Warrenton Lifestyle Magazine March 2024

Quality care means excellent care when you need it most.

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most all, and the best place living facility. Any patient, family member care. e you’ve lived in for decades, or an independent, can anytime, 24/7. Our staff lives and works because caring for our community is our passion.

Home is the most comfortable place of all, and the place to provide hospice care. The house you’ve lived in for decades, or an independent, skilled nursing or assisted living facility. Any patient, family member friend can contact us anytime, 24/7.

Home is the most comfortable place of all, and the place to provide hospice care. The house you’ve lived in for decades, or an independent, skilled nursing or assisted living facility. Any patient, family member friend can contact us anytime, 24/7.

400 Holiday Court • Suite 101 Warrenton, VA 20186

sooner.” most all, and the best place living facility. Any patient, family member care. e you’ve lived in for decades, or an independent, can anytime, 24/7. Our staff lives and works because caring for our community is our passion.

493 Blackwell Road • Suite 319 Warrenton, VA 20186

400 Holiday Court • Suite 101 Warrenton, VA 20186

540.349.3970 | heartlandhospice.com

540.349.3970 | www.heartlandhospice.com/warrenton

540.349.3970 | heartlandhospice.com

493 Blackwell Road • Suite 319 Warrenton, VA 20186

540.349.3970 | www.heartlandhospice.com/warrenton

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“I wish we had known about hospice sooner.”

Home is the most comfortable place of all, and the place to provide hospice care. The house you’ve lived in for decades, or an independent, skilled nursing or assisted living facility. Any patient, family member or friend can contact us anytime, 24/7.

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the place to provide hospice care. The house you’ve lived

the most comfortable place of all, and the place to provide hospice care. The house you’ve lived decades, or an independent, skilled nursing or assisted living facility. Any patient, family member or can contact us anytime, 24/7.

Home is the most comfortable place of all, and the place to provide hospice care. The house you’ve lived in for decades, or an independent, skilled nursing or assisted living facility. Any patient, family member or friend can contact us anytime, 24/7.

Home is the most comfortable place of all, in for decades, or an independent, skilled nursing friend can contact us anytime, 24/7.

most comfortable place of all, and the best place to provide or assisted living facility. Any patient, family member or e house you’ve lived in for decades, or an independent, can contact anytime, 24/7. Our staff lives and works here because caring for our community is our passion.

Home is the most comfortable place of all, and the place to provide hospice care. The house you’ve lived in for decades, or an independent, skilled nursing or assisted living facility. Any patient, family member or friend can contact us anytime, 24/7.

Home is the most comfortable place of all, and the place to provide hospice care. The house you’ve lived in for decades, or an independent, skilled nursing or assisted living facility. Any patient, family member or friend can contact us anytime, 24/7.

400 Holiday Court • Suite 101

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or assisted living facility. Any patient, family member or heartlandhospice.com/Warrenton

or assisted living facility. Any patient, family member or

most comfortable place of all, and the best place to provide or assisted living facility. Any patient, family member or e house you’ve lived in for decades, or an independent, can contact anytime, 24/7. Our staff lives and works here because caring for our community is our passion.

Home is the most comfortable place of all, and the place to provide hospice care. The house you’ve lived in for decades, or an independent, skilled nursing or assisted living facility. Any patient, family member or friend can contact us anytime, 24/7.

the most comfortable place of all, and the place to provide hospice care. The house you’ve lived decades, or an independent, skilled nursing or assisted living facility. Any patient, family member or can contact us anytime, 24/7.

the most comfortable place of all, and the place to provide hospice care. The house you’ve lived decades, or an independent, skilled nursing or assisted living facility. Any patient, family member or can contact us anytime, 24/7.

Home is the most comfortable place of all, in for decades, or an independent, skilled nursing friend can contact us anytime, 24/7.

Home is the most comfortable place of all, and the place to provide hospice care. The house you’ve lived in for decades, or an independent, skilled nursing or assisted living facility. Any patient, family member or friend can contact us anytime, 24/7.

Home is the most comfortable place of all, in for decades, or an independent, skilled nursing friend can contact us anytime, 24/7.

Warrenton, VA 20186

Home is the most comfortable place of all, and the place to provide hospice care. The house you’ve lived in for decades, or an independent, skilled nursing or assisted living facility. Any patient, family member or friend can contact us anytime, 24/7.

the place to provide hospice care. The house you’ve lived nursing or assisted living facility. Any patient, family member or heartlandhospice.com/Warrenton

Home is the most comfortable place of all, and the place to provide hospice care. The house you’ve lived in for decades, or an independent, skilled nursing or assisted living facility. Any patient, family member or friend can contact us anytime, 24/7.

493 Blackwell Road • Suite 319

Home is the most comfortable place of all, and the place to provide hospice care. The house you’ve lived in for decades, or an independent, skilled nursing or assisted living facility. Any patient, family member or friend can contact us anytime, 24/7.

Home is the most comfortable place of all, and the place to provide hospice care. The house you’ve lived in for decades, or an independent, skilled nursing or assisted living facility. Any patient, family member or friend can contact us anytime, 24/7.

540.349.3970 | heartlandhospice.com/Warrenton

Warrenton, VA 20186

400 Holiday Court • Suite 101 Warrenton, VA 20186

400 Holiday Court • Suite 101 Warrenton, VA 20186

540.349.3970 | heartlandhospice.com/Warrenton

540.349.3970 | heartlandhospice.com

Home is the most comfortable place of all, and the place to provide hospice care. The house you’ve lived in for decades, or an independent, skilled nursing or assisted living facility. Any patient, family member or friend can contact us anytime, 24/7.

Home is the most comfortable place of all, and the place to provide hospice care. The house you’ve lived in for decades, or an independent, skilled nursing or assisted living facility. Any patient, family member or friend can contact us anytime, 24/7.

heartlandhospice.com/Warrenton

| heartlandhospice.com/Warrenton

540.349.3970 | heartlandhospice.com/Warrenton

540.349.3970 | heartlandhospice.com

493 Blackwell Road • Suite 319 Warrenton, VA 20186

493 Blackwell Road • Suite 319 Warrenton, VA 20186

540.349.3970 | heartlandhospice.com

400 Holiday Court • Suite 101

540.349.3970 | heartlandhospice.com/Warrenton

540.349.3970 | heartlandhospice.com/Warrenton

540.349.3970 | www.heartlandhospice.com/warrenton

540.349.3970 | heartlandhospice.com/Warrenton

540.349.3970 | heartlandhospice.com/Warrenton

| heartlandhospice.com/Warrenton

540.349.3970 | heartlandhospice.com/Warrenton

540.349.3970 | heartlandhospice.com/Warrenton

540.349.3970 | www.heartlandhospice.com/warrenton

400 Holiday Court • Suite 101

540.349.3970 | www.heartlandhospice.com/warrenton

Warrenton, VA 20186

400 Holiday Court • Suite 101

540.349.3970 | heartlandhospice.com/Warrenton

Warrenton, VA 20186

540.349.3970 | heartlandhospice.com

Warrenton, VA 20186

FROM THE EDITOR

Ilove holidays. And Easter is coming up this month. My daughter is grown now, but I still do some egg coloring, egg hunts for nieces and nephews, and decorating.

Karla Seidita’s filled chocolate eggs recipe (p. 52) caught my eye for two reasons. One… it involves chocolate, of course. And second, it involves coconut.

An Easter tradition passed down through generations in my mother’s family is the Easter Coconut Cake. It’s a rich, buttery white cake with this incredible fluffy coconut frosting that defies description. My great grandmother, who lived in South Carolina, would make one every Easter during my mom’s childhood and actually ship it up to them in Rhode Island by mail. It arrived as a pile of crumbs stuck randomly to the melted frosting, but all five kids would gather around with spoons and polish it off. Of course, my mom made it every year for Easter too, but I haven’t attempted it yet. Apparently, the recipe is a little finicky if it’s humid.

And I love coconut with chocolate, like Mounds bars and Almond Joys. So this recipe sounds amazing. However, my daughter is getting married in June, and I’m working towards, shall we say, a slimmer look. So perhaps I should avoid both the Coconut Cake and the coconut filled chocolate eggs this year. Or maybe not.

EDITOR

Pam Kamphuis

WARRENTON LIFESTYLE

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BY JENNIFER WALDERA

BY GRACE SCHUMACHER

BY PAM KAMPHUIS

BY MARY SCRO

BY JENNIFER WALDERA

BY PAM OWEN

BY SUE BALDANI

MARY SCRO

BY KARLA JONES SEIDITA

BY DANIEL DUCA

Learning the Ropes

Youth in Philanthropy program teaches the process of charitable grant distribution

BY JENNIFER WALDERA

In December of 2000, the Northern Piedmont Community Foundation (NPCF) was brought to life with the intention of supporting the communities of Fauquier, Culpeper, Madison, and Rappahannock through charitable funding in the form of scholarships and grants as well as through education. One of the organization’s most recently developed programs, Youth in Philan thropy (YIP), intertwines both NPCF’s financial and educational goals by involving high school students in the process of awarding grants to local nonprofits.

“The idea is to get young people together, in a safe place, and get to know people they don’t already know and teach them about philanthropy and grant-making,” said Jane Bowling-Wilson, NPCF’s Executive Director.

Bowling-Wilson, a former K-12 educator, launched YIP in 2022 with fellow NPCF colleagues Renard Carlos and Liz Rose, modeling it after a similar program run by The Community Foundation of the Rap pahannock River Region in Fredericksburg. The process begins with application submis sions from interested high school students in grades 10-12. Students are asked to identify the needs of youth in their communities and the challenges facing youth among other questions related to philanthropy as well as the skills, background, and experiences they’ve had that will positively impact their participation in the program.

Once students are chosen to participate, senior students kick off the program by working to identify the top two organizations that the entire group will consider giving a grant. Then, the group meets weekly on

YIP provides young people guidance, money, and mentorship to directly fund, through a grant application process, a local nonprofit organization.

The YIP program 2023 class. Front row, L-R: Andrew Kube (Culpeper), Liz Rose (instructor), Renard Carlos (instructor), Jane Bowling-Wilson (instructor), Avril Castro (Culpeper), Back row, L-R: River Carter (Madison), William Lillard (Madison), Alexis Gainer (Rappahannock), Jackson Bell (Culpeper), Emerson Place (Culpeper), Andrew Lerudis (Fauquier) Absent: Mahnoor Khan (Culpeper)

10 consecutive Monday nights to learn how to evaluate organizations, use a logic model, learn interview skills, visit the nonprofits’ sites, and ultimately choose which organization will be the recipient of the grant and present to NPCF’s Board of Directors.

“We have lots of discussions. Everybody gets to say what they think and [they’re all] respectful. What’s been really great is watching them open up to each other,” said Bowling-Wilson.

Funded primarily by the Crabtree Family Foundation and the Lessard Family Foundation, the program has been in place for two consecutive years and had some returning students for its second year. One of those students, Andrew Lerudis from Fauquier High School, credits the program with impacting his worldview and giving him the opportunity to build relationships with his peers as well as community members.

“I benefited from YIP as my teamwork and leadership skills were developed through the program. Jane, Renard, Liz, and Dede emphasized building “soft skills” and I am confident I will draw back on them in the future as after high school I will be attending the US Air Force Academy in Colorado Springs, Colorado,” Lerudis said.

In its first year, YIP awarded a $10,000 grant to Headwaters Foundation, which is dedicated to supporting public education in Rappahannock County. Last year’s YIP participants awarded Rainbow Therapeutic Riding Center a $10,000 grant as well.

“As a Senior Leader, I helped lead the YIP council when we discussed where our funds would be granted to. I liked that through this program, I was able to contribute to community organizations which provide services to young people. I enjoyed reviewing the organizations who applied for our funding, and then meeting new people on our site visits,” said Lerudis in reference to his second year with YIP.

YIP has begun accepting applications for the third year

a grant.

of its program and welcomes sophomores, juniors, and seniors in all four counties to apply before the August 1 deadline. Weekly meetings for accepted participants begin in August at the Culpeper Wellness Center and extend through mid-October.

Nonprofits are also encouraged to participate by applying to receive a $10,000 grant. Eligible nonprofits are those that serve youth, are executed by youth, or are developed by youth.

“It’s a lot of fun but it’s a lot of work,” said Bowling-Green. “The students say, ‘We love YIP — why aren’t there more things like this?’ [and] the board likes the program because the kids do a great job.” L

Application deadline for the 2024 YIP class is Aug. 1, classes weekly mid-August - October. npcf.org/yip

YIP students evaluated nonprofits Rainbow Therapeutic Riding Center and the Fauquier Education Farm during the 2023 program where they interviewed each executive director and learned about the programs. Both organizations were awarded

Purpose-Driven Travel

Expanding students’ access to the world

By Tutt Stapp-McKiernan

“The idea [is] not just traveling to be a tourist, but traveling to say What can we learn about this? and What can we learn about our world around us?”

— CASEY CARTER

According to Casey Carter, faculty member and international studies leader at Wakefield School in The Plains, one of the many changes to which schools have had to adjust in a post-COVID world is the drop in international students seeking to attend secondary school abroad. And that, he says, has an effect on students here: How to ensure that our students continue to “have the opportunity to interact with other cultures, other parts of the world, other perspectives?”

As is often the case, his search for solutions is yielding ideas for Wakefield that go well beyond the previous status quo.

Wakefield has a long tradition of providing opportunities for international travel over spring breaks. But when Mr. Carter assumed a leadership role with global education programs two years ago, he and Wakefield Head of School, Ashley Harper, agreed that “global education” could refer to “something else— something that is more than just a trip.”

With extensive prior experience in student international travel, Mr. Carter began where

good educators always begin: with listening to students, both Wakefield’s handful of international students and its local students itching to travel and learn. Through these discussions, he envisioned going beyond the parameters imposed by each year’s one-week spring break and offering students more opportunities—ones that included both longer stays, and access to more far-flung destinations.

He also envisioned travel that had more direct connection to students' academic pursuits, allowing travel and first-hand experience of the world to make classroom lessons come alive and awaken genuine curiosity.

Initial steps towards these goals have included last year's trip with Wakefield Science Department Chair Dr. Vickie Miller to the Galapagos Islands, where students did hands-on turtle conservation work and supported local efforts to preserve and protect the Galapagos ecosystem. This spring, a whopping 32 students will be traveling to Greece over break, a trip structured to take full advantage of its dovetailing with Upper

School students’ study of World Civ, as well as Latin.

Looking forward, though, Mr. Carter has created a three-prong structure to complement spring break travels, to contain the broader and deeper opportunities and connections he heard students yearning for.

This past fall saw the fulfillment of a longplanned immersion program for students from Guatemala, facilitated through the Guatemala-based organization “Faces in Culture.” For seven weeks in October and November, three Guatemalan Upper School students stayed with Wakefield host families and were full-time Wakefield students. In addition to taking classes, they painted a mural for the school and visited with various Lower School Spanish classes. “These were great kids who fit in beautifully with our school culture,” Mr. Carter says. “We will be looking to repeat this program next year” and in the years after.

Wakefield will soon launch a second initiative called “The Summer Scholars Program,” consisting of two-week sojourns abroad that will include an educational component and which can be taken as a half-credit Social Studies course. The inaugural Summer Scholars excursion is planned for South Korea and Japan; future journeys are in planning for Bavaria, the United Kingdom and Ireland, and Guatemala and Belize—thus providing an opportunity to reconnect with years’ worth of Guatemalan students who will have been hosted at Wakefield by then.

Finally, Wakefield continues to look for opportunities both to host students from different countries and, specifically, to develop exchange programs that provide our students with reciprocal experiences abroad.

As Mr. Carter observes, “We participate in Model UN, we will offer AP Human Geography next year, Dr. Ponozzo teaches dual enrollment International Relations—we have components here to learn about the world outside of the U.S. and our role within the global community.” Yet, he maintains, purpose-driven travel remains essential.

“If we’re not going to be able to have [international] students here with us as much as we once did,” he says, “then the idea [is] us going the other way, of being able to go see things and learn…To me, ‘global education’ as travel is [our ensuring that we] provide our students with as many opportunities as we can.”

Upper School students recently traveled to the Galapagos to engage in tortoise monitoring, giant African snail removal, and microplastics surveying.

A Fauquier Love Story

Community-driven couple selected for Marshall wedding venue giveaway

BY GRACE SCHUMACHER

In 2021, Sara Swan, a single mother and nurse at Fauquier Hospital, was focused on supporting her family and community through the pandemic.

The came along Mark Ott, a longtime teacher and administrator at Fauquier High School, to sweep her off her feet. Now, two years into their love story, the couple has been selected to tie the knot at The Barns at Lost Acre in Marshall.

In November, the couple was nominated by Swan’s daughter, Makayla, for a giveaway circulating on social media offering the use of a newly opened wedding venue for free to a couple from the Fauquier area.

“We knew my daughter had nominated us but didn’t think that there was any chance that we would be chosen,” Swan told FauquierNow. “We were hoping for a rustic barn setting to seal our forever surrounded by all of our favorite people but unsure that we would find the perfect setting.”

The Barns at Lost Acre, located atop one of Marshall’s gently rolling hills, opened its doors to the public last November following an extensive restoration process to revive and transform a 200-year-old barn into a wedding venue. The family-owned and operated business was looking for a way to give back to the

local community.

Olivia Rogers Burnett, the venue’s manager, said she and her family are Fauquier County through and through.

“We have all lived in Fauquier most of our lives. I was born and raised in Marshall. My dad, Sam Rogers, was born and raised here in Marshall and graduated from Fauquier High School with his siblings. My mom, Connie, met him quickly after ... she was raised in Nokesville,” Burnett said. “We wanted to choose a specific couple that has dedicated their lives to the community.”

Ott serves as the activities director at Fauquier High School. Previously a teacher of science and astronomy as well as coach to various county sports teams, Ott has spent the last 30 years of his career educating local youth.

Born in the county and an alum of Fauquier High School, Swan has been serving her neighbors as a registered nurse for the past 21 years. From working in the ER to community hospice and the cancer center, Swan is now the manager of Fauquier Hospital’s endoscopy and infusion suite.

Reviewing submissions from couples from all over the county, Burnett said after coming across the couple’s nomination, Swan and Ott’s commitment to the community and

their enduring love story captured the hearts of the venue’s management team.

“We chose Sara and Mark as our winners because they both have been involved in the community for many years,” Burnett told FauquierNow. “They both have dedicated so much time to the community and deserved their happy ending.”

For the couple, winning the giveaway means the opportunity to fulfill their dream of an intimate wedding in their hometown surrounded by loved ones.

“Mark and I are still speechless after finding out we won,” Swan said. “We are so honored and grateful. Mark’s first response was, ‘I never win anything, this is amazing!’ I was just purely blown away.”

By winning the giveaway the couple gets to use the entire venue — the original barn as well as a second barn constructed during the renovation process — for a reception and ceremony.

“We knew we had to share this incredible place with the public,” said Burnett. “We would love to do another give away in the future once the venue has picked up.”

With the support of their community and The Barns at Lost Acre as their backdrop, the couple looks forward to beginning the next chapter of their journey together.

“Like so many things in our unconventional love story, things just seem to be falling into place as they are meant to be,” Swan said. “When two people are as meant for each other as we are, the universe has a way of uniting them.”

The Barns at Lost Acre, a family-owned wedding venue, is located at 4385 Grove Lane in Marshall. L

Fauquier couple Mark Ott and Sara Swan were selected to celebrate their love and tie the knot for free in a venue giveaway hosted by The Barns at Lost Acre

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At FirstLight, the care we provide goes beyond the basics of bathing and medication reminders. If you or your loved one wants to work in the garden or play a cherished game, we’re there. Our team, led by local owners, Mark and Stacey Harvey, will spend time getting to know your family and finding ways to enrich your lives. Let us create a personalized care plan to fit your needs:

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Wild Ideas

Enjoying the squirrel circus over breakfast

BY PAM OWEN

National Squirrel Appreciation Day is in January, but we really should appreciate these rascals every day, no matter how annoying they can be.

After all, they’re smart, focused, athletic, often greedy and devious, persistent and downright entertaining. If you doubt their persistence, watch this amazing (and hilarious) YouTube video by engineer, inventor and educator Mark B. Rober to see how four backyard gray squirrels measured up against the daunting obstacle course he created to test them.

I overcame my reservations about feeding birds this winter in the hopes of seeing which birds are wintering here at the new house in Shenandoah County. Our dining-room table is next to a big window that faces out onto a deck, and my housemate and I also decided watching birds would also be a good respite from our seemingly endless unpacking after a brutal move. We usually opt for the morning matinée of the squirrel circus while we have our own breakfasts.

A northern gray squirrel (Sciuruscarolinensis pennsylvanicus) mom had raised her three kittens (baby squirrels) in a nesting cavity of towering, aging white oak a few yards from the deck. Ever since the young squirrels were old enough to venture out of

their nest, they had been putting on their own Olympics. They’d race after each other, often ending in a filial embrace, leap and swing on tree limbs like tiny gymnasts and hang upside down by their back toes to pick an appetizing bud from a tiny branch.

After I put out a few feeders and scattered a bit of feed on the deck and front patio, the young squirrels began to realize a buffet had opened up in their neighborhood and slowly moved their circus closer to the house. They especially enjoyed showing off their prowess in the small eastern hemlock right next to the deck, racing around and jumping from branch to branch.

I’d placed an improvised feeder, a concrete planter base in the shape of a pelican, on the railing next to the tree.

While the mom had been visiting the feeding stations on and off since I put food out late in the fall, she made no attempt to guide her youngsters there. Instead, their curiosity did, and the three would come close, then skitter off. They weren’t afraid of me, often staying within a few feet of me when I came out to either fill the feeders and were soon lured in by the smell of food.

Soon, they settled in, often sitting next to a feeder, hoovering down the sunflower and other seeds in it. They mostly ignored feeders with suet (mainly for woodpeckers) and Nyger seed (for finches) hanging from a bush next to the deck.

I’d also placed feeders on the patio in front of the house and scattered a bit of seed in various locations on the ground for birds that like to feed there, such as mourning doves, juncos, finches and white-throated sparrows. While the squirrels occasionally tried to figure out how to crack the hanging feeders, they apparently found the feed in the open feeders and on the ground sufficient and easier to get.

While my monitoring of the squirrel family’s behavior has been casual,

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at best, I think I’ve worked out the scenario for what unfolded before me. Ever since the young squirrels ventured out of their nest, they’ve been chasing each other around, play-fighting, hugging and generally being friendly with each other. But as winter closed in, their play turned toward a more-serious goal: mating. The mom moved to new quarters in another tree in front of the house, as adult females often do once the youngsters (and perhaps the mom) are ready to breed.

Judging by the youngsters’ behavior at this point, I guessed that the smallest of the litter was a female, the other two, her male siblings. Mating within the family is common, and in mid-January, one of the boys began trying to chase off the other one — along with a neighboring male who also came a-courting. At the same time, this dominant brother was trying to mate with his sister. Female squirrels come into estrus twice a year, and for only a few hours each time, so the young males really need to come up to speed quickly or lose out in the mating game. Whether or not he was successful, the mating game came to an end and the female returned to stuffing herself at the pelican feeder while the boys disappeared, probably looking for other mating opportunities in the area.

Hoping the young squirrel couple was successful, my housemate and I look forward to seeing a new generation of kittens join the breakfast circus in the spring. L

For more Wild Ideas, visit rappnews.com/wildideas and my blog site, wildideas.us.

Living a Life Full of Heart

BY KIM FORSTEN

As the owner of a health and wellness campus here in Warrenton, you might be expecting some tips from me on keeping your body strong and your heart healthy. While physical fitness is certainly a passion of mine, I’ve been feeling a pull to chat about the other essentials that feed our souls and strengthen our spirits.

Over the last few years, we’ve all experienced joys and, I am sure, a good handful of challenges. As a small business owner, mother, wife, and grandmother, I have found myself intentionally pausing to reflect more often. So I thought I’d share some simple truths that have guided my own personal journey, because let’s face it—a strong body and healthy heart should also be filled with lots of happiness.

1

Take In the Small Moments

Life won’t ever be perfect, but we are surrounded by perfectly great moments. Savor the moment, shelve all thoughts for a beat, and enjoy the here and now. It’s in the slow, deliberate steps that we discover our true path—one that’s crafted not by the urgency of society’s pace and life’s obstacles, but by the rhythm of our own hearts.

2 Cherish the Connections

If there’s one thing that stands out as the cornerstone of a well-lived life, it’s the connections we forge along the way. With social media, phones and constant digital chatter, life might feel really loud. Take a moment to nourish your connections. These moments of genuine interaction are what sustain us, inspire us, and give our lives meaning. They remind us that we are part of a larger plan, each thread intertwined with another in a beautiful display of shared humanity.

3 Find Your Spark of Joy

Find the things that truly bring you happiness and make space for them in your life. For me, making space for my family, friends, and of course, getting plenty of exercise, make me feel complete. Prioritizing these joys allows me to manage any crisis with confidence. These joys, unique to each of us, act as a beacon through darker times and a celebration in the light. They’re a reminder that amidst the chaos, there is always a reason to appreciate the beauty that surrounds us.

4 Give Generously

Life has a way of coming full circle, and it’s often the kindness we extend to others that returns to us tenfold. The act of giving, whether it’s time, resources, or simply a listening ear, can be a lifeline to someone in need and a profound reminder of the interconnectedness of our journeys.

As we navigate the ebb and flow of life, let’s hold these simple truths close. Here’s to living life, enjoying the things that are meaningful, and extending a little more understanding and compassion to ourselves and those around us. And of course, to the unwavering belief that in the grand scheme of things in this charming small town, we’re all in this together. L

Old Town Athletic Campus

321 Walker Drive

Warrenton Va, 20186

540-349-2729

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Sage Advice on Holistic Living

An apothecary shop full of healthy products and solutions

BY SUE BALDANI

As a wife and mom, Kelley Colton of Remington wanted only the best for her family. Due to some health issues, her husband and daughter were on prescription medicines, and she didn’t like the side effects they were experiencing.

“My husband, Dave, has a heart condition that he's had since birth,” she said. “My oldest daughter Libby is 26 and has some really deep-seated ongoing medical issues. The side effects from the pharmaceuticals were absolutely horrendous. This is really what got me into wanting us to live a more holistic, natural lifestyle.”

About five years ago, Colton started doing in-depth research on the medicines they were taking and then delving into information on various herbs and plants that she could use to incorporate into their daily lives to try to help ease some of those side effects.

What she discovered has worked wonders. At his last cardiology appointment, Dave’s doctor said that his heart looked the best that it has ever looked. “My husband is completely off all of his medications,” she said. Her daughter is also benefiting from her mother’s research. Colton strongly believes there’s space for Western medicine in addition to holistic health and healing.

Seeing what incorporating healthy and natural products did for her family inspired her to share her findings with others. In June of 2023, she opened Sage & Stone Apothecary in her hometown. Her sister, Katie Keyes, is also a big part of the business and works with Colton in the store.

Kelley Colton, center, with sister Katie Keyes (left) and daughter Mia Wolfe (right) who are instrumental in helping to run the shop. Colton opened Sage & Stone Apothecary in June of 2023 which carries all-natural, hand-crafted wellness products including skin care, home products, and herbal teas.

“I wanted to cultivate a community where like-minded people could come in and ask questions and really build up their self-confidence to know what they are able to do on their own,” said Colton. “Using our holistic, nurturing and sustainable practices with our eco-friendly packaging is empowering self-care and reconnecting customers with nature's wisdom.”

Sage & Stone has a large variety of products including beauty products such as face creams, oils and lotions, as well as herbs and teas, and crystal and candles. Feedback from customers has been wonderful. “People have really enjoyed coming into the store,” she said. “I've had people come from as far away as Maryland.”

Some of the most popular products are the wellness teas and the magnesium products. “Our bodies are so deficient in magnesium. Someone will describe their ailments to me and I’ll then suggest using the magnesium body butter or the magnesium spray. When they come back in, they tell me how it has changed their life. That’s why I'm here. That's why I do what I do. I want them to feel that what they're using is making a difference for them.”

Due to her knowledge and the products she offers, she now gets many of her customers through word of mouth. “I love everything that I sell here and that's why I make my own products,” said Colton. “I create my own recipes and I

Bath bombs, candles, and perfume rollers are some of the products Sage & Stone Apothecary offers to promote serenity in your life.

make everything in house in small batches. I love knowing what ingredients are in the products and that they’re organic. This is what really sets them apart from what people can buy on Amazon or in the grocery store.” She also has some vendors that sell their own products in her store.

Being a huge dog lover, she also makes products for pets, such as dog shampoo, and salve for moisturizing paws and noses, and the store is dog friendly. Colton’s family, which also includes 22-year-old son Matthew and 16-year-old Mia, have an English Bulldog puppy that, when not with Dave, comes to the store on occasion.

“His name is Dozer and he got that name because my husband does construction,” she said. “The name fits him perfectly because he's a bulldozer for sure.” They also have a Shih Tzu named Cooper who also visits the store, and Cocoa, a chocolate lab mix.

Colton enjoys operating her business in her small town and getting to know more and more of the people who live and work there. “I absolutely love this town,” she said. “I'm also on the board of the Remington Community Garden, so that's an amazing opportunity as well. We’re a nonprofit and have a small area in Remington where people can come and grow their own fruits, vegetables and herbs. Plus, a lot of it is donated back to the community, so it helps feed people who don't have enough food. It provides fresh foods, which is even more important. Knowing where our food comes from is huge.”

To share her passion even more, Colton recently started holding workshops in the store. “I recently expanded to include a classroom space, and we just did our first tincture workshop.” Upcoming events and workshops will be posted on the website.

If people cannot come into the store, they can order products online. Sage & Stone Apothecary ships all over the U.S. and Canada. The professional-looking photography on the website is all done by Colton and her sister as well! L

Tim Time Second Second

A

“recovering hoarder” finds joy in sharing stories and collectibles at 2nd St. Hoarders.

BY PAM KAMPHUIS PHOTOS BY LUKE CHRISTOPHER

The adorable little antique and collectible shop on Second Street in Old Town was Rosa Harris’s idea.

She saw it as an opportunity to start, at least, to clean out the vast array of…stuff… that her husband’s family had gathered over the years.

“I come from a family of hoarders,” Greg Harris said. “My dad would take us to auctions all over the place when we were kids and buy a bunch of stuff nobody wanted. He bought anything that looked interesting. He had an eye for it. Everything either went into the house, or into storage. Then I caught the bug.”

When they married, Rosa became part of the family of collectors along with everything they’d acquired over the years. It was an overwhelming amount of…stuff. And, as she stated definitively, “I am not a hoarder.”

Vintage toys, like these lead soldiers from Greg’s father’s collection, are particularly collectible.

Around Around Time Time

What to do with everything?

In 2022, the building on Second Street, purchased by Greg’s father in 1974 as an investment and rental property and now owned by Greg’s 89-year-old mother Eva Harris, had been empty for a few years. It dates back to the 1800s, probably first serving as a home, then a barber shop and cab stand.

Rosa saw an opportunity. She said, “You’re retired, honey. This would be the perfect time for you to get rid of some of this stuff.” And the picturesque, quaint little building is, indeed, ideal for a collectibles shop.

Will this work?

Greg was a little skeptical; he’d never been in retail before. He was raised in the county, and now lives with Rosa “a stone’s throw from where I grew up.” After working for his father’s business, Fauquier Services, Inc., he joined the Fauquier County Sheriff’s Office at the age of

44, where he worked for 25 years, retiring as a Lieutenant. “I had a very good career, I loved it,” he said. “I was older when I joined, so I wasn’t going to be running through the woods. I worked in the detention center right here in town. My goal was to change people’s lives. Most people that are there are good people that just made bad choices. I spent my whole life here, and I knew some of them, or knew their parents. When they are in the detention center, you maybe have a chance to make a difference, change their thinking.”

As far as the shop, Rosa also had some concerns. “I was afraid that he would price items too high so they wouldn’t sell and he could keep them. But he didn’t. He’s been really good, except for an occasional piece.”

Greg did keep a few items, mostly cast-iron toy banks and a couple of cast-iron doorstops. These items Rosa gladly integrates into their home décor.

They opened the shop in November of 2022. Rosa was the one who thought of the name “2nd St. Hoarders”. She said, “Greg was a little insulted at first, but it fits. You know where the shop is, and it’s a fun name and a fun store. He was ok with it after we passed the name around to friends and everyone loved it. He’s owned it, now.”

Finding joy in letting go

Greg admitted that he got used to selling long-held items and has learned to find joy in it. “I thought it would be hard to sell the things, but it’s been fun to pass on the stuff and pass on the stories to people. And I enjoy watching people come in and hearing their stories. Some things bring back a lot of memories for people. They’ll say, “I used to have one just like that when I was a kid…”

Another aspect of the shop that Greg enjoys is watching kids that come in with their parents. Some things, such as landline phones, mystify them. “I had a dad come in with his 7-year-old son, and he was trying to explain some VHS tapes we had. When told it was how we used to watch movies, the boy held it up to his eyes and looked inside it, trying to see the movie.”

What will customers find?

The shop features all sorts of collectibles, from China to glassware, décor items, lamps (both electric and oil), clocks, jewelry, and antique toys. The toys are especially popular: cast-iron toy soldiers, collectible toy cars, and even an Irish Mail children’s ride-on cart. The toys make up a good portion of the shop’s wares, since Greg’s father and uncle competed in collecting antique toys.

Clocks are another favorite of Greg’s, and of customers. “I love clocks, and I’ve sold almost every one I’ve had in here. Once I had a really nice old, circa 1900, mantel clock, and when one of my regular customers was getting ready to leave the shop, she heard it chime 12. She just turned right around and said, ‘It’s my birthday, and I need that clock.’”

Some things are adapted for sale when they don’t work. When some broken old-time radio boxes came in, we

The rarest item Greg has in his shop right now is the “Irish Mail” children’s ride-on toy, circa 1920s. Named after the fastest train at the time, Ireland’s mail train, this version is particularly rare because it has three wheels instead of the standard four.

took the speakers out and replaced them, and installed blue tooth technology so it plays off an iPhone. “Those sold quickly,” Rosa said.

Many people don’t realize that the furniture is also part of the saleable inventory. While there is no room for large items like sofas, the China cabinets, chairs, and end tables that showcase the items are available. In the shop now is a beautiful, old Singer sewing machine base with a marble top which would add a lot of character to a room for a collector.

Where does everything come from?

The store is stocked mostly from family collections, which, Greg said, are plentiful enough to keep the store in inventory for some time. His father wasn’t the only collector in the family, so when older relatives from the extended family pass on, more items come in the shop’s direction. As he said, “There’s no danger of running out [of inventory] any time soon.”

And Greg hasn’t quite kicked the collecting habit yet, still going on picking expeditions and to estate sales. Free estate sales, at which remaining items not sold at the initial estate auction are offered for free, are a favorite of his. “It’s strange,” Greg said, “to walk around a house where everything is free.”

And Rosa has learned to take pleasure in the process also. “We went to visit my sister in PA and we’d go to yard

sales, we took the van and filled it up. It was so much fun.” And Greg has been known to haunt Facebook Marketplace for unique finds.

Making it fun

“We take the doors off the cabinets,” Rosa explained. “We like people to be able to pick up and touch and feel the items and see the prices without feeling intimidated. This is a fun store, not an expensive antique shop.”

Greg agreed. “I’ve been in a lot of antique shops in my life, and some you can just tell when you walk in that it’s going to be pricey. We try to keep the prices low, about half what other shops might charge, where people can come in and afford to buy something. That’s what makes it fun.”

The shop is a true labor of love. As Greg said, “This is a fun store. If it becomes a stressful place, it’s not worth it.” L

24

F:

2024

Summer Camps

Give Your Student A Unique Summer Experience!

Themed Camps

Storybook Camp, June 24-28, 9am - noon. Ages 4 & 5

Princesses & Pirates, July 8-12 9am - noon. Ages 5 - 7

Heros & Villians, Aug 5 - 9, 9am - noon. Ages 4-6

Shrek Jr, Theatre Intensive

July 15 - 26, 9am - 4pm

This summer we will be returning to our roots with a Summer Theatre Intensive camp. Join us for Shrek Jr.

Finding Nemo, Theatre Intensive with Fauquier High School

June 17 - 27 (M-TH)

This summer Allegro is excited to partner with Fauquier High School to present a Summer Intensive Camp. Join us for Finding Nemo.

MAD Skills Theatre

July 8 - 12, 1-4pm

This fast paced afternoon camp focuses on the 3 aspects of Musical Theatre - Music, Acting, Dancing. Each day students will explore a different show, giving them a wide range of styles.

Private Lessons

June 3 - Aug 2

Both in person and virtual lessons are available.

local business

A Breath of Fresh Air

Restaurateur Shawn Malone opens a new chapter with Bistro @ The Porch in The Plains

BY GRACE SCHUMACHER

PHOTOS BY LUKE CHRISTOPHER

Shawn Malone, a Fauquier County newcomer now living in Marshall, is preparing to breathe new life into the restaurant building at the corner of Main Street and Fauquier Avenue in The Plains, formerly the Front Porch Restaurant. While a relatively new face in the Marshall community, Malone is a seasoned restaurant veteran with over 45 years of experience in the industry.

Meet Shawn Malone

Born and bred in the vibrant culinary landscape of the Washington D.C. metropolitan area, Malone's journey into the world of gastronomy was sparked by a childhood encounter with fine dining at age 12.

“At a French restaurant in Washington D.C., Chez Francois,” Malone reminisced, "I had filet mignon with béarnaise sauce, and I remember thinking, 'This is magical. What in the world am I eating? This is unbelievable.’ And it didn't really strike me at the time, but I just started cooking and loved it. Looking back, I really have had this lifetime love affair with food."

Malone's trajectory in the restaurant industry began washing dishes at a Fairfax restaurant, a job 16-year old Malone landed through his older brother, Kevin. He went on to hone his cooking skills in a variety of kitchens, learning most about the craft when he landed a job at the Washington Democratic Club in Washington, D.C.

Malone cooked professionally in restaurants across Annandale, Fairfax, Falls Church, and Washington D.C.

for 20 years before partnering up with brother Kevin.

“In 1985 my brother opened a restaurant in Leesburg called Tuscarora Mill. Back then, we used to joke that I just wasn't cooking at that level,” Malone recalled. “But he hired me to come out and run the kitchen and I loved it. I started there in ‘93 and I ran the kitchen at Tuskies until about 2000.”

Kevin, six and a half years older, thrived standing at the helm while Shawn took charge in his element, the back of the house. There was never a dull moment, Malone said. “Kevin would come to the back on a Saturday night and say ‘We're gonna be really busy tonight, I'm gonna bury you guys,’ and I would respond with ‘If you can seat ‘em, I can feed ‘em.’”

Healthy rivalry bloomed into a working relationship, the brothers partnering to open Magnolias at the Mill together in 2004 and Fire Works Pizza two years later. Kevin passed away in July 2023 after four decades in the industry, leaving his mark on Northern Virginia's dining scene.

“He was my hero,” Malone said. “Recently I was speaking at his celebration of life and I said ‘The proudest

Shawn Malone and Ginger Green each have decades of restaurant and hospitality experience.

Warrenton Christian Preschool

Session 1: (June 11-14) Dinosaur Adventures

Session 2: (June 18-20) Ocean Expedition

Session 3: (June 25- 27) Magical, Mythical Quest

Session 4: (July 9-11) Space Exploration

Session 5: (July 16-18) Community Helpers

Session 6: (July 23-25) Classic Story Adventures

Session 7: (July 30- August 1) Under the Big Top

Session 8: (August 6-8) Let’s Get Creative

All Camps will have STEAM elements throughout!

Camp hours are Tuesday thru Thursday 9 am to 1 pm Contact us at wcpreschool@warrentonchurch.org for more info!

The Cottage at Barrel Oak

moment of my life was getting to be partners with my brother.’ There were no winners and losers, there was only winning together.”

Malone's journey has been marked by more than just culinary accolades. Following the sale of his interests in Magnolias and Fire Works Pizza in 2021, Malone used the isolation of the pandemic to branch out and embark on a period of introspection.

Earning his John Maxwell leadership certification, Malone opened Good News Hospitality Consulting with the intention of supporting and educating young individuals in the restaurant business. He explained, “They are tremendously underserved. They don't get education in leadership or management and so that was what I really wanted to do.”

However, the onset of the pandemic significantly impacted the industry, causing uncertainty and a shift in priorities for many businesses. Malone changed gears and developed a new focus on providing practical solutions for restaurants struggling to navigate the challenges posed by the pandemic.

“I started doing menus for different restaurants and I'd go back in the kitchen and take something that they're buying and I'd recreate it for them and say ‘Look, this is how you can make this in house,’” he said. “I made some great relationships that I still have with some of the local restaurants, and I'm very grateful to them too, because they gave me an opportunity when it just wasn't right yet for me to get back into the business.”

With a renewed sense of purpose and excitement, Malone was eager to dive back into the restaurant industry, feeling invigorated and ready to embrace the challenges and opportunities that lay ahead.

“When I get up in the morning, I got a pep in my step because I'm thrilled to be back in this business,” he said.

Bistro @ The Porch

The first thing anyone should know about Malone is that he doesn’t believe in coincidences. So when he stumbled upon the 100-year-old railroad house turned restaurant in the heart of Marshall, a place he said brims with charm and culinary potential, he knew it was where he was meant to be.

“I like to say that I've been migrating West at a mile

per year,” Malone joked. "After meeting with the previous owners a couple times, I decided that this place is really just perfect. I mean, it's a cornerstone in the community and it's such a great town. Everything started lining up. It really feels like playing slots, seeing the little Lucky Seven pop up one by one by one. Ding, ding, ding.”

Guided by his vision of creating a Virginia wine country bistro, Malone seized the opportunity to breathe new life into the eatery, renamed Bistro @ The Porch.

“We talked to Ed Kellams, the chef from the Front Porch who will stay on to lead the kitchen, about finding a balance between preservation and originality. If something's not popular, our patrons don't like it, we're gonna change it,” he asserted. “These are some very important people we are talking about here. You already have their loyalty, so it's not to be taken lightly at all.”

Keeping an ear to the ground, Malone anticipates executing quarterly, seasonal menu rotations to reflect in-season products and patron cravings.

“I'm still kind of pinching myself because we didn't really start the conversation in earnest with the previous owners until early December,” said Malone. “It all happened very, very quickly.”

Ginger Green, a professional with 28 years of hospitality experience and Malone’s girlfriend, said, “Before our plans for the restaurant went public, we kind of made a pact that we were going to do what we do best, which is love people.”

With Bistro @ The Porch, Malone envisions a place where patrons can savor delicious food and make memories. "I want to get to know the people in the town and find out what the town is all about, and just be part of it," he explains.

Central to Malone's vision is the concept of the restaurant as a gathering place—a place where community and culinary craftsmanship converge.

"I think of restaurants as places where people come together, where we break bread,” he said. “Everybody's gonna be welcome here. We think this can be a place where an okay day can turn into a great day.” L

At press time, the restaurant is slated to open mid-March

F: Bistro at The Porch

It’s Tee Time

At Airlie’s Topgolf Swing Suite

BY MARY SCRO

Did you know that the weather at the golf course at Pebble Beach is always sunny and beautiful? At Sawgrass as well, and Bay Hill, and a number of other famous courses.

That is, when you’re playing them at Airlie’s new Topgolf Swing Suite, an indoor simulated golf experience.

Topgolf Swing Suite officially opened to the public last December as part of Harry’s, the casual restaurant at Airlie.

The concept of adding an indoor golf experience can be attributed to General Manager Josh Reichert, an avid golfer who plays a local course every morning before work, and Director of Sales and Marketing Rose Henderson who both joined Airlie 3 years ago. They wanted to create an entertainment option for the resort and the local community where guests of all ages could gather to enjoy a variety of virtual sports and games.

For golfers

Experienced golfers can enjoy “playing” one of many familiar courses, like Pebble Beach, or they can play a variety of golf-themed games. A golfer can go just to practice, or they can bring a foursome and enjoy a round at a well-known course they select, or they can bring a group of up to 40 golfers and have a friendly competition. Experienced golfers are welcome to bring their own clubs, but the suite provides sets of both right-handed and left-handed clubs, as well as junior sets. Golf leagues are forming, and tournaments are held.

Not just for golfers

You don’t have to be a golfer to enjoy the Suites. Adults and kids can also play or practice soccer, baseball, hockey, football, and carnival games. No skills are required, and all the needed equipment — soccer balls, footballs, baseballs, and even hockey sticks — are provided. It’s a great place to try out a new sport or hone your accuracy and skills. Plus, you don’t have to find enough people to play

with you, you don’t have to chase the ball everywhere, and you don’t need to wait for good weather.

“We are hoping to draw families or friends from our community who are looking for a fun place to spend an afternoon or evening,” Henderson said.

Group options are also available, such as birthday parties, business functions, or team building events. And don’t worry about going hungry or thirsty — order from the Harry’s menu or take advantage of catering options for larger gatherings.

airlie.com/top-golf-swing-suite

6809 Airlie Rd., Warrenton

The Suites, which also have large screen TVs to enjoy televised sports, are bright and spacious and can be opened to the patio during good weather.

When Fran Newquist of The Plains attended graduate school at George Mason University studying English and American Studies, little did she know how much wandering into a small pottery shop on campus would change her life. She enjoyed making mud pies and sun-dried mugs as a child, but soon found out there was more to clay than she had ever imagined.

The first pot

From the first pot Newquist made on a pottery wheel at that studio in 1975, she was hooked. She bought a little wheel and kiln, and over the next several years fed her hunger to learn more about pottery by taking classes from a variety of sources, and practicing on her own. Her passion for clay took a back seat timewise while she held full time jobs as a Head Start Director and later an airline employee. But the more her hands touched the clay, the more her passion grew. The clay had captured her heart.

“The idea that I can take a mound of wet clay, shape it by hand and on the potter’s wheel into a vessel that can be held in my hand, touched to my lips, hold my food, and decorate my table is a very intimate concept,” Newquist said.

She continues to learn as much as she can from her peers, experts, and mostly through trial and error, which she said is one of the best teachers. Now a full time professional potter, Newquist works in stoneware, porcelain, and Raku clays creating decorative and functional pottery.

Respect for the

clay

Newquist respects the clay: no matter how carefully she forms her vessel, she can’t totally predict or control what happens during the glaze and firing process. As a result, no two pieces are alike, each one a unique combination of careful forming and the unpredictable results of glazing and firing.

“It’s all about timing,” Newquist said, “just like cooking. You do the best you can and hope for great results when it comes out of the kiln.”

It’s also a waiting game. A firing is not scheduled until the kiln is close to full, so many pieces are formed but wait indefinitely for that stage of the process.

Therefore, “the final control, the fire, always determines the outcome of months of work. That is the nature and excitement of working with clay and making pottery,” Newquist said.

Moving the clay into the business world

In 1985, while still working full time, Newquist opened Tin Barn Pottery in The Plains - a studio and firing barn where she could create and sell her work. Nine years later she was ready to make the next move and expand her business.

Newquist has always enjoyed the business side of things, and in 1995, she left her full-time job and added Laguna Clay Distribution to Tin Barn Pottery to help

the slab of clay to work out the air bubbles, form into a mound.

the clay on the wheel and work it into a cone the clay down and “open” it by pressing down in the center while holding shape. clay to size and shape it until final shape is achieved

with supply shortages for her local pottery community. A year later she partnered with friend and fellow pottery artist Jane Cullum and added Manassas Clay under the umbrella of Tin Barn Pottery to take over as the hub for Laguna Clay’s supplies distribution and retail and also serve as a showcase and shop for finished works, and a pottery classroom for those interested in learning and perfecting their craft.

Today, small work spaces, tools, and materials fill the Manassas Clay classroom, and three electric kilns operate in the firing room. The gallery features and sells the work of over 30 local potters as well as the works of the owners. The supply room also contains several private studios that are rented to local artists.

When teaching classes, Newquist loves helping her students develop their own unique styles.

“I don’t really have a particular style, and I think that helps keep me from influencing my students’ styles,” Newquist said.

Continuing the Legacy

“We continue to learn about clay and the ceramic process as we pass on our craft to the next generation of potters,” Newquist said.

Her son David is following in her steps

About 5 years ago, David hit a rough patch in life. A motorcycle mechanic and musician by trade, David began searching for more in his life. He found it in clay. He quickly developed the passion, and found working with the clay to be both therapeutic and healing.

the firing process

Newquist showing her pottery at the Tin Barn. The top row contains eclectic hand-made pieces where she took miscellaneous pots and combined them together. The shelves below contain some of her utilitarian pieces – cups, bowls, plates.

All pots start with bisque firing (top). followed by glaze firing, which can be done in a gas kiln (center), an electric kiln, or a Raku kiln (bottom).

Using the Raku technique, pottery is taken from the Raku kiln while still glowing hot, and then placed in a container of combustible material, such as sawdust or newspaper, (below) and sealed. This technique is used to starve the pottery piece of oxygen, which creates a myriad of colors within the glaze. Note that when the pot is removed (right), the white parts are now black.

“The inspiration for my art is looking at what I see in life and then forming it with my hands,” David said. “I make teapots, urns, and other industrial-styled pieces that people can use as well as enjoy.”

David and Newquist both enjoy the creation process, saying it’s just as satisfying as enjoying the resulting final product. When asked to identify their favorite piece, they both said, “Your next one is your favorite.”

Like most artists, both she and her son prefer to work in their own space. Creating under the name “Nuke”, a nickname coined during his time in the military derived from shortening his surname, David works out of the

“No matter how much I learn about Raku firing, there’s always so much more to know.”

DAVID NEWQUIST

Barn

The Plains. Since Fran’s home studio is located literally in a tin barn which is not heated, she works mostly at Manassas Clay during the winter months and then at the barn in The Plains when weather permits.

Like his mother, David enjoys giving back and sharing his gift. He works with a friend who uses art as part of trauma therapy. And he teaches Raku Firing workshops at the Workhouse Arts Center, a cultural arts center in Prince William County on the site of the former Lorton Prison.

Developing skills in clay is a lifelong process, and they have no plans any time soon to “retire”. In fact, David’s 15-year-old granddaughter (Newquist’s great-granddaughter) has already made several pieces and shows signs of wanting to learn more about the family passion. David’s son is a graphic artist now, and David thinks it won’t be long before he also discovers the joy of working with clay.

”There is a majesty of working with clay that I want to keep exploring,” Newquist said. L

Tin Barn Pottery, The Plains

Open by appointment

540-690-9803

Manassas Clay, 9122 Center St, Manassas P: 703-330-1040

W: Manassasclay.com

Tin

Pottery studio in

Making Music and Building Friendships

Fauquier High School graduates form the rock band White Wall

BY JENNIFER WALDERA PHOTOS BY NORA WAIDE

In the summer of 2022, while still attending Fauquier High School, Johan Dronsick, Jefferson Uzzle, and Jude Rittenhouse began to make music together. At the time, Dronsick had only been playing guitar for

other members were untrained in instruments tradition foundational knowledge of music, with Uzzle learning the

The original band: L-R: Aurelius Mueller, Zac Moylan, Jude Rittenhouse, Jefferson Uzzle, Johan Dronsick

drums, Rittenhouse mastering bass, and former member Zac Moylan rocking the rhythm guitar and with Dronsick eventually emerging as the primary lead vocalist.

“Johan, Jude, and I had been playing more classical instru ments since 6th grade so in our senior year of high school, since we had that background we figured it wouldn’t be too hard to pick up a new instrument,” said Uzzle.

Later that same year, they rounded out their group which came to be called White Wall Band, with key boardist Aurelius Mueller. Now, White Wall Band is set to release its debut album.

“From the beginning of the band we’ve been pursuing the release of a debut album called ‘State of Mind’,” said Mueller.

White Wall Band has been hard at work to reach that goal, routinely recording, practicing, and writing, all in Uzzle’s attic. The band set its sights on Leap Day of 2024 as their tar get for releasing the album, but caution that the date could change since Uzzle is immersed in mastering another new skill — the entire process of assembling the album.

However, in the meantime the band has released two songs which can be found on streaming platforms. While Led Zeppelin and Pink Floyd are among their influences, they are quick to not settle on one category to label the style of their music.

“There are two songs that are out right now, one is more indie rock, the other a little like Led Zeppelin. [So] it’s weird to generalize,” said Rittenhouse.

The other band members also point to genre style changes among the band’s songs and even within them as a reason to shy away from broadly classifying their music in general terms. Mueller describes it as “rock with many different viewpoints.”

Some of their reason for White Wall’s range in style can likely be attributed to the fact that the band members work so well to incorporate everyone’s input when making music.

“It’s mostly a collaborative effort. One of us has an idea and we all take a look at it and then we all work together. Aurelius wrote a song, I wrote a few, Jefferson wrote a song, and Zac wrote a song,” said Dronsick.

When not recording, practicing, song-writing, or studying (all four are enrolled in colleges in Virginia) the band members embrace opportunities to perform. They have played live shows at James Madison University in Harrisonburg (where Uzzle attends) and other venues including Barrel Oak Winery in Delaplane and Vint Hill Village Green Community Center. They also performed at a benefit for the Little Free

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These current times may seem to be the darkest that we have witnessed in a long time.

Some are wondering, is there even a spark of hope?

For thousands of years the generations lived in darkness and suddenly there was finally light.

The people walking in darkness have seen a great light; on those living in the land of deep darkness a light has dawned. Isaiah 9:2

Check out the article below and visit your local church to hear about the Great Light that is Jesus Christ.

WHERES-GOD.COM/LIGHT-IN-DARKNESS

What stories would you tell?

And who would help tell yours?

However you choose to spend your last 6 months, we’re here to help you make it count.

Pantry to garner donations for the charity.

The band points to multiple mentors who have influenced them. They credit physics teacher at Fauquier High School, Don Eckenrode, who talked with them frequently about music, for inspiring their music taste. Meanwhile, the band members agree that Fauquier High School’s music teacher Andrew Paul “taught us all we know about music.” Additionally, Mueller says that his piano teacher, Gerson Hortua, has been a valuable mentor and collaborator in regards to writing songs, recording music, and helping him understand how a band works.

And while the band members themselves are a tightknit group that have known each other for years (some since preschool), they’ve also involved other close friends in their venture. Natalie Phillips, a long-time friend of both Uzzle and Rittenhouse, is the band’s artist. Meanwhile, Nora Waide, whom they’ve all known since second grade, is White Wall Band’s photographer.

As for the future, beyond the release of their first album, the band is looking forward to continuing to stream their music across all platforms, perform more shows, and get their website up and running, though you can find information about their releases and gigs on their Instagram page.

And, of course, the band has its eyes set on making more music, particularly when the summertime break from classes affords the long-time friends more time to be together. Uzzle points to that bond of friendship as the strength that has made them successful.

“We are all friends, and that’s the way our relationship is as a group. Even though Zac isn’t part of the group anymore, we grew so much as friends together because of the bonds we shared and the memories we made as a group of friends playing music. It’s a little hard balancing friend-music relationships sometimes, especially when we have creative differences, but we end up finding a way to settle things out while keeping our friendship strong in the end.” L

March, Leprechauns and the Easter Bunny

BY KARLA JONES SEIDITA, HOME ECONOMIST

It’s a well-known fact that Leprechauns have a sweet tooth. To satisfy their sugary cravings, you’ll find them deep in the forest baking a never ending cascade of cookies from their tiny kitchen tucked inside a hollow tree.

They also have a passion for beloved Guinness so it should come as no surprise that their sweet tooth satisfying specialty for St. Patrick’s Day would be a Guinness spiked chocolate cake piled high with Irish Mist frosting. Be still my colleen heart.

A close confidant of the Leprechauns is the Easter Bunny who sneaks gorgeous chocolates, marshmallow chicks and jelly beans into Easter baskets.

March this year is their yummy collaboration. Let’s get into the kitchen.

Irish Mist Frosting

Think there’s too much liquid? Don’t worry. It all comes together in the end and fluffs like whipped cream.

Fills and frosts one (double layer) 8 inch cake

Guinness Chocolate Cake

It’s not every day I eat a whole cake but a fork full every time I pass the fridge adds up. I am smitten. This is the most delicious cake I’ve ever eaten!

INGREDIENTS

DIRECTIONS

It’s hard to imagine a beer flavored chocolate cake but this is not just any beer. This is Guinness after all. Guinness adds unbelievable depth to the chocolate while coaxing the Irish Mist liqueur to tickle the frosting. Great the day it’s made. Better the next. And, it’s the easiest cake you will ever make!

Makes 1 (8 inch - 2 layer) cake

Serves 10 to 12

Uses 2 (8 inch) cake pans plus baking parchment

Store iced cake in the fridge bringing it to room temp for serving

INGREDIENTS

1 ½ sticks butter (softened)

4 ½ cups sifted powdered sugar (measure then sift)

¾ teaspoon salt

9 Tablespoons Irish Mist Honey Liqueur (Yes, 9)

Garnish – 1 to 2 teaspoons cocoa

1 1/3 cups unbleached all purpose flour

1 cup sugar

¼ cup cocoa

1 teaspoon baking soda

½ teaspoon salt

¼ cup vegetable oil

2 teaspoons vanilla

1 (11.2 oz. or 12 oz.)

bottle room temperature

Guinness

Stout

DIRECTIONS

1. Preheat oven to 350 degrees. Cut 2 circles of baking parchment to fit the pan bottoms. Grease the pans or coat with baking spray. Place 1 parchment circle into each greased pan pressing to stick then lightly grease the parchment or mist with baking spray. Set aside.

2. In a large bowl, sift flour, sugar, cocoa, baking soda and salt. Mix to blend. Whisk in oil, vanilla and Guinness. Divide batter evenly between prepared pans. Bake in preheated oven till a toothpick comes out clean – about 35 minutes for 12 oz. Guinness. (About 30 minutes for 11.2 oz. Guinness.) Remove from oven. Cool 15 minutes. Invert. Remove parchment and discard. Invert again to cool, top side up.

1. Using a heavy duty mixer, cream butter, sifted powdered sugar and salt. Stir in liquor. Gradually increase speed then beat on high for 3 minutes. Set your timer. Don’t guess.

2. To frost cake place 1 layer on serving dish - top side up. Spread generously with frosting. Add second layer – top side up. Ice cake with remaining frosting. Sift a little cocoa here and there over the top to garnish.

Homemade Filled Easter Eggs

Hopping ahead to Easter…

I had a delicious dream the other night in which the Easter Bunny filled my basket with the most scrumptious, homemade, chocolate eggs. Luscious homemade chocolate eggs – some filled with chewy coconut and others filled with creamy, dreamy peanut butter.

Think making homemade Easter candy is too much trouble? This little recipe will change your mind forever.

Easy. Yummy. Impressive. A fun project to do with the kiddies or grands.

In less time than you think, you can whip up gorgeous, homemade, filled Easter eggs that are better tasting, fresher and cost a lot less than any you can buy. Better be quick like a bunny and hop to it!

Each recipe fills one large egg mold (5 1/2 X 3 3/4 inches) or multiple smaller ones depending on size. Available on Amazon or specialty baking sections of craft stores.

Store finished eggs in the fridge in an airtight container up to 2 weeks. (They’ll dry out rather than spoil.) Freeze for longer storage.

CHEWY COCONUT FILLING

If you love Mounds or Almond Joy, you’re gonna LUV this!!

INGREDIENTS

2 cups flaked, sweetened coconut (the regular packaged kind - lightly packed)

1/2 cup light corn syrup

DIRECTIONS

Stir well. Cover. Let sit at room temperature for 3 hours (or refrigerate overnight) before using so the coconut can soak up the corn syrup.

FILLING THE SHELLS

CREAMY PEANUT BUTTER FILLING

Peanut butter cup fan? This one’s for you!!

INGREDIENTS

8 oz. powdered sugar (sifted)

2 sticks butter (softened)

1/3 cup plus 1 Tablespoon white vegetable shortening (think Crisco)

1 teaspoon salt

1/3 cup plus 1 Tablespoon smooth peanut butter (regular commercial type - not fresh ground, natural or the kind you have to stir.)

DIRECTIONS

1. Using a heavy duty mixer, combine all ingredients on low then increase speed to high and beat 4 minutes. Set a timer. It's longer than you think. Don’t under beat.

2. Cover (so it doesn't dry out) and set aside while making the chocolate shell.

THE CHOCOLATE SHELL

Makes 1 egg shaped shell

(5 1/2 X 3 3/4 inches with a volume of 1 1/4 cups)

INGREDIENTS

1 1/4 cups confectioners coating discs (also called candy melts - any flavor or color)

Chocolate chips used for cookies are not recommended

DIRECTIONS

1. Microwave 3/4 of the chocolate till almost meltedabout one minute. Chocolate may not look melted but will be soft. Do not overheat. Stir till smooth.

2. Immediately pour chocolate all at once into the (ungreased) mold. Using the back of a coffee spoon, spread the chocolate evenly to coat the entire mold.

3. Refrigerate 5 minutes then freeze till firm - about 5 minutes more.

1. When chocolate is firm, spoon in the filling. Leave a bit of head space to accommodate additional chocolate to seal the bottom of the egg.

2. Melt remaining chocolate as before. Pour all at once onto filling. Spread quickly to cover filling, making sure the chocolate seals the edges. Return to freezer till very cold – about 20 minutes. Invert onto a flat surface and pop out of mold.

3. If the egg doesn’t come out easily, it’s not cold enough. Return to freezer then try again. L

I thought making chocolate candy was difficult because it required tempering. Why is your recipe so easy?

Confectionery coating! Think of it as chocolate without the cocoa butter. Chocolate with cocoa butter requires tempering (heating and cooling) to stabilize it. Since confectionery coatings have little or no cocoa butter, they’re melt and go!

Springtime Spirits

BY DANIEL DUCA

The month of March means spring is coming. An awakening is at hand, a slow, curious awakening filled with mystery and wonder. Even though it may still be chilly, early grasses and flowers will start to peek above ground.

For the birth of this spring, I invite you to try an original creation that I believe encapsulates the feelings, flavors, and smells that surround us at this time while using two ingredients from our neighbors in Loudoun at Mt. Defiance Distillery. With each sip, you will encounter a mix of fresh and magical notes that, I truly hope, take you on a whimsical journey. Cheers.

Blueberry Lemon MartiniDrop

INGREDIENTS

2 oz. Grey Goose Vodka

1 oz. Blueberry Syrup

.75 oz Lemon Juice

DIRECTIONS

Rim the martini glass with sugar, then add all of the ingredients into a shaker tin, add ice, shake, fine strain into the sugar rimmed glass, and garnish with three speared blueberries.

Into the Mystic

INGREDIENTS

1.5 oz. Mt. Defiance Gin Nouveau

.75 oz. St. Germain Elderflower Liqueur

.5 oz Simple Syrup

.25 oz Mt. Defiance Absinthe Superieure

DIRECTIONS

Add all of the ingredients into a shaker tin, add ice, shake, fine strain into a chilled coupe glass, give a lemon expression and then discard the twist, and garnish with a fennel sprig.

A Celebration of Fauquier County

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540-349-2951 | www.fauquiernow.com/lifestyle