middleburg home. She discovered Middleburg by attending the first annual Middleburg Film Festival in 2013 and has come back to the event every year since as a volunteer and attendee. Laticia is the founder of Latitude Media and has 23 years of experience as a producer, writer, and camerawoman for television (Discovery, National Geographic), and for the documentary film
Lia Hobel is a freelance journalist, known for her blog, Uplift Loudoun. In addition to her work for Middleburg Life, Lia writes periodically for online platforms with articles appearing on GOBankingRates, Forbes, Huffington Post, and Yahoo! She is a Loudoun 40 Under 40 honoree and a Certified Tourism Ambassador for the county.
Bill Kent’s journalism has appeared in more than 40 national and regional publications including The Washington Post, Art & Antiques, Philadelphia Magazine, Baltimore Magazine, New Jersey Monthly, and The Hunt. A former correspondent for The New York Times, he taught writing and journalism at the University of Pennsylvania, Rutgers, and Temple universities, and is the author of seven novels, a Fodor’s Guide, and a history of Atlantic City. When not writing, he enjoys walking his westies on Washington Street.
Gracie Savage is a local photographer who grew up in the village of Aldie and has been photographing local weddings, portraits, and events since 2016. Her passion began when she received her first camera in middle school and she continued to study the craft in high school and in college. She was a photographer at Georgetown University for over three years and joined Middleburg Life as a contributor in the spring of 2022.
Also in this issue: Sarah Hickner, Camden Littleton, Scott Suchman, and Giana Terranova Photography.
“Everest: A Climb for Peace.”
, Flint Hill, Virginia, 22627
Our Biggest Needs Are:
Our Biggest Needs Are:
Barn Homes for Mouse Patrol Off icer
Our Biggest Needs Are:
Barn Homes for Mouse Patrol Off icer
Cats
Barn Homes for Mouse Patrol Off icer
Cats
Emergency Medical Funding
Cats
Emergency Medical Funding
Funding for Spay & Neuter
Emergency Medical Funding
Funding for Spay & Neuter
And Cat Food (Purina Brands, please!)
Funding for Spay & Neuter
And Cat Food (Purina Brands, please!)
Thank you!
And Cat Food (Purina Brands, please!)
Thank you!
Thank you!
OUR MISSION
OUR MISSION
OUR MISSION
For the Cats’ Sake is an all-volunteer, non-prof it organization dedicated to spaying and neutering stray, feral and domesticated cats, and f inding them homes through our foster-based adoption program. We help control the cat population by providing low and no-cost spay/neuter services, and operate a T.N.R. program (trap, neuter & return).
For the Cats’ Sake is an all-volunteer, non-prof it organization dedicated to spaying and neutering stray, feral and domesticated cats, and f inding them homes through our foster-based adoption program. We help control the cat population by providing low and no-cost spay/neuter services, and operate a T.N.R. program (trap, neuter & return).
Donate today at forthecatssake.org
BOX 471, Flint Hill, Virginia 22627
For the Cats’ Sake is an all-volunteer, non-prof it organization dedicated to spaying and neutering stray, feral and domesticated cats, and f inding them homes through our foster-based adoption program. We help control the cat population by providing low and no-cost spay/neuter services, and operate a T.N.R. program (trap, neuter & return).
Donate today at forthecatssake.org PO BOX 471, Flint Hill, Virginia, 22627
Donate today at forthecatssake.org PO BOX 471, Flint Hill, Virginia, 22627
471, Flint Hill, Virgini
Hunt Country native Chef Jessica Shields believes a good meal is more than satisfying — it should tell a story.
When she makes something as simple as pancakes, for example, she thinks back to the Unison farm where she grew up. There, at the age of 6, she discovered that if she made breakfast for her family, she could get out of mucking the stables.
“I grew up eventing and foxhunting, but cooking quickly became my passion,” she shares.
That passion led her from bussing tables to serving as the line cook at Ashby Inn, and then on to Four & Twenty Blackbirds in Flint Hill, Virginia. She attended The Hill School and by 16 had her own catering business. After high school in Aspen, Colorado, she attended the prestigious Culinary Institute of America in Hyde Park, New York. She has opened restaurants, owned and operated D.C.’s most popular food truck, and cooked her way around the world.
Her latest venture has brought her back to Hunt Country. Wildsmith At Home is an organic, chef-driven, high-end culinary meal delivery service for foodies within a 25-mile radius of Middleburg. The numerous meal plan options focus on local ingredients, come in eco-friendly containers and custom cooler bags, and are delivered bimonthly. Shields is also shipping frozen entrées specially designed to meet the needs of postpartum women, as well as continuing her
JESSICA SHIELDS: Around the World to Wildsmith At Home
private catering business for bespoke events and dinner parties.
“I’m a mother of two,” she says, taking a break inside Upperville’s Trinity Church kitchen, where she does her cooking. “I know all about the misinformation out there about what is expected of new mothers.” Following the birth of her daughter, she received her certification as a postpartum nutritionist.
Shields’ postpartum meals, as well as the Wildsmith At Home packages that she hand-delivers, are intended to promote healing and provide vital restorative nutrition. She believes that as much as mothers are caring for their newborns, their meals — and the natural world from which their ingredients came — should care for them. “I’m all about approaching this holistically,” she says.
During her globe-trotting culinary adventures, Shields was inspired by the marketplaces, farmers, fishing boats, street vendors, and numerous chefs who let her taste local delicacies and taught her techniques, as well as the wide range of people she fed. Some were very wealthy. Others were homeless families and children in orphanages.
One of her favorite feasts, though, was closer to home: Ode to the Artist, an art-in-naturethemed dinner she created in collaboration with Kristin Meek at Turtle Dove Farm in Delaplane. Different courses were dedicated to the art of
Written by Bill Kent
poet Mary Oliver, painter Frida Kahlo, and reggae singer and composer Bob Marley, culminating in a dish featuring chocolate bark resembling tree bark, which was laced with edible soil and moss, meringue mushrooms, edible crystals, and three different chocolate cremeux, finished with a medicinal warm chocolate elixir.
“It was woven together with storytelling, curated playlists, and reflective prompts with each course,” Meek remembers of the dinner for 16. “Every dish carried a narrative and a nod to the artist it honored. We designed two layered tablescapes — one on the outdoor patio and one inside The Abbey — and hosted a cocktail hour staged entirely with antiques from Jessica’s father’s collection, styled to feel like Frida Kahlo’s living room.”
Meek, a longtime friend, calls Shields “a true citizen of the world.” She adds that Shields’ meal delivery service “isn’t just convenient; it’s essential care.”
When asked to conceptualize a menu representing her culinary journey, Shields gave it some thought and, after a few days, emerged from her kitchen with an eight-course feast that, unsurprisingly, tells a story or two.
It begins with an heirloom tomato galette with lemon herb farm cheese, black sesame crust, and micro arugula topped with a basil vinaigrette.
Home | Page 7
Jessica Shields. Photo by Michael Butcher.
“My mother, Kate Shields, is British and a master gardener. She also showed me how to make pastry with delicious flaky crusts,” Shields shares. “Every year on our farm, we’d have these insane tomato harvests — hundreds of tomatoes every day. Spending time with my mother outdoors, and eating those wonderful tomatoes, made cooking seem a very natural thing to do.”
The second course, seafood and Spanish chorizo cioppino, is about San Francisco. “On my days off from the restaurant, I’d go to farmers markets or down to Fisherman’s Wharf and come back inspired. I’d take all that inspiration into the restaurant and use it when I cooked the family meals.” This dish simmers shellfish and cod in a smoked paprika tomato broth, served with crispy fennel and lemon aioli on grilled sourdough.
Next is a “reimagined” bouillabaisse that is a “nod,” Shields says, to nouvelle cuisine, which she first enjoyed with her father, local antique dealer
and Francophile Louis Shields, who took her with him to Europe on buying trips. Some years later, Jessica got a job cooking on a private yacht based in the south of France. This course is similar to one she created while afloat: poached langoustines swim in a saffron broth reduction with sea vegetables, fingerling potato confit, fennel pollen, yuzu crème fraiche, and wildflower oil.
“I lived in Monaco, and I would be picked up in the morning by the client’s private driver and taken to the markets with an unlimited budget,” she recalls. “Then I was driven and shuttled to wherever the yacht might be, where I’d start with a family-style lunch and spend the rest of the day making an eight- to 10-course tasting meal.”
The fourth course, which Shields calls Pura Vida, or “simple life,” describes some of the equatorial flavors she enjoyed as executive chef of a Costa Rican yoga spa. Shields “slept in a tent by a waterfall. I’d go spear fishing and foraging in the jungle and bring it back to an open-air kitchen.”
The catch of the day would be cleaned and filleted, and wrapped in a steamed banana leaf that’s marinated in coconut, ginger, garlic, and lime. “It breathes tropical vitality,” she says. “It honors the local Costa Rican bounty and the awakening that came with nourishing people.”
That awakening was, for Shields, an epiphany. She had discovered her life’s purpose: not merely to prepare food, but to provide a meal that could lead to a spiritual experience.
From there, Shields went to Southeast Asia, where she went on a motorcycle trek through Vietnam, Laos, Cambodia, and Thailand. “I took cooking classes, explored the markets, and fell in love with the street food culture.” These memories inform her Laotian duck curry, a tamarind red curry of seared duck breast, Thai basil, toasted rice powder, crispy lotus root, fermented chili oil, lychee, and pickled shallots.
After such dizzyingly complicated flavors,
| Page 8
Top left: Fresh ingredients waiting to be transformed into a delicious dish. Photo by Michael Butcher. Top right: Chilled coconut sweet potato soup with coconut-crusted prawn, in honor of Bob Marley, as part of the Ode to the Artist dinner. Bottom left: Shishito tempura with a smoky paprika aioli. Bottom right: Chocolate bark, edible moss and soil, meringue mushrooms, dark, milk, and white chocolate cremeux, grapefruit curd, and edible crystals. Photos by Flintlock Photography.
Home | From page 7
Shields offers an intermezzo, “a still point — a return to simplicity.” Her cucumber-lemongrass granita has an herbal aloe gelée, coriander blossom, honeydew pearls, shiso leaf, and an infusion of lemon balm.
The sixth course represents Shields’ fascination and love for vegetables, which she finds far more interesting and challenging than proteins. This, she says, is “risky in that people would expect a protein as the high point. I’m saying that you can meet those expectations, and do even more, with vegetables. To me, this is a painting of what it means to create from the soul, with reverence for color, craft, and care.” Her “garden mosaic” reflects back on her childhood in her mother’s garden, but shows what happens when the child becomes a fully realized adult. The dish uses roasted beets presented as medallions, with a glazed carrot terrine of smoked sunflower seed crema, crispy lentil tuile, fermented tomato leather, charred leek ash, sorrel, and a nasturtium vinaigrette.
“When it comes to desserts, I don’t like to choose between sweet or savory. I’d rather have both,” she says. Her olive oil and citrus parfait is fully vegan, with a roasted apricot puree, rosemary oat crumble, Meyer lemon coconut whip, Maldon salt, and edible flower petals. “This is a mirror of my commitment to nourishing indulgence with integrity.”
To cap off the meal, Shields offers a “a final sip, an elixir of healing.” This cacao and spice wellness tonic uses ceremonial cacao, cinnamon, reishi, maca, cayenne, vanilla bean, sea salt, raw honey, and an oat milk froth.
During her travels through South America, Shields tried cacao prepared as a sacred beverage. The experience made her ask what would happen if more chefs, as well as growers and producers, considered what they were eating as a gift powerful enough to make everything better.
This little drink is “the heart of my philosophy: food as medicine,” she concludes. “This rich and powerful tonic is a closing ritual, a devotion to the body, mind, and continued journey of healing.” ML
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An elegant table suitable for a feast. Photo by Michael Butcher.
CHEF Q&A: Get to Know Bin Lu
Written by Kaitlin Hill | Photos by Scott Suchman
In April, Chef Bin Lu joined the Salamander Resort & Spa’s Harrimans Grill as the chef de cuisine. For area foodies, Lu is a familiar face from the D.C. restaurant scene, having worked at some of the District’s top restaurants such as the two-Michelin-starred Pineapple and Pearls, Cityzen, and Bourbon Steak. He comes to the Salamander team from Blue Rock in Washington, Virginia, and brings with him 15 years of professional cooking experience. We caught up with Lu
to learn a little more about his career, plans for Harrimans, and how he spends his time off.
ML: Did you always know you wanted to be a chef?
BL: Not at all. It actually started when I was at the University of Virginia. Like a lot of students, I didn’t love the dining hall food, so I started teaching myself to cook. I had no real idea what I was doing at first — but cookbooks, cooking shows,
and trial and error became my guide. By the time I graduated, I realized my real passion wasn’t in what I had studied; it was in the kitchen.
ML: What inspired your shift from the D.C. restaurant scene to rural Virginia?
BL: I spent many years working in D.C., but during the pandemic I started thinking differently about what I wanted in my career. In the fall of 2020, I left my position in the city and decided to explore opportunities that felt more grounded and connected to the land. Coming out to Virginia was a leap, but it’s been the best kind. There’s something incredibly inspiring about cooking in a place that’s so tied to its agricultural roots.
ML: What made you decide to join the Salamander team?
BL: The reputation, first and foremost. Salamander Middleburg is iconic in this region. But beyond the name, I was really drawn to the scale and complexity of the culinary operation. The kitchen supports so many outlets and experiences, from fine dining to large-scale events, and that kind of dynamic environment is rare. It’s a place where culinary professionals can truly grow.
ML: How would you describe your personal cooking style?
BL: Rather than a specific cuisine, I focus on ingredients. I’m always asking, “What’s in season? What’s unique? What deserves to be showcased?” My approach is rooted in respect for the product, for the process, and for the people we’re serving. Technique matters, but it’s the ingredients that lead the way.
ML: Are there any menu items at Harrimans Grill that you’re particularly excited about?
BL: At this point, we’re still evolving the menu, but each new dish is a chance to refine how we work, balance creativity with efficiency, and honor the spirit of Harrimans. I’m especially excited about continuing to build a kitchen culture where the team feels empowered to contribute and take pride in every plate.
ML: What are you cooking on your days off?
BL: Honestly, it’s all about simplicity at home. Grilling, braising, fresh vegetables, and meals that are comforting and easy. And yes, like a lot of chefs, I definitely have a soft spot for fried food and fast food.
ML: When you’re not in the kitchen, where can we find you?
BL: Home. After the pace of a professional kitchen, quiet time is golden. Rest and reflection are part of the process, too. ML
Top left: Eggplant and burrata agnolotti. Bottom left: Chef Bin Lu. Top right: Chilled lobster and coconut curry. Middle right: Black bass a la plancha. Bottom right: New dishes for the summer.
CHEF Q&A: MEET MARC VALLES
Written by Kaitlin Hill | Photos by Scott Suchman
With only one exclusive seating each evening, Alias in Vint Hill treats guests to a chef’s tasting menu that evolves monthly, ensuring a fresh and intimate experience every time. Last December, Alias welcomed Chef Marc Valles to head the kitchen.
Born and raised in Honolulu, Valles brings a kaleidoscope of flavors to the table, drawing inspiration from his Hawaiian Mexican roots. Inspired by his older brother — a chef in his own right — and nurtured by the loving hands of his mother and grandmother, he preserves cherished family recipes and infuses every dish with stories of home. After relocating to Virginia with his wife and daughter two years ago, Valles quickly made his mark as executive chef at the acclaimed L’Auberge Provençale Inn & Restaurant in Boyce.
Now, at Alias, he invites diners to savor not just food, but a legacy of love, connection, and creativity, one extraordinary plate at a time.
ML: What made you want to be a head chef?
MV: I was 16 working at a high-end café in Honolulu as a dishwasher. The pantry cook at the time walked out, and the chef needed someone to make salads and cut bread. He asked if I was willing to fill in. I thought to myself, “How hard can it be?” At that moment, I put on a chef’s coat and never took it off. I couldn’t afford culinary school, so I read anything and everything I could get my hands on. When I decided to make this my ca-
reer, I applied to Alan Wong’s, the top restaurant in Honolulu at the time.
ML: What is the best part of this new endeavor?
MV: I come from a restaurant environment where we would serve about 250 to 300 people a night, where a 16- to 18-hour day was the norm. Here at Alias, it’s much more slowed down and I can pay a lot more personal attention to our guests, not just in terms of service but in getting to know our community and surrounding communities. The service is very intimate, meaning it provides me and my staff time to interact with the guests.
ML: What can guests expect when dining at Alias?
MV: At Alias, we provide a service that is relaxed, approachable, and comfortable. I love to treat guests as if they are coming to my house to eat. In Hawaii, when friends come over to my house, we gather around the grill, crack open some beers, play some music, talk, and have great food. We call that “Kanikapila,” a gathering of friends. And that’s how we want guests to feel.
ML: Any words of wisdom for our readers?
MV: My two best pieces of insight are as follows: “One hand washes the other, and together they wash the face,” from Grandma Valles. And by Sean Walsh: “Ultimately, nothing is stopping you.” ML
Top: Marc Valles. Bottom: Valles’ dishes are works of art.
FROM NORTH LONDON TO LOUDOUN: Local Soccer Club Collaborates with Premier League Powerhouse Arsenal F.C.
Written by Kaitlin Hill
Founded in 1978, Loudoun Soccer is Virginia’s largest soccer program and has served thousands of young athletes across over 30 programs. In its nearly 50 years, the club has made strategic partnerships with the common aim of athlete development and education,
community outreach, and, perhaps most importantly, accessibility to all interested in the sport.
In 2023, Loudoun Soccer signed on with global gear brand Adidas for the apparel needs of the league. This year, via Adidas, Loudoun Soccer will partner with English Premier League team
Arsenal F.C. as part of its investment in player development both on and off the field. “After we shared our vision, our goals, and our objectives with Adidas, they presented us with an opportunity to collaborate with a world-class club:
League | Page 15
Left: The Loudoun Soccer flag. Photo courtesy of Loudoun Soccer. Right: On the field with Arsenal Football Development. Photo courtesy of Arsenal F.C.
Arsenal,” shares Maurice Hughes, the technical director for Northern Virginia Alliance, Loudoun Soccer’s elite youth travel league.
He continues, “Arsenal has a global reputation for developing talent. And their focus as a club is technical skill and individual character, which are values that line up with our club mission.”
The partnership was supported and encouraged by Neal Thurman, a member of Loudoun Soccer’s board of directors and, conveniently, a massive Arsenal fan and author of an Arsenal blog. He adds, “As much as I would love to take credit for two things that I am passionate about coming together, it was Adidas being integral to both Arsenal and Loudoun Soccer that got us in
the consideration set.” While other clubs have approached Loudoun Soccer, Thurman says the offer from Arsenal “was a real partnership,” beyond wearing merch.
The business and operations manager of Arsenal’s Football Development program, Marc Thorogood, adds, “We work closely with our principal partner, Adidas, to identify clubs where there will be mutual benefits for Arsenal and the club that we partner with — in this case, Loudoun Soccer.”
Arsenal has been home to some of the sport’s most memorable footballers, from Thierry Henry, David Bergkamp, and Patrick Vieira of Arsenal’s unbeaten 2003-04 era, which earned the team the nickname “The Invincibles,” to Bukayo Saka, Martin Odegaard, and Declan Rice, who can be found on the pitch today.
With manager and former player Mikel Arteta at the helm, Arsenal has placed second in the English Premier League each season since 2022 and scooped up numerous awards, including the Best Coach Premier League award at the Globe Soccer Awards and goalkeeper David Raya’s back-to-
back Golden Glove awards. Meanwhile, Arsenal Women F.C. won the 2024-25 UEFA Champions League last May, one of 63 trophies in the team’s history. Arsenal fans and Premier League followers will argue that their excellence is due to the team ethos, which, as a follower himself, Hughes describes as “discipline, creativity, and intelligence.” He adds, “They are a community-based club and an inclusive club.”
Back in Loudoun, this means “the partnership allows us to bring [Arsenal’s] world-class methodology to our players,” Hughes explains. “Basically, we have all access to Arsenal as it comes to technical insight, curriculum development, and player development. Our players are going to have the opportunity to work with coaches and a club that are keyed into Arsenal’s way.”
Beyond philosophy and methodology, coaches from Arsenal’s Football Development program will come to Loudoun this August to train local players directly. The summer camp, “The Arsenal Way,” will run from August 11 through 14 for
League | Page 16
Left: Snapshots from a Loudoun Soccer camp. Right: A Loudoun Soccer player with unbreakable focus. Photos courtesy of Loudoun Soccer.
| From page 15
girls and boys ages 8 to 13. The four-day training will focus on developing skills in four categories: effective team players, efficient movers, lifelong learning, and championship mentality. Thorogood explains, “It’s the opportunity to be part of the Arsenal family, wear the Arsenal badge on their Loudoun kits, and gain access to exclusive coaching content that is delivered straight from the Arsenal Academy.” He continues, “At Arsenal, we are not just about the coaching we can offer on the field, but also supporting their journey in increasing their soccer knowledge, soccer leadership, and helping make them all-round effective
team players.”
Hughes adds, “For us, it’s the opportunity to help players learn humility, to train intentionally, and to train with real purpose. We are trying to provide them with values that extend beyond the field and that will lead them through the next stages of life.”
Thurman notes the benefits for coaches, too.
“There are only so many ways you can kick a ball, so teaching that is not revolutionary. But how you teach that, how you approach training sessions, how you have conversations with high-potential kids — those are the nuances and the real opportunities to learn.” He adds that Loudoun coaches will be “observing people who do it at the highest level. And from there the world is our oyster.”
Thorogood echoes the sentiment, sharing, “This will be the first activation that we will deliver with Loudoun Soccer, and we feel it’s a brilliant way to kick off our partnership. We will be bringing eight Arsenal coaches from the UK, and the coaches will be a mix of male and female coaches
from our boys and girls Academies and of course our Football Development team. We see this as the first of many visits to Loudoun Soccer during our partnership together and we’re sure that everyone taking part will have a fantastic time.”
In addition to the camp, the staff at Loudoun Soccer plan for the collaboration to inspire yearround events and activities, including Premier League watch parties, coaching symposiums, and additional tournaments. Hughes says, “We are looking to continue to build that brand awareness and our connectivity to Arsenal.” Thurman adds, “As the partnership evolves, we’ll see what works and where opportunities arise.”
For now, both Thurman and Hughes are excited about the possibilities for local players that the partnership promises to offer. Hughes concludes, “The partnership is a commitment to our players. Our goal is to provide an environment in the community where players are comfortable to learn and to grow within the game. That is what we are building here.” ML
Left: Girls Director of Coaching Nicole Brower and Director of Operations Evans Malyi displaying an Arsenal jersey signed by women’s player Emily Fox. Right: Loudoun Soccer Technical Director John O’Hara, Chief Executive Officer Mark Ryan, and Northern Virginia Alliance Technical Director Maurice Hughes visit Arsenal’s Emirates Stadium in 2024.
A FARM LESS ORDINARY CuLtivates a Community
Written by Laticia Headings
When Greg Masucci returned home from a routine grocery run in the fall of 2013, his 7-year-old son, Max, suddenly broke free from him and ran straight toward heavy traffic near their bustling Capitol Hill home.
Masucci dropped his grocery bags and charged after his son, fearing the worst. Though Max was unharmed, Masucci and his wife, Maya Wechsler, realized the experience would forever alter the trajectory of their lives. He recalls, “I said to my wife, we’re moving. We just have to figure out where.”
Max, who was diagnosed with autism in 2010 and given an IQ assessment of 45 just before his third birthday, was not only the family’s impetus for moving, but also their inspiration. “Instead of trying to fit his square peg in a round hole, he just creates his own world,” Masucci says. “We decided we were going to do what he does. Instead of trying to keep this crazy life on track, we were going to create our own tribe and be the founding members.”
“Instead of trying to keep this crazy life on track, we were going to create our own tribe and be the founding members.” – Masucci
Determined to find the best path forward for Max and their family, including their younger daughter, Delilah, the couple spent the next several years, and more than half their income, searching for answers. “It really hit us hard. I knew there was something more going on in there that did not make sense for a person with an IQ of 45, because he had good problem-solving skills,” Masucci says. “But when people with a lot of initials after their name tell you these
things, you start to doubt yourself, even as a parent. My wife and I were both sinking into states of depression.”
Autism spectrum disorders are complex, and each individual presents with unique symptoms and challenges. Max became completely nonverbal as he got older and continued to display behaviors that posed a risk to his safety. “Being unable to help your child is probably the most debilitating thing about it. It’s hanging over you all the time,” Masucci says.
By the age of 6, Max had cycled through three different public schools, which Masucci attributes to inadequate resources and ineffective standards. “The school system was not very accommodating,” he says. “Max was in a special education program and losing language, not gaining it.”
As a result, the couple became special education advocates and policy shapers, joining forces with other families with special needs children. Masucci regularly attended and became a well-known voice at city council meetings, and Wechsler started a blog called The Short Bus Diaries, which gained traction and popularity. Eventually The Washington Post picked up their story, bringing more attention to their cause.
After failed attempts with the D.C. public school system to get Max a private school placement, a lengthy litigation ensued that was instrumental in creating sweeping reforms for intellectually and developmentally disabled (ID/DD) children in the District’s public education system under the Individual Disabilities Education Act. “Oddly, the school
Community | Page 18
Top: Greg Masucci at A Farm Less Ordinary. Photo by Shannon Ayres. Bottom: Max, Masucci, Delilah, and Maya Wechsler. Photo courtesy of Wechsler.
“We knew advocacy was the path for us. We said, we’re going to start a farm. We’re going to employ people!” – Masucci
| From page 17
thing energized us … because we were at least trying to make a better world for these kids and young people,” Masucci says.
They also started to think about Max’s future beyond high school. ID/DD students age out of the system at 22 and statistically, most don’t graduate. “They usually don’t really launch into society because there’s not enough programs to support what they need to be successful. Employment is the linchpin,” Masucci says. “We knew advocacy was the path for us. We said, we’re going to start a farm. We’re going to employ people!”
As a licensed realtor in three states, Masucci set his sights on the Northern Virginia countryside. Masucci and Wechsler, who both grew up in the Chicago suburbs and met in Denver, originally envisioned a modest homestead for their family of four. Never guessing “two city kids” would end up owning 24 acres in bucolic Bluemont, they wrote their self-funded business plan
on a napkin the day after their property closed in 2014. “I never had anything bigger than a postage-stamp-sized yard.” Masucci admits, “Honestly, we had no idea what we were doing, but we gave ourselves a year to learn farming.”
By 2016, A Farm Less Ordinary (AFLO) had its 501(c)(3) nonprofit status, hired its first four ID/DD growers, enlisted the help of a special education teacher as a volunteer, and began delivering subscription boxes to five locations between Bluemont and Capitol Hill.
The farm has employed over 100 people to date and now operates in Leesburg at a new permanent location. Most employees work 16 to 20 hours a week and make at or above minimum wage. “We try not to turn anyone away. On average, we have 29 employees — 35 at peak season and 31 of them with profound disabilities,” Masucci says.
Only 38% of disabled adults aged 18 to 64 work full-time in Loudoun County, 23% work part-time, and 38% don’t work at all. “Not sur-
prisingly, a very predictable set of bad health outcomes happen: they often become sedentary and isolated, have high rates of obesity, hypertension, diabetes, depression, and suicide. Most can’t drive, and if a family member has to stay at home to caretake, it’s often financially taxing,” Masucci explains.
At AFLO, “We understand their challenges and accommodate them. We give them financial purpose and a paycheck, we give them job skills and training to maybe move on to the next job, and we’re a welcoming community for them.”
Growers and farm managers are involved from seed to sale — planting, harvesting, retail, even kitchen safety — for the chemical-free produce and herbs sold at the AFLO store, local farmers markets, and through direct-to-consumer subscriptions.
Beginning in February, growers take part in both classroom sessions and hands-on field training. After the busy summer season of harvesting,
Community | Page 19
Community
Left: Kathryn Houck takes a break from weeding. Middle: Max Miller in the AFLO barn. Right: Andrew Hughes poses in the hoop house. Photos by Shannon Ayres.
weighing, washing, and packing produce, they shift focus to preparing the farms for winter and begin making jams and preserves. Masucci emphasizes the importance of year-round engagement. “For many of them, the farm is their main social circle outside of family. They really miss being around each other.”
Throughout the year, AFLO donates roughly 25% of its food to local food pantries and holds several annual fundraisers, including its Feast in the Field on September 13.
Both Masucci and Wechsler have full-time jobs outside of the farm and share homeschooling duties for Max, who hopes to attend college after getting his high school diploma and eventually wants to get his master’s degree.
In 2021, Wechsler began teaching her teenage son the Rapid Prompting Method using a letter board — a communication tool displaying
“For many of them, the farm is their main social circle outside of family. They really miss being around each other.”
– Masucci
the alphabet — to help him develop motor skills and spell out words to express his thoughts. In less than a year, Max became proficient and developed a robust vocabulary.
His progress inspired the couple to enter Max in a New York Times essay contest for middle schoolers. “Out of 12,800 entries, Max came in second,” Masucci says. “A kid with a supposed IQ of 45.”
Masucci says Max enjoys being part of farm life but has his own aspirations. “He’s an astute observer of people and very interested in creating content for people who are nonverbal, maybe a
social network. He also wants to help them work on devices that might be able to help them communicate better.”
It’s clear that Max’s journey — and the farm community his family has cultivated — has already made a meaningful impact on others like him facing similar challenges. ML
Learn more about Feast in the Field at afarmlessordinary.org/feast-2025. For more information on A Farm Less Ordinary, visit afarmlessordinary.org.
Top left: A group of workers pulls weeds. Bottom left: Tomatoes are just one of the bountiful crops produced at the farm. Top right: Wildflowers. Bottom right: A Farm Less Ordinary from above. Photos by Shannon Ayres.
Community | From page 18
Notes from the Principal: How to start tHe sCHooL year riGHt
Written by Shayda Windle | Photos by Caroline Gray
Ashley Barkley is entering her second year as principal of Aldie Elementary School, bringing with her both a fresh perspective and a profound respect for the school’s history and heart. As she looks to the year ahead, she reflects on her journey in education, what she loves about Aldie, and what families should plan for as students return to school.
Barkley began her career as a school counselor, a role that shaped her passion for “supporting the whole child academically, socially, and emo-
tionally.” Her early years laid a strong foundation for leadership, which eventually led her to becoming an assistant principal. There, she gained valuable experience in instructional leadership and cultivating strong school communities.
When the opportunity arose to lead Aldie Elementary, Barkley says she was immediately drawn in. “I was captivated by the school’s unique charm, deep-rooted history, and strong sense of community. It’s a truly special place, and I’m honored to be part of its next chapter.” Looking
forward, “I’ll continue to listen, learn, and work collaboratively with families and staff to ensure Aldie remains the warm, small-town school it’s known to be.”
Outside of school, Barkley stays busy with her family. She and her husband, Dustin, are parents to 13-year-old Addison and 8-year-old Hank. Most weekends, you’ll find them cheering from the sidelines — whether it’s softball for Addison or football or basketball for Hank. “Both of our
Notes | Page 21
“I was captivated by the school’s unique charm, deep-rooted history, and strong sense of community. It’s a truly special place, and I’m honored to be part of its next chapter.” – Barkley
Ashley Barkley outside Aldie Elementary School.
“Community connections are so important to a small school like Aldie.” – Barkley
Notes | From page 20
children attend LCPS schools, and we love being part of this amazing county,” she shares.
At Aldie Elementary, Barkley says her top priority is continuing to build a school culture where every child and family feels they belong. “Belonging is at the heart of a successful school. It’s the foundation for meaningful relationships, academic success, and personal growth. When children feel safe, valued, and connected, they’re more confident, motivated, and ready to learn.”
As families gear up for a new school year, Barkley, who has a bachelor’s degree in psychology and a master’s degree in school counseling, shares her advice for parents navigating the transition. Her guidance: “Ease into the year with consistency and connection.” Simple routines, like ad-
justing bedtime and morning schedules a week or two before school starts, can make a big difference. She also encourages open conversations about the year ahead. “Celebrate your child’s excitement, acknowledge any nervous feelings, and reassure them that school is a place where they’ll be supported and cared for.”
Barkley recommends promoting independence by giving children age-appropriate responsibilities. “Packing their own backpack, laying out clothes the night before, and organizing school supplies are small things that help build confidence and independence. And don’t forget: reading together every day builds a strong foundation for future success.”
She also urges families to attend back-toschool events to spark enthusiasm and help students feel connected from their first day.
Looking ahead, Barkley is particularly excited about new community-building initiatives coming to Aldie this year. “From school-wide events to family engagement activities, we’re working on creative ways to strengthen our sense of community.” There will be many opportunities for parents to get involved and for students to feel a sense of pride and belonging.
Another priority this year is to expand partnerships with local businesses and organizations. “Community connections are so important to a small school like Aldie,” she says. “Whether through sponsorships, guest speakers, career exploration, or support for school events, local partnerships bring real-world relevance and added excitement to what we do. We’d love to hear from anyone interested in collaborating.”
Before the school year kicks off, Barkley leaves families with this message: “I cannot express how grateful I am to be part of the Aldie community. There’s something truly special about this school, and I’m committed to honoring its traditions while helping us grow into the future. I can’t wait to work alongside our families, staff, and students to make this another amazing year. Seeing students walk back through the doors after summer break is always a joyful moment, but what really makes Aldie Elementary shine is our amazing staff. Their heart, commitment, and unwavering support create the kind of welcoming school community that kids can’t wait to come back to. I’m incredibly proud to call them my team!” ML
Left: Inside the library. Top right: More good advice. Bottom right: Barkley prepping for the new year in her office.
Marshall
41 acres | $6,150,000
– Gracious country living meets modern luxury. OCH territory minutes from Rt 66 or Middleburg. 7 BR / 8 full and 2 half-BA. Spectacular views–Ashby Gap to Cobbler Mountain!
Isabella Wolf | 703-338-7452
The Plains - Sophisticated, french country home. Great entertaining spaces. 2 large BR suites, Swimming pool, 2 barns, 10 stalls, Arena. Great ride out, OCH territory. Protected by an easement with VOF. Emily Ristau | 540-454-9083
BARRON ACRES 16+ acres | $2,480,000
Bluemont – Contemporary all brick residence, in pristine, turn-key condition. Brand new 2 stall barn, pond, and perennial gardens. 3 levels of stunning living space, must be seen to appreciate!
Jim McGowan | 703-927-0233
2+ acres | $1,300,000
Middleburg – Classically built 3 level home is seconds from Town. Charming 4 BR / 2.5 BA home w/ finished LL. Move-in ready. Within 35 min to Dulles, commuting distance to Washington, D.C.
Rebecca Poston | 540-771-7520
CLOVERWOOD 78+ acres | $5,400,000
The Plains – With frontage on Zulla Rd. & Burrland Rd. the estate features an elegant one level main residence, pool, guest house, 2 tenant houses, 2 stables–w/ total 26 stalls and a 4 acre pond. John Coles | 540-270-0094
WESTFIELD 51+ acres | $3,650,000
Upperville – Extraordinary 7 BR / 7.5 BA English Manor in prestigious Greystone. 3 level residence boasting over 6,950 sq. ft. Fenced paddock and run-in shed–ideal for equestrians!
Jim McGowan | 703-927-0233
GRAND ELLISON CT. 7± acres | $2,325,000
Aldie – This exceptional 5 BR / 5.5 BA Wetherburne-built home has been beautifully updated inside and out, offering country charm and modern conveniences. Privacy and mountain views.
Will McCulloch | 540-326-5270
HATCHER’S COTTAGE .44 acres | $967,000
Upperville – Thoughtfully renovated offering the rustic charm of hunt country with the comfort and style of today. Refined and inviting spaces ideal for quiet moments or lively gatherings. Cricket Bedford | 540-229-3201
| $4,950,000
Delaplane – Impressive 7,300 sq. ft. of beautiful living space features high ceilings, large windows, and spectacular views. 2 Barns, 100 x 200 arena, Piedmont Hunt territory. Rolling hills w/ miles of trails. John Coles | 540-270-0094
| $2,925,000
Markham – Renovated stone and cedar house with stunning views of the Cobbler Mountains. Includes 2-car garage, separate office/studio w/ kitchenette, pool house & pool. Also, 3 BR / 2 BA cabin. Cricket Bedford | 540-229-3201
NORTHWOOD 3 acres | $1,985,000
Middleburg – Fully updated brick Colonial in sought after Middleburg Downs. Mature trees, stone walls, fenced garden with a garden shed, and lush landscaping that surrounds the house. Cricket Bedford | 540-229-3201
Boyce – A picturesque, private rural setting on a bluff just west of the Shenandoah River, is a great place to hang your hat! This 8.53 acre lot has an additional building right - a rare find in Clarke. Maria Eldredge 540-454-3829 | Anne McIntosh 703-509-4499 DEERE RIDGE 8+ acres | $950,000
Marshall – Stretching from 5 Points Rd in the Plains, to Rectortown and Frogtown Roads in Marshall. Protected by an Easement with the VOF. Prime OCH territory. a most prestigious location!
John Coles | 540-270-0094
Middleburg – Exquisite estate on a picturesque country road minutes from town. 7 BR / 8 BA, 10,000 sq. ft.. Sweeping lawns & brilliant gardens, heated pool & spa – all in a magical setting!
Jim McGowan | 703-927-0233
ALWAYS FAITHFUL 20+ acres | $1,900,000
Bluemont – Main house renovated in 2020. Open floor plan, views of the Blue Ridge mountains. 10 stall barn, matted tack and feed rooms. Kennels w/ runs. Adjoining parcel also available.
Maria Eldredge 540-454-3829 | Anne McIntosh 703-509-4499
RECTORTOWN RD. .83 acres | $949,000
Marshall – Generous c. 1927 stucco home blends modern amenities with historic charm. 4 BR / 4.5 BA on 3 levels. Mountain views. Updated systems throughout. Generator and high-speed internet. Cricket Bedford | 540-229-3201
WOODMONT 18 acres | $4,295,000
Marshall – Orange County Hunt Territory, completely renovated historic estate with high ceilings, gleaming wood floors & fabulous casement windows. Rear terrace and inground pool. Jim McGowan | 703-927-0233
PRICE
OLD MILL FARM 18+ acres | $2,490,000
Middleburg – Enjoy a refined lifestyle in a picturesque setting. Updated 4 BR w/ mountain views. 2 stall barn, 4 paddocks, 2 run-in sheds. Ride out w/ permission. Middleburg Hunt territory.
Kristin Dillon-Johnson | 703-673-6920
MISTY HILLS 30+ acres | $1,499,999
Bluemont – Country charm meets modern convenience. 3 BR / 3 BAs in sought-after location, 6 stall barn and a riding ring. Ready for you and your horses to call home.
Kristin Dillon-Johnson | 703-673-692
PROFESSIONAL CENTER $28.50 per SqFt
Middleburg – Entire first floor of Class A office building. Reception area, offices, conference room and a kitchen. Off street parking, elevator, large storage area. Full service lease with no pass throughs. Maria Eldredge 540-454-3829 | Anne McIntosh 703-509-4499
Opening The Door To Horse Country For Generations
Our roots in Horse Country run deep. Since 1967 Thomas & Talbot has participated in the purchase or sale of almost every property in Horse Country and our agents have life long relationships in the community. Finding you the perfect place in Horse Country comes naturally to us—so when you’re ready to put down roots of your own, count on the agents at Thomas & Talbot.
DUE THIS FALL: DOUGH BABY IN HAMILTON
Written by Diane Helentjaris | Photos by Gracie Savage
Tara Jensen has led a life of hot ovens, heady aromas, and crusty, heat-burnished loaves. Growing up in Maine, she had planned to spend her time with easels and paintbrushes. Then she went off to study at the College of the Atlantic and met a group of “cool” women bakers in Bar Harbor. She decided she would “do whatever I have to do here” to participate in “such an empowering atmosphere as a young woman.”
That Bar Harbor bakery was just the beginning.
Jensen went on to earn her living baking for the next 25 years. She says her “artwork merged into baking” as she developed her own distinctive style. “The bread became a way of expressing myself.”
She baked her way around the country, trav-
eling the United States from New England to the West Coast. By 2013, she was operating her own one-person artisan bakery, Smoke Signals, in tiny Marshall, North Carolina. Using a wood-fired brick oven and freshly milled grains, she turned out naturally leavened breads and swoon-worthy pies with work-of-art crusts. Pilgrims trekked to her biweekly workshops and her monthly pizza nights. They came from the nearby hills, driving anywhere from 16 miles from Asheville or four hours from Georgia.
In 2016, a “big spread,” as she describes it, in Bon Appétit magazine pumped up her visibility. It reported, along with a vivid description of her solitary baker’s life, that a film producer had brought “bread god Chad Robertson from San
Francisco’s Tartine Bakery out to visit.” Tara Jensen was on the map.
Today, over 100,000 fans follow her @bakerhands Instagram account. Her first book, “A Baker’s Year: Twelve Months of Baking and Living the Simple Life at the Smoke Signals Bakery,” was published in 2018. The book combines her recipes with photographs and drawings along with a memoir-like recounting of her simple, thoughtful life in the mountains. The Washing-
| Page 25
Left: Tara Jensen made pizzas aplenty during a pop-up at the Hamilton Mercantile. Right: Tara Jensen. Dough
ton Post deemed her second book, “Flour Power: The Practice and Pursuit of Baking Sourdough Bread,” as one of the 10 best cookbooks of the year. Her third book will be released by Chronicle Books this spring.
Her baking captures an authentic, rustic, and artisan feel. She is tuned in to the wide world of grains and all its possibilities. Barley, spelt, buckwheat, and corn join wheat flour in her lexicon. Like a wine connoisseur, she rhapsodizes about the terroir of various flours and the way grain reflects its land and climate. She is a member of the Common Grain Alliance, a mid-Atlantic partnership of artisan bakers, millers, and grain farmers. The group works to integrate and strengthen the regional grain economy through education and partnerships. She’s also listed in the cast of the 2014 film “The Grain Divide,” a documentary that tells the history of grains while asking poignant questions about their future.
These days Tara Jensen calls Hamilton, Virginia, home. The small town is about the same size as Marshall, North Carolina, and more importantly, it’s her husband’s hometown. Like anyone who goes to Hamilton, she could not miss
the Hamilton Mercantile on East Colonial Highway. Touted as “Northern Virginia’s oldest health food store,” the shop is chock-full of local farm and artisan goodies — from heirloom tomatoes to Parsonage handmade soaps. Jensen did a few pop-ups there and became friends with owners Meredith Brown and Abbie Whitehurst.
Jensen found “people talked about wanting a baker, needing a bakery.” Brown, Jensen, and Whitehurst decided to join forces and make that dream a reality. They are, as Jensen says, “really committed to doing something unique in our community — not generic, not commercial,” that “speaks to the community wanting a more personal flavor.”
Dough Baby, a take-out restaurant set to open this autumn with Jensen as head baker, is the result. The trio purchased a building tucked behind the Hamilton Post Office next to Hamilton Park. Jensen has three daughters, including toddler twins, and Brown and Whitehurst also have young children. The site is particularly appealing as the park is a favorite walking destination for families with children. Dough Baby will have a walk-up window. Jensen believes it will be a convenient way to offer something delicious and
good for the kids — all while creating special life moments.
The planned menu will include pizza, wine, coffee, and soft-serve ice cream. The pizza, made from regionally milled grains, will be topped with Dough Baby-made tomato sauce and cheese. Pepperoni and seasonal toppings will be offered. On the weekends, Dough Baby will serve up breakfast biscuits and light pastries. Home bakers will also be able to purchase sourdough starter, baking tools, and a selection of flours.
The building is being fully built out with an open kitchen format, so customers can see their food being created. Transforming the structure, built as a deli and ice cream shop in 1998, into Dough Baby has required upgrades in electricity and structural adaptations to handle the ovens. In late June, a Kickstarter campaign to raise the final funds for these upgrades began. Within days, Dough Baby reached its halfway mark.
For those who believe every town deserves a bakery, this autumn Hamilton will meet their expectations. ML
Visit hamiltondoughbaby.com for more information and updates about the business.
Left: The permanent home for Dough Baby is still in the works, hence the “Coming Soon” sign. Middle: Hamilton Mercantile owner Meredith Brown with Jensen. Right: The popup drew pizza lovers out on a hot July day. Dough
Tree Inventory: A Map for the Future
After recently reaching our 40 anniver sar y in business, we wanted to hig hlig ht one of our biggest achievements: tree inventories. Our inventories star ted back in Se ptember of 2020 when Jim Donegan was invited to Oatlands Historic House & Gardens to inspect their historic trees and recommend a plan of action to care for them. While there, Jim realized that there was much wor k that needed to be done, but Oatlands did not have the adequate funds to do it all in one go. T hat is when Jim had the idea of creating a Tree Inventor y and customizing a 6-Year Plan for the estate. th
Our goal at Oatlands was to create a tree inventor y of the mature and ser viceable trees to assess their health and develop a plan of action to bring them back to excellent condition. 313 trees were inventoried for Oatlands, 17 of which were c lassified as historic and estimated to be over 150 year s old. Since this fir st project, Donegan’s Tree Ser vice has inventoried numerous proper ties inc luding one of our most recent ones of all the public schools in Loudoun County. Donegan’s Tree Ser vice can create a Tree Inventor y and customized 3-5 Year Plan for estate owner s and HOA’s in Loudoun County, Mar shall, and T he Plains with 50 or more ser viceable trees. We look out for hazards and stay on top of regular maintenance by breaking it up into seasonal or year ly phases with a budget laid out. We can be flexible to meet your needs and help you prioritize wor k with the guidance of an exper t in the field. All of our inventories are conducted by an ISA Cer tified Ar borist and an assistant using stateof-the-ar t GIS mapping software. For the month of August, we are r unning a 20% discount on our r ates, so give us a call to find out more and set up a free consultation!
GATHERING SPRINGS FARM OPENS NEW FARM STORE
Written by Lia Hobel | Photos by Caroline Gray
Gathering Springs Farm, known for its sustainable and regenerative farming practices, recently unveiled its latest addition: a charming farm store. This delightful space is the result of a true labor of love by the
Snickersville Turnpike at Sam Fred Road. The freshly painted cream-colored shed, adorned with white trim and black shutters, is easily visible from the road.
“We want to try to pull people who will be able
farm’s owners, Sarah Obuchowicz and Pam Jones, who have poured their hearts and souls into transforming an 8-by-12-foot shed into a fully functional storefront.
The 13-acre farm, founded by Jones and Obuchowicz in 2018, is located off the well-traveled
dle of their long ride?”
Inside, visitors will find an array of produce and products from Gathering Springs Farm and their partner businesses. The space is air-conditioned with insulation, lighting, and even up-
to easily pop in and pop out of this little shop,” Obuchowicz shares. “There’s also a lot of cycling traffic that goes by, and so we’re also stocking products from some of our small local business partners. One of them [makes] cold-brew coffee. Who wouldn’t want a nice, cold coffee in the mid-
lighting, all done by the hands of the owners. Obuchowicz says they wanted the store to look “charming and whimsical.” Moreover, everything used is repurposed to align with their ethos. “We don’t want to necessarily have a high impact
Left: Gathering Springs Farm. Right: Gathering Springs owners Pam Jones and Sarah Obuchowicz.
from an environmental standpoint by buying everything new, so we bought this little shed,” she explains. “We have basically done all the work to outfit ourselves and have been able to get the fridges from auctions or restaurants that are going out of business.”
The farm grows over 60 varieties of vegetables in a season and has 200 free-range laying hens that should offer a generous supply of eggs for the shop. Shoppers can also find dried herbs, soaps, small batches of fermented vegetables, as well as a curated selection of goods from local farms and artisans. These will include pantry staples like honey, bread, cheeses, handmade crafts, and frozen pasture-raised meat.
Prior to the store’s debut, customers would have to drive to the working farm and purchase from the wash shed with selective hours. Until now, Gathering Springs had one glass refrigerator for extra shopping needs of Community Supported Agriculture (CSA) members and other guests. The new store, on the other hand, is a self-service shop that operates on the honor system.
The owners say the farm store was the necessary next step for growth. The farm built a solid reputation at local farmers markets in the area, including in Middleburg and Haymarket. Since the inception of the farm, Obuchowicz and Jones have added four employees to their staff and have grown their CSA program to 60 members.
“We’re very numbers-based business owners, and so when we sat down a year or two ago and looked at where all of our money was made and how hard we had to work for each dollar, we were like, wow!” Obuchowicz says. “The thing that really makes sense is just making more space for people to buy right here on the farm, which is also pretty convenient for us.”
work for no pay kind of situation for the first few years.”
The two met at Potomac Vegetable Farms in Vienna, Virginia, where they both gained experience with growing vegetables. Jones had purchased the land with her husband in 2017 with the intent to raise her own food and livestock for her family. After learning about farming and realizing the potential food supply from the 13 acres, Jones and Obuchowicz incorporated Gathering
Now, with the self-run farm store meeting customer demand, the women say they can start the second phase of their vision, which is to add more customer experiences at the farm. ML
The Gathering Springs Farm Store is located at 22022 Sam Fred Road and will be open daily from 8 a.m. to 8 p.m. To learn more, go to gatheringspringsfarm.com. Gathering | From page 28
Springs Farm. “We started the farm on a zero-interest credit card that we paid off the first year, so we didn’t have to pay interest,” Obuchowicz recalls. “It was a bunch of exercising, a lot of hard
Top left: A peek inside the shop. Top right: Fresh tomatoes. Bottom left: Chickens roam nearby. Bottom right: The little farm shop attracts a crowd.
The Hunt Country
Dining Guide
LoCaL Love at tHe red Fox inn & tavern
Sitting in the heart of Middleburg since 1728, The Red Fox Inn & Tavern has a long, long history of hospitality. While many know it as a gorgeous wedding venue, for its decadent tavern tasting menus, or luxurious guest rooms, Anna Adams, Red Fox’s food and beverage director, wants locals to know it’s a great place for a casual weeknight dinner, too.
“We wanted to do something special, set a night aside for just treating the locals,” she shares. “About a year ago, we started our Wednesday nights — we call it Locals’ Night — where we have special pub offerings that change seasonally.”
The special menu, available to Middleburg residents and inn guests, is available upstairs in the Night Fox Pub, a cozy dining room and bar perfect for a quick drink, casual bite, and, of course, to see familiar faces. Adams says, “There are discounts that just apply for locals. You can only get it if you tell us you’re local or if the servers know you.” She adds with a laugh, “If we really question it, we’ll ask for your drivers license.”
While the arrangement might sound like an expression of exclusivity, it’s just the opposite. It’s an opportunity to give back to the community and offer a menu for the hardworking townspeo-
Written by Kaitlin Hill
ple who might not otherwise have the time to indulge in the multicourse tasting menu downstairs. “It is just a way to treat them to something special.”
That something special includes taking requests from the crowd. Adams explains, “We’ve actually added a few menu items to the pub just from local requests — ham biscuits with housemade pimento cheese, a salmon BLT for someone who wanted a fresh, locally sourced sandwich, and the French dip has had a huge ask to come back for Locals’ Night.”
More recently, Adams and the culinary team turned the hugely popular pork belly bites into a sandwich. She notes that guests can usually find a “special sandwich and appetizer” on the pub menu.
Beyond the clientele, the ingredients are sourced from nearby, too. “We try to use as many locally sourced things as we can for the Night Fox Pub menu. It is really nice to make salads from Endless Harvest, which is right down the road; we use beef from Kinloch; we use beef and chicken from Fields of Athenry; and we use cheese from Eric [Hilgartner] at Village Cheeseworks,” she says. “We’re really trying to help
our neighbors and support their businesses within our business.”
Speaking of neighbors, the Wednesday night gatherings are a great way for those new to town or staying at the inn to make new friends. “It’s kind of like a weekly town happy hour. There are a bunch of people that know each other, but you can also meet someone new. And we offer it to guests [of the inn]. It is nice for people who are visiting town to sit with people who live in town and can tell them stories.”
Adams concludes, “It’s a whole different experience upstairs when you sit in the Night Fox than downstairs in the tavern... [Upstairs] you can have a happy hour, you can have snacks, you could just have drinks, or order a bottle of wine with your friends. You can come back week after week and try a different dish upstairs.”
Locals’ Night is in the Night Fox Pub every Wednesday from 4 p.m. until close. For those lucky enough to call Middleburg home or stay at the Red Fox Inn for a night or more, it is certainly worth a visit to see an old friend, meet a new one, discover a new favorite dish, or even recommend one for the menu. ML
Left: The historic Red Fox Inn & Tavern on a summer day. Photo by Camden Littleton. Second: Anna Adams. Photo by Michael Butcher. Third top: A snack plate from a recent Locals’ Night. Third bottom: A crowd enjoying the bar. Photos by Camden Littleton. Right: Senior bartender Kevin Banwarth mixes up a cocktail. Photo by Anna + Mateo.
Sloane Coles & the U.S. Team Win Big in Canada
Written by Kaitlin Hill | Photo by Giana Terranova Photography
On July 17, Sloane Coles of The Plains won the CSIO 3* Nations Cup of Caledon with U.S. teammates Elena Haas, Alex-
andria Worthington, and Marilyn Little. The U.S. team defeated both Canadian and Irish teams, with Coles and Little as two of the three double
clears of all the riders competing.
Of the event, Coles shared, “We had a great team of girls … and everybody pulled through.” She added, “We went there to win and I went there to double clear, and we did all of those things.”
And Anne Kursinski, chef d’equipe of the U.S. team, said, “I was so proud of the whole team. They really fought for it in round two, and Sloane was very cool-headed going first in round one.”
Part of the success was Coles’ horse, 12-yearold Ninja. Coles said, “Her character is incredible. She is so smart and willing to do whatever you ask her. She is not only talented but she’s got the brain, which is hard to come by. She tries to win every time she goes in the ring.”
As for what’s next, “I would love to keep jumping at the highest level,” Coles shared. “My next step is to spend some more time [competing] in Europe, being able to compete at the next level, and continue to get my world ranking higher. That’s my goal.” ML
“This time of year is just getting your young hounds out to see things and getting the older hounds back into shape.” – Hicks
LoCaL Hunts PreP
For tHe
season
Written by Sarah Hickner
Photos by Joanne Maisano
The temperatures may still be sweltering, but across Virginia’s horse and Hunt Country, eyes are on the calendar. Labor Day weekend ushers in the beginning of the fall meet for many foxhunts in the area, with the hunt season spanning from fall to spring.
There are multiple facets to preparing, and it takes a team — the hounds, horses, and humans all have work to do. Foxhunting is a sport of tradition where riders follow hounds across miles of territory hoping to chase a fox until it “goes to ground,” or in other words, dives safely into its den. The thrill is in the adrenaline of the chase, spending time with friends, and enjoying the outdoors.
PREPARING THE HOUNDS
Foxhunting hounds are bred and trained to work as a pack and respond to voice commands and the sound of a horn.
Jordan Hicks, the huntsman for Piedmont Fox Hounds, shares, “This time of year is just getting your young hounds out to see things and getting the older hounds back into shape.” Starting in July, he takes them out with horses three
Season | Page 37
A few hounds cool off during a hot summer outing.
Season | From page 36
days a week and then the hunt does staff-only excursions for most of August to start the young hounds’ training. On non-horse days, he walks them out to ensure they get exercise.
PREPARING THE HORSES
Priming the horses for a successful and injury-free season is essential.
Kaitlyn Kubiak, barn manager and whipper-in with Piedmont Fox Hounds, described a process that might surprise those unfamiliar with the sport. Rather than preparing for the hills and dales by galloping in the offseason, she starts with something more straightforward: walking. She
PREPARING THE HUNTER
While foxhunters focus on conditioning their hounds and horses for the season, they also have to take care of themselves. From lifting weights to jogging to swimming — a great exercise for riders with old injuries — having strong cardio and muscles helps in the saddle.
Speaking of saddles, foxhunting utilizes specific gear and clothing, which can change depending on your role in the hunt. The offseason is a good time to deep clean tack, address needed repairs, or acquire new equipment. Hunts usually meet twice a week during the season, which leaves little time to have repairs or replacements made.
“We never stop prepping.” – Heider
explains, “If your horse has had a long summer break, I would start slowly by walking for 20 to 30 minutes on fairly flat ground. Then increase time and steepness as your horse’s fitness increases. Each horse is different, but walking hills is one of the most beneficial things you can do.”
Katrina Bills, honorary secretary and leader of Snickersville Hounds’ third field, agrees, adding, “Walk alone and in groups of all sizes. Virginia state parks like Sweet Run in Hillsboro or Sky Meadows in Paris provide excellent hills to build muscle and stamina.”
“We never stop prepping,” says Heather Heider, a local trainer who rides with multiple hunts, always bringing a bevy of students with her. “Horses get flatwork and gymnastics all summer. [We do] group trail rides and cross-country schooling.” She emphasizes the value of clinics to help educate riders or horses who are new to the sport.
It’s important for your horse to have a good baseline of fitness going into hunting season, but Kubiak also notes, “If your horse is too fit, it can make for an unpleasant morning.” Autumn hunting is for the young hounds to learn their job, and it naturally moves at a slower pace. As the season progresses, regular hunting will build the animals’ fitness.
Of the offseason, Snickersville Master of Foxhounds and Huntsman Eva Smithwick summarizes:
The Hunt Season may end in March, but work continues through the summer to ensure hounds, horses, and people are well prepared for the next season. Hounds are walked out for exercise and training; GPS collars are cleaned, tagged, and upgraded. Trails are cleared, paths bushhogged, and jumps repaired. Walk & Talk Rides are held weekly as a way to educate green horses and riders, prep staff horses, and maintain a general level of fitness for all. We add a second group to the rides at the end of summer offering a faster pace and jumping.
Our goal is to provide good sport with an emphasis on fun and safety. Juniors ride free with us as long as they come with a mounted adult chaperone. Our staff at Snickersville is all volunteer, which is a testament to their passion for the sport and desire to promote the future of foxhunting by providing a welcoming environment for all interested and prepared riders. ML
Top: Kaitlyn Kubiac gets horses ready for a walk. Middle: Jordan Hicks takes the hounds out on a misty morning. Bottom: Hicks and Magua.
Orange on the Blue Ridge Orange on the Blue Ridge An Ode to
Love, Music, and Place An Ode to Love, Music, and Place
AUDIENCES ARE APPLAUDING . . . AUDIENCES ARE APPLAUDING . . .
"A magical musical" ... "Joyful and creative" ... “So inspirational” ... "Left us in awe"
Tickets at Barnsofrosehill.org
Facebook | Orange on the Blue Ridge
August 22 & 23, 2025 | 7 pm
August 22 & 23, 2025 | 7 pm
Barns of Rose Hill Barns of Rose Hill Berryville, VA Berryville, VA
A Folk Opera A Folk Opera Inspired by Inspired by Everlasting Love Everlasting Love
written by Suni Mackall Music by Morgan Morrison, Aimee Curl, and Melissa Wright
James Stearns Gable - June 28
James Stearns Gable of Upperville, VA, a visionary in the world of consumer technology and on July 14, 2025 He was 66
Jim is survived by his wife, Lisa, and daughter, Helen-Anne, who were his constant source of strength and joy He is also survived by his brother, John Gable; sister, Beth Hicks; sister-in-law, Gingy; and nephew, Bo Gable. He was predeceased by his parents, Robert E. and Emily Gable.
A respected technology executive and innovator, Jim’s career spanned over three decades in Silicon Valley and Northern Virginia, including leadership roles at Comcast, Anametric, Hillcrest Labs, and Apple where he helped lead the launch of the original Power Macintosh, a foundational product that helped usher in a new era of personal computing
Jim was at the forefront of innovation, always focused on the user.
At Apple where he became the Vice President of Software Product Marketing, he helped shape defining products including the Apple LaserWriter, Mac OS 8 and the Power Macintosh He co-founded Kerbango Radio, which won Best of Show at the 2001 Consumer Electronics Show and was featured in USA Today, Newsweek, and Rolling Stone before being acquired by 3Com Jim supported Amazon’s original Kindle team and helped develop the first pointer remote for TVs at Hillcrest Labs Jim served as Executive Director of the Compass group at Comcast Corporation, where he led development of entertainment data and discovery systems for platforms like Xfinity X1
Most recently, Jim was Co-Founder and President Emeritus of Anametric, a company dedicated to advancing quantum photonics for cybersecurity Jim is the only person to receive the “DEMO god” award twice at the Demo Conference in the 1990s. His work earned a 2015 Technology and Engineering Emmy Award and widespread recognition across the industry
Outside of technology, Jim served as a trustee for Belle Grove Plantation in the Shenandoah Valley and a member of the Trinity Episcopal Church Altar Guild in Upperville. He believed in stewardship of history, of faith, and of innovation.
He earned his bachelor’s degree in History and a master’s in Industrial Engineering from Stanford University, and an MBA from Harvard Business School Jim will be remembered for his brilliant mind, wry humor, and deep devotion to his family As his family fondly imagines: In heaven, every day is a wallabee-free day, and the Mountain Dews are cold
In lieu of flowers, consider a gift to the Computer History Museum or to support Dr. Jona Mata’s work improving quality of life for cancer patients. Checks may be made payable to Johns Hopkins Medicine (note Dr Jona Mata in the memo) and mailed to Johns Hopkins Medicine, Attn: Kimmel Cancer Center, 750 E Pratt St , Suite 1700, Baltimore, MD 21202
Our Favorite Local Gifts for Dining & Entertaining
Photos by Callie Broaddus
Set of Four Place Mats, $25, Available at Hestia [ the collection ]
All That Jazz Berry Pie, $22, Available at The Upper Crust
Saucepot, $79, Available at Les Jardins de Bagatelle
Hand-Crafted Grape Soap, $36, Available at Federal & Black
Asado Knives, $139 - $219, Available at TCF Loft
Fox Apron, $51, Available at The Museum of Hounds & Hunting North America
Cotton Tablecloth, $178, Available at The Town Duck
Old-Fashioned Fruit Slice Lollies, $4.95, Available at Raymer’s Homemade Candies
CALENDAR OF EVENTS
OLD BUST HEAD’S 11TH ANNIVERSARY YACHT PARTY
August 8 - 10 | oldbusthead.com
Celebrate Old Bust Head Brewing Co.’s 11th anniversary with new beer releases, rotating food trucks, live music, and baby goats! On Friday, August 8, Old Bust Head will release three new beers: Royal-Tea, Fighting Stance, and Berry Me in Wheat to kick off its anniversary weekend.
“WATER WORKS: WATER, WATER EVERYWHERE!” AT AIM
August 9 - September 7 | theartistsinmiddleburg.org
Explore the works of exceptional local talent at the Artists in Middleburg’s “Water, Water Everywhere!” exhibit this August. There will be an opening reception on August 9 from 1 to 3 p.m.
The display will showcase artists’ interpretation of the theme in a variety of mediums, and the art is for sale.
DAVID DAVOL AT CANA VINEYARDS
August 9 | 12 to 4 p.m. | canavineyards.com
Enjoy the musical stylings of David Davol at Cana Vineyards. Davol will perform favorites off a request list of over 500 songs, so be prepared to sing and dance. For more information on Davol or the concert, visit Cana’s website.
DISCOVER YOUR PLANETARIUM
August 13 | 2 to 5 p.m. | franklinparkartscenter.org
Step inside an inflatable planetarium and experience the wonder of space at Franklin Park Arts Center. This 20-minute program is kid-friendly and will explore constellations and planets. Ticket prices are “pay what you can” and available through Franklin Park’s website.
FAMILY REUNION AT SALAMANDER
RESORT & SPA
August 14 - 17 | salamanderhotels.com
Don’t miss Salamander’s fifth annual Family
Reunion celebrating diversity in the hospitality industry. The multiday event will include cooking demonstrations, panel discussions, and daily “family” meals with top culinary talent.
BEHIND THE STORY WITH KATIE BO LILLIS AT NSLM
August 14 | 5 to 7 p.m. | nationalsporting.org
Author and CNN senior reporter Katie Bo Lillis will discuss and sign her book, “Death of a Racehorse: An American Story,” with attendees. The book explores morally ambiguous behavior in the equestrian industry while offering an optimistic path forward for the sport. Tickets are required and available through the National Sporting Library & Museum’s website.
PAINT IT OUT IN THE FORMAL GARDEN AT OSGF
August 15 | 5:30 to 8 p.m. | osgf.org
Experience the magic of Rachel “Bunny” Mellon’s
Calendar | Page 43
CALENDAR OF EVENTS
Calendar | From page 42
formal garden at Oak Spring Garden Foundation while painting, drawing, or creating a work of art. This event is intended for practicing artists such as plein air painters or botanical illustrators and does not include a tour of the grounds. Participants are encouraged to bring their own art materials, easel, stool, hat, sunscreen, bug spray, weather appropriate clothing, water bottle, and snacks if desired. Tickets are $15 and can be booked through OSGF’s website.
A SALON DINNER WITH AUTHOR BEATRIZ WILLIAMS
August 21 | 6 to 9:30 p.m. | middleburgbooks.com
Middleburg Books presents a special dinner with author Beatriz Williams at Turtle Dove Farm. The evening will feature cocktails, light bites, and lively conversation about Williams’ new book, “Under the Stars,” followed by a three-course,
locally sourced dinner by Chef Ryan Ross. Tickets are available through the Middleburg Books website.
DESPERATE FLIGHT: THE WANZER GRIGSBY ESCAPE
August 28 | 6:30 to 8:30 p.m. | piedmontheritage.org
Historians Lori Kimball and Donna Bohabon of Oatlands and Friends of the Thomas Balch Library Black History Committee will tell the death-defying story of six men and women’s risky Christmas Eve escape via the Underground Railroad. Tickets are $40 for Virginia Piedmont Heritage Area members and $50 for non-members. Refreshments will be provided.
BUTTERFLY WINE GLASS PAINTING AT CHRYSALIS VINEYARDS
August 30 | 2 p.m. | chrysaliswine.com
Join Brushstroke Art Events at Chrysalis Vine-
yards for an enchanting afternoon of crafting. Guests will get the opportunity to design and personalize a butterfly-themed wine glass while enjoying a flight of their choice. Tickets are $58 per person and include all supplies.
THE 51ST VIRGINIA SCOTTISH GAMES
August 30 & 31 | vascottishgames.org
Experience the magic of the Virginia Scottish Games at Great Meadow. Spectators will witness piping and drumming, heavy athletics, Highland dance, fiddling, and more all while enjoying delicious Scottish food, festive music, and activities for all ages. General admission tickets start at $26.90 for adults and $6.20 for kids. Packages with access to the hospitality tent are available as well.
For more Hunt Country events, visit MiddleburgLife.com or scan here:
