NRV Magazine May-June 2020

NRV’s Premier Lifestyle Magazine

New River Valley May/June 2020

Food Fare 1971 Buick GS NRV Mushroom Club

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The Perfect Picnic

Artist: Truman Capone

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CONTENTS

May/June

2020

18 10 Pa sture Ta l k

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NRV Mushro om C l ub 1 0 NRV A r t i st : Truman Cap o ne 1 4

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The Per fec t P i c ni c 1 8 G a rdeni ng 22

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Fl oyd A r ts Center 26 NRV Home: Tranqu i l i ty 28

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NRV Ri des: 1971 Bui c k GS 3 4 Ca r Wa s h 3 8

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Car S ma r ts 40 G erm Busters 42 Fo o d Fa re 4 4

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May/June 2020

Pasture Talk

NEW RIVER VALLEY M

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P. O. Box 11816 Blacksburg, VA 24062 o: 540-961-2015 nrvmagazine@msn.com www.nrvmagazine.com

PUBLISHER Country Media, Inc. Phillip Vaught MANAGING EDITOR Joanne Anderson ACCOUNT EXECUTIVE Sabrina Sexton ACCOUNT EXECUTIVE Kim Walsh DISTRIBUTION MANAGER Dennis Shelor WRITERS Joanne Anderson Karl Kazaks Krisha Chachra Emily Alberts Jennifer Cooper Becky Hepler Melody Warnick Nancy Moseley

T

PHOTOGRAPHERS Kristie Lea Photography Kevin Riley Always and Forever Photography Tom Wallace Silver Pebble Photography Nathan Cooke, CBM © 2020 Country Media, Inc. Country Media, Inc. will not knowingly publish any advertisement that is illegal or misleading to its readers. Neither the advertiser nor Country Media, Inc. will be responsible or liable for misinformation, misprints, or typographical errors. The publisher assumes no financial liability for copy omissions by Country Media, Inc. other than the cost of the space occupied by the error. Corrections or cancellations to be made by an advertiser shall be received no later than 5 p.m. the 20th of each publishing month. No claim shall be allowed for errors not affecting the value of the advertisement.

Paid advertising does not represent an endorsement by this publication. Content cannot be reproduced without written consent from Country Media, Inc. All rights reserved. Real Estate advertised in this publication is subject to the Federal Fair Housing Act of 1968.

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The beloved American artist Norman Rockwell lived and worked in his early career in Arlington, Vermont, where my grandfather was a friend of his and my mom played at his house as a child. All through the 1940s, he painted gentle scenes of love, compassion and tenderness he saw around him while World War II raged.

In the 1960s, things from every day life inspired the pop artist movement, with Andy Warhol’s CocaCola bottle and tomato soup can along with his sculptures of Brillo boxes and Del Monte boxes. All the while, the war in Vietnam raged.

Our long-time MayJune theme of Festivals, Fairs and Events has morphed into Fresh Air in 2020.

We have some of the finest, clearest, cleanest fresh air, perfect for picnicking, mushroom hunting, fishing and growing an herb garden.

Cars ‘n Trucks is in its 2nd year as a MayJune theme, and I participated in both articles. I went to the car wash with one vehicle, and Josh Larrick, one of the nice gents at Advance Auto, replaced the battery in my truck. Once that was reliable, my neighbors, Harry and Joan Behl, and I met at Abby’s for lunch, tailgating over hot dogs and philly cheesesteak sandwiches and watching the traffic go by on N. Main St. in Blacksburg.

There may well be many more flower and vegetable gardens this summer if seed sales at Blacksburg Feed and Seed and Blacksburg True Value Hardware are any measure. Both places report seed sales are way up over last year. Paint sales must be on the rise as well because I know many people, myself included, who are painting walls, chairs and decks at home.

What hasn’t changed at NRV Magazine is our commitment to deliver interesting, informative articles with excellent photography and advertisers who long for your business enough to step out and buy an ad. They understand the adage “it takes money to make money,” and I encourage every one of you to flip through these pages and choose three advertisers to patronize.

Small business is a small, yet very important and collectively very large, cog in the economic engine which makes everything else hum.

While we go about our lives in the unusual circumstances in which we find ourselves, let’s be alert to those scenes of love, compassion and tenderness. Let’s celebrate simple things in which the pop artists reveled. Challenging times ebb and flow, on a small personal scale and big global scale and every scale in between, and we can find joy and comfort in gentle scenes and familiar logos, as well as family, neighbors and friends.

Joanne Anderson ManagingEditor jmawriter@aol.com

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Ho me I mp rovement

Mycology for Fun and Delectability

NRV Mushroom Club

Text by Becky Hepler Photos courtesy of NRV Mushroom Club

Even though she’s heard it before hundreds of times, Rebecca Rader, president of the New River Valley Mushroom Club, does NOT roll her eyes when a newbie tells her: “I want to join because I’m a fungi.” She takes it in stride because, “…(those jokes) just reflect that a new person has been turned on to the wonderful world of fungi, which is great! Every joke is a reflection of newfound enthusiasm for mushrooms and mycology,” she says.

There is a local group which meets monthly for people who want to learn more about mycology and how to identify mushrooms for cooking or medicine. NRV Mushroom Club meets monthly to hear speakers and plan forays into the woods to look for these specialists 10

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in the cycle of life in the natural world.

Neither plant nor animal, mushrooms and fungi exist to break down dead plant and animal matter and return the nutrients to the soil to feed more plants that will feed more animals.

It all started with some people, many inspired by former Virginia Tech mycology professor Orson Miller, who would get together on walks to look for different fungi. In 2008, they organized enough to find a place to meet. [see sidebar for details]

Forays into the woods are planned for April through September or October, and the club sponsors two a month - one during the week and one on the weekend. At least one knowledgeable club member is assigned

to each walk, so the found mushrooms can be identified and catalogued. This lets members contribute to the larger body of knowledge about mycology, submitting the results to mushroomobserver.org, according to communications chair Ava Pope. Some of these finds can be quite amazing. “We stumbled upon this tree that had a bunch of dead flies hanging on the branches. Upon closer look, they were infected with this kind of fungus that had taken over their bodies and gotten them to land on this tree and die and spread their spores,” she relates.

In addition to planning forays, the meetings include speakers who help educate the group. Walt Sturgeon, author of Appalachian Mushrooms, spoke on what mushrooms are found here.

Shannon Nix, a fungal ecologist at George

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Dead fly on mushroom

Pheasant Back

Oyster mushroom NRVMAGAZINE.com

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Recipe!

Mushroom Cream Sauce This basic sauce can be used with any meat, especially steak, as a sauce for pasta with or without meat, or as a base for mushroom soup. You can use any type or combination of mushrooms - it is especially good with foraged chanterelles. Serves two to four people and can be easily scaled for more.

Bears head tooth mushroom

Mason University, hosted a MycoJeopardy event at one of the meetings. She will also be giving an online talk entitled “The Great Escape - the science behind mushroom spore dispersal.”

While based in the New River Valley, the club draws members from all across the region and state, according to Pope. The club also travels, using the community kitchen, Plenty, in Floyd for their cooking workshops and using one member’s house who lives in Botetourt County for the mushroom cultivation workshop.

The club sponsors events such as the one night screening of “Fantastic Fungi” at the Lyric last December. The film was so popular, selling out the Lyric, that it boosted people interested in joining the club at the January meeting. The club also co-sponsored with the Mycological Association of Washington, D.C., the 2016 NAMA Shenandoah Foray. Rader explains its significance: “The annual event had never been held in Virginia, so it was wonderful to be a part of that.”

There are thousands of varieties of mushrooms and many yet to be discovered and studied, but only about 20 varieties in Virginia are suitable for eating.

Both Pope and Rader strongly assert that no mushroom should be eaten unless you 12

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are absolutely positive what it is. This is why foraging with a club or a very good field guide is always necessary. Morels, those early spring beauties that taste like steak when sautéed in butter, are the favorites, but there are 19 other varieties with their own charms. Oyster mushrooms don’t taste like their namesake, but chicken-ofthe-woods mushrooms indeed do, and both are delicious when properly cooked.

The annual cooking workshop is a favorite event for the club with several members volunteering to prepare a couple of dishes with their latest finds and the rest contributing to a potluck dinner.

The mushroom cream sauce recipe [see sidebar] was featured at one of these workshops.

Rader considers the club a perfect metaphor of its subject. “The best thing about the club for me is seeing the spark of excitement spread and grow exponentially. It travels like hyphae, joining others to become mycelia, enveloping the roots of the community, pulling sustenance from the established trees and nourishing the seedlings, fruiting and attracting new minds and hearts. I love the feeling that we are building a platform from which brilliant minds of a new generation can spring. I absolutely believe that mushrooms can save the world.”

8 oz. of mushrooms, cleaned and sliced, with stems removed 1/4 lb. butter 1/2 diced medium yellow onion (chopped garlic may also be added) White wine 1/2 to 1 cup of broth (to suit its use) 1/2 cup heavy whipping cream Salt and pepper to taste 3 -4 Tbl. chopped parsley Melt butter in skillet, add mushrooms and onions.

Sauté until onions are transparent and mushrooms have released their liquid.

Add garlic and sauté for another 30 seconds.

Add wine to deglaze and cook till reduced; this will be creamy.

Add broth and simmer 10 minutes.

Add cream and simmer until thickened.

Season with salt and pepper to taste.

Finish with parsley and enjoy.

If you are interested in joining the NRV Mushroom Club, which is necessary to take part in workshops and events, check out the link below. Membership is $15 per year single; $20 for a family. https://groups.google.com/ forum/#!forum/NRVMC Meetings: 7 p.m., 3rd Wednesday each month Place: Community Room at Montgomery County Health Dept, Christiansburg Pandemic alert: Meetings have been temporarily suspended.

Check the website.

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www.VirginiasMtnPlayground.com NRVMAGAZINE.com

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NRV Arts

Chroma-Extraordinaire a 3-act biography

Text by Joanne M. Anderson Photos courtesy of Truman Capone

If Truman Capone’s life were a 3-act play, Act One would open in an elementary school in Pittsburgh. His artistic talent was recognized at a young age when he won contests for kids like drawing a poster for the humane society 14

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or a mural at school. “I don’t remember a time in my entire life when I wasn’t drawing,” he relates. He was named art director for a school mural and had the weighty responsibility of choosing which kids got to work on it with him.

“It’s like picking who plays on your kickball team, being pressured at times to select the one you know can’t kick or run, or in this case, draw or paint,” Truman recalls. Those events provided early lessons in diplomacy which helped

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For 32 years, Truman Capone, who holds the rank of 5th Degree Black Belt in Aikido, has served at the Chief Instructor of Kodokan Aikido at Virginia Tech.

shape his keen evaluation of skills and personalities. The later part of Act One features a 12-year-old Truman enrolled at St. Joseph Art Academy. Though an art school, he followed a business track.

In Act Two, Truman Capone is working as a short order cook, married to Faith Capone, the salad girl at the same restaurant. Both have art degrees from the prestigious Edinboro University where he went on a wrestler scholarship to major in economics. Once he took an art class, he switched his major and never looked back. He met Faith (proprietress of Capone’s Jewelry in downtown Blacksburg) fittingly in a jewelry making class in college. “We may not have been sure where we were going,” he explains, “but we both knew our uncertain future was definitely not in the restaurant business.”

Virginia Tech’s College of

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Architecture and Urban Studies caught Truman’s attention, and Act Three opens in Blacksburg with the Capones having left their native Keystone State. While architecture was intriguing, Truman’s creative spirit felt a little cramped. As family life arrived, he took a job doing biomedical illustration at the VirginiaMaryland Regional College of Veterinary Medicine. He worked there more than a decade, assisting with hiring fellow artist and well-known portrait artist, Leslie Roberts Gregg.

“I found Truman to be one of the most creative, inspirational individuals I have ever worked with,” states Gregg.

“He is highly skilled and when presented with a challenging project, he always had a unique approach and great vision on how to make it successful. He was a wonderful artist, but once he had time to concentrate on his own art creations, his

work in the fine arts took off.”

On the side, Truman was sketching, painting and teaching, but to step into Virginia Tech’s tenure Visual Community Design program, he needed the coveted Masters in Fine Arts. Once he finished his MFA degree at Radford University, he was instrumental in founding and teaching in VT’s School of Visual Arts (SOVA). He even had studio space, small studio space, in a basement, in an old building on campus. But hey, it was still a symbol of his validity as a genuine artist. With his architectural and construction knowledge, he has expanded their home to include an outdoor studio space built to meet his artistic parameters, interior and exterior utilization depending on the scale and mediums being used in his creations.

These studio spaces were modeled after Penland School of Art in North Carolina

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where he and Faith spent summers in the early 1970s.

Chrome has come into English via French from the Greek words chrôma for color and chrōmos “having color”.

Known internationally for his Chromatic Helix and Chroma Series paintings and his collages, Truman Capone has shown and won awards all over the world. When asked his favorite colors, he replies: “Reds, blues, primary colors,” and his favorite media are watercolor and acrylic or some combination.

Truman’s art life has paralleled his spiritual journeys and intense interest in Japanese martial arts. “His athleticism and discipline are huge parts of who he is,” Faith explains. “Art is physical, and his formalized and ongoing Zen training and teaching in the internal art of Aikido has brought harmony into his life and his painting. He likes being centered on the anagogical, something that doesn’t exist and has mystical sublime

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qualities.” And that explains the abstract visuals, atmospheric use of colors, all independent creations, some requiring 40 layers of paint as the entire work flows.

“Faith often tells me when an art piece is done,” he says. “It actually speaks back and communicates closure.”

“The backgrounds have both geometric and random qualities, and he knows that the high chroma – reds and yellows, contrasted with green and blue – has universal appeal,” states admiring artist Charles Anderson. “His work employs exceptional color schemes within the overlapping boundaries of geometric shapes.”

“The current mixed-media creations merge traditional and digital media,” Truman explains. “The aesthetic catalyzes emotional, historical, spiritual and mythical elements, while rendering dimensions of color and geometry with emotive atmospheric connotations. I have synthesized two traditions: Zen

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in collaboration with the esoteric and sublime, creating an abstract aesthetic of eastern and western expressionism.”

“Recently,” he continues, “I have been developing new approaches to my methodologies thus incorporating 3D and 2D mediums, spontaneous causation and the use of creative technologies to bring satisfying outcomes with transcribing energies.”

So we conclude Act Three with a retired professor emeritus enjoying his home studio, practicing and training others in Aikido and expanding his spiritualism in an abstract, yet somehow organized, chromatic artistic expression.

My favorite inspirational artists include Mark Rothko, Barnett Newman, Isamu Noguchi and Richard Diebenkorn.

– Truman Capone

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Fre sh A ir Fare

plan the perfect picnic to give your food, and mood, a boost

Text by Nancy S. Moseley

The scene is iconic. Maybe even reminiscent of a favorite Looney Tunes cartoon. A red and white checkered blanket weighted down by a basket of food and noshing friends. In the foreground a parade of workaholic insects march away loaves of bread, triangles of cheese and perhaps a condiment or two on their backs. After all, it’s hardly a picnic without a few earnest ants.

The word picnic comes from the French word pique-nique, with ‘pique’ meaning to ‘pick’ or ‘peck’ and ‘nique’ meaning ‘trifle.’ Initially it was used in literature to describe diners at a restaurant who brought their own wine.

The definition we employ today echoes 18

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the original in that we still supply our own food. The element of a picnic being associated with the out-of-doors is an homage to the Middle Ages when royals set up an elaborate meal as a respite from hunting.

There are two main things to consider when planning a picnic: • •

where you plan to eat what you plan to eat

A picnic itself can be the main event or, like our hunter ancestors, it can nicely complement another excursion. It’s a welcome treat to enjoy provisions on a mountain top summit after a strenuous

hike or the halfway point of a long, woodsy stroll. Take a blanket and some grub to a lakeside beach or kayak up to an unexplored shoreline for sustenance.

Grab a picnic table at a local winery or stretch out on the bed of a pick-up truck at an overlook along the Blue Ridge Parkway. When the key characteristic is simply eating outside (warning: restaurant dining does not count), the options are vast. You really don’t need to go any further than your own backyard.

Deciding on the location will help determine what else is needed.

Most importantly, will you be driving to a spot or arriving on foot? Are there picnic tables? Should you bring along a

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Weigh Station

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blanket? Camp chairs? Or will your bum be perfectly happy perched on a nearby rock or settled on a patch of grass? These days the fanciest of traditional woven picnic baskets include everything needed like plates and cutlery, wine openers and glasses, napkins and even mini salt and pepper shakers. There are also baskets on wheels, insulated carriers and backpack options if you are, in fact, on foot. The accompanying blanket should be part waterproof, lightweight and easily cleaned. Most picnic blankets on the market today zip up into themselves and come complete with a handy handle.

Picnic vittles can be as elaborate or as simple as the location dictates.

Pickled or preserved foods are ideal for withstanding high heat conditions. Cured meats, hard cheeses, olives, gherkins, crackers and tea sandwiches all make great fare. Fresh fruits like mandarins, grapes or apples slices are easy and provide a nice finish. A quick poke around Pinterest advertises many ways to make whole meals in mason jars – everyone’s favorite multi-function glassware.

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Of course, if you simply want to plop down with a granola bar, an apple and your water bottle, it still counts.

You’re outside. And simple is usually better. Vanessa of Christiansburg has three kids and relishes any opportunity to eat outside.

“I have always found that my children eat better when it is outside or on the go.

I can pack the most random leftovers, and sure enough, it will all be gone.

“I have always found that my children eat better when it is outside or on the go. I can pack the most random leftovers, and sure enough, it will all be gone. Something about eating outside or while standing active helps us all enjoy each bite and not overly focus on the

details.”

Choosing to enjoy food encircled by fresh air and the vibrancy of nature, blowing leaves, budding flowers and gurgling streams engages all senses.

“Eating outside is beneficial because it compels you to look around.

You are forced to notice nature. It’s hard to ignore the ants and bees that join your picnic. I mean that in a good way. Because in those few seconds, you are not thinking about yourself. You are noticing something outside of yourself,” offers Laura of Blacksburg.

Sometimes you need go outside to escape yourself, escape the everyday mental grind. Including some yummy nibbles in that experience rounds out the regeneration. Just be sure to drop some crumbs for our earth-dwelling friends. It’s certain they look forward to a tasty picnic as much as the rest of us.

Nancy S. Moseley is a Blacksburg-based freelance writer. She has fond childhood memories of picnicking at V.T.’s duck pond, standing on top of the cement tables, beaming bread to the ducks below.

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Perennial Powerhouses Text by Nancy S. Moseley

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May/June 2020

growing your own herbs is a gratifying gateway to gardening

Gardening is intimidating. Most folks enjoy the bounty of fresh produce a garden yields, but shy away from the labor, the unknowns, the time or the space that a garden requires.

Cayden Cash, the operations manager at Harmony Organics in Blacksburg offers: “Going through the trials of gardening can be tough sometimes, but it provides appreciation and insight into what it takes to make the stuff that always seems to magically appear on the shelves at the grocery store.”

If a full-blown garden is out of the question perhaps a good place to start is with nature’s mini edibles: herbs. In phraseology alone, “herb garden” denotes small, manageable, useful and maybe even … charming? Starting your own herb garden is a great way to amp your produce prowess without a hefty amount of agrarian angst.

Where Should I Grow Herbs?

Herbs are versatile in that they can be planted in pots or in the ground. Any plants prefer to stretch out, so opt for outside if ample in-ground space is available.

It’s best to plant starter plants (vs. seeds). Make sure they get at least four to six hours of sun a day, and if summer temperatures regularly reach above 90 degrees, plant them where they can get a little shade as well. Loosen up the soil before planting to allow for proper water drainage and mix in about an inch of compost. Give them one to four feet of diameter and water immediately.

If you have a sunny kitchen, patio, deck or porch you’d like to adorn with potted plants, take comfort that herbs are way easier to manage than regular houseplants.

Use containers that are at least eight inches in diameter (replanting in larger pots is always an option if needed), use good potting soil and a little organic fertilizer. As with ground plants, water immediately upon planting and follow-up with a soak when the soil becomes dry to the touch.

When the herb plants reach around six inches tall, start by cutting off 1/3 of the branches close to the leaf intersections. This will ensure rapid, healthy regrowth.

Harvest in the morning hours and before any blooms appear. Six herbs sure to flourish in a novice garden include sage, chives, basil, mint, parsley and cilantro.

To go even more foolproof, shamelessly consider purchasing an herb garden kit. There are several on the market and they contain everything you need in one, charming, box.

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What Can I Do with Fresh Herbs?

Perhaps the most obvious use is for creations of the culinary kind.

Fresh herbs help make regular dishes feel decadent. Top a summer caprese salad with fresh basil. Use scissors to dice chives on top of soups, omelets or sautéed vegetables. Fresh cilantro is great in homemade guacamole. Use dill when preparing baked salmon. Add whole stems of rosemary before roasting chicken or pork or lamb and then remove before serving. Wow guests with happy hour mojitos dotted with mint from your very own stash. Experiment with herbal tea by steeping three teaspoons of fresh leaves per one cup of water.

Wrap any leaves that go unused in damp paper towels, place them in Ziploc bags and store them in the fridge.

If you have an abundance of herbs that can’t possibly be consumed before

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wilting sets in, consider drying or freezing them for later use.

To dry herbs, gather approximately five branches together and secure the stems with a rubber band.

Place them in a paper bag punched with several holes. Gather the open end of the bag around the bundle stems and tie it closed. Hang the bag upside down in a warm, well-ventilated room. Once dry, after seven to 10 days, store the herbs in airtight containers. To freeze fresh herbs, leave them on the stem and place them on a baking sheet or plate. Once frozen, transfer them to an airtight container for longer freezer storage.

If your bucolic confidence is on the rise, try infusing oils with fresh herbs.

Simply combine both the herbs and the oil (coconut and olive oil work well because they have a long shelf life) in a sealable jar and place in a warm, sunny windowsill. Strain the herbs out after

two to three weeks and use the oil in salad dressings or look up how to create homemade body care products like lip balm, sugar scrubs or body creams.

Infused oils make great gifts, especially if placed in a decorative bottle.

“Our family grows a few herbs and vegetables as we prefer to have fresh, untreated food whenever possible,” Cash concludes.

Reaping the benefits of something you put time, effort and a little heart into is joyously satisfying. Not unlike raising children and seeing them succeed. Okay… maybe not quite that similar. And herbs sure pair better with vegetables.

Nancy S. Moseley is a freelance writer from Blacksburg who regularly makes her own pesto from homegrown basil. Her children even like it!

May/June 2020

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NRV Ar t s

Small Town with a Big Heart for the Arts Text and Photos Courtesy of Floyd Center for the Arts

The Floyd Center for the Arts building began life as a dairy barn. This archival photo is likely for the late 1940s.

Photos courtesy of Floyd Center for the Arts

Today the Floyd Center for the Arts is a beacon for the creative culture in Floyd and New River Valley.

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May/June 2020

This year marks the Floyd Center for the Arts’ 25th year. Throughout two and a half decades, the Center has been an advocate for Floyd artists by providing studio space, fostering art sales and creating learning opportunities. These activities bring revenue to the county and town while helping to provide a living for working artists.

In addition, the Center creates an artistic environment for students from beginner to advanced. Each year, the Floyd Center for the Arts leads more than 200 events to learn and appreciate art including gallery shows, festivals, music presentations, workshops, arts clubs and kids classes.

“The great success the Art Center has seen is thanks to our wonderful contributors, volunteers, staff and artists,” says Linda Fallon, president of the board of directors.

The Center’s story began in 1995 when a group of forward-looking residents saw a historic but neglected dairy barn and wondered about the potential for using it to link the valuable and talented Floyd County artisan community.

As individuals began discussing the idea with neighbors and friends, a common response was: “Are you talking about the Old Jacksonville Barn?” It is near the Jacksonville Cemetery on Route 8. Everyone began referring to the historic space with its growing activity as the Jacksonville Center. Until 2016, it was known as the Jacksonville Center for the Arts.

Working with the barn owners, this group of arts activists obtained free access to the property in that first year.

The leadership team solicited community feedback about the future center and development of the non-profit organization officially known as “The Floyd Community Center for the Arts.”

This was also the year that christened the Center’s longest running program – Winterfest, a holiday celebration of the arts in Floyd that gives artists a chance to sell their work.

Winterfest was designed as a year-end showcase of local artisanship and creativity, in time for local residents’ holiday shopping. It has faced many challenges, especially that first year. “It was freezing in the barn, but the team leading the Center’s development was determined. They wanted a significant art center in Floyd, and they got it started in spite of the challenges,” relates Jeff Liverman, executive director.

Basic infrastructure was a major concern. The building had been a working dairy barn in the 1940s and had begun a long process of deterioration in about the mid-1970s.

Undeterred, the Center began a series of programs, despite the barn having no sewer and non-potable water, no heat and some scary areas of limited public safety.

By April of 1996, the Center was awarded its nonprofit status and initiated its most enduring relationship with the Virginia Commission for the Arts (VCA), which has been a financial supporter since 1998. The Floyd Center for the Arts remains a top-tier, Priority 1 organization with the VCA - an honor for a small, rural art center.

The time between 2000 and 2005 saw major improvements to the barn and adjacent buildings. Thanks NRVMAGAZINE.com

The Art Center brings world class concerts to rural Virginia

to significant state and federal grants and private funding, the Center renovated the barn and site while expanding its programs. Nearly $600,000 was invested in making the barn a functional facility, including handicapped accessibility, the only elevator south of the town’s sole traffic light, and amenities such as heat and plumbing. In addition, the Art Center became Virginia’s first Residential Crafts School, opening for classes in 2005. By this time, the organization had created three paid positions and was partnering with many local efforts to promote visitation, new business and artisan entrepreneurship in the region.

During the years between 2014 and 2019, other major improvements to programs and facilities were afoot. Thanks to significant grants and donations, the Center paved its parking lot and added to the barn building with additional gallery space and an energy-efficient entry. Quiet, efficient heating and cooling systems were added to the Community Room, and LED lighting replaced incandescent lights in the galleries. During this period, the Center’s board worked with stakeholders to craft a comprehensive new strategic plan that drives all of the improvements. In the last three months, the Center completed a major renovation to the second floor of the barn building, taking up the old vinyl and installing hardwood flooring.

Today the Center is a vibrant beacon for the arts in Floyd, leading major efforts like the annual Floyd Artisan Trail Tour, the weekly Floyd Artisan Market, the Biennial Floyd Plein Air event, and new this year, the Floyd Gallery Walk tour. Each year the Center hosts a classical/jazz concert series which draws national and international musicians. It is going to be quite exciting to see what the next 25 years will bring to the creative artisan community in this small town with a very big heart for the arts.

www.floydartcenter.org Get involved in the Floyd Center for the Arts Become an artist, patron or volunteer.

540-745-2784 info@floydartcenter.org.

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NRV H o m e

One Couple’s Vision Delivers

Tranquility Text by Joanne M. Anderson Photos by Kristie Lea Photography

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NRV H o m e

One dictionary definition of “vision” is this: the ability to think about or plan the future with imagination or wisdom. While it is often used in corporate circles regarding a business plan, it is equally appropriate for a property where the buyers recognize and embrace what can be with the house, the land, the contours and the environment.

Warren and Margie Kark are definitely visionaries for having purchased a small ranch house on 2.5 acres nearly 30 years ago, seeing in their minds the vast potential to develop water features and renovate the home into a glorious home and retreat. “The property was largely undeveloped, and

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the house was three years old and not quite finished,” states Warren. They purchased the parcel in 1991 and got married there.

“We started both interior and exterior projects as soon as we moved in and found that we are a very good team,” Margie relates. “The initial goals were to make the house more contemporary in style and harmonious with the outside landscape.”

Architect Warren Kark, who grew up in Milwaukee, agreed to come to Virginia Tech’s College of Architecture in 1966 to teach for one year. “I had just finished graduate school at MIT and assumed I would spend my career in a large metropolitan area,” he recalls.

But he stayed, retiring after 30 years of teaching and 10 years as the University Architect. He also maintained a private practice for 50 years. While designing more than 35 houses in the New River Valley, he had grand plans for this one.

The couple met at Virginia Tech during one of Margie’s positions in human resources. She went on to become executive director of human resources at Radford University, and she and Warren retired the same day.

Their mutual goal was to create a place of tranquility that blends nature, architecture and design.

“The landscaping was not developed independent of the interiors of the house,” Margie explains. “The influence

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NRV H o me

is largely Japanese for its simple spring and fall colors, variety of textures and multiple shades of green. We have used certain plant materials, large rocks and hardscape repetitively among the water features to make the large yard cohesive and harmonious. It’s a visual experience altogether.”

The house has had three major additions enlarging it from 3,000 to 5,000 square feet. “We were responsible for all the design and supervision of every project,” Warren states. “With the extra interior space, we gained new walls and have had great pleasure collecting art to display on them.” The Kark’s art collection includes intriguing pieces from Russia, China, Argentina, Haiti, Africa and other places around the globe.

Warren is a big fan of Frank Lloyd Wright which is evident in one floor living, streamlined spaces, copious 32

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windows and innovative lighting. “We have lots of lights, all with dimmers, to change moods in creative ways.” The exterior has been carefully planned, planted and nurtured to afford attractively framed views out windows throughout the rambling floor plan. The kitchen and dining area are adjacent to a generous outdoor covered patio at pond’s edge.

The South Lounge is a stunning addition that offers entertaining space under a wood vaulted ceiling among classy, contemporary furnishings. There’s a charming, dedicated, wood-paneled poker room, and the original master bedroom was transformed into a spa and exercise area. From automatically lighted closets and luxury bathrooms to the tiled garage floor, garden building and golf cart, convenience, style and function meld perfectly.

The centerpiece of this

property, which includes a gazebo and vegetable garden on the hill and a stream and little pond in the front, is undoubtedly the stunning, large, natural, spring-fed pond off and under the back deck. It is home to koi up to three feet long, and rain water run-off from the gutters and downspouts is piped into it.

“We brought in some 56 tons of rock,” Warren explains, “to assure that tree roots do not damage the expansive, rock-walled pond.”

Statues and large, kinetic, copper sculptures add interest, while thoughtfully-placed trees and shrubs provide harmony. “The house is a container for our lives,” Warren concludes. And Margie adds: “It is the tranquility that comes from this discerning union of nature, architecture and design that lingers in the human spirit.”

May/June 2020

T H E E W I N G C O M PA N I E S

EXPERIENCE THE

JOY OF GIVING

7th Annual Online Giving Day

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JUNE 24, 2020

For Every Budget, Vision and Inspiration

GiveBigNRV is now GiveLocalNRV! The 7th Annual Online Giving Day is June 24th, but you can make a secure, online gift anytime between June 1st and June 24th to help your favorite organizations win additional grant money from the Community Foundation!

Visit our showroom: 1701 S. Main St., Blacksburg, VA 540.951.0544 • EwingBuildingAndCabinets.com

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NRV Rides

They All Love[d] “Baby”

Text by Karl H. Kazaks Photos by Tom Wallace

This 1971 Buick GS convertible named “Baby” is owned by Jessica Midkiff, native of Giles County, and Gudfridur (Frida) Sigursteinsdottir, native of Iceland.

The vehicle is largely cared for by Jessica’s husband, Rupert Cox, owner of Pil Seung Taekwondo and algebra teacher at Blacksburg Middle School.

Baby is a living testament of the life of Donald Weiss, Jessica’s “adopted” father and Frida’s life partner. Weiss drove more than a million miles for Allied Van Lines and encountered the Buick when its original owner moved it across the country into the county where Weiss lived. He found it for sale at the local car lot in 1974 and became the second owner.

Baby was a chick magnet. A fiery, redheaded Icelandic woman walked into a bar in Florida one day asking who owned 34

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the eye-catching ride parked out front. And that encounter launched 25 years of love and laughs for Don and Frida.

The car is emblematic of the high point of American muscle car production from the mid-60s to the early ‘70s. In its day, this car certainly featured in some races against the Chrysler Hemi cars and Mustangs of the era. Then oil shortages led American car manufacturers to consider fuel efficiency. “It does drink a lot of gas!” Rupert says.

Baby has been modified from the standard GS, “Gran Sport.” At first, GS was a performance version of the Skylark, then became its own performance-oriented model in 1967. Because Cadillac, the only marque in General Motors more luxurious than Buick, didn’t make performance cars, the Buick GS was the most luxurious muscle

car made by GM in 1971. Baby is one of only 802 convertible versions of the GS made that year.

In 1994, Weiss undertook a restoration project which included 14 coats of lacquer paint on the exterior, reupholstering the top and interior and installing the 455 engine. The paint was matched to the factory original, a shade of burnt orange with the evocative name Bittersweet Mist. The top is electrically operated, and all GM parts were used except the addition of a Mallory ignition.

Modifications were done to the engine to increase power. The three-speed automatic transmission is the original Turbo Hydramatic 400.

When Weiss passed away in 2015, he bequeathed the car to Jessica and Frida, who moved back to Iceland. Jessica was

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raised in Staffordsville and met Rupert 13 years ago when they were neighbors in Blacksburg. The couple and their kids have lived in Pembroke for the last 12 years.

“The first time I drove the car,” Rupert recalls, “I went from Orlando to Cocoa Beach. Don’s health was getting bad, and he wanted to go to the beach. I was incredibly nervous, and Don wanted me to see what it could do saying, ‘Go for it, let her rip!’ I drove him to car shows in Baby. I’d get it all sparkling clean, and we’d go sit next it and enjoy the sun.”

The family enjoys rides with daughters Jilla and Jettlynn. “They absolutely love going for a ride, putting on sunglasses, getting their hair tangled up and even going to a local car show,” Jessica says. “They get all riled up just hearing the motor revving loudly in the garage!”

The couple keeps the car in good condition partly by not taking it out on wet, salty or gravel roads. “We tend to drive it very gently,” Rupert explains. “This year we are going to change the front brakes from drum brakes to disc brakes.”

Weiss knew Baby would be in good hands with Jessica and Rupert because of his experience working on older cars. He’s had a 1974 Corvette Stingray T-Top, a 1981 Porsche 911 Carrera, and a 1981 Pontiac Turbo Trans Am. Today his daily driver is a Chevy Silverado 2500.

“I like the Buick,” he states. “It’s more simple than modern cars and more fun to work on.”

Jessica and Don had been good friends for a few years when Jessica was in a serious car crash. “Don took me in and cared for me like I was his own daughter, and I am forever grateful,” she explains, and she was able to return the favor. “He had a long battle with Parkinson’s, and I took care of him until he passed away at home in my arms.” She remembers him as the man “who was happy to live in the moment and brought the party wherever he was; a man who would lend a helping hand to anyone; a man always ready for sand between his toes and a cold drink in his hand with a little Jimmy Buffet on the radio.”

Jessica loved Don. Don loved Frida. They loved one another. Rupert loved each one, and they all love[d] Baby.

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Go to a Car Wash Today [please]

Text by Joanne M. Anderson

Car washing has practically been a rite of passage for a teen with a new driver’s license, and it’s a popular fundraiser for non-profit groups to spend a summer day splashing cars and each other for some worthy cause.

The International Carwash Association (ICA) is 106 years old. Most speculation points to the Automobile Laundry as the first production line car wash in Detroit in 1914. In 1940, the first automatic conveyor car wash opened in Hollywood. There was still much manual labor involved, and car wash technology became fully automated in 1951 with the addition of nozzles to apply soap 38

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and water, automated brushes and a 50-horsepower dryer.

Americans’ love affair with their cars have never abated, and car wash

Americans’ love affair with their cars have never abated, and car wash entrepreneurs took note entrepreneurs took note, expanding services to include vacuuming, interior cleaning, special tire treatments,

additional wax applications and multiple air freshener aromas from which to choose.

Southern Classic Soft Cloth Car Wash opened in Christiansburg in 1989 and outlines multiple service packages on its website with wonderful names like Red Carpet, VIP Service, Platinum and Red Carpet Plus.

Main Auto Spa on N. Main St. in Blacksburg offers several services and packages as well as a loyal customer punch card with rewards and discounts for seniors, military members and students. Shores Car Wash at 7426 Lee Hwy. in Radford has a 3-Minute Express Wash along with hot wax, rain repellent, paint sealant, undercarriage

May/June 2020

salt cleaning and other things. Over in Narrows at Auto Specialty Care, you can have your windshield replaced, bedliner sprayed on and cloth, leather or vinyl repaired above and beyond getting your car washed inside and out.

There are plenty of self-service car washes around the New River Valley in addition to the ol’ hose, bucket and sponge at home. Thus, there seems to be little excuse to have a dirty car, inside or out. While it is less expensive to go the home route, it might make more sense time-wise and environmentally to use the professional car washes. They also use specially formulated products which can protect a car’s finish and its resale value.

The soft cloths and brushes, along with soaps, rinses and special treatment products, in automated car washes have been designed not to damage a car’s finish. The process is fairly fast and very efficient and streamlined to spray and wash under the vehicle and in crevices which might not get attention at home. Dirty water at home may have traces of gas, motor oil and other car lubricants in it which flow into storm drains, creeks and rivers. This crummy water and detergent can hurt little water dwellers like tadpoles.

Automatic car wash businesses are subject to wastewater regulations for proper flow and disposal. They also may use much less water than someone at home uses letting the hose run while sudsing the vehicle or simply spending lots of time wetting it and rinsing it thoroughly.

A final, excellent reason to take all your vehicles to a car wash right away is to support an American small business in the New River Valley.

Small business remains the backbone of our recovering economy, and these folks deserve our patronage, tips and repeat business. Let’s all get our cars washed and become the cleanest car region anywhere.

Note: Depending on restrictions when you read this, you may find car wash personnel are not permitted inside your vehicle at this time. At Main Auto Spa and probably others, the vacuum machines are free, and they’ll lend you clean rags to tidy up your interior in the short-term.

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REASONS TO PUT DOWN YOUR PHONE VisitRadford.com

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NRV Rides

Battery Smarts

Your vehicle is a vital piece of transportation for moving from point A to point B, and normally it is operated enough not to have to think much about the battery. While the average American used to spend plenty of time behind the wheel, there are now longer periods of time where cars and trucks are parked in the garage or on the driveway.

Not only can weather impact a vehicle’s performance, but so can its usage. A battery not in use will eventually lose its charge. If a car hasn’t gained a lot of mileage over a period of three weeks or longer, the likelihood of a dead battery increases by roughly 50%, according to a study by Interstate Batteries, making it one of the leading causes of car trouble.

In fact, nearly one in four vehicle batteries will need to be replaced on the road this year, a major inconvenience.

More than half of consumers do not test their car batteries every year or know if their batteries have been tested, according to the same study.

Many more do not check the battery terminals. “That’s perhaps 40

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the main reason people come to us,” remarks Josh Larrick of Advance Auto in Blacksburg. He’s worked there seven years and can attest to the high number of battery issues for car and truck owners simply not brushing off the battery terminals a couple times a year. “They’ll get the oil changed routinely but not check the connections or battery charge on a regular basis.”

Maintain your battery and your vehicle overall with these tips for optimum performance and safety considerations: • At regular intervals, have your car battery tested at a professional service or repair shop. From phone chargers to built-in security systems, a car battery may power more than you think, and it can place a strain on the alternator. If the alternator can’t keep up, a car, SUV or pick-up truck relies on the battery to make up the difference, which can cause further stress on it. Having an external battery charger on hand can help maintain your car’s power during its off time.

• Regularly check fluid levels, including coolant and oil, replace air filters and ensure that tires are properly inflated.

• Check to make sure the owner’s manual is in the vehicle all the time or it is bookmarked on your smartphone.

• Replace jumper cables with a road trip kit containing more practical items, such as a jump box, LED flashlights, first aid kit and duct tape. Jumper cables require another car to power a dead battery and the right positioning to make the cables reach. A jump box containing a battery and permanently attached jumper cables can be an easier alternative for getting a vehicle back up and running.

Especially when a vehicle is not used regularly, it’s important to practice routine maintenance so the auto is ready when you need to go out locally or take a road trip.

May/June 2020

If Your Car Won’t Start:

Turn everything off. From electronics and climate control to other accessories that can be powered down, make sure to turn all of them off. This makes it easier for another car to start yours and can prevent potential damage from voltage surges when power is restored.

Call for help.

Roadside assistance is available through some auto insurance policies as well as numerous club memberships. Alternatively, contact friends and family. If you are parked at an apartment building or office complex, its maintenance or security team may be able to help.

Raise the hood and leave it open. This is a universal sign for help that doesn’t use your battery. If you don’t already know, consult your owner’s manual to find where your battery is located. If you find corrosion around the negative terminal, carefully brush it off or knock it loose with a wrench or tire iron.

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Do not blow on it, as this can result in debris entering your eyes.

Jump-start your car. If possible, use a jump box, a compact, rechargeable battery that can jump start your car. They are safer and easier than jumper cables and provide a gentler jump-start for your engine.

Car maintenance has taken on new meaning with everyone

May- June

recently driving many fewer miles or not driving at all. Take care of your vehicle and your battery so they will perform when you are once again out and about the NRV and beyond.

Text courtesy of Family Features and interstatebatteries.com Photos courtesy of Getty Images

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NRV Health

Germ Busters

There are many words in the English language which are synonymous like “wash” and “clean” or like “look” and “watch”. There are many other words which are used interchangeably, but do not really mean the same thing, like “disinfect” and “sanitize”.

The Environmental Protection Agency (EPA) has strict guidelines on these designations for cleaning products, and cleaning itself is another level.

Sanitizing is the quick version of cleaning a surface by reducing the volume of germs. It may kill some, and it will reduce the incidence of them at the moment. It is good for a fast cleansing routine in many scenarios, and certainly better than average cleanser products as a germ killer. A tablespoon of bleach per gallon of water is a good, natural sanitizer.

Disinfecting a surface must kill microscopic organisms, and in technical jargon, the “minimum level

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of effectiveness in a modern-day disinfectant is 100% kill of 6 log10 of an organism.” In regular person language, it means that disinfectants destroy all organisms in 10 minutes during the AOAC Use Dilution Test (see EPA website below for more information). In a medical setting, for example, it is imperative to kill every germ and to do so, it takes a little longer.

Cleaning tends to address tidying up as much as wiping down and getting rid of dirt, so the feel and appearance of a space is appealing and well-organized. And cleaning with soapy products remove dirt and grime from surfaces. Most cleansers, however, do not kill pathogens, virus or bacteria. They may remove some of them along with the dirt, but that’s not assured.

Sanitizers and disinfectants do not necessarily clean, they kill microscopic organisms, but are not formulated to remove smudges and dirt. The best

approach includes both cleaning to remove dirt, letting things dry, wiping on disinfectant to kill microscopic organisms, leaving it 10 minutes, then wiping surfaces again.

Used in tandem, cleansers and disinfectants offer well-washed, germeliminated surfaces, toys, door knobs, counters, car door handles, electronics and other things around the home, work space and vehicles. Sanitizing frequently is easy and helpful as well.

Natural disinfectants include vinegar and hydrogen peroxide. To reach disinfectant level with bleach and water, mix one tablespoon of bleach to one quart of water (or ¼ cup bleach in a gallon of water). https://www.epa.gov/pesticideanalytical-methods/antimicrobialtesting-methods-pro ceduresdeveloped-epas-microbiology

May/June 2020

WE'LL BE BACK,

STRONGER THAN EVER.

Things may look different downtown but our merchants continue to operate and remain open for take-out and delivery services.

We're OPEN

FOR MORE INFORMATION ON BUSINESS OPERATION CHANGES, VISIT WWW.DOWNTOWNBLACKSBURG.COM NRVMAGAZINE.com

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NR V F o o d F a re

From Stream to Table

Compiled by Joanne M. Anderson

Fishing in the New River Valley embraces rivers, lakes, ponds and streams with a handsome variety of fish in the water. Claytor Lake is an extravaganza of fishing in its 4,500 acres of the corralled New River, and the New River itself is ranked as a best fishing river on the same par as the James or Rappahannock in other parts of the state. There’s fishing for kids at Pandapas Pond, Narrows Duck Pond, Mill Dam adjacent to Wolf Creek, Little River, Bissett Park, Gatewood Reservoir and more.

Many state fish records have been pulled out of NRV waters, but the most fun in fishing could simply be being outside with water, sunshine, clouds and abundant fresh air. Fishing is one of those old-astime pastimes that never loses its lure and always guarantees a story – maybe real, maybe imagined, maybe embellished!

Grilled Fresh Trout tender, flavorful, tasty

2 whole cleaned trout 1 Tbl. olive oil, divided pinch each of coarse sea salt + pepper 1/2 lemon, thinly sliced 1/2 sweet onion, thinly sliced 1 clove garlic, minced 2 sprigs fresh rosemary

Rub trout with olive oil, sprinkle with sea salt. Into cavity sprinkle salt and pepper and place half of lemon and onion slices, minced garlic and sprig of herbs.

Reduce preheated grill to low, placing fish on grill. Cook 6-7 minutes per side, until skin is browned and flesh flakes easily.

2 sprigs fresh thyme

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March/Apri l May/June 2020

4-Step Fresh Bass

crisp, crunchy, low fat, delicious

Largemouth, smallmouth and spotted bass are the most popular game fish in North America. Besides those, the New River also supports rock bass, striped bass, hybrid striped bass and white bass. Everything here can be assembled in advance for cooking over a campfire, grill or back at home.

• • • • • • • • • •

Top 10 Reasons to Go Fishing

Courtesy of the Virginia Department of Wildlife and Inland Fisheries [lightly edited]

• Contribute to conservation • Encounter stress relief

• Increase social and family bonding • Support wildlife and fisheries management • Gain health benefits • Enjoy recreation • Seize on self-fulfillment • Boost the economy • Fish for dinner • Embrace the thrill

1 Tbl. all-purpose flour 1/4 tsp. each salt and pepper 1 Tbl. water 1 egg white 1/4 cup seasoned breadcrumbs 2 Tbl. cornmeal 4 (6-oz or so) bass fillets, skinned 2 tsp. vegetable oil 1 tsp butter 4 lemon wedges

Combine flour, salt and pepper in a large plastic bag.

Mix water and egg white in a shallow dish.

Blend breadcrumbs and cornmeal in a shallow dish.

Step 1. Place fillet in flour bag and shake to coat.

Step 2. Dip fillet in water-egg white mix.

Step 3. Dredge in breadcrumb mixture Step 4. Cook in frying pan with oil and melted butter, 3-5 minutes per side.

When fish flakes easily, remove to plate, garnish with lemon wedge.

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Passing the Baton

We always knew 2020 would be an auspicious year – it’s a special number for eye doctors the world over. No one, however, knew how auspicious it would be, for what reason, and what the date would come to mean for everyone.

I opened this office in 1990 – August 1st to be exact, and in a few months, we’ll be celebrating 30 years!! In some ways it feels like yesterday, and in others, like forever. We’ve been planning a fundraiser kind of party to mark the milestone with the community and remain hopeful that something like that can happen.

Along with so much else that has changed this year, one more occasion is on the horizon. I am excited to announce that I am selling my practice to Dr. Mike Gowen. Dr. G and his wife, SallyAnn, met at Virginia Tech close to 40 years ago. They have been proud and loud Hokies ever since and dreamed of returning to live in Blacksburg. Both are strong supporters of the arts, athletics and the civic engagement that make this such a Special Place!

I couldn’t be happier to be handing the baton to a Dr. who believes as I do in community service, individualized patient care, personal and professional intellectual advancement, and enjoying the good things and people that every day brings.

Better yet, I’m not going anywhere! I will continue seeing patients, focusing on visual rehab for those suffering from concussions/ TBI, working to control the progression and consequences of nearsightedness through orthokeratology and other treatments, and counseling all regarding the inter-relation of the eyes, brain and body, along with the importance of nutrition, exercise and mental well-being.

There’s so much I yet want to learn and do, and now I won’t have to worry about arguing with insurance companies. I’m excited!

Sincerely, Dr. Steve Jacobs, Optometrist Blacksburg 46

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A-1 Heating & Cooling Albimino & Stenger American National Bank Brown Insurance Budget Blinds Bull & Bones Capones Jewelry Celco FCU Colision Plus Corner Market D&F Tax Service Dehart Tile Dogtown Roadhouse Downtown Blacksburg, Inc Dr. Steve Jacobs Energy Check Eric Johnsen Ewing Companies Freedom First Giles County Tourism Give Local NRV Joba Designs Kate-CBD Kesler Contracting Long & Foster Macados Matrix Mitchell Law Firm Nest Realty New River Art & Fiber NRVIP Off the Wall P. Buckley Moss Pearis Mercantile Powerzone Progress Street Builders Pulaski County Radford Visitors Center Richard Anthony, DDS Shelter Alternatives Weigh Station Wine & Design

May/June 2020

Our community.

Small business.

Local flavor.

Outdoor adventure.

Pulaski County is awaiting you. Visit every season of the year to explore endless outdoor amenities, enjoy local dining, lodging and entertainment and experience the county’s rich history.

Love it, and join our community! visitpulaskiva.org