Old Town Crier- March 2019 Full Issue

Since 1988 • Priceless

From the Bay to the Blue Ridge

March 2019

oldtowncrier.com

Setting the Standard In Old Town Since 1979

march’19 A Division of Crier Media Group OTC Media LLC PO Box 320386 Alexandria, VA 22320 703. 836. 0132 office@oldtowncrier.com oldtowncrier.com Published the first week of every month.

Worth waiting for!

PUBLISHER Bob Tagert MARKETING & ADVERTISING Lani Gering Bob Tagert Meg Mullery

12

24

38

SOCIAL MEDIA & WEBSITE Ashley Schultz

A Bit of History............................................................. 16

First Blush.........................................................................43

Pets of the Month.........................................................19

DESIGN & PRODUCTION Electronic Ink 9 Royal Street, SE Leesburg, VA 20175 703. 669. 5502

After Hours.......................................................................11

Fitness................................................................................41

Personality Profile............................................................ 4

Alexandria Events............................................................ 3

From the Bay….............................................................22

Points on Pets.................................................................18

Alexandria Symphony Orchestra 18-19 Season....11

From the Trainer............................................................42

Arts & Antiques..............................................................13

Gallery Beat.....................................................................12

Behind the Bar................................................................32

Go Fish...............................................................................45

Business Profile................................................................. 6

Grapevine.........................................................................38

Caribbean Connection...............................................20

High Notes.......................................................................10

Dining Guide...................................................................34

Let's Eat.............................................................................36

Dining Out.......................................................................30

National Harbor.............................................................47

The Last Word.................................................................... 9

Exploring Virginia Wines............................................39

On the Road with OTC................................................... 1

To the Blue Ridge..........................................................26

Financial Focus.................................................................. 8

Open Space.....................................................................46

Urban Garden.................................................................14

Peggie Arvidson Nancy Bauer Sarah Becker F. Lennox Campello Steve Chaconas Doug Fabbioli Nicole Flanagan Lani Gering Miriam Kramer Genevieve LeFranc Sarah Liu

CONTRIBUTORS Melinda Myers Ron Powers Kim Putens Julie Reardon Ashley Schultz Bob Tagert Carl Trevisan Ryan Unverzagt Lori Welch Brown Molly Winans

© 2018 Crier Media Group, Inc. No part of this publication may be reproduced without the written consent of the publisher. The Old Town Crier is published monthly and distributed to select Alexandria residents, hotels, restaurants and retail shops. Also distributed in the Annapolis, Fredericksburg, Blue Ridge and Washington, DC areas and St. John, USVI. Since 1988 • Priceless

Publisher’s Notes.............................................................. 2 Road Trip...........................................................................24 Social Media Message................................................... 2 Spiritual Renaissance...................................................44 Tall Ship Providence Update....................................15

From the Bay to the Blue Ridge

March 2019

on the road with OTC oldtowncrier.com

about the cover Oscar the Osprey - photograph

by David Sites. Sites is a plumbing contractor by trade and takes photos for fun. Oscar was born in a tree near his home and he watched it leave it’s nest and land in the water right behind his house and swim up to the shore. That’s why he looks soaking wet. He walked up to Dave and looked at him like he was his father. He says, “It was pretty cool. I live on the water and take my boat out almost daily to look for cool photo opportunities.”

Old Town Crier

Lucia Coffey, soon to be Mrs. Chris Pearmund, relaxes near the beach at Placenia, Belize on a pre-honeymoon trial excursion. This photo was very fittingly taken on Valentine’s Day. Along with this photo Chris muses, “Alexandria to Belize…the oceans connect but they are worlds apart.”

Pearmund is the proprietor of Pearmund Cellars and managing partner of Effingham and Vint Hill Wineries in Northern Virginia. His wineries have been featured several times over the years in the Grapevine Column of the OTC. If you would like to see your picture here, take the OTC on your next adventure, snap a high resolution photo and send it along with information for the caption to office@oldtowncrier.com.

Happy Trails!

March 2019 | 1

PUBLISHER’S NOTES

BOB TAGERT

The first day of spring is less than a month away. After a rough January, February has been rather mild temperature wise. I hope the trend continues and the forecast for March is temps above the 48-degree average with only 6 days of rain forecast. This is great news for Virginia wineries. Nice temps for a visit and no rain like last year. Speaking of wineries, check out the new Dida’s Distillery located at Rappahannock Cellars in Business Profile. Check out Dining Out and discover great dining for a great price at River Bend Bistro & Wine Bar. As promised last month, I added a second installation anticipating the July arrival of the Tall Ship Providence.

March is a great month, not only is it my birthday but also St. Patrick’s Day. Even though we have our own favorites here in Alexandria, I thought it was time for a look at some Irish Pubs that are in our distribution area. Checking a few of them out makes for a fun Road Trip. Speaking of Irish…our Personality Profile is about Billy Reilly…a self-proclaimed leprechaun and a true original.

A local boy for sure, he exemplifies the crazy restaurant/bar scene in D.C. and Virginia in the 80’s and 90’s. A time when shots ruled, and Grand Marnier was king.

Congratulations to our friend Chester Simpson with the inclusion of his photograph of the Ramones in Richie Ramones book I know Better Now. Even though it is early in the March, check out the Old Town St. Patrick’s Day parade on the 2nd. With the cancellation of the DC parade this year, it is the largest parade in the DMV. Also early in the month is Fat Tuesday on the 5th, If you are looking for a place to celebrate Mardi Gras and have some authentic Cajun cuisine…RT’s on Mount Vernon Avenue will take you there.

Laissez Les Bons Temps Rouler – Let the Good Times Roll!

The Publisher (right) with his partner, Lani Gering, and Personality Profile subject Billy Reilly having some fun at Union Street Public House in Old Town.

SOCIAL MEDIA MESSAGE

Wise to Crimes on Social Media

2 | March 2019

ASHLEY SCHULTZ

W

hile sitting behind a

computer screen is widely regarded as much safer than wandering the streets at night asking people for their opinions in 140 characters or less, computer crimes are becoming increasingly common.

Additionally, in recent years, social media sites have even become hotbeds for crime, and police are getting wise to it. Below you will find five common crimes being committed on, or as a result of, social media.

Online Threats, Stalking, Cyberbullying The most commonly reported and seen crimes that occur on social media involve people making threats, bullying, harassing, and stalking others online.

While much of this type of activity goes unpunished, or isn’t taken seriously, victims of these types of crimes frequently don’t know when they can call the police.

If you feel threatened by a statement made online to you, or believe a direct threat is credible, it’s probably a good idea to consider calling the police.

Hacking and Fraud Although logging into a friend’s social media account to post an embarrassing status message may be forgivable between friends, it, technically, can be a

serious crime. Additionally, creating fake accounts, or impersonation accounts, to trick people (as opposed to just remaining anonymous), can also be punished as fraud depending on the actions the fake/impersonation account holder takes.

posting videos of their crimes on social media. While this sounds somewhat horrifying, it really is just short-sighted as more and more police departments and prosecutors are able to rely on these videos to arrest and convict these criminals.

Buying Illegal Things

Vacation Robberies

Connecting over social media to make business connections, or buy legal goods or services may be perfectly legitimate. However, connecting over social media to buy drugs, or other regulated, controlled or banned products is probably illegal.

Sadly, one common practice among burglars is to use social media to discover when a potential victim is on vacation. If your vacation status updates are publicly viewable, rather than restricted to friend groups, then potential burglars can easily see when you are going to be away for an extended period of time.

The key lesson here, is be alert and aware of what some of the adverse possibilities come along with the benefits of staying connected!

Posting Videos of Criminal Activity As smartphone and social media technology continue to improve hand in hand, more and more criminals are

Alexandria MARCH TOURS, EXHIBITS, EVENTS

38th Annual Alexandria St. Patrick’s Day Parade and Fun Dog Show WHEN: Saturday, March 2nd TIME: Parade starts at 12:30 p.m. and ends at 2 p.m.; the Fun Dog Show is from 11 a.m. to 12 p.m.

Photo: Lauren Fleming

CHERRY BLOSSOM FESTIVAL 2019 March 20th – April 14th Parade Day – March 13th The National Cherry Blossom Festival commemorates the 1912 gift of 3,000 cherry trees from Mayor Yukio Ozaki of Tokyo to the city of Washington, DC, and celebrates the enduring friendship between the people of the United States and Japan. Today’s Festival now spans four weeks and welcomes more than 1.5 million people to enjoy diverse and creative programming promoting traditional and contemporary arts and culture, natural beauty, and community spirit. Events are primarily free and open to the public.

WHERE: Parade starts at King and Alfred Streets and ends at Lee and Cameron Streets; the Fun Dog Show is on Market Square in front of City Hall at 301 King Street, Alexandria, VA WEBSITE: www.ballyshaners.org

Visitors and residents are invited to don their green and line King Street in Old Town Alexandria to kick off the region’s St. Patrick’s Day celebrations at the 38th Annual Alexandria St. Patrick’s Day Parade, presented by the Ballyshaners - a nonprofit organization that aims to promote and preserve Irish heritage. More than 2,000 participants will march in the parade, including dog rescue groups, pipe and drum bands, the Notre Dame Alumni Band, historical re-enactors, Shriners and Kena cars, and Irish dancers. Parade-goers come early for the Fun Dog Show on Market Square, which benefits the Animal Welfare League of Alexandria. More than 30 costumed dogs will compete in a range of categories, including Best Human/Canine Look-Alike, Most Talented and Most St. Paddy’s Spirit. The dogs will then kick off the parade at 12:30 p.m.

LOCAL FARMERS MARKETS

PEAK BLOOM DATE & BLOOMING PERIOD

The National Park Service defines the peak bloom date as the day on which 70% of the blossoms of Yoshino cherry trees that surround the Tidal Basin are open. The date varies from year to year depending on weather conditions. The blooming period is defined as the time when 20% of the blossoms are open until the petals fall and leaves appear. The blooming period starts several days before the peak bloom date and can last as long as 14 days. However, frost or high temperatures combined with wind or rain can shorten this period. The following is a comparative record of past bud development. The date listed is when 70% of the buds have reached each stage. Keep an eye on your local news report or check the Festival site for updates.

Nationalcherryblossomfestival.org

OLD TOWN FARMERS MARKET MARKET SQUARE • 301 KING ST SATURDAY 7 A.M. – NOON, YEAR ROUND Free parking in Market Square garage during market hours People who come to Alexandria on Saturday mornings find themselves in a busy plaza where local farmers and artists have been selling their products since 1753. Old Town Alexandria’s Market Square is thought to be one of the nation’s oldest continually operating farmers markets, serving as a primary source of meat, dairy, fish, fruits and vegetables for Alexandrians. George Washington sent his produce from Mount Vernon to be sold here. Today, the market offers folks a way to reconnect to the past, while participating in an ongoing local and national tradition.

DEL RAY FARMERS MARKET CORNER OF E. OXFORD & MOUNT VERNON AVES SATURDAY 8 A.M. – NOON, YEAR ROUND The Del Ray Market is producer grown, with fresh vegetables and fruits in season. All year round, this market offers meats, eggs, fresh pasta and sauces, Amish cheese, yogurt, bakery goods, eggs, jams and jellies, fancy nuts and bakery goods.

NORTH MONTGOMERY PARK FARMERS MARKET NORTH MONTGOMERY PARK • 901 N. ROYAL ST THURSDAY 3 – 7 P.M., YEAR ROUND, WEATHER PERMITTING Parade and monument photos courtesy National Cherry Blossom Festival

Old Town Crier

The market will feature local growers, bakers, and other area providers of wholesome foods including Twin Springs, Grace's Pastries, Bread & Water, and Relay Foods.

March 2019 | 3

PERSONALITY PROFILE

LORI WELCH BROWN

Billy Reilly The Fastest Bartender…

Winning (and Working) at Life Billy Reilly, the Leprechaun.

I

thought I had a strong work ethic, but this month’s Personality Profile, Billy Reilly, is making me rethink my game. After an hour phone call, I felt like I had been bowled over by the world’s fastest bartender (which by the way, he has held that title) not to mention most gregarious Irishman in the DMV. As a self-proclaimed Army brat, Billy lived in 22 different states (as well as one foreign country) before his dad settled the family in Virginia back in 1969. After college, like many new grads, he started bartending and realized he was not only good at it, he was GREAT at it. I won’t say what year, but let’s just say he was a

4 | March 2019

bartender before mixology was a thing. His first gig was at Kilroy’s in Springfield (he thanks the Thomas family for his start there). He went on to work at many of the area’s hottest establishments.

For those of you looking for a throwback moment— think Lulus, Samantha’s, Champions, and Ha’Penny Lion. He had his foot in both the DC & VA markets and fondly remembers DC in its ‘wild west’ days. For Billy, bartending was his sanctuary, his safe space. “When I got behind the bar, I had to leave all my crap at the door. I became everything to everybody—psychologist, entertainer, friend, etc.—it was about them, not me.” One of Billy’s working credos was

to work until they no longer had to introduce themselves— reminiscent of that famous Bostonian bar, Cheers, a place where everyone knows your name and they’re always glad you came.

A game changer happened for Billy in 1992 when he flew out to Vegas to join 900 other bartenders in a worldwide bartending competition where he took first prize for fastest bartender and second place overall. Things exploded for him as the event got worldwide coverage— all of the sudden he was the industry ‘go to guy’ for radio shows, interviews, etc. In 1995 he entered and won the Fastest Bartender PERSONALITY PROFILE > PAGE 5

PERSONALITY PROFILE | FROM PAGE 4

contest, and in 1999 bought the organization that ran the competition. He expanded it across 11 states before selling it in 2013. BREAKING NEWS—Billy and his new business partner, Chris ‘Diddy’ Hollowell are the new owners of the Fastest Bartender contest with the goal of taking it national. “I’m feeling it. It’s my time and I couldn’t be more excited to be back,” says Billy.

If you’re thinking this guy is legendary, here’s further proof—he’s been in the Guinness World Book of Records—twice! First for completing the longest bar shift (240 hours). The feat was pulled off at Champions in Georgetown and raised $25k for a local charity. The night ended with friends, family, and cheering fans carrying him out on their shoulders. “That was my most memorable night—I was at the height of my craft.” His second record breaking stint was longest shift on a rooftop which he maintained for 14 consecutive days and raised over $26k.

Slinging drinks was his night gig, and during the day, he was Sales and Marketing Director for a couple of the area’s biggest beer distributors.

He quickly grew a reputation for being the ‘go to guy’ for organizations looking to grow their business which ties into one of the companies he spearheads today—Shamrock Solutions. He is the ‘go to guy’ for small-medium size companies looking to expand their market. “If you can create a memory, you can create a business, and that’s what I help people do.

Whether or not people like me, they know I’m the guy who gets stuff done and that makes me very happy,” says Billy. Friend and client, John Wood, owner of the historical 29 Diner in Fairfax happily agrees, “Billy is a chaser of the American dream. He is up before you, will work harder than you and opens doors everywhere he goes. People want and need him around when they want a loud, booming voice for their cause, product, brand or event. He has a vision and will create the buzz, the circus-type atmosphere needed to get your business seen.” Bar icon, friend, and Union Street General Manager, Al Chadsey, Old Town Crier

Billy, Doc Stoner and Al Chadsey. refers to Billy as the closest thing to P.T. Barnum he has ever seen. “When Billy gets behind something, he is the ultimate promoter.”

Words like goals, respect, hard work, and pride roll off of Billy’s tongue—they’re not just interview speak. It is evident they are part of his daily vernacular. Clearly he is a very disciplined guy (three black belts, btw), and at 55 years old, feels he is at the highest point of his game. To say he is excited for this next chapter is an understatement.

He boasts 6,000 bartenders among his contacts and friends—many of whom contact him on a regular basis for advice or just to catch up.

He is proud of his bartending community. If you were to ask Billy what he does for a living, you’d likely get an answer like “I shake hands.

From the bar back to the owner, everyone is important and I love them all.”

All records and titles aside, he is most proud of his two teenage sons. “I didn’t do everything right, but I do everything for them,” says Billy. “I can’t teach them ambition/drive, but I can create a template of things to do right.” His crowning glory was the day the lightbulb went off for his 17 year old who realized why dad enters every establishment through the back door, “You never stand in line anywhere, Dad. Everyone knows you.” He doesn’t stand in lines or pay cover charges and gets tickets to any event he wants from BBQ

to black tie. Billy has spent his life fostering those kinds of relationships. “I wake up every day asking myself the same question. Who can I help today?” Billy was the first person John called when he landed the deal to purchase 29 Diner. “Billy is larger than

life—he is a personality that everyone knows and he has a relationship with everyone he knows.”

In the spirit of St. Patrick’s Day, let us not forget that Billy is very proud of his Irish heritage. “He thinks he is half Leprechaun,” laughs

Al. Where will you find this larger than life force-ofnature Irishman on St. Pat’s Day? Sitting at his favorite pub when they open at 7:00 a.m. to toss back a shot of Jameson and raise a Guinness in honor of his biggest fan, his grandfather, William Francis Reilly. “My grandfather taught me if you wake up today, give thanks to God. And, if you made it through the day and back into your bed, you give thanks. What you do in between, however, is up to you. I’ve always taken that to heart,” says Billy. “In my world, there is no second place. I’m okay with someone beating me, but it means I was outworked, and I’m not okay with that. I’ll figure it out and try harder next time.” For Billy, it’s not about winning a competition (although he has been there, done that), it’s about winning at life.

After he honors his grandfather, he’ll join a group of 30-40 of his closest friends to spread some Irish cheer, and there will likely be some singing involved. “March 18th is always a rough day,” laughs Billy.

64th Anniversary Storewide Sale

Storewide

20% - 40% Off Fine Jewelry, Watches & Giftware* Now thru March 31, 2019

*Discount does not apply to Rolex and Shinola watches and our already competitively priced diamond engagement rings.

KingsJewelry.NET 609 King Street Mon-Sat 10am-6pm Old Town Alexandria Thurs 10am-8pm 703-549-0011 Closed Sundays Family owned and operated for over 60 years.

March 2019 | 5

BUSINESS PROFILE

BOB TAGERT

already producing grapes that serve as the spirit source that is pressed into intense wines and then small batch distilled in their custom 100 gallon stainless pot and column hybrid copper stills. This is why Dida’s says, their spirits are “Pressed, Not Mashed”.

From their grapes they are Allan Delmare

Dida’s Distillery

Pressed…Not Mashed!

A

s a number of Virginia wineries have sought ways to create new profit centers, some have turned to creating their own breweries while others have decided to put their grapes to use creating spirits and building a distillery. Rappahannock Cellars is one of those. This winery, opened in 2001, is one of Virginia’s top producers and award winners. Owner John Delmare brought his wine making skills from California

6 | March 2019

as well as his young family.

Those kids are now grown and son Allan proposed the idea of a distillery at Rappahannock Cellars. His dad backed him and in October of 2017, Dida’s Distillery open their doors.

Unlike Allan’s mentor, Rick Wasmund, and his successful Copper Fox Distillery a few miles down the road in Sperryville, Didas’s spirits are made from grapes while Copper Fox is made from pot stilled grains. This gives Dida’s a distinct advantage…they are

making luxurious brandy, groundbreaking vodka and refreshing gin. Since the distillery is relatively new, the majority of the brandy now offered is of the “immature variety”. In order to have a mature brandy it must age in an oak barrel for at least two years. “We will be offering some classic mature brandies in the very near future,” Delmare tells me. They do have a limited amount of mature brandy and when we

tasted the brandies there is a marked difference between the immature and the mature.

Although the immature brandy was very good, the mature brandy had more color and seemed smoother and richer.

As we toured the property with Allan, we became aware of the massive size of their wine making facility. From fermenting tanks and barrels, to a group corking sparkling wine bottles, to the lab where all the magic is created, back in the corner is the heart and soul of the distillery. The “chemistry set” and the pot/ column hybrid copper still are the first things you see.

We did notice that a portion of the big pot still is very carefully wrapped in tin foil – a little strange since this is new equipment. When asked about this foiling project, Allan explained, “We needed to get the temperature a little bit higher and the least expensive way to do that was to wrap the still in tinfoil, and it worked. Remember, this is a big investment and cutting costs is important.”

The copper still you see in the BUSINESS PROFILE > PAGE 7

BUSINESS PROFILE | FROM PG 6

photo is where the vodka is distilled.

“This corner of the winery is the best we could do for now,” Allan says. “There are plans for a new location that will stand alone beside the winery…but all in good time.”

In the meantime, he looks right at home in his space.

In the pot/column still the spirt is heated and forced through the column at pressure and through the flavoring mix that will give that batch its unique flavor.

Dida’s is a more traditional gin and they use a mix featuring juniper berries. The resulting gin has that mainstream gin experience while maintaining the floral notes they are seeking. After leaving the distillery section, we returned to the tasting room.

The tasting room is adjacent to the large winery tasting room and is very comfortable.

While Allan made some of their signature cocktails, we sampled the gin and vodka… this was the good part. These products are so finely distilled that they can stand alone and be tasted neat. The juniper taste was very slight, yet you knew it was gin, but the other flavors just kept building. The vodka was just as intriguing.

It was flavorful and very easy on the palette with rich undercurrent flavors. Lani, who is a vodka drinker, is Old Town Crier

very fond of the Dida brand.

It is vodka martini and gimlet worthy in her eyes.

Here is a note of interest.

This past year has been very difficult for Virginia Wineries because of the early and constant rains that drove away a lot of their walk-in business, and then the heavy rains and hurricane that came about harvest time. Where, for the wineries, this was bad news… for the distillery, it was a chance to harvest early when sugar levels were lower, and it was perfect for making a wine-based spirit. These are the kind of innovative ideas that Virginia Wineries must adapt in order to maximize profits.

The name Dida is Croatian for ‘Grandfather”, and that is what they called their grandfather. Allan tells me, “In 1906, great-grandpapa Dida immigrated to California where he planted fruit trees and continued farming to support the family. His son, grandpa Dida, built the farm into the Mariani Fruit Packing Company, which is run today by our family.”

In 1996, John Delmare and Marialisa Mariani-Delmare, moved the family to the foothills of Virginia’s Blue Ridge Mountains, leaving behind their winery, Saratoga Vineyard/Mariani Vineyards in Saratoga, California.

In 1998 John founded Rappahannock Cellars. Of

their 12 children, three work full time at the winery today with others pitching in at the tasting room on weekends.

As you can see…this is truly a family affair.

Check out Dida’s Distillery in Huntley, Virginia right outside of Front Royal. As the warmer weather arrives, it is a great time to take a drive to the mountains. If you go, take the scenic route. Take route 66 to Marshall and pickup Crest Hill and check your GPS and follow the directions to Rappahannock Cellars/ Dida Distillery. You won’t be disappointed.

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824 King Street Old Town Alexandria, Virginia 703.299.0655 Mon-Fri 7:30 am-7 pm • Sat 9 am-5 pm March 2019 | 7

FINANCIAL FOCUS

CARL TREVISAN, CFP© & STEPHEN BEARCE

Your Estate Planning Checklist:

Documents to Get Started

I

f you’ve been dragging your feet when it comes to estate planning, you aren’t alone. According to a 2017 survey by Caring.com*, nearly six out of 10 American adults lack even basic estateplanning documents. Even if you’ve put some documents together, are you sure you have what you need?

“Anyone who has assets needs to get organized and engage in estate planning for the benefit of those they leave behind,” says John F. Padberg, Planning & Life Events Specialist at Wells Fargo Advisors. “While each person has unique circumstances to plan for, there are some key documents that can form the foundation for most estate plans.”

The 10 documents outlined here can serve as that base set. Six of the 10 are best kept as signed hard copies; the remaining four can be stored digitally (if you wish).

Signed documents to safeguard as hard copies: • Will. This important set of instructions directs assets that you own individually (with no beneficiary designation), can designate a guardian for minors, and appoints an executor to administer your estate after you pass. You may opt to send copies to certain 8 | March 2019

interested individuals, but keep the signed original in a secure place, like a safe deposit box, that’s known to people who will need access to it, such as an executor or close family members.

• Power of attorney (POA) for financial matters.

This POA names someone you trust as the person to help manage your financial affairs. It could be structured to become effective at the time you sign it or could be triggered to take effect upon becoming incapacitated.

• Durable power of attorney for health care. This POA appoints an agent to make medical decisions for you if you can’t make them yourself.

• Health Insurance Portability and Accountability Act (HIPAA) release authorization. As a standalone document or as part of other documents, such as a durable POA for health care, this privacyrelated document allows you to explicitly declare who should have access to your important medical information.

• Living will. Also called an advance directive, these instructions dictate your wishes about prolonging your life in cases like

a terminal illness or if you’re in a permanent incapacitated state.

• Revocable living trust.

Like a will, this document also directs how your assets will pass to your beneficiaries, but it may be funded during your lifetime and can provide for incapacity planning, as well. A revocable trust can provide some benefits that you wouldn’t typically get with a will, with more privacy and without the costs and hassle of probate court.

Documents that you can keep in a digital format: • Current net worth statement. This lists all of your assets and liabilities and what they’re worth.

You could even include how various assets are titled. A net worth statement can be a big help in the process of getting organized, reveal the true scope of your estate, and provide your advisors with a very useful tool as they work to put together a customized plan for you. It can also save your successors significant work in figuring out all that you have. Keep this document updated so that it reflects current information about all of your accounts, real estate, liabilities, and other

items.

• List of professional advisors. Includes contact information for important advisors, such as your financial advisor, attorney, CPA, insurance agents, and doctors.

• Medical condition record.

This is an informal way to let your trusted agent know about your health status when there’s a need.

• A guide to these documents (both physical and digital). Those you’ll leave behind will appreciate a simple catalog of all the estate-planning documents you’ve prepared and their locations so they can find them without hassle.

“This list is a good place to start, especially for those who haven’t prepared any estateplanning documents at all,” Padberg says. “But remember that each plan is different, and there certainly could be a need for other items, especially as the level of planning gets more sophisticated.”

With the assistance of your financial advisor and estateplanning attorney, you can get a basic estate plan put in place, and, as appropriate, discuss other strategies for preserving wealth. A financial advisor can talk you through options that can save you time and money when you sit

down with an attorney.

One final important tip: Set a time on your calendar for a regular review to keep all these documents up to date. *https://www.caring.com/ articles/wills-survey-2017 Trust services available through banking and trust affiliates in addition to non-affiliated companies of Wells Fargo Advisors. Wells Fargo Advisors and its affiliates do not provide legal or tax advice. Any estate plan should be reviewed by an attorney who specializes in estate planning and is licensed to practice law in your state.

This article was written by/ for Wells Fargo Advisors and provided courtesy of Carl M. Trevisan, Managing DirectorInvestments and Stephen M. Bearce, First Vice PresidentInvestments in Alexandria, VA at 800-247-8602.

Investments in securities and insurance products are: NOT FDIC-INSURED/NOT BANKGUARANTEED/MAY LOSE VALUE Wells Fargo Advisors is a trade name used by Wells Fargo Clearing Services, LLC, Member SIPC, a registered broker-dealer and non-bank affiliate of Wells Fargo & Company. © 2018 Wells Fargo Clearing Services, LLC. All rights reserved.

THE LAST WORD

D

o you have a middle-schooler who loves hiking and rockclimbing but doesn’t like to read? Or a grandchild interested in nature, science, geography, technology, and the environment? Or a son or daughter who loves videogames and puzzles?

Trudi Trueit’s Explorer Academy: The Nebula Secret is fast-paced adventure to hook them all. The first in a mystery series, it intends to entertain children while inspiring them to explore, collaborate with each other, and take responsibility for conserving the world around them. It succeeds.

This work is published by National Geographic Kids Books under a new imprint called Under the Stars. The Nebula Secret is an exciting mystery that incorporates some familiar themes in children’s literature. Cruz Coronado is a kind, intelligent twelveyear-old from Hawaii who loves surfing and solving puzzles. He has just been accepted to the Explorer Academy, an elite school that only accepts 23 students per year. Although his scientist mother passed away mysteriously while working in a research lab there, his dad reluctantly lets him enroll. Luckily for Cruz, his Aunt Marisol, who works as an anthropology teacher, can look out for him.

Cruz flies to Washington, DC to attend the prestigious school. There he finds an international band of equally precocious friends who already have some expertise in science, exploration, photography, and advanced technologies. A world-renowned faculty of Ph.D.s and explorers will teach them to become well-rounded scientists, journalists, and adventurers ready to seek truth, preserve the Old Town Crier

MIRIAM R. KRAMER

planet, and improve human existence. The Academy’s motto? “To discover. To innovate. To protect.”

If these lofty goals make this story sound too earnest or heavy for elementary or middle school kids, don’t be alarmed. Explorer Academy is like Hogwarts for talented teens interested in STEM (Science, Technology, Engineering and Math) subjects. As in the Harry Potter books, new friends meet at an exciting institute that encourages their latent talents and abilities as they suffer their inevitable growing pains.

Explorer Academy: The Nebula Secret wouldn’t be a boarding school story without a few enemies in the mix. Before Cruz leaves Hawaii, he is almost drowned by a diver who tries to pull him off his surfboard.

In the airport, his new classmates notice a mysterious man following him. In addition, Cruz’s unpleasant and jealous classmate, Dugan Marsh, threatens to undermine him.

At school Cruz employs his talents for solving puzzles and decrypting codes to find out more about the circumstances in which his mother died. He gathers his friends to help him problem-solve and ward off the threats he experiences from a shadowy organization called Nebula Pharmaceuticals.

Trueit propels her quick-reading story with enthusiastic prose. The book’s occasional illustrations seem ripped from a graphic novel, enhancing the lively text. Her cast of

characters comprises a multi-ethnic group of students and professors who will gain fans among children around the world.

While boys will identify with Cruz Coronado and his brilliant roommate, Emmett Lu, girls will also find role models among the many daring female students at the Academy. I’m reminded of Alexandria Villaseñor, a seventh-grader who has been standing in front of the United Nations once a week for the last two months to ask for protections against climate change. Greta Thunberg, a Swedish fifteen-year-old striking in front of the Swedish parliament for the same goals, inspired her. Now they regularly talk with other activist kids around the world. On March 15, thousands of young adults in two dozen countries and up to 30 U.S. states will skip school to protest governments’ failures

in warding off global warming. None want to inherit a broken planet.

One of my favorite aspects of Explorer Academy ironically begins right after it ends. National Geographic follows the story with pictures of and blurbs about actual scientists and conservationists who are advancing their fields and creating technologies used in the book. The National Geographic fiction imprint, Under the Stars, will continue to publish books based on the inventions and explorations of scientists, journalists, and photographers.

Check out https://kids. nationalgeographic.com/exploreracademy/ for ways to learn more about various aspects of this series.

You may learn as much from reading this adventure as your child does.

March 2019 | 9

HIGH NOTES

I

n a world full of ulterior motives, fake news, and alternative facts, it’s refreshing to come across a straightforward rock and roll band. There’s something bracing about an artist that employs tried and true methods with a steady and knowing hand. That’s what I found in Chelsea Dagger’s new EP. With intelligent and simple arrangements that include classic chord progressions, buzzing lead guitar, rumbling bass lines, and cracking drums, Chelsea Dagger selects picture perfect tone, balance, and melody to make any rock fan happy. Simply letting songs speak for themselves is a quality not often found in today’s over polished music, but Chelsea Dagger achieves this with effortless style and taste.

The first track on the EP is called “Somebody Told Me You’re A Mess”. It’s about a relationship gone bad. The lyrics are open to multiple interpretations, but I see

10 | March 2019

RON POWERS

Chelsea Dagger We’ll Have Some Fun

them as the singer reflecting on the happy moments of a failed relationship with the knowledge that he would ultimately hurt the person he was with. On the chorus we hear...

“Yeah we’ll have some fun but when it’s all done I’m gonna make you cry and when the day comes you’ll wish you had run I’m gonna make you cry” On their face the lyrics are a bit of a downer, but when coupled with a catchy melody and driving upbeat music “Somebody Told Me You’re A Mess” delivers an intriguing irony that rivets the listener’s attention. This is the type of song you know is going to be good the second it begins.

Chelsea Dagger knows how to write a good hook. I

found myself humming the melody when waking up in the morning and getting ready for work. The verse to chorus movements are picture perfect with just the right amount of dynamic ebb and flow to keep things interesting.

The second track is called “Tighten Up Lonely Boy”.

This song happens to be my favorite. It begins with an irresistible groove composed of a thumping round bass line and overdriven drums.

Next, we hear an outrageously catchy melody coupled with equally impressive lyrics.

Then the chorus kicks in with the full band playing power chords and a lead guitar lick reminiscent of blues legends like Junior Wells and Muddy Waters. Coming in just over two minutes “Tighten Up Lonely Boy” is the type of

song you’re happy to play twice.

Tom Petty has a great proverb for songwriters: “Don’t bore us, get to the chorus.” Chelsea Dagger follows this advice to the letter. Boredom comes nowhere near this energy packed gem. With classic verse-to-chorus structure, along with fuzzy solos and bridge sections to give variation, Chelsea Dagger is establishing themselves as a band to watch.

Chelsea Dagger is not reinventing the wheel by any stretch of the imagination, but there is something new and fresh present in the music.

Following in the footsteps of artists like The Kinks, The Ramones and The Cars, Chelsea Dagger is carrying forward a tradition of heartfelt well-crafted tunes with a rock edge proving that, like a good sunset, people never grow tired of a well written song.

You can hear Chelsea Dagger’s music on Spotify and other streaming sites.

Alexandria Symphony Orchestra FINAL CONCERT OF THE SEASON RACHMANINOFF: PIANO CONCERTO NO. 3 Saturday, April 6th at 8:00 p.m.

Rachel M. Schlesinger Concert Hall Sunday, April 7th at 3:00 p.m.

George Washington Masonic MemoriaL Tickets: $20-$80 for adults. Student tickets $10 (with ID). Youth tickets $5 (age 18 & under). Military, senior and group discounts available. Purchase online at www.alexsym.org or call 703-548-0885.

Free parking provided by the ASO at both venues. The Rachel M. Schlesinger Concert Hall and Arts Center is accessible by Metro bus lines 7A, 7B, 7F, 7Y, 25A, 25C and 25E, as well as DASH bus line AT6. The George Washington Masonic Memorial is accessible by the Blue and Yellow metro line (King Street station), numerous Metro, Dash and Richmond Highway Express bus lines, and the King Street Trolley in Old Town, Alexandria.

For soloists’ biographies, please visit: http://www.alexsym.org/about/musicians/

AFTER HOURS Birchmere 703.549.7500 3701 Mt. Vernon Ave. birchmere.com The Blackwall Hitch 571-982-3577 5 Cameron St. theblackwallhitch.com Carlyle Club 411 John Carlyle Dr. 703-549-8957 thecarlyleclub.com Chadwicks 203 S. Strand St. 703.836.4442 Evening Star Cafe 703.549.5051 2000 Mt. Vernon Ave.

Old Town Crier

The Fish Market 703.836.5676 105 King St. fishmarketoldtown.com La Portas 703.683.6313 1600 Duke St. Las Tapas 703.836.4000 710-714 King St. lastapas.us The Light Horse 703.549.0533 715 King St. lighthorserestaurant.com Murphys Irish Pub 703.548.1717 713 King St. murphyspub.com

O’Connell’s 703.739.1124 112 King St. Rock It Grill 703.739.2274 1319 King St. Shooter McGees 703.751.9266 5239 Duke St. shootermcgees.com Southside 815 703.836.6222 815 S. Washington St. St. Elmos 703.739.9268 2300 Mt. Vernon Ave. Taverna Cretekou 703.548.8688 818 King St.

TJ Stones 703.548.1004 608 Montgomery St. tjstones.com LaTrattoria 703-548-9338 305 S. Washington St. Two Nineteen 703.549.1141 219 King St. These establishments offer live entertainment.

Call to confirm show times, dates and cover charges. Check our advertisers’ websites

March 2019 | 11

GALLERY BEAT

F. LENNOX CAMPELLO

T

Laguna #1

Laguna #1 12 | March 2019

o me it was not only one of the most interesting parts of my education as an artist, but also my first taste of what happens when artists immerse and surround themselves by other artists, as art students are forced by the nature of the beast, at art school.

and unrecognized, and misunderstood, and unappreciated by the rest of society.

I suppose that happens, and I suspect that it happens a lot.

But it doesn’t have to be the “norm” and the standard and the path to artistic development.

Virginia’s best-known fine artist. Her work is shown all over the world at some of the best art fairs on the planet by one of Europe’s top art galleries, and she’s also represented in the DMV by Adah Rose Gallery – easily one of the top art galleries in the region.

I started at the University of Washington School of Art, in splendid Seattle when I was 21 years old, on a Navy scholarship (not for art, but for Math – but that’s another story), and fresh off a couple of Mediterranean cruises courtesy of USS Saratoga.

Nearly everyone around me was 18 or 19 years old, so at 21, and considering myself a “Salty Dog” in Navy speak, I felt vastly more knowledgeable than all the students around me, and most of the professors, including the amazing Jacob Lawrence.

I enjoyed art school in many ways – and I learned a lot; but there was one thing that I always rebelled against: it was the sense of “victimism” (as I called it back then) with which I felt art students were being soaked in and brainwashed to believe and accept as part of being a “true artist.”

“Van Goghism” I called it back then, the artistic path where the artist, as the grandmaster of creativity, toils unsupported

Creating artwork, good artwork, is a labor of love, creativity, and skill; but it is also dependent on having a good work ethic.

Not everyone has to agree with me on this next part, but I firmly believe that the goal of creating artwork is to then place it in someone else’s home – the worst place for a piece of artwork is inside your studio gathering dust.

By spreading your artwork – once created – you (as the artist) are then leaving an artistic footprint behind you as you progress through the years.

That takes work, a lot of work.

There’s a show at Kensington’s Adah Rose Gallery (one of the hardest working art dealers in the DMV) which is a perfect example of this.

Dramatically titled “The Splendid Silence, The Glorious Performance”, the show is a terrific showcasing of Virginia artist Sheila Giolitti.

One can make the case that Sheila Giolitti is now Norfolk,

Artists water at the mouth at such exhibitional gravitas, and a little professional jealously creeps in, and even the occasional jealousy yields a… “she’s so lucky,” as the uninformed would mutter over a glass of Pinot Grigio at the opening.

Sheila Giolitti is not only a superb artist, a formidable technical master, and a cool mom, but she’s also one of the hardest working artists whom I’ve ever met.

When I first met Giolitti closing on 30 years ago, she was somehow managing being a single mom, a struggling artist (somewhat saddled with being the daughter of a very famous artist father), and exhibiting her artwork at a dozen or more outdoor art shows all around the midAtlantic. She was also the only Italian-American whom I’ve ever met that had (and still has) a slight English accent as a result of her schooling in London.

Doing outdoor art festivals GALLERY BEAT > PAGE 13

ART&ANTIQUES

GALLERY BEAT | FROM PAGE 12

is hard work – more than that: it is extremely hard physical work and very hard mental strain work. It is not for the soft of backbone or the easily defeated by temporal setbacks… or by rain.

There are some really good outdoor art festivals around our region – in Giolitti’s own area there’s the Boardwalk Art Show in Virginia Beach, and the one in Stockley Gardens in Norfolk. In our area there’s the Northern Virginia Fine Arts Festival in Reston, and the Bethesda Fine Arts Festival in… ahem… Bethesda.

Giolitti did those shows for years – improving her technical and creative skills, sharpening her business acumen, and learning how to interact with the public.

Then, when the high end art fair phenomenon started to develop in the early 2000s, Giolitti took the enormous risk of re-focusing her attention, finances, and art on this “new” avenue for her art to move from her studio to someone else’s wall – it demanded gallery representation, so Giolitti began to exhibit in galleries.

By then she was armed with some many artistic and personal “people” skills, that it helped her to land galleries.

The art fair “scene” is an electrifying experience for both artists and novice galleries – there’s nothing like it and I’ve written ad nauseum via this column why artists and art galleries need to make the jump. And Giolitti makes a perfect example of several of the “whys” – this was the “last

ANTIQUES

Unchartered Waters #2 mile” on the road that guided her to most of her present success.

And now I’ve gone and spent this entire column trying to use her as an example of how there are several ways to achieve artistic success – and Giolitti’s way included a lot of hard work – physical and artistic, and I have not said anything about her amazing show at Adah Rose Gallery, which was one of the best that I’ve seen in years.

The current state of her artwork (like all good artists, she has massaged it into many forms and shapes over the decades, refined it, and re-refined it…) is hard to describe because words do not give it justice: it is

abstract, but it is not; it’s nonrepresentational, but it has elements of representation in it; it is beautiful without being saccharine.

And it is nothing, absolutely nothing, like anyone else that I’ve seen in several decades of looking at artwork is doing.

Nobody… anywhere around here, or elsewhere in the world where Giolitti’s work is now being placed in someone else’s walls.

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Come see our entire line of amazing American-made clothing, jewelry and crafts.

Torpedo Factory Art Center 105 N. Union Street

Spurgeon-Lewis Antiques 112 N. Columbus Street

Principle Gallery 208 King Street

BW Art, Antiques & Collectibles 108 N. Fayette Street

Potomac Fiber Arts Gallery 105 N. Union Street

Imperfections Antiques 1210 King Street

St. George Gallery 105 N. Alfred Street

The Antique Guild 113 N. Fairfax Street

The Art League 105 Union Street

Silverman Galleries 110 N. St. Asaph Street

Local Colour Old Town 218 N. Lee Street

Red Barn Mercantile 1117 King Street

Icon Galleria 101 N. Union Street

Washington Square Antiques 425 S. Washington Street

B&B Art Gallery 215 King Street

Susquehanna Antique Co. 608 Cameron Street

Gallery West 1213 King Street

Old Town Antiques 222 S. Washington Street

Enamelist’s Gallery 105 N. Union Street

Verdigris Vintage 1215 King Street

Printmakers, Inc. 105 N. Union Street

Cavalier Antiques 400 Prince Street

Kelly’s Art & Frame 510 N. Washington Street

Sumpter Priddy III 323 S. Washington Street

Oerth Gallery 420 S. Washington Street

Henry Street Antiques 115 S. Henry Street

Jeffrey Winter Fine Arts 110A S. Columbus Street

Curzon Hill Antiques 108 S. Columbus Street

Johnston Matthew 105 N. Union Street

The Hour 1015 King Street

Huddy Studio 105 N. Union Street

A Galerie 315 Cameron Street

Mezzanine Multiples 105 N. Union Street

Random Harvest 810 King Street

Silverman Galleries 110 N. St. Asaph Street

Acme Mid-Century + Modern 128 S. Royal Street

Cochran David 105 N. Union Street

Van Bommel Antiek Hous 1007 King Street

Betty Grisham Studio 105 N. Union Street

Lloyd’s Row 119 S. Henry Street

Imagine Artwear 112 King Street

Version 1

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GALLERIES

Version 2

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Sunday 11 am – 5 pm

March 2019 | 13

URBAN GARDEN

MELINDA MYERS

Kaveri lilies bloom mid-summer and enliven gardens with their golden yellow petals painted with tangerine and burgundy.

L

ilies add long-lasting color and fragrance to flower gardens and summer bouquets. These stately flowers provide vertical interest and blend nicely with other perennials.

And best of all, with very little care, you’ll be enjoying them for years to come. Planting the bulbs early is the key.

Plant different types of lilies to extend your enjoyment from early summer into fall. The colorful and often fragrant blossoms add elegance to any bouquet and are long-lasting in a vase.

Start off the summer with Asiatic lilies. These compact plants have upward or outward facing blooms, and though they are not fragrant, they do come in bright colors that will light up your early summer garden. All are hardy in zones 4 to 9.

14 | March 2019

The next lilies to bloom are LA Hybrids. These trumpetshaped lilies are a cross between fragrant Easter lilies (Lilium longiflorum) and colorful Asiatics. Choose from an array of rich colors including cream, pink, yellow, orange and red. Hardy in zones 4 to 9.

The dainty blossoms of turk’s cap lilies open in early summer. Also known as Martagon lilies, these flowers have recurved petals and look like they are dangling from an upside-down candelabra.

Hardy in zones 3 to 9, these lilies prefer partially shaded gardens and woodland edges.

Trumpet lilies steal the show in midsummer. Like their close relative the Easter lily, these big, outward-facing blossoms have long trumpets and are wonderfully fragrant.

Hardy in zones 4 to 9.

Another group of midsummer lilies are the Oriental-Asiatic (OA) hybrids. These have the compact height and outward facing flowers of Asiatics and the larger flowers and heady fragrance of Orientals. Look for the variety Kaveri, which has golden yellow petals touched with tangerine and burgundy. Hardy in zones 4 to 9.

Species lilies have downward facing flowers with reflexed petals and extra-long stamens. Bloom times vary.

Lady Alice (Lilium henryi) and coral lilies (Lilium pumilum) flower a full month before tiger lilies (Lilium lancifolium). The latter are treasured for their big orange flowers and prominent black spots. Over time, tiger lilies form impressive clumps, with towering, 4-foot stems. Hardy

in zones 3 to 9.

Oriental-Trumpet (OT) lilies are hybrids with fragrant, upward-facing flowers that can measure 9” across. Colors range from maroon and rose pink through gold and cream.

The cool yellow flowers of Yelloween make this OT lily a favorite among florists. Hardy in zones 4 to 9.

The lily season ends with a bang, when the Oriental lilies begin to bloom. These big, open-faced flowers have a spicy fragrance that can perfume an entire garden.

A wide range of colors, including the popular variety Stargazer, invites lots of creative pairings in the garden and in a vase. Hardy in zones 5 to 9.

Now is the time to order your lily bulbs. The earlier you shop the more choices you’ll have. To get your lilies

Photo: Longfield-Gardens.com

off to a great start, read 8 Tips for Growing Better Lilies, available from Longfield Gardens (longfield-gardens. com). Lily bulbs planted this spring will flower this summer and return to bloom again for years to come.

Melinda Myers is the author of more than 20 gardening books, including Small Space Gardening. She hosts The Great Courses “How to Grow Anything” DVD seriesand the nationally syndicated Melinda’s Garden Moment TV & radio segments. Myers is a columnist and contributing editor for Birds & Blooms magazine and was commissioned by Longfield Gardens for her expertise to write this article.

Myers’ web site is www. melindamyers.com.

SPECIAL FEATURE BOB TAGERT

hip S Tall

T

Comi ng

Pr

to Alexandria ~ U P D AT E ~

his is a continuing article that will forecast the arrival of the Tall Ship Providence. We are doing this for future tourists as well as our regional market area which includes the waters of southern Maryland in hopes of creating an interest upon the arrival of the Providence.

The Providence will be arriving to the Alexandria waterfront sometime in early summer. The newly formed Tall Ship Providence Foundation purchased a replica of the ship that was built in 1976. She is currently in Wiscasset, Maine for restoration after which she will then sail to Alexandria.

The ship has recently undergone a restoration process to return to seaworthiness after being blown off her jack stands in a storm that resulted in the hull being holed. That has all been repaired and now the final stages of restoration are in progress.

The ongoing work will see her new mast stepped (put in place) and the spars rigged. With the total height of the mast being over 75 feet off the

Old Town Crier

o vid e nce

water, the task at hand is to rig the top gallant mast so that it can be manually lowered so the ship will be able to pass under the Woodrow Wilson bridge without having to raise the bridge. The Tall Ship Providence Foundation plans to use the ship, not only for historical significance and education, but to also offer the boat for hire. As we all know the traffic situation here, there is no way that permission would be granted for opening the bridge repeatedly.

As you can see in the photo, the mast consists of two parts‌the main mast and the top gallant which allows the top gaff of the main sail to be hauled skyward. Once the top gallant is lowered and the ship passes under the Woodrow Wilson bridge, it will then be hauled back into position.

The spars are also being rigged on the mast as the restoration continues.

This will allow for the fitting of the square sails completing a fully rigged sailing vessel. The restoration is expected to be completed in late spring and the Providence will set sail from Maine in late May or early June.

This trek will be the beginning of her new adventures with a tour down the East Coast with stops in several ports before arriving in her new home port of Alexandria in mid-July when tours will begin.

For 2019 she will be docked at the pier north of the Chart House restaurant and open for tours. There will be an introductory class before tours. This will give the history and prepare tourists with a working history and knowledge of the ship. On board they will meet Captain John Paul Jones and other crew who can answer questions. Unlike other tall ships, visitors will be able to go below decks and view the captain’s quarters as well as the cargo hold and the hammocks where the crew sleeps. Everything is authentic.

Next month in this same spot we will update the restoration process, update the time of departure and learn more about the final berth of the Providence at the foot of King Street and what else is in store

March 2019 | 15

A BIT OF HISTORY

PARKER A. POODLE™

“B

ooks are boring,” the green frog said. “Dude, books are fascinating,” the orange frog replied, “Especially this one.”

The frogs were discussing Newbury medalist Kwame Alexander’s Surf ’s Up. Read Across America Day is March 1st and I, Parker A. Poodle a Reading Education Assistance Dog encourage you to participate. Did you know Thomas Jefferson— author of the Declaration of Independence, U.S. Minister to France, first Secretary of State, third President of the 16 | March 2019

United States, and founder of the University of Virginia— was fascinated with books?

“A world of knowledge was in his personal library,” children’s author Cheryl Harness wrote. “During the War of 1812, Thomas Jefferson heard that British troops… burned the Capitol and, with it the government’s library.

Thomas, who believed that

only an educated people could fully take part in democracy offered his beloved collection [of 6,700 books] to the nation…The people got the beginning of the Library of Congress.”

Cats read books. Fish stories especially. If you don’t believe me just ask children’s authors Curtis Manley and Kate Berube. Together they

wrote The Summer Nick Taught His Cats to Read. I wonder if Nick and His Cats have read Dr. Seuss’ One fish, two fish, red fish, blue fish.

Or Vicki Myson’s Dewey the Library Cat: A True Story.

As of 1783 Thomas Jefferson arranged his Monticello library books into three main sections: History, Philosophy and Fine Arts.

His list was adapted: from the three categories English philosopher Francis Bacon (1561-1626) referenced in The Advancement of Learning: Memory, Reason, and Imagination. Whereas I, Parker poodle am property—a lap loving pet—Parker A. Poodle ™ is my mistress’ Imagination made real.

Libraries are primarily for humans. Poodles are admitted only by permission.

But I can’t complain. Thomas Jefferson’s dogs all stayed outdoors. “Jefferson was not, in general, a dog lover,” A BIT OF HISTORY > PAGE 17

A BIT OF HISTORY | FROM PAGE 16

Monticello’s Lucia C. Stanton declared.

“In 1784, the Congress sent Thomas on a mission,” Harness continued.

“Thomas…his 12 year-old Martha [her dad called her ‘Patsy’), and a slave, James Hemings, set off for France.

Thomas joined his old friends Ben Franklin and John and Abigail Adams trying to win European trade and loans for their weak, young nation…In Europe, Thomas studied everything that could improve America: trees, crops, vineyards and buildings.” It was there he discovered the Bergere shepherd, the French sheepdog.

When Thomas Jefferson left France, “he brought to Virginia a small band of foreign emigrants,” Stanton explained. “On board the Clermont with Jefferson… were over sixty European trees and three French dogs. The day before he left the French port of LeHavre Jefferson had been ‘roving thro the neighborhood of this place to try to get a pair of shepherd’s dogs’…The next day the mission was accomplished, for Jefferson recorded in his Memorandum Book the payment of thirty-six livres (the equivalent of six dollars) for ‘a chienne bergere big with pup.’”

“Bergere, as she was thereafter known, whelped on transatlantic passage, and she and her two puppies were installed at Monticello early in 1790,” Stanton continued.

“There were no flocks of sheep awaiting her supervision— animal husbandry was not yet on Jefferson’s mind. Bergere’s employment was secondary to her role as founder of the American branch of her family. The shepherd’s dog was on Jefferson’s list of Old World animal species worthy of ‘colonizing’ to the United States.” As was “the skylark, nightingale, and redlegged partridge, the hare and Angora rabbit, and the Angora goat.”

Bergere may be, probably was not related to the longtailed, shaggy Briard. Or the Berger Picard. Although the American Kennel Club describes the Briard as a “muscular Frenchman” and the Berger Picard “a lanky herding dog of strong bone and sturdy build” TJ’s shepherd’s dog Buzzy— Buzzy and Thomas Move Into Old Town Crier

Parker and his Lamb the President’s House—“was obviously Bergere.” Tails, oops “tales illustrative of the Bergere’s reasoning power survived until the 1850s.”

“Besides the [shepherd dogs] wonderful sagacity and never ceasing attention to what they are taught to do, they appear to have more courage than I had before supposed that race to possess,” Jefferson wrote. “They make the best farm dogs I have ever seen…But they must be reasonably fed; and are the better for being attached to a master.”

“In the middle and upper parts of Virginia sheep are subject to the wolf, and ‘neglected, poorly fed’ dogs who ‘prowl for themselves,’” Jefferson penned in 1792.

It’s how the phrase “canine appetite” came to be. In 1787 Thomas described the Marquis de Lafayette as having a “canine appetite for popularity and fame.”

Jefferson admitted his “canine appetite for reading” in an 1818 letter to John Adams.

Jefferson called Monticello, his Charlottesville estate “his essay in architecture.” Pets were not so prevalent back then hence house breaking was not an issue. The issue as of 1809: merino sheep, a variety of sheep with long fine wool. “Dog laws began to spring up all over.”

“Should we not add a provision for making the owner of a dog liable for all the mischief done by him,” Jefferson asked, “and requiring that every dog shall wear a collar with the name of the person inscribed who shall be security for his honest demeanor?”

In his book, Notes on the State of Virginia (1781-1785) Jefferson refers to slavery as an “abominable crime.” Yet he freed neither his slaves, Jupiter

Thomas Jefferson especially, nor the slaves’ dogs.

Instead he greeted the slaves’ dogs with “hostility” and twice “ordered them killed.”

“I do take Jefferson to task for his insensibility to the conditions of his slaves,” Stanton noted. “Many of their dogs were probably their assistants in hunting expeditions in their free time—part of their continuing effort to supplement the rather meager rations they received.”

So tell me. Is the 18th century English nursery rhyme Baa, Baa Black Sheep really a protest piece? Leslie Helakoskie’s Woolbur the Sheep dyed his wool blue.

By 1814 Jefferson “had acquired the largest personal collection of books in the United States.” His curiosity was unending. History, ancient and modern. Natural philosophy and Science.

Ethics and Religion. Politics and Commerce. Arithmetic and Geography. Painting and Poetry. Comedy and Tragedy.

Lupines, Canines and Sheep.

In 1791 son-in-law Thomas Mann Randolph brought a wolf to Monticello. He wanted to compare lupine and canine behavior. The wolf “had much less command” over its tail.

Feeling sheepish or hangdog? Visit your local library and ask the librarian for a history pick. Joseph J. Ellis’ American Sphinx, The Character of Thomas Jefferson; Jon Meacham’s Thomas Jefferson: The Art of Power or Annette Gordon-Reed’s The Hemingses of Monticello, An American Story. My children’s pick: Barb Rosenstock’s Thomas Jefferson Builds a Library.

The Alexandria Library Company, in business since 1794, now prepares for its 225th centennial celebration.

The date: July 27, 2019. The Company is “one of the oldest continuously operating social libraries in the United States.”

The Company’s first librarian: Quaker and Alexandria pharmacist Edward Stabler.

The Stabler and later Leadbeater families knew a lot about dogs: their collars and licensing, health and nutritional needs. Early U.S. veterinary history dates from the second half of the 19th century. It was tied primarily to large farm animals, equine and bovine. As was M. bovis tuberculosis.

“[E]very child in America… should read books that furnish him with ideas that will be useful to him in life and practice,” Noah Webster noted in 1788. Thomas Jefferson could “not live without books.”

Read with me America!

Parker A. Poodle ™ is the significant companion of columnist Sarah Becker ©2019.

Sarah started writing for The Economist while a graduate student in England. Similar publications followed. She joined the Crier in 1996 while serving on the Alexandria Convention and Visitors Association Board. Her interest in antiquities began as a World Bank hire, with Indonesia’s need to generate hard currency. Balinese history, i.e. tourism provided the means. The New York Times describes Becker’s book, Off Your Duffs & Up the Assets, as “a blueprint for thousands of nonprofit managers.” A former museum director, SLAM’s saving grace Sarah received Alexandria’s Salute to Women Award in 2007.

March 2019 | 17

POINTS ON PETS

JAIME STEPHENS

The Senior Cat: Striving for Longevity

T

he average life expectancy of an indoor cat is between 15-16 years, with females generally living one to two years longer than males.

The Siamese and Manx breeds frequently surpass the average. This is why I was surprised when my ten year old tuxedo, the youngest in my household, was referred to by my vet as a “senior.” How could this be, I thought, and, like many parents of human and furry children alike, wondered where the time had gone.

According to The Guinness Book of World Records, the oldest cat ever was Creme Puff who was born on August 3, 1967 and lived until August 6, 2005 – 38 years and three days old. Creme Puff lived with her owner in Austin, Texas, who was also the owner of a Sphynx named Granpa Rexs (sic) Allen, the previous record holder, who lived 34 years and two months.

Although not recommended, Granpa enjoyed a breakfast of egg beaters, bacon, and Folger’s (and only Folger’s, Mrs. Olson) coffee each

morning. It should be noted that Granpa ate a more suitable and appropriate meal at dinner time.

What diseases are senior cats more prone to? (1) Chronic renal (kidney) disease; (2) heart disease; (3) Diabetes; (4) Arthritis; (5) Hyperthyroidism; (6) Dental disease; and (7) Cancer.

What can owners do to try to keep these diseases at bay and help their cats live a long and healthy life?

Feed a quality cat food high in protein and moisture content—cats are used to getting much of the water they need from their food. Avoid commercial foods with soy protein; it’s difficult for cats to digest. Look for real meat as the first ingredient, as meat is a cat’s main source of critical amino acids.

Provide fresh, clean water: Even with moist food, cats need fresh water. Many are picky and won’t drink stale water, so be sure to refresh their supply daily. Cats also love drinking fountains (my vet told me years ago that it was the best Christmas gift I

ADOPTION CALENDAR

could give my cats).

Keep your cat indoors.

Indoor cats are at a lower risk of allergies, injuries, car accidents, fights, poisonings, and infections.

Stay current on vaccinations.

Cats often die needlessly of diseases that can be prevented through vaccinations.

Rabies is mandatory in most states. Other core vaccinations include those for feline distemper and upper respiratory disease.

Maintain a healthy weight: According to recent research by the Association for Pet Obesity Prevention, 54 percent of cats in the U.S. are obese or overweight, which can lead to numerous health problems. Control food portions and engage the cat in regular exercise by rotating toys and scheduling regular play times each day.

Take care of their teeth: There are many dental treats, toothpastes, tooth sprays, and the like available today to take care of a cat’s teeth. The bacteria from dental and gum disease is not only dangerous

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18 | March 2019

to the cat’s mouth, but can travel to other parts of the body where it can cause other problems.

Spay or neuter your cat: It not only prevents overpopulation, it can protect the cat from reproductive cancers. Some studies have also found that pets that are fixed live longer than those who are not.

Groom regularly: Though cats naturally groom themselves, indoor cats especially may end up with extra hair that then shows up in hairballs. Regular grooming can cut down on excess hair both in your house and in your cat’s stomach.

Less Well Known Tips Though doing all of the steps above will help your cat live longer, there are other less well-known steps you can take as well.

Use “green” cleaning products: The chemicals in cleaning products can be dangerous to your cat.

They may pick them up on their feet or their fur then

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lick them off and swallow them. Use only non-toxic cleaning supplies and avoid using dangerous chemicals or pesticides inside.

Avoid poisonous plants: Many plants are poisonous to cats. Check the ASPCA’s list of toxic plants to be sure you don’t have any in your home.

Provide a heating pad to older cats: Older cats, like older humans like warm places. Try a heating pad on a low setting where your cat normally rests, or position a shelf by the window where he can catch the sun.

Consider supplements: Some supplements may contribute to optimal health.

Try omega-3 fatty acids for keeping the cat’s coat shiny, probiotics, and enzymes to improve digestive health, glucosamine to help increase joint mobility, and milk thistle to detox. Avoid high amounts of garlic, onion, calcium, vitamin D and vitamin C— too much can be toxic to cats.

Change diet with age: Older cats need fewer calories, POINTS ON PETS > PAGE 19

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easier-to-chew and digest food, and more fiber and fatty acids. They also have a reduced ability to digest fat and protein. Take your cat for regular check-ups, and adjust feeding as he ages to target healthcare needs.

Consider herbs, but be careful: Herbs can contribute to optimal health. Catnip can relieve stress and nervousness, licorice root can soothe allergies and digestive issues, cat’s claw may help with itching, and goldenseal can be used as a natural disinfectant on wounds. Check with your vet, however, and use only small amounts. Avoid comfrey, tea tree oil, red clover, white willow bark, and wormwood as these can be toxic to cats.

Provide variety and stimulation: A bored cat may become stressed, act out, or develop depression. Provide a variety of toys that you rotate in and out so there is always

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38 Year Old Creme Puff 8-3-1967 to 8-6-2005 something new to play with.

Try shoelaces, paper bags, cardboard boxes, and toys you can use to play together.

Change up the cat’s perches so she has a new point of view when looking out the window.

Give her your old sweater to lie on or hide under. Make life interesting and your cat will likely be more lively and active!

for Friends and Family 1-800-432-JOIN (5646) savethemanatee.org Photo © David Schrichte

Jaime lives in Alexandria with her husband and cats, including Jezebelle Stephens, adopted from King Street Cats in 2005.

Resources WWW.PETHELPFUL.COM WWW.CATSTER.COM WWW.MEOWINGTONS.COM WWW.ASPCA.ORG WWW.PETOBESITYPREVENTION.ORG WWW.PETMD.COM

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Meet EMMA, a well-mannered, darling lady! Her 2019 goal is to find a lovable new family. If she was a dessert, she would be a warm apple pie – comforting and sweet! Her perfect day would include indulging in a special treat or two and a calm, relaxing evening with her family. She’s a sensitive gal, and would love to be in a home that helps her connect with her inner zen. Once she gets to know you though, she’ll be your biggest cheerleader! If you’re looking for an intelligent and sweet companion, Emma is ready and waiting

When SPEEDY isn’t zooming around her tank, she spends her time basking under her heat lamp and playing with her toys! A curious gal, she always greets new friends, unless they stop by during nap time of course. Her favorite toys are ones with shrimp treats inside and her favorite people are the ones who give them to her!

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https://alexandriaanimals.org/animalprofile/?id=34842 https://alexandriaanimals.org/adoptioninformation/ Photo courtesy of DeSilva Studios

https://alexandriaanimals.org/adoptioninformation/ Photo courtesy of Dirty Paw Photography

Photo courtesy of DeSilva Studios

Old Town Crier

March 2019 | 19

CARIBBEAN CONNECTION JEFF MCCORD

“Rogues, Vagabonds, the Idle and Dissolute” and the Luck of the Irish

A

s we anticipate St. Patrick’s Day on March 17, it’s fun to think about the role of the Irish in the Virgin Islands and Virginia. Sons and daughters of Eire have been pioneers, planters, pirates, entertainers and much more throughout the Western Hemisphere.

It all started in 1603, when English King James 1 declared the people of Ireland dispossessed by invading English armies and occupiers to be “rogues, vagabonds, idle and dissolute.” That made them eligible for deportation as indentured servants to West Indian sugar plantations, which needed cheap labor.

Those not deported often became sailors or joined the British military out of desperation.

A sailor named Francis Magnel was the first Irish man known to visit both the Virgin Islands and Virginia. He served in the band of explorers and colonizers that landed on the then uninhabited island of St. Thomas in the spring of 1607 before continuing northward to found Jamestown in Virginia. Less than 100 years later, ten percent of the sugar plantations that would be established on St. Thomas were owned by Irish men and, by the mid 1750s, most of the plantations on the larger, 20 | March 2019

more easily farmed island of St. Croix were owned by the English and Irish, according to the historian William W. Boyer who chronicled “America’s Virgin Islands.”

Two strong-willed Irish women made their mark in the Caribbean. One was the pirate Anne Bonny and the other the famed actress Maureen O’Hara. Bonny, born in County Cork about 1698, travelled with her parents to Charleston, SC as a child and grew to become a “fierce and courageous” teenager who spent a lot of time with sailors in saloons, says pirate story teller Captain Charles Johnson (a likely pen name for “Robinson Crusoe” author Daniel Defoe). In the process, she married a sailor who took her to the pirate den of New Providence Island in the Bahamas where she met and became the mistress of Captain John “Calico Jack” Rackham.

Rackham, who wore colorful, printed cotton (calico) clothes, had learned piracy serving with Charles Vane and both had likely visited Virgin Island waters searching for Spanish, French and British merchant ships.

In addition to being his lover, Anne Bonny served Rackham as a very able crew member who became friends with another woman in the crew (Mary Read) who

disguised herself by wearing men’s clothes. A captured merchant ship captain described the two women as “very profligate, cursing, and swearing much, and ready and willing to do anything on board,” says historian David Cordingly in “Pirate Hunter of the Caribbean.”

Eventually, Captain Johnson says, a British naval vessel cornered Rackham’s ship at an awkward time when most of the crew was drunk or passed out below decks. Only Anne, Mary and Rackham resisted arrest and Anne evidently believed her paramour did not resist enough. When all three were later sentenced to death, she was allowed to visit him in prison and told him “she was sorry to see him there, but if he had fought like a Man, he need not be hanged like a dog,” Captain Johnson says.

When Anne was discovered to be pregnant, her death sentence was commuted. She was later freed and returned to Charleston where she remarried and raised a family.

In our own time, the Irish born actress Maureen O’Hara became known for her strongwilled, often heroic roles beginning with her first film, “Jamaica Inn,” an Alfred Hitchcock film about a gang of ship wreckers and pirates operating along England’s Cornwall coast. She also

starred in the pirate movies “The Spanish Main” and “Black Swan.”

Beyond Hollywood, though, O’Hara played a real life role in a Caribbean adventure when in 1968 she married a World War 11 aviation hero and moved to St. Croix where they started a flying boat business, Antilles Air Boats. Within ten years, it became a thriving regional air carrier providing service between St. Croix, St. Thomas, St. John, Tortola and San Juan. After her husband tragically died in a plane crash in 1978, she managed the business and became the first woman to be president of an airline.

O’Hara’s most famous movie role may have been opposite John Wayne in “The Quiet Man,” a classic John Ford movie about Ireland. The memory of the movie

Anne Bonney lives on in St. John through The Quiet Mon Pub, an Irish bar that has captured the attention of country singer Kenny Chesney, who is of Irish and English descent. Chesney, who had a house on St. John that was severely damaged during hurricanes Irma and Maria but still spends a fair CARIBBEAN CONNECTION > PAGE 21

CARIBBEAN CONNECTION FROM PAGE 20

amount of time on the island renting from others cites the pub in these lyrics: “I want to go where I can lighten up the load Drive a little while on the wrong side of the road Play my guitar in the Caribbean sun Hang with the locals at The Quiet Mon.” For St. Johnians, though, The Quiet Mon may be best known as a sponsor of, and backdrop for, our annual St. Patrick’s Day parade, said to be the world’s shortest.

Speaking of pirates, old St. Patrick himself might not have fulfilled his destiny if Irish pirates had not kidnapped him as a young man from Roman Britain and taken him to Ireland as a slave.

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March 2019 | 21

FROM THE BAY …

MOLLY WINANS

I

refuse to burn my socks.

It’s a quiet refusal. I’m not trying to mess up anyone’s rites of spring or to rally support for an anti-sockburning movement. It seems to me that my quiet rebellion, exercising my right to just be me, is in the spirit of the season.

I’m not the only sailor in Annapolis who will attend a sock-burning gathering for the vernal equinox and walk away still wearing socks. I’ve seen a few shamelessly sock-clad friends participate by pulling old socks out of a pocket and dropping them into the bonfire.

As if removing and torching one’s footwear as a seasonal ritual isn’t quirky enough, imagine what the outside world would make of such cheating.

As well as a fondness for the occasion, the sock-in-pocket crowd and I share a preference for warm feet on damp, chilly March days.

Besides toasty toes, I have other reasons for clinging to my socks. I don’t have that many pairs. If I’m wearing them to a bonfire party, it’s likely that I consider them part of my sailing gear. I’m not trying to perpetuate the stereotypes of the frugal sailor or the starving writer. I can afford new socks, but I choose not to buy them often. Why? I’m not desperate yet. My feet are still warm. I have enough pairs of socks to get by—just not enough to sacrifice to the equinoctial gods for fun.

I think a lot of sailors have this sort of attitude toward their gear. They hang on to it until it’s lost, destroyed, or so leaky that they suffer for one bitter day before throwing it away, if they can part with it.

Rites and Refusals Imagine a sailor friend blowing out a toe in his old dinghy boot. Does he: a) immediately drive to a boat supply store to buy new boots, or b) ducttape it? If he chooses the tape option, when it wears off, does he: a) go out and buy new boots, or b) re-duct-tape it? If this image makes you smile, then you know that it’s less about frugality and more about the challenge of surviving a boot blow-out and the joy of sporting a boot with a story.

Sailing gear, even a pair of socks, has memories attached

to it. That’s why it’s tough to say goodbye to it. I would love to survey sailors about the first time they wear their foul weather gear in the spring and what treasures from the previous season they find in the Velcro pockets. Among the items friends and I found last year were a ginger beer cap, lost sunglasses, a cotter pin, a hotel key, a nail file (crucial on deck in foul weather), a business card from a guy long forgotten, five beer bottle labels stuck together, and two drink tickets from the Royal Bermuda Yacht

Club.

Even if each item in our pockets didn’t spark a specific memory (such as the Bermuda ticket surely did), a relic like a ginger beer cap suggests a lively moment in time. After a long winter, such a memento may rekindle hope, as a budding crocus does, and reminds us that sailing season is coming.

Pull enough hopeful tidbits out of any jacket pocket, and it’s a sure bet that you’ll become attached to it for its pleasant association if not for its warmth and wicking wonders. That’s

Annapolis Oyster Roast & Sock Burning This year join the Annapolis Maritime Museum’s Annual Oyster Roast and Sock Burning, Saturday, March 23rd starting at the Crack of Noon and running to 4 pm. Admission includes unlimited raw and roasted oysters, live music provided by the Eastport Oyster Boys, admission to the museum’s exhibits, and a chance to enter the oyster shucking competition. Barbeque, hot dogs, hamburgers, beer, wine, specialty cocktails and more will be available for purchase. A display of waterman’s workboats will be at the museum’s waterfront campus. The general admission ticket is $25 per person in advance, $30 at the door, and free for kids 12 and under. Visit amaritime.org to learn more.

22 | March 2019

why we tend to hang on to our gear until it’s over.

Perhaps this is a rationalization for being too cheap to buy new gear.

There’s a grain of truth in that. But there’s more to it.

My attachment to my gear, including my socks, is a mix of practicality, sentimentality, and resistance to change. Besides the fact that it’s a lighthearted, home-grown tradition, what’s so charming about the Burning of the Socks, is that it’s a shunning of cold days—held on a cold day. The temperature at the spring equinox usually peaks at 48.9 degrees in my neighborhood. Not exactly flipflop weather, but the natives strip off their socks and burn them anyway. If that doesn’t hold some loony charm for you, then you won’t like this place.

As much as I enjoy the concept, I resist it. That the chill may linger for a few weeks following the equinox is okay with me. I like the winter months and their empty weekends, free for dawdling around the house or taking walks. Fresh in memory is a beautiful, bright February morning walking through the fluffy snow, so light that it whisked away with one swoop of a broom, and seeing it sparkle in the trees. I don’t need to rush forward into the next season when there’s still something to savor in this one.

Do I want to go sailing? Yes. Soon. But on that symbolic date when the day is as long as the night, I’m going to hang on just a little while longer to my memories, my quiet time, and my socks. Whether we force it or not, spring will come.

Winans is the Managing Editor of Annapolis based SpinSheet Sailing and PropTalk Powerboat Magazines and an avid sailor.

Publishers Note: This article first appeared in the March 2007 issue of SpinSheet. We only feel it right to publish it annually since it is a ceremony dear to our sailor hearts.

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March 2019 | 23

ROAD TRIP

BOB TAGERT

W

ith this being the month of St. Patrick’s Day, we thought that we would highlight some of the Irish Pubs in our distribution area and give you a little insight to a few. We will start off here at home.

old town alexandria Murphy’s Grand Irish Pub 713 King Street

When we started the Old Town Crier in 1988, Murphy’s had already been going strong for ten years. Murphy’s was one of the first bars to open on the west side of Washington Street. I had started playing rugby in 1977, so when Murphy’s opened, we were there opening day.

Tom and Melinda Mooney opened Murphy’s with some of their friends and family with a passion for their Irish heritage and the desire to bring traditional Irish food and entertainment to this community at affordable prices. They have exceeded their goal…this place rocks.

Their gigantic bar allows for folks to gather and be entertained by lively music most nights. A massive woodburning fireplace will warm up the whole room on a cold night. An Authentic Irish Good Time – Your Home Away From Home.

Daniel O’Connell’s Restaurant & Bar 112 King Street

What used to be Bullfeather’s in the roaring 80’s and 90’s was turned into O’Connell’s Restaurant and Bar 14 years ago and opened on St. Patrick’s Day. This upscale Irish Restaurant was a hit the day it opened. The owners enlarged the former restaurant and brought in historical antiques, furnishings from abbeys and churches in Ireland as well as master carpenters, master stone masons, 2 antique tillers and 2 specialist painters. The place is absolutely stunning. Even though they have the obligatory shepherd’s pie and Irish stew, they also lean to the more modern Irish fare. Although the fare is upscale, sometimes it is still hard to take the Irish out of the boys, so the main bar can be boisterous, especially when rugby games are broadcast. Just the way you want it!

24 | March 2019

from the bay…

Galway Bay Irish Restaurant & Pub 63 Maryland Avenue - Annapolis

This pub may not be across the pond, but it may be the closest you get to authentic Irish charm.

Opened in 1998, Galway Bay has become a well-known Annapolis tradition, built on Irish hospitality.

Michael Galway and Anthony Clarke, along with a team of dedicated service veterans, have set the standard for how a real Irish Pub and restaurant is measured. Galway Bay has been recognized as Best Irish Pub every year since 2000, best trivia night, featured in Diners, Drive-ins and Dives, and most recently as a runner-up for “Best Irish Pub Global”. This pub has no TV’s, and that is by design, and has helped create an atmosphere for lively conversation; a place to gather and enjoy each other’s company. It is also a fantastic place for live entertainment…there is no bad seat in the house, and you can catch our friends The Eastport Oyster Boys perform as well as the Dublin 5.

Saw them last St. Patrick’s Day…may go back again.

Fado Irish Pub One Park Place #7

Fado (pronounced f ’doe) is Gaelic for “long ago” and is commonly used to start a story, similar to “once upon a time.” They chose that name because they are telling the story of Ireland’s rich and everevolving pub culture. Fido brings Irish pubs into the 21st century. This Irish Pub features dozens of international and local beers. You are just as likely to see delicious craft cocktails on the bar as pints of Guinness and whiskeys. The pub employs a proud group of lads that run a scratch kitchen, providing diners with fantastic plates. Gone are the days of basic pub food. Instead, you will get your Irish standards coupled with a few dishes that are sure to surprise and delight, blending passion, quality, and originality in one menu.

Killarney House 584 W. Central Ave. - Davidsonville

Located in the countryside of Davidsonville, Maryland, about 20 minutes from Annapolis, the restaurant offers great dining in a pine walled interior with high ceilings, antique farm tools decorating the walls, and colored glass reminiscent of Ireland’s revered historic churches. Spring is on the way and in the warmer months they have outdoor dining surrounded by flowers and greenery on their bedecked porch, and when things are cooler you can request a table by the cozy fireplace in the main dining room. Here you will find the perfect pint or favorite whiskey. Irish fare as well as American favorites. There is also a ton of free parking.

Castlebay Irish Pub

193A Main Street - Annapolis

Come a stranger, leave a friend. Castlebay is another popular Annapolis Irish pub. Located near the Naval Academy, Castlebay was also established in 1998 (apparently the Irish invasion year in Annapolis).

Since native Dubliner Vincent Quilin opened Castlebay it has become a second home to many local Nap Town peeps as well as a destination bar for travelers. They are a true Irish pub dedicated to bringing a taste of Ireland to Annapolis with great food and drink, friendly service, and mahogany tables and moss green wall. They offer a mix of American and Irish traditional favorites and a full premium bar.

…to the blue ridge Nana’s Irish Pub

7843 Main Street – Middletown, VA

This pub continues our search for Irish Pubs From the Bay to the Blue Ridge. Nana’s Irish Pub is located in Middletown, Virginia right off of beautiful Route 11. This pub is a Road trip on its own. Nana’s purpose is to bring a taste of Irish cuisine to the Shenandoah Valley, where many Scots-Irish settlers chose to stay after immigrating to America! Their goal is to share with you some of the sounds and tastes of their home, Limerick, Ireland. The majority of their food is freshly prepared in their small kitchen. Their menu features delicious traditional Irish food and drinks plus a few American standards and craft beer. Truly a unique dining experience. According to our friend and designer, Lauren Fleming, who is a frequent customer at Nana’s, she feels like she is back in Ireland every time she stops in. The pub downstairs will make you feel like you have literally been transported back to Ireland.

May the road rise up to meet you May the wind be always at your back May the rains fall soft upon you And the sun shine warm upon your face.

Slainte

Old Town Crier

S

it back in your easy chair and enjoy this month’s road trip, or as some might say, trip advisory. St. Patrick’s Day, or week, is a great time to either revisit your favorite Irish pub or take a drive and discover a new one. I mention St. Patrick’s week because on St. Patrick’s Day these places will be jammed. I am part Irish so that makes me crazy on St. Patrick’s Day. It goes without saying…if you drink too much, get a room for the night. The days of driving with one eye working at a time are over! Be safe and enjoy.

March 2019 | 25

TO THE BLUE RIDGE

JULIE REARDON

Early Spring Point to Point Preview

Y

ou know spring is in the air when talk in the countryside turns to point to point and steeplechase racing. This month, a time honored tradition returns to the hunt country on March 16th with the Warrenton Hunt point to point on the grounds of Airlie. Forget the spring finery, the early race meets are about four wheel drive, mud boots and comfort. Many enjoy the smaller crowds and a chance to get up close and really see the races and perhaps meet some of the jockeys, owners and trainers.

In years past, racing began several weeks earlier, with the Casanova races at the end of February. But this meet and the

others the first two weeks of March fell victim to race courses being gobbled up by development and to chancy weather forcing cancellations of the meets more often than not. Even though weather in late March tends to be a bit more hospitable, we’re coming off a long period of higher than normal precipitation so if you have any questions, call the number or check the website the day of the races. The meets are held rain or shine, but sodden ground that might swallow horse vans and tailgate parking can sometimes necessitate rescheduling or cancellation. Following is the 2019 spring race schedule:

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PIEDMONT FOX HOUNDS POINT TO POINT

BLUE RIDGE HUNT POINT TO POINT

Saturday, March 23 1:00 pm Salem Course Upperville (540) 592-7100

ORANGE COUNTY HOUNDS POINT TO POINT

Sunday, April 21 1:00 pm Woodley Farm Berryville (540) 636-0500 (540) 974-0500 www.blueridgehunt.org

Sunday, March 31 1:00 pm Locust Hill Farm Middleburg (540) 687-5552 pippy@vafallraces.com

FOXFIELD SPRING RACES

OLD DOMINION HOUNDS POINT TO POINT

MIDDLEBURG HUNT POINT TO POINT

Saturday, April 6 12:00 noon Ben Venue Farm Ben Venue (540) 364-4573 (540) 636-1507 olddominionhounds.weebly.com

LOUDOUN HUNT POINT TO POINT Sunday, April 14 12:00 noon Oatlands Plantation Leesburg (703) 431-8861

Old Town Crier

Saturday, April 27 1:00 pm Charlottesville (434) 293-9501 www.foxfieldraces.com

Sunday, April 28 1:00 pm Glenwood Park Middleburg (540) 338-4366 (540) 454-2991

VIRGINIA GOLD CUP

Saturday, May 4 1:00 pm Great Meadow, The Plains, Virginia (540) 347-2612 www.vagoldcup.com

March 2019 | 27

Photos by Meg Mullery

Yes, we offer design service… but we are also happy minding our business.

RETAIL HOURS: WED-SAT 10AM-6PM SUNDAY 12PM-4PM (540)364-5343 x1 8393 W Main St., Marshall www.domesticaspirations.com

The Rooms Up There

uncommon accommodations Happy 10th birthday to us!

How the heck did this happen?

AND HOW ABOUT A 10% DISCOUNT? ~ DECADES AGO we kept a beat-up copy of “Roadfood” in our glove compartment as we looked

for offbeat meals on road trips. Visiting the book’s mom & pop cafés, dives and bakeries led my pal Dwight McNeill (a residential architect) and me (Washington Post art director) to talk about launching our own food joint. In May 2007, a year after buying a small farm in the Virginia Piedmont (and purchasing an old red truck from designer Tommy Hilfiger to go with it), I obtained a cottage-industry permit to commercially bake in the farmhouse and sell items out of my red truck on weekends. I knew my way around a kitchen; I had been trained at the Culinary Institute of America at Hyde Park, NY, and at L’Academie de Cuisine near Washington, D.C. I baked on Friday nights and folks lined up on Saturday mornings at a country store just down the road for cakes, pies, breads and granola. After food writer Marian Burros enjoyed my pies at a local picnic, she wrote about the fledgling Red Truck Bakery for The New York Times, sending hits on my website from 24 one morning to 57,000 the next day. Orders flooded us.

comfortable & refined, quality local food & drink Thurs-Mon from 5:00-9:00pm Brunch Sat & Sun 11:00am - 2:00pm 8369 W. Main Street Marshall, Virginia 540.364.8166 www.fieldandmainrestaurant.com 28 | March 2019

I saw the future. I quit my job, then the art director of Smithsonian magazine, and signed a lease on a run-down 1921 Esso service station in Warrenton. Dwight designed and renovated the space; I hired a few staffers and we opened the doors—just as the Great Recession hit and my investors fled.

It was a tough few years with sleepless nights fretting about payroll and paying suppliers.

We stuck it out, and with the help of former county supervisor Peter Schwartz and a new group of investors, we opened a larger main store in Marshall (also designed by Dwight) and started a renaissance on the village’s Main Street. We now have over 40 employees at two stores (still led by hard-working store manager Lauren Lee and Warrenton head baker Ryan Glendenning) and we ship thousands of baked goods nationwide yearly to food enthusiasts, including senators, ambassadors, Hollywood actors, Nashville singers and talk-show hosts. Oprah Winfrey sent us a tasty letter exclaiming "I looove me some Red Truck sweet potato pie!"

We’ve been honored on the Today Show and NPR’s Splendid Table, in Bon Appetit, Esquire, Southern Living and other national magazines. We were named one of America’s “15 Best Small-Town Bakeries”

by Travel+Leisure and one of “America’s 13 Destination Bakeries” by Conde Nast Traveler. Our favorite magazine, Garden & Gun, included us in a story called “Five Southern Pie Shops We Love” and featured us at their annual Jubilee. Virginia Living readers voted us their favorite bakery in northern Virginia (“best coffee on the East Coast!”), and food critic Tom Sietsema included us twice in his annual Washington Post dining guides. Washingtonian named our pumpkin pie the best in D.C.—and we’re an hour away! Even President Obama saluted our success story and praised our pie in a handdelivered letter and on the White House website (“I like pie.

That’s not a state secret.”) We were invited to provide breakfast the day that he and his post-White House staff moved into their new office in D.C. (and, yep, we brought more pie). Our granola was praised in print as the best in North America, then later as the best granola in the world. We landed a big cookbook deal with ClarksonPotter; writer Nevin Martell and I are hard at work with a fall 2018 release date.

WE’VE GIVEN BACK, TOO. We’ve supported hundreds of local non-profit organizations, and just last week Red Truck customers helped raise over $13,000 for the beleaguered National Park Service and our beloved Shenandoah National Park Trust. And that battered copy of “Roadfood” that started it all? It was just replaced with the new 10th edition—and the Red Truck Bakery is on the cover and in their “100 Best Honor Roll.” Buy a copy; you’ll never know where it will lead you. Trust me.

The biggest accolades go to my loyal, earnest and hardworking staff, and to our customers for whom we do all this: you keep us on our toes, tell us when we’re doing good and when we could do better—this couldn't have happened without you. A small token of my gratitude is an unlimited 10% off all shipping orders through the end of the month (just use the code BIRTHDAY10 at RedTruckBakery.com). Happy 10th birthday to us! Feel free to celebrate with our award-winning moonshine cake full of real Virginny hooch. And thank you.

~ BRIAN NOYES, RED TRUCK BAKERY

Visit us at RedTruckBakery.com

Visit our website for availability and to make your reservation. www.theroomsupthere.com Marshall, VA (540) 364-5343 x2

ORTHOPEDIC | AESTHETIC FUNCTIONAL MEDICINE | SPA

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Special orders always welcome!

Fresh spring looks arriving daily.

Bring in this ad for $5 OFF your entire purchase when you spend at least $25 8372 W. Main Street, Marshall, VA GentleHarvest.com • 540-837-4405 Mon-Sat 8am - 8pm | Sun 9am - 7pm

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7408 JOHN MARSHALL HWY 540-364-1891

March 2019 | 29

THE GASTRONOMES

DINING OUT

River Bend Bistro & Wine Bar

I RIVER BEND BISTRO 7966 FORT HUNT ROAD 703-347-7545 RIVERBENDBISTRO.COM

30 | March 2019

n October of 2013 Bill Ross and his wife Caroline Bruder Ross opened their dream…River Bend Bistro in the Hollin Hall shopping center.

An accomplished chef, Caroline had always wanted her own place. In 2013 they made it happen and today have a very popular and successful restaurant catering to the locals as well as some of their longtime friends from Old Town.

Conveniently located between Mt. Vernon and Old Town Alexandria, River Bend has become a go-to place along Fort Hunt Road. The restaurant features wines from around the world and their seasonal menu relies on locally sourced products.

I might mention here that the wine selection is one of the most rounded out and complete in the area. There are offerings in each area that run the gamut and are sure to please any palate. Another bonus is that the wines are very reasonably priced, which is a testament of Caroline’s years of

managing a local wine store years ago.

The restaurant is casually comfortable with tables along the far wall, four tops throughout the dining room leading up to a very comfortable L-shaped bar. The staff is well trained and very friendly. We try to make it up there at last twice a month for lunch so we can visit Kathy Coombs behind the bar.

We thought that March would be a good time to write about River Bend because on March 19th Caroline will introduce her spring menu. You can go early in the month and then again later in the month to see what changed. The quality of the offerings are top drawer and the portions are a perfect size to allow room for an appetizer or one of their enticing desserts.

Appetizers or “Snacks” range from grilled flat breads, a daily cheese selection, Caramelized Onion Tater Tots, Sweet Potato Biscuits with Edward’s County Ham to local Oysters.

Starters include Warm Spinach Salad,

Crispy Duck Confit, Oyster Stew and Warm Raclette over New Potatoes.

There is normally a seasonal soup of the day and every one of them that we have had has been a standout. Be sure to try Caroline’s gazpacho this summer.

All these items, and more, are under $10.00 except for the oysters.

Lunch Entrees range from Local Farm Raised Cheddar Cheeseburger, Liverwurst on Rye, House Smoked Eye of Round Steak, a Grilled Ham and Brie Sandwich, Fresh Tagliatelle Pasta (my favorite), Quiche Lorraine, Oyster Pot Pie, Cassoulet with Garlic Sausage and Cotswold Mac and Cheese, Poached Salmon and a Wild Mushroom Omelet. You have a choice of a side salad or fries with most of these. Before I forget, let’s talk about the French fries at River Bend. Do you remember the days of “Potato Sticks” that came in a cardboard “can” back in the day? These fries are a gourmet version DINING OUT > PAGE 31 of those

DINING OUT FROM PAGE 30

delicious things. These are thin and crispy and hot! Don’t pass them up even if you are trying to save a few calories. Prices range from $8.00 to $15.00. We have tried almost all of these and the sweet sausage on the Tagliatelle stands out. Other favorites for lunch are the quiche and the mac and cheese! I also must mention that there are usually one or two specials daily. Try to catch a shrimp and grits day…they got it right and are one of the very few establishments that serve the grits that are made down the parkway at George Washington’s Grist Mill.

For dinner the appetizers are consistent with the lunch menu as well as the starters. The dinner entrees are different ranging from Rainbow Trout, Broiled Wild Blue Catfish and grilled Salmon to Braised Lamb Shank, Roasted Duck Breast, Roasted Chicken breast, Grilled Rib Eye and Today’s Risotto.

On our evening at River Bend Old Town Crier

I had the Broiled Catfish. I remember the days of my youth when we would have a fish fry with grits at my grandparents’ farm in Georgia. It was good… but this was way better. Fresh and cooked just right, the paprika butter added a little oomph to the tender white meat.

The entrée was accompanied by sautéed asparagus. Some restauranteurs that I know have always said that if you get the French fries right, everything else will be great. I think getting asparagus right says the same thing. The accompanying asparagus was cooked perfect… not overcooked but just al dente enough to have that nutty crunch. My partner ordered the Roasted Chicken Breast. It is served with the aforementioned tagliatelle pasta with a wild mushroom and sherry cream sauce. This was a perfect combination and a little bit “outside of the box” since many places accompany this dish with mashed potatoes.

As I mentioned before, save

room for dessert. It is available at both lunch and dinner. The desserts will delight you and, in some cases, surprise you. River Bend has a fresh warm apple cobbler topped with ice cream as a staple but change out the fruit seasonally so the cobbler is our “go to” choice. However, we stepped “outside of our box” and tried the Mascarpone Cheesecake and the Upside Down Pear Cake. Both didn’t disappoint. The chocolate mousse and Linzer torte are next on our list. Ice cream and sorbet as well as espresso, lattes, and cappuccino are available. Several after dinner cordials are available as well.

If you haven’t had the pleasure of dining at River Bend or you haven’t been back in a while, put it on your To Do list this spring.

Caroline has a special knack and combining flavors that might surprise you and the spring menu is sure to be stellar – not to mention, lots of free parking!

March 2019 | 31

BEHIND THE BAR

KYLE MCFARLAND How did you get started in the bartending business?

I started in the restaurant business almost 13 years ago as a simple door guy. Once I graduated from college in 2009, there weren’t many jobs available due to the housing market issue with the exception of restaurants.

There always seems to be work in the hospitality business. Over the next 10 years I worked my way up from a server to a bartender and the rest is history.

What is your biggest bartender’s pet peeve?

My major pet peeve is when a bar is extremely busy and it’s your turn to order drinks and #1 you don’t know what you want or #2 you can’t remember what you are buying for all your friends. “Uhh”…..is the worst answer to give a bartender when it’s busy.

What is the cleverest thing a customer has done to entice you to give them a free drink?

In years past, I was pretty good at drinking Irish car bombs and it got to the point where people would try to race me. I would always get “I can beat you, you’re not that fast” comments from customers. So…I would make them a deal....”If you can beat me, I will buy them, but if I win it’s on your tab”. I think that I’m about 90% when it comes to winning.

What is/are the best/worst pickup line(s) you have overheard at the bar?

“Are you my appendix? I don’t know what you do or how you work but I feel like I should take you out.” To my shock she kept talking to the guy for the rest of the night.

BEHIND THE BAR > PAGE 33

Kyle pulls a perfect “Half and Half” – Harp on the bottom and Guinness on the top 32 | March 2019

BEHIND THE BAR FROM PAGE 32

Tell us about an interesting encounter you have had with a customer(s) during your career.

It was, I believe, in the fall of 2016 and the baseball winter meetings were in the Harbor. We had a bunch of MLB executives and other baseball industry people coming in and out of the bar. I started talking with a random guest at the bar and I noticed that he had a San Francisco Giants World Series ring on.

So without being over the top, I asked him what year it was from; he stated it was from the 2014 season. As we continued to talk, I was thinking about that year and why it stuck in my head. A few minutes went by and it donned on me…that was the year the Nationals were the #1 seed and we had our hearts broken. I also made

the point that they crushed one of our pitchers careers and he laughed and stated, “I wouldn’t say crushed, but he probably isn’t the same since.”

If you could sit down and have a drink with anyone past or present who would it be?

I would say probably Zac Brown. I have been a huge fan of his music for the last few years. I have seen him in concert multiple times in different cities around the U.S. and I had the pleasure of working with his tour chef so there is also a chance this might happen in the future.

Kyle is normally behind the bar on Monday’s, Tuesday’s and Saturday’s.

If you would like to see your favorite mixologist featured in this space, send contact information to office@ oldtowncrier.com

IRISH WHISPER 177 FLEET STREET NATIONAL HARBOR 301-909-8859 IRISHWHISPERNH.COM

BRAND NEW LOOK. SAME GREAT WHISKY.

Rebound from the shutdown! Visit us in Sperryville or Williamsburg and get 20% off a tasting when you bring this ad.

www.copperfoxdistillery.com

t.j. stone’s grill house and tap room

celebrating american cuisine with libations from around the world

Fish & Chips Month!

MARCH EVENTS March 2...st. Paddy’s Day Parade March 5...Fat Tuesday (Mardi Gras) March 15...Ides of March March 17...st. Patrick’s Day March 19...March Madness Begins

Now open for BRUNCH

March 29...National Vietnam War Saturdays & Sundays Veterans Day at 10AM

121 South Union Street, Old Town Alexandria 703.548.1785  unionstreetpublichouse.com

Old Town Crier

70” wood burning fireplace private event room over 300 beer & wine

tjstones.com 608 Montgomery St Alexandria 703.548.1004 March 2019 | 33

AMERICAN AUGIE’S MUSSEL HOUSE 1106 King Street 703.721.3970 MOHO KITCHEN & COCTAILS 116 South Alfred St. 703-739-6090 BILBO BAGGINS 208 Queen St. 703-683-0300 BLACKWALL HITCH 5 Cameron St. 703-739-6090 CAFE 44 44 Canal Center 571-800-6644 CARLYLE CLUB 411 John Carlyle St. 703-549-8957

HUMMINGBIRD 220 South Union Street 703-566-1355 JACKS PLACE 222 North Lee St. 703-684-0372 JACKSON 20 480 King St. 703-842-2790 JAVA GRILL 611 King Street 571-431-7631 JOE THEISMANNS 1800 Diagonal Rd. 703-739-0777 JUNCTION BAKERY & BISTRO 1508 Mount Vernon Avenue Alexandria 703-436-0025

CHADWICKS 203 Strand St. 703-836-4442 chadwicksrestaurants.com An Old Town tradition since 1979 and an original Georgetown pub and restaurant since 1967.

LAPORTAS 1600 Duke St. 703-683-6313

CHARLIE'S ON THE AVENUE Mount Vernon Avenue 703-851-3270

LORI'S TABLE 1028 King Street 703-549-5545

CHART HOUSE One Cameron St. 703-684-5080

LOST DOG CAFE 808 North Henry St. 571-970-6511

CITY KITCHEN 330 South Pickett St. 703-685-9172 fatcitykitchen.com USA City inspired menu choices that bring together traditional American and global cuisine with their own personal touch. Casual dress. $30 and under. Lots of free parking.

Open 7 days a week with brunch on Sat & Sun 11-3. AMEX, Discover, MasterCard, Visa

LIVE OAK 1603 Commonwealth Ave. 571-312-0402

MACKIE’S BAR AND GRILL 907 King St. 703-684-3288 MAGNOLIA’S ON KING 703 King St. 703-838-9090 MAJESTIC CAFÉ 911 King St. 703-837-9117

COLUMBIA FIREHOUSE 109 S. St. Asaph St. 703-683-1776

MASON SOCIAL 728 Henry Street Old Town Alexandria 703-548-8800 mason-social.com

EVENING STAR CAFÉ 2000 Mt. Vernon Ave. 703-549-5051

MOUNT VERNON INN Mount Vernon, Va 703-780-0011

EXECUTIVE DINER & CAFE 1400 Duke Street 703-299-0894

MURPHYS IRISH PUB 713 King St. 703-548-1717 murphyspub.com Old-world Irish pub featuring a roaring fireplace, serving a variety of imported, domestic and non-alcoholic beers in a friendly atmosphere. Serving robust American-Irish meals at fair prices.

Favorites include fish and chips and Irish stew. Irish-style entertainment nightly.

FIN & HOOF 801 N. Saint Asaph St. 703-836-4700 FIVE GUYS 725 King St. 703-549-7991 FLAT TOP BURGER 529 East Howell Ave. 571-970-1006 FOSTERS GRILLE 2004 Eisenhower Ave. 703-725-1342 GADSBYS TAVERN 138 N. Royal St. 703-548-1288 GLORY DAYS GRILL 3141 Duke Street 703-567-157

MYRON MIXON PITMASTER BBQ 220 North Lee St. 703-535-3340 NECTAR COFFEE & WINE BISTRO 106 Hume Avenue 571-431-6150 NORTHSIDE 1O 10 East Glebe Rd. 703-888-0032

GRATEFUL KITCHEN 727 N. Henry Street

OCONNELLS RESTAURANT & BAR 112 King St. 703-739-1124 danieloconnellsrestaurant.com

HARD TIMES CAFE 1404 King St. 703-837-0050

PORK BARREL BBQ 2312 Mount Vernon Ave. 703-822-5699

HEN QUARTER 1404 King St. 703-684-6969

THE PEOPLES DRUG 103 N. Alfred Street

34 | March 2019

RAMPARTS 1700 Fern St. 703-998-6616 rampartstavern.com

THE WAREHOUSE BAR & GRILL 214 King St. 703-683-6868

RESERVE 2216 2216 Mount Vernon Avenue 703-549-2889

ASIAN ASIAN BISTRO 809 King St. 703-836-1515

REYNOLDS STREET CAFÉ 34 S. Reynolds St. 703-751-0830

MALAYA 1019 King St. 703-519-3710

RIVER BEND BISTRO 7966 Fort Hunt Rd. Hollin Hall Shopping Center 703-347-7545 riverbendbistro.com

MAI THAI 9 King St. 703-548-0600

ROCK IT GRILL 1319 King St. 703-739-2274 RT's RESTAURANT 3804 Mt. Vernon Ave. 703-684-6010 rtsrestaurant.com SAMUEL BECKETTS IRISH GASTRO PUB 2800 S. Randolph St. Villages of Shirlington 703-379-0122 SHOOTER MCGEES 5239 Duke St. 703-751-9266 SMOKING KOW BBQ 3250 Duke Sttreet 703-888-2649 SOCIETY FAIR 277 S. Washington St. 703-683-3247

NASIME 1209 King St. 703-548-1848 STREETS MARKET AND CAFE 3108 Mt. Vernon Ave. 571-431-6810 THAILAND ROYAL 801 N. Fairfax St. 703 535-6622

THE SUSHI BAR 2312 Mount Vernon Avenue 571-257-3232 CONTINENTAL

SOUTHSIDE 815 815 S. Washington St. 703-836-6222

CEDAR KNOLL GW Parkway at Lucia Ln. 703-780-3665

SWEETGREEN 823 King St. 571-319-0192

OLD HOUSE COSMOPOLITAN 1024 Cameron Street 703-717-9361

SWEET FIRE DONNA'S BB@ & HOPS 510 John Carlyle Street 571-312-7960

TEMPO 4231 Duke St. 703-370-7900 temporestaurant.com Northern Italian, French provincial & American cuisine featuring fresh seafood, meats and pasta served in a contemporary, romantic atmosphere.

VIRTUE GRAIN & FEED 106 South Union St. 571-970-3669 VOLA’S DOCKSIDE GRILL & THE HI-TIDE LOUNGE 101 North Union St. 703-935-8890

IL PORTO RESTAURANT 121 King St. 703-836-8833 LA TRATTORIA 305 S. Washington St. 703-548-9338

LENA’S WOOD-FIRED PIZZA & TAP 401 East Braddock Rd. 703-960-1086

BRABO TASTING ROOM 1600 King St. 703-894-5252

VERMILLION 1120 King St. 703-684-9669

HANKS PASTA BAR 600 Montgomery Ave. 571-312-4117

KAI ZEN TAVERN 1901 Mt. Vernon Ave. 703-836-1212

SOUTH BLOCK 106 N. Lee Street 703-465-8423

UNION STREET PUBLIC HOUSE 121 South Union St. 703-548-1785 unionstreetpublichouse.com Old Town’s favorite neighborhood tap and grill. Southern style menu, fine steaks, fresh seafood. Sunday brunch, private parties, happy hour.

THE ITALIAN PLACE 621Wythe St. 571-777-8981

CAPHE BANH MI VIETNAMESE 407 Cameron St. 703-549-0800

TOKYO JAPANESE STEAKHOUSE 66 Canal Center Plaza 703-683-8878

BRABO

by Robert Weidmaier 1600 King St. 703-894-3440

TRADEMARK 2800 Jamieson Ave. 703-253-8640

FACCIA LUNA 823 S. Washington St. 703-838-5998

LANDINI BROTHERS 115 King St. 703-836-8404 landinibrothers.com Elegant, classical Italian cuisine served in a lovely historical setting. Fresh veal, homemade pastas, and fresh fish are some of the daily choices. An extensive list of wines and champagnes served in a sophisticated and friendly atmosphere.

SONOMA CELLAR 207 King St. 703-966-3550

T.J. STONES GRILL HOUSE & TAP ROOM 608 Montgomery St. 703-548-1004 tjstones.com American cuisine with libations from around the world. Bar specials MonFri, 4-7 pm. Brunch served Sat & Sun.

ITALIAN

BUGSYS PIZZA RESTAURANT 111 King St. 703-683-0313 bugsyspizza.com

FRENCH BASTILLE 606 N. Fayette St. 703-519-3776 bastillerestaurant.com BISTRO SANCERRE FRENCH 1755 Duke Street LE REFUGE 127 N. Washington St. 703-548-4661

MIA'S ITALIAN KITCHEN 100 King Street 703-997-5300 PARADISO 124 King St. 703-683-5330 PINES OF FLORENCE 1300 King St. 703-549-1796 RED ROCKS FIREBRICK PIZZA 904 King St. 703-717-9873 MEDITERRANEAN LA TASCA 607 King St. 703-299-9810 TAVERNA CRETEKOU 818 King St. 703-548-8688 tavernacretekou.com PITA HOUSE 719 King St. 703-684-9194 thepitahouse.com DELIAS MEDITERRANEAN GRILL 209 Swamp Fox Rd. Alexandria, VA 703-329-0006 VASO'S MEDITERRANEAN BISTRO 1118 King Street 703-566-2720 VASO'S KITCHEN 1225 Powhatan Street 703-548-2747

FONTAINES CAFFE & CREPERIE 119 S. Royal St. 703-535-8151

SEAFOOD CATCH ON THE AVENUE 2419 MOUNT VERNON AVE 703-566-1283

LA MADELEINE 500 King St. 703-729-2854

HANKS OYSTER BAR 1026 King St. 703-739-HANK

TWO NINETEEN RESTAURANT 219 King St. 703-549-1141

FISH MARKET-OLD TOWN 105 King St. 703-836-5676 fishmarketoldva.com Internationally known and locally owned!

We serve shrimps, a few crabs, tall people and lots of nice people, too! Live music and lively food!

oldtowncrier.com

MARCH

Braised Lamb Shank!

Inspired by foods found in cities across America with a toast to their craft brews, wines, and spirits

FatCityKitchen.com 330 S. Pickett Street | (703) 685-9172

GRAB ABITE

WWW.MURPHYSPUB.COM

Eight Glorious Days to Celebrate St. Patrick’s Day Saturday, March 2 - St. Patrick’s Day Parade Doors open at 9:00am with live music starting at 10:00am by Fighting Jamesons, Pat Carroll and Rocky.

Irish Dancing by the Boyle School of Irish Dance.

Sunday, March 10 - Traditional Irish Brunch

Join us from10am - 3pm. Live Music by Pete Baker.

Tuesday, March 12 - Irish Trivia ERNIES ORGINIAL CRABHOUSE 1743 King St. 703-836-0046

DIYA 218 North Lee, 2nd Floor 703-706-5338

LOS CUATES RESTAURANT 1116 King Street 703-548-2918

THE WHARF 119 King St. 703-836-2834

NAMASTE 1504 King St. 703-970-0615

LOS TIOS GRILL 2615 Mt. Vernon Ave. 703-299-9290

FISH MARKET-CLINTON 7611Old Branch Ave. Clinton, MD 301-599-7900 INDIAN BOMBAY CURRY COMPANY 2607 Mount Vernon Ave. 703-836-6363 DISHES OF INDIA 1510A Bellview Blvd.

703-660-6085

Old Town Crier

MEXICAN LATIN SOUTHWESTERN CASA TEQUILA (next to Crate & Barrel) 1701 Duke 703-518-5312 DON TACO TEQUILA BAR 808 King St. 703-988-3144

LOS TOLTECOS 4111 Duke St. 703-823-1167 TAQUERIA POBLANO 2400-B Mt. Vernon Ave. 703-548-TACO (8226) TEQUILA & TACO 540 John Carlyle Street 703-721-3203 Urbano 116 116 King Street 571-970-5148

Irish Trivia with great prizes starting at 8:15pm. Live Music

by Pete Baker.

Wednesday, March 13 - Weekend Kickoff

A Taste of Ireland, Featuring Jameson Brand Whiskey, Food sampling on Irish cheeses and crackers. 5 - 9pm / $20 fee.

Live music by Pete Baker starting at 8:30pm.

Thursday, March 14 - Perfect Pint Challenge Entrants must be 21 or older Live music by Pat Carroll.

Friday, March 15

Live music by Pat Carroll and Both Sides.

Saturday, March 16 - St. Patricks Day Eve

Doors open at 11am with Live music by Pat Carroll, Pat Garvey, Both Sides and Leprechaun Quistadors. Irish Dancing by the Boyle School of Irish Dance.

Sunday, March 17 - St. Patricks Day

**No Cover Charge** Doors open at 9am Live music starts at 10am.

Entertainment by Pat Carroll, Pat Garvey, Both Sides and Leprechaun Quistadors.

Irish Dancing by the Boyle School of Irish Dance.

Murphys Irish Pub • 713 King St. Alexandria, VA • 703-548-1717 March 2019 | 35

LET’S EAT

CHARLES OPPMAN

New Orleans’ Po Boys

W

ith Mardi Gras fast approaching in early March, we thought it only fitting to publish the recipe for a Nawlin’s favorite. Every so often a marvelous dish is created, one that is so special, so memorable it becomes a classic.

The famous New Orleans’ po boy is one such creation.

But what is a po boy exactly? Let’s start with what it isn’t.

It isn’t a hoagie, a sub or a grinder. Those are northern creations made with soft, gummy bread. Po boys are made with baguettes that have a crunchy crust and a soft, tender crumb. Po boys are uniquely New Orleans.

They symbolize the city’s social and cultural heritage.

Po boys have an interesting history. Bennie and Clovis Martin left their Raceland, Louisiana, home in Cajun country in the mid-1910s for New Orleans. Both worked as streetcar conductors until they opened Martin Brothers’ Coffee Stand and Restaurant in the French Market in 1922. The years they had spent working as streetcar operators and members of the street railway employees’ union would eventually lead to their hole-inthe-wall coffee stand. The streetcar workers’ strike began on July1, 1929. It was a protracted and vicious labor dispute. The sympathetic Martins provided large French bread sandwiches to the strikers. Bennie Martin said,

“We fed those men free of charge until the strike ended.

Whenever we saw one of the striking men coming, one of us would say, “Here comes another poor boy.” The name stuck, but was quickly shortened to “po boy.”

Also called an “Oyster Loaf ”, the oyster po boy is one of the most popular varieties of this legendary New Orleans’ sandwich. Po Boys can have a variety of fillings; seafood, roast beef, turkey, ham, chicken or egg salad…………….. My favorite is the fried oyster one. Beyond the unparalleled flavor, the texture of the crunchy oysters takes this sandwich to another level. An oyster po boy should be “fully dressed” meaning it has to be filled with shredded lettuce and tomato and basted with melted butter or mayo. Mayo may be substituted with tartar sauce or New Orleans’ style roumalade sauce — doctored up tartar sauce really. The foundation of this work of sandwich art is the bread. Common sandwich bread won’t do. Any respectable po boy must be made with an ample length of a crunchy French baguette.

Preferably, the loaf should be toasted prior to building the sandwich. The crunchiness of the oysters and warm bread are significant because they impart a perfect texture and mouth feel.

Mardi GRAS

6 Plump, raw oysters

1/2 C all-purpose flour 1/2 C corn meal

1 Egg, lg., beaten 1/2 C milk

1 C peanut oil

8” French baguette, sliced long ways Mayonnaise or melted butter Lettuce and tomato Salt and pepper, to taste Old Bay seasoning

36 | March 2019

Combine flour and corn meal and add Old Bay, salt and pepper, to taste, to make seasoned coating blend. Whisk egg and milk in a separate bowl. Thoroughly coat moist oysters in seasoned dry mixture then immerse in egg and milk mixture. One by one recoat each oyster and drop in hot peanut oil of 350F. If oil is not deep enough for oysters to submerge turn them over when golden brown. If oysters are submerged they will float when done. This should only take about 2 minutes. DO NOT overcook the oysters.

Oysters are mostly water and will rapidly lose moisture when cooked too long. Drain on paper towel. Spread mayo or melted butter on toasted baguette. Finally, arrange oysters, lettuce and tomato in baguette and enjoy this uniquely American sandwich. Oysters may be replaced with shrimp or fish fillet.

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GRAPEVINE

NANCY BAUER

Experiences in Virginia Wine Country

Photo courtesy of The Winery at Bull Run

F BarboursvilleLibrary1821

Photo courtesy of Barboursville Vineyards

THE BARBOURSVILLE 1821 LIBRARY TASTING: I FEEL LIKE A KID IN A CANDY STORE; HOW CAN I POSSIBLY ONLY PICK A HANDFUL OF WINES FOR MY FLIGHT? MATT FITZSIMMONS, VIRGINIA WINE SUPER TRAVELER

38 | March 2019

requent winery travelers are asking more from Virginia.

With cupboards full of logo’d wine glasses at home and hundreds of hours of experience logged at tasting bars, serious winos have begun looking beyond the bar for more personal experiences. They want to trade stories with the winemaker, and taste from the barrel. They want a little extra space and some peace and quiet to enjoy the peace and quiet. They want to be a VIP. And wineries are noticing.

Here are a handful of the types of elevated experiences wineries are offering, ranging from a reserved table and private pourer at Bluemont Vineyards to a small-group seminar at Linden Vineyards with Jim Law, Virginia’s preeminent grower.

Barboursville Vineyards, Barboursville Library 1821 Tastings

Through the last three decades, the winery has taken care to reserve leading wines from exemplary vintages.

Reserve wines are now offered in Barboursville’s lovely private Library 1821.

Signature wines Octagon and Paxxito are always available, along with older distinguished vintages of more limited supply. Bottle purchases available. Starting at $25/ person; Friday – Monday; no reservation needed.

Bluemont Vineyard, Bluemont Specialty Experiences

Five different specialty experiences are offered for groups, including private vineyard and production area

tour and tasting ($30/person); pick-your-own fruit at Great Country Farms across the street, followed by sangriamaking ($30/person); guided blind-tasting of six wines ($30/person); private, guided seated tasting ($22); and table service, which includes a reserved table and dedicated server ($12/person). By reservation.

Chateau O’Brien, Markham

Library Cellar Wine Tasting Bi-annual event to taste and purchase past vintages, including Irish cheeses, baguettes and local chocolates. $50, with reservation. Also available by request, on weekends.

GRAPEVINE > PAGE 40

EXPLORING VA WINES

DOUG FABBIOLI

Mentoring Should Never Stop

W

hen I look back at my career as a winemaker, I realize it started without a real mentor. I had a boss at the vineyard that overlooked one of the Finger Lakes so many years ago, but he was trying to figure out what he was doing as well.

One of the reasons we moved to California was to hopefully find a position where I could learn winemaking while earning a paycheck.

Leo Hummer ran the cellar at Buena Vista Winery. He took on the mentoring role without ever making it seem like work. My first harvest, I was one of 20 temporary workers hired to help turn those grapes into wine. I was fortunate enough to keep my job through the year and when my second harvest season came around, I was leading the night shift crew. I not only learned to be mentored, but I was then teaching others the skills that

I had learned the year before.

There are a number of winemaking education programs in the country, but none of that counts if you don’t have the experience.

Cleaning tanks, connecting hoses, washing barrels, sorting grapes and using the forklift are all important skills that must be learned by doing.

Mentoring is a practice of giving others an opportunity to make small mistakes in a way that they can learn, grow and improve.

Once I learned the cellar operations, the work ethics,

and fundamental pieces needed to get the grapes through the process and into the bottle, I was ready for another level. I was guided by our head winemaker to run the barrels program covering the fermentation and aging of 4000 barrels. This gave me plenty of responsibility, but I had the guidance I needed to keep me from doing anything too stupid. I realized through those early years of my career how fortunate I was to have the culture of learning and mentoring in the workplace.

This gave me the opportunity

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to become the winemaker and mentor that I am now.

Each of us should look back once in a while and recognize the folks that made us become who we are. Clearly our parents and teachers had an important role, but there are those that put that extra effort into giving us that helpful hint, or that seat at the big table telling us to keep our ears open and our mouth shut for the first hour. We each have those moments and those people in our lives that help make that difference.

As much as we may learn in school, we need to learn so much more in the workplace and having good mentoring in place is key. Are you one of those people making the opportunity for others to learn?

This year, I have started teaching a mentoring program for our farmers through the New Ag School in Loudoun County. Teaching makes me think even more about my mentors over the years, and about who my mentor is now, even if it is from afar. I am proud to have helped a number of folks in this industry find their skills, career and business. The work of having a mentor and being a mentor is never done.

If you are interested in our opportunities at the New Ag School, please send an email to info@newagschool.org.

March 2019 | 39

salon with an experienced wine consultant. $30/person; 60 minutes; by reservation, weekends only.

GRAPEVINE FROM PAGE 38

DuCard Vineyards, Etlan Gourmet Food and Wine Program

Linden Vineyards, Linden

Small group, upscale wine and food pairing led by Chef Kris Krammes in the barrel room or on the patio. Taste a flight of current wines paired with gourmet light bites from local farm-to-table suppliers, prepared by Chef Kris. Event includes a tasting of a notyet-released vintage, right from the barrel. $45/person, plus tax and gratuity; by reservation.

Gray Ghost Vineyards, Amissville Library Wine Tastings

Several times a year, Gray Ghost invites guests to taste how well Virginia’s wines

Evolution Seminars

Wine Library at Gray Ghost Vineyards

Photos © RickCollierImagery.com

can hold up over years at their Library Wine Tastings, typically featuring a selection of 10+ year-old vintages plus current selections. $25/ person; reservation required.

James Charles Winery, Winchester

Vintner’s Table Seated Tasting Table service for 4-8 guests with charcuterie food pairing, held in the tasting

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In the intimate setting of the Linden library, Jim Law will guide participants through his three decades of winegrowing discoveries at Hardscrabble Vineyard. This series of seminars includes tastings and discussions of mature and current Chardonnays, Reds, and Late Harvest wines. $60/person; selected Sundays at 12 and 2:30; by reservation.

Special Cellar Tastings For those wishing to go deeper into Linden’s Single Vineyard wines, terroir and vintage comparative tastings are offered on Saturdays.

These small, intimate, educational tastings are conducted in the cellar by one of Linden’s experienced staff. $28/person; offered at 12, 1, 2 and 3pm; reservations recommended.

Little Washington Winery, Washington

10100 Three Fox Lane, Delaplane, VA (540) 364-6073 • www.threefoxvineyards.com

The Vintner’s Table

tuscany EXPERIENCE

IN VIRGINIA

Guided wine & food pairing, with lunch. $40/ person; 90 minutes; 1st Saturday of each month; by reservation.

Paradise Springs Winery, Clifton

The Paradise Springs Experience Tour

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40 | March 2019

Tour lasts 60-90 minutes and includes a visit inside winery’s historic cabin, a walk to the vineyard, a tour of the tank room, production area, & barrel room. A tasting of the current wine list will be poured along the way. $25/ person; Saturdays at 2 and 4, Sundays at 3, other times by appointment; no reservation required.

Philip Carter Winery, Hume Private Wine Education Tour & Picnic

Guided vineyard and winery tour by a certified Philip Carter Wine Educator, including the history of the Carter family wines that date back to 1762. Following the tour is a wine education and appreciation class in the King Carter Suite focusing on the fermentation process and wine terms. Tour

concludes with a picnic on the grounds, which includes local Virginia cheese, cured meat, Virginia chutney and chocolates. $85/couple or $160 for 4; weekends at 11; by reservation.

Prince Michel Winery, Leon Private Barrel Tasting Winemaker Brad Hansen hosts a tasting right from the barrels, then discusses Prince Michel’s wines and the wine making process. Includes light hors d’oeuvres. $75/person, by reservation.

RdV Vineyards, Delaplane Winery Tours In-depth winery tour followed by a tasting, paired with a locally-sourced cheese and charcuterie board. $65/ person; Thursday through Sunday; by appointment.

The Winery at Bull Run, Centreville Historical Tour & Tasting Walk the historic estate while tasting Virginia wines, and learn about the rich Civil War history behind Bull Run Battlefield, which sits adjacent to the winery. $36.50/person; reserve online.

Winery at La Grange, Haymarket Vineyard Tour & Tasting In depth educational tour of our vineyards and cellar, where you’ll learn the viticulture of growing grapes in Virginia and the winery’s fermentation and aging process. Tour includes one glass of red or white wine, and concludes with a select tasting of additional wines. $30/ person; by appointment.

Nancy Bauer (Nancy@ VAWineInMyPocket.com) writes about Virginia Wine Country travel on the Virginia Wine in My Pocket website and smartphone app, and is the author of the book, Virginia Wine Travel Journal, available at Amazon.com. This article was originally published in the 2019 edition of Virginia Wine Travel Journal.

NICOLE FLANAGAN

FITNESS

S

pring is in the air and so is the pitter pat of beginning runners hitting the roads and trails across the country.

Similar to the masses of new gym goers in January excited

by New Year’s resolutions to become fitter, beginning runners often hit the road at the first sign of warmer weather with similar aspirations.

Many new runners head out with good intentions and admiral goals, but often find themselves overwhelmed or unenthused with the progress of their new activity. Why is that? Running is often the first choice of new fitness enthusiasts because of the low start-up costs, the fact that you can do it just about anywhere, and there are no long term dues or fees associated with running. Because of the low cost and ease of access, many new runners aren’t prepared mentally or physically for the new demands they’re about to put on their bodies and well as the time investment needed.

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Knowing this will help in selecting the best shoe for your foot type. Don’t skimp on your shoes. Be prepared to pay $80 to $100 for a good pair of running shoes.

2. Get Technical: Invest a little in some technical fabric running shorts, tops, and socks.

Technical fabric can be made of a variety of fibers including natural and synthetic materials.

Avoid 100 percent cotton. It tends to retain sweat causing chaffing, irritation, and even blisters. Technical fabrics allow the moisture to rise to the

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surface where it can evaporate.

They still get damp, but not nearly as much as 100 percent cotton.

3. Get a Group: Motivation, inspiration, accountability, and commitment increase dramatically when you’re a part of a running group or at least have a running buddy.

Everyone experiences times when they don’t want to run, but if you know you have buddies counting on you, it can make all the difference in the world when it comes to rolling over and getting out of bed. Check with your local running store. Many provide beginning running groups or know of running coaches in the area that work with beginning runners.

4. Get a Plan: Just getting out the door and running often does not work for many people, especially if you’ve been sedentary or away from exercise for any period of time.

Find a beginning running plan to follow. There are beginning running programs online or you can contact your local running store, running club, or running coaches in the area to inquire about beginning running plans. One of the most effective ways to begin is with a run/walk method 5. Get Acclimated: Whenever you begin new exercise your body’s fitness level will actually dip a little while you acclimate to the new demands you’re putting on your body.

Understand before you take up running that it takes your body about four to six weeks to acclimate to the new demands.

Anticipating that “wiped out feeling” can actually make it

less of a shock. Just know that you’re going to feel the effects of your new activity. Hang in there and before you know it, you’ll pull out of that dip and begin to feel stronger than before you started. Also, start slowly. Many new runners experience shin splints, pulled calf muscles, cramping quads, or sore hips from going out too fast or from doing too much too soon. Take it slow and ease into your new activity.

6. Get Fueled: Fueling your new activity is very important.

Timing is key. It’s a good rule of thumb to eat about 1.5 hours prior to your run. This will give your body time to digest the food and provide your body with the needed energy for your activity. Not eating or not eating enough before your run can make your run feel labored or cause your muscles to feel fatigued. Eating too soon can sometimes cause stomach issues.

7. Get Hydrated: Being wellhydrated is just as important as being well fueled. Be sure to drink about 20 oz. of water about two hours prior to running. This will give it time to pass through your system and be voided before your run.

During your run, drinking water is fine. Once you’re running more than 45 to 60 minutes, you’ll need to switch to a sports drink to help replace vital electrolytes which are minerals (sodium, potassium, magnesium, calcium, and phosphorus) that play a major role in helping to maintain proper water balance in your body. Electrolytes can be lost though your perspiration.

Sports drinks such as Gatorade contain these important

minerals.

8. Get Warmed-Up: Before you head out on your run, be sure to warm-up your muscles with a dynamic stretch. A fiveminute walk is a great way to do this. This will help decrease the chance of your muscles feeling tight during your run.

Save the traditional stretchand-hold stretches for after your run.

9. Get In Tune With Your Body: Listen to your body.

If you’re feeling something other than regular workoutrelated muscle soreness, don’t run. Running through the pain is never a good idea. If you’re experiencing pain along your shin, hip, IT Band or any area of the body that’s beyond normal muscle soreness, ice it, elevate it, and use your normal choice of anti-inflammatory medication and rest. When you no longer feel any pain, ease back into your running. If the pain persists, don’t let it linger.

Go see your doctor.

10. Get Rest: Rest is just as important as your workout.

Rest allows your body time to rebuild and recover. When you run or do any type of exercise, you actually create little micro tears in the muscle tissue.

Your body then rushes in to rebuild and repair the tears.

This is the normal musclebuilding process that makes you stronger. However, if you don’t take the proper rest, your body may not have time to fully repair before your next run causing you to feel sore, tired, and sluggish. When you first start your beginning running program, it’s a good idea to have at least one day of rest in between runs.

March 2019 | 41

FROM THE TRAINER

RYAN UNVERZAGT

PARALLEL BAR DIP

W

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elcome to another edition of From the Trainer! This month’s exercise is the Parallel Bar Dip. As I have mentioned in previous columns, body weight training can be just as effective as using dumbbells and weight plates for resistance. The dip is as “old school” as jumping jacks, sit-ups, pushups, and chin-ups. Several versions of the dips exercise include seated on a machine, triceps dips off the edge of a bench or chair, or utilizing weight plates for added resistance by either using a belt with a chain or on the lap using two flat benches.

With the parallel bar dips, the bars should be about shoulder-width apart. This width will target the lower chest, front of the shoulders, and the triceps. The narrower the width, the more triceps and shoulders are involved. Figure

1 shows the start and finish position. Ideally, the bar height will allow you to lower your body so that the elbows are at 90 degrees without your feet touching the floor. If not, just bend the knees so that your feet are behind you. I like to cross the lower legs, but this is not necessary.

Most parallel bars are part of a station that you can perform multiple body-weight exercises that include parallel “steps” that help you get set for the start without having to jump up into position.

At the top, your arms are straight supporting your body weight through the hands.

As you lower yourself, lean forward to make the chest muscles perform most of the work. The shoulder blades should come together as the elbows reaches 90 degrees (figure 2). Push yourself back to the top without pausing

at the bottom. Going down should be a little slower pace than pushing up. Try two sets of 10 reps initially, and then add either another set or more reps. If your own body weight is too difficult, have a partner spot you by grabbing your feet to assist you during the exercise.

The dip exercise is a great stand-alone exercise or as an addition to any chest or triceps routine. Enjoy its benefits until I bring you another worthwhile exercise next month!

Unverzagt holds Bachelor of Science degree in Wellness Management from Black Hills State University. He is a certified Strength & Conditioning Specialist through the National Strength & Conditioning Association and a Registered Diagnostic Cardiac Sonographer through the American Registry for Diagnostic Medical Sonography.

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GENEVIEVE LEFRANC

FIRST BLUSH

A

fter dry winter weeks of resorting to messy buns and wool caps to mask lifeless, staticstricken locks, everyone is ready for a new hair look.

Temperatures are fluctuating and spring is right around the corner, but I just can’t wait to give my favorite transitional season look a go…..the braid.

While spring and summer provide the moisture to give hair gorgeous volume and texture, winter weather strips your mane of any body or bounce.

A braid, however, doesn’t rely on volume to look great, and instantly

Experience the Difference

disguises limp locks in a chic and put-together ’do. It’s quick, easy, and looks effortlessly sexy.

Unlike popular trends like candy-colored skinny jeans or skin-tight minis, braids work for women of all ages—everyone can wear them! Braids are an inclusive trend women can get in on and pull off, no matter age or hair length. I love braids because they can be dressed up or down, transition easily to a workout, are appropriate and practical for work, simple and sexy for a date, and add flair to typical pulled-back styles.

Many women avoid braids due to their juvenile reputation earned by the likes of Pippi Longstocking and Cindy Brady.

However, braids are now more edgy and modern and have been elevated to high-glam status by the many celebrities sporting them. For those of us past our awkward youth but bored with ponytails and uptight buns, braids are the perfect way to switch up your hairstyle while remaining age appropriate, stylish, and elegant.

Give these various styles a go this spring, and you’ll be in on the latest hair trend hitting the runway and red carpet.

The Messy Side Braid

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Probably my favorite braid style, the messy braid is the epitome of effortless, relaxed sexy—this undone style gives off a carefree, sultry vibe. Since the whole idea behind this look is tousled, imperfect bed head, it’s extremely simple and fast to pull off. No need for perfection here—go for a look that’s less Pocahontas perfect and more pulled out, uneven, and partially undone. This look suits thick, long hair, sweeping the hair out of the way without the severity of a pristine updo. Plus, when you take it out you’ll be left with romantic soft waves, a la Boticelli’s Birth of Venus.

First, spritz on a bit of texturizing spray or wax to add some thickness and texture.

Next, create a deep side part and sweep your hair to one side. Braid it loosely, beginning just below the ear. Don’t worry about pieces falling out—the looser and messier the better!

Once your braid is secured with a hair elastic, gently break up any tightness or tension by using your fingers to massage and separate the braid. If you’re worried about looking like a beach bum, fancy it up! Adding

a hair accessory like a sparkly clip or comb makes this messy look instantly elegant for a wedding or formal evening event.

The Milkmaid Braid Don’t let the name fool you; the milkmaid braid is sweet and feminine, and perfectly romantic for any occasion.

Also called the headband braid, the milkmaid is a braid that goes around the crown of your head—the perfect combination of carefree flower child and sophisticated trendsetter. This look requires very long hair, so either resist the salon for the next few months or opt for a braided hair extension that matches your color.

Start by creating two long pigtails, and don’t stress about making a perfect part. Pull out a few face-framing pieces so the look isn’t so perfect, or else you’ll actually look like an old school milkmaid tending to an udder. Braid each pigtail loosely, starting at the ears, and secure with an elastic band approximately 2-3 inches above the ends. For that relaxed, intentionally imperfect look, make sure to gently pull apart the braids with your fingers.

Next, lift one of the braids toward the top of your head and place it about an inch back from your forehead. Where the elastic is, attach the braid to your head with bobby pins that match your hair color. Repeat with the other braid, and place it on top of the first braid, making sure to position it so that it hides the first braid’s elastic band. Tuck the end of the second braid under the first and securely fasten with bobby pins. Make sure to add extra bobby pins near your ears, since the hair here is prone to falling out.

The ‘Lauren Conrad’ Braid This wildly popular trend is probably something your nieces or daughters know all about. This mini “hairline” braid was made famous by Laguna Beach and The Hills reality TV star Lauren Conrad, and has been spotted, ever since, on celebrities from Jennifer Aniston to Jessica Stam. This look is subtle, easy to wear as well as create, and works on nearly any type or length of hair. These little braids are also perfect for sweeping back bothersome bangs, or fringe

you’re fighting to grow out of the awkward in-between stage.

Begin by parting your hair to the side and separating about two inches of hair away from your forehead. Tie back the rest of your hair that will not be used for the braid so it’s out of the way. Begin French braiding your bangs or hairline locks downwards until you reach your ear. Next, secure your braid by tucking it behind your ear and pinning into place with several bobby pins. Finish with a quick spritz of hairspray for a little shine and firm hold.

The Accessorized Braid If you really want to punch up any type of braid, take it a step further by adorning it with accessories. It’s easy and fun to give a simple braid a little extra something with ribbons, strips of fabric, flowers, or bows. My favorite is the ribbon or fabric accessorized braid.

This romantic look is perfect in spring and summer when you’re feeling boho chic and a little unique. Divide your hair into three equal sections as you would for a typical braid, and place the length of ribbon or fabric around the middle section. Then, weave the ribbon under and over the right-hand section. Holding the ribbon or fabric firmly, begin to braid normally as you incorporate the ribbon into the braid as you go, trying to keep the ribbon on top so it will actually show. When you reach the end of the braid, secure your hair and ribbon with an elastic band. If need be, trim the end of the ribbon neatly with scissors and tuck the end into the braid.

The Fishtail Braid Using a fishtail technique to braid your hair is the simplest way to add a subtle spice that people really notice. This braid uses only two sections of hair for braiding, rather than the usual three, with an end result mimicking the scales on a fishtail. Use a fishtail technique for any of the above styles for a chic edge and unexpected twist. Go online for step-bystep guides or video tutorials to master this technique. A quick Google search will yield a wealth of info, but try allure. com for their “Insiders’ Guide: How to Fishtail Braid” article for detailed, step-by-step instructions.

March 2019 | 43

SPIRITUAL RENAISSANCE PEGGIE ARVIDSON

F

irsts get a lot of attention, but lasts can sneak up and take your breath away.

What is it about “Firsts” that grabs our attention? You know, “Aw, it’s our first holiday season with the new puppy!” kind of first.

There are first kisses that get books and songs written and first days on new jobs and seeing our first byline in print.

Firsts, are like springtime.

They pop up and delight us with the scent of something fresh and green in the air.

The sky seems bluer and less cloudy when we’re in the season of firsts. Getting to start over is a delightful part of being alive, isn’t it? I think that’s why we track our firsts from Instagram captures to Facebook stories, to good old scrapbook notes.

Firsts, of course, are tied to beginnings. However, they are not tied to being a beginner. No one seems to like being a beginner. I had lunch the other day with a friend who was lamenting the fact that she’d never learned to play the piano and now that she’d inherited one, she really wished she could play.

I looked up from my wilted arugula, “Why don’t you take lessons?”

“Lessons!?” her eyes wide and a sheepish grin across her face, “I hate being a beginner.”

That seems the general consensus about being a beginner these days, unless 44 | March 2019

we’re tracking firsts. My friend is never going to play her first sonata and document it on social media if she doesn’t get started, right?

After a year or so of firsts, you find yourself in the long slog of daily-ness. Unless you take off for a new destination or challenge yourself to have a new adventure regularly, you lull yourself into that long, hot summer of getting by. There are good times and messy times, but the shine of firsts dusts over, imperceptibly until one day your finger runs across the cupboard and you realize you haven’t been paying attention to the settling in period until it’s so stagnant you need to whip into a frenzy of cleaning and moving air and energy around.

Lasts, on the other hand, often slip by, unnoticed.

Sure, there are times when you’re preemptively nostalgic, senior year– hanging with your besties and sighing, “Oh, man, this is the LAST time we’ll have to sit through Professor Monaghan’s lecture!” or “Wow! Can you believe this is the last chapter meeting we’ll ever attend?!”

My guess is that the sentiment of pre-emptive lasts is the same today as they were in my day – but with the added pressure to make them photo op worthy. In my day we could lament the passing of time, clink our cans of warm beer and ramble on about how meaningful our time together

had been. It wasn’t worth the energy to hunt down a camera to capture the moment.

As prematurely as we were anticipating our lasts, we were still present.

Indeed there are other, more difficult lasts that you see coming. You mourn the expected passing of a loved one, years, months and weeks before it happens. You look away for a quick minute as your not so little offspring shows off their last loose tooth. They are jubilant for this rite of passage, and you, a

little melancholy, seeing how fast it’s all going.

In these moments it’s hard to be in the present, so focused are we on what we will be missing in the future.

What confounds me are the lasts that sneak up and surprise you. Are these better or worse than the ones you see coming? I often find myself feeling cheated when I realize that what I thought was an everyday moment was really a last interaction. That the murmurings in our special code happened for the last

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time when I didn’t know it was the last time.

There is a sense of being cheated out of marking that moment in time that stings in hindsight. There’s also the sense that this is how life is meant to be – ongoing. One big wheel that keeps turning – no real beginning and no real end. It’s only the human condition that seems attached to marking time with labels like first and last.

Here’s to a Spring full of firsts and lasts and moments that you hold dear!

STEVE CHACONAS

GO FISH

Logging for Bass

E

ffective angling starts with gathering information. The internet, magazines and classroom tutorials like Bass University yield details discovered well in advance of the waypoint generation. In the late 70s angling pioneers took mental and written log notes transforming them into an art form.

Ranger Mercury pro Dave Lefebre entered the sport at a very young age competing with his idols, the sport’s legends.

His rise to the premier Major League Fishing tour wasn’t by accident. Without today’s sources of detailed information, Lefebre sought a logical approach to fishing.

Lefebre was consumed with stats and worked them into his fishing learning curve to take luck out of fishing. “I didn’t understand why fish would bite like crazy at one time and then it was like there were no fish in the lake at other times.”

Keeping logs, he noted the most obvious piece of the data puzzle, fish location. Plotted on detailed grids of his home lake, where he spent the majority of his first fishing decade, dots represented fish. He noticed when fish were biting in one spot, they were biting in others.

Whatever fish were thinking, they all thought the same thing.

Concluding fish could not communicate, he was intrigued that fish knew when to turn the feed bag on. “I was trying to put my finger on what was causing these things and it was obvious they were not figments of my imagination.”

Separating facts from fishing, Lefebre scoured Bassmasters and In-Fisherman magazines.

Windy sides of lakes were identified as best. However, he found guys fishing the calm side also did well. He surmised it was a change of tactics but felt other factors either enhanced or diminished the effectiveness of any fishing location. It had to be more than just calm or choppy water. If they were biting it didn’t matter. Sometimes it had nothing to do with wind.

This justified his search for answers. He wrote everything down to figure it out, knowing he might not understand or even recognize the significance until later. “Whether it’s spots on a map or weather changes, if you don’t write them down, you might gain experience, but it will take longer.” Recognizing wind direction was key, maps with dots combined with specific wind direction revealed a subtle clue to developing real fishing patterns.

A piece of the fishing puzzle, moon phase, proved to be true, sometimes, but not always without subtleties. “Once you figure it out it becomes obvious…not every time, but with a months’ worth of data, patterns appear. Feeding times based on moon phases are real.” Many influences enhance or diminish moon phase effects, but over years of paying attention, Lefebre continues to seek things that impact success and, over long periods time, he’s found these numbers hold water.

Barometric pressure

came into play and onto Lefebre’s logs. In his early career he relied on his barometer for these magic numbers which turn fish on or off. Logs lined up conditions with the barometer: factoring wind intensity and direction, cloud cover, post and pre front and front, and water and air temperature.

At 18, Lefebre recorded everything. Exact fish catch positions were plotted.

Whether a specific side of a tree, in vegetation, or in open water, no detail was too slight.

How fish bit lures was noted.

Intra-day changes were written into margins of each days’ action. Seasonal patterns, water temperature and time of year were making sense. “Unless you are older it’s hard to relate…we didn’t know about how fish get lethargic post spawn.” Weighing the same size fish at various times of the year indicates a lot about how fish are eating and their subsequent mood.

Wherever FLW Tour and Bassmaster Elite Series tournaments took him, he carried his logs for reference, looking for something familiar from his developmental decade. Lefebre’s logs and his expanding experience enabled him to make short work of bigger fisheries. Decisions came naturally as his teenage

hobby was paying off, allowing him to cope with conditions and adapt to changes.

Compiling and evaluating data is still worthwhile for the pro, but cumbersome.

Tournament site diversity makes practice time more critical. Understanding conditions and time of year saves time. While there are many consistencies between fisheries, Lefebre still seeks data, but schedules and venue variety make it difficult to dedicate the same effort.

Lately Lefebre has been using new technology. With a tap of a button, Anglr Fishing

App records the catch, drops waypoints and records all the info. Notes can be typed in later. Future releases will integrate with Lowrance.

Keeping logs might seem old fashioned, but fish won’t know if they were captured with a paper log or with an app. But for serious anglers either is time well spent to get the most out of time on the water.

Author Capt. Steve Chaconas is Potomac bass fishing guide & contributing writer for BoatUS. com. Potomac River reports: nationalbass.com. Book trips/ purchase gift certificates: info@ NationalBass.com.

Potomac River Bassing in March Great time to get the season started. Fish are moving out of deep water. Water is warming and fish are going to be a bit more active.

Carolina rigs with 30 pound Gamma Torque braid and 12 pound test Edge fluorocarbon leaders will cover water. Use 2/0 Mustad Ultra Point Mega Bite hooks with Mann’s HardNose lizards. Soak in garlic Jack’s Juice Bait Spray.

Round Valley ¾ ounce Tungsten weights keep baits on the bottom for a slow drag and stop presentation. Quantum Smoke casting gear with a 7’4” rod enables long casts and sweep sets.

Try is lipless crankbaits. Use ½ ounce or heavier red baits this time of year. Cast on 12 pound test Edge fluorocarbon line and slowly crawl along the bottom. By the end of the month, more milfoil grass will emerge and hold fish. Mann’s Classic Spinnerbaits can be fished slowly as well on 12 pound Edge line. Crawl along the bottom.

Once cover is located, try Texas rigged Mizmo tubes.

Old Town Crier

March 2019 | 45

OPEN SPACE

I

joined a new club recently—it’s not incredibly exclusive, the initiation is daunting, and you will be happy to pay your dues and look for the nearest exit. I wasn’t in a hurry to join the ranks of The Colonoscopy Club, and now I understand why. Holy Toledo, Batman! I thought about changing the name of his column from Open Space to Cleansed (and CLOSED) Space.

Colonoscopy—yet another ‘c’ word that we have come to dread. Granted, it wasn’t THAT bad, but I really wish they would come up with a medical procedure that we actually enjoy. Is it too much to ask that they throw some research dollars at inventing a test that makes us feel like we are lying on a beach somewhere vs. someone looking up our newly excavated private parts?

And how is it even possible that someone invented a tiny personal computer that we can hold with one hand and order a couch and dinner simultaneously, and yet they can’t invent a prep liquid that doesn’t taste like Drano? And, while we are at it, can someone please work on injecting a little fashion influence into the medical industry? If you weren’t depressed, you will be when you put that hospital gown on and look in the mirror. Let’s start with the color—can I get some fuchsia or maybe a nice tangerine?

46 | March 2019

LORI WELCH BROWN

Ever since I joined the 50 Club a couple of years ago, I’ve noticed that my membership options have left a little something to be desired. I’m actually looking forward to joining AARP just for the cool tote bag—which I definitely did not get when I joined the Colonoscopy Club,

Cancer Club will become so exclusive no one will be able to meet the requirements to join. Wouldn’t that be nice?

So, let’s switch up our whole club thing and launch some new, fun ones—ones that we actually want to join— ones with cute outfits, tasty beverages and a strict NO

had to have a (wait for it…)

PET! I had a hamster (Rufus) and one of those cute little lizard things—the one that when you spin it by its tail, the tail comes off and grows back. Sorry, but I didn’t say it was the Humane Society club. I would NEVER do that now. Heck—I wouldn’t even

the Hip Replacement Club or the Cardiac Bypass Club.

And—hey—if being in the Colonoscopy Club gets me permanently barred from the Cancer Club, well then I’m a huge fan, tote bag be damned.

Renew me please and pass the Drano. Hopefully one day the

PROBING rule. When I was a kid, some friends and I started a Pet Club. It was top secret—even the location was hush hush as we cordoned off part of Mom’s laundry room by pinning a sheet over the clothes line. To be in this highly-exclusive club, you

touch a lizard let alone swing it by its tail. Anyhow—my co-founder had a boxer turtle which was a big score. At the height of our membership, our club also included a gold fish and one of those tiny tree frogs. It was a lot of fun until Mom discovered our little

reptile coven and reclaimed her laundry room. She then spread the word to all the other moms so we were forced to disband, which was a shame as we were ripe to go global—or at least add a guinea pig to the roster.

So how about a new PostFifty Club? No more ‘C’ words allowed unless it has a positive connotation. Maybe a Creativity Club? That sounds fun—I’d definitely join that. Cuddling Club? Maybe a little creepy. Culinary Club?

Sounds tasty! Cat Club?

Meowzzaaa! Canine Club?

Gotta cover all the bases— can’t discriminate. I’m already a card carrying member of the Coffee Club just ask Starbucks.

Okay—let’s get out of this current c-scape of colonoscopy and cancer talk, and rush out to join our Tennis Club pals for lunch or pick this month’s Book Club selection. Whatever club you give your time and passion to I hope you approach it with courage, conviction, commitment, and maybe even some (non-creepy) cuddling.

C-word be damned, and all pets are welcome!

To those of you who find yourself in the Cancer Club, you are some of the bravest, most courageous folks out there. Who can even complain about going through a silly little ol’ colonoscopy compared to chemo or radiation? Puts things into perspective…

NATIONAL HARBOR

LANI GERING

Ta

Ph ke A the one T Cell ou Ha ro rbo f r

Ar

t

Y

es….you read that right, a cell phone tour.

I was having a bad bout of writers block when the following press release came in from the Harbor PR group and while I was trying to wrap my head around how it would actually work, I decided the best bet was to just take the tour myself. For those of you who read this column on a regular basis, you know how fond I am of the statues and other artwork here so I am glad it is getting some attention. In order to take the tour you will need to have your cell phone charged up and it’s best to have your ear buds on hand. I listened to my “Guide” both with and without them on a quiet evening and the buds made a difference. The “Guide by Cell” tour can be downloaded by texting ACNH to 56512. Your virtual guide has a pleasant enough voice and explains each piece Old Town Crier

including the history of the persons depicted in the art and the artists who created the art as you walk along. You can pick and choose the works that you want information about and go at your own pace. The basic info from the press release is attached – glad I didn’t have to key it all in: Over the past 10 years, National Harbor has acquired and commissioned a large number of artworks by local and nationally known artists. Most of this outdoor art collection is along American Way in the Waterfront District at National Harbor. The tour begins at the waterfront with the world-renowned sculpture, “The Awakening” by J. Seward Johnson, a giant rising out of the sand. The tour continues up steps lined by two mosaics by artist Cheryl Foster.

Two amazing 4500-pound stainless steel eagles with 14NATIONAL HARBOR > PAGE 48

March 2019 | 47

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NARIONAL HARBOR FROM PAGE 47

foot wingspans rise over the Belvedere Plaza atop 60-foot poles. The eagles are by artist Albert Paley and sit above the spectacular terrazzo mural by Steven Weitzman.

On the edge of the Plaza, five lifelike sculptures by artist Ivan Schwartz represent all five branches of the military. The collection continues up American Way towards National Harbor Boulevard. Milton Peterson, the visionary and developer behind National Harbor, has curated the art over the years and strategically placed it to delight and entertain visitors as well as residents. It has long been Peterson’s dream to have an outdoor gallery that not only celebrates art but also celebrates American history.

Moving along American Way, there are statues of historic icons George Washington, Abraham Lincoln, Frederick Douglass, Henry Ford (along with an actual Model T automobile), Franklin D. Roosevelt, Winston Churchill, Dwight D. Eisenhower, Louis Armstrong and Rosie the Riviter—all by world-renowned sculptor Ivan 48 | March 2019

Schwartz. Each figure tells his or her story on the Guide by Cell.

J. Seward Johnson has created additional sculptures along American Way including “Forever Marilyn” (Marilyn Monroe), “The Kiss” and “Bag Lady.” David Strohmeyer’s “Tool De Force,” a 13-by-17by-18-foot painted steel work located between McLoone’s Pier House and the Carousel depicts modern American tools.

Other works of art are positioned along American Way and throughout National Harbor including Albert Paley’s “The Beckoning” towering 85feet high at the entrance of the Waterfront District and Norman Greene’s “Five in the Wind” along the waterfront.

Many of the Waterfront District’s shops and restaurants line American Way. Fleet Street, with its numerous bars, restaurants and nightlife locations features a stunning outdoor light show with thousands of lights overhead.

If you take the tour, let me know what you think about it by emailing me at office@ oldtowncrier.com.

NATIONAL HARBOR DINING GUIDE AC LOUNGE 156 Waterfront Street 301-749-2299 BOND 45 149 Waterfront Street 301-839-1445 BRASS TAP 164 Fleet Street 301-965-9116 BROTHER JIMMY’S BBQ 177 Fleet Street 301-909-8860 CADILLAC RANCH 186 Fleet Street 301-839-1100 CHIPOTLE MEXICAN GRILL 158 National Plaza 301-749-2016 CRAB CAKE CAFE 140 National Plaza 240-766-2063 ELEVATION BURGER 108 Waterfront Street 301-749-4014 FIORELLA PIZZERIA E CAFFE 152 National Plaza 301-839-1811 GRACES MANDARIN 188 Waterfront Street 301-839-3788

GRANITE CITY FOOD & BREWERY 200 American Way 240-493-3900 IRISH WHISPER 177 Fleet Street 301-909-8859 MASON'S FAMOUS LOBSTER ROLLS 156 National Plaza 410-298-7850 McCORMICK & SCHMICK 145 National Plaza 301-567-6224 McLOONES PIER HOUSE 141 National Harbor Plaza 301-839-0815 MEZEH MEDITERRANEAN 144 National Plaza 301-753-7961 NANDO’S PERI-PERI 191 American Way 301-567-8900 NATIONAL PAST TIME SPORTS BAR & GRILLE Gaylord Resort 301-965-4000 gaylordnational.com OLD HICKORY STEAKHOUSE Gaylord Resort 301-965-4000 gaylordnational.com

PIENZA ITALIAN MARKET Gaylord Resort 301-965-4000 gaylordnational.com POTBELLY SANDWICH WORKS 146 National Plaza 301-686-1160 PUBLIC HOUSE 199 Fleet Street 240-493-6120 REDSTONE AMERICAN GRILL 155 National Plaza 301-839-3330 ROSA MEXICANA 135 Waterfront Street 301-567-1005 SAUCIETY AMERICAN GRILL 171 Waterfront Street 240-766-3640 SUCCOTASH 168 Waterfront Street 301-567-8900 THAI PAVILLION 151 American Way 301-749-2022 WALRUS OYSTER & ALE HOUSE 152 Waterfront Street 301-567-6100

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